Image Chaunkphoto.jpg thumb right 290px A chaunk containing olive oil, fennel seeds, cumin seeds, fenugreek seeds, and slivered dried red chili peppers being prepared in a saucepan Chaunk Hindi wikt sometimes spelled chhaunk , chounk , chonk , chhounk , or chhonk also called tarka , tadka , bagar , phoron in Bengali language Bengali , oggara e in Kannada language Kannada , vaghaar in Gujarati language Gujarati , Thalimpu or popu in Telugu language Telugu and often translated as tempering is a garnish and or cooking technique used in the cuisines of Indian cuisine India , Cuisine of Bangladesh Bangladesh , and Cuisine of Pakistan Pakistan , in which whole spice s and sometimes also other ingredients such as minced ginger root or sugar 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 dish sambar or stew , or else prepared at the beginning of cooking, before adding the ingredients to a curry or similar dish. Ingredients File Tadka Dal.jpg thumb 210px Dal tadka Ingredients typically used for chaunk include cumin seeds, Brassica nigra black mustard mustard seed seeds , fennel seeds, fresh green Chili pepper chili s, dried red chilis, fenugreek seeds, asafoetida , Cinnamomum aromaticum cassia , clove s, Urad bean urad dal , Curry Tree curry leaves , chopped onion , garlic , or tejpat leaves. When using multiple ingredients for a chaunk they are often added in succession, with those requiring longer cooking added earlier, and those requiring less cooking added later. In Bengali cuisine , a mixture of whole spices called panch phoron is used for this purpose. Chaunk is believed to not only add flavor but also to aid in digestion , unless the person consuming the dish has trouble with digesting fatty food s. Etymology The Hindi name, chhaunk the initial co ... more details
Infobox settlement native name my official name Mohnyin Township settlement type Townships of Burma Township image skyline image map map caption pushpin label position bottom pushpin map Burma pushpin map caption Location in Burma coordinates display inline,title coordinates region MM 11 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 Metric area total km2 population population as of population density km2 auto latNS N latd 24 latm 47 lats longEW E longd 96 longm 22 longs 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 ... more details
Confusing date June 2009 Pakistani spices lang ur The following is a partial list of spices commonly used in Pakistani cuisine class wikitable style background 99CC99 Ingredient style background 99CC99 Urdu Name style background 99CC99 Roman Urdu Name style background 99CC99 Remarks Ginger Adrak Grated or paste Mango powder Amchoor Dried unripe mango slices or powder Pakistani pickle Pickle Achar Different types of pickles Parsley Jafari Ajwain Carom seed Ajwain Emblica Gooseberry Aamla Pomegranate seed Anaar dana Black Cardamom Bari Elaichi Cardamom Green Cardamom Choti Elaichi Cardamom Elaichi Chutney Chutney Cinnamon Darchini Coriander Green Coriander Hara Dhania Coriander seed Sabut Dhania Coriander powder Pissa Dhania Garam masala Garam Masala Rosewater Araq e Gulab Jaggery Gur Turmeric Haldi Chili pepper Green chili Hari Mirch Asafoetida Heeng Tamarind Imli Nutmeg Jaifal Nutmeg Mace Javitri Cashewnut Kaju Kala Namak Black Salt Kala Namak Black pepper Kali Mirch Nigella sativa Nigella seed Kalonji Kalonji Nigella seed Kasoori Methi Dried fenugreek leaf Katira Gum Gond Katira Kebab Cheeni Allspice Kesar Saffron Kesar miri miri Saffron pulp Khajur Phoenix dactylifera Dates Khus Khas Opium poppy Use as food Poppy seed Kokum Garcinia indica Lahsun Garlic Lavang Cloves Limu Lime fruit Lime Mausammi Lime fruit Sweet lime Menthulu Fenugreek Seeds Methi leaves Fenugreek leaf Methi seeds Fenugreek seed Namak Edible salt Salt Nimbu Lemon Osmanli onion peelings Pilli Mirchi Yellow Black Pepper Pepper Pudina Mentha Mint Pyaz Onion Rai Black mustard seed Rai Kuria cracked mustard seeds Ratin jot Alkanet Disambiguation needed date December 2011 root Safed Mirchi White Black Pepper Pepper Saji na phool Citric acid Sarson mustard seed Sarson ka Tel Mustard oi ... more details
in a sambar dish The pigeon peas are cooked until crumbled. Vegetables, turmeric, salt, asafoetida ... red chillies, Curry Tree curry leaves , fenugreek seeds, coriander seeds, and asafoetida. Fresh ... more details
, oil popped mustard seeds and a pinch of asafoetida powder. The curry leaves are added towards the end ... juice, ingu asafoetida , curry leaves and coriander leaves are used. Kattu saaru is seasoned with mustard ... more details
. The vegetables are cooked with few spices and the tempering or the base spice is either of Asafoetida .... Asafoetida and cumin are primarily used due to their medicinal properties of aiding in digestion. Vegetables ... more details
maculatum , Eryngium maritimum sea holly Eryngium spp. , asafoetida Ferula asafoetida , galbanum Ferula ... to treat syphilis and Asafoetida Ferula assa foetida has been used as a carminative, antispasmodic ... more details
