cusine

my blog is based upon state wise cuisine and the nutrient present in them. (and gauge its health quotient)
Please tell me what subject u wanna know and provide me feedbacks’ nd i will try to get back soon as possible
Well I regret from all readers as it was my first blog


Menu translator: English as a foreign language

Make sense of all those exotic names you encounter in the menu.
Main course
Cock-a-leekie - Scottish soup made with chicken and leeks
Cullen skink - Creamy soup of haddock and potatoes
Pigs in blankets - Sausages wrapped in bacon
Scotch broth - Scottish soup of beef and winter vegetables
Glamorgan sausages - 'Sausages' of Caerphilly cheese and leek
Bubble and squeak - Fried leftover beef, cabbage and potatoes
Beef wellington- Beef fillet baked in puff pastry.
Yorkshire pudding - Light crisp-coated batter served with roast beef

Cottage pie - Minced beef in gravy, topped with mashed potato
Shepherd's pie - Minced lamb in gravy, topped with mashed potato

Puddings

Spotted dick - Steamed suet pastry with currants and lemon zest
Eon mess - Strawberries, cream, kirsch and crushed meringue
Eccles cakes - Round pastry discs filled with spicy currants
Bakewell tart - Pastry filled with jam and a buttery almond mixture





Menu translator: Understand Awadhi food (and gauge its health quotient)
Kababs

Shami kabab – Rround patties made from minced meat, having a variety of spicy fillings, most often raw mangoes shallow fried in ghee. High in fibre.

Kakori kabab – Fatless minced lamb meat smoked and mixed with gram flour and spices, grilled over live coals. High in fibre.

Meat & Fish
Murg musallam – Aa whole chicken stuffed with fried onions, boiled eggs and spices, cooked in a rich gravy. High in fat.

Zamin doz machhli – Fish baked with spices in an earthen vessel buried in the ground, with a fire on the top. High in carbs.

Rizala – Aa mutton preparation in creamy white rich gravy. High in carbs. Vegetarian course

Vegetarian course – Flesh of a slow roasted eggplant mixed with yoghurt and spices. High in protein.
Sultani dal – Aa rich preparation of tur dal (yellow lentils) into which milk, cream and curds are blended. High in protein.

Warqi paratha – layered paratha cooked with lots of ghee, having a long shelf life. High in fat.

Desserts

Jauzi halwa sohan – fudge made from wheat germinated over 1 week, rich in sugar, nuts and flavoured with saffron, cardamom and other spices. High in antioxidants.

Shahi tukre – Fried bread pieces dipped in sweet thickened milk and garnished with almonds. High in antioxidants.


Menu translator: Understanding Gujarati food

Vegetarian course

Phulka: Paper-thin unleavened wholewheat bread.
Thepla: Unleavened wholewheat bread with fenugreek greens
Khaman dhokla: Savoury steamed gram fl our cake
Dal dhokli: Wheat-based pasta cooked in yellow lentils
Oondhiyo: Winter root vegetables fried and cooked with a special masala Kadhi: Yoghurt-based curry eaten with rice
Handwo: Steamed savoury cakes made of rice and lentils

Desserts

Shrikhand: Sweetened hung yoghurt fl avoured with saffron, cardamom and nuts
Basundi: Milk boiled till thick and sweetened
Mohanthaal: Gramflour-based sweet rich in nuts and ghee


Menu translator: Understand Kashmiri food (and gauge its health quotient)
Vegetable dishes
Nadur yakhni – Lotus roots cooked in yoghurt base. High in fibre.
Muji chetini – Lightly-spiced radish-yoghurt dip.
High in fibre
Buz wangan – Flame-roasted eggplant in yoghurt
High in protein.

Beans and lentils
Razmah gugji – Red kidney beans cooked with turnip. High in fat.
Wari muth – Black beans slow-cooked or pressure-cooked. High in carbs.
Meat and fish
Mutsch – Lamb meatballs in thin gravy. High in protein. Kashir gaad – Deep-fried, spiced fish. High in protein.
Rogan josh – Mutton, lamb or goat leg in yoghurt gravy. High in protein.
Kukur – Chicken in spicy onion-tomato gravy. High in fat.

Drinks
Kahwa – Green tea with cinnamon, cardamom, almonds. High in antioxidants.
Sheer chai – Salty green tea served with cream. High in antioxidants.
Desserts
Modur polav – Sweet rice preparation with dried fruits. High in carbs.
Firun – Ground-rice pudding, flavoured with saffron.High in carbs.


Menu translator: Understanding Marathi food

Vegetarian course
Poli-An unleavened wheat bread cooked with some oil
Rassa-A vegetable curry with some watery gravy
Amti-A soupy dal made from tur dal, with tamarind, spices, jaggery and coconut
Bharleli vangi-Stuffed baby brinjals

Snacks
Vada pav-Batter-fried mashed potato balls, served like a burger in a typical pav with hot dry chutney
Thali peeth-Multigrain shallow or deep-fried pancake served with yoghurt or white butter Non-vegetarian course
Kolhapuri tambda rassa-Red Kolhapuri fiery curry made using mutton or chicken
Bombil fry-Batter-fried fish (Bombay duck)
Sukkha mutton-A Kolhapuri dry mutton preparation with dry coconut and plenty of chillies

Desserts
Pooran poli-A jaggery-boiled gram mix used as a stuffing in flour pancakes
Sheera-A fudgy pudding made using semolina
Ukdiche modak-Steamed dumplings filled with a coconut-jaggery mix

Menu translator: Understand Oriya food

Vegetarian course

Luchi - Deep-fried bread made with refined flour. High in fat & carbs

Dalma - Mixed lentils and vegetables. High in protein & fibre.
Santula - Mixed vegetables steamed and lightly spiced. High in fibre.
Aloo Posto - Potatoes in poppyseed paste. Highin carbs.
Khechdi - A one-pot dish with lentils, rice and vegetables. High in protein & fat. Non-vegetarian course
Chingdi Malai - Freshwater prawns cooked in coconut milk and spices. High in fat.
Soriso Macha - Pan-fried fish in mustard gravy. High in protein.

Desserts

Kheer - Bits of rice cooked in condensed milk. High in carbs, fat & sugar.
Chenna Jalebi - Jalebis made with kneaded chenna or curdled milk. High in fat.



Menu translator: Understand Spanish food (and gauge its health quotient)
Verduras (vegetables)
Habas catalanas - Broad beans with sausage and
bacon
Patatas bravas - Spicy potatoes
Pimientos rellenos de bacalao - Peppers stuffed with
cod (high vitamin B6)
Tortilla Española - Potato omelette
Espinacas catalanas - Spinach with raisins and
pine nuts (high vitamin A)

Pescados (fish)
Anchoas marinades - Marinated anchovies
Pulpo gallego - Octopus cooked with paprika and
bay leaves
Ensaladilla de marisco - Seafood salad
Gambas al ajillo - Prawns in garlic

Carne (meat)
Albóndigas con salsa de tomate - Meatballs
in tomato sauce
Cordero al limón - Lamb with lemon
Morcilla de Burgos - Black pudding
Chorizo al vino - Spicy sausage in red wine

Bebidas (drinks)
Sangría - Red wine and fruit punch
Fino - Dry sherry
Cerveza - Lager

Menu translator: Understand Rajasthani food

Snacks

Besan ke chilley – Savoury pancakes made using gram flour and spices. High in protein.

Maas ka soola – Barbequed marinated mutton pieces. High in protein.

Meat

Junglee maas – Game animal cooked in plenty of ghee and red chillies. High in protein and fat.

Makki ka soweta –Combination of lamb and corn. High in carbs and fat.

Rizala – Mutton cooked with whole wheat and spices. High in protein.
Vegetarian Course

Dal baati – A Rajasthani specialty combination of mixed lentils served with fried bread. High in protein, fat and carbs.

Papad ki subzi – A festive dish made with green gram papads and all dumplings of gram flour. High in protein and carbs.

Khasta puri – A crumbly fried bread of refined flour flavoured with carom seeds. High in fat and carbs.

Desserts

Choorma Laddoo – Laddoos made with whole wheat flour and powdered sugar. High in fibre.

Malpua aur rabdi – Small, sweet thick pancakes served with sweetened thickened milk. High in carbs and fat.



Menu translator: What 's he saying, mate? Make sense of all those exotic names you encounter in the menu [Australian food]

Main course

BBQ paties - Burgers of minced pork, turkey, kangaroo and beef
Pie floater - Meat pie in green pea soup
Kangaro steak - Rich, gamey meat
Damper - Flour- and waterbased bread baked in a pot
Witchetty grub - Bush caterpillar, which has a peanutty flavour
Kangaro-tail soup - Soup made with root vegetables and tail meat
Rock oysters - Australian molluscs, eaten from the shell
Akudjura - Ground bush tomato, similar to sun-dried tomatoes Vegemite - Yeast-extract spread on toast or used in casseroles
Bunya nuts - Boiled, chestnuty bush nut

And for dessert …

Lamington - Chocolatecovered sponge cube rolled in shredded coconut
Pavlo va - Meringue with cream and fruit
Anzac biscuits - Discs of oat, coconut and syrup

To drink…

Milo - Chocolate-flavoured energy drink, great hot or cold
Bundaberg and Coke - Aussie rum and mixer


Menu translator: Understand Bihari food

Vegetarian course
Chokha — Mostly made with potatoes, boiled and mashed with seasonings. High in carbs.

Litti — Spiced sattu stuffed in dough and roasted on hot coals. High in protein.

Makuni Sattu — Stuffed parathas. High in protein.
Baingan bhaja — Shallow-fried marinated eggplant slices. High in carbs

Bari Kadhi — Yoghurt curry with fried gramfl our dumplings. High in protein & fat.

