2.30 / May 31, 2016
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Description

Indian cuisine encompasses a wide variety of regional andtraditional cuisines native to India. Given the range of diversityin soil type, climate, culture, ethnic group and occupations, thesecuisines vary significantly from each other and use locallyavailable spices, herbs, vegetables and fruits. Indian food is alsoheavily influenced by religious and cultural choices and traditionsThere has also been Middle Eastern and Central Asian influence onNorth Indian cuisine from the years of Mughal rule.Indian cuisinehas been and is still evolving, as a result of the nation'scultural interactions with other societies.Historical incidentssuch as foreign invasions, trade relations and colonialism havealso played a role in introducing certain foods to the country. Forinstance, the potato, a staple of the diet in some regions ofIndia, was brought to India by the Portuguese, who also introducedchillies and breadfruit. Indian cuisine has also shaped the historyof international relations; the spice trade between India andEurope is often cited by historians as the primary catalyst forEurope's Age of Discovery. Spices were bought from India and tradedaround Europe and Asia. It has also influenced other cuisinesacross the world, especially those from Middle East, North Africa,South Africa, Southeast Asia, the British Isles, Fiji, and theCaribbean.IngredientsStaple foods of Indian cuisine include pearlmillet (bājra), rice, whole-wheat flour (aṭṭa), and a variety oflentils, such as masoor (most often red lentils), toor (pigeonpeas), urad (black gram), and mong (mung beans). Lentils may beused whole, dehusked—for example, dhuli moong or dhuli urad—orsplit. Split lentils, or dal, are used extensively. Some pulses,such as channa or cholae (chickpeas), rajma (kidney beans), andlobiya (black-eyed peas) are very common, especially in thenorthern regions. Channa and moong are also processed into flour(besan).Many Indian dishes are cooked in vegetable oil, but peanutoil is popular in northern and western India, mustard oil ineastern India,[18] and coconut oil along the western coast,especially in Kerala.[20] Gingelly (sesame) oil is common in thesouth since it imparts a fragrant nutty aroma. In recent decades,sunflower, safflower, cottonseed, and soybean oils have becomepopular across India. Hydrogenated vegetable oil, known asVanaspati ghee, is another popular cooking medium.[23] Butter-basedghee, or deshi ghee, is used frequently, though less than in thepast. Many types of meat are used for Indian cooking, but chickenand mutton tend to be the most commonly consumed meats. Fish andbeef consumption are prevalent in some parts of India, but they arenot widely consumed.The most important and frequently used spicesand flavourings in Indian cuisine are whole or powdered chillipepper (mirch, introduced by the Portuguese from Mexico in the 16thcentury), black mustard seed (sarso), cardamom (elaichi), cumin(jeera), turmeric (haldi), asafoetida (hing), ginger (adrak),coriander (dhania), and garlic (lasoon).] One popular spice mix isgaram masala, a powder that typically includes five or more driedspices, especially cardamom, cinnamon (dalchini), and clove. Eachculinary region has a distinctive garam masala blend—individualchefs may also have their own. Goda masala is a comparable, thoughsweet, spice mix popular in Maharashtra. Some leaves commonly usedfor flavouring include bay leaves (tejpat), coriander leaves,fenugreek leaves, and mint leaves. The use of curry leaves androots for flavouring is typical of Gujarati[26] and South Indiancuisine. Sweet dishes are often seasoned with cardamom, saffron,nutmeg and rose petal essences.

App Information India

  • App Name
    India
  • Package Name
    com.cambo.indianfood
  • Updated
    May 31, 2016
  • File Size
    8.3M
  • Requires Android
    Android 2.3 and up
  • Version
    2.30
  • Developer
    CamBo Media
  • Installs
    10,000+
  • Price
    Free
  • Category
    Lifestyle
  • Developer
  • Google Play Link

India Version History

Select India Version :
  • 1.12 (112)
  • India 1.12 APK File

    Publish Date: 2015 /10/13
    Requires Android: Android 2.3+ (Gingerbread, API: 9)
    File Size: 4.4 MB
    Tested on: Android 5.0 (Lollipop, API: 21)
    File Sha1: a56a87195803790e062c2430183974da6a5f11b3
    APK Signature: 782d1a80b7f58154572430fe069f8cc025d4bb14

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Cakes Recipes 2.30 APK
CamBo Media
Birthdays, weddings, dinner parties or just to celebrate for atspecial actually, There is always a good Reasonable to bake a cakeand enjoy. Select your favorite cake recipe from the delightfulvariety we have for you in this app.For every ocassion we have adelicious recipe, so bring a wow from your guest with this yummydelicacies.Too Much Chocolate Cake Carrot CakeBlack Magic CakeSimple White CakeBanana CakeTiramisu Layer CakeCrazy CakeOrangeCakeMargarita CakeChocolate Cavity Maker CakeFather's Day RecipesCakesMother's Day Recipes CakesCheesecake RecipesMoist GermanChocolate CakeBest Carrot CakChristmas CakesBananas CakesWhippingCream Pound CakeThe Ingredients for Cakes:Typical cake ingredientsare flour, sugar, eggs, butter or oil, a liquid, and leaveningagents, such as baking soda and/or baking powder. Common additionalingredients and flavourings include dried, candied or fresh fruit,nuts, cocoa, and extracts such as vanilla, with numeroussubstitutions for the primary ingredients. Cakes can also be filledwith fruit preserves or dessert sauces (like pastry cream), icedwith buttercream or other icings, and decorated with marzipan,piped borders, or candied fruit.Baking powder is probably the mostcommon aerating agent in baked products like cakes. It is made upof bicarbonate of soda and cream of tartar. Baking powder is achemical aeration agent.Eggs are another basic ingredient in manybaked products. They provide structure, aeration, flavour andmoisture. They also tenderise cakes and add colour and nutritivevalue.Fats and oils Generally, fats are solid while oils areliquid. Fats come from a variety of animals and plants. Oils mostlycome from plants. In baking, butter, margarine, shortening and oilsare commonly used. Their main functions are to shorten or tenderisethe product, to trap air during creaming and so aerate the cakeduring baking to give good volume and texture, to assist withlayering in puff pastry, to help prevent curdling by forming anemulsion, and to add flavour. They also provide some nutritivevalue. It is important to add the correct amount of fat as too muchfar will make the baked product greasy and unpleasant to eat, whiletoo little fat will leave you with a product that lacks flavour andstales quickly. Flour is the ingredient on which most bakedproducts are based. Flour is made up of starch, protein, sugar andminerals. The protein content decides what the end use of the flourwill be.Milk is used in baked products to improve texture andmouthfeel. The protein in milk also gives a soft crumb structure incakes, and contributes to the moisture, colour and flavour of abaked product. Cakes that contain milk also tend to have a longershelf life.Salt is usually only added in very small amounts tobaked products, but it has a noticeable effect on the flavour ofbaked products. It not only provides its own flavour but brings outthe natural flavour of other ingredients. In bread doughs, saltstrengthens gluten and improves the consistency of the dough.Carbon dioxide given off by the yeast is more easily trapped by thestrengthened gluten, which makes a better loaf of bread. Salt isalso a good preservative as it absorbs water so there is less freewater for bacterial and fungal growth.Sugar gives cakes and otherbaked products sweetness and is used in many forms and many ways.In yeast raised products, sugar acts as food for the yeast. Incakes, sugar assists with the aeration and stabilising of batters.Sugars improve the crust colour of baked products, improve flavourand help to retain moisture, keeping products softer for longer andso reducing staling. Examples of sugar forms are granulated sugar,castor sugar and icing sugar. Sugar also comes in liquid forms suchas syrup, treacle, corn syrup, honey and caramel.
India 2.30 APK
CamBo Media
Indian cuisine encompasses a wide variety of regional andtraditional cuisines native to India. Given the range of diversityin soil type, climate, culture, ethnic group and occupations, thesecuisines vary significantly from each other and use locallyavailable spices, herbs, vegetables and fruits. Indian food is alsoheavily influenced by religious and cultural choices and traditionsThere has also been Middle Eastern and Central Asian influence onNorth Indian cuisine from the years of Mughal rule.Indian cuisinehas been and is still evolving, as a result of the nation'scultural interactions with other societies.Historical incidentssuch as foreign invasions, trade relations and colonialism havealso played a role in introducing certain foods to the country. Forinstance, the potato, a staple of the diet in some regions ofIndia, was brought to India by the Portuguese, who also introducedchillies and breadfruit. Indian cuisine has also shaped the historyof international relations; the spice trade between India andEurope is often cited by historians as the primary catalyst forEurope's Age of Discovery. Spices were bought from India and tradedaround Europe and Asia. It has also