35 breads and kebabs 07

8/17/2019 35 Breads and Kebabs 07

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INDIAN BREADS

I N D I A N

B R E A D S


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Principle flour used for breads

• Aatta- chapatis, phulkas, khakra, paratha.• Maida- malabar, paratha, taftan, petti

appam.

• Rice flour- akki roti, idli, adai roti, iddiappam.• Millet- rotla, bhakri, bajre ka sugra.• Cornmeal- makki ki roti, jonnalu roti

• Semolina- rava idli, rava dosai• arle!- jo"ar ki roti, dhohdha roti.• esan-


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Other ingredients

• #il- fat is added to paratha and used in dough making or asa medium for fried breads.

• $hee- is a kind of clarified butter applied on nan and rotiesto give moisture.

• Curd % is added to paratha and bhatura to add richness andalso served as accompaniment "ith parathas.

• aking po"der % used as aerator to chemicall! leavenbreads.

• &hameer % or 'ndian !east is used to leaven breads. 't isfermented flour batter used directl! in bread making.

• (gg - egg is used essentiall! as a binder in bread thatre)uire stretching, flipping etc.

• Milk % milk is used in place of "ater in man! breads toincreases the richness such as sheermel, rogani roti.


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CONTD………

• aking soda- its used as an areator tochemicall! leaven breads eg bhatura, naan etc.

• *ater- essential ingredient for the formationof an! dough is "ater."ithout moisture noflour "ould form gluten.

• &hameer- or indian !east is used to leavenbreads.used directl! into the dough.

• (gg- used essentiall! as a binder in breadsthat re)uire streching, flliping etc. eg- roomaliroti or is brushed on the bread before cookingto give a fine !ello" colour and also to coat eg-mutta paratha.


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Contd……….

• Seasoning- man! seasonings are added tovariet! of breads to give its distinctflavour.eg- methi paratha, allo paratha etc.

• +erbs- man! herbs like mint, methi are addedto add distictive flavour.• egetables- stuffings in bread have chopped

vegetables. the! add colour crunch! flavourand taste to the bread making them heavier

• odd!- etracted from the palm tree, used asan fermenting agent for breads like appam,sannas etc.


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Cooing !ethods

• /eep fat fr!ing- breads that are cooked b!submerging in hot fat to deep fat fried breads eg-luchi, bhatura, sel roti, kachuri.

• aking- baked rotis are cooked in the tandoor also

kno"n as indian ovens.it cooks at a ver! hightemprature and cooks in time.the temp ranges from011-211 celcius. (g- naan, tandoori roti, stuffedkulchas, sheermal, kashmiri roti.

• Shallo" fat fr!ing- rotis that are shallo" fried arecooked in spoon or t"o of fat or oil. (g paranthas,malabar paratha, makki ki roti etc.


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Contd…………

• Steaming- method of cooking bread inan enclosed vessel but not in contact"ith the "ater. (3 idli

• $riddle cooking- cooking in dr! heat orin a tava or griddle. 4suall! onl! thinbreads are cooked b! griddle method.


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#$uip!ent used

• ava

• &adhai

• 5alta

• Sheekh

• hatti

• +ot plate

• andoor

• Chimta

• elan

• Steamer

• andoor

• Rolling sheet


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%


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PARATHA

These are rich and fla& because of the inclusion

of ghee.

Aloo Paratha

Gobi Paratha


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' LACCHEDAR

PARATHA

' This is a la&ered (oti. The

dough is !ade into a rope and

then a circle and re rolled.

' Once the& are cooed the& are

pressed together to separate

the la&ers


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PUDHINA PARATHA

MOGHLAI PARATHA

Parathas are often stuffed) fla*ored

or !ashed.

+ shallo, fried bread !ade of a refined

-lour or ,hole ,heat flour) that has been la&ered

During rolling and then coated ,ith egg and shallo, fried.


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NAAN

+ rich dough !ade fro! refined flour.Can be !ade ,ith *arious fla*orings

added to it.

