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Sevai
Sevai (Hindi : सेवई), shavige (Kannada: ಶಾವಿಗೆ), saemia and santhakai (Tamil: சந்தகை) is a type of rice vermicelli popular in India. While typically made from rice, varieties made out of other food grains like wheat, ''ragi'', and others can also be found. History According to food historian K. T. Achaya, references in the Sangam literature mentions sevai and idiyappam around 1st century AD. Lokopakara (1025 CE) cookbook also mentions method of making sevai and mold-presser used for it. "Lokopakara" Agri-History Bulletin No. 6 - (Trans) Ayangarya, Y. L. Nene, Nalini Sadhale, Valmiki Sreenivasa (Trans), 2004 Preparation Sevai is mostly made fresh starting from rice grains. It is also prepared from dried sevai packs (or rice sticks) from Asian grocery stores. Traditionally, making sevai at home consists of the following steps (with minor variations based on location and family customs): *Soaking of parboiled rice in cold water for about 3 hou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Santhakai
Sevai (Hindi : सेवई), shavige (Kannada: ಶಾವಿಗೆ), saemia and santhakai (Tamil language, Tamil: சந்தகை) is a type of rice vermicelli popular in India. While typically made from rice, varieties made out of other food grains like wheat, Eleusine coracana, ''ragi'', and others can also be found. History According to food historian K. T. Achaya, references in the Sangam literature mentions sevai and idiyappam around 1st century AD. Lokopakara (1025 CE) cookbook also mentions method of making sevai and mold-presser used for it. "Lokopakara" Agri-History Bulletin No. 6 - (Trans) Ayangarya, Y. L. Nene, Nalini Sadhale, Valmiki Sreenivasa (Trans), 2004 Preparation Sevai is mostly made fresh starting from rice grains. It is also prepared from dried sevai packs (or rice sticks) from Asian grocery stores. Traditionally, making sevai at home consists of the following steps (with minor variations based on location and family customs): *Soaking of parboiled r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Idiappam
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) co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Sticks
Rice vermicelli is a thin form of noodle. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves. Presentation and varieties Rice vermicelli is a part of several Asian cuisines, where it are often eaten as part of a soup dish, stir-fry, or salad. One particularly well-known, slightly thicker variety, called ''Guilin mǐfěn'' (桂林米粉), comes from the southern Chinese city of Guilin, where it is a breakfast staple. Names Rice vermicelli is widely known in Asia by cognates of Hokkien 米粉 (''bí-hún'', literally "rice vermicelli"). These include ''bīfun'' ( Japan), ''bíjon'' or ''bihon'' (Philippines), ''bee hoon'' (Singapore), ''bihun'' or ''mee hoon'' (Malaysia and Indonesia), ''num banh chok'' (Cambodia), ''bún'' (Vietnam), and ''mee hoon'' (Southern Thailand). Naming in Taiwan Beginnin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Vermicelli
Rice vermicelli is a thin form of noodle. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves. Presentation and varieties Rice vermicelli is a part of several Asian cuisines, where it are often eaten as part of a soup dish, stir-fry, or salad. One particularly well-known, slightly thicker variety, called ''Guilin mǐfěn'' (桂林米粉), comes from the southern Chinese city of Guilin, where it is a breakfast staple. Names Rice vermicelli is widely known in Asia by cognates of Hokkien 米粉 (''bí-hún'', literally "rice vermicelli"). These include ''bīfun'' (Japan), ''bíjon'' or ''bihon'' (Philippines), ''bee hoon'' (Singapore), ''bihun'' or ''mee hoon'' (Malaysia and Indonesia), ''num banh chok'' (Cambodia), ''bún'' (Vietnam), and ''mee hoon'' (Southern Thailand). Naming in Taiwan Beginning Jul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sankethi People
