Food Production

Assignment-5

Submitted To: Mr vasant Narayan

Submitted by: Ashwin Hirve
Andhra Pradesh Cuisine
Signature dish
MODATI MUDDA:
This means the first few bites of the meal mainly consists
of four or few balls of rice. These are either ghee rice or
pickled rice. Pickled rice are typically gooseberry, lime,
aavakkayaa(mango) or grapefruit. It could also be rice
mixed with certain powders (podi) like parupu podi,
corriander podi, pudina podi, coconut podi, curry leaves podi

Main course
Veg:
Kaaram Petti Koora :
Sauteed vegetables cooked with curry powder or paste,
served as a solid mass. The vegetables can be stuffed with
curry powder or paste and are usually cooked whole.

Non veg:
PULUSU
Pulusu (sour) is a curry-like stew that is typically sour and
cooked with tamarind paste. Other common bases are
tomatoes or mangoes. The mixture can be flavoured with
mustard, chillies, curry leaves, jaggery, onions, or fenugreek.
Fish, chicken, and eggs are typical meat additions.
Rice preparation

TAMARIND RICE:
made as an offering to Gods on all festivals and served to
people as prasadam. It is usually prepared before going for
journey’s and packed in tiffins as it stays good for about 2-
3 days if taken proper care.

Bread preparation

Pesarattuis:
also a key item in Andhra cuisine. Pesarattus are similar to
Dosas, but the batter is made of green mung beans. It is
thin and crispy, usually topped with chopped onions, green
chillies, ginger pieces, and coriander.

Sweet preparation

Pootharekulu :
Pootharekulu is a popular dessert made in Andhra in India.
Pootharekulu is made of rice starch, sugar powder, ghee
and cardamom powder
Maharashtrian cuisine
Signature dish
VADA PAV: L

Popular Maharashtrian dish consisting of fried mashed-

potato dumpling (vada), eaten sandwiched in a bun (pav).
This is referred to as Indian version of burger and is almost
always accompanied with the famous red chutney made
from garlic and chillies, and fried green chilles.

Main course

Veg:
PATAL BHAJI:
A typical dish of Maharashtra cuisine is the patal bhaji, a
sweet and sour dish flavored with groundnuts.

Non veg:
PAMPHLET TRIPHAL AMBAT:
This is a traditional dish in which fish (Pomfret) is cooked in
creamy coconut gravy that greatly enhances its taste
Rice preparation

MASALEY BHAAT:
The rice and brinjal preparations, flavoured with the red
chillies, is commonly made during the marriage ceremonies.

Bread preparation

BHAKRI:
Bread made from millets like jowar and bajra, form part of
daily food in rural areas.

Sweet preparation

Puran Poli:
It is one of the most popular sweet item in the
Maharashtrian cuisine. It is made from jaggery (molasses or
gur), yellow gram (chana) dal, pain flour, cardamom powder
and ghee (clarified butter). It is made at almost all festivals.
A meal containing puran poli is considered “heavy” by
Marathi people.
Bengali cuisine
Signature dish

Machha jhola:
A traditional spicy fish curry in Bengali and Odia cuisines in
the eastern part of the Indian subcontinent. It is in the
form of a very spicy stew or gravy that is served with rice

Main course
Veg:
Aloo posto:

Potatoes are cooked in freshly ground poppy seed

paste and flavoured with diffetent spices and
turmeric.

Non veg
Doi maach:
This is a classical preparation of Bengal in which the
fish is stewed in a yoghurt based gravy.
Rice preparation

Polau:
Fragrant dish of rice with ghee, spices and small
pieces of vegetables. Long grained aromatic rice is
usually used, but some aromatic short grained
versions such as Kalijira or Gobindobhog may also be
used.

Bread preparation
Porotha :
It is a kind of flaky bread, made out of whole wheat
flour and is essentially triangular in shape.

Sweet preparation
Mishti doi:
is a fermented caramelized dahi popular dessert
throughout the country. It is also popular in the
Indian states of West Bengal
Gujarati Cuisine
Signature dish

Dhokla:
Batter made form chana dal, besan, spices, fermented,
steamed and then tempered.it si served with a chutney
(tamarind). There are several types of Dhokla such as
Khatta dhokla, green peas dhokla, Cheese dhokla, Toor dal
dhokla etc

Main course
Veg:
Oondhiyu: A mixed vegetable casserole that is traditionally
cooked upside down underground in earthen pots fired from
above. This dish is usually made of green beans, unripe
banana, muthia, and purple yam. These are cooked in a
spicy curry that sometimes includes coconut.

