Anagram & Information om | Engelska ordet ALOO

Exempel på hur du använder ALOO i en mening

• The most common is aloo bonda (potato bonda), and other region-specific variations include potato replaced with sweet potato, tapioca, grated pineapple, green peas, paneer, or other ingredients.
• They occasionally indulged in Mughlai cuisine bought in the bylanes of Old Delhi, like bedmi aloo, seekh kebab, shami kebab, rumali roti and bakarkhani.
• Other variations include aloo bhatura (bhatura filled with potato) and paneer bhatura (bhatura filled with paneer).
• Panta bhat or poita bhat is often garnished with mustard oil, onion, chilli, pickle, and served with shutki mach (dried fish), machher jhol (fish curry), especially shorshe Ilish (ilish cooked with mustard seeds), aloo bhorta or aloo pitika (mashed potato), begun bhorta (mashed brinjal) and other bhorta or pitika (mashed food).
• Dhuska – made by frying a batter of rice and lentil flour and served with aloo ghugni / chhole and eaten for breakfast.
• The patty, shami kabab, can be made of chicken, beef, mutton, potato (aloo wala), egg (anday wala), or lentil (daal).
• A potato-filled croquette called aloo tikki, which originated in the Indian subcontinent, is very popular in Northern India and is usually served with a stew.
• In Rajasthan, Jodhpur is known for aloo parathas stuffed with special filling of potatoes cooked with jayaphal (nutmeg) and palak (spinach).
• Puri bhaji (sometimes spelled poori bhaji) is a dish, originating from the Indian subcontinent, of puri (deep-fried rounds of flour) and aloo (potato) bhaji (a spiced potato dish which may be dry or curried).
• It consists of potatoes (aloo) cooked with meat (gosht), usually lamb or mutton or beef, in a stew-like shorba gravy.
• The most popular varieties are palak pakora, made from spinach, paneer pakora, made from paneer (soft cheese), pyaz pakora, made from onion, and aloo pakora, made from potato.
• Common stuffed varieties include mashed spiced potatoes (aloo paratha), dal, cauliflower (gobi paratha), and minced lamb (keema paratha).
• Christien Manfield finds the ambience "modest", like that of a "worker's canteen", where "friendly staff insist on constantly refilling plates," and an unmatched choice of bhakris and rotis, with main and side dishes like corn dhokla, aloo rasawala and vegetable pulao.
• Aloo chokha, or aloo bharta, is a dish made by mashing boiled soft potatoes and mixing chopped chilies, onion, salt and mustard oil.
• Signature dishes of Braj culinary tradition which are unique to this region include- Bedmi Puri, Dubki wale aloo, Mathura Peda, Mathura Heeng Kachori, Vrindavan Dahi Arbi jhor, Vrindavan khichdi,Janamashtami Panjiri', Panchamrit prasad, Agra Petha, Agra Dalmoth, Morena Tilpatti'.

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