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Chè bắp (or chè ngô) - made from corn seeds and tapioca rice pudding; Chè bí đỏ - made from pumpkin; Chè cốm - made from young rice; Chè củ năng (or chè mã thầy) - made from water chestnuts; Chè củ súng - made from water lily bulbs; Chè hạt lựu - in this dish, rice paste are cut into pomegranate seed-shaped pieces.
A warm and spicy black bean soup always hits the spot: deep purple-black color gives way to rich creamy consistency, spiced just right with fragrant onions, hot jalapeños, cumin, and chili powder.
Cocido lebaniego – Traditional dish from Cantabria containing chickpeas; Dhokla – Indian vegetarian dish; Falafel – Middle Eastern fried bean dish; Farinata – Chickpea pancake; Ganthiya – Indian snack food; Guasanas – a dish from Mexico consisting of chickpeas, water and salt. The chickpeas are steamed and shelled before serving.
This well-rounded rice bowl is packed with fiber and probiotic foods like kimchi and yogurt to support a healthy gut. Prebiotic foods like edamame and garlic add flavor and additional gut-healthy ...
Eleocharis dulcis, the Chinese water chestnut or water chestnut, is a grass-like sedge native to Asia, tropical Africa, and Oceania. It is grown in many countries for its edible corms , but if eaten uncooked, the surface of the plants may transmit fasciolopsiasis .
Buzith Gaer, roasted water chestnuts. [443] Excursionists sit around a hot roasted small heap of nuts and with the help of two stones, one big and the other small, pound these one by one and extract the kernels. [443] Monje Guel, fritters of water chestnut kernels. [443] Also called mesa or gaer guel in Kashmiri. [443] Puer (pooris), giant breads.
Aquafaba (/ ˌ ɑː k w ə ˈ f ɑː b ə /) is the viscous water in which legume seeds such as chickpeas have been cooked. Its use in cuisine was the discovery of the French musician Joël Roessel. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases ...
The peas are soaked overnight and then boiled in water. The peas are added to a gravy that includes coconut, ginger paste, garlic paste, cumin, tamarind paste, and cilantro. [3] It is then served with puffed rice (kurmura) and at times with hot onion pakoda or bhajiya. [4] Ghugni is often served with dhuska, a fermented rice-lentil dish. [1]