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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
Pininyahang manok is made by first marinating the chicken in pineapple juice, though some recipes skip this part. The chicken is then fried in oil with garlic and onions until lightly browned. Water with a small amount of evaporated milk or condensed milk is then added, along with pineapple chunks, diced carrots, potatoes, and bell peppers.
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 ...
This recipe book—also known as Pākadarpaṇam, Pākaśāstra, Pākakalā, and Nalapāka—deals with culinary arts. It consists of 11 chapters known as Prakaraṇas. It explains both vegetarian and non-vegetarian food preparation and provides details about several methods for cooking rice, meat, legumes, pulses, vegetables, fruits ...
Kare-kare: Tagalog Stew A meat, tripe, and oxtail stew with vegetables in peanut sauce customarily served with bagoong alamang (shrimp paste). Lauya: Ilocos Soup/Stew A dish of pork, beef, or carabao meat in broth flavored with ginger, onions and fish sauce served as a soup or main entrée. Mami: Soup Generic term for noodle soup.
Kare-kare is a Philippine curry (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 .
Panipuri or golgappa is a deep-fried breaded hollow spherical shell, about 1 inch (25 mm) in diameter, filled with a combination of potatoes, raw onions, chickpeas and spices.