영어이름, 모델이름, 자동차이름, 음식이름, 남자 이름, 여자 이름, 유명인사이름

Dhokla or Dhokra is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter of gram flour (chickpeas). Dhokla can be eaten for breakfast, as a main course, as a side dish or as a snack. It can usually be bought from a sweet shop.Rice and chickpeas, or besan in some recipes, in the ratio 4:1 is soaked overnight. The mixture is ground and this paste is fermented for four to five hours. This is spiced by adding chilli pepper, ginger, and baking soda.Different lentils like black grams, also known as urad dal, can also be substituted for chickpeas.The essential ingredient is rice and its colour is wheatish.The fermented batter is then steamed for about 15 minutes on a flat dish and cut into pieces. These chopped pieces are fried in hot oil with mustard seeds. Asafoetida and chopped green chillies can also be fried and, sometimes, an equal amount of water and a little sugar is added to this oil. The pieces are then removed from dish.It is usually served with deep fried chillies and chutney made of besan. It is garnished with coriander and often with grated coconut.Rajbhog Foods 7227 37th Ave, Flushing, NY 11372-6215(718) 458-8512 ‎rajbhog.com[mappress mapid="291"]

Sannas, are a spongy, white, and slightly sweet steamed rice and coconut bread. They are considered to be a Goan variant of idli, a South Indian dish.Sannas is popular among the Goans,both Hindus as well as Catholics. Sannas are still extremely popular amongst the Konkani diaspora of Karnataka and Kerala. It is also popular among the East Indians and the Kupari Catholic community based in and around Mumbai.Sannas were often called as Hitt or Hittli in old Konkani by Hindus, and now commonly known as Idli. They make Sannas on various religious occasions like Ganesh Chaturthi, Yugadi. Catholics too prepare it during the church feasts. Hindus normally use urad dal, coconut water and milk for fermentation. Catholic Sannas consist of two types: toddy fermented sannas and the other made using the sap of the coconut palms.

Preparation of Sanna - Goan Rice Cakes:

Patoleo (also called Patoli) is a dish made in the Indian state Goa and natives of Goa settled elsewhere. It is made of grated coconut, rice and jaggery, and cooked by wrapping and steaming in turmeric or banana leaves. Goan Hindus prepare patolyos on the second Sunday of Shravan, on Nag Panchami and on Hartalika, the eve of Ganesh Chaturthi. Salt free patolyos, are offered to Goddess Parvati, who the legends say had a strong craving for these sweets during pregnancy.Among Catholics this is made on the occasion of Our Lady of Assumption feast or on the day of Sao Joao (St. John) feast and Konsachem fest (harvest festival). Patolyos are sent with vojem (trousseau) to the groom’s house, both by the Catholics and Hindus.Ingredients

• 1 kg local rice
• 2 coconuts
• 400 gms jaggery
• 1 tsp cardamom powder
• Salt to taste
• Turmeric leaves

PreparationA thick batter is made by grinding rice that has been soaked overnight with salt. Grated coconut, jaggery and cardamom powder, are heated on slow fire. The batter is applied in a thin layer on the front side of each of the leaves before being stuffed with the coconut mixture. The leaves are then folded and steamed.Served with leaves on, in a dish. They are mainly eaten after removing the leaf, during afternoon tea time.Brick Lane Curry House 306 East 6th Street, New York, NY 10003-8702(212) 979-2900 ‎bricklanecurryhouse.com[mappress mapid="290"]http://cooksns.com/?p=3429http://cooksns.com/?p=3429

Canjica  or mugunza  is a Brazilian sweet dish, associated with the winter festivals, which in Brazil is in June (Festa Junina).The dish is a porridge made with white de-germed whole maize kernels (canjica), cooked with milk, sugar and cinnamon until tender. Coconut and coconut milk are common ingredients, and probably part of the original recipe. Other ingredients may be added, such as peanuts and sweetened condensed milk.The name canjica is prevalent in southern Brazil, while mugunza is used in the northern states (where canjica means a different dish, made with unripe corn juice).Point Brazil Restaurant 3801 31st Avenue, Astoria, New York 11103(718) 278-1934 ‎[mappress mapid="108"]

