"Ganache Ganache (; ) is a glaze, icing, sauce, or filling for pastries made from chocolate and cream. Ganache is normally made by heating equal parts by weight of cream and chopped chocolate, warming the cream first and pouring it over the chocolate second. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired. Butter is generally added to give the ganache a shiny appearance and smooth texture. Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate"
"is generally preferred to make a creamier, thicker ganache. This pairs well with a dark chocolate between 60-82%. If the chocolate should seize while being mixed with the warm cream, adding tablespoon by tablespoon of hot water to the mixture can remedy the problem. Ganache or ""crème ganache"" was originally a kind of chocolate truffle introduced by the Paris confectioner Maison Siraudin in about 1862 and first documented in 1869. It was named after a popular vaudeville comedy by Victorien Sardou, ""Les Ganaches"" (""The Chumps"") (1862). Ganache Ganache (; ) is a glaze, icing, sauce, or filling for pastries made"
"or bread croutons. The ""gachas extremeñas"" are a dessert from Extremadura flavored with anise ""(Pimpinella anisum)"". In this dish breadcrumbs are added to the mixture during the cooking. Gachas Gachas is an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic, paprika and salt. Gachas are based on a very ancient Iberian flour-based staple food preparation. Gachas may have different consistencies, from a liquid soup to a pie-like thick cake with a golden crust. The way of preparing them changes from area to area and from family to family. Gachas is considered"
"Gachas Gachas is an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic, paprika and salt. Gachas are based on a very ancient Iberian flour-based staple food preparation. Gachas may have different consistencies, from a liquid soup to a pie-like thick cake with a golden crust. The way of preparing them changes from area to area and from family to family. Gachas is considered an unrefined rural dish, the food of shepherds, farmers and itinerant labourers. It has been also described as a 'fundamental Gitano dish'. The ""gachas"" have largely been ousted"
"into a tomato-based curry. There is no strict set of steps to make this gravy. Below is one of the ways in which makhani gravy is prepared. Paneer makhani Paneer makhani (also called paneer butter masala) is a slightly sweet creamy dish of paneer, originating from the Indian subcontinent, in which the gravy is prepared usually with butter (""makhan""), tomatoes, cashews or cream. Spices such as red chili powder and garam masala are also used to prepare this gravy. A survey found that paneer butter masala was one of the top five foods ordered in India. ""Makhan"" is the Hindi"
"Canja de galinha The basic ingredients include chicken, and rice or massa pevide. Common flavoring ingredients are olive oil, mint, salt and pepper. It is usually accompanied by slices of Portuguese ""broa"" bread (corn bread) on the side for dipping. This is only a variation of this recipe. The Brazilian recipe for flu uses whole pieces of chicken from the areas with more bones, fried in a very light refogado using a sole smashed garlic clove (fried in vegetable oil until golden but never toasted), has the rice and vegetables (generally solely potato and carrots, in very small cubes; rarely"
"Paneer makhani Paneer makhani (also called paneer butter masala) is a slightly sweet creamy dish of paneer, originating from the Indian subcontinent, in which the gravy is prepared usually with butter (""makhan""), tomatoes, cashews or cream. Spices such as red chili powder and garam masala are also used to prepare this gravy. A survey found that paneer butter masala was one of the top five foods ordered in India. ""Makhan"" is the Hindi word for 'butter'. ""Makhani"" means buttery. This dish originated in the 1950s when Punjabis at Moti Mahal restaurant in Delhi invented the sauce by mixing fresh butter"
"flavor usually comes from coriander and onion). ""Chana"" are usually replaced by ""chole"" in most restaurants, and both versions are widely sold as snack food and street food in the Indian subcontinent. Along with chickpeas, the ingredients of chana masala typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder (""amchur"", sometimes spelled ""amchoor""), crushed pomegranate seed (""anardana""), and ""garam masala"". In India, it is often eaten with a type of fried bread and is known as ""chole bhature"". It is commonly sold by street vendors, but can also be found in restaurants. ""Aloo chole"" is a"
"Baechu-kimchi Baechu-kimchi (), translated as cabbage kimchi or simply kimchi is a quintessential ""banchan"" (side dish) in Korean cuisine, made with salted, seasoned, and fermented napa cabbages. ""Baechu-kimchi"" is made by fermenting salted napa cabbages with Korean radish, aromatic vegetables, ""jeotgal"" (salted seafood), ""gochugaru"" (chili powder) and various seasonings. Northern varieties are milder and soupier. Southern varieties are saltier and more pungent. Korean brining salt, with a larger grain size and lower sodium content compared to common kitchen salt, is used for the initial salting of napa cabbages. Being minimally processed, it serves to help developing flavors in fermented foods."