influenced other cuisinesacross the world, especially those from Middle East, North Africa,South Africa, Southeast Asia, the British Isles, Fiji, and theCaribbean.IngredientsStaple foods of Indian cuisine include pearlmillet (bājra), rice, whole-wheat flour (aṭṭa), and a variety oflentils, such as masoor (most often red lentils), toor (pigeonpeas), urad (black gram), and mong (mung beans). Lentils may beused whole, dehusked—for example, dhuli moong or dhuli urad—orsplit. Split lentils, or dal, are used extensively. Some pulses,such as channa or cholae (chickpeas), rajma (kidney beans), andlobiya (black-eyed peas) are very common, especially in thenorthern regions. Channa and moong are also processed into flour(besan).Many Indian dishes are cooked in vegetable oil, but peanutoil is popular in northern and western India, mustard oil ineastern India,[18] and coconut oil along the western coast,especially in Kerala.[20] Gingelly (sesame) oil is common in thesouth since it imparts a fragrant nutty aroma. In recent decades,sunflower, safflower, cottonseed, and soybean oils have becomepopular across India. Hydrogenated vegetable oil, known asVanaspati ghee, is another popular cooking medium.[23] Butter-basedghee, or deshi ghee, is used frequently, though less than in thepast. Many types of meat are used for Indian cooking, but chickenand mutton tend to be the most commonly consumed meats. Fish andbeef consumption are prevalent in some parts of India, but they arenot widely consumed.The most important and frequently used spicesand flavourings in Indian cuisine are whole or powdered chillipepper (mirch, introduced by the Portuguese from Mexico in the 16thcentury), black mustard seed (sarso), cardamom (elaichi), cumin(jeera), turmeric (haldi), asafoetida (hing), ginger (adrak),coriander (dhania), and garlic (lasoon).] One popular spice mix isgaram masala, a powder that typically includes five or more driedspices, especially cardamom, cinnamon (dalchini), and clove. Eachculinary region has a distinctive garam masala blend—individualchefs may also have their own. Goda masala is a comparable, thoughsweet, spice mix popular in Maharashtra. Some leaves commonly usedfor flavouring include bay leaves (tejpat), coriander leaves,fenugreek leaves, and mint leaves. The use of curry leaves androots for flavouring is typical of Gujarati[26] and South Indiancuisine. Sweet dishes are often seasoned with cardamom, saffron,nutmeg and rose petal essences.
Cake and Pie Recipes 2.28 APK
CamBo Media
Cake is a form of sweet dessert that is typically baked. In itsoldest forms, cakes were modifications of breads but now cover awide range of preparations that can be simple or elaborate andshare features with other desserts such as pastries, meringues,custards and pies.Typical cake ingredients are flour, sugar, eggs,butter or oil, a liquid, and leavening agents, such as baking sodaand/or baking powder. Common additional ingredients and flavouringsinclude dried, candied or fresh fruit, nuts, cocoa, and extractssuch as vanilla, with numerous substitutions for the primaryingredients. Cakes can also be filled with fruit preserves ordessert sauces (like pastry cream), iced with buttercream or othericings, and decorated with marzipan, piped borders, or candiedfruit.[1]Cake is often served as a celebratory dish on ceremonialoccasions, for example weddings, anniversaries, and birthdays.There are countless cake recipes; some are bread-like, some richand elaborate, and many are centuries old. Cake making is no longera complicated procedure; while at one time considerable labor wentinto cake making (particularly the whisking of egg foams), bakingequipment and directions have been simplified so that even the mostamateur cook may bake a cake.Cakes are broadly divided into severalcategories, based primarily on ingredients and mixingtechniques.Butter cakes are made from creamed butter, sugar, eggs,and four. They rely on the combination of butter and sugar beatenfor an extended time to incorporate air into the batter.[10] Aclassic pound cake is made with a pound each of butter, sugar,eggs, and flour. Baking powder is in many butter cakes, such asVictoria sponge.[11] The ingredients are sometimes mixed withoutcreaming the butter, using recipes for simple and quickcakes.Sponge cakes (or foam cakes) are made from whipped eggs,sugar, and flour. They rely primarily on trapped air in a proteinmatrix (generally of beaten eggs) to provide leavening, sometimeswith a bit of baking powder or other chemical leaven added asinsurance. Sponge cakes are thought to be the oldest cakes madewithout yeast. An angel food cake is a white sponge cake that usesonly the whites of the eggs and is traditionally baked in a tubepan. The French Génoise is a sponge cake that includes clarifiedbutter. Highly decorated sponge cakes with lavish toppings aresometimes called gateau; the French word for cake.Chiffon cakes aresponge cakes with vegetable oil, which adds moistness.[12]Chocolatecakes are butter cakes, sponge cakes, or other cakes flavored withmelted chocolate or cocoa powder.