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Idli. Idli or idly (/ ˈɪdliː /; plural: idlis) or iddali or iddena is a type of savoury rice cake, originating from South India, popular as a breakfast food in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented de-husked black lentils and rice.
Puri, also poori, is a type of deep-fried bread, made from unleavened whole-wheat flour, originated from the Indian subcontinent. Puris are most commonly served as breakfast or snacks. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in Hindu prayer as prasadam.
Pork jarpaa jurpie. Boiled pork with onions, chillies, ginger and garlic from Tripura. Non-Vegetarian [ 1 ] Chak-Hao Kheer. Purple rice porridge from Manipur. Vegetarian [ 1 ] Galho. Galho is similar to khichdi, a dish made from rice and also lentils and also popular in the most parts of North East India.
It is a traditional breakfast dish in North India. [2] Fresh puris made at home. Many Indian households prefer puri bhaji and other traditional dishes over cereals for breakfast. [3] [4] Some serve it for lunch along with condiments such as dahi (yogurt) and salad. [5] In central India, puri bhaji is served as a street snack. [6]
Pakistan portal. Food portal. v. t. e. Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking.
Medu vada. Medu vada (pronounced [meːd̪ʊ vəɽaː]; lit. 'soft vada ') is a South Indian breakfast snack made from Vigna mungo (black lentil). It is usually made in a doughnut shape, with a crispy exterior and soft interior. [1] A popular food item in South Indian cuisine [2] it is generally eaten as a breakfast or a snack. [1][3]
Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. [1] Upma is a famous south indian recipe,It originates from India, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, [2] Karnataka, Maharashtrian, and Sri Lankan Tamil dish.it have various seasonings and/or vegetables are often added during the cooking, depending on individual ...
It is made using unleavened dough rolled with a mixture of mashed potato and spices (amchur, garam masala) which is cooked on a hot tawa with butter or ghee. [5][6] Aloo paratha is usually served with butter, chutney, curd, or Indian pickles. [7][8] Being stuffed with potato and fried makes it higher in calories (290-360 calories) than a ...
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