DID U KNOW .. .
1 Bhuno means to fry spices and/or meat over a medium to high heat.
2 Meze or mezze is a selection of small dishes served in the Middle East and the Balkans as breakfast, lunch or even dinner, with or without drinks.
3 Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Arab food, usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze.
4 Chaunk also called tarka, tadka, vaghaar or Baghaar is a tempering as a garnish and/or cooking technique used in the cuisines of India, Bangladesh, and Pakistan, in which whole spices are fried briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavors, before being poured, together with the oil, into a dish. Chaunk is added at the end of cooking, just before serving (as with a dal, sambar or stew), or else prepared at the beginning of cooking.
1 Bhuno means to fry spices and/or meat over a medium to high heat.
2 Meze or mezze is a selection of small dishes served in the Middle East and the Balkans as breakfast, lunch or even dinner, with or without drinks.
3 Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Arab food, usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze.
4 Chaunk also called tarka, tadka, vaghaar or Baghaar is a tempering as a garnish and/or cooking technique used in the cuisines of India, Bangladesh, and Pakistan, in which whole spices are fried briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavors, before being poured, together with the oil, into a dish. Chaunk is added at the end of cooking, just before serving (as with a dal, sambar or stew), or else prepared at the beginning of cooking.
No comments:
Post a Comment