|
Posola
Posola in Assamese cuisine is a food made with the inner part of banana shoots."The plantain will only fruit once. After harvesting the fruit, the plantain plant can be cut and the layers peeled (like an onion) to get a cylinder shaped soft shoot. This can be chopped and first steamed, then fried with masala powder, to make an excellent dish. This dish is called Posola in Assamese and a distinct part of Assamese cuisine. In Kerala a thoran is made out of the shoot. The bark is peeled off and the tender inner part of the banana stem cut into small pieces. Onions, garlic, cumin seeds, mustard seeds, and fenugreek Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients ... seeds are fried in oil until they splutter and then the banana stem pieces are added into the mixture and simmered in a k ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Assamese Cuisine
Assamese cuisine is the cuisine of the Indian state of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation and those from the plains that provide extremely wide variety of fresh vegetables and greens, and an abundance of fish and meat. Both are centred on the main ingredient — rice. It is a mixture of different indigenous styles with considerable regional variations and some external influences. The traditional way of cooking and the cuisine of Assam is very similar to South-East Asian countries such as Thailand, Burma (Myanmar) and others. The cuisine is characterized by very little use of spices, little cooking over fire, and strong flavours due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, pigeon, squab, etc. are very popular, which are often paired with a main vegetable or ingredient; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plantain (cooking)
Cooking bananas are banana cultivars in the genus ''Musa'' whose fruits are generally used in cooking. They may be eaten ripe or unripe and are generally starchy. Many cooking bananas are referred to as plantains (/ˈplæntɪn/, /plænˈteɪn/, /ˈplɑːntɪn/) or green bananas. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cultivars belonging to the AAB group, while cooking bananas are any cultivars belonging to AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is ''Musa'' × ''paradisiaca''. Fe'i bananas (''Musa'' × ''troglodytarum'') from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains," but they do not belong to any of the species from which all modern banana cultivars are descended. Cooking bananas are a major food staple in We ... [...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, Welsh onion and 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 Northern Hemisphere. The bulb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cumin
Cumin ( or , or Article title ) (''Cuminum cyminum'') is a in the Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form. Although cumin is thought to have use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard Seed
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three different plants: black mustard (''Brassica nigra''), brown mustard ('' B. juncea''), or white mustard ('' Sinapis alba''). Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard. Regional use Mustard seeds are used as a spice in the South Asia. The seeds are usually fried until they pop. The leaves are also stir-fried and eaten as a vegetable. Mustard oil is used for body massage during extreme winters, as it is thought to keep the body warm. In South Asian cuisine mustard oil or ''shorsher tel'' is the predominant cooking medium. Mustard seeds are also essential ingredients in spicy fish dishes like ''jhaal'' and ''paturi''. A variety of pickles consisting mainly of m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fenugreek
Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent, and have been used as a culinary ingredient since ancient times. Its use as a food ingredient in small quantities is safe. Although sold as a dietary supplement, there is no clinical evidence that fenugreek has therapeutic properties. Commonly used in traditional medicine, fenugreek can increase the risk of serious adverse effects, including allergic reactions. History Fenugreek is believed to have been brought into cultivation in the Near East. It is uncertain which wild strain of the genus ''Trigonella'' gave rise to domesticated fenugreek. Charred fenugreek seeds have been recovered from Tell Halal, Iraq ( carbon dated to 4000 BC), and Bronze Age levels of Lachish and desiccated seeds f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kadhai
A ''karahi'' (; as, কেৰাহী, kerahi, bn, কড়া, koṛā, hi, कड़ाही, kaṛāhī, Marathi: कढई, ur, ; also ''kadai, kerahi, karai, kadhi, kadahi, kadhai'' ''sarai'', or ''cheena chatti'') is a type of thick, circular, and deep cooking pot (similar in shape to a wok) that originated in the Indian subcontinent. It is used in Indian, Afghan, Pakistani, Bangladeshi, Nepalese and Caribbean cuisines. Traditionally press-formed from mild steel sheet or made of wrought iron, a ''karahi'' resembles a wok with steeper sides. Today, they can be made of stainless steel, copper, and nonstick surfaces, both round and flat-bottomed, or of the traditional materials. History Karahi or Kadahi comes from the Prakrit word Kataha, mentioned in Ramayana, Sushruta Samhita. The Karahi vessel is first mentioned in the Vedas as bharjanapatra. Use ''Karahi'' serve for the shallow or deep frying of meat, potatoes, sweets, and snacks such as ''samosa'' and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
_and_one_loose_plantain.jpg "Click for more on -> Plantain (cooking)")
