Famous Indian foods Part 3

Important Dams in India
April 2, 2017

We have already seen some of the famous Indian foods and cuisines in Part-1  & Part-2  of this series.  Today in this post we’ll see few other famous Indian foods that were missed in those lists. Come let’s start…

RAJMA CHAWAL

                  Rajma chawal is a complete dish apt for lunch and dinners. It is made using rajma that is red kidney beans or small red beans and eaten along with rice/chawal.
                  Rajma curry can easily be eaten with rice or roti. Rajma chawal cannot be made instantly and it has to be soaked for hours or overnight to make this recipe.  The rajma chawal has got the gravy texture and the rajma is cooked or tenderized perfectly. It has also been made with many dry spices to give aroma and good rajma flavor.

BAINGAN BHARTA

 
Baingan bharta (mashed eggplant) is a South Asian dish, that originated in Punjab, bearing a resemblance to baba ghanoush. Baingan bharta is a part of the national cuisines of India, Pakistan, and Bangladesh. It is primarily a vegetarian dish that is prepared by mincing eggplant (baingan) that is grilled over charcoal or direct fire.
This infuses the dish with smoky flavour. The smoked and mashed eggplant is then mixed with fresh cilantro (coriander leaves), chili pepper, onion and mustard oil
                Traditionally, the dish is often eaten with an Indian flatbread (specifically roti or paratha) and is also served with rice or raita, a yogurt salad. In Pakistan and Bangladesh,” Baingan bharta “is part of popular cuisine, while in India it is popular in Karnataka, Bihar, Maharshtra, Punjab and west Bengal.

BHEL PURI


Bhelpuri is a savoury snack, and is also a type of chaat. It is made out of puffed rice, vegetables and a tangy tamarind sauce. Bhel is often identified with the beaches of Mumbai, such as Girguam or Juhu.
                 Bhelpuri is thought to have originated within the Gucafes and street food stalls of Mumbai, and the recipe has spread to most parts of India where it has been modified to suit local food availability.  It is also said to be originated from Bhadang, a spicy namkeen from Western Maharashtra.
                A native Mysore variant of Bhelpuri is known as Churumuri or Churmuri in Bangalore. A dry variant of Bhelpuri popularly known as Bhadang is consumed after garnishing with onions, coriander and lemon juice.

RUMALI ROTI


Rumali roti is a thin flatbread originating from the Indian subcontinent, popular in India and in Punjab, Pakistan.  It is enjoyed with Tandoori dishes. It is a part of the Punjabi cuisine as well.  The word rumal means handkerchief in many north Indian languages, and the name rumali roti means handkerchief bread. The name is derived because of its structure like that.
                                             In Punjab Pakistan it is also known as lamboo roti. Lamboo simply means long in the Punjabi language.  This bread is extremely thin and supple, and the fact that it is usually served like a folded handkerchief are the probable sources of the name.  During the Mughal period, the roti was used like a cloth to wipe off the excess oil off the hands after the completion of an oil-rich food laden with meat and fat.

SAMOSA


Samosa is a fried or baked pastry with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles, and/or minced meat.  The samosa is claimed to have originated in Central Asia. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape.
Indian samosas are usually vegetarian, and often accompanied by a mint sauce (raita) or chutney.
Vegetarian samosas originated in Uttar Pradesh. Samosas are a popular appetizer or snack in the local cuisines of the Indian subcontinent, Southeast Asia, Central Asia, Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, East Africa and North Africa. Due to cultural diffusion and emigration from these areas, samosas in today’s world are also prepared in other regions.

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