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Andhra chepala pulusu (tamarind fish curry) While a sizeable portion of the Telugu-speaking population are vegetarian, the majority also consume non-vegetarian dishes. The state of Andhra Pradesh produces abundant seafood and has an established poultry industry.
Media: Dopiaza. Chicken dopiaza with rice. Dopiaza (Persian: دوپیازه, meaning "two onions") is the name of two separate dishes, one in the Greater Iran region and one in South Asia. It refers to a family of recipes, typically meat-based, that contain onions as a major ingredient. There are two alternative etymological explanations for ...
South Asian pickle is a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various South Asian spices.The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, khatai, pachadi or noncha, achaar (sometimes spelled aachaar, atchar or achar), athāṇu or athāṇo or ...
40 fresh or 60 frozen curry leaves; 1 jalapeño or serrano chile, stemmed, and seeded for less heat; 1 bunch fresh cilantro, leafy parts and tender stems ripped off of the tough stems; 2 tbsp ...
v. t. e. Hyderabadi biryani (also known as Hyderabadi dum biryani) is a style of biryani originating from Hyderabad, India made with basmati rice and meat (mostly mutton). Originating in the kitchens of the Nizam of Hyderabad, it combines elements of Hyderabadi and Mughlai cuisines. Hyderabad biryani is a key dish in Hyderabadi cuisine and it ...
Goan Hindu cuisine is mild, with use of tamarind and kokum for souring, and jaggery for sweetening. It uses spices such as asafoetida, fenugreek, curry leaves, mustard, and urad dal. Onion and garlic are also used. It also includes vegetables, such as lentils, pumpkins, gourds, bamboo shoots, and roots. The medium of cooking is coconut oil.
1. In a small bowl, whisk together the stock, fish sauce, sugar and cornstarch. 2. In a large skillet, heat 2 tablespoons of the oil. Add the shrimp and cook over high heat, turning once, until just white throughout, about 1 minute per side. Transfer to a plate. 3. Add the remaining 3 tablespoons of oil to the skillet.
Kachumbar (a sharp onion-cucumber salad) accompanies most meals. Popular Parsi dishes include: Chicken Farcha (Fried chicken appetizer) Dhansak (Lamb, mutton, goat, chicken or vegetables in a mixed lentil or toor daal gravy served with brown rice) Patra ni Machhi (Fish - Pomfret or Surmai stuffed heavily with green coconut chutney and wrapped ...