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Pork jarpaa jurpie. Boiled pork with onions, chillies, ginger and garlic from Tripura. Non-Vegetarian [ 1] Chak-Hao Kheer. Purple rice porridge from Manipur. Vegetarian [ 1] Galho. Galho is similar to khichdi, a dish made from rice and also lentils and also popular in the most parts of North East India. Vegetarian.
Eastern India, including Bengal, offers vegetarian cuisine that often incorporates mustard oil and poppy seeds. Popular dishes include **shukto** (a mixed vegetable dish with a bitter element), **aloo posto** (potatoes cooked with poppy seeds), and **begun bhaja** (fried eggplant). Rice is a staple, typically served with lentils and vegetables.
Mattar paneer ( Hindi: मटर पनीर ), also known as matar paneer, muttar paneer, and mutter paneer, [ 2][ 3] is a modern restaurant-style and vegetarian dish originating in Punjab [ 4][ 5] consisting of peas and paneer in a tomato-based sauce, [ 6] spiced with garam masala . It is often served with rice and an Indian type of bread ...
Palak paneer. Palak paneer ( pronounced [paːlək pəniːɾ]) or palak chhena[ 1] is an Indian dish [ 2] consisting of chhena [ 3] or paneer in a thick paste made from puréed spinach, called palak in Hindi, Marathi, Gujarati, and other Indian languages. [ 4][ 5][ 6] The terms palak chhena and saag chhena are sometimes used interchangeably in ...
Strictly Ladakhi dishes include skyu and chutagi, both heavy and rich soup pasta dishes, skyu being made with root vegetables and meat, and chutagi with leafy greens and vegetables. [126] As Ladakh moves toward a cash-based economy, foods from the plains of India are becoming more common.
Food portal. v. t. e. South Indian cuisine includes the cuisines of the five southern states of India — Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana —and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical ...
Indian cuisine is overwhelmingly vegetarian friendly and employs a variety of different fruits, vegetables, grains, and spices which vary in name from region to region within the country. Most Indian restaurants serve predominantly Punjabi/North Indian cuisine, while a limited few serve a very limited choice of some South Indian dishes like Dosa.
The dish is called khichri, kheema, khatta, or other switch-around versions of the previous, named after the three parts of the meal, Khichri, ground beef, and a sour sauce, made of tamarind and sesame. [23] Khichra is similar to haleem, a meat dish, while khichra is a vegetarian dish with rice and pulses or lentils, with no spices. [24]