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Kasundi
Kasundi ( bn, কাসুন্দি) is the Asian or Bengali variety of mustard sauce or relish. It has the pungent paste of fermented mustard seeds, spices and sometimes dried mangoes, dried Indian plum and olives. Kasundi is popular as a dipping sauce in Bengali cuisine. Description Kasundi is a mustard sauce made by fermenting mustard seeds, and is much stronger and sharper than other kinds of mustard sauce. It is highly pungent, and is capable of exciting the nasal passage and bringing tears to the eyes in the same way as wasabi. The descriptions by famous chefs outside Bengal as the “answer to the ketchup”, “ketchup with a lot more going on”, or “a rich, unctuous tomato sauce of Indian origin” are based, according to food writer Pritha Sen, on mistaken notions.Pritha SenFor the love of food: A grave danger stalks the Kasundi ''Indian Express'' In modern times, Kasundi is popularly served with Bengali snacks like cutlets and chops, and deep-fried spicy treats ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dijon Mustard
Dijon mustard (french: Moutarde de Dijon) is a traditional mustard of France, named after the town of Dijon in Burgundy, France, which was the center of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century. First used in 1336 for the table of King Philip VI, it assumed its current form in 1856 when Jean Naigeon of Dijon replaced the vinegar usually used in prepared mustard with verjuice, the acidic juice of unripe grapes. The main ingredients of the modern condiment are brown mustard seeds (''Brassica juncea'') and a mixture of white wine, vinegar, water, and salt designed to imitate the original verjuice. It can be used as an accompaniment to all meats in its usual form as a paste, or it can be mixed with other ingredients to make a sauce. Manufacturing process # Seeds are examined, cleaned, dried, and stored # Seeds are soaked # Seeds are crushed and ground on corundum stone mill # Hulls and bran are sifted o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cutlet
Cutlet (derived from French ''côtelette'', ''côte'', " rib") refers to: # a thin slice of meat from the leg or ribs of mutton, veal, pork or chicken # a dish made of such slice, often breaded (also known in various languages as a ''cotoletta'', '' Kotelett'', ''kotlet'' or ''kotleta'') # a croquette or cutlet-shaped patty made of ground meat # a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets); often synonymous with steak # a prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail # a mash of vegetables (usually potatoes) fried with bread History Cutlet were a typical starter in French cuisine, as a variation of Croquettes with a shape of small rib (''côtelette'' in French). The bone was simulated by a piece of fried bread or pasta. The recipe became popular in all Europe due to the influence of French cuisine. American and Canadian cuisines From the late 1700s until about 190 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickling
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ''pickle'', or, to prevent ambiguity, prefaced with ''pickled''. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. Pickling solutions that are typically highly acidic, with a pH of 4.6 or lower, and high in salt, prevent enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Betel Nut
The betel (''Piper betle'') is a vine of the family Piperaceae, which includes pepper and kava. The betel plant is native to Southeast Asia. It is an evergreen, dioecious perennial, with glossy heart-shaped leaves and white catkins. Betel plants are cultivated for their leaves which is most commonly used as flavoring in chewing areca nut (betel nut chewing). Etymology The term betel was derived from the Malayalam word ''vettila'' via Portuguese. Distribution ''Piper betle'' is originally native to South Asia and in Southeast Asia, from Island Southeast Asia (Philippines, Timor-Leste and the Lesser Sunda Islands, and Peninsular Malaysia) to Indochina (Vietnam, Cambodia, Laos, Thailand, and Myanmar). Its cultivation has spread along with the Austronesian migrations and trade to other parts of Island Southeast Asia, Papua New Guinea and Melanesia, Micronesia, South Asia, the Maldives, Mauritius, Réunion Island, and Madagascar. It has also been introduced during the Colonial ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Betel Leaf
The betel (''Piper betle'') is a vine of the family Piperaceae, which includes pepper and kava. The betel plant is native to Southeast Asia. It is an evergreen, dioecious perennial, with glossy heart-shaped leaves and white catkins. Betel plants are cultivated for their leaves which is most commonly used as flavoring in chewing areca nut (betel nut chewing). Etymology The term betel was derived from the Malayalam word ''vettila'' via Portuguese. Distribution ''Piper betle'' is originally native to South Asia and in Southeast Asia, from Island Southeast Asia (Philippines, Timor-Leste and the Lesser Sunda Islands, and Peninsular Malaysia) to Indochina (Vietnam, Cambodia, Laos, Thailand, and Myanmar). Its cultivation has spread along with the Austronesian migrations and trade to other parts of Island Southeast Asia, Papua New Guinea and Melanesia, Micronesia, South Asia, the Maldives, Mauritius, Réunion Island, and Madagascar. It has also been introduced during the Colonial Era ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diya (lamp)
A diya, diyo, deya, deeya, dia, divaa, deepa, deepam, deep , deepak or saaki is an oil lamp made from clay or mud with a cotton wick dipped in Oil or ghee. These lamps are commonly used in the Indian subcontinent and they hold sacred prominence in Hindu, Sikh, Buddhist and Jain prayers as well as religious rituals, ceremonies and festivals including Diwali. Traditional use Clay diyas are symbolically lit during prayers, rituals and ceremonies; they are permanent fixtures in homes and temples. The warm, bright glow emitted from a diya is considered auspicious - it represents enlightenment, prosperity, knowledge and wisdom. Diyas represent the triumph of light over dark, good over evil with the most notable example of this being on the day of Diwali. Diwali is celebrated every year to celebrate the triumph of good over evil as told in the Hindu epic, the Ramayana. Diwali marks the day Lord Shri Rama, Goddess Sita devi and Lakshmana returned home to Ayodhya after 14 years in ex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ululation
