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The word Jeera (or Jīrā in IAST) is derived from the Sanskrit word Jīraka, [3] which means cumin seeds. The word Bhaat is derived from the Sanskrit word Bhakta meaning "boiled rice". [ 4 ] The Hindi-Urdu name Zeera Chawal (ज़ीरा चावल / زیرہ چاول) is commonly used in northern India, with the word Zeera (meaning cumin ...
"Curry" refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. However, it also refers to curry leaves , commonly used in South India. Below is a list of spices and other flavouring substances commonly used in India.
Jeeraphool rice is an ancient, indigenous, aromatic, and short-grained rice variety mainly grown in the Indian states of Chhattisgarh. [ 2 ] [ 3 ] [ 4 ] It is a common and widely cultivated crop in Surguja district of Chhattisgarh in Ambikapur , Lakhanpur , Udaipur, Sitapur , Batauli, Lundra and Mainpat . [ 5 ]
This variation on stuffing uses a combination of white sandwich bread for a fluffy, pudding-like texture and crusty French bread to help it stand up to sturdy mix-ins like sausage and veggies ...
The Gujarati element of the recipe is the liberal use of a variety of Indian spices and condiments, in contrast to the more mellow Iranian recipes. In Parsi homes, dhansak is traditionally made on Sundays [3] owing to the long preparation time required to cook the lentils and vegetables into a mush (in the days before pressure cooking was ...
Other kinds of rice that could be used are jeera rice, jeerakasemba or small Bangladeshi biryani rice. The rice is white, short (small) grained, thin (not plump), but it is the aroma of these rice varieties which make then distinctive. [20] [45] The recipes and cuisine of Thalassery biryani have clear differences from other biryani variants. [46]
Jeera Aloo is a typical vegetarian Indian dish which is often served as a side dish and normally goes well with hot puris, [1] chapatti, roti or dal. Its main ingredients are potatoes ( aloo ), cumin seeds ( jeera ) [ 1 ] and Indian spices .
Rice and gravy is a staple of Louisiana Creole and Cajun cuisine, [1] made by deglazing a pan to make brown gravy, simmering with extra seasonings, ...