"a key ingredient into the dish along with meat (usually goat meat or chicken). The dish may be seasoned with garam masala or a curry spice mix (though this is not authentic to the local style) and coloured, sometimes heavily, with turmeric. Biryani Biryani (), also known as biriyani, biriani, birani or briyani, is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Indian subcontinent as well as among the diaspora from the region. It is made with Indian spices, rice, meat (chicken, goat, beef, prawn, or fish), vegetables or"
"flour and coconut-jaggery mixture on the leaf, and then closing and steaming it in a special copper steamer (""goa""). In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, gelatins. It is also used during the Haldi ceremony observed in Hindu wedding celebrations in India. It is a significant ingredient in most commercial curry powders. Drinkable turmeric can be traced back to India where it has been used as"
"Red curry Red curry (; , , ""lit: spicy soup"") is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu. The base Thai red curry paste ( ) is traditionally made with a mortar and pestle, and remains moist throughout the preparation process. The red coloring derived from dry red spur chillies ( ) – which is dried ""prik chee fa"" red chilies. The main ingredients include (dried) red chili peppers, garlic, shallots, galangal, shrimp paste, salt, kaffir"
"Zarda (food) Zarda (, , ) is a traditional sweet from the Indian subcontinent, made by boiling rice with (orange) food coloring, milk and sugar, and flavoured with cardamoms, raisins, saffron, pistachios or almonds. The name Zarda comes from Persian word 'zard' meaning 'yellow', hence named since the food coloring added to the rice gives it a yellow color. Zarda is typically served after a meal. In the Indian subcontinent, zarda was and still remains a popular dessert on special occasions such as weddings. Often in Pakistan, instead of yellow food coloring, multiple food colorings are added so the rice"
"Yellow curry Yellow curry (, , ; Chinese: 黃咖喱) is one of three major kinds of Thai curry that are commonly found in Thai restaurants in the West. There are other curry types in Thai cuisine, several of which are yellow. Pre-packaged curry powder of Indian origin is sometimes also referred to as ""yellow curry"" in Western countries but is a different blend of spices from Thai yellow curry. Thai Yellow curry, outside Thailand, usually refers to the dish ""kaeng kari"". This curry is milder and often less oily than other Thai curries. Like ""curry rice"" in Japan and Korea,"
"in color than ""kaeng kari"" (which has almost a peanut butter color) but spicier and sharper in taste. Yellow curry Yellow curry (, , ; Chinese: 黃咖喱) is one of three major kinds of Thai curry that are commonly found in Thai restaurants in the West. There are other curry types in Thai cuisine, several of which are yellow. Pre-packaged curry powder of Indian origin is sometimes also referred to as ""yellow curry"" in Western countries but is a different blend of spices from Thai yellow curry. Thai Yellow curry, outside Thailand, usually refers to the dish ""kaeng kari"". This"
"(about a three to one ratio of leaves to stalks), rhizome, cinnamon, galangal and turmeric. Prahok can also be added depending on the dish to be made. A version with prahok, minus the cinnamon, is called ""teuk krueng"" and used as a dipping condiment for fresh or slightly blanched vegetables eaten with rice either as a side dish or as a meal in itself. The yellow kroeungs are used often in common everyday dishes, a primary example being the ubiquitous ""samlor machu kroeung"", a stew made with a yellow kroeung base that becomes greenish when cooked, fatty pieces of pork"
"palm sugar or a similar sweetener will be added, depending on the sweetness of the coconut milk. Thai yellow curry is most typically made with chicken or beef and a starchy vegetable, most often potatoes, but it can be made with duck, tofu, shrimp, fish, or vegetables and is eaten with steamed rice or round rice noodles known as ""khanom chin"". There is also ""kaeng lueang"" (), which directly translated means ""yellow curry"" in Thai. This dish is originally known by many people in southern Thailand as ""kaeng som"", i.e., ""sour curry"". It is a sour curry that is lighter"
