"is actually the Indian name for the technique of braising meat. It originated in the lavish Moghul cuisine wherein lamb or chicken was braised in velvety, spiced sauces, enriched with ground nuts, cream and butter. While kormas are rich, they are also mild, containing little or no cayenne or chillies. There are both vegetarian (navratan korma) and non-vegetarian (chicken, lamb, beef and fish korma) varieties of korma. Murgh Awadhi Korma is a classic from Lucknow. Pullao is made by cooking meat in ghee with warm aromatic spices and then layered with meat curry or marinade (depending on the type of"
"""qawirma"" meaning ""[a] fried thing"". The Indian korma is, however, possibly unrelated in a culinary sense to the modern Turkish kavurma or to some other dishes using the same root word, as they use widely varying techniques and ingredients. Korma has its roots in the Mughlai cuisine of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region. Kormas were often prepared in the Mughal court kitchens, such as the famous white korma, perhaps garnished with ""vark"", said to have been served to Shah Jahan and"
"casseroles). Cooked the same as challow, but meat and stock, qorma, herbs, or a combination are blended in before the baking process. This creates elaborate colors, flavors, and aromas from which some rices are named. Caramelized sugar is also sometimes used to give the rice a rich brown color. Examples include: Qormah/Korma is a stew or casserole, usually served with chalau rice. It is always onion and tomato based; onions are fried, tomato is added, including a variety of fruits, spices, and vegetables, depending on the recipe. And finally the main ingredient is added, which can be meat or/and vegetables."
"Qovurma Qovurma is a cooked dish that is part of the cuisine of Azerbaijan. There are several varieties, all of which involve stewing meat with fruit, herbs, or vegetables. Despite sometimes being translated as ""kourma"", the dish has no culinary relationship to the korma of the Indian subcontinent,although both names are derived from the same Turkic root. The word ""qovurma"" is one of many, in several languages, thought to have descended from a prototypical Turkic root ""qawirma"", first recorded in the 13th century, and which may have been spread across the region by the upper classes in the Timurid era."
"of a master chef called a ""vaste waze"". Guests are seated in groups of four and share the meal out of a large copper platter called the ""traem"". For Kashmiri Muslims, the meal begins with invoking the name of Allah, for Kashmiri Hindus the name of Lord Shiva and a ritual washing of hands in a basin called the ""Tash-t-naer"", which is taken around by attendants. Then the traem arrive, heaped with rice, quartered by two seekh kababs and contains four pieces of methi korma (chicken or mutton flavored with a spice mixture containing dried fenugreek (methi) leaves), two ""tabak"
"Kavurma Kavurma is a broad type of fried or sautéed meat dish found in Turkish cuisine. The name also refers to canned or preserved versions of a similar dish, prepared by dry frying the meat to render down the fat. Its name comes from the Turkic word for the technique of frying, ""qawirma"" (""[a] fried thing"") which subsequently was adopted into other languages such as Persian, Arabic, and Urdu. Through these, the word - ""kavurma"" in the modern Turkish language - was the root of the names for other widely different dishes, such as the braised korma of the Indian"
"as a dish on its own with yoghurt and crushed garlic. ""Turşu qovurma"" combines lamb with preserved lemons and dried apricots and is flavoured with turmeric, while ""nur qovurma"" features lamb and pomegranate. Qovurma Qovurma is a cooked dish that is part of the cuisine of Azerbaijan. There are several varieties, all of which involve stewing meat with fruit, herbs, or vegetables. Despite sometimes being translated as ""kourma"", the dish has no culinary relationship to the korma of the Indian subcontinent,although both names are derived from the same Turkic root. The word ""qovurma"" is one of many, in several languages,"
"Karoga Koroga, or Koroga, is a uniquely Kenyan style of dining outdoors on (nominally) Indian cuisine. The word means mix or stir in Kiswahili, and koroga is precisely what diners do for themselves with a bounty of chopped ingredients and spices. A bit like camping in the city, parties situate themselves in semi-private huts each outfitted with a charcoal-burning jiko (stove). Despite the rustic elements, diners enjoy a full bar with table service ready-to-order starters. As the process of cooking (with chicken curry being the most popular entree) takes several hours, and Koroga dinners are known to grow tipsy while"
"preparations. In the Gorkha community of India, cassava is called ""shimal tarul"" and is eaten boiled with pungent chutney or boiled, chopped and fried. It is also pounded into flour. In the Maghe Sakranti festival, when boiled root vegetables are especially eaten, cassava is a major presence. ""Shimal tarul"" is also fermented into an alcoholic drink called ""tarul ko jaahr"". In the state of Kerala, India, cassava is a secondary staple food. Boiled cassava is normally eaten with fish curry (""kappayum meenum"" in Malayalam, which literally means ""cassava with fish"") or meat, and is a traditional favorite of many Keralites."
