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Bhindi Fry (also called okra fry, fry ochro, bhendi fry, bhindi masala or bharwan bhindi) is stir-fried okra (ladies' finger) that is slit and stuffed with spice mix such as garam masala and other locally available ground spices. This dish is stir-fried or sautéed slightly, which is distinct from batter-fried okra, which involves deep frying.
Lauki ki bhaaji: a way to serve bottle gourd: Vegetarian Litti chokha: a baked salted wheat flour cake filled with sattu (baked chickpea flour) and some special spices: Vegetarian Makhaan ka kheer: Sweet, made up with makhaana, milk, sugar, cashew and other savor. Popular in Mithilanchal region of Bihar: Vegetarian Makki ki roti, sarson ka saag
Kare-kare is a Philippine stew (kare derives from "curry") that features a thick savory peanut sauce.It is generally made from a base of stewed oxtail, beef tripe, pork hocks, calves' feet, pig's feet or trotters, various cuts of pork, beef stew meat, and occasionally offal.
Rajasthan is known for its Royal Rajwaadi cuisine (also known as Raajsi cuisine) which emanated from the culinary traditions of Royal courts and temples. [6]The Rajwaadi cuisine is characterized by high usage of dry fruits & milk products like Yogurt for preparing rich gravies, ghee & butter for cooking & frying, mawa & chhena for sweets, usage of Kesar, kewda water & rose water and whole ...
Okra (US: / ˈ oʊ k r ə /, UK: / ˈ ɒ k r ə /), Abelmoschus esculentus, known in some English-speaking countries as lady's fingers, [2] [3] is a flowering plant in the mallow family native to East Africa. [4]
In the past, its staple diet included bajra khichdi, [91] rabdi, onion chutney, [92] and bajra ki roti. [93] In non-vegetarian cuisine it includes kukad kadhai [ 94 ] and chicken tikka masala . Lassi , sharbat , nimbu pani and labsi (a mixture of bajra flour and lassi ) are three popular non-alcoholic beverages in Haryana.
As the seasons change so does the Bihari thali, every 3–4 months.The constants are rice, roti, achar, chatni, dals and milk products, with some variation.. For the frying and tempering (chhounkna / tadka) of certain vegetable dishes, Bihari cuisine makes use of vegetable oil or mustard oil and panch phoron — literally the "five spices": fennel seed (saunf), black mustard seed (sarson ...
Ain-i-Akbari, a 16th-century document written by Mughal Emperor Akbar's vizier, Abu'l Fadl, mentions the recipe for khichdi, which gives seven variations. [10] There is an anecdotal story about khichdi featuring Akbar and his court advisor, Birbal. [11] The Anglo-Indian dish kedgeree is thought to derive from khichri. [12] [13]