"become a part of the daily diet. Depending on the ingredients, various types of Chitranna can be prepared: Chitranna Chitranna (; also known as lemon-rice) is a rice-based dish widely prepared in South India. It is prepared by mixing cooked rice with a special seasoning called ""Oggarane"" or ""Gojju"". Characteristic for the seasoning are mustard seeds, fried lentils, peanuts, curry leaves, chillies, lemon juice and other optional items such as scrapes of unripe mango. Added Turmeric powder gives Chitranna its yellow color. Garlic and onions are also used in the seasoning by some, although traditionally they do not form part"
"Madras curry sauce Madras curry or Madras sauce is a fairly hot curry sauce (with the exception of seafood madras curries, which are made to a slightly different recipe), red in colour and with heavy use of chili powder. Yoghurt is often used to take away some or all of the heat. Madras curry is said to originate from the south of India, and gets its name from the city known as Madras when English merchants arrived there in 1640 (now Chennai). However, the name 'Madras Curry' is not used in India, but was invented by restaurants in Britain. The"
"some red, some yellow, some brown; some with five spices and some with as many as 20 or more. Besides the previously mentioned spices, other commonly found spices in different curry powders in India are allspice, white pepper, ground mustard, ground ginger, cinnamon, roasted cumin, cloves, nutmeg, mace, green cardamom seeds or black cardamom pods, bay leaves and coriander seeds. Curry powder is used as an incidental ingredient in other cuisines, including for example a ""curry sauce"" (""sauce au curry"", sometimes even ""au cari"") variation of the classic French béchamel. Curry Curry (plural curries) is a variety of dishes originating"
"be mixed with rice. If coriander leaves are available then they are added for extra flavour. Sometimes potatoes or vegetables are also added to curries to increase volume and make them more nutritious. Often coconut cream is added to seafood curries, such as prawn, crab or fish curries. Dal is often cooked with only turmeric and then fried in cumin, onion, and garlic. Sometimes carrots and leafy vegetables like ""chauraiya"" or ""saijan"" are added for extra flavor and nutrients. Curry powder is a spice mixture of widely varying composition developed by the British during the days of the Raj as"
"ground powder; a paste of dried ingredients with vinegar; an oil spice infusion. If meat is used it may be lamb, beef, or chicken. When made of beef or lamb it is called Gosht (or Ghoust) Madras. Common accompaniments to Madras curry include raita and fresh coriander. The food of southern India is more likely to have rice as the main carbohydrate than any breads e.g. naan. Individual households will express their own traditions. Other common variations will include brown mustard seeds which are fried till they pop, black peppercorns (a local tropical product) and vinegar as the acidulant instead"
"earthy aroma and pungent, slightly bitter flavor to foods. It is used mostly in savory dishes, but also is used in some sweet dishes, such as the cake ""sfouf"". In India, turmeric leaf is used to prepare special sweet dishes, ""patoleo"", by layering rice flour and coconut-jaggery mixture on the leaf, then closing and steaming it in a special utensil (""chondrõ""). Most turmeric is used in the form of rhizome powder to impart a golden yellow color. It is used in many products such as canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn"
"is one of those rice recipes. Later on, it was adopted in Indian cuisine and became so popular that the recipe is now cooked daily by almost every Indian family. Jeera rice Jeera rice or Zeera rice is an Indian and Pakistani dish consisting of rice and cumin seeds. It is a popular dish in North India and Pakistan as an everyday rice dish. It is easy to prepare, unlike biryani. ""Zeera"" is the Hindi-Urdu word for cumin seeds, sometimes pronounced as ""Jeera"". The ingredients used are rice, cumin seeds, vegetable oil, onions and coriander leaves. Cumin seeds are fried"
"sauce based on a paste made from chilies, onions or shallots, garlic, and shrimp paste. Additional spices and herbs define the type of curry. Local ingredients, such as chili peppers, kaffir lime leaves, lemon grass, galangal are used and, in central and southern Thai cuisine, coconut milk. Northern and northeastern Thai curries generally do not contain coconut milk. Due to the use of sugar and coconut milk, Thai curries tend to be sweeter than Indian curries. In the West, some of the Thai curries are described by colour; red curries use red chilies while green curries use green chilies. Yellow"
