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Chili Parotha
Parotta or Porotta is a layered Indian and Sri Lankan flatbread made from Maida or Atta, alternatively known as flaky ribbon pancake. It is very common in the Indian states of Kerala and Tamil Nadu and widely available in other states like Karnataka and Maharashtra and countries like Malaysia, United Arab Emirates and Sri Lanka. Porottas are often available as street food and in restaurants. At some places it is also served at weddings, religious festivals and feasts. It is prepared by kneading maida/wheat flour, egg (in some recipes), oil or ghee and water. The dough is beaten into thin layers and later forming a round spiralled into a ball using these thin layers. The ball is rolled flat and pan fried. It is often served with a meat curry, such as chicken, goat, beef, or lamb. History Parotta originated in the Tamil-populated Jaffna area of Sri Lanka, and the migrant workers from there introduced it as "Veechu Porotta" or "Ceylon Porotta" in coastal Tamil Nadu region of Indi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
India
India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the south, the Arabian Sea on the southwest, and the Bay of Bengal on the southeast, it shares land borders with Pakistan to the west; China, Nepal, and Bhutan to the north; and Bangladesh and Myanmar to the east. In the Indian Ocean, India is in the vicinity of Sri Lanka and the Maldives; its Andaman and Nicobar Islands share a maritime border with Thailand, Myanmar, and Indonesia. Modern humans arrived on the Indian subcontinent from Africa no later than 55,000 years ago., "Y-Chromosome and Mt-DNA data support the colonization of South Asia by modern humans originating in Africa. ... Coalescence dates for most non-European populations average to between 73–55 ka.", "Modern human beings—''Homo sapiens''—originated in Africa. Then, int ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamils
The Tamil people, also known as Tamilar ( ta, தமிழர், Tamiḻar, translit-std=ISO, in the singular or ta, தமிழர்கள், Tamiḻarkaḷ, translit-std=ISO, label=none, in the plural), or simply Tamils (), are a Dravidian ethno-linguistic group who trace their ancestry mainly to India’s southern state of Tamil Nadu, union territory of Puducherry and to Sri Lanka. Tamils who speak the Tamil Language and are born in Tamil clans are considered Tamilians. Tamils constitute 5.9% of the population in India (concentrated mainly in Tamil Nadu and Puducherry), 15% in Sri Lanka (excluding Sri Lankan Moors), 7% in Malaysia, 6% in Mauritius, and 5% in Singapore. From the 4th century BCE, urbanisation and mercantile activity along the western and eastern coasts of what is today Kerala and Tamil Nadu led to the development of four large Tamil empires, the Cheras, Cholas, Pandyas, and Pallavas and a number of smaller states, all of whom were warring amongst ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Indian Cuisine
South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks, light meals, desserts, and drinks that are well known in their respective region. Native vegetables, fruits, and spices Coconut is native to Southern India and spread to Europe, Arabia, and Persia through the southwestern Malabar Coast of South India over the centuries. Coconut of Indian origin was brought to the Americas by Portuguese merchants. Black pepper is also native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there. During classical era, Phoenicians, Greeks, Egyptians, Ancient Rome, Romans, and Chinese people, Chinese were attracted by the spices including Cinnam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as potatoes, tomatoes, chillies, peanuts, and guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Breads
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits. Ingredients Most flat breads from northern India are unleavened and made primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter. In Maharashtra and Karnataka, breads are also made from grains like jowar (''Sorghum bicolor''), ragi (''Eleusine coracana'') and bajra (pearl millet), and is called "rotla" in Gujarat and "bhakri" in Maharashtra. In southern India and the West Coast, most pancakes are made from peeled and split black lentils (urad dal) and rice. Popular varieties include dosa, appam, and uttapam. Popular flatbreads include rice rotis and ragi rotis. Most Indian breads make use of the yeast spores in the atmosphere for fermentation. Preparation In northern India, a dough of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbreads
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region. Analysis showed that they were probably from flatbread con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Indian Dishes