LASOONI NAAN


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PESHAWARI NAAN

BUTTER NAAN


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KULCHAS

ONION KULCHA

Plain or stuffed lea*ened

refined bread.


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PANEER KULCHA


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TANDOORI ROTI

nlea*ened ,hole ,heat

flour bread) cooed in thetandoor.


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MISSI ROTI

/ade ,ith besan and ,hole,heat flour) !i0ed ,ith

chopped onions) coriander)

green chilies and spices.

Cooed in the tandoor


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KHASTA ROTI

+ crisp& shortened ,hole ,heat bread !ade ,ith se!olina and

,hole ,heat flour cooed in the tandoor.


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MAKKI KI ROTI

/ade ,ith !ai a atta and a little ,hole ,heat flour) is an

Optional ingredient. 1neaded ,ith hot ,ater.


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TAFTAN

SHEERMAL

+ lea*ened bread !ade ,ith !il) &oghurt)

eggs) flour. prinled ,ith onion seeds and

popp& seeds.

ea*ened bread !ade ,ith flour)

sugar) eggs) !il) lots of ghee and

saffron


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POORI

nlea*ened deep fried ndian bread


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BHATURAS

ea*ened) !ade ,ith refined flour and deep fried


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BESAN CHEELA

Thin pancaes !ade fro! a

spiced gra! flour batter


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KHAKRAS

Crisp uarati rotis !ade fro! ,hole ,heat and refined flour

that ha*e been neaded ,ithalt and oil . Cooed on a ta,a and then roasted on a hot

griddle till crisp


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THEPLAS

-la*ored ,ith !ethi and !ade ,ith a co!bination of

,hole ,heat and gra! flour)These are spiced and cooed on a ta,a ,ith oil


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ROTLI

These are !ade thin fro! a a dough !ade ,ith ,hole ,heat

-lour and ghee or oil. Cooed on a ta,a. + t&pical uaratibread

R


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R

O

O

M

A

L

I

ROTI

+ dough of refined flour and a little atta ) nead ,ith !il and egg)

finished ,ith oil


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K E B A B

S

ABOUT


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O- COO1N + /#+.


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COOKING OF KABABS

' (N

' -(=N

' (O+TN


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ACCOMPANIMENTS

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' O/#T/# :T7 #+ON+

8##T+9# 1# :7T# (+D7 O(CC/9#(.

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#(8#D. #@A /NT) CO(+ND#( C7TN#=.


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MURGH MALAI TIKKA

-la*ored ,ith cheese carda!o! and

!ace

SHAHI MALAI TIKKAThese are cu!in and

cheese

fla*ored chicen tias

NAWABI MURGH TIKKA

9oneless breast of chicen) fla*ored ,ith

Peppercorns) asoori !ethi and coated ,ith egg


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KASTOORI KEBAB

+n egg and cu!in fla*ored !alai chien tia

AFGHANI TIKKA

Chicen tia that has been fla*ored ,ith curd) ginger

garlic) a*etri) elaichi and blac pepper ) cooed in the tandoor.

RESHMI KEBAB

+ ebab !ade of !incedChicen fla*ored ,ith onionB

garlic) coriander) ginger)

gara! !asala. Cooed on

se,ers in the tandoor


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NOORI KEBAB

9reast of chicen that has been stuffed ,ith

Cheese and fla*ored ,ith saffron) green chiliesand ginger. This is coated ,ith a batter and lightl& fried .

Then finished in the o*en.

SEEKH KEBAB

/inced !utton fla*ored ,ith onions)

ginger and garlic pastes) !int) green

chilies) coriander etc.

Cooed on a se,er in the tandoor


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KHAAS SEEKH KEBAB

eeh ebabs that

are coated on the

surface ,ith choppedonion) coriander

lea*es and green

chilies and then

cooed in the tandoor.


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GULAFI SEEKH

/inced !utton ,ith gara! !asala) red chili po,der) cheese)a*etri and elaichi po,ders) cooed on the se,er after being

Coated ,ith chopped onion) to!ato) green chilies and

coriander lea*es

/utton is !inced to a fine


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KAKORI KEBAB

/utton is !inced to a fine

paste passing through the

!incer se*eral ti!es.

