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Jalebi
''Jalebi'' is a popular sweet snack in the Indian subcontinent, West Asia and some parts of Africa. It goes by many names, including ''jilapi'', ''zelepi'','' jilebi'', '' jilipi'', ''zulbia'', ''zoolbia'', ''jerry'', ''mushabak'', ''z'labia'', or ''zalabia.'' The south Asian variety is made by deep-frying maida flour ( plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. Jalebi is eaten with curd or rabri (in North India) along with optional other flavors such as kewra (scented water). In some west Asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water. The North African dish of ''Zalabia'' uses a different batter and a syrup of honey (Arabic: ''ʻasal'') and rose water. History The earliest known recipe of this food comes from the 10th century in the Arabic cookbook '' Kitab al-Tabikh'' (English: The Book of Dishes) by Ibn Sayyar al-Warraq. In the 13th centu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Imarti
Imarti is an Indian Sweets from the Indian subcontinent, sweet made by Deep frying, deep-frying a Batter (cooking), batter prepared with vigna mungo, black gram flour in a circular, flower-like shape, and then soaking it in sugar syrup Alternative names for the ''Imarti'' include ''Amitti'', ''Amriti'', ''Emarti'', ''Omritti'', ''Jahangir'' and ''Jhangiri/Jaangiri''. This dish is similar to the ''jalebi'', which is thinner and sweeter than ''Imarti''. The Imarti is a popular Iftar food in Bangladesh, while in India, Jaunpur, Uttar Pradesh, Jaunpur in Uttar Pradesh is famous for its imartis. Ingredients Imartis are made from batter made using various varieties of black gram flour— called ''urad dal—'' in North India, while in Karnataka, Tamilnadu, Tamil Nadu, Andhra Pradesh, Telangana and other parts of the Indian subcontinent, ''jangiri parappu'' (jangiri black gram) is commonly used. Saffron is added to the batter to give Imartis their bright orange colour. Preparation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zalabiyeh
Zalabiyeh () is a fritter or doughnut found in several cuisines across the Arab world, West Asia and some parts of Europe influenced by the former. The fritter version is made from a semi-thin batter of wheat flour which is poured into hot oil and deep-fried. The earliest known recipe for the dish comes from a 10th-century Arabic cookbook and was originally made by pouring the batter through a coconut shell. History The earliest known recipes for ''zalabiya'' comes from the 10th century Arabic cookbook '' Kitab al-Tabikh''. In the old Al-Baghdadi book of recipes of the Arabs; the dough was poured through a coconut shell. This style of fritter is similar to the Indian jelabi and a 16th-century recipe from German cuisine for ''strauben'' made using a funnel. Different methods have developed in the preparation of the pastry dessert. According to Muqadassi (10th-century CE), the people in Greater Syria during winter "ouldprepare the unlatticed type of ''Zalabiya''. This would ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chhena Jalebi
Chhena jalebi or Chhena jilapi is a sweet dish originally from the eastern state of Odisha in the Indian subcontinent. It is a dessert made from chhena. It is popular in Odisha, West Bengal, Bangladesh and other eastern regions of the Indian subcontinent. Preparation Chhena jilapi are made in a manner very similar to regular jalebis which are popular throughout India. However, the basic ingredient is fresh curd cheese called chhenna. Fresh chhena is thoroughly kneaded and rolled up into shapes similar to pretzels, before being deep fried. The fully fried chhena pretzels are then soaked in a sugary syrup. Chhena jilapis are served either hot or chilled. See also * Jalebi * Khira sagara * Oriya cuisine *Bangladeshi cuisine Bangladeshi cuisine has been shaped by the region's history and river-line geography. Bangladesh has a tropical monsoon climate. The staple foods of Bangladesh are rice and fish. The majority of Bangladeshi people are ethnic Bengali, with a ... Refe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shahi Jilapi
Shahi jilapi () is a famous and traditional sweetmeat originating from Chowk Bazaar in Old Dhaka of Bangladesh, which is very popular throughout the country. Especially, in Ramadan it is most commonly prepared and sold in Chawkbazar of Old Dhaka which is a popular iftar hub to the Dhakaiyas, natives of Dhaka. This traditional jilapi is made by twisting the dough like a Spiral, coil. Radius of the each jilapi can be a few inches and weight varies from 1 to 2 kg or even 2.5 kilograms. It is so huge that it is eaten in iftar or snacks by a group of 3 or 4 persons. Shahi jilapi, known for its large size but the great taste of its makes it unique and its name substantial. History Although jilapi was created in the early fifteenth century, ''Shahi jilapi'' is a bit more modern addition. It was introduced to the Dhakaiya, Dhakaiya people a few decades ago. Families living in old Dhaka, used to buy it and ate it together. Gradually, it also became popular at iftar and wedding or oc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maida Flour
Maida, ''maida flour'', or ''maida mavu'' is a type of wheat flour originated from the Indian subcontinent. It is a super-refined wheat flour used in Indian cuisine to make pastries and other bakery items like breads and biscuits. Some maida may have tapioca starch added. Production is made from the endosperm: the starchy white part of the grain. The bran is separated from the germ and endosperm which is then refined by passing through a sieve of 80 mesh per inch (31 mesh per centimeter). Although naturally yellowish due to pigments present in wheat, is typically bleached, either naturally due to atmospheric oxygen, or with any of a number of flour bleaching agents. While it is milled from winter wheat that has a high gluten content, heat generated during the milling process results in denaturing of the protein, limiting its use in the preparation of leavened breads. Controversy A common maida contains alloxan, which itself is banned in a lot of countries for usage in food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bangladesh
