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Ghari (sweet)
Ghari or Surati Ghari is a sweet Gujarati dish from Surat, Gujarat, India. Ghari is made of puri batter, milk 'mawa', ghee and sugar – made into round shapes with sweet filling, to be consumed on Chandani Padva Chandani Padva or Chandi Padvo is an occasion when Gujarati people, Surtis (Gujarati people from Surat) enjoy a popular local variety of sweet Ghari (sweet), Ghari, Bhushu (namkin). The festival falls on a day after Sharad Poornima, the last full ... festival. It is also available in many varieties and flavours such as pistachio, almond-elachi and mawa. Priest Nirmaladasji referred Devshankar Shukla to make Ghari in 1838. Ghari was prepared by the Devshankar Shukla for Tatya Tope to provide extra strength to the freedom fighter's soldiers in 1857. It began to be consumed in the crematorium for peace to the soul of the dead particularly by people of some castes. (Gujarati Khatri) {{Cookbook, Ghari References Gujarati cuisine Culture of Surat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Surat
Surat (Gujarati Language, Gujarati: ) is a city in the western Indian States and territories of India, state of Gujarat. The word Surat directly translates to ''face'' in Urdu, Gujarati language, Gujarati and Hindi. Located on the banks of the river Tapti near its confluence with the Arabian Sea, it used to be a large seaport. It is now the commercial and economic centre of South Gujarat, and one of the largest urban areas of western India. It has well-established diamond and textile industry, and is a major supply centre for apparels and accessories. About 90% of the world's diamonds are cut and polished in Surat. It is the second largest city in Gujarat after Ahmedabad and the List of most populous cities in India, eighth largest city by population and List of million-plus urban agglomerations in India, ninth largest urban agglomeration in India. It is the administrative capital of the Surat district. The city is located south of the state capital, Gandhinagar; south of A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gujarat
Gujarat () is a States of India, state along the Western India, western coast of India. Its coastline of about is the longest in the country, most of which lies on the Kathiawar peninsula. Gujarat is the List of states and union territories of India by area, fifth-largest Indian state by area, covering some ; and the List of states and union territories of India by population, ninth-most populous state, with a population of 60.4 million in 2011. It is bordered by Rajasthan to the northeast, Dadra and Nagar Haveli and Daman and Diu to the south, Maharashtra to the southeast, Madhya Pradesh to the east, and the Arabian Sea and the Pakistani province of Sindh to the west. Gujarat's capital city is Gandhinagar, while its largest city is Ahmedabad. The Gujarati people, Gujaratis are indigenous to the state and their language, Gujarati language, Gujarati, is the state's official language. The state List of Indus Valley civilisation sites#List of Indus Valley sites discovered, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet
Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols. Some are sweet at very low concentrations, allowing their use as non-caloric sugar substitutes. Such non-sugar sweeteners include saccharin, aspartame, sucralose and stevia. Other compounds, such as miraculin, may alter perception of sweetness itself. The perceived intensity of sugars and high-potency sweeteners, such as aspartame and neohesperidin dihydrochalcone, are heritable, with gene effect accounting for approximately 30% of the variation. The chemosensory basis for detecting sweetness, which varies between both individuals and species, has only begun to be understood since the late 20th century. One theoretical model of sweetness is the multipoint attachment theory, which involves multiple binding sites be ... [...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] |
Gujarati Cuisine
Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical '' Gujarati thali'' consists of '' rotli'', ''dal'' or ''curry'', rice, and ''shaak'' (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). The ''thali'' will also include preparations made from pulses or whole beans (called kathor in Gujarati) such as moong, black eyed beans etc., a snack item (''farsaan'') like dhokla, pathra, samosa, fafda, etc. and a sweet (''mishthaan'') like mohanthal, jalebi, sevaiya etc. Gujarati cuisine varies widely in flavour and heat, depending on a family's tastes as well as the region of Gujarat to which they belong. North Gujarat, Kathiawad, Kachchh, Central Gujarat and South Gujarat are the five major regions of Gujarat that contribute their unique touch to Gujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy commonly. Despite easy access to plentiful seafood, Gujarat is primaril ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puri (food)
