A clay oven, called a tandoor, is used to bake a flat bread known as naan. The tandoor oven was originally shared by community members for baking bread and was built into the ground.
Tandoori chicken originated in the Punjab region of India during the Mughal period between the 17th and 19th centuries. The dish is prepared in the tandoor oven. Other Indian dishes, such as chicken tikka masala, derive from tandoori chicken.
Chapati is another flat bread commonly eaten with Indian food. Chapati is unleavened and flatter than naan. The basic ingredients include flour, salt and water.
In India, dal refers to any dish that consists of peas, lentils or beans that have been split. Dal made with mung beans is referred to as moong dal. Chana dal is made with split chickpeas, and masoor dal is made with red lentils. There are as many types of dal as there are beans, lentils and peas.
Dosa is a flatbread that is similar to pancakes. It's sweeter than naan and chapati. The batter is made from rice and lentils. Crisp dosa is sometimes served as an appetizer with sauce, while softer dosa is stuffed with potato curry and chutney.
Korma is typically made with heavy cream, coconut milk or yogurt and served over vegetables and meats. Spices such as saffron, ginger, cardamom and black peppercorn flavor the korma. Korma is aromatic and creamy.
HOW IT IS BEST SERVED
Typically, it will be served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling: for example, keemanaan is stuffed with a minced meat mixture (usually lamb or mutton or goat meat)
This is an authentic recipe for Tandoori chicken. It is best served with long grain Onion, lemon wedges, and Basmati rice and cucumber salad and eaten with Tandoori Rotis or Naan (Indian Bread).
While this chapati recipe is one variation, all Chapatis are best served warm and spread with a little butter.
The tadka, or spice-infused oil, is poured over the cooked dal and served with roti or over Basmati rice.
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry. Dosa are served hot, either folded in half or rolled like a wrap.
KormaKorma is best served with Basmathi rice or flattered rice with a bit of ghee.