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A cup of curd ready for the dessert. Dahi or curd, also mosaru, dahi, thayir and perugu, is a traditional yogurt or fermented milk product originating from and popular throughout the Indian subcontinent. It is usually prepared from cows' milk, and sometimes buffalo milk or goat milk. [1]
A fermented batter made of rice and black gram is steamed with/without stuffing made of coconut, jaggery and black pepper. Handvo: India: A vegetarian, savoury cake made from a fermented batter. Idli: Indian subcontinent: A type of savoury rice cake, popular as breakfast foods in Southern India and in Sri Lanka.
Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labeled as gram flour). The closest approximation in Western cuisine is a side dish or dip, or a cooked salad.
Chicken cooked in coconut milk or cream with banana pith and lemongrass Inulukan: River crabs in taro leaves and coconut milk Junay: Rice steamed in coconut milk and wrapped in banana leaves with burnt coconut meat and various spices. Kalamay: A sticky sweet delicacy made of coconut milk, brown sugar, and ground glutinous rice Kinilaw sa gata
Rice Flakes (Poha), Sugar powder or Jaggery, Desi Ghee, Grated fresh Coconut, Pepper Powder, big cardamon powder, Dry fruits Optional Flatten rice/rice flakes, sugar/jaggery, ghee based Coconut Barfi Made from coconut, fine ground sugar, ghee, cardamom powder and milk. Coconut and milk based Jaynagarer Moa: gur, cow ghee, Kanakchur khoi
Dahi vada is also known as "dahi vade" (दही वडे) in Marathi, dahi barey/dahi balley (دہی بھلے/دہی بڑے) in Urdu, dahi bada/dahi vada (बड़ा बड़ा/दही वड़ा) in Hindi, dahi bhalla (دہی بھلا/ਦਹੀ ਭੱਲਾ) in Punjabi, thayir vadai(தயிர் வடை) in Tamil, [3] thairu vada(തൈര് വട) in Malayalam, perugu vada ...
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.
Perugu pachadi is a Southern Indian regional variant of curd chutney. It is also a yogurt-based dip that includes vegetables such as tomato, cucumbers, squash, mango, and bitter gourd, either raw or cooked. [3] This variety is popular in coastal Andhra Pradesh.