Breads and Rice

Breads and Rice

Grains are nature's gift and can be enjoyed whole, processed into different stages, or ground to give us flour. Depending on how grains are processed, their nutritional value, cook time, and taste varies. Whole grains, such as brown rice and quinoa, are the most nutritious, meaning the entire grains are used. When whole grains are ground up, they create nutritious flours, such as whole wheat flour, that we can use to make delicious breads.

Breads and rice have beneficial vitamins and minerals and are a major source of carbohydrates, and fiber. Breads and rice are the staples of Indian meals. Breads can be eaten along with your meal, and some breads are the meal themselves, tasting wonderful with a side of plain yogurt.

Indian breads are eaten by tearing away pieces with your fingers, and using it to grab the main dish or scoop up a curry. Many Indian breads are made with chapati flour, a whole-wheat flour made from finely ground and sifted whole durum wheat, although you can easily substitute a mix of common whole wheat flour and all-purpose flour. Although naan might be the bread that first comes to mind when thinking about Indian breads, the most common everyday bread made in Indian homes is Baked Whole Wheat Flat-breads , which is cooked using a cast-iron skillet. Paratha are flatbreads that are cooked with a bit of oil and are made on a skillet as well.

Rice is such a wonderful grain that can round off a meal, or be a meal by itself. Basic white rice can be served with any dish, although I prefer to eat rice with curried dishes, or dishes that have a saucy base to them so they mix well. Rice and quinoa may be quickly cooked to into one-pot meals, such as Vegetable Rice Pilaf and Quinoa Cashew Pilaf . When putting together your meal, you may serve either a bread or a rice, or even both along with the other dishes.