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Hopper (food)
Appam is a type of thin pancake originating from South India. It is made with fermented rice batter and coconut milk, traditionally cooked in an ''appachatti'', a deep pan similar in shape to a wok. It is common in the cusine of Kerala and Tamil Nadu. Appam are most frequently served for breakfast or dinner, often with a topping such as an egg. History Vir Sanghvi, an Indian journalist, quotes food historian K. T. Achaya and states that the appam is mentioned in the Tamil '' Perumpanuru''. Achaya states that appam was well-established in ancient Tamil country. Variations Idiyappam Idiyappam (string hopper or noolputtu) is made from rice noodles curled into flat spirals. It is served for breakfast with a thin curry of fish or chicken, containing only one or two pieces of meat, a dhal (lentil) dish, and a spicy sambol or fresh chutney. Kiri hodi or sodhi, a type of coconut milk curry, is another popular accompaniment to idiyappam. String hoppers are made from steamed rice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as potatoes, tomatoes, chillies, peanuts, and guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appam With Egg
Appam is a type of thin pancake originating from South India. It is made with fermented rice batter and coconut milk, traditionally cooked in an ''appachatti'', a deep pan similar in shape to a wok. It is common in the cusine of Kerala and Tamil Nadu. Appam are most frequently served for breakfast or dinner, often with a topping such as an egg. History Vir Sanghvi, an Indian journalist, quotes food historian K. T. Achaya and states that the appam is mentioned in the Tamil '' Perumpanuru''. Achaya states that appam was well-established in ancient Tamil country. Variations Idiyappam Idiyappam (string hopper or noolputtu) is made from rice noodles curled into flat spirals. It is served for breakfast with a thin curry of fish or chicken, containing only one or two pieces of meat, a dhal (lentil) dish, and a spicy sambol or fresh chutney. Kiri hodi or sodhi, a type of coconut milk curry, is another popular accompaniment to idiyappam. String hoppers are made from steamed rice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ghee
Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the topmost layer of curd, which is also called the ''Bilona'' method), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk source used in the process, and the duration of boiling time. Etymology The word ''ghee'' comes from sa, घृत (', ) 'clarified butter', from ''ghṛ-'' 'to sprinkle'. In Dravidian languages, it is also known as te, నెయ్యి '('neyyi''), ta, நெய் or துப்பகம் (''tuppakam''), ml, നെയ്യ് (''ney'') and kn, ತ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jaggery
Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Jaggery is very similar to muscovado, an important sweetener in Portuguese, British and French cuisine. The Kenyan Sukari ngutu/nguru has no fibre; it is dark and is made from sugar cane and also sometimes extracted from palm tree. Etymology Jaggery comes from Portuguese terms , , derived from Malayalam (), Kannada (), Hindi () from Sanskrit () or also in Hindi, (gur). It is a doublet of sugar. Origins and production Jaggery is made of the products of sugarcane and the toddy palm tree. The sugar made f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Times Of India
''The Times of India'', also known by its abbreviation ''TOI'', is an Indian English-language daily newspaper and digital news media owned and managed by The Times Group. It is the third-largest newspaper in India by circulation and largest selling English-language daily in the world. It is the oldest English-language newspaper in India, and the second-oldest Indian newspaper still in circulation, with its first edition published in 1838. It is nicknamed as "The Old Lady of Bori Bunder", and is an Indian " newspaper of record". Near the beginning of the 20th century, Lord Curzon, the Viceroy of India, called ''TOI'' "the leading paper in Asia". In 1991, the BBC ranked ''TOI'' among the world's six best newspapers. It is owned and published by Bennett, Coleman & Co. Ltd. (B.C.C.L.), which is owned by the Sahu Jain family. In the Brand Trust Report India study 2019, ''TOI'' was rated as the most trusted English newspaper in India. Reuters rated ''TOI'' as India's most trus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Neyyappam
Neyyappam (Malayalam: നെയ്യപ്പം) is a sweet rice-based fritter fried in ghee. Neyyappam has its origins in the southern Indian state of Kerala and coastal Karnataka. The name is derived from the words ''neyy'' ( നെയ്യ്) meaning "ghee" (clarified butter) and ''appam'' ( അപ്പം) meaning "pancake". Neyyappam is typically made of rice flour (alternatively, with semolina), jaggery, ghee-fried coconut (pieces or grated), ghee, cardamom and milk. It is served as a tea time snack usually in the evenings. Neyyappam is also served as offering in Hindu temples in Kerala. This practice has also been adopted by some sections of Christians in Kerala. Unni appam is a variant in which mashed ripe plantains or bananas are added to the batter and fried to result in a ball-like shape. Neyyappam became a topic of discussion as its name was shown on the home page of the Android N naming campaign. The official video of Google about naming Android N also show ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saint Thomas Christians
