The site has been made to fulfill the requirement of E-Learning subject (ITE 3543) in Mara Professional College Indera Mahkota.

  

The main objective of this blog is to:

• To introduce about the traditional Indian food 
• To expose about the history of traditional Indian food 
• To inform about the variety types of traditional Indian food 
• To share the traditional Indian food recipes 
• To share the specialty of food for certain special festivals

• Main Ingredients
• Vegetarian
• Non Vegetarian

• http://festivals.iloveindia.com/diwali/diwali-recipes.html
• http://festivals.iloveindia.com/holi/holi-recipes.html
• http://festivals.iloveindia.com/durga-puja/durga-recipes.html

• Top 3 Appetizers
• Top 3 Main Courses
• Top 3 Desserts

• http://www.buyindianfoodonline.com/history-of-indian-food/
• http://asiarecipe.com/indculture.html
• http://www.haldiramusa.com/History_Indian_Food.htm

KHEER (RICE PUDDING)

• A traditional South Asian sweet dish. It is made by boiling rice or broken wheat with milk and sugar, and flavored with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or also consumed alone as a dessert.
  
  
• It is almost like the custard pudding and can often be almost soupy. It is a very popular dessert and no wedding or festival in India or Nepal would be complete without it.

BESAN LADOO

• Ladoo are one of the most popular sweets from India usually prepared to commemorate special occasions like wedding, festivals, or distributed as prasad at temples. 
  
  
• There are many types of ladoos prepared with different ingredients but all of them share one common attribute - they are all formed into balls. But if the balls are savory, then they become Koftas.

PEDA

• A sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The color varies from a creamy white to a caramel color.

NAAN

• Naan in South Asia usually refers to a specific kind of thick flat bread, another well-known kind of flat bread is chapati. Naan is cooked in a tandoor, or clay oven, from which tandoori cooking takes its name.
  
  
• Milk or yogurt may also be used to give greater volume and thickness to the naan. Typically, it will be served hot and brushed with ghee or butter.  More info about the history of Naan, click to this website: http://www.desiblitz.com/content/history-of-the-naan

RAVAI UPPAMMA (UPMA)

• Upma is a South Indian breakfast dish. It is usually made with refined wheat grains, which Indians generally call suji. A variety of upmas can be made with either vermicelli and thick, brown wheat grains.
  
  
• For taste, vegetables may be added. Upma may also be garnished with a variety of beans (raw or sprouted), cashew and peanuts.

ROGAN JOSH (LAMB CURRY)

• Rogan josh is an aromatic lamb dish hailing from Kashmir which means cooked in oil at intense heat. The dish classically involves slow cooking at moderate heat for prolonged period of time.
  
  
• It is usually been eaten by rice as that can be called as Briyani and the taste is totally blend with the mixture of the lamb, and it has been the main dish for the people especially in Kashmir.