1. Indian Food Recipes

2. Staple food of India Staple food of India  Roti(made from wheat flour) and rice are staple foods of India. Other foods accompany the staple foods. In India, the accompaniments are: dairy products, legumes, vegetables, and meats. Accompaniments revolve around the staples of cooked rice, or roti.  Significant accompaniments Legumes, vegetables, dairy products, and meats are not considered as staples, but are most significant accompaniments. Spices and cooking fats play significant role in preparing legumes vegetables and meats.

3. In North India (Punjab, Uttarkhand, Uttar Pradesh, Chandigarh, Jammu and Kashmir, Haryana, and Rajasthan), they mainly consume wheat Roti along with accompaniments. The poor of India may have Roti just with ground onions garlic and hot chili peppers. The Roti is a flat un- leavened bread made on stove-top over a hot iron griddle (Tawa). The flour Roti may be made by grinding wheat, Millet (Bajra, Jowar), corn etcetera. Wheat is the largest crop of North India and Kashmir.Roti along with accompaniments

4. Roti along with accompaniments BACK

5.  In East India (West Bengal, Orissa), North eastern states (Assam, Arunachal Pradesh, Mizoram, Nagaland, Manipur, Tripura), and South Indian States (Tamil Naidu, Andhra Pradesh, Kerala, Karnataka) the staple is cooked Rice. Rice may be piled up in the center of a platter and served with accompaniments. Rice is the largest crop in South India and East India. In Gujarat, they eat roti as well as rice.

6. Naan  Ingredients: 4 cups white flour (maida) 1/2 tsp baking powder 1 tsp salt 1/2 cup milk 1 tbsp sugar 1 egg 4 tbsp Oil 1 tsp nigella seeds (kalunji)

7. Naan - Recipe  Sift the flour, salt and baking powder into a bowl and make a well in the middle.  Mix the sugar, milk, eggs 2 tbsp of oil in a bowl.  Pour this into the center of the flour and knead adding water, if necessary to form soft dough. if necessary to form soft dough.  Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.  About half an before the naan are required, turn on the oven to maximum heat.  Divide the dough into 8 balls and allow rest for 3-4 minutes.  Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.  Shape each ball of dough with the palms to make an oval shape.  Bake the Indian bread, naan until puffed up and golden brown.  Serve hot.

8. Yellow Dal Ingredients:  Toor Dal- 1 cup  Tomato - 1, cubed  Turmeric powder - a pinch  Asafoetida / hing - a pinch  Amchoor / dry mango powder - 1/2 tsp  Amchoor / dry mango powder - 1/2 tsp  Sugar - a pinch (optional)  Salt - to taste

9. For Tempering:  Onion - 1/4 cup, chopped fine  Garlic - 3 pods crushed (optional)  Jeera / cumin seeds - 1 tsp  Dry red chillies - 3 to 4, halved  Mustard seeds - 1/4 tsp  Oil - 2 tsp For Garnishing:  Chopped fresh coriander leaves (optional)

10. Yellow Dal - Recipe  Pressure cook the dal, tomatoes and turmeric powder with 3 cups water. 3 whistles should usually be enough. If you don't have a pressure cooker, cook in a closed, thick-bottomed pan for about 20-30 mins until the dal is cooked soft.  Pressure cook the dal, tomatoes and turmeric powder with 3 cups water. 3 whistles should usually be enough. If you don't have a pressure cooker, cook in a closed, thick-bottomed pan for about 20-30 mins until the dal is cooked soft.  Heat oil in a pan and add the ingredients for tempering. Once the mustard seeds start to pop and the onions turn transparent, add the cooked dal.  Heat oil in a pan and add the ingredients for tempering. Once the mustard seeds start to pop and the onions turn transparent, add the cooked dal.  Next, add salt, asafoetida(hing), sugar and amchoor and mix well. If the dal is too thick, add some water. If too watery, let it remain on fire for longer until the desired consistency is reached.  Next, add salt, asafoetida(hing), sugar and amchoor and mix well. If the dal is too thick, add some water. If too watery, let it remain on fire for longer until the desired consistency is reached.  Garnish with coriander leaves and serve with steamed white rice, papad and pickles.

11.  Knead soft dough with 2 cups of wheat flour and water as required.  Leave it for at least 30 minutes.  Break off to a table tennis - ball sized (even smaller) bit of dough.  Roll with help of dry flour to a thin round, using a roller-pin using a roller-pin  Roll as thin as possible.  Heat tawa and place roti on it.  When cooked on one side, turn it.  When brown spots appear on second side, turn again.  Use a kitchen towel and lightly press the roti, rotating at same time. It will puff.  Make as crisp as desired.  Serve hot. Tawa Roti