Search results
Results from the WOW.Com Content Network
It is also a yogurt-based dip that includes vegetables such as tomato, cucumbers, squash, mango, and bitter gourd, either raw or cooked. [3] This variety is popular in coastal Andhra Pradesh. In Northern India, it would be called raita. [4] Varieties include: Tomato perugu pachadi; Snake gourd perugu pachadi; Coconut perugu pachadi; Okra perugu ...
Blue crabs in coconut milk Ginataang ampalaya: Bitter melon in coconut milk Ginataang curacha: Spanner crabs in coconut milk. A notable version is curacha Alavar. Ginataang hipon: Shrimp in coconut milk Ginataang isda: Fish in coconut milk and spices Ginataang kalabasa: Coconut milk and calabaza soup, usually with shrimp and green beans ...
Tomato Fish Curry. Machher Jhol: A curry of fish, and various spices. Masor Koni: A fish delicacy. Masor Petu: A fish delicacy. Mishti Chholar Dal: A curry with Bengal gram, coconut, and sugar. Bengali Specialty. Mishti Doi: A dessert with curd, sugar syrup or jaggery. Bengali Sweet curd. Ou tenga Maas: A fish curry cooked with elephant apple ...
In Indonesian cuisine, bitter melon, known as pare in Javanese and Indonesian (also paria), is prepared in various dishes, such as gado-gado, and also stir-fried, cooked in coconut milk, or steamed. In Christian areas in Eastern Indonesia it is cooked with pork and chili, the sweetness of the pork balancing against the bitterness of the vegetable.
A sweet baked pudding containing coconut milk, eggs, palm sugar, and flour, sprinkled with sweet fried onions. Khanom piak pun: ขนมเปียกปูน The unique smoky flavor and the deep black color comes from coconut ash. It is made from a mix of sticky rice flour and tapioca flour, together with coconut milk and sugar. Khanom tako
Bitter melon or bitter gourd The small variety is most often eaten raw with nam phrik. Popular is tom chuet mara (Thai: ต้มจืดมะระ): bitter gourd in a clear broth, often stuffed with minced pork. Marum มะรุม Drumstick: Most parts of the tree are edible: the long pods, the leaves, the flowers and the roots.
Dudhi mag ni dal nu shaak (bottle gourd and mung bean Curry) Dudhi nu shaak (bottle gourd curry) Fansi ma dhokli nu shaak (French bean curry with Dumplings) Fansi nu shaak (dry green bean curry) Ganthia nu shaak [16] Gathoda nu shaak; Guvar nu shaak (cluster beans curry) Gujarati Kadhi. Kadhi (curry made from buttermilk chhash and gram flour ...
In southern states of India namely Karnataka, Andhra Pradesh, Telangana, Kerala and Tamil Nadu, Sambar is made using different vegetables and fruits along with lentils or coconut. Each region has its own version of making sambar; even though the same vegetables are used, the condiments and ingredients, and the method differ regionwise. [ 7 ]