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Bread, Bread, Bread

  Bread, Bread, Bread

 

 Pita the Great

  Pita the Great

The first book on baking plain and whole wheat pitas at home. There are 100 dazzling recipes for fillings, toppings, and accompaniments to transform unleavened bread into fabulous fare...

 

 

 

 Introduction to Indian Breads

 

There are many different types of Indian bread, all of which are interchangeable and can be chosen according to the taste.

Stuffed bread can make a meal on its own with a vegetable curry and some chutney.

The indigenous breads of India are flat (unleavened) breads known as roti, made from ground whole wheat (ata), millet (bajra) or sorghum (jowar).

When kneaded with fat and made into thin pancake  - like wafers they are called chappatis.  There are shallow - fried parathas, deep - fried puris, and baked naan.

The Indian breads are cooked on a heavy cast iron griddle known as a "tawa". (You may use a heavy, cast iron frying pan instead). (See bread making tips).The meat is either cooked in a wok (flat frying pan as the heat is distributed evenly around the food, allowing the food to be fried quickly in just a small amount of oil) or in a special tandoori oven – therefore it’s not fatty, neither overcooked. For cooking tandoori style, the food is fist marinated in spices and later cooked in a tandoor. Tandoor is very large earthenware pot which has a bed of burning charcoal inside. (see the picture below). This imparts a smoky flavor to the food. The food to be cooked is speared on large skewers which are placed vertically in the clay pot. To find more about Indian kebabs and find recipes click here>>

 

 

 

TIPS FOR MAKING INDIAN BREADS>>

How to make Indian breads fast and easy? How to stuff parathas? What kind of pans to use?

Click here to find more>>

 

ROTI  RECIPES>>

Some people add a little ghee or oil to the dough because it makes the roti softer. Some rotis served in restaurants, such as the roomali roti (thin and large like a handkerchief) have eggs mixed in the dough.

Unleavened bread is best eaten a few minutes after cooking. Some people prefer chapatis puffed up - phulka. For this you need an open flame beside the hot griddle.

ROTI/CHAPATI>>

ROGANI ROTI (rich bread)>>

MAKAI ROTI (CORN MEAL FLAT BREAD) >> 

MASALA MAKAI ROTI (SPICY CORN MEAL FLAT BREAD) >>

DAL PURI ROTI>>

 

NAAN RECIPES>>

Naan is a leavened oven-baked flatbread made of white flour. Naans are traditionally cooked in a Tandoor  oven but can also be made in your oven at home.

NAAN >>

GARLIC NAAN >> 

ONION KULCHA>>

 

 

 

PARATHA  RECIPES>>

Paratha is whole wheat flat bread, fried in oil. It is often stuffed with usually boiled  vegetables such as potatoes, cauliflower,  paneer (Indian cheese) or minced meat. You can season the dough with finely chopped mint or methi leaves and a little salt and paprika, red chili, cumin an a pinch mango powder.

 

PARATHA (SHALLOW - FRIED BREAD) >>

ALOO PARATHA>>

GOBI PARATHA (unleavened bread stuffed with cauliflower)>>

KEEMA PARATHA >>

CASHEW ALMOND PISTA PARATHA>>

 

 

POORI / PURI  RECIPES>>

Puris are puffed whole wheat breads. Puris are eaten often for breakfast in Norhern India along with potato preparation. They are also eaten by Gujaratis as parto of the thali. They taste great with vegetable dishes. They should be perfectly golden color and puffy. They are best eaten immediately. A variant of puri is batura - it is made from refined flour and is leavened with yeast resulting in a softer and fluffier fried bread.

PURI (DEEP - FRIED BREAD) >>

RICE POORIS>>

 

OTHER INDIAN BREAD RECIPES>>

 Indian snacks like kachori - deep fried wheat dough bread filled with variety of vegetables  (potato and peas) or lentils and pulses.

 

KACHORI (STUFFED DEEP FRIED BREAD) >>

DOSAS (RICE/GRAM INDIAN PANCACES)  >>

PAPADS>>

   

 

 

 

 

    

 
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