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The dish is called khichri, kheema, khatta, or other switch-around versions of the previous, named after the three parts of the meal, Khichri, ground beef, and a sour sauce, made of tamarind and sesame. [23] Khichra is similar to haleem, a meat dish, while khichra is a vegetarian dish with rice and pulses or lentils, with no spices. [24]
Sabudana khichri (also spelled khichdi) is an Indian dish made from soaked sabudana (tapioca pearls). [1] It is the dish of choice when an individual observes a fast during Shivratri, Navratri, or a similar Hindu religious occasion. It is typically prepared in the Indian states of Maharashtra, Karnataka, Uttar Pradesh, Madhya Pradesh, Rajasthan ...
Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). The thali will also include preparations made from pulses or whole beans (called kathor in ...
Kedgeree. Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, khichuri, or kaedjere) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, lemon juice, salt, butter or cream, and occasionally sultanas. The dish can be eaten hot or cold.
Fermented green mango salad with onions, green chilli, roasted peanuts, sesame and peanut oil. Thinbaw thi thoke. သင်္ဘောသီးသုပ်. Shan and Thai. Papaya salad of shredded papaya, mixed with ground dried shrimp, onions, and fried garlic; tossed in garlic oil, lemon juice, and a little hot chili pepper. Tofu thoke.
Bread is generally only eaten with tea in the morning or evening. [ 11 ] A typical Kashmiri meal consists of a generous serving of rice (about 25 g), mutton (100 g) and vegetables (about 100 g, mostly greens) cooked in oil, and yoghurt (50 to 250 g).
Sindhi Halwo: made with corn flour, water, ghee and dry fruits, it has jelly like texture. [15] [16] Mao: is a sweet dish made out of milk and sugar, milk is cooked until it becomes thick paste, then it is served with dry fruits and nuts. [17] Mehar city is famous for making Sindhi mao.
A curry base of fresh aromatics including onions, shallots, garlic, chilis, ginger, and dried spices, in the form of turmericpowder and paprika, is typically used to prepare most Burmese curries.[3] Other dried spices such as chili powderand spice mixeslike garam masala, generically called masalain Burmese (မဆလာ), also feature in many ...