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Rabri
''Rabri'', Rabdi or Rabidi (IAST: Rabaḍī) is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow. Jaggery, spices, and nuts are added to it to give it flavor. It is chilled and served as dessert. ''Rabri'' is the main ingredient in several desserts, such as ''rasabali'', ''chhena kheeri'', and ''khira sagara''. A similar dish goes by the name '' Basundi''. History ''Chandimangala'' mentions ''rabdi'' (thickened, sweetened milk), along with other sweets, in the early 1400s. ''Rabri'' was banned in Kolkata 1965 during an economic recession for its excessive use of milk. It was overturned within the year by the Calcutta High Court due to lawsuits from independent sweet shops. According to some legends, Rabri was first offered to Lord Krishna at the Banke Bihari Temple in Vrindavana by a Rajasthani princess. Creation ''R ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rajasthani Cuisine
. Rajwaadi culinary tradition Rajasthan is known for its Royal ''Rajwaadi cuisine'' (also known as ''Raajsi cuisine'') which emanated from the culinary traditions of Royal courts and temples. The ''Rajwaadi cuisine'' is characterized by high usage of dry fruits & milk products like Yogurt for preparing rich gravies, ghee & butter for cooking & frying, mawa & chhena for sweets, usage of Kesar, kewda water & rose water and whole spices like jayaphal, javitri, cardamom etc. for flavoring and aroma. Often Rajwaadi food items are decorated with thin foils of gold & silver and also served in golden or silver crockery. Rajput cuisine Rajasthani cuisine is also influenced by the Rajputs, who traditionally consume sacrificial meat only. Their diet consisted of game meat which is procured only via Jhatka method. Some of the non vegetarian lamb dishes like Ratto Maans (meat in red gravy), ''Dhaulo Maans'' (meat in white gravy) and ''Jungli maans'' (game meat cooked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rasabali
Rasabali (, IAST: rasābaḷi) is a sweet dish from Odisha, India. It consists of deep fried flattened reddish brown patties of chhena (farmer cheese) that are soaked in thickened, sweetened milk ( rabri). Flattening the chhena into palm-sized patties is done in order to allow them to absorb the milk more readily. The thickened milk is also usually lightly seasoned with crushed cardamom pods. Rasabali is offered to Baladevjew, and originated in the Baladevjew Temple of Kendrapara. It is one of the Chapana bhoga of Puri's Jagannath Temple. It received a GI tag on 3 October 2023. See also * Chhena gaja * Rasagolla *Chhena poda Chhenapoda () () is a cheese dessert from the Indian state of Odisha. ''Chhena poda'' literally means ''Burnt Cheese'' in Odia, referring to its caramelised crust exterior and soft, spongy texture with slightly smoky notes. It is often describ ... * Khira sagara * Chhena kheeri * Chhena jalebi References Cheese desserts Indian desserts Od ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khira Sagara
Khīrå sāgårå () is an Odia sweet dish that literally translates to '' ocean of milk'' in Odia language. The sweet has depiction in Hindu scriptures about Lakshmi serving Vishnu and Madhusudana with it. Khīrå sāgårå consists of marble-sized balls of chhena cheese soaked in sweetened, condensed milk. Saffron and cardamoms are the typical seasonings that are added to this dish. Khirå sagårå is typically served either at room temperature or slightly chilled. However, the milk base in khirå sāgårå is thicker, acquiring the consistency of rabri. See also * Chhena gaja * Chhena jalebi * Chhena kheeri *Chhena poda *Kheer Kheer, khir or payasam is a pudding or porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, ... * Rasabali * Rasagolla References {{Indian Dishes Indian desserts Odia cuisine Indian da ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basundi
Basundi (, , , , ) is an Indian sweet mostly in Maharashtra, Gujarat, Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name ''rabri''. It is often made on Hindu festivals such as Kali Chaudas and Bhaubeej (Bhai Dooj). Different styles of basundi are also prepared, such as ''sitaphal'' (custard apple) ''basundi'' and ''angoor basundi'' (basundi with smaller kinds of ''rasgullas''). Preparation Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, charoli, and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive, then it can curdle the basundi. Sometimes after adding sugar, one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pakistani Cuisine
Pakistani cuisine (, Roman Urdu, romanized: ''pākistānī pakwān'') is a blend of regional cooking styles and flavours from across South Asia, South, Central Asia, Central and West Asia. It is a culmination of Iranic, Indic & Arab culinary traditions. The cuisine of Pakistan also maintains certain Mughal Empire, Mughal influences within its recipes and cooking techniques, particularly the use of dried fruits and nuts. Pakistan's Ethnic groups in Pakistan, ethnic and Culture of Pakistan, cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines. Pakistani cuisine, like the culinary traditions of most Muslim-majority nations, adheres to ''halal'' principles in accordance with Islamic dietary laws, which prohibit the consumption of pork and alcohol, among other restrictions. Additionally, halal regulations outline specific guidelines for meat consumption, including which animals are considered permi ... [...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] |
Banke Bihari Temple
Banke Bihari Temple is a Hindu temple situated in the town of Vrindavan, Mathura district of Uttar Pradesh, India. The temple is dedicated to Banke Bihari who is believed to be the combined form of Radha and Krishna. Banke Bihari was originally worshipped at Nidhivan, Vrindavan. Later, when Banke Bihari temple was constructed around 1864, the icon of Banke Bihari was moved to its present temple. In Banke Bihari temple, the icon of Radha Krishna's united form stands in the Tribhanga posture. Swami Haridas originally worshipped this murti under the name of ''Kunj Bihari'' which means the one who enjoys in the groves or ''Kunj'' of Vrindavan. History The icon of Banke Bihari was originally worshiped by Swami Haridas, Svāmī Haridās under the name Kuñjbihārī. His disciples bestowed the name Bāṅke Bihārī due to the image's ''tribhaṅga'' posture. The icon's appearance is celebrated on Bihar Panchami. Formerly Bāṅke Bihārī was worshipped in Nidhivan, Vrindavan, Nidh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North Indian Cuisine
North Indian cuisine is collectively the cuisine of North India, which includes the cuisines of Jammu and Kashmir, Punjab, Gujarat, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi Delhi, officially the National Capital Territory (NCT) of Delhi, is a city and a union territory of India containing New Delhi, the capital of India. Straddling the Yamuna river, but spread chiefly to the west, or beyond its Bank (geography ..., Uttar Pradesh, Bihar, Jharkhand, Odisha, Chhattisgarh, Madhya Pradesh, Maharashtra, Goa, and West Bengal. Sub-types of North Indian cuisine include: *Awadhi cuisine * Bengali cuisine *Bhojpuri cuisine *Bihari cuisine, Cuisine of Bihar *Braj Cuisine, Braj cuisine * Chhattisgarhi cuisine *Dogras#Cuisine, Dogri cuisine * Goan cuisine * Gujarati cuisine *Cuisine of Haryana, Haryanvi cuisine * Jharkhandi cuisine, Cuisine of Jharkhand *Kashmiri cuisine *Kumaoni cuisine * Maharashtrian cuisine *Malvani cuisine *Maithil cuisine *Mughlai cuisine * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Desserts
Mithai (sweets) are the confectionery and desserts of the Indian subcontinent.The Sweet Side of the Subcontinent Raison d'Etre, New York City (September 20, 2012) Thousands of dedicated shops in , , , and |
Saffron
Saffron () is a spice derived from the flower of '' Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. The saffron crocus was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its quality is graded by the proportion of red stigma to yellow style, varying by region and affecting both potency and value. As of 2024, Iran produced some 90% of the world total for saffron. At US$5,000 per kg or higher, saffron has long been the world's costliest spice by weight. The English word saffron likely originates from the Old French ''safran'', which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karahi
A ''karahi'' is a type of thick, circular, and deep cooking pot, similar in shape to a wok, from Northern South Asia. It is used in Indian cuisine, North Indian, Pakistani cuisine, Pakistani, Afghanistan cuisine, Afghan, Nepalese cuisine, Nepalese, and Caribbean cuisines. Traditionally press-formed from Carbon_steel#Mild_steel, mild steel sheets or made of wrought iron, a ''karahi'' is a wok with steeper sides. Today, they can be made of stainless steel, copper, and Non-stick surface, nonstick surfaces, both round and flat-bottomed, or of traditional materials. The word ''karahi'' emanates from ''karah'', a bigger version of karahi traditionally used in the subcontinent for boiling milk and producing Cream, thick cream. History ''Karahi'' or ''kadahi'' comes from the Prakrit word ''kataha'', which is mentioned in texts like the ''Ramayana'' and Sushruta Samhita, ''Sushruta Samhita'', and derives from Sanskrit ''kataha'' (meaning a frying pan, boiler, cauldron or saucepan). A ka ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
