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Nisha Madhulika started cooking at an early age. She lived in Noida with her husband where she assisted in the husband's company. Nisha was struggling with empty nest syndrome. Nisha started a blog, writing on how to cook Indian vegetarian recipes in 2007 which led to her popularity. [8] In 2011, she launched a food and recipe YouTube channel. [9]
The dish is known as sarson ka saag in Hindi and Urdu, saron da saag (or sareyan da saag in Punjabi, [7] [4] [8] sarsav nu shaak in Gujarati, [9] and sariso saag in Maithili. [10] ...
a Typical north Indian tadka: Vegetarian Jalebi: A North Indian twisted noodle like sweet dish dipped in sugary syrup: Vegetarian Jaleba: A bigger form of jalebi: Vegetarian Kachori: Rajasthani / Marwari special: Vegetarian Kadai paneer: Paneer and green peppers in tomato gravy: Vegetarian Kadhi pakoda: Gram flour with yogurt with gramflour ...
Get the recipe: North Indian Veg Thaali. Foodomania. Getting into some delicious edible gifts, this snack is predominantly made with rice flour, butter and some basic spices commonly used in the ...
Indian cuisine is overwhelmingly vegetarian friendly and employs a variety of different fruits, vegetables, grains, and spices which vary in name from region to region within the country. Most Indian restaurants serve predominantly Punjabi/North Indian cuisine, while a limited few serve a very limited choice of some South Indian dishes like Dosa.
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.
Panjiri is consumed in Indian states of Jammu, [2] [14] Himachal Pradesh, [15] Punjab, [16] Haryana, [17] [18] Rajasthan, Gujarat, [19] Maharashtra, Bihar, Uttarakhand and Uttar Pradesh. It is known by the name Panchjeeraka Gudam in Southern Indian states.
Rajasthan is known for its Royal Rajwaadi cuisine (also known as Raajsi cuisine) which emanated from the culinary traditions of Royal courts and temples. [6]The Rajwaadi cuisine is characterized by high usage of dry fruits & milk products like Yogurt for preparing rich gravies, ghee & butter for cooking & frying, mawa & chhena for sweets, usage of Kesar, kewda water & rose water and whole ...