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- Rabri abstract "Rabri (IAST: Rābaḍī; Hindi: राबड़ी Urdu:ربڑئ, Rajasthani: राबड़ी) is an Indian and Pakistani sweet dish made with dahi (yogurt), flour, and a combination of bajre ki roti. It is usually eaten at lunch. Raabri is mostly made in north, central and western India and Pakistan. Flour of Pearl millet (Bajri) is mixed with buttermilk to make a thick sauce which is kept in the sun to ferment. After about 3 to 4 hours, it is cooked by boiling it until the flour is cooked. It may be eaten hot as soup, but it is usually kept overnight. It may be mixed with yogurt or buttermilk. Cumin seeds (zeera), dry fruits, etc., can be used as garnish.".
- Rabri ingredient Yogurt.
- Rabri origin Delhi.
- Rabri origin Haryana_region.
- Rabri origin India.
- Rabri origin Pakistan.
- Rabri origin Punjab,_India.
- Rabri origin Punjab_region.
- Rabri origin Rajasthan.
- Rabri origin West_Bengal.
- Rabri wikiPageExternalLink rabri.html.
- Rabri wikiPageID "21433344".
- Rabri wikiPageRevisionID "595916323".
- Rabri country India.
- Rabri country Pakistan.
- Rabri hasPhotoCollection Rabri.
- Rabri mainIngredient "Yogurt and Pearl millet flour".
- Rabri nativeName "Rabri".
- Rabri otherName "राबड़ी".
- Rabri region "Punjab, Haryana, Delhi, Rajasthan, Punjab, West Bengal among other regions of the northern and central India".
- Rabri subject Category:Indian_desserts.
- Rabri subject Category:North_Indian_cuisine.
- Rabri subject Category:Pakistani_cuisine.
- Rabri subject Category:Rajasthani_cuisine.
- Rabri type Course107556970.
- Rabri type Dessert107609840.
- Rabri type Food100021265.
- Rabri type IndianDesserts.
- Rabri type Matter100020827.
- Rabri type Nutriment107570720.
- Rabri type PhysicalEntity100001930.
- Rabri type Substance100020090.
- Rabri type Food.
- Rabri type FunctionalSubstance.
- Rabri comment "Rabri (IAST: Rābaḍī; Hindi: राबड़ी Urdu:ربڑئ, Rajasthani: राबड़ी) is an Indian and Pakistani sweet dish made with dahi (yogurt), flour, and a combination of bajre ki roti. It is usually eaten at lunch. Raabri is mostly made in north, central and western India and Pakistan. Flour of Pearl millet (Bajri) is mixed with buttermilk to make a thick sauce which is kept in the sun to ferment. After about 3 to 4 hours, it is cooked by boiling it until the flour is cooked.".
- Rabri label "Rabri".
- Rabri sameAs m.05f97k_.
- Rabri sameAs Q3635711.
- Rabri sameAs Q3635711.
- Rabri sameAs Rabri.
- Rabri wasDerivedFrom Rabri?oldid=595916323.
- Rabri isPrimaryTopicOf Rabri.