17 Dishes

Breakfast

Aloo paratha

Aloo paratha (lit. "potato paratha") is a bread dish originating from india. it is a breakfast dish that is popular in the indian subcontinent. the recipe is one of the most popular breakfast dishes throughout the western, central and northern regions of india as well as the eastern regions of pakistan. aloo parathas consist of unleavened dough rolled with a mixture of mashed potato and spices, which is cooked on a hot tawa with butter or ghee. aloo paratha is usually served with butter, chutney, curd, butter milk or indian pickles, depending on the area of northern and western india in which it is served.

Breakfast

Bakarkhani

Bakarkhani or baqarkhani, also known as bakar khani roti, is a thick, spiced flat-bread that is part of the mughlai cuisine. bakarkhani is prepared on certain muslim religious festivals and is now popular as sweet bread.bakorkhani is almost biscuit-like in texture, with a hard crust. the chief ingredients are flour, semolina, sugar, molasses soaked in saffron, poppy or nigella seeds, salt, and ghee (clarified butter).

Breakfast

Bread

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Breakfast

Buckwheat pancakes

A buckwheat pancake is a pancake made with buckwheat flour. types of buckwheat pancake associated with specific regions include: blini, eastern europe, with a buckwheat variety particularly popular in russia, ukraine (hrechanyky or гречаники), and lithuania (grikių blynai) crêpe bretonne, a savory pancake known as bleud ed-du from lower brittany in france kaletez (galette de sarrasin), a buckwheat pancake in breton cuisine memil-buchimgae, a variety of korean pancake with buckwheat flour and cabbage ploye, a canadian pancake, particularly popular in new brunswick

Breakfast

Dahi

Curd is a traditional yogurt or fermented milk product, originating from the indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk. it is popular throughout the indian subcontinent. the word curd is used in indian english to refer to (naturally probiotic) homemade yogurt, while the term yogurt refers to the pasteurized commercial variety known as heat treated fermented milk.

Breakfast

Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish, and many of these have been eaten by humans for thousands of years. bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. the most commonly consumed eggs are chicken eggs. other poultry eggs including those of duck and quail also are eaten. fish eggs are called roe and caviar. egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. due to their protein content, the united states department of agriculture formerly categorized eggs as meats within the food guide pyramid (now myplate). despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins. chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. there are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. in 2012, the european union banned battery husbandry of chickens.

Breakfast

Fruit

Mango, melons, bananas

Breakfast

Halwa poori

Deep-fried flatbread served with sweet halwa confections

Breakfast

Jam

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. there are many varieties of fruit preserves globally, distinguished by method of preparation, type of fruit used, and place in a meal. sweet fruit preserves such as jams, jellies and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savoury foods such as cheese, cold meats, and curries.

Breakfast

Khagina

Scrambled eggs with onions, tomatoes, spices, serve with flatbread

Breakfast

Masala dosa

Masala dosa/masale dosey is a variation of the popular south indian dosa, which has its origins in tuluva udupi cuisine of karnataka. it is made from rice, lentils, potato, fenugreek, ghee and curry leaves, and served with chutneys and sambar. it is popular in south india, it can be found in all other parts of the country and overseas. in south india, preparation of masala dosa varies from city to city. there are variations in masala dosa like davanagere benne masale dosey (butter dosa), rava masala dosa, onion dosa, paper masala dosa, cheese masala dosa etc.

Breakfast

Muesli

Muesli ( mewz-lee) is a cold oatmeal dish based on rolled oats and ingredients such as grains, nuts, seeds and fresh or dried fruits. muesli was traditionally prepared with milk or cream, a squeeze of citrus juice, often with a sweetener such as honey, and soaked overnight. yoghurt or other mammal or plant milk products are now commonly added to packaged and homemade muesli recipes. developed around 1900 by swiss physician maximilian bircher-benner for patients in his hospital, it is now eaten as a standard breakfast dish, like a breakfast cereal, and also in switzerland as a supper called birchermüesli complet – muesli with café complet (milk coffee, accompanied with bread, butter and jam (butterbrot)).in addition to being made raw, muesli can be toasted. muesli can also be processed further by adding sweetener and oil to bind the ingredients together and baked to produce granola.

Breakfast

Nihari

Nihari (hindi: निहारी; bengali: নিহারী; urdu: نہاری) is a stew originating in lucknow, the capital of 18th-century awadh under the mughal empire in the indian subcontinent. it consists of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goat meat, as well as chicken and bone marrow. it is flavoured with long pepper (pippali), a relative of black pepper.

Breakfast

Paratha

Paratha (pronounced [pəˈɾɑːtʰɑː]) is a flatbread native to the indian subcontinent, prevalent throughout the modern-day nations of india, sri lanka, pakistan, nepal, bangladesh, maldives, myanmar, malaysia, singapore, mauritius, fiji, guyana, suriname, and trinidad and tobago where wheat is the traditional staple. paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (punjabi), porota (in bengali), paratha (in odia, hindi, malayalam), palata (pronounced [pəlàtà]; in myanmar), porotha (in assamese), forota (in sylheti), farata (in mauritius and the maldives), roti canai, prata (in southeast asia), paratha, buss-up shut, oil roti (in the anglophone caribbean).

Breakfast

Phitti

Phitti is a type of leavened bread baked by hunzakut people of hunza, gilgit-baltistan, pakistan. preparation involves mixing flour with water, salt, butter and yeast. other ingredients such as milk can be added depending on personal taste. the dough thus prepared is placed in a metallic vessel called a khimishdon in burushaski and placed in a hearth which is preheated with a wooden fire. alternatively, phitti can also be baked in an oven. eaten with butter during breakfast, as a snack or light lunch along with a salted cup of tea.

Breakfast

Roasted nuts and seeds

Almonds, walnuts, flaxseed, apricot seeds

Breakfast

Rusk

A rusk is a hard, dry biscuit or a twice-baked bread. it is sometimes used as a teether for babies. in some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. in the uk, the name also refers to a wheat-based food additive.