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Besan
Besan or gram flour is a pulse (legume), pulse flour made from chana dal or chickpea flour (split Bengal gram) or brown/Chickpea#Desi chana, ''kaala chana'', a chickpea. It is a staple ingredient in the cuisines of the Indian subcontinent, including Indian cuisine, Indian, Bangladeshi cuisine, Bangladeshi, Burmese cuisine, Burmese, Nepali cuisine, Nepali, Pakistani cuisine, Pakistani, Sri Lankan cuisine, Sri Lankan, Caribbean cuisine, Caribbean, and Lunigiana cuisines. Characteristics Gram flour contains a high proportion of carbohydrates, higher fiber relative to other flours, no gluten, and a higher proportion of protein than other flours. Dishes The Indian Subcontinent and the Caribbean Gram flour is in popular use in the Indian subcontinent and the Caribbean, where it is used to make the following: In Andhra Pradesh, it is used in a curry with gram flour cakes called Senaga Pindi Kura () and is eaten with Chapati or Puri (food), Puri, mostly during winter for breakfast ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Besan Chakki
Besan Chakki (Hindi: बेसन चक्की) or Besan Katli (Hindi: बेस्ट कतली) or Besan Khandli (Hindi: बेसन खण्डली) is a common barfi, chakki sweet from the Indian subcontinent. It is made with gram flour, besan (gram flour), condensed milk, and sugar. Etymology ''Besan chakki'' is compound of two words: ''besan'' and ''chakki''. ''Besan'' refers to gram flour and is derived from Sanskrit word ''Vesana''. The word ''Chakki'' is derived from Sanskrit word ''Chakrikā.'' Preparation The sugar blends into a creamy texture that comes from the basic mixture, khoya. The mix is generally heated until the milk solidifies and is then placed in molds of different shapes—diamond, square or sometimes round. It is usually garnished with sliced or chopped almonds or pistachios. It is sometimes called "Indian cheesecake", though it contains no cheese. Variations of the dish include apricot, mango and coconut flavorings. The presence of Besa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laddu
''Laddu'' or ''laddoo'' is a spherical sweet from the Indian subcontinent made of various ingredients and sugar syrup or jaggery. It has been described as "perhaps the most universal and ancient of Indian sweets." ''Laddus'' are often served during celebrations and religious festivals, especially those associated with the Hindu deity Ganesha. History Archaeological excavations have found "food balls" made of legumes and cereals such as barley, wheat, chickpea and mung bean were consumed in the Indus Valley Civilization circa 2600 BCE. In the 3rd-4th century Sanskrit medical text ''Sushruta Samhita'', ''ladduka'' are described as small balls of jaggery, peanuts, and sesame seeds coated with honey. These balls were used as an antiseptic and to deliver medication. However, the first documented mention of ''laddu'' as a sweet is in the 11th-century Western Indian cookbook ''Lokopakara''. It gives a recipe for making ''laddus'' with '' shavige'' (rice vermicelli), ''ghee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dhokla
Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency. The batter consists of a mixture of rice with the pulse ''Bengal gram'', but has several variants with the gram replaced by chickpeas, pigeon peas, or urad beans. History ''Dukkia'', a pulse-based precursor of dhokla, is mentioned in a Jain text dated to 1066 CE. The earliest extant work to mention the word "dhokla" is the Gujarati ''Varanaka Samuchaya'' (1520 CE). Preparation Dried rice and split chickpeas ( chana dal) are soaked overnight. The mixture is ground, and the paste is fermented for at least four hours. Spices are added, such as chili pepper, coriander, and ginger. The fermented batter is then steamed for about 15 minutes and cut into pieces. These chopped pieces are seasoned in sauteed mustard seeds or cumin seeds, green chilis and curry le ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chickpea
The chickpea or chick pea (''Cicer arietinum'') is an annual plant, annual legume of the family (biology), family Fabaceae, subfamily Faboideae, cultivated for its edible seeds. Its different types are variously known as gram," Bengal gram, garbanzo, garbanzo bean, or Egyptian pea. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria. Chickpeas are high in protein (nutrient), protein. The chickpea is a key ingredient in Mediterranean cuisine, Mediterranean and Middle Eastern cuisines, used in hummus, and, when soaked and coarsely ground with herbs and spices, then made into patties and fried, falafel. As an important part of Indian cuisine, it is used in salads, soups, stews, and curries. In 2023, India accounted for 75% of global chickpea production. Etymology Chickpeas have been cultivated for at least ten thousand years. Cultivation spread from the Fertile Crescent eastward toward South Asia and into Europe through th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bengal Gram
The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae, cultivated for its edible seeds. Its different types are variously known as gram," Bengal gram, garbanzo, garbanzo bean, or Egyptian pea. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria. Chickpeas are high in protein. The chickpea is a key ingredient in Mediterranean and Middle Eastern cuisines, used in hummus, and, when soaked and coarsely ground with herbs and spices, then made into patties and fried, falafel. As an important part of Indian cuisine, it is used in salads, soups, stews, and curries. In 2023, India accounted for 75% of global chickpea production. Etymology Chickpeas have been cultivated for at least ten thousand years. Cultivation spread from the Fertile Crescent eastward toward South Asia and into Europe through the Balkans. Historical linguistics have found ancestral words relating to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chickpea
