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Dahi vada is also known as "dahi vade" (दही वडे) in Marathi, dahi barey/dahi balley (دہی بھلے/دہی بڑے) in Urdu, dahi vada (दही वड़ा) in Hindi, dahi bhalla (دہی بھلا/ਦਹੀ ਭੱਲਾ) in Punjabi, thayir vadai(தயிர் வடை) in Tamil, [3] thairu vada(തൈര് വട) in Malayalam, perugu vada in Telugu, mosaru vade in Kannada ...
Dahi machha is a traditional Odia delicacy made of fish in a spicy yogurt based sauce. It is eaten usually served with rice as an accompaniment. Dahi Machha Jhola is liberally seasoned with turmeric, onions, garlic, mustard and garam masala. The use of turmeric imparts a yellow colour to the sauce base.
Milk is used for drinking, to add to tea or coffee, to make homemade dahi (yogurt), for butter and making traditional Punjabi cottage cheese called paneer. [19] Traditionally, yogurt is made every day using previous day's yogurt as the starting bacterial culture to ferment the milk.
Thin portions are shaved off and often served in a pita bread with onion. tomato, fried potatoes and Greek tzatziki sauce: Souvlaki: Skewered pieces of pork meat. [11] Kleftiko Kleftiko: literally meaning "in the style of the Klephts", this is lamb slow-baked on the bone, first marinated in garlic and lemon juice, originally cooked in a pit ...
Dahi Pakhaḷa is prepared by adding curd to the pakhaḷa. Badi chura is taken as a side dish with pakhala. Badi chura is taken as a side dish with pakhala. The dish is especially popular during the summer months as it is considered to be a refreshing and cooling meal that can help beat the heat.
Apart from eggplant and yogurt, one may use vegetable oil or ghee, mustard seeds, cumin seeds (jeera), fenugreek seeds (methi), fennel seeds (pan mahuri), dry chilli (sukhila lanka maricha), curry leaves (bhrusanga patra), ginger, green chilli, salt and sugar.
Some recipes call for use of both a microwave and a conventional oven, with the microwave being used to vent most of the steam prior to the cooking process. Wrapping the potato in aluminium foil before cooking in a standard oven will retain moisture, while leaving it unwrapped will result in a crisp skin. Cooking over an open fire or in the ...
Dahi vada: An Indian chaat, prepared by soaking vadas in thick yogurt. To add more flavor, they may be topped with coriander or mint leaves, chillies, crushed black pepper, chaat masala, cumin, shredded coconut, green chillies, or boondi. Dahibara Aludam: Dahibara Aludam is a variant of Dahi vada and originated from Cuttack of the state Odisha ...