SAAG (other)
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SAAG (other)
Saag also spelled sag, saagh or saga, is a leafy vegetable dish from the Indian subcontinent. It is eaten with bread, such as roti or naan, or in some regions with rice. Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena. In India, it is common, especially in the state of Odisha, where it is eaten with pakhala. In the Shree Jagannath Temple of Puri, saag is one of the dishes offered to Jagannath as part of Mahaprasad. Saag is also common in West Bengal and other regions of North India, where the most common preparation is sarson ka saag (mustard plant leaves), which may be eaten with makki ki roti, a yellow roti made with maize flour. ''Saag gosht'' or ''hariyali maans'' (spinach and mutton) is a common dish in the North Indian state of Punjab. In Pakistan, it is most commonly eaten in the Punjab province along with Makki ki roti, made from freshly ground corn flour, a ...
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Sarson Ka Saag
''Saron da saag'', also known as ''sarsa da saag'', is a dish of mustard greens cooked with spices. It originated in the northern Indian subcontinent and is popular throughout the region. Name The dish is known as ''sarson ka saag'' in Hindi and Urdu, ''saron da saag'' (or ''sareyan da saag'' in Punjabi, ''sarsav nu shaak'' in Gujarati, and ''sariso saag'' in Maithili. ''Sarson'', ''sarhon, sareyan,'' etc. derive from the Sanskrit word "mustard. ''Saag/shaak'' derives from the Sanskrit word ''śāka'' "greens; vegetable leaves". Ingredients and preparation Mustard is widely grown in the region for the plant's leaves, seeds and seed oil. It is harvested in winter and spring, making ''sarson ka saag'' a popular warming dish in the cooler months. There are many recipes for the dish, usually cooking the leaves in oil or clarified butter (''ghee Ghee is a type of clarified butter, originating from South Asia. It is commonly used for cooking, as a Traditional medicine of ...
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Basella Alba
''Basella alba'' is an edible perennial vine in the family Basellaceae. It is found in tropical Asia and Africa where it is widely used as a leaf vegetable. It is native to the Indian subcontinent, Southeast Asia and New Guinea. It is naturalized in China, tropical Africa, Brazil, Belize, Colombia, the West Indies, Fiji and French Polynesia. ''Basella alba'' is known by common names including Malabar spinach, vine spinach, Ceylon spinach and Indian spinach. Description ''Basella alba'' is a fast-growing, soft-stemmed vine, reaching in length. Its thick, semi-succulent, heart-shaped leaves have a mild flavour and mucilaginous texture. There are two varieties—green and red. The stem of the ''Basella alba'' is green with green leaves and the stem of the cultivar ''Basella alba'' 'Rubra' is reddish-purple; the leaves form green and as the plant reaches maturity, older leaves will develop a purple pigment starting at the base of the leaf and work towards the end. The stem when ...
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Ghee
Ghee is a type of clarified butter, originating from South Asia. It is commonly used for cooking, as a Traditional medicine of India, traditional medicine, and for Hinduism, Hindu religious rituals. Description Ghee is typically prepared by simmering butter, which is obtained by churning cream, skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that settles at the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk used in the process, and the duration of boiling. Etymology The word ''ghee'' is borrowed from the Hindi word (''ghī''), which comes from (', ) 'clarified butter', from the root , , 'to sprinkle'; it is cognate with the Ancient Greek word (, 'rubbed, anointed'), from which the English word ''Christ'' is derived. In Hinduism Traditionally, ghee is made from bovine milk, either Cattle, cow or water buffalo, and has ...
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Makki Ki Roti
Makki ki roti is a flat unleavened bread made from corn meal (maize flour). Like most rotis in the Indian subcontinent, it is baked on a '' tava''. It is primarily eaten in the Punjab region of India and Pakistan and in Jammu, Himachal Pradesh, Haryana, Rajasthan, Uttar Pradesh, and Uttarakhand in North India and Gujarat, Maharashtra in Western India and also in Nepal. Etymology Literally, ''makkī kī roṭṭī'' means 'flatbread of maize'. The word ''Makki'' is derived from Sanskrit ''Markaka'' and ''Roti'' from Sanskrit word ''Rotīka''. ''Makki ki roti'' is yellow in color when ready, and has much less cohesive strength, which makes it difficult to handle. Mode of serving ''Makki ki Roti'' is eaten in many parts of India, but has been portrayed as a centuries-old part of Punjabi cuisine. ''Makki ki roti'' is often served with warming winter dishes based on greens (''saag''), such as ''sarson ka saag'' and ''channa ka saag''. In Punjab and neighbouring area it is also e ...
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Maize
Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native Americans planted it alongside beans and squashes in the Three Sisters polyculture. The leafy stalk of the plant gives rise to male inflorescences or tassels which produce pollen, and female inflorescences called ears. The ears yield grain, known as kernels or seeds. In modern commercial varieties, these are usually yellow or white; other varieties can be of many colors. Maize relies on humans for its propagation. Since the Columbian exchange, it has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat and rice. Much maize is used for animal feed, whether as grain or as the whole plant, which can either be baled or made into the more palatable silage. Sugar-rich varieties called sw ...
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North India
North India is a geographical region, loosely defined as a cultural region comprising the northern part of India (or historically, the Indian subcontinent) wherein Indo-Aryans (speaking Indo-Aryan languages) form the prominent majority population. It extends from the Himalayas, Himalayan mountain range in the north to the Indo-Gangetic plains, the Thar Desert, till Central Highlands (India), Central Highlands. It occupies nearly two-quarters of the area and population of India and includes one of the three List of Indian cities by population#List, mega cities of India: Delhi. In a more specific and administrative sense, North India can also be used to denote the northern Indo-Gangetic Plain within this broader expanse, to the Thar Desert. Several major rivers flow through the region including the Indus, the Ganges, the Yamuna and the Narmada rivers. North India includes the states of Himachal Pradesh, Uttarakhand, Punjab, India, Punjab and Haryana, Rajasthan, Uttar Pradesh, and ...
