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Jalfrezi (/ dʒ æ l ˈ f r eɪ z i /; Bengali: ঝালফ্রেজী; also jhal frezi, jaffrazi, and many other alternative spellings) is a stir-fried curry dish originating in Bengal and popular throughout South Asia. [2] Jalfrezi means "hot-fry". [3]
Some sources claim that a second translation was that by Muhammad Yousuf Kokan in 1976. However, it is the first Arabic translation of the Kural text. [3] In 2022, as part of its Ancient Tamil Classics in Translations series, the Central Institute of Classical Tamil (CICT) in Chennai released its Urdu translation of the Kural by M. B. Amanulla.
Urdu Name Roman Urdu Name Remarks Flax seeds: السی: Aalsi Star anise: بادیان : Baadyan Ginger: ادرک: Adrak Grated or paste Mango powder: آمچور: Amchoor Dried unripe mango slices or powder Pakistani pickles: اچار: Achar Different types of pickles Parsley: جعفری: Jafari Carom seed اجوائن: Ajwain Emblica ...
Ain-i-Akbari, a 16th-century document written by Mughal Emperor Akbar's vizier, Abu'l Fadl, mentions the recipe for khichdi, which gives seven variations. [10] There is an anecdotal story about khichdi featuring Akbar and his court advisor, Birbal. [11] The Anglo-Indian dish kedgeree is thought to derive from khichri. [12] [13]
Abū Muḥammad al-Muẓaffar ibn Naṣr ibn Sayyār al-Warrāq (Arabic: أبو محمد المظفر بن نصر ابن سيار الوراق) was an Arab author from Baghdad. He was the compiler of a tenth-century cookbook , the Kitāb al-Ṭabīkh (Arabic: كتاب الطبيخ , The Book of Dishes ).
Modern Standard Hindi is officially registered in India as a standard written using the Devanagari script, and Standard Urdu is officially registered in Pakistan as a standard written using an extended Perso-Arabic script. Hindi–Urdu transliteration (or Hindustani transliteration) is essential for Hindustani speakers to understand each other ...
View a machine-translated version of the Arabic article. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia.
The earliest known recipes for zalabiya comes from the 10th century Arabic cookbook Kitab al-Tabikh. [3] [4] In the old Al-Baghdadi book of recipes of the Arabs; the dough was poured through a coconut shell. This style of fritter is similar to the Indian jelabi and a 16th-century recipe from German cuisine for strauben made using a funnel. [5]