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Paratha
Paratha () is a flatbread native to South Asia, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, Malaysia, Singapore, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago where wheat is the traditional staple. ''Paratha'' is an amalgamation of the words ''parat'' and '' atta'', which literally means layers of cooked dough. Alternative spellings and names include ''parantha'', ''parauntha'', ''prontha'', ''parontay'', ''paronthi'' (Punjabi), ''porota'' (in Bengali), ''paratha'' (in Odia, Hindi), ''palata'' (; in Myanmar), ''porotha'' (in Assamese), ''forota'' (in Sylheti), ''farata'' (in Mauritius and the Maldives), ''roti canai'', ''prata'' (in Southeast Asia), ''paratha'', ''buss-up shut'', ''oil roti'' (in the Anglophone Caribbean). History The Hindi/Urdu word ''paratha'' is derived from Sanskrit (S. पर, or परा+स्थः, or स्थितः). Recipes for various stuffed whea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aloo Paratha
''Aloo paratha'' (Urdu: , Hindi: , Punjabi: ਆਲੂ ਪਰਾਠਾ / آلو پراٹھا, ) is a paratha (flat bread dish) stuffed with potato, originating from the Punjab region of South Asia. It is traditionally eaten for breakfast. It is made using unleavened dough rolled with a mixture of mashed potato and spices (amchur, garam masala) which is cooked on a hot '' tawa'' with butter or ghee. Aloo paratha is usually served with butter, chutney, curd, or Indian pickles. It is also often accompanied with sarson ka saag. Stuffed with potato and fried makes it of higher calorie (290-360 calories) than a typical roti (60 calories). In the 21st century, due to convenience, working routines and rising household incomes, smaller families and time restrictions, the aloo paratha breakfast for urban Indians has been increasingly replaced by foods seen as more convenient such as cereals. A similar pattern has been observed among Central Valley Sikhs in America. See also * List o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as potatoes, tomatoes, chillies, peanuts, and guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pakistani Cuisine
Pakistani cuisine ( ur, , romanized: ''pākistānī pakwān'') can be characterized by a blend of various regional cooking traditions from South Asia, Central and Western Asia, as well as elements from its Mughal legacy. The country's various cuisines are derived from its ethnic and cultural diversity. Pakistani cuisine is based on Halal principles, which forbids pork and alcohol consumption in accordance with Sharia, the religious laws of Islam. International cuisine and fast food are popular in major cities such as Islamabad and Karachi; blending local and foreign recipes ( fusion food), such as Pakistani Chinese cuisine, is also common in large urban centres. As a result of lifestyle changes, ingredients such as masala (mixed and ready-to-use spices) and ghee (clarified butter) are becoming increasingly popular. Historical influences Pakistan's national cuisine directly inherits both Indo-Aryan and Iranic culture, coupled with Muslim culinary traditions. Evidence ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roti Canai
Roti canai (pronunciation: /tʃanaɪ/) or roti prata, also known as roti chenai and roti cane (/tʃane/), is an Indian flatbread dish found in several countries in Southeast Asia, especially in Brunei, Indonesia, Malaysia, Singapore and Thailand. It is usually served with ''dal'' or other types of curry, but can also be cooked in a range of sweet or savoury variations made with a variety of ingredients such as meat, eggs, or cheese. Introduced around the 19th century, roti canai has become a popular breakfast and snack dish especially in the Southeast Asian countries of Brunei, Indonesia, Malaysia, Singapore and Thailand, and is one of the most famous examples of South Indian cuisine in the region. It is said that the dish was brought by Indians during the era of British Malaya, the Dutch East Indies and the Straits Settlements. They are also colloquially known as "mamak", and are served in street mamak stalls located in both rural and urban Brunei, Indonesia, Malaysia a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trinidad And Tobago Cuisine
Trinidad and Tobago has a unique history and its food is influenced by Indian-South Asian, West African, Creole, European, American, Chinese, Amerindian, and Latin American culinary styles. Trinidad and Tobagonian food is dominated by a wide selection of seafood dishes, most notably, curried crab and dumplings. Trinidad and Tobago is also known for its prepared provisions, such as dasheen (taro root), sweet potato, eddoe, cassava, yam, soups and stews, also known as blue food across the country. Corresponding to the Blue Food Day event held annually in Trinidad and Tobago. Main meals Breakfast dishes Popular breakfast foods include doubles; roti (usually ''sada roti'') served with a variety of curried, roasted or fried vegetable dishes; fried bake served with saltfish, meat, or vegetable dishes; and coconut bake (coconut bread) served with a range of fillings. Doubles is made with two '' baras'' (flat fried dough) and curried ''channa'' (chickpeas) and is served with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Atta Flour
