Glossary R
Rasam refers to the sour, spicy and tangy clear/thin soup from Kerala, India using basic ingredients, among which is the Tamarind (Tamarind Paste) which gives Rasam its sour taste. Tomatoes and Lemon are also used to make Rasam taste sour. Other ingredients and spices used for making Rasam are onions, ginger, garlic, turmeric powder, mustard seeds, pepper, red chilies and a bit of Jaggery. Other versions make use of Cumin, Coriander and of course the Curry Leaves which seems to be a must in all the dishes from Kerala.
Rusks are pieces of white bread which are dried and baked until golden brown. In Kerala, India, particularly in Allepey, they can be bought in most variety stores and eaten as snacks with hot coffee or tea or made into breadcrumbs as coating for Cutlets (fish or meat cutlets) before frying, as in Japanese Panko.
Ruz al Mudhroub refers to a festive dish from Oman made of cooked rice and served with fried fish. The festivities in Dhofar and Wusta regions of Oman start with Ruz al Mudhroub Ruz al Mudhroub is one of the many special dishes which are cooked in Oman for festive occasions that include the two (2) main religious festivals - the Eid Al Fitr and Eid Al Adha. The Sultanate of Oman is one of the countries in Middle East and is located in the southeastern edge of the Arabian Peninsula.
English: Ptarmigan / Deutsch: Alpenschneehuhn / Español: Lagópodo alpino / Português: Lagópode alpino / Français: Lagopède alpin / Italiano: Pernice bianca /
Rjúpa / Rjupa refers to a popular dish during Christmas time in Iceland which is made from Ptarmigan (Rjúpa), which is an exquisite wildfowl that feeds on ling, berries and herbs Rjúpa is mature Ptarmigan cooked in milk gravy.