Glossary V

A veloute sauce is a variation of bechamel, or white sauce, except instead of milk, the liquid added to the roux is chicken stock or another light stock like veal or fish.

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Velvety wine refers to a soft wine that is agreeable to the palate

Venado is a Spanish word for venison

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Venegret is a term in Russia that refers to cold vegetable

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Deutsch: Venezuela / Español: Venezuela / Português: Venezuela / Français: Venezuela / Italiano: Venezuela

Venezuela is a South American country with a rich and diverse culinary tradition. Venezuelan cuisine is known for its variety of flavours, ingredients, and cultural influences, combining indigenous, African, Spanish, and other European elements. The country's food culture is a vibrant reflection of its history and geography.

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Vengayam/Vengaya/Venkayam Pakkoda refers to onion fritters made by slicing red onions, coating them with batter made from Kadala Mavu (Chickpea flour) with lots of spices, slices of green chilies and Curry Leaves, then deep-fried in Coconut Oil.

Vengayam/Vengaya Pakkoda is also spelled Pakoda and it is also called Savola Pakoda.

Venkayam is the Tamil word for Onions while in Malayalam Onion is called Savola.

Pakkoda, Pakoda can also be called Pakora and they are all the same, Indian fritters made from vegetables or meat, usually vegetables, such as Onions, Spring Onions, Green Chili, and Cauliflower.

When I was in Allepey, Kerala, India, most Pakoda or Pakora I have seen are made from Onions and since I love onions, I love Onion Pakoda.

Picture below is Vengayam/Vengaya/Venkayam Pakkoda sold in the night food street market in Coimbatore, Tamil Nadu. Looks so delicious, I miss Allepey.

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Deutsch: Wildfleisch / Español: Carne de Venado / Português: Carne de veado / Français: Venaison / Italiano: Carne di Cervo

Venison in the food context refers to the meat of deer or similar game animals, including elk and antelope. It is known for its rich, earthy flavour and is often prized as a lean and nutrient-dense alternative to more common meats like beef or pork.

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Venkel is the Dutch word for "fennel" Fennel is known for its mild aniseed taste and goes really well with fish dishes. The Dutch have a penchant for anything with an aniseed or liquorice-like taste, like their Drop. Example of Dutch dish using Venkel is Venkel en Ui Soep (Fennel and Onion Soup)

Verde de Papa refers to a Peruvian juicy potato soup, prepared with potatoes, eggs, cheese, spiced with wormseed (Paico) leaves, herbs, parsley and hot chili pepper.

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Verenets refer to Russian fermented baked milk. It is a milk delicacy based on baked milk made with almost the same technology, as Ryazhenka. However, Bulgarian or Acidophillian sour-milk bacillus is usually added to the ferment of clear cultures of sour-milk streptococcus. The Acidophilus bacteria which participates in fermentation of wholesome milk possess antibiotic qualities, particularly to suppress tuberculosis bacillus. But unlike the strong medicines, their actions do not cause dangerous side effects. This is what many call "sour-milk natural healing". The Bulgarian bacillus, inserted in the complex ferment of Varenets, normalizes the activity of the digestive system; stimulates the work of the liver and the blood system; protects the organism from food allergy; prevents the development of bacterium and sepsis; and works as a prophylactic means of intestinal disbacteriosis. Aside from its delicious and original taste, Verenets is popular among the people because of its health benefits.

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