5.5.1 Paraphrased.docx

Contents {#contents.TOCHeading} ======== [North Indian Breakfast Dishes 2](#north-indian-breakfast-dishes) [*Aloo parathas* 2](#aloo-parathas) [Chole Bhature 2](#chole-bhature) [Variations 3](#variations) [Chole Kulche 3](#chole-kulche) [Amritsari Chole 3](#amritsari-chole) [Puri bhaji 3](#pu...

Contents {#contents.TOCHeading} ======== [North Indian Breakfast Dishes 2](#north-indian-breakfast-dishes) [*Aloo parathas* 2](#aloo-parathas) [Chole Bhature 2](#chole-bhature) [Variations 3](#variations) [Chole Kulche 3](#chole-kulche) [Amritsari Chole 3](#amritsari-chole) [Puri bhaji 3](#puri-bhaji) [Types of Puris 4](#types-of-puris) [Bedmi Puri 4](#bedmi-puri) [Types of Bhaji 4](#types-of-bhaji) [Classic Potato Curry: 4](#classic-potato-curry) [Sookhe Aloo 4](#sookhe-aloo) [*Dal* Puri 4](#dal-puri) [Spiced Urad *Dal* 5](#spiced-urad-dal) [*Kachori* 5](#kachori) [Khasta *Kachori* 5](#khasta-kachori) [Banarasi *Kachori* 5](#banarasi-kachori) [Pyaaz *Kachori* 5](#pyaaz-kachori) [Matar ki *Kachori* 6](#matar-ki-kachori) [Nalli *Nihari* 6](#nalli-nihari) [Type of meat used : 6](#type-of-meat-used) [Sheermal 7](#sheermal) [Rajpori sheermal 7](#rajpori-sheermal) [Shahi sheermal 7](#shahi-sheermal) [Patande 7](#patande) [Siddu 8](#siddu) [Walnut Siddu 8](#walnut-siddu) [Veg Siddu Dish 8](#veg-siddu-dish) [Girda 8](#girda) [Makai *Tsot*: 8](#makai-tsot) [Tomla *Tsot*: 9](#tomla-tsot) North Indian Breakfast Dishes ============================= North Indian breakfast dishes are a treasure trove of rich and varied flavours. A traditional North Indian breakfast is a feast of spicy and savoury foods that are popular throughout the country. From the beloved paratha, a flatbread stuffed with various ingredients such as potatoes, cauliflower, and paneer, to the indulgent Puri bhaji, a blend of deep-fried bread with spicy potato curry, and the flavorful Chole Bhature, a spicy chickpea dish with deep-fried bread, there\'s something for every palate. And for those with a sweet craving, there\'s the delightful halwa puri, a sweet semolina pudding eaten with fried bread. The variety is endless, and the taste is unforgettable. *Aloo parathas  * ================= The *paratha*, a staple of South Asian cuisine, has a rich and fascinating history. This layered, unleavened flatbread has its roots in the diverse culinary heritage of the region. It has evolved and adapted in various locations around the world thanks to ancient trade routes, colonisation, and the subsequent migration of Indian communities. Today, it stands as a testament to the cultural and culinary diversity of the Indian subcontinent. The *paratha* is not just a breakfast staple; it\'s a culinary art. It is a layered unleavened flatbread produced from freshly kneaded whole-grain wheat flour dough, also known as atta. The dough is rolled out, packed with a filling or coated with ghee/oil, and placed onto a hot flat, oiled griddle or tava. The skill and precision involved in making a perfect paratha is a testament to the culinary expertise of North Indian cooks. It is a popular and decadent morning staple in India, particularly in the wheat-producing region of North India, and can be the perfect companion to most Indian meals. It is a true masterpiece on your breakfast plate. *Aloo paratha* is perhaps one of the most popular kinds of *paratha*. It consists of spiced, tempered mashed potatoes and chiles placed between layers of wheat flatbread. Then, with dollops of *ghee*, it is cooked to golden brown perfection. The key to a great *Aloo paratha* is an equally great *aloo* filling. Because it must be filled within a dough casing, the Aloo filling must be flavourful and spicy enough to be tasted through the dough without being underwhelming. Most recipes call for mashing boiling potatoes and seasoning them with various spices before stuffing them inside rolled-out flatbread. (quench, n.d.) Generally, mashed potatoes, grated ginger, green chillies, chilli powder, *Jeera* (cumin