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The sandwich is made with Western style bread and is usually toasted. The main ingredients are a spicy green chutney spread, tomatoes, onions, cucumber, and a spicy potato filling made with chaat masala or a similar spice mix. Other ingredients sometimes included are cooked beetroot and cheese. The sandwich is a popular student lunch. [1] [2] [3]
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes.
Eastern confectionery and desserts, such as halva and Turkish delight, are mostly vegan, while others such as baklava (which often contains butter) are lacto vegetarian. Indian desserts and sweets are mostly vegetarian like peda, barfi, gulab jamun, shrikhand, basundi, kaju katri, rasgulla, cham cham, rajbhog, etc. Indian sweets are mostly made ...
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Bring 2¼ cups water and salt to a boil, add quinoa and reduce to a simmer. Cover and cook for 15 minutes. Remove from heat and steam with lid on for an additional 5 minutes.
a popular vegetarian roasted Gujarati Indian thin cracker bread or snack item made from mat bean and wheat flour and oil. Khaman: A vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter of gram flour . [26] Khaman can be eaten for breakfast, as a main course, as a side dish or as a snack.
Place the quinoa in a small saucepan along with 1 cup of water. Bring the water to a boil then reduce heat to medium low and cover the pan. Cook 10-15 minutes until the water is absorbed and ...
Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. [1] Upma originated from South India , and is most common in Kerala , Andhra Pradesh , Tamil Nadu , Odisha , Telangana , [ 2 ] Karnataka , Maharashtra , and in Sri Lankan Tamil communities.