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Non-vegetarian food (in Indian English sometimes shortened to non-veg food [1]) contains meat (red meat, poultry, seafood, or the flesh of any other animal), and sometimes, eggs. The term is common in India, but not usual elsewhere.
These simple and delicious vegetarian dinner recipes contain at least 6 grams of fiber in every serving and come together in no more than three steps. ... The veggies alone make a great meal-prep ...
Non-Vegetarian: Main Course Hyderabadi biryani: Biryani cooked in hyderabadi style: Non vegetarian Idiyappam: Steamed rice noodles or vermicelli with Ground rice: Vegetarian Idli: Steamed cake of fermented rice and pulse flour. Rice, urad dal: Vegetarian Indian omelette: Egg omelette or veg omelette: Kaara kozhambu (Tamil Nadu)
This easy vegetarian dinner recipe is sure to become a new family favorite. View Recipe. Greek Stuffed Eggplant. ... protein-rich vegetarian meal. After baking, it creates a savory-sweet tomato ...
Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhukatta, masala paniyaram, aadikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi, maavurundai, and athirasam.
Fresh, bright flavors come alive in these easy vegetarian pitas. Give yourself enough time to make the roasted vegetables called for in the recipe—or make them a day or two in advance for a ...
Pattals are also used for wrapping food or steaming food. [citation needed] In olden days, until a century ago, a would-be son-in-law was tested on his dexterity in making a patravali plate and bowl (for serving more liquid parts of the meal such as daal or stew) before being declared acceptable by the soon to be father-in-law. [citation needed]
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes.