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Bring 2¼ cups water and salt to a boil, add quinoa and reduce to a simmer. Cover and cook for 15 minutes. Remove from heat and steam with lid on for an additional 5 minutes.
Vegetarian/meat varieties Samose: a typical north Indian tadka: Vegetarian Sattu ki roti: a dish from Bihar: Vegetarian Rajwadi Chhena/Paneer [4] A popular Indian as well as Nepalese dish, made with chhena/ paneer in a thick cream and tomato gravy and spices: Vegetarian Shahi tukra: a bread pudding in a rich sauce of thickened milk, garnished ...
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A Buddha bowl. The contents of a Buddha bowl are variable. Buddha bowl (close up) A Buddha bowl is a vegetarian meal, served on a single bowl or high-rimmed plate, which consists of small portions of several foods, served cold. [1] [2] These may include whole grains such as quinoa or brown rice, plant proteins such as chickpeas or tofu, and ...
Pre-ordering the IATA meal code AVML (Asian vegetarian meal) usually results in a meal without meat, poultry, fish, seafood, and eggs. Ingredients can be vegetables, legumes, fresh and dried fruit, dairy products, tofu, cereal, grains, vegetarian gelatine, spices and aromas associated with the Indian sub-continent. The meal can be spiced mildly ...
*For a moist texture use a 34-cm (13½ -inch) paella pan suitable for use on the stove and in the oven. Wash the carrots and turnips, and pat dry in a clean cloth or with paper towels. Cut the stalks off
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Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes.