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Artesa model in clay. Artesa in breadmaking. A bread trough, dough trough [1] [2] or kneading trough, sometimes referred to as artesa, is a rectangular receptacle with a shallow basin, and a traditional kneading tool used for the making of dough.
from charpoy चारपाई,چارپائی Teen payi (तीन पाय) in Hindi-Urdu, meaning "three legged" or "coffee table". [26] Thug from Thagi ठग,ٹھگ Thag in Hindi-Urdu, meaning "thief or con man". [27] Tickety-boo possibly from Hindi ठीक है, बाबू (ṭhīk hai, bābū), meaning "it's all right, sir". [28]
This day to day language was often referred to by the all-encompassing term Hindustani." [5] In Colonial India, Hindi-Urdu acquired vocabulary introduced by Christian missionaries from the Germanic and Romanic languages, e.g. pādrī (Devanagari: पादरी, Nastaleeq: پادری) from padre, meaning pastor. [6]
Language portal; Subcategories. This category has only the following subcategory. ... Pages in category "Hindi words and phrases" The following 100 pages are in this ...
Hand kneading dough for bread How-to knead dough.. In cooking (and more specifically baking), kneading is a process in the making of bread or dough, used to mix the ingredients and add strength to the final product.
Kannauji is an Indo-Aryan language spoken in the Kannauj region of the Indian state of Uttar Pradesh. Kannauji is closely related to Hindustani, with a lexical similarity of 83–94% with Hindi. [2] Some consider it to be a dialect of Hindustani, whereas others consider it a separate Western Hindi language. [3]
Standard Hindi (also High Hindi, Manak Hindi) is the language of the government and is one of the official languages of India, Standard Urdu is the state language and national language of Pakistan, Dakhini is the historical literary dialect of the Deccan region, and Rekhta the "mixed" Hindustani of medieval poetry. [12]
[1] [2] [3] The term is a word of Persian origin and alter name for "Sofreh" (persian: سفره) meaning the tablecloth which is spread on the ground, floor, or table as a sanitary surface for food. [2] [3] The Mughal Indian cookbook Dastarkhwan-e-Awadh, which details the Awadhi cuisine of Lucknow, emphasized the importance of the dastarkhwan. [4]