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Mung Bean Dosa
Pesarattu ( Telugu: పెసరట్టు; ), pesara attu, pesara dosa (mung bean dosa), or cheeldo is a crepe-like bread, originating in Andhra Pradesh, India, that is a variety of dosa. It is made with green gram batter, but, unlike a typical dosa, it does not contain Vigna mungo. Pesarattu is eaten as breakfast and as a snack in Andhra Pradesh. It is typically served with ginger chutney, peanut chutney or tamarind chutney. Green chilies, ginger and onions are used in variants. Upma pesarattu A pesarattu stuffed with upma is known as upma pesarattu. It is popular in Andhra Pradesh cities. Upma pesarattu is a favourite in the Coastal Andhra, region especially the West Godavari District, East Godavari District, Krishna District, Guntur District especially in Planadu regions of Guntur District, Guntur and Vijayawada cities and Visakhapatnam District. Variations Similar variations found in North Indian cuisine are moong daal ka cheela or besan ka cheela. In Rajasthan they ar ... [...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] |
Peanut Chutney
Peanut chutney is a mildly spicy chutney side dish, originating from the Indian subcontinent, that can be used with several snack foods and breakfast foods. Recipe Peanuts are shallow fried in oil and ground with fried green chilies or dry chilies or a combination of both, some salt and tamarind. Fried garlic and lemon juice can be added for flavour. All the ingredients are ground in a mixer (blender) with some water. After diluting this chutney to required consistency, it can be tempered with fried cumin seeds, mustard seeds and curry leaves. Peanut chutney is good to go as a side dish with idly, dosa of all types, rotte, punugulu of all types, pakoda and many other snack foods and breakfast foods. See also * List of chutneys * List of peanut dishes * Peanut sauce Peanut sauce, satay sauce (saté sauce), ''bumbu kacang'', ''sambal kacang'', or ''pecel'' is an Indonesian cuisine, Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Breads
Indian breads are a wide variety of flatbreads and crêpes that are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits. Ingredients Most flatbreads 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 Gujarat, breads are also made from grains like jowar (''Sorghum bicolor''), ragi (''Eleusine coracana''), ''rice'' and bajra (pearl millet), and are called "rotla" in Gujarat and "bhakri" in Maharashtra. Most Indian breads make use of the yeast spores in the atmosphere for fermentation. Preparation In northern India, a dough of the main ingredient is prepared and flattened by rolling. Most Indian breads, such as roti, kulcha and chapati, are baked on '' tava'', a griddle made from cast iron, steel or aluminum. Others such as puri and bhatur ... [...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] |
List Of Indian Breads
Indian breads are a wide variety of flatbreads and crêpes that are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits. Ingredients Most flatbreads 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 Gujarat, breads are also made from grains like jowar (''Sorghum bicolor''), ragi (''Eleusine coracana''), ''rice'' and bajra (pearl millet), and are called "rotla" in Gujarat and "bhakri" in Maharashtra. Most Indian breads make use of the yeast spores in the atmosphere for fermentation. Preparation In northern India, a dough of the main ingredient is prepared and flattened by rolling. Most Indian breads, such as roti, kulcha and chapati, are baked on ''tava'', a griddle made from cast iron, steel or aluminum. Others such as puri and bhatura ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Visakhapatnam District
Visakhapatnam district is one of the six districts in the Uttarandhra region of the Indian state of Andhra Pradesh, headquartered at Visakhapatnam. It is one of the twenty-six districts in Andhra Pradesh state. The district shares borders within the north and east, Vizianagaram district and South Anakapalli district in the south-west and Bay of Bengal in the south. History During the British rule in India, Visakhapatnam emerged as a district in the year 1802. Chicacole (present-day Srikakulam) which was in Visakhapatnam district was incorporated into Ganjam when the latter was formed as a district. On 1 April 1936, Bihar and Orissa Province was split to form Bihar Province and Orissa Province. Parts of the Vizagapatam district (i.e., Nabarangpur, Malkangiri, Koraput, Jeypore, Rayagada etc.) and the Ganjam district (excluding Chicacole division) of Madras Presidency were transferred to Orissa Province along with portions of the Vizagapatam Hill Tracts Agency and Gan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guntur District
Guntur district is one of the twenty six districts in the Coastal Andhra region of the States and union territories of India, Indian state of Andhra Pradesh. The administrative seat of the district is located at Guntur, the List of urban agglomerations in Andhra Pradesh, largest city of the district in terms of area and with a population of 670,073. It has a coastline of approximately on the right bank of Krishna River, that separates it from Krishna district and NTR district. It is bounded on the south by Bapatla district and on the west by Palnadu district. It has an area of , with a population of 20,91,075, as per 2011 Census of India, 2011 census of India. The district is often referred to as the ''Land of Chillies''. It is also a major centre for agriculture, education and learning. It exports large quantities of chillies and tobacco. Etymology The district derives its name from its district headquarters, Guntur. There are several opinions on the meaning and origin of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Krishna District
