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Bonda
Bonda is a deep-fried South Indian potato snack that has various sweet and savory versions in different regions. The most common is ''aloo bonda'' ( potato ''bonda''), and other region-specific variations include potato replaced with sweet potato, tapioca, grated pineapple, green peas, paneer, or other ingredients. History A recipe for bonda (as ''parika'') is mentioned in '' Manasollasa'', a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. Preparation The process of making a spicy bonda involves potato filling dipped in gram flour batter. ''Bonda'' has a sweet and a spicy variant. Some regional variants in Kerala replace the potato with tapioca (tapioca ''bonda'') or sweet potato and some onion, hard-boiled egg (''mutta Bonda''), masala, minced meat and other ingredients. In Tamil Nadu, ''bonda'' is made from black gram (''ulundu'') batter. In Andhra Pradesh it is known as ''poornalu''. Vegetable ''bonda'' is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bonda (1)
Bonda is a deep-fried South Indian potato snack that has various sweet and savory versions in different regions. The most common is ''aloo bonda'' (Batata vada, potato ''bonda''), and other region-specific variations include potato replaced with sweet potato, tapioca, grated pineapple, green peas, paneer, or other ingredients. History A recipe for bonda (as ''parika'') is mentioned in ''Manasollasa'', a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. Preparation The process of making a spicy bonda involves potato filling dipped in gram flour batter. ''Bonda'' has a sweet and a spicy variant. Some regional variants in Kerala replace the potato with tapioca (tapioca ''bonda'') or sweet potato and some onion, hard-boiled egg (''mutta Bonda''), Spice mix#Masala, masala, minced meat and other ingredients. In Tamil Nadu, ''bonda'' is made from black gram (''ulundu'') batter. In Andhra Pradesh it is known as ''poornalu''. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bonda Soup
Bonda is a deep-fried South Indian potato snack that has various sweet and savory versions in different regions. The most common is ''aloo bonda'' ( potato ''bonda''), and other region-specific variations include potato replaced with sweet potato, tapioca, grated pineapple, green peas, paneer, or other ingredients. History A recipe for bonda (as ''parika'') is mentioned in '' Manasollasa'', a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. Preparation The process of making a spicy bonda involves potato filling dipped in gram flour batter. ''Bonda'' has a sweet and a spicy variant. Some regional variants in Kerala replace the potato with tapioca (tapioca ''bonda'') or sweet potato and some onion, hard-boiled egg (''mutta Bonda''), masala, minced meat and other ingredients. In Tamil Nadu, ''bonda'' is made from black gram (''ulundu'') batter. In Andhra Pradesh it is known as ''poornalu''. Vegetable ''bonda'' is a di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mangalore Bajji
Golibaje (in Tulu) or Mangalore bajji (in Kannada) is an Indian fried food made from various flours and curd. In Tulu Nadu region, it is known as golibaje. Other names for the dish include Mangalore baje. This is widely famous in Andhra Pradesh and Telangana as Mysore bonda/bajji. Ingredients The main ingredients used to make Mangalore bajji include maida, curd, gram flour, rice flour, chopped onion, coriander leaves, coconut, jeera, green chillies, curry leaves, and salt. The ingredients are thoroughly mixed to form a hard batter, then shaped into a small ball and deep fried, preferably in coconut oil. It is often served with chutney. Serving The dish is usually served warm with coconut chutney . See also *Punugulu Punugulu or Punukkulu is a snack and common street food in Vijayawada and a few coastal districts of Andhra Pradesh. Punugulu is a deep fried snack made with rice, urad dal and other spices. They are often served with peanut chutney, known as pall ... * Bonda ... [...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 m ... [...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] |
Manasollasa
The ' also known as ''Abhilashitartha Chintamani'', is an early 12th-century Sanskrit text composed by the Kalyani Chalukya king Someshvara III, who ruled in present-day Karnataka . It is an encyclopedic work covering topics such as polity, governance, ethics, economics, astronomy, astrology, rhetoric, veterinary medicine, horticulture, perfumes, food, architecture, games, painting, poetry, dance and music. The text is a valuable source of socio-cultural information on 11th- and 12th-century India. The encyclopedic treatise is structured as five sub-books with a cumulative total of 100 chapters. It is notable for its extensive discussion of arts, particularly music and dance. It is also notable for including chapters on food recipes and festivals, many of which are a part of modern Indian culture. Another medieval era Sanskrit text with the title ''Mānasollāsa'' also exists, consisting of devotional praise hymns (''stotra''), and it is different from the encyclopedic treatise. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Batata Vada
