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Bread
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Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan (e.g., tortillas).
It may be leavened or unleavened (e.g. matzo). Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy).
Referred to colloquially as the “staff of life”, bread has been prepared for at least 30,000 years. The development of leavened bread can probably also be traced to prehistoric times.
Sometimes, the word bread refers to a sweetened loaf cake, often containing appealing ingredients like dried fruit, chocolate chips, nuts or spices, such as pumpkin bread, banana bread or gingerbread.
Fresh bread is prized for its taste, aroma, quality, appearance and texture. Retaining its freshness is important to keep it appetizing.
Bread that has stiffened or dried past its prime is said to be stale. Modern bread is sometimes wrapped in paper or plastic film or stored in a container such as a breadbox to reduce drying.
Bread that is kept in warm, moist environments is prone to the growth of mold. Bread kept at low temperatures, in a refrigerator for example, will develop mold growth more slowly than bread kept at room temperature, but will turn stale quickly due to retrogradation.
The soft, inner part of bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. The outer hard portion of bread is called the crust.
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Rice
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Rice is an excellent source of energy, especially energy-giving carbohydrates, which are used in the body for brain performance, physical activity, bodily functions and everyday growth and repair.
After carbohydrate, protein is the second most abundant constituent of rice. When compared to that of other grains, rice protein is considered one of the highest quality proteins.
Rice is low in fat and cholesterol free.
Rice contains negligible amounts of sodium, with less than 5mg sodium per 100g serve. It is therefore a super food for those who need to watch their salt intake.
Both white and brown varieties of rice contain essential vitamins and minerals, including B-group vitamins (e.g. thiamin, niacin) zinc and phosphorus. Brown rice contains more nutrients and fibre than white rice since it retains the bran and germ, where many of the vitamins and minerals are found.
The bran layer of brown rice provides valuable dietary fibre. One cup (160g) of cooked brown rice contains around 2.4g of dietary fibre, which equates to 8% of an average man’s daily fibre needs and 9.6% of an average woman’s daily fibre needs.
Rice is gluten free and the most non-allergenic of all grains.
To retain nutrients, do not rinse rice under water before or after cooking.
Brown rice contains natural oils in the bran, so it has a shorter shelf life than white rice. It’s best to refrigerate or freeze brown rice to extend its shelf life.
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Sevai
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Sevai or Santhakai is a type of rice noodles popular in Southern India, particularly Tamil Nadu (Kongunadu region) and Karnataka. Santhakai is made out of other food grains like wheat, ragi, etc. also are increasingly becoming popular.
Sevai/Santhakai is distinctly different from its cousin idiappam in the sense of input material, making process, and post-extrusion recipes. Sevai is popular as a breakfast/dinner food and is considered easily digestible as it can be made with less or no oil, and it is steamed.
Making of Sevai
Sevai/Santhakai is mostly made fresh starting from rice grains. It is also prepared from a dried Sevai packs (or rice sticks) like the instant ones in the Asian grocery stores. Traditionally, making of 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 grinder into a fine paste
- Making of dumplings from the rice paste and steaming the chunks (at least three variations are known in this step as follows)
- Sautéeing the paste into dough, make dumplings (also called kozhukkottais, steam the same on a idli vessel
- Pour the paste into moulds of the idli vessel and steam the same
- Sautéeing the paste into dough, make dumplings, drop the same into boiling water and through cook
- Pressing of cooked dumplings into fine strands using a type of Sevai press
Composition of Sevai
Home made Sevai is often made from 100% rice (with water and salt, of course) whereas dry rice sticks may often have some additives like tapioca, corn starch, etc.
Other names of Sevai
Sevai is called Santhakai in the western parts of Tamil Nadu. it is called ‘Shavige’ in Kannada. People also loosely use the terms idiappam and semiya (vermicelli) for Sevai, even though these foods are different from Sevai in several aspects.
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Panta Bhat
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Panta bhat is a lightly fermented rice-based dish consumed in Assam, Bangladesh and West Bengal. Panta means “soaked in water” and bhat means “boiled rice“. This dish of leftover rice soaked in water to prevent spoiling, is generally served with salt, onion and chili.
It is especially popular in rural areas served as a breakfast. A similar dish consumed in the Indian state of Orissa and Chattisgarh is known as Pakhal, Pakhala or Pakhal Bhat. In Assam, where it is sometimes called Poitabhat, offering Dudh Panta (milk with stale water-soaked rice) is a part of the marital ritual.
Among Hindu Bengalis, it is consumed during the Ranna-Puja (Bengali cooking festival). In Bangladesh, it is a part of the Pohela Boishakh (Bengali new year festival) festivities. On that day it is consumed as breakfast by urban people. Panta is also served at high-end eateries in Bangladesh and West Bengal.
