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Appam
An appam or vellayappam 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's a popular dish in Indian states of Kerala, Tamil Nadu and in Sri Lanka.. In Sri Lanka, it is popularly known as hoppers. Appams are most frequently served for breakfast or dinner, often with a side such as a vegetable or egg curry. Etymology "Appam" (also ''aapa'', ''appe'') may derive from the Sanskrit word (अपूप ''apupa''), which refers to a type of "fried dainty." History Vir Sanghvi, an Indian journalist, quotes food historian K. T. Achaya and states that the appam is mentioned in the Tamil language, Tamil Sangam literature, in works like Perumpāṇāṟṟuppaṭai. Achaya states that appams were well-established in Tamilakam, ancient Tamil country as mentioned in Sangam literature, Sangam, with poems also describing appams along with modakam be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to India. The Columbian exchange, Columbian discovery of the New World brought a number of new vegetables and fruits. A number of these such as potatoes, tomatoes, Chili pepper, chillies, peanuts, and guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sri Lankan Cuisine
Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic Maritime Silk Road, oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine. Influences from Indian cuisine, Indian (particularly South Indian cuisine, South Indian), Indonesian cuisine, Indonesian and Dutch cuisines are most evident with Sri Lankan cuisine sharing close ties to other neighbouring South Asian cuisine, South and Southeast Asian cuisines. Sri Lanka is historically famous for its cinnamon. The 'true cinnamon' tree, or ''Cinnamomum verum ... [...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] |
Biriyani
Biryani () is a mixed rice dish originating in South Asia, made with rice, meat (chicken, goat, lamb, beef) or seafood (prawns or fish), and spices. To cater to vegetarians, the meat or seafood can be substituted with vegetables or paneer. Sometimes eggs or potatoes are also added. Biryani is one of the most popular dishes in South Asia and the South Asian diaspora. Similar dishes are also prepared in many other countries like Iraq and Malaysia, and was often spread to such places by South Asian diaspora populations. ''Biryani'' is the single most-ordered dish on Indian online food ordering and delivery services, and has been labelled as the most popular dish overall in India. Etymology Some theories suggest that the it originated from the ''vrīhí'' (), meaning rice. Other theories suggest originated from ''birinj'' (), the Persian word for rice. Another theory states that it was derived from ''biryan'' or ''beriyan'' (), which means "to fry" or "to roast". It may ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kiri Hodi
Kiri hodi (), which literally translates to milk curry, is a popular and traditional Sri Lankan fragrant coconut milk gravy. Made using a few basic ingredients, this dish is traditionally served hot alongside pol sambola (a coconut relish) or idiyappam (rice noodles). Vegetables and fish can be added to the sauce to make a more substantial curry dish. As with many traditional dishes, numerous variations can be found. As recipes are passed down from generation to generation each family's kiri hodi will be slightly different from the next, mainly down to the proportion of spices and chilies used and the inclusion of additional ingredients, such as Maldives fish. Ingredients and preparation ;Ingredients Kiri hodi is typically prepared from four basic components: coconut milk, spices, onion and green chilies. The coconut milk, ''pol kiri'', either in the form of ''miti kiri'', the first thick milk extract from the coconut, or ''diya kiri'', the thinner, watery subsequent extract ... [...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] |
Sambol
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of chillis with secondary ingredients such as shrimp paste (terasi), garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an Indonesian loanword of Javanese origin ( ). In addition to Indonesian cuisine, sambal is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname. (Indonesian) Different sambal recipes are served as hot and spicy condiments for dishes, such as '' lalab'' (raw vegetables), '' ikan bakar'' (grilled fish), '' ikan goreng'' (fried fish), '' ayam goreng'' (fried chicken), '' ayam penyet'' (smashed chicken), '' iga penyet'' (ribs), and various '' soto'' soups. There are at least 212 variants of sambal in Indonesia, most of which originate in Java. History Sambal is often described as a hot and spicy Indonesian relish. However, its main ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Idiyappam
Idiyappam, also known as indiappa, noolappam, noolputtu, santhagai, or ottu shavige, is a Sevai, string hopper dish originating from southern India. It consists of rice flour pressed into noodles, laid into a flat Disk (mathematics), disc-like shape and steamed. The dish also spread to List of Asian cuisines, Southeast Asia, where it is called ' in Malaysia and Singapore, and ' in Indonesia. History According to food historian K. T. Achaya, idiyappam, appam, idli, dosa and vada were known during Tamilakam, ancient Tamil country the 1st century AD, as per references in the Sangam literature. Lokopakara (1025 CE) cookbook in kannada language, Kannada language also mentions a method of making shavige and the mold-presser used for it. Distribution Idiyappam is a culinary speciality throughout the Indian states of Tamil Nadu, Kerala, Karnataka and the country of Sri Lanka.The name idiyappam derives from Tamil language, Tamil. The Tamil word 'Idi' together forms the name Idiyap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
