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Dhokla
Dhokla
Dhokla
(Gujarati: ઢોકળા ḍhōkḷā) is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas.[1] Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Dhokla
Dhokla
is very similar to Khaman, and the terms are frequently used interchangeably.Contents1 History 2 Preparation 3 Types of Dhokla 4 See also 5 ReferencesHistory[edit] Dukkia, a pulse-based precursor of the 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).[2] Preparation[edit] Rice
Rice
and split chickpeas (chana dal), in a particular ratio (to achieve the desired texture and taste) are soaked overnight. The mixture is ground, and the paste is fermented for four to five hours or overnight
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Egg Curry
This is a list of egg dishes. Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by mankind for thousands of years.[1] Bird and reptile eggs consist of albumen (egg white) and vitellus (egg yolk), contained within various thin membranes all surrounded by a protective eggshell. Popular choices for egg consumption are chicken, duck, quail, roe, and caviar, but the egg most often consumed by humans is the chicken egg, by a wide margin.Contents1 Egg
Egg
dishes1.1 Unsorted2 See also 3 References Egg
Egg
dishes[edit] This is a dynamic list and may never be able to satisfy particular standards for completeness
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Coriander
Coriander
Coriander
(UK: /ˌkɒriˈændər/;[1] US: /ˈkɔːriˌændər/ or /ˌkɔːriˈændər/;[2] Coriandrum sativum), also known as cilantro (/sɪˈlɑːntroʊ/)[3] or Chinese parsley, is an annual herb in the family Apiaceae
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Amritsari Papar Warian
Amritsari Papar or papad is a thin, crisp, disc-shaped food made from seasoned dough, usually of peeled black gram flour (urad flour). The Dough is rolled into a disc shape, and sun-dried to prepare raw papar.[1] Flours from other sources such as lentils, chickpeas, rice, tapioca or potato, can be used, but typical Amritsari papar are made from urad dal, black pepper, and sometimes pomegranate.Amritsari WarriPapar are typically served as an accompaniment to a meal after roasting in then oven or on a coal fire, in India, Pakistan and Sri Lanka; or as an appetizer or snack, with toppings such as chopped onions, carrots, chutney or other dips and condiments in parts of India. Papar is a low calorie value food but has a high sodium content.[2] Amritsari Warian[edit] Amritsari Warian is also made similarly from dough prepared from mixture of urad dal ground to paste from hing, black pepper, red chili, coriander seeds, salt, cumin seeds etc
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Aloo Gobi
Aloo may refer to: Food[edit]Aloo, a South Asian term for potatoes, found in the names of a number of dishes: Aloo gobi, potatoes and cauliflower Aloo gosht, potatoes and meat in shorba gravy Dum aloo, fried potatoes with gravy Saag
Saag
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North Indian Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such as Hindu, Islamic and Jewish dietary laws, can also exercise a strong influence on cuisine
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Regions Of India
Executive:Prime Minister Union Council of Ministers Cabinet Secretary Secretaries: (Defence • Finance • Foreign • Home) Civil services All India
India
Services (IAS • IFS/IFoS • IPS)Parliament: Rajya Sabha
Rajya Sabha
(Chairman)
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K. T. Achaya
K. T. Achaya (Oct 6, 1923 -Sep 5, 2002) was an eminent oil chemist, food scientist, nutritionist and food historian. He is the author of Indian Food: A Historical Companion, The Food Industries of British India, and A Historical Dictionary of Indian Food.[1][2]Contents1 Early life and education 2 Career 3 Books 4 ReferencesEarly life and education[edit] K. T. Achaya was born in on October 6, 1923 in Kollegal, in the Indian state of Karnataka. After graduating from University of Madras
University of Madras
in 1943, he worked in the Indian Institute of Science
Indian Institute of Science
for the next three years. He did his PhD work in T. P. Hilditch's lab at the University of Liverpool in United Kingdom.[2] Career[edit] He researched on cottonseed processing and castor oil derivatives in Regional Research Laboratory in Hyderabad for 22 years starting from 1950
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Special
Special
Special
or specials may refer to:Contents1 Music 2 Film and television 3 Other uses 4 See alsoMusic[edit] Special
Special
(album), a 1992 album by Vesta Williams "Special" (Garbage song), 1998 "Special
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International Standard Book Number
"ISBN" redirects here. For other uses, see ISBN (other).International Standard Book
Book
NumberA 13-digit ISBN, 978-3-16-148410-0, as represented by an EAN-13 bar codeAcronym ISBNIntroduced 1970; 48 years ago (1970)Managing organisation International ISBN AgencyNo. of digits 13 (formerly 10)Check digit Weighted sumExample 978-3-16-148410-0Website www.isbn-international.orgThe International Standard Book
Book
Number (ISBN) is a unique[a][b] numeric commercial book identifier. Publishers purchase ISBNs from an affiliate of the International ISBN Agency.[1] An ISBN is assigned to each edition and variation (except reprintings) of a book. For example, an e-book, a paperback and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, and 10 digits long if assigned before 2007
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India
India, officially the Republic
Republic
of India
India
(IAST: Bhārat Gaṇarājya),[e] is a country in South Asia. It is the seventh-largest country by area, the second-most populous country (with over 1.2 billion people), and the most populous democracy in the world. It is bounded by the Indian Ocean
Indian Ocean
on the south, the Arabian Sea on the southwest, and the Bay of Bengal
Bay of Bengal
on the southeast. It shares land borders with Pakistan
Pakistan
to the west;[f] China, Nepal, and Bhutan
Bhutan
to the northeast; and Myanmar
Myanmar
and Bangladesh
Bangladesh
to the east. In the Indian Ocean, India
India
is in the vicinity of Sri Lanka
Sri Lanka
and the Maldives
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Urad Dal
Vigna
Vigna
mungo, black gram, urad bean, minapa pappu, mungo bean or black matpe bean (māṣa) is a bean grown in the Indian subcontinent. At one time it was considered to belong to the same species as the mung bean. The product sold as black lentil is usually the whole urad bean, whereas the split bean (the interior being white) is called white lentil. It should not to be confused with the much smaller true black lentil (Lens culinaris). Black gram originated in India, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India
India
and Pakistan. It is very widely used in the Punjabi Cuisine and is often referred to as "maah di daal" in the native language by Punjabis. The Coastal Andhra
Coastal Andhra
region in Andhra Pradesh
Andhra Pradesh
is famous for black gram after paddy
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Asafoetida
Asafoetida
Asafoetida
/æsəˈfiːtɪdə/[3] is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, a perennial herb that grows 1 to 1.5 m (3.3 to 4.9 ft) tall. It is part of the celery family Apiaceae
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Baking Soda
Sodium
Sodium
bicarbonate (IUPAC name: sodium hydrogen carbonate), commonly known as baking soda, is a chemical compound with the formula NaHCO3. It is a salt composed of sodium ions and bicarbonate ions. Sodium bicarbonate is a white solid that is crystalline but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of washing soda (sodium carbonate). The natural mineral form is nahcolite
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Ginger
Ginger
Ginger
( Zingiber
Zingiber
officinale) is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine.[2] It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about a meter tall bearing narrow leaf blades. The inflorescences bear pale yellow with purple flowers and arise directly from the rhizome on separate shoots.[3] Ginger
Ginger
is in the family Zingiberaceae, to which also belong turmeric (Curcuma longa), cardamom (Elettaria cardamomum), and galangal
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Steaming
Steaming
Steaming
is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking have been found dating back about 5,000 years
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