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Sambar (Tamil: [saːmbaːɾ] ⓘ, romanized: Sāmbār) is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. [1] It originates in South Indian cuisine and is popular in large parts of India and beyond.
Sambar (Tamil: [saːmbaːɾ] ⓘ, romanized: Sāmbār) is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. [3] It is popular in South Indian and Sri Lankan cuisines. Traditional Sambar. Kadhi, or karhi, is a dish originating from the Rajasthan. [4]
Kue putu, traditional cylindrical-shaped and green-colored steamed cake. Lupis, sweet cake made of glutinous rice, banana leaves, coconut, and palm sugar sauce. Peyek, deep-fried savoury crackers. Peyek udang, shrimp rempeyek. Pinyaram, traditional cake made from mixture of white sugar or palm sugar, white rice flour or black rice, and coconut ...
Pongal is a traditional cuisine where rice is cooked in a paaṉai with water and milk. The word ( pongal ) directly translates to the action of boiling over the container due to the starch. Upma or Uppumavu is a dish of thick porridge from dry-roasted semolina or coarse rice flour.
Idli sambhar is a common food in South India. It is a delicacy made by steaming a batter consisting of fermented black lentils (de-husked) and rice. Sambar is a lentil-based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines adapted in each to its taste and environment.
It is a traditional Bengali sweet made of deep-fried balls of semolina, chhena, milk, ghee and sugar syrup. Notable in West Bengal, Eastern India and Bangladesh. Payokh: Dessert: Peda: Sweet: Prawn malai curry: Curry. Prawns, coconut cream, crushed mustard seed, red chillies. Bengali dish. Red Rice: Special local variety of rice. Rice: Staple ...
These rice breads can be eaten specially flavored with coconut milk, fish curries, and chicken or mutton curries. Sole kadi made from kokam and coconut milk is a signature appetizer drink . For vegetarians, Malwani delicacies include alloochi bhaji , alloochi gathaya , kalaya watanyacha , and sambara (black gram stew).
Appam: a pancake prepared from patted rice batter, served with sweet coconut milk and/or sugar; Chakuli pitha: the batter contains more black gram and less rice flour; Apam balik: made from a mixture of flour, eggs, sugar, baking soda, coconut milk and water; Jianbing: a Chinese dish; Bánh xèo: a Vietnamese dish; Lahoh: a Somali dish