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Batan (stone)
The batán is a kitchen utensil used to process different kinds of foods in South American, Andean and Indian cuisine. It has a flat stone (the ''batán'' proper) and a grinding stone called an ''uña''. The uña is held in both hands and rocked over the food in the batán. Depending on the use, the uña's weight can be slightly held back, allowed to move freely, or used to apply additional pressure. The rocking movements also vary depending on the application, and the grinding is done dry or with water or oil. South America The batán has been used since before the arrival of Spaniards in South America. In Andean households many different dishes are prepared in this manner, in rural and urban areas. The most important use it has is for preparing llajwa. For many Bolivians, Peruvians, Ecuadoreans and Colombians it is not the same when done in a blender. It is also used to husk grains, wash quinoa from its alkaloid (saponin), grind grains, crush papalisa and even to prepare smal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ammi Kallu
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Ammi may refer to: * ''Ammi'' (plant), a plant genus in the family Apiaceae * Ahmed Ammi (born 1981), Moroccan footballer * Ammi Hondo (born 1997), Japanese para-alpine skier * R. Ammi Cutter (1902–1993), justice of the Massachusetts Supreme Judicial Court * Rabbi Ammi, a sage mentioned in the Mishnah and Talmud * 1-Aminomethyl-5-methoxyindane, a drug * Association of Medical Microbiology and Infectious Disease Canada, known as AMMI Canada See also * ''includes persons with the forename'' * * Ami (other) * Amy (other) * Amie (other) Amie may refer to: *Amie, an alternate spelling of the female personal name Amy *AMIE, the Associate Member of the Institution of Engineers, a professional certification given by India's Institution of Engineers * "Amie" (song), song from the 197 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Odia Hindu Wedding
Bahaghara () is the Hindu wedding ceremony performed by Odia people in the Indian state of Odisha. It is the main ritual of an Odia Hindu wedding. The wedding rituals are performed at the ''Duara'' (home of the bride) and ''Tola kania''s (home of the groom). Engagement The engagement ceremony is known as ''nirbandha'' () or ''lagna dharaa'' (). The ritual takes place either in the home of the bride Singh, K. S.. People of India: Odisha (2 pts.). India, Anthropological Survey of India, 1992. or a temple. Traditionally, prasada (sanctified food) that has been offered to Jagannath is given to the couple. During the ceremony, fathers of the bride and groom hold sacred articles and make a vow, ''sankalpa'', to wed their children to each other. This is considered a commitment (''vaak nischaya'') after which the families proceed with making marriage arrangements, and it is accompanied by an exchange of gifts. Invitations There is the custom of sending betel nuts to family ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bolivian Cuisine
Bolivian cuisine is the indigenous cuisine of Bolivia from the Aymara and Inca cuisine traditions, among other Andean and Amazonian groups. Later influences stemmed from Spaniards, Germans, Italians, French, and Arabs due to the arrival of conquistadors and immigrants from those countries. The traditional staples of Bolivian cuisine are corn, potatoes, quinoa and beans. These ingredients have been combined with a number of staples brought by the Spanish, such as rice, wheat, beef, and pork. Bolivian cuisine differs by geographical locations. In Western Bolivia in the Altiplano, due to the high, cold climate, cuisine tends to use spices, whereas in the lowlands of Bolivia in the more Amazonian regions, dishes consist of products abundant in the region: fruits, vegetables, fish and yuca. Influences Bolivian cuisine has been influenced by the Inca cuisine, Aymara cuisine, Spanish cuisine, and to a lesser extent the cuisines of other neig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mortar And Pestle
A mortar and pestle is a set of two simple tools used to prepare ingredients or substances by compression (physics), crushing and shear force, grinding them into a fine Paste (rheology), paste or powder in the kitchen, laboratory, and pharmacy. The ''mortar'' () is characteristically a bowl, typically made of hardwood, metal, ceramic, or hard stone such as granite. The ''pestle'' (, also ) is a blunt, club-shaped object. The substance to be ground, which may be wet or dry, is placed in the mortar where the pestle is pounded, pressed, or rotated into the substance until the desired texture is achieved. Mortars and pestles have been used in cooking since the Stone Age; today they are typically associated with the pharmacy profession due to their historical use in preparing medicines. They are used in chemistry settings for pulverizing small amounts of chemicals; in arts and cosmetics for pulverizing pigments, binders, and other substances; in ceramics for making Grog (clay), grog; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molcajete
A ''molcajete'' (; Mexican Spanish, from Nahuatl '' molcaxitl'') and ''tejolote'' (from Nahuatl ''texolotl'') are stone tools, the traditional Mexican version of the mortar and pestle, similar to the South American batan, used for grinding various food products. Description The ''molcajete'' was used by pre-Hispanic Mesoamerican cultures, including the Aztec and Maya, stretching back several thousand years. Traditionally carved out of a single block of vesicular basalt, ''molcajetes'' are typically round in shape and supported by three short legs. They are frequently decorated with the carved head of an animal on the outside edge of the bowl, giving the ''molcajete'' the appearance of a short, stout, three-legged animal. The pig is the most common animal head used for decoration of this type. In the pre-Hispanic Mesoamerican period, the ''molcajete'' had a lid and the set was believed to be used for burial of members in society of high status. Additionally, throughout the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Metate
