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Author: Anamika Banerji Publisher: CRC Press ISBN: 1000044785 Category : Technology & Engineering Languages : en Pages : 179
Book Description
Flatbreads form the heart and soul of a traditional meal in several parts of India. Depending on geographical location, ingredients used and method of preparation there are many varieties of flatbreads. Popular Indians flatbreads include chapatti, paratha/parotta, naan, tandoori roti, kulcha, roomali roti, bhakri, thepla and puranpoli. Chapatti, the Indian counterpart of the western pan bread, is consumed widely as a staple to scoop up curries in Indian meals. Since the last few decades, researchers have turned their attention towards Indian flatbreads and have initiated studies on several aspects like nutrition, quality, staling and preservation. The changing dynamics of flatbread preparation and preservation have inspired many research studies. The Science and Technology of Chapatti and Other Indian Flatbreads collates available knowledge to date in a manner that is useful to students, researchers, food industry professionals, and food-based entrepreneurs alike. Key Features: Illustrated with multiple photographs of different types of Indian flatbreads, steps in preparation of chapatti, analytical instruments used, changes in dough/ chapatti appearance due to browning Includes multiple photographs of different flatbreads in varying stages, from creation to expiration Explores the changing dynamics of flatbread preparation and preservation Discusses the role of flour constituents and added ingredients on end product quality and the need to develop healthier variants With its nine chapters, the book takes the reader through a journey in which the gradual evolution of the preparation and consumption of chapatti and other Indian flatbreads has been explained, emphasizing the need for science and technology to support large scale production to keep up with the growing demand for ready- to- cook and ready-to-eat flatbreads. The book, written in simple but scientific language, covers different aspects ranging from introduction and preparation of flatbreads, the role of individual ingredients, particularly wheat variety and wheat composition, milling technique, dough rheology, quality characteristics of flatbreads and their measurement, to topics including staling and preservation of chapatti/flatbreads, nutritional and quality improvement, mechanization of flatbread production and scope for developing novel flour/ flatbread formulations. The authors, with their wide experience in flatbread science have attempted to capture the scientific and technological aspects of chapatti/flatbreads in depth, right from basic concepts to technological advances, supported by exhaustive compilation of scientific literature.
Author: Anamika Banerji Publisher: CRC Press ISBN: 1000044785 Category : Technology & Engineering Languages : en Pages : 179
Book Description
Flatbreads form the heart and soul of a traditional meal in several parts of India. Depending on geographical location, ingredients used and method of preparation there are many varieties of flatbreads. Popular Indians flatbreads include chapatti, paratha/parotta, naan, tandoori roti, kulcha, roomali roti, bhakri, thepla and puranpoli. Chapatti, the Indian counterpart of the western pan bread, is consumed widely as a staple to scoop up curries in Indian meals. Since the last few decades, researchers have turned their attention towards Indian flatbreads and have initiated studies on several aspects like nutrition, quality, staling and preservation. The changing dynamics of flatbread preparation and preservation have inspired many research studies. The Science and Technology of Chapatti and Other Indian Flatbreads collates available knowledge to date in a manner that is useful to students, researchers, food industry professionals, and food-based entrepreneurs alike. Key Features: Illustrated with multiple photographs of different types of Indian flatbreads, steps in preparation of chapatti, analytical instruments used, changes in dough/ chapatti appearance due to browning Includes multiple photographs of different flatbreads in varying stages, from creation to expiration Explores the changing dynamics of flatbread preparation and preservation Discusses the role of flour constituents and added ingredients on end product quality and the need to develop healthier variants With its nine chapters, the book takes the reader through a journey in which the gradual evolution of the preparation and consumption of chapatti and other Indian flatbreads has been explained, emphasizing the need for science and technology to support large scale production to keep up with the growing demand for ready- to- cook and ready-to-eat flatbreads. The book, written in simple but scientific language, covers different aspects ranging from introduction and preparation of flatbreads, the role of individual ingredients, particularly wheat variety and wheat composition, milling technique, dough rheology, quality characteristics of flatbreads and their measurement, to topics including staling and preservation of chapatti/flatbreads, nutritional and quality improvement, mechanization of flatbread production and scope for developing novel flour/ flatbread formulations. The authors, with their wide experience in flatbread science have attempted to capture the scientific and technological aspects of chapatti/flatbreads in depth, right from basic concepts to technological advances, supported by exhaustive compilation of scientific literature.
