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Most of the traditional and tribal foods are made of rice and rice flour, curd and a variety of green leafy vegetables like lal bhaji, cholai bhaji, chech bhaji, kanda bhaji, kheksi, kathal, kochai patta, kohda and bohar bhaji (Blossom of Lesuaa or Rasaulaa in Hindi, mostly used for making achaar).
Satui or Sattu (Bhojpuri: सतुई; Hindi: सत्तू ; Nepali : सातु) is a type of flour, mainly used in Nepal, India, Tibet and Pakistan. Satui is a type of flour made up of dry roasted and ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes.
Most often Prasada is vegetarian food especially cooked for devotees after praise and thanksgiving to a god. Mahaprasada (also called bhandarā), [1] is the consecrated food offered to the deity in a Hindu temple which is then distributed and partaken by all the devotees regardless of any orientation. [2] [3] [4]
They have been prepared in the same method for several millennia in the temple kitchen. Several pithas owe their origin to the state. Some common pithas are: [1] Enduri Pitha (ଏଣ୍ଡୁରି ପିଠା) : Prepared on Prathamastami with sweetened jaggery and coconut stuffing using turmeric leaves.
Bhojpuri cuisine is a style of food preparation common among the Bhojpuri people of Bihar, Jharkhand and eastern Uttar Pradesh in India, and also the Terai region of Nepal. Bhojpuri foods are mostly mild and tend to be less hot in terms of spices used. The cuisine consists of both vegetable and meat dishes. [1]
As per Monier-Williams Sanskrit-English Dictionary, the Hindi word tehri is derived from the Sanskrit word tāpaharī, [3] [1] which is a dish prepared from rice, dal chunks (badi), and vegetables, cooked in ghee with spices, especially turmeric. [4]
The Encyclopedia of Food and Culture, Scribner; Mobbs, Michael (2012). Sustainable Food Sydney: NewSouth Publishing, ISBN 978-1-920705-54-1; Nestle, Marion (2007). Food Politics: How the Food Industry Influences Nutrition and Health, University Presses of California, revised and expanded edition, ISBN 0-520-25403-1; The Future of Food (2015).
Farsan or Pharsāṇ (Gujarati: ફરસાણ, Hindi and Marathi: फरसाण) refers to salty snacks originating from the Indian subcontinent. [1] Farsans are a very important part of Marwari cuisine, Gujarati cuisine, Marathi cuisine and Sindhi cuisine, wherein a wide variety of them are prepared on special occasions and to entertain guests, and are also enjoyed with tea. [2]