Recipe
There are many variations of the dish but a common one is made by soaking cooked rice in water overnight. Care must be taken to cover the dish during the long soaking to avoid contamination. In the morning, the soaked rice is usually eaten with salt, lime and chili.
Other curries or fish preparations may also be consumed along with panta bhat. Curd is also often consumed with the dish. Pokhalo often differs from panta bhat in that seasonings and yoghurt are sometimes added prior to the fermentation process. This cold and wet food, is suitable for summer mornings, but in winter dry foods, such as Chira (flattened rice) and Muri (puffed rice) are more preferred.
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Idli – இட்லி
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Idli is a south Indian savory cake popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. The earliest mention of idli in India occurs in Tamil sangam literature. It is also found in Kannada writing of Shivakotiacharya.
Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.
History
Idli was known in India by as early as 700 CE. The process of steaming was influenced from Indonesia subsequently between 800-1200 CE, giving rise to the modern day Idli. Earliest mention of the term ‘Idli’ occurs in the Kannada writing of Shivakotiacharya in 920 AD, and it seems to have started as a dish made only of fermented black lentil. Chavundaraya II, the author of the earliest available Kannada encyclopaedia, Lokopakara, describes the preparation of idli by soaking urad dal (black gram) in butter milk, ground to a fine paste and mixed with the clear water of curd, and spices. The Kannada king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, The Manasollasa, written in Sanskrit ca. 1130 A.D.
Varities of Idli:
A variety of nontraditional idlis exist these days, namely, standard idli, mini idlis soaked in sambar, rava idli, Kancheepuram idli, stuffed idli with a filling of potato, beans, carrot and masala, ragi idli, pudi idli, malli idli and curd idli.
Tamilnadu Idli:
South Indian temple town Madurai in Tamilnadu is famous for its overnight idli shops where one can have hot and soft idlis even at 2 AM. These idlies are served with sambar and also with more than three varieties of chutne. The softness of these idlis lie in the selection of rice and black gram (black lentil). Other temple towns in Tamilnadu like Kancheepuram and Tanjore are also famous for the tasty idlis. Idli with vadai curry combination is most popular in Chennai.
Karnataka idli
Apart from many other variations of Idlis in Karnataka, the people of Karnataka can be found continuing the 1100-year-old way of making the idli as mentioned in the works of Shivakotiacharya or Chavundaraya. The finished product is called Uddina idli, with the main ingredient remaining Urad dal (black lentil).
Ramasseri idli
Ramasseri, an offbeat village in Palakkad is known all over Kerala for the idlis it makes—the delicious Ramasseri Idli. Spongy and soft, Ramasseri Idli is slightly different in shape from the conventional idlis. It is a little flat and round. Ramasseri Idli is eaten with Podi mixed in coconut oil.
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Panipuri
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The golgappa also known as panipuri is a popular street snack in India. It is a round, hollow puri, fried crisp and filled with a mixture of water, tamarind, chili, chaat masala, potato, onion and chickpeas. It is small enough to fit completely in one’s mouth.
The name gol gappa refers to the fact that crisp sphere (gol) is placed in the mouth and eaten (gappa) at one time, without biting. Pani comes from the Hindi word for water and puri (or poori) is the name of an Indian bread made by frying dough in oil. It is known as bataasha in the western region of Uttar Pradesh. Bataasha means something which gets smashed with application of a slight pressure; the bataasha gets smashed as soon as it is placed inside the mouth.
History
The puritan originated from the Magadh region of India, present day South Bihar. The English meaning of golgappa is “watery indian bread” or “crisp sphere eaten.” Literary mentions suggest that it may have originated from Banares.
The Pani Ke Pataashe in Lucknow are hot favourite among the top-level politicians of India across the political parties. Hathras in Western Uttar Pradesh (India) is world famous for its Padake. The streets of this famous literary town are lined with scores of vendors selling Padake on small pushcarts.
In West Bengal and specifically Calcutta,Phuchka is considered to be The king of this variety of snacks, compared to it’s cousins like golgappas or panipuris.
Names
Its popular names and the area where it is known by this name are:
Gol gappa, Water balls — New Delhi, Punjab, Haryana, Jharkhand, Bihar
Pani ke pataashe, Padake — Uttar Pradesh
Pani ke pataashe — Rajasthan
Panipuri — Gujarat, Andhra Pradesh, Karnataka, Maharashtra
Phuchka — Bangladesh, West Bengal (India)
Gup chup — Orrisa
Pakodi – Gujarat
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Momo (Dumpling)
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Momo is a type of dumpling native to Nepal as well as among the Tibetans. It is similar to the Mongolian buuz or the Chinese jiaozi.
The Tibetan word momo is a loanword from the Chinese mómo.
