Indian Dishes
Chole Bhhature
Chole bhature is a food dish originating from northern India. It is a combination of chana masala and bhatura, a fried bread made from maida. There is a distinct Punjabi variant of the dish. Chhole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi.
The Popular Breakfast Dishes
Aloo Poori / Bedmi Poori
Puris are prepared with wheat flour, either atta (whole wheat flour) or sooji (coarse wheat flour) . In some recipes, ajwain, cumin seed, spinach, or fenugreek seeds are added to the dough. The dough is either rolled out in a small circle or rolled out and cut out in small circles, then deep fried in ghee or vegetable oil. While deep frying, puris puff up like a round ball because moisture in the dough changes into steam which expands in all directions. When they are golden-brown in color, they are removed and either served hot or saved for later use (as with the snack food pani puri). Rolled puris may be pricked with a fork before deep frying to make flat puris for chaat like bhel puri. A punctured puri does not puff when cooked because the steam escapes as it cooks.
Bedmi Poori is stuffed with urad dal and other spices. Some people also use moong dal instead of urad dal to stuff the poori.
Stuffed Parantha
Paranthas are one of the most popular unleavened flatbreads in the Indian Subcontinent, made by baking or cooking whole wheat dough on a tava, and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis and this is either because, in the case of a plain parantha, they have been layered by coating with ghee or oil and folding repeatedly (much like the method used for puff pastry or some types of Turkish börek) using a laminated dough technique; or else because food ingredients such as mixed vegetables have been mixed in with the dough, such as potato or cauliflower, green beans, and carrots. A Rajasthani moong bean parantha uses both the layering technique together with moong dal mixed into the dough. Some so-called stuffed paranthas resemble a filled pie squashed flat and shallow fried, using two discs of dough sealed around the edges. Then by alternatively using a single disc of dough to encase a ball of filling and sealed with a series of pleats pinched into the dough around the top, gently flattened with the palm against the working surface before being rolled into a circle. Most stuffed parathas are not layered.
Paranthas can be eaten as a breakfast dish or as a tea-time (tiffin) snack. The flour used is finely ground wholemeal (atta) and the dough is shallow fried.
Sandwich
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a portable finger food in the Western world, though over time it has become prevalent worldwide. The 3rd of November marks the National Sandwich Day.
Sandwiches are a popular type of lunch food, taken to work, school, or picnics to be eaten as part of a packed lunch. The bread may be plain or be coated with condiments, such as mayonnaise or mustard, to enhance its flavour and texture. As well as being homemade, sandwiches are also widely sold in restaurants and can be served hot or cold. There are both savoury sandwiches, such as deli meat sandwiches, and sweet sandwiches, such as a peanut butter and jelly sandwich.
Poha
Poha is an Indian dish prepared in the Indian states of Maharashtra, Odisha, Madhya Pradesh, Telangana, Karnataka, Gujarat and Rajasthan. Poha tends to be spicy. Poha Originated from Maharashtra (Called Kande pohey) and Odisha (Called Chuda Santula). Poha is made of processed flattened rice, roasted with chilies, onions, mustard and cumin seeds and curry leaves (called Kadi-patta). It is a high carbohydrate, low fat, quick meal that can be made in minutes. Pohay is easily available in most tea shops (amrutul-lyas) and other restaurants.
Vada Paav
Vada paav, alternatively spelt vada pao, wada pav, or wada pao, is a vegetarian fast food dish native to the state of Maharashtra. The dish consists of a deep fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. It is generally accompanied with one or more chutneys and a green chilli pepper. Although it originated as cheap street food in Mumbai, it is now served in food stalls and restaurants across India. It is also called Bombay burger in keeping with its origins and its resemblance in physical form to a burger.
American Dishes