"regional variation is the ""varhadi thecha"". It has been described by Sanjeev Kapoor as a popular relish. 2 inch ginger( half of a usual sized piece). 10 green chilli(Any kind, Spicier the chilli, spicier the produce). 1 garlic head with skin. 1 heaped tbsp course salt. Slice the ginger to help in pounding. Coarsely pound these together. Heat 4 tbsp oil till very hot but not smoking. Add 1 tsp turmeric, 1 tbsp jeera and mustard seeds each. 30s later, add hot oil mix to pounded mix. Mix. Done. Eat with care, freakishly spicy. Thecha Thecha is a spicy condiment"
"Chana Jor Garam Chana Jor Garam is a common street snack in most Indian states. It is usually made from chickpea that is roasted and spiced. The chana has to be soaked, dried, fried and then later flattened into these mini nutritious discs. The main ingredients are freshly chopped tomatoes, onion, few spices and a green chutney. Its having a zesty and tart flavor. It is eaten with onion, lemon, tomato and green chilies. It is enjoyed both as a snack or as a crunchy addition to side dishes. Chana Jor Garam is a common name in different states of"
"Janchi-guksu Janchi-guksu (Korean: 잔치국수) or banquet noodles is a Korean noodle dish consisting of wheat flour noodles in a light broth made from anchovy and sometimes also ""dasima"" (kelp). Beef broth may be substituted for the anchovy broth. It is served with a sauce made from sesame oil, ""ganjang"" and small amounts of chili pepper powder and scallions. Thinly sliced ""jidan"" (지단, fried egg), ""gim"" (laver) and zucchini are added on top of the dish as garnishes. The name derives from the Korean word ""janchi"" (잔치, literally ""feast"" or ""banquet""), because the noodle dish has been eaten for special occasions"
"roughly 250 g of flour, 150 g of bacon, 1 liter of water, three large spoonfuls of extra virgin olive oil and a teaspoonful of salt. It is common in Andalusia to prepare ""Gachas dulces"" (sweet gachas), a sweet version of the dish which can be served as a dessert. The ingredients are olive oil, flour and water, like in the traditional gachas, but adding sugar instead of garlic and salt. They may be cooked with milk instead of water. Sweet gachas may be seasoned with honey, vanilla, orange peel and cinnamon. The dish may be eaten with raisins, almonds"
"in colour between the lightly coloured groundnut and the somewhat darker mustard oil and the other white oils. However, depending on type of food, ""ghee"" (clarified butter) is often used, e.g., for making the dough or for frying bread. Mustard paste, ""holud"" (turmeric), ""poshto"" (poppyseed), ""ada"" (ginger), ""dhone"" (coriander, seeds and leaves) and ""narikel"" (ripe coconut usually desiccated) are other common ingredients. The ""panch phoron"" is a general purpose spice mixture composed of ""sorshe"" (mustard seeds), ""jira"" (cumin), ""kalo jira"" (black cumin, also known as nigella), ""methi"" (fenugreek) and ""mouri"" (aniseed). This mixture is more convenient for vegetarian dishes and"
"Chana masala Chana masala (, literally ""mix-spiced small-chickpeas""), also known as channay, chole masala, chole or chholay (plural), is a dish originating from South Asia. The main ingredient is a variety of chickpea called ""chana"" (चना) or ""kala chana"" (meaning ""black chana)"". They are twice the diameter of typical chickpeas with a stronger flavour and firmer texture even after being cooked. ""Chole"" is the name for the larger and lighter coloured chickpea commonly found in the West. These are known as ""kabuli chana"" (काबुली चना) in Hindustani. Chana masala is fairly dry and spicy with a sour citrus note (the"
"to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake, though as it cools, it becomes thicker and eventually unspreadable. Ganache is also poured into a mold or terrine while warm and allowed to set or cool. Once it has cooled, it can be removed from the mold and sliced similarly to pâté. Heavy whipping cream"
"Huarache (food) Huarache (sometimes spelled guarache) is a popular Mexican dish consisting of masa dough and smashed pinto beans placed in the center before it’s given the oblong shape, fried masa base, with a variety of toppings including green or red salsa, onions, potato, cilantro and any manner of protein such as ground beef or tongue, and then finished with queso fresco. This dish is most popular in its hometown, Mexico City. The dish is also sold in cities with Mexican-American populations such as Los Angeles, Chicago, New York, San Francisco, San Antonio, Dallas, or Houston, but have yet to"
