Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon and raisins. Variants are used for either dinners; when used as a dessert, it is combined with a sweetener such as sugar. Such desserts are found on many continents Asia where rice is a staple; some variants are thickened only with the rice starch, others include eggs, making them a kind of custard. Rice puddings are found in nearly every area of the world. Recipes can vary within a single country; the dessert can be baked. Different types of pudding vary depending on the selected ingredients; the following ingredients are found in rice puddings: rice. Moghli with anise and cinnamon Muhalibiyya with milk, rice flour and rosewater Riz bi haleeb or ruz bil-laban, with rosewater and mastic Zarda wa haleeb rice prepared with date syrup served in the same dish as with rice prepared with milk Many dishes resembling rice pudding can be found in Southeast Asia, many of which have Chinese influences. Owing to Chinese usage, they are never referred to as rice pudding by the local populations but instead called sweet rice porridge.
The term "pudding" in various modern East Asian languages denotes a cornstarch or gelatin-based jelly-like set dessert, such as mango pudding. The rice pudding dishes that follow are explicitly referred to as such by the originating cultures. Banana rice pudding Khanom sot sai Bubur Sumsum Ketan hitam black glutinous rice porridge Tsamporado chocolate rice pudding Dudhapak with slow-boiled milk, basmati rice and saffron Firni with broken rice and pistachio, reduced to a paste, served cold Kheer with slow-boiled milk Kiribath made with coconut milk Put chai ko made with white or brown sugar, long-grain rice flour with a little cornstarch. Payasam with slow-boiled milk, sugar/jaggery, nuts Sholezard made with saffron and rose water Phinni/Paayesh with grounded basmati or parboiled rice and pistachio. Milchreis with rice, sugar, apple sauce, roter Grütze or cherries Mlečni riž or Rižev puding Mliečna ryža Молочна рисова каша can appear as кутя for Christmas Orez cu lapte with milk and cinnamon Riisipuuro, served at Christmas time with cinnamon and sugar or prune kissel.
May be sweetened with pekmez. Sutlija Sutlijaš Syltjash or Qumësht me oriz Сутлијаш or Благ ориз Лапа with black poppy seeds Сутлијаш / Sutlijaš Сутляш or Мляко с ориз with milk and cinnamon Tameloriz Tejberizs and Rizsfelfújt with raisins or golden raisins, cinnamon and/or cocoa powder, it is made as a warm dish from rice cooked in milk. When served, it is sprinkled with cinnamon, sugar and a small knob of butter, served with milk or fruit juice. In Iceland, it is sometimes served with a type of liver sausage. In different languages it is called riseng
Murgh musallam is a Mughlai dish originating from the Indian subcontinent. It consists of a chicken marinated in a ginger-garlic paste, stuffed with boiled eggs and seasoned with spices like saffron, cloves, poppy seeds and chilli, it is cooked dry or in sauce, decorated with almonds and silver leaves. Murgh musallam means'whole chicken'; the dish was popular among the royal Mughal families of Awadh, now the state of Uttar Pradesh in India. It means well done. Ibn Battuta described Murgh Musallam as a favourite dish of Muhammad bin Tughluq; the dish was served in the Delhi Sultanate. List of chicken dishes Roasted chilli yoghurt chicken
Lassi is a popular traditional dahi -based drink that originated in the Indian subcontinent. Lassi is a blend of yogurt, water and sometimes fruit; the traditional namkeen form of lassi is more common in the Indian subcontinent. It is prepared by blending dahi with water with added salt; the resulting beverage is known as salted lassi. This is similar to doogh. Sweet lassi is a form of lassi flavoured with sugar, rosewater and/or lemon, strawberry or other fruit juices. Saffron lassis, which are rich, are a specialty of Rajasthan and Gujarat in India and Sindh in Pakistan. Makkhaniya lassi is lassi with lumps of butter in it, it is creamy like a milkshake. Mango lassi is gaining popularity worldwide, it is made from yogurt and mango pulp. It may be made without added sugar, it is available in the UK, Singapore, the United States, in many other parts of the world. In various parts of Canada, mango lassi is a cold drink consisting of sweetened kesar mango pulp mixed with yogurt, cream, or ice cream, it is served in a tall glass with a straw with ground pistachio nuts sprinkled on top.
Bhang lassi is a cannabis-infused drink that contains bhang, a liquid derivative of cannabis, which has effects similar to other eaten forms of cannabis. It is legal in many parts of India and sold during Holi, when pakoras containing bhang are sometimes eaten. Uttar Pradesh is known to have licensed bhang shops, in many places, one can buy bhang products and drink bhang lassis. Chaas is a salted drink similar to lassi, but may contain more water than lassi and has the butterfat removed to reduce its consistency. Salt, cumin seeds or fresh coriander may be added for taste. Fresh ground ginger and green chillies may be added as seasoning. Chaas is popular in India where it is a common beverage after mealtime. A 2008 print and television ad campaign for HSBC, written by Jeffree Benet of JWT Hong Kong, tells a tale of a Polish washing machine manufacturer's representative sent to India to discover why their sales are so high there. On arriving, the representative investigates a lassi parlor, where he is warmly welcomed, finds several washing machines being used to mix it.
The owner tells him he is able to "make ten times as much lassi as I used to!" On his No Reservations television program, celebrity chef Anthony Bourdain visited a "government authorised" bhang shop in Jaisalmer Fort, Rajasthan. The proprietor offered him three varieties of bhang lassi: strong. In 2013, the annual techno-management fest of IIT Kharagpur, launched a campaign to name the next version of the mobile operating system Android, Lassi. Ayran Borhani Cacık Mattha Chaas Dahi Doogh Kumis Health shake Milkshake Smoothie List of Indian beverages List of yogurt-based dishes and beverages
Haleem is a stew popular in the Middle East, Central Asia, the Indian subcontinent. Although the dish varies from region to region, it always includes wheat or barley, sometimes meat and/or lentils. Popular variations include keşkek in Turkey, Afghanistan, Uzbekistan and northern Iraq. Americans have a similar dish called Farina. Haleem is made of wheat, meat and spices, sometimes rice is used; this dish is slow cooked for seven to eight hours, which results in a paste-like consistency, blending the flavors of spices, meat and wheat. The origin of haleem lies in the popular Arabian dish known as Harees. According to Shoaib Daniyal, writing in The Sunday Guardian, the first written recipe of Harees dates back to the 10th century, when Arab scribe Abu Muhammad al-Muzaffar ibn Sayyar compiled a cookbook of dishes popular with the "kings and caliphs and lords and leaders" of Baghdad. "The version described in his Kitab Al-Tabikh, the world’s oldest surviving Arabic cookbook, is strikingly similar to the one people in the Middle East eat to this day" it reported.
The Harees was cooked. Harees was introduced in the Indian subcontinent by the Arab soldiers of the Hyderabad Nizam's army to the city. Today, Harees is still available in the Arab quarter of Hyderabad, an area called Barkas, where the dish is called Jareesh. On, the people of Hyderabad modified it to suit their palate thus creating modern haleem. Haleem is sold as a snack food in bazaars throughout the year, it is a special dish prepared throughout the world during the Ramadan and Muharram months of the Muslim Hijri calendar among Pakistanis and Indian Muslims. In India, haleem prepared in Hyderabad during the Ramadan month, is transported all over the world through a special courier service. Haleem is traditionally cooked in wood-fired cauldrons. Haleem is very popular in Bangladesh during the holy month of Ramadan, when it is a staple dish. In Pakistan, Haleem is available all year round, as well as in most Pakistani restaurants around the world. Haleem is sold as a snack street food in Pakistani bazaars throughout the year.
Haleem has become a popular dish in the cities of Hyderabad and Aurangabad, Maharashtra in India. Originating from an Arabic dish called Harees, Haleem was introduced to the region during the Mughal period by foreign migrants. In the Indian subcontinent, both haleem and khichra are made with same ingredients. In khichra, the chunks of meat remain as cubes, while in haleem the meat cubes are taken out of the pot, bones are removed, meat is crushed and put back in the pot, it is further cooked until the meat blends with the lentils and barley mixture. A traditional haleem is made by firstly soaking wheat and gram lentil overnight. A spicy meat gravy called; the wheat and gram are boiled in salt water until they are tender. The cooked wheat and lentils are mixed with the meat gravy and blended with a heavy hand mixer to obtain a paste-like consistency; the cooking procedure takes about 6 hours to be completed. However, haleem preparation varies in different regions. A high-calorie dish, haleem provides protein from the meat and fibre and carbohydrates from the various combinations of grains and pulses.
