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View Recipe. Chopped Power Salad with Chicken. Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph Wanek ... Quick-cooking chicken cutlets are coated in a garlic cream ...
24. Mini Chicken Shawarma. Time Commitment: 1 hour, 40 minutes Why We Love It: kid-friendly, low sugar, high protein, crowd-pleaser Typically cooked on a rotisserie and shaved off in thin slices ...
Pork jarpaa jurpie. Boiled pork with onions, chillies, ginger and garlic from Tripura. Non-Vegetarian [1] Chak-Hao Kheer. Purple rice porridge from Manipur. Vegetarian [1] Galho. Galho is similar to khichdi, a dish made from rice and also lentils and also popular in the most parts of North East India. Vegetarian.
Vada, vadai, wada, bara, or bora is a category of savoury fried snacks native to India. Vadas can be described variously as fritters, cutlets, or dumplings. [7][8] Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar. In North India and Pakistan, Bhalla is a similar food.
Kerala cuisine. Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice as a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric ...
List of salads. A garden salad with lettuce, sun-dried tomatoes, cherry tomatoes, beets, cucumber and feta cheese. Salad is any of a wide variety of dishes including green salads; vegetable salads; long beans; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads.
A fritter made from vegetables like Onion, Potato, Plantain, Chiili and Bread. Bhajia. A spicy Indian snack, it consists of a core food (like soaked potato or fried onions), similar to potato fritters, with several variants. Bakarwadi. A crispy sweet and spicy snack, popular in Maharashtra, Gujarat and Rajasthan.
Cutlet (derived from French côtelette, côte, "rib" [1] [2]) refers to: . a thin slice of meat from the leg or ribs of mutton, veal, [2] pork, or chicken; a dish made of such slice, often breaded (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta)
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