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66 relations: Banana, Bangladeshi cuisine, Beetroot, Bengali language, Biryani, Boondi, Brassica nigra, Buttermilk, Calabash, Carrot, Cayenne pepper, Chaat masala, Chili pepper, Chutney, Coriander, Cucumber, Cucumber raita, Cucumis metuliferus, Cumin, Dahi (curd), Dahi chutney, Dipping sauce, Eggplant, Garlic, Ginger, Gram flour, Grape, Guava, Hindi, Hindustani language, Indian cuisine, Indian South Africans, Indian subcontinent, Kerala, Legume, List of condiments, List of yogurt-based dishes and beverages, Mangalorean cuisine, Mango, Mentha, Mung bean, Nepalese cuisine, Onion, Pachadi, Pakistani cuisine, Papaya, Paratha, Peanut, Pilaf, Pineapple, ..., Pomegranate, Potato, Pumpkin, Salad, Sanskrit, Scallion, Seasoning, Sev (food), Skewer, Spinach, Tamil Nadu, Tarator, Tempering (spices), Tomato, Tzatziki, Vegetable. Expand index (16 more) »
Banana
A banana is an edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus Musa.
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Bangladeshi cuisine
Bangladeshi cuisine (বাংলাদেশের রান্না) is the national cuisine of Bangladesh.
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Beetroot
The beetroot is the taproot portion of the beet plant, usually known in North America as the beet, also table beet, garden beet, red beet, or golden beet.
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Bengali language
Bengali, also known by its endonym Bangla (বাংলা), is an Indo-Aryan language spoken in South Asia.
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Biryani
Biryani, also known as biriyani, biriani, birani or briyani, ¨spicy rice¨ is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent.
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Boondi
Boondi (बूंदी,بوندی, bundi) or Bundiya (বুন্দিয়া) is an Indian dessert made from sweetened, fried chickpea flour.
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Brassica nigra
Brassica nigra, the black mustard, is an annual plant cultivated for its black or dark brown seeds, which are commonly used as a spice.
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Buttermilk
Buttermilk refers to a number of dairy drinks.
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Calabash
A calabash, bottle gourd, or white-flowered gourd, Lagenaria siceraria, also known by many other names, including long melon, New Guinea bean and Tasmania bean, is a vine grown for its fruit, which can be either harvested young to be consumed as a vegetable, or harvested mature to be dried and used as a utensil.
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Carrot
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.
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Cayenne pepper
The cayenne pepper is a type of Capsicum annuum.
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Chaat masala
Chaat masala (Hindi चाट मसाला, Bengali চাট মসলা, Urdu چاٹ مصالہ; also spelled chat masala) is a spice powder mix or masala, originating from the Indian subcontinent, used in South Asian cuisine, primarily in Indian, Bangladeshi and Pakistani cuisine.
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Chili pepper
The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.
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Chutney
No description.
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Coriander
Coriander (Coriandrum sativum), also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae.
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Cucumber
Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae.
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Cucumber raita
Cucumber Raita is a variation of raita that can be used as a dip or a salad.
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Cucumis metuliferus
Cucumis metuliferus, horned melon or kiwano, also African horned cucumber or melon, jelly melon, hedged gourd, melano, is an annual vine in the cucumber and melon family, Cucurbitaceae.
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Cumin
Cumin (Cuminum cyminum) is a flowering plant in the family Apiaceae, native to a territory including Middle East and stretching east to India.
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Dahi (curd)
Curd (Hindi दही dahi, Bengali দই doi) is a traditional fermented milk product usually prepared from cow milk, and sometimes buffalo milk, or goat milk.
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Dahi chutney
Dahi chutney is strained dahi (yogurt) that is mixed into a chutney of mint and onions, originating from the Indian subcontinent.
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Dipping sauce
A dip or dipping sauce is a common condiment for many types of food.
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Eggplant
Eggplant (Solanum melongena) or aubergine is a species of nightshade grown for its edible fruit.
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Garlic
Garlic (Allium sativum) is a species in the onion genus, Allium.
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Ginger
Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine.
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Gram flour
Gram flour or chickpea flour or besan (बेसन; ပဲမှုန့်; بيسن), is a pulse flour made from a variety of ground chickpea known as Bengal gram.
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Grape
A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis.
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Guava
Guavas (singular guava) are common tropical fruits cultivated and enjoyed in many tropical and subtropical regions.
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Hindi
Hindi (Devanagari: हिन्दी, IAST: Hindī), or Modern Standard Hindi (Devanagari: मानक हिन्दी, IAST: Mānak Hindī) is a standardised and Sanskritised register of the Hindustani language.
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Hindustani language
Hindustani (हिन्दुस्तानी, ہندوستانی, ||lit.
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Indian cuisine
Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent.
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Indian South Africans
Indian South Africans are citizens and residents of South Africa of Indian descent.