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West Bengal
West Bengal (; Bengali language, Bengali: , , abbr. WB) is a States and union territories of India, state in the East India, eastern portion of India. It is situated along the Bay of Bengal, along with a population of over 91 million inhabitants within an area of as of 2011. The population estimate as of 2023 is 99,723,000. West Bengal is the List of states and union territories of India by population, fourth-most populous and List of states and union territories of India by area, thirteenth-largest state by area in India, as well as the List of first-level administrative divisions by population, eighth-most populous country subdivision of the world. As a part of the Bengal region of the Indian subcontinent, it borders Bangladesh in the east, and Nepal and Bhutan in the north. It also borders the Indian states of Jharkhand, Odisha, Bihar, Sikkim and Assam. The state capital is Kolkata, the List of metropolitan areas in India, third-largest metropolis, and List of cities in I ...
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Mahaprasad (Jagannath Temple)
Mahaprasad () refers to the sanctified food offered to Lord Jagannath in the Jagannath Temple, Puri, Odisha, India. It is an integral part of Jagannatha worship and a unique cultural tradition blending devotion, community, and culinary heritage. Revered as divine and egalitarian, Mahaprasad is consumed by devotees irrespective of caste, creed, or religion. Etymology The word Mahaprasad is derived from the Sanskrit roots ''maha'' (great) and ''prasāda'' (grace or offering). It signifies the highest form of divine grace received as food after being offered to the deity. Religious Significance In the Jagannatha tradition, food becomes Mahaprasad only after being offered first to Lord Jagannatha and then re-offered to Devi Bimala, a unique practice called Bimala Prasad. Only after this second offering is it deemed fit for devotees to consume. It is believed to possess spiritual potency and is consumed as a blessing, not merely food. Daily food offerings Six times a day, differe ...
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Jagannath
Jagannath (; formerly ) is a Hindu deity worshipped in regional Hindu traditions in India as part of a triad along with (Krishna's) brother Balabhadra, and sister, Subhadra. Jagannath, within Odia Hinduism, is the supreme god, '' Purushottama'', and the '' Para Brahman''. To most Vaishnava Hindus, particularly the Krishnaites, Jagannath is a form of Krishna, sometimes as the avatar of Vishnu. To some Shaiva and Shakta Hindus, he is a symmetry-filled tantric form of Bhairava, a fierce manifestation of Shiva associated with annihilation. Jagannathism ( Odia Vaishnavism) — the particular sector of Jagannath as a major deity — emerged in the Early Middle Ages and later became an independent state regional temple-centered tradition of Krishnaism/Vaishnavism. The idol of Jagannath is a carved and decorated wooden stump with large round eyes and a symmetric face, and the idol has a conspicuous absence of hands or legs. The worship procedures, sacraments and rituals asso ...
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Puri
Puri, also known as Jagannath Puri, () is a coastal city and a Nagar Palika, municipality in the state of Odisha in eastern India. It is the district headquarters of Puri district and is situated on the Bay of Bengal, south of the state capital of Bhubaneswar. It is home to the 12th-century Jagannath Temple (Puri), Jagannath Temple and is one of the original Char Dham pilgrimage sites for Hindus. Puri has been known by several names since ancient times and was locally known as "Sri Kshetra" and the Jagannath Temple, Puri, Jagannath temple is known as "Badadeula". Puri and the Jagannath Temple were invaded 18 times by Muslim rulers, from the 7th century AD until the early 19th century with the objective of looting the treasures of the temple. Odisha, including Puri and its temple, were part of British India from 1803 until India attained independence in August 1947. Even though princely states do not exist in India today, the heirs of the House of Gajapati still perform the r ...
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Jagannath Temple, Puri
The Jagannath Temple is a Hindu temple dedicated to the god Jagannath, a form of Vishnu in Hinduism. It is located in Puri in the state of Odisha, situated on the eastern coast of India. As per temple records, King Indradyumna of Avanti built the main temple of Jagannath at Puri. The present temple was rebuilt from the eleventh century onwards, on the site of the pre-existing temples in the compound, but not the main Jagannath temple, and begun by Anantavarman Chodaganga, the first king of the Eastern Ganga dynasty. Many of the temple rituals are based on Oddiyana Tantras which are the refined versions of Mahayana Tantras as well as Shabari Tantras which are evolved from Tantric Buddhism and tribal beliefs respectively. The local legends link the idols with aboriginal tribes and the daitapatis (servitors) claim to be descendants of the aboriginals. The temple is one of the 108 '' Abhimana Kshethram'' of the Vaishnavite tradition. The temple is famous for its annual Rat ...
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Pakhala
Pakhaḷa ('','' ) is an Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi (). It is popular in the state of Odisha and its similar version is eaten in the eastern regions like Chhattisgarh, Jharkhand, Assam, Bengal and southern regions of Kerala, Tamil Nadu, Andhra Pradesh, Karnataka. It is also known as pāntā bhāt in Bengal. It is a preparation that is consumed during summer, although many people eat it throughout the year, especially for lunch. It is popular among the public as it provides a refreshing food source during the hot climate and replenishes the nutrients in the body. A traditional Odia dish, it is prepared with rice, curd, cucumber, cumin seeds, fried onions and mint leaves. It is popularly served with dry roasted vegetables—such as potato, brinjal, badi and sāgå bhåjā or fried fish. Etymology The term "Påkhāḷå" is derived from Pali word "Pakhāḷitā" () as wel ...
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