Goiabada is a popular dessert throughout the Portuguese-speaking countries of the world, dating back to the colonial days in Brazil, where guavas were used as a substitute for the quinces used to make marmelada (Quince cheese). Abundance of sugar and slave labour were crucial for its confection, in large cauldrons cooking over a slow fire. It is a conserve made of guava, sugar and water. It is still commonly made at home for family use or by home industry outlets (traditional recipes) or as processed food.It is known as guava paste or guava cheese throughout the English-speaking Americas, especially the Caribbean and pasta de guayaba in Spanish speaking Americas. It is commercially available, most often packaged in flat metal cans.In Brazil, goiabada is usually eaten with Minas cheese. This combination is referred to as "Romeo and Juliet", a custom attributed to a Bulgarian influence. It is particularly popular spread on toast at breakfast, or served hot with cheese inside an empada pastry, as a kind of miniature pie. In Portugal it is used as the filling of the popular "bolo de rosas" (rose cake) in which a layer of pastry is covered with goiabada, then rolled and cuts into pieces that resemble roses. This same cake is called "rocambole" in Brazil and also uses a layer of pastry covered with goiabada, then rolled and served.There are many different kinds of Goiabada, depending on the type of guava, and with slightly different textures and flavors. In Brazil, the most widely accepted to be the best (for "Romeo and Juliet") is called "goiabada cascao" (with fragments of guava in the paste).Chicama35 East 18th Street, New York, NY(212) 505-2233 ‎[mappress mapid="107"]http://cooksns.com/?p=3415

Angel hair, called in Portuguese fios de ovos ("egg threads") is a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup. They are a traditional element in Portuguese and Brazilian cuisine, both in desserts and as side dishes.The preparation is also known in Spain as as huevo hilado ("spun egg"), in Japan as keiran somen (鶏卵素麺, "hen's egg noodle"), in Cambodia as vawee, and in Thailand as foi thong.Like other egg-based Portuguese sweets, fios de ovos is believed to have been created by Portuguese monks and nuns around the 14th or 15th centuries. Laundry was a common service performed by convents and monasteries, and their use of egg whites for "starching" clothes created a large surplus of yolks.The recipe was probably taken to Japan and Thailand by Portuguese explorers between the 16th and 18th centuries.In Portugal and Brazil, fios-de-ovos are often used in fillings and decorations of cakes and other desserts, or as accompainiments for both sweet and savory dishes. They are often served with canned fruits alongside Christmas turkey.In Japan, they are served in the form of dessert rolls (wagashi).Recipes for fios de ovos generally require egg yolks and egg whites in the approximate ratio 12:1. These are beaten together, and forced through a fine strainer several times to remove all solid egg material. The mixture is dropped into simmering sugar syrup (about 2500 g/L) through a special funnel with a narrow opening, which must be moved around so as to keep the strands from touching before they have hardened.The cooking should be done in small batches. The strands must be pushed down into the syrup with a slotted spoon, kept there for about 30 seconds; then they must be removed, immersed into ice water, squeezed lightly, dipped into cold lighter syrup (about 400 g/L), squeezed again, and left to dry.In Thailand, the hot syrup is often aromatized with rose water or jasmine essence.Pao!322 Spring Street, New York City Manhattan, NY 10013(212) 334-5464 ‎paonewyork.com[mappress mapid="285"]http://cooksns.com/?p=3408

Curau (Portuguese pronunciation: [kuˈɾaw]) is a Brazilian sweet custard-like dessert made from the expressed juice of unripe maize, cooked with milk and sugar.The term curau is used mostly the southern states such as Sao Paulo, Mato Grosso and Mato Grosso do Sul. It is also called cora (pronounced: [koˈɾa]) in Minas Gerais, papa-de-milho [ˈpapɐdʒiˈmiʎu] "corn porridge" in Rio de Janeiro, and canjica [kɐ̃ˈʒikɐ] in the northern half of Brazil (Northeast and North regions).Curau recipes typically call for about 1/2 to 2 liters of milk and 1 to 3 cups of sugar for 10 ears of unripe maize or sweet corn. Other ingredients may be added, such as a pinch of salt, a tablespoon of butter, etc.. The milk may be replaced in part bycoconut milk or condensed milk.To prepare the curau, the corn kernels are grated off the ears and put into a cloth bag. The bag is then squeezed while adding the milk little by little, so as to extract as much juice as possible from the ground corn mass. Alternatively, the ground corn and milk may be processed with a blender and then passed through fine sieve.The extracted liquid is combined with the sugar and any other ingredients, and thickened to a creamy consistency by cooking on the stove for about 45 minutes (or in the microwave oven for 12–15 minutes), stirring frequently. The cream is then poured into appropriate containers (dessert cups, muffin molds, shallow baking pans, etc.)The curau may be served warm or cool (when it acquires a firm custard-like consistency). It is typically dusted with powdered cinnamon.A giant canjica has been prepared every year since 1999 in the town of Sao Joao de Caruaru in northeast Brazil; the 2008 issue was 35 meters long and used 4,500 ears of corn.In the southern states, the word canjica is used for a different dessert, made with ripe unground white maize kernels, cooked in milk until soft, and which is called mungunza doce in the northern half of Brazil.Churrascaria Tribeca 221 W Broadway, New York, NY 10013-2909(212) 925-6969 ‎churrascariatribeca.com[mappress mapid="284"]http://cooksns.com/?p=3403