The Saint Thomas Christians, also called Syrian Christians of India, ''Marthoma Suriyani Nasrani'', ''Malankara Nasrani'', or ''Nasrani Mappila'', are an ethno-religious An ethnoreligious group (or an ethno-religious group) is a grouping of people who are unified by a common religious and ethnic background. Furthermore, the term ethno-religious group, along with ethno-regional and ethno-linguistic groups, is a s ... community of Indian Christians in the state of Kerala (Malabar region), who, for the most part, employ the East Syriac Rite, Eastern and West Syriac Rite, Western liturgical rites of Syriac Christianity. They trace their origins to the evangelistic activity of Thomas the Apostle in the 1st century. The Saint Thomas Christians had been historically a part of the hierarchy of the Church of the East but are now divided into several different Eastern Catholic Church, Eastern Catholic, Oriental Orthodoxy, Oriental Orthodox, Protestantism, Protestant, and independent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Achappam
Achappam ('achu' meaning mould and 'appam' meaning food made with flour) is a deep fried rose cookie made with rice flour. It is a signature Saint Thomas Christians, Syrian Christian food believed to come from Dutch influence. In Kerala, it is an essential snack for Christians on special days such as Christmas and marriage ceremonies. It has since spread to South East Asia where it has various local names such as ''kuih loyang'' (brass), ''acuan'' (mould), ''cap'' (stamp), ''bunga ros'' (rose flower), ''bunga durian'' (durian flower), ''goyang'' (shake), ''kembang loyang'', ''dok jok''(water lettuce), etc. Preparation Achappam is made using patterned irons or molds to give a characteristic size, shape, and surface impression. The iron is heated to a very high temperature in oil, dipped into the batter, then re-immersed in the hot oil to create a crisp shell around the metal. The iron is lifted from the oil after the cookie separates from the iron. Achappam batter is made from a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Idiyappam With Egg Masala Curry
Idiyappam ( ta, இடியப்பம்/இடியாப்பம், Malayalam: ഇടിയപ്പം), also known as string hopper, ''indiappa'' ( Sinhala: ඉඳිආප්ප), ''noolputtu'' ( ta, நூல்புட்டு, Malayalam: നൂൽപ്പുട്ട്), ''noolappam'' ( ta, நூலப்பம்/நூலாப்பம், Malayalam: നൂലപ്പം), or ''ottu shavige'' (Kannada: ಒತ್ತು ಶಾವಿಗೆ), is a rice noodle dish originating from the Indian states of Tamil Nadu, Kerala, and Karnataka. It consists of rice flour pressed into noodles, woven into a flat disc-like shape and steamed. The dish also spread to Southeast Asia, where it is called ' in Malaysia and Singapore, and ' in Indonesia. History According to food historian K. T. Achaya, idiyappam, appam, idli, dosai and vadai were already known in ancient Tamil country around 1st century AD, as per references in the Sangam literature. Lokopakara (1025 CE) c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biriyani
Biryani () is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and sometimes, in addition, eggs and potatoes. ''Biryani'' is one of the most popular dishes in South Asia, as well as among the diaspora from the region. Similar dishes are also prepared in other parts of the world such as in Iraq, Thailand, and Malaysia. ''Biryani'' is the single most-ordered dish on Indian online food ordering and delivery services. Etymology One theory states that it originated from ''birinj'' ( fa, ), the Persian word for rice. Another theory states that it is derived from ''biryan'' or ''beriyan'' ( fa, ), which means "to fry" or "to roast". It may alternatively be related to the Persian word ''bereshtan'' ( fa, ) which likewise means "to roast (onions)", as the dish is often prepared by flavouring rice with fried oni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kiri Hodi
Kiri hodi ( si, කිරි හොදි), which literally translates to milk curry, is a popular and traditional Sri Lankan fragrant coconut milk gravy. Made using a few basic ingredients, this dish is traditionally served hot alongside pol sambola (a coconut relish) or idiyappam (rice noodles). Vegetables and fish can be added to the sauce to make a more substantial curry dish. As with many traditional dishes, numerous variations can be found. As recipes are passed down from generation to generation each family's kiri hodi will be slightly different from the next, mainly down to the proportion of spices and chilies used and the inclusion of additional ingredients, such as Maldive fish. Ingredients and preparation ;Ingredients Kiri hodi is typically prepared from four basic components: coconut milk, spices, onion and green chilies. The coconut milk, ''pol kiri'', either in the form of ''miti kiri'', the first thick milk extract from the coconut, or ''diya kiri'', the thinner, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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