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Vadai
Vada, vadai, wada, bara, or bora is a category of savoury fried snacks native to India. Vadas can be described variously as fritters, cutlets, or dumplings. 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 Maharashtra). They are often served as a breakfast item or a snack, and also used in other food preparations (such as dahi vada, vada pav, and doubles). History According to K. T. Achaya, Vadai (Vada) finds mention in Sangam literature ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chaat
Chaat, or chāt (IAST: ''cāṭ)'' () is a family of savoury snacks that originated in India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, India, chaat has become immensely popular in the rest of South Asia. Etymology The word derives from Hindi ''cāṭ'' चाट (tasting, a delicacy), from ''cāṭnā'' चाटना (to lick, as in licking one's fingers while eating), from Prakrit ''caṭṭei'' चट्टेइ (to devour with relish, eat noisily).Oxford English Dictionary. ''Chaat''. Mar. 2005 Online edition. Retrieved 18 February 2008. Overview The chaat variants are all based on fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crisp fried bread, dahi vada or dahi bhalla, gram or chickpeas and tangy-salty spices, with sour Indian chili and saunth (dried ginger and tamarind s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Snack
A snack is a small portion of Human food, food generally Eating, eaten between meals. Snacks come in a variety of forms including Food packaging, packaged snack foods and other processed foods, as well as items made from fresh ingredients at home. Traditionally, snacks are prepared from a number of ingredients commonly available at home without a great deal of preparation. Often Lunch meat, cold cuts, fruits, leftovers, Nut (fruit), nuts, sandwiches, and Candy, sweets are used as snacks. With the spread of convenience stores, packaged snack foods became a significantly profitable business. Snack foods are typically designed to be portable, quick, and satisfying. Food processing, Processed snack foods, as one form of convenience food, are designed to be less perishable, more durable, and more portable than prepared foods. They often contain substantial amounts of Sugar substitute, sweeteners, preservatives, and appealing ingredients such as chocolate, peanuts, and specially d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medu Vada
Medu vada (; in Tamil and Kannada) is a South Indian breakfast snack made from ''Vigna mungo'' (black lentil). It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian cuisine it is generally eaten as a breakfast or a snack. Etymology "Medu" (ಮೆದು) means "soft" in Kannada, thus "medu vada" means "soft vada". The dish is often mentioned simply as "vade" on menus. Other names for the dish include uddina vade Kannada, urad vada, medhu vadai, ulundu vadai (Tamil), garelu(గారెలు) ( Telugu), uzhunnu vada (Malayalam), batuk ( Nepali), and ''ulundu vadai'' ( Sinhala). History According to Vir Sanghvi, the origin of ''medu vada'' can be traced with "some certainty" to the Maddur town in present-day Karnataka. The dish was made popular outside South India by Udupi restaurateurs of Mumbai. Preparation The medu vada is made primarily of black lentils (urad dal) batter. The black lentils are soaked i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fritter
A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters are prepared in both sweet and savory varieties. Definition The 1854 edition of Webster's Dictionary, ''An American Dictionary of the English Language'' by Noah Webster defines fritter as a transitive verb meaning "to cut meat into small pieces to be fried". Another definition from 1861 is given as "a pancake cont. chopped fruit, poultry, fish; also a small piece of meat fried". Varieties Africa West African countries have many variations similar to fritters. The most common process includes the blending of peeled black-eyed peas with peppers and spices to leave a thick texture. A Yoruba version, akara, is a popular street snack and side dish in Nigerian culture. Another popular fritter made by Nigerians is 'puff-puff'. Typically made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medu Vada
Medu vada (; in Tamil and Kannada) is a South Indian breakfast snack made from ''Vigna mungo'' (black lentil). It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian cuisine it is generally eaten as a breakfast or a snack. Etymology "Medu" (ಮೆದು) means "soft" in Kannada, thus "medu vada" means "soft vada". The dish is often mentioned simply as "vade" on menus. Other names for the dish include uddina vade Kannada, urad vada, medhu vadai, ulundu vadai (Tamil), garelu(గారెలు) ( Telugu), uzhunnu vada (Malayalam), batuk ( Nepali), and ''ulundu vadai'' ( Sinhala). History According to Vir Sanghvi, the origin of ''medu vada'' can be traced with "some certainty" to the Maddur town in present-day Karnataka. The dish was made popular outside South India by Udupi restaurateurs of Mumbai. Preparation The medu vada is made primarily of black lentils (urad dal) batter. The black lentils are soaked i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Legumes
Legumes are plants in the pea family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consumption, but also as livestock forage and silage, and as soil-enhancing green manure. Legumes produce a botanically unique type of fruit – a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides. Most legumes have symbiotic nitrogen-fixing bacteria, Rhizobia, in structures called root nodules. Some of the fixed nitrogen becomes available to later crops, so legumes play a key role in crop rotation. Terminology The term ''pulse'', as used by the United Nations' Food and Agriculture Organization (FAO), is reserved for legume crops harvested solely for the dry seed. This excludes green beans and green peas, which are considered vegetable crops. Also excluded are seeds that are main ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aloo Tikki
Aloo tikki, also known as aloo ki tikkia, aloo ki tikki or alu tikki, is a vegetarian snack originating from the Indian subcontinent. In Indian, Pakistani, and Bangladeshi preparation, it is made of boiled potatoes, peas, and various Indian spices. ''Aloo'' means potato in Hindi-Urdu, and ''tikki'' is a small cutlet or croquette. The dish is served hot along with a side of saunth, tamarind, and coriander- mint sauce, and sometimes dahi (yogurt) or chickpeas. Variations Because of the broad geographical distribution of Indian people throughout the world, a number of variations on this dish exist. In Mumbai, a popular version of aloo tikki is served with a spicy curry and various chutneys. It is called Ragda pattice and is sold at various chaat stalls throughout the city and especially on Chowpatti Beach. The aloo tikki in this region is made of mainly locally grown spices such as turmeric, whereas in Bangalore, more coriander Coriander (), whose leaves are ... [...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] |
Sooth (chutney)
Saunth (or sooth), is a sweet chutney used in Indian chaats. It is made from dried ginger (''sooth'') and tamarind (or ''imli'') paste, hence the name. The chutney is brownish-red in colour. Modern sooth is often made with dates. However, sooth made with dried ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is an herbaceous perennial that grows annual pseudostems (false stems made of the rolled bases of l ... adds a special flavour to the chaat and is preferred in most parts of North India. See also * List of chutneys References External links Recipe {{portal bar, Food North Indian cuisine Uttar Pradeshi cuisine Indian fast food Indian condiments Chutney ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North India
North India is a geographical region, loosely defined as a cultural region comprising the northern part of India (or historically, the Indian subcontinent) wherein Indo-Aryans (speaking Indo-Aryan languages) form the prominent majority population. It extends from the Himalayas, Himalayan mountain range in the north to the Indo-Gangetic plains, the Thar Desert, till Central Highlands (India), Central Highlands. It occupies nearly two-quarters of the area and population of India and includes one of the three List of Indian cities by population#List, mega cities of India: Delhi. In a more specific and administrative sense, North India can also be used to denote the northern Indo-Gangetic Plain within this broader expanse, to the Thar Desert. Several major rivers flow through the region including the Indus, the Ganges, the Yamuna and the Narmada rivers. North India includes the states of Himachal Pradesh, Uttarakhand, Punjab, India, Punjab and Haryana, Rajasthan, Uttar Pradesh, and ... [...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] |
