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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
Maghaz (Hindi: मग़ज़, Urdu: مغز, Bengali: মগজ [1]), also known as Bheja (Hindi: भेजा, Urdu: بھیجا), [2] is an offal dish, originating from the Indian subcontinent, popular in Pakistani, Bangladeshi, and Indian cuisine. It is the brain of a cow, goat or sheep served with gravy.
The type of ghee, in terms of animal source, tends to vary with the dish; for example, ghee prepared from cow's milk (Bengali: গাওয়া ঘী, gaoa ghi) is traditional with rice or roti or as a finishing drizzle atop a curry or dal (lentils) whereas buffalo milk ghee is more typical for general cooking purposes.
Naan is a versatile bread and is eaten with almost anything. For instance, 'saada naan' or 'plain naan' is often served with Siri-Payay (cow's head and trotters) or Nihari (slow cooked beef stew) for breakfast in many parts of the country. Paratha – A flat, layered bread made with ghee or cooking oil and generally cooked on a 'tava'. However ...
The recipes vary by region. Gajrela may be cooked without ghee and can include cottage cheese or other milk solids for a sophisticated mix of flavors. [34] It is common in Indian and Pakistani restaurants and is a seasonal street and cafe food served during the post-monsoon season through to spring festive celebrations.
The ingredients of panchamrita: (clockwise from bottom right) milk, curd, sugar (or jaggery), honey and ghee. Panchamrita (Sanskrit: पञ्चामृत, lit. ' five Amṛta s ') is a mixture of five foods used in Hindu as well as Jain worship and puja and Abhiṣeka [1] It is often used as an offering during pooja post which it is distributed as prasad.
Suji ka Halwa (Hindi: सूजी का हलवा, Marathi: रव्याचा शिरा, Urdu: سوجی کا حلوہ) or Mohan Bhog (Hindi: मोहन भोग, Sanskrit: मोहन भोग) is a type of halvah made by toasting semolina (called suji, sooji, or rawa) in a fat like ghee or oil, and adding a sweetener like sugar syrup, honey, or jaggery powder.
Paya means 'leg'/'feet' in Hindi and Urdu languages. [2] The main ingredients of the dish are the trotters ( hooves ) of a cow , goat , buffalo , or sheep , cooked with various spices. Origins