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Varan bhaat is a vegan, [1] Indian food preparation involving pigeon pea dal and rice as its main ingredients. [2] It belongs to Marathi and Goan cuisine. Its other ingredients are turmeric powder, cumin seeds, asafoetida, jaggery and salt. [3] [4] According to Sanjeev Kapoor, it is a part of a Goan wedding meal. [4]
In modern chinese the terms 纯素 (chún sù, "pure vegetarian/vegan") or 全素 (quán sù, “totally vegetarian/vegan”) are used to mean 'vegan', especially when referring to non-food vegan goods, and 纯净素 (chún jìng sù, "pure Buddhist vegetarian/vegan") is used to refer to the Buddhist diet, which is more restrictive than the ...
Maharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others. Maharashtrian cuisine includes mild and spicy dishes.
The content translation tool assists users in translating existing Wikipedia articles from one language to another. Users select an article in any language, then select another language, and the interface provides machine translation which the human user can then use as inspiration to make readable text in another language.
Usal or Oosal (Marathi: ऊसळ) is a dish from the Indian state of Maharashtra. It is made of legumes such as peas, lentils, black-eyed beans, matki (moth bean), moong (green gram) or Hyacinth beans. Generally, the beans are soaked in water and allowed to sprout for a day or two.
The app offers translation in 12 languages. It is the largest online platform of its kind specializing in vegan food discovery. The platform hosts over 220,000 businesses in over 180 countries, with over 1.5 million reviews, more than 2 million photos, and 14 million monthly listing views. [ 4 ]
Vegan diets typically require special attention for iodine, for which the only substantial and reliable vegan sources are sea vegetables, iodized salt and supplements. The iodine content of sea vegetables varies widely and may provide more than the recommended upper limit of iodine intake.
Papadam can be prepared from different ingredients and methods. One popular recipe uses flour ground from hulled split black gram [9] mixed with black pepper, salt, a small amount of vegetable oil and a food-grade alkali, and the mixture is kneaded. A well-kneaded dough is then flattened into very thin rounds and then dried and stored for later ...