On an Indian restaurant menu what ingredient is found in a dish with `murgh' in its name?
"used as an ingredient in preparing ""pom"". The main stem or corm is most frequently designated as ""pomtajer"" or ""pongtaya"" (lit. the tajer/taya for ""pom""). The first published description of ""pom"" comes from the ""Encyclopedie van Nederlandsch West-Indië"" (1914–1917) which describes the dish as follows: ‘the big tajer, of which the stalk grows above the earth, is grated and treated with the juice of bitter oranges, afterwards with chicken or fish, made into a pie, which dish is known as ""pom"".’ The basic preparation method is sautéed chicken pieces between two layers of raw, grated ""pomtajer"", mixed with citrus juice"
"Muthia Muthia is an Indian food. The name is derived from the way it is made, from the 'gripping' action of the hand. It resembles sausage, but is a vegan dish. It is made up of chickpea flour, methi (fenugreek), salt, turmeric, chili powder, and an optional bonding agent/sweetener such as sugar and oil. It is a staple of Gujaratis. This dish is supposed to be good for keeping bowel movement regular, because it includes fenugreek. This dish can be eaten steamed or fried (after steaming); it is equally tasty either way. The following link gives information about preparation of"
"spicing of the sauce. Spices may include cardamom, cumin, cloves, cinnamon, coriander, pepper and fenugreek (Punjabi/Hindi: kasuri methi). Cream may be used in the sauce or as a garnish. Cashew paste may be used as a thickener. Garnishes can include butter, cream, green chillies, coriander, and fenugreek. Butter chicken Butter chicken or murgh makhani (Hindi: मुर्ग़ मक्खनी) () is a dish, originating from the Indian subcontinent, of chicken in a mildly spiced tomato sauce. The dish has its roots in Moti Mahal Daryaganj. It was developed by three Indians, Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Dass all Punjabi"
"of Bengal, ""jhal"" literally means 'hot' or 'spicy'. Jhal-muŗi is puffed rice with spices, vegetables and raw mustard oil. Depending on what is added, there are many kinds of jhal-muŗi but the most common is a ""bhôrta"" made of chopped shallot, ""jira"" roasted ground cumin, ""bitnoon"" black salt ""lôngka"" / ""morich"" chilis (either ""kacha"" 'ripe' or ""shukna"" 'dried'), mustard oil, ""dhone pata"" (fresh coriander leaves) and mudhi. A moa is made by taking muri with gur (jaggery) as a binder and forming it into a ball, made all over Bengal. Another popular kind of moa is ""Joynagarer moa"", a moya"
"run by entrepreneurs of Bangladeshi (often Sylhet) and Pakistani origin. According to Britain's Food Standards Agency, the Indian food industry in the United Kingdom was worth £3.2 billion in 2003, accounting for two-thirds of all eating out, and serving about 2.5 million British customers every week. Indian restaurants typically allow the diner to combine base ingredients — chicken, prawns or ""meat"" (lamb or mutton) — with curry sauces — from the mild korma to the scorching phall — without regard to the authenticity of the combination. The reference point for flavour and spice heat is the Madras curry sauce (the"
"low cholesterol. Mor Kuzhambu Buttermilk Kuzhambu or mor Kuzhambu is commonly prepared in South India. This is a liquid curry recipe which is served with white or boiled rice, pancake made of lentils / mixed gram dosa. Traditionally, it includes vegetables like okra, winter melon or ash gourd, colocasia, etc. The taste is a bit sour, and it is a dish of the South Indian states like Andhra, Tamil Nadu. It is widely prepared on festivals as a special dish. It is often served with hot steamed rice and potato fries. This is very rich in calcium and Vitamin C."
