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Masala dosa (Kannada: ಮಸಾಲೆ ದೋಸೆ, masāle dōse y) is a dish of South India originating in the town of Udupi, Karnataka. [1] [2] [3] While there is variation in the recipe from town to town, [4] the basic recipe typically starts with a fermented batter of parboiled rice, poha, and various legumes (black gram, pigeon peas, chickpeas), and incorporates various spices for ...
Chicken 65 is a spicy, deep-fried chicken dish originating from Hotel Buhari, [1] Chennai, [2] India, as an entrée, or quick snack. The flavour of the dish can be attributed to red chillies, but the exact set of ingredients for the recipe can vary. It is prepared using boneless chicken and is usually served with an onion and lemon garnish.
A dosa, dosey, dosai, dosha, dose, or dhosa is a thin, savoury crepe in Indian cuisine made from a fermented batter of ground black gram and rice.Dosas are served hot, often with chutney and sambar (a lentil-based vegetable stew).
Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces. Meanwhile, in a small skillet ...
Chicken soup, a common classic ... Masala Dosa – rice crepes, with or without a filling of potatoes and onion [76] Khichdi – Made with Rice and Legumes ...
Over the years, there have been several variations, such as Kashmiri paneer tikka, where the paneer is stuffed with chopped almonds and grilled, [16] a variety of Chinese food, paneer tikka masala chow mein, [17] and dosa stuffed with paneer tikka. [18] International fast-food chains in India have also incorporated paneer tikka into their menus.
Tikka is a Chaghatai word which has been commonly combined with the Hindi-Urdu word masala — itself derived from Arabic — with the combined word originating from British English. [ 1 ] [ 2 ] The Chaghatai word tikka itself is a derivation of the Common Turkic word tikkü , which means "piece" or "chunk".
Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.