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Idli
Idli, iddena, iddali or idly (; plural: idlis) is a type of savoury rice cake, originating from South India, popular as a breakfast food in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented de-husked black lentils and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body. Idli has several variations, including rava idli, which is made from semolina. Regional variants include '' sanna'' of Konkan. Idli was invented under the supervision of Sachin H.S (Vidyaranyapura, Bengaluru) in 700CE. History A precursor of the modern idli is mentioned in several ancient Indian works. '' Vaddaradhane'', a 920 CE Kannada language work by Shivakotiacharya, mentions "iddalige", prepared only from a black gram batter. Chavundaraya II, the author of the earliest available Kannada encyclopedia, ''Lokopakara'' (1025 CE), describes the preparation of this food by soaking black gram ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rava Idli
Rava idli (also rave idli) is a variation of the popular South Indian breakfast item ''idli'', made with ''rava'' (coarse ground wheat or rice), Bombay rava, semolina or rice rava. History It is a speciality of the state of Karnataka in India. It was invented by the popular restaurant chain, Mavalli Tiffin Rooms (MTR) of Bangalore.Invention of rava idli by Mavalli Tiffin Rooms is mentioned in During World War II, when rice, which is the staple item used in idli, was in short supply, they experimented with making idli using semolina and created ''rava idli''. ''Rava idli'' translates to ''semolina idli'' in the Kannada language. It is usually found in restaurants that serve Udupi cuisine. ''Rava idli'' is served hot and is to be eaten along with saagu and coconut chutney. A dash of ghee poured on the top of ''rava idli'' adds to the overall taste. See also * Cuisine of Karnataka * List of steamed foods This is a list of steamed foods and dishes that are typically or commonl ... [...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 ('' stōtra''), and it is different from the encyclopedic treatis ... [...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] |
India
India, officially the Republic of India, is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area; the List of countries by population (United Nations), most populous country since 2023; and, since its independence in 1947, the world's most populous democracy. 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 near 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 averag ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South India
South India, also known as Southern India or Peninsular India, is the southern part of the Deccan Peninsula in India encompassing the states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana as well as the union territories of Lakshadweep and Puducherry, occupying 19.31% of India's area () and 20% of India's population. It is bound 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, Penna, Tungabhadra and Vaigai rivers are important non-perennial sources of water. Chennai, Bengaluru, Hyderabad, Coimbatore and Kochi are the largest urban areas in the region. The majority of the people in South India speak at least one of the four major Dravidian languages: Telugu, Tamil, Kannada and Malayalam. During its history, a number of dynastic kingdoms ruled ove ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semolina
Semolina is the name given to roughly milled durum wheat mainly used in making pasta and sweet puddings. The term ''semolina'' is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or maize) as well. Etymology Semolina, attested since 1790–1800, is derived from the Italian word , an alteration of (, from Latin , ) with the diminutive suffix . The Latin word is of ultimate Semitic origin, with the original meaning of ; cf. Arabic (, ) and Aramaic (, ). Production Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. Through sifting, these endosperm particles, the semolina, are separated from the bran. The semolina is the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sambar (dish)