[13] German chocolate cake is avariety of chocolate cake. Fudge cakes are chocolate cakes thatcontains fudge.Coffee cake is generally thought of as a cake toserve with coffee or tea at breakfast or at a coffee break. Sometypes use yeast as a leavening agent while others use baking sodaand/or baking powder. These cakes often have a crumb topping calledstreusel and/or a light glaze drizzle.Baked flourless cakes includebaked cheesecakes and flourless chocolate cakes. Cheesecakes,despite their name, aren't really cakes at all. Cheesecakes are infact custard pies, with a filling made mostly of some form ofcheese (often cream cheese, mascarpone, ricotta, or the like), andhave very little flour added, although a flour-based or grahamcracker crust may be used. Cheesecakes are also very old, withevidence of honey-sweetened cakes dating back to ancientGreece.Butter or oil layer cakes include most of the traditionalcakes used as birthday cakes, etc., and those sold as packagedcakes. Baking powder or bicarbonate of soda are used to provideboth lift and a moist texture. Many flavorings and ingredients maybe added; examples include devil's food cake, carrot cake, andbanana bread.Yeast cakes are the oldest and are very similar toyeast breads. Such cakes are often very traditional in form, andinclude such pastries as babka and stollen.
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Biscuit is a term used for a diverse variety of baked, commonlyflour-based food products. The term is applied to two distinctproducts in North America and the Commonwealth of Nations andEurope. The North American biscuit is typically a soft, leavenedquickbread, and is covered in the article Biscuit (bread). Thisarticle covers the other type of biscuit, which is typically hard,flat and unleavened.A biscuit in the United States and parts ofCanada, and widely used in popular American English, is a smallbread with a firm browned crust and a soft interior. They are madewith baking powder or baking soda as a chemical leavening agentrather than yeast although they can also be made using yeast (andare then called angel biscuits) or a sourdough starter.They aretraditionally served as a side dish with a meal. As a breakfastitem they are often eaten with butter and a sweet condiment such asmolasses, light sugarcane syrup, maple syrup, sorghum syrup, honey,or fruit jam or jelly. With other meals they are usually eaten withbutter or gravy instead of sweet condiments. However, biscuits andgravy (biscuits covered in country gravy) or biscuits with sausageare usually served for breakfast, sometimes as the main course. Abiscuit may also be used to make a breakfast sandwich by slicing itin half and placing eggs and/or breakfast meat in themiddle.Biscuits today can be savoury or sweet, but most are smallat around 5 cm (2.0 in) in diameter, and flat. The term biscuitalso applies to sandwich-type biscuits, wherein a layer of "creme"or icing is sandwiched between two biscuits, such as the custardcream, or a layer of jam (as in biscuits which, in the UnitedKingdom, are known as "Jammie Dodgers")Dunking a biscuitSweetbiscuits are commonly eaten as a snack food, and are, in general,made with wheat flour or oats, and sweetened with sugar or honey.Varieties may contain chocolate, fruit, jam, nuts, ginger or evenbe used to sandwich other fillings.In Britain, the digestivebiscuit and rich tea have a strong cultural identity as thetraditional accompaniment to a cup of tea, and are regularly eatenas such. Many tea drinkers "dunk" their biscuits in tea, allowingthem to absorb liquid and soften slightly before consumption. Thebest selling biscuit brand in the UK, McVitie's biscuits are themost popular biscuits to dunk in tea, with McVitie's chocolatedigestives, Rich tea and Hobnobs ranked the nation's top threefavourite biscuits in 2009.A dark chocolate Tim TamSavoury biscuitsor crackers (such as cream crackers, water biscuits, oatcakes, orcrisp breads) are usually plainer and commonly eaten with cheesefollowing a meal. Many savoury biscuits also contain additionalingredients for flavour or texture, such as poppy seeds, onion oronion seeds, cheese (such as cheese melts), and olives. Savourybiscuits also usually have a dedicated section in most Europeansupermarkets, often in the same aisle as sweet biscuits. Theexception to savoury biscuits is the sweetmeal digestive known asthe "Hovis biscuit", which, although slightly sweet, is stillclassified as a cheese biscuit.[20] Savoury biscuits sold insupermarkets are sometimes associated with a certain geographicalarea, such as Scottish oatcakes or Cornish wafer biscuits.Ingeneral, the British, Australians, South Africans, New Zealanders,Nigerians, Kenyans, Indians, Pakistanis, Sri Lankans, Singaporeansand the Irish use the British meaning of "biscuit" for the sweetbiscuit, the terms biscuit and cookie are used interchangeably,depending on the region and the speaker, with biscuits usuallyreferring to hard, sweet biscuits (such as digestives,
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