seeds) powder, *dhaniya* (coriander), and garam masala are used to stuff *Aloo paratha*. (slurrp, n.d.)These spices include grated ginger, green chillies, chili powder, Jeera (cumin seeds) powder, dhaniya (coriander), and garam masala. Amchoor may be used in some states to add a hit of sourness to the dish. (slurrp, n.d.) The meal is frequently topped with *Makhan*, an Indian homemade butter, and is customarily served with chutneys, pickles, onions, and yoghurt or tea on the side. (quench, n.d.)The meal is frequently topped with *Makhan*, an Indian homemade butter, and is customarily served with chutneys, pickles, onions, and yoghurt or tea on the side. (quench, n.d.) Chole Bhature   =============== Punjabi cuisine is recognised for being substantial and flavorful. The state has a predominantly rural workforce that requires hearty breakfasts and dinners to get through long days working in fields, especially during the severe winters. Chole is commonly served with fried bread called \'bhatura\' for breakfast or as a main course. Like several dishes in India, each family has their unique version. *Chole Bhature* is essentially a mash-up of two dishes: *Chole*, a spicy chickpea curry, and *Bhature*, a sort of fried bread made with *maida*. The dish, popular throughout North India, was invented in Delhi in the 1940s by Peshori Lal Lamba from Lahore. He opened the 'Kwality' restaurant in Connaught Place, selling sandwiches and other snacks alongside his famous *Chole*. (thebetterindia, n.d.) Chole bhature is made by soaking dried chickpeas for at least 12 hours and then cooking them in a pressure cooker or on the stove until mushy. The gravy is made by sautéing onions, tomatoes, garlic, ginger, and spices in oil. After that, chickpeas are added, and the gravy simmers until thick. *Maida*, baking powder, and salt are used to make the dough. After being thoroughly kneaded, the dough is allowed to rest to ensure the gluten develops. Then, it is deep-fried until golden brown and crispy. (masalabox, n.d.) Variations ---------- *Chole Bhature* can be made in several different ways. Some people add potatoes or paneer (Indian cottage cheese) to the gravy. Other variations include using various kinds of bread instead of the *Bhatura *or adding different spices or herbs to the gravy. For a richer flavour, some people like to add yoghurt or cream to the gravy. The *Bhatura* is sometimes filled with potatoes or cottage cheese, which makes it filling and nutritious. (masalabox, n.d.) It is typically served with onions, pickles, *pudina* (mint) chutney, and chilled *lassi*. *Chole Bhature* is sold by most street carts in North India, but it is extremely simple to make at home. Although it may be eaten at any time of day, *Chole Bhature* is most popularly consumed for breakfast. (TasteAtlas, n.d.) ### Chole Kulche  In this variation instead of eating the chole with *Bhature,* they are eaten with a *Kulcha.* Kulcha is a popular and well-known leavened flatbread from Punjab in North India. It can be made plain or stuffed, and can be baked in an oven or fried on a tawa or pan. These *Kulcha* have a distinct texture due to the use of whole wheat flour, yeast, and curds in the dough. This variation is popular in Punjab. ### Amritsari Chole   *Amritsari chole* is a basic meal with a lot of tomatoes and entire spices to get the real flavour. It is frequently served with *Bhature*, a deep-fried fermented flatbread. It pairs well with *Jeera* (cumin seeds) fried rice, kulcha, or the stuffed and baked flat bread *Paratha*. It must be a comfort food, and the true flavour comes from the sour element. *Anardana* or dried pomegranate seeds are used to add authentic sourness. However, dried mango powder or *Aamchur* (mango powder) can also be used, as can dried amla or gooseberries. (Slurrrp, n.d.) Puri bhaji  =========== *Aloo puri*, also known as *Puri bhaji*, is a popular dish in many Indian towns. While the former connotation is used in Punjab and