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Originally from Tibet, it is a popular snack/ food item in India. Muri Naaru: A sweet Bengali specialty. Pani Tenga: a pickled dish made from mustard. Sunga Pitha: A Sweet Assamese specialty: Alu Pitika: a dish made of mashed potato. Masor tenga: An Assamese fish stew cooked with any of a variety of sour fruits including tomatoes. [5] Bengena ...
This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and the West Indies.
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Olive spoon — used to remove olives from their liquid, while allowing the liquid to drain easily from the spoon; typically made from stainless steel; has slots or a hole cut from the bottom of a bowl-shaped head to release the liquid from the spoon; also used to lift cherries, cocktail onions, pickled garlic and similar condiments from the ...
Various foods. This is a categorically organized list of foods. Food is any substance consumed to provide nutritional support for the body. [1] It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals.
Vagharelo bhaat: Aromatic tempered rice using various spices. [15] Doodhpak: Rice pudding made by boiling rice with milk and sugar, and flavoured with cardamom, raisins, saffron, cashews, pistachios, or almonds. It is typically served as a dessert. Khichdi (rice & a dal): Cooked like porridge accompanied with ghee, dahi (yogurt), and pickle
In most instances, rice is boiled on its own and becomes part of a meal that includes other items. A popular dish is varan bhaat, in which steamed rice is mixed with plain dal that is prepared with pigeon peas, lemon juice, salt and ghee. [19] [20] Khichdi is a popular rice dish made with rice, mung dal and 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).