Search results
Results from the WOW.Com Content Network
Talakaya koora: a hearty meat curry with bold flavours, made with lamb's head, coriander, and spices. Chepala pulusu: a fish curry seasoned with freshly ground spices and tamarind juice. Endu chepala vankaya: a flavourful dry fish curry cooked with brinjal. [6] Royyala koora: prawns cooked in a tangy paste of tamarind and onion.
a spicy side dish made with any two vegetables i.e. potatoes and cabbage Vegetarian Lobiya: Black eyes peas, onions and tomatoes in a curry sauce Vegetarian Samosa: Normally served as an entree or appetiser. Potatoes, onions, peas, coriander, and lentils, may be served with a mint or tamarind sauce: Vegetarian/meat varieties Samose
Here are 35 easy cabbage recipes that prove the veggie is criminally underrated. ... Use wheat-free buns to make the meal gluten free. Get the recipe. 11. Curry Noodles with Broccoli Rabe and ...
Curry is from the Tamil word கறி-kaRi which in Sangam literature means to refer to the "Black pepper". But the word கறி (kaRi) seems to be derived from the Tamil verb கற-kaRa meaning "to extort, to milk cows, (fig.) to appropriate another's property".
Pav bhaji is a spiced mixture of mashed vegetables in a thick gravy served with bread. Vegetables in the curry may commonly include potatoes, onions, carrots, chillies, peas, bell peppers and tomatoes. Street sellers usually cook the curry on a flat griddle and serve the dish hot.
Some favourite dishes include coconut curry, tandoori potato, soya dosa, podanlangkai (snake gourd chutney), [161] curried vegetables, stuffed cabbage, and baked beans. [ 162 ] Punjab
Gujarati cuisine is the cuisine of the Indian state of Gujarat.The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet).
Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.