"Manakish Manakish, also manaqish, manaeesh or manakeesh or in singular form man'ousheh or mankousheh ( ""manāqīsh""; sometimes called معجنات ""mu‘ajjanāt"" 'pastry') is a popular Levantine food consisting of dough topped with thyme, cheese, or ground meat. Similar to a pizza, it can be sliced or folded, and it can be served either for breakfast or lunch. The word ""manaqish"" is the plural of the Arabic word ""manqūshah"" (from the root verb ""naqasha"" 'to sculpt, carve out'), meaning that after the dough has been rolled flat, it is pressed by the fingertips to create little dips for the topping to lie"
"Khichu Khichu or Khichiyu is a dough for making papad, however, owing to its taste it is also consumed as Farsan (snack/side dish). It is made from rice flour, however, a few other flours are also used. The snack is prepared by cooking flour in water like porridge with cumin seeds and an alkaline salt known as Papad Khar (An alkaline salt with major components as sodium carbonate and sodium bicarbonate) and then steaming the lump. It is often served with oil and chilli powder. The name khichiyu or khichu is derived from the ductile nature of the dough. (Khinch"
"Ginger garlic masala Ginger garlic masala is a crushed mixture of raw ginger and garlic cloves. Optionally, salt is added to the ginger garlic paste while crushing. This compounded mixture is often used in Indian curries and vegetable dishes in many parts of India. It is also used in Thai and Italian cuisine. The mixture has some beneficial properties and also enhances the taste and flavour of the dish it is added to. Ginger is especially well known for its digestive properties. Ideally, the paste or masala should be freshly prepared using a grindstone. However, due to scarcity of time"
"Nabak-kimchi Nabak-kimchi () is a watery kimchi, similar to ""dongchimi"", in Korean cuisine. It is made of thinly sliced Korean radish and napa cabbage (called ""baechu"", hangul 배추, in Korean) into a rectangular shape as main ingredients and salted them with mixed vegetables and spices such as cucumber, scallion, water dropwort (called """"minari"""", 미나리 in Korean), garlic, ginger, red chilies, chili pepper powder, sugar, salt, and water. ""Nabak gimchi"" looks similar to ""dongchimi"" in form but is commonly consumed during spring and summer, whereas ""dongchimi"" is most commonly eaten in winter. Besides, chili pepper powders is added to make ""nabak"
"Pakistani variation of chana masala made with potatoes as well as chickpeas. In Lahore, a variation of the dish called ""murgh cholay"" is used. Chickpea butternut ""tagine"" is a variation from Moroccan cuisine made with spices and roasted squash. The dish is served over hot steamed or flavoured couscous. Chana masala Chana masala (, literally ""mix-spiced small-chickpeas""), also known as channay, chole masala, chole or chholay (plural), is a dish originating from South Asia. The main ingredient is a variety of chickpea called ""chana"" (चना) or ""kala chana"" (meaning ""black chana)"". They are twice the diameter of typical chickpeas with"
"India. Still in some states it is spelled as Chana Zor Garam. It is also called murmura in Uttar Pradesh. Bollywood has also popularized the snack mentioning the snack in songs from films like ""Bandhan"" (1939),""Naya Andaz"" (1956) and ""Kranti"" (1981). Chana Jor Garam Chana Jor Garam is a common street snack in most Indian states. It is usually made from chickpea that is roasted and spiced. The chana has to be soaked, dried, fried and then later flattened into these mini nutritious discs. The main ingredients are freshly chopped tomatoes, onion, few spices and a green chutney. Its having"
"Thecha Thecha is a spicy condiment prepared across the states of Maharashtra, Rajasthan, Madhya Pradesh and parts of Karnataka and Andhra Pradesh. It has many variants but the primary ingredients are chili peppers (green or red) and garlic, often tempered in oil and a multitude of spices such as cumin, sesame seeds, hing, cloves and grated coconut seasoning. Traditional recipes call for the ingredients to be crushed / pounded in metal or stone pastels but modern day kitchens often rely on grinding in modern-day food processors. It is served with dishes like pithla bhakri. or is eaten with bhakri. A"
"it ""soothes"" the heart. It is also served in that country during special occasions, such as New Year's Eve, birthdays, and other special family events. Since is very simple and light, it is often consumed before a main course meal as well as a late supper. Canja de galinha The basic ingredients include chicken, and rice or massa pevide. Common flavoring ingredients are olive oil, mint, salt and pepper. It is usually accompanied by slices of Portuguese ""broa"" bread (corn bread) on the side for dipping. This is only a variation of this recipe. The Brazilian recipe for flu uses"
