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Some related or similar dishes include the deep fried Indian snack with a similar name, the samosa. In Tajik cuisine , sambusa-i varaki are meat-filled pastries, usually triangle-shaped. The filling can be made with ground beef (or the more traditional mutton mixed with tail fat) and then onions, spices, cumin seeds and other seasonings before ...
The frying of dough strips in this manner is of Malay/Indonesian origin, possibly with Indian influence, originally eaten as an unsweetened breakfast savoury brought to South Africa with Malay slaves, [4] among whom they were known as koe'sisters, apparently suggesting polite gossiping among spinsters.
Consequently, the Indian market for vark has mostly converted to using the machine-based vegetarian process in the making of the silver foils. Food Safety and Standards Authority of India has issued guidelines for the silver leaf manufactures to adhere to regarding thickness, weight, purity, labeling and hygiene of the silver leaf.
Dumplings in a basket, served with a dipping sauce. This is a list of notable dumplings.Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling.
5. Catnip or valerian toys. The best catnip toys can help your feline relax, so you might want to incorporate them into your spa day. If your cat is one of the few who don't react to it, you can ...
A samosa (/ s ə ˈ m oʊ s ə /) (listen ⓘ) ( Persian: سمبوسه) from the Persian word sambosag (سنبوسگ) (meaning 'triangular pastry') is a fried South Asian [2] and West Asian snack. It is a pastry with a savory filling, mostly vegetables , spiced potatoes , onions , and peas , but also meat or fish .
Wonton strips, deep-fried strips made from wonton wrappers and served with hot mustard or other dipping sauce, are a common complimentary appetizer in American-style Chinese restaurants. In the Philippines, fried wontons are often called pinseques fritos (pinsec frito in the Castilian singular). [17] Pritong pinsek is the Cebuano and Tagalog name.
Namak para is ribbon-like strips of pastry (made up of refined flour, oil and water) delicately seasoned with ajwain and cumin seeds in pure ghee (clarified butter) or any oil. It requires approximately 10 minutes to prepare and 20 minutes to cook. The appearance, taste, and texture can be compared to that of samosa pastry.