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(Hindi: Saunf सौंफ) Fenugreek leaf (Hindi: Methi मेथी) Dry Fenugreek leaves It is rubbed gently in the palms of the hands and sprinkled over the cooked dish towards the end. (Hindi: Kasuri Methi कसूरी मेथी) Fenugreek seed Used as a tempering spice. (Hindi: Methi dana मेथी दाना) Garcinia gummi-gutta
To make methi thepla, you start by rinsing and chopping the methi leaves, and then adding them to a bowl with spices and millet flour. Stir the mixture well to release the leaves’ moisture and then add water and knead until the dough becomes soft and smooth. Divide the dough into even balls and let them sit for a few hours.
Fenugreek's botanical name is Trigonella foenum-graecum in the subfamily Fabaceae (also called the Papilioacae), of the family Leguminosae. [1]In the languages of India, it is known by terms derived from Proto-Dravidian mentti: examples include Indo-European forms like Hindustani मेथी-میتھی methī and Dravidian forms like Tamil: வெந்தயம், romanized: ventayam and ...
Fresh fenugreek leaves are an ingredient in some curries, such as with potatoes in Indian cuisines to make aloo methi (potato fenugreek) curry. [15] In Armenian cuisine, fenugreek seed powder is used to make a paste that is an important ingredient to cover dried and cured beef to make basturma. [16]
Mimosa Sugar Balls, also known as Prasad Dana, Gol Dana, Nakul Dana, Makaiya Laddu or Tarasari, is a small pea–sized sweet food made up of sugar. It is especially used in Hinduism religious ritual as an offering for the deities. It is popularly used as an offering in temples in Nepal and India. [1] It is generally sold in small packets.
Mathri (Rajasthani: मठरी, Hindi: मठी, Mathi) is a Rajasthani snack. It is a kind of flaky biscuit from north-west region of India. Once a local delicacy, mathi or mathri as its often called, is now available in almost all sweet shops in India. Similar to Namak para, it is made from flour, water, and, optionally, carom seeds. The ...
In Hindi ½ Seer = Adha (½) Seer, or Adher 1 Ser = 2 Adher = 4 Pav = 16 Chattank = 80 Tola = 933.1 grams 1 Savaser = 1 Ser + 1 Pav (1¼ Seer) 1 Savaser weighed 100 Imperial rupees In Hindi 1¼ Seer = Sava (1¼) Seer, or Savaser 1 Dhaser = 2 Savaser = 2½ Seer In Hindi 2½ Seer = Dhai (2½) Seer, or Dhaser 1 Paseri = 2 Adisari = 5 Seer
[10] [11] These laddus are called dinkache ladoo in Marathi and gond ka laddu in Hindi. The main ingredient is gum arabic which is collected from the babhul tree. Other ingredients include coconut, almonds, cashews, dates, spices such as nutmeg and cardamom, poppy seeds, ghee, and sugar. [12]