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Namak Para
Nimki or Nimkin or Namkin, or Namak para or Namakpare is a crunchy savoury snack eaten originating in Bihar, India. It is similar to Mathri, a snack from Rajasthan. Namak para is ribbon-like strips of pastry (made up of refined flour, oil and water) delicately seasoned with ajwain and cumin seeds ( jeera) in pure ghee (clarified butter) or any oil. It requires approximately 10 minutes to prepare and 20 minutes to cook. The appearance, taste, and texture can be compared to that of samosa pastry. Other seasonings can be added to it as well, e.g. dried fenugreek leaves, dried mint leaves, etc. The name derives from ''namak'' ("salt"), the main seasoning for the pastry, other ingredients include atta flour (whole wheat), maida flour (refined) or semolina and baking powder and baking soda. See also * Shankarpali is the sweet version. * Chakli * Jhilinga, a similar Nepalese dish made from rice flour * Mathri * Murukku Muṟukku () is a savoury, crunchy snack origina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shankarpali
Shankarpali, shakkarpara, murali, khurma, lakdi mithai, or just simply mithai is an Indian sweet snack made from a dough of sugar, ghee (or butter), maida flour, and semolina. Although the dish originates out of the Marathi cuisine of Maharashtra, the name is derived from the Persian word, Shekarpareh. Shankarpali is eaten all over India, especially in Uttar Pradesh. Shankarpali's variant known as khurma or laktho is also eaten in Bihar, Jharkhand, and eastern Uttar Pradesh. It is also eaten by the Indian diaspora in Fiji, Guyana, Mauritius, Suriname, Trinidad and Tobago, the United States, Canada, the United Kingdom, Australia and New Zealand. It is traditionally eaten on Diwali and can be sweet, sour or spicy depending upon how it is made. It is a popular snack amongst the Maharashtrian, Gujarati and Kannadiga community in India and has a long shelf-life. It is widely available in shops; people usually purchase ready-made shankarpali during the year and only prepare it at ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Samosa
A samosa () () (Hindi: समोसा) ( Persian: سمبوسه) is a fried South Asian and West Asian snack. It is a pastry with a savory filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can also include meat or fish, or even cheese. Its name originates from the Persian word sambosag (''سنبوسگ'') (meaning 'triangular pastry'). It is made in different shapes, including triangular, cone, or crescent, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Sweet versions are also made. Samosas are a popular entrée, appetizer, or snack in the cuisines of India, South Asia, Southeast Asia, West Asia, Central Asia, Portugal, East Africa and their South Asian diasporas. Etymology The English word ''samosa'' derives from the Hindustani word (, ), traceable to the Middle Persian word () [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deep Fried Foods
Deep or The Deep may refer to: Places United States * Deep Creek (Appomattox River tributary), Virginia * Deep Creek (Great Salt Lake), Idaho and Utah * Deep Creek (Mahantango Creek tributary), Pennsylvania * Deep Creek (Mojave River tributary), California * Deep Creek (Pine Creek tributary), Pennsylvania * Deep Creek (Soque River tributary), Georgia * Deep Creek (Texas), a tributary of the Colorado River * Deep Creek (Washington), a tributary of the Spokane River * Deep River (Indiana), a tributary of the Little Calumet River * Deep River (Iowa), a minor tributary of the English River * Deep River (North Carolina) * Deep River (Washington), a minor tributary of the Columbia River * Deep Voll Brook, New Jersey, also known as Deep Brook Elsewhere * Deep Creek (Bahamas) * Deep Creek (Melbourne, Victoria), Australia, a tributary of the Maribyrnong River * Deep River (Western Australia) People * Deep (given name) * Deep (rapper), Punjabi rapper from Houston, Texas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bihari Cuisine
Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean. Bihari cuisine includes Angika cuisine, Bhojpuri cuisine, Maithil cuisine and Magahi cuisine. Dal Puri The cuisine of Bihar is largely similar to North indian cuisine and East Indian cuisines. It is highly seasonal; watery foods such as watermelon and sharbat made from the pulp of the wood-apple fruit are consumed mainly in the summer months, while dry foods such as preparations made of sesame seeds and poppy seeds are consumed more frequently in the winter months. Bihari cuisine include '' litti chokha'', a baked salted wheat-flour cake filled with '' sattu'' (baked chickpea flour) and some special spices, which is served with ''baigan bharta'', made of r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Murukku
Muṟukku () is a savoury, crunchy snack originating from the Indian subcontinent. In India, murukku is especially common in the states of Chhattisgarh, Telangana, Andhra Pradesh, Odisha, Tamil Nadu, Karnataka, and Kerala. It is called ''murkulu'' in Telangana, ''janthikalu'' in Andhra Pradesh and mudku/murku in Odisha. Chakli is a similar Indian dish, typically made with an additional ingredient, chickpea flour. It is also common in countries with substantial Indian and Sri Lankan diaspora communities, including Singapore, Fiji, Malaysia, and Myanmar. Called ''sagalay gway'' (; ) in Burmese language, Burmese, it is a common snack and is used as a topping for a regional dish called Mont_di#Dawei_mont_di, Dawei Mont Di. Etymology The name ''muṟukku'' "twisting" refers to its shape. Other names of the dish include , , , or ''murukulu'' or ''jantikalu'', and . Ingredients and preparation Murukku is typically made from rice flour and urad dal flour. The flours are mixed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jhilinga
Jhilinga is a traditional Nepalese food specially popular during festivals. Jhilinga is super crunchy, and is favored by people of all age groups. It is closely associated with people of different ethnicity like the Newar people, Newars, Gurungs, Magar people, Magars, Brahmins. Popularity of Jhilinga still largely exists in villages and towns of Nepal. The process of making Jhilinga is really simple requiring minimal ingredients. However, a good set of skilled hands is required to craft the pieces into proper circles. The history of Jhilinga is disputed. The dish is characterized by its frugality, reflecting agricultural hardship during ancient times. So it certainly was invented a long probably in villages across Nepal. Jhilinga is consumed largely during festivals, weddings and a variety of ceremonies. It is also associated with rituals and therefor has a significant cultural significance. From ancient times to even today, Jhilinga is used as Shagun (present) i.e. an offering ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chakli
