Kaayam may refer to Asafoetida , the Malayalam name for a species of Ferula native to Persia Memecylon edule , a small evergreen tree native to India disambiguation ... more details
unreferenced date September 2009 Ambode is one of the main side dish es prepared during festivals and for many happy occasions in Karnataka . It is a type of fried lentil ball, flavoured with curry leaves , coconut , and asafoetida . External links http food.sify.com vegrecipes Ambode 147578 Ambode recipe at food.sify.com Lentil dishes Category Karnataka cuisine Category Lentil dishes india food stub ... more details
unreferenced date September 2011 Infobox Prepared Food name Paruppusilli image Deleted image removed File Paruppusilli.jpg 200px thumb Paruppusilli caption Paruppusulli from India country India region Tamil Nadu Paruppusilli Tamil language Tamil is a traditional Tamil cuisine Tamil dish. It is made by frying toor dal and bengalgram dal with red chillies and french beans cluster beans plantain flowers , and is flavored with asafoetida , curry leaves and mustard seeds . It is typically served with rice and morkuzhambu during a meal. See also Cuisine of Tamil Nadu References Reflist External links Indian Dishes Category Tamil cuisine india food stub ... more details
Unreferenced date August 2007 Weasel date March 2009 Buknu is a powdered mixture of several spices popular in parts of Uttar Pradesh , India . Some people say that its origin is in Kanpur . Buknu is claimed to have medicinal values by Ayurveda and is thought to be a very ancient recipe. The ingredients are Salt, Black Salt, Sonth dried ginger powder , Haldi Turmeric , Jeera Cumin seeds , Harra Badi, Harra Choti, Baheda, Marodfali, Baibirnag, Peepar, Hing asafoetida , Amla, Oil. Buknu is eaten mainly with Kadhi Rice, Daal Chawal, Roti Ghee, and puri. See also Indian cuisine Herbs and spices Category Herb and spice mixtures Category Indian ingredients india food stub ... more details
Summary Information Description A jar of commercially produced gongura Indian pickle pickle . Mother s Recipe Andhra Pradesh Andhra gongura pickle produced by Desai Brothers Limited of Pune , India. Ingredients Hibiscus cannabinus 38 , water 16 , salt 14 , spices chilli, coriander, fenugreek, mustard, whole red chillies, turmeric, asafoetida 12 , sesame oil 7 , cottonseed oil 6 , tamarind 6 , and acetic acid as acidity regulator. Photo taken in Kent, Ohio. Source I created this work entirely by myself. Date August 8, 2008 Author User Badagnani Badagnani User talk Badagnani talk other versions n a Licensing self cc by sa 3.0 GFDL Copy to Wikimedia Commons bot Fbot priority true ... more details
unreferenced date March 2011 File Chaatmasala.jpg thumb right 295px Chaat masala in a dish Chaat masala Hindi lang hi wikt , Urdu also spelled chat masala is a masala , or spice mix, used in Indian cuisine Indian and Pakistani Cuisine . It typically consists of amchoor dried mango powder , cumin , Kala Namak , coriander , dried ginger , salt , black pepper , asafoetida and chili powder . The ingredients are combined and served on a small metal plate, polystyrene plate or a banana leaf , dried and formed into a bowl, at chaat carts especially in Gujarat , Maharastra , Punjab, Pakistan Punjab , Sindh and across Northern India, Pakistan and even Southern India . Chaat masala has both sweet and sour taste. It is used to flavour all the popular fast foods of India and Pakistan like bhelpuri , golgappa , aaloo chaat and Dahi puri . It is something of an acquired taste, and can be added to all sorts of everyday foods and drinks or even eaten on its own. Fruit Chaat Masala Chaat masala is also sprinkled on various fruits, fruit and regular salads in northern India & Pakistan. Some spice brands market an alternate spice mix called Fruit Chaat Masala. The Fruit Chaat Masala tastes less of cumin, coriander and ginger, but more of chili pepper , black salt, amchoor and asafoetida. Street vendors usually mix their own chaat masala, which is sprinkled on the chopped up fruit or fresh vegetables such as raw daikon in Pakistan unless one specifically asks for it not to be added. Sometimes black salt with chili powder alone is used. In Pakistan it is often purchased in large amounts, where it is available in prepackaged form, before the Islamic month of Ramadan as different types of Chaat especially Fruit Chaat are prepared at sunset which is the time for the opening of the fast. Herbs and spices DEFAULTSORT Chaat Masala Category Herb and spice mixtures Category Indian ingredients Category Pakistani cuisine Category Pakistani ingredients Category Bengali ... more details
