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Mung Bean Dosa
Pesarattu, pesara attu, pesara dosa (mung bean dosa), or cheeldo is a crepe-like bread, originating in Andhra Pradesh, India, that is a variety of dosa. It is made with green gram (''moong dal'') batter, but, unlike a typical dosa, it does not contain urad dal. Pesarattu is eaten as breakfast and as a snack in Andhra Pradesh. It is typically served with ginger chutney or tamarind chutney. Green chilies, ginger and onions are used in variants. Upma Pesarattu A pesarattu stuffed with upma is known as upma pesarattu. It is popular in Andhra Pradesh cities. Upma pesarattu is a favourite in the Coastal Andhra, region especially the West Godavari District, East Godavari District, Krishna district, Guntur District especially in Planadu regions of Guntur District, Guntur and Vijayawada cities and Visakhapatnam District. Variations Similar variations are found in North Indian cuisine are moong daal ka cheela or besan ka cheela. In Rajasthan they are commonly known as cheeldo. ... [...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] |
Tamarind
Tamarind (''Tamarindus indica'') is a Legume, leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic taxon, monotypic, meaning that it contains only this species. It belongs to the family Fabaceae. The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world. The pulp is also used in traditional medicine and as a metal polish. The tree's wood can be used for woodworking and Tamarind#Tamarind seed oil and kernel powder, tamarind seed oil can be extracted from the seeds. Tamarind's tender young leaves are used in Indian cuisine, Indian and Filipino cuisine. Because tamarind has multiple uses, it is cultivated around the world in Tropical zone, tropical and Subtropics, subtropical zones. Description The tamarind is a long-lived, medium-growth tree, which attains a maximum crown (botany), crown height of . The crown has an irregular, vase-shaped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Breads
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits. Ingredients Most flat breads from northern India are unleavened and made primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter. In Maharashtra and Karnataka, breads are also made from grains like jowar (''Sorghum bicolor''), ragi (''Eleusine coracana'') and bajra (pearl millet), and is called "rotla" in Gujarat and "bhakri" in Maharashtra. In southern India and the West Coast, most pancakes are made from peeled and split black lentils (urad dal) and rice. Popular varieties include dosa, appam, and uttapam. Popular flatbreads include rice rotis and ragi rotis. Most Indian breads make use of the yeast spores in the atmosphere for fermentation. Preparation In northern India, a dough of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Fast Food
The fast food industry in India has evolved with the changing lifestyles of the young Indian population. The variety of gastronomic preferences across the regions, hereditary or acquired, has brought about different modules across the country. Many of the traditional dishes have been adapted to suit the emerging fast food outlets. The basic adaptation is to decrease the processing and serving time. For example, the typical meal which called for being served by an ever-alert attendant is now offered as a Mini-Meal across the counter. In its traditional version, a plate or a banana leaf was first laid down on the floor or table. Several helpers then waited on the diner, doling out different dishes and refilling as they got over in the plate. In the fast-food version, a plate already arranged with a variety of cooked vegetables and curries along with a fixed quantity of rice and Indian flatbreads is handed out across the counter against a prepaid coupon. The curries and breads vary ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Indian Breads
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits. Ingredients Most flat breads from northern India are unleavened and made primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter. In Maharashtra and Karnataka, breads are also made from grains like jowar (''Sorghum bicolor''), ragi (''Eleusine coracana'') and bajra (pearl millet), and is called "rotla" in Gujarat and "bhakri" in Maharashtra. In southern India and the West Coast, most pancakes are made from peeled and split black lentils (urad dal) and rice. Popular varieties include dosa, appam, and uttapam. Popular flatbreads include rice rotis and ragi rotis. Most Indian breads make use of the yeast spores in the atmosphere for fermentation. Preparation In northern India, a dough of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Visakhapatnam District
Visakhapatnam district (formerly known as Vizagapatam district) is one of the six districts in the Uttarandhra region of the States and union territories of India, Indian state of Andhra Pradesh, headquartered at Visakhapatnam. It is one of the twenty-six List of districts of Andhra Pradesh, districts in Andhra Pradesh state.The district share broders with in the north and east, Vizianagaram district and South Anakapalli district in the south-west and Bay of Bengal in the south. History During the British Raj, British rule in India, Visakhapatnam emerged as a district in the year 1802. Chicacole (present-day Srikakulam) which was in Visakhapatnam district was incorporated into Ganjam when the latter was formed as a district. On 1 April 1936, Bihar and Orissa Province was split to form Bihar Province and Orissa Province. Parts of the Vizagapatam district (Madras Presidency), Vizagapatam district (i.e., Nabarangpur, Malkangiri, Koraput, Jeypore, Rayagada etc.) and the Ganjam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guntur District
