->Nishānt Omm: Corrected Romanization

2021-09-22T06:41:26Z

Corrected Romanization

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	'''Mattha''' ({{lang-bn\|মাঠা\|~~Maṭha~~}}, {{lang-hi\| मट्ठा\|~~Maṭṭha~~}}) is a beverage, originating from the [[Indian subcontinent]], made with [[dahi (curd)\|dahi]] (yogurt) or [[buttermilk]] mixed with spices and sugar. Plain buttermilk is also called Mattha in the [[Indian states]] of [[Bihar]], [[Tripura]], [[Uttar Pradesh]] and [[West Bengal]].<ref>Vidyarthi, L.P., Prasad, R. and Upadhyay, V.S., 1979. Changing dietary patterns and habits: a socio-cultural study of Bihar. Concept Publishing Company.[https://books.google.com/books?hl=en&lr=&id=K-AYdQARNVYC&oi=fnd&pg=PR5&dq=mattha+milk+spices&ots=kaH_ZJVTQJ&sig=RnEeG1hsCQqo6OnkzeiLgWaFwXQ#v=onepage&q=milk&f=false]</ref> Ingredients added to buttermilk to make mattha may include [[mentha\|mint]], roasted [[cumin]] seeds, [[asafoetida]], [[curry leaves]], [[salt]] and [[sugar]].<ref>{{cite book\|last1=Yildiz\|first1=Fatih\|title=Development and manufacture of yogurt and other functional dairy products\|date=2010\|publisher=CRC Press\|location=Boca Raton, FL\|isbn=9781420082081\|page=11\|url=https://books.google.com/books?id=zMCDLlcRaQkC&pg=PA1#v=onepage&q=mattha&f=false}}</ref><ref>{{cite book\|last1=Pereira\|first1=Jiggs Kalra & Pushpesh Pant, with Raminder Malhotra; photographs, Ian\|title=Classic cooking of Punjab\|date=2004\|publisher=Allied Publishers\|location=New Delhi\|isbn=978-8177645668\|url=https://books.google.com/books?hl=en&lr=&id=HHrUDlo0DfEC&oi=fnd&pg=PP17&dq=mattha+milk+spices&ots=eV9ANs13Og&sig=Eb4iq2jZz5_2Dl3xxWobitf8_P4#v=onepage&q=mattha&f=false}}</ref>		'''Mattha''' ({{lang-bn\|মাঠা\|Māṭhā}}, {{lang-hi\| मट्ठा\|Maṭṭhā}}) is a beverage, originating from the [[Indian subcontinent]], made with [[dahi (curd)\|dahi]] (yogurt) or [[buttermilk]] mixed with spices and sugar. Plain buttermilk is also called Mattha in the [[Indian states]] of [[Bihar]], [[Tripura]], [[Uttar Pradesh]] and [[West Bengal]].<ref>Vidyarthi, L.P., Prasad, R. and Upadhyay, V.S., 1979. Changing dietary patterns and habits: a socio-cultural study of Bihar. Concept Publishing Company.[https://books.google.com/books?hl=en&lr=&id=K-AYdQARNVYC&oi=fnd&pg=PR5&dq=mattha+milk+spices&ots=kaH_ZJVTQJ&sig=RnEeG1hsCQqo6OnkzeiLgWaFwXQ#v=onepage&q=milk&f=false]</ref> Ingredients added to buttermilk to make mattha may include [[mentha\|mint]], roasted [[cumin]] seeds, [[asafoetida]], [[curry leaves]], [[salt]] and [[sugar]].<ref>{{cite book\|last1=Yildiz\|first1=Fatih\|title=Development and manufacture of yogurt and other functional dairy products\|date=2010\|publisher=CRC Press\|location=Boca Raton, FL\|isbn=9781420082081\|page=11\|url=https://books.google.com/books?id=zMCDLlcRaQkC&pg=PA1#v=onepage&q=mattha&f=false}}</ref><ref>{{cite book\|last1=Pereira\|first1=Jiggs Kalra & Pushpesh Pant, with Raminder Malhotra; photographs, Ian\|title=Classic cooking of Punjab\|date=2004\|publisher=Allied Publishers\|location=New Delhi\|isbn=978-8177645668\|url=https://books.google.com/books?hl=en&lr=&id=HHrUDlo0DfEC&oi=fnd&pg=PP17&dq=mattha+milk+spices&ots=eV9ANs13Og&sig=Eb4iq2jZz5_2Dl3xxWobitf8_P4#v=onepage&q=mattha&f=false}}</ref>

	Mattha may also be [[smoked]] before serving for flavour. It is generally served before or after a meal, though it can also be consumed with the meal, and it is thought to help with digestion. Mattha is similar to [[Chaas]], which is also called ''chhanch'' or ''ghol'', but spicier and is known as Mohi in [[Nepal]].		Mattha may also be [[smoked]] before serving for flavour. It is generally served before or after a meal, though it can also be consumed with the meal, and it is thought to help with digestion. Mattha is similar to [[Chaas]], which is also called ''chhanch'' or ''ghol'', but spicier and is known as Mohi in [[Nepal]].

imported>Allforrous: /* References */ Commonscatinline template.

2021-07-02T15:43:01Z

References: Commonscatinline template.

New page

{{Infobox food
| name = Mattha
| image = [[File:Mattha.jpg|120 px]]
| caption =
| alternate_name = Mohi (in Nepal)
| country = [[Indian subcontinent]]
| region = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]], [[Pakistani cuisine|Pakistan]], [[Nepali cuisine|Nepal]]
| creator =
| course =
| served =
| main_ingredient = [[Buttermilk]] or [[dahi (curd)|dahi]] (yogurt)
| variations =
| calories =
| other =
}}
'''Mattha''' ({{lang-bn|মাঠা|Maṭha}}, {{lang-hi| मट्ठा|Maṭṭha}}) is a beverage, originating from the [[Indian subcontinent]], made with [[dahi (curd)|dahi]] (yogurt) or [[buttermilk]] mixed with spices and sugar. Plain buttermilk is also called Mattha in the [[Indian states]] of [[Bihar]], [[Tripura]], [[Uttar Pradesh]] and [[West Bengal]].<ref>Vidyarthi, L.P., Prasad, R. and Upadhyay, V.S., 1979. Changing dietary patterns and habits: a socio-cultural study of Bihar. Concept Publishing Company.[https://books.google.com/books?hl=en&lr=&id=K-AYdQARNVYC&oi=fnd&pg=PR5&dq=mattha+milk+spices&ots=kaH_ZJVTQJ&sig=RnEeG1hsCQqo6OnkzeiLgWaFwXQ#v=onepage&q=milk&f=false]</ref> Ingredients added to buttermilk to make mattha may include [[mentha|mint]], roasted [[cumin]] seeds, [[asafoetida]], [[curry leaves]], [[salt]] and [[sugar]].<ref>{{cite book|last1=Yildiz|first1=Fatih|title=Development and manufacture of yogurt and other functional dairy products|date=2010|publisher=CRC Press|location=Boca Raton, FL|isbn=9781420082081|page=11|url=https://books.google.com/books?id=zMCDLlcRaQkC&pg=PA1#v=onepage&q=mattha&f=false}}</ref><ref>{{cite book|last1=Pereira|first1=Jiggs Kalra & Pushpesh Pant, with Raminder Malhotra; photographs, Ian|title=Classic cooking of Punjab|date=2004|publisher=Allied Publishers|location=New Delhi|isbn=978-8177645668|url=https://books.google.com/books?hl=en&lr=&id=HHrUDlo0DfEC&oi=fnd&pg=PP17&dq=mattha+milk+spices&ots=eV9ANs13Og&sig=Eb4iq2jZz5_2Dl3xxWobitf8_P4#v=onepage&q=mattha&f=false}}</ref>

Mattha may also be [[smoked]] before serving for flavour. It is generally served before or after a meal, though it can also be consumed with the meal, and it is thought to help with digestion. Mattha is similar to [[Chaas]], which is also called ''chhanch'' or ''ghol'', but spicier and is known as Mohi in [[Nepal]].

==See also==
* [[Lassi]]
* [[Ayran]]
* [[Leben (milk product)|Leben]]
* [[Doogh]]
* [[Dahi (disambiguation)|Dahi]]
* [[Milkshake]]
* [[List of smoked foods]]
* [[List of yogurt-based dishes and beverages]]
* {{portal-inline|Food}}

==References==
{{Reflist}}

==External links==
*{{Commonscatinline}}

{{Yogurts}}
{{Bangladeshi dishes}}

[[Category:Indian drinks]]
[[Category:Milk-based drinks]]
[[Category:Punjabi cuisine]]
[[Category:Yogurt-based drinks]]
[[Category:Smoked food]]

{{nonalcoholic-drink-stub}}

Mattha - Revision history

->Nishānt Omm: Corrected Romanization

imported>Allforrous: /* References */ Commonscatinline template.