"paste which works as an emulsifier, bread, olive oil, vinegar and salt. To the traditional ingredients red fruits such as strawberries, muskmelon, etc., may be added, making the gazpacho a bit sweeter. Gazpacho may be served as a starter, main dish, or tapa. A popular variation comes from the town of Rota in the province of Cadiz. During times of drought there was not enough water to make gazpacho; arranque has the same ingredients as gazpacho, but uses less water and bread, making it a sort of cream. Some people add more bread until it takes on the consistency of"
"coarsely ground rice-flour balls), ""panakam"" (a jaggery-, black pepper- and cardamom-flavored drink), ""vadapappu"" (soaked ""moong"" lentils) and ""chalividi"" (a cooked rice flour and jaggery mixture) are offered to Ganesha. These offerings are known as ""naivedya"", and a plate of ""modak"" traditionally holds 21 pieces of the sweet. In Goa, ""modak"" and a Goan version of idli (""sanna"") is popular. Panchakajjaya is an offering made to Lord Ganesha during this festival in parts of Karnataka. It is a mixture of desiccated coconut, roasted Bengal gram powder, sugar, ghee and sesame. Different versions of panchakajjaya are made. Roasted Bengal gram, green gram,"
"Ghanaian cuisine Ghanaian cuisine is the cuisine of the Ghanaian people. Ghanaian main dishes are organized around a starchy staple food, with which goes a sauce or soup containing a protein sauce. The main ingredient for the vast majority of soups and stews are tomatoes- canned or fresh tomatoes can be used. As a result, nearly all Ghanaian soups and stews are red or orange in appearance. The typical staple foods in the southern part of Ghana include cassava and plantain. In the northern part, the main staple foods include millet and sorghum. Yam, maize and beans are used across"
"a ""Ghotni"" (a wooden hand masher) is used to stir it until it reaches a sticky-smooth consistency, similar to minced meat. The ingredients include meat (either goat meat, beef or chicken); pounded wheat; ghee—(milk fat rendered from butter, also called clarified butter); milk; lentils; ginger and garlic paste; turmeric; spices such as cumin seeds, caraway seeds (""shah zeera""), cinnamon, cardamom, cloves, black pepper, saffron, jaggery, natural gum, allspice (""kabab cheeni""); and dry fruits such as pistachio, cashew, fig and almond. It is served hot topped with a ghee-based gravy, pieces of lime, chopped coriander, sliced boiled egg and fried onions"
"ginger paste, salt, water, turmeric, and sometimes green chili peppers. The batter is cooked down to a thick paste and then spread thinly on a flat surface. Khandvis are then rolled up tightly into 2–3 cm (1 inch) pieces. Khandvi is generally bite-size. It can also be seasoned with spices and condiments, such as grated cheese, chutney, or ketchup. It can be served hot or cold. Khandvi (food) Khandvi (Gujarati: ખાંડવી ""khāṇḍvī""), also known as Patuli, Dahivadi or Suralichi Vadi (Marathi: सुरळीची वडी), is a savory snack in Maharashtrian cuisine as well as in Gujarati cuisine of India. It consists"
"butter ghee. Ginger is an ingredient that can be used in both savory and sweet recipes in cuisines from the Indian subcontinent. Chopped ginger is fried with meat and pickled ginger is often an accompaniment to boiled rice. Ginger juice and ginger boiled in syrup are used to make desserts. Turmeric and cumin are often used to make curries. Common meats include lamb, goat, fish and chicken. Beef is less common than in Western cuisines because cattle have a special place in Hinduism. Prohibitions against beef extend to the meat of (water) buffalo and yaks to some extent. Pork is"
"Gazpachuelo Gazpachuelo is a soup originating from Málaga, Spain and is a typical fisherman's dish, consisting of fish stock, a type of mayonnaise, garlic, egg yolk and olive oil. The white of egg is added to thicken the mixture along with cubed potatoes. Although it is consumed hot, it owes its name to the fact that it contains the four basic ingredients of gazpacho: bread, garlic, oil and water. It is a typical dish of the lower classes because of the low cost of the basic ingredients. It is eaten with a spoon and bread dipped into the broth. Other"
"The dough mostly consists of water, flour, and vegetable oil. The dish can be served as a side, usually alongside duck, or as a snack, topped with scallions along with hot and sour sauce. India has many styles of pancake. Variations range from their taste to the main ingredient used. All are made without the use of added raising agents. Pancakes prepared using a north Indian cooking style are known as ""cheela"". Sweet ""cheela"" are made using sugar or jaggery with a wheat flour-based batter. North Indian salty pancakes are made using batter prepared from gram flour or green gram"