Indian Food

Chapati
Chapati is an unleavened flat-bread (also known as roti) from the Indian subcontinent.


Ingredients :
3 cups
1 1/2 teaspoon
1 tablespoon
1 cup
Fine wholemeal flour or roti flour
Salt or to taste
Ghee or oil, 



Paratha
Paratha is an Indian flat-bread which is originated in the Indian subcontinent. Paratha is an amalgamation of the word “parat” which literally means layers of cooked flour.


Ingredients :
Five eggs
2 cups of wheat floor.
1 chopped capsicum.
Chopped fresh coriander.


Two chopped onions.
1 tablespoon red chili powder.
Cooking oil according to you and probably two table spoon.
Also clarified butter and ghee.



Puttu
Puttu is a culinary specialty in Kerala. It is also popular in certain areas of Sri Lanka and Tamil Nadu. It is made by steaming moistened rice powder.


Ingredients :
Raw Rice(Pachari) - 1/2 kg

Coconut - 1/2 of one

Water - to sprinkle

Salt



Roti canai
Roti canai is a type of flat-bread found in Malaysia, often sold in Mamak stalls. It is known as roti prata  in Southern Malaysia and Singapore, and is similar to the Indian Kerala porotta.


Ingredients :
1-1/2 cups ( 10oz or about 300 gms) all purpose flour

1/2 cup ghee (clarified butter)

1/2 cup water, give or take few tablespoon.
salt to taste



Curry chicken
Chicken curry s a common Punjabi cuisine dish popular in South Asia, Bangladesh, East Asia, as well as in the UK, the U.S. And Caribbean. A typical curry consists of chicken in an onion, tomato, and yogurt-based sauce, flavoured with ginger, garlic, chillies and a variety of spices, often including cumin, cinnamon, cardamom. Chicken curry is sometimes made with pre-made curry powder. Milk is sometimes added to decrease the spiciness.


Ingredients :
1 1/2 lb boneless chicken thigh and/or breast

2 lemon grass

6-8 pieces kaffir lime leaves

1 1/2 inch galangal

1/2 lb fresh red chili

5 shallots

1 cup coconut milk

1 tablespoon lime juice

Salt to taste

1 inch ginger

6 candlenuts

1/2 inch fresh turmeric

1/4 teaspoon belacan



Indian omelette
An Indian Omelette is a version of the omelette found in Indian cuisine. Its main ingredients are eggs, herbs, tomatoes and spices that vary by region.
The omelette commonly includes finely chopped green chili peppers and onions (or shallots), finely chopped fresh green coriander, salt and jeera. Variations include grated coconut, groundblack pepper, curry leaves, and finely chopped tomatoes. Grated cheese may also be added. The egg mixture is whisked until fluffy and then cooked on a skillet. Usually the skillet is not warmed much before the mixture is poured in and it does not immediately solidify. The stove is usually turned on right before the egg is poured in.

Ingredients :
1 teaspoon vegetable oil
1 spring onion, sliced finely
1 medium red onion, chopped
1-2 green chilies, chopped fine,to taste
2 cloves garlic, finely chopped
1/2 inch gingerroot, finely chopped
salt
1/4 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 eggs, beaten
freshly chopped coriander
freshly chopped mint
3-5 drops lime juice



Butter chicken
Butter chicken is an Indian dish from Punjab, popular in countries all over the world. The origins of butter chicken can be traced back to Delhi, during the period of Mughal Empire. Butter chicken is usually served with naan, roti, parathas or steamed rice. It is also confused with Chicken tikka masala.


Ingredients :
1/4 pint/150ml natural yogurt 
2 ounces/50g ground almonds 
1 1/2 tsp chili powder 
1/4 tsp crushed bay leaves 
1/4 tsp ground cloves 
1/4 tsp ground cinnamon 
1 tsp garam masala 
4 green cardamom pods 

1 tsp ginger pulp 
1 tsp garlic pulp 
14 ounce/400g can tomatoes
1 1/4 tsp salt 
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter 
1 tbsp corn oil 
2 medium onions, sliced 
2 tbsp fresh coriander, chopped
4 tbsp cream