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Mahim halwa: Semolina, sugar Modak: Rice flour, coconut jaggery stuffing Fried Mohanthal: Besan, ghee, sugar and nuts Patoleo: Rice flour, coconut jaggery and grated coconut stuffing Wrapped in turmeric leaves and steamed Puran poli: Wheat flour, gram, jaggery Bread Shankarpali: Sugar, ghee, maida flour, semolina: Shrikhand
Halva (also halvah, halwa, halua, [1] and other spellings; Arabic: حلوى Bhojpuri:𑂯𑂪𑂳𑂄, Hindi: हलवा, Persian: حلوا, Urdu: حلوا) is a type of confectionery that is widely spread throughout the Middle East and North Africa, the Balkans, Central Asia, and South Asia. The name is used for a broad variety of recipes ...
Laghman (a noodle dish), salad, bread, and tea. Naan at a market in Osh. Common types of bread (Kyrgyz: нан [nɑn]) available in Kyrgyzstan include Central Asian flat bread , and thick, sturdy Turkish breads. Central Asian flat bread is cooked over coals in tandoori (Kyrgyz: тандыр [tɑndɯr]) ovens, and is round and relatively flat.
Kala bhuna, blackened beef, is a dish from Chittagong [29] [30] made of beef shoulder cooked with spices until dark and tender. [ 31 ] [ 32 ] Durus kura or duroos is a dish comprising a whole chicken cooked in thick broth, served with rice, either as polao or khichuri .
Six recipes for bread baked in a tannur are included in Ibn Sayyar al-Warraq's 10th century Kitab al-Tabikh cookery book. As a result of the economic sanctions imposed on Iraq in the 1990s there was an increase in the making of bread in the traditional way in a tannur.
For instance, some households incorporate rice-based dishes or pasta, reflecting Italian influences from the colonial period. Additionally, healthier versions of traditional recipes, such as reduced sugar cambuulo or whole-grain muufo, are becoming more common in urban areas.
From the mythical Mahabharata to the Iranian invasion of Kashmir (which was a part of Gandhara) by Darius in 516 BC, [15] to the Mauryans who established Srinagara to the Kushan Empire to the invasion of Kashmir by Timur in 1398, [16] [17] the culture and cuisine of Kashmiris are linked to South Asia, Persian and Central Asian [18] cuisines mixed with local innovations and availabilities of ...
That variation of the steamed bread is known amongst the Zulus as uJeqe. [4] Dombolo is often consumed with different kinds of side dishes such as chicken stew, beef stew, oxtail stew, lamb stew, or tripe. [5] Dombolo can be made by using cake flour and placed on top of a stew to soak in the stew's flavours.