agrawal15-blog

[agrawal15-blog]

A papadum (also called papad) is a thin, crisp, round flatbread from India. It is typically based on a seasoned dough usually made from peeled black gram flour (urad flour), either fried or cooked with dry heat (usually flipping it over an open flame). Flours made from other sources such as lentils, chickpeas, rice, tapioca, certain millets or potato can be used.

Papadums are typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal and Sri Lanka or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips, and condiments. In Pakistan, these are made of rice and often used as a snack or meal accompaniment. In certain parts of India, papadums which have been dried, but not cooked, are used in curries and vegetable dishes. Papadums have been a part of the cuisine of the Indian subcontinent for generations[citation needed] and are an intrinsic part of everyday meals.

Papadums are called appalam in Tamil Nadu, pappadam in Kerala, appadam in Andhra/Telangana, happala in Karnataka, papad in Punjab and Gujarat, and pampada in Odisha .[citation needed] They are mainly made in Punjab, Rajasthan, Maharastra, and Gujarat in the north. In the south, Kerala, Madurai district in Tamil Nadu, Kanchipuram, and Chennai are major manufacturers.

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[agrawal15-blog]

South Asian pickle, known as achar, aachar or achaar, is a pickled food, native to the Indian subcontinent, made from a variety of vegetables and fruits, preserved in brine, vinegar, or edible oils along with various Indian spices.

According to Mohsen Saeidi Madani, Indian-style pickle is called achaar in Hindi, itself a loanword of Persian origin. Āchār in Persian is defined as ‘powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, or syrup.'

Despite using the same main ingredients, the differences in preparation techniques and spices can lead to a wide variation in Indian pickles. A mango pickle from South India may taste very different from one made in North India—the southern states prefer sesame oil and tend to produce spicier pickles, while the northern states prefer mustard oil. The capital of India, New Delhi is home to many centuries-old pickle brands, such as Harnarains, which has maintained its reputation as one of India's best since it was founded in the 1860s.

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[agrawal15-blog]

A muffin is a small baked good made from batter. Muffins are single-serving quick breads, which rise with the help of baking soda or baking powder and eggs instead of yeast. They tend to be sweet and somewhat moist, but heavier than a cake or cupcake. Muffins are baked in a pan with cup-sized indentations. The word was originally moofin, which may come from the Low German muffe, "small cake," or the Old French moflet, "soft or tender.

Muffins from properly mixed batter rise evenly and well during the early part of the baking period because the batter contains many gas cells in readily extensible gluten. They are large and symmetrical, without peaks, and their crust is pebbled rather than rough or smooth. They have a fairly even, open grain, without tunnels. They are tender. Overmixing decreases tenderness and produces a muffin with a crust that is light in color, smooth, and peaked, with tunnels that go toward the peak, and with a fine grain between the tunnels.

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