Newars of Kathmandu called it MOMO-Cha where is became famous all over Nepal. Today MOMO-cha is also consider the most consumed food in Nepal made of buff, chicken or pork.
History
Momos are a traditional delicacy in Tibet, Bhutan, Nepal, Uttarakhand, Sikkim, Darjeeling district and Ladakh. They are one of the most popular fast food in Nepal and many other South Asian region populated with people of Nepali origin and people of hilly origin. They are also common in places with noticeable Nepalese and Tibetan diaspora, such as Assam, Delhi, Mizoram, Manipur, Nagaland, Meghalaya, Himachal Pradesh and West Bengal. Nepalese and Bhutanese medical students in Bangladesh have made it popular among their university mates, especially in the city of Chittagong.
Varieties
There are different varieties of momos, such as fried and steamed momos. Momos are usually served with a dipping sauce normally consisting of tomatoes as the base ingredient, from which numerous variations can be made. Momo soup is a dish that has steamed momos immersed in a meat broth. Momos that are pan fried after steaming first are known as kothey momos. Momo can also be prepared by directly deep frying without steaming first. Steamed momos served in hot sauce is called C-Momo. These are some of the most common items served in Tibetan and Nepalese restaurants.
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Tandoori chicken
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Tandoori chicken is highly popular Indian and South Asian dish consisting of roasted chicken, yogurt, and spices.
History
The story of its origins lies with Kundan Lal Gujral, a Hindu Punjabi, who ran a restaurant called Moti Mahal in Peshawar in the 1920s. Following the partition in 1947, Gujral found himself one of many Hindu refugees fleeing to India to escape the rioting and upheaval. He moved his restaurant to Delhi in a place called Daryaganj. Using new recipes to keep his patrons interested, Gujral tried cooking chicken in tandoors which were until then only used to cook naan. Tandoors are bell-shaped ovens set into the earth and fired with wood or charcoal; they can reach temperatures of about 485°C.
The tandoori chicken at Moti Mahal so impressed the first Prime Minister of India, Jawaharlal Nehru, that he made it a regular at official banquets. Visiting dignitaries who enjoyed tandoori chicken included American Presidents Richard Nixon and John F. Kennedy, Soviet leaders Nikolai Bulganin and Nikita Khrushchev, the King of Nepal, and the Shah of Iran.
The fame of tandoori chicken led to many derivatives, such as chicken tikka (and eventually the Indian dish popularized in Britain, chicken tikka masala), commonly found in menus in Indian restaurants all over the world.
Preparation
The chicken is marinated in Yoghurt and seasoned with tandoori masala. It is moderately piquant in India, but the heat is reduced in most Western nations. Cayenne pepper, red chili powder or kashmiri red chili powder is used to give it a fiery red hue in the original version. A higher amount of turmeric produces an orange color. In milder versions, both red and yellow food coloring are used to achieve the color. It is traditionally cooked at high temperatures in a tandoor (clay oven), but can also be prepared on a traditional barbecue grill.
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Mie goreng
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Origin
Alternative name: Mee Goreng or Mi Goreng
Place of origin: Indonesia, Malaysia, Singapore
Region or state: Nationwide
Creator: Chinese Indonesian and Peranakan
Dish details
Course served: Main course
Serving temperature: Hot
Main ingredient: Fried noodles with chicken, meat or prawn
Mie goreng (Indonesian: mie goreng or mi goreng; Malay: mee goreng or mi goreng; both meaning “fried noodles”) is a dish famous in Indonesia, Malaysia, and Singapore.
It is made with thin yellow noodles fried with garlic, onion or shallots, fried prawn, chicken, or beef, sliced bakso (meatballs), chili, vegetables, tomatoes, egg, and acar (pickles).
Ubiquitous in Indonesia, you can find it everywhere in the country, sold by street-hawkers to high-end restaurants. It is commonly available at mamak stalls in Singapore & Malaysia and is often spicy.
The instant version of mie goreng, Indomie Mi goreng, is also popular in Indonesia and other countries, notably Australia and New Zealand.
The dish is derived from Chinese chow mein and believed to have been introduced by Chinese immigrants in Indonesia, Malaysia, and Singapore. Mie goreng is also similar to Japanese yakisoba.
However mie goreng has been more heavily integrated into Indonesian cuisine. For example the application of popular sweet soy sauce and the absence of pork and lard in favour for shrimp, chicken, or beef; to cater for the Muslim majority.
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Rogan josh
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Rogan josh is an aromatic lamb dish hailing from Kashmir. Rogan means “oil” in Persian, while josh means “heat, hot, boiling, or passionate“. Rogan josh thus means cooked in oil at intense heat.
Another interpretation of the name rogan josh is derived from the word rogan meaning color and josh meaning passion, hot or red. So this is a meat dish which is red in color.
