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Aloo gobhi, aloo gobi or alu gobhi (pronounced [äːluː goːbʱiː]) is a vegetarian dish from the Indian subcontinent made with potatoes (aloo), cauliflower (gobhi), and Indian spices. [2] It is popular in Indian cuisine. [3] It is yellowish in color due to the use of turmeric, and occasionally contains black cumin and curry leaves.
Variations include parore aloo ki bhujia, bhindi aloo ki bhujiya, karele aloo ki bhujiya, kundru ki bhujiya, and chathail / kantola ki bhujiya. [22] Rasili bhaaji – wet vegetable preparations which essentially include some gravy or soup. Examples include aloo gobhi ki rasili bhaaji, kathal ki rasili bhaaji, and aloo parwal ki rasili bhaaji.
Puri bhaji (sometimes spelled poori bhaji) is a dish, originating from the Indian subcontinent, of puri (deep-fried rounds of flour) and aloo bhaji (a spiced potato dish which may be dry or curried). [1] It is a traditional breakfast dish in North India. [2] Fresh puris made at home
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Lab Pe Aati Hai Dua" (Urdu: لب پہ آتی ہے دعا; also known as "Bachche Ki Dua"), is a duʿā or prayer, in Urdu verse authored by Muhammad Iqbal in 1902. [1] The dua is recited in morning school assembly almost universally in Pakistan , [ 2 ] [ 3 ] and in Urdu-medium schools in India .
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The arrival of Islam within the Indian Subcontinent influenced the local cuisine to a great degree. As Muslims are forbidden to eat pork or consume alcohol and the Halal dietary guidelines are strictly observed, Muslim Sindhis focus on ingredients such as beef, lamb, chicken, fish, vegetables and traditional fruit and dairy.