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Indian subcontinent
The Indian subcontinent is a southern region and peninsula of Asia, mostly situated on the Indian Plate and projecting southwards into the Indian Ocean from the Himalayas.
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Kerala
Kerala is a state in South India on the Malabar Coast.
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Legume
A legume is a plant or its fruit or seed in the family Fabaceae (or Leguminosae).
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List of condiments
A condiment is a supplemental food, such as a sauce, that is added to some foods to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish.
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List of yogurt-based dishes and beverages
This is a list of yogurt-based dishes and beverages.
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Mangalorean cuisine
Mangalorean cuisine is a collective name given to the cuisine of Mangalore which comprises cuisines like Udupi as well as cuisine of the Mangalorean communities like that of the Tuluvas, Rajapur Saraswat Brahmins, Goud Saraswat Brahmins, Mangalorean Catholics and the Bearys.
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Mango
Mangoes are juicy stone fruit (drupe) from numerous species of tropical trees belonging to the flowering plant genus Mangifera, cultivated mostly for their edible fruit.
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Mentha
Mentha (also known as mint, from Greek, Linear B mi-ta) is a genus of plants in the family Lamiaceae (mint family).
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Mung bean
The mung bean (Vigna radiata), alternatively known as the green gram, maash, or moong Sanskrit मुद्ग / mŪgd, is a plant species in the legume family.
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Nepalese cuisine
Nepalese cuisine comprises a variety of cuisines based upon ethnicity, soil and climate relating to Nepal's cultural diversity and geography.
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Onion
The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
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Pachadi
Pachadi (పచ్చడి, பச்சடி, പച്ചടി) refers to a traditional South Indian raita served as a side dish.
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Pakistani cuisine
Pakistani cuisine (پاکستانی پکوان) can be characterized by a blend of various regional cooking traditions of the Indian subcontinent, Central Asia as well as elements from its Mughal legacy.
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Papaya
The papaya (from Carib via Spanish), papaw, or pawpaw is the plant Carica papaya, one of the 22 accepted species in the genus Carica of the family Caricaceae.
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Paratha
A paratha is a flatbread that originated in the Indian subcontinent.
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Peanut
The peanut, also known as the groundnut or the goober and taxonomically classified as Arachis hypogaea, is a legume crop grown mainly for its edible seeds.
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Pilaf
Pilaf or pilau is a dish in which rice is cooked in a seasoned broth.
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Pineapple
The pineapple (Ananas comosus) is a tropical plant with an edible multiple fruit consisting of coalesced berries, also called pineapples, and the most economically significant plant in the family Bromeliaceae.
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Pomegranate
The pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree in the family Lythraceae that grows between tall.
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Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum.
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Pumpkin
A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration.
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Salad
A salad is a dish consisting of a mixture of small pieces of food, usually vegetables.
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Sanskrit
Sanskrit is the primary liturgical language of Hinduism; a philosophical language of Hinduism, Sikhism, Buddhism and Jainism; and a former literary language and lingua franca for the educated of ancient and medieval India.
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Scallion
Scallions (green onion, spring onion and salad onion) are vegetables of various Allium onion species.
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Seasoning
Seasoning is the process of adding salt, herbs, or spices to food to enhance the flavour.
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Sev (food)
Sev is a popular Indian snack food consisting of small pieces of crunchy noodles made from chickpea flour paste, which are seasoned with turmeric, cayenne, and ajwain before being deep-fried in oil.
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Skewer
A skewer is a thin metal or wood stick used to hold pieces of food together.
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Spinach
Spinach (Spinacia oleracea) is an edible flowering plant in the family Amaranthaceae native to central and western Asia.
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Tamil Nadu
Tamil Nadu (• tamiḻ nāḍu ? literally 'The Land of Tamils' or 'Tamil Country') is one of the 29 states of India.
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Tarator
Tarator, tarathor, taratur, or ttalattouri (Bulgarian, Macedonian and Serbian Cyrillic: таратор, Tarator, طرطور, cacık, τζατζίκι / τταλαττούρι. (Cyprus)), is a soup, appetizer, or sauce found in the cuisines of Southeast Europe and Middle East.
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Tempering (spices)
Tempering is a cooking technique used in the cuisines of India, Bangladesh, Pakistan, and Sri Lanka, in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are roasted briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish.
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Tomato
The tomato (see pronunciation) is the edible, often red, fruit/berry of the plant Solanum lycopersicum, commonly known as a tomato plant.
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Tzatziki
Tzatziki (from the Turkish word cacık), is a sauce served with grilled meats or as a dip.
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Vegetable
Vegetables are parts of plants that are consumed by humans as food as part of a meal.
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Redirects here:
Koshimbir, Raita (condiment), Rayata.
References
[1] https://en.wikipedia.org/wiki/Raita
