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Nihari (Hindi: निहारी; Bengali: নিহারী; Urdu: نہاری) is a stew originating in Lucknow, the capital of 18th-century Awadh under the Mughal Empire in the Indian subcontinent. It consists of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goat meat, as well as chicken and bone marrow.
Singapore-style noodles – A dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly chicken, beef, char siu pork, or prawns, yellow in colour. Soto ayam – A traditional Indonesian dish that uses ingredients such as chicken, lontong, noodles, and rice vermicelli.
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
Cut the chicken breasts into 1-inch pieces. Sprinkle with the salt, pepper, and curry powder. Cover and refrigerate for at least 1 hour or overnight.
Make a gourmet meal that won't break the bank with '$10 Fine Dining' as we follow along with chef Sakari Smithwick his favorite recipe for chickpea curry stew. The post Cook dinner for the family ...
Meats used include ground goat meat, lamb, or beef. [4] All other ingredients include Indian spices and water with banaspati ghee. See also. Aloo matar;
The name may have come from the metal dish in which the curry is cooked, [2] [3] rather than from any specific ingredient or cooking technique. [4] Balti curries are cooked quickly using vegetable oil rather than ghee , over high heat in the manner of a stir-fry, and any meat is used off the bone.
Kheer, also known as payasam or payesh, is a pudding or porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron .