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Author: Rekha Sharma
Publisher:
ISBN:
Category :
Languages : en
Pages : 510
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Book Description
Master the breads that sustain a nation of 1.3 billion people!This Book Includes: All the basic information you will need to get started with Indian Cooking Basic Techniques of the Indian Kitchen with detailed directions 70 Recipes of Indian Masalas (Both powders and pastes) 60 Authentic Indian Bread Recipes: Griddle Breads, Deep Fried Breads, Tandoori Breads, Crepes, and Pancakes Bonus: 40 Indian Paneer Cheese Snacks, Curries, and Main Courses Bonus: 51 Indian Yogurt (Raita) Recipes Bonus: 40 Indian Salad Recipes Bonus: 50 Indian Soup Recipes Bonus: 40+ Indian Chutney Recipes Bonus: 34 Kebab Recipes Bonus: 26 Indian Pakora Recipes Bonus: 10 Indian Samosa Recipes Bonus: 7 Spicy Indian Relish Mixes Bonus: 8 Indian Mathiya Recipes Bonus: 10 Indian Potato Snack Recipes Bonus: 7 Indian Croquettes And Dumplings (Vadae) Bonus: 3 Steamed Rice Cake (Idli) Recipes Bonus: 6 Bean And Rice Cakes (Dhokla) Recipes Bonus: 5 Other Indian Street Foods Bonus: 20+ Indian Pickle Recipes
Author: Rekha Sharma
Publisher:
ISBN:
Category :
Languages : en
Pages : 510
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Book Description
Master the breads that sustain a nation of 1.3 billion people!This Book Includes: All the basic information you will need to get started with Indian Cooking Basic Techniques of the Indian Kitchen with detailed directions 70 Recipes of Indian Masalas (Both powders and pastes) 60 Authentic Indian Bread Recipes: Griddle Breads, Deep Fried Breads, Tandoori Breads, Crepes, and Pancakes Bonus: 40 Indian Paneer Cheese Snacks, Curries, and Main Courses Bonus: 51 Indian Yogurt (Raita) Recipes Bonus: 40 Indian Salad Recipes Bonus: 50 Indian Soup Recipes Bonus: 40+ Indian Chutney Recipes Bonus: 34 Kebab Recipes Bonus: 26 Indian Pakora Recipes Bonus: 10 Indian Samosa Recipes Bonus: 7 Spicy Indian Relish Mixes Bonus: 8 Indian Mathiya Recipes Bonus: 10 Indian Potato Snack Recipes Bonus: 7 Indian Croquettes And Dumplings (Vadae) Bonus: 3 Steamed Rice Cake (Idli) Recipes Bonus: 6 Bean And Rice Cakes (Dhokla) Recipes Bonus: 5 Other Indian Street Foods Bonus: 20+ Indian Pickle Recipes
Author: Chef Priya Padave
Publisher: Educreation Publishing
ISBN:
Category : Education
Languages : en
Pages : 113
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Book Description
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). You will learn variety of breads in this book.
Author: Sushma Nambiar
Publisher:
ISBN:
Category :
Languages : en
Pages : 400
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Book Description
Nambiar's most unique and eccentric book which brings to you the Recipes no other book mentions about in length. The Indian Breads Edition provides you with over 100 Recipes covering each and every Indian Bread out there. The Book is a prolific take not just on the Breads but the Vegetables based complimentary sides usually served with the breads at Indian Homes and Restaurants. The Book also Covers the following in an easy to follow methodology: Homemade Spice Blends and Flavoring Pastes through universally available ingredients Techniques involved in the cooking process Information required to get started with Indian Cooking
Author: Nandita Godbole
Publisher: Nandita Godbole
ISBN: 1940957184
Category : Cooking
Languages : en
Pages : 154
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Book Description
Steeped in an oral culture, the Indian cuisine offers many culinary gems from its numerous gastronomic regions, all responding to a season, region, and reason with individual flair. Representing an essential part of a meal, Roti and its many variations are individual, handcrafted creations that sustain the subcontinent and are loved across the world. Roti: 40 Classic Indian Breads & Sides explores essential breads like roti and chapati, alongside classic festive dishes like Puran Poli, and Kheer Patishapta. It also includes classic techniques applicable across many preparations, building confidence. To pair with these, Roti includes easy classic chutneys, raitas, relishes and desserts that effortlessly grace dinner tables whenever Roti’s are served. Making a roti is more than following a recipe or applying a technique. It engages all the senses: touching, kneading and feeling the dough, seeing how it responds to rolling, listening to the sounds of dry flour grazing across a rolling surface sensing when more flour is needed, watching it cook and recognizing the aroma of dough transforming to a roti, and finally tasting the sweetness that one has just created. There is true poetry in making these timeless creations. The repetitive process completed entirely by hand is a meditative and transcendent experience in itself. Explore your connection with each handcrafted roti as it becomes laden with warmth and comfort, enjoy the moments of its creation, and treasure the experience of sharing it with loved ones. Excerpts from forewords: "Rotis, a generic representation of breads are anything but mundane. So, to have Nandita’s roti recipes that span the versatility of India’s regional fare is a boon." Raghavan Iyer "I dare say this book will take a place of pride on the cook’s shelf next to classics by Julie Sahni and Madhur Jaffrey. That’s exactly where it will go in my library." Ken Albala
Author: Sunny Kodwani
Publisher: Createspace Independent Publishing Platform
ISBN: 9781533028631
Category :
Languages : en
Pages : 24
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Book Description
All Indian Bread recipes in On book!! Indian cuisine encompasses a wide variety of regional and traditional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic group and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions. There has also been Central Asian influence on North Indian cuisine from the years of Mughal rule. Indian cuisine has been and is still evolving, as a result of the nation's cultural interactions with other societies.