Atta/Ata (Urdu: ; Hindi: , Bengali: আটা, romanized: Āṭā) or chakki atta is a wholemeal wheat flour, originating from the Indian subcontinent, used to make flatbreads such as chapati, roti, naan, paratha and puri. It is the most widespread flour in the Indian subcontinent. Properties Whole common wheat ('' Triticum aestivum'') is generally used to make atta; it has high gluten content, which provides elasticity, so dough made out of atta flour is strong and can be rolled into thin sheets. The word ‘whole’ is used to describe atta as it includes every component of the grain, meaning the bran, germ and the endosperm. Atta was traditionally ground in the home on a stone chakki mill. This is useful when using a tandoor, where the flatbread is stuck to the inside of the oven, and also makes chapatis softer as the dough absorbs more water. Gallery File:Chapaticooking.jpg, Rolling of atta dough File:Tandoor roti.jpg, Roti cooking in a tandoor File:Mintparatha.jpg, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burmese Cuisine
Burmese cuisine () encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with neighboring countries at the confluence of South Asia, Southeast Asia, and East Asia, including the modern-day nations of India, China, and Thailand. Burmese cuisine is typified by a wide-ranging array of dishes, including traditional Burmese curries, Burmese salads, and soups that are traditionally eaten with white rice. Burmese cuisine also features noodles in many forms, as fried or dry noodles, noodle soups, or as noodle salads, as well as Indian breads. Street food culture has also nurtured the profuse variety of traditional Burmese fritters and traditional snacks called '' mont''. The contrasting flavor profile of Burmese cuisine is broadly captured in the phrase ''chin ngan sat'' (ချဉ်ငန်စပ်), which literal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wrap Roti
Originating in the Caribbean with Indian roots, a roti is a wrap style sandwich filled with either curried or sometimes stewed meats or vegetables wrapped inside a dhalpuri, paratha, or dosti roti. Roti is eaten widely across the Caribbean. As Indo-Caribbeans immigrated to other countries, especially in North America and Europe, they brought with them the roti and opened ''roti shops'' to sell it. See also * Cuisine of Trinidad and Tobago * List of sandwiches * List of stuffed dishes * Goat roti Goat Roti ( ) is a type of wrap roti, roti, a traditional Trinidad and Tobago, Trinidadian dish, popular in the Caribbean and in Caribbean communities throughout the world. It consists of curry goat, curried goat and vegetables wrapped in a roti. ... References Roti Flatbread dishes Sandwiches Fast food Trinidad and Tobago cuisine Jamaican cuisine Grenadian cuisine Caribbean cuisine Indo-Caribbean cuisine Guyanese cuisine Surinamese cuisine Stuffed dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ghee
Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the topmost layer of curd, which is also called the ''Bilona'' method), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk source used in the process, and the duration of boiling time. Etymology The word ''ghee'' comes from sa, घृत (', ) 'clarified butter', from ''ghṛ-'' 'to sprinkle'. In Dravidian languages, it is also known as te, నెయ్యి '('neyyi''), ta, நெய் or துப்பகம் (''tuppakam''), ml, നെയ്യ് (''ney'') and kn, ತ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stuffing
Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation. Poultry stuffing often consists of breadcrumbs, onion, celery, spices, and herbs such as sage, combined with the giblets. Additions in the United Kingdom include dried fruits and nuts (such as apricots and flaked almonds), and chestnuts. History It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, Apicius '' De Re Coquinaria'', which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (a cereal), and frequently contain chopped liver, brains, and o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bangladeshi Cuisine
Bangladeshi cuisine ( bn, বাংলাদেশের রান্না) is the national cuisine of Bangladesh. Bangladeshi cuisine has been shaped by the diverse history and river-line geography of Bangladesh. The country has a tropical monsoon climate. The staple of Bangladesh is rice and fish. The majority of Bangladeshi people are ethnic Bengali, who follow Bengali cuisine, with a minority of non-Bengalis with their own unique cuisine. Bangladeshi food has more meat, especially beef, compared to West Bengal. History Bangladeshi cuisine has over time been largely influenced by the Mughlai cuisine left behind by the Mughal rulers. This has led Bangladeshi cuisine to include many rich aromatic dishes such as biriyani and korma that require the use of a large array of spices along with an great deal of ghee. Dhaka being the Mughal capital of the Bengal Subah (which includes the modern Bangladesh and the Indian states of West Bengal) was a major trading center in Sout ... [...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 eighth-most populous country in the world, with a population exceeding 165 million people in an area of . Bangladesh is among the most densely populated countries in the world, and shares land borders with India to the west, north, and east, and Myanmar to the southeast; to the south it has a coastline along the Bay of Bengal. It is narrowly separated from Bhutan and Nepal by the Siliguri Corridor; and from China by the Indian state of Sikkim in the north. Dhaka, the capital and largest city, is the nation's political, financial and cultural centre. Chittagong, the second-largest city, is the busiest port on the Bay of Bengal. The official language is Bengali, one of the easternmost branches of the Indo-European language family. Bangladesh forms the sovereign part of the historic and ethnolinguistic region of Bengal, which was divided during the Partition of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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