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Dhakai Paratha
Paratha (, also parantha/parontah) is a flatbread native to the Indian subcontinent, with earliest reference mentioned in early medieval Sanskrit, India. It is one of the most popular flatbreads in the Indian subcontinent and the Middle East. Etymology and alternative names ''Paratha'' is an amalgamation of the words ''parat'' and '' atta'', which literally means layers of cooked dough. The word is derived from Sanskrit (S. पर, or परा+स्थः, or स्थितः). Alternative spellings and names include ''parantha'', ''parauntha'', ''prontha'', ''parontay'', ''paronthi'' (Punjabi), ''porota'' (in Bengali), ''paratha'' (in Odia, Urdu, Hindi), ''palata'' (; in Myanmar), ''porotha'' (in Assamese), ''forota'' (in Chittagonian and Sylheti), ''faravatha'' (in Bhojpuri), ''farata'' (in Mauritius and the Maldives), ''prata'' (in Southeast Asia), ''paratha'', ''buss-up shut'', ''oil roti'' (in the Anglophone Caribbean) and ''roti canai'' in Malaysia and Indonesi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aloo Paratha
''Aloo paratha'' () is a paratha (flat bread dish) stuffed with potato filling native to South Asia. It is traditionally eaten for breakfast. It is made using unleavened dough rolled with a mixture of mashed potato and spices ( amchur, garam masala) which is cooked on a hot '' tawa'' with butter or ghee. Aloo paratha is usually served with butter, chutney, curd, or Indian pickles. Being stuffed with potato and fried makes it higher in calories (290-360 calories) than a typical roti (60 calories). In the 21st century, due to convenience, working routines, rising household incomes, smaller families and time restrictions, the aloo paratha breakfast for urban Indians has been increasingly replaced by foods seen as more convenient such as cereals. Variations Jammu Aloo Anardana or Aloo Daḍuni paratha Jammu is known for Aloo parathas stuffed with a local variety of pomegranate seeds called Daḍuni. These parathas form a regular part of a typical Dogra breakfast and are readil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trinidad And Tobago Cuisine
Trinidad and Tobago cuisine is influenced by Indian-South Asian, West African, Creole, European, North American, Chinese, Amerindian, Latin American, and Levantine culinary styles. Main meals Breakfast dishes Popular breakfast foods include doubles, made with two '' baras'' (flat fried dough) and curried ''channa'' (chickpeas). They are usually served with toppings such as pepper sauce, kuchela, tamarind, mango, pommecythere, cucumber, and bandhaniya chutneys. Doubles are one of the most popular breakfast foods eaten on the islands, but are commonly consumed throughout the day. A traditional Indo-Trinidadian and Tobagonian breakfast consists of ''sada roti'', a type of unleavened bread made with flour, baking powder and water. The dough is rolled out and cooked on flat, cast-iron skillet called a '' tawa''. The cooked dough is cut into quarters and served with a variety of fried vegetables, tarkaris or chokhas. Sada rotis are usually eaten with ''baigan chokha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sanskrit
Sanskrit (; stem form ; nominal singular , ,) is a classical language belonging to the Indo-Aryan languages, Indo-Aryan branch of the Indo-European languages. It arose in northwest South Asia after its predecessor languages had Trans-cultural diffusion, diffused there from the northwest in the late Bronze Age#South Asia, Bronze Age. Sanskrit is the sacred language of Hinduism, the language of classical Hindu philosophy, and of historical texts of Buddhism and Jainism. It was a lingua franca, link language in ancient and medieval South Asia, and upon transmission of Hindu and Buddhist culture to Southeast Asia, East Asia and Central Asia in the early medieval era, it became a language of religion and high culture, and of the political elites in some of these regions. As a result, Sanskrit had a lasting effect on the languages of South Asia, Southeast Asia and East Asia, especially in their formal and learned vocabularies. Sanskrit generally connotes several Indo-Aryan languages# ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Subcontinent
The Indian subcontinent is a physiographic region of Asia below the Himalayas which projects into the Indian Ocean between the Bay of Bengal to the east and the Arabian Sea to the west. It is now divided between Bangladesh, India, and Pakistan. (subscription required) Although the terms "Indian subcontinent" and "South Asia" are often also used interchangeably to denote a wider region which includes, in addition, Bhutan, the Maldives, Nepal and Sri Lanka, the "Indian subcontinent" is more of a geophysical term, whereas "South Asia" is more geopolitical. "South Asia" frequently also includes Afghanistan, which is not considered part of the subcontinent even in extended usage.Jim Norwine & Alfonso González, ''The Third World: states of mind and being'', pages 209, Taylor & Francis, 1988, Quote: ""The term "South Asia" also signifies the Indian Subcontinent""Raj S. Bhopal, ''Ethnicity, race, and health in multicultural societies'', pages 33, Oxford University Press, 2007, ; Q ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbread
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are Unleavened bread, unleavened, although some are leavened, such as pita bread. A Serving size, serving of 85g (~3 ounces) of pita bread has 234 Calorie, calories. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, Comal (cookware), comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest food processing, processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus Valley Civilisation, Indus civilization. The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wrap Roti