Author: Meeru Publisher: D & M Publishers ISBN: 1553659244 Category : Cooking Languages : en Pages : 217
Book Description
At Vij's, one of North America’s most innovative Indian restaurants, owner Vikram Vij and his wife Meeru use the freshest local ingredients and original ideas to create exciting new takes on the cuisines of India. Though far from traditional, the dishes remain true to one glorious hallmark of Indian cooking: fabulous spicing. Among the luscious offerings included here are yogurt and tamarind marinated grilled chicken, seared venison medallions with fig and roasted pomegranate khoa, and marinated lamb popsicles in fenugreek curry. Vegetarian selections abound, with dishes like portobello mushrooms in porcini cream curry, coconut curried vegetables, and jackfruit with cayenne and black cardamom. Recipes for naan, chapattis, raiti, and other sides, staples, vegetables, and desserts allow readers to prepare an Indian feast from beginning to end. As beautiful and sumptuous as the recipes it contains, Vij's is a delicious manifesto for a new style of Indian cooking.
Author: Nisha Minhas Publisher: Simon and Schuster ISBN: 074343045X Category : Arranged marriage Languages : en Pages : 468
Book Description
For twenty-three years, Naina has saved herself for the Indian man that her parents have chosen for her to marry. Ashok, the man they've chosen, is handsome, kind and considerate. Although she has only met him twice, Naina knows that he will make a good husband. There's just one small problem: Dave. Goodlooking and charming, Dave is everything that Ashok is not. An unreliable rogue and incorrigible womaniser, Dave is bad news. Naina knows that. And with six months to go until her wedding day, she knows she should keep well away from him. So why can't she stop herself? As for Dave, he's met the only woman he's ever really regarded as a friend: the one woman whose knickers he can't get into. And as such, he finds Naina irresistible. . .
Author: Sumit Chakravarty Publisher: Frontiers Media SA ISBN: 2832542840 Category : Technology & Engineering Languages : en Pages : 173
Book Description
Food security satisfies people’s dietary needs by ensuring physical, social and economic access to sufficient, safe and nutritious food. Nowadays, food security is of prime importance; because not only does it overcomes hunger, poverty and malnutrition, but it also determines the national security and political and economic sovereignty of states. However, according to the FAO report (2021), 2.37 billion people (nearly one in three people) in the world did not have adequate food availability in 2020. The green revolution created an era of extraordinary food production worldwide, but agriculture-oriented developing countries face adverse impacts such as loss of ecosystem quality and biodiversity and environmental degradation. Besides, several challenges such as population growth, pollution, natural resource depletion, agricultural land conversions and climate change are further developing concerns in achieving food security.
Author: Rajan Sharma Publisher: CRC Press ISBN: 1000919277 Category : Technology & Engineering Languages : en Pages : 544
Book Description
The term "Nutri-Cereals" has been dedicated to ten cereals due to their unique nutritional benefits. Nutri-Cereals: Nutraceutical and Techno-Functional Potential covers these cereal grains, with each chapter focusing on nutrient composition and bioactive characterization followed by associated bio-functional properties and health benefits. Further, it covers techno-functionality of nutri-cereals including rheological properties, emulsification and foaming potential, gelation behavior, color profile and others which dictate the suitability of cereals in finished products. Key Features: Covers diverse biological and functional features of nutri-cereals to dictate their potential as functional ingredients in value-added products Discusses the nutraceutical potential of ten cereals: sorghum, pearl millet, finger millet, foxtail millet, barnyard millet, kodo millet, little millet, proso millet, black wheat and Amaranthus Explains how these grains are ideal ingredients for gluten free food formulations with enhanced bio- and techno-functional characteristics Although many of the nutri-cereals have been known for thousands of years, due to their coarse nature and lack of processing they escaped the human diet. Now, thanks to their excellent agro-economic potential and numerous health benefits, they are once again recognized as functional ingredients. Recently, earmarked investment and funding have been observed for valorization of these crops and thus, this book will help academicians to strengthen future investigations.