The red color is characteristic to this dish and to achieve this end kashmiri mirch, which means “pepper from Kashmir” is used. This ground pepper is red in color but not as hot as other Indian peppers.
So a lot of it could be used to impart the red color and yet still keep the food mildly hot. In addition to this chilli, dried alkanet root has also been used traditionally; this root is also known as “Ratan Jot“.
Rogan josh was brought to Kashmir by the Mughals. The unrelenting heat of the Indian plains took the Mughals frequently to Kashmir, which is where the first Kashmir adoption of Rogan josh occurred.
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Nasi goreng
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Nasi goreng, literally meaning “fried rice” in Indonesian, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, tamarind and chilli and accompanied with other ingredients, particularly egg, chicken and prawns.
There is also another kind of nasi goreng which is made with ikan asin (salted dried fish) which is also popular across the country.
Nasi goreng is considered the national dish of Indonesia. There are many Indonesian cuisines but few national dishes. Indonesia’s national dish knows no social barriers.
It can be enjoyed in its simplest manifestation from a tin plate at a roadside warung, travelling night hawker’s cart; eaten on porcelain in restaurants, or constructed at the buffet tables of Jakarta dinner parties.
In 2011 an online poll by 35,000 people held by CNN International chose Nasi Goreng as the number two of their ‘World’s 50 Most Delicious Foods‘ list after rendang.
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Pesarattu
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Pesarattu is a crepe-like bread unique to Telugu cuisine that is similar to dosa. It is made with batter of green gram (moong dal), but unlike a dosa, it does not contain rice.
Pesarattu is eaten both in breakfast and as snack that popular in Andhra Pradesh state in India. It is typically served with ginger or tamarind chutney. Green chillies, ginger, or onions may be used in different variants of this snack.
A special form of pesarattu served with upma is known as MLA pesarattu, which is popular in MLA quarters restaurants in Hyderabad.
Upma pesarattu is a favourite in coastal Andhra region especially the East Godavari and West Godavari districts.
Similar variations are found in the north indian cuisine; namely moong daal ka cheela, or besan ka cheela.
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Puttu
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Puttu is a South Indian and Sri Lankan breakfast dish of steamed cylinders of ground rice layered with coconut. It is popular in the Indian states of Kerala and Tamil Nadu as well as in areas of Sri Lanka, where it is also known as pittu. Puttu is served with side dishes such as chickpea curry or banana.
Origin
Puttu means ‘portioned’ in Tamil and as the dish is prevalent in Tamil-speaking areas in South India and Sri Lanka this is the likely origin of its name.
Puttu has been mentioned in works of Tamil literature, including:
Tiruppugazh, a 15th century anthology of Tamil religious songs. The poet Arunagirinathar recounts puttu being offered to Vinayagar (Lord Ganesh).
Thiruvilaiyadal Puranam, a 16th century Tamil epic. This was written by Paramjyoti Munivar and describes 64 divine acts of Somasundara Peruman (Lord Shiva of Madurai).
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Rasgulla
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Rasgulla is a very popular cheese based, syrupy sweet dish originally from the Indian state of Orissa. It is popular throughout India and other parts of South Asia. The dish is made from balls of chhena and semolina dough, cooked in sugar syrup.
History
The rasgulla originated in Orissa, where it is also known by its original name, Khira mōhana. It has been a traditional Oriya dish for centuries. People throughout the state consider the rasgullas prepared by the Kar brothers, the descendants of a local confectioner, Bikalananda Kar, in the town of Salepur, near Cuttack to be the best.
Today this rasgulla famously named Bikali Kar Rasgulla is sold all over Orissa.Another variant of this dish that is made in the town of Pahal, located between the cities of Bhubaneswar and Cuttack, is also very popular locally.
In the middle of the nineteenth century, the popularity of rasgulla spread to neighboring West Bengal. This was during a period when Bengali cuisine borrowed heavily from Oriya culinary traditions.
Eventually the rasgulla gained popularity all across India and the rest of South Asia. Although traditionally sold inside clay pots called handis in Orissa and sometimes in Bengal, sponge rasgullas in cans have become popular nowadays.
Such canned rasgullas are available throughout India, Pakistan and Bangladesh, as well as in South Asian grocery stores in Britain and North America.
They are marketed not only by K. C. Das and other confectioners, but also by several other Indian sweet makers from places such as Bikaner and Delhi as well as manufacturers such as Haldiram’s. In Nepal, the rasgulla is popular under the name Rasbari.
Variations
Rasgullas are usually served at room temperature or colder. Modern Indian households also tend to serve them chilled.A popular variant in Orissa and Bengal is freshly prepared hot rasgullas.
In Orissa, it is not uncommon to embed a single raisin or cashew inside each rasgulla. Cardamom seeds may also be embedded to create a fragrant version.