"another popular cooking medium. Butter-based ghee, or ""deshi ghee"", is used frequently, though less than in the past. Many types of meat are used for Indian cooking, but chicken and mutton tend to be the most commonly consumed meats. Fish and beef consumption are prevalent in some parts of India, but they are not widely consumed except for coastal areas, as well as the north east. The most important and frequently used spices and flavourings in Indian cuisine are whole or powdered chilli pepper (""mirch"", introduced by the Portuguese from Mexico in the 16th century), black mustard seed (""sarso""), cardamom"
"Keema Matar Keema matar (English: ""pea and minced meat"") is a dish from the Indian subcontinent associated with the Mughals. ""Keema matar"" was popularly eaten in the courts of Mughal India. In royal families of the Indian subcontinent, the dish was served at special occasions and events like weddings and celebrations etc. In Mughal families it was included in weekly menu. The dish was named as ""Keema matar"" but now in common language it is spoken as ""Matar Qeema"". Ingredients of this dish are already specified in its name i.e ""Matar"" (pea) and ""Keema"" (mince). Meats used include ground goat"
"Murri (condiment) Murrī or Almorí (in Andalusia) was a condiment made of fermented barley or fish used in medieval Byzantine and Arab cuisine. There are two kinds of murrī, the more usual kind made using fermented barley, with a less common version made from fish (see garum). Almost every substantial dish in medieval Arab cuisine used murrī in small quantities. It could be used as a substitute for salt or sumac, and has been compared to soy sauce by Rudolf Grewe, Charles Perry, and others due to its high monosodium glutamate content and resultant umami flavor. Originally a Byzantine condiment,"
"served with other wheat-based dishes. Vegetable biryani (fried veg rice) is also a favorite dish. In winter, is rice cooked with jaggery is ""gurwala chawal"", or ""rao ki kheer"" delicacy when cooked on slow fire for hours with sugarcane juice, and sometimes rice is also cooked with green peas. Authentic items include kadhai murg, tandoori chicken, tali machali amritsar, rara gosht, chicken tikka masala, peppery tandoori chicken., anda paneer (egg curry), seek kebabs, butter chicken, vegetarian and non-vegetarian kathi rolls, etc. Non-vegetarian popular starters include kebabs – Gosht Pudhina Sheek, Tangri and Macchi Hariyali Tikka and Chicken tikka. Murg yakhni"
"Mor Kuzhambu Buttermilk Kuzhambu or mor Kuzhambu is commonly prepared in South India. This is a liquid curry recipe which is served with white or boiled rice, pancake made of lentils / mixed gram dosa. Traditionally, it includes vegetables like okra, winter melon or ash gourd, colocasia, etc. The taste is a bit sour, and it is a dish of the South Indian states like Andhra, Tamil Nadu. It is widely prepared on festivals as a special dish. It is often served with hot steamed rice and potato fries. This is very rich in calcium and Vitamin C. Has very"
"meat lamb or beef. All other ingredients include indian spices and water with banaspati ghee. Keema Matar Keema matar (English: ""pea and minced meat"") is a dish from the Indian subcontinent associated with the Mughals. ""Keema matar"" was popularly eaten in the courts of Mughal India. In royal families of the Indian subcontinent, the dish was served at special occasions and events like weddings and celebrations etc. In Mughal families it was included in weekly menu. The dish was named as ""Keema matar"" but now in common language it is spoken as ""Matar Qeema"". Ingredients of this dish are already"
"Chhundo Chhundo (Gujarati: છૂંદો, Hindi: छुन्दो ) is a kind of Indian pickle preparation as well as a condiment mostly made out of grated ripe mangoes, used in cuisine of the Indian subcontinent as an accompaniment to the main meal that consists of Roti, Sabzi and other food items. However, it is a generic form of preparation that can be made with various fruits and vegetables. Chhundo is particularly a Kathiawadi dish but is consumed across Gujarat. Since mango is a seasonal fruit and is available in abundance only in summer in India (April–July), most mango pickles are made during"