The chickpea or chick pea (''Cicer arietinum'') is an annual plant, annual legume of the family (biology), family Fabaceae, subfamily Faboideae, cultivated for its edible seeds. Its different types are variously known as gram," Bengal gram, garbanzo, garbanzo bean, or Egyptian pea. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria. Chickpeas are high in protein (nutrient), protein. The chickpea is a key ingredient in Mediterranean cuisine, Mediterranean and Middle Eastern cuisines, used in hummus, and, when soaked and coarsely ground with herbs and spices, then made into patties and fried, falafel. As an important part of Indian cuisine, it is used in salads, soups, stews, and curries. In 2023, India accounted for 75% of global chickpea production. Etymology Chickpeas have been cultivated for at least ten thousand years. Cultivation spread from the Fertile Crescent eastward toward South Asia and into Europe through th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. 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 India. The Columbian exchange, Columbian discovery of the New World brought a number of new vegetables and fruits. A number of these such as potatoes, tomatoes, Chili pepper, 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kadhi
Kadhi or karhi is a yogurt-based dish originating from Rajasthan, India. It is made by simmering yogurt with besan (gram flour) and spices until it forms a thick, tangy gravy. It is sometimes mixed with pakoras (deep-fried fritters). It is often eaten with cooked rice or roti. Etymology The word Kadhi is derived from the Sanskrit root ''kvathita'' (क्वथित) which refers to a decoction or a gruel of curcuma, asafoetida and buttermilk. In Sanskrit literature, Kadhi has been referred to with the name ''kvathika'' (क्वथिका). Origin The kadhi is believed to be originated in the arid landscapes of Rajasthan, where cooks incorporated dairy products to compensate for the limited availability of vegetables. Although Punjabis may have a strong association with kadhi-chawal, its origins trace back to Rajasthan, according to Celebrity Chef Kunal Kapur. Historically, kadhi was first crafted in Rajasthan before spreading to Gujarat and Sindh regions. Chef K ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bikaneri Bhujia
Bikaneri bhujia, often simply called bhujia, is a crispy snack prepared by using '' Vigna aconitifolia'', gram flour and spices, originating from Bikaner, a city in the western state of Rajasthan in India. It is light yellow in colour. Bhujia has become not just a characteristic product of Bikaner, but also a generic name. Bikaneri bhujia is a cottage industry in Bikaner, Rajasthan, and provides employment to around 2.5 million people in villages of the region, especially women. Recently, it has faced competition from multinational companies like Pepsico as well as Indian snack companies, which have used the name bhujia. After struggling with numerous copycats over the years, in September 2010, the Indian Patent Office confirmed the geographical indication rights and a patent was issued for the brand name ''Bikaneri bhujia'' to local manufacturers of Bikaner. History In 1877, during the reign of Maharaja Shri Dungar Singh, the first batch of bhujia was produced in the prince ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bonda (snack)
Bonda is a deep-fried South Indian potato snack that has various sweet and savory versions in different regions. The most common is ''aloo bonda'' ( potato ''bonda''), and other region-specific variations include potato replaced with sweet potato, tapioca, grated pineapple, green peas, paneer, or other ingredients including rice. History A recipe for bonda (as ''parika'') is mentioned in ''Manasollasa'', a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. Preparation The process of making a spicy bonda involves making a potato filling that is dipped in gram flour batter and deep-fried. ''Bonda'' has a sweet and a spicy variant. Some regional variants in Kerala replace the potato with tapioca (tapioca ''bonda'') or sweet potato and some onion, hard-boiled egg (''mutta Bonda''), masala, minced meat and other ingredients. In Tamil Nadu, ''bonda'' is made from black gram (''ulundu'') batter. In Andhra Pradesh, it is kno ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boondi
Boondi is an Indian snack made from fried chickpea flour. It is either eaten as a savory snack or sweetened as a dessert. West Bengal's Kamarpukur Sada Bonde awarded GI tag. In Sindh and Rajasthan, the dish is called ''nukti'' (, Dhatki: نڪتي , नुक्ती). In Nepali, Bhojpuri Region Bhojpur is a ethnolinguistic and cultural area in the Indian subcontinent where the Bhojpuri language is spoken as a mother tongue. The Bhojpuri region encompasses parts of the Indian states of Bihar, Uttar Pradesh, and Jharkhand, and the Madhe ... and Bihar it is referred to as ''buniya/bundiya'' (बुनिया/बुंदिया). In Bengal, it is called bonde/''budiya'' (বোঁদে/বুদিয়া). Preparation To make the sweetened boondi, chickpea flour, baking powder, and food color are mixed into a batter. A slotted spoon is used to pour small drops into a deep frying pan. The boondi is then soaked in sugar syrup. Variations *Boondi is popul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khaman
Khaman is a savoury snack from India that found fame in Gujarat. Khaman is made from ground channa daal or channa gram flour, usually with lemon juice, semolina, and curd. A final '' tadka'' can be added, using ingredients such as asafoetida and chillies. See also * Dhokla * Gelebi * Missal Pav *Konkani people *Gujarati people * Aagri people *Indian Cuisine Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally av ... References {{reflist Gujarati cuisine Indian snack foods Chickpea dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