Non veg:
Patrani Machchi:
Fish covered with a flavoured spiced coconut
chutney, wrapped in singed banana leaves and then
steamed.
Rice preparation

Khichdi:
Also known as kitcheri, this dish is a precursor to kedgeree,
a dish which was popular among the British in India.
Khichdis are made with various lentils and this gives it the
variety. It is usually eaten with curd, pickle and papads.

Bread preparation

Methi Thepla:
Indian bread prepared from a dough made from
whole wheat flour, bajra, besan, methi, oil. It is rolled
thin and then dry – baked.

Sweet preparation

Kharak halwa:
This is a famous dessert of the Bohri community in
Gujrat. This dessert is a halwa made from a paste of
dates that are roasted in ghee and cooked with milk
and sugar.
Goan Cuisine
Signature dish

Fish Recheado:
Recheado means stuffed in Portuguese and in this
recipe, a fresh whole fish, usually a mackerel or
pomfret, is slit down the center and stuffed with a
spicy red paste, after which it is shallow fried.

Main course
Veg:
Putte:
To make this dish, a paste of rice flour stuffed with
grated coconut and jiggery is wrapped in a jackfruit
leaf to resemble a cone and steamed.

Non veg:
Chicken (Galina) Xacuti:
Xacuti makes use of plenty of spices like nutmeg, coriander
leaves, red and green chillies, ginger and cloves. Additionally
tamarind and lemon juice make for a pungent curry. The
base of the gravy is made from grated coconut which is
roasted and then ground with the spices to make a rich,
dark gravy.

Rice preparation

Ukade rice:
is known for its reddish color and thicker grains. Its
unique firm texture and slightly nutty grains make it
ideal with coconut milk based curries.

Bread preparation
Sanna:
which are steamed rolls made with rice flour, ground
coconut, and coconut toddy, which are ideal to eat with
any of the spicy Goan dishes.

Sweet preparation
Batica:
Batica is a Goan sweet dish or dessert is prepared by first
peparing a batter of grated coconuts, rawa, sugar, eggs and
butter. The batter is mixed thouroughly and kept overnight.
It is then poured into a baking dish and baked the next
morning.
Hyderabad Cuisine
Signature dish
BIRYANI:
Hyderabadi Biryani is Hyderabad’s most famous meat-and-
rice dish; the Nizams served some 26 varieties of biryanis
for their guests. An authentic Hyderabad meal invariably
includes a mutton biryani. Hyderabadi Biryanis
incorporating chicken, lamb or vegetables instead of
mutton are also popular. Some are delicate in taste, some
intoxicatingly aromatic, some flavoured with saffron, some
flavoured with cream and others with rose water or
screwpine flower water. ‘Dum’ style of cooking is followed
to cook Biryanis.

Main course
Veg:
BAGHARA BAINGAN :
Stuffed Eggplants, a delicacy where tender and fresh
brinjals are stuffed with grounded peanut-coconut mixture
and cooked in a rich and creamy paste.

Non veg:
MURGH NIZAMI:
A semi – dry chicken ‘masala’ cooked with yoghurt, nuts
(cashewnut and peanut) and coconut and sunflower and
seesame seeds. The gravy is yellow coloured.
Rice preparation

Hyderabad Zafrani Biryani –

Saffron is soaked and mixed with the rice at the time it is
put in the Dum Pukht.

Bread preparation

Char Koni Naan

The area is dotted with more than half a dozen shops which
exclusively make this bread.The dough, prepared from flour,
with oil, curd and salt as well as khamir or homemade
yeast, is kept for some time for it to settle. Spices like
nutmeg powder are then added before the dough is rolled
into a huge, thick roti.

Sweet preparatione

DOUBLE KA MEETHA:

Bread Pudding topped with dry fruits, a derivative of

mughlai dessert Shahi tukre. Here the bread is fried and
soaked in sugar syrup before further processing
Rajasthani Cuisine
Signature dish
DAL BAATI CHURMA:
This is a classical combination of three dishes eaten
together. Dal is also known as panchmel dal, as it is a
combination of five types of lentils cooked with garlic and
desi ghee. The Baatis are dumplings of wholewheat flour,
baked on dry cow dung cakes called kandas. Churma is a
sweetened cereal powder made by frying wholewheat flour
and desi ghee.

