dadra_and_nagar_haveli_and_daman_and_diu_cuisine
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| + | ====== Dadra and Nagar Haveli and Daman and Diu cuisine ====== | ||
| + | ==== Fish Curry with Jowar Bhakri (Sama Ni Machchi Bhakri Sathe) ==== | ||
| + | A rustic curry made with locally caught fish, tamarind, and coconut milk, served with jowar flatbreads — a staple among fishing communities. [([[https:// | ||
| + | |||
| + | ==== Lai Ni Bhaji nu Shaak (Amaranth Greens Stir-Fry) ==== | ||
| + | A simple yet flavorful tribal dish of local leafy greens, cooked with mustard seeds, garlic, and ground peanuts — earthy and deeply nourishing. [([[https:// | ||
| + | |||
| + | ==== Choris Pao (Goan-Style Sausage Pav) ==== | ||
| + | Introduced by the Portuguese, this is spicy chorizo sausage sautéed with onions and stuffed into soft local pao (bread) — a fiery street food favorite. [([[https:// | ||
| + | |||
| + | ==== Khatta Moong (Tangy Green Gram Curry) ==== | ||
| + | A humble but curious dish where moong dal is soured with kokum or curd, spiced lightly, and often served with rice or roti. [([[https:// | ||
| + | |||
| + | ==== Prawn Patia ==== | ||
| + | Sweet, sour, and spicy — this dish uses prawns cooked in a tomato and jaggery-based sauce, flavored with vinegar and spices, reminiscent of Parsi cuisine. [([[https:// | ||
| + | |||
| + | ==== Sugarcane Vinegar Fish Fry ==== | ||
| + | A traditional Diu delicacy where fish is marinated in sugarcane vinegar, turmeric, and garlic, then shallow-fried until crisp and golden. [([[https:// | ||
| + | |||
| + | ==== Bhajiya ni Kadhi ==== | ||
| + | A comfort food combination of spiced gram flour fritters soaked in tangy kadhi (yogurt-based curry) — both light and hearty. [([[https:// | ||
| + | |||
| + | ==== Ubadiyu (Underground Vegetable Bake) ==== | ||
| + | A curious winter dish — mixed root vegetables, beans, and leaves slow-baked in an underground pit with green masala, wrapped in leaves for a smoky flavor. [([[https:// | ||
| + | |||
| + | ==== Kodri ni Kheer (Barnyard Millet Pudding) ==== | ||
| + | A sweet made with millet, coconut milk, jaggery, and cardamom, often prepared during local tribal festivals and fasting days. [([[https:// | ||
| + | |||
| + | ==== Rai na Kanda (Mustard-Spiced Onion Curry) ==== | ||
| + | Thin-sliced onions cooked with mustard seeds, curry leaves, and chili, creating a pungent side dish that’s paired with rice or millets. [([[https:// | ||
| + | |||
| + | ==== Bajra Na Rotla with White Butter ==== | ||
| + | Pearl millet flatbreads, coarse and smoky, are served with a dollop of fresh white butter or ghee — a rustic favorite in both Daman and tribal areas of Dadra. [([[https:// | ||
| + | |||
| + | ==== Chana Bateta Masala (Chickpea-Potato Curry) ==== | ||
| + | A flavorful curry made with boiled chickpeas, potatoes, and black masala, typically eaten with pav or rice. [([[https:// | ||
| + | |||
| + | ==== Ponk Chaat (Roasted Tender Sorghum Chaat) ==== | ||
| + | A seasonal street delicacy made with roasted green sorghum kernels, sev, lime juice, onions, and masala — crunchy, warm, and tangy. [([[https:// | ||
| + | |||
| + | ==== Daman Sweet Bun (Local Yeasted Bread) ==== | ||
| + | A soft, slightly sweet bread influenced by Portuguese baking, sometimes stuffed with coconut-jaggery filling, and served with tea. [([[https:// | ||
| + | |||
| + | ==== Coconut Fudge (Topra Pak) ==== | ||
| + | A dense sweet made from fresh grated coconut, condensed milk, cardamom, and ghee, with occasional additions like rose water or cashews. [([[https:// | ||
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| + | {{tag> | ||
dadra_and_nagar_haveli_and_daman_and_diu_cuisine.txt · Last modified: 2025/07/11 01:41 by aga