"water. It is generally served as the main course at breakfast or dinner together with a curry (potato, egg, fish or meat curry) and coconut chutney. It is served with coconut milk and sugar in the Malabar region of Kerala. It is not usually served at lunch. In other parts of Kerala, Sri Lanka and Tamil Nadu, it is mostly eaten with spicy curries. Using wheat flour in its preparation gives it a brownish hue. Mix rice flour with hot water, optionally add ghee, season with salt. Knead into a smooth dough. Fill an 'idiyappam' press or a sieve with"
"are normally cooked in vegetable oil. Ghee is mainly used to fry dal, to make puris or sweets. To make a curry, spices like cumin, fenugreek, mustard, and curry leaves are added to the hot oil. Onion is chopped or sliced and garlic crushed and added to the pot. Once the onion and garlic have turned slightly golden then turmeric and garam masala are added. For every 1 tsp turmeric normally 2 tsp masala is added. Salt and chillies are added according to taste. Curry is simmered on low heat until well cooked. Water is added so that it can"
"is mixed with mild curd, salted and then tempered with mustard seeds, curry leaves, dry chilies and urad dal. Garnishing varies with region, and range from grated carrots, pomegranate seeds, raisins, green and purple grapes, fried cashewnuts, grated raw mango and boondi. It can be served lukewarm or chilled. Additional options include a pinch of powdered and roasted asafoetida. Curd rice Curd rice (, Kannada: ""ಮೊಸರು-ಅನ್ನ"" (mosaru-anna), ), also called yogurt rice, is a dish originating from India. The word ""curd"" in Indian English refers to unsweetened probiotic yogurt. It is most popular in the Indian states of Tamil Nadu,"
"Jeera rice Jeera rice or Zeera rice is an Indian and Pakistani dish consisting of rice and cumin seeds. It is a popular dish in North India and Pakistan as an everyday rice dish. It is easy to prepare, unlike biryani. ""Zeera"" is the Hindi-Urdu word for cumin seeds, sometimes pronounced as ""Jeera"". The ingredients used are rice, cumin seeds, vegetable oil, onions and coriander leaves. Cumin seeds are fried in hot oil. Long grain Basmati rice and salt are added to it. Water in almost double quantity of rice is poured and allowed to boil with covered lid at"
"Chitranna Chitranna (; also known as lemon-rice) is a rice-based dish widely prepared in South India. It is prepared by mixing cooked rice with a special seasoning called ""Oggarane"" or ""Gojju"". Characteristic for the seasoning are mustard seeds, fried lentils, peanuts, curry leaves, chillies, lemon juice and other optional items such as scrapes of unripe mango. Added Turmeric powder gives Chitranna its yellow color. Garlic and onions are also used in the seasoning by some, although traditionally they do not form part of the recipe. The dish is especially popular in the south Indian state of Karnataka, where it has"
"""dry"" such as stir fry or ""wet"" as in the well-known curry. For example, fenugreek leaves can be used with"" mung dal"" or potatoes to make a dry ""bhhaji"" or mixed with ""besan"" flour and buttermilk to make a curry preparation. ""Bhaaji"" requires the use of ""goda masala"", consisting of a combination of onion, garlic, ginger, red chilli powder, green chillies, turmeric and mustard seeds. Depending on a family's caste or specific religious tradition, onions and garlic may be excluded. For example, a number of Hindu communities from many parts of India refrain from eating onions and garlic altogether during"
"first in a broth with a large amount of ginger. The chicken are taken out and shredded once tender then re-added along with the rice. The rice is continually stirred while cooking to prevent it from sticking to the pot. The characteristic yellow color of the dish is due to the addition of ""kasubha"" (safflower). In more expensive versions, saffron may be used, which further enhances the flavor, unlike safflower. When neither are available, some versions use turmeric instead. ""Arroz caldo"" is served in individual bowls with a single hard-boiled egg. It is garnished with toasted garlic, chopped scallions, and"
"other dishes such ""Thot man pla"" (fish cakes) and ""sai ua"" (grilled Chiang Mai sausage). Red curry Red curry (; , , ""lit: spicy soup"") is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu. The base Thai red curry paste ( ) is traditionally made with a mortar and pestle, and remains moist throughout the preparation process. The red coloring derived from dry red spur chillies ( ) – which is dried ""prik chee fa"" red chilies."
