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Sheer khurma or sheer khorma (Persian: شير خرما, romanized: shîr xormâ "milk and dates") [1] is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr [2] [3] and Eid al-Adha in Pakistan, Afghanistan, and parts of Central Asia.
The korma is made using a technique called bagar. in the later stage of cooking, additional spices are mixed with heated ghee and then combined with the sauce formed by the braising. The pan is then covered and shaken to release steam and mix the contents. [8] There is a wide variation between individual korma and other "curry" recipes.
Burmese cuisine encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with neighboring countries at the confluence of Southeast Asia, East Asia, and South Asia, such as modern-day nations of Thailand, China, and India, respectively.
Qormah (also spelled "korma" or "qorma") is an onion- and tomato-based stew or casserole usually served with challow rice. [3] First, onion is caramelized, for a richly colored stew. Then tomato is added, along with a variety of fruits, spices, and vegetables, depending on the recipe.
Mohnyin Tjin is popularly associated with the Shan and is a ubiquitous condiment for Shan dishes such as meeshay and shan khauk swè. Mohnnyin tjin is refers to a wide number of pickled and fermented vegetables. The name means "sour mustard green" and pickled white radish leaves are also used in the most common version.
Qovurma is a cooked dish that is part of the cuisine of Azerbaijan.There are several varieties, all of which involve stewing meat with fruit, herbs, or vegetables.. Despite sometimes being translated as "kourma", the dish has no culinary relationship to the korma of the Indian subcontinent, [1] although both names are derived from the same Turkic root.
It is the regional specialty and signature dish of the Intha people of Inle Lake in Shan State, Myanmar. The dish consists of either fresh or fermented rice, kneaded with boiled fish (usually caught from the Inle Lake, such as nga gyin), fresh tomato paste, mashed boiled potatoes and garlic garnish. Highland Shan rice, similar to Japanese rice ...
The dish is known by many names including tumis kangkung or cah kangkung in Indonesia; kangkong goreng in Malaysia; ginisang kangkóng or adobong kangkóng in the Philippines; pad pakboong (ผัดผักบุ้ง) in Thai; rau muống xào in Vietnam; stir fry kong xin cai (空心菜) in Mandarin (China); stir fry tung choy or ong choy (通菜) in Cantonese (China); khteah tuk chien ...