Delhi, the latter resonates in the hearts and minds of residents of Uttar Pradesh. This classic combination is frequently eaten for breakfast or lunch. *A Puri is* a crispy, deep-fried round and puffed Indian bread. *Puris* are fried in vegetable oil or sometimes desi *ghee* after being rolled out into smaller circular roti-like shapes. *Bhaji*, on the other hand, goes with the puri. Generally made either dry or with a gravy made of potatoes, onion, turmeric and other spices. It is also known as *Aloo* *ki* *Sabzi*. Different parts of India prepare this aloo ki sabzi in their own unique way. Types of Puris -------------- ### Bedmi Puri Bedmi puris are often served in the north instead of regular puris. This is made with coarse u*rad* d*al* known as *Pithi*, which is mixed with the dough before making the *puris*. This type of *puri* is widely popular in Agra, Delhi, Varanasi and Mathura. The dough also has spices such as j*eera* (cumin seeds) seeds, asafoetida, a ginger paste, chilli powder, turmeric, *dhaniya* (coriander) powder. This gives the puri a lot of flavour that pairs well with the sabzi. Types of Bhaji -------------- ### Classic Potato Curry:  This meal has a traditional Indian curry cooked with boiling potatoes with a spice paste, tomatoes, and onion. You can experiment with the spice mix ingredients to suit your taste. *Jeera* (cumin seeds), *dhaniya* (coriander), red chilli, *garam* *masala*, and garlic are utilised in this recipe. #### Method The curry prep usually begins by sauteing garlic in a *kadhai* with chopped onions, ensuring the two are well caramelised before the next step allows for a stronger flavour. Tomatoes are added, and softened before the addition of spices like turmeric powder, *Kashmiri* red chilli powder, *dhaniya* (coriander) powder, garam masala powder and *Jeera* (cumin seeds) powder. Raw cubed potatoes are then added to the pan along with seasoning and water. Once you get the desired consistency in the curry, the dish can be garnished with coriander and served. (NDTV, n.d.) ### Sookhe Aloo  A number of people prefer the dish dry, and *Sookhe* *Aloo* *ki* *Sabzi* is ideal for them. Instead of adding water at any stage, boiled potatoes are cubed and cooked directly with the spices. The dish tends to have a more concentrated flavour, with bits of potato, onion and garlic getting caramelised in the dry pan. Overall, the ingredients and flavourings used are the same. The lack of a gravy is the key difference. This variation is served across the country but is truly beloved by states in the west and south. *Dal* Puri   ------------ Bihari cuisine is both diversified and nutritious. Bihar is well suited for intensive agriculture due to its location on the Indo-Gangetic plain. Deep-frying, roasting (*bhoonna*), and steaming are key cooking methods used in Bihari cuisine.   *Dal* Puri is a traditional and authentic Bihari dish that is made in homes during Dussehra. This is also known as \"*Chana* *Dal* *Puri*,\" and it is essentially a stuffed *puri* made with simple ingredients. It is a simple and excellent dish that is typically served with *\'Bakheer*,\' a traditional Bihari rice and milk pudding, during *pujas*. *Dal* puri is made by stuffing a dough ball with cooked lentils and spices, rolling it out, then deep frying it till crispy and golden brown. *Channa* *Dal*, onions, garlic, ginger, *Jeera* (cumin seeds), *dhaniya* (coriander), and chilli powder are common ingredients in the lentil filling, which gives it a delightful and fragrant flavour. Generally, you won't find this dish outside of the homes of Biharis. It is generally served hot with chutneys or pickles, common in the north, which create a good contrast to the bread\'s salty essence. *Dal* puri is also eaten with yoghurt or raita in various parts of India, which helps to balance out the spiciness of the dish. Spiced Urad *Dal* ----------------- *Spiced urad Dal Puri*, also known as *Bhedawi* *puri*, is made with a crispy outer