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Pasanda was originally made with leg of lamb or goat flattened into strips, marinated, and fried in a dish with seasoning. In Pakistan, Pasanday is usually made from pot roast beef fillets flattened into strips. [2] In the present day, pasanda is also made with chicken and king prawns; in each case, the process and ingredients remain generally ...
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.
Some recipes used powdered milk and/or condensed milk. [8] [9] There have been some questions over the hygiene of factories producing shemai. [10] [11] In June 2016, substandard shemai, produced in unauthorized factories, flooded the market in Saidpur, Bangladesh. [12] Next year there was widespread adultered shemai in Chittagong. [13]
Mughlai cuisine is renowned for the richness and aromaticity of the meals due to extensive use of spices like saffron, cardamom, black pepper, dry fruits and nuts, as well as rich cream, milk and butter in preparation of curry bases. This has influenced the development of North Indian cuisine. [6]
Ginger is an ingredient that can be used in both savory and sweet recipes in cuisines from the subcontinent. Chopped ginger is fried with meat and pickled ginger is often an accompaniment to boiled rice. Ginger juice and ginger boiled in syrup are used to make desserts. Turmeric and cumin are often used to make curries.
Hyderabadi cuisine has different recipes for different events, and hence is categorized accordingly, from banquet food, to weddings and parties, festival foods, and travel foods. The category to which the recipe belongs itself speaks of different things like the time required to prepare the food, the shelf life of the prepared item, etc. [ 5 ]
Other ingredients include oil seeds such as flax, karale, [56] [57] coconut, peanuts, almonds and cashew nuts. Peanut powder and whole nuts are used in many preparations including, chutney, koshimbir and bhaaji. More expensive nuts such as (almonds and cashew) are used mainly for sweet dishes. Flax and karale seeds are used in making dry ...
A lamb version of balti gosht. A balti or bāltī gosht (Urdu: بالٹی گوشت, Hindi: बाल्टी गोश्त) is a type of curry served in a thin, pressed-steel wok called a "balti bowl". [1]