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RAJESH
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CHAPATI in north indian MADE OF WHEAT,ORIGION IN 16TH CENTURY IN AKBARS TIME.
Chapatis are one of the most common forms in which
wheat, the staple of northern South Asia, is
consumed..
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BRIYANI IS SET OF MADE WITH SPICY RICEBASMATI,MEAL ,FISH ,EGG,OR VEGITABLES.
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KULCHA is a type of an Indian flatbread made
from Maida flour. It is particularly popular innorth India and Pakistan and is usually eaten with
chole.
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PUR
EE,CHANAB
HATUR
A ) is a combination ofchole (spicy chickpeas) and fried breadscalled bhatoora (made ofmaida
flour). It is mainly eaten in North India and along with chole
seems to be have originated in Punjab.
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, Indian dish consisting ofspinach and
paneer cheese in a curry sauce. It is a popular vegetariandish. Palak paneer is one type ofsaag, which can also be
made with mustard leaves.
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SOUTHINDIAN
KALAPPAMis
a termequivalent to
bread. A bread
made of rice
batter on a stone
griddle isincertain parts of
the country
called kalappam,
means "stone".
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DOSA
is a crepe made from riceand black lentils. It is a typical
dish in South Indian cuisine,
eaten for breakfast or dinner,
and is rich in carbohydrates and
protein. Dosa is also called Attu
in Telugu. Region or state
Andhra Pradesh, Karnataka,
Kerala, Tamil Nadu
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RASAM is a South
Indian soup. It is
prepared with
tamarindjuice ortomato, pepper and
other spices. Lentils
are added by some
along with
vegetables.
It is eaten with rice or
alone, as a soup. In a
traditional meal, it
follows the sambar
course and is
followed by curd rice
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Upmais a South Indian
breakfast dish. It isusually made with
refined wheat grains,which Indians generally
call suji and is alsoknown in the south of
India as rava. A varietyof upmas can be madewith either vermicelli
and thick, brown wheatgrains. Upma is easy to
prepare.
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UTTAPAMdosa-like dish that is made by cooking ingredients in a
batter. The batter is made of a 1:3 ratio of urad dal andrice (1:1 ratio of boiled to non-boiled rice) that has been
fermented. Instead of making it like a crispy crepe,uttapam is a thick pancake, with ingredients cooked right
into the batter. Uttapam is traditionally made with
tomatoes or an onion-chilli mix; other common ingredientchoices are coconut or mixed vegetables. Uttapam issometimes called an Indian pizza or pancake.
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PONGAL
is a popular rice basedSouth Indian dish.There
are two varieties ofpongal, namely, sakarai
pongal(sweet pongal)and ven pongal(spicy
pongal). Theunqualified wordponga
usually refers to spicypongal, and is a
common breakfast foodin several parts of India.
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Dhokla
Dhokla or 'Khumsnack from the Indian state of
Gujarat made with a fermented batter of mun' isa chickpeas
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KHICHDIis an Indian foodpreparation made
from rice andlentils (dal).
Khichdi is also apopular light fare
in neighboringPakistan andBangladesh.Khichdi iscommonly
considered to be acomfort food, and
was the inspirationfor theAnglo-Indian dish ofKedgeree.
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shrikhandshrikhand is an
Indian sweet dishmade ofstrained
yogurt. It is one ofthe main desserts in
Gujarati cuisine andMaharashtriancuisine. It is also
served with Gujaratithali sometimes as a
sweet dish. It is amilk product and
preparation is verysimple but takes
some time to processyogurt properly.
SHRIKHAND
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yBeguniis a Bengali
snack made ofeggplant(aubergine orbrinjal) slices
deep fried inbatter. ThesimilarEuropean
version isknown asaubergine
fritters.
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PAKHALis an Oriya term
for an Indianfood consistingof cooked ricefermented in
water.The liquidpart or the juice
is known asturani. It ispopular in
Orissa, Bengal,Assam,
Jharkhand andChhattisgarh.
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RAS MALAIis a popular South-Asian snack /
dessert, popular throughout India, Pakistan,Bangladesh and the rest of South Asia. consists ofsugary, cream to yellow-colored balls (or flattened balls) of
paneer soaked in malai (clotted cream) flavored withcardamom.
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GULABJAMUN
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HA
L
WA
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JALABI
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PANIPURI\GOLGAPPA
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SA
M
O
S
A
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