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Mahim halwa: Semolina, sugar Modak: Rice flour, coconut jaggery stuffing Fried Mohanthal: Besan, ghee, sugar and nuts Patoleo: Rice flour, coconut jaggery and grated coconut stuffing Wrapped in turmeric leaves and steamed Puran poli: Wheat flour, gram, jaggery Bread Shankarpali: Sugar, ghee, maida flour, semolina: Shrikhand
Halva (also halvah, halwa, halua, [1] and other spellings; Arabic: حلوى Bhojpuri:𑂯𑂪𑂳𑂄, Hindi: हलवा, Persian: حلوا, Urdu: حلوا) is a type of confectionery that is widely spread throughout the Middle East and North Africa, the Balkans, Central Asia, and South Asia. The name is used for a broad variety of recipes ...
pao (the most common bread, with a brioche-like texture), katre pao (a square loaf with pointed corners), undo (a soft bread with a real crust), kankonn (a round loaf with holes, shaped like a bagel but with a larger diameter; it keeps for a long time), and poie, a type of farmhouse bread with an airy crumb.
Malgoum – a dish of shawarma served inside chapati or paratha bread with cheese, french fries, and a variety of sauces Fūl ( Arabic : فول ) – a stew of cooked fava beans served with olive oil, cumin , and optionally with chopped parsley , garlic , onion , lemon juice, chili pepper and other vegetables, herbs, and spices
Usually served with either rice or bread. Fish molee: originally from the state of Kerala, this preparation of fish cooked in spiced coconut gravy is perhaps the Malaysian Malayalee community's best known dish. Fish puttu: a traditional dish from Kerala, fish puttu is pan-fried shredded fish mixed with grated coconut and spices. [6]
Patra ni Machhi (Fish - Pomfret or Surmai stuffed heavily with green coconut chutney and wrapped in a banana leaf - steam cooked.) [2] Sali Murghi (Spicy chicken with fine fried matchstick potatoes) Saas ni Machhi (Yellow rice with pomfret fish fillets in white sauce) Kolmi no Patio (Shrimp in spicy tomato curry)
Sohan halwa (top shelf) and other traditional sweets. In Old Delhi, in 1790, a Ghantewala sweet shop established during the reign of Mughal Emperor Shah Alam II made sohan halwa. It was a popular attraction, [2] [3] but in 2015 it closed due to a lack of profitability. [4] This sweet was originally called sohan in Khariboli (Hindi).
Dried and fermented fish called shutki also known by many locals of Sylhet as hutki or hukoin, and hatkora, a bitter and fragrant citrus fruit are used in fish curries. Extremely hot Naga Morich peppers are used in broths. [62] Some local dishes incorporate hidol, a pungent chutney of dried fish matured in earthenware pots. [63]