Indian Cuisine

Description on the individual ideation of the link 

The idea of the page is designed to present the Indian food of Johor. The links are easy located and accessible. The page also helps the viewers to describe their ingredient and method to prepare the food. 


Objective of the link 

The objective of this link is to inform viewers about the Indian food of Johor and to provide sufficient information about the food, ingredients and the process of the food. Besides, it also promote indian's food in Johor to the people who visiting and experience the Johor Indian food. The links that I created are easy located and can access to the information easily. 


Design of GUI 

Indian food banner located on the top of the page and there are several links listed the different Indian food in Johor. Viewers may obtain the information by clicking the particular links that will be connecting to another page. It easy to The side bar located on the left side of the page that linked to the Homepage of the whole website and also linked to other sub-link of the Johor food. 

This page is the connecting page from the main page of Indian food. Indian food banner located on the top of the page and there are links that linked to gallery that consists of most of Indian food in the list. The sidebar that located on the left will be maintained so that user may easily access to other sub-link. The details about Indian food will be provided in the middle that contain of picture, description, ingredients and also the method to cook. 

Flowchart of the individual site 

The main is Indian Food and it divided to five categories of food which is 'Chicken curry', 'Tandoori chicken', 'Chicken Kurma', 'Curd Rice', and 'Chapati'. Each of category will consists of three parts which is Description, Ingredient, and Method. 

Photoshop will be used to edit and create the banner for the site and some pictures that will placed in the site. Dreamweaver will be used to create the website. 

Findings 

Indian Chicken Curry 

Curry Chicken is a common South Asian cuisine dish popular in South Asia (specifically Pakistan & India), Bangladesh, East Asia, as well as in the UK, Canada and the Caribbean. A typical curry consists of chicken in an onion, tomato, and yoghurt-based sauce, flavoured with ginger, garlic, chillies and a variety of spices, often including cumin, cinnamon, cardamom. Curry Chicken is sometimes made with pre-made curry powder. Milk is sometimes added to decrease the spiciness.

Ingredient :

1 tbsp butter
1 cup chopped apple
1 cup sliced celery
1 clove garlic, minced
1/2 cup chopped onion
2 tbsp cornstarch
2 to 3 tsp curry powder
3/4 cup cold chicken stock
2 cups milk
2 cups cooked chicken, diced
1 (3 ounce) can mushrooms, drained
Salt To Taste
Rice Ring
1/4 cup butter
1/2 cup chopped onion
1/4 cup slivered almonds
1/2 cup light raisins
6 cups hot cooked rice
6 1/2 cup ring mold

Method : 

• Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is tender. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth.
• Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms; stir and heat through. Serve over rice ring.
• Rice Ring : Melt butter in skillet; add onion and almonds (until golden). Add raisins; heat until plump. Add all to rice and mix.
• Press mixture into greased mold. Unmold at once on platter and fill with indian chicken curry       

Tandoori Chicken

Tandoori chicken is a chicken dish that originated in India. The chicken is marinated in a yogurt seasoned with either prepared tandoori masala. It is traditionally moderately hot, but the heat is toned down to a "mild" taste level in most Western nations. Cayenne, red chili powder, or other spices give it its red colour. Turmeric produces a yellow-orange colour. In some modern versions red and yellow food colouring is used instead. It is traditionally cooked at high temperatures in an earthen oven. 


Ingredient :

4 skinned Chicken Quarters
2 tblsp Lemon Juice (Nimbu Ka Raas)
1 Garlic Clove (Lasun)
1 inch piece peeled and coarsely chopped Fresh Ginger (Adrak)
1 Green chilli (Hari mirch)
1 tblsp Water
4 tblsp Natural Yogurt (Dahi)
1 tsp Grouna Cumin (Jeera)
1 tsp Garam masala
1 tsp Paprika
1 tsp Salt (Namak)
A few drop of Yellow Food Colouring
2 tblsp melted Ghee
For garnishing:
Lemon Wedges
Onion (Pyaj) rings 

Method : 

• Make 3-4 cuts in each chicken quarter using a knife.
• Put the chicken in an ovenproof dish.
• Combine lemon juice.
• Rub it into the incisions.
• Cover it.
• Let it marinate for about 30 minutes.
• Combine garlic, ginger and green chilli and water in a blender.
• Grind to make a smooth paste like mixture.
• Combine the paste to yogurt, ground cumin, garam masala, paprika, salt, food colouring and the melted ghee.
• Mix all the ingredients well.
• Spread them over marinated chicken pieces.
• Coat the pieces with the yogurt marinade.
• Cover it.
• Let it marinate at room temperature for about 5 hours.
• Turn once or twice maximum.
• Place chicken in a oven at 325 F.
• Let it roast for 1 hour.
• Bast frequently and turn once.
• The chicken should be tender and most of the marinade should be evaporated.
• Then grill the chicken over hot charcoal.
• Garnish it with lemon wedges and onion rings.