Unreferenced stub auto yes date December 2009 Infobox Prepared Food name Mattha image File Mattha.jpg 120 px caption alternate name Chaanch country India region creator course served main ingredient Buttermilk variations calories other Mattha Hindi , also called Chaanch Hindi , Marathi language Marathi , Tamil language Tamil , Bengali language Bengali , Oriya language Oriya , , Telugu language Telugu is an Indian spiced beverage made of buttermilk . Plain buttermilk is also called by Mattha . Other ingredients may include mentha mint , roasted cumin seeds, asafoetida , curry leaves , salt and sugar . Mattha may also be smoked before serving for flavor. It is generally served before or after a meal, though it can also be drunk with the meal, and it is thought to help with digestion. History It used to be made of yogurt. The liquid that remained after churning butter was drunk as a cure for stomachaches or just as a refreshing drink in hot weather. More recently, it has been made using thinned out yogurt, as it is used as summer appetiser in hot part of India. Category Indian beverages Category Non alcoholic beverages Category Milk Category Punjabi cuisine Category Yogurts nonalcoholic drink stub ... more details
Image puliyogare.jpg thumbnail 200px traditional puliyogare Puliyogare Lang kn pu iyogare pu i sour ogara rice in Old Kannada is a South Indian rice preparation usually eaten as a snack . Puliyogare is also known as hu ianna sour rice in Modern Kannada in some parts of Karnataka , pu ihora sour rice in Telugu language Telugu in Andhra Pradesh , Puliyodarai,Puliyorai Lang ta , . puli tamarind orai cooked rice in Tamil language Tamil and tamarind rice in English language English . It is traditionally made using steamed or boiled rice mixed with tamarind juice, groundnuts or peanuts , coriander , coconut , red chili , curry leaves , jaggery , black pepper pepper , mustard seeds , fenugreek , turmeric , asafoetida , urad dal , and cumin . It is also prepared during festivals such as Ganesha Chaturthi and Diwali . Puliyogare is particularly known to be a specialty of the Iyengar community, and some of the best puliyogare can be found in South Indian Sri Vaishnava temples, associated with the Iyengar community. Category Karnataka cuisine Category Indian rice dishes Category Indian snack foods Category South Indian cuisine India food stub es Puliyogare ... more details
Image Maddur vada.JPG 150px right thumb Maddur Vada Maddur vade lang kn is a type of vada vade or snack item which is unique to the state of Karnataka , India . Also known as Maddur vada , this snack derives its name from the town of Maddur which is in the Mandya district of Karnataka . Maddur lies between the cities of Bangalore and Mysore and Maddur Vada is frequently sold on trains that traverse these two cities. It is made of rice flour , semolina and maida which are mixed with sliced onion, curry leaves , grated coconut and asafoetida . All the ingredients are fried in little amount of oil and then mixed with water to make a soft dough. A small amount of dough is taken and made into a patty and then deep fried in oil until it turns golden brown to make Maddur vade . Maddur Vade is widely sold on Mysore Bangalore train route. ref Maddur Vade on Mysore Bangalore train route in comments section http www.tasteofmysore.com 2009 02 maddur vade.html ref See also Cuisine of Karnataka http www.maddurvada.com vegetarian maddur vada References Reflist Karnataka topics Category Karnataka cuisine karnataka stub hi ... more details
