Glossary P
Pantua refers to West Bengal's Chenna based sweet brown caramel ball similar to Gulab Jamun which is prepared from Khoya (reduced milk). The sweet ball-shaped kneaded cottage cheese are deep-fried and soaked in sugar syrup very much like Gulab Jamun.
Pantua is very popular in West Bengal, India
Potée à l' Auvergnate refers to French dish which is a cross between soup and stew made of salt pork and cabbage with sausage, carrots, turnips, leeks, potatoes, onions, lentils and meats, garnished with diced pig's head and served with thin slices of rye bread. Potée à l' Auvergnate is cooked in the style of Auvergne
Potée à l' Auvergnate pronounced "poh-tay ah loh-vehr-nyaht"
Potée à l' Auvergnate is also known as Soupe aux choux
Purnis Mtsvadi refers to Georgian dish of lamb cooked slowly in a clay pot. It is made of roasted lamb cooked in the remaining heat of the Tone after breadmaking.
Parippu curry refers to a delicious Keralite dish. A Parippu curry is mainly prepared from lentil or skinned green grams, turmeric, grated coconut, and cumin, coconut oil and curry leaves. It goes well with rice, Papadam and Ghee (refined butter). It is served as the first course in Onasadya or Onam Sadya, a feast in Kerala (Onam Feast).