4 Column
Project Slider 1
Tandoori roti, chicken and paneer
Several ready-to-eat Indian traditional foods are prepared by employing a tandoor, a special type of
Sweet and salty cooked sooji
Wheat semolina (sooji) and semolina from other cereals and pulses are used to prepare several
Boondi and laadu
Boondi (fried chickpea batter droplets) is a popular traditional snack in India and neighboring countries
Vada and related fried products
Vada (also called vadai, bada, bora or bara) is a pulse dough/paste-based traditional Indian fried
Puffed rice
Puffed rice is one of the popular traditional snacks in India and neighbouring countries (Figure
Popped rice
Popped rice is a ready-to-eat product obtained from the sudden expansion of paddy. The traditional
Papad
Papad, a ready-to-prepare traditional snack product (Figure 2.4.1), is consumed as a food adjunct in
Murrukku and chakli
Murrukku, a typical twisted fried snack made with rice and black gram flour, is also
Rasmalai
Rasmalai or rasomalai is a traditional sweet of India, which is rasogolla put in concentrated
3 Column
Project Slider 1
Tandoori roti, chicken and paneer
Several ready-to-eat Indian traditional foods are prepared by employing a tandoor, a special type of
Sweet and salty cooked sooji
Wheat semolina (sooji) and semolina from other cereals and pulses are used to prepare several
Boondi and laadu
Boondi (fried chickpea batter droplets) is a popular traditional snack in India and neighboring countries
Vada and related fried products
Vada (also called vadai, bada, bora or bara) is a pulse dough/paste-based traditional Indian fried
Puffed rice
Puffed rice is one of the popular traditional snacks in India and neighbouring countries (Figure
Popped rice
Popped rice is a ready-to-eat product obtained from the sudden expansion of paddy. The traditional
Papad
Papad, a ready-to-prepare traditional snack product (Figure 2.4.1), is consumed as a food adjunct in
2 Column
Project Slider 1
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
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,
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,
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
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
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
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
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