"single plate. Nowadays, small melamine bowls are used for the side dishes. Nevertheless, the curry sauce mix is always poured directly onto the rice. In recent years, several chain restaurants have appeared such as Nasi Kandar Subaidah, Nasi Kandar Nasmir, Pelita Nasi Kandar, Nasi Kandar Astana and Kayu Nasi Kandar. Purists have disputed its taste compared to the original Penang versions. In Perlis, the rice is coloured yellow with herbs and the dish is referred to as ""nasi ganja"", though in fact no ""ganja"" (cannabis) is actually used in its preparation. Nasi kandar Nasi kandar (அரிசி குக்கர்) is a popular"
"(usually ribs), ""tralach"" (wintermelon), papaya or tamarind for sourness and ""trakuon"" (waterspinach). The primary coloring ingredient for yellow kroeung is turmeric. To this is added lemongrass stalks, garlic, shallot and galangal. Kroeung Kroeung (, ) is the generic Cambodian word for a number of spice/herb pastes that make up the base flavors of many Khmer dishes. Such dishes are often dubbed with the ""-kroeung"" suffix. Kroeung is traditionally made by finely chopping the ingredients and grinding them together using a heavy mortar and pestle although mechanical food processors can be used in modern kitchens. The resulting paste is similar in"
"and vary in color from dark brown to black. They are flavorful, although they have almost no aroma. The seeds are commonly used in Indian cuisine, for example in curry, where it is known as ""rai"". The seeds are usually thrown into hot oil or ghee, after which they pop, releasing a characteristic nutty flavor. The seeds have a significant amount of fatty oil, mainly Oleic acid. This oil is used often as cooking oil in India, it is called ""sarson ka tel"". In Ethiopia, where it is cultivated as a vegetable in Gondar, Harar and Shewa, the shoots and"
"Jeera aloo Jeera Aloo is a typical vegetarian Indian dish which is often served as a side dish and normally goes well with hot puris, chapatti, roti or dal. Its main ingredients are potatoes (""aloo""), cumin seeds (""jeera"") and Indian spices. Other ingredients are red chili powder, ginger, coriander powder, curry leaves, vegetable oil and salt. In its traditional form the dish is not hot, but it could be spiced up by adding powdered cayenne pepper. Other variations of the dish make use of sweet potatoes instead of regular ones. Jeera aloo is popular as a bachelors’ dish because it"
"is usually eaten with rice. The curry paste is made with dried chili peppers, galangal, lemongrass, kaffir lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt and peanuts. The dish is usually made with meat cut into thin strips, kaffir lime leaves, coconut milk, ""phanaeng"" curry paste, palm sugar and fish sauce. It typically contains thick coconut milk and has very little other liquid added. Phanaeng curry Phanaeng (, ), also spelled phanang, panang, and other variants) is a type of red Thai curry that is thick, salty and sweet, with a nutty peanut flavor. The"
"of Capsicum chinense, one of the sources of chili pepper that grows both wild and domesticated), garlic, coconuts and spices which form a yellow curry. The coconuts are grated, to extract its milk. The crab can be either cut into pieces or shredded. In the first case, it is common to be consumed by hand, to facilitate the extraction of meat. In both cases, the previously cooked crab is placed in a pan to boil with most of the ingredients. After some time the coconut milk is added, boiling the dish for about 30 minutes to rinse it. It is"
"Jalfrezi Jalfrezi (also jhal frezi, zalfrezi, zalfraizi, jaffrazi, and many other alternative spellings) is a curry dish originating in the Indian subcontinent and popular throughout the region and beyond. It consists of a main ingredient such as meat, fish, paneer or vegetables, stir-fried and served in a thick spicy sauce that includes green chilli peppers. Common further ingredients include bell peppers, onions and tomatoes. Jalfrezi recipes appeared in cookbooks of the British India as a way of using up leftovers by frying them with chilli and onion. This English language usage derived from the colloquial Bengali word ""jhālpharezī"": in Bengali,"
"Curd rice Curd rice (, Kannada: ""ಮೊಸರು-ಅನ್ನ"" (mosaru-anna), ), also called yogurt rice, is a dish originating from India. The word ""curd"" in Indian English refers to unsweetened probiotic yogurt. It is most popular in the Indian states of Tamil Nadu, Karnataka, Telangana and Andhra Pradesh. In the state of Tamil Nadu it is called ""thayir saadam"" and in the states of Telangana and Andhra Pradesh it is called ""daddojanam"" and is offered as ""prasadam"" (blessed food) to devotees in temples. While it is most easily prepared by simply mixing steamed white rice and yogurt, more elaborate methods can be"
"Red yeast rice Red yeast rice (), red rice ""koji"" (べにこうじ, lit. 'red ""koji""'), red fermented rice, red kojic rice, red ""koji"" rice, anka, or ang-kak, is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold ""Monascus purpureus"". Red yeast rice is what is referred to as a ""koji"" in Japanese, meaning ""grain or bean overgrown with a mold culture"", a food preparation tradition going back to ca. 300 BC. In both the scientific and popular literature in English that draws principally on Japanese, red yeast rice is most often referred to as"