Main course
Veg:
GATTE:
Rajasthani gatte are made by kneading gram flour with
yoghurt, mustard oil, dried fenugreek leaves, turmeric, and
salt into a dough. The dough is rolled into long cylindrical
shapes and poached in salt water. The gattes are then cut
into 1 inch long pieces and deep fried. This is now simmered
in yoghurt – based yellow gravy.

Non veg:
LAAL MAAS:
These red meat are made using lamb, yoghurt, onions, and
garlic. This dish uses a typical chilli called manthania chilli
that is indigenous to Rajasthan. This dish is uniquely
smoked with cloves to give an enriched flavour to the
meat.
Rice preparation

Gatte ka pulao:
spicy rice dish from Marwari cuisine of Rajasthan. This
traditional Rajasthani rice recipe is made with chickpeas
flour dumplings called gatta and rice cooked with a lot of
aromatic spices. This is also known as Ram khichdi or gatte
ki khichdi.

Bread preparation

MISSI ROTI:
This is avery famous bread prepared by kneading gram flour,
wholewheat flour, chopped onions, and green chillies into a
dough. The chapattis are rolled out from this dough and
cooked on a tawa.

Sweet preparatione

GHEVAR:
It is disc-shaped sweet cake made with maida (refined
wheat flour) and soaked in sugar syrup. There are many
varieties of Ghevar, including plain, mawa and malai ghevar.
It is generally prepared in July–August for the Teej or
Rakshabandhan festival.
Punjabi Cuisine
Signature dish
DAL MAKHANI:
Black lentils are simmered overnight with tomatoes (finely
chopped or puree) and butter on slow simmering charcoals.
It is finished with cream and kasoori methi and served with
a dollop of butter.

Main course
Veg:
PINDI CHOLEY:
This dish comes from Rawalpindi, where the chickpeas are
boiled with black tea to give it its traditional black colour.
These cooked chick peas are then cooked with onions,
tomatoes and spices. These are commonly served with
bhatura for breakfast or even as snacks.

Non veg:

MURGH BUTTER MASALA:

Tandoor cooked chicken is cooked in creamy tomato gravy
(in base of butter)along with ginger garlic paste, red chilli
powder and flavoured with kasoori methi. The gravy of
tomatoes is also known as makhni gravy. This gravy add
moisture to the tandoori chicken which is otherwise eaten
dry.
Rice preparation

Yellow Rice:
This is the simple variety of Saffron rice or Yellow Rice,
which you can cook on a daily basis. We have used
minimum of ingredients in this version. We have used
Haldi(Turmeric) to colour the rice

Bread preparation

AMRITSARI KULCHA:
Wholewheat doughis stuffed with fillings ranging from
paneer to cauliflower, potatoes, or a mixture of all of the
above. It is cooked in the tandoor and served with dollops
of butter.

Sweet preparatione

PHIRNEE:
It is a traditional dessert served normally during the
summer months. Soaked rice is ground into a paste and
then added to boiling sweet milk. This is cooked until
thickened and poured into terracotta pots.
Kashmiri Cuisine
Signature dish
Roganjosh:
Lamb culled out from the shoulder is simmered in a gravy
made from mustard oil, yoghurt, red coloured water from
cock’s comb flowers, brown onion paste, and spices such as
kennel and cardamom. Ratanjog, the bark of atree is
utilized to bring the fiery red colour. Kashmiri spice mix
called ver is also added to the dish for flavouring.

Main course
Veg:
Kashmiri aloo dum:
medium sized potatoes are first lightly boiled in salt water
followed by frying in mustard oil till crisp on the outer side.
These are then cooked in a yoghurt based gravy flavoured
with the kashmiri red chilli paste, brown onion etc. This is
then put on dum until the oil starts to float on the top.

Non veg:
Yakhni:
Boneless pieces of lamb (boti) along with boned pieces of
lamb are stewed in yoghurt based gravy flavoured with
fennel, cardamom and dried ginger powder to make yakhni.
It is basically a thin gravy which is normally relished with
rice. A vegetable variation can also be made with this and a
common one is nadroo yakhni.

Rice preparation

Tsaman pulao :
It is a rice preparation in which the rice is cooked to three
fourth doneness with whole hot spices. The rice is cooked
completely in milk and finished on dum with raisins,
almonds, cumin tempered with ghee, fried paneer and peas.
It is then flavoured with saffron and kewra.