In northern India, the dish comes flavored in saffron, rosewater, and sometimes garnished with chopped pistachios.
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Kulfi
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Kulfi or Qulfi is a popular frozen dairy dessert from the Indian Subcontinent. It is often described as “traditional Indian Subcontinent ice-cream”.It is popular throughout countries such as India, Pakistan, Bangladesh, Nepal, Burma (Myanmar), and even the Middle East. Kulfi is also widely available in Indian restaurants in Europe, East Asia and North America.
Kulfi has similarities to ice cream in appearance and taste, but is denser and creamier. It comes in various flavours, including cream (malai), raspberry, rose, mango, cardamom, saffron, and pistachio, the more traditional flavours, as well as newer variations like apple, orange, strawberry, peanut, and avocado. Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard based ice-cream.
Thus, it is sometimes considered a distinct category of frozen dairy-based dessert. Due to its density, kulfi takes a longer time to melt than Western ice-cream.
History
Just like any other culture exposed to snow and ice, some people living in the Indian Subcontinent, especially those living high in the Himalayas, would have stumbled upon the technique of freezing various sweetened liquids, thus turning them into frozen desserts. These privileges were limited to the aristocracy until modern day refrigeration technology reached the Subcontinent.
Preparation
Kulfi was traditionally prepared by evaporating sweetened and flavored milk by slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn, until its volume was reduced by a half, thus thickening it, increasing its fat, protein and lactose density.
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ButterMilk
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Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk.
The term buttermilk also refers to a range of fermented milk drinks, common in warm climates (e.g., Middle East, Pakistan, India, and the Southern United States) where unrefrigerated fresh milk otherwise sours quickly, as well as in colder climates such as Germany, Scandinavia and the Netherlands.
This fermented dairy product known as cultured buttermilk is produced from cow’s milk and has a characteristically sour taste caused by lactic acid bacteria.
This variant is made using one of two species of bacteria—either Streptococcus lactis or Lactobacillus bulgaricus, which creates more tartness. Buttermilk made with the latter is called Bulgarian buttermilk.
The tartness of buttermilk is due to acid in the milk. The increased acidity is primarily due to lactic acid produced by lactic acid bacteria while fermenting lactose, the primary sugar in milk.
As the bacteria produces lactic acid, the pH of the milk decreases and casein, the primary milk protein, precipitates, causing the curdling or clabbering of milk.
This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be less viscous, whereas cultured buttermilk is more viscous.
Buttermilk is usually drunk straight, but it can also be used in cooking. Soda bread is a bread where the buttermilk acidifies the rising agent, sodium bicarbonate, to produce carbon dioxide.
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Tender Coconut
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Coconut water is the juice in the interior or endosperm of young coconut. The water is one of the nature’s most refreshing drinks consumed worldwide for its nutritious and health benefiting properties.
Its juicy water is usually obtained by opening a tender, green, healthy, and undamaged coconut. The liquid is clear, sweet, and sterile and composed of unique chemicals such as sugars, vitamins, minerals, electrolytes, enzymes, amino acids, cytokine, and phyto-hormones.
Botanically, coconut plant belongs to the Arecaceae family of palm trees and has scientific name: Cocos nucifera. Each nut may contain about 200 to 1000 ml of water depending on cultivar type and size.
Any nuts younger than 5 months age tend to be bitter in taste and devoid of nutrients. Whereas, older nuts have less water and their endosperm becomes thicker as white edible meat (kernel).
Coconut water is a very refreshing drink to beat tropical summer thirst. The juice is packed with simple sugar, electrolytes, and minerals to replenish hydration levels in the body.
Research studies suggest that cytokinins (e.g., kinetin and trans-zeatin) in coconut water showed significant anti-ageing, anti-carcinogenic, and anti-thrombotic effects.
Coconut water has been generally offered to patients with diarrhea in many tropic regions to replace fluid loss from the gastrointestinal tract and reduce the need for intravenous therapy.
The osmolarity of tender coconut water is slightly greater than that of WHO recommended ORS (Oral Rehydration Therapy) osmolarity.
Coconut water is composed of many naturally occurring bioactive enzymes such as acid phosphatase, catalase, dehydrogenase, diastase, peroxidase, RNA polymerases etc. Altogether, these enzymes aid in digestion and metabolism.
Despite very light consistency, its water has much better composition of minerals like calcium, iron, manganese, magnesium, and zinc than some of fruits like oranges.
Its water is also a very good source of B-complex vitamins such as riboflavin, niacin, thiamin, pyridoxine, and folates. These vitamins are essential in the sense that body requires them from external sources to replenish.
Coconut water contains a very good amount of electrolyte potassium. 100 ml of water has 250 mg of potassium and 105 mg of sodium.