"now!"" Karoga Koroga, or Koroga, is a uniquely Kenyan style of dining outdoors on (nominally) Indian cuisine. The word means mix or stir in Kiswahili, and koroga is precisely what diners do for themselves with a bounty of chopped ingredients and spices. A bit like camping in the city, parties situate themselves in semi-private huts each outfitted with a charcoal-burning jiko (stove). Despite the rustic elements, diners enjoy a full bar with table service ready-to-order starters. As the process of cooking (with chicken curry being the most popular entree) takes several hours, and Koroga dinners are known to grow tipsy"
"and southern Palawan, various older curry recipes are seen, and owe their origins to the Southern Philippines’ non-colonised history, keeping a precolonised and very southeast Asian Malay World culture intact. These Mindanaoan curries include ""Kulma"", synonymous with the Indian Korma, ""Tiyula Itum"" which is a beef curry blackened with burned coconut-meat powder, and Rendang, also eaten in Indonesia and Malaysia. Meats used in these curries include beef, goat, mutton, lamb, seafood and chicken. Pork is not used, in accordance with Islamic dietary laws. In Thai cuisine, curries are called ""kaeng"", and usually consist of meat, fish and/or vegetables in a"
"and behind-the-scenes female domesticity. “A Koroga involves outdoor cooking, usually a chicken or meat curry, in an industrial sized aluminium [sic] pot on a charcoal fire (jiko), almost always by a man. Crusty white bread and a mixed raw salad usually accompanied the Koroga curries of my childhood. On my first birthday party in 1975 my Dad did a Koroga for 200 people. And my mum made about 14 other dishes. I wish I had a scanner so I could share the photos with you, although they are embedded in an album and my mum would freak if I dislodged"
"staple food, it is steamed and eaten with a spicy chutney of green chilies, tamarind, and shallots. The leaves and stems of certain varieties of taro are used as a vegetable in Kerala. In other Indian states, Tamil Nadu and Andhra Pradesh, taro corms are known as ""sivapan-kizhangu"" (""seppankilangu"" or ""cheppankilangu""), ""chamagadda"", or in coastal Andhra districts as ""chaama dumpa"" in Telugu. It can be cooked in many ways, such as deep-fried in oil for a side item with rice, or cooked in a tangy tamarind sauce with spices, onion, and tomato. In the East Indian state of West Bengal,"
"cooked with a fennel-based spice mixture, cardamom and partially evaporated milk), ""marchhwangan korma"" (chicken legs/thighs cooked in a spicy browned-onion sauce) and ""gushtaba"" (meatballs cooked in a spicy yoghurt gravy). The main course usually ends with ""gushtaba"". Gushtaba is like a big meat ball which means full stop.After that deserts are server.In winters it can be a hot sweet dish and in summer it can be an ice-cream. Wazwan Wazwan is a multi-course meal in Kashmiri cuisine, the preparation of which is considered an art and a point of pride in Kashmiri culture and identity. Almost all the dishes are"
"any of the other condiments. After meal paan or somph, (Arcenut, Betel on Pan Leaf) is offered in traditional households. On a festival or auspicious occasions, a sweet which is usually paravannam is served with the meal, which is usually eaten first. Koora - Koora is a generic word for a protein based dish. The actual dishes are called by the material used and the style they are cooked. The different methods of cooking are: Pappu (Dal/Lentils) Toor Daal (Kandi Pappu) or Moong Daal (Pesara Pappu) cooked with a vegetable or green. No masala is added to the dal. Some"
"meat covered in a spicy cream based batter called ""tikka masala"". This dish has become one of the most symbolic dishes of Indian cuisine, next to indian curry. Nomadic Mongolians have several barbecue methods, one of which is ""Khorkhog"". They first heat palm-sized stones to a high temperature over a fire and alternate layers of lamb and stone in a pot. The cooking time depends on the amount of lamb used. It is believed that it is good for one's health to hold the stone used for cooking. Another way of cooking is a ""boodog"" (""boo"" means wrap in Mongolian)."