Author: Publisher: Penguin UK ISBN: 9352141210 Category : Juvenile Fiction Languages : en Pages : 186
Book Description
Introducing a host of wonderful characters who will make bedtime fun for the whole family! Meet Jaya and her shell-ship; Meena with her huffy-puffy chapattis; Thangi and her friend the sun; the flying house; the wandering elephant; the helpful yeti and a host of other delightful characters. Travel around the world and to faraway galaxies, learn how to tie new kinds of turbans and hear about the antics of the talking furniture in this gorgeously illustrated and wonderfully imaginative collection of stories from India.
Author: Dr.Mrs. Anagha Yardi Publisher: Xlibris Corporation ISBN: 150351739X Category : Cooking Languages : en Pages : 113
Book Description
These two ladies have come together and combined their talents for cooking and the love of Ayurveda in a cooking experience. Going Towards the Nature is Going Towards the Health presents the third in its series. In a Cooking Experience we have combined Indian and Western recipes and the processes involved ii preparing and cooking the Ayurveda way for your body type. This unique book also includes Indian and Western herbs and spices helping one with the basic combinations in cooking per body type. Its easy, its fun, it nurturesIts Ayurveda! Enjoy! The food is wonderful!
Author: Kenny McGovern Publisher: Right Way ISBN: 0716022877 Category : Cooking Languages : en Pages : 139
Book Description
The Takeaway Secret is a book which will enable readers to cook their own tasty takeaway food at home. After over 5 years of research and investigation, the secret ingredients and cooking techniques used by takeaway and fast food restaurants can now finally be revealed. In today's increasingly health conscious and now financially cautious world, there's never been a better time to learn the secrets of cooking your own takeaway food at home. From now on, the takeaway menu will become an inspiration to cook, not an expensive option for dinner. Some of the recipes which can now be faithfully recreated at home include Lamb Donner and Chicken Kebabs, Chicken and Vegetable Pakora, Szechuan Chicken, Sweet and Sour Chicken, Chicken Wings, Spare Ribs, Triple-Decker Burgers, Chicken Burgers, Spiced Onions, Kebab Sauces, Sub Rolls, Wraps and many more. Many recipe books call for an extensive and expensive list of ingredients, often interesting to read but impractical for everyday cooking. The Takeaway Secret will stand out as the modern cookbook, ideal for a generation of people who desire delicious food, delivered quickly without the need to slave over a hot stove for hours on end. The recipes included make it possible for home cooks, both novice and professional, to recreate their favourite takeaway and fast food restaurant dishes in their own kitchen.
Author: Sheila Chander Vir Publisher: CRC Press ISBN: 9380308752 Category : Medical Languages : en Pages : 1253
Book Description
The book presents an update on public health and nutrition problems of developing countries with a description of approaches used and efficiency of trials undertaken for addressing these. Additionally, it highlights the experiences emerging from up-scaling intervention programme planning and implementation.
Author: Robert Fisher Publisher: Routledge ISBN: 1317756584 Category : Education Languages : en Pages : 197
Book Description
An edited collection describing key issues in supporting literacy development, this book helps to 'unlock' the mysteries behind helping children learn to read, write, speak and listen. It explores ways to help children develop their skills in literacy, thinking and learning, and shows how literacy teaching can be used creatively and imaginatively with children of all ages and abilities. The new edition of this well-known text: reflects the importance of creativity and the new Primary Strategy offers approaches to teaching literacy that accord with and beyond the literacy hour includes coverage of the Foundation Stage curriculum in every chapter covers the inclusion agenda and supporting EAL pupils highlights the importance of popular culture and visual literacy in children's lives. Interweaving pedagogy with theory and practical suggestions, this book is firmly based in classroom and academic research to support both trainee and practising teacher in the realities of teaching and learning in literacy.
Author: Anamika Banerji
Author: Anamika Banerji
Author: Meeru
Author: Nisha Minhas
Author: Sumit Chakravarty
Author: Rajan Sharma
Author: 
Author: Dr.Mrs. Anagha Yardi
Author: Kenny McGovern
Author: Sheila Chander Vir
Author: Robert Fisher