Batata vada ( mr, बटाटा वडा, ) is a popular vegetarian fast food dish from the Indian state of Maharashtra. The dish consists of a mashed potato patty coated with chick pea flour, which is then deep-fried and served hot with chutney. The vada is typically around two or three inch in diameter. Across different regions of India, this dish is also known as ''aloo bonda, aloo vada, batata bonda, potato bonda'' and ''potato vada''. Although Maharashtrian in origin, ''batata vada'' has gained popularity in the rest of India as well. Preparation The potato filling and the batter used to coat the filling are the only two components of batata vada. The potatoes are boiled, mashed coarsely and set aside. Seasoning like asafoetida, mustard seeds, chillies, onions, curry leaves are pan-fried with garlic-ginger paste, turmeric and salt, then cooked with the mashed potatoes. A thick batter is made using chick pea flour, seasoned with salt, turmeric and red chilli powder. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vada (food)
Vada is a category of savoury fried snacks native to South India. Vadas can be described variously as fritters, cutlets, or dumplings. Alternative names for this food include vadai, vade, and bada. Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar. In North India and Pakistan, Bhalla is a similar food. It is sold in chaat shops and kiosks; Green bean paste is added with spices, which is then deep fried to make croquets. They are then garnished with dahi (yogurt), Saunth chutney (dried ginger and tamarind sauce) and spices. Bhalla is usually served cold unlike the Aloo Tikki. The various types of vadas are made from different ingredients, ranging from legumes (such as medu vada of South India) to potatoes (such as batata vada of West India). They are often served as a breakfast item or a snack, and also used in other food preparations (such as dahi vada and vada pav). History According to K. T. Achaya, Vadai (Vada) was popula ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gram Flour
Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani, Sri Lankan and Caribbean cuisines. Characteristics Gram flour contains a high proportion of carbohydrates, higher fiber relative to other flours, no gluten, and a higher proportion of protein than other flours. Dishes South Asia and the Caribbean Gram flour is in popular use in the Indian subcontinent and the Caribbean, where it is used to make the following: In Andhra Pradesh, it is used in a curry with gram flour cakes called Senaga Pindi Kura ( te, శెనగ పిండి కూర) and is eaten with Chapati or Puri, mostly during winter for breakfast. Chila (or chilla), a pancake made with gram flour batter, is a popular street food in India. Southeast and East Asia Gram flour, which is called ''pe hmont'' (ပ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gram Flour
Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani, Sri Lankan and Caribbean cuisines. Characteristics Gram flour contains a high proportion of carbohydrates, higher fiber relative to other flours, no gluten, and a higher proportion of protein than other flours. Dishes South Asia and the Caribbean Gram flour is in popular use in the Indian subcontinent and the Caribbean, where it is used to make the following: In Andhra Pradesh, it is used in a curry with gram flour cakes called Senaga Pindi Kura ( te, శెనగ పిండి కూర) and is eaten with Chapati or Puri, mostly during winter for breakfast. Chila (or chilla), a pancake made with gram flour batter, is a popular street food in India. Southeast and East Asia Gram flour, which is called ''pe hmont'' (ပ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. The potato was originally believed to have been domesticated by Native Americans independently in multiple locations,University of Wisconsin-Madison, ''Finding rewrites the evolutionary history of the origin of potatoes'' (2005/ref> but later genetic studies traced a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the ''Solanum brevicaule'' complex. Lay summary: In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated. Potatoes were introduced to Europe from the Americas by the Spanish in the second half of the 16 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato Dishes
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. The potato was originally believed to have been domesticated by Native Americans independently in multiple locations,University of Wisconsin-Madison, ''Finding rewrites the evolutionary history of the origin of potatoes'' (2005/ref> but later genetic studies traced a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the ''Solanum brevicaule'' complex. Lay summary: In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated. Potatoes were introduced to Europe from the Americas by the Spanish in the second half of the 16th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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