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Popular dishes commonly served in Andhra-style restaurants include the spicy Andhra chili chicken, [5] chicken roast, and mutton pepper fry. For seafood dishes, a tamarind base is generally used. Shrimp and prawns are widely available for use in cuisine, due to the state's extensive shrimp farming industry. Other common meat dishes include:
Rice porridge breakfast in Kyoto Nanakusa-gayu, seven-herb porridge. Kayu (粥), or often okayu (お粥) is the name for the type of congee eaten in Japan, [25] which typically uses water to rice ratios of 5:1 or 7:1 and is cooked for about 30 minutes. There are recipes that use a water to rice ratio of up to 20:1. [26]
The recipe uses onions and meat in a 2:1 ratio. [ a ] The dish usually contains a meat , usually beef , chicken , lamb , [ 1 ] mutton , or shrimp ; however, it can also be prepared in a vegetarian style, e.g., with okra.
Paella – Rice dish from the Valencian Community, Spain, with mussels, shrimp, and fish Paelya – Philippine rice dish, similar to paella but differs with usage of glutinous rice Paila marina – Chilean seafood soup or stew, notable for usage of unique varieties of seafood such as giant barnacles , piura tunicates , and Chilean mussels
The staple food of Arunachal Pradesh is rice, along with fish, meat, and leaf vegetables. [44] Native tribes of Arunachal are meat eaters and use fish, eggs, beef, chicken, pork, and mutton to make their dishes. Many varieties of rice are used. Boiled rice cakes wrapped in leaves are a popular snack.
Machher jhol in an Odia style is a traditional Bengali and Odia spicy fish stew. Maachha Bihana is fish egg curry in an oriya style. Machh bhaja – Bengali-style fish fry Pages displaying wikidata descriptions as a fallback
Kedgeree is thought to have originated with the Indian rice-and-bean or rice-and-lentil dish khichuṛī, traced back to 1340 or earlier. [5] Hobson-Jobson cites ibn Battuta (c. 1340) mentioning a dish of munj boiled with rice called kishrī and cites a recipe for khichdi from the Ain-i-Akbari (c. 1590).
Finely minced or pureed raw fish mixed with salt. Seaweed, onions, limpets, shrimp, tomatoes, and chili are optional. Namerō: Japan, Bōsō Peninsula: Finely chopped raw fish mixed with spices and spread thin 'Ota 'ika: Tonga Raw fish dish typically made with coconut cream, tomatoes, lemon and spring onions. Poke: Hawaii Raw fish salad Sashimi ...
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