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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] |
Kerala Cuisine
Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice as a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, asafoetida and other spices are also used in the preparation. Kerala is known as the "Land of Spices" because it traded spices with Europe as well as with many ancient civilizations with the oldest historical records of the Sumerians from 3000 BCE. Historical and cultural influences In addition to historical diversity, cultural influences, particularly the large introduction of Muslims and Christians, have also added unique dishes and styles to Kerala cuisine, especially non-vegetarian dishes. Some Hindus in Kerala do not consume beef and pork according to religious dietary restrictions. Most Muslims do not eat pork and other food forbidd ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamil Cuisine
Tamil cuisine is a generic term used to describe culinary practices among Tamil language, Tamil-speaking populations, originating from Southern India and neighboring Sri Lanka. It encompasses several distinct styles of cuisine or cooking repertoires, which can be divided at a basic level into "regular" Tamil cuisine of Southeastern India and Sri Lankan Tamils#Cuisine, Sri Lankan Tamil cuisine. The former is a fundamental part of what is now known as South Indian cuisine, with deep connections to other cooking styles of the southern Deccan Plateau, Deccan. The second is distinct to the Tamil-speaking populations natives to Ceylon, co-formed with other cooking styles unique to Sri Lanka (Sri Lankan cuisine), sharing significant culinary links with Coastal South West India, Southwestern India and Southeast Asia. Meats, along with rice, legumes, and lentils, are popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodle
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are those derived from either Chinese cuisine or Italian cuisine. Chinese noodles are known by a variety of different names, while Italian noodles are known as pasta. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They can also be steamed, pan-fried, deep-fried, or baked. Noodles are often served with an accompanying sauce or in a soup, the latter being known as noodle soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. Etymology The word for noodles in English was borrowed in the 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Flour
Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. Rice flour may be made from either white rice, brown rice or glutinous rice. To make the flour, the Rice hulls, husk of rice or paddy is removed and raw rice is obtained, which is then ground to flour. Types and names By rice Rice flour can be made from Indica rice, indica, Japonica rice, japonica, and wild rice varieties. Usually, rice flour ( zh, c=米粉, p=mǐfěn, , , , , , , , , ) refers to flour made from non-glutinous white rice. When made with glutinous rice (or sweet rice), it is called glutinous rice flour or sweet rice flour ( zh, c=糯米粉, p=nuòmǐ fěn, Japanese language, Japanese: ; Romanization of Japanese, romanized: ''shirat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sevai
Sevai (), also called shavige, semiya, (), saemia () and santhakai (), is a type of rice vermicelli dish popular in India. While typically made from rice, varieties made from 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 CE. Lokopakara (1025 CE) a cookbook in Kannada also mentions method of making ''sevai'' and a 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). 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 hours *Grinding of soaked rice using a wet gri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sri Lanka
Sri Lanka, officially the Democratic Socialist Republic of Sri Lanka, also known historically as Ceylon, is an island country in South Asia. It lies in the Indian Ocean, southwest of the Bay of Bengal, separated from the Indian subcontinent, Indian peninsula by the Gulf of Mannar and the Palk Strait. It shares a maritime border with the Maldives in the southwest and India in the northwest. Sri Jayawardenepura Kotte is the legislative capital of Sri Lanka, while the largest city, Colombo, is the administrative and judicial capital which is the nation's political, financial and cultural centre. Kandy is the second-largest urban area and also the capital of the last native kingdom of Sri Lanka. The most spoken language Sinhala language, Sinhala, is spoken by the majority of the population (approximately 17 million). Tamil language, Tamil is also spoken by approximately five million people, making it the second most-spoken language in Sri Lanka. Sri Lanka has a population of appr ... [...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] |
Rice Flour
Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. Rice flour may be made from either white rice, brown rice or glutinous rice. To make the flour, the Rice hulls, husk of rice or paddy is removed and raw rice is obtained, which is then ground to flour. Types and names By rice Rice flour can be made from Indica rice, indica, Japonica rice, japonica, and wild rice varieties. Usually, rice flour ( zh, c=米粉, p=mǐfěn, , , , , , , , , ) refers to flour made from non-glutinous white rice. When made with glutinous rice (or sweet rice), it is called glutinous rice flour or sweet rice flour ( zh, c=糯米粉, p=nuòmǐ fěn, Japanese language, Japanese: ; Romanization of Japanese, romanized: ''shirat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sevai
Sevai (), also called shavige, semiya, (), saemia () and santhakai (), is a type of rice vermicelli dish popular in India. While typically made from rice, varieties made from 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 CE. Lokopakara (1025 CE) a cookbook in Kannada also mentions method of making ''sevai'' and a 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). 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 hours *Grinding of soaked rice using a wet gri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mangalore
Mangaluru (), formerly called Mangalore ( ), is a major industrial port city in the Indian state of Karnataka and on the west coast of India. It is located between the Laccadive Sea and the Western Ghats about west of Bengaluru, the state capital, north of Karnataka–Kerala border and south of Goa. Mangaluru is the state's only city to have all four modes of transport—air, road, rail and sea. The population of the urban agglomeration was 619,664 national census of India. It is known for being one of the locations of the Indian strategic petroleum reserves. The city developed as a port in the Laccadive Sea during ancient times, and after Independence a new port was constructed in 1968 and has since become a major port of India that handles 75 percent of India's coffee and cashew exports. It is also the country's seventh largest container port. Mangaluru has been ruled by several major powers, including the Mauryan empire, Kadambas, Alupas, Vij ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Udupi
Udupi () also known as 'Odipu' () is a city in the Indian state of Karnataka. It is the administrative headquarters of Udupi district, and one of the fastest-growing cities in Karnataka. Udupi is one of the top tourist attractions in Karnataka and has various educational institutions. It is notable for the Udupi Sri Krishna Matha, Krishna Temple and is also known as the temple city. It also lends its name to the popular Udupi cuisine, is also known as Parashurama Kshetra, and is famous for Kanakana kindi. A centre of pilgrimage, Udupi is known as Rajatha Peetha pura Etymology The name 'Udupi' is derived from Tulu language, Tulu word "odipu", which means "emergence". It is also believed that it came from the Sanskrit word "Udupa", meaning "Moon". History In the 13th century, Vaishnavism, Vaishnavite saint Madhvacharya founded the Udupi Sri Krishna Matha, Sri Krishna Temple. He set up eight ''mathas'' – Ashta Mathas of Udupi, Ashta Mathas in Udupi to propagate the Dvaita Vedant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maharashtra
Maharashtra () is a state in the western peninsular region of India occupying a substantial portion of the Deccan Plateau. It is bordered by the Arabian Sea to the west, the Indian states of Karnataka and Goa to the south, Telangana to the southeast and Chhattisgarh to the east, Gujarat and Madhya Pradesh to the north, and the Indian union territory of Dadra and Nagar Haveli and Daman and Diu to the northwest. Maharashtra is the second-most populous state in India, the third most populous country subdivision in South Asia and the fourth-most populous in the world. The state is divided into 6 divisions and 36 districts. Mumbai is the capital of Maharashtra due to its historical significance as a major trading port and its status as India's financial hub, housing key institutions and a diverse economy. Additionally, Mumbai's well-developed infrastructure and cultural diversity make it a suitable administrative center for the state, and the most populous urban are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