Bread preparation

Girda:
is one of the popular tandoor bread from Kashmir. It is
made with a dough that’s fermented overnight and is ready
to cook for the morning breakfast.

Sweet preparation
Kashmiri Shufta:
traditional Kashmiri dessert especially made during festivals
and Marriages is nothing but a mixture of various dry fruits
and spices coated with sugar syrup. Although the recipe
looks very simple, it tastes awesome. Dry fruits are first
soaked in water for sometime and then mixed with ghee,
various spice powders and sugar.
Parsi cuisine
Signature dish

PATRANI MACHCHI:
This is by far the most popular fish preparation in this
cuisine. Pomfret slices are marinated with a chutney of
coconut, mint leaves, green chillies, coriander leaves, ginger
and garlic along with turmeric, cumin powder, and lime
juice. The fish is then packed in banana leaves and steamed.

Main course
Veg:
DHANSAK:
This is a very famous dish of the Parsis made by cooking
lentils with meat, vegetables along with spring onion, mint
, fenugreek and coriander.

Non veg:

MURGH JARDALOO:
This dish consists of chicken stewed with dried or soaked
apricots. The sweet taste of the apricots combine well with
the sharp taste of the chillies and Worcestershire sauce.
Rice preparation

Vagharela Chawal:
In Parsi Vaghar means tadka. Onions are sliced and
caramelised till it attains a lovely golden brown colour. Rice
is cooked along with these onions and whole spices like
cinnamon, cardamom and cloves that lend a great aroma to
the rice.

Bread preparation

Parsi Rotli:
The dough here is made with milk and slow cooked on the
tawa, making sure the rotli is well cooked, yet develops no
brown spots.

Sweet preparation

LAGANU CUSTARD:
A Parsi community wedding speciality. To prepare this the
milk is boiled along with sugar until it is reduced to half.
Powdered nutmeg is added for flavour and when the
mixture is cool enough, eggs are beaten into it along with
dry fruits. This is then baked in a moderate oven, until the
top surface is golden brown and the custard is firm.
Tamilnadu Cuisine
Signature dish

DOSA:
These are made from rice and urad dal and the batter is
fermented. This fermented batter is cooked on a large tawa
in shape of pancakes. They are filled with various types of
fillings.

Main course
Veg:
KOLAMBHU:
A thin stew of vegetables with spices. It can also be of
various types. The most common type is moar kolambhu,
where buttermilk is used as the base and thickened with a
paste of rice and lentils to make it into a spicy stew with
vegetables inside.

Non veg:
Chicken Chettinad
A famous dish from Tamil Nadu, Chicken Chettinad is
special for its unique way of cooking. A variety of
marinated spices are applied as a paste on the chicken
which is then cooked until it is tender and super juicy.
Rice preparation

Lemon Rice
Lemon juice, fried nuts, aromatic herbs and spices combine
perfectly to give this steamed rice an amazing spicy, tangy
and nutty flavor. The nuts add a crunch for the perfect rice
dish texture.

Bread preparation

Orotti:
Made with rice flour and coconut, orotti is referred to as
pol roti in parts of Tamil Nadu and is a popular breakfast in
Kerala

Sweet preparation

Payasam
Payasam is one of the most popular desserts of Tamil Nadu.
It is one of the sweet-dishes that is savoured in the South,
regardless of culture and age. This milk treat is made during
all auspicious festivals and for occasional indulgences.
Mughlai Cuisine
Signature dish

Mutton Seekh Kebab:

is a Mughlai delicacy prepared with minced mutton, onions
and a blend of spices. It is a delicious and mildly spicy dish
that has incredible taste and flavours. These succulent
kebabs is an ideal appetizer recipe for special occasions like
kitty parties and game nights.

Main course
Veg:
Navratan Korma
The dish is one where vegetables of many varieties are
diced together and a curry is prepared with it. Usually,
Cashew nut paste is added to enrich the dish. The dish gets
its name from the use of nine vegetables.

Non veg:

Nargisi Kofta
This is a special type of kofta which is prepared with Lamb
Meat and Egg. The Koftas are prepared first and then a
curry is made. This is an amazing dish to showcase Mughlai
flavours and impress all your guests.
Rice preparation

Mughlai Pulao
This main dish recipe is cooked using rice, chicken, chicken
tikka, and ground spices and is lip-smacking. Try this non-
vegetarian recipe and enjoy with your loved ones!

