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Charchar La
Chaṛachaṛi ()/ Chorchori () is a unique char-flavored mixed vegetable dish of India and Bangladesh, found primarily in Odia and Bengali cuisine of the Indian subcontinent. Origin Chorchori is often cooked with leftover vegetables at the end of the week. The story behind the dish is that in Bengali households, traditionally men would go grocery shopping once a week. At the end of the week, the household would be left with bits of all the vegetables bought earlier in the week. Preparation To cook chorchori, a ''chaunk'' is prepared by frying spices such as black mustard seeds and minced ginger root in oil or ghee. Often, panch phoron is used. Then, chopped vegetables are added and stir-fried briefly. Water, salt, and more spices are added, and the vegetables are allowed to simmer. Once all the liquid has been absorbed and cooked off, the vegetables begin to fry in the oil or ghee left in the bottom of the pot. As the vegetables begin to char, a sizzling sound is heard, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginger
Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is an herbaceous perennial that grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall, bearing narrow leaf blades. The inflorescences bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoot (botany), shoots. Ginger is in the family (taxonomy), family Zingiberaceae, which also includes turmeric (''Curcuma longa''), cardamom (''Elettaria cardamomum''), and galangal. Ginger originated in Maritime Southeast Asia and was likely domesticated first by the Austronesian peoples. It was transported with them throughout the Indo-Pacific during the Austronesian expansion ( Before Present, BP), reaching as far as Hawaii. Ginger is one of the first spices to have been exported from Asia, arriving in Europe with the spice trade, and was used by ancient Gre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oriya Cuisine
Odia cuisine is the cuisine of the Indian state of Odisha. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy, while nonetheless remaining flavorful. Rice is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee (made of cow's milk) is preferred in temples. Odia foods are traditionally served either on brass or bronze metal plates, banana leaves, or disposable plates made of sal leaves. Odia cooks, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with the Hindu scriptures. Yoghurt is used in many of the Odia dishes. Many sweets of the region are based on (cheese). Ingredients and seasoning Rice is a major crop of Odisha along with wheat. Lentils such as pigeon peas and moong beans are other major ingredients. Indigenous vegetables used in Odia cuisine are pumpkin, gourd, plantains, jackfruit, and papaya. Vegetables such as potat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cauliflower
Cauliflower is one of several vegetables cultivated from the species '' Brassica oleracea'' in the genus '' Brassica'', which is in the Brassicaceae (or mustard) family. Cauliflower usually grows with one main stem that carries a large, rounded "head" made of tightly clustered, immature white or off-white flower buds called the "curd". Typically, only the "head" is eaten. An annual plant that reproduces by seed, the cauliflower head is composed of a (generally) white inflorescence meristem. Although cauliflower heads resemble those in broccoli, the latter differs in having flower buds as the edible portion. The global cauliflower production (combined with broccoli) in 2023 was 26.5 million tonnes, led by China and India with 72% of the total. Description There are four major groups of cauliflower. # Italian: This specimen is diverse in appearance, biennial, and annual in type. This group includes white, Romanesco, and various brown, green, purple, and yellow cultiva ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Bean
Green beans are young, unripe fruits of various cultivars of the common bean ('' Phaseolus vulgaris''), although immature or young pods of the runner bean ('' Phaseolus coccineus''), yardlong bean ( ''Vigna unguiculata'' subsp. ''sesquipedalis''), and hyacinth bean ('' Lablab purpureus'') are used in a similar way. Green beans are known by many common names, including French beans, string beans (although most modern varieties are "stringless"), and snap beans or simply "snaps." In the Philippines, they are also known as "Baguio beans" or "" to distinguish them from yardlong beans. They are distinguished from the many other varieties of beans in that green beans are harvested and consumed with their enclosing pods before the bean seeds inside have fully matured. An analogous practice is the harvest and consumption of unripened pea pods, as is done with snow peas or sugar snap peas. Uses As common food in many countries, green beans are sold fresh, canned, and frozen. They ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spinach
Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to Central Asia, Central and Western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common vegetable consumed either fresh or after storage, using Food preservation, preservation techniques by canning, Freezing (food), freezing, or Dehydrated food, dehydration. It may be eaten cooked or raw, and the taste differs considerably; the high oxalate content may be reduced by steaming. It is an annual plant (rarely biennial plant, biennial), growing as tall as . Spinach may Overwintering, overwinter in temperate regions. The leaf, leaves are alternate, simple, ovate to triangular, and very variable in size: long and broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, in diameter, and mature into a small, hard, dry, lumpy fruit cluster across containing several see ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggplant
Eggplant (American English, US, Canadian English, CA, Australian English, AU, Philippine English, PH), aubergine (British English, UK, Hiberno English, IE, New Zealand English, NZ), brinjal (Indian English, IN, Singapore English, SG, Malaysian English, MY, South African English, ZA, Sri Lankan English, SLE), or baigan (Languages of India, IN, Caribbean English, GY) is a plant species in the Solanaceae, nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit, typically used as a vegetable in cooking. Most commonly purple, the spongy, absorbent fruit is used in List of cuisines, several cuisines. It is a berry (botany), berry by botany, botanical definition. As a member of the genus ''Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the Americas region while the eggplant is of the Eurasia region. Like the tomato, its skin and seeds can be eaten, but it is usually eaten cooked. Eggplant is nutritionally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panch Phoron
Panch phoron (Pānch phoron (), Panch phoran ( Bhojpuri:𑂣𑂁𑂒 𑂤𑂷𑂩𑂢), pānch phodan or pāncha phutaṇa (), is a whole spice blend, originating from eastern part of India, used as a prominent ingredient in the cuisines of Bengal, Odisha, and Bhojpuri region. It is also used in the cuisines of Bangladesh, Northeastern India, Bhojpur, Mithila, Assam and Nepal Nepal, officially the Federal Democratic Republic of Nepal, is a landlocked country in South Asia. It is mainly situated in the Himalayas, but also includes parts of the Indo-Gangetic Plain. It borders the Tibet Autonomous Region of China Ch .... The name literally means "five spices". All of the spices in panch phoron are seeds. Typically, panch phoron consists of fenugreek seed (methi), cumin seed (jeera), nigella seed (kalonji), wild celery seed ( radhuni or joni in Assamese) and fennel seed (sauf) in equal parts. Some cooks prefer to use a smaller proportion of fenugreek seeds, becaus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brassica Nigra
''Rhamphospermum nigrum'' (syns. ''Brassica nigra'' and ''Sinapis nigra''), black mustard, is an annual plant native to cooler regions of North Africa, temperate regions of Europe, and parts of Asia. It is cultivated for its dark-brown-to-black seeds, which are commonly used as a spice. Description It is an upright plant, growing to in width and up to tall in moist, fertile soil. The large stalked leaves are covered with hairs or bristles at the base, with smoother stems. It blooms in summer (from May onwards in the UK). The flowers have four yellow petals, which are twice as long as the sepals. Each stem has around four flowers at the top, forming a ring around the stem. Later, the plant forms long, beaked seed pods, which contain rounded seeds. Similar species Despite their similar common names, black mustard and white mustard (genus ''Sinapis'') are not in the same genus. Black mustard belongs to the same Tribe (biology), tribe as cabbage and turnips. ''R. nigrum'' al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chaunk
Tempering is a cooking technique used in India, Bangladesh, Nepal, Pakistan, and Sri Lanka in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are cooked briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. Tempering is also practiced by dry-roasting whole spices in a pan before grinding the spices. Tempering is typically done at the beginning of cooking, before adding the other ingredients for a curry or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a dal, sambar or stew). Ingredients used Ingredients typically used in tempering include cumin seeds, black mustard seeds, fennel seeds, '' kalonji'' (nigella seeds), fresh green chilis, dried red chilis, fenugreek seeds, asafoetida, cassia, cloves, urad dal, curry leaves, chopped onion, garlic, or tejpat leave ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
