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A combination of chana masala (spicy chick peas) and fried bread called bhatura (made of maida flour), [8] different varieties of bhature are available, such as aloo bhatura (filled with boiled potato) and paneer bhatura (filled with paneer). Pictured at top is chana masala, and bhatoora is below. Chole Kulche
Aloo tikki: Patties of potato mixed with some vegetables fried: Vegetarian Aloo tuk: double fried potatoes tossed in spices: Vegetarian Aloo matar: Potatoes and peas in curry: Vegetarian Aloo kulcha: Mildly leavened flatbread stuffed with potatoes: Vegetarian Aloo methi: Aloo methi is a North Indian dish made with potatoes (aloo) and fenugreek ...
Dosa is a type of pancake made from a fermented batter. It is somewhat similar to a crepe but its main ingredients are rice and black gram. Dosa is a typical part of the South Indian diet and popular all over the Indian subcontinent. Masala dosa is served hot along with sambar, stuffed with potato masala (aloo masala) or paneer masala and ...
Dosa with chutney and sambar with sauteed potato filling in a restaurant Dosa served with sautéed potatoes. Dosa is the anglicised name of a variety of South Indian names for the dish, for example, dosai in Tamil, dosey in Kannada, and dosha in Malayalam. The standard transliterations and pronunciations of the word in various South Indian ...
Popular dishes include puran poli, ukdiche modak, batata wada, sabudana khichdi, masala bhat, [135] pav bhaji, and wada pav. [136] Poha or flattened rice is also usually eaten at breakfast. Kanda poha [137] and aloo poha [138] are some of the dishes cooked for breakfast and snacking in evenings.
Here are all the restaurant chains that will be open on Thanksgiving if you don't feel like cooking, from Applebee's to McDonald's to Cracker Barrel to IHOP.
Guy Fieri's Trattoria is the latest of 18 concepts and nearly 100 restaurants bearing the celebrity chef's name. They serve barbecue, sandwiches, tacos, chicken, burgers and other dishes, largely ...
Masala dosa (Kannada: ಮಸಾಲೆ ದೋಸೆ, masāle dōse y) is a dish of South India originating in the town of Udupi, Karnataka. [1] [2] [3] While there is variation in the recipe from town to town, [4] the basic recipe typically starts with a fermented batter of parboiled rice, poha, and various legumes (black gram, pigeon peas, chickpeas), and incorporates various spices for ...
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