Glossary P
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).
Pindur refers to a traditional mild or spicy relish of red peppers, tomatoes, aubergines and different spices which is popular in Balkan countries, like Serbia. Aubergines, red peppers and tomatoes chunks combined with spices give Pindur an appetising flavor, appealing color and pleasant aroma. Pindur is commonly used as a summer spread.
Pindur which is also knowns as Pindjur is similar to Ajvar but is generally made with aubergines. In some regions, Ajvar and Pindur are used interchangeably because they basically used the same ingredients. The process of creating this relish is very long, just like the creation of Ajvar. The process involves baking some of the ingredients for hours, also roasting the peppers and aubergines and peeling them. Pindur is a tasty way to consume vegetables as it can be consumed as a salad, but it works well with about anything, as a sandwinch spread or a dip for raw vegetables.
Pindur is pronounced "pind-zhur".
A relish is a cooked, pickled, or chopped vegetable or fruit food item which is typically used as a condiment and Ajvar is relish, made principally from red bell peppers, with eggplant, garlic and chili pepper. Ajvar originated from Serbia, and was therefore for long time known as "Serbian salad" or "Serbian vegetable caviar".
Patates Braves refers to deep-fried potato chunks served with a spicy sauce, a hot mustard, tomato and Tabasco sauce. It is one of the many Tapas serve in Spain.
Patates Braves is also known as Patatas Brava.
In Spain each region has its own Tapa specialities, each Tapa bar also has its own favorites. Patates Braves is just one of the Tapas which might be offered in the wide selection of Tapas found in the country.