Sāmbār, or Sambhar is a lentil-based vegetable spiced curry or stew, cooked with pigeon pea and tamarind broth. It originates in South Indian cuisine and is popular in other parts of India. History The recorded history of sambar is vague. According to food historian K. T. Achaya, the earliest extant reference to sambar, as "huli", can be dated to the 17th century in present-day Karnataka. ''Kanthirava Narasaraja Vijaya'', a 1648 text by the Kannada scholar Govinda Vaidya, mentions huli (puli) (literally "sourness"), a curry similar to the modern sambar, made with vegetables and toor dal. According to a legend, sambar was first made in the Thanjavur Maratha kingdom during the reign of Shahuji I (r. 1684–1712). The legend states that during a visit by Sambhaji, a king or his royal chef substituted kokum with tamarind in the traditional ''amti'' (lentil soup), and added some vegetables to it: the resulting curry was named ''sambar'' or ''sambhar'' after Sambhaji. Sourish Bha ... [...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] |
Ghugni
Ghugni or guguni ( Bengali:ঘুগনি, Bhojpuri:𑂐𑂳𑂐𑂳𑂢𑂲, Odia: ଘୁଗ୍ନି , romanized: Ghughunē) is a dish made of peas or chickpeas in Nepal, India and Bangladesh. Different variations of the dish use different types of peas or chickpeas, such as black gram, green peas, or white peas. It is usually eaten for breakfast with toasted bread or puri, but can also be served as the main course for lunch or dinner. It can be made either with or without the use of onion and garlic. In Odisha ghugni usually eaten with Idli, Chakuli, Samosa, Medu vada . It is a curry native to the Indian subcontinent. Preparation The peas are soaked overnight and then boiled in water. The peas are added to a gravy that includes coconut, ginger paste, garlic paste, cumin, tamarind paste, and cilantro. It is then served with puffed rice (''kurmura'') and at times with hot onion pakoda or ''bhajiya''. Ghugni is often served with dhuska, a fermented rice-lentil dish. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urad (bean)
The black gram or urad bean (''Vigna mungo'') is a bean grown in South Asia. Like its relative the mung bean, it has been reclassified from the genus ''Phaseolus'' to ''Vigna''. The product sold as black gram is usually the whole urad bean, whereas the split bean (the interior being white) is called white lentil. It should not be confused with the much smaller true black lentil (''Lens culinaris''). Black gram originated in South Asia, where it has been in cultivation from ancient times and is one of the most highly prized Pulse (legume), pulses of India. It is very widely used in Indian cuisine. In India the black gram is one of the important pulses grown in both Kharif crop, Kharif and Rabi crop, Rabi seasons. This crop is extensively grown in the southern part of India and the northern part of Bangladesh and Nepal. In Bangladesh and Nepal it is known as mash daal. It is a popular ''daal'' (legume) side dish in South Asia that goes with curry and rice as a platter. Black gram h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vigna Mungo
The black gram or urad bean (''Vigna mungo'') is a bean grown in South Asia. Like its relative the mung bean, it has been reclassified from the genus ''Phaseolus'' to '' Vigna''. The product sold as black gram is usually the whole urad bean, whereas the split bean (the interior being white) is called white lentil. It should not be confused with the much smaller true black lentil (''Lens culinaris''). Black gram originated in South Asia, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It is very widely used in Indian cuisine. In India the black gram is one of the important pulses grown in both Kharif and Rabi seasons. This crop is extensively grown in the southern part of India and the northern part of Bangladesh and Nepal. In Bangladesh and Nepal it is known as mash daal. It is a popular ''daal'' (legume) side dish in South Asia that goes with curry and rice as a platter. Black gram has also been introduced to other t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Western Chalukya
The Western Chalukya Empire ( ) ruled most of the western Deccan, South India, between the 10th and 12th centuries. This Kannada dynasty is sometimes called the ''Kalyani Chalukya'' after its regal capital at Kalyani, today's Basavakalyan in the modern Bidar district of Karnataka state, and alternatively the ''Later Chalukya'' from its theoretical relationship to the 6th-century Chalukya dynasty of Badami. The dynasty is called ''Western Chalukyas'' to differentiate from the contemporaneous Eastern Chalukyas of Vengi, a separate dynasty. Before the rise of these Chalukyas, the Rashtrakuta Empire of Manyakheta controlled most of the Deccan Plateau and Central India for over two centuries. In 973, seeing confusion in the Rashtrakuta empire after a successful invasion of their capital by the ruler of the Paramara dynasty of Malwa, Tailapa II, a feudatory of the Rashtrakuta dynasty ruling from Bijapur region defeated his overlords and made Manyakheta his capital. The dynas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