"removed, meat is crushed and put back in the pot. It is further cooked until the meat completely blends with the lentils, wheat and barley mixture. A traditional haleem is made by firstly soaking wheat, barley and gram lentil overnight. A spicy meat gravy called Korma is prepared until the meat becomes tender. The wheat, barley and gram are boiled in salt water until they are tender. The cooked wheat, barley and lentils are then mixed with the meat (Beef or Mutton or Chicken) gravy and blended with a heavy hand mixer to obtain a paste-like consistency. The cooking procedure"
"Churma Churma is a popular Haryanvi, Rajasthani, Bihari, Uttar Pradesi, and Awadhi delicacy from India. It is coarsely ground wheat crushed and cooked with ghee and sugar. Traditionally it is made by mashing up bajri or wheat flour baatis or rotis in ghee and jaggery. More desi or traditional version of churma called ""choorma"" is very popular in Haryana. Choorma is made by mashing up wheat flour roti in desi ghee and ayurvedic sugar (also called gur shakkar in common Hindi or jaggery in English). It is not served with dal and lassi but mostly ghee, specially as a diet"
"Lokma Lokma (Turkish), Loqma (Arabic: لقمة, plural لقيمات, ""Luqaimat"", عوامة,"" 'Awama""), Loukoumades (, singular λουκουμάς, ""loukoumas""), or Bāmiyeh (Persian: بامیه) are pastries made of leavened and deep fried dough, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. The dish was described as early as the 13th century by al-Baghdadi as ""luqmat al-qādi"" (), ""judge's morsels"". ""Lokma"" means ""mouthful"" or ""morsel"", from Arabic ""luqma"" (plural ""luqmāt""). The recipe for ""Luqmat al-Qadi"", yeast-leavened dough boiled in oil and doused in honey or sugar syrup with rosewater, dates back to at least the early medieval period and the 13th-century"
"Phat mi Khorat Phat mi Khorat or Pad mee Korat (, , ) is a stir-fried rice noodle Thai style dish commonly served with papaya salad (""som tam"") in Thailand. Dried rice noodle (many colors) is a specific ingredient for ""phat mi Khorat"". It is made with dried rice noodle, garlic, shallot, pork, salt soya, beans, fish sauce, palm sugar, red pepper, black soy sauce, water, spring onion and bean sprouts. A dish of ""phat mi Khorat"" is thought to have been introduced to Nakhon Ratchasima Province, Thailand, in ancient times. In the past, most people in Nakhon Ratchasima (for"
"or Curd and pickle and also served with chutney and sambhar. Some times cooked with vegetables like peas, carrots, and beans for a fulfilling meal. The rice upma, which is mainly popular in Tamil Nadu and southern parts of Karnataka is referred to as ""Akki Tari Uppittu"" (Rice coarse flour uppittu). Another variant of upma is prepared with grated coconuts instead of onions, especially on holy days, when onion is avoided. This type of upma is generally smeared with ghee at the end of preparation. Dishes similar to upma can be made by substituting small crumbs of leftover bread or"
"semolina (called ""rava"" or ""suji"" in India). The very basic method involves lightly dry-roasting the ""rava"" and mixing it thoroughly with a little salt and some boiling-hot water. There are many ways upma is prepared; indeed, every upma cook usually will incorporate variations in flavour when making upma. This variation is obtained by varying or emphasizing particular spices. The most popular version with wide variations of upma are made with whole or refined ground wheat and rice of varied grain size, Vermicelli. Sometimes a wide range of vegetables may be added, and may be garnished with a variety of beans"
"and growing pulaka in large pits of composted soil below the water table, Pulaka is the main source for carbohydrates. Pulaka makes up the bulk of the islanders' traditional diet; it is usually supplemented by fish. Since the unprocessed corms are toxic, they must always be cooked, usually in an earth oven. Many of the recipes call for the addition of coconut cream or toddy, or both. On Niutao, coconut cream (""lolo"") is poured over beaten pulp of pulaka, to make a dish called ""tulolo"". A similar dish on Nukufetau, with halved corms, is called ""tulolo pulaka""; with beaten corms"
"such as ""jonna rotte"" (sorghum), ""sajja rotte"" (penisetum), or ""Sarva Pindi"" and Uppudi Pindi"" (broken rice). In Telangana a gravy or curry is called ""Koora"" and ""Pulusu"" (Sour) in based on Tamarind. A deep fry reduction of the same is called ""Vepudu"". ""Kodi pulusu"" and ""Mamsam (meat) vepudu"" are popular dishes in meat. ""Gutthi Vankaya (Brinjal)"", ""Aloogadda (potato) koora & fry"" are some of the many varieties of vegetable dishes. ""Telangana palakoora"" is a spinach dish cooked with lentils eaten with steamed rice and rotis. Peanuts are added as special attraction and in Karimnagar District, cashew nuts are added. Popular"
