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A snack famous in Andhra Pradesh and northern Karnataka. It is a spicy snack consisting of chili (mirchi), served hot with tomato sauce or occasionally with mint and tamarind chutney. Modak: A sweet delicacy shaped like a dumpling native to Maharashtra, Gujarat, and Southern India. The sweet filling inside a modak is made up of fresh grated ...
North Indian cuisine is collectively the cuisine of North India, which includes the cuisines of Jammu and Kashmir, Punjab, Gujarat, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh, Bihar, Jharkhand, Odisha, Chhattisgarh, Madhya Pradesh, Maharashtra, Goa, and West Bengal. [1] Sub-types of North Indian cuisine include:
spherically meshed sweet dish from North India made up of batter from moong dal dipped in sugary syrup: Vegetarian Hari mutter ka nimona (green peas daal) a Typical north Indian tadka: Vegetarian Jalebi: A North Indian twisted noodle like sweet dish dipped in sugary syrup: Vegetarian Jaleba: A bigger form of jalebi: Vegetarian Kachori
It is a kind of flaky biscuit from north-west region of India. Once a local delicacy, mathi or mathri as its often called, is now available in almost all sweet shops in India. Similar to Namak para, it is made from flour, water, and, optionally, carom seeds. The creation of this snack was influenced by the need for food that will stay edible ...
Potato (Aloo) Tomato (Tamatar) Okra (Bhindi) Cauliflower (Phool Gobhi) Taro (Arbi). Most of the food items which define modern North Indian and Subcontinental cooking have origins inside the Indian subcontinent though many foods that are now a part of them are based on fruits and vegetables that originated outside the Indian subcontinent.
As wheat is the staple food of the state, breads are very significant. Breads are generally flat breads; only a few varieties are raised breads. The breads may be made of different types of flour and can be made in various ways.
The cuisine of Mizoram differs from that of most of India, though it shares characteristics to other regions of Northeast India and North India. Rice is the staple food of Mizoram, while Mizos love to add non-vegetarian ingredients in every dish. Fish, chicken, pork and beef are popular meats among Mizos. Dishes are served on fresh banana leaves.
In India, these water chestnuts also grow but are generally bigger in size and have more water content. [240] Generally eaten with churned yoghurt diluted with water (gurus). [240] Vushki vath, barley meal porridge. [241] Cooked as a staple food in some hilly villages of Kashmir, where rice or maize is not easily available or grown. [241]
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