Haleem can be served with chopped mint leaves, lemon juice, coriander leaves, fried onions, chopped ginger root or green chilies. In some regions of Pakistan, Haleem is eaten with any type of bread or rice. List of stews List of Pakistani soups and stews Food portal Karan, Pratibha. A Princely Legacy, Hyderabadi Cuisine. New Delhi: HarperCollins. ISBN 978-81-7223-318-1
Pasanda is a popular meat dish from the Indian subcontinent, notably North Indian and Pakistani, derived from a meal served in the court of the Mughal emperors. The word is a variation on the Urdu word "pasande" meaning "favourite", which refers to the prime cut of meat traditionally used within. Pasanda was made with leg of lamb or Goat flattened into strips and fried in a dish with seasoning. In Pakistan, the Pasanadays are made from Pot Roast Beef Fillets flattened into strips. In the present day, pasanda is made using chicken and king prawns. After the meat is cut and flattened, it is placed in a marinade consisting of yogurt, chili powder, numerous spices and seasonings, which include cumin, peppercorn and garlic. After a few hours of marination, the meat is placed in a saucepan with the other ingredients that make up the "pasanda" itself—onions, coriander and sometimes cinnamon or black pepper—then fried for 30 minutes to an hour; the dish may be garnished with almonds. It is served with white rice or naan bread on the side.
A type of dish similar to pasanda has been mentioned in Manasollasa in the 12th century AD. The recipe involved pounding pieces of meat. Although pasanda is served as a meat dish, it may be prepared in kebab form. Reflecting the dish's flavour and its connection with the almond, pasanda refers to a mild curry sauce made with cream, coconut milk or yoghurt and almonds. List of lamb dishes Pakistani meat dishes Food portal Pakistan portal India portal
Kashmiri cuisine is the cuisine of the Kashmir Valley region of India. Rice has been so since ancient times. Meat, along with rice, is the most popular food item in Kashmir. Kashmiris consume meat voraciously. Despite being Brahmin, most Kashmiri Pandits are meat eaters; some noted Kashmiri dishes include: "Qabargaah" Shab Deg: dish cooked with turnip and meat, left to simmer overnight. Dum Olav/Dun Aloo: cooked with yoghurt, ginger powder and other hot spices. Aab Gosht Goshtaba Lyodur Tschaman Matschgand, lamb meatballs in a gravy tempered with red chillies. Modur Pulaav Mujh Gaad, a dish of radishes with a choice of fish. Rogan Josh, a lamb based dish, cooked in a gravy seasoned with liberal amounts of Kashmiri chillies, ginger and bay leaves among other ingredients. Due to the absence of onions, yoghurt is used as a thickener, to reduce the heat and marry the spices in the gravy. Yakhni, a yoghurt-based mutton gravy without turmeric or chilli powder; the dish is flavoured with bay leaves and cardamom seeds.
This is a mild, subtle dish eaten with rice accompanied with a more spicy side dish. Harissa is a popular meat preparation made for breakfast, it is slow cooked for many hours, with spices and hand stirred; the Kashmir Valley is noted for its bakery tradition. On the in Kashmir or in downtown Srinagar, bakery shops are elaborately laid out. Bakers sell various kinds of breads with a golden brown crusts topped with poppy seeds. Tsot and tsochvoru are small round breads topped with poppy and sesame seeds, which are crisp and flaky, baqerkhani and kulcha are popular. Girdas and lavas are served with butter. Kashmiri bakerkhani has a special place in Kashmiri cuisine, it is similar to a round naan in appearance, but crisp and layered, sprinkled with sesame seeds. It is consumed hot during breakfast. A Wazwan treated with great respect, its preparation is considered an art. All the dishes are meat-based, it is considered a sacrilege to serve any dishes based around lentils during this feast. The traditional number of courses for the wazwan is thirty-six.