for the crossed staff carried by a Pope called a ferula Papal Cross Italic title Refimprove date December 2007 taxobox name Ferula image Ferula communis2.jpg image caption Ferula communis regnum Plantae unranked divisio Angiosperms unranked classis Eudicots unranked ordo Asterids ordo Apiales familia Apiaceae genus Ferula genus authority Carolus Linnaeus L. subdivision ranks Species subdivision See text. Ferula from Latin ferula , rod is a genus of about 170 species of flowering plant s in the family Apiaceae , native to the Mediterranean region east to central Asia , mostly growing in arid climates. They are herbaceous perennial plant s growing to 1&ndash 4 m tall, with stout, hollow, somewhat succulent stems. The leaf leaves are tripinnate or even more finely divided, with a stout basal sheath clasping the stem. The flower s are yellow, produced in large umbel s. Many plants of this genus, especially F. communis are referred to as giant fennel, although they are not fennel in the strict sense. Image Koeh 061.jpg thumb left 225px Ferula foetida Selected species Ferula assafoetida Asafoetida Ferula caspica Ferula communis Giant fennel Ferula conocaula Ferula diversivittata Ferula foetida Ferula gummosa , syn. galbaniflua Galbanum Ferula hermonis Ferula karelinii Ferula linkii Ferula longifolia Ferula marmarica Ferula moschata , syn. sumbul Muskroot Ferula narthex Ferula Ferula orientalis Ferula persica Ferula schair Ferula szowitziana Ferula tingitana The Roman spice silphium laser or laserpicium probably came from a species of Ferula , either an extinct one or Ferula tingitana , though other identities have been suggested. Uses The natural gum gum my resin of many species of Ferula is used for medical or culinary purposes Ferula assafoetida is used to make the spice asafoetida , or hing Ferula gummosa makes galbanum Ferula persica makes sagapenum Ferula moschata makes muskroot sumbul Ferula tingitana makes African ammoniacum Silphium was used to make silphium ... more details
Bisi bele bhath lang kn is a rice based dish with its origins in the state of Karnataka , India . Bisi bele bhaath translates to hot lentil rice in the Kannada language. It is also known as Bisi bele huliyanna . The traditional preparation of this dish is quite elaborate and involves the use of spicy masala , toor dal a type of lentil and vegetables . Spices like nutmeg and asafoetida , curry leaves and tamarind pulp used in its preparation contribute to the unique flavour and taste of this dish. It is served hot and sometimes eaten along with salad , papad or potato chips . This dish is commonly found in restaurants that serve the Udupi cuisine . The masala to be used for Bisi bele bath is now available off the shelf in grocery stores of India . Name The name Bissi bheale bhaath is a Kannada phrase, which literally means Hot Lentil brown Rice , as in Kannada, Bisi means hot, bheale means Lentils and bhaath means a dish made of rice . There is a saying Bisi re Bisi, Bele re bele, bhath to Bisi bele hi hole. Image Bisi Bele Bath.jpg thumb Recipe Ingredients Toor dal 1 2 cup Rice 1 cup Ash gourd 200 gms green peas 50 gms Carrot 100 gms Beans 100 gms Capsicum 100 gms Tamarind size of a small lime Mustard 2 tsp Cashewnuts 20 gms For Powder Chana dal 1Tb Spoon Urad Dal 1Tb Spoon Asafoetida 1 2 tsp Fenugreek seeds 1 tsp Coriander seeds 3 tbsp Dry Coconut Copra 1 Big Dry red chillies 15 you can reduce or increase as per your taste Poppy seeds khus khus 1 tsp Cloves 4 nos Cardamoms 4 nos Cinnamon 3 1 inch pieces Curry leaves Few Coriander leaves Few oil for roasting & for seasoning Salt as per taste Method For Powder Heat the pan & dry roast chana dal & urad dal & then heat little oil in a pan. Add red chillies, fenugreek, coriander seeds and grated dry coconut. Fry until fenugreek turns golden brown in color. Heat a little oil and fry poppy seeds, cloves, cinnamon & cardamom. Powder the above things and keep it aside. Soak tamarind in a little water and extract ... more details
infobox Book See Wikipedia WikiProject Novels or Wikipedia WikiProject Books name Penrod Jashber image Image Penrod Jashber title page.JPG 250px image caption Title page of first edition author Booth Tarkington illustrator Gordon Grant country United States language English language English series genre Novel publisher Doubleday, Doran & Co. release date 1929 in literature 1929 media type Print Hardcover pages 321 pages isbn NA preceded by Penrod and Sam followed by Penrod Jashber is the third in a series of collections of Sketch story sketches by Booth Tarkington about the adventures of Penrod Schofield, an 11 year old middle class boy in a small city in the pre World War I Midwestern United States . Published in 1929, it was preceded by Penrod in 1914 and Penrod and Sam in 1916. The three books were published together as one volume, Penrod His Complete Story , in 1931. Plot summary Penrod Jashber is more novelistic in form than the preceding books rather than each chapter standing as a separate story, the bulk of this book has one story arc, of Penrod s pretending to be detective George B. Jashber. Otherwise it is similar it is written in the same style and takes place at the same time. Penrod Jashber begins when Penrod s best friend Sam Williams acquires a new pup. The boys squabble about his name, the pup and Penrod s dog Duke rampage through Penrod s house, and as punishment Penrod s parents force him to wear a smelly Asafoetida asafetida ref A bag of the pungently sulfurous resin Asafoetida asafetida , worn around the neck, was thought to prevent colds. Tarkington points out that it also kept germ bearing persons at a distance. ref bag. Penrod copes with this humiliation by telling tall tales of his exploits to his future girlfriend, lovely Marjorie Jones. The detective story arc begins when Penrod further immerses himself in fantasy by penning a hilarious bandit epic starring George B. Jashber, the notted detective. Penrod decides to become a detective imitat ... more details
unreferenced date August 2007 Milagai Podi literally chili powder in Tamil language Tamil is a coarse mixture of ground dry spices that typically contains dried chillies, lentils, lentils or urad dal? and sesame seeds. Tamil people Tamils traditionally use milagai podi as a condiment on idli s, dosa s and other South Indian culture Cuisine South Indian dishes . The intensity of this condiment s spiciness can range from almost no spice at all to extremely spicy. Some like to sprinkle a layer of sugar on top of the spicier mixtures after the oil is poured on the powder. This innovative idea creates a barrage of flavors once inside the mouth, from spicy and salty to sweet. Parents use this method for satisfying children who crave podi but can not handle the intense flavor. Considered a convenient substitute to chutney s, it is usually available in most households in Tamil Nadu . Molagai podi is not consumed dry, rather it is mixed with sesame oil or sometimes ghee . cookbook Recipe for Molagai Podi 100 g of urad bean urad dal 100 g of chickpea channa dal 5 10 dry red chillies 1 2 tsp Sesamum indicum til sesame seed a pinch of asafoetida salt to taste Mix the dal and the chillies in a wok and dry roast until the white dal changes to a golden brown. Remove to a plate and sprinkle the asefotida on the mix before it cools. Dry roast the sesame seeds till they become dry. Mix with the dal and chilli mix and let cool. When cooled completely, salt to taste and put it all in a grinder and make a slightly coarse powder of the same. Mix with either sesame oil or ghee when using. Some recipes add powdered, roasted garlic. Add 25g of rice and 2 tsp of pepper to the above ingredients to get the authentic pallakkaad style idli molagai podi. Instead of sesame seeds, try adding jaggery to get a different taste. External links http www.chennaimoms.com forums 1 topics 2042 Milagai Podi Receipes DEFAULTSORT Milagai Podi Category Herb and spice mixtures Category Indian ingredients india f ... more details
For other members of the family Aubert de Gasp disambiguation Philippe Ignace Francois Aubert de Gasp , or simply Philippe Aubert de Gasp 1814&ndash 7 March 1841 was a Canada Canadian writer and is credited with writing the first French Canadian novel . Philippe Ignace Francois was tutored by his father Philippe Joseph Aubert de Gasp Philippe Joseph and studied at the seminary of Nicolet, Quebec Nicolet . He worked as a journalist at the Quebec Mercury and Le Canadien . He was sentenced to a month in prison in November 1835 after clashing with Edmund Bailey O Callaghan , who had questioned his integrity. In February of the following year he unleashed a stink bomb of asafoetida at the National Assembly of Quebec . While lying low at his father s house he began writing his novel L influence d un livre . The story is made up of various fictionalised historical events, legends and folksong s which show the influence of father s recollections. Despite now being recognised as a major landmark in Canadian literature the book was not well received and Philippe died shortly afterwards in City of Halifax Halifax . External links gutenberg author id Philippe Aubert de Gasp name Philippe Aubert de Gasp DEFAULTSORT Aubert de Gaspe Category Canadian novelists Category Writers from Quebec Category Canadian writers in French Canada writer stub fr Philippe Aubert de Gasp , fils ... more details
