Rajesh Gomra Ppt on Indian Cussien

8/8/2019 Rajesh Gomra Ppt on Indian Cussien

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RAJESH


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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..


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BRIYANI IS SET OF MADE WITH SPICY RICEBASMATI,MEAL ,FISH ,EGG,OR VEGITABLES.


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KULCHA is a type of an Indian flatbread made

from Maida flour. It is particularly popular innorth India and Pakistan and is usually eaten with

chole.


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PUR

EE,CHANAB

HATUR

A ) is a combination ofchole (spicy chickpeas) and fried breadscalled bhatoora (made ofmaida

flour). It is mainly eaten in North India and along with chole

seems to be have originated in Punjab.


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,

,


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, Indian dish consisting ofspinach and

paneer cheese in a curry sauce. It is a popular vegetariandish. Palak paneer is one type ofsaag, which can also be

made with mustard leaves.


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SOUTHINDIAN

KALAPPAMis

a termequivalent to

bread. A bread

made of rice

batter on a stone

griddle isincertain parts of

the country

called kalappam,

means "stone".


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DOSA

is a crepe made from riceand 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


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RASAM is a South

Indian soup. It is

prepared with

tamarindjuice ortomato, 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


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Upmais a South Indian

breakfast dish. It isusually made with

refined wheat grains,which Indians generally

call suji and is alsoknown in the south of

India as rava. A varietyof upmas can be madewith either vermicelli

and thick, brown wheatgrains. Upma is easy to

prepare.


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UTTAPAMdosa-like dish that is made by cooking ingredients in a

batter. The batter is made of a 1:3 ratio of urad dal andrice (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 ingredientchoices are coconut or mixed vegetables. Uttapam issometimes called an Indian pizza or pancake.


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,


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PONGAL

is a popular rice basedSouth Indian dish.There

are two varieties ofpongal, namely, sakarai

pongal(sweet pongal)and ven pongal(spicy

pongal). Theunqualified wordponga

usually refers to spicypongal, and is a

common breakfast foodin several parts of India.


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Dhokla

Dhokla or 'Khumsnack from the Indian state of

Gujarat made with a fermented batter of mun' isa chickpeas


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KHICHDIis an Indian foodpreparation made

from rice andlentils (dal).

Khichdi is also apopular light fare

in neighboringPakistan andBangladesh.Khichdi iscommonly

considered to be acomfort food, and

was the inspirationfor theAnglo-Indian dish ofKedgeree.


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shrikhandshrikhand is an

Indian sweet dishmade ofstrained

yogurt. It is one ofthe main desserts in

Gujarati cuisine andMaharashtriancuisine. It is also

served with Gujaratithali sometimes as a

sweet dish. It is amilk product and

preparation is verysimple but takes

some time to processyogurt properly.

SHRIKHAND


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yBeguniis a Bengali

snack made ofeggplant(aubergine orbrinjal) slices

deep fried inbatter. ThesimilarEuropean

version isknown asaubergine

fritters.


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PAKHALis an Oriya term

for an Indianfood consistingof cooked ricefermented in

water.The liquidpart or the juice

is known asturani. It ispopular in

Orissa, Bengal,Assam,

Jharkhand andChhattisgarh.


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RAS MALAIis a popular South-Asian snack /

dessert, popular throughout India, Pakistan,Bangladesh and the rest of South Asia. consists ofsugary, cream to yellow-colored balls (or flattened balls) of

paneer soaked in malai (clotted cream) flavored withcardamom.


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GULABJAMUN


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HA

L

WA


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JALABI


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PANIPURI\GOLGAPPA


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SA

M

O

S

A


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Rajesh Gomra Ppt on Indian Cussien

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