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Kombdi vade is a dish native to the Konkan region in the Indian state of Maharashtra.The dish consists of a traditional chicken curry (including chicken pieces with bones), vade (fluffy fried dumplings made of rice flour, and occasionally of wheat and Ragi flour), onions, lemon juice and solkadhi (a gravy made from coconut milk).
The technique of extending a relatively expensive ingredient (meat) by combining it with vegetables and/or lentils in the same recipe is widely employed in Persian cooking. ("Dhan" is Gujarati cereal dish mentioned in Kanhadade Prabandha in 1455 AD; [2] "Sak" (derived from Gujarati "shaak" meaning vegetable greens or cooked vegetables.) The ...
Most popular Gujarati dishes have a sweet taste, as traditionally, sugar or jaggery is added to most Gujarati food items, like vegetables and dal. Additionally, Gujarati food is cooked in unique ways, with some dishes being stir-fried while others are steam cooked, with vegetables and spices or dal being boiled and later vaghar/chaunk (fried ...
Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, [1] and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency.
Korma, or qorma, (Hindi: क़ोरमा; Bengali: কোরমা) is a dish originating in South Asia, [9] consisting of meat or vegetables braised with yogurt , water or stock, and spices to produce a thick sauce or gravy. Paya is a traditional meat stew originating in the Indian subcontinent. Recipes for this dish vary regionally.
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.
The dish made in rounded earthen pot put upside down in fire. [4] Umbadiyu being cooked in an upside down earthen pot. The dish is called as 'Gujarati Barbeque' due to its smoky flavour. The dish is often served with green chilly chutney and Chaas. [5] The dish was once mentioned in famous Hindi TV show Taarak Mehta Ka Ooltah Chashmah. An ...
Aamras (also known as amras) is a sweet dish in the cuisine of the Indian subcontinent made from the pulp of the mango fruit. The pulp of a ripe mango is extracted, usually by hand, and is eaten together with pooris or chapatis, Indian breads. Sometimes ghee and milk are added to the pulp to enhance its flavour. Sugar may be added for sweetness.