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Paneer makhani (also called paneer butter masala) is an Indian dish of paneer, originating in New Delhi, in which the gravy is prepared usually with butter (makhan), tomatoes and cashews. [7] Spices such as red chili powder and garam masala are also used to prepare this gravy.
Being a large state, the cuisine of UP share lot of dishes and recipes with the neighboring states of Delhi, Uttarakhand, Bihar, Jharkhand and Haryana. [1] Braj , [ 2 ] Awadhi , Kannuaji , Kauravi , [ 3 ] Bundeli , Bagheli and Bhojpuri are famous subtypes of cuisine of the state.
a Bhopali style chicken cooked in a rich gravy with mint: Chicken Tikka: Chicken with spices served on a skewer: Chicken Tikka masala: Chicken marinated in a Yogurt tomato sauce. It is known to have a creamy texture. Chole bhature: Main course with Chick peas, assorted spices, wheat flour and bhatura yeast. Vegetarian Daal baati churma: a ...
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.
Uttar Pradeshi thali (platter) with naan, rice, daal, raita, shahi paneer, and salad. Traditionally, Uttar Pradeshi cuisine consists of Awadhi, Bhojpuri, and Mughlai cuisine, [191] though a vast majority [citation needed] of the state is vegetarian, preferring dal, roti, sabzi, and rice. Pooris and kachoris are eaten on special occasions.
North Indian cuisine is collectively the cuisine of North India, which includes the cuisines of Jammu and Kashmir, Punjab, Gujarat, Haryana, Himachal Pradesh ...
Rice cooked with sazón, sofrito, chickpeas, ground meat, and beer. Arroz con gandules: Puerto Rico: A part of the Puerto Rican gastronomy consisting of a combination of rice, pigeon peas, olives, capers, and pork, cooked in the same pot with Puerto Rican-style sofrito, spices and annatto oil. [3] Arroz con huevo frito: Central America and ...
In some communities, the first course was plain rice and the second was dal with masala rice. [116] The main meal typically ended with plain rice and mattha . Some of the most-popular curries to go with this menu and with other festivals were those prepared from taro (Marathi: अलउ) leaves.