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Kheer, also known as payasam or payesh, is a pudding or porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, it may contain cracked wheat, vermicelli , sago or tapioca (sabudana). [1]
Sada chawal – plain rice – is served with other wheat-based dishes. Vegetable biryani (fried veg rice) is also a favourite dish. In winter, rice cooked with jaggery is gurwala chawal, or rao ki kheer, a delicacy when cooked on slow fire for hours with sugarcane juice, and sometimes rice is also cooked with green peas.
Rabri (that made with Jhongora (shyama ka chawal) & Chaas (butter milk) adding leaves of Radish.) Khadi or jhwāi (made with Curd or buttermilk) Arsa (made with rice and jaggery) [2] Gulthiya (made with normal atta & pure desi Ghee) Garhwal ka Fannah [3] [4] Muspani(Grounded urad) Dhapadi(Spinach soup) Stuffed Gahat Chapatis; Gahat (Kulath ...
Kheer: Milk and raisins kheer is made by cooking milk until it is concentrated to a certain thickness and then sugar and raisins are added Khichdi: rice Khushka Rice: Plain cooked rice: basmati or any type of rice it is made by just boiling rice Saffron rice: Sindhi biryani: Spiced rice: Tehri: Tehri is pictured left, served with kachumbar ...
a typical north Indian tadka: Vegetarian Sattu ki roti: a dish from Bihar: Vegetarian Rajwadi Chhena/Paneer [4] A popular Indian as well as Nepalese dish, made with chhena/ paneer in a thick cream and tomato gravy and spices: Vegetarian Shahi tukra: a bread pudding in a rich sauce of thickened milk, garnished with sliced almonds: Vegetarian ...
Kheer or Meoa (Bengali: ক্ষীর) is a sweet from the Bengal region of the Indian subcontinent. [1] It is not only a sweet by itself, but it is also used as the main ingredient of many other sweets. In North India, Kheer (Payesam) is a type of rice pudding. But in Bengal, in the
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes.
Katarni rice (chawal in Hindi) is a unique tasting, aromatic, short grain rice grown in India, in the state of Bihar. Grown natively in the Bhagalpur and Banka districts, Katarni rice is not only in demand in Bihar, but throughout the country. Despite its uniqueness, Katarni rice is facing the threat of extinction.