Together, these electrolytes help replenish electrolytes deficiency in the body due to diarrhea (loose stools). In addition, fresh coconut water has small amount of vitamin-C (ascorbic acid); provides about 2.4 mcg or 4% of RDA. Vitamin C is a water-soluble ant-oxidant.
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Mango
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The mango is known as the ‘king of fruit’ throughout the world.
The Mango is a member of the cashew family of flowering plants; other species include the pistachio tree and poison ivy.
The name ‘mango’ is derived from the Tamil word ‘mangkay’ or ‘man-gay’. When the Portuguese traders settled in Western India they adopted the name as ‘manga’.
Mangos originated in East India, Burma and the Andaman Islands bordering the Bay of Bengal. Persian traders took the mango into the middle east and Africa, from there the Portuguese brought it to Brazil and the West Indies. Mango cultivars arrived in Florida in the 1830′s and in California in the 1880′s.
The Mango tree is a symbol of love.
Mango leaves are used at weddings to ensure the couple bear plenty of children (though it is only the birth of the male child that is celebrated – again by hanging mango leaves outside the house).
Many Southeast Asian kings and nobles had their own mango groves; with private cultivars being sources of great pride and social standing, hence began the custom of sending gifts of the choicest mangoes.
Burning of mango wood, leaves and debris is not advised – toxic fumes can cause serious irritation to eyes and lungs.
Mango leaves are considered toxic and can kill cattle or other grazing livestock.
Mangos are bursting with protective nutrients. The vitamin content depends upon the variety and maturity of the fruit, when the mango is green the amount of vitamin C is higher, as it ripens the amount of beta carotene (vitamin A) increases.
There are over 20 million metric tons of mangos grown throughout the tropical and sub-tropical world. The leading mango producer is India, with very little export as most are consumed within the country. Mexico and China compete for second place, followed by Pakistan and Indonesia. Thailand, Nigeria, Brazil, Philippines and Haiti follow in order.
The fruit of the mango is called a Drupe – consisting of the mesocarp (edible fleshy part) and endocarp (large woody, flattened pit).
The mango is a member of the Anachardiaceae family. Other distant relatives include the cashew, pistachio, Jamaica plum, poison ivy and poison oak.
The over 1,000 known mango cultivars are derived from two strains of mango seed – monoembryonic (single embryo) and polyembryonic (multiple embryo). Monoembryonic hails from the Indian (original) strain of mango, polyembryonic from the Indochinese.
Dermatitis can result from contact with the resinous latex sap that drips from the stem end when mangos are harvested. The mango fruit skin is not considered edible.
Mangiferin – rich in splenocytes, found in the stem bark of the mango tree has purported potent immunomodulatory characteristics – believed to inhibit tumor growth in early and late stages.
Mangoes contain as much vitamin C as an orange.
To choose a Mango gently squeeze the ‘nose’ of the fruit. If there is slight give then the mango is ripe. Color is not the best indicator of ripeness.
A Mango stored at 55 degrees will last for up to two weeks. Do not refrigerate.
Mangoes are some of the best sources of beta carotene; they contain 20 percent more than cantaloupe and 50 percent more than apricots.
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Garlic
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Garlic is believed to ward off heart disease, cancer, colds, and flu. The consumption of garlic lowers blood cholesterol levels and reduces the buildup of plaque in the arteries.
It was even once used to treat acne, warts, and toothaches.
The psychological term for fear of garlic is alliumphobia.
The origin of National Garlic Day is unknown and it is not recorded in congressional or presidential proclamations.
Garlic is said to fight off evil spirits and keep vampires away.
If your garlic has sprouted, it is still usable although it has lost some of its flavor and health benefits.
The smell of garlic can be removed by running your hands under cold water while rubbing a stainless steel object.
Garlic is a member of the onion family which also includes leeks and shallots.
Its pungent flavor is due to a chemical reaction that occurs when the garlic cells are broken. The flavor is most intense just after mincing.
The majority of garlic (90%) grown in the United States comes from California.
If your rose garden is being attacked by aphids, an excellent home remedy to get rid of them is to spritz the leaves and blooms with a mixture of crushed garlic and water.
When picking out garlic at the grocery store, choose firm, tight, heavy dry bulbs.
Garlic has been used to infuse vodka and as an ingredient to make cocktails.
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Nice informative tempting article dear :-*
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Nice informative tempting article dear :-*
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Salt
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1. Right up to the 20th century, pound bars of salt (called amoleh) were the basic currency in Abyssinia (now called Ethiopia).
2. The amazing Salar de Uyuni (the world’s largest salt flat at 4,000 square miles) in Bolivia becomes mirrorlike when a thin layer of water lies on top. This reflectivity makes it a very useful tool in calibration scientific equipment from outer space. This amazing salt flat also contains half of the world’s supply of lithium. The salt flat is pictured above.
