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Indian

Malpua

 
DESCRIPTION:      Malpua is a pancake served as a dessert or a snack, popular in India and Bangladesh. It is a very popular dish of Odisha and is also served to Lord Jagannath of Puri in his Sakala Dhupa (morning food served to the lord). Apart from other dishes like Pheni, Rabidi, Kheera sara and other cheese or chhena based items malpua is one of the most popular buyouts in the streets of Puri in Odisha. Malpuas are also prepared in Odia homes during Raja sankranti.      HISTORY:      Barley was the most prolific grain eaten by the arya of the Vedic period. One preparation was a sweet cake called apūpa, where barley flour was either fried in ghee or boiled in water, and then dipped in honey. Malpua preserves both the name and the essentials of this preparation.      PREPERATION:      Preperation time: 25 mins   Cooking time: 25 mins      INGREDIENTS:      -1 ¼ cup maida / plain flour    -2 green cardamoms   -1 tsp fennel/ saunf crushed   -½ cup milk   -¼ cup water + more water if needed   -Ghee or oil…
Score: 1.0

Paneer tikka masala

 
Paneer tikka masala is an Indian dish of marinated paneer cheese served in a spiced gravy. It is a vegetarian alternative to chicken tikka masala.      PREPERATION:      Preperation time: 25 mins   Cooking time: 25 mins      INGREDIENTS:      -200 grams paneer    -1 ½ cup onions cubed layers seperated   -½ cup capsicum   -½ cup of hung curd/yogurt    -3 tsp ginger garlic paste   -1 ¾ tsp chili powder   -1 ¾ tsp garam masala    -⅛ tsp turmeric   -salt to taste   -1 tsp oil    -½ tsp dried fenu greek leaves   -12 to 15 cashew nuts    -1 to 1 ¼ cup of tomatoes chopped   -1 small bay leaf   -2 green cardamoms   -2 to 4 tbsp of cream    -few coriander leaves chopped      STEPS:      1. Cube onions and separate the layers.     Cube capsicum as well. Set these aside.   2. Add ½ cup hung curd yogurt, 1 ½ tsp.     ginger garlic paste, ¾ tsp red chili     powder, ¾ garam masala, 1/8 tsp     turmeric, ¼ tsp kasuri methi, 1 tsp oil     and salt as needed in a bowl.    3. Mix everything well.   4. Add paneer and cubed veggies. And   …
Score: 1.0

Indian Bank

 
In the last quarter of 1906, Madras (now Chennai) was hit by the worst financial crisis the city was ever to suffer.[2] Of the three best-known British commercial names in 19th century Madras, one crashed; a second had to be resurrected by a distress sale; and the third had to be bailed out by a benevolent benefactor. Arbuthnot & Co, which failed, was considered the soundest of the three. Parry's (now EID Parry), may have been the earliest of them and Binny & Co.'s founders may have had the oldest associations with Madras, but it was Arbuthnot, established in 1810, that was the city's strongest commercial organisation in the 19th Century. A key figure in the bankruptcy case for Arbuthnot's was the Madras lawyer, V. Krishnaswamy Iyer who founded the Indian bank which was an offshoot of nationalistic fervour and the Swadeshi movement, when the then British Arbuthnot Bank collapsed and the Indian Bank emerged. Mr V. Krishnaswamy Iyer solicited the support of the Nagarathar Chettiars…
Score: 1.0

PULIHORA

 
Pulihora, Puliyodarai, Puliyogare or simply Tamarind Rice is a common rice preparation in the South Indian states of Andhra Pradesh, Telangana, Karnataka and Tamil Nadu. Puli in Pulihora can be translated as "sour taste" referring to the characterizing use of tamarind as one of the main ingredients.      As Hindus consider turmeric powder a symbol of auspiciousness, Pulihora is usually cooked on special occasions and festive days. It is presented to God as part of prayers also given as prasadam in some temples; devotees queue to get Pulihora after darshana.      PREPERATION      Preperation time: 10 mins   Cooking time: 25 mins      INGREDIENTS:      -1 cup rice ( Short grain )   -Lemon sized ball of tamarind    -2 tbsp grated jaggery    -salt as needed   -½ tsp mustard   -2 to 3 tbsp peanuts   -½ to ¾ tbsp. chana dal   -½ to ¾ tbsp. urad dal   -Salt as needed   -1 to 2 green chilies slit   -1 red chili broken   -2 to 3 tbsp oil   -1 sprig curry leaves   -⅛ tsp hing/ asafoetida      FOR POWDER:      -¾ tbsp.…
Score: 1.0

PANIPURI

 
Panipuri is a common street snack in several regions of the Indian subcontinent. In East India, it is misidentified with Phuchhka which is very different from Panipuri. The Puchhka differs greatly in terms of content and taste. Puchkas use a mixture of boiled gram and mashed potatoes as the filling and is tangy rather than sweetish while the water is sour and spicy. Puchkas are also slightly bigger in size and the puris are darker in colour. In North India, it is called Golgappa, In madhaya pradesh It is called Fulki, In Andhra Pradesh and Telangana its is called as Pani Puri While in Odisha it is known as GupChup . It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water, tamarind chutney, chili, chaat masala, potato, onion and chickpeas.      Panipuri has various names, depending on the region. In Haryana it is called Paani ke Patashe; in Madhya Pradesh Fulki; in Uttar Pradesh Golgappa, in West Bengal, Bangladesh and Bihar Nepal, Puchka; in parts of…
Score: 1.02