Surnoli is a sweet Indian pancake popular among the Konkani community. This is known to be a Saraswat Brahmin dish. Surnolis have a puffy texture with holes, with a yellow color and are usually made about 10 inches in diameter. Surnolis are traditionally eaten for breakfast or afternoon tea, served with homemade butter.
Surnoli batter is made by grinding together soaked rice mixed with poha, coconut, buttermilk, jaggery and turmeric into a smooth paste. The batter is fermented overnight and cooked covered on a griddle on one side.
Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water. A common British side dish, it is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying components of the meal. As a first course, it can be served with onion gravy. For a main course, it may be served with meat and gravy, and is part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal. Sausages can be added to make toad in the hole. The 18th-century cookery writer Hannah Glasse was the first to use the term "Yorkshire pudding" in print.
A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially cooked and frozen.
Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing.
Idli or idly is a type of savoury rice cake, originating from South India, popular as a breakfast food in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body.
A crumpet is a small griddle bread made from an unsweetened batter of water or milk, flour, and yeast, popular in the United Kingdom, Canada, New Zealand, South Africa and Australia.
Bonda is a deep-fried South Indian potato snack that has various sweet and savory versions in different regions. The most common is aloo bonda, and other region-specific variations include potato replaced with sweet potato, tapioca, grated pineapple, green peas, paneer, or other ingredients.
Pakora is a fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants in South Asia. It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried.
Gulab jamun is a sweet confectionery or dessert, originating in Persia. It is popular in India, Pakistan as well as Myanmar. It is also common in nations with substantial populations of people with South Asian heritage, such as Mauritius, Fiji, Gulf states, the Malay Peninsula, Great Britain, some cities in North America, South Africa, and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname, and Jamaica.
Hot milk cake is a butter sponge cake from American cuisine. It can be made as a sheet cake or a layer cake, or baked in a tube pan. The hot milk and butter give the cake a distinctive fine-grained texture, similar to pound cake.
A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Being made with vegetable oil, instead of a traditional solid fat such as butter or shortening, it is easier to beat air into the batter. As a result, chiffon cakes achieve a fluffy texture by having egg whites beaten separately until stiff and then folded into the cake batter before baking. Its aeration properties rely on both the quality of the meringue and the chemical leaveners.
Bebinca or bebinka, is a layer cake of Indo-Portuguese cuisine in Goa, India. In traditional baking, Bebinka has between 7 and 16 layers, but bakeries can modify the cake recipe as per convenience and taste. It is especially popular during the Christmas season, but is available all year round due to tourism in Goa. It is also easily available to carry and preserve for a long time or eaten fresh.
Potato scallop is a name given to various shaped potato dishes around the world, including a patty of hashed potatoes, a fried patty of mashed potato, a fried and battered slice of potato, or a flatbread made with mashed potato and flour. In Northern England and some states in Australia, a thin slice of potato that is battered and deep fried may be called a potato scallop. In Australia and New Zealand the terms potato cake, potato flip and potato fritter may be used.
Konkani cuisine is the cuisine of the Saraswat Brahmins from the Konkan region on the western coast of India. Konkani cuisine differs within the Saraswat Brahmin subsects and within the Konkan-Canara region. Konkani cuisine originally hails from the Konkan region including Uttara Kannada, Udupi district, Dakshina Kannada, Damaon, and Goa, India. Konkani cuisine is popular served in many restaurants throughout the western coast of India, and especially in the cities of Bombay and Bangalore. Each variation has its unique flavour and makes uses of different vegetables and fruits available in the region. Konkani cuisine is usually pesco-vegetarian, except acharyas and purohits who follow a strictly saatvik vegetarian diet. According the Konkani folklore, fish, meats are regarded as sea vegetables. Historically, they have refrained from eating any terrestrial animals in general.
A sanna is a spongy, steamed, and savoury unfilled dumpling originally made of red rice, black lentil and coconut in the Konkan region, by the western coast of the Indian subcontinent. They are originated in Goa and Damaon, Mangalore, Bombay and Bassein (Vasai), they are especially popular among Goans, both the Goan Hindus and Goan Christians, also among the Konkani migrants outside Konkan in Karachi, Sindh, Gujarat, Karnataka and Kerala. Also by the people of Konkan division, such as the Kuparis of the Bombay East Indian community.
Dalithoy or daali toy is very simple and healthy soup made with split yellow lentils in the Malvani cuisine of the Konkan region of India. Daali is the Konkani word for daal or lentil.
Fried eggplant, or fried aubergine, is featured in dishes of many different cuisines.
The Indian anchovy, also known as Hardenberg's anchovy, is a species of oceanodromous ray-finned fish in the family Engraulidae. It is known as handalla (හැදැල්ලා) in Sri Lanka, where it is widely sold at most markets and supermarkets. It is widely used as a live or dead bait in tuna fishery.
Pinaypay is a type of banana fritter from the Philippines. It is usually made from saba bananas. The most common variant is prepared by coating thinly sliced and "fanned" bananas in batter and deep frying them. They are then sprinkled with sugar. Though not traditional, they may also be served with slices of jackfruit preserved in syrup or ice cream. Pinaypay are commonly sold as street food and food sellers at outdoor though they are also popular as home-made merienda snacks among Filipinos.
Fried sweet potato features in a variety of dishes and cuisines including the popular sweet potato fries, a variation of French fries using sweet potato instead of potato. Fried sweet potatoes are known as patates in Guinean cuisine, where they are more popular than potatoes and more commonly used to make fries.
Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces. They are eaten on their own or with white rice. They are popular for breakfast, snacks, or appetizers. Okoy are sometimes dyed bright orange with achuete seeds.
