What to Eat in Dadra and Nagar Haveli
The food in Dadra and Nagar Haveli is very strongly influenced by neighbouring state Gujarat.
A paratha/parantha/parauntha is a flatbread that originated in the Indian Subcontinent. It is still quite prevalent throughout the area. Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough. In Burma, it is known as palata while it is known as farata in Mauritius and the Maldives. However, in areas of the Punjabi region, it is referred to as prontha or parontay.It is one of the most popular unleavened flat breads in the northern part of the Indian subcontinent and is made by pan frying whole wheat dough on a tava. The parantha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha. Paranthas are usually stuffed with boiled potatoes (as in aloo ka parantha), leaf vegetables, radishes, cauliflower, and/or paneer (Cottage-cheese). A parantha (especially a stuffed one) can be eaten simply with a pat of butter spread on top, with chutney, pickles, and yogurt, or with meat or vegetable curries. Some roll the parantha into a tube and eat it with tea, often dipping the parantha.
Is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji.Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.
Dhebra is a Gujarati food item made of pearl millet flour.To create dhebra, sufficient water and salt is mixed in millet flour to make a dough. The resulting dough balls are then flattened on a chakla to a round shape using a belan (rolling pin). Then, both sides of the dhebra are streamed with vegetable oil on a tava, until small brown spots appear.This is a plain dhebra, made of millet flour (bajra atta). Because it is the simplest dhebra to make, it is the most commonly consumed in India. Another variety is the methi dhebra, in which methi (fenugreek) is added as flavour.
Hope you are having a blessed day and wish you a fantastic year ahead! This week s recipe is for Fenugreek Pancakes, Gujarati style.In Gujarat, they are also known as Methi ni Bhaaji na Pooda and they taste absolutely delicious! Methi ni bhaaji means fenugreek and pooda means pancakes. I remember eating them for as long as I have been around from my childhood days in Zambia all the way right up to the present day and they have never failed to disappoint.
Vermicelli cooked in milk and sugar and flavoured with cardamom and saffron. Wash the rice and spread it out on a clean cloth. Soak the dal for two hours, drain and spread out to dry.
Pour the ghee into a heavy vessel and place on the fire. Put in the cloves, and when they fluff out, add the cinnamon. Next, add rice, and roast till very light brown.Add the dal and reduce heat Keep ready 2 cups of boiling water. and add to the rice and dal. Cover and cook on a slow fire for 10 minutes. Add sugar and saffron, and stir gently. Cover and stir every few minutes so that the rice does not stick to the bottom of the vessel. When the ghee separates, remove from fire, and sprinkle over with powdered cardamom.
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