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Traditional Foods of India - Project

Tandoori roti, chicken and paneer

Several ready-to-eat Indian traditional foods are prepared by employing a tandoor, a special type of urn-shaped baking oven used for a long time. The oven is traditionally made of clay and is used to prepare several popular traditional foods like tandoori roti and naan (Figure 4.3.1), tandoori chicken, or grilled chicken and tandoori paneer or tikka. Tandoori ovens are often…

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Sweet and salty cooked sooji

Wheat semolina (sooji) and semolina from other cereals and pulses are used to prepare several Indian traditional foods like upmav (salty cooked sooji), halwa (sweet cooked sooji, suji or kesri bath, or kesari bhath), laadu, pani puri, rawa idli and dosa, etc. Among the semolina-based foods, upmav is a ready-to-eat salty sooji popular in South India. The product halwa is…

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Boondi and laadu

Boondi (fried chickpea batter droplets) is a popular traditional snack in India and neighboring countries (Figure 4.1.1). It is consumed as (a) a crispy fried snack after adding salt and a spice like chilli powder, (b) the less fried sample is soaked in sugar syrup and consumed as sweet boondi, and (c) the sugar syrup-soaked sweet boondis are formed into…

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Kosha mangsho

Kosha or kasha mangsho is a slowly cooked meat, mostly mutton pieces, along with oil and spices to obtain semi-dried cooked meat (Figure 3.1.1). Meat from mutton (goat meat) and chicken is generally used. The use of oil and gravy over low heat (slow cooking) is the characteristic feature of the preparation.  It is a delicacy in several parts of…

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Vada and related fried products

Vada (also called vadai, bada, bora or bara) is a pulse dough/paste-based traditional Indian fried snack. The product is generally shaped into a flattened circular shape, often with a small hole at the centre (Figure 2.7.1). The diameter of the hole varies from 5 to 25 mm. The snack with a large hole at the centre looks like a ring…

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Puffed rice

Puffed rice is one of the popular traditional snacks in India and neighbouring countries (Figure 2.6.1). It is conventionally prepared from pregelatinised (parboiled) milled rice usually employing the sand roasting method. The advantages of puffed rice are an easy-to-prepare method, a cost-effective product, a good shelf-life and an attractive crisp soft texture. The low density of puffed rice also helps…

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Popped rice

Popped rice is a ready-to-eat product obtained from the sudden expansion of paddy. The traditional product is popular in several places in India. Other names of popped rice are khoi and aralu. The product is cost-effective and possesses a long shelf-life of 6 months or higher. Like popcorn, the extent of volumetric expansion may cross ten times.

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Papad

Papad, a ready-to-prepare traditional snack product (Figure 2.4.1), is consumed as a food adjunct in several South Asian countries. The other names for papad are papar, papadum, pappadam, happala, appadam, etc. It is used as an appetiser and consumed along with a dip such as chutney. The product is deep-fat fried, microwaved or baked on flame, and consumed during meals…

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Murrukku and chakli

Murrukku, a typical twisted fried snack made with rice and black gram flour, is also sometimes called chakli (Figure 2.3.1). Murukku is prepared from rice flour and blackgram flour; chakli is a similar snack where chana (chickpea) flour is also included in the formulation. It is an extrusion-shaped traditional snack popular in South India. Other names for chakli are chakali…

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Idli

The traditional fermented rice cake idli or idly (Indian rice cake), though originated in the Southern part of India, is now popular throughout India and neighbouring countries (Figure 2.2.1). The size of a conventional idli is about 75-100 mm in diameter while the thickness varies between 10 and 20 mm. The central part of the idli is thicker while tapering…

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