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Serbian salad (Serbian: Српска салата / Srpska salata) is a vegetable salad, usually served during summer with roast meat and other dishes. [1] It is made from diced fresh tomatoes, cucumber and onions, usually seasoned with sunflower oil or olive oil, salt and commonly with a variety of hot pepper similar to cayenne pepper and called feferon.
One simple recipe calls for purslane, olive oil, red wine vinegar and dill. [17] Another is made with purslane, mint, cilantro , parsley and ground coriander , along with the standard yogurt-cucumber base.
Potato (Aloo) Tomato (Tamatar) Okra (Bhindi) Cauliflower (Phool Gobhi) Taro (Arbi). Most of the food items which define modern North Indian and Subcontinental cooking have origins inside the Indian subcontinent though many foods that are now a part of them are based on fruits and vegetables that originated outside the Indian subcontinent.
The Washington Post reported the results of a 2019 study by the researchers at the Indian Institute of Technology Jodhpur, which analysed over 2,000 popular online recipes from Tarla Dalal's portal "TarlaDalal.com" containing 200 ingredients out of the 381 known globally. Each Indian dish on average contains at least 7 ingredients.
The Armenian cucumber, [1] Cucumis melo Flexuosus Group or Cucumis melo var. flexuosus, is a type of long, slender fruit which tastes like a cucumber and looks somewhat like a cucumber inside. It is actually a variety of true melon (C. melo), a species closely related to the cucumber (C. sativus).
Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labeled as gram flour).
Indian pickles are often made into fresh relish and chutney, [2] which provides additional flavours to food. Many types of foods in Indian cuisine are pickled, such as [1] [3] mangoes, [3] gooseberries, and lemons. [3] Some Indian families have family recipes for pickles and chutney, passed down through generations. [1]
Bulgur, onion, parsley, cucumber, lemon juice, olive oil. Served with grape leaves. Raheb: Levant Made with eggplant (aubergine) and tomatoes. Rubiyan salad: Arab world Is made of shrimp, tomato. mayonnaise, lettuce leaves, ketchup, hot sauce, mustard, lemon juice, and salt. [10] [11] Shepherd salad: Levant Chopped salad of finely diced tomato ...