Guntur district is one of the twenty six districts in the Coastal Andhra region of the Indian state of Andhra Pradesh. The administrative seat of the district is located at Guntur, the largest city of the district in terms of area and with a population of 670,073. It has a coastline of approximately on the right bank of Krishna River, that separates it from Krishna district and NTR district. It is bounded on the south by Bapatla district and on the west by Palnadu district. It has an area of and with a population of 20,91,075 as per 2011 census of India. The district is often referred to as the ''Land of Chillies''. It is also a major centre for agriculture, education and learning. It exports large quantities of chillies and tobacco. Etymology The district derives its name from its district headquarters, Guntur. There are several opinions on the meaning and origin of the word Guntur. The word owes its origin to words like gundu (a rock), gunta (a pond) and kunta (1/3 o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Krishna District
Krishna district is district in the coastal Andhra Region in Indian state of Andhra Pradesh, with Machilipatnam as its administrative headquarters. It is the coastal district of Andhra Pradesh. Machilipatnam is the most populated city in the district. It is surrounded on the east by Bay of Bengal, west by Guntur and north by Eluru and NTR districts and south again by Bay of Bengal. In 2022 Krishna district was divided into Krishna and NTR districts. Etymology Krishna district, with its district headquarters at Machilipatnam was formerly called Machilipatnam district. Later it was renamed as Krishna district, by adding certain Taluks of the abolished Guntur District in 1859 with Machilipatnam with its head. It was named after the Krishna River, the third longest river in India. The river flows through the state of Andhra Pradesh before it empties itself into Bay of Bengal, near Hamsaladevi village of Krishna district. History This history of this region dates back ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
East Godavari District
East Godavari is a district in the Coastal Andhra region of Andhra Pradesh, India. Its district headquarters is at Rajahmundry. As of census 2011, it became the most populous district of the state with a population of 5,151,549. In the Madras Presidency, the District of Rajahmundry was created in 1823. It was reorganised in 1859 and was bifurcated into Godavari and Krishna districts. During British rule, Rajahmundry was the headquarters of Godavari District, which was further bifurcated into East Godavari and West Godavari districts in 1925. When the Godavari district was divided, Kakinada became the headquarters of East Godavari and Eluru became headquarters of West Godavari. In November 1956, Andhra Pradesh was formed by merging Andhra State with the Telugu-speaking areas of the Hyderabad State. In 1959, the Bhadrachalam revenue division, consisting of Bhadrachalam and Naguru Taluqs (2 Taluqas in 1959 but later subdivided into Wajedu, Venkatapruram, Charla, Dummugudem, Bhadrach ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coastal Andhra
Coastal Andhra (South costal Andhra) also known as Kostha Andhra is a region in the state of Andhra Pradesh, India. Vijayawada is the largest city in this region. It was part of Madras State before 1953 and Andhra State from 1953 to 1956. According to the 2011 census, it has an area of which is 57.99% of the total state area and a population of 34,193,868 which is 69.20% of Andhra Pradesh state population. This area includes the coastal districts of Andhra Pradesh on the Circar Coast between the Eastern Ghats and the Bay of Bengal, from the northern border with Odisha to Tirupati district in the South. Coastal Andhra has rich agricultural land, owing to the delta of the Godavari Krishna river and Penna. The prosperity of Coastal Andhra can be attributed to its rich agricultural land and an abundant water supply from these three rivers. Rice grown in paddy fields is the main crop, with pulses and coconuts also being important. The fishing industry is also important to t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Upma
Upma, uppumavu, or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtrian, and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour. Various seasonings and/ vegetables are often added during the cooking, depending on individual preferences. Etymology The different names for the dish derive from the combinations of word ''uppu'', meaning salt in Dravidian languages, And ''mavu'' means ground grain meal in Tamil. In North India, the dish is called ''upma''. In Maharashtra the dish traditionally had the name ''saanja'' in Marathi. Ingredients and preparation Upma is typically made by first lightly dry roasting semolina (called '' rava'' or ''sooji'' in India). The semolina is then taken off the fire and kept aside while spices, lentils, onion, ginger, etc are sautéed in oil or ghee. The semolina is then added back to the pan and mixe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
