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    Vermicelli

    Vermicelli is made from refined flour or rice. Vermicelli is similar in appearance to noodles but is much thinner. They are a form of rice noodles. They are often referred to as rice noodles or rice sticks. Vermicelli does not have much flavor of its own, but readily absorbs the flavors of whatever ingredients it is cooked with. Owing to their lac...

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    Sev

    It is a deep fried snack made from chickpea flour. Gram flour/chickpea flour noodles are shaped through a machine which has a disk with fine holes and the flour is passed through and then fried to get Sev. The flour is mixed with salt, turmeric, pepper, oil and lemon juice to give the tangy taste. It can either be prepared at home or bought in pack...

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    Rum

    It is dark, rich liquor made from fermented sugarcane juice. The fermented drink is aged in oak barrels. Most rum is made from molasses. Though largely it is consumed like an alcoholic beverage or in cocktails like Cuban libre or pina colada, it is also used in various recipes to add taste. It is commonly added to a number of bakery items like ...

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    Roux

    A thickener for savory dishes, made basically from a combination of flour, butter and milk. The thickener is used in sauces such as bechamel sauce, veloute sauce and espagnole sauce. Vegetable oil, bacon drippings and lard can be substitutes for butter. Using oil instead of butter gives it a richer flavor. The color can range from white to nearly b...

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    Petha

    Pethas are translucent sweets from North-India. To make it the ash gourd or white pumpkin is candied. Usually available in rectangular or cylindrical form. Available in many flavors like kesar, kewda and so on. Types of Pethas Kesar Petha: This petha is long lasting and is made of fresh white pumpkin and a bit of pure saffron. Angoori Petha...

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    Pasta

    Pasta is commonly made by leavening dough of macaroni wheat. The wheat employed in the making of pasta is also called Durum wheat. Pasta is also accredited as an essential readymade food. It is a staple dish in Italian cuisine. Coming in different shapes and sizes, Pasta is used an essential condiment in all popular cuisines. Commonly used ingr...

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    Papad

    Papad or papadum is a tortilla like preparation that can be fried or roasted. It is eaten as a snack or accompaniment with Indian meals. Vegetables, tomatoes or onions are often added on top for flavor. It is usually made from urad flour mostly but can also be made from chickpeaas, lentils and rice flour. In some parts of Indiam dried but uncooked ...

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    Paan

    The word paan has been derived from a Sanskrit word 'parna' .It is a mouth freshener popular mostly in North India and is usually had after a heavy meal.It basically contains areca nut, sweetened coconut, rose petal jam, camphor, roasted fennel seeds, cashew and many other things depending on the person's preference and all this is wrapped in a bet...

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    Meringue

    Meringue is a stiffly beaten mixture of egg-whites and sugar eaten as a dessert, popular in Swiss and French cuisine. It may be used as a topping for cakes, pavlova, pies or eaten raw as biscuits. Vanilla or almond and coconut extract is often added to it. Meringue is easily available in the markets and can also be made at home as it is not very ti...

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    Mayonnaise

    It is a thick creamy sauce that is made by blending oil and eggs. It is used as a popular sandwich spread, salad dressing or also used as sauce bases. It can be white, cream or yellow in colour. The texture may vary from light cream to thick. In countries dominated by French culture, mustard is also added. However it turns the sauce into a remou...

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    Melon Seeds

    Seeds of musk melon that are usually dried, used to add flavor to rich Indian dishes and desserts. A cream white shell with a soft oval kernel inside. Magaz is the hindi name for musk melon seeds. These can be dried at home (cleansed thoroughly and sun dried) or you can buy them from the market. White melon seeds are more prevalant in Indian coo...

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    Lotus Seeds

    Makhana is a plant also known as Euryale Fox native to Eastern Asia. It produces white seeds which are edible. In India, especially in Punjab and Eastern parts, it is often roasted and fried. They are also considered pious in many cultures. Usage The edible starchy white seeds are eaten either raw or cooked. In India, the seeds are roast...

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    Vetiver

    It is a perennial grass which is popularly known as khus in western and northern India. It gets its name from the Tamil word ‘vettiver’. Vetiver can grow up to 1.5 meters in height. It has thin-long leaves and has brownish-purple flowers. Unlike most other plants, Vetiver roots grow vertically downward; they can reach a depth of up to 4 meters...

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    Screw Pine

    Kewda is a shrub most commonly used for its fragrance and is native to South Asia. It has a sweet perfume odor. They are most commonly used in a watery form called the kewda water. The flowers are used to extract a juice used for giving an aroma to food preparations. Kewda water is colorless and is used as a flavoring agent extracted from the screw...

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    Jus

    'Au Jus' or 'with juice' is a french technique of using the juice itself to make a light sauce used for dipping. The french use it to enhance the flavor of dishes. A simple preparation involves bringing the remaining stock, usually after roasting or after cooking to a boil after skimming the fat. It can refer to both fruit and vegetable juices, as ...

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    Jelly

    Preserves of fruit prepared using gelatin or substitutes, usually for long term storage is called jelly. A sweet mix of fruit juice and sugar, often set in a fancy mould. It is a somewhat elastic spread made with fruits juices, sugar and gelatine. It is available in various flavors. A fine jelly should be clear, sparkling and quiver when moved bu...

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    Rose Water

    Essence extracted from small deep red roses grown for their fragrance is mixed with water to make rose water. The liquid that is a remainder after rose petals are distilled with water to make rose oil is turned into rose water. Usage Meats are infused with the essence for a different aromatic experience aside from it being the primary flavor in...

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    Gold Leaves

    For over centuries, gold leaves are not only used as ornaments, but also as decoration over food. The gold employed in culinary is pure, very soft and delicate. Though it’s not an essential part of human diet, gold is a mineral that is safe to eat. The taste is flavorless carrying no aroma. Gold leaves are commonly used for making the food look ...

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