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Thecha
Thecha is a spicy condiment prepared in the state of Maharashtra. It has many variants but the primary ingredients are chili peppers (green or red), peanuts and garlic, often tempered in oil (generally peanut) and a multitude of spices such as cumin, sesame seeds, coriander seeds, hing, cloves, coriander leaves and grated coconut seasoning. Traditional recipes call for the ingredients to be crushed or pounded in metal or Mortar Pestle, but modern kitchens often rely on grinding in food processors. It is served with dishes like pithla bhakri. or is eaten with bhakri. A regional variation is the ''varhadi thecha''. It has been described by Sanjeev Kapoor as a popular relish A relish is a cooked and pickled product made of chopped vegetables, fruits or herbs and is a food item typically used as a condiment to enhance a staple. Examples are chutneys and the North American relish, a pickled cucumber jam eaten with ho .... It gets spoilt after 10 to 15 days References {{reflist Ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cumin
Cumin ( or , or Article title ) (''Cuminum cyminum'') is a in the , native to the . Its seeds – each one contained within a fruit, which is dried – are used in the |
Sesame
Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. World production in 2018 was , with Sudan, Myanmar, and India as the largest producers. Sesame seed is one of the oldest oilseed crops known, domesticated well over 3,000 years ago. ''Sesamum'' has many other species, most being wild and native to sub-Saharan Africa. ''S. indicum,'' the cultivated type, originated in India. It tolerates drought conditions well, growing where other crops fail. Sesame has one of the highest oil contents of any seed. With a rich, nutty flavor, it is a common ingredient in cuisines around the world. Like other foods, it can trigger allergic reactions in some people. Etymology The word "sesame" is from Latin ''sesamum'' and Greek σήσαμον : ''sēsamon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asafoetida
Asafoetida (; also spelled asafetida) is the dried latex ( gum oleoresin) exuded from the rhizome or tap root of several species of ''Ferula'', perennial herbs growing tall. They are part of the celery family, Umbelliferae. Asafoetida is thought to be in the same genus as silphium, a North African plant now believed to be extinct, and was used as a cheaper substitute for that historically important herb from classical antiquity. The species are native to the deserts of Iran and mountains of Afghanistan where substantial amounts are grown. Asafoetida has a pungent smell, as reflected in its name, lending it the trivial name of "stinking gum". The odor dissipates upon cooking; in cooked dishes, it delivers a smooth flavour reminiscent of leeks or other onion relatives. Asafoetida is also known colloquially as "devil's dung" in English (and similar expressions in many other languages). Etymology and other names The English name is derived from ''asa'', a latinised form of Pers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bhakri
Bhakri () is a round flatbread (roti) often used in the cuisine of the states of Gujarat, Maharashtra, Rajasthan, and Karnataka in India. The bhakri prepared using jowar or bajra is coarser than a regular wheat chapati. Bhakri can be either soft or hard in texture, unlike khakhra in respect to hardness. Grains and variants Different types of millets (jowar, bajra, ragi) are the more common grains used for making bhakris. These millet bhakris are popular in the Deccan plateau regions of India (Maharashtra and Northern Karnataka) as well as the semi-arid regions of Rajasthan. In the coastal Konkan and Goa regions of western India rice flour is used for making bhakri. # Jowar bhakri - Jowar bhakris are the most common type of bhakri. The dough is prepared by mixing jowar flour with hot water and then flattened by hand. # Bajra bhakri - Bajra bhakris are mainly prepared in winter, especially near the festival of Sankranti. The preparation is similar to jowar bhakris. # Makai bhak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Times Of India