The preparation is traditionally done by a vasta waza, or head chef, with the assistance of a court of wazas, or chefs. Wazwan is regarded by the Kashmiri Muslims as a core element of their identity. Guests are grouped into fours for the serving of the wazwan; the meal begins with a ritual washing of hands, as a jug and basin called the tash-t-nari is passed among the guests. A large serving dish piled high with heaps of rice and quartered by four seekh kabab, four pieces of meth maaz, two tabak maaz, sides of barbecued ribs, one safed kokur, one zafrani kokur, along with other dishes; the meal is accompanied by yoghurt garnished with Kashmiri saffron, Kashmiri pickles and dips. Kashmiri Wazwan is prepared in marriages and other special functions; the culinary art is learnt through heredity and is passed to outside blood relations. That has made certain waza/cook families prominent; the wazas remain in great demand during the marriage season from May–October. Kashmiris are heavy tea drinkers; the word "noon" in Kashmiri language means salt.
The most popular drink is a pinkish colored salted tea called "noon chai." It is made with black tea, milk and bicarbonate of soda. The particular color of the tea is a result of its unique method of preparation and the addition of soda; the Kashmiri Pandits more refer to this chai as "Sheer Chai." The Kashmiri Muslims refer to it as "Noon Chai" or "Namkeen Chai" both meaning salty tea. Noon Chai or Sheer Chai is a common breakfast tea in Kashmiri households and is taken with breads like baqerkhani brought fresh from Qandur, or bakers; this tea is served in large samovars. At marriage feasts and religious places, it is customary to serve kahwah - a green tea made with saffron and almonds or walnuts. Over 20 varieties of Kahwah are prepared in different households; some people put milk in kahwah. This chai is known as "Maugal Chai" by some Kashmiri Pandits from the smaller villages of Kashmir. Kashmiri Muslims and Kashmiri Pandits from the cities of Kashmir refer to it as Qahwah. Kanger List of topics on the land and the people of Jammu and Kashmir Wazwan "Chor Bizarre".
Wazwan. Archived from the original on 23 December 2005. Retrieved 16 December 2005. "Kashmiri Cuisine". Kashmiri Cuisine- food and recipes:Mumbai/Bombay pages. Retrieved 16 December 2005
Baati is a hard, unleavened bread cooked in most of areas of Rajasthan, in some parts of Madhya Pradesh and Gujarat states of India. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minimal quantity of water required for its preparation. Baati is eaten with dal, hence referred to as dal baati. In some regions Madhya Pradesh, it is paired with a roasted aubergine mash called bharta. Baati is closely related to litti, popular in eastern Uttar Pradesh and western Bihar. Litti potato and roasted aubergine). Baati can either be plain or have various kinds of fillings, including onions and sattu. Bafla is a kind of baati, softer. Bafla and baati are always eaten with hot dal with pure chutney. Churma is a popular delicacy served with baatis and dal, it is coarsely ground wheat cooked with ghee clarified butter and sugar. Traditionally it is made by mashing up wheat flour baatis or leftover rotis in ghee and jaggery, optionally mixed with dry fruits and flavours.
It can be eaten alone or with dal. Dal-baati-churma is a popular pairing of a complete meal. Dal Baati is a popular Rajasthani dish consisting of Uradh Dal and Baati i.e. small wheat bread balls. Baati is served hot in a traditional earthen pot. Dal is served in a small bucket shaped vessel with a red chilli tadka on top, spicy garlic chutney, or with besan, it is traditionally prepared by pouring ghee on top of it. It is served at all festivities, including religious occasions, wedding ceremonies, birthday parties in Rajasthan. Rajasthani thaali is incomplete without baati. Baati is served with besan gatte, boondi raytaa. Garlic chutney, paapad and mango pickle. In Madhya Pradesh, you will see Dall-Baati being served with other dishes as well for example, Bharrta or fried potatoes. Kadhi is eaten with Daal-Baati as it adds the liquid element in the whole combination. Baati, as made up of different kinds of flours, makes you thirsty. To maintain the water content in the whole combination Kadhi is eaten with Daal-Baati.
Gatte ki Sabzi, made up of Besan and spices, is eaten in western Madhya Pradesh and Rajasthan. It is little bit spicier so added the element of spices to the whole thali. Mango Pickle and Green Chutney are integral part of the thali. In western Madhya Pradesh towards Malwa, sweet rice is cooked and served in the Thali; the rice is cooked with saffron and cloves. List of Indian breads