Chakli is a savoury snack from Maharashtra, India. It is a spiral-shaped snack with a spiked surface. Chakli is typically made from flours of rice flour, rice, Bengal gram (brown chickpea) and black gram (''urad daal''). It has several variations, depending on the types and proportion of flours used. Murukku is a South Indian snack typically made with rice and black gram flour during Diwali. It is also very popular in South Africa, introduced by the Indian diaspora. Maize flour is used instead of rice flour with the addition of salt and cumin as the basic dry ingredients. It is sold by street vendors and at neighborhood shops. Kadboli is a similar dish, which is shaped by hand instead of with an extruder. In Indonesian cuisine, Indonesia, murukku and chakli variations are known as ''akar kelapa'', and are particularly popular among Betawi people, Betawi. Etymology Chakli is known by various names across India, the name of the dish include ''chakkuli'', ''chakali'', Odiya lan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking Soda
Sodium bicarbonate (IUPAC name: sodium hydrogencarbonate), commonly known as baking soda or bicarbonate of soda (or simply “bicarb” especially in the UK) is a chemical compound with the formula NaHCO3. It is a salt (chemistry), salt composed of a sodium cation (Sodium, Na+) and a bicarbonate anion (). Sodium bicarbonate is a white solid that is crystalline but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of washing soda (sodium carbonate). The natural mineral form is nahcolite, although it is more commonly found as a component of the mineral trona. As it has long been known and widely used, the salt has many different names such as baking soda, bread soda, cooking soda, brewing soda and bicarbonate of soda and can often be found near baking powder in stores. The term ''baking soda'' is more common in the United States, while ''bicarbonate of soda'' is more common in Australia, the United Kingdom, and New Zealand. Abbreviated colloqu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking Powder
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid–base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. The first ''single-acting'' baking powder (meaning that it releases all of its carbon dioxide as soon as it is dampened) was developed by food manufacturer Alfred Bird in England in 1843. The first ''double-acting'' baking powder, which releases some carbon dioxide when dampened and later releases more of the gas when heated by baking, was developed by Eben Norton Horsford in the U.S. in the 1860s. Baking powder is used instead of yeast for end-products where fermentation flavors would be undesirable, or wher ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maida Flour
Maida, ''maida flour'', or ''maida mavu'' is a type of wheat flour originated from the Indian subcontinent. It is a super-refined wheat flour used in Indian cuisine to make pastries and other bakery items like breads and biscuits. Some maida may have tapioca starch added. Production is made from the endosperm: the starchy white part of the grain. The bran is separated from the germ and endosperm which is then refined by passing through a sieve of 80 mesh per inch (31 mesh per centimeter). Although naturally yellowish due to pigments present in wheat, is typically bleached, either naturally due to atmospheric oxygen, or with any of a number of flour bleaching agents. While it is milled from winter wheat that has a high gluten content, heat generated during the milling process results in denaturing of the protein, limiting its use in the preparation of leavened breads. Controversy A common maida contains alloxan, which itself is banned in a lot of countries for usage in food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Atta Flour
Atta is a type of wheat flour, originally from the Indian subcontinent, used to make flatbreads. It is the most widespread flour in the Indian subcontinent. Properties Whole common wheat ('' Triticum aestivum'') is generally used to make atta; it has a high gluten content, which provides elasticity, so the dough made out of atta flour is strong and can be rolled into thin sheets. The word "whole" is used to describe atta as it includes every component of the grain, meaning the bran, germ and the endosperm. Atta was traditionally ground in the home on a stone chakki mill. This is useful when using a tandoor, where the flatbread is stuck to the inside of the oven, and also makes chapatis softer as the dough absorbs more water. Atta is also produced in industrial flour mills. Gallery File:Chapaticooking.jpg, Rolling of atta dough File:Tandoor roti.jpg, Roti cooking in a tandoor File:Mintparatha.jpg, Paratha File:Puri.jpg, Puri Puri, also known as Jagannath Puri, () ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mint Leaf
''Mentha'', also known as mint (from Greek , Linear B ''mi-ta''), is a genus of flowering plants in the mint family, Lamiaceae. It is estimated that 13 to 24 species exist, but the exact distinction between species is unclear. Hybridization occurs naturally where some species' ranges overlap. Many hybrids and cultivars are known. The genus has a subcosmopolitan distribution, growing best in wet environments and moist soils. Description Mints are aromatic, almost exclusively perennial herbs. They have wide-spreading underground and overground stolons and erect, square, branched stems. Mints will grow tall and can spread over an indeterminate area. Due to their tendency to spread unchecked, some mints are considered invasive. The leaves are arranged in opposite pairs, from oblong to lanceolate, often downy, and with a serrated margin. Leaf colors range from dark green and gray-green to purple, blue, and sometimes pale yellow. The flowers are produced in long bracts from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