3. Salt is so essential to the body that if you drink too much water it can flush it out of your system and cause fatal Hyponatremia. This is what killed Jennifer Strange who entered a “Hold your wee for a wii” competition.
4. Consumption of too much salt can be deadly – you need to take about 1 gram of salt per kilogram of weight to die and this was used as a method of ritual suicide in China – especially amongst the nobility as salt was so expensive.
5. Good quality sea salt contains many essential minerals for the body. The best type of sea salt should be slightly wet from the sea it was taken from.
6. In the Middle Ages, salt as so expensive it was sometimes referred to as “white gold”. The medieval pavement of one of the transportation routes for Salt still exists in Germany where it links the inland city of Lüneburg to the German Baltic coast.
7. Black Salt is made in India by mixing salt water with harad seeds. The mixture is left to evaporate leaving behind black lumps of salt. When the salt is ground, the resulting powder is pink (as can be seen in the image above).
8. In Guerande, France, salt is still gathered in the same way as it was by the ancient celts, using baskets through which the sea water is strained. This makes the salt very expensive and highly sought after, especially the finest quality version called Fleur de Sel (flower of salt). This salt is sprinkled on food prior to serving – it is never used in cooking.
9. There is a very common misconception that Roman soldiers were paid in salt (hence the word Salary), but in fact they were paid in normal money. The connection with salt is possibly through the fact that the soldiers protected the salt roads leading to Rome (Via Salarium). Roman Soldiers were private employees – rather than state employees.
10. Before Biblical Judaism ceased to exist, salt was mixed with animal sacrifices. This originated from Moses in Leviticus 2:13 which states: “Whatsoever sacrifice thou offerest, thou shalt season it with salt, neither shalt thou take away the salt of the covenant of thy God from thy sacrifice. In all thy oblations thou shalt offer salt.” The salt was a symbol of wisdom and discretion.
11. After aviation fuel is purified, salt is mixed with it to remove all traces of water before it can be used.
12. Sodium Chloride (salt – pictured above) is formed when the unstable metal sodium reacts with chlorine gas. It is the only family of rocks regularly eaten by humans.
13. In the early 1800s salt was 4 times as expensive as beef on the frontier – it was essential in keeping people and livestock alive.
14. Only 6% of the salt used in the U.S. is used in food; another 17% is used for de-icing streets and highways in the winter months.
15. In the late 17th century, salt was the leading cargo carried from the Caribbean to North America (most tonnage). Salt Cod was the leading cargo carried from North America to the Caribbean. It was used to feed slaves on sugar plantations.
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Baati
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Baati is a hard, unleavened bread cooked in the desert areas of Rajasthan and Gujarat. It is prized there for its long shelf life and high nutritional content, as well as the minimal quantity of water required for its preparation.
It is always eaten with dal. Bati is also known as litti. Litti can be enjoyed with Chokha (a type of spicy mashed potato mixed with roasted brinjal). Litti and chokha are synonymous with bread and butter in many parts ofIndia.
Baati can either be plain or have various kinds of fillings, including onions, peas, and sattu. Bafla is a kind of baati, which is softer. Bafla and baati are always eaten with hot dal with pure ghee and chutney.
Churma is a popular delicacy usually served with baatis and dal. It is coarsely ground wheat crushed and cooked with ghee and sugar.
Traditionally it is made by mashing up wheat flour baatis or leftover rotis in ghee and jaggery, optionally mixed with dry fruits and flavours. It can be eaten alone or with dal.
Dal Baati Churma
Dal-Baati-Churma, consisting of three items of bati, dal (lentils), and churma, is a Rajasthani dish. It is commonly eaten at festivities, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan.
One of the reasons for this is that it is easy to cook in small or large quantities, and is thus easily made for large gatherings of people.
Dal Bafla, or Dal Bafle, is a central Indian variation made which is boiled in water before being roasted, it is much softer and more rich in ghee than Baati as the ghee penetrates inside.
Baati is also eaten in southernIndia, mostly by the people of the lambada community, but this form of baati is different.
It is made up of jowar and is harder than the wheat bread. It is also eaten with dal, though any curry goes fine with it. Ghee is served along with the curry.
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Coconut
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The coconut palm, Cocos nucifera, is a member of the family Arecaceae (palm family). It is the only accepted species in the genus Cocos.
The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word.
The term is derived from 16th century Portuguese and Spanish cocos, meaning “grinning face“, from the three small holes on the coconut shell that resemble human facial features.
Found across much of the tropic and subtropic area, the coconut is known for its great versatility as seen in the many domestic, commercial, and industrial uses of its different parts.
Coconuts are part of the daily diet of many people. When young, the entire fruits are used as melons. When mature, only the seeds are used as nuts.
Its endosperm is initially in its nuclear phase suspended within the coconut water. As development continues, cellular layers of endosperm deposit along the walls of the coconut, becoming the edible coconut “flesh”.
