|
Malai
Malai (Hindi: मलाई) is a type of clotted cream, originating from the Indian subcontinent. It is used in the cuisine of the Indian subcontinent, especially in sweets from the Indian subcontinent. It is made by heating non-homogenized whole milk to about 80 °C (180 °F) for about one hour and then cooling it. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off. Malai has about 55% butterfat. Buffalo milk is thought to produce better malai because of its high fat content. Buffalo milk with fat contents varying from 5 to 12% is boiled and then cooled down to 4 °C (39 °F) for best results. Similarly, cow's milk with milk fat from 3 to 5% is boiled and cooled to make malai. Uses Malai is a major ingredient in malai kofta dumplings and in sweet dishes like ''malai pedha'', ''ras malai'' and ''malai kulfi''. Fried koftas are made with potatoes and paneer. The flavour becomes even richer when vegetables are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ras Malai
Ras malai, also known as rasamalei, or roshmalai, is a dessert that originated in the Bengal region of Indian subcontinent. The dessert is called ''roshmalai'' in Bengali, ''ras malai'' in Hindi, and ''rasa malei'' in Odia. It is popular in India, Bangladesh and Pakistan. Origin and etymology The original term for ras malai is "''rosh malai'' ( Bengali: রস মালাই) which derived from the Classical Bengali word "rosho malai" with the same meaning. The term is a combination of the Bengali word ''Rosh'', (Bengali: রস) which means sap, and the Hindustani word '' Malai'', (Hindi: मलाई, Urdu: ) which means clotted cream, hence the name: sweet ''sap of clotted cream''. The sweet allegedly became popular when the Sen brothers opened Matri Bhandar in 1930 and shared their ancestral recipe at Tipperah district (now Comilla, Bangladesh) of the Bengal Province. Which has been granted a geographical indication (GI) in Bangladesh. Soon in the mid 20th centur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweets From The Indian Subcontinent
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 India, Bangladesh, Nepal, Pakistan and Sri Lanka sell nothing but sweets. Sugarcane has been grown in the Indian subcontinent for thousands of years, and the art of refining sugar was invented there 8000 years ago (6000 BCE) by the Indus Valley civilisation. The English word "sugar" comes from a Sanskrit word for refined sugar, while the word "candy" comes from Sanskrit word for the unrefined sugar – one of the simplest raw forms of sweet. Over its long history, cuisines of the Indian subcontinent developed a diverse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pakistani Cuisine
Pakistani cuisine (, Roman Urdu, romanized: ''pākistānī pakwān'') is a blend of regional cooking styles and flavours from across South Asia, South, Central Asia, Central and West Asia. It is a culmination of Iranic, Indic & Arab culinary traditions. The cuisine of Pakistan also maintains certain Mughal Empire, Mughal influences within its recipes and cooking techniques, particularly the use of dried fruits and nuts. Pakistan's Ethnic groups in Pakistan, ethnic and Culture of Pakistan, cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines. Pakistani cuisine, like the culinary traditions of most Muslim-majority nations, adheres to ''halal'' principles in accordance with Islamic dietary laws, which prohibit the consumption of pork and alcohol, among other restrictions. Additionally, halal regulations outline specific guidelines for meat consumption, including which animals are considered permi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kulfi
Kulfi () is a frozen dairy dessert from the Indian subcontinent. It is often described as "traditional Indian ice cream". Kulfi originated in 16th-century Delhi during the Mughal era. It is part of the national cuisines of India and Pakistan and also popular in Bangladesh, Myanmar, Nepal, Sri Lanka, and the Middle East. Kulfi is denser and creamier than regular ice cream. It comes in various flavours. Traditional ones include cream ('' malai''), rose, mango, cardamom (''elaichi''), saffron (''kesar'' or ''zafran''), and pistachio. Newer flavours may include apple, orange, strawberry, peanut, or avocado. Unlike ice cream, kulfi is not churned while it is frozen, resulting in a denser final product which is considered a distinct category of frozen dairy-based dessert. The density of kulfi causes it to melt more slowly than ice cream. History The word ''kulfi'' comes from the Persian (قلفی) meaning "covered cup". The dessert originated in Delhi during the Mughal Empire i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kofta
Kofta is a family of meatball or meatloaf dishes found in South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines. In the simplest form, koftas consist of balls of minced meat—usually beef, chicken, lamb or mutton, camel, seldom pork, or a mixture—mixed with spices and sometimes other ingredients. The earliest known recipes are found in early Arab cookbooks and call for ground lamb. There are many national and regional variations. There are also vegetable and uncooked versions. Shapes vary and include balls, patties, and cylinders. Sizes typically vary from that of a golf ball to that of an orange. Etymology In English, ''kofta'' is a loanword borrowed from the Hindi-Urdu कोफ़्ता / and Persian ''kofta'' meaning ''pounded meat''. The earliest extant use of the word in the Urdu language is attested in Mulla Nusrati's ''ʿAlī Nāma'' (1665). It was first used in English in '' Qanoon-e-Islam'' (1832), and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kulfi
Kulfi () is a frozen dairy dessert from the Indian subcontinent. It is often described as "traditional Indian ice cream". Kulfi originated in 16th-century Delhi during the Mughal era. It is part of the national cuisines of India and Pakistan and also popular in Bangladesh, Myanmar, Nepal, Sri Lanka, and the Middle East. Kulfi is denser and creamier than regular ice cream. It comes in various flavours. Traditional ones include cream ('' malai''), rose, mango, cardamom (''elaichi''), saffron (''kesar'' or ''zafran''), and pistachio. Newer flavours may include apple, orange, strawberry, peanut, or avocado. Unlike ice cream, kulfi is not churned while it is frozen, resulting in a denser final product which is considered a distinct category of frozen dairy-based dessert. The density of kulfi causes it to melt more slowly than ice cream. History The word ''kulfi'' comes from the Persian (قلفی) meaning "covered cup". The dessert originated in Delhi during the Mughal Empire i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Dairy Products