Mulled wine, variations of which are popular in Europe, is wine, usually red, combined with spices and typically served warm. It is a traditional drink during winter, especially around Christmas and Halloween.Gluhwein is popular in German-speaking countries and the region of Alsace in France. It is the traditional beverage offered and drank during the Christmas holidays. It is usually prepared from red wine, heated and spiced with cinnamon sticks, vanilla pods, cloves, citrus and sugar. Fruit wines such as blueberry wine and cherry wine are rarely used instead of grape wine in Germany. Gluhwein is drunk pure or "mit Schuss" (with a shot), which means there is rum or liqueur added. The French name is vin chaud (hot wine).The oldest 　documented Gluhwein tankard is attributed to the German nobleman and first Riesling grower of the world, Count John IV. of Katzenelnbogen around 1420. This gold-plated lockable silver tankard imitating the traditional wine woven wooden can is called Welcome.In Bulgaria, it is called greyano vino ("heated wine"), and consists of red wine, honey and peppercorn. Sometimes apples and/or citrus fruits, such as lemon or oranges, can be added.In Croatia, Serbia and Montenegro, kuhano vino ("cooked wine"), is made from red wine and various combinations of nutmeg, cloves, cinnamon, sugar and orange zest, often served with slices of orange or lemon.In the Czech Republic, particularly the mountains such as the Giant Mountains, the popular mulled wine is called svařene vino ("boiled wine").In Hungary, forralt bor ("boiled wine") is typically made from a cheap version of the country's popular Egri Bikaver.In Italy, mulled wine is typical in the northern part of the country and is called vin brule ("burned wine").In Latvia, it is called karstvīns ("hot wine"). When out of wine, it is prepared using grape (or currant) juice and Riga Black Balsam.In Moldova, the izvar is made from red wine with black pepper and honey.In Poland, grzane wino ("heated wine") is very similar to the Czech variant, especially in the southern regions. There is also a similar method for preparing mulled beer or "grzane piwo" which is popular with Belgian beers because of the sweet flavor of that particular type of beer, which uses the same spices as mulled wine and is heated.In Romania, it is called vin fiert ("boiled wine"), and can be made using either red or white wine, sometimes adding sugar and cinnamon.In Russia, Глинтвейн ("Glintwein") is a popular drink during winters and has same recipe as the German Gluhwein.Oro Bakery and Bar375 Broome Street, New York, NY 10013(212) 941-6368 ‎orobakerybar.com[mappress mapid="283"] http://cooksns.com/?p=3398

Mate (Spanish pronunciation: [ˈmate]), also known as chimarrao (Portuguese: [ʃimaˈhɐ̃w̃]) or cimarron, is a traditional South American infused drink, particularly in Argentina, Uruguay, Paraguay, southern states of Brazil, south of Chile, the Bolivian Chaco, and to some extent, Syria and Lebanon. It is prepared from steeping dried leaves of yerba mate (llex paraguariensis, known in Portuguese as erva mate) in hot water.Mate is served with a metal straw from a shared hollow calabash gourd. The straw is called a bombilla in some Latin American countries, a bomba in Portuguese, and a bombija or in general a masassa (type of straw) in Arabic. The straw is traditionally made of silver. Modern, commercially available straws are typically made of nickel silver, called Alpaca, stainless steel, or hollow-stemmed cane.The gourd is known as a mate or a guampa, while in Brazil it has the specific name of cuia. Even if the water comes in a very modern thermos, the infusion is traditionally drunk from mates or cuias.As with other brewed herbs, yerba mate leaves are dried, chopped, and ground into a powdery mixture called yerba. The bombilla acts as both a straw and a sieve.The submerged end is flared, with small holes or slots that allow the brewed liquid in, but block the chunky matter that makes up much of the mixture. A modern bombilla design uses a straight tube with holes, or spring sleeve to act as a sieve."Tea-bag" type infusions of mate (mate cocido) have been on the market in Argentina, Paraguay and Uruguay for many years under such trade names as "Taragui Vitality" in Argentina, "Pajarito" and "Kurupi" in Paraguay, and in Brazil under the name "Mate Leao". This is considered a completely different drink, and is never drunk on "cuias" or called "chimarrao", nor is it associated with the "gaucha" culture. Argo Tea 949 Broadway, New York, NY 10010(646) 755-7262 ‎argotea.com[mappress mapid="282"]