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Gujarati Thali
Gujarati Thali () is an assortment of dishes arranged as a platter for lunch or dinner in restaurants and homes, mostly in Gujarat and places with Gujarati diaspora. “Thali” literally means “plate”. The Gujarati ''Thali'' consists of various dishes like ringana methi nu shak, Gujarati khatti mithi daal, undhiyu, bhindi sambhariya], aloo rasila, steamed basmati rice, badshahi khichdi, Chapati, methi na thepla and Bhakri, bhakhri with kachumber salad along with various types of chutney. Gujarati thali prepared in Gujarati households has at least three fresh vegetable dishes, one dry dal or some sprouted Pulse (legume), pulses dish (ugaadayla mung, for instance), a wet dal, kadhi, kathor (a savoury), South Asian sweets, mithai, Puri (food), poori, rotis, steamed rice, chaash and Papadum, papad. Kathiawar, Kathiawadi Thali is a variation of Gujarati Thali. References External links * * * {{cite web, title=Gujarat on a Thali, url=http://www.thehindubusinessline.com/f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gujarat Thali
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] |
Pulse (legume)
Legumes are plants in the pea family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consumption, but also as livestock forage and silage, and as soil-enhancing green manure. Legumes produce a botanically unique type of fruit – a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides. Most legumes have symbiotic nitrogen-fixing bacteria, Rhizobia, in structures called root nodules. Some of the fixed nitrogen becomes available to later crops, so legumes play a key role in crop rotation. Terminology The term ''pulse'', as used by the United Nations' Food and Agriculture Organization (FAO), is reserved for legume crops harvested solely for the dry seed. This excludes green beans and green peas, which are considered vegetable crops. Also excluded are seeds that are main ... [...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] |
Steamed Rice
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both indica and japonica varieties), African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can be whole-grain or milled. Cooked rice is used as a base for various fried rice dishes (e.g. chǎofàn, khao phat), rice bowls/plates (e.g. bibimbap, chazuke, curry rice, dal bhat, donburi, loco moco, panta bhat, rice and beans, rice and gravy), rice porridges (e.g. congee, juk), rice balls/rolls (e.g. gimbap, onigiri, sushi, zongzi), as well as rice cakes and desserts (e.g. mochi, tteok, yaksik). Rice is a staple food in not only Asia and Latin America, but across the globe, and is the most consumed foodstuff in the world. The U.S. Department of Agriculture classifies rice as part of the grains food group. Nutritionally, 200& ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roti
Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, East African, and Southeast African countries. It is made from stoneground whole-wheat flour, known as '' atta'', combined into a dough with added water. Its defining characteristic is that it is unleavened. '' Naan'' from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is '' kulcha''. Like breads around the world, roti is a staple accompaniment to other foods. Etymology The word ''roti'' is derived from the Sanskrit word ''roṭikā'', meaning "bread". Types # ''Makki roti'': corn flour roti served with sarson ka saag, a classic dish of Punjab. # Akki roti: Rice flour roti with grated vegetables and spices, served with chutney, a famous dish of Karnataka. # Thalipeeth roti: Maharashtrian roti is made with bajra, jowar, rice, chickpea, and spices, served with yogurt or ghee, also popular in Karnataka. # Missi ... [...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] |
South Asian Sweets
Mithai (sweets) are the confectionery and desserts of the Indian subcontinent.The Sweet Side of the Subcontinent Raison d'Etre, New York City (September 20, 2012) Thousands of dedicated shops in , , , and |
Kadhi
Kadhi or karhi is a yogurt-based dish originating from Rajasthan, India. It is made by simmering yogurt with besan (gram flour) and spices until it forms a thick, tangy gravy. It is sometimes mixed with pakoras (deep-fried fritters). It is often eaten with cooked rice or roti. Etymology The word Kadhi is derived from the Sanskrit root ''kvathita'' (क्वथित) which refers to a decoction or a gruel of curcuma, asafoetida and buttermilk. In Sanskrit literature, Kadhi has been referred to with the name ''kvathika'' (क्वथिका). Origin The kadhi is believed to be originated in the arid landscapes of Rajasthan, where cooks incorporated dairy products to compensate for the limited availability of vegetables. Although Punjabis may have a strong association with kadhi-chawal, its origins trace back to Rajasthan, according to Celebrity Chef Kunal Kapur. Historically, kadhi was first crafted in Rajasthan before spreading to Gujarat and Sindh regions. Chef K ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bhakri
Bhakri () is a round flatbread often eaten in the cuisines of the states of Maharashtra, Gujarat, Rajasthan, and Karnataka in India. Bhakri is prepared using jowar or bajra, which is coarser than a regular wheat chapati. Bhakri can be either soft or hard in texture, unlike khakhra in respect to hardness. Grains and variants Different types of millet are the common grains used for making bhakris. These millet bhakris are popular in the Deccan plateau regions of India (Maharashtra and Northern Karnataka) as well as the semi-arid regions of Rajasthan. In the coastal Konkan and Goa regions of western India rice flour is used for making bhakri. # Jowar bhakri – Jowar bhakris are the most common type of bhakri. The dough is prepared by mixing jowar flour with hot water and then flattened by hand. # Bajra bhakri – Bajra bhakris are mainly prepared in winter, especially near the festival of Sankranti. The preparation is similar to jowar bhakris. # Makai bhakri – Cornmeal bhakr ... [...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] |
Methi Na Thepla
Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its leaves and seeds are common ingredients in dishes from the Indian subcontinent, and have been used as a culinary ingredient since ancient times. Its use as a food ingredient in small quantities is safe. Although a common dietary supplement, no significant clinical evidence suggests that fenugreek has therapeutic properties. Commonly used in traditional medicine, fenugreek can increase the risk of serious adverse effects, including allergic reactions. History Fenugreek is believed to have been brought into cultivation in the Near East. Which wild strain of the genus ''Trigonella'' gave rise to domesticated fenugreek is uncertain. Charred fenugreek seeds have been recovered from Tell Halal, Iraq (carbon dated to 4000 BC), Bronze Age levels of Lachish, and desiccated seeds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
