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In Northern Pakistan, in and around the Hazara region of Khyber Pakhtunkhwa province, kadhi can be prepared with a variety of additives such as chicken, pumpkin, and sarson ka saag. In Karachi and Hyderabad, Sindh , in addition to plain kadhi, a variety of vegetables such as okra , aubergine , and drumstick beans may be added.
Chicken razala: a Bhopali style chicken cooked in a rich gravy with mint: Chicken Tikka: Chicken with spices served on a skewer: Chicken Tikka masala: Chicken marinated in a Yogurt tomato sauce. It is known to have a creamy texture. Chole bhature: Main course with Chick peas, assorted spices, wheat flour and bhatura yeast. Vegetarian Daal baati ...
Punjabi Kadhi Pakora (traditional curry with rice). Kadhi is a type of curry made with yogurt or buttermilk, which is thickened with chickpea flour and seasoned with ginger, turmeric, chilies, and tempered spices. Deep-fried lumps of spiced chickpea-flour batter (pakoras) are also added.
Pakora (pronounced [pəˈkɔːɽa]) is a fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants across South Asia . [ 5 ] They often consist of vegetables such as potatoes and onions, which are coated in seasoned gram flour batter and deep-fried.
Chicken tikka is a chicken dish popular in India, Bangladesh, Pakistan and the United Kingdom. [1] It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi or over charcoal after marinating in Indian spices and dahi (yogurt)—A flavorful and tender, essentially a boneless version of tandoori chicken. [2]
Chicken karahi, or kadai chicken, is a chicken dish from Pakistan. It is known as gosht karahi when prepared with goat or lamb meat instead of chicken. It is noted for its spicy taste and is notable in South Asian Cuisine. The dish is prepared in a karahi (a type of wok) and can take between 30 and 50 minutes to prepare and cook the dish.
Gujarati Kadhi. Kadhi (curry made from buttermilk chhash and gram flour, usually either sweet or tangy) Karela nu shaak (bitter gourd curry) Kobi bateta nu shaak (cabbage and potato curry) Keri nu shaak (Mango curry) Kobi Papdi nu shaak (Cabbage and broad beans curry) Mag nu shaak (mung bean curry) Methi nu shaak (fenugreek leaves curry)
Kadhi chawal ("curd curry with rice") is a popular dish originating from India. Kadhi is prepared by mixing Curd , Besan (Chickpea Flour) and different spices. It is served with boiled rice [ 1 ] and is very popular in Northern and Western states of India.