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Bhang ( IAST: Bhāṅg) is an edible preparation made from the leaves of the cannabis plant originating from the Indian subcontinent. [ 1][ 2] It has been used in food and drink as early as 1000 BC in ancient India. [ 3][ 4] Bhang is traditionally distributed during the spring festival of Maha Shivaratri and Holi. [ 5][ 6] Bhang is mainly used ...
Pepper, turmeric, cardamom, and cumin are some examples of Indian spices. Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan ...
Dal or paruppu is the main ingredient of the Indian snack vada. Dal tadka and naan. Dal are often prepared in three different forms: Unhulled and whole, known as sabut ('whole' in Hindi), such as sabut urad dal or mung sabut; Unhulled and split, known as chilka ('shell' in Hindi), such as chilka urad dal or mung dal chilka;
Jaggery is a traditional non-centrifugal cane sugar [1] consumed in the Indian subcontinent, Southeast Asia, North America, [2] Central America, Brazil and Africa. [3] It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour.
Sattu. Sattu (Hindi: सत्तू) is a type of flour, mainly used in India, Nepal, Tibet and Pakistan. Sattu is a type of flour made up of dry roasted and ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. Sattu is used in vegetarian cuisine as it can be a source of protein.
Thaggu ke laddu. Thaggu ke ("Cheat's") laddu is made from khoa (condensed milk), semolina, and white sugar and is a specialty of Kanpur, India. It was invented by Mattha Pandey, a follower of Mahatma Gandhi. Pandey heard Gandhi refer to white sugar, which was popularized in India by the British, as "white poison" and disease-causing.
The combinations of gutka ingredients vary according to local preferences. Spices may include mustard, turmeric, anise seeds, cardamom, saffron and cloves. [8] In addition to areca nut, nicotine, slaked lime, paraffin and catechu, it can be laced with thousands of chemicals. [15] It is a powdery, granular, light brownish to white substance.
Cookbook: Dal makhani. Media: Dal makhani. Dal makhani (pronounced [ d aː l ˈmək.kʰə.ni]) is an Indian dish originating in Delhi. [1] A relatively modern variation of traditional lentil dishes, it is made with urad dal (black lentils) and other pulses, and includes butter and cream ( makhani is a Punjabi word for butter). [3] [4]