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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] |
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] |
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] |
Kue Cucur
''Kue cucur'' ( Indonesian) or ''kuih cucur'' ( Malay), known in Thai as ''khanom fak bua'' (, ) or ''khanom chuchun'' ( or ), is a traditional snack from Indonesia, and popular in parts of Southeast Asia, includes Indonesia, Malaysia, southern Thailand and Singapore. In Indonesia, kue cucur can be found throughout traditional marketplaces in the country; the popular version, however, is the Betawi version from Jakarta. In Brunei and Malaysia, the term ''cucur'' is generally used to refer to any type of fritters. A popular type of cucur in Brunei and Malaysia is Jemput-jemput (also known as Cokodok) and Pinjaram (also known as ''Kuih cucur gula merah/melaka''). In Southern Thailand, it is often featured in wedding ceremonies and festivals. The dessert, made of fried rice flour mixed with palm sugar, is thick in the middle and thin at the edges. Thai people believe that it is similar to the lotus which can grow in poor conditions. Thus, it is like the love of a newly married ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pesaha Appam
Pesaha appam or Kurisappam is a firm rice cake made by the Saint Thomas Christians of Kerala, India to be served on the night of Maundy Thursday (Pesaha). It is made from rice batter like palappam, but is not fermented with yeast in its preparation. A cross is made using the palm leaves from Palm Sunday and placed in the middle of the batter. Background The Pesaha celebration of Saint Thomas Christians falls on Western Maundy Thursday and lasts for a single day. Traditionally, Pesaha appam is served in a ceremonial manner at night in Catholic households across Kerala. The head of the family cuts the appam, dips it in paalukurukku (syrup) or Pesaha pal (coconut milk), and serves it to the other family members. The brown palkurukku is made mainly using jaggery and coconut milk. The meal also includes small banana variants in Kerala such as poovan pazham or njalipoovan pazham. Some families have the custom of singing traditional Kerala Nasrani Christian songs during this meal.C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Idiyappam
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] |
Appam
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] |
Skillet
A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle. A pan of similar dimensions, but with less flared, more vertical sides and often with a lid, is called a sauté pan. While a sauté pan can be used as a frying pan, it is designed for lower heat cooking. History Copper frying pans were used in ancient Mesopotamia. Frying pans were also known in ancient Greece where they were called ''tagēnon'' (Greek: τάγηνον) and Rome, where they were called ''patella'' or ''sartago''. The word ''pan'' derives from the Old English ''panna''. Before the introduction of the kitchen stove in the mid-19th century, a commonly used cast-iron cooking pan called a 'spider' had a handle and three legs used to stand up in the coals and ashes of the fire. Cooking pots ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frying Pan
A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle. A pan of similar dimensions, but with less flared, more vertical sides and often with a lid, is called a sauté pan. While a sauté pan can be used as a frying pan, it is designed for lower heat cooking. History Copper frying pans were used in ancient Mesopotamia. Frying pans were also known in ancient Greece where they were called ''tagēnon'' (Greek: τάγηνον) and Rome, where they were called ''patella'' or ''sartago''. The word ''pan'' derives from the Old English ''panna''. Before the introduction of the kitchen stove in the mid-19th century, a commonly used cast-iron cooking pan called a 'spider' had a handle and three legs used to stand up in the coals and ashes of the fire. Cooking pots a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Griddle
A griddle, in the UK also called a girdle, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil, a flat heated cooking surface built into a stove or kitchen range, or a compact cooking machine with its own heating system attached to an integrated griddle acting as a cooktop. A traditional griddle can either be a brick slab or tablet, or a flat or curved metal disc, while in industrialized countries a griddle is most commonly a flat metal plate. A griddle can have both residential and commercial applications, and can be heated directly or indirectly. The heating can be supplied either by a flame fuelled by wood, coal, or gas; or by electrical elements. Commercial griddles run on electricity, natural gas or propane. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Æbleskiver
Æbleskiver (, [singular: ''æbleskive'']) are spherically-shaped Danish snacks made from fried batter. The name literally means "apple slices" in Danish language, Danish, although apples are not usually an ingredient in present-day versions. The crust is similar in texture to European pancakes, but with a light and fluffy interior similar to a Yorkshire pudding. The English language spelling is usually aebleskiver, ebleskiver or ebelskiver. Æbleskive pan Æbleskiver are cooked on the stove top using a special pan with several hemispherical indentations. The pan exists in versions for gas and electrical stoves (the latter with a plain bottom). Pans are usually made of cast iron which has increased heat retention. Traditional models in hammered copper plate exist but are today used primarily for decoration. Preparation The batter for æbleskiver usually includes wheat flour, which is mixed with buttermilk, milk or cream, eggs, sugar, and a pinch of salt. Some recipes also includ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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