5.5.3
64 Questions
0 Views

Choose a study mode

Play Quiz
Study Flashcards
Spaced Repetition
Chat to lesson

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

Which state is associated with the introduction of Poha and Shrikhand?

  • Gujarat
  • Rajasthan
  • Maharashtra
  • Madhya Pradesh (correct)

    • Poha is a heavy meal.

    False

    What is Jeeravan masala made from?

    Dry roasting whole spices like cumin, coriander, fennel, cinnamon stick, red chili, black cardamom, bay leaf, cloves, and black pepper.

    Batata Poha is a traditional Indian breakfast dish popular among ______________.

    <p>Maharashtrians</p> Signup and view all the answers

    What is the main ingredient in Poha?

    <p>Rice</p> Signup and view all the answers

    Indori poha is a popular breakfast dish from Maharashtra, India.

    <p>False</p> Signup and view all the answers

    Match the following Poha dishes with their descriptions:

    <p>Indori poha = Involves roasting peanuts, adding curry leaves, onions, and green chilli Batata Poha = Low in calories, high in carbohydrates, and high in fiber</p> Signup and view all the answers

    What is Poha often served with?

    <p>Sev (crunchy chickpea noodles) and a wedge of lemon</p> Signup and view all the answers

    Where were the first crude sabudana units set up in India?

    <p>Salem, Tamil Nadu</p> Signup and view all the answers

    Sabudana is a nutrient-rich food.

    <p>False</p> Signup and view all the answers

    What is sabudana used in?

    <p>savoury meals or eaten with milk</p> Signup and view all the answers

    Sabudana arrived in India as an import from ______________ in the 1940s.

    <p>South-east Asia</p> Signup and view all the answers

    Match the ingredients with their uses in a Ros omelette:

    <p>Onion = used in the gravy mixture Coconut paste = adds tropical flavor to the gravy Jalapeño peppers = used in the omelette mixture Garam masala = used in the gravy mixture</p> Signup and view all the answers

    What is the primary benefit of sabudana as a breakfast option?

    <p>It is a quick energy booster</p> Signup and view all the answers

    Sabudana has been a part of Indian cuisine for thousands of years.

    <p>False</p> Signup and view all the answers

    What is unique about the preparation of a Ros omelette?

    <p>the gravy is prepared separately and then added to the omelette</p> Signup and view all the answers

    Which region is associated with the dish Tikhat Sheera?

    <p>Maharashtra</p> Signup and view all the answers

    Tikhat Sheera is a sweet breakfast dish.

    <p>False</p> Signup and view all the answers

    What is the main ingredient in Tikhat Sheera?

    <p>rava</p> Signup and view all the answers

    Pineapple Sheera is a sweet ____________________ made by cooking pineapple puree and sugar.

    <p>dessert</p> Signup and view all the answers

    When did tapioca gain popularity in Kerala?

    <p>During a famine in the late 1800s</p> Signup and view all the answers

    Sabudana is native to India.

    <p>False</p> Signup and view all the answers

    Match the following dishes with their corresponding regions:

    <p>Tikhat Sheera = Maharashtra Pineapple Sheera = South India Sabudana Khichdi = Maharashtra Payasams = South India</p> Signup and view all the answers

    What is Sabudana often used to make in Indian cuisine?

    <p>Airy, crunchy papads</p> Signup and view all the answers

    What is Poha made from?

    <p>Flattened rice</p> Signup and view all the answers

    Poha is a heavy meal.

    <p>False</p> Signup and view all the answers

    What is added to the pan before adding the softened poha?

    <p>Finely chopped onions, green chilies, and curry leaves</p> Signup and view all the answers

    Poha is often served with a side of __________________ and a wedge of lemon for extra zest.

    <p>sev (crunchy chickpea noodles)</p> Signup and view all the answers

    Which spice blend is used in Indori poha?

    <p>Jeeravan masala</p> Signup and view all the answers

    Indori poha is a popular evening snack.

    <p>True</p> Signup and view all the answers

    What is Batata Poha low in?

    <p>Calories</p> Signup and view all the answers

    Match the following Poha dishes with their characteristics:

    <p>Indori Poha = involves roasting peanuts and serving with crunchy namkeen and jalebi Batata Poha = low in calories, high in carbohydrates, and high in fiber</p> Signup and view all the answers

    Poha is a heavy meal.

    <p>False</p> Signup and view all the answers

    What is Poha made from?

    <p>beaten and parched rice</p> Signup and view all the answers

    What is Indori Poha?

    <p>A popular breakfast dish from Maharashtra, India</p> Signup and view all the answers

    The Sanskrit term for beaten and parched rice is _______________________.

    <p>chipita or chidva</p> Signup and view all the answers

    Match the following Indian dishes with their regions:

    <p>Thepla = Gujarati cuisine Misal Pav = Maharashtrian cuisine Thalipeeth = Maharashtrian cuisine Khakhra = Gujarati cuisine</p> Signup and view all the answers

    Sabudana is native to India.

    <p>False</p> Signup and view all the answers

    What is Sheera?

    <p>a sweet breakfast dish</p> Signup and view all the answers

    What is Tikhat Sheera?