Originating in the Caribbean with Indo-Caribbean, Indian roots, a roti is a wrap style sandwich filled with either curried or sometimes stewed meats or vegetables wrapped inside a dhalpuri, paratha, or dosti roti. Roti is eaten widely across the Caribbean. As Indo-Caribbeans immigrated to other countries, especially in North America and Western Europe, they brought with them the roti and opened ''roti shops'' to sell it. History The roti sandwich is named after the chapati bread (also known as roti) in which it is wrapped. Indian Indentured servitude, indentured workers came to Trinidad in great numbers after the slavery system ended in 1838. They brought recipes for various roti variations with them that today still are a staple in Trinidadian cuisine as a side dish. In 1937, South Trinidadian businessman ran a snack bar in San Fernando, Trinidad and Tobago, San Fernando. To address takeaway customers he turned the roti, by then used as a side dish, into a wrapping and fill ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roti Canai
Roti canai, or roti prata (in Singapore), also known as roti chanai and roti cane, is a flatbread dish of Indian origin found in several countries in Southeast Asia, especially Brunei, Indonesia, Malaysia, Singapore, and Thailand. It is usually served with ''dal'' or other types of curry but can also be cooked in a range of sweet or savoury variations made with different ingredients, such as meat, eggs, or cheese. Etymology ''Roti'' means bread in Sanskrit and most other Indian languages. There are different suggestions for the origin of ''canai'': it has been claimed that the word refers to ''channa'', a North Indian dish made with boiled chickpeas in a spicy gravy, with which this type of bread was traditionally served. Meanwhile, the ''Oxford English Dictionary'' states that it may be from the Malay word , meaning "to roll (dough) thinly". In Singapore, the dish is known as ''roti prata'', similar to the Indian ''paratha'', or '' parotta''. The Hindi word ''paratha'' me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paratha Roll
Roll paratha or paratha roll (Urdu: رول پراٹھا) is a popular Pakistani street food that is similar to shawarma. Roll Paratha is a paratha, a crispy oily flatbread, rolled around meat pieces or kebab, vegetables, and sauces. While any choice of meat may be used the most popular choice of meat is chicken. The dish originated in and is a specialty of Karachi. Origins The dish can be traced back to the 1970s in the city of Karachi, Pakistan when Hafiz Habib ur Rehman first created it out of necessity while serving a customer at Silver Spoon Snack, his Karachi restaurant. Normally he would serve a paratha and a kebab together on a plate with traditional sauce. However one day a customer in a hurry asked him to pack the paratha and kebab. Rehman rolled the kebab inside the paratha, wrapped it in a wax paper, and handed it over to the customer. Another customer witnessing it asked for the same parcel, and Rehman made it a regular offering. He developed a following for t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mughlai Paratha
Mughlai paratha () is a popular Bengali street food consisting of a flatbread (''paratha'') wrapped around or stuffed with ''keema'' (spiced minced meat) and/or egg. It is believed to have originated in the Bengal Subah during the time of the Mughal Empire as a derivative of the Turkish Gözleme or the Yemeni Murtabak, Motabbaq. The dish is believed to be prepared for the royal court of List of emperors of the Mughal Empire, Mughal Emperor Jahangir. History Mughlai paratha was one of the Mughlai cuisine, Mughlai recipes that entered Bengali cuisine during the Mughal Empire. It is believed that the Mughlai paratha originated during List of emperors of the Mughal Empire, Mughal emperor Jahangir's reign and it was The Turks introduced Bengalis to Gözleme, a delicious traditional Turkish savoury. It is a flatbread recipe stuffed with spiced and minced lamb or beef filling. It is somewhat similar to Mughlai paratha and can be called the precursor of Mughlai paratha. Mughal rule mostly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parotta
Parotta or porotta (Malayalam: പൊറോട്ട, Tamil: பரோட்டா) is a layered Indian flatbread made from refined flour, eggs and oil. It is commonly seen in South India, especially in the states of Kerala and Tamil Nadu, as well as in Jaffna in Sri Lanka (as Ceylon Parotta). Variants of the bread spread by Indian Muslim traders and by indentured labourers from the British Raj are popular in South Asian, South East Asian and Caribbean countries like Malaysia, Indonesia, Singapore, Thailand, Brunei, Mauritius, Maldives, Guyana and Trinidad and Tobago under the names roti canai, roti prata, roti thitchu, farata, oil roti or buss up shut. Porottas are often available as street food and in restaurants, and are also served at weddings, religious festivals and feasts. In the South Indian state of Kerala it is commonly served in roadside foodstalls called ''thattukadas'' and in local toddy shops called ''kallushaaps''. It is prepared by kneading maida, eggs, oi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stuffing
Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a Starch#Food, starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation. Poultry stuffing often consists of breadcrumbs, onion, celery, spices, and herbs such as Salvia officinalis, sage, combined with the giblets. Additions in the United Kingdom include dried fruits and nuts (such as apricots and flaked almonds), and chestnuts. History It is not known when stuffings were first used. The earliest documentary evidence is the Roman Empire, Roman cookbook, Apicius ''De re coquinaria, De Re Coquinaria'', which contains recipes for stuffed Chicken as food, chicken, dormouse, hare, and Pork, pig. Most of the stuffings described consist of vegetables, herbs and spic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Oil
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor. Cooking oil is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid. There are a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil ( rapeseed oil), corn oil, peanut oil, sesame oil, sunflower oil and other vegetable oils, as well as animal-based oils like butter and lard. Oil can be flavored with aromatic foodstuffs such as herbs, chilies or garlic. Cooking spray is an aerosol of coo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
