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Katt Bafla
Katt bafla is a popular and traditional dish from the Kota and Bundi districts of Hadoti region in Rajasthan, India. It is a famous dish across the north Indian states in India. Traditionally this dish is made on every occasion in Rajasthan. Bafla is a type of spherical wheat bread whereas the katt is a type of barfi made with a mixture of unsalted wheat bread coarse powder with ghee and jaggery powder. Traditionally this dish is served with daal and kadhi. History Rajasthan is famous for its history as well as its various dishes such as dal baati churma. There are special confectioners who make this food for making dal baati churma who are also called Pandits in Rajasthan. It is said that earlier Brahmins used to eat this food and they used to cook it. But with time now everyone is eating this dish. For this reason, the confectioner of this food is called Pandit or this food is called Pandit's food. The reason behind this is that it is pure and all the procedures are followe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kota District
Kota District is a district of the state of Rajasthan in western India. The city of Kota is the administrative headquarters of the district. During the period around 12th century AD, Rao Deva, a Hada Chieftain conquered the territory and founded Bundi and Hadoti. In the early 17th century AD, during the reign of the Mughal Emperor Jahangir, the ruler of Bundi, Rao Ratan Singh, gave the smaller principality of Kota to his son, Madho Singh. Since then Kota became a hallmark of the Rajput gallantry and culture. The district is bounded on the north by Bundi District, on the east by Baran District, on the south by Jhalawar District, and on the west by Chittorgarh District and Mandsaur District. It is now the hub of educational institutions and is home to Asia's biggest manufacturer of fertilizer. Further, Kota is surrounded by four power stations within its 50 km radius. First is Rajasthan atomic power plant which is an atomic power plant and is very near to Kota at ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bhog
Bhoga () is a Sanskrit term meaning "enjoyment; pleasure; experience". Etymologically, bhoga is derived from the root ''bhuj-'', meaning to "enjoy", "consume", or "relish". Bhoga in general usage refers to the consecrated food offering to a deity, or enjoyment of worldly pleasures. Denotatively, the meaning of the term bhoga is associated with the concepts such as "delight, enjoyment, consumption, indulgence, experience, and sensual pleasure", whereas, a connotative meaning implies to experience "pleasure without attachment." In Hindu philosophy, bhoga and yoga are viewed as the two paths leading to nirvana. The power of maya is believed to provide bhoga to an individual-subject experiencer (bhogin), so that their self attains maturity and realizes its oneness with the higher self. In the Dvaita Vedanta tradition, bhoga is "Enjoyment or unending bliss in the state of liberation." It is asserted that the self can have bhoga only while it has a body, and ceases to have it so af ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Desserts
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 |
Indian Breads
Indian breads are a wide variety of flatbreads and crêpes that are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits. Ingredients Most flatbreads from northern India are unleavened and made primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter. In Maharashtra and Gujarat, breads are also made from grains like jowar (''Sorghum bicolor''), ragi (''Eleusine coracana''), ''rice'' and bajra (pearl millet), and are called "rotla" in Gujarat and "bhakri" in Maharashtra. Most Indian breads make use of the yeast spores in the atmosphere for fermentation. Preparation In northern India, a dough of the main ingredient is prepared and flattened by rolling. Most Indian breads, such as roti, kulcha and chapati, are baked on '' tava'', a griddle made from cast iron, steel or aluminum. Others such as puri and bhatur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dainik Bhaskar
''Dainik Bhaskar '' () is a Hindi-language daily newspaper in India which is owned by the Dainik Bhaskar Group. According to the World Association of Newspapers, it ranked fourth in the world by circulation in 2016 and per the Indian Audit Bureau of Circulations was the largest newspaper in India by circulation . Started in Bhopal in 1958, it expanded in 1983 with the launch of ''Dainik Bhaskar'' Indore edition. The Dainik Bhaskar Group is present in 13 Indian states with 65 editions in Hindi, Marathi, and Gujarati. History ''Subah Savere'' was launched in 1948 to fulfill the need for a Hindi-language daily newspaper. It launched under the name ''Subah Savere'' ("Early Morning") in Bhopal and ''Good Morning India'' in Gwalior. In 1957, the newspaper was renamed ''Bhaskar Samachar''. In 1958, the newspaper was renamed ''Dainik Bhaskar''. The word ''Bhaskar'' means "the Rising Sun" in English. Its rising sun graphic was meant to represent a bright future. 2021 income t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ajwain