Bread preparation

Roghni Naan
Roghni Naan is a Mughlai flat bread made with all purpose
flour flour, egg, milk yoghurt and a few spices like poppy
seeds and onion seeds. This is a popular bread recipe that
you can enjoy with chicken and paneer recipes.

Sweet preparation

Anjeer Halwa:
Dry Fruit Halwa is a popular Indian Dessert. This 5
ingredient Fig Walnut halwa laced with cardamom, is my
modern take on the traditional fig dessert. I have included
both Instant Pot and stovetop recipes for this refined
sugar-free, must-try dessert.
Dawoodi Bohra cuisine
Signature dish

Bohri Chicken Biryani:

Bohri chicken biryani is a Bohri recipe. It is made by the
bohri community. The boiled rice is mixed with hara masala
and then chicken masala in Bohri biryani. It is cooked on
low flame and then it is ready to serve. Bohri biryani is the
best way to use red meat.

Main course
Veg:
Sarki-
it is cold soup made with the water of boiled tur dal, Dalia
powder and chopped spring onions. It is served with dal-
chawal-pallidu.

Non veg:
Patvelia
colocassia leaves are coated with a spicy besan batter, the
leaves are then rolled and steamed. Roundels of these
steamed rolls are cut and are cooked along with meat and
spices.
Rice preparation

Maas pulao
a dal preparation is made with masoor dal and served with
boiled rice. This food is generally severed when somebody
passes away.

Bread preparation

Gol roti
thick chapattis are made from a semolina & whole wheat
flour dough. The chapattis are baked on a tava and then
reheated in a pool of pre ghee and served with gol (jaggery).

Sweet preparation

Sheer khuma
it is sweet kheer type preparation made with dry fruits and
sweetened milk. It is prepared on eid-ul-fitar and served to
the guests who come to your house on the day of eid.
KERALA CUISINE
Signature dish

APPAMS AND ISHTEWS:

These are from the Syrian Christian cuisine. Fermented rice
paste is cooked on special wok and eaten with stew. The
stew could bea vegetable stew or even meat stew called
masa ishtews.

Main course
Veg:
Avial
a mixed vegetable curry, is a simple recipe made even
simpler thanks to the instant pot.

Non veg:
MEEN MOLEE:
This is a fish preparation in a thin gravy in which different
extracts of coconut milk is used along with sliced onions,
slit green chillies, garlic and ginger. Ground masalas
prepared with turmeric, a pinch of garlic, and red chillies
are added and fried. Some tomatoes can also be added.
Rice preparation

Matta rice:
red rice is highly nutritious because of its outer bran and at
the time because of the bran it takes lots of time to get
cooked when compared to our regular white rice.When
cooked,the natural red color in the bran or hull of the rice,
leaches out and dyes the rest of the rice from red to light
shade.

Bread preparation

Pathiri:
This is a flat bread made from rice flour and wholewheat
flour which can be either deep fat fried or steamed. It can
sometimes be stuffed with meat.

Sweet preparation

Kozhukkatta
Is a popular South Indian dumpling made from rice flour,
with a filling of grated coconut, jaggery, or chakkavaratti.
Kozhukattai, although usually sweet, can sometimes be
stuffed with a savory filling. Modak is a similar dish made
in other parts of India.
CUISINE OF KARNATAKA
Signature cuisine

Bisi bele bhath

The classic and famous dish in Karnataka is Bisi bele bhath,
which is basically a blend of rice, lentils, assorted
vegetables and spices, like asafoetida, nutmeg and curry
leaves.

Main course
Veg:
Huli-
Combination of vegetables and lentils simmered with
spices, coconut, tamarind and seasoned with Ghee,
asafoetida, curry leaves and mustard, it is an integral part
of every formal meal.

Non veg:
Chicken Saaru –
A very famous local curry made mainly from assorted spices
and meats. Often mixed and eaten with Ragi Balls and Rice
or Bhakri.
Rice preparation

Mandakki –
Puffed rice that is soaked briefly and stirfried with cumin
seeds, turmeric powder, peanuts, roasted ground grams,
onions, green chillies, garnished with shredded coconuts and
cilantro leaves.

Bread preparation

Akki rotti –
A thick, flat pancake-like dish made with a dough of rice
flour, chillies, onions and salt; the dough is shaped and
flattened by hand.

Sweet preparation

Huggi –
cooked rice and kadale or hesaru, with coconut, milk,
elakki and sweetened with bella (jaggery)