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Chaunk
Tempering is a cooking technique used in India, Bangladesh, Nepal, Pakistan and Sri Lanka, in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are roasted briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. Tempering is also practiced by dry-roasting whole spices in a pan before grinding the spices. Tempering is typically done at the beginning of cooking, before adding the other ingredients for a curry or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a dal, sambar or stew). Ingredients used Ingredients typically used in tempering include cumin seeds, black mustard seeds, fennel seeds, '' kalonji'', fresh green chilis, dried red chilis, fenugreek seeds, asafoetida, cassia, cloves, urad dal, curry leaves, chopped onion, garlic, or tejpat leaves. When using multiple ingredi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tadka Dal
Tempering is a cooking technique used in India, Bangladesh, Nepal, Pakistan and Sri Lanka, in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are roasted briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. Tempering is also practiced by dry-roasting whole spices in a pan before grinding the spices. Tempering is typically done at the beginning of cooking, before adding the other ingredients for a curry or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a dal, sambar or stew). Ingredients used Ingredients typically used in tempering include cumin seeds, black mustard seeds, fennel seeds, '' kalonji'', fresh green chilis, dried red chilis, fenugreek seeds, asafoetida, cassia, cloves, urad dal, curry leaves, chopped onion, garlic, or tejpat leaves. When using multiple ingred ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nigella Sativa
''Nigella sativa'' (black caraway, also known as black cumin, nigella, kalonji or siyahdaneh) is an annual flowering plant in the family Ranunculaceae, native to eastern Europe (Bulgaria and Romania) and Western Asia (Cyprus, Turkey, Iran and Iraq), but naturalized over a much wider area, including parts of Europe, northern Africa and east to Myanmar. Etymology The genus name ''Nigella'' is a diminutive of the Latin 'black', referring to the seed color. p. 341. The specific epithet ''sativa'' means 'cultivated'. In English, ''N. sativa'' and its seed are variously called black caraway, black seed, black cumin, fennel flower, nigella, nutmeg flower, Roman coriander, and ''kalonji''. Blackseed and black caraway may also refer to ''Bunium persicum''. Description ''N. sativa'' grows to tall, with finely divided, linear (but not thread-like) leaves. The flowers are delicate, and usually coloured pale blue and white, with five to ten petals. The fruit is a large and inflated cap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panch Phoron
Panch phoron, Panch Phodan or Pancha Phutana is a whole spice blend, originating from the eastern part of the Indian subcontinent and used especially in the cuisine of Eastern India and Northeastern India, especially in the cuisine of Bhojpur, Mithila, Odisha, Bengal and Nepal. The name literally means "five spices". All of the spices in panch phoron are seeds. Typically, panch phoron consists of fenugreek seed, nigella seed, cumin seed Cumin ( or , or Article title ) (''Cuminum cyminum'') is a black mustard seed and fennel seed in equal parts. Some cooks prefer to use a smaller proportion of fenu ...
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Bengali Cuisine
Bengali cuisine ( bn, বাঙ্গালী রন্ধনপ্রণালী) is the culinary style of Bengal, a region in the eastern part of the Indian subcontinent encompassing Bangladesh and the Indian states of West Bengal, Tripura, Jharkhand and Assam's Barak Valley. The cuisine has been shaped by the region's diverse history of Bengal, history and climate. It is known for its varied use of flavours, as well as the spread of its confectioneries and desserts. Bengali cuisine has the only traditionally developed full course dinner, multi-course custom in the cuisine of the Indian subcontinent, South Asia that is analogous in structure to the modern ''service à la russe'' style of French cuisine, with food served in course (food), courses rather than all at once. There is a strong emphasis on rice as a staple, served with fish, meat, vegetables, and lentils. Many Bengali food traditions draw from social activities, such as Adda (South Asian), adda, or the ''Mezban''. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oriya Cuisine
Odia cuisine is the cuisine of the Indian state of Odisha. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy while nonetheless remaining flavourful. Rice is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee (made of cow's milk) is preferred in temples. In old times food was traditionally served on copper plates or disposable plates made of sal leaves. Odia cooks, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with Hindu scriptures. During the 19th century, many Odia cooks were employed in Bengal and they took many Odia dishes with them. Yoghurt is used in dishes. Many sweets of the region are based on ''chhena'' (cheese). Ingredients and seasoning Rice is a major crop of Odisha along with wheat. Lentils such as pigeon peas and moong beans are another major ingredients. Indigenous vegetables used in Odia cuisine are pumpkin, gourd , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tejpat
''Cinnamomum tamala'', Indian bay leaf'','' also known as tejpat'', ''tejapatta'','' Malabar leaf, Indian bark, Indian cassia, or malabathrum, is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China. It can grow up to tall. Its leaves have a clove-like aroma with a hint of peppery taste; they are used for culinary and medicinal purposes. It is thought to have been one of the major sources of the medicinal plant leaves known in classic and medieval times as malabathrum (or malobathrum). Characteristics The leaves, known as ''tējapattā'' or ''tejpatta'' ( तेजपत्ता) in Hindi, ''tejpat'' (तेजपात/তেজপাত) in Nepali, Maithili and Assamese, ''tejpata'' ( তেজপাতা) in Bengali, ''vazhanayila/edanayila'' ( വഴനയില/എടനഇല) in Malayalam, ''kadu dhalchini'' ( :kn:ಕಾಡು ದಾಲ್ಚಿನ್ನಿ) in Kannada, and ''tamalpatra'' (તમલપત્ર) in Gujarati, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South Asia, Central Asia and northeastern Iran and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic. Etymology The word ''garlic'' derives from Old English, ''garlēac'', meaning ''gar'' (spear) and leek, as a 'spear-shaped leek'. Description ''Allium sativum'' is a perennial flowering plant growing from a bulb. It has a tall, erect flowering stem that grows up to . The leaf blade is flat, linear, solid, and approximately wide, with an acute apex. The plant may produce pink to purple flowers from July to September in the Nort ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name ''wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urad (bean)
''Vigna mungo'', also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the '' Phaseolus'' to the ''Vigna'' genus. The product sold as black lentil is usually the whole urad bean, whereas the split bean (the interior being white) is called white lentil. It should not be confused with the much smaller true black lentil (''Lens culinaris''). Black gram originated in South Asia, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It is very widely used in Indian cuisine. In India the black gram is one of the important pulses grown in both Kharif and Rabi seasons. This crop is extensively grown in southern part of India, northern part of Bangladesh and Nepal. In Bangladesh and Nepal it is known as mash daal. It is a popular ''daal'' (legume) side dish in South Asia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clove
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, such as toothpaste, soaps, or cosmetics. Cloves are available throughout the year owing to different harvest seasons across various countries. Etymology The word ''clove'', first used in English in the 15th century, derives via Middle English ''clow of gilofer'', Anglo-French ''clowes de gilofre'' and Old French ''clou de girofle'', from the Latin word ''clavus'' "nail". The related English word ''gillyflower'', originally meaning "clove", derives via said Old French ''girofle'' and Latin ''caryophyllon'', from the Greek ''karyophyllon'' "clove", literally "nut leaf". Botanical features The clove tree is an evergreen that grows up to tall, with large leaves and crimson flowers grouped in terminal clusters. The flower buds initiall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