A metate (or mealing stone) is a type or variety of quern, a ground stone tool used for processing grain and seeds. In traditional Mesoamerican cultures, metates are typically used by women who would grind nixtamalized maize and other organic materials during food preparation (e.g., making tortillas). Similar artifacts have been found in other regions, such as the sil-batta in Bihar and Jharkhand, India as well as other grinding stones in China. Design and use While varying in specific morphology, metates are typically made of a large stone with a smooth depression or bowl worn into the upper surface. Materials are ground on the metate using a smooth hand-held stone known as a '' mano'' or ''metlapil''. This action consists of a horizontal grinding motion that differs from the vertical crushing motion used in a mortar and pestle. The depth of the bowl varies, though they are typically not deeper than those of a mortar; deeper metate bowls indicate either a longer period o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Household Stone Implements In Karnataka
Household stone implements in Karnataka, India used for wet grinding, dry grinding and pounding are oralu kallu, beeso kallu, dundagallu and kutni. Pronunciation In Kannada, the official and chief language of Karnataka, oralu kallu is written as ಒರಳು ಕಲ್ಲು. The pronunciation of ‘lu’ in Oralu is not the same as ‘lu’ in "flu". 'Lu' of Oralu Kallu is depicted as ‘ḷu’ in equivalent English. Oralu is a Kannada word for turn, which here describes the action of gundukallu, a grinding stone. ‘Kallu’ is a Kannada word for stone. An alternate name, rubbo kallu, is written as ರುಬ್ಬೊ ಕಲ್ಲು. ‘Rubbu’ is a Kannada word for grinding. Beeso kallu is written as ಬೀಸೋ ಕಲ್ಲು. Beesu is a Kannada word for dry grinding. Dundugallu is written as ದುಂಡುಗಲ್ಲು. ‘Dundu’ is a Kannada word for round which here describes the shape of the stone. It is also called rubbo dundi (ರುಬ್ಬೂ ದುಂಡ� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Papadum
A papadam (also spelled poppadom, among other variants), also known as papad, is a snack that originated in the Indian subcontinent. Dough of black gram bean flour is either deep fried or cooked with dry heat (flipped over an open flame) until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. Papadam is typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean or as an appetizer, often with a dip such as chutneys, or toppings such as chopped onions and chili peppers, or it may be used as an ingredient in curries. Etymology ''Papadam'' is a loanword from Tamil , and is likely to be derived from Sanskrit , meaning a flattened disc described in early Jain and Buddhist literature. Papad is known by several names in the various languages of India, e.g. in Hindi; in Telugu; or in Tamil; in Kannada; in Sinhala; in Malayalam; in Marathi; in Punjabi; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vada (food)
Vada, vadai, wada, bara, or bora is a category of savoury fried snacks native to India. Vadas can be described variously as fritters, cutlets, or dumplings. Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar. In North India and Pakistan, Bhalla is a similar food. It is sold in chaat shops and kiosks; Green bean paste is added with spices, which is then deep fried to make croquets. They are then garnished with dahi (yogurt), Saunth chutney (dried ginger and tamarind sauce) and spices. Bhalla is usually served cold, unlike the Aloo Tikki. The various types of vadas are made from different ingredients, ranging from legumes (such as medu vada of South India) to potatoes (such as batata vada of Maharashtra). They are often served as a breakfast item or a snack, and also used in other food preparations (such as dahi vada, vada pav, and doubles). History According to K. T. Achaya, Vadai (Vada) finds mention in Sangam litera ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dosa (food)
A dosa, dosai or dosay is a thin, savoury crepe in South Indian cuisine, Indian cuisine made from a fermentation (food), fermented batter (cooking), batter of ground Vigna mungo, black gram and rice. Dosas are served hot, often with chutney and Sambar (dish), sambar. History The dosa originated in South India, but its precise geographical origins are unknown. According to food historian K. T. Achaya, references in the Sangam literature suggest that dosa was already in use in the Tamilagam, ancient Tamil country around the first century CE. However, according to historian P. Thankappan Nair, dosa originated in the town of Udupi in Karnataka. Achaya states that the earliest written mention of dosa appears in the eighth-century literature of present-day Tamil Nadu, while the earliest mention of dosaë in Tulu literature appears a century later. In popular tradition outside of Southern India, the origin of the dosa is linked to Udupi, probably because of the dish's association w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spice Mix
Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in a recipe, it is convenient to blend these ingredients beforehand. Blends such as chili powder, curry powder, herbes de Provence, garlic salt, and other seasoned salts are traditionally sold pre-made by grocers, and sometimes baking blends such as pumpkin pie spice are also available. These spice mixes are also easily made by the home cook for later use. Masala Masala (from Hindi language, Hindi/Urdu language, Urdu ''masalah'', based on Arabic language, Arabic ''masalih'') is a term from the Indian subcontinent for a spice mix. A masala can be either a combination of dried (and usually Dry roasting, dry-roasted) spices, or a paste (food), paste (such as vindaloo masala) made from a mixture of spices and other ingredients—often garlic, ginger, onions, chilli paste and tomato. Masalas are used extensively in Indian cuisine to add spice and flavour, most familiarly to Western cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chutney
A chutney () is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce. Etymology The word ''chutney'' derives from Hindustani/Urdu (Nastaliq: چٹنی, Devanagari: चटनी) ''chaṭnī'', deriving from चाटना ''chāṭnā'' 'to lick' or 'to eat with appetite'. In India, ''chutney'' refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations only. Overview In India, chutneys can be either made alongside pickles that are matured in the sun for up to two weeks and kept up to a year or, more commonly, are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator. In South India, Chutneys are also known as ''Pachadi'' (, , , , ) which generally refers to t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
