Search results
Results from the WOW.Com Content Network
Aloo gobhi, aloo gobi or alu gobhi (pronounced [äːluː goːbʱiː]) is a vegetarian dish from the Indian subcontinent made with potatoes (aloo), cauliflower (gobhi), and Indian spices. [2] It is popular in Indian cuisine. [3] It is yellowish in color due to the use of turmeric, and occasionally contains black cumin and curry leaves.
For example, aloo rassewale or aloo jhol. Sometimes peas or chhena pieces are added to make aloo matar jhol or aloo chhena jhol . Bhariya / kalauji (stuffed vegetables) – vegetables like karela ( bitter gourd ), baingan ( aubergine ), parwal , bhindi (okra), or capsicum are stuffed with a special spice-mix and then cooked.
Mridula Garg (born 1938) is an Indian writer who writes in Hindi and English languages. [1] [2] She has published over 30 books in Hindi – novels, short story collections, plays and collections of essays – including several translated into English. [3]
Best known for such short-stories as Lihaaf (1942) and Chu Mui (1952), she also wrote other works including novels and non-fictional essays. [1] [2] Chughtai's unfinished autobiography Kaghazi Hai Pairahan was published posthumously.
Bhindi Fry (also called okra fry, fry ochro, bhendi fry, bhindi masala or bharwan bhindi) is stir-fried okra (ladies' finger) that is slit and stuffed with spice mix such as garam masala and other locally available ground spices.
Tumhari Paakhi (transl.: Your Paakhi) (International title: Forever Yours) is an Indian soap opera based on Saratchandra Chattopadhyay's novel Naba Bidhan and produced by Shashi Sumeet Productions that was telecast on Life OK from 11 November 2013 to 21 November 2014. [4]
Farhat Ishtiaq (Sindhi: فرحت اشتياق) (born June 23, 1980), is a Pakistani writer, author and screenwriter.She is best known for her romantic novels Humsafar, Mata-e-Jaan Hai Tu, Diyar-e-Dil, Dil se Nikle Hain Jo Lafz and Woh Jo Qarz Rakhty Thay Jaan Per.
The word dum translates to as steam-cooked or slow-cooked, while aloo means potato. [1] It is a part of the traditional Kashmiri Pandit cuisine, [2] [3] from the Kashmir Valley of the Indian union territory of Jammu and Kashmir. Dum aloo is now cooked widely throughout India. [4] There are also Banarasi and Bengali variations. [1]