    <p>A sweet breakfast dish</p> Signup and view all the answers

    What is a popular Gujarati snack made with grated doodhi (bottle gourd) and spices?

    <p>Doodhi Muthia</p> Signup and view all the answers

    Muthia is typically fried to make it crispy

    <p>False</p> Signup and view all the answers

    What is Methi Muthia often eaten with?

    <p>dals, kadhis, gravies, and even rice dishes</p> Signup and view all the answers

    Khakhra is a circular, crispy ______ that is typically consumed as a snack

    <p>roti</p> Signup and view all the answers

    Match the following Muthia variations with their main ingredients

    <p>Doodhi Muthia = bottle gourd Methi Muthia = fenugreek leaves Khakhra = wheat flour</p> Signup and view all the answers

    What is a benefit of Muthia as a breakfast dish?

    <p>It requires less oil to prepare</p> Signup and view all the answers

    Khakhra is a soft and soggy snack

    <p>False</p> Signup and view all the answers

    Doodhi Muthia is formed with a dough of grated bottle gourd, whole wheat flour, besan, semolina, and ______

    <p>spices</p> Signup and view all the answers

    What is khakhra similar to?

    <p>Chapati</p> Signup and view all the answers

    Khakhra is a sweet snack.

    <p>False</p> Signup and view all the answers

    What is Dhokla made from?

    <p>Rice and split chickpeas</p> Signup and view all the answers

    Dhokla is extremely similar to the Gujarati dish ______________.

    <p>Khaman</p> Signup and view all the answers

    Why is Dhokla a popular snack?

    <p>It's low in calories and high in protein</p> Signup and view all the answers

    Match the following ingredients with their uses in Dhokla:

    <p>Chilli = To enhance the flavour Ginger = To enhance the flavour Coriander = To decorate Coconut = To decorate</p> Signup and view all the answers

    Khakhra-Papad ki churi is cooked by blending manually crushed papad and khakhra with a little frying oil.

    <p>True</p> Signup and view all the answers

    What is Khakhra often served with?

    <p>Pickles or chutney</p> Signup and view all the answers

    What is Khaman Dhokla?

    <p>A popular Gujarati snack made from fermented gram flour batter</p> Signup and view all the answers

    Handvo Dhokla is a sweet variation of Khaman Dhokla.

    <p>False</p> Signup and view all the answers

    What is Sheera often used in?

    <p>Temples as Prasad</p> Signup and view all the answers

    Sheera is also known as ______________________.

    <p>Suji Halwa</p> Signup and view all the answers

    Match the following Khaman Dhokla variations with their descriptions:

    <p>Rasia Dhokla = Sweet and sour Toor Dal Dhokla = A healthier variation made from a batter of toor dal, rice, and spices Makai Dhokla = Made from cornmeal and sour yogurt Sandwich Dhokla = Two-layered and filled with spicy chutney or vegetable filling</p> Signup and view all the answers

    What is unique about Sheera?

    <p>It is an adaptable recipe that can be easily adjusted to utilise more or less sugar and ghee</p> Signup and view all the answers

    Sheera is often served with nuts and raisins for dinner.

    <p>False</p> Signup and view all the answers

    What is commonly used in Sheera for religious ceremonies and festivals?

    <p>Banana</p> Signup and view all the answers

    Study Notes

    Tikhat Sheera

    • A savory breakfast dish from Maharashtra, India
    • Made with dry roasted semolina and various vegetables
    • Has a distinct texture and taste, resembling a dry crumble
    • Topped with onions, green chillies, and coriander leaves, and a garnish of roasted peanuts

    Pineapple Sheera

    • A sweet dessert made by cooking pineapple puree and sugar
    • Semolina, milk, and water are cooked separately until light pink
    • Sugar substitute and pineapple mixture are added and cooked on low heat
    • Saffron-milk mixture and cardamom powder are added and stirred
    • Served warm as a dessert or sweet dish

    Sabudana Khichdi

    • Tapioca gained popularity in Kerala during a famine in the late 1800s
    • Tapioca became popular as a cheap and filling substitute for rice after World War II
    • Sabudana (sago) arrived in India from South-east Asia in the 1940s
    • Used to make various dishes, including Sabudana khichdi, vadas, and papads

    Poha

    • A popular Indian breakfast dish made from flattened rice
    • Originated from the western states of India, such as Maharashtra
    • Light and filling meal
    • Prepared by heating oil, adding mustard seeds, onions, green chilies, and curry leaves, and then mixing with softened poha
    • Optional ingredients include peanuts, potatoes, and grated coconut

    Indori Poha

    • A popular breakfast dish from Indore, Madhya Pradesh, India
    • Involves roasting peanuts, adding curry leaves, onions, and green chilli, and frying them with turmeric powder, salt, and sugar
    • Poha and toasted peanuts are mixed with Jeeravan masala, salt, and sugar
    • Traditionally served with crunchy namkeen and jalebi

    Batata Poha

    • A traditional Indian breakfast dish from Maharashtra
    • Low in calories, high in carbohydrates, and high in fiber