layer of dough and a savoury stuffing of spiced urad *Dal*. *Spiced urad Dal,* the nigella seeds offer a delicious flavour to the puris, while the s*aunf* (fennel seeds), though used in lower quantities than the other spices, lend their distinct flavour to the filling. (TarlaDalal, n.d.) *Kachori  * =========== *Kachori* is a popular Indian street snack or breakfast that is baked using *maida* or refined whole wheat flour and contains a thick filling made of *Urad* *Dal*, *Moong* *Dal*, onion, and spices. This deep-fried delicacy served with a spicy wet aloo sabzi or several types of chutneys, has evolved over time and is now a vital element of breakfast menus in various areas of the country. The Marwaris invented *Kachori* many decades ago. The use of mild spices (*Thanda* *Masalas*) like *dhaniya* (coriander) and sa*unf* (fennel seeds) emphasises the connection to Marwar, as these spices are regarded as \'healthy\' for the region\'s climatic conditions. (TOI-K, n.d.) Khasta *Kachori* ---------------- Khasta *Kachori*, also known as *Raj* *Kachori*, is the most popular type of *Kachori*, with a filling of dry potato curry rather than lentils. The hollow pastry is filled with a mixture of potatoes, onions, tomatoes, yoghurt, *Sev* *Bhujiya*, and chopped *dhaniya* (coriander). The snack gets its name from the *Khasta* (flaky) quality of its outer coating. The meal is finished with tamarind and green chutney. (Slurrp, n.d.) Banarasi *Kachori*  ------------------- The Banarasi *Kachori*s and Rajasthani *Kachori*s are not as *khasta* or crispy, and they are only available in Puri form. Even though these puris are stuffed with lentils and spices, they are not as spicy as the Rajasthani version. These *Banarasi* *Kachori*s are accompanied by a variety of sabzis or side dishes. Runny, spicy potato curry and curries made with Kaddu (pumpkin) are common suspects. When served hot and fresh, the *Kachori* is the size of a palm, is prepared from atta or wheat, and is dripping with oil. You won\'t be able to taste the synergy of flavours created by urad *Dal* and spices like *Jeera* (cumin seeds), *hing* (asfoetida), ginger, and *dhaniya* (coriander) if you eat them cold. (Slurrrp, n.d.) Pyaaz *Kachori* --------------- *Pyaaaz* *Kachori* is a widely consumed *Kachori* found primarily in Rajasthan, Uttar Pradesh, and Madhya Pradesh. Browned onions, salt, and spices, as well as other exotic spices, are included in the stuffing of *Pyaaz* *ki* *Kachori*. The crispy snack incorporates the Rajasthani love affair with ginger, garlic, and red chillies. It is typically served with an *Imli* *chutney* (sweet tamarind chutney). (IndianExpress, n.d.) Matar ki *Kachori*  ------------------- *Matar* ki *Kachori* is a popular Indian dish made with a green pea filling enclosed in a crispy outer layer, unique to *Kachori*s. For the filling, green peas, green chillies, and ginger are blended to a coarse mixture, and cooked with nigella seeds, *saunf* (fennel seeds) seeds, and bay leaves. Spices and *dhaniya* (coriander) are added as well. (TarlaDalal, n.d.) Nalli *Nihari *  ================ *Nihari* is a slow-cooked stew made with mutton bone marrow that is one of Old Delhi\'s most popular traditional breakfasts. It is supposed to have originated during the Mughal period in Old Delhi or Awadh as a result of the Indo-Persian influence on Mughal cuisine. The word \"*Nihari*\" is derived from the Arabic word \"*Nahar*,\" which means \"morning,\" and was originally consumed as a breakfast meal by Nawabs after their morning prayers. *Nihari* later gained popularity among the populace and was used as a source of energy by the Mughal army during the winters. *Nihari* was traditionally made overnight in big pots for 6-8 hours and served for free to working-class labourers. *Nihari* is an approach of slow-cooking meat with stock in big containers sealed with dough. These jars are known as *Shab Deg*, or overnight vessels because the meat is cooked overnight over a