Indian Foods
Roti Canai
Roti canai is a type of Indian-influenced flatbread found in Malaysia and Indonesia. It is often sold in Mamak stalls in Malaysia; also in Malay, Minangkabau and Aceh restaurants in Indonesia. It is known as roti prata in Southern Malaysia and Singapore, and is similar to the Indian Kerala porotta.
Tomato Rice
Tomato rice is a very delicious and simple to prepare recipe. Pureed tomatoes are sauted with spices and then added to rice. Tomato Rice makes a great one-dish meal. Serve it with poppadums.
Tandoori Chicken
The chicken is marinated in yogurt and seasoned with the spice mixture tandoori masala. It is moderately piquant in Bangladesh, Pakistan and India, but the heat is reduced in most Western nations. Cayenne pepper, red chili powder or kashmiri red chili powder is used to give it a fiery red hue in the original version. A higher amount of turmeric produces an orange color. In milder versions, both red and yellow food coloring could sometimes be used to achieve bright colors, however turmeric powder is both mild and brightly colored, as is paprika, a sweet red pepper powder.[1] It is traditionally cooked at high temperatures in a tandoor (clay oven), but can also be prepared on a traditional barbecue grill.
CendolThere is popular belief in Indonesia that the name "cendol" is related to and originated from the word jendol; in Javanese, Sundanese and Indonesian, it means "bump" or "bulge", in reference the sensation of drinking the green worm-like jelly. In Vietnam, it is called "bánh lọt," or fall cake. Bánh lọt is a common ingredient in a Vietnamese dessert called chè, or more commonly chè ba màu. In Thailand it is called lot chong which can be translated as "gone through a hole", indicating the way it is made by pressing the warm dough through a sieve in to a container with cold water.
