indian restaurants dishes what kinds of ? |

Street food everywhere in India and other parts of Southeast Asia, or appetizers in Indian restaurants closer to home, samosa can be made with meat or vegetable stuffing, slightly sweet or slightly spicy.Because they are usually fried, the sauce that can cut the oil will do the best.
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, Can also be used as pulp that must be boiled and broken, stewed with spices such as cumin and chili powder, adding a large amount of sugar to achieve glaze effect.Add some ginger heat.
The practice of sweet and spicy sauce is the same, with mud made of caramel sugar and chili, tomatoes, scallions, soy sauce and lime juice.
egg rolls.
This aromatic coriander sauce is standard in most Indian restaurants, but it is easy to make at home by making coriander leaves, lemon juice, garlic, and peppers pure, with the option of adding mint leaves.
To get bright green, mix with a few tablespoons of boiling water.The fresh, pure cold gives a slight dim, brown tone.Since the sauce can be quite watery, add a handful of nuts to make it thick, using only the coriander leaves, instead of the bitter stems.
If you can get fresh mangoes, it's OK to make your own mango chutney, but the real process does include all the requirements for canned and meticulous sterilization.The immature mango tastes more sour, while the mature Mango exudes the sweetness of the store.bought potions.
In this case, there are ginger, coriander and pepper.For a faster version, mix the ingredients and cook until thick.

In India, this is the ideal option to fight against the spices of samchops.Mix plain yogurt, ground cucumbers, chopped mint and a little spice (like cumin and cayenne pepper) together.Relax before serving and enjoy a creamy, smooth dip.