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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 ...
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.
Sabudana Khichadi: Sautéed sabudana (pearls of sago palm), a dish commonly eaten on religious fast days. Khichdi is made of rice and dal with mustard seeds and onions to add flavor. Varanfal is traditional Maharashtrian cuisine made up of pieces of dough cooked in the curry of Toor dal. Dal dhokli is a similar dish popular in Gujarat and ...
Tapioca pearls are a common ingredient of traditional Indian dishes such as kheer. Tapioca pearls are used to make Sabudana khichdi, pakoda, paratha in Maharashtra, which is commonly eaten during vrat (fasting). Indians generally soak it overnight or 6-8 hours in before cooking. Cooked cassava dish from Kerala, India.
Vada, vadai, wada, bara, or bora is a category of savoury fried snacks native to India. Vadas can be described variously as fritters, cutlets, or dumplings. [7][8] Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar. In North India and Pakistan, Bhalla is a similar food.
Pulihora, also known as Pulisoru, Pulinchoru, Puliyogare, Puliyodarai, Ambad Baath, Kokum rice, or simply Tamarind rice, is a common and traditional rice preparation in the South Indian states of Andhra Pradesh, Telangana, Kerala, Tamil Nadu and Karnataka. [1] Puli means 'tangy' or 'sour' in South Indian languages, referring to the ...
Hyderabadi cuisine is an amalgamation of South Asian, Mughalai, Turkic, and Arabic along with the influence of cuisines of common people of Golconda Sultanate. [1] Hyderabadi cuisine comprises a broad repertoire of rice, wheat, and meat dishes and the skilled use of various spices, herbs and natural edibles. [2]: 3 [3]: 14 [4]
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.