slow fire. Around 50 different spices are used, including garam masala, Jeera (cumin seeds), cardamom, cloves, and a special type of sea foam. (TOI, n.d.) In some restaurants, a few kilos of the previous day\'s remaining *Nihari* are still added to the pot the following day. Taar is the name given to this re-used part of *Nihari*. The '*taar'* is thought to give the *Nihari* meal its distinct flavour. Some *Nihari* restaurants in old Delhi boast of a century-long '*taar'* tradition. (Slurrp, n.d.) The meal is commonly served with *Khameeri* *roti* and is slow-cooked overnight to allow the meat to melt and blend with the stew. Haji Shabrati *Nihari*wale and Kallu *Nihari*wale in Old Delhi are two of the oldest and most popular *Nihari* establishments. (NDTV, n.d.) Type of meat used ----------------- Lamb or beef shanks are generally used in traditional *Nihari* cuisines. However, you can use lamb, goat, or chicken leg quarters and adjust the cooking times accordingly. The mutton shank flesh is sliced into huge 3-inch chunks by *Nihari*. This meat cut is well-known among Indian subcontinent butchers and halal meat stores. Any meat cut with a lot of connective tissue and some fat that can be braised, such as beef short ribs, beef chuck roast, oxtail, lamb shoulder, lamb neck, and so on. Other types of meat will not produce the same results. Marrow bones should be used. It will provide you with the finest *Nihari* flavour. If you don\'t have any, try using bone broth as the cooking liquid. If the meat slices already contain some bone, reduce the number of bones utilised. (TheDeliciousCrescent, n.d.) Sheermal  ========= Rectangular or circular in shape, these flatbreads have a soft texture and are typically immersed in flavorful *Mutton* *Niharis,* *Salans*, and other curries. Though it has a delicate flavour of its own, it is an excellent taste carrier. This sweet *Paratha* is made with *maida*, *ghee*, milk, saffron, and sugar. The dough is left alone for at least 2-3 hours to get fluffy and give the perfect *sheermals*. After the *sheermals* have been cooked, saffron-infused milk is smeared on top to make it extra soft and luscious. Stuffed *sheermals* can also be made by stuffing them with a mixture of dry fruits and *mawa*. (TOI, n.d.) Rajpori sheermal ---------------- *Rajpora* *Sheermal* is a sesame-dusted circular-crispy bread with a funky brown surface. To prepare the soft dough, the bakers combine flour, sugar, baking soda, *ghee*, and milk in a large mixing basin. They roll the dough into chapattis after dividing it into small equal pieces. They wrap the chapattis in sesame seeds and egg whites before placing them in the *Tandoor* (traditional Indian oven). *Sheermal* can be encrusted with pistachio, cashew nut, and almond and dipped in *ghee*, or it can simply be coated in refined oil or *Dalda*. The genuine and authentic saffron-coloured flatbread (*Sheermal*) has a tinge of cardamom. (FreePressKashmir, n.d.) Shahi sheermal  --------------- After kneading a spherical flatbread, holes were bored into it to prevent air from filling it. A fig was also put in the centre of *Sheermal*. *Shahi* *Sheermal* is then delicately decorated with chopped dry fruits such as pistachios, walnuts, cashew nuts, and almonds. The sweetbread is cooked for 5-7 minutes over an iron fire before being dipped in Desi *Ghee* and served. (NDTV, n.d.) Patande   ========= *Idlis* and *dosas* are popular breakfast items in several southern Indian states. They are light, simple to prepare, and delicious. Pancakes, on the other hand, have been introduced by Western influences. In many regions of the world, soft, fluffy, flattened cakes made from batter are offered for breakfast. These are often sweet in flavour. *Patande* was inspired by the Himachalis\' two preferred breakfast alternatives. *Patande* is a cross of dosa and pancake.  This breakfast meal resembles a dosa in appearance but has the texture and flavour of pancakes. The pancakes are made using a batter of wheat flour, sugar, milk, and *ghee* and spiced with cardamom and cinnamon. (TOI, n.d.) To make *patande*, combine wheat flour, milk, baking soda, baking powder, sugar, and *ghee* in a mixing bowl. When a semi-thick pancake is ready, set it aside for a few minutes to cool. When the griddle is hot, pour the batter in a circular pattern. After that, flip the pancake to cook it on all sides. In the meantime, make the apple stew by slicing the apples and tossing them in a pot over medium heat. Set them aside once they\'ve finished cooking. Place the pancakes on a plate and top them with the apples. If desired, drizzle with apple stew and honey. Your lovely Himachali pancakes are now ready. (slurrrp, n.d.) Siddu  ====== Roasted walnuts, poppy seeds, spices, and water are used to make Siddu. The nuts are ground until they create a thick paste similar to peanut butter. This mixture is then spiced before being wrapped in a wheat flour dough fermented with dry yeast. The origin of the dish is unknown. Some claim the Rajputs invented it, while others believe it originated in Punjabi cuisine. This meal, on the other hand, has most likely been passed down through generations and has made its way into Himachali cuisine. During the winter, *siddu* is commonly eaten with *ghee* to maintain body temperature and boost energy. It is sometimes accompanied by lentil broth (*Dal*) or pudina chutney. The steam method of cooking *siddu* is one of the oldest methods of food preservation. It\'s sometimes referred to as \"lactic fermentation,\" and it entails heating foods to kill bacteria while preserving nutrients. More on lacto fermentation can be read using the shared open-source content. (Muskyak, n.d.) A sweet version of the dish is prepared, by adding crushed jaggery and nuts to the poppy seeds powder along with chopped cashews, almonds and raisins. For the Salty stuffing, the poppyy seeds are first roasted. One cool, they're ground into a powder. Chopped green chillies, green garlic, ginger and finely chopped cashews and almonds are added.  (IndianExpress, n.d.) Walnut Siddu ------------ This is the authentic recipe that people of the Himalayas have been cooking. It's made with walnut paste mixed with poppy seeds and spices. The taste of walnut *siddu* is more like a masala paste in steamed bread.  Veg Siddu Dish  --------------- Walnuts can be heavy for you if you live in a hotter climate. therefore, most people who live in lower Himalayas, prefer to make *siddu* with vegetables. you can use onion, peas, and cauliflower as the filling.  Girda   ======= *Girda*, also known as *Tsot*, is a medium-sized round daily bread that is a must-have on every Kashmiri breakfast table. It has a golden surface with fingertip indentations and a white bottom. This fluffy, delicate bread is traditionally baked in an underground tandoor. *Tsot*, eaten with a generous helping of jam or butter, is one of the many things Kashmiris crave when they are not in Kashmir. Larger variants of *Girda* are served with *ghee* or sheep fat with non-vegetarian meals during ceremonies. (KhyenChyen, n.d.) Kashmiri bread is not produced at home. The dough ferments overnight in the *Kandurwans* before being baked in a tandoor the next morning. Fresh *Tsot*s purchased early in the morning are served with salty *Nun chai* (Kashmiri pink tea) or fragrant *Kahwah* (spiced green tea). (livemint, n.d.) Makai *Tsot*:  -------------- Makai *Tsot* is a flat and level variety of Kashmiri bread made from maize flour. This chapatti-like bread is popular in Kashmir, Pakistan, and India and is baked on a *tava* (Indian pan) rather than a tandoor. It is an important part of rural Kashmiri cuisine. Tomla *Tsot*: ------------- *Tomla Tsot* is another type of flat, levelled Kashmiri bread prepared with rice flour. Instead of a tandoor, this chapatti-like bread is baked on a *tava* (Indian pan). It\'s a staple of rural Kashmiri cuisine and goes great with nun tea. (KhyenChyen, n.d.)