Bachka — Sliced vegetables dipped in chickpea batter and deep fried to make fritters. High in fat Non-vegetarian course
Bihari kebab — Marinated strips of lamb meat, barbequed on skewers. High in protein & fat.

Kheema matar — Minced meat and green peas cooked with spices. High in protein & fat.

Desserts
Malpua — A traditional pancake with banana, dried fruits, dipped in sugar syrup made during Holi.
High in sugar & fat.

Tilkut — Laddoos made from sesame seeds and jaggery. High in sugar & fat.

Thekua — Deep-fried sweet made from wheat flour, jaggery and coconut. High in carbs & fat.


Menu translator: Understand Kerala food

Vegetarian course

Aviyal- A stew made with root veggies and squash in a coconut-green chilli-cumin seed sauce. High in fibre & carbs.
Theeyal - A sambhar-like stew made with freshly ground spices along with roasted coconut. High in protein.
Thoran - A dry veg preparation (usually cabbage or carrot) lightly spiced and garnished with fresh coconut. High in fibre.
Pappadams - Traditional papads that are deep-fried. High in fat.

Non-vegetarian course

Kozhi nirachathu- Stuffed chicken, a Moplah specialty. High in protein & fat. Malabar mutton ishtu - Mutton stew made in coconut milk.High in protein & fat.
Karimeen porichathu - Fish fry. High in fat.
Beef varattiyathu - A dry preparation of beef using a variety of spices. High in protein & fat.
Konju masala - A prawn dish cooked in a thick sauce with coconut, ginger, curry leaves and onions. High in protein & fat.
Desserts
Paal payasam - A pudding made with milk, sugar and rice. High in sugar.
Ada pradaman - A kind of kheer made using beaten rice, jaggery and coconut mil. High in carbs & sugar.



Menu translator: It’s all Greek to me

Make sense of all those exotic names you encounter in the menu
Appetisers
Bourekaki : Tiny meat pie

Dolmades : Stuffed vine leaves

Fasolia : White haricot beans

Kalamaria : Squid

Keftedes : Meatballs

Melitzanosalata : Aubergine dip
Pikilia : A mixed plate of mezedes (appetisers)

Psarosoupa : Filling fish soup with vegetables

Taramasalata : Fish-roe dip

Tzatziki : Yoghurt, cucumber and garlic dip Main course
Giouvetsi : Casserole of lamb or veal and pasta

Gyros : Giant rotating skewer laden with slabs
of seasoned meat, which is trimmed and served
in pitta bread with salad and tzatziki

Loukanika : Spicy sausage served with potatoes or rice

Moussaka : Layers of aubergine, minced meat
and potatoes topped with cheese

Pastitsio : Baked cheese-topped macaroni and
béchamel sauce with or without minced meat

Souvlaki :Small kebab sticks, served in pitta
bread with salad and tzatziki sauce and oven-baked

Stifado : Meat stewed with onions

Yemista : Stuffed green peppers or tomatoes



Menu translator: Understanding Tamil food

Vegetarian course
Mor Kozhambu- A kadhi made using buttermilk and ground spices
Kootu- A vegetable preparation with boiled lentils and spices
Rasam-A thin lentil soup soured with tomatoes and tamarind

Snacks
Paruppu Vadai- Bengal gram dal soaked and ground with spices, and deep fried to make vadas
Pongal- A popular tiffin item made from rice and lentils, served with chutney and sambar Non-vegetarian course
Meen kozhambu- A sour fish curry
Chicken Chettinad- Chicken cooked with an array of spices, coconut and poppy seeds

Desserts
Payasam- Rice cooked in sweetened reduced milk, garnished with nuts
Kesari- Semolina and sugar cooked to a fudge
Sakkarapongal- Sweet pudding made with rice, lentils and jaggery, a New Year speciality
Theratti Paal- Milk that is simmered till thick and granular, then sweetened with sugar


Menu translator: Understanding Punjabi food

Vegetarian course

Lassi-A thick creamy drink made from yoghurt, usually served sweet or salted (high in protein)
Shikanji- Punjab's homemade style lemon juice
Maa ki dal- A combination of black gram lentils and kidney beans eaten with rice or rotis (high in protein)
Pindi chana- A dry spicy preparation from chick peas eaten with fried bread or rice (high in protein)
Bhatura- Fried bread made from fermented dough
Saag Paneer-Indian cheese and mashed greens had with rotis (high in fibre, high in protein) Non-vegetarian course

Tandoori chicken- Chicken marinated in a yoghurt - tandoori masala paste and grilled in a charcoal oven
Tali Machli Amritsari- Small fillets of fish smeared with spicy batter and fried till crisp
Chaamp masala- Lamb chops in a spicytomato gravy

Desserts

Rabdi- Milk that is thickened to a grainy consistency, mildly sweetened (high in protein, high in carbs)
Jalebi- Batter squeezed into spirals in fat, deep fried and coated with sugar syrup