Online Learning Week- Indian Recipes

Difference of Indian Recipes
Chapatti and Roti Prata:
Roti Prata
- Thick, flat, round, dough
- Made with wheat flour, sugar, salt and water
- Fried with ghee.
- Cooked on a flat or slightly concave iron griddle called a tawa.
- Staple accompaniment to other foods, can be spread with ghee or yoghurt, used as a scoop, or rolled up with a filling.
Chapatti
- A type of Roti or Indian bread eaten in South Asia and East Africa.
- Made from dough of Atta flour in a microwave oven for five to ten seconds.
- Often, chapattis are brushed with ghee.
- Variations include replacing part of the wheat flour with pearl millet or maize or flour.
Chapattis are usually eaten with cooked dal (lentil soup) or vegetable (Indian curry) dishes, and pieces of the chapatti are used to wrap around and pick up each bite of the cooked dish.

Jalebi and You Tiao
Jalebi
- Sugar-dipped and Orange
- Pretzel shaped, made by deep frying batter in oil and soaking it in sugar syrup
- Something which is included in the regular diet of all the people born with a sweet tooth.

You Tiao
- Breadsticks fried in pairs (two sticks stuck together).
- Cut it into small chunks or just eat it as it is
- One of the most versatile and widely-consumed Chinese food
- A very popular Chinese-style breakfast, usually served with hot soya milk;
- Also great with chicken rice porridge or plain rice porridge, and complements the Chinese spare-rib soup (just like croutons).



Recipe for Jalebi
Ingredients
• 2 cups All purpose flour (maida)
• 11/2 tbsp. fine grained semolina or rice flour
• 1/4th tsp. baking powder
• 2 tbsp curd (plain yogurt)
• 11/4th cups warm water
• 1/2 tsp. saffron threads, slowly dry-roasted and powdered
• 3 cups sugar
• 2 2/3rd cups water
• 1/2 tsp green cardamom seeds powder
• 11/2 tbsp. kewra water or rose water
• Ghee or vegetable oil for frying
Method
• Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
• Set aside for about 2 hours to ferment.
• Whisk thoroughly before use.
• Prepare string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
• Heat oil in a kadhai. Pour the batter in a steady stream (or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take them out of syrup and serve hot.
Recipe for Chapatti
• 1 cup wheat flour (or 1/2 white +1/2 whole wheat)
• 1/ 2 cup Water

Put our in a large bowl with half the water. Blend the two together until it holds. Beat and knead well until it forms a compact ball. Knead dough until it is smooth and elastic. Set aside for 30 minutes. Knead and divide dough into 4 to 6 parts. Roll each ball into a circle about 1/2 cm thick.
Heat an ungreased skillet (tava). Put chapati on it, and let it cook for about 1 minute (The top should just start to look dry and small bubbles should just start to form). Turn and cook the second side for 2 3 minutes until small bubbles form. Turn again and cook the rst side pressed lightly with a towel. It should puff. Serve warm.