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Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.
Potatoes that are baked with spices, peppers and curry, and then battered and deep fried. Bombay potatoes: India: Cubes of potato fried with spices. Boulangère potatoes: France: Layered thinly sliced potatoes with onion cooked in a casserole dish in stock. [4] Bonda: India: A typical South Indian snack prepared with potatoes or other ...
Cauliflower with potatoes sautéed with garam masala, turmeric, sometimes kalonji and curry leaves. Vegetarian Aloo tikki: Patties of potato mixed with some vegetables fried: Vegetarian Aloo tuk: double fried potatoes tossed in spices: Vegetarian Aloo matar: Potatoes and peas in curry: Vegetarian Aloo kulcha: Mildly leavened flatbread stuffed ...
Curry potatoes are a popular dish often served with stew. The potatoes are typically enriched with spices like turmeric, cinnamon, coriander, chili sauce, tomato puree, and chopped parsley.
Pav bhaji consists of bhaji (a thick potato-based curry) garnished with coriander, chopped onion, and a dash of lemon and lightly toasted pav. The pav is usually buttered on all sides. Piyaju: Pohe (Maharashtrian) An Indian fast food prepared in Maharashtra and some Northern States. Northern variants of this dish tend to be sweet, while ...
Vada, dahi (yogurt), Potato Curry and Pea Curry Dahibara Aludum ( Odia : ଦହିବରା ଆଳୁଦମ ; Odia: [d̪ɔhibɔɾa aɭud̪ɔm] ) is a variant of Dahi vada and originated from Cuttack of the state Odisha . [ 1 ]
Also, vegetables like okra, tomato, potato and others are often cooked with eggs on top. Traditional breakfasts during the 1930s in Mumbai or in many South Gujarat villages consisted of khurchan (offal meats cooked with potatoes in a spicy gravy), and some variant of the ubiquitous deep-fried, fried or half-fried eggs. In agrarian communities ...
Aloo gobhi, aloo gobi or alu gobhi (pronounced [äːluː goːbʱiː]) is a vegetarian dish from the Indian subcontinent made with potatoes (aloo), cauliflower (gobhi), and Indian spices. [2] It is popular in Indian cuisine. [3] It is yellowish in color due to the use of turmeric, and occasionally contains black cumin and curry leaves.