update date November 2010 Ammoniacum , or gum ammoniac , is a natural gum gum resin exuded from the stem of a perennial herb Dorema ammoniacum , natural order Umbelliferae . The plant grows to the height of 8 or 9 ft., and its whole stem is pervaded with a milky juice, which oozes out on an incision being made at any part. This juice quickly hardens into round tears, forming the tear ammoniacum of commerce. Lump ammoniacum, the other form in which the substance is met with, consists of aggregations of tears, frequently incorporating fragments of the plant itself, as well as other foreign bodies. Ammoniacum has a faintly fetid, unpleasant odor , which becomes more distinct on heating externally it possesses a reddish yellow appearance, and when the tears or lumps are freshly fractured they exhibit a waxy luster. It is chiefly collected in central Persia , and comes to the European market by way of Bombay . Ammoniacum is closely related to asafoetida and galbanum from which, however, it differs in yielding no umbelliferone both in regard to the plant which yields it and its therapeutical effects. Internally it is used in conjunction with squill s in bronchial affections and in asthma and chronic colds it is found useful, but it has no advantages over a number of other substances of more constant and active properties Sir Thomas Fraser . Only the tear ammoniacum is officinal. Africa n ammoniacum is the product of a plant said to be Ferula tingitana , which grows in North Africa it is a dark colored gum resin, possessed of a very weak odor and a persistent acrid taste. See also Muskroot References 1911 Category Resins botany stub pt Dorema ... more details
Multiple issues unreferenced December 2009 orphan February 2009 notability October 2008 about the a cuisine of Malwa region of Madhya Pradesh the Rajasthani cuisine Dal Bati Churma File Daal bati.JPG thumb Daal bati. Dal Baati lang hi , popular name for a preparation comprising Dal and Baati , is a very well known Cuisine dish of Rajasthan and Malwa region in Madhya Pradesh state in India . Dal is basically prepared from Pigeon pea tuvaar dal . Tuvaar dal is first boiled in pressure cooker and after that it is prepared for the Chaunk tadka . First the oil is heated in the frying pan and then rai jeera are sprinkled into it then put green meshed chili pepper chilli and garlic then all spices including salt , Asafoetida hing , red chilli, Turmeric haldi , coriander , ginger and many more spices are mixed into it. And finally we put the boiled tuvaar daal into this paste. Baati is basically a hard bread made up of wheat powder commonly known as aata . First we mesh wheat powder with little bit of salt and water. Then we prepare tennis ball size round balls of this mixture and put it in well heated cow dung cake. After it get brown colour its been taken out and stuffed in Ghee . This Dal Baati is then served with Rava Ladoo, rice , pudina Chutney chaatni , kari green mango chaatni, green salad with excess of onion and fresh curd milk chass . It has the highest number of calories. 100grams of Dal Baati has 99grams of calories. Dal Bafla Dal Bafla lang hi is a variation of Dal Baati, where the normal Baati is replaced by the Bafla , a softer version of it. See also Bati Indian Dishes Category Indian cuisine Category Culture of Malwa Category Lentil dishes ... more details
Lahndi , also known as dried meat , is a winter food popular in Afghanistan and the Pashtun people Pashtun belt of Pakistan , situated across the Durand Line . Consumption of lahndi is common during the winter months. Sheep are specially fattened so that their flesh may be more suitable for preparing lahndi . Method Lahndi is usually prepared from lamb and sheep, although it can also be made from beef. It is prepared as follows. First a lamb or sheep is slaughtered in the Islamic way, i.e. Halal halal . Then the wool is separated in a proper and skilled way, leaving only the skin. ref http www.yespakistan.com HDF Zhob ZhobDistrict.asp ref After that, the remaining hairs on the skin are