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Dhansak is a popular Indian dish, originating among the Parsi community. [1] It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables. This is served with caramelised white rice, whole spices, and caramelized onions.
Saag also spelled sag or saga, is a leafy vegetable dish from the Indian subcontinent. It is eaten with bread, such as roti or naan , [ 1 ] [ 2 ] or in some regions with rice . Saag can be made from mustard greens , collard greens , basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena .
Chole bhature Hindi pronunciation: [t͡ʃʰoː.leː bʱə.ʈuː.ɾeː] is a food dish popular in the northern areas of the Indian subcontinent. [1] It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a deep-fried bread made from maida. [2] [3] [4] Chole bhature is often eaten as a breakfast dish, sometimes accompanied ...
Along with chickpeas, the ingredients of chana masala typically include onion, chopped tomatoes, ghee, cumin, turmeric, coriander powder, garlic, chillies, ginger, amchoor or lemon juice, and garam masala. [6] To prepare chana masala, raw chickpeas are soaked overnight in water. They are then drained, rinsed, and cooked with onions, tomatoes ...
Palak paneer (pronounced [paːlək pəniːɾ]) or palak chhena [1] is an Indian dish [2] consisting of chhena [3] or paneer in a thick paste made from puréed spinach, called palak in Hindi, Marathi, Gujarati, and other Indian languages. [4] [5] [6] The terms palak chhena and saag chhena are sometimes used interchangeably in restaurants in the ...
Mustard is widely grown in the region for the plant's leaves, seeds and seed oil. It is harvested in winter and spring, making sarson ka saag a popular warming dish in the cooler months. [13] [14] [15] There are many recipes for the dish, usually cooking the leaves in oil or clarified butter [16] with spices such as garlic, ginger and chilli ...
Bisi bele bhaath served with raita and Happala(papad) The traditional preparation of this dish is quite elaborate and involves the use of a spicy masala (huliyanna), toor dal (a type of lentil), rice, ghee and vegetables. [5]
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