Search results
Results from the WOW.Com Content Network
Mustard is widely grown in the region for the plant's leaves, seeds and seed oil. It is harvested in winter and spring, making sarson ka saag a popular warming dish in the cooler months. [13] [14] [15] There are many recipes for the dish, usually cooking the leaves in oil or clarified butter [16] with spices such as garlic, ginger and chilli ...
Papad ki Bhaaji or Papad ka Saag is a vegetarian main course dish made using Papad and is popular in Rajasthani, Gujarati, Bundeli, Malwi, Nimadi and Braj cuisines. [1] The dish is prepared with many variations and is also known by the name Papad ro saag in Rajasthani and Papad nu shaak in Gujarati .
Image of a Newa cuisine "Samaybaji" Samay Baji consists of various items served on a single plate. The main components include flattened rice (chiura), fried black soybeans (), lentil pancakes (wa:/bara), rice pancakes (), buffalo meat (), finely chopped ginger (palu), fried boiled egg (khen), fried fish (), pickled boiled beans (bodi ko achar), spicy potato salad (), greens (), and Newar wine ().
Saag also spelled sag or saga, is an Indian cuisine leafy vegetable dish eaten with bread, such as roti or naan, [1] [2] or in some regions with rice. Saag can be made from mustard greens , collard greens , basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena .
A bhaji or bajji is a type of fritter originating in the Indian subcontinent. It is made from spicy hot vegetables, commonly onion, and has several variants. [1] It is a popular snack food in India and is also very popular in Pakistan. It can be found for sale in street-side stalls, especially in tapris (on streets) and dhabas (on highways).
Rajasthan is known for its Royal Rajwaadi cuisine (also known as Raajsi cuisine) which emanated from the culinary traditions of Royal courts and temples. [6]The Rajwaadi cuisine is characterized by high usage of dry fruits & milk products like Yogurt for preparing rich gravies, ghee & butter for cooking & frying, mawa & chhena for sweets, usage of Kesar, kewda water & rose water and whole ...
People enjoy home-made recipes such as paratha, especially at breakfast, and other Punjabi foods like roti which is made from wheat, sweetcorn, or other glutenous flour with cooked vegetables or beans. Sarson da saag and dal makhani are well-known dishes among others. [66] Popular snacks include gol gappa (known as panipuri in other places).
A gram-flour fritter is known in Tamil Nadu and Sri Lanka as pakoda or bajji, in Gujarat as bhajia, in Maharashtra as bhaji, and in Andhra Pradesh/Telangana and Karnataka as bajji or pakodi. Pakodain Bengal (some parts) "Jhal pitha" may be interpreted in these states as deep-fried balls of finely chopped onions, green chilis, and spices mixed ...