Naan (Leavened Flatbread)

About Indian Bread: Naan is a leavened oven-baked flatbread. Indian breads are different from the traditional western bread in two aspects. Most of Indian breads are flatbreads and do not contain any any leavening agents such as yeast (Naan is an exception). In northern and central India, people usually serve meal with Roti, which is anunleavened flatbread similar to Tortilla. More on Indian Breads.

Ingredients 1.5 lb or 350 g strong white flour 5 tablespoons yogurt 5 tablespoons warm water ½ teaspoon active dry yeast ½ teaspoon active dry yeast ½ teaspoon salt pinch of sugar (1/10 teaspoon) ghee or butter (~ 25 g)

Preparation 1 Add warm water, sugar and yeast. Leave for the yeast to dissolve for few minutes. 2 Mix flour and salt in a bowl. Make a well in the center. 3 Add yeast mixture and yogurt and make into soft dough adding about 150 ml of water. 4 Put dough into oiled bowl and leave it covered with a cloth for atleast 3 hours. 5 Divide in about 4-6 pieces. Roll out to 6-8 inch ovals. 6 Cook for three minutes on each side under a preheated griddle or pan at the highest setting until it has brown spots. 7 Serve hot with ghee or butter byitself or with vegertable curry and/or chutney.   Naan also spelled as Nan.

Number of Servings: 5

NUTRITIONAL ANALYSIS

AMOUNT PER SERVING % DV Total Calories (kilo calories) 553.5 28 Total Calories from Fat (kilo calories) 61.7 Total Fat (g) 7.0 11 Total Saturated Fat (g) 3.7 19 Total Transfat (g) 0.5 Cholesterol (mg) 15.3 5 Sodium (mg) 709.9 30 Carbohydrate (g) 105.1 35 Dietary Fiber (g) 3.8 15 Sugar (g) 1.4 Protein (g) 15.0 Vitamin A (IU) 172.9 3 Vitamin C (mg) 0.1 0 Calcium (mg) 45.3 5 Iron (mg) 6.5 36

Samosa (Potato Stuffed Pastry)

About Samosa Samosas are perhaps the most popular vegetarian (usually) Indian appetizer, street food, tiffin (light lunch) in not only India but throughout whole Indian subcontinent and its diaspora throughout the world. Quintessentially, it is similar to pastry such as fried empanada (popular in rural area) with spicy boiled potato stuffing inside crispy flour dough served with spicy chutney. A popular non-vegetarian variant of this classic dish would have spicy ground meat (usually lamb) instead or along with potatoes. Some chef in west have been experimenting Somasa with different fillings and dough. How about spicy beet somosa in  empanada dough or savory rhubarb stuffed somosa in phyllo dough?

Ingredients For Pastry: 2 cups flour ½ teaspoon salt 4 tablespoon oil 6 tablespoon water For Potato Stuffing: 5 medium potatoes 4 tablespoon oil 1 medium onion, peeled and finely chopped 1 cup green peas 1 tablespoon ginger, grated 1 hot green chili (finely chopped) 3 tablespoon green coriander (cilantro), chopped 1.5 teaspoon salt 1 teaspoon ground coriander 1 teaspoon garam masala 1 teaspoon ground cumin seeds Oil for deep frying

Muli Ka Paratha (Radish stuffed FlatbBread)

Image: Paratha

About Muli Ka Paratha Muli (Radish) Paratha is a flatbread stuffed with readish and spices. Many Indians eat Muli Ka Paratha (Radish stuffed flatbbread) during the winter when radish are widely available in India. Also spelled Mooli Ka Paratha.

