Search results
Results from the WOW.Com Content Network
Chicken razala: a Bhopali style chicken cooked in a rich gravy with mint: Chicken Tikka: Chicken with spices served on a skewer: Chicken Tikka masala: Chicken marinated in a Yogurt tomato sauce. It is known to have a creamy texture. Chole bhature: Main course with Chick peas, assorted spices, wheat flour and bhatura yeast. Vegetarian Daal baati ...
Momordica charantia (commonly called bitter melon, cerassee, goya, bitter apple, bitter gourd, bitter squash, balsam-pear, karavila and many more names listed below) [1] is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit.
A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom.
Melon soup – soup prepared with melon as a primary ingredient; Pinakbet – usually includes bitter melon, [2] and is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce. [3] Stuffed melon – Turkish dish made of melon stuffed with meat and rice. [4] [5]
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.
Chicken is marinated for several hours in a mixture of lemon juice, dahi (yogurt), Kashmiri red chilli, salt, garam masala, ginger paste, and garlic paste. The marinated chicken is cooked in a tandoor (traditional clay oven), but may be grilled, oven-roasted, or pan-fried. It is served in a mild curry sauce that includes butter.
Jalfrezi recipes appeared in cookbooks of British India as a way of using up leftovers by frying them with chilli and onion. [5] This English-language usage derived from the colloquial Bengali term jhāl porhezī: jhāl means spicy food; porhezī means suitable for a diet.
Madras curry gets its name from the city of Madras (now Chennai) at the time of the British Raj; the name is not used in Indian cuisine. The name and the dish were invented in Anglo-Indian cuisine for a simplified spicy sauce made using curry powder, tomatoes, and onions. [1] The name denotes a generalised hot curry. [2]