Bangladesh, officially the People's Republic of Bangladesh, is a country in South Asia. It is the List of countries and dependencies by population, eighth-most populous country in the world and among the List of countries and dependencies by population density, most densely populated with a population of over 171 million within an area of . Bangladesh shares land borders with India to the north, west, and east, and Myanmar to the southeast. It has a coastline along the Bay of Bengal to its south and is separated from Bhutan and Nepal by the Siliguri Corridor, and from China by the List of Indian states, Indian state of Sikkim to its north. Dhaka, the capital and list of cities and towns in Bangladesh, largest city, is the nation's political, financial, and cultural centre. Chittagong is the second-largest city and the busiest port of the country. The territory of modern Bangladesh was a stronghold of many List of Buddhist kingdoms and empires, Buddhist and List of Hindu empir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bamiyeh
Tulumba, Tolomba or Bamiyeh (; ) is a deep-fried dessert found in Egypt, the Levant, Turkey and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis or churros. It is made from unleavened choux pastry dough (usually about 3 cm long) piped with a pastry bag using an open star or similar tip. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot. It is eaten cold. Name ''Tulumba'' literally means 'pump' in Turkish, deriving from the Italian . The dessert is called ''pomba'' in Cypriot Greek and ''bombacık'' in Cypriot Turkish. In Armenian cuisine it may be called either ''pomp'' or ''tulumba'' (Armenian: թուլումբա). ''Tulumba'' features in Albanian, Serbian, Bosnian, Bulgarian, Macedonian, Greek, (), Romanian, Azeri () and Turkish cuisines. The sweet is also found in Persian cuisine as ''bamiyeh'' (), after the vegetable of the same Persian name (okra), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Afghanistan
Afghanistan, officially the Islamic Emirate of Afghanistan, is a landlocked country located at the crossroads of Central Asia and South Asia. It is bordered by Pakistan to the Durand Line, east and south, Iran to the Afghanistan–Iran border, west, Turkmenistan to the Afghanistan–Turkmenistan border, northwest, Uzbekistan to the Afghanistan–Uzbekistan border, north, Tajikistan to the Afghanistan–Tajikistan border, northeast, and China to the Afghanistan–China border, northeast and east. Occupying of land, the country is predominantly mountainous with plains Afghan Turkestan, in the north and Sistan Basin, the southwest, which are separated by the Hindu Kush mountain range. Kabul is the country's capital and largest city. Demographics of Afghanistan, Afghanistan's population is estimated to be between 36 and 50 million. Ancient history of Afghanistan, Human habitation in Afghanistan dates to the Middle Paleolithic era. Popularly referred to as the graveyard of empire ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Asian Cuisine
South Asian cuisine includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of Bhutan and the emirate of Afghanistan. Also sometimes known as Desi cuisine, it has been influenced by and also has influenced other Asian cuisines beyond the Indian subcontinent. Staples and common ingredients Chapati, a type of flat bread, is a common part of meals to be had in many parts of the Indian subcontinent. Other staples from many of the cuisines include rice, roti made from atta flour, and beans. Foods in this area of the world are flavoured with various types of chilli, black pepper, cloves, and other strong herbs and spices along with the flavoured butter ghee. Ginger is an ingredient that can be used in both savory and sweet recipes in cuisines from the subcontinent. Chopped ginger is fried with meat, and pickled ginger is often an accompaniment to boiled rice. Ginge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Subcontinent
The Indian subcontinent is a physiographic region of Asia below the Himalayas which projects into the Indian Ocean between the Bay of Bengal to the east and the Arabian Sea to the west. It is now divided between Bangladesh, India, and Pakistan. (subscription required) Although the terms "Indian subcontinent" and "South Asia" are often also used interchangeably to denote a wider region which includes, in addition, Bhutan, the Maldives, Nepal and Sri Lanka, the "Indian subcontinent" is more of a geophysical term, whereas "South Asia" is more geopolitical. "South Asia" frequently also includes Afghanistan, which is not considered part of the subcontinent even in extended usage.Jim Norwine & Alfonso González, ''The Third World: states of mind and being'', pages 209, Taylor & Francis, 1988, Quote: ""The term "South Asia" also signifies the Indian Subcontinent""Raj S. Bhopal, ''Ethnicity, race, and health in multicultural societies'', pages 33, Oxford University Press, 2007, ; Q ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urdu
Urdu (; , , ) is an Indo-Aryan languages, Indo-Aryan language spoken chiefly in South Asia. It is the Languages of Pakistan, national language and ''lingua franca'' of Pakistan. In India, it is an Eighth Schedule to the Constitution of India, Eighth Schedule language, the status and cultural heritage of which are recognised by the Constitution of India. Quote: "The Eighth Schedule recognizes India's national languages as including the major regional languages as well as others, such as Sanskrit and Urdu, which contribute to India's cultural heritage. ... The original list of fourteen languages in the Eighth Schedule at the time of the adoption of the Constitution in 1949 has now grown to twenty-two." Quote: "As Mahapatra says: "It is generally believed that the significance for the Eighth Schedule lies in providing a list of languages from which Hindi is directed to draw the appropriate forms, style and expressions for its enrichment" ... Being recognized in the Constitution, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
