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(Hindi: Kari Patta करी पत्ता) Fennel seed Used as natural mouth-freshener. Used as a tempering spice. (Hindi: Saunf सौंफ) Fenugreek leaf (Hindi: Methi मेथी) Dry Fenugreek leaves It is rubbed gently in the palms of the hands and sprinkled over the cooked dish towards the end. (Hindi: Kasuri Methi कसूरी ...
A popular lacto-vegetarian fast food dish native to the Indian state of Maharashtra. It consists of a batata vada sandwiched between 2 slices of a pav. The compound word batata vada refers in Marathi to a vada (fritter) made out of batata, the latter referring to a potato. Pav refers to unsweetened bread or bun. Vadai
Paya is a traditional food from South Asia. [1] It is served at various festivals and gatherings, or made for special guests. Paya means 'leg'/'feet' in Hindi and Urdu languages. [2] The main ingredients of the dish are the trotters of a cow, goat, buffalo, or sheep, cooked with various spices.
Most of the traditional and tribal foods are made of rice and rice flour, curd and a variety of green leafy vegetables like lal bhaji, cholai bhaji, chech bhaji, kanda bhaji, kheksi, kathal, kochai patta, kohda and bohar bhaji (Blossom of Lesuaa or Rasaulaa in Hindi, mostly used for making achaar).
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.
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 ...
Ragda pattice is a popular Mumbai fast food. This dish is usually served at restaurants that offer Indian fast food along with other dishes. It is a main item on menus of food stalls. This dish has two parts: ragda, a spicy stew based on dry peas and fried potato patties. [107] Dahipuri is a form of chaat and from Mumbai.
The word payasam used in South India for kheer originates from the Sanskrit term pāyasa (पायस), which means "milk" or a dish made from milk. This term evolved into various regional languages, including Malayalam (പായസം, pāyasaṁ), Telugu (పాయసం, pāyasaṁ), and Tamil (பாயசம், pāyacam).