|
Kadai Enn 6
Kadai may refer to: *Karahi, also known as kadai, a cooking utensil used mainly in Indian cooking; also the dishes cooked in it, including **Chicken karahi ** Kadai paneer *Kra–Dai languages The Kra–Dai languages ( , also known as Tai–Kadai and Daic ), are a language family in mainland Southeast Asia, southern China, and northeastern India. All languages in the family are tonal language, tonal, including Thai language, Thai a ..., also known as Kadai or Tai–Kadai, a language family of Southeast Asia * Gedai, Bushehr, also known as Kadā’ī and Kedā’ī, a village in Bushehr Province, Iran {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karahi
A ''karahi'' is a type of thick, circular, and deep cooking pot, similar in shape to a wok, from Northern South Asia. It is used in Indian cuisine, North Indian, Pakistani cuisine, Pakistani, Afghanistan cuisine, Afghan, Nepalese cuisine, Nepalese, and Caribbean cuisines. Traditionally press-formed from Carbon_steel#Mild_steel, mild steel sheets or made of wrought iron, a ''karahi'' is a wok with steeper sides. Today, they can be made of stainless steel, copper, and Non-stick surface, nonstick surfaces, both round and flat-bottomed, or of traditional materials. The word ''karahi'' emanates from ''karah'', a bigger version of karahi traditionally used in the subcontinent for boiling milk and producing Cream, thick cream. History ''Karahi'' or ''kadahi'' comes from the Prakrit word ''kataha'', which is mentioned in texts like the ''Ramayana'' and Sushruta Samhita, ''Sushruta Samhita'', and derives from Sanskrit ''kataha'' (meaning a frying pan, boiler, cauldron or saucepan). A ka ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Karahi
Chicken karahi, or kadai chicken, is a chicken dish from South Asia. It is known as gosht karahi when prepared with Goat meat, goat or Lamb and mutton, lamb meat instead of chicken. It is noted for its spicy taste and is notable in South Asian cuisine, South Asian Cuisine. The dish is prepared in a karahi (a type of wok) and can take between 30 and 50 minutes to prepare and cook the dish. Ginger, garlic, tomatoes, green chilli and coriander are key to the flavor of the dish. What distinguishes chicken karahi from other curries from the region is that traditionally, it is cooked without onions in the base, and instead uses just tomatoes, ginger and garlic. It is usually served with naan, roti or rice. This dish is common in North Indian and Pakistani cuisine. History Chicken Karahi traces its origin back to Pakistan's mountainous Khyber Pakhtunkhwa province (formerly called the North-West Frontier Province). References Indian chicken dishes Pakistani chicken di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kadai Paneer
Kadai Paneer (or known as Kadhai Paneer) is an Indian dish made by cooking paneer and bell peppers in a fragrant, freshly ground spice powder. It is usually served with buttered naan, paratha, roti, jeera rice, or steamed Basmati, basmati rice. It is of two types: * Kadai Paneer (Gravy) * Kadai Paneer (Dry) References {{Reflist Indian cheese dishes North Indian cuisine Vegetarian dishes of India ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kra–Dai Languages
The Kra–Dai languages ( , also known as Tai–Kadai and Daic ), are a language family in mainland Southeast Asia, southern China, and northeastern India. All languages in the family are tonal language, tonal, including Thai language, Thai and Lao language, Lao, the national languages of Thailand and Laos, respectively. Around 93 million people speak Kra–Dai languages; 60% of those speak Thai. ''Ethnologue'' lists 95 languages in the family, with 62 of these being in the Tai languages, Tai branch. Names The name "Kra–Dai" was proposed by Weera Ostapirat (2000), as Kra and Dai are the reconstructed Exonym and endonym, autonyms of the Kra languages, Kra and Tai languages, Tai branches, respectively. "Kra–Dai" has since been used by the majority of specialists working on Southeast Asian linguistics, including Peter K. Norquest, Norquest (2007), Pittayaporn (2009),Pittayaporn, Pittayawat. 2009. The phonology of Proto-Tai. Ph.D. Thesis, Cornell UniversityPeter Jenks and Pitt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