Ingredients Stuffing: 2 cups grated radish 1 onion (finely chopped) 3 tablespoon garlic paste 1 teaspoon cumin powder 1 teaspoon amchur (mango powder) (optional) ½ teaspoon garam masala powder ½ teaspoon red pepper 2-3 tablespoon cilantro (coriander) leaves (chopped) salt to taste (about ½ teaspoon) Dough: 1 cups whole wheat flour ¼ cup water (approximately) 2½ tablesppon oil or ghee (~35 g)

Preparation 1 Boil grated horseradish in water. Drain well. 2 Mix onion, garlic and seasonings with the boiled horseradish. 3 Knead flour with water to make stiff dough. 4 Roll out on a floured board to a circle 6 inches wide. 5 Add 2 tablespoon of horseradish in middle. 6 Fold it into half. Roll it. 7 Fold again into half and rollout to a triangular shape each side around 4 to 5 inch. 8 Heat a griddle or flat pan. 9 Put a teaspoon of ghee or oil on the griddle/pan. 10 Put the Paratha on the hot griddle/pan. 11 Adding a little more oil around the edges, if necessary. 12 Cook until nicely browned. Repeat on the other side.

Number of Servings: 7

NUTRITIONAL ANALYSIS

AMOUNT PER SERVING % DV Total Calories (kilo calories) 125.9 6 Total Calories from Fat (kilo calories) 48.5 Total Fat (g) 5.5 8 Total Saturated Fat (g) 3.2 16 Total Transfat (g) 0.1 Cholesterol (mg) 12.8 4 Sodium (mg) 516.5 22 Carbohydrate (g) 17.8 6 Dietary Fiber (g) 3.4 13 Sugar (g) 2.1 Protein (g) 3.2 Vitamin A (IU) 281.9 6 Vitamin C (mg) 8.8 15 Calcium (mg) 30.3 3 Iron (mg) 1.1 6

Dalchini Pulao (Cinnamon Fried Rice)

Image: Vegetarian Pulao

About Cinnamon Pulao Dalchini Pulao is a simple Oriya rice (Pilaf) dish. Pulao can be served with vegetable and non-vegetable gravy based curry or served as by itself. The recipe is based on submission by Snigdha. Also spelled as Palao, Pilaf.

Ingredients 1 lb basmati rice 4 teaspoon ghee 2 cinnamon (dalchini) 1 inch long stick (~4 g) 4 tablespoons sugar ¼ teaspoon ground cumin Pinch of turmeric powder (~1/10 teaspoon) Pinch of salt (~1/10 teaspoon) Boiling water (twice the amount of rice)

Preparation 1 Heat a big pan on medium. Add ghee. 2 When ghee is sufficiently hot and gives off aroma, add cumin seed, cinnamon sticks and fry for a minute. 3 Add turmeric powder and washed rice and salt. Stir 2 to 3 minutes. 4 Carefully, add boiling water and bring whole mixture to boil. 5 Cook until all water is evaporated and rice is done. Add sugar and mix well and bring out from heat. 6 Cover rice with a lid for 5 minutes and serve with your favorite gravy.

Number of Servings: 3

NUTRITIONAL ANALYSIS

AMOUNT PER SERVING % DV Total Calories (kilo calories) 692.6 35 Total Calories from Fat (kilo calories) 59.4 Total Fat (g) 6.7 10 Total Saturated Fat (g) 3.8 19 Total Transfat (g) 0.1 Cholesterol (mg) 14.8 5 Sodium (mg) 237.5 10 Carbohydrate (g) 144.7 48 Dietary Fiber (g) 5.6 22 Sugar (g) 21.3 Protein (g) 10.7 Vitamin A (IU) 181.5 4 Vitamin C (mg) 2.7 4 Calcium (mg) 42.0 4 Iron (mg) 6.8 38

Food In India

Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form. 

Foods of India are better known for its spiciness.Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties. 

North Indian Food


Food in the north India, to begin with, Kashmiri cuisines reflect strong Central Asian influences. InKashmir, mostly all the dishes are prepared around the main course of rice found abundantly in the beautiful valley. Another delicious item cooked here is the 'Saag' that is prepared with a green leafy vegetable known as the 'Hak'. 