burned away with fire, after which the meat is wiped to get rid of the carbon deposits. Then the meat is cut into smaller pieces and rubbed with salt to avoid bacteria. It is also rubbed with pungent smelling asafoetida , which is a little like garlic and serves as a preservative, a much needed additive in a part of the world where electricity and refrigerators are rare. ref http www.iras.ucalgary.ca volk sylvia Asafoetida.htm ref Having been thus prepared, the meat is strung on lahndi poles tall poles with crosspieces which stand outside most Afghan mud houses and serve as winter larders . The best time to prepare lahndi is December, when the meat dries out within fifteen days if it is cold enough. It is commonly eaten in winter to keep a person warm and help him face the extreme weather. References references Category Dried meat Category Lamb dishes Category Afghan cuisine ... more details
Unreferenced date May 2009 dablink This article is about a type of reference work used in composing poetry. For the special type of Chinese phonological dictionary, see Rime dictionary . A rhyming dictionary is a specialist dictionary designed for use in writing poetry and lyrics . In a rhyming dictionary, words are categorized into equivalence class es that consist of words which rhyme with one another. They will also typically support several different kinds of rhymes, and possibly also alliteration as well. Because rhyming dictionaries are based on pronunciation , they are difficult to compile. Words and rhyming patterns change their pronunciation over time and between dialect s. Rhyming dictionaries for Old English language Old English , Elizabethan poetry , or Standard English would have quite different content. As rhyming dictionaries arrange the whole language according to its word terminations, they can be useful in solving crossword crossword puzzles . Simple reverse dictionary Walker s Rhyming Dictionary , one of the oldest, lists words in alphabetical order of the reversed word, with an appendix covering the differently spelled but homo phonic endings. ref Cite book title A rhyming dictionary author J A Walker date 1819 ref Examples class wikitable sortable Word Reversed Definition Felucca acculef A small open boat, s. Angelica acilegna A plant, s. Basilica acilisab The middle vein of the arm, a. Vomica acimov An encysted tumour in the lungs, a. Pica acip The green sickness a printing letter, a. Sciatica acitaics The hip gout, s. Anasarca acrasana A sort of dropsy, or pitting of the flesh, s. Armada adamra A large fleet of ships of war, s. Cassada adassac An American plant, s. Coloquintida aditniuqoloc The bitter apple, s. Asafoetida aditeofasa A stinking gum, s. Credenda adnederc Articles of faith, s. plur. Panacea aecanap A universal medicine an herh, a. Idea aedi Mental imagination, s. Bohea aehob A species of tea, s. Lea ael Grass land enclosed, s, Fl ... more details
A carminative , also known as carminativum plural carminativa , is a herb or preparation that either prevents formation of gas in the gastrointestinal tract or facilitates the expulsion of said gas, thereby combating flatulence . Carminatives have been shown to decrease lower esophageal pressure, which on the other hand increases the risk of Gastroesophageal Reflux Disease GERD or heartburn . ref http www.ajcn.org cgi reprint 28 11 1296.pdf ref Varieties Carminatives are often mixtures of essential oil s and herbal spice s with a tradition in folk medicine for this use. Examples flatlist 1 Angelica Anise seed Asafoetida Basil Calamus Caraway Cardamom Cinnamon Coriander Cumin Dill Epazote Eucalyptus Fennel Garlic Ginger Goldenrod Hops Lemon balm Liquorice Lovage Marjoram Motherwort Mu a Mustard plant Mustard Nigella Nutmeg Onion Oregano Parsley Black pepper Pepper Pennyroyal Peppermint Rosemary Saffron Salvia officinalis Sage Spearmint Thyme Valerian herb Valerian Wintergreen Artemisia genus Wormwood Modern drugs used for the same purpose include simethicone , which, rather than having physiological activity, simply lowers the surface tension of gas bubbles. See anti foaming agent . Literary references The English author Aldous Huxley includes a long passage chapter 20 about the word carminative in his novel Crome Yellow . The character Denis explains how unfortunate it is that some words don t mean what they ought to mean. The British politician Boris Johnson has stated that Carminative is his favorite word. ref http www.guardian.co.uk lifeandstyle 2008 apr 19 healthandwellbeing.interviews ref References references External links http www.merckmedicus.com pp us hcp thcp dorlands content.jsp?pg ppdocs us common dorlands dorland dmd o 003.htm Uses of essential oils http www.gutenberg.org etext 1999 Downloadable Gutenberg etext of Crome Yellow see chapter 20 http www.online literature.com aldous huxley crome yellow 20 Online text Chapter 20 of Crome Yellow http ia31011 ... more details
