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Chicken wire, or poultry netting, is a mesh of wire commonly used to fence in fowl, such as chickens, in a run or coop. It is made of thin, flexible, galvanized steel wire with hexagonal gaps. Available in 1 ⁄ 2 inch (about 1.3 cm), 1 inch (about 2.5 cm) diameter, and 2 inch (about 5 cm), chicken wire is available in various gauges —usually ...
Tikka is a Chaghatai word which has been commonly combined with the Hindi-Urdu word masala — itself derived from Arabic — with the combined word originating from British English. [1] [2] The Chaghatai word tikka itself is a derivation of the Common Turkic word tikkü, which means "piece" or "chunk". [3] [4]
The "Jujalarim" (Azerbaijani: Cücələrim, Cyrillic: Ҹүҹәләрим, Russian: Мои цыплята — my little chicks) is an Azerbaijani song composed for children.
Expanded metal is stronger than an equivalent weight of wire mesh such as chicken wire, because the material is flattened, allowing the metal to stay in one piece.The other benefit to expanded metal is that the metal is never completely cut and reconnected, allowing the material to retain its strength.
Panipuri is one of the popular chaats in South Asia. Dahi vada chaat with yogurt. The chaat variants are all based on fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crisp fried bread, dahi vada or dahi bhalla, gram or chickpeas and tangy-salty spices, with sour Indian chili and saunth (dried ginger and tamarind sauce), fresh green coriander ...
A kati roll (sometimes spelt kathi roll; Bengali: কাঠি রোল [1]) is a street-food dish originating from Kolkata, West Bengal, India. [2] In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kati roll.
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Mandi was usually made from rice, meat (lamb, camel, goat or chicken), and a mixture of spices called hawaij. The main technique that differentiates mandi from other meat dishes is that the meat is cooked in the tannour. Dry wood (traditionally samer or gadha) is placed in the tandoor and burned to generate heat turning the wood into charcoal.