"or ""household"" (similar to the English word ""hearth""). When separating a family, it was called ""Kamado wo wakeru"", which means ""divide the stove"". ""Kamado wo yaburu"" (lit. ""break the stove"") means that the family was bankrupt. In India, a kitchen is called a “Rasoi” (in Hindi\Sanskrit) or a “Swayampak ghar” in Marathi, and there exist many other names for it in the various regional languages. Many different methods of cooking exist across the country, and the structure and the materials used in constructing kitchens have varied depending on the region. For example, in north and central India, cooking used to"
"hard boiled egg (""Mutta Bonda""), masala, minced meat and other ingredients. Vegetable Bonda is a dish of Udupi cuisine, where fresh green peas and other finely chopped vegetables like French beans, carrot and coriander leaves are used as filling. Mangalore bonda is another delicacy from Karnataka. This bonda, however, is made from maida (all-purpose flour). Bonda Bonda is a typical South Indian snack that has various sweet and spicy versions in different regions. A recipe for bonda (as ""parika"") is mentioned in ""Manasollasa"", a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. The process of making"
"Jorim Jorim () is a simmered Korean dish, made by boiling vegetables, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients and reduced down. ""Jorim"" dishes are usually soy sauce-based, but gochujang (chili paste) or ""gochutgaru"" (chili powder) can also be added, especially when fishier, red-fleshed fish such as mackerel, saury, or hairtail are used. In Korean royal court cuisine, ""jorim"" is called jorini (). ""Jorim"" is a verbal noun derived from the Korean verb ""jorida"" (; ""to boil down""). Although it was a commonly used culinary technique, the term did not appear"
"Oromo (dish) Oromo (, ) or Orama (, ) is a traditional steamed pie made in Central Asia, especially among the Kyrgyz and the Kazakhs. The name comes from a nominalisation of the word ""to roll""/""to wrap"", referring to how the food is made. The dough for orama is made from flour, water, and salt. It is kneaded and rolled thin, and a filling is spread over it. The filling may contain minced potatoes, minced animal fat, and sometimes minced pumpkin or some other vegetable. The dough is then rolled around the filling in sections so as to create a"
"Bonda Bonda is a typical South Indian snack that has various sweet and spicy versions in different regions. A recipe for bonda (as ""parika"") is mentioned in ""Manasollasa"", a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. The process of making a spicy bonda involves potato filling dipped in gram flour batter. Bonda has a sweet and a spicy variant. Keralites prefer the sweet one called Sugiyan, while the savoury version is common in the rest of India. Some regional variants in Kerala replace the potato with tapioca (""Tapioca Bonda"") or sweet potato and some onion,"
"Kinema Kinema (Nepali: किनेमा) is an indigenous fermented soybean food prepared mostly by the Limbus of the Eastern Himalayan regions, what is now Eastern Nepal, and Darjeeling and Sikkim regions of India. The word 'kinema' is believed to be derived from the tribal Limbu language 'kinambaa', where 'ki' means fermented and 'nambaa' means flavour. It is a traditional food of the Kirati people throughout Eastern Nepal, and Darjeeling and Sikkim regions of India. The slimy, odorous product of fermentation is traditionally prepared into a soup that is consumed with rice, but can also be turned into a savoury dip or"
"so common in Indian cooking, is absent in the cuisine of Assam.) The preferred oil for cooking is the pungent mustard oil. A traditional meal in Assam begins with a ""khar"", a class of dishes named after the main ingredient, and ends with a ""tenga"", a sour dish. The food is usually served in bell metal utensils made by an indigenous community called Mariya. The belief is that when food and water is served in such utensils its good for health and boost up immunity. ""Tamul"" (betel nut, generally raw) and ""paan"" generally concludes the meal. Though still obscure, this"
"long, thin wrap. The wraps are laid in a circle in steamer pots and steamed. Oromo (dish) Oromo (, ) or Orama (, ) is a traditional steamed pie made in Central Asia, especially among the Kyrgyz and the Kazakhs. The name comes from a nominalisation of the word ""to roll""/""to wrap"", referring to how the food is made. The dough for orama is made from flour, water, and salt. It is kneaded and rolled thin, and a filling is spread over it. The filling may contain minced potatoes, minced animal fat, and sometimes minced pumpkin or some other vegetable."
"Kolam Kolam is a form of drawing that is drawn by using rice flour, chalk, chalk powder or rock powder, often using naturally or synthetically colored powders, in Sri Lanka, the Indian states of Tamil Nadu, Karnataka, Telangana, Andhra Pradesh, Kerala and some parts of Goa, Maharashtra as well as Indonesia, Malaysia, Thailand and a few other Asian countries. A Kolam is a geometrical line drawing composed of curved loops, drawn around a grid pattern of dots. In South India and Sri Lanka, it is widely practised by female Hindu family members in front of their houses. Kolams are regionally"