Search results
Results From The WOW.Com Content Network
Gujarati cuisine is the cuisine of the Indian state of Gujarat.The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet).
Ponk and sev, a Gujarati dish. Ponk or Paunk (Gujarati પૌંક) is a Gujarati snack made from tender roasted sorghum grains mixed with other products such as sev. [1]To prepare the snack, the green immature sorghum grains (called ponk) are parched or roasted: the resulting product is also known as vani or hurda. [2]
Kachori (pronounced [kətʃɔːɽi]) is a deep-fried, spicy, stuffed pastry originating from the Marwar [4] [5] region of Rajasthan, India. [6] It is made of maida filled with a stuffing of baked mixture of moong dal or onions (usually, depends on the variation), besan, coriander, red chili powder, salt, and other Indian spices and deep-fried in vegetable oil until crispy golden brown. [7]
Daal Dhokli is widely cooked and eaten all over Rajasthan and Gujarat. Very small dumplings of wheat flour are cooked along with green gram or pegeon dal and whole red chili and red mustard is used as tempering. Vegetarian Dabeli: Snack made by mixing boiled potatoes with a special dabeli masala, putting the mixture in a ladi pav: Vegetarian ...
South Asian cuisine encompasses a delectable variety of sub-cuisines and cooking styles that vary very widely, reflecting the diversity of the Indian subcontinent, even though there is a certain centrality to the general ingredients used.
Sabzi is a dish of different combinations of vegetables and spices which may be stir fried, spicy or sweet. [78] Gujarati cuisine can vary widely in flavour and heat based on personal and regional tastes. North Gujarat, Kathiawad, Kachchh, and South Gujarat are the four major regions of Gujarati cuisine. [79]
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 ...
Many foods and ingredients from the Indus period (c. 3300–1700 B.C.) are still common today. Some consist of wheat, barley, rice, tamarind, eggplant, and cucumber. The Indus Valley people cooked with oils, ginger, salt, green peppers, and turmeric root, which would be dried and ground into an orange powder.