Infobox prepared food name Muruku image File Chakali.JPG 300px caption Maharashtrian Chakli alternate name Chakli, Chakri country India , Sri Lanka region Gujarat , Maharashtra , Karnataka , Andhra Pradesh , Tamil Nadu , Goa , Jakarta , Kerala creator course served main ingredient Urad bean Urad , rice flour variations calories other Muruku , chakli or akar kelapa is a savoury snack consisting of a deep fried spiral of bean based batter. It originated in the cuisines of south and west India, and is now popular in the Indian Subcontinent and Indonesian cuisine Indonesia , where it is akar kelapa , and is particularly popular among Betawi people Betawi . ref http www.poskota.co.id berita terkini 2010 08 23 kue akar kelapa makanan khas lebaran warga bekasi ref Names The dish is known as lang gu chakri lang mr chakali lang kn muruku or chakli lang ta muruku lang te murukulu , chakralu , or jantikalu , lang knn Chakri or Chakkuli . The names chakli, chakri are related to chakra a wheel muruku is from Telugu twist . History Muruku or chakli originated in South Indian West Indian cuisine . Because of its taste and easy preparation, it is now a widely available snack. Ingredients Muruku is typically made from a mixture of urad bean urad and rice flour , salt, and flavourings such as chili powder chili , asafoetida , ajawain , cumin and other spices. The West Indian Chakri or Chakli is normally made of Besan and rice flour,unlike the Muruku. Preparation File Avideo on Making of Muruku.ogv thumb A video on Making of Muruku The mixture is made into a Batter cooking batter , mechanically Extrusion Food extruded , formed into a spiral or coil, and fried to a crisp. Muruku can also be rolled into a flat ribbon ribbon muruku or shaped by hand kai muruku . Kai suthu muruku Hand spun is prepared by getting a string of dough and twisting it while winding it into a ring. This process is very hard, requires patience and is highly technic ... more details
nofootnotes date March 2011 Mango pickle refers to variety of pickling pickles prepared using mango . This is a very popular pickle in South Asia and India. These spicy pickles are also available commercially. Image Cut Mango pickle.jpg thumb right 250px A typical South Indian cut mango pickle Tender mango pickle How to prepare Kannimanga Achar, Kerala style? This Kannimanga pickles Achar uses small tender mangoes which are the tender ones of the usual sour mangoes and not of the small variety of mangoes. Ingredients needed for the Kannimanga Achar 1 kilo Small green tender mangoes Kanni manga 3 4 cup mustard 50 grams red chilli powder 1 4 cup mustard oil 1 2 tsp Asafoetida Powder hing 1 cup salt How to prepare Kannimanga Achar Wash and clean the small, tender mangoes kanni manga with its stem. Drain the water completely and wipe with a towel. Remove the stems from the mangoes. Keep the small mangoes whole. Mix salt and the mangoes together in a bottle or a Bharani Ceramic jar and cover it nicely with a cloth and tie it up. Leave it like that for about 15 days. In between open the bharani on the 3rd, 4th ,6th and 8th days, shake the Bharani well, to toss the mangoes or stir well with a clean, dry wooden ladle. The mangoes shrink as the water starts oozing out and they also lose the green colour and turn to a pale yellow, with aging. Now when you open the Bharani or the bottle after 15 days, you will be able to see the water with the mangoes. The mangoes should look wrinkled but they will be crispy to eat. Take a little water from that and use to grind mustard to a smooth paste. Add the red chilli powder to the mustard paste and bring it to a smooth paste. Mix the paste with the mangoes nicely. If you like you can add little boiled and cooled salted water. Place in an airtight container like Bharani should be tied up with a cloth over the lid or glass bottle. Keep the jar in a dark place. After three months open it and mix it well. Serve the pickle with curd rice or ... more details
chembox Verifiedfields changed verifiedrevid 419130551 Name Umbelliferone IUPACName 7 Hydroxychromen 2 one OtherNames 7 hydroxycoumarin, hydrangine, skimmetine, beta umbelliferone ImageFile Umbelliferone.svg ImageSize 200px ImageName Chemical structure of umbelliferone Section1 Chembox Identifiers ChemSpiderID Ref chemspidercite correct chemspider ChemSpiderID 4444774 InChI 1 C9H6O3 c10 7 3 1 6 2 4 9 11 12 8 6 5 7 h1 5,10H InChIKey ORHBXUUXSCNDEV UHFFFAOYAL ChEMBL Ref ebicite correct EBI ChEMBL 51628 StdInChI Ref stdinchicite correct chemspider StdInChI 1S C9H6O3 c10 7 3 1 6 2 4 9 11 12 8 6 5 7 h1 5,10H StdInChIKey Ref stdinchicite correct chemspider StdInChIKey ORHBXUUXSCNDEV UHFFFAOYSA N CASNo 93 35 6 CASNo Ref cascite correct CAS PubChem 5281426 ChEBI Ref ebicite changed EBI ChEBI 27510 SMILES c1cc cc2c1ccc O o2 O Section2 Chembox Properties Formula C sub 9 sub H sub 6 sub O sub 3 sub MolarMass 162.14 g mol ExactMass 162.031694 MeltingPt 230 C decomposes Density Umbelliferone , also known as 7 hydroxycoumarin , hydrangine , skimmetine , and beta umbelliferone , is a widespread natural product of the coumarin family. It absorbs ultraviolet light strongly at several wavelengths. Despite several indications that this chemical is photomutagenic, it is used in sunscreen s. ref http cancerweb.ncl.ac.uk cgi bin omd?umbelliferones cancerweb ref Dead link date June 2011 Umbelliferone has been reported to have antioxidant properties. ref cite web url http www.chemicalland21.com lifescience phar UMBELLIFERONE.htm title UMBELLIFERONE work www.chemicalland21.com accessdate 21 November 2011 ref Natural occurrences Umbelliferone occurs in many familiar plants from the Apiaceae Umbelliferae family such as carrot , coriander and garden angelica , as well plants from other families such as the mouse ear hawkweed . It is a yellowish white crystalline solid that has a slight solubility in hot water, but high solubility in ethanol . It is one of the component of asafoetida , the drie ... 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 , stinking toe , 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 General acquisition of tastes The process of acquiring a taste can involve developmental maturation, genetics of both taste sensitivity and personality , family example, and biochemical reward properties of foods. Infants are born preferring sweet foods and rejecting sour and bitter tastes, and they develop a a preference for salt at approximately 4 months. Neophobia fear of novelty , tends to vary with age in predictable, but not linear, ways. Babies just beginning to eat solid foods generally accept a wide variety of foods, toddlers and young children are relatively neophobic towards food, and older children, adults, and the elderly are often adventurous eaters with wide ranging tastes. ref Birch, L.L. 1999 . Development of food preferences. Annual Review of Nutrition, 19, 41 62. ref Interestingly, the general personality trait of novelty seeking does not necessarily correlate highly with willingness to try new foods. ref Otis, L.P. 1984 . Factors influencing willingness to try new foods. Psychological Reports, 54, 739 745. ref The domain specific trait of food adventurousness is a much tighter predictor of that willingness. Level of food adventurousness may explain much of the variability of food preferences observed in supertasters . Supertasters are highly sensitive to bitter, spicy, and pungent flavo ... more details
seed mustard , asafoetida and curry leaves. This is followed by tili Saaru which is a thin lentil ... , asafoetida , curry leaves and Mustard seed mustard , it is an integral part of every formal meal. Majjige Huli Cooked vegetables simmered in yogurt with coconut, spices, asafoetida , curry leaves ..., spices, tamarind and tempered with asafoetida , curry leaves and Mustard seed mustard . Popular ... bitter gourd is simmered with coconut, tamarind and spices and spiked with Jaggery and asafoetida ... more details
no footnotes date December 2011 Cuisine of India Cuisine of Pakistan South Asian pickles lang hi , lang ur are made from certain individual varieties of vegetable s and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different List of Indian spices Indian and List of Pakistani spices Pakistani spices like asafoetida, red chili powder, turmeric, fenugreek, and plenty of salt. Some regions also specialize in pickling meats and fish. Vegetables can also be combined in pickles to make mixed vegetable pickle. Some varieties of fruits and vegetables are small enough to be used whole. Recipe File Indian pickle.jpg thumb left 150px South Asian mixed pickle, containing lotus root, lemon, carrot, green mango, green chilis, and other ingredients The most common South Asian style pickles are made from mango and Lime fruit lime . Others include cauliflower , carrot , radish , tomato , onion , pumpkin , Heart of palm palm heart , singhara lotus Petiole botany stem , rose petals, ginger , Indian gooseberry , garlic , green or red chili pepper s, kohlrabi , gunda cordia , Capparis decidua kerda , zimikand purple yam , karonda , karela bitter melon , jackfruit , mushroom , eggplant , cucumber , and turnip . Homemade pickles are prepared in the summer and kept in the sun during daytime while stored in porcelain or glass jars with airtight lids. The high concentrations of salt, oil, and spices act as preservatives. Many commercially produced pickles use preservatives like citric acid and sodium benzoate . Even using the same main ingredients, South Asian pickles come in a wide variety of flavors due to differences in spices and process. A mango pickle from South India may taste very different from one made in North India . In the southern states, sesame oil is preferred, while mustard oil is preferred in northern states for making pickles. The term for pickles in Hindi , Urdu , Assamese language Assamese , and Bengali la ... more details
Encyclopedia
top
