Search results
Results from the WOW.Com Content Network
Saag also spelled sag or saga, is an Indian cuisine leafy vegetable dish eaten with bread, such as roti or naan, [1] [2] or in some regions with rice. Saag can be made from mustard greens , collard greens , basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena .
Palak paneer (pronounced [paːlək pəniːɾ]) or palak chhena [1] is an Indian dish [2] consisting of chhena [3] or paneer in a thick paste made from puréed spinach, called palak in Hindi, Marathi, Gujarati, and other Indian languages. [4] [5] [6] The terms palak chhena and saag chhena are sometimes used interchangeably in restaurants in the ...
Mustard is widely grown in the region for the plant's leaves, seeds and seed oil. It is harvested in winter and spring, making sarson ka saag a popular warming dish in the cooler months. [13] [14] [15] There are many recipes for the dish, usually cooking the leaves in oil or clarified butter [16] with spices such as garlic, ginger and chilli ...
Rooster. Birth years of the Rooster: 1921, 1933, 1945, 1957, 1969, 1981, 1993, 2005, 2017 Next year of the Rooster: 2029 One can literally and figuratively set their clock by the Rooster, a sign ...
It is cooked with every kind of vegetable, the popular dishes of such variety are palak paneer or saag paneer, mutter paneer, paneer makhani etc. Naan and paratha , rotis made of maize flour ( makki di roti ), chappatis made out of maize flour, and rumali roti are typical Indian breads .
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] The earliest known recipes are found in early Arab cookbooks and call for ground lamb. There are many national and regional variations.
Sai bhaji (Sindhi: سائي ڀاڄي) is a Sindhi vegetarian curry, consisting of dal (lentils), palak and other vegetables.It forms a staple part of the local cuisine and is considered a rich source of nutrition due to its mix of various greens.
South Asian cuisine encompasses a delectable variety of sub-cuisines and cooking styles that vary very widely, reflecting the diversity of the Indian subcontinent, even though there is a certain centrality to the general ingredients used.