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Malai is a major ingredient in malai kofta dumplings and in sweet dishes like malai pedha, ras malai and malai kulfi. [4] Fried koftas are made with potatoes and paneer. [5] The flavour becomes even richer when vegetables are added to it. An example of this would be methi matar malai where the main constituent is green peas. [4]
Reshmi Malai Kabab [2] Reshmi kabab is a chicken kebab commonly eaten [ citation needed ] in India and Pakistan . Made with boneless chicken, it is cooked by marinating chunks of meat in curd, cream, cashew nut paste, spices and then grilled in tandoor .
Kofta is a family of meatball or meatloaf dishes found in South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines. In the simplest form, koftas consist of balls of minced meat —usually beef, chicken, pork, lamb or mutton, or a mixture—mixed with spices and sometimes other ingredients. [ 1 ]
Kebab hindi: Rolled meat with tomato paste, onion, capsicum and pomegranate molasses Kebab kamayeh: Soft meat with truffle pieces, onion and various nuts Churry kebab: For cherry kebab in Arabic – meatballs (lamb) along with cherries and cherry paste, pine nuts, sugar and pomegranate molasses. It is considered one of Aleppo's main dishes.
Rabri (IAST: Rabaḍī) (Hindi: रबड़ी) is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow. Jaggery, spices, and nuts are added to it to give it flavor. It is chilled and served as ...
Winter is finally here, and bears are getting ready to find a den to hibernate in over the next few months. In Wyoming's Yellowstone National Park, one bear was caught prepping for his long sleep ...
(Reuters) - A U.S. appeals court on Friday rejected a request by Turkey's Halkbank to reconsider a ruling holding that the U.S. Department of Justice could prosecute the state-owned bank on ...
The English name is an anglicisation of the Hindi-Urdu qormā (क़ोरमा, قورمہ), meaning "braise". [3] [4] It refers to the cooking technique used in the dish.[2] [5] All these words, and the names of dishes such as the Iranian ghormeh (Persian: قورمه), Turkish Kavurma and the Azerbaijani qovurma or kavarma, are ultimately derived from a Turkic word qawirma, meaning "[a ...