Search results
Results from the WOW.Com Content Network
The earliest mention of naan in the region comes from the memoirs of Indo-Persian Sufi poet Amir Khusrau living in India during the 1300s AD. Khusrau mentions two kinds of naan eaten by Muslim nobles; Naan-e-Tunuk and Naan-e-Tanuri. Naan-e-Tunuk was a light or thin bread, while Naan-e-Tanuri was a heavy bread and was baked in the tandoor. [9]
Spices and chopped onions are added along with water to make the dough, and it is patted into circles, after which it is roasted on a griddle with some ghee or oil. It is often served with homemade butter. [2] Indian breads of Central Asian origin, such as naan and tandoori roti, are baked in a tandoor. Naan is usually leavened with yeast.
Roghni Naan – When preparing the dough, flour is mixed with desi ghee and milk. The dough is garnished with sesame seeds before baking the naan. Aloo paratha – The dough of bread is filled with mashed potaoes. The potatoes can include different kind of spices. Bajre ki roti – This bread is made of pearl millet flour. It can be made as ...
Sweet, made up with makhaana, milk, sugar, cashew and other savor. Popular in Mithilanchal region of Bihar: Vegetarian Makki ki roti, sarson ka saag: Creamed sarson mustard leaves, with heavily buttered roti made from corn flour. North Indian winter favorite. Vegetarian Mathura ke pede: a sort of a confection: Vegetarian Methi saag, chaulai saag
This is a list of Indian sweets and desserts, also called mithai, a significant element in Indian cuisine. Indians are known for their unique taste and experimental behavior when it comes to food. Many Indian desserts are fried foods made with sugar, milk or condensed milk. Ingredients and preferred types of dessert vary by region.
It is made from stoneground whole-wheat flour, traditionally known as gehu ka atta, combined into a dough with added water. [6] [7] Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other ...
Naan (Indian subcontinent and Central Asia): leavened with yeast, unlike Roti bread; Paratha (Indian subcontinent) Parotta (India and Sri Lanka) Pathiri : is a traditional roti that originated from Malabar cuisine. Pesarattu : pancake made from green gram (Mung) batter; Phulka (Indian subcontinent): made from whole wheat flour, water and salt ...
Commonly, central tandoor was often a social institution where people would bring their atta or dough to be cooked; and bartered with the baker using gandum (Urdu: گندم) or wheat. In addition to savory breads, tandoors in Pakistan are also used to bake various sweet and semi-sweet breads such as sheermal ( شیر مال ) and qand kulcha ...