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Pesarattu
Pesarattu ( Telugu: పెసరట్టు; ), 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 batter, but, unlike a typical dosa, it does not contain Vigna mungo. Pesarattu is eaten as breakfast and as a snack in Andhra Pradesh. It is typically served with ginger chutney, peanut 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 found in North Indian cuisine are moong daal ka cheela or besan ka cheela. In Rajasthan they ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dosa (food)
A dosa, dosai or dosay is a thin, savoury crepe in South Indian cuisine, Indian cuisine made from a fermentation (food), fermented batter (cooking), batter of ground Vigna mungo, black gram and rice. Dosas are served hot, often with chutney and Sambar (dish), sambar. History The dosa originated in South India, but its precise geographical origins are unknown. According to food historian K. T. Achaya, references in the Sangam literature suggest that dosa was already in use in the Tamilagam, ancient Tamil country around the first century CE. However, according to historian P. Thankappan Nair, dosa originated in the town of Udupi in Karnataka. Achaya states that the earliest written mention of dosa appears in the eighth-century literature of present-day Tamil Nadu, while the earliest mention of dosaë in Tulu literature appears a century later. In popular tradition outside of Southern India, the origin of the dosa is linked to Udupi, probably because of the dish's association w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Upma
Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. Upma originated from Southern India, is most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha, Karnataka, Maharashtra and Telangana. Often, depending on preference, it has various seasonings and/or vegetables added during cooking. Like many South Indian dishes, Upma has also become part of Sri Lankan culinary habits (particularly those of Sri Lankan Tamils) since the 20th century. Etymology The different names for the dish derive from the combinations of the word ''uppu'', meaning salt in Tamil and ''mavu'' meaning 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chutney
A chutney () is a spread typically associated with 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. Etymology The word ''chutney'' derives from Hindustani/Urdu (Nastaliq: چٹنی, Devanagari: चटनी) ''chaṭnī'', deriving from चाटना ''chāṭnā'' 'to lick' or 'to eat with appetite'. In India, ''chutney'' refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations only. Overview In India, chutneys can be either made alongside pickles that are matured in the sun for up to two weeks and kept up to a year or, more commonly, are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator. In South India, Chutneys are also known as ''Pachadi'' (, , , , ) which generally refers to t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Gram
The mung bean or green gram (''Vigna radiata'') is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract Green Mung Bean Extract Powder Phaseolus aureus Roxb Vigna radiata L R Wilczek. MDidea-Extracts Professional. P054. http://www.mdidea.com/products/proper/proper05402.html The mung bean is mainly cultivated in East, Southeast, and South Asia. It is used as an ingredient in both savoury and sweet dishes. Names The English names " mung" or " mungo" originated from the Hindi word (), which is derived from the Sanskrit word (). It is also known in Philippine English as " mongo bean". Other less common English names include "golden gram" and "Jerusalem pea". In other languages, mung beans are also known as * Persian : ''maash'' (ماش) *Urdu- ''mūng'' (مونگ) *Hindi- ''mūng'' (मूंग) * Punjabi- ''mūng'' (ਮੁੰਗ) * Gujarati-''mag'' (મગ) * Marathi- ''hirve mug'' (हिरवे मूग) *Konkani- ''mugā' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Breads
Indian breads are a wide variety of flatbreads and crêpes that are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits. Ingredients Most flatbreads 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 Gujarat, breads are also made from grains like jowar (''Sorghum bicolor''), ragi (''Eleusine coracana''), ''rice'' and bajra (pearl millet), and are called "rotla" in Gujarat and "bhakri" in Maharashtra. Most Indian breads make use of the yeast spores in the atmosphere for fermentation. Preparation In northern India, a dough of the main ingredient is prepared and flattened by rolling. Most Indian breads, such as roti, kulcha and chapati, are baked on '' tava'', a griddle made from cast iron, steel or aluminum. Others such as puri and bhatur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. The onion's close relatives include garlic, scallion, leek, and chives. The genus contains several other species variously called onions and cultivated for food, such as the Japanese bunching onion '' Allium fistulosum'', the tree onion ''Allium'' × ''proliferum'', and the Canada onion '' Allium canadense''. The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season. ... [...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] |
Visakhapatnam District
Visakhapatnam district is one of the six districts in the Uttarandhra region of the Indian state of Andhra Pradesh, headquartered at Visakhapatnam. It is one of the twenty-six districts in Andhra Pradesh state. The district shares borders within 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 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 (i.e., Nabarangpur, Malkangiri, Koraput, Jeypore, Rayagada etc.) and the Ganjam district (excluding Chicacole division) of Madras Presidency were transferred to Orissa Province along with portions of the Vizagapatam Hill Tracts Agency and Gan ... [...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 States and union territories of India, Indian state of Andhra Pradesh. The administrative seat of the district is located at Guntur, the List of urban agglomerations in Andhra Pradesh, 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 , with a population of 20,91,075, as per 2011 Census of India, 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Krishna District
Krishna district is a district in the Coastal Andhra region in Indian state of Andhra Pradesh, with Machilipatnam as its administrative headquarters. It is surrounded on the East by Bay of Bengal, West by Guntur district, Guntur, Bapatla district, Bapatla and North by Eluru district, Eluru and NTR district, NTR districts and South again by Bay of Bengal. Etymology Krishna District with its district headquarters at Machilipatnam is the coastal district of Andhra Pradesh. It was formerly called as Machilipatnam District. Later it was renamed as Krishna District after the holy river Krishna, by adding certain Taluks of the abolished Guntur District in 1859. Again in 1925, Krishna District was further divided into Krishna and West Godavari Districts. There are no changes in its jurisdiction except some minor changes (in Divi Taluk and Munagala Paragana). Further Again in 2022 Krishna District was divided into Krishna and NTR Districts. It was named after the Krishna River (also kn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