+ 1aori !asala is preparedusing sliced onions fried in

ghee till bro,n along ,ith

blac pepper) clo*es)

carda!o!s) rose petals)

popp& seeds) cashe, nuts))!ace) nut!eg. This is then

ground to paste.

The !ince is !i0ed ,ith a

paste of ra, papa&a and red

chili) roasted gra! flour)

ginger and garlic pastes. The

1aori !asala is added into it.

t is cooed on se,ers.

PATHAR KA GHOST


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PATHAR KA GHOST

/utton !arinated ,ith a paste

of ginger garlic) ra, papa&a)

red chilies) tur!eric) cu!in)

gara! !asala) fenugree)

cinna!on) dr& ginger and

,hite pepper !i0ed ,ith

!ustard oil.

+ ,hite !arble stone is

heated ,ith coals and so!e

oil is s!eared on it . The

!eat is placed on the stoneand cooed till done.

arnished ,ith chopped

coriander lea*es

GALOUTI KEBAB


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GALOUTI KEBAB

9oneless leg of la!b is !inced *er& finel& ,ith fat and paste

of ra, papa&a) ginger garlic) crushed bro,n onions ) red chillipo,der and salt is !i0ed into it. t is ept aside for a couple

of hours. + second !arination is !ade using cinna!on )

clo*e) blac pepper) carda!o!) cu!in) !ace) cara,a&)

nut!eg and gara! !asala po,ders) along ,ith roasted

gra!flour and saffron ,ater. This is added to the !ince.t is

s!oed ,ith li*e coal. The& are then shaped into patties and

cooed on a griddle.


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SHIKAMPURI KEBABS/ade fro! a !i0ture of !inced

la!b ,ith roasted gra! flour)onions)

inger garlic) !int) gara! !asala)tur!eric) hung curd) green chilies

and coriander lea*es.

hallo, fried


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PESHAVARI KEBAB

Diced !utton is!arinated ,ith ginger)

garlic) ra, papa&a)

curds) *inegar and red

chili po,der.

Cooed on a se,er in

the tandoor.


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BARRAH KEBAB

a!b on the bone) spiced and cooed in the tandoor


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RAAN

+ ,hole leg of la!b that

has been !arinated for!an& hours in

curds) ginger garlic paste)

bro,n onion paste) cashe,

nut paste) red chili)

coriander) cu!in

/ace and carda!o!

po,ders

and cooed on *er& slo,

heat .


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BOTI KEBAB

9oneless cubes of !utton) !arinated ,ith

curds) ginger garlic) po,dered spices and ra,

papa&a paste. Cooed on se,ers


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AFGHANI KEBAB

9oneless pieces of chicen !arinated ,ith curds and ,hite!asala ha*ing a fla*or of asoori !ethi .

KALMI KEBAB

Chicen dru!stics) !arinated

+nd cooed in the tandoor.

TANDOORI POMFRET


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:hole po!fret cooed in the tandoor.. /a& be fla*ored ,ith

#ither ,hite) green or red !asala or an& other fla*oring


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TANDOORI JHEENGA

arge pra,ns are

best used for this.

The& !a& be

!arinated in *arious,a&s and are then

cooed in the tandoor.


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TANDOORI LOBSTER

TANDOORI SCALLOPS

FISH TIKKA


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PANEER TIKKA

Cottage cheese ,ith

*arious !arinations.9est cooed ,ith dices

of onion) to!ato and

capsicu!


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DAHI KE KEBAB

HARA BHARA KEBAB

This is !ade ,ith thic hung

curd that has been !i0ed ,ith

roasted channa dal ginger

garlic pastes and fla*orings.

The& are coated ,ith besan

and deep fried.

(oasted and boiled

channa dal paste !i0ed

,ith a cooed puree of

spinach and green

chilies.

-or!ed into tiies andshallo, fried.


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T H A N K

O U

35 breads and kebabs 07

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