Puri, also poori, is a type of Deep fry, deep-fried bread, made from leavening agent, unleavened whole-wheat flour, originated from the Indian subcontinent. Puris are most commonly served as breakfast or snacks. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in Hindu prayer as prasadam. When hosting guests it is common in some households to serve puri in place of roti, as a small gesture of formality. Puri is often eaten in place of roti on special holidays. Name The name ''Puri'' derives from the Sanskrit word पूरिका (pūrikā), from पूर (pūra) "filled". In other South Asia, South Asian languages it is known as: Urdu language, Urdu and Marathi language, Marathi: پوری (''pūrī''), Dogri language, Dogri and Hindi: पूरी (''pūrī'') or पूड़ी (''pūṛī''), Kumaoni language, Kumaoni: लगड (''lagaḍ''), (''poori''), (''pūri''), Gujarati language, Guja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Batter (cooking)
Batter is a flour mixture with liquid and other ingredients such as sugar, salt, egg, milk and leavening agent, leavening used for cooking. Batters are a pourable consistency that cannot be kneaded. Batter is most often used for cake, pancakes and as a coating for fried foods. It is also used for a variety of batter breads. The word ''batter'' comes from the French word ''battre'', which means ''to beat'', as many batters require vigorous beating or whisking in their preparation. Methods Many batters are made by combining dry flours, flour with liquids such as water, milk, or egg as food, eggs. Batters can also be made by soaking grains in water and grinding them wet. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, or the mixture may be naturally Fermentation (food), fermented for this purpose as well as to add flavour. Carbonated water or another carbonated liquid such as beer may instead be used to aerate the batter i ... [...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] |
Chandani Padva
Chandani Padva or Chandi Padvo is an occasion when Gujarati people, Surtis (Gujarati people from Surat) enjoy a popular local variety of sweet Ghari (sweet), Ghari, Bhushu (namkin). The festival falls on a day after Sharad Poornima, the last full moon day in the Hindu calendar.{{cite news , first=Himansshu , last=Bhatt , url=https://timesofindia.indiatimes.com/city/surat/120000-kg-of-ghari-will-be-consumed-on-Chandani-Padva/articleshow/16996594.cms?referral=PM , title=1,20,000 kg of ghari will be consumed on Chandani Padva , date=28 October 2016 , newspaper=The Times of India , accessdate=13 July 2018 People generally gather on the terrace with friends and family and enjoy delicious Gari and Bhushu. References Gujarati culture Culture of Surat Festivals in Gujarat Hindu festivals Religious festivals in India Food and drink festivals in India September observances October observances [Baidu] |
Tatya Tope
Tantia Tope (also spelled Tatya Tope, : ̪aːt̪ʲa ʈoːpe 16 February 1814 — 18 April 1859) was a notable commander in the Indian Rebellion of 1857. Early life Born as Ramachandra Panduranga Yewalkar to a Marathi Deshastha Brahmin family, in Yeola, (near Nasik). A personal adherent of Nana Saheb of Bithoor, he progressed with the Gwalior contingent after the British reoccupied Kanpur (then known as Cawnpore) and forced General Windham to retreat from the city. Later on, Tantia Tope came to the relief of Rani Lakshmibai of Jhansi and with her seized the city of Gwalior. However, he was defeated by General Napier's British Indian troops at Ranod and after a further defeat at Sikar, he abandoned the campaign. According to an official statement, Tantia Tope's father was Panduranga Yewalkar and his mother was Rukhma Bai. Tope was a Maraṭha Vashista Brahman by birth. In a government letter, he was said to be the minister of Baroda, while he was held identical to Nana ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Times Of India
''The Times of India'' (''TOI'') is an Indian English-language daily newspaper and digital news media owned and managed by the Times Group. It is the List of newspapers in India by circulation, third-largest newspaper in India by circulation and List of newspapers by circulation, largest selling English-language daily in the world. It is the oldest English-language newspaper in India, and the second-oldest Indian newspaper still in circulation, with its first edition published in 1838. It is nicknamed as "The Old Lady of Bori Bunder", and is a newspaper of record. Near the beginning of the 20th century, Lord Curzon, the Viceroy of India, called ''TOI'' "the leading paper in Asia". In 1991, the BBC ranked ''TOI'' among the world's six best newspapers. It is owned and published by Bennett, Coleman & Co. Ltd. (BCCL), which is owned by the Sahu Jain family. In the Brand Trust Report India study 2019, ''TOI'' was rated as the most trusted English newspaper in India. In a 2021 surve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
