Search results
Results from the WOW.Com Content Network
Easy Instant Pot Pepper Steak. This Easy Instant Pot Pepper Steak is a delicious 30-minute dinner idea packed with bell peppers, sirloin steak and a tasty soy-pepper sauce!. This pepper steak dish ...
COOK beef in skillet until browned. Pour off fat. ADD soup, water and salsa. Heat through. TOP with cheese. Tip: Tip: Also delicious served over hot baked potatoes or hot cooked rice.
Kachori (pronounced [kətʃɔːɽi]) is a deep-fried, spicy, stuffed pastry originating from the Marwar [4] [5] region of Rajasthan, India. [6] It is made of maida filled with a stuffing of baked mixture of moong dal or onions (usually, depends on the variation), besan, coriander, red chili powder, salt, and other Indian spices and deep-fried in vegetable oil until crispy golden brown. [7]
Khichdi was the inspiration for Anglo-Indian kedgeree [12] [17] Khichdi is a popular traditional staple in Haryana, specially in the rural areas. Haryanvi khichdi is made from pearl millet and mung dal (split mung bean) pounded in mortar (unkhal), and often eaten by mixing with warm ghee or lassi, or even yogurt.
According to Shoaib Daniyal, writing in The Sunday Guardian, the first written recipe of harees dates to the 10th century, when Arab scribe Abu Muhammad al-Muzaffar ibn Sayyar compiled a cookbook of dishes popular with the "kings and caliphs and lords and leaders" of Baghdad. "The version described in his Kitab Al-Tabikh (Book of Recipes), the ...
The sabudana is soaked in water overnight and then drained. It is mixed well with coarsely ground peanuts, rock salt and sugar. Ghee or oil is heated in a pan. The sabudana-peanut powder mixture is sauteed in it along with cumin seeds, chopped green chillies and chopped potatoes. The khichdi is cooked for a few minutes and then served. [2]
Dal or paruppu is the main ingredient of the Indian snack vada. Dal tadka and naan. Dal are often prepared in three different forms: Unhulled and whole, known as sabut ('whole' in Hindi), such as sabut urad dal or mung sabut; Unhulled and split, known as chilka ('shell' in Hindi), such as chilka urad dal or mung dal chilka;
The chilli is high in vitamin A, vitamin E, and potassium, and low in sodium. One hundred grams of fresh dalle khursani have 240 mg of vitamin C (five times higher than an orange), 11,000 IU of vitamin A, and 0.7 mg of vitamin E. [6] Its pungency ranges between 100,000 and 350,000 SHU (Scoville heat units), similar to the Habanero chilli pepper.