Search results
Results from the WOW.Com Content Network
They are most often used in rice dishes like biryani and as an ingredient in garam masala. Bay leaves are called tezpattā (तेज़पत्ता, in Hindi), Tejpātā (তেজপাতা) in Bengali, তেজ পাত in Assamese and usually rendered into English as Tej Patta. [12]
Biryani (/ b ɜːr ˈ j ɑː n i /) is a mixed rice dish popular in South Asia, made with rice, meat (chicken, goat, lamb, beef) or seafood (prawns or fish), and spices.To cater to vegetarians, the meat or seafood can be substituted with vegetables or paneer. [1]
Panipuri is one of the popular chaats in South Asia. Dahi vada chaat with yogurt. The chaat variants are all based on fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crisp fried bread, dahi vada or dahi bhalla, gram or chickpeas and tangy-salty spices, with sour Indian chili and saunth (dried ginger and tamarind sauce), fresh green coriander ...
Though English translation is black cumin, the term black cumin is also used as English translation of Nigella sativa, kalonji Vinegar: সির্কা Shirka Dried ginger: শুকানো আদা গুড়ো Shukano Ada Gura Mostly powdered Indian bay leaf: তেজ পাতা Tej pata Sesame seed: তিল Teel Heeng (Asafoetida)
Patta Tikka: Patta Tikka is a traditional delicacy from Khyber Pakhtunkhwa (KPK), Pakistan. It is a unique dish where marinated chunks of meat/ liver, often beef or lamb, are wrapped in fat (locally referred to as "patta") and grilled over a charcoal flame. Tender chunks of beef or lamb are used, preferably with a good fat-to-meat ratio.
Burmese-style biryani with either chicken or mutton served with mango pickle, fresh mint and green chili. Htat taya ထပ်တစ်ရာ: Indian Lit. "a hundred layers", fried flaky multilayered paratha with either a sprinkle of sugar or pè byouk. Htawbat htamin ထောပတ်ထမင်း: Indian
Cinnamomum tamala, Indian bay leaf, also known as tejpat, [3] tejapatta, Malabar leaf, Indian bark, [3] Indian cassia, [3] or malabathrum, is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China. [3]
Thalassery biryani is the only type of biryani in the whole of Kerala which uses Kaima rice for preparation. Other types of Biriyani which uses the same rice and preparation methods but vary a little bit because of addition of some ingredients are kannur biriyani , malappuram biriyani , ponnani biriyani , kochi kayees biriyani , calicut ...