what to eat in jharkhand

Confusing Words in English Language. Free Reading..

What to Eat in Jharkhand

Dal, bhat and tarkari are an integral part of a regular Jharkhand meal.
11. Saag
Saag or sag is a leaf-based (spinach, mustard leaf, basella, etc.) dish eaten in South Asia with bread such as roti or naan, or rice (in Odisha and West Bengal). Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer. On some menus, it is called saagwala. Saag is more common in North Indian provinces of Haryana, Uttar Pradesh, as well as in the Pakistani and Indian region of Punjab, especially sarson da saag, where it may be eaten with makki ki roti. This roti is made of corn flour and is yellow in colour, though it can also be eaten with other breads. Saag/saj however can be a catch-all term for various green-leaved dishes. Saag aloo (spinach potato) and saag gosht (spinach and meat) in Pakistan
12. Kofta
Kofta (see section Name for other names) is an Iranian, Middle Eastern, Indian and Balkan meatball or meatloaf. In the simplest form, koftas consist of balls of minced or ground meat usually beef or lamb mixed with spices and/or onions. In India, Turkey and Iran, koftas are usually made of lamb, beef, mutton or chicken, whereas Greek and Cypriot varieties are usually made of beef, veal, pork or mixtures of them. They are often shaped into meatballs which are prepared with a mixture of ground meat, rice and leeks, and served dry. In India, vegetarian varieties, like lauki kofta and shahi aloo kofta, are popular, as religious beliefs generally forbid consumption of meat. In Iran, Balochistan and Pakistan, koftas are served with a spiced gravy, as dry versions are considered to be kebabs. Shrimp and fish koftas are found in South India, West Bengal, Bangladesh and in some parts of the Persian Gulf states.
13. Chaat
Chaat is a term describing savory snacks, typically served at road-side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, chaat has become immensely popular in the rest of South Asia. The word derives from Hindi c?? (tasting, a delicacy), from c??n? (to lick), from Prakrit ca??ei (to devour with relish, eat noisily).
14. Panipuri
The Panipuri , pani ke bataashe, Marathi: term used in Western India, phuchkainox is a popular street snack in India, Pakistan, Bangladesh, and Nepal. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas. It is generally small enough to fit completely into ones mouth. It is a popular street food dish in Mumbai, Kolkata, Delhi, Lucknow, Karachi, Lahore, Chittagong, Dhaka and Kathmandu.
15. Chutney
Chutney (also transliterated chatney or chatni) is a family of condiments mainly associated with South Asian cuisine that usually contain some mixture of spice(s), vegetable(s), and/or fruit(s). There are many varieties of chutney. Chutneys may be either wet or dry, and can have a coarse to a fine texture. The Indian word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. Several Indian languages use the word for fresh preparations only. A different word ach?r applies to preserves that often contain oil and are rarely sweet. Vinegar, citrus, tamarind, or lemon juice may be added as natural preservatives, or fermentation in the presence of salt may be used to create acid.The name chutney covers a wide variety of foodstuffs. The common element which makes them all chutneys is that they are added to meals to add flavour; the best English translation of chutney is relish. As such, they can be, and are, eaten with a wide variety of foods.
16. Dahi vada
Dahi vada (also known as Dahi Bhalla in Punjabi and Urdu, Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt).[citation needed] The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor, they may be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis or boondi. Sweeter curd is preferred in some places in India, especially in Maharashtra and Gujarat, although the garnishing remains the same. A combination of coriander and tamarind chutneys are often used as garnishments in addition to those mentioned above.
17. Pakora
Among the Muslim Cape Malays of South Africa, pakoras are known as dhaltjies, and are usually eaten as an appetizer during iftar, or as appetizers for weddings, births, or similar occasions. In southern states of India, such preparations are known as bajji rather than pakora. Usually the name of the vegetable that is deep fried is suffixed with bajji. For instance, potato bajji is sliced potato wrapped in batter and deep fried. In such states, pakoda is taken to mean a mix of finely cut onions, green chillies and spices mixed in gram flour. This is rolled into small balls or sprinkled straight in hot oil and fried. These pakodas are very crisp on the outside and medium soft to crisp inside. There is also a variety that is softer overall, usually termed medhu pakoda in restaurants, that is made of any other ingredients, such as potatoes.Pakoras are popular across Pakistan, where they generally resemble those found in India. They are sometimes served in a yoghurt based curry (salan), as a main dish, pakora kari, rather than as separate snacks. In this case the pakoras are generally doughier and are made of chopped potato, onion and chili mixed into the batter, instead of individual fried vegetable slices.
18. Raita
Raita is an Indian, Pakistani and Bangladeshi condiment made with yogurt (dahi) and can be used as either a sauce or dip, or a salad. The yogurt may be seasoned with coriander, cumin, mint, cayenne pepper, and other herbs and spices.
19. Bhunjia
The Bhunjia are a scheduled tribe found in the state of Orissa in India. There homeland is the Sunabeda plateau which is roughly between 21
20. Malapua
Malapua is an pancake served as a dessert or a snack. which is also served to Jagannath in his Sakala Dhupa (Morning food served to the lord). It is During Paush Sankranti, Malapuas are prepared in Bengali homes. Malapuas along with mutton curry is served in many non-vegetarian Maithil homes during Holi.Malapua for Raja festival What is known as malpua in West Bengal would be referred to as a type of halwa in Bangladesh. These are regional differences. Recipes vary between individuals and not necessarily regions.


Test your English Language
Creepy and Funny Looking Birds
What to Eat in Nagaland
New Year Poems
Start a Hobby
Rules to play Shuffleboard
Benefits of Tamarind
Amazing Embroidery Designs
Days Of Christmas Health And Fitness
Dazzling Exotic Birds
Deadliest Diseases in human history