Infobox Prepared Food name Dhokla image File Khaman dhokla.jpg 200px caption alternate name Dhokra country India region Gujarat creator course breakfast, side dish, main course served hot, cold, or room temp main ingredient Gram flour Gram Besan flour variations Khaman calories low calorie content other Dhokla or Dhokra is a vegetarian food item that originates from the India n state of Gujarat . It is made with a fermented batter of gram flour chickpea s . ref cite book last Redhead first J. F. title Utilization of tropical foods publisher Food & Agriculture Org. year 1989 pages 26 isbn 9789251027745 url http books.google.com books?id xeGVaboCHnAC&pg PA26 ref Dhokla can be eaten for breakfast, as a main course, as a side dish or as a snack. It can usually be bought from a sweet shop. ref cite web title What Is Dhokla? url http www.wisegeek.com what is dhokla.htm ref Preparation Rice and chickpeas, or besan in some recipes, in the ratio 4 1 is soaked overnight. The mixture is ground and this paste is Fermentation food fermented for four to five hours. This is spiced by adding chilli pepper , ginger , and baking soda . Different lentils like black grams, also known as urad dal , can also be substituted for chickpeas. The essential ingredient is rice and its colour is wheatish. Citation needed date January 2011 The Fermentation food fermented batter is then steamed for about 15 minutes on a flat dish and cut into pieces. These chopped pieces are fried in hot oil with mustard seeds. Asafoetida and chopped green chillies can also be fried and, sometimes, an equal amount of water and a little sugar is added to this oil. The pieces are then removed from dish. It is usually served with deep fried chillies and chutney made of besan. It is garnished with coriander and often with grated coconut. Citation needed date January 2011 Types of Dhokla There are different kinds of dhokla prepared with different ingredients and ratios of chickpeas. Some of the popular kinds of dhoklas ... more details
Infobox Prepared Food name Batata Vada image image Batata Vada.jpg 250px caption alternate name country India region Maharashtra creator course served main ingredient potatoes variations calories other Deleted image removed Image Real Batata Vada.jpg thumb right Batata vada served with chutney and green chillies Batata Vada is a popular India n vegetarian fast food in Maharashtra , India . It literally means potato fritters . The name Batata means potato in English. It consists of a potato mash patty coated with chick pea flour, then deep fried and served hot with savory condiment s called Chutney . The vada is a sphere, around two or three inches in diameter. Although Marathi people Maharashtrian in origin, Batata Vada is gaining popularity in the rest of India as well. ref http www.deccanherald.com Content Sep82007 metrosat2007090724008.asp Deccan Herald Bole to yeh vada pav hai ref Preparation The potato filling and the batter used to coat the filling are the only two components of batata vada. The potatoes are boiled, mashed coarsely and kept aside. Vegetable oil is heated in a pan and ingredients like asafoetida , mustard seed s, chillies, onions, curry leaves are added and fried for a couple of minutes till onions are translucent. Then, ginger garlic paste, turmeric , salt are added and fried for a few seconds. The mashed potatoes are then added to this mixture and cooked further for a few minutes. A thick batter is made using chick pea flour, seasoned with salt, turmeric and red chilli powder. Sometimes baking soda is also added in a small quantity to make the batter fluffier. To make the fritters, little balls of the potato mixture is coated in the batter and deep fried in a couple inches of hot vegetable oil. Serving Batata vada is typically served very hot with green chillies and chutney s of various types. The most common way to eat it though is in form of Vada pav . ref http timesofindia.indiatimes.com India Buzz Even celebrities love Vada Pav articlesho ... more details