When dried, the coconut flesh is called copra. The oil and milk derived from it are commonly used in cooking and frying; coconut oil is also widely used in soaps and cosmetics.
The clear liquid coconut water within is a refreshing drink and can be processed to create alcohol. The husks and leaves can be used as material to make a variety of products for furnishing and decorating.
It also has cultural and religious significance in many societies that use it.
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Lychee
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The lychee (Litchi chinensis, and also known as the leechi, litchi, laichi, lichu, lizhi) is the sole member of the genus Litchi in the soapberry family, Sapindaceae.
It is a tropical and subtropical fruit tree native to southern China and Southeast Asia, and now cultivated in many parts of the world.
The fresh fruit has a “delicate, whitish pulp” with a “perfume” flavor. Since this perfumy flavor is lost in canning, the fruit is usually eaten fresh. An evergreen tree reaching 10–28 meters tall, the lychee bears fleshy fruits that are up to 5 cm (2.0 in) long and 4 cm (1.6 in) wide.
The outside of the fruit is covered by a pink-red, roughly textured rind that is inedible but easily removed to expose a layer of sweet, translucent white flesh.
Lychees are eaten in many different dessert dishes, and are especially popular in China, throughout Southeast Asia, along with South Asia and India.
The lychee is cultivated in China, Thailand, Vietnam, Japan, Bangladesh and northern India (in particular Muzaffarpur Bihar, which accounts for 75% of total Indian production).
South Africa and the United States (Hawaii and Florida) also have commercial lychee production.
The lychee has a history of cultivation going back as far as 2000 BC according to records in China. Cultivation began in the area of southern China, Malaysia, and Vietnam.
Wild trees still grow in parts of southern China and on Hainan Island. There are many stories of the fruit’s use as a delicacy in the Chinese Imperial Court. It was first described and introduced to the west in 1782.
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Rasam
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Rasam is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, and chili pepper, pepper, cumin and other spices as seasonings.
Steamed lentils are added along with any preferred vegetables. Nowadays all the seasonings required are combined and ground beforehand into a rasam powder, which is available commercially.
It is eaten with rice or separately as soup. In a traditional meal, it is preceded by a sambar rice course and is followed by curd rice.
Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency.
History
In Sanskrit language, ‘Rasa’ means Juice. It can refer to any juice but in Tamil simply rasam commonly referred to the one prepared with Tamarind/Tomato juice with added spices.
Historically, it was prepared mainly with black pepper and tamarind, both ingredients native to and abundant inSouth India in general.
Sourashtras, an immigrant community living inMadurai from the 16th century, still refer to it as Pulichaar (Puli or Pulipu means tart (tamarind). Rasam is the basis of the Anglo-Indian Mulligatawny soup.
This is only corrupted version of a Tamil word ‘Milagu-t-tannir’ meaning pepper water (In Tamil milagu means black pepper and tannir means water).
It is said that Netaji Subhash Chandra Bose once commented that if he had command over the country, he would have declared Rasam a national drink.
Types
There are different kinds of rasam, varying by ingredient:
Tomato rasam, Lemon Rasam, Meriyala/Milagu (Pepper) rasam, Neem flower rasam, Ginger rasam, Garlic Rasam, Pineapple Rasam, Parupu (Dal) rasam, Porichcha rasam, Drumstick Rasam, etc.,
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Avocado
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Avocados are a fruit, not a vegetable.
There are more than 500 avocado varieties.
Avocados are native to Central and South America, where they have been cultivated for over 10,000 years.
Another name for the avocado is the “alligator pear,” so-called because of its alligator skin texture and pear shape.
Spanish explorers could not pronounce ahuacatl, so they called the avocado aguacate. This is the origin of the word guacamole.
The origin of guacamole is the Aztec avocado sauce called ahuaca-hulli.
The Hass is the most common avocado in the United States and is the only avocado grown year round.
The average avocado contains 300 calories and 30 grams of healthy polyunsaturated and monounsaturated fat.
Avocados have the highest protein content of any fruit.
Avocados contain more potassium than bananas.
One avocado contains 81 mcg of lutein, an important nutrient for healthy eyes.
Once an avocado is picked, it takes between 7 and 10 days to ripen. Keeping it in the refrigerator will slow down the ripening process, while putting it in a paper bag with a ripe apple will speed up the process.
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Fish Head Curry
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In Malaysia and Singapore , Fish head curry (Chinese and Indian roots) is a dish where the head of an Ikan Merah (red snapper, literally “Red fish”), is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and brinjals and usually served with either rice or bread.
In Mithila, Orissa and Bengal (Bangladesh and West Bengal) where the staple is rice and fish, one very popular fish head curry is made with moog or ung beans but other vegetