Reply to Calories in restaurant naan bread and butter chicken?

Forum Index » Diet and Exercise

Reply to "Calories in restaurant naan bread and butter chicken?"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous][quote=Anonymous]They have many breads in India.

Adai – a typical dish in South India and Sri Lanka. In Tamil Nadu the popular adai dishes are made from millet dough or rice dough. It is closer to a dosa when made with fermented batter of a mixture of lentils.
Appam – type of South Indian pancake made with fermented rice batter and coconut milk
Bakshalu – made of maida, chanadal, sugar/jaggery, from the cuisine of Telangana, specially prepared for the Ugadi (Telugu New Year) festival
Baati – hard, unleavened bread cooked in the desert areas of Rajasthan,[3] and in Uttar Pradesh and Madhya Pradesh
Bhakri – round flat unleavened bread made mainly using Sorgham bicolr or Pearl millet often used in the cuisine of the state of Maharashtra in India but is also common in western and central India, especially in the states of Rajasthan, Gujarat, Malwa, Goa, and northern Karnataka.
Bhatoora – fluffy deep-fried leavened bread from North India
Chapati – unleavened flatbread (also known as roti) from India, Nepal, Bangladesh and Pakistan which is baked on a hot surface.[4] It is a common staple food in India
Cheela – crepes made from batter of varying ingredients in North India - ingredients usually include pulse (dal) flour, wheat flour and sometimes finely chopped vegetables.
Chikkolee – spicy wheat dish common in southern Andhra Pradesh and parts of Maharashtra.
Charolia - a thin, pancake like bread made by spreading a batter on a hot pan in a pattern to make net like shape once cooked.
Chili parotha – essentially a plain paratha shredded into small, bite-sized pieces mixed with sauteed onions, tomatoes, and chili powder
Daal Puri – fried flatbread from West Bengal and odisha where the dough is filled with cooked & spiced Cholar Dal (Bengal Gram lentil). Popular as a breakfast food.
Dhebra – made with pearl millet (bajra) flour, often flavoured with fenugreek leaf (methi)
Dosa – fermented crêpe or pancake made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil Nadu, Andhra Pradesh and Kerala.
Masala dosa – dosa stuffed with fried potato,spices and onions
Benne dose – type of dosa which traces its origin from the city of Davangere in Karnataka
Rava dosa – crêpe of South India
Neer dosa – crêpe prepared from rice batter. It is light type of dosa.
Idli – rice and fermented black lentil batter that is steamed
Rava idli - variation of idli made with semolina (rava)
Kachori – unleavened deep-fried bread with lentils filling
Khakhra – thin crackers made from mat bean, wheat flour and oil
Kulcha – leavened bread eaten in India and Pakistan, made from maida flour (wheat flour)
Luchi – deep-fried flatbread from Bengal similar to Puri but made with maida flour instead of atta.
Naan – oven-baked leavened flatbread
Keema naan – naan stuffed with minced meat
Butter naan - naan topped with nigella seeds and greased with butter [5]
Papadum – thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat
Paratha – layered or stuffed flatbread from North India - traditionally made from whole wheat flour by baking with oil on a hot surface.
Aloo paratha
Gobhi paratha
Laccha paratha
Parotta – layered flat bread of Kerala[6] and some parts of Southern India, notably in Tamil Nadu made from maida flour
Pashti – flatbread prepared with rice flour and pan fried in ghee
Pathiri – pancake made of rice flour
Pesaha Appam – unleavened Passover bread made by the Saint Thomas Christians (also known as Syrian Christians or Nasrani) of Kerala, India to be served on Passover night.[7]
Pesarattu – crepe-like bread that is similar to dosa, made out of mung dal.
Phulka – see chapati
Pitha/Pithe – type of cake made from fermented rice batter, dim sum or bread common in Bengal, Assam and Orissa.
Chakuli pitha - Thin pancakes made of rice flour and black gram batter. It is similar to a Dosa.
Til Pitha – dry powdered rice cakes with Sesame seeds and Jaggery filling Assam
bhapa pithe - from Bengal
Patishapta – from Bengal
Chitoi Pithe – from Bengal
Jhaal Pithe - from Bangladesh; Pitha made from fermented rice batter mixed with sliced green chilli and corriander leaves
Narikol Pitha – dry powdered rice cakes with grated and sweetened coconut filling Assam
Arisa Pitha - a traditional sweet deep fried pancake. The crispy outer layer surrounds soft insides.
Manda Pitha – steamed Pitha Orissa
Kakara Pitha – Orissa
Puran Poli – traditional type of sweet flatbread
Puri – unleavened deep-fried bread
Radhaballabhi fried flatbread similar to Dalpuri but the filling consists of Urad Dal [Black Lentils] instead of Cholar Dal.
Ragi dosa – dosa made out of finger millet.
Roti – most simple and common of all Indian breads.
Akki rotti
Jolada rotti
Makki di roti
Ragi rotti– made of ragi (finger millet) flour
Rumali Roti
Rotlo (Bajra roti), a Gujarati staple bread made of millet flour[8]
Sheermal – saffron-flavored flatbread
Taftan – leavened bread from Uttar Pradesh
Tandoori Roti – baked in a clay oven called a tandoor. Thicker than a normal Roti.
Thalipeeth – savoury multi-grain pancake popular in Western India
Utthapam – dosa-like dish made by cooking ingredients in a batter
Sanna – spongy rice cake available at Goa, made from fermented or unfermented Rice batter with or without sweeteners
Kori Rotti – crisp dry wafers (about 1mm thick) made from boiled rice and served along with spicy Chicken curry. Usually available in A4 size packs and very popular bread in Coastal Karnataka.
Litti - Litti, along with chokha, is a complete meal originated from the Indian subcontinent; and popular in Indian states of Bihar, Jharkhand, parts of Uttar Pradesh as well as Nepalese state of Madhesh. It is a dough ball made up of whole wheat flour and stuffed with Sattu (roasted chickpea flour) mixed with herbs and spices and then roasted over coal or cow dung cakes or wood then it is tossed with lots of ghee. Although very often confused with the closely related Baati, it is a completely different dish in terms of taste, texture and preparation. It may be eaten with yogurt, baigan bharta, alu bharta, and papad.
Poli
Bhturu - Bhturu is famous in Himachli cuisine. It is prepared from soft kneaded fermented dough. It is almost like soft bread from inside and crisp outside. It is served with local delicacies of Himachli Dham like Madra, Dal and Khatta etc.[/quote]
Very good. Can you repoat with blank line  between each bread.[/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics