Learn how to make Aam ka Achaar using our easy to make homemade mango pickle recipe. Aam ka Achaar tastes great with both rice as well as Parathas, and there are countless versions of mango pickle in India with each region having its own host of recipes. This one is from the Northern state of Uttar Pradesh and is often eaten with stuffed parathas (Indian bread) and yoghurt.
Asian Cuisine and Recipes
Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent; Central Asian and Middle Eastern.
Permanent link to this article: http://aussietaste.recipes/condiment/mango-pickle-aam-ka-achaar/
Permanent link to this article: http://aussietaste.recipes/asian-cuisine/south-asian-cuisine/indian-cuisine/aam-papad-mango-fruit-leather/
Permanent link to this article: http://aussietaste.recipes/seafood/tuna/aburi-maguro-japanese-seared-tuna-salad/
Acar is a type of pickling made in Indonesia, Malaysia, and Singapore. It is made from different vegetables such as yardlong beans, carrots and cabbage which are pickled in vinegar and dried chillies. The vegetables are then tossed in ground peanuts.
Permanent link to this article: http://aussietaste.recipes/condiment/acar-acar-awak-spicy-mixed-vegetable-pickle/
Akuri is a spicy scrambled egg dish eaten in Parsi cuisine of India. Akuri is cooked until almost runny; the eggs are never overcooked. The main flavouring is fried onions and the spices used are ginger, coriander, chopped chillies, and black pepper. Akuri is traditionally eaten with pav or double roti (types of Indian bread).
Permanent link to this article: http://aussietaste.recipes/asian-cuisine/south-asian-cuisine/indian-cuisine/akuri-parsi-style-seasoned-scrambled-eggs/
Permanent link to this article: http://aussietaste.recipes/biscuits-and-cookies/almond-cakes-macau-style/
Permanent link to this article: http://aussietaste.recipes/vegetables/potato/aloo-dum-potato-curry/
Aloo gobi is a dry Indian, Nepali and Pakistani cuisine dish made with potatoes (aloo), cauliflower (gob(h)i) and Indian spices. It is yellowish in colour, due to the use of turmeric, and occasionally contains kalonji and curry leaves. Other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, and cumin. A number of variations and similar dishes exist, but the name remains the same.
Permanent link to this article: http://aussietaste.recipes/vegetables/potato/aloo-gobi-potato-and-cauliflower/
This is classic winter comfort food – it’s easy to throw together and will make the house smell wonderful as it simmers, and the warm spices make it a welcome alternative to an everyday beef stew. It’s not exactly a weeknight dish since it has to simmer for a bit, but a pot is great on Friday and it’s even better over the next couple days of the weekend. Feel free to throw in some extra veggies like carrots or chopped spinach!
Permanent link to this article: http://aussietaste.recipes/vegetables/potato/aloo-gosht-beef-and-potato-stew/
Aloo gosht (Urdu: آلو گوشت) is a meat curry in Pakistani and North Indian cuisine. It consists of potatoes (aloo) cooked with meat (gosht), usually lamb or mutton, in a stew-like shorba gravy. The dish can be served and eaten with plain rice or with bread such as roti, paratha or naan.
Permanent link to this article: http://aussietaste.recipes/vegetables/potato/aloo-gosht-lamb-and-potato-stew/
Permanent link to this article: http://aussietaste.recipes/vegetables/potato/aloo-paratha-potato-stuffed-paratha/
Permanent link to this article: http://aussietaste.recipes/vegetarian_/aloo-posto-bengali-potatoes-with-poppy-seeds/
Permanent link to this article: http://aussietaste.recipes/fritters-2/aloo-tikki-potato-cutlet/
Permanent link to this article: http://aussietaste.recipes/asian-cuisine/east-asian-cuisine/japanese-cuisine/amanatto-japanese-candied-beans/
Permanent link to this article: http://aussietaste.recipes/seafood/snapper/amok-trei-coconut-fish-curry-parcels/
Permanent link to this article: http://aussietaste.recipes/dessert/amrakhand-mango-shrikhand/
Anmitsu is a Japanese dessert that has been popular for many decades. It is made of small cubes of agar jelly, a white translucent jelly made from red algae or seaweed. The agar is dissolved with water (or fruit juice such as apple juice) to make the jelly. It is served in a bowl with sweet azuki bean paste or anko (the an part of anmitsu), boiled peas, often gyūhi and a variety of fruits such as peach slices, mikan, pieces of pineapples, and cherries.
Permanent link to this article: http://aussietaste.recipes/dessert/anmitsu/
Permanent link to this article: http://aussietaste.recipes/bread/anpan-japanese-sweet-roll/
Apam balik is a type of pancake from Malaysia. Apam Balik is usually sold at specialist roadside stalls throughout Malaysia. This version is for the original recipe which is quite a thick batter. Make your own adjustments to the recipe ingredients, including the fillings as you go.
Permanent link to this article: http://aussietaste.recipes/snacks/apam-balik-malaysian-peanut-pancakes/
Asian soups are soups traditionally prepared and consumed in the cultures of Asia. Such soups are usually based solely on broths and lacking in dairy products such as milk or cream. Thickening for the soups usually consists of refined starches from corn or sweet potatoes.
Permanent link to this article: http://aussietaste.recipes/soup-2/about-asian-soups/