CHAPATI in north indian MADE OF WHEAT
,ORIGION IN 16TH CENTURY IN AKBARS TIME. Chapatis are one of the most common forms in which wheat, the staple of northern South Asia, is consumed..
BRIYANI IS SET OF MADE WITH SPICY RICE
BASMATI,MEAL ,FISH ,EGG,OR VEGITABLES.
KULCHA is a type of an Indian flatbread made from Maida flour. It is particularly popular in north India and Pakistan and is usually eaten with chole.
) is a combination of chole (spicy chick peas) and fried breads called bhatoora (made of maida flour). It is mainly eaten in North India and along with chole seems to be have originated in Punjab.
, Indian dish consisting of spinach and paneer cheese in a curry sauce. It is a popular vegetarian dish. Palak paneer is one type of saag, which can also be made with mustard leaves.
is a term equivalent to bread. A bread made of rice batter on a stone griddle is in certain parts of the country called kalappam, means "stone".
is a crepe made from rice and black lentils. It is a typical dish in South Indian cuisine, eaten for breakfast or dinner, and is rich in carbohydrates and protein. Dosa is also called Attu in Telugu. Region or state Andhra Pradesh, Karnataka, Kerala, Tamil Nadu
RASAM is a South Indian soup. It is prepared with tamarind juice or tomato, pepper and other spices. Lentils are added by some along with vegetables. It is eaten with rice or alone, as a soup. In a traditional meal, it follows the sambar course and is followed by curd rice
, , ,
is a South Indian breakfast dish. It is usually made with refined wheat grains, which Indians generally call suji and is also known in the south of India as rava. A variety of upmas can be made with either vermicelli and thick, brown wheat grains. Upma is easy to prepare.
dosa-like dish that is made by cooking ingredients in a batter. The batter is made of a 1:3 ratio of urad dal and rice (1:1 ratio of boiled to non-boiled rice) that has been fermented. Instead of making it like a crispy crepe, uttapam is a thick pancake, with ingredients cooked right into the batter. Uttapam is traditionally made with tomatoes or an onion-chilli mix; other common ingredient choices are coconut or mixed vegetables. Uttapam is sometimes called an Indian pizza or pancake.
is a popular rice based d South Indian dish.There re are two varieties of pongal, namely, sakarai ai pongal (sweet pongal) l) and ven pongal (spicy y pongal). The unqualified word ponga ga usually refers to spicy y pongal, and is a common breakfast food d in several parts of India. ia.
Dhokla or 'Khumsnack from the Indian state of Gujarat made with a fermented batter of mun' is a chickpeas
is an Indian food preparation made from rice and lentils (dal). Khichdi is also a popular light fare in neighboring Pakistan and Bangladesh. Khichdi is commonly considered to be a comfort food, and was the inspiration for the AngloIndian dish of Kedgeree.
shrikhand is an Indian sweet dish made of strained yogurt. It is one of f the main desserts in n Gujarati cuisine and d Maharashtrian cuisine. It is also served with Gujarati ti thali sometimes as a sweet dish. It is a milk product and preparation is very y simple but takes some time to process ss yogurt properly.
is a Bengali snack made of eggplant (aubergine or brinjal) slices deep fried in batter. The similar European version is known as aubergine fritters.
Kati roll also known as Kathi Roll is street-food
originating from Kolkata, India. Its original form was a kati kabab enclosed in a paratha, but over the years many variants have evolved all of which now go under the generic name of Kati Roll. Today, pretty much any filling rolled up in any kind of Indian flatbread is called a kati roll.
is an Oriya term for an Indian food consisting of cooked rice fermented in water.The liquid part or the juice is known as turani. It is popular in Orissa, Bengal, Assam, Jharkhand and Chhattisgarh.
RAS MALAI is a popular South-Asian snack /
dessert, popular throughout India, Pakistan, Bangladesh and the rest of South Asia. consists of
sugary, cream to yellow-colored balls (or flattened balls) of paneer soaked in malai (clotted cream) flavored with cardamom.
H A L W A
S A M O S A