''The Times of India'', also known by its abbreviation ''TOI'', is an Indian English-language daily newspaper and digital news media owned and managed by The Times Group. It is the third-largest newspaper in India by circulation and largest selling English-language daily in the world. It is the oldest English-language newspaper in India, and the second-oldest Indian newspaper still in circulation, with its first edition published in 1838. It is nicknamed as "The Old Lady of Bori Bunder", and is an Indian " newspaper of record". Near the beginning of the 20th century, Lord Curzon, the Viceroy of India, called ''TOI'' "the leading paper in Asia". In 1991, the BBC ranked ''TOI'' among the world's six best newspapers. It is owned and published by Bennett, Coleman & Co. Ltd. (B.C.C.L.), which is owned by the Sahu Jain family. In the Brand Trust Report India study 2019, ''TOI'' was rated as the most trusted English newspaper in India. Reuters rated ''TOI'' as India's most trus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bhakri
Bhakri () is a round flatbread (roti) often used in the cuisine of the states of Gujarat, Maharashtra, Rajasthan, and Karnataka in India. The bhakri prepared using jowar or bajra is coarser than a regular wheat chapati. Bhakri can be either soft or hard in texture, unlike khakhra in respect to hardness. Grains and variants Different types of millets (jowar, bajra, ragi) are the more common grains used for making bhakris. These millet bhakris are popular in the Deccan plateau regions of India (Maharashtra and Northern Karnataka) as well as the semi-arid regions of Rajasthan. In the coastal Konkan and Goa regions of western India rice flour is used for making bhakri. # Jowar bhakri - Jowar bhakris are the most common type of bhakri. The dough is prepared by mixing jowar flour with hot water and then flattened by hand. # Bajra bhakri - Bajra bhakris are mainly prepared in winter, especially near the festival of Sankranti. The preparation is similar to jowar bhakris. # Makai bhak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sanjeev Kapoor
{{Infobox chef , name = Sanjeev Kapoor , image = Sanjeev Kapoor in 2016.jpg , image_size = , caption = Sanjeev Kapoor in 2016 , birth_date = {{Birth date and age, df=yes, 1964, 4, 10 , birth_place = Ambala, Punjab, India (now in Haryana, India) , occupation = Chef, Television Host & Entrepreneur , spouse = Alyona Kapoor , style = Indian cuisine , education = Institute of Hotel Management, New Delhi , ratings = , restaurants = , prevrests = , television = Signature, Khazana, The Yellow Chilli, Pin yin Café, Gold Leaf Banquets, Sura Vie , awards = Padma Shri (2017) , website Sanjeev Kapoor Sanjeev Kapoor (born 10 April 1964) is an Indian celebrity chef, entrepreneur and television personality. Kapoor hosted the TV show ''Khana Khazana'', the longest running show of its kind in Asia which was broadcast in 120 countries and in 2010 had more than 500 million viewe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Relish
A relish is a cooked and pickled product made of chopped vegetables, fruits or herbs and is a food item typically used as a condiment to enhance a staple. Examples are chutneys and the North American relish, a pickled cucumber jam eaten with hot dogs or hamburgers. In North America, the word "relish" is frequently used to describe a single variety of finely-chopped pickled cucumber relish, such as pickle, dill and sweet relishes. Relish generally consists of discernible vegetable or fruit pieces in a sauce, although the sauce is subordinate in character to the vegetable or fruit pieces. Herbs may also be used, and some relishes, such as chermoula, are prepared entirely using herbs and spices. Relish can consist of a single type or a combination of vegetables and fruit, which may be coarsely or finely chopped; its texture will vary depending on the slicing style used for these solid ingredients, but generally a relish is not as smooth as a sauce-type condiment such as ketchup. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maharashtrian Cuisine
Maharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others. Maharashtrian cuisine includes mild and spicy dishes. Wheat, rice, ''jowar'', ''bajri'', vegetables, lentils and fruit are dietary staples. Peanuts and cashews are often served with vegetables. Meat was traditionally used sparsely or only by the well off until recently, because of economic conditions and culture. The urban population in metropolitan cities of the state has been influenced by cuisine from other parts of India and abroad. For example, the South Indian dishes ''idli'' and ''dosa,'' as well as Chinese and Western dishes such as pizza, are quite popular in home cooking, and in restaurants. Distinctly Maharashtrian dishes include ''ukdiche modak'', , Kande pohe and Thalipeeth. Regular meals a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