    Sabudana

    • An integral part of Chinese cuisine for thousands of years
    • Arrived in India as an import from South-east Asia in the 1940s
    • First crude sabudana units were set up in Salem, Tamil Nadu in 1943
    • A light snack and a quick energy booster, high in carbohydrates and lacking minerals and vitamins
    • Never eaten whole, but used in savory meals or eaten with milk

    Ros Omelet

    • A unique Indian dish produced by adding a spicy and delicious sauce on a standard omelette
    • Gravy is prepared with onion, tomato, ginger-garlic paste, turmeric, and chilli powder mixture
    • Coconut paste and garam masala are added to give the gravy a tropical flavor
    • Omelette is made differently by whisking eggs with chile powder and salt, and sautéing onions and jalapeño peppers in oil

    Poha

    • Poha is a popular Indian breakfast dish made from flattened rice.
    • Rice is parboiled, rolled, and flattened to produce flakes that absorb moisture and can absorb various flavors.
    • Poha originated in Maharashtra and gained popularity under the Holkars and Scindias.
    • Poha is mentioned in the epic "Mahabharata" when Sudama offers it to his childhood friend Krishna.

    Preparation of Poha

    • Start by heating oil in a pan and adding mustard seeds until they splutter.
    • Add finely chopped onions, green chilies, and curry leaves, sautéing until the onions are translucent.
    • Add turmeric and salt, followed by the softened poha.
    • Mix well to ensure the poha is evenly coated with the spices.
    • Garnish with fresh coriander leaves and a squeeze of lemon juice for a tangy flavor.

    Variations of Poha

    Indori Poha

    • Indore poha is a popular breakfast dish from Indore, Madhya Pradesh, India.
    • It involves roasting peanuts, adding curry leaves, onions, and green chilli, and frying them with turmeric powder, salt, and sugar.
    • The poha and toasted peanuts are then mixed with Jeeravan masala, salt, and sugar.

    Batata Poha

    • Batata Poha is a traditional Indian breakfast dish that is a favorite among Maharashtrians.
    • It is low in calories, high in carbohydrates, and high in fiber.
    • The dish can be served with mint and coriander chutney, as well as a desi tomato sauce.

    Misal Pav

    • Misal Pav is a popular Indian dish made with muthia (dumplings) and served with pav (bread).
    • The muthia batter is then held in one hand and delicately steamed.

    Thepla

    • Thepla is a type of Indian flatbread that is a staple of Gujarati cuisine.
    • Thepla can be served for breakfast, lunch, or dinner.
    • The simple thepla is normally made using besan or gramme flour or sometimes whole wheat flour, coupled with methi or fenugreek, salt, and optional spices.
    • Theplas are often quite thin and eaten with pickles or chutneys.

    Thalipeeth

    • Thalipeeth is a type of Indian flatbread that is similar to thepla but thicker and crunchier.
    • Jowar Bajra Besan Thalipeeth is a variation of thalipeeth made with jowar, bajra, and besan flour.

    Muthia

    • Muthia is a type of Indian dumpling made with a mixture of flours, spices, and sometimes vegetables.
    • Doodhi Muthia is a variation of muthia made with grated doodhi (bottle gourd) and spices.
    • Methi Muthia is a variation of muthia made with fresh fenugreek leaves, besan, whole wheat flour, and semolina.

    Khakhra

    • Khakhra is a circular, crispy roti that is typically consumed as a snack.
    • It is extremely popular within the Gujarati community.
    • Khakhra is made with wheat flour, mat bean, and oil.

    Dhokla

    • Dhokla is a traditional Gujarati food that is a light and fluffy preparation produced by steaming a fermented batter.
    • Dhokla initially appears in an 11th-century Jain literature, where it is referred to as Dukkia.
    • The word "dhokla" originally appeared in the Gujarati work Varanaka Samuchaya, which was written in the sixteenth century.

    Variations of Dhokla

    • Khaman Dhokla is a popular Gujarati snack made from fermented gram flour batter, steamed until fluffy and spongy.
    • Rasia Dhokla is a sweet and sour variation of dhokla.
    • Nylon Khaman Dhokla is a variation of dhokla that is soft and fluffy.
    • Handvo Dhokla is a savory cake made from fermented batter of rice, lentils, and vegetables.

    Sheera

    • Sheera is a tasty Indian semolina pudding.
    • In North India, this is referred to as Suji Halwa.
    • South Indian rava kesari, often known as kesari bath, is similar to this but contains kesari colour.
    • Sheera is often used in temples as Prasad.

    Variations of Sheera

    • Pineapple Sheera is a variation of sheera that provides a playful twist to the classic dessert for parties and festivities.
    • Carrot Sheera is a variation of sheera that provides a playful twist to the classic dessert for parties and festivities.
    • Banana is commonly used in Sheera for religious ceremonies and festivals.

    Studying That Suits You

    Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

    Quiz Team

    Related Documents

    5.5.3 Pre Read.docx

    Description

    Test your knowledge of Tikhat Sheera, a savory breakfast dish from Maharashtra, made with semolina and vegetables, with a unique texture and taste. Discover its ingredients and preparation methods.

    Use Quizgecko on...
    Browser
    Open
    Browser
    Browser