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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.
Gatte ki Sabzi Gatte (made up of besan) are added to spice gravy made of curd. Gajar matar aloo: Diced red/orange carrots and potatoes sautéed with black mustard leaves, garnished with ground black pepper powder and lemon juice: Vegetarian Gobhi matar: Cauliflower in a tomato sauce: Vegetarian Imarti
Til ki laai; Tilkut; Parwal ki mithai; Jalebi; Belgrami – a dry sweet made up of maida, sugar, and ghee. Pedukia / murki – a dry sweet made up of maida and stuffed with mixture of khowa / fried soozi (semolina, sautéed in ghee) and sugar, and then fried. Ghujhia – pedukia dipped in sugar syrup.
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes.
The dough is made from flour. The stuffing is made from cauliflower and a mix of spices such as cumin, ginger, and turmeric powder. The filling is placed in the rolled dough, folded into a ball, and rolled out again.
Among dressed salads and sauces, kheere ka raita, [200] nimbu mooli ka raita, [201] daarim ki khatai and aam ka fajitha [202] are also popular. The cuisine mainly consists of food from two different sub-regions, Garhwal and Kumaon , though their basic ingredients are the same. [ 203 ]
In some recipes, ajwain, cumin seed, spinach, or fenugreek seeds are added to the dough. The dough is either rolled out in a small circle or rolled out and cut out in small circles, then deep fried in ghee or vegetable oil. While deep frying, puris puff up like a round ball because moisture in the dough changes into steam which expands in all ...
The most popular dessert among Sri Lankan Muslims during Ramadan. Commonly served at weddings, parties and other special ceremonies. Buffalo curd: Buffalo milk, starter culture Popular in southern Sri Lanka for weddings, alms, and as a household dessert. Semolina and jaggery pudding Semolina, jaggery, milk, spices cinnamon, nutmeg, vanilla