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Rice Flakes (Poha), Sugar powder or Jaggery, Desi Ghee, Grated fresh Coconut, Pepper Powder, big cardamon powder, Dry fruits Optional Flatten rice/rice flakes, sugar/jaggery, ghee based Coconut Barfi Made from coconut, fine ground sugar, ghee, cardamom powder and milk. Coconut and milk based Jaynagarer Moa: gur, cow ghee, Kanakchur khoi
Lassi making in Beauty Lachchi, Dhaka. Lassi is prepared by blending yogurt, water, and spices. In Punjab, the yogurt is traditionally made from water buffalo milk. [4] However, variations of lassi can be prepared in different ways. Cumin and cardamom are the most common spices added to lassi. [6] Lassi is traditionally served in a clay cup ...
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The mango pulp is then flavoured using cumin powder, rock salt, mint, and jaggery, then mixed with chilled water to make a drink. [ 38 ] Thandai – a sweet and cold milk-based drink prepared with a mixture of almonds , fennel seeds, watermelon kernels, rose petals, pepper , poppy seeds , cardamom , saffron , milk , and sugar .
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Srikhand, a dessert in India, is made from strained yogurt, saffron, cardamom, nutmeg and sugar and sometimes fruits such as mango or pineapple. In North America, strained yogurt is commonly called "Greek yogurt". Powdered milk is sometimes added in lieu of straining to achieve thickness. In Britain as "Greek-style yogurt".
Paneer Butter Masala is a popular vegetarian dish in Indian cuisine. It is a creamy and aromatic curry made with soft cubes of paneer (a type of Indian cheese), butter, tomato sauce, and a blend of flavorful spices such as cumin, coriander, and garam masala. Vegetarian Paneer tikka masala: vegetarian alternative to chicken tikka masala: Vegetarian
The most important and frequently used spices and flavourings in Indian cuisine are whole or powdered chilli pepper (mirch, introduced by the Portuguese from Mexico in the 16th century), black mustard seed (sarso), cardamom (elaichi), cumin (jeera), turmeric (haldi), asafoetida (hing), ginger (adrak), coriander (dhania), and garlic (lasoon).