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Uthappam
An uttapam (or uthapam, uttappam, etc.) is a type of dosa from South India. Unlike a typical dosa, which is crisp and crepe-like, an uttapam is thicker, with toppings. The name is derived from the Tamil words ''appam'' and ''utthia'' or ''uttria'', meaning "poured ''appam''", because ''appam'' is cooked in a round-bottom pan, whereas ''utthia-appam'' is cooked on a flat skillet. Tamil ancient literature mentions it by name. The classic breakfast of Tamil residents consists of idli, dosas or uttappams mostly accompanied by sambar and chutney. Preparation ''Uttapam'' batter is made of a 1:3 ratio of ''urad dal'' and rice. The rice can be a combination of parboiled rice and a regular variety such as basmati. The lentils and rice are soaked overnight, ground and fermented until it rises. The batter is spread on a hot pan, generally circular, toppings spread on it and patted gently. Oil is dripped around it, flipped when it is golden-brown, oil dripped again, another flip to make ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South India
South India, also known as Dakshina Bharata or Peninsular India, consists of the peninsular southern part of India. It encompasses the Indian states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana, as well as the union territories of Lakshadweep and Puducherry, comprising 19.31% of India's area () and 20% of India's population. Covering the southern part of the peninsular Deccan Plateau, South India is bounded by the Bay of Bengal in the east, the Arabian Sea in the west and the Indian Ocean in the south. The geography of the region is diverse with two mountain ranges – the Western and Eastern Ghats – bordering the plateau heartland. The Godavari, Krishna, Kaveri, Tungabhadra, Periyar, Bharathappuzha, Pamba, Thamirabarani, Palar, and Vaigai rivers are important perennial rivers. The majority of the people in South India speak at least one of the four major Dravidian languages: Tamil, Telugu, Malayalam and Kannada (all 4 of which are among the 6 Classic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Indian Cuisine
South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks, light meals, desserts, and drinks that are well known in their respective region. Native vegetables, fruits, and spices Coconut is native to Southern India and spread to Europe, Arabia, and Persia through the southwestern Malabar Coast of South India over the centuries. Coconut of Indian origin was brought to the Americas by Portuguese merchants. Black pepper is also native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there. During classical era, Phoenicians, Greeks, Egyptians, Ancient Rome, Romans, and Chinese people, Chinese were attracted by the spices including Cinnam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamil Cuisine
Tamil cuisine is a culinary style originating in the southern Indian state of Tamil Nadu and other countries of South Asia like Sri Lanka. Both vegetarian cuisine and non-vegetarian cuisine are popular among the Tamil people and have been since ancient times. Meats, along with rice, legumes, and lentils, are also popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes Rice, sambar, curd, kuzhambu, and rasam. Typical meals (a typical meal), along with other Tamil dishes are served on a banana leaf (vaazhai illai), which adds flavor. Puddings such as payasam are eaten first. Coffee and tea are the staple drinks. "Virundhu" refers to the core elements of Tamil cuisine offered to the g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sambar (dish)
Sambar (, romanized: Sāmbār) is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. It is popular in South Indian, Sri Lankan and Maldivian cuisines. The stew has been adapted into Burmese cuisine as a popular accompaniment to Burmese curries. History According to food historian K. T. Achaya, the earliest extant mention of sambar in literature can be dated to the 17th century in Tamilakam. The word ''sambar'' () stems from the Tamil word ''champāram'' (). A Tamil inscription of 1530 CE, shows the use of the word champāram in the sense of meaning a dish of rice accompanying other rice dishes or spice ingredients with which a dish of vegetable rice is cooked: Regional variations Sambar is variously called ''thizone chinyay hin'' (သီးစုံချဉ်ရည်ဟင်း; ), ''thizone pe kala hin'' (သီးစုံပဲကလားဟင်း, ), or derivatives like ''thizone hin'' or ''pe kala hin'' in the Burmese language. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Andhra Cuisine
Telugu cuisine is a cuisine of South India native to the Telugu people from the states of Andhra, Telangana and Yanam. Generally known for its tangy, hot and spicy taste, the cuisine is very diverse due to the vast spread of the people and varied topological regions. All three regions — Coastal Andhra, Rayalaseema and Telangana — have distinctive cuisines. In the semi-arid Telangana state region millet-based bread ( rotte) is the predominant staple food, whereas rice is predominant in irrigated Andhra and Rayalaseema regions. Ragi is also popular in Rayalaseema region. Many of the curries (known as ''koora''), snacks, and sweets vary in the method of preparation and differ in name, too. Andhra Pradesh is the leading producer of red chili and rice among Indian states, and Telangana is the leading producer of millet; this influences the liberal use of spices in Telugu cuisine, making its food some of the richest and spiciest in the world. Vegetarian dishes, as well as mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karnataka Cuisine
Karnataka cuisine includes the cuisines of the different regions and communities of the Indian state of Karnataka, namely, Uttara Karnataka cuisine, Dakshina Karnataka cuisine, Udupi cuisine, Mangalurean cuisine, Kodava cuisine, Saraswat cuisine, Mangalurean Catholic cuisine and Navayath Muslim cuisine. See also * Mangalorean Catholic cuisine * Mavalli Tiffin Room * Saraswat cuisine * Udupi cuisine Udupi cuisine is a cuisine of South India. It forms an important part of Tuluva cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region. Udupi cuisine is strictly vegetarian and has its origin in th ... References External links * {{India topics Desi cuisine Vegetarian cuisine South Indian cuisine Indian cuisine by state or union territory ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Telangana Cuisine
Telangana cuisine is the cuisine native to the Indian state of Telangana. The Telangana state lies on the Deccan plateau and its topography dictates more millets and roti based dishes. Jowar and Bajra features more prominently in their cuisine. Staple food Telangana in its cuisine, there is special place for rotis made from millet, such as ''jonna rotte'' (sorghum), ''sajja rotte'' (penisetum), or ''Sarva Pindi" and Uppudi Pindi'' (broken rice). In Telangana a gravy or curry is called ''Koora'' and ''Pulusu in based on Tamarind. A deep fry reduction of the same is called ''Vepudu''. ''Kodi pulusu'' and vepudu'' are popular dishes in meat. ''Vankaya (Brinjal)'', ''Aloogadda (potato) koora & fry'' are some of the many varieties of vegetable dishes. ''Telangana palakoora'' is a spinach dish cooked with lentils eaten with steamed rice and rotis. Peanuts are added as special attraction and in Karimnagar District, cashew nuts are added. Popular Telangana curry dishes (known as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancakes
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In the United Kingdom, pancakes are often unleavened and resemble a crêpe. In North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A ''crêpe'' is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a ''palačinke'', a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet ... [...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] |
List Of Pancakes
This is a list of notable pancakes. A pancake is a flat cake, often thin and round, prepared from a starch-based batter and cooked on a hot surface such as a griddle or frying pan. In Britain, pancakes are often unleavened, and resemble a crêpe. In North America, a raising agent is used (typically baking powder). The North American pancake is similar to a Scotch pancake or drop scone. Pancakes * * * * * * * * * * * * * * * * * * * * ** ** * * * * * * * * * * * * * * * * * * * * * * * * * ** ** ** ** ** ** ** * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * – also referred to as spring onion pancake * * * * * * * * * * * * * See also * Pearl Milling Company – is a brand of pancake mix, syrup, and other breakfast foods * Crepe maker * List of bread dishes * List of quick breads * Lists of prepared foods * List of toast dishes * P ... [...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] |
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] |
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