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Also called bhajji in India, Telugu: పకోడి, this is a deep-fried vegetable fritters in a gram flour batter. In Pakistan, pakoras filled with ground beef are also common. Pampushky: Ukraine (Пампушки) Panikeke: Samoa: Also called panikeke lapotopoto, this is a deep fried sweetened fritter. Panikeke are often served with butter ...
The raw slices of plantains are fried for one to two minutes on each side until they are golden in color, and removed and patted to remove excess cooking oil. Afterward, they are pounded flat with a hinged utensil made for the task, called a tostonera , or less conveniently, with any kitchen utensil with a sufficiently large flat surface—for ...
Stew peas Typical Jamaican meal—fried chicken and oxtail, with a side of rice and peas (with gungo) and salad. Curried shrimp Rice and peas. Ackee and saltfish, made from the local fruit ackee and dried and salted cod (saltfish). This is the national dish of Jamaica. Baked chicken; Bammy; Barbie fry chicken (a combination of fried and ...
Main dishes include roti (most commonly dalpuri and paratha) and karhi and rice served with condiments such as achar or anchar, kuchela, mother-in-law (pickled vegetables), pepper sauce, and dishes such as curried mango, bhaji (dasheen bush or any spinach), pumpkin or kohra tarkari (pumpkin), curry channa and aloo (chickpeas and potatoes ...
Add the mustard seeds and cook, stirring, until sputtering and fragrant, about 1 minute. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the garlic and curry powder and cook for another 2 minutes. Add the cream and the yogurt mixture and bring to a simmer.
As a base for the curry, onions, garlic and curry powder or plain turmeric powder are fried briefly. [4] Boiled and drained chickpeas are added together with some water and spices, primarily cumin. The curry is cooked until the chickpeas are tender. A dough is prepared, shaped into flattened circles and briefly deep fried.
This tiny transparent fish is just about an inch long, and it is the most delicious when deep-fried and eaten whole. The Arecibo region is also famous for its pasteles filled with cetí. Usually, Puerto Rican pasteles are cooked with meat, however, they taste even better with fish. The recipe includes cetí, squash, yuca, yautía, and coconut milk.
Colombian dishes and ingredients vary widely by region; however, some of the most common ingredients include an endless variety of staples: cereals such as rice and maize; tubers such as potato and cassava; assorted legumes; meats, including beef, chicken, pork, and goat; and fish and other seafood.