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Paneer is the most common type of cheese used in traditional cuisines from the Indian subcontinent. It is sometimes wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (mattar paneer). Paneer dishes can be sweet, like shahi paneer, or spicy/hot, like chilli paneer.
Within the genus Withania, W. somnifera (Ashwagandha) and W. coagulans (Paneer doddi/Ashutosh booti) are economically significant, and are cultivated in several regions for their use in Ayurveda. [3] It is claimed to help control diabetes. [4] The berries contain a rennet-like protease that can be used to clot milk for cheese production.
The most popular varieties are palak pakora, made from spinach, paneer pakora, made from paneer (soft cheese), pyaz pakora, made from onion, and aloo pakora, made from potato. Pakwan: Crisp snacks Palappam: A Nasrani dish of fermented bread made with rice batter and coconut milk, hence the name palappam (meaning milk bread).
Tikka is a Chaghatai word which has been commonly combined with the Hindi-Urdu word masala — itself derived from Arabic — with the combined word originating from British English. [1] [2] The Chaghatai word tikka itself is a derivation of the Common Turkic word tikkü, which means "piece" or "chunk". [3] [4]
Sattvic is derived from sattva (सत्त्व) which is a Sanskrit word. [ citation needed ] Sattva is a complex concept in Indian philosophy , used in many contexts, and it means one that is "pure, essence, nature, vital, energy, clean, conscious, strong, courage, true, honest, wise, rudiment of life".
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The word is a variation on the Hindi-Urdu word "pasande" meaning "favourite", which refers to the prime cuts of meat traditionally used in the dish. The word "Pasande" is borrowed from the Persian verb پسندیدن (Pasandidan). [1] The dish may also be prepared with Paneer cheese.
Tofu skin is produced when soy milk is boiled in an open, shallow pan, thus producing a film or skin composed primarily of a soy protein-lipid complex on the liquid surface. [75] The films are collected and dried into yellowish sheets known as "soy milk skin" ( 腐皮 , fǔpí in Chinese; 湯葉 , yuba in Japanese).