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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. [68] The films are collected and dried into yellowish sheets known as "soy milk skin" ( 腐皮 , fǔpí in Chinese; 湯葉 , yuba in Japanese).
Paneer (pronounced [/pəˈniːr/]), also known as ponir (pronounced), is a fresh acid-set cheese common in cuisine of South Asia made from cow milk or buffalo milk. [1] It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice.
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).
The soybean, soy bean, or soya bean (Glycine max) [3] is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh.
Sattvic is derived from sattva (सत्त्व) which is a Sanskrit word. [8] 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".
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]
Paneer was historically produced in homes using high-fat buffalo milk, and is one of the most used dairy products. [104] An estimated 5% of all milk is turned into paneer. [87] Chhena is another traditional dairy product, also prepared by adding an organic acid coagulant to hot milk. It is similar to paneer but softer and hence formless.
The word Axone is from the Naga Sümi language, and is a combination of two words. Axo means "aroma" or "smell" and ne or nhe (similar word "tho") means "deep" or "strong". So it can be literally translated as "deep smell" or "strong smell".