Search results
Results from the WOW.Com Content Network
Boondi raita typically contains curd (plain yoghurt), boondi (which has been soaked in water to make it soft, then sieved) and seasonings of salt, chilli, and other spices. It is eaten as a side dish with pulao or any other meal. [1] Homemade Boondi from West Bengal. To make boondi laddu, fried boondi is dipped in sugar syrup and compacted into ...
This sweet dish is usually served during a festival lunch. Rava laddu; Bobbatlu or polelu, sweet flatbread made of senega pappu (chickpea flour) Tapeswaram kaja; Pulagam a.k.a. pongali, a sweet dish made on a festival morning as an offering for a deity. Soaked rice is cooked in milk at a ratio of 1:2.5; when the rice is cooked, well-broken ...
Baked layered Christmas sweet Dhondas: Cucumber, rava Baked cake Doodhpak: Milk, rice, sugar, dry fruits Milk-based Kaju katli: Cashews, ghee: 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 ...
Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labeled as gram flour). The closest approximation in Western cuisine is a side dish or dip, or a cooked salad.
Mihidana (Bengali: মিহিদানা) is an Indian sweet from Burdwan, West Bengal, India. [1] Mihidana, described as the micro cousin of the traditional Boondi, is derived from two words, Mihi meaning fine, and Dana, meaning grain.
Belgrami – a dry sweet made up of maida, sugar, and ghee. Pedukia / murki – a dry sweet made up of maida and stuffed with mixture of khowa / fried soozi (semolina, sautéed in ghee) and sugar, and then fried. Ghujhia – pedukia dipped in sugar syrup. Laktho – a dry and hard sweet made of maida and jaggery and seasoned with aniseed. Malai ...
Chomchom is a traditional sweet that originated in Porabari. [76] [77] The sweet is oval and brown. Boondi is popular during Ramadan. [78] Balish Mishti (lit. pillow sweet) is a large pillow-shaped sweet from Natore District. [79] Jilapi is a pretzel-shaped sweet in syrup that is popular throughout South Asia. [80]
Rajasthan is known for its Royal Rajwaadi cuisine (also known as Raajsi cuisine) which emanated from the culinary traditions of Royal courts and temples. [6]The Rajwaadi cuisine is characterized by high usage of dry fruits & milk products like Yogurt for preparing rich gravies, ghee & butter for cooking & frying, mawa & chhena for sweets, usage of Kesar, kewda water & rose water and whole ...