Ululation (), , is a long, wavering, high-pitched vocal sound resembling a howl with a trilling quality. It is produced by emitting a high pitched loud voice accompanied with a rapid back and forth movement of the tongue and the uvula The palatine uvula, usually referred to as simply the uvula, is a conic projection from the back edge of the middle of the soft palate, composed of connective tissue containing a number of racemose glands, and some muscular fibers. It also conta .... Around the world Ululation is practiced either alone or as part of certain styles of singing, on various occasions of communal ritual events (like weddings) used to express strong emotion. Ululation is practised in all parts of Africa; the Middle East; as well and it is practiced as far east as Central and South Asia, including Tamil Nadu, Kerala, Bengal, Odisha, and Assam in India, and Sri Lanka. It is also practiced in a few places in Europe, like Cyprus, and among the diaspora community originat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saree
A sari (sometimes also saree or shari)The name of the garment in various Languages of South Asia, regional languages include: * as, শাৰী, xārī, translit-std=ISO * bn, শাড়ি, śāṛi, translit-std=ISO * gu, સાડી, sāḍī, translit-std=ISO * hi, साड़ी, sāṛī, translit-std=ISO * kn, ಸೀರೆ, sīre, translit-std=ISO * knn, साडी, कापड, चीरे, sāḍī, kāpaḍ, cīrē, translit-std=ISO * ml, സാരി, sāri, translit-std=ISO * mr, साडी, sāḍī, translit-std=ISO * ne, सारी, sārī, translit-std=ISO * or, ଶାଢ଼ୀ, śāṛhī, translit-std=ISO * pa, ਸਾਰੀ, sārī, translit-std=ISO * ta, :ta:புடவை, புடவை, puṭavai, translit-std=ISO * te, చీర, cīra, translit-std=ISO * ur, ساڑى, sāṛī, translit-std=ISO is a Women, women's Clothing, garment from the Indian subcontinent, that consists of an un-stitched stretch of woven fabric arranged ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laxmi
Lakshmi (; , sometimes spelled Laxmi, ), also known as Shri (, ), is one of the principal goddesses in Hinduism. She is the goddess of wealth, fortune, power, beauty, fertility and prosperity, and associated with ''Maya'' ("Illusion"). Along with Parvati and Saraswati, she forms the Tridevi of Hindu goddesses. Within the goddess-oriented Shaktism, Lakshmi is venerated as the prosperity aspect of the Mother goddess. Lakshmi is both the consort and the divine energy (''shakti'') of the Hindu god Vishnu, the Supreme Being of Vaishnavism; she is also the Supreme Goddess in the sect and assists Vishnu to create, protect, and transform the universe. She is an especially prominent figure in Sri Vaishnavism, in which devotion to Lakshmi is deemed to be crucial to reach Vishnu. Whenever Vishnu descended on the earth as an avatar, Lakshmi accompanied him as consort, for example, as Sita and Radha or Rukmini as consorts of Vishnu's avatars Rama and Krishna, respectively. The eight pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Akshaya Tritiya
Akshaya Tritiya, also known as Akti or Akha Teej, is an annual Hindu and Jain spring festival. It falls on the third ''tithi'' (lunar day) of the bright half (''Shukla Paksha'') of the month of Vaisakha. It is regionally observed as an auspicious day by Hindus and Jains in India, Gupte 1994, p. 5 it signifies the "third day of unending prosperity". Meaning In Sanskrit, the word ''akshaya'' (अक्षय) means "never decreasing" in the sense of "prosperity, hope, joy, success", while ''tritiya'' means "third phase of the moon". It is named after the third lunar day of the spring month of Vaisakha in the Hindu calendar, when it is observed. Hindu tradition Akshaya Tritiya is considered auspicious by Hindus and Jains in many regions of India for new ventures, marriages, expensive investments such as gold or other property, and any new beginnings. It is also a day of remembrance for the loved ones who have died. The day is regionally significant for women, married or unmarri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brahmin
Brahmin (; sa, ब्राह्मण, brāhmaṇa) is a varna as well as a caste within Hindu society. The Brahmins are designated as the priestly class as they serve as priests (purohit, pandit, or pujari) and religious teachers (guru or acharya). The other three varnas are the Kshatriya, Vaishya and Shudra. The traditional occupation of Brahmins is that of priesthood at the Hindu temples or at socio-religious ceremonies, and rite of passage rituals such as solemnising a wedding with hymns and prayers.James Lochtefeld (2002), Brahmin, The Illustrated Encyclopedia of Hinduism, Vol. 1: A–M, Rosen Publishing, , page 125 Traditionally, the Brahmins are accorded the highest ritual status of the four social classes. Their livelihood is prescribed to be one of strict austerity and voluntary poverty ("A Brahmin should acquire what just suffices for the time, what he earns he should spend all that the same day"). In practice, Indian texts suggest that some Brahmins historicall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
A Fish Kabiraji
A, or a, is the first letter and the first vowel of the Latin alphabet, used in the modern English alphabet, the alphabets of other western European languages and others worldwide. Its name in English is ''a'' (pronounced ), plural ''aes''. It is similar in shape to the Ancient Greek letter alpha, from which it derives. The uppercase version consists of the two slanting sides of a triangle, crossed in the middle by a horizontal bar. The lowercase version can be written in two forms: the double-storey a and single-storey ɑ. The latter is commonly used in handwriting and fonts based on it, especially fonts intended to be read by children, and is also found in italic type. In English grammar, " a", and its variant " an", are indefinite articles. History The earliest certain ancestor of "A" is aleph (also written 'aleph), the first letter of the Phoenician alphabet, which consisted entirely of consonants (for that reason, it is also called an abjad to distinguish it f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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