tone date October 2011 cleanup date October 2011 An acquired taste often refers to an appreciation for a food or beverage that is unlikely to be enjoyed by a person who has not had substantial exposure to it, usually because of some unfamiliar aspect of the food or beverage, including a strong or strange odor e.g. stinky tofu , durian , kimchi , haggis , h karl , Kala Namak black salt , asafoetida , or certain types of cheese , taste such as root beer , vegemite , bitter tea s, salty liquorice or natto , or appearance. Acquired taste may also refer to taste sociology aesthetic taste s, such as taste in music or other forms of art . Acquiring a taste Intentionally changing one s preferences can be hard to accomplish. It usually requires a deliberate effort, such as acting as if one likes something to have the responses and feelings that will produce the desired taste. The risk in this acting is that it can lead to all sorts of excesses such as self deception and wikt pretentiousness pretentiousness . ref Kevin Melchionne 2007 . Acquired Taste, Contemporary Aesthetics , http www.contempaesthetics.org newvolume pages article.php?articleID 485 ref The challenge becomes one of distinguishing authentic or legitimate acquired tastes resulting from deeply considered preference changes from inauthentic ones motivated by, for example, status or conformity . ref Bovens, Luc 1992 . Sour Grapes and Character Planning, Journal of Philosophy, Vol. LXXXIX, No. 2 and 1995 . The Intentional Acquisition of Mental States, Philosophy and Phenomenological Research, 4 821 840. ref Examples Some examples of tastes which normally need to be tried several times to learn to like are Sushi , beer , coffee , goat cheese , caviar , Olive fruit olives and Corn smut Culinary uses huitlacoche . There has been quite a lot of debate on how this change in taste experience is accomplished, as many people Fact date October 2009 report that without effort or intent they have learned to appreciate these f ... more details
Infobox settlement native name my official name Mohnyin Township settlement type Townships of Burma Township image skyline image map map caption subdivision type Country subdivision name flag Burma subdivision type1 Administrative divisions of Burma State subdivision name1 Kachin State subdivision type2 Districts of Burma District subdivision name2 Mohnyin District subdivision type3 Capital subdivision name3 Mohnyin unit pref Imperial area total km2 population population as of population density km2 auto latNS N latd latm lats longEW E longd longm longs elevation ft elevation m timezone Myanmar Standard Time MST utc offset 6 30 website Mohnyin Township ref name MIMU001 http www.burmalibrary.org docs6 MIMU001 A3 SD 20& 20Township 20Overview.pdf Myanmar States Divisions & Townships Overview Map Myanmar Information Management Unit MIMU ref lang my also Kamaing Township is a Townships of Burma township of Mohnyin District in the Kachin State of Burma Burma Myanmar . ref http www.mrtv3.net.mm open7 070210for1.html Developing Kachin State with peace, unity and pleasantness MRTV3 ref The principal town and administrative centre is Mohnyin . Jade and gem quality kyanite ref Staff Gem News International Kyanite from Mohnyin Township Gems & Gemology 45 1 pp. 59& 151 75, pages 68& 151 69 ref are produced in Mohnyin Township, as well as amber , gold, asafoetida , and jasper . ref Golden Jubilee Publication Committee 2005 Myanmar Historical Commission conference proceedings 12 14 January 2005 volume 3, Myanmar Historical Commission, Ministry of Education, Yangon, Myanmar, page 69, http www.worldcat.org oclc 63241287 OCLC 63241287 ref Indawgyi Lake Wildlife Sanctuary is located in the central north of the township. Notes Reflist External links http www.maplandia.com burma kachin mohnyin Mohnyin Google Satellite Map map of administrative area with listing of principle settlements, from Maplandia Coord 24 47 N 96 22 E display title Mohnyin Township Kachin Stat ... more details
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