Glossary T

Thalipeeth refers to the standard Maharashtrian bread made from a combination of flours of various grains and pulses. It contains at least 10 ingredients such as rice, wheat, jowar, and pulses, mixed with onion, coriander, green chillies and coconut. This highly nutritious Maharashtrian bread tastes great with a bowl of fruit and condensed milk. Maharashtrian can refer to an ethno-linguistic group of people from Maharashtra, India. The mid-western state of Maharashtra in India is the home of popular cities like Mumbai (Bombay) and Pune. Thalipeeth is also known as Thalipith.

Thawt man kung is another spicy shrimp or prawn dish that is made using a curry paste. Dried chillies, galangal, lemon grass, Kaffir lime zest, shallots, garlic, fresh coriander and salt are pounded together, then chopped, peeled shrimp are put in and pounded together with the mixture to form a thick paste.

A man was on a walking holiday in Ireland. He became thirsty so he decided to ask at a home for something to drink. The lady of the house invited him in and served him a bowl of soup. Meanwhile, there is a wee pig running around the kitchen, running up to the visitor and giving him a great deal of attention. The visitor commented that he had never seen a pig this friendly. The housewife replied: "Ah, he's not that friendly. That's his bowl you're using."

The Glorious Food Glossary tells you everything important about the world of food. The Food Glosssary is all about different kinds of food from all over the world and how they are prepared and what their main ingredients are.

Moreover, the glossary is all about what people all over the world are eating and drinking and their activities, festivities, marriages, etc that involves food.

This Food Glossary is all about food . . . glorious food. We tell you about the food, some stories about them and we try our best to make photos of them as we travel around the world. As of now, we are featuring extensively foods from Germany, the Philippines and the State of Kerala, India, but we will add more pictures for you to enjoy as we discover the food of the world... as we travel around the globe.

All articles are available through the search function or via the A to Z line at the top of every page.

The Highland Valleys is one of the three (3) main geographical regions of Bolivia. The other two (2) are: the Altiplano, and the tropical lowlands.

The traditional dishes of the

The Maldive Lady refers to a powerful and delicious cocktail from Maldives, the composition of which varies from bar to bar and island to island.

What did one rat in the laboratory say to the other?
I've got my scientist so well trained that every time I push the buzzer, he brings me a snack.

Thee is the Dutch for "Tea" . The meaning of the Dutch word "Thee" can include black (Zwarte thee), green (Groene thee), herbal (Kruidenthee), fruit (Fruitthee) and other teas. It is said that the Dutch annually consume/drink about 101 liters of tea per capita, that is four times that of the Americans, but only a third of what the British drink. However, compared to the British, the Dutch like their tea quite weak, and the Dutch often drink it without milk. Tea in Holland eateries/restaurants is generally presented with a glass of hot water and a bowl that contains a wide selection of teas.

- Theeples (with Recipe) : Theeples is a Greek recipe for Christmas that is also known as sweet fried bow knots.

Thenga Chammanthi is Coconut Chutney and also refers to one of the many kinds of Chutneys in Kerala which is made from fresh grated Thenga (Coconut meat) grinded with other ingredients, such as Inji (ginger), Tamarind, Chumannulli (shallots/pearl onions), Kanthari Mulaku (bird’s eye chillies), salt until it turns into a paste, then Kadugu (black mustard seeds) and Curry leaves are added.

Thenga Chammanthi is often served with with Idli, Chappati/Roti and Dosa in Kerala.

Here is my "adopted Mom" in Allepey, Kerala, India grinding Thenga and spices in the traditional grinders used to make Chammathi called Ammikallu (Please see related article on Ammikallu)