CSCA - India
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| BHOONA or BHUNA | show 🗑
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| BIRYANI | show 🗑
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| show | A generic term for tea.
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| CHUTNEY | show 🗑
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| show | A mixture of spices that is a Western invention popularized by mass export and its use in British Army rations. Most recipes and producers of curry powder usually include coriander, turmeric, cumin, fenugreek, and red pepper in their blends.
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| DUM | show 🗑
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| show | Translating to “Hot Mixture,” this sweet spice blend consists of ground cinnamon, clove, black cardamom, coriander, bay leaf, and black pepper. The “Hot” refers to the intensity of the spices rather than the heat level.
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| KARHAI | show 🗑
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| show | A meat or vegetable dish braised in a rich creamy sauce. Found all over India, there are different versions according to regions. North - sautéed onions, nuts, and cream. South - coconut cream is used instead of cream to provide richness.
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| show | Indian ice-cream that is made by freezing sweetened milk and/or cream in small metal cans. It comes in a variety of flavors such as mango kesar or cardamom.
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| show | A mixture. This term is often used to describe spices or tea, i.e. masala chai.
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| show | A curd cheese of Indian origin dating back to 6000 BCE.
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| show | “Rice pilaf.”
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| PULAO | show 🗑
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| TANDOOR | show 🗑
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| show | A southern Indian garnish and/or cooking technique in which whole spices are fried in oil or ghee to intensify their essential oils and enhance their flavors. It can be added at the very end or at the beginning of a recipe.
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| show | A flat, round griddle.
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| THALI | show 🗑
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| INDIAN BREADS | show 🗑
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| show | A somewhat thick, unleavened whole wheat bread,
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| Chapati | show 🗑
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| Puri | show 🗑
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| show | A crisp, cracker-like bread
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| Idli | show 🗑
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| show | A thin lentil crepe.
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| Paratha | show 🗑
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| show | A flat, often unleavened bread.
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