A paratha (or parantha) is a flatbread that originated in the Indian subcontinent. It is made with whole-wheat flour, pan fried in ghee or cooking oil, and sometimes stuffed with vegetables, such as boiled potatoes, radishes or cauliflower and/or paneer (Indian cheese). A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top but it is best served with pickles and yoghurt, or thick spicy curries of meat and vegetables. Some people prefer to roll up the paratha into a tube and eat it with tea, often dipping the paratha into the tea.
Vegetable Biryani is a popular Indian dish made wish long grain basmati rice and variety of spices. Introduced originally by Muslim rulers of Moghul dynasty. It is popular in South Indian regions of Hyderabad and Tamil Nadu.
The Dosa is a South Indian crêpe made from rice and lentils. Dosa is a typical South Indian food, taken as breakfast or dinner, and is rich in carbohydrates and protein.Regular dosa batter is made from rice and split, skinned urad bean (black lentil) blended with water and left to ferment overnight. A modified form of the same batter can be used to make idlis.
Characteristically the rice is very finely ground, moreso than in idli batter. Furthermore, the rice to lentil ratio varies in both. The rice can be uncooked and/or parboiled. The urad bean and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa.
The batter is then ladled in small amounts onto a hot greased skillet, where it is spread out into a thin circle and fried with oil or ghee until golden brown. The dosa may then be folded in half and served or rolled as in a wrap, but in both cases it is cooked on a single side. Alternatively, it may be flipped to cook on the other side and then served.
[edit] Serving methods
Though sometimes considered a breakfast dish, dosas are also eaten at other times of day. Those with wheat allergies or gluten intolerance will find the dosa a nice addition to their diets. They can be stuffed with vegetables, meats and sauces to create a quickly prepared meal.
Dosas are typically served with a side dish which varies according to regional and personal preferences. More common side items include:
* sambar
* wet chutneys, often coconut chutney — a semi-solid paste usually made of coconut, dal, green chilies, and mint or coriander (cilantro)
* dry chutney pudi or powder of spices and desiccated coconut
* Indian pickle
* milagai podi, fry dry chillies, dal, asafoetida, salt and grind coarsely
* chicken or mutton curry (commonly served in non-vegetarian households in Tamil Nadu and Kerala)
* curd with chilli powder topping
* Muddha Pappu(dal) with large amount of ghee (the traditional way of eating dosa in many parts of Andhra Pradesh)
