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Idli
Idli or idly () is a type of savoury rice cake, originating from the South India,popular as breakfast foods in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body. Idli has several variations, including rava idli, which is made from semolina. Regional variants include '' sanna'' of Konkan. History A precursor of the modern idli is mentioned in several ancient Indian works. ''Vaddaradhane'', a 920 CE Kannada language work by Shivakotiacharya mentions "iddalige", prepared only from a black gram batter. Chavundaraya II, the author of the earliest available Kannada encyclopedia, ''Lokopakara'' (1025 CE), describes the preparation of this food by soaking black gram in buttermilk, ground to a fine paste, and mixed with the clear water of curd and spices. The Western Chalukya king and scho ... [...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] |
Vaddaradhane
Vaddaradhane by Shivakotiacharya is the earliest extant prose work in Kannada. It is a didactic work consisting of nineteen stories and is based on Harisena's ''Brhatkathakosa''. The work is also known for mentioning the precursor to modern idli called ''iddalige'' prepared using black gram batter. Description It gives a detailed description of the life of Bhadrabahu of Shravanabelagola. The work is dated to the 9th century but some scholars advance a pre-sixth century date for the work. Based on internal evidence, it is suggested that Shivakotiacharya may have been a native of Kogali, in the Bellary district Bellary, officially known as Ballari (pronounced ), is a major district in Karnataka. It is located at north-eastern part of Karnataka. This district belongs to Kalyana-Karnataka. This district was one of the biggest districts in Karnataka unt ... of modern Karnataka. Sahitya Akademi (1992), p. 4027 The list of 19 stories are # Story of Sukumara swamy # Story of Suk ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sanna (dish)
A sanna ( kok, सान्नां) is a spongy, steamed, and savoury unfilled dumpling originally made of red rice, black lentil & coconut in the Konkan region, by the western coast of the Indian subcontinent. They are popular in Goa and Damaon, Mangalore, Bombay, and Bassein (Vasai), also especially among the Goans, both the Goan Hindus and Goan Christians, also among the Konkani migrants outside Konkan in Karachi, Gujarat, Karnataka, and Kerala. Also by the people of Konkan division, such as the ''Kuparis'' of the Bombay East Indian community. Hindus normally use urad dal, coconut water and coconut milk for fermentation. Catholic sannas consist of two types: Those made from the toddy of coconut flowers, and those ''sanna''s made using the sap-toddy of the coconut palm. Though both of them require the same varieties of rice, sannas are commonly made with coconut for fermentation, unlike ''idli''s that are commonly made adding urad daal. They are made on special days ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
India
India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the south, the Arabian Sea on the southwest, and the Bay of Bengal on the southeast, it shares land borders with Pakistan to the west; China, Nepal, and Bhutan to the north; and Bangladesh and Myanmar to the east. In the Indian Ocean, India is in the vicinity of Sri Lanka and the Maldives; its Andaman and Nicobar Islands share a maritime border with Thailand, Myanmar, and Indonesia. Modern humans arrived on the Indian subcontinent from Africa no later than 55,000 years ago., "Y-Chromosome and Mt-DNA data support the colonization of South Asia by modern humans originating in Africa. ... Coalescence dates for most non-European populations average to between 73–55 ka.", "Modern human beings—''Homo sapiens''—originated in Africa. Then, int ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (food)
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. History and prehistory Natural fermentation precedes human history. Since ancient times, h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vigna Mungo
''Vigna mungo'', also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the '' Phaseolus'' to the ''Vigna'' genus. The product sold as black lentil is usually the whole urad bean, whereas the split bean (the interior being white) is called white lentil. It should not be confused with the much smaller true black lentil (''Lens culinaris''). Black gram originated in South Asia, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It is very widely used in Indian cuisine. In India the black gram is one of the important pulses grown in both Kharif and Rabi seasons. This crop is extensively grown in southern part of India, northern part of Bangladesh and Nepal. In Bangladesh and Nepal it is known as mash daal. It is a popular ''daal'' (legume) side dish in South As ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urad (bean)