Krishna district is a district in the Coastal Andhra region in Indian state of Andhra Pradesh, with Machilipatnam as its administrative headquarters. It is surrounded on the East by Bay of Bengal, West by Guntur district, Guntur, Bapatla district, Bapatla and North by Eluru district, Eluru and NTR district, NTR districts and South again by Bay of Bengal. Etymology Krishna District with its district headquarters at Machilipatnam is the coastal district of Andhra Pradesh. It was formerly called as Machilipatnam District. Later it was renamed as Krishna District after the holy river Krishna, by adding certain Taluks of the abolished Guntur District in 1859. Again in 1925, Krishna District was further divided into Krishna and West Godavari Districts. There are no changes in its jurisdiction except some minor changes (in Divi Taluk and Munagala Paragana). Further Again in 2022 Krishna District was divided into Krishna and NTR Districts. It was named after the Krishna River (also kn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
East Godavari District
East Godavari is a district in the Coastal Andhra region of Andhra Pradesh, India. Its district headquarters is at Rajamahendravaram. Geography This district is surrounded by: * North East: Alluri Sitharama Raju district * North West: Eluru district * South: Dr. B. R. Ambedkar Konaseema district * South East: Kakinada district * South West: West Godavari district. History Early kingdoms The district, like the rest of the Deccan, was under the Nandas and Mauryas in its early history. After the fall of the Mauryan Empire, the district was under the Satavahanas until the 3rd century under the famous poet king Haala. Coins found during excavations have revealed the rule of Gautamiputra Satakarni, Vaasisthi-puttra Pulumaavi and Yajna Sri Satakarni. Gupta emperor Samudragupta invaded during the rule of both Pishtapura and Avamukta in the district in 350 AD Samudragupta's invasion was followed by the rule of the Mathara dynasty from 375 to 500. The earliest ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
West Godavari District
The West Godavari district is a coastal district in the Indian state of Andhra Pradesh with an administrative headquarters in Bhimavaram. As of the 2011 Census of India, the district has an area of and a population of 1,779,935. It is bounded by the Krishna district and Bay of Bengal to the south, East Godavari district to the east, and Eluru district, Kolleru Lake and Upputeru Drain to the northwest. History The Eastern Chalukyas ruled coastal Andhra Pradesh from 700 to 1200 CE, with their capital in Vengi. Historical evidence of their rule has been found in the nearby villages of Pedavegi and Guntupalli (Jilakarragudem). Eluru then became a part of the Kalinga Empire until 1471 CE before conquest by the Gajapati Empire. In 1515 CE, Sri Krishna Deva Raya captured it. After the fall of the Vijayanagara Kingdom, it was ruled by the Qutb Shahi Dynasty's Sultans of Golkonda. On 15 April 1925, the West Godavari District was formed with Bhimavaram as its headquarters, and al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coastal Andhra
Coastal Andhra, also known as Kosta Andhra (International Alphabet of Sanskrit Transliteration, IAST: Kōstā Āndhra), is a geographic region in the Indian state of Andhra Pradesh, comprising the coastal districts of the state between the Eastern Ghats and the Bay of Bengal, from the northern border with Odisha, Orissa to Rayalaseema in the south. It includes major cities such as Visakhapatnam and Vijayawada as well as the state capital Amaravati and is recognized for its fertile lands, rich cultural heritage, and economic importance. Coastal Andhra plays a significant role in the state's agricultural output, particularly in rice and tobacco production, supported by abundant water resources from the Godavari River, Godavari, Krishna River, Krishna, and Penna River, Penna rivers. While Coastal Andhra generally includes the districts along the Bay of Bengal, the North Andhra, Uttarandhra (Northern Andhra) area is sometimes regarded as distinct due to its unique cultural and histo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Upma
Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. Upma originated from Southern India, is most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha, Karnataka, Maharashtra and Telangana. Often, depending on preference, it has various seasonings and/or vegetables added during cooking. Like many South Indian dishes, Upma has also become part of Sri Lankan culinary habits (particularly those of Sri Lankan Tamils) since the 20th century. Etymology The different names for the dish derive from the combinations of the word ''uppu'', meaning salt in Tamil and ''mavu'' meaning ground grain meal in Tamil. In North India, the dish is called ''upma''. In Maharashtra, the dish traditionally had the name ''saanja'' in Marathi. Ingredients and preparation Upma is typically made by first lightly dry roasting semolina (called '' rava'' or ''sooji'' in India). The semolina is then taken off the fire and kept aside while spices, lentils ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
