Indian food dishes recipes

Jalebi is a every day morning sweet dish in India.It is the mo st loved sweet of India and is found in every corner of India. In some part of the India it is the morning breakfast. People eat jalebi almos t in every festival. There are many variant of Jalebi like Chh ena jalebi or Kho wa jalebi. Though it is a sweet but it taste best if eaten when it is hot. Here is the recipe of the hottest sweet Jalebi. J alebi is a part of Indian culture . In my school day s I used to take jalebi in my lu nch bo x   :)     Ingredients: 4 cup flour (maida) 3 tbsp. fine grained semolina or rice flour 1/2th tsp. baking powder 2 tbsp curd (plain yogurt) 2 cups warm water 1 tsp. saffron threads, slowly dry-roasted and powdered 5 cups sugar 4 cups water 1 tsp green cardamom seeds powder 3 tbsp. kewra water or rose water Ghee or vegetable oil for frying Preparation : Take a bowl with take 3/4th cup of the water and mix well with flour (maida) then ad...

Roti is also known as chapati.India can be divided into two zones, the rice eating South and the Wheat eating North.The wheat is called "Genhu" in hindi.The whole wheat kernel is finely ground into Atta (used for making rotis, parathas, pooris, and other whole meal preparations). Refined wheat flour or maida (used for preparing sweets, savories, snacks, pastries and certain breads ) and  sooji (used for making sweets like haluas and breakfast items like upma). Wheat is also cracked to make cereals like dalia and noodles like sevaiya. Flour or Genhu ( गेंहू ) is nothing but finely grounded wheat. The key to get a good Roti is a rightly made dough, which should be done by hands only.The dough can be soft, medium or stiff. A stiff dough needs to be kneaded and rested longer and a soft dough needs expert hands to work with. Quantity of water as a guide as flours vary in their capacity to absorb water depending on the humidity. Use the quantity of water as a guide as flours v...