Author: Gaurav Gupta
Publisher:
ISBN: 9781092321044
Category :
Languages : en
Pages : 58
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Book Description
This book is about the different types of Indian breads. The book covers all the aspects that are involved in the cooking of Indian breads from the types of flour used, cooking techniques, types of dough, traditional breads from different regions of India and also the basic guidelines to be followed.
Author: Vijay G Padma
Publisher:
ISBN: 9789357769280
Category : Cooking
Languages : en
Pages : 0
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Book Description
In this wonderfully comprehensive book, nutritionist and author of several cookbooks, G. Padma Vijay compiles a number of traditional and innovative recipes for Indian breads from across the country to bring an incredible variety of flavours to our plates.
Author: Kabra
Publisher:
ISBN: 9788174766229
Category : Cooking (Bread)
Languages : en
Pages : 190
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Book Description
This unique book presents a collection of recipes, which have been gathered over a number of years. The exciting collection of traditional and changing versions of recipes shows the enormous repertoire of Indian bread cuisines. It presents more than 125 recipes of various breads that have never been presented before. It also contains many delicious and mouth-watering recipes of buttermilk, chutneys, and salads, which complement them making them a complete, balanced meal. Most of the recipes are quick and easy to make and the preparations can be done hours before preparing and serving the dishes. The ingredients used in most of the recipes are readily available at home. This book is a boon for the housemaker, the chef, people staying alone and for the mothers who packs lunchboxes everyday-- avoid the hassles of discussing over it.
Author: Sahil Mahajan
Publisher:
ISBN:
Category :
Languages : en
Pages : 47
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Book Description
Rice and bread are the principles of Indian foods. In northern India, where wheat has been grown and used to make many different yummy Indian breads, a meal would be incomplete without bread. Similarly, in India, in which rice paddy fields abound, rice is considered an integral part of the meal. In daily home cooking, possibly breads or rice are served, but in formal dinners and at Indian restaurant buffets, normally both rice and bread are served with the meal.Breads are eaten by tearing away pieces of the bread with your hand, and using it to catch the principal dish, or pops up a curry. Many Indian breads are created with chapati flour, an entire wheat flour with a little bit of all-purpose flour added to lighten the color. Indian breads are equally unleavened and leavened. Leavened breads have yeast or yogurt added to the dough which causes fermentation and/or a foaming action, leading to a soft puffy bread for example asbhatura, Fried Leavened Breads, and naan, Oven Baked White Breads. Though naan might be the bread that comes to mind when thinking about Indian breads, the most common regular bread made from Indian houses is chapati, Whole Wheat Flatbreads, a whole wheat flatbread cooked onto a cast-iron skillet. Paratha are breads which are cooked on a skillet with a bit of oil or ghee. Naan and tandoori roti, Oven Baked Whole Wheat Breads, are baked in an Indian clay oven called a tandoor, although here I provide a method to bake those breads in a traditional oven so you can enjoy them at home. Some Indian breads, for example aspoori, Puffed Fried Breads and bhatura, Fried Leavened Breads, are deep-fried and revved up. All Indian breads are best when served hot and fresh, but if you will need to make them in advance, you might refrigerate or freeze them and then reheat them.
Author: Source Wikipedia
Publisher: University-Press.org
ISBN: 9781230529110
Category :
Languages : en
Pages : 24
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Book Description
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 22. Chapters: Dosa, Roti, Idli, Paratha, Pitha, Papadum, Appam, Chapati, Puran Poli, Puri, Indian bread, Bhakri, Pathiri, Jolada rotti, Baati, Neer dosa, Uttapam, Bhatoora, Parotta, Makki di roti, Kerala porotta, Luchi, Kulcha, Khakhra, Thalipeeth. Excerpt: Dosa or Dhosai(Kannada: , Malayalam: , Tamil: , Telugu: , Tulu: ) is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as being popular in Sri Lanka. Dosa is also popular in Malaysia and Singapore, where the name Thosai is more common, and in Myanmar as Toshay. The origins of Dosa have been widely discussed in literature and books. A few of them are listed below: There are various ways of transliterating dosa: dose, dhosha, dosay, dosai, dhosai, tosai, thosai, or dvashi. It is a common breakfast dish, and street food. The dosa is rich in carbohydrates, contains no salt, sugar or saturated fats and its constituent ingredients of rice and lentils mean that it is gluten-free and contains protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosa, with somewhat lower nutritional benefits. The street food variants may contain contaminants or otherwise undesirable additions, such as relatively high levels of copper. Rice is ground finely to form a batter. Rice can be uncooked or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa. A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and...
