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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] |
Tadka Dal
Tempering is a cooking technique used in India, Bangladeshi cuisine, Bangladesh, Nepali cuisine, Nepal, Cuisine of Pakistan, Pakistan, and Cuisine of Sri Lanka, 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 (dish), sambar or stew). Ingredients used Ingredients typically used in tempering include cumin seeds, Brassica nigra, black mustard mustard seed, seeds, fennel seeds, ''Nigella sativa, kalonji'' (nigella seeds), fresh green Chili peppe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nigella Sativa
''Nigella sativa'' (common names, black caraway, black cumin, nigella or kalonji) is an annual flowering plant in the family Ranunculaceae, native to western Asia (Arabia, the Levant, Cyprus, Turkey, Iran and Iraq), and eastern Europe (Bulgaria and Romania). It is naturalized over parts of Europe, northern Africa, and east to Myanmar. It is used as a spice in various food preparations, especially in Arab and Halal cuisines. Etymology The genus name ''Nigella'' is a diminutive of the Latin "black", referring to the seed color. The specific epithet ''sativa'' means "cultivated". Common names In food preparation, ''Nigella sativa'' and its seeds are variously called black caraway, black seed, black cumin, fennel flower, nigella, nutmeg flower, Roman coriander, or black onion seed. Black seed and black caraway may also refer to '' Elwendia persica'', which is also known as ''Bunium persicum''. Description ''N. sativa'' grows to tall, with finely divided, linear (but not thread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancha Phutaṇa , an ancient collection of Indian fables
{{Disambiguation ...
Pancha may refer to: *Pancha (garment), an item of male clothing worn in South Asia *A clan of the Bharwad people of India *Pancha Carrasco (1826–1890), Costa Rica's first woman in the military *Pancha Merino (born 1973), Chilean actress and television presenter See also * * Panca (other) * Pancha Tattva (other) * Pancha Ratha (other) * Pancharatna (other) * Panchayatana (other) * Panchayat (other) * Pañcasīla (other) * Pancha Bhuta, five basic elements in Hinduism * Pancha Pandavas, five early Indian football players * Panchatantra The ''Panchatantra'' ( IAST: Pañcatantra, ISO: Pañcatantra, , "Five Treatises") is an ancient Indian collection of interrelated animal fables in Sanskrit verse and prose, arranged within a frame story. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bengali Cuisine
Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian state of West Bengal, and Assam's Karimganj district. The cuisine has been shaped by the region's diverse history of Bengal, history and climate. It is known for its varied use of flavours including mustard oil, as well as the spread of its confectioneries and desserts. There is a strong emphasis on rice as a staple, with fish traditionally the most common protein. Freshwater fish are preferred to seafish, although barramundi, known as ''bhetki'', is also common. Meat is also a common protein among Bengalis, with chicken and mutton being the most popular. Beef is popular within the Muslim community. In more recent times, lentils have begun to form a significant part of the diet. Many Bengali food traditions draw from religious and social functioms, such as Adda (South Asian), adda, Poila Boishakh, Eid-al-fitr, Eid, and Durga Puja. Culinary influences Mughal influence Muslims conquered Beng ... [...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] |
Tejpat
''Cinnamomum tamala'', Indian bay leaf'','' also known as tejpat'', ''tejapatta'','' Malabar leaf, Indian bark, Indian cassia, or malabathrum, is a tree in the family Lauraceae that is native to northern India (Assam and the Western Himalayas), Bangladesh, Nepal, Myanmar, Laos, Vietnam, and southwestern China. It can grow up to tall. Its leaves have a clove-like aroma with a hint of peppery taste; they are used for culinary and medicinal purposes. It is thought to have been one of the major sources of the medicinal plant leaves known in classic and medieval times as malabathrum (or malobathrum). Characteristics The leaves, known as ''tējapattā'' or ''tejpattā'' ( तेजपत्ता) in Hindi, ''tejpāt'' (तेजपात/তেজপাত) in Nepali, Maithili and Assamese, ''tejpātā'' ( তেজপাতা) in Bengali, ''vazhanayila/edanayila'' ( വഴനയില/എടനഇല) in Malayalam, ''kaḍu dhālchini'' ( :kn:ಕಾಡು ದಾಲ್ಚಿನ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, stretching from the Black Sea through the southern Caucasus, northeastern Iran, and the Hindu Kush; it also grows wild in parts of Mediterranean Europe. There are two subspecies and hundreds of varieties of garlic. Garlic has been used for thousands of years as a seasoning, culinary ingredient, traditional medical remedy; it was known in many ancient civilizations, including the Babylonians, Egyptians, Romans, and Chinese, and remains significant in many cuisines and folk treatments, especially across the Mediterranean and Asia. Garlic propagates in a variety of climates and conditions and is produced globally; China is by far the largest producer, accounting for over two thirds (73%) of the world's supply in 2021. Description Garli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. The onion's close relatives include garlic, scallion, leek, and chives. The genus contains several other species variously called onions and cultivated for food, such as the Japanese bunching onion '' Allium fistulosum'', the tree onion ''Allium'' × ''proliferum'', and the Canada onion '' Allium canadense''. The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry Tree
''Bergera koenigii'', commonly known as curry tree, curry bush or sweet neem, is a tree in the citrus family Rutaceae, first described by Carl Linnaeus in 1767. It is native to the Indian subcontinent, southern China and mainland Southeast Asia, and it has been introduced to other parts of southeast Asia and to Australia. Its leaves are used in many culinary dishes in India, Sri Lanka and Bangladesh. Description It is a small tree, growing ) tall, with a trunk up to in diameter. The aromatic leaves are Pinnation, pinnate, with 11–21 leaflets, each leaflet long and broad. The plant produces small white flowers which can self-pollinate to produce small shiny-black drupe, drupes containing a single, large viable seed. The berry pulp is edible, with a sweet flavor. Distribution and habitat The tree is native to the following areas: *Indian subcontinent: Assam, Bangladesh, East Himalaya, India, Nepal, Pakistan, Sri Lanka and West Himalaya *China: China South-Central, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urad (bean)
The black gram or urad bean (''Vigna mungo'') is a bean grown in South Asia. Like its relative the mung bean, it has been reclassified from the genus ''Phaseolus'' to ''Vigna''. The product sold as black gram is usually the whole urad bean, whereas the split bean (the interior being white) is called white lentil. It should not be confused with the much smaller true black lentil (''Lens culinaris''). Black gram originated in South Asia, where it has been in cultivation from ancient times and is one of the most highly prized Pulse (legume), pulses of India. It is very widely used in Indian cuisine. In India the black gram is one of the important pulses grown in both Kharif crop, Kharif and Rabi crop, Rabi seasons. This crop is extensively grown in the southern part of India and the northern part of Bangladesh and Nepal. In Bangladesh and Nepal it is known as mash daal. It is a popular ''daal'' (legume) side dish in South Asia that goes with curry and rice as a platter. Black gram h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clove
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands, or Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or Aroma compound, fragrance in final good, consumer products, such as toothpaste, soaps, or cosmetics. Cloves are available throughout the year owing to different harvest seasons across various countries. Etymology The word ''clove'', first used in English in the 15th century, derives via Middle English , Anglo-French ''clowes de gilofre'' and Old French , from the Latin word ' "nail". The related English word ''gillyflower'', originally meaning "clove", derives via said Old French and Latin ', from the Greek "clove", literally "nut leaf". Description The clove tree is an evergreen that grows up to tall, with large leaves and crimson flowers grouped in terminal clusters. The flower buds initially have a pale hue, gradually turn green, then transition to a bright red ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