The Sankethi people are a South Indian Smartha Brahmin community located in Karnataka, India, mostly in villages in the south of the state. They speak a Dravidian language known as Sankethi, which is related to Tamil and Kannada. Their traditional occupation is agriculture, engaging in the cultivation of crops such as areca nuts (also known as betel nuts), palm nuts, tobacco, bananas, and coconuts. The community has traditionally adhered to Advaita Vedanta and maintains the ancient practice of avadhanam, as well as having a long tradition in Carnatic classical music. The two largest Sankethi groups initially settled predominantly in Kowshika village near Hassan, Karnataka and Bettadapura, Mysore district, and becoming the Kaushika and the Bettadapura communities, respectively. History Sankethis venerate a woman known as Nacharu, respectfully called Nacharamma. The appended ''-amma'' marks her status as the figurative mother of the Sankethi people, who led them out of Sengottai ... [...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] |
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] |
Korma
Korma or qorma (; ; ) is a dish originating in Indian subcontinent, consisting of meat or vegetables braised with yogurt ( dahi), water or stock, and spices to produce a thick sauce or gravy. Etymology The English name is an anglicisation of Hindi-Urdu ''qormā'' (क़ोरमा, قورمہ), meaning "braise".Perry, C. "Korma, Kavurma, Ghormeh: A family, or not so much?" in Hosking (ed.) ''Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009'', p. 254 It refers to the cooking technique used in the dish.Singh, D. ''Indian Cookery'', Penguin, 1970, pp. 24–25"korma" Merriam-Webster, accessed 30-01-18 All these words, and the names of dishes such as the ian [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tam Lem Coc Sevai
TAM may refer to: Biology * Thioacetamide, an organosulfur compound * Tumor-associated macrophage, a class of immune cells * Transparent Anatomical Manikin, an educational model Technology * Tanque Argentino Mediano, the main battle tank of Argentina * Technological Association Malaysia, a learned society * Technology acceptance model, an information systems theory * Teen Age Message, interstellar radio transmissions * Telecom Application Map * Telephone answering machine * Twentieth Anniversary Macintosh, a limited-edition personal computer released by Apple in 1997 Transportation * TAM – Transporte Aéreo Militar, Bolivian airline * TAM Air, a Georgian airline * Tovarna avtomobilov Maribor, a former Slovenian commercial vehicle manufacturer, * Transports de l'Agglomération de Montpellier (TaM), a public transport company in France * TAM Linhas Aéreas, the former name of LATAM Brasil * IATA airport code of General Francisco Javier Mina International Airport, Tampico, Mexi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spices
A spice is a seed, fruit, root, Bark (botany), bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish (food), garnish. Spices are sometimes used in medicine, Sacred rite, religious rituals, cosmetics or perfume production. For example, vanilla is commonly used as an ingredient in Aroma compound, fragrance manufacturing. A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried. Spices may be ground into a powder for convenience. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life. Some spices are not always available either fresh or whole, for exam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Payasam
Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. It is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts, and recently pseudograins are also gaining popularity. It is typically served as a dessert. Etymology The word ''kheer'' is derived from the Sanskrit word for milk, ''ksheer'' (क्षीर). Kheer is also the archaic name for sweet rice pudding. Origin Kheer was a part of the ancient Indian diet. According to the food historian K. T. Achaya, kheer or ''payas'', as it is known in southern India, was a popular dish in ancient India. First mentioned in ancient Indian literature, it was a mixture of rice, milk and sugar, a formula that has endured f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cardamom
Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; ''Elettaria'' pods are light green and smaller, while ''Amomum'' pods are larger and dark brown. Species used for cardamom are native throughout tropical and subtropical Asia. The first references to cardamom are found in Sumer, and in the Ayurvedic literatures of India. Nowadays it is also cultivated in Guatemala, Malaysia, and Tanzania. The German coffee planter Oscar Majus Klöffer introduced Indian cardamom to cultivation in Guatemala before World War I; by 2000, that country had become the biggest producer and exporter of cardamom in the world, followed by India. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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