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Chicken makhani, Murgh makhani: ... Butter chicken is an Indian dish originating in Delhi. [1] [2] ... pepper, garam masala, and fenugreek (Punjabi/Hindi: kasuri methi).
Aloo methi: Aloo methi is a North Indian dish made with potatoes (aloo) and fenugreek leaves (methi). The dish is made by sautéing boiled potatoes with chopped fenugreek leaves, onions, garlic, and a blend of spices such as cumin, coriander, turmeric, and chili powder. Vegetarian Aloo shimla mirch
Fresh fenugreek leaves are an ingredient in some curries, such as with potatoes in Indian cuisines to make aloo methi (potato fenugreek) curry. [15] In Armenian cuisine, fenugreek seed powder is used to make a paste that is an important ingredient to cover dried and cured beef to make basturma. [16]
Then the traem arrives, heaped with rice, quartered by two seekh kababs and contains four pieces of methi maaz, (mutton intestines flavored with a spice mixture containing dried fenugreek (methi) leaves), two tabakh maaz (twice-cooked lamb ribs, initially braised with ground spices, then browned in ghee), one safed kokur (chicken with white ...
Methi maaz, mutton intestines flavoured with a spice mixture containing dried fenugreek (methi) leaves. [250] Waazeh hedar, Kashmiri wazwan-style mushrooms. Marchwangan kormeh, meat cooked with spices and yogurt and mostly using Kashmiri red chillies and hot in taste. Kokur marchawangan kormeh, Chicken cooked in red hot chilly gravy. [218]
Polao, along with Kadahi gos (a traditional mutton curry dish prepared in kadahi) or Kadahi murg (chicken curry), is a complete meal which is called Polao gos. Other common rice dishes include: Noon jaauri – rice cooked with salt and spices. Vegetables (green peas, carrot, cauliflower, tubers), chhena, and dal badis (lentil balls) are also added.
Elegant East Indian and Hyderabadi Cuisine By Asema Moosavi, Moosavi, Asema ISBN 0-9699523-0-9; The Essential Andhra Cookbook with Hyderabadi & Telengna Specialities by Bilkees I Latif; 101 Easy to Cook Hyderabadi Recipes By Devi, Geeta ; Food of India By Priya Wickramasinghe, Carol Selva Rajah
To make methi thepla, you start by rinsing and chopping the methi leaves, and then adding them to a bowl with spices and millet flour. Stir the mixture well to release the leaves’ moisture and then add water and knead until the dough becomes soft and smooth. Divide the dough into even balls and let them sit for a few hours.