This is a list of Indian dishes. Many of the dishes on this list are made all across India. Indian cuisine encompasses a wide variety of regional cuisine native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available ingredients such as: herbs, vegetables and fruits. The dishes are then served according to taste in either mild, medium or hot. Indian food is also heavily influenced by religious and cultural choices, like Hinduism and traditions. Some Indian dishes are common in more than one region of India, with many vegetarian and vegan dishes. Some ingredients commonly found in Indian dishes include: rice, wheat, ginger, Garlic, green chillies and spices. North-East India The North-East of India includes Assam, Manipur, Meghalaya, Mizoram, Nagaland, Sikkim, Tripura and Arunachal Pradesh. North India South India West India East India Unsorted * Bread pakora * Dhoper ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Indian Breads
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits. Ingredients Most flat breads from northern India are unleavened and made primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter. In Maharashtra and Karnataka, breads are also made from grains like jowar (''Sorghum bicolor''), ragi (''Eleusine coracana'') and bajra (pearl millet), and is called "rotla" in Gujarat and "bhakri" in Maharashtra. In southern India and the West Coast, most pancakes are made from peeled and split black lentils (urad dal) and rice. Popular varieties include dosa, appam, and uttapam. Popular flatbreads include rice rotis and ragi rotis. Most Indian breads make use of the yeast spores in the atmosphere for fermentation. Preparation In northern India, a dough of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roti Prata
Roti canai (pronunciation: /tʃanaɪ/) or roti prata, also known as roti chenai and roti cane (/tʃane/), is an Indian flatbread dish found in several countries in Southeast Asia, especially in Brunei, Indonesia, Malaysia, Singapore and Thailand. It is usually served with ''dal'' or other types of curry, but can also be cooked in a range of sweet or savoury variations made with a variety of ingredients such as meat, eggs, or cheese. Introduced around the 19th century, roti canai has become a popular breakfast and snack dish especially in the Southeast Asian countries of Brunei, Indonesia, Malaysia, Singapore and Thailand, and is one of the most famous examples of South Indian cuisine in the region. It is said that the dish was brought by Indians during the era of British Malaya, the Dutch East Indies and the Straits Settlements. They are also colloquially known as "mamak", and are served in street mamak stalls located in both rural and urban Brunei, Indonesia, Malaysia and Thai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pashti
Pashti is a flatbread common to the Southern Indian subcontinent. It is usually made with rice flour, pan fried in ghee / cooking oil. A pashti is usually served with either chutneys, usually peanut (Phalli Ki Chutney) or with curry. Pashti is made by kneading rice flour in hot water, as cold water tends to form lumps. The dough is then rolled out with rolling pins, and circles are cut out by pressing a plate or jar top onto the dough. See also * Kerala Porotta * List of Indian breads Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits. Ingredients Most flat breads from northern India are unleavened a ... References {{Indian bread Flatbreads Unleavened breads Indian breads Hyderabadi cuisine Telangana cuisine South Indian cuisine Indian rice dishes Pancakes Rice breads ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paratha
Paratha () is a flatbread native to South Asia, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, Malaysia, Singapore, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago where wheat is the traditional staple. ''Paratha'' is an amalgamation of the words ''parat'' and ''atta'', which literally means layers of cooked dough. Alternative spellings and names include ''parantha'', ''parauntha'', ''prontha'', ''parontay'', ''paronthi'' ( Punjabi), ''porota'' (in Bengali), ''paratha'' (in Odia, Hindi), ''palata'' (; in Myanmar), ''porotha'' (in Assamese), ''forota'' (in Sylheti), ''farata'' (in Mauritius and the Maldives), ''roti canai'', ''prata'' (in Southeast Asia), ''paratha'', ''buss-up shut'', ''oil roti'' (in the Anglophone Caribbean). History The Hindi/Urdu word ''paratha'' is derived from Sanskrit (S. पर, or परा+स्थः, or स्थितः). Recipes for various stuffed whe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roti Canai
Roti canai (pronunciation: /tʃanaɪ/) or roti prata, also known as roti chenai and roti cane (/tʃane/), is an Indian flatbread dish found in several countries in Southeast Asia, especially in Brunei, Indonesia, Malaysia, Singapore and Thailand. It is usually served with ''dal'' or other types of curry, but can also be cooked in a range of sweet or savoury variations made with a variety of ingredients such as meat, eggs, or cheese. Introduced around the 19th century, roti canai has become a popular breakfast and snack dish especially in the Southeast Asian countries of Brunei, Indonesia, Malaysia, Singapore and Thailand, and is one of the most famous examples of South Indian cuisine in the region. It is said that the dish was brought by Indians during the era of British Malaya, the Dutch East Indies and the Straits Settlements. They are also colloquially known as "mamak", and are served in street mamak stalls located in both rural and urban Brunei, Indonesia, Malaysia and Thai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