"law called the ""Shulchan Arukh"" where one is allowed to consume sweet syrup and/or raw egg on ""Shabbat"" to make one's voice more pleasant. Vasmer's dictionary mentions different hypotheses on the origin of the name such as English ""hug-mug"", ""hugger-mugger"", or German ""Kuddelmuddel"". The dessert was made popular during the communist era when sweets were rare. It is still eaten in Poland and in Polish communities around the world. The dish consists of raw egg yolks and sugar, beaten and ground until they form a creamy texture, with no discernible grains of sugar. In modern kitchens, it is often mixed"
"lentils and has less water content and a watery, spicy ""cut"" or ""bite"". It has two parts, a thick curry of matki called ""usal"" which The watery gravy is also called rassa. Usually people mix these two according to their taste and requirement. When moth beans are unavailable, it is sometimes prepared using mung beans. It may be garnished with Indian snack noodles. The Moth curry or Usal form is prepared using onion, ginger, garlic and other spices. In 2015, the Misal Pav served at Dadar's Aaswad restaurant was named the world's tastiest vegetarian dish at the FoodieHub Awards in"
"also served in restaurants in Mumbai, Bangalore etc. Daab Chingri Daab Chingri (), also known as Chingri Daab () is a Bengali prawn curry, cooked and served in green coconut. The main ingredients are large prawns, tender green coconut with malai, along with butter or ghee or mustard oil, onions, turmeric powder, chopped green chilli, garlic paste, and ginger paste flavoured with spices. The prawn curry is both cooked and served in a green coconut, which adds a flavour in it. Daab Chingri is a popular Bengali dish. It is often cooked during Pohela Boishakh, Raksha Bandhan etc. events. Other"
"cuisine. The only difference is that the Nizams of Hyderabad prefer their food to be spicier, resulting in the distinct Hyderabadi cuisine, which includes delicacies like kacche gosht (raw meat) ki biryani, dum ka murgh (chicken cooked in Hyderabadi style), baghara baingan (eggplant), and achaari subzi (vegetable gravy with the taste of pickles). Tiffins (breakfast): pesarattu (mung bean pancake), attu, bobbatlu, pulihora or pulihaara (tamarind and lemon rice), upma Pickles (pachhallu):(cut raw mango) pickle, maaghaya, gongura pachadi, pandumirapakayala pachadi, tomato pachadi, allam (ginger) pachadi, dosakaya pachadi, dosavakaya, chintakaya (tamarind) Curries (kooralu): gutti vankaya, bendakaya fry, dondakaya fry, cabbage pesara pappu,"
"to the first, and boiled until thickened. Murrī mixed with milk was known as ""kamakh"". Murri (condiment) Murrī or Almorí (in Andalusia) was a condiment made of fermented barley or fish used in medieval Byzantine and Arab cuisine. There are two kinds of murrī, the more usual kind made using fermented barley, with a less common version made from fish (see garum). Almost every substantial dish in medieval Arab cuisine used murrī in small quantities. It could be used as a substitute for salt or sumac, and has been compared to soy sauce by Rudolf Grewe, Charles Perry, and others"
"for state banquets, high teas and luncheons at which the President of India hosts his counterparts and other VIPs from India and abroad. While he specializes in dishing out cuisines from around the globe; his signature dishes include the Subz Baoli Handi, wherein vegetables are slow cooked in the dum style in their own juices, and Murgh Darbari, a chicken curry inspired by nihari, and made with roasted wheat and red chilli powder. Busiest days of the year are of state banquets and various ceremonies, including the swearing-in, award functions, etc. But the real challenge, he said, are on days"
"(""rohu""), pangas catfish (""pangash""), clown knifefish (""chitol""), walking catfish (magur ), barramundi (bhetki) and tilapia. Meat consumption includes beef (""tehari""), mutton (""kacchi""), lamb, venison, chicken (""murgi""), group duck , squab, ""koel"" and pigeons. Lentils/Pulses (legumes) include at least five dozen varieties. The most important are Bengal gram (""chhola""), pigeon peas, red gram, black gram (""biuli""), and green gram (mung bean). Pulses are used almost exclusively in the form of ""dal"", except ""chhola"", which is often cooked whole for breakfast and is processed into flour (""beshon""). Various green vegetables and fruits are available. Gourds, roots and tubers, leafy greens, succulent stalks,"
"roll) and ""bistik lidah"" (beef tongue steak). In Indian cuisine, nutmeg is used in many sweet, as well as savoury, dishes (predominantly in Mughlai cuisine). In Kerala Malabar region, grated nutmeg is used in meat preparations and also sparingly added to desserts for the flavour. It may also be used in small quantities in ""garam masala"". Ground nutmeg is also smoked in India. In traditional European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. It is also commonly used in rice pudding. In"
