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The English word tandoor comes from Hindi/Urdu tandūr (तन्दूर / تندور), which derives from Persian tanūr (تنور) or tandūr (تندور). According to the Dehkhoda Persian Dictionary , the Persian word ultimately came from the Akkadian word tinūru ( 𒋾𒂟 ), which consists of the parts tin 'mud' and nuro/nura 'fire ...
Roti is made from a mixture of flour, water, and optionally salt and butter or oil. [10] They are mixed together to create a dough which is left to rest. The dough is then divided into balls which are flattened with a rolling pin to form rotis. The rotis are then cooked on a tava or pan.
Chapati is a form of roti or rotta (bread). The words are often used interchangeably. The word chapat (Marathi: चापट) means "slap" or "flat", describing the traditional method of forming round pieces of thin dough by slapping the dough between the wetted palms of the hands. With each slap, the piece of dough is rotated.
Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.
Rotlo (Bajra roti), a Gujarati staple bread made of millet flour [9] Sanna – spongy rice cake available at Goa, made from fermented or unfermented Rice batter with or without sweeteners; Sheermal – saffron-flavored flatbread from Kashmir; Taftan – leavened bread from Uttar Pradesh; Tandoori Roti – baked in a clay oven called a tandoor ...
Bakarkhani is made by kneading together flour, ghee, in some cases cardamom, sugar and salt with water. The dough is then flattened. The dough is then flattened. The bread is made by stretching a sheet of dough repeatedly and interleaving with ghee, molasses, saffron water, poppy or nigella seeds before baking on a tandoor or tawa girdle.
Sel roti (Nepali: सेल रोटी) is a traditional Nepalese [1] ring-shaped sweet fried dough made from rice flour. [2] It is mostly prepared during Dashain and Tihar , widely celebrated Hindu festivals in Nepal as well as Darjeeling , Kalimpong and Sikkim regions in India .
Graph depicting blood sugar change during a day with three meals. The glycemic (glycaemic) index (GI; / ɡ l aɪ ˈ s iː m ɪ k / [1]) is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food. [2]