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Lassi originated in the Punjab region of the Indian subcontinent. [3] The word 'lassi' means yogurt mixed with water in Punjabi and Hindi-Urdu. [1] [5] Lassi making in Beauty Lachchi, Dhaka. Lassi is prepared by blending yogurt, water, and spices. In Punjab, the yogurt is traditionally made from water buffalo milk. [4] However, variations of ...
Punjabi Lassi paneer: In the Punjab, it is traditional to prepare lassi and then extract the paneer which would then be consumed by adding water, salt and chili. Lassi paneer can also be added to potatoes and spices to make a curry which resembles scrambled eggs. Lassi paneer cannot be cut into cubes as paneer from milk can be. [31]
Traditional lassi (a.k.a., "salted lassi", or simply "lassi") is a savoury drink, sometimes flavoured with ground and roasted cumin. Sweet lassi, however, contains sugar or fruits, instead of spices. Banarasi Lassi: Varanasi, one of the prominent cities of Bhojpur region is known for special variation of Lassi, popularly known as Banarasi Lassi'.
It is made by blending yogurt with water or milk and spices. Salted lassi is more common in villages of Punjab and in Porbandar, Gujarat. [citation needed] Traditional lassi is sometimes flavoured with ground roasted cumin. Lassi can also be flavoured with ingredients such as sugar, rose water, mango, lemon, strawberry, and saffron. [222]
Chaas can be consumed plain, but a little salt is usually added. This is the most common seasoning for chaas. Numerous other seasonings and spices can be added to salted chaas, either singly or in combination with each other. These spices are usually roasted in a wok, using a spoonful of cooking oil, before being added to the Chaas.
Dough fried in a coil shape dipped in sugar syrup, often taken with milk, tea, yogurt, or lassi. [5] Fried, sugar syrup based Kaju katli: Cashews, ghee with cardamom and sugar. [6] Barfi: Kalakand: Milk, cottage cheese. Burfi: Kheer: A rice pudding made with milk, rice, sugar and dried fruits [7] Pudding: Khirmohan: Chhena, sugar, semolina ...
mixture rice flour, soji, shredded coconut, red chillies, cumin*, salt in the shape of a ring fried in oil: Vegetarian: Snack kolhapuri akkha masoor Dal whole Red lentil cooked in onion gravy with Massala: vegetarian Koottu: Vegetable, daal or lentil mixture boiled in water: Vegetarian Kori rotti: Kos kootu: a cabbage and lentil dish used for ...
These may include sugar, salt, garlic, tamarind, onion or ginger. [14] Western-style chutneys originated from Anglo-Indians at the time of the British Raj. They recreated Indian chutneys using English orchard fruits—sour cooking apples and rhubarb, for example. They would often contain dried fruit: raisins, currants, and sultanas.