Search results
Results from the WOW.Com Content Network
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.
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.
Litti is prepared by making dough balls from the wheat flour, which are then filled with the spiced sattu mixture. The balls are then baked until they turn golden brown. Chokha involves roasting or boiling the vegetables, which are then peeled and mashed with the rest of the spices and seasonings. [10] Street vendors prepare Litti in a barbeque ...
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]
Makhan Malai (Hindi: मक्खन मलाई) or Malai Makkhan also called Malaiyo Hindi pronunciation: [mʌləɪʎɔː] or Nimish is a sweet snack made from milk cream [1] during the winters. [ 2 ] [ 3 ] This dessert is prepared in many parts of Uttar Pradesh especially in cities of Kanpur , Varanasi and Lucknow and parts of Bihar .
[citation needed] It goes without saying that choosing a good chaashni will make the food or salad tastier and more delicious. Moreover, Chashni (Hindi: चाशनी, Urdu: چاشنی, Nepali: चास्नी) is the generic name in North Indian, Pakistani, Nepali and Afghan languages for a sugary syrup. The syrup is usually thin enough ...
Ba-wan is a Taiwanese dumpling dish and snack food. Kabab torsh is a kebab dish in areas of Iran. Creamed corn is a maize dish in the form of a soup or sauce made by pulping the corn kernels and collecting the milky residue from the corn.
Hyderabadi cuisine has different recipes for different events, and hence is categorized accordingly, from banquet food, to weddings and parties, festival foods, and travel foods. The category to which the recipe belongs itself speaks of different things like the time required to prepare the food, the shelf life of the prepared item, etc. [ 5 ]