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5 results on '"NATIVE American cooking"'

1. OPTIMIZATION OF PROCESS FOR THE MANUFACTURE OF KHAJOOR GUR RASOGOLLA USING RESPONSE SURFACE METHODOLOGY.

Author

Yadav, Ashok Kumar, Jha, Alok, and Alam, Tanweer

Subjects
*RESPONSE surfaces (Statistics), *FOOD industry, *BAKING powder, *VITAMIN content of food, *NATIVE American cooking
Abstract

India's total production of chhana, a heat and acid coagulated product is estimated to be 2 million tonnes. Chhana serves as a base material and filler for a large variety of Indian sweetmeats. Chhana based sweet rasogolla was manufactured but instead of using sugar, syrup of khajoor gur was used so that rasogolla contains all those vitamins, minerals and therapeutic properties those are present in date fruit. The effect of different levels of baking powder, cooking time and sugar concentration on khajoor gur rasogolla were studied. The derived models of different responses were optimized by numerical method and found to be 7.04 for taste, 7.09 for flavor and 7.53 for overall acceptability score. The optimum input variables were 1.39% of baking powder, 23.25 min of cooking time and 55% khajoor gur concentration. [ABSTRACT FROM AUTHOR]

Published
2012

2. India.

Author

Jaffrey, Madhur

Subjects
NATIVE American cooking, SPICES, WHEAT, RICE, COCONUT milk, FISHES, CABBAGE, COOKING
Abstract

The article offers the author's insights regarding the Indian cuisine which are rich in spices and aromas. Topics discussed include the food in India which reflects its geographical variation, including the people on north who eat wheat, south consumers on rice, and the people in coastal areas who depends on coconut milk and fish and several Indian recipes, including potato and chickpea snack, spicy cabbage-and-potato curry, and whole wheat Indian flatbread.

Published
2014

3. Lovely Lassis.

Author

Andrews, Betsy

Subjects
MILKSHAKES, CARAMEL, NATIVE American cooking, MULBERRY, GARNISHES (Cooking), MUSTARD seeds
Abstract

The article offers the author's insights regarding the caramel lassis he had tried during his travel in India during summer. Topics discussed include lassi, a milkshake-thick with mango puree and drizzled with Rooh Afza, a scarlet syrup fragrant with rose and screw pine, which he tried in one canteen in Delhi, blended mulberries with cream toppings at the Himalayan foothills, and crushed pistachios and dried fruit in Punjab. He mentioned topics including garnish, mustard seeds, and cashews.

Published
2014

4. Food + drink- Local flavours.

Subjects
RESTAURANTS, NATIVE American cooking, PIZZA, ICE cream, ices, etc.
Abstract

The author discusses his favorite places to eat in the city of Ahmedabad in Gujarat, India. He recommends the Agasiya rooftop restaurant for its Gujarati cuisine and Havmor restaurant for its chole bhature and other spicy, oily North Indian food. The Indian-style pizzas at Wah Pizza House and Bhel House and the ice cream at Derani Jethani restaurant are described. He also praises the dal vada fritters served at Ambika Dal Vada Centre.

Published
2013

5. Achievers from this Year.

Subjects
SPIDER silk, NATIVE American cooking, AWARDS
Abstract

The article offers news briefs in India in 2012. Nara Medical University polymer chemist Shigoyoshi Osaki created strings of violin made of spider silk in March 2012. Blind graduate student Pratish Dutta of IIT Kharagpur has received the Professor Jagdish Chanra Bose Gold Medal for excellent performance of the MSc courses. The Huffington Post Web site included the Indian food, masala dosa, in the list of 10 foods to try before a person dies.

Published
2012

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