Search results
Results from the WOW.Com Content Network
Moong-daal pulusu. Pulusu (meaning sour) is a curry-like stew that is typically sour and cooked with tamarind paste. Other common bases include tomatoes or mangoes. The mixture can be flavored with mustard, chilis, curry leaves, jaggery, onions, or fenugreek. Fish, chicken, and eggs are typical meat additions.
Fried and crumbled, the fish preparation called Bombay duck became a popular condiment in Anglo-Indian cookery. [ 3 ] An 1829 book of poems and "Indian reminiscences" published under the pseudonym "Sir Toby Rendrag" notes the "use of a fish nick-named 'Bombay Duck'" [ 4 ] and the phrase is used in texts as early as 1815.
Meen Kuḻambu. The following is a small list of the hundreds of varieties of Kuḻambu popular in Tamil cuisine.These types of Kuḻambu all include a base of tamarind, urad and toor dals, and spices such as curry leaves, chili, and salt.
For premium support please call: 800-290-4726 more ways to reach us
Pesara (moong-dal) pulusu Various types of lentils (pappulu) and millet for sale at a marke. Sarva pindi, a spicy pancake, is a common breakfast, made from rice flour, chana dal, ginger, garlic, sesame seeds, curry leaves, and green chilis. [2] Pachi pulusu, a spicy, raw rasam made with tamarind, chili, and onions. Prepared mainly in summer.
When you’re really pressed for time, you can even cook frozen fish in your Instant Pot or pressure cooker in less than 30 minutes. Related: 5 Sneaky Signs You Might Not Be Eating Enough Omega-3s 5.
Many fish or seafood dishes have a specific names (sauerbraten), while others are simply described or named for particular places (Cullen skink). [4] As with other food dishes, there can be a high level of culinary mythology concerning regional claims to particular seafood dishes, and it is not always clear where particular dishes originated.
Ingredients: 4 black scabbard fish filets. 1 tablespoon lemon juice, freshly-squeezed. Salt and pepper. 1 clove garlic, minced. 1 cup flour. 1 egg, beaten