"made in large quantities for special events. Unlike the Hyderabadi Dum variety which is made in a copper vessel, it is made in a huge earthen ""haandi"" or cooking pot over charcoal to retain the earthy flavors and enhance the aroma. Desi Muragh ka Shorba is a stew made from an indigenous breed of chicken and vegetables which are native to the area. Usually eaten with Jowar and Bajra Rotis. Masale ki Mirchi is a mixture of ground chilli peppers and various spices available in Mudgal. It is also used in many dishes, chutneys and achaars. Mudgali Tahari a local"
"to the region, including tea. India was later invaded by tribes from Central Asian cultures, which led to the emergence of Mughlai cuisine, a mix of Indian and Central Asian cuisine. Hallmarks include seasonings such as saffron. Staple foods of Indian cuisine include pearl millet (""bājra""), rice, whole-wheat flour (""aṭṭa""), and a variety of lentils, such as ""masoor"" (most often red lentils), ""tuer"" (pigeon peas), ""urad"" (black gram), and ""moong"" (mung beans). Lentils may be used whole, dehusked—for example, ""dhuli moong"" or ""dhuli urad""—or split. Split lentils, or ""dal"", are used extensively. Some pulses, such as ""channa"" or ""cholae"" (chickpeas),"
"Chingri malai curry Chingri malai curry () also known as Prawn malai curry, is a Bengali curry made from prawns and coconut milk and flavoured with spices. The dish is popular throughout Bengal and is served during weddings and celebrations, or for guests, and was also very popular among the British in Calcutta. The main ingredients are prawns and coconut milk, along with ghee or mustard oil, onions, turmeric powder, chopped green chilli, garlic paste, and ginger paste flavoured with spices. Lobster malai curry is a variation of this dish. The hard shells of the prawns are removed and marinated."
"Bhaji, yogurt, Chivda, Farsan, Garnish of onions, tomatoes, andcoriander. The ingredients are arranged in multiple tier fashion and served. The first ingredient to be served is ""matki"" or moth bean ""usal"". ""Misal"" is served with sliced bread or a small loaf, in the dish ""misal-paw"". The main part of the ""misal"" is the spicy curry, called ""tarry"", ""kat"". These are pre-cooked or pre-mixed food items and do have separate identity as edible by themselves. and is usually more spicy. Puneri Misal is less spicy version of Misal. ""Dahi misal"" is also one of the widely eaten forms, where curd is"
"In Sanskrit, this herb is called ""shatapushpa"". In Gujarati, it is known as ""suva""(સૂવા). In India, dill is prepared in the manner of yellow ""moong dal"" as a main-course dish. It is considered to have very good antigas properties, so it is used as ""mukhwas"", or an after-meal digestive. It is also traditionally given to mothers immediately after childbirth. In the state of Uttar Pradesh in India, a smaller amount of fresh dill is cooked along with cut potatoes and fresh fenugreek leaves (Hindi आलू-मेथी-सोया). In Manipur, dill, locally known as ""pakhon"", is an essential ingredient of ""chagem pomba"" –"
"tomatoes. Fish dishes made with fermented bamboo shoot (khorisa) are generally sour, but they are not called ""tenga"". Fish is fried in mustard oil or stewed with bottle gourd or spinach. Another ""tenga"" dish is prepared with ""matimah"" (urad bean) and ""outenga"" (elephant apple). Bottle gourd can be added to it. ""Tengamora"" or ""noltenga"" and lentil is a distinct ""tenga"" curry. The ""narasingh masor jhol"" is another authentic dish from Assam.The fishes are cooked in a light gravy of curry leaves which is a common aromatic herb used in southern and some northern parts of India. The curry leaves are"
"Murukku Murukku is a savoury, crunchy snack originating from the Indian subcontinent, popular in southern India, and Sri Lanka. The snack's name derives from the Tamil word for ""twisted"", which refers to its shape. In India, Murukku is especially popular in the states of Tamil Nadu, Kerala, and Andhra Pradesh. It is also popular in countries with substantial presence of Indian and Sri Lankan diaspora, including Singapore and Malaysia. Murukku is typically made from rice flour and urad dal flour. It is sometimes called ""chakli""; chakli is a similar dish, typically made with an additional ingredient, bengal gram (chickpea) flour."
