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  2. Basella alba - Wikipedia

    en.wikipedia.org/wiki/Basella_alba

    In Odia cuisine, it is cooked with mustard paste to make "poi saaga rai". In Andhra Pradesh, a southern state in India, a curry of Basella alba and yam is made. In Gujarat, fresh big and tender leaves are washed, dipped in besan mix and deep-fried to make crispy pakodas called "poi na bhajia". The vegetable is used in Chinese cuisine. It has ...

  3. Saag - Wikipedia

    en.wikipedia.org/wiki/Saag

    Saag also spelled sag or saga, is a leafy vegetable dish from the Indian subcontinent. It is eaten with bread, such as roti or naan , [ 1 ] [ 2 ] or in some regions with rice . Saag can be made from mustard greens , collard greens , basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena .

  4. Cuisine of Odisha - Wikipedia

    en.wikipedia.org/wiki/Cuisine_of_Odisha

    The unfermented version of this is called saja pakhala. It is served with green chillies, onions, yoghurt, badi etc. It is primarily eaten in summer. [10] [11] Khechidi is a rice dish cooked with lentils. [12] [13] It is the Odia version of khichdi. [14] Palau is a rice dish made from meat, vegetables and raisins. It is the Odia version of ...

  5. Punjabi cuisine - Wikipedia

    en.wikipedia.org/wiki/Punjabi_cuisine

    Saag is a winter and spring delicacy; it is one of the most popular dishes of Punjab. Eggplant: Baingan bharta is similar to baba ghanoush in the way the eggplant is prepared by roasting and peeling the skin off, but much richer, with the incorporation of much cooked tomato, browned onion and a variety of spices instead of tahini .

  6. List of plants used in Indian cuisine - Wikipedia

    en.wikipedia.org/wiki/List_of_plants_used_in...

    पोइ साग (Poi Sāg) Malabar spinach, phooi leaf, red vine spinach, creeping spinach, climbing spinach: Basella alba var rubra: পুঁই শাক (Pűi Xāk) পুঁই শাক (Pũi Shāk) પોઇ ના પાન (Poi nā Pān) ಬಸಳೆ ಸೊಪ್ಪು / ಬಚ್ಚಲ ಸೊಪ್ಪು (Basaḷe Soppu ...

  7. Poi (food) - Wikipedia

    en.wikipedia.org/wiki/Poi_(food)

    The flavor changes distinctly once the poi has been made; fresh poi is sweet and edible; each day thereafter, the poi loses sweetness and turns sour due to a natural fermentation that involves Lactobacillus bacteria, yeasts, and Geotrichum fungi. [9] Therefore, some people find fermented poi more palatable if it is mixed with milk or sugar or both.

  8. THE END - HuffPost

    images.huffingtonpost.com/2007-09-10-EOA...

    that “they” should manage our rights, the way we hire a professional to do our taxes; “they” should run the government, create policy, worry about whether democracy is up and running.

  9. Taro - Wikipedia

    en.wikipedia.org/wiki/Taro

    Poi is a Hawaiian cuisine staple food made from taro. Traditional poi is produced by mashing cooked starch on a wooden pounding board (papa kuʻi ʻai), with a carved pestle (pōhaku kuʻi ʻai) made from basalt, calcite, coral, or wood. [109] [110] Modern methods use an industrial food processor to produce large quantities for retail distribution.