Indian food

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Indian food

Indian Food

A parotta, porotta or barotta, is a layered flat bread of Kerala[1] and some parts of Southern India, notably in Tamil Nadu made from Maida flour. This is a variant of the North Indian Lacha Paratha. Parottas are usually available as street food [2] and in restaurants across Kerala, Tamil Nadu and parts of Karnataka. At some places it is also served in marriages, religious festivals and feasts. It is prepared with kneading maida, egg, oil or ghee and water. The dough is beaten thin layers and later forming a round bread using these thin layers.[3][4]Usually, parottas are eaten with vegetable kuruma or chicken, mutton or beef saalna[5] (a spicy curry). Chilli parotta and Kothu Parotta are prepared using parottas. Or in Thailand we can called Loti.

Curry /ˈkʌri/, plural curries, is the generic English term primarily employed in Western culture to denote a wide variety of dishes whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian, Mauritian or Fijian. Their common feature is the incorporation of complex combinations of spices and/or herbs, usually including fresh or dried hot chillies. Purists limit the use of Curry to dishes prepared in a sauce,[1][2] but see "wet" or "dry" below.In original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods.[3]Traditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results.Curry powder, a commercially prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain.

A dosa is a thin, spicy, crispy crêpe-like food made from fermented rice, very popular in restaurants in South India. It may be served plain with sambar and chutneys such as coconut chutney, or other curry or gravy. When served with potato folded inside, it is known as masala dosa. To make omelette dosa, simply pour beaten egg on the dosa before it is turned over.The procedure for making dosa starts out almost identical to that for making idli.

Biryani, biriani, biriyani, buriyani, beryani or beriani is a rice-based dish made with spices, rice and chicken, mutton, fish, eggs, or vegetables. The name is derived from the Persian word beryā which means "fried" or "roasted".

Parotta (Loti)




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