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The korma is made using a technique called bagar. in the later stage of cooking, additional spices are mixed with heated ghee and then combined with the sauce formed by the braising. The pan is then covered and shaken to release steam and mix the contents. [8] There is a wide variation between individual korma and other "curry" recipes.
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes.
I had this dish at the indian restaurant, navratan korma. It's my new favorite food! It was sooo good. What does the name mean? I assume it's Hindi, but maybe not? 98.247.245.124 01:56, 13 February 2009 (UTC) According to Navratan Korma - Allrecipes, 'Navratan' means 'nine gems'. See also Korma.
Navrattan korma: Vegetables, Nuts, Paneer Cheese in a tomato cream sauce: Pakhala: Cooked rice with water: Vegetarian Palak paneer: Palak paneer is a popular vegetarian dish from the Indian subcontinent that consists of fresh spinach leaves palak cooked with cubes of Paneer cheese in a rich and creamy tomato-based sauce. Vegetarian Paneer ...
Qormah (also spelled "korma" or "qorma") is an onion- and tomato-based stew or casserole usually served with challow rice. [3] First, onion is caramelized, for a richly colored stew. Then tomato is added, along with a variety of fruits, spices, and vegetables, depending on the recipe.
Tikka is a Chaghatai word which has been commonly combined with the Hindi-Urdu word masala — itself derived from Arabic — with the combined word originating from British English. [ 1 ] [ 2 ] The Chaghatai word tikka itself is a derivation of the Common Turkic word tikkü , which means "piece" or "chunk".
A hairdo like the Komondor’s comes with a considerable grooming burden. Their long, corded coats require regular grooming, and every so often the coat clumps up and needs time-consuming separation.
The spices and condiments used in Khushka may include but are not limited to: cardamom, cinnamon, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions.The dish retains the white color of rice even with the light seasoning with spices.