Ajwain or ajowan (''Trachyspermum ammi'') () —also known as ajowancaraway, thymol seeds, bishop's weed, or carom—is an annual herb in the family Apiaceae. Both the leaves and the seed‑like fruit (often mistakenly called seeds) of the plant are consumed by humans. The name " bishop's weed" also is a common name for other plants. The "seed" (i.e., the fruit) is often confused with lovage seed. Description Ajwain's small, oval, seed-like fruits are pale brown schizocarps, which resemble the seeds of other plants in the family Apiaceae such as caraway, cumin and fennel. They have a bitter and pungent taste, with a flavor similar to anise and oregano. They smell like thyme because they also contain thymol, but they are more aromatic and less subtle in taste, as well as being somewhat bitter and pungent. Even a small number of fruits tend to dominate the flavor of a dish. Vernacular Names Trachyspermum ammi, commonly known as Ajwain, is known by different names across I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coriander
Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the leaves as having a fresh, slightly citrus taste. Due to variations in the gene OR6A2, some people perceive it to have a soap-like taste, or even a pungent or rotten taste. It is native to the Mediterranean Basin. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. It is used in certain cuisines, like Mexican cuisine, Mexican, Indian cuisine, Indian and Southeast Asian cuisine, Southeast Asian. Description It is a soft plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fennel Seeds
Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea coast and on riverbanks. It is a highly flavorful herb used in cooking and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio (, , ) is a selection with a swollen, bulb-like stem base (sometimes called ''bulb fennel'') that is used as a vegetable. Description ''Foeniculum vulgare'' is a perennial herb. The stem is hollow, erect, and glaucous green, and it can grow up to tall. The leaves grow up to long; they are finely dissected, with the ultimate segments filiform (threadlike), about wide. Its leaves are similar to those of dill, but thinner. The flowers are produced in terminal compound umbels wide, each ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buttermilk
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in Western countries is cultured separately. It is common in warm climates, where unrefrigerated milk sours quickly. Buttermilk can be drunk straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork. Traditional buttermilk Originally, buttermilk referred to the thin liquid left over from churning butter from cultured or fermented cream. Traditionally, before the advent of homogenization, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Fruit
Dried fruit is fruit from which the majority of the original water content has been removed prior to cooking or being eaten on its own. Drying may occur either naturally, by sun, through the use of industrial dehydrators, or by freeze drying. Dried fruit has a long tradition of use dating to the fourth millennium BC in Mesopotamia, and is valued for its sweet taste, nutritional content, and long shelf life. In the 21st century, dried fruit consumption is widespread worldwide. Nearly half of dried fruits sold are raisins, followed by dates, prunes, figs, apricots, peaches, apples, and pears. These are referred to as "conventional" or "traditional" dried fruits: fruits that have been dried in the sun or in commercial dryers. Many fruits, such as cranberries, blueberries, cherries, strawberries, and mango are infused with a sweetener (e.g., sucrose syrup) prior to drying. Some products sold as dried fruit, like papaya, kiwifruit and pineapple, are most often candied fruit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dry Dung Fuel
Dry dung fuel (or dry manure fuel) is animal feces that have been dried in order to be used as a fuel source. It is used in many countries. Using dry manure as a fuel source is an example of reuse of human excreta. A disadvantage of using this kind of fuel is increased air pollution. Types Dry dung and moist dung Dry dung is more commonly used than moist dung, because it burns more easily. Dry manure is typically defined as having a moisture content less than 30 percent. Dung cakes "Dung cakes", made from the by-products of animal husbandry, are traditionally used as fuel in India for cooking food in a domestic hearth called a Chulha. They are made by hand by village women and are traditionally made from cow or buffalo dung. One dung cake of an average size gives 2100 kJ of energy. Dung cakes are also known as ''goitha'', ''uple'', ''kande'', ''gosse'' or ''thepdi''. These are the cakes of cow dung molded by bare hands with a curvature to keep them stuck to the walls. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly umami, savory to create desserts. In some parts of the world, there is no tradition of a dessert course to conclude a meal. Historically, the dessert course consisted entirely of foods 'from the storeroom' (''de l’office''), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes; Cookie, dry biscuits (cookies) and wafers; and ices and Ice cream, ice creams. Sweet dishes from the kitchen, such as freshly prepared pastries, meringues, custards, puddings, and baked fruits, were served in the Entremet, entremets course, not in the dessert course. By the 20th century, though, sweet entremets had come to be included among the desserts. The modern term ''dessert'' can apply to many sweets, including fruit, custard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