Chicken Kurma

This a recipe form India, but in cooked in Malaysia. Kurma has come to represent a very mild dish with a heavy cream sauce. The word 'kurma' actually means that the chicken has been cooked by slow cooking. After initially sealing in the juices of the meat on high heat, the meat is then slowly cooked in a closed pot or pan and only very little fluid is added. It is not necessarily mild - it can be as hot as you please. Kurma is Mogul from origin and in the north of India where they became established, a wide array of kormas are served.

Ingredient :

• 1/2 kilo Kozhi / Chicken
• 1 cup oil
• 1 cup onions sliced
• 6 cloves
• 4 cardamom
• 1 piece cinnamon
• 8 green chillies
• 1 piece ginger
• 2 sp garlic flakes
• chilli flakes and turmeric powder as needed
• 1/2 cup grated coconut
• 1 sp khus khus
• 1/2 cup curds
• 2 tomatoes
• chopped coriander leaves
• salt to taste

Method :

• Grind freshly grated coconut and Khus khus together to a smooth paste.
• Grind green chillies, garlic and ginger  along with chilli powder, coriander powder and turmeric powder to a nice smooth paste.
• Heat oil in a pan, add whole masala. When the garam masala splutters add the green chillies  and the masala paste. Saute till the oil starts oozing out.
• Add the chicken pieces, stir so that the masala coast the chicken well.
• Add tomato pieces, mix and cover with a lid. Simmer and cook till the chicken gets tender.
• Add the ground coconut and khuskhus paste with curds. Add water if needed and adjust the consistency to your wish.
• Remove from fire when the gravy starts boiling. Garnish with coriander leaves.
• Serve with chappathi, puri or with Pulao.

Curd Rice

Curd rice also called yoghurt rice is a dish of India. The word "curd" as used in India usually refers to a liquidy, sour, unsweetened yoghurt. It is most popular in the Indian states of Karnataka, Kerala,Andhra Pradesh, and Tamil Nadu.

Ingredient :

• 1 cup boiled Rice
• 2 cups Yogurt (Curd)
• 2 tblsp Oil
• 1/4 cup Milk
• Finely chopped Coriander Leaves
• 1-2 Green Chilies
• 1 tsp Chana Daal
• 1 tsp Urad Daal
• 1 tsp Mustard Seeds
• 1 1/2 tsp finely chopped Ginger
• 2 tblsp desiccated Coconut
• 1/2 tsp Salt

Method :

• In a saucepan heat 2 tablespoonful of oil.
• Add mustard seeds to the oil.
• When the mustard seeds start popping add chana and urad daal.
• After a minute, add in the ginger, coriander and green chilies.
• Saute them for a minute. Take the pan off the gas.
• Add in the rice.
• Mix the salt and desiccated coconut.
• Just before serving, mix all the ingredients with yogurt (curd) and milk.

Indian Chappati

Our Chapati Recipes section contains an assortment of popular chapatti recipes. Chapati is an authentic Indian dish and forms an integral part of standard Indian meal. Chapati is also known as Roti or Parantha in India. There are a variety of popular chapati recipes associated with different regions of India. Get a taste of real India by trying our easy chapati recipes.

Ingredient :

• 2 cups wheat flour
• Salt to taste
• 1 1/2 cups water
• 1 tsp oil

Method :

• Boil the water and add salt and oil. 
• Add the wheat flour to it and mix well. 
• Switch off the gas and knead the dough well.
• Roll out into chapatis and cook on a hot tava. T
• These chapatis are ultra soft and ideal for travelling or lunch boxes. 
• No need to apply ghee over it too.

References:

Chicken Curry

Tandoori Chicken

Chicken Kurma

Curd Rice

Indian Chappati