A variety of dairy products are commonly found in India and an important part of Indian cuisine, some of which are native to India and others which are found in Bangladesh or more widely through South Asia. The majority of these products can be broadly classified into curdled products, like chhena, or non-curdled products, like khoa. Curdled dairy products * Paneer is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other non-rennet food acid, and then removing the whey and pressing the result into a dry unit. It is a popular ingredient in North Indian cuisine. *Chhena is like paneer, except some whey is left and the mixture is beaten thoroughly until it becomes soft, of smooth consistency, and malleable but firm. It is popular in eastern India and Bangladesh. *Chhena poda is a roasted, sweetened and tightly packed Chhena. It is popular in the east Indian state of Odisha *Chhena gaja is a combination of chhena and sooji (semolina). T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mascarpone
Mascarpone (, ; ) is a soft Italian cuisine, Italian Acid-set cheese, acid-set cream cheese. It is recognized as a ''prodotto agroalimentare tradizionale'' (PAT). Production process After Denaturation (biochemistry), denaturation of cream, the whey is removed without pressing or aging. Mascarpone may also be made using cream and the residual tartaric acid from the bottom or sides of barreled wine. The traditional method is to add three tablespoons of lemon juice per pint (568 ml) of heated heavy cream. The mixture is allowed to cool to room temperature before it is poured into a cheesecloth-lined colander, set into a shallow pan or dish, and chilled and strained for one to two days. Origins Popularly, the name is held to derive from ''mascarpa'', an unrelated milk product made from the whey of stracchino (a young, barely aged cheese), or from ''mascarpia'', a word in the local dialect for ricotta. Unlike ricotta, which is made from whey, mascarpone is made from cream. Uses Mas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qishta
''Qishta'' (, ), also known as ''kishta'', ''kashta '', ''ghishta'', or ''eshta'', is a dairy coagulated milk product prepared from heated fresh milk used in different dishes and consumed as a dessert. It is found in Southern Mediterranean cuisines, including Levant, Levantine and Egyptian cuisine, Egyptian cuisines. It is sometimes scented with orange flower water. Qishta may be served with fruit, used to fill Crêpe, crêpes and pastries, or served with Pistachio, pistachios and sweet syrups. Qishta is "highly perishable" and, if improperly prepared or stored, may be a source of foodborne illness such as listeria. It is similar to other heat-prepared dairy dishes such as kaymak and khoa. See also * Clotted cream * Malai * List of cheeses * List of dairy products References Dairy products Egyptian cuisine Levantine cuisine {{Food-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaymak
Kaymak, sarshir, or qashta/ashta ( ; or ; ) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, the Levant, Turkic regions, Iran and Iraq. The traditional method of making kaymak is to boil the raw milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. Kaymak has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact, because of milk protein fibers) and a rich taste. Etymology The word ''kaymak'' has Central Asian Turkic origins, possibly formed from the verb , which means 'melt' and 'molding of metal' in Turkic. The first written records of the word ''kaymak'' is in the of Mahmud al-Kashgari. The word remains as in Mongolian, which refers to a fried clotted cream, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paneer
Paneer (), is a fresh acid-set cheese, common in cuisine of South Asia, made from cow milk or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Paneer was predominantly used in most north Indian dishes and is now commonly used throughout India due to its versatility as an ingredient in diverse dishes. Etymology The word ''paneer'' entered English from the Hindi-Urdu term ''panīr'', which comes from Persian () 'cheese', which comes from Old Iranian. Armenian (), Azerbaijani , Bengali ''ponir'' (পনির), Turkish and Turkmen , all derived from Persian , also refer to cheese of any type. History The origin of paneer is debated. Ancient Indian, Afghan, Iranian and Portuguese origins have been proposed for paneer. Legends about Krishna make several references to milk, butter, ghee and dahi (yogurt), but do not mention sour milk cheese. According to Arthur Berriedal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hindi
Modern Standard Hindi (, ), commonly referred to as Hindi, is the Standard language, standardised variety of the Hindustani language written in the Devanagari script. It is an official language of India, official language of the Government of India, alongside English language, English, and is the ''lingua franca'' of North India. Hindi is considered a Sanskritisation (linguistics), Sanskritised Register (sociolinguistics), register of Hindustani. Hindustani itself developed from Old Hindi and was spoken in Delhi and neighbouring areas. It incorporated a significant number of Persian language, Persian loanwords. Hindi is an Languages with official status in India, official language in twelve states (Bihar, Gujarat , Mizoram , Maharashtra ,Chhattisgarh, Haryana, Himachal Pradesh, Jharkhand, Madhya Pradesh, Rajasthan, Uttar Pradesh, Uttarakhand), and six Union territory, union territories (Andaman and Nicobar Islands, Delhi, Chandigarh, Dadra and Nagar Haveli and Daman and Di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
