Search results
Results From The WOW.Com Content Network
Jalebi batter being dropped in hot oil in Howrah, West Bengal, India. The earliest known recipe of this food comes from the 10th century in the Arabic cookbook Kitab al-Tabikh (English: The Book of Dishes) by Ibn Sayyar al-Warraq. [6] In the 13th century Persia, a cookbook by Muhammad bin Hasan al-Baghdadi mentioned a similar dish. [1]
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]
Chhena jalebi or Chhena jilapi is a sweet dish originally from the eastern state of Odisha in the Indian subcontinent. It is a dessert made from chhena . It is popular in Odisha , West Bengal , Bangladesh and other eastern regions of the Indian subcontinent.
Shahi jilapi (Bengali: শাহী জিলাপি, romanized: Shahī Jilapi, lit. 'Royal Jalebi') is a famous and traditional sweetmeat originating from Chowk Bazaar in Old Dhaka of Bangladesh, which is very popular throughout the country. [1]
Jalebi, Chhena jalebi Media: Amriti / Imarti / Jhangiri Imarti is an Indian sweet made by deep-frying a batter prepared with black gram flour in a circular, flower-like shape, and then soaking it in sugar syrup [ 1 ] Alternative names for the Imarti include Amitti , Amriti , Emarti , Omritti , Jahangir and Jhangiri/Jaangiri .
Some sweets such as kheer and barfi are cooked, varieties like Mysore pak are roasted, some like jalebi are fried, others like kulfi are frozen, while still others involve a creative combination of preparation techniques. [9] [10] [11] The composition and recipes of the sweets and other ingredients vary by region.
Some of the popular Pashtun dishes, from left to right: 1. Mutton grilled kebab (seekh kabab); 2. Palao and salad; 3. Tandoori chicken; and 4. Mantu (dumplings). The Pashtun cuisine includes a blend of Central Asian, South Asian and Middle Eastern cuisines.
Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, [1] and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency.