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Kofta is a family of meatball or meatloaf dishes found in South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines. In the simplest form, koftas consist of balls of minced meat —usually beef, chicken, pork, lamb or mutton, or a mixture—mixed with spices and sometimes other ingredients. [ 1 ]
Malai is a major ingredient in malai kofta dumplings and in sweet dishes like malai pedha, ras malai and malai kulfi. [4] Fried koftas are made with potatoes and paneer. [5] The flavour becomes even richer when vegetables are added to it. An example of this would be methi matar malai where the main constituent is green peas. [4]
Prawn malai curry: Type: Curry: Course: Main course: ... The curry is cooked and served in a green coconut shell. [2] [4] Popularity. Daab chingri is a popular ...
Prawn malai curry: Curry. Prawns, coconut cream, crushed mustard seed, red chillies. Bengali dish. Red Rice: Special local variety of rice. Rice: Staple Food. Rasagola/Roshogolla: A sweet dessert using cottage cheese, flour and sugar syrup. Originated independently in different versions and taste in Odisha and West Bengal: Shondesh: A dessert ...
Chingri malai curry or malai chingri, also known as prawn malai curry, is a Bengali curry made from tiger (bagda) and king prawns (chingri) and coconut milk and flavoured with spices. [1] The dish is popular throughout Bengal [ 2 ] [ 3 ] and is served during weddings and celebrations, or for guests, [ 4 ] and was also very popular among the ...
The English name is an anglicisation of the Hindi-Urdu qormā (क़ोरमा, قورمہ), meaning "braise". [3] [4] It refers to the cooking technique used in the dish.[2] [5] All these words, and the names of dishes such as the Iranian ghormeh (Persian: قورمه), Turkish Kavurma and the Azerbaijani qovurma or kavarma, are ultimately derived from a Turkic word qawirma, meaning "[a ...
Northern Punjab, situated in the Potohar Plateau, is known for dishes such as kunna gosht (mutton slow-cooked in a clay pot), hareesa (a smooth blend of wheat, lentils, and meat), and kofta curry (spiced meatballs in a savory gravy), often enjoyed with soft, sesame-topped roghni naan.
South Asian meatballs are normally cooked in a spicy curry. In Pakistan, they are cooked in a gravy called chorba. Sometimes whole pre-boiled eggs are added, and sometimes the eggs are encased in a layer of the kofta meat to make something resembling a Scotch egg. These kofta dishes are very popular with Indian diaspora and are available in ...