"smooth flavour reminiscent of leeks. It is also known as food of the gods, devil's dung, ""jowani badian"", ""hing"", ""hengu"", ""inguva"", ""kayam"", and ""ting"". This spice is used as a digestive aid, in food as a condiment, and in pickling. It plays a critical flavoring role in Indian vegetarian cuisine by acting as an umami enhancer. Used along with turmeric, it is a standard component of lentil curries such as dal, sambar as well as in numerous vegetable dishes, especially those based on potato and cauliflower. Kashmiri cuisine also uses it in lamb/mutton dishes such as Rogan Josh It is"
"Koozh Koozh is the Tamil name for a porridge made from millet. It is commonly sold by street vendors in Tamil Nadu. In Tamil Nadu and other places, koozh is consumed as breakfast or lunch. Koozh is made from ""Kezhvaragu"" or ""Cumbu"" flour and broken rice (called noiyee in Tamil) in a clay pot. Koozh is a vegetarian recipe though there are non-vegetarian Koozh made from fish, crab and chicken, it is commonly served in road side vendors in the south Tamil Nadu. Koozh is usually made in large batches and gives a sour tang flavor if fermented. The semi-solid"
"Korma Korma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi) or cream, water or stock, and spices to produce a thick sauce or glaze. The English name is an anglicisation of Urdu , more accurately transliterated ""qormā"", and derived from a Turkic root. The word ""korma"" is derived from Urdu ""qormā"", ""ḳormā"" or ""ḳormah"", meaning ""braise"", and refers to the cooking technique used in the dish. All these words, and the names of dishes such as ghormeh (), the Azerbaijani qovurma or ""kavarma"" are ultimately derived from a Turkish language word"
"a dish based around meat and tomatoes, while others have identified tomatoes with a Punjabi version of the dish as opposed to a Kashmiri one. In India, rogan josh is often made with goat instead of mutton, since genuine lamb is less widely available than goat meat. There is a variety with beef as well, brisket being preferred. Rogan josh Rogan josh (British English /ˌrəʊɡən ˈdʒəʊʃ/, American English /ˌroʊɡən ˈdʒoʊʃ/), (Hindi: रोगन जोश) also written roghan josh or roghan ghosht, is an aromatic lamb or goat meat dish of Persian or Kashmiri origin. It is one of the signature recipes"
"the most commonly consumed in India. Another variety is the ""methi dhebra"", in which methi (fenugreek) is added as flavour. Fenugreek, Garlic, Guardian, Bottle Gourd , Cummin Dhebra Dhebra () is an Indian bread from the Gujarati cuisine made of pearl millet flour. When flavoured with fenugreek leaf it's called ""methi dhebra"". To create dhebra, sufficient water and salt is mixed in millet flour to make a dough. The resulting dough balls are then flattened on a chakla to a round shape using a belan (rolling pin). Then, both sides of the dhebra are streamed with vegetable oil on a"