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Pakistani spices (Urdu: پاکستانی مصالحے) The following is a partial list of spices commonly used in Pakistani cuisine: Ingredient Urdu Name
This category contains the list of commonly used spices in Pakistan. Pages in category "Pakistani spices" The following 7 pages are in this category, out of 7 total.
Achar are made from certain varieties of vegetables and fruits that are finely chopped and marinated in brine or edible oils along with various spices. Some varieties of fruits and vegetables are small enough to be used whole. Some regions also specialize in pickling meats and fish. Carrot achar; Cauliflower achar; Garlic achar; Gongura achar
Pakistani cuisine (Urdu: پاکستانی پکوان, romanized: pākistānī pakwān) is a blend of regional cooking styles and flavours from across South, Central and West Asia. It is a culmination of Iranic , Indic & Arab culinary traditions.
List of Pakistani spices; List of Pakistani sweets and desserts This page was last edited on 24 June 2024, at 00:39 (UTC). Text is ...
Legume, pulses or main ingredient Description Biryani: rice and chicken, beef or mutton Biryani is a rice dish in which different spices and meat is used . Hyderabadi biriyani: Kheer: Milk and raisins kheer is made by cooking milk until it is concentrated to a certain thickness and then sugar and raisins are added Khichdi: rice Khushka Rice ...
Hone Health unveils the logic behind the latest longevity trend: social wellness clubs.
South Asian pickle is a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various South Asian spices.The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, khatai, pachadi or noncha, achaar (sometimes spelled aachaar, atchar or achar), athāṇu or athāṇo or ...