|
Varanfal
Varan Fala (or Varan Phala), is a traditional Maharashtrian recipe made up of pieces of wheat flour dough cooked with boiled, mashed, & tempered Toor dal. It is often served with Ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from c ... (Clarified butter) and chopped fresh Coriander leaves. It may be eaten by sprinkling some fresh Lime juice over it or with Dahi (Curd). It is similar to Daal Dhokali in Gujarati and Rajasthani Cuisine. Maharashtrian cuisine {{india-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toor Dal
Toor may refer to: * toor (Unix) a secondary root account * Pigeon pea, or toor dal * A branch of the Tomar/Tanwar Dynasty People with the surname * Cecil J. Toor (1895–1969), American football coach * Devinder Toor (born 1967/1968), Canadian politician * Frances Toor (1890–1956), American author, anthropologist and ethnographer * Kabir Toor (born 1990), English cricketer * Krishna Kumar Toor (fl. 2012), Urdu poet * Salman Toor, Pakistani-born American painter * Tejinder Pal Singh Toor (born 1994), Indian shot putter * Yahya Toor (born 1962), Pakistani cricketer van Toor * Aad and Bas van Toor, a former Dutch circus duo called Bassie & Adriaan * Jacob van Toor (1576–1618), Dutch preacher and theologian See also * Tally Toor The Tally Toor is the local name for a Martello tower in Leith, Edinburgh, Scotland. It is one of Scotland's three Martello towers, the other two being at Hackness and Crockness in Orkney. Originally built offshore on a rocky outcrop called the .. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ghee
Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the topmost layer of curd, which is also called the ''Bilona'' method), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk source used in the process, and the duration of boiling time. Etymology The word ''ghee'' comes from sa, घृत (', ) 'clarified butter', from ''ghṛ-'' 'to sprinkle'. In Dravidian languages, it is also known as te, నెయ్యి '('neyyi''), ta, நெய் or துப்பகம் (''tuppakam''), ml, നെയ്യ് (''ney'') and kn, ತ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
