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Chicken razala: a Bhopali style chicken cooked in a rich gravy with mint: Chicken Tikka: Chicken with spices served on a skewer: Chicken Tikka masala: Chicken marinated in a Yogurt tomato sauce. It is known to have a creamy texture. Chole bhature: Main course with Chick peas, assorted spices, wheat flour and bhatura yeast. Vegetarian Daal baati ...
In Central Kerala, this is made only with beef or lamb, the usage of chicken in stew is very rare. [15] Lamb and duck can replace chicken in the stew recipe. Pidi is another dish made mainly by Syrian Christians from Central Kerala, consisting of dumplings made from rice flour boiled in a mixture of coconut milk, cumin seeds and garlic. [15]
A samosa (/ s ə ˈ m oʊ s ə /) (listen ⓘ) ( Persian: سمبوسه) from the Persian word sambosag (سنبوسگ) (meaning 'triangular pastry') is a fried South Asian [2] and West Asian snack. It is a pastry with a savory filling, mostly vegetables, spiced potatoes, onions, and peas, but also meat or fish. It is made in different shapes ...
Specially dressed chicken [D] is poured into the masala dish. The chicken is slowly cooked in the masala, and gets blended well with the juices of masala and spices. [20] The Thalassery biryani recipe has additional distinct features; unlike other biryanis it is not oily because of the dum process used for preparation.
Chicken tikka is a chicken dish popular in India, Bangladesh, Pakistan and the United Kingdom. [1] It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi or over charcoal after marinating in Indian spices and dahi (yogurt)—A flavorful and tender, essentially a boneless version of tandoori chicken. [2]
The recipe is considerably different from many others due to its preparation and assemblage. The meat can typically be chicken, fish or chemmeen (prawns), depending on the region. Unlike the other methods, the meat is marinated in spices and lemon juice and cooked separately; with the same applying for the rice and gravy.
The cookbook introduces each recipe with a line of praise: for instance saṃbosa-i yak tuhī dam dāda (samosa with a pocket cooked on dam) is declared as being ‘among the famous and well-known sweets; pūrī dam dāda bādāmī (almond pūrīs cooked on dam) is said to be ‘among the delicious and excellent sweetmeats, and nān ...
The dough can be a simple bread dough or a layered pastry dough. The most common filling for traditional samsa is a mixture of minced lamb and onions, but chicken, minced beef and cheese varieties are also quite common from street vendors. Samsas with other fillings, such as potato or pumpkin (usually only when in season), can also be found.