BiryaniBiryani (bɜːrˈjɑːni) is a mixed rice dish originating among the Muslims of South Asia and Iran. It is made with spices, vegetables, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, or fish). In some cases without any meat, and sometimes with eggs and potatoes. Biryani is one of the most popular dishes in South Asia, as well as among the diaspora from the region. Similar dishes are also prepared in other parts of the world such as in Iraq, Myanmar, Thailand, and Malaysia.
YajnaYajna (yajña) refers in Hinduism to any ritual done in front of a sacred fire, often with mantras. Yajna has been a Vedic tradition, described in a layer of Vedic literature called Brahmanas, as well as Yajurveda. The tradition has evolved from offering oblations and libations into sacred fire to symbolic offerings in the presence of sacred fire (Agni). Yajna rituals-related texts have been called the Karma-kanda (ritual works) portion of the Vedic literature, in contrast to Jnana-kanda (knowledge) portion contained in the Vedic Upanishads.
Animal fatAnimal fats and oils are lipids derived from animals: oils are liquid at room temperature, and fats are solid. Chemically, both fats and oils are composed of triglycerides. Although many animal parts and secretions may yield oil, in commercial practice, oil is extracted primarily from rendered tissue fats from livestock animals like pigs, chickens and cows. Dairy products yield animal fat and oil products such as butter. Certain fats, such as goose fat, have a higher smoke point than other animal fats, but are still lower than many vegetable oils such as olive or avocado.
UttarakhandUttarakhand ( 'ʊtərɑːkʌnd, ˌʊtərəˈkʌnd or ˌʊtəˈrækənd; ˈʊtːərɑːkhəɳɖ, Northern Land), also known as Uttaranchal ( ˌʊtəˈræntʃʌl; the official name until 2007), is a state in northern India. It is often referred to as the "Devbhumi" (Land of the Gods) due to its religious significance and numerous Hindu temples and found throughout the state. Uttarakhand is known for the natural environment of the Himalayas, the Bhabar and the Terai regions.
Indian cuisineIndian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country.
RotiRoti (in English known as chapati) is a round flatbread native to the Indian subcontinent. It is commonly consumed in many South Asian countries. It is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods.
Homa (ritual)In Indic religions, a homa (Sanskrit: होम) also known as havan, is a fire ritual performed on special occasions by a Hindu priest usually for a homeowner ("grihastha": one possessing a home). The grihasth keeps different kinds of fire including one to cook food, heat a home, amongst other uses; therefore, a Yajna offering is made directly into the fire. A homa is sometimes called a "sacrifice ritual" because the fire destroys the offering, but a homa is more accurately a "votive ritual".
Saturated fatA saturated fat is a type of fat in which the fatty acid chains have all single bonds. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone and fatty acids that each contain a long linear or branched chain of carbon (C) atoms. Along the chain, some carbon atoms are linked by single bonds (-C-C-) and others are linked by double bonds (-C=C-). A double bond along the carbon chain can react with a pair of hydrogen atoms to change into a single -C-C- bond, with each H atom now bonded to one of the two C atoms.
Deep fryingDeep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method.
ButterButter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks.
