Friday, January 22, 2010

INDIAN CULINARY TERMS

►Ambal: A sour dish made either with several vegetables or with fish, the sourness being produced by the addition of tamarind pulp.

Biryani: Fragrant dish of long-grained aromatic rice combined with beef, mutton, or chicken and a mixture of characteristic spices. Sometimes cooked in sealed containers (dum biriyani).
►Bhaja or Bhaji: Anything fried, either by itself or in batter.

►Bhapa: Fish or vegetables steamed with oil and spices. A classic steaming technique is to wrap the fish in banana leaf to give it a faint musky, smoky scent.
►Bhate: ('steamed with rice') r2 rny vegetable, such as potatoes, beans, pumpkins, or even dal, first boiled whole and then mashed and seasoned with mustard oil or ghee and spices. Traditionally the vegetables were placed on top of the rice; they steamed as the rice was being boiled.
►Bhôrta: Any vegetable, fish, or shrimp boiled and coarsely mashed, mixed with spices, mustard oil, and onions.

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