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To make kalakand, chhena (Indian cheese) is prepared and strained. Separately, whole milk and water are mixed, boiled, and stirred continuously until the mixture is reduced to half its original volume. The strained chhena is softened using a food processor or by hand kneading. It is then added to the reduced milk-water mixture and cooked until ...
Tomb of Khwaja Husain Ajmeri: Khwaja Husain Ajmeri also known as Shaikh Husain Ajmeri, he was a Grandson of Khwaja Moinuddin Chishty of Ajmer from the line of Khwaja Fakhruddin's son Khwaja Husamuddin Jigar Sokhta, he was SajjadaNasheen and Mutwalli [52] of Ajmer Dargah before and during the time of Emperor Akbar and Emperor Jahangir, his tomb ...
The Ni'matnama is a collection of the recipes written during the rule of the Malwa Sultanate, Ghiyath Shahi, and his son and successor, Nasir Shah. It contains recipes for food, medicine, and aphrodisiacs. [29] It also includes a sections on preparing betel leaves. [30] and information on unique pickles made from edible flowers. [31]
Tamil Lexicon (Tamil: தமிழ்ப் பேரகராதி Tamiḻ Pērakarāti) is a twelve-volume dictionary of the Tamil language. Published by the University of Madras , it is said to be the most comprehensive dictionary of the Tamil language to date.
Indian hot mango pickle. This is a list of common Indian pickles, which have a wide range of flavours and textures.Pickle is called Achaar (अचार) in Hindi, Urugaai (ஊறுகாய்) in Tamil, Uppinakayi (ಉಪ್ಪಿನಕಾಯಿ) in Kannada, Ūragāya (ఊరగాయ) or Pacchadi (పచ్చడి) in Telugu, Lonache (लोणचे) in Marathi and Konkani, and Athanum ...
Peacock, a type of bird; from Old English pawa, the earlier etymology is uncertain, but one possible source is Tamil tokei (தோகை) "peacock feather", via Latin or Greek [37] Sambal, a spicy condiment; from Malay, which may have borrowed the word from a Dravidian language [38] such as Tamil (சம்பல்) or Telugu (సంబల్).
The first English translation by a native scholar (i.e., scholar who is a native speaker of Tamil) was made in 1915 by T. Tirunavukkarasu, who translated 366 couplets into English. The first complete English translation by a native scholar was made the following year by V. V. S. Aiyar, who translated the
Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. [1] Meats, along with rice , legumes , and lentils , are popular.