A description of Side Dishes and Deserts
Samosa are deep-fried spicy triangles with potato, coriander, pepper, caraway seeds. The pastry is crispy but what defines the samosa is it’s filling. Spicy peppers can feature and in the Punjab region paneer. Peas are popular with sometimes chickpeas replace potatoes. Great street food!
Alternative name: Samsa
Roti
Roti is a type of flatbread served with Indian food. It is served with curries instead of rice or can be rolled with a filling inside. Made without yeast, this bread is just a simple mixture of flour (white, wholemeal or half and half), salt, vegetable oil or ghee it is very quick and easy to make.
Generally puri is a deep-fried bread, it can be made and used in different ways but is often eaten at breakfast ut can be a snack food with a curry or bhaji.
Puri is the name of an indian bread which is flat and lightly fried – also called poori in some regions. The prawns are a combination of the hot, spicy masala with the sweetness of the tangy prawns.
A really popular is a beautiful crisp unleavened flatbread. They are flaky, chewy and denser than chapatis the paratha’s flaky, chewy texture is made by ghee-layering and folding in the same way as making of puff pastry. Parathas are baked on a hot tava before getting shallow-fried off. Goes well with dry and thick curries.
A really popular Indian street snack. Pani which means water (flavoured one) and puri deep fried circular dough balls, they are filled with a of mashed potatotes. The water is a mixture of coriander leaves, chillis, black pepper, mint leaves (pudina patta), black salt,
Alternative names: Pani puri Mumbai, golgappa in the north and puchhka in the east.
The best known of Indian breads, cooked fresh from the tandoor it is fantastic with tandoori chicken and kebab. where it is traditionally made.
Butterflying prawns is to take the largest possible and cut them in half lengthways and flattening out into a vague butterfly shape! The prawn is coated in a mildly spiced batter and then deep fried. Served as a starter.
Indian breads include Chapati, Paratha, Naan, Puri, Roti and many more.
Chapati
From the word chapat means “slap” in Hindi. This is an unleavened bread is formed by slapping and stretching the dough between the palms of the hand before cooking on a tava—a flat, disc-like frying pan.
The chapati is India’s common staple food and is is perfect for any wet curry or stew. It has a mild, nutty flavour.
Paratha
A really popular is a beautiful crisp unleavened flatbread. They are flaky, chewy and denser than chapatis the paratha’s flaky, chewy texture is made by ghee-layering and folding in the same way as making of puff pastry. Parathas are baked on a hot tava before getting shallow-fried off. Goes well with dry and thick curries.
The best known of Indian breads, cooked fresh from the tandoor it is fantastic with tandoori chicken and kebab. where it is traditionally made.
Kheema or Queema is minced meat cooked with aromatics and Indian spices. The meat is commonly goat in but tends to be lamb or sheep outside of India.
Roti
Roti is a type of flatbread served with Indian food. It is served with curries instead of rice or can be rolled with a filling inside. Made without yeast, this bread is just a simple mixture of flour (white, wholemeal or half and half), salt, vegetable oil or ghee it is very quick and easy to make.
Puri
Generally puri is a deep-fried bread, it can be made and used in different ways but is often eaten at breakfast ut can be a snack food with a curry or bhaji.
Haryana Style Egg Curry, a delicious combination of Egg, Paneer and Green Peas which is made Dhaba Style. This is a perfect dish for your weekend meals.
Falooda is a cold dessert from the Indian subcontinent. It is made from mixing rose syrup, vermicelli, sweet basil seeds with milk. Mango is a really popular flavour. Often topped with ice cream.
Chapati
From the word chapat means “slap” in Hindi. This is an unleavened bread is formed by slapping and stretching the dough between the palms of the hand before cooking on a tava—a flat, disc-like frying pan.
The chapati is India’s common staple food and is is perfect for any wet curry or stew. It has a mild, nutty flavour.
Chai is a blend of black tea and spices such as cinnamon, cardamom, ginger, cloves and black peppercorns. Usually drunk strong with milk. There is actually no set recipe so is adaptable. Tea drinking in the 1870 was mostly Chinese tea but by 1900 it was mostly Indian tea from Assam.
Alternative name: Masala tea
