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Kokis
Kokis () is a deep-fried, crispy Sri Lankan food made from rice flour and coconut milk. Considered as a festive traditional Sri Lankan dish. This is an important snack when celebrating Sinhala New Year and plays a major role in the festivities. Etymology and history Although a traditional Sri Lankan dish, kokis is believed to be of Dutch origin from the time when parts of the country were under Dutch rule during the Kandyan period. Its name may have been derived from the word '' koekjes'', meaning cookies or biscuits in the Dutch language. The Swedish rosette and the Persian Nan panjereh would be the most similar dishes to the Sri Lankan kokis. The Indian biscuit, Nankhatai, also bears some similarities with kokis. An almost identical snack, Achappam, exists among Christian community in the south west Indian state of Kerala Significance during the Sinhala new year Sinhalese people prepare and consume a number of traditional dishes, including kokis, to celebrate their new ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kokis Molds
Kokis () is a deep-fried, crispy Sri Lankan food made from rice flour and coconut milk. Considered as a festive traditional Sri Lankan dish. This is an important snack when celebrating Sinhala New Year and plays a major role in the festivities. Etymology and history Although a traditional Sri Lankan dish, kokis is believed to be of Dutch origin from the time when parts of the country were under Dutch rule during the Kandyan period. Its name may have been derived from the word '' koekjes'', meaning cookies or biscuits in the Dutch language. The Swedish rosette and the Persian Nan panjereh would be the most similar dishes to the Sri Lankan kokis. The Indian biscuit, Nankhatai, also bears some similarities with kokis. An almost identical snack, Achappam, exists among Christian community in the south west Indian state of Kerala Significance during the Sinhala new year Sinhalese people prepare and consume a number of traditional dishes, including kokis, to celebrate their new year ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinhalese New Year
Sinhalese New Year, generally known as Aluth Awurudda () in Sri Lanka, is a Sri Lankan holiday that celebrates the traditional New Year of the Sinhalese people. The timing of the Sinhala New Year coincides with the new year celebrations of many traditional calendars of South and Southeast Asia; thus, the festival has close semblance to other South and Southeast Asian New Years. The event is marked by two official public holidays. It is generally celebrated on the 13th or 14 April and traditionally begins at the sighting of the new moon. Following the holidays, most shops and businesses close for about a week as families and communities come together to celebrate. According to Sinhalese astrology, New Year begins when the sun transitions from Meena Rashiya (the house of Pisces) to Mesha Rashiya (the house of Aries). It also marks the end of the harvest season and of spring. History Cultural anthropological history of the 'Traditional New Year' which is celebrated in the mon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rosette (cookie)
Rosettes are thin, cookie-like fritters made with iron molds that are found in many cultures. They are crispy and characterized by their lacy pattern. Preparation The batter is a blend of wheat, flour, eggs, sugar, and whole milk. Rosette cookies are formed with a rosette iron. This specialized tool has a long handle and with a metal shape, commonly stars, flowers, snowflakes or Christmas trees. In Kerala, India, Rosette cookies known as Achappam are made using rice flour. The metal is heated in hot oil before it is dipped in batter. Returning the iron to the oil, the batter is detached from the mold when it is partially cooked and gently flipped to finish cooking. They are usually topped with sugar or honey, or the edges of rosettes are dipped into frosting. The process was recorded in the 19th century Ottoman cookbook ''Aşçı başı''. Swedish timbale can be made with rosette batter using a timbale mold instead of an iron. These can be made with savory fillings like cre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sri Lankan Cuisine
Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic Maritime Silk Road, oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine. Influences from Indian cuisine, Indian (particularly South Indian cuisine, South Indian), Indonesian cuisine, Indonesian and Dutch cuisines are most evident with Sri Lankan cuisine sharing close ties to other neighbouring South Asian cuisine, South and Southeast Asian cuisines. Sri Lanka is historically famous for its cinnamon. The 'true cinnamon' tree, or ''Cinnamomum verum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinhala And Tamil New Year
Sinhalese New Year, generally known as Aluth Awurudda () in Sri Lanka, is a Sri Lankan holiday that celebrates the traditional New Year of the Sinhalese people. The timing of the Sinhalese people, Sinhala New Year coincides with the new year celebrations of many traditional calendars of South Asia, South and Southeast Asia; thus, the festival has close semblance to other South and Southeast Asian New Years. The event is marked by two official public holidays. It is generally celebrated on the 13th or 14 April and traditionally begins at the sighting of the new moon. Following the holidays, most shops and businesses close for about a week as families and communities come together to celebrate. According to Sinhalese astrology, New Year begins when the sun transitions from Pisces (astrology), Meena Rashiya (the house of Pisces) to Aries (astrology), Mesha Rashiya (the house of Aries). It also marks the end of the harvest season and of spring. History Cultural anthropological his ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Flour
Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. Rice flour may be made from either white rice, brown rice or glutinous rice. To make the flour, the Rice hulls, husk of rice or paddy is removed and raw rice is obtained, which is then ground to flour. Types and names By rice Rice flour can be made from Indica rice, indica, Japonica rice, japonica, and wild rice varieties. Usually, rice flour ( zh, c=米粉, p=mǐfěn, , , , , , , , , ) refers to flour made from non-glutinous white rice. When made with glutinous rice (or sweet rice), it is called glutinous rice flour or sweet rice flour ( zh, c=糯米粉, p=nuòmǐ fěn, Japanese language, Japanese: ; Romanization of Japanese, romanized: ''shirat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Flour
Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread flour'', is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or ''wholemeal flour' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mold (cooking Implement)
A mould (British English) or mold (American English), is a container used in various techniques of food preparation to shape the finished Dish (food), dish. The term may also refer to a finished dish made in said container (e.g. a jello mold). Types Molds can be used for a variety of foods: * Cake molds (e.g. muffin tins, Bundt cake, angel food cake pans, and other types of Cookware and bakeware, bakeware) * Springform pan * Gelatin dessert molds (also known as "jelly molds") * Ice cream and other frozen desserts * Mousse * Butter See also * List of cooking vessels * List of food preparation utensils * Bowl * Molding (process) * Pastry References Cooking vessels {{cooking-tool-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Milk
Coconut milk is a plant milk extracted from the grated pulp of mature coconuts. The opacity and rich taste of the milky-white liquid are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. It is also used for cooking in the Caribbean, Central America, northern parts of South America and West Africa, where coconuts were introduced during the colonial era. Coconut milk is differentiated into subtypes based on fat content. They can be generalized into coconut cream (or thick coconut milk) with the highest amount of fat; coconut milk (or thin coconut milk) with a maximum of around 20% fat; and coconut skim milk with negligible amounts of fat. This terminology is not always followed in commercial coconut milk sold in Western countries. Coconut milk can also be used to produce milk substitutes (differentiated as "coconut milk beverages"). These products are not ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Finnish Language
Finnish (endonym: or ) is a Finnic languages, Finnic language of the Uralic languages, Uralic language family, spoken by the majority of the population in Finland and by ethnic Finns outside of Finland. Finnish is one of the two official languages of Finland, alongside Swedish language, Swedish. In Sweden, both Finnish and Meänkieli (which has significant mutual intelligibility with Finnish) are official minority languages. Kven language, Kven, which like Meänkieli is mutually intelligible with Finnish, is spoken in the Norway, Norwegian counties of Troms and Finnmark by a minority of Finnish descent. Finnish is morphological typology, typologically agglutinative language, agglutinative and uses almost exclusively Suffix, suffixal affixation. Nouns, adjectives, pronouns, Numeral (linguistics), numerals and verbs are inflection, inflected depending on their role in the Sentence (linguistics), sentence. Sentences are normally formed with subject–verb–object word order, alth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly umami, savory to create desserts. In some parts of the world, there is no tradition of a dessert course to conclude a meal. Historically, the dessert course consisted entirely of foods 'from the storeroom' (''de l’office''), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes; Cookie, dry biscuits (cookies) and wafers; and ices and Ice cream, ice creams. Sweet dishes from the kitchen, such as freshly prepared pastries, meringues, custards, puddings, and baked fruits, were served in the Entremet, entremets course, not in the dessert course. By the 20th century, though, sweet entremets had come to be included among the desserts. The modern term ''dessert'' can apply to many sweets, including fruit, custard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinhalese People
The Sinhalese people (), also known as the Sinhalese or Sinhala people, are an Indo-Aryan peoples, Indo-Aryan ethno-linguistic group native to the island of Sri Lanka. They are the largest ethnic group in Sri Lanka, constituting about 75% of the Sri Lankan population and number more than 15.2 million. The Sinhalese people speak Sinhala language, Sinhala, an insular Indo-Aryan languages, Indo-Aryan language. Sinhalese people are predominantly Theravada Buddhists, although a significant minority of Sinhalese follow branches of Christianity in Sri Lanka, Christianity and Religion in Sri Lanka, other religions. Since 1815, Sinhalese people were broadly divided into two subgroups: the up-country Sinhalese of the Central province, Sri Lanka, central mountainous regions, and the low-country Sinhalese of the coastal regions. Although both groups speak the same language, they are distinguished as they observe different cultural customs. According to the ''Mahavamsa'', a Pali chronicle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
