Glutinous rice is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian subcontinent, Southeast Asia, Central America, Pakistan, Brazil and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Jaggery is very similar to muscovado, an important sweetener in Portuguese, British and French cuisine. The Kenyan Sukari ngutu/nguru has no fibre; it is dark and is made from sugarcane and also sometimes extracted from palm tree.
Puttu is a dish native to the Southern Indian state of Kerala, Tamil Nadu, parts of Karnataka, and Sri Lanka. Puttu means "portioned" in Tamil and Malayalam. It is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. Puttu is usually a breakfast dish served hot with either sweet side dishes such as palm sugar or banana, or savoury with chana masala, chutney, rasam, or meat curries.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
Pithas are a variety of food similar to pancakes, dumplings or fritters, originating from the Indian subcontinent, common in Bangladesh and India. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop. Some versions may have a filling, garnish, or sauce. Few may be set or shaped after cooking. They are typically eaten as a snack with chai, or as treats during special occasions.
Rice flour is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.
Jolpan, or snacks, are often served at breakfast in the cuisine of Assam, although they may also be served at Bihu festivals or weddings. The word jolpan includes all the preparations namely jolpan, pitha, laru and tea. Other common items served for breakfast may include roti, luchi, ghugni and sometimes paratha etc. Jolpan are also found in Bengal. The word literally derives from "water and betel leaf" but can mean any snack.
Chakuli pitha is a flat Odia rice-based fermented cake traditionally popular in the regions of Odisha state in India. It is prepared and served during festivals.
Mirzapur is a village in Ishwarganj Upazila of Mymensingh District in the Division of Mymensingh, Bangladesh.
Ashke Pithe is one of the most popular rice cakes in Bangladesh and West Bengal of India. It is also known as Dhaka Pithe, Chikui Pithe and Sora Pithe. Perhaps, the current spelling for 'Axse', has come in the form of ashke or aske because of local use. It is a somewhat looked like the south Indian Idli. At the time of Paush Sankranti, the Ashke pithe is prepared. The Ashke pithe is usually eaten with Molasses, but it is eaten with lentils, peas, fish curry of Koi fish and even meat curry. Historian Tapan Roychoudhury compared the Ashke pithe to the Beefsteak.
Chunga pitha, also known as chungapura pitha, is a traditional rice cake (pitha) originating in the Sylhet region of Bangladesh. Though its main ingredients are bamboo and glutinous (sticky) rice, it is also made with binni rice, milk, sugar, coconut, and rice powder. This unique delicacy is prepared when sticky rice is stuffed inside young bamboo and smoke slowly. It is popularly known as a distinct and traditional food in Bengali cuisine.
Nunor Bora, also known as Nungora, Nunor Fita, Nuner Bora, Lobonor Fita, and Lobonor Bora is a savoury rice flour snack made of onions and ginger. Usually, turmeric is added, and gives the snack a golden appearance. It is a traditional and a popular Pitha in Sylhet and Barak Valley. It is often eaten as a snack, with tea, and is very popular at Eid.
Handesh also known as Guror Handesh in Bangladesh is a sweet and puffy deep-fried Pitha which also be eaten as a snack. It is a deep-fried molasses and rice flour cake. It is very popular at the time of the Eid. In the earlier days, like other Pithas, this delicacy used to be made from rice threshed by the unmotorized Dheki. It can be eaten with tea as a snack. It is also famous on special occasions such as naming ceremonies and wedding festivities. In Assam, India Its called Tel Pitha.
Mera or Daullah is a type of rice dumpling which is very popular in Bangladesh especially in Sylhet and Mymensingh and neighbouring districts. It is made of rice flour, salt, molasses, coconut etc. In some areas it is also called the Gota Pitha or Bhapa Channai.
Nakshi Pitha or Pakkon Pitha is a type of pitha made from rice flour. It is originally from Bangladesh. Various designs are made on the body of this pitha.