But on the other hand states like the Punjab, Haryana and Uttar Pradesh show high consumption of chapatis as staple food. Again, these chapatis are prepared with a variety of flours such as wheat, rice, maida, besan etc. Besides chapatis other closely related breads baked in these regions include Tandoori, Rumaali and Naan etc. However in the northern region impact of Mughlai food is quite obvious. 

West Indian Food

In western India, the desert cuisine is famous for its unique taste and varieties of food.Rajasthan and Gujarat are the states that represent the desseert flavor of Indian food. Here an immense variety of dals and achars (pickles/preserves) is used that simply substitutes the relative lack of fresh vegetables in these areas. 

In the states like Maharashtra, the food is usually a mix of both north as well as south cooking styles. Here people use both the rice and the wheat with same interest. Along the coastline ofMumbai a wide variety of fishes is available. Some of the delicious preparations include dishes like the Bombay Prawn and Pomfret. 

In Goa, that is further down towards south, one can notice Portuguese influence in the cooking style as well as in the dishes. Some of the major dishes of this regiun are the sweet and sour Vindaloo, duck baffad, sorpotel and egg molie etc. 

Tom Kha Gai

Chicken Coconut Soup

A rich, aromatic dinner soup, which is enjoyed throughout the meal. Whenever possible, fresh kaffir lime leave should be used, and their flavor and aroma is increased when they are torm insted of cut with a knife. Young galangal (Kha orn) is pale yellow, with firm unwrinkled pink shoot. Fresh young ginger can be substituted if necessary, but the flavor will not be quite the same

Recipe:

2 cups (16 fl oz/500 ml) coconut milk
6 thin slices young aglangal (kha orn)
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portion onlym, cut into 1-in (2.5-cm) lemghts and cruhed
5 fresh kaffir lime leave (bai ma -grood), torn in half
8 oz (250 g) boned chicken breast, sliced
5 tablespoons (2 1/2 fl oz/75 ml) fish sauce (nam pla)
2 tablespoons sugar
1/2 cup (4 fl oz/125 ml) lime juice
1 teaspoon black chili paste (nam prik pow)
1/4 cup cilantro/coriander leave (bai pak chee), torn
5 green Thai chili peppers (prik khee noo), crushed

How to cook:

1. Combine half the coconut milk with the galangal, lemon grass and lime leave in a large saucepan and heat to boiling. Add the chlicken, fish sauce and sugar.

2. Simmer for about 4 minutes, or until the chlicken is cooked. Add the remaining coconut milk to the saucepan and heat just to boiling.

3. Place the lime juice and chili paste in a serving bowl then pour the soup into the serving bowl.

4. Garnish with the torn cilantro leaves and crushed chili pepper, and serve.

Khai Look-Khuey

Eggs with Tamarind Sauce

Whether just fried, used as toppings, or as an essential component of many desserts, eggs are a favorite food in Thailand. In this dish, deep-frying boiled eggs gives them a different texture while their flavour is enhanced by the accompanying sauce.

Ingredients:

4 cups (1 qt/1 l) water
6 eggs
2 cups (16 fl oz/500 ml) oil, for deep-frying
1/2 cup chopped shallots

Tamarind Sauce's Ingredients:

1/2 cup (4 fl oz/125 ml) tamarind juice (ma-khaam piak)
1/2 cup (4 fl oz/125 ml) fish sauce (nam pla)
1/4 cup (2 oz/60 g) sugar

How to cook:

1. Pour the water into a large pot and boil the eggs for 5 minutes.

2. Remove from the heat and plunge the eggs into cold water. Peel the eggs and set aside.

3. In a large saucepan heat the oil to 325 F (165 C). Dry the eggs and deep-fry them until they are golden brown. Remove and set aside. With the same oil, deep-fry the shallots until golden brown. Drain and set aside.ํํ

4. Combine all the ingredients for the sauce. Heat to boiling and simmer for 5 minutes.

5. To serve, cut the eggs in half, lengthwise. Pour the sauce over the eggs and sprinkle with the fried shallots.