|
Pathiri (8)
Pathiri ( ml, പത്തിരി, pronounced ) is a pancake made of rice flour. It is part of the local cuisine among the Mappilas of Malabar region in Kerala State of Southern India. Today, pathiri is still a popular dish among the Muslims in Kerala. Poricha Pathiri Poricha pathiri or Fried pathiri is a tasty dish that could be enjoyed as an evening snack See also * Kinnathappam * Kalathappam * Alsa * Pashti * Cuisine of Kerala * Arab Influence on Kerala: Malik ibn Dinar * 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 a ... References External links Flatbreads Indian breads Indian rice dishes Kerala cuisine Pancakes Rice breads {{India-cuisine-stub ... [...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] |
Pashti
Pashti is a flatbread common to the Southern Indian subcontinent. It is usually made with rice flour, pan fried in ghee / cooking oil. A pashti is usually served with either chutneys, usually peanut (Phalli Ki Chutney) or with curry. Pashti is made by kneading rice flour in hot water, as cold water tends to form lumps. The dough is then rolled out with rolling pins, and circles are cut out by pressing a plate or jar top onto the dough. See also * Kerala Porotta * 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 a ... References {{Indian bread Flatbreads Unleavened breads Indian breads Hyderabadi cuisine Telangana cuisine South Indian cuisine Indian rice dishes Pancakes Rice breads ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kerala Cuisine
Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice as a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, asafoetida and other spices are also used in the preparation. Kerala is known as the "Land of Spices" because it traded spices with Europe as well as with many ancient civilizations with the oldest historical records of the Sumerians from 3000 BCE. Historical and cultural influences In addition to historical diversity, cultural influences, particularly the large introduction of Muslims and Christians, have also added unique dishes and styles to Kerala cuisine, especially non-vegetarian dishes. Most modern-day Hindus do not observe religious dietary restrictions, except a few belonging to specific castes that do not consume beef or pork. Mos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Rice Dishes
Indian or Indians may refer to: Peoples South Asia * Indian people, people of Indian nationality, or people who have an Indian ancestor ** Non-resident Indian, a citizen of India who has temporarily emigrated to another country * South Asian ethnic groups, referring to people of the Indian subcontinent, as well as the greater South Asia region prior to the 1947 partition of India * Anglo-Indians, people with mixed Indian and British ancestry, or people of British descent born or living in the Indian subcontinent * East Indians, a Christian community in India Europe * British Indians, British people of Indian origin The Americas * Indo-Canadians, Canadian people of Indian origin * Indian Americans, American people of Indian origin * Indigenous peoples of the Americas, the pre-Columbian inhabitants of the Americas and their descendants ** Plains Indians, the common name for the Native Americans who lived on the Great Plains of North America ** Native Americans in the Uni ... [...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] |
Flatbreads
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region. Analysis showed that they were probably from flatbread con ... [...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] |
Malik Ibn Dinar
Malik Dinar ( ar-at, مالك دينار, Mālik b. Dīnār, Malayalam: മാലിക് ദീനാര്) (died 748 CE)Al-Hujwiri, "Kashf al-Mahjoob", 89 was a Muslim scholar and traveller. He was one of the first known Muslims to have come to India in order to propagate Islam in the Indian Subcontinent after the departure of King Cheraman Perumal.Ibn Nadim, "Fihrist", 1037 Even though historians do not agree on the exact place of his death, it is widely accepted that he died at Kasaragod and that his relics were buried at the Malik Dinar Mosque in Thalangara, Kasaragod. Belonging to the generation of the ''tabi'i'', Malik is called a reliable traditionalist in Sunni sources, and is said to have transmitted from such authorities as Malik ibn Anas and Ibn Hajar. He was the son of a slave from Kabul who became a disciple of Hasan al-Basri. He died just before the epidemic of plague which caused considerable ravages in Basra in 748-49 CE, with various traditions placing his d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Kerala
Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice as a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, asafoetida and other spices are also used in the preparation. Kerala is known as the "Land of Spices" because it traded spices with Europe as well as with many ancient civilizations with the oldest historical records of the Sumerians from 3000 BCE. Historical and cultural influences In addition to historical diversity, cultural influences, particularly the large introduction of Muslims and Christians, have also added unique dishes and styles to Kerala cuisine, especially non-vegetarian dishes. Most modern-day Hindus do not observe religious dietary restrictions, except a few belonging to specific castes that do not consume beef or pork. Mos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harees
''Harees'', ''jareesh'' ( ar, هريس), boko boko, or harisa () is a dish of boiled, cracked, or coarsely-ground wheat, mixed with meat and seasoned. Its consistency varies between a porridge and a gruel. Harees is a popular dish known throughout the Arab world, and is commonly eaten in Arab states of the Persian Gulf in the month of Ramadan, and in Iraq and Lebanon during Ashura by Shia Muslims. Etymology Harees ( ar, هريس) is derived from the verb ( ar, هَرَسَ, harasa) which means to mash or to squash. According to Armenian lore, the patron saint of Armenia, Gregory the Illuminator, was offering a meal of love and charity to the poor. There weren't enough sheep to feed the crowds so wheat was added to the cooking pots. They noticed that the wheat was sticking to the bottom of the cauldrons. Saint Gregory advised, "''Harekh!'' Stir it!" Thus, the name of the dish, ''harissa'', came from the saint's own words. ''Harissa'' has been offered as a charity meal ever s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kerala
Kerala ( ; ) is a state on the Malabar Coast of India. It was formed on 1 November 1956, following the passage of the States Reorganisation Act, by combining Malayalam-speaking regions of the erstwhile regions of Cochin, Malabar, South Canara, and Thiruvithamkoor. Spread over , Kerala is the 21st largest Indian state by area. It is bordered by Karnataka to the north and northeast, Tamil Nadu to the east and south, and the Lakshadweep Sea to the west. With 33 million inhabitants as per the 2011 census, Kerala is the 13th-largest Indian state by population. It is divided into 14 districts with the capital being Thiruvananthapuram. Malayalam is the most widely spoken language and is also the official language of the state. The Chera dynasty was the first prominent kingdom based in Kerala. The Ay kingdom in the deep south and the Ezhimala kingdom in the north formed the other kingdoms in the early years of the Common Era (CE). The region had been a prominent spic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kalathappam
Kalathappam (കലത്തപ്പം) is a food from North Malabar and South Malabar, especially Kannur, Malappuram and Kasaragod. It is known as kalthappa by the Beary Muslims of Mangalore. It is a rice cake made of ground rice (brown rice), water, coconut oil, jaggery sugar, fried onions or shallots, coconut flakes, cardamom powder. It is cooked in a pan like a pancake or baked in a traditional oven or even steamed in a rice cooker. Preparation The traditional Kasaragodian way of cooking kalathappam is a bit different from other places. The batter of rice, coconut flakes, onions, cardamom and water is poured into hot oil in a traditional utensil called uruli. Metal is placed over the uruli over which fire is placed in coconut shells. It is heated from above and below. This makes a crunchy shell all over. Kalathappam See ...
|
.JPG "Click for more on -> Pathiri (8)")
