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Saunth—a sweet chutney used in Indian chaats, made from dried ginger (sooth) and tamarind (imli) paste, hence the name. [31] Tamarind chutney—also known as imli chutney, it is used in some Indian snacks. Tamarind chutney made from imli, banana, and some spices that can also be used with samosa, kachori, and other fried Indian snacks. [32]
Chicken Chettinad or Chettinad chicken is a classic Indian recipe, from the cuisine of Chettinad in Tamil Nadu, India.It consists of chicken marinated in yogurt, turmeric and a paste of red chillies, kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, ground nuts, onions, garlic and sesame oil.
The word chutney derives from Hindi चटनी chaṭnī, deriving from चाटना chāṭnā 'to lick' or 'to eat with appetite'. [1] [2] In India, chutney refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations only. [citation needed]
This zesty tuna sandwich gets an extra boost of protein from chickpeas. Smashing some of the chickpeas into the tuna enhances the texture and helps hold the filling together.
Reshmi kababs have a crusty upper layer and a soft interior. Mughal culinary influence can be seen in the usage of a lot of cream and cashews. [3]Reshmi kababs are often served with chutney, specifically Mint Chutney, and with salads of grated carrots, cucumber and onions.
The recipes, from matriarchs in a tiny corner of the hills of Casey County, are universally appealing: jam cake, a good pot of seasoned greens, chicken and dumplings, Benedictine sandwiches and ...
The Colonel has dominated the fast-food chicken landscape since the '30s, but now, nearly 100 years later, he’s expanding. Say hello to Saucy, a new concept by KFC. KFC
Garlic chutney is used for cooking in many Indian (especially Maharashtra, [3] [10] Gujarat, Punjab, Rajasthan [11] and northern Karnataka [12]) and Pakistani homes. [4] It is often eaten with fresh, hot bhakri (a flat, unleavened roti made from flour of grains such as jowar (sorghum), bajra (pearl millet), nachni (finger millet), etc.). [3]