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  2. List of Indian pickles - Wikipedia

    en.wikipedia.org/wiki/List_of_Indian_pickles

    Indian hot mango pickle. This is a list of common Indian pickles, which have a wide range of flavours and textures.Pickle is called Achaar (अचार) in Hindi, Urugaai (ஊறுகாய்) in Tamil, Uppinakayi (ಉಪ್ಪಿನಕಾಯಿ) in Kannada, Ūragāya (ఊరగాయ) or Pacchadi (పచ్చడి) in Telugu, Lonache (लोणचे) in Marathi and Konkani, and Athanum ...

  3. Tamil cuisine - Wikipedia

    en.wikipedia.org/wiki/Tamil_cuisine

    It is called “Pickle” in English & “Achaar” in Hindi. Its shelf life is more than a month; usually six months to twelve months. Fritters & fried items: 1. Vattral (வற்றல்) = dehydrated or usually sun dried vegetable(s) like Brinjal, cluster beans, Chillies, onion, Tomatoes, etc. In Vattral-வற்றல் there shouldn't ...

  4. South Asian pickle - Wikipedia

    en.wikipedia.org/wiki/South_Asian_pickle

    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 ...

  5. Sindhi cuisine - Wikipedia

    en.wikipedia.org/wiki/Sindhi_cuisine

    Sindhi Pulhao Bhat: It is Sindhi style Pilaf, it made in mutton, beef, chicken or only in potatoes or chana/chhola, it is less heavy with masalas than Sindhi Biryani. Taryal Patata: also called Took Aloo, a staple of Sindhi diet, is a form of thinly sliced, pan fried or deep fried potatoes with local spices.

  6. Maharashtrian cuisine - Wikipedia

    en.wikipedia.org/wiki/Maharashtrian_cuisine

    Lon'che (pickle) – Maharashtrian and Indian pickles in general are prepared using a base of salt, oil and spices. [79] Vegetables and fruits commonly used for pickling in Maharashtrian cuisine include unripe mango, lemons, Aonla, green chillies and Bhokar. [80] Less commonly garlic, ridge gourd etc. are also used.

  7. Chamba Chukh - Wikipedia

    en.wikipedia.org/wiki/Chamba_Chukh

    Chamba Chukh is a type of hot chilli prepared from locally grown chillies in the Chamba Valley of the Northern Indian State of Himachal Pradesh. [1] The recipe is a generations old traditional preparation made from sun-dried red chillies or fresh green chillies.

  8. Nepalese cuisine - Wikipedia

    en.wikipedia.org/wiki/Nepalese_cuisine

    Garnished with cut green coriander leaves. Ready to eat instantly as an accompaniment to rice, Sel/roti, chyuraa (beaten/flattened rice). Aalu ko achaar - pickle made from boiled potatoes marinated with dry roasted/powdered sesame seeds,mustard oil,salt,green chillies,lemon or Lapsi/Hog Plum or 'Chook Amilo', small peas known as 'Sano Kerau'.

  9. List of Indian dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Indian_dishes

    Indian food is also heavily influenced by religious and cultural choices. Some Indian dishes are common in more than one region of India, with many vegetarian and vegan dishes. Some ingredients commonly found in Indian dishes include: rice, wheat, ginger, garlic, green chillies and spices.

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