Search results
Results from the WOW.Com Content Network
Other popular dishes include bhaji or shaak (made from different vegetable curry and fruit), vaal bhaji (a curry/dish made out of drumsticks) usli/Usal (spicy pulses in a thin watery gravy), misal (usal topped with fried snacks), tondak (beans combined with cashews), rass (coconut-based dishes), undri (a dish made out of rice flour, jaggery ...
Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labeled as gram flour). The closest approximation in Western cuisine is a side dish or dip, or a cooked salad.
Buffalo curd (Sinhala: මුදවාපු මී කිරි mudavāpu meekiri) is a traditional type of yogurt prepared from water buffalo milk. It is popular throughout the Indian subcontinent. Buffalo milk is traditionally considered better for making yogurt than cow milk due to its higher fat content making a thicker yogurt mass. [6]
This is a list of yogurt-based dishes and beverages. Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang. [1]
Again it is a mixed vegetable casserole, made with red lentils and seasoned with spices, grated coconut, and palm sugar in a mild sauce. It is garnished with chopped peanuts and toasted grated coconut, and served with rice or roti. This dish is very popular all over Gujarat, and most Gujarati families eat it at least once a year on Makar Sankranti.
Make some magic by adding it to our Avocado Banana Smoothie or combine it with coconut milk and give it a whir. Iced tea : Move over Arnold Palmer—lemonade isn't the only iced tea sidekick.
Classically, a korma is defined as a dish where meat or vegetables are braised with yogurt or stock. The technique covers many different styles of korma. The flavour of a korma is based on the mixture of spices, including ground coriander and cumin , combined with yogurt kept below curdling temperature and incorporated slowly and carefully with ...
Kaaram petti koora/Koora podi koora (literally, "dish with curry powder added"): sautéed vegetables cooked with curry powder or paste, served as a solid mass. The vegetables can be stuffed with curry powder or paste and are usually cooked whole. Pappucharu (thick dal broth) or charu; Charu a.k.a. rasam (clear soup)