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- Chaunk abstract "Chaunk (Hindi: छौंक); sometimes spelled chhaunk, chounk, chonk, chhounk, or chhonk; also called তড়কা (tarka), বাগার (bagar), ফোড়ন (phoron) in Bengali, Tarka (ਤੜਕਾ) in Punjabi,Thaalithal (தாளித்தல்) in Tamil, oggaraṇe (ಒಗ್ಗರಣೆ) in Kannada, vaghaar (વઘાર) in Gujarati, fodni (फोडणी) in Marathi, Thalimpu (తాళింపు) or popu ( పోపు in Telugu), Baghaar (Urdu: بگھار) ; Baghara (in oriya) and often translated as "tempering" is a cooking technique and garnish used in the cuisines of India, Bangladesh, and Pakistan, in which whole spices (and sometimes also other ingredients such as minced ginger root or sugar) are fried briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. Chaunk may be prepared at the beginning of cooking, before adding the other ingredients for a curry or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a dal, sambar or stew).".
- Chaunk thumbnail Chaunkphoto.jpg?width=300.
- Chaunk wikiPageID "6922109".
- Chaunk wikiPageRevisionID "602871605".
- Chaunk hasPhotoCollection Chaunk.
- Chaunk subject Category:Bangladeshi_cuisine.
- Chaunk subject Category:Bengali_cuisine.
- Chaunk subject Category:Cooking_techniques.
- Chaunk subject Category:Herb_and_spice_mixtures.
- Chaunk subject Category:Indian_cuisine.
- Chaunk subject Category:Pakistani_cuisine.
- Chaunk subject Category:Uttar_Pradeshi_cuisine.
- Chaunk type Ability105616246.
- Chaunk type Abstraction100002137.
- Chaunk type Cognition100023271.
- Chaunk type CookingTechniques.
- Chaunk type Know-how105616786.
- Chaunk type Method105660268.
- Chaunk type PsychologicalFeature100023100.
- Chaunk type Technique105665146.
- Chaunk comment "Chaunk (Hindi: छौंक); sometimes spelled chhaunk, chounk, chonk, chhounk, or chhonk; also called তড়কা (tarka), বাগার (bagar), ফোড়ন (phoron) in Bengali, Tarka (ਤੜਕਾ) in Punjabi,Thaalithal (தாளித்தல்) in Tamil, oggaraṇe (ಒಗ್ಗರಣೆ) in Kannada, vaghaar (વઘાર) in Gujarati, fodni (फोडणी) in Marathi, Thalimpu (తాళింపు) or popu ( పోపు in Telugu), Baghaar (Urdu: بگھار) ; Baghara (in oriya) and often translated as "tempering" is a cooking technique and garnish used in the cuisines of India, Bangladesh, and Pakistan, in which whole spices (and sometimes also other ingredients such as minced ginger root or sugar) are fried briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. ".
- Chaunk label "Chaunk".
- Chaunk label "Chaunk".
- Chaunk sameAs Chaunk.
- Chaunk sameAs m.0gx455.
- Chaunk sameAs Q3222589.
- Chaunk sameAs Q3222589.
- Chaunk sameAs Chaunk.
- Chaunk wasDerivedFrom Chaunk?oldid=602871605.
- Chaunk depiction Chaunkphoto.jpg.
- Chaunk isPrimaryTopicOf Chaunk.