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What to Eat in Dadra and Nagar Haveli
The food in Dadra and Nagar Haveli is very strongly influenced by neighbouring state Gujarat.
11. Momordica charantia
Momordica charantia often called bitter melon, bitter gourd or bitter squash in English, has many other local names. Goya from the indigenous language of Okinawa and karavella from Sanskrit are also used by English-language speakers.It is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit, which is extremely bitter. Its many varieties differ substantially in the shape and bitterness of the fruit.Bitter melon originated on the Indian subcontinent, and was introduced into China in the 14th century.
Kadhi or karhi is a North Indian dish. It is a spicy dish whose thick gravy is based on chickpea flour (called Besan in Hindi and Urdu) and contains vegetable fritters called pakoras, to which sour yogurt is added to give it little sour taste. It is often eaten with boiled rice or roti. Among the Sindhi people, a different variety is popular and often vegetables are also added.
Like all traditional bhajias, kand na bhajia is also made by deep-frying thin slices of purple yam dipped in a gram flour batter. However, the coriander seeds, sesame seeds and the freshly-ground pepper powder that are added just before frying give it an edge over its counterparts! serve this on a rainy day, accompanied by a cup of piping hot tea or coffee to enhance the experience.
Cook with less oil, steam baked, served with spicy desi chutney, chilly and sev famous and special Gujarati traditional street food surti locho is out of the world. Prepare it for breakfast or supper or whenever you like eating.
Chaat is a term describing savory snacks, typically served at road-side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, chaat has become immensely popular in the rest of South Asia. The word derives from (tasting, a delicacy), from (to lick), from Prakrit (to devour with relish, eat noisily)
16. Dahi vada
Dahi vada (also known as Dahi Bhalla in Punjabi and Urdu, Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt). The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor, they may be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis or boondi. Sweeter curd is preferred in some places in India, especially in Maharashtra and Gujarat, although the garnishing remains the same. A combination of coriander and tamarind chutneys are often used as garnishments in addition to those mentioned above.
Dhokla or Dhokra is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and chickpea splits. Dhokla can be eaten for breakfast, as a main course, as a side dish or as a snack. It can usually be bought from a sweet shop.
Mixed dal handvo is a traditional gujarati savoury cake, which is a nutritious meal in its own right when served with chutney and buttermilk. Although readymade flour is available in the market, we suggest you try this version to experience the true flavour. The grated bottle gourd is a very critical ingredient in this recipe as it imparts the required softness to the handvo ? such that it is crisp outside but soft inside. Go ahead and follow these instructions meticulously you are sure to end up with perfect handvo
Kachori or Kachauri or Kachodi or Katchuri is a spicy snack popular in various parts of India including Uttar Pradesh, Rajasthan, Delhi, Maharashtra, Madhya Pradesh, Gujarat, Bengal and Orissa. It is a popular snack food in Karachi, Pakistan.
Khaman is a savory steamed cake made from gram flour. It is very soft, fluffy and spongy in texture. It is perfect as a snack for any time of the day or side farsaan with your meal.This is instant version of it. It will be ready in only 20 minutes. And secret ingredient is eno fruit salt. Traditionally batter is prepared 10-12 hours in advance.It has combination of sweet (from sugar), spicy (from chopped and sliced chilies) and sour (from citric acid or lemon juice) tastes.
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