''Vigna mungo'', also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the '' Phaseolus'' to the ''Vigna'' genus. The product sold as black lentil is usually the whole urad bean, whereas the split bean (the interior being white) is called white lentil. It should not be confused with the much smaller true black lentil (''Lens culinaris''). Black gram originated in South Asia, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It is very widely used in Indian cuisine. In India the black gram is one of the important pulses grown in both Kharif and Rabi seasons. This crop is extensively grown in southern part of India, northern part of Bangladesh and Nepal. In Bangladesh and Nepal it is known as mash daal. It is a popular ''daal'' (legume) side dish in South Asia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Etymology Semolina is derived from the Italian word , 1790–1800; alteration of Italian ', equivalent to ''semol(a'') "bran" () + ''-ino'' diminutive suffix. In the Lithuanian language ' means something that is milled, ' means "flour" and ' means "to mill", while semolina in Lithuanian language is '. The words ''simila, semidalis, groat,'' and ''grain'' may all have similar proto-Indo-European origins as two Sanskrit terms for wheat, ''samita'' and ''godhuma'', or may be loan words from the Semitic root ''smd'' "to grind into groats" (''cf.'' ar, سميد '). Production Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chutney
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. A common variant in Anglo-Indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some Indian sweet chutneys). Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or to be sold as a commercial product. Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product. In western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl, typically in cold pub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South India
South India, also known as Dakshina Bharata or Peninsular India, consists of the peninsular southern part of India. It encompasses the Indian states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana, as well as the union territories of Lakshadweep and Puducherry, comprising 19.31% of India's area () and 20% of India's population. Covering the southern part of the peninsular Deccan Plateau, South India is bounded by the Bay of Bengal in the east, the Arabian Sea in the west and the Indian Ocean in the south. The geography of the region is diverse with two mountain ranges – the Western and Eastern Ghats – bordering the plateau heartland. The Godavari, Krishna, Kaveri, Tungabhadra, Periyar, Bharathappuzha, Pamba, Thamirabarani, Palar, and Vaigai rivers are important perennial rivers. The majority of the people in South India speak at least one of the four major Dravidian languages: Tamil, Telugu, Malayalam and Kannada (all 4 of which are among the 6 Classic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Someshwara III
Someshvara III (; ) was a Western Chalukya king (also known as the Kalyani Chalukyas), the son and successor of Vikramaditya VI. He ascended the throne of the Western Chalukya Kingdom in 1126 CE, or 1127 CE. Someshvara III, the third king in this dynasty named after the Hindu god Shiva made numerous land grants to cause of Shaivism and its monastic scholarship. These monasteries in the Indian peninsula became centers of the study of the Vedas and Hindu philosophies such as the Nyaya school. Someshvara III died in 1138 CE, and succeeded by his son Jagadekamalla. Someshvara was a noted historian, scholar, and poet.A Textbook of Historiography, 500 B.C. to A.D. 2000 by E. Sreedharan, p.328-329, Orient Blackswan, (2004) He authored the Sanskrit encyclopedic text ''Manasollasa'' touching upon such topics as polity, governance, astronomy, astrology, rhetoric, medicine, food, architecture, painting, poetry, dance and music – making his work a valuable modern source of socio-cultur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karnataka
Karnataka (; ISO: , , also known as Karunāḍu) is a state in the southwestern region of India. It was formed on 1 November 1956, with the passage of the States Reorganisation Act. Originally known as Mysore State , it was renamed ''Karnataka'' in 1973. The state corresponds to the Carnatic region. Its capital and largest city is Bengaluru. Karnataka is bordered by the Lakshadweep Sea to the west, Goa to the northwest, Maharashtra to the north, Telangana to the northeast, Andhra Pradesh to the east, Tamil Nadu to the southeast, and Kerala to the southwest. It is the only southern state to have land borders with all of the other four southern Indian sister states. The state covers an area of , or 5.83 percent of the total geographical area of India. It is the sixth-largest Indian state by area. With 61,130,704 inhabitants at the 2011 census, Karnataka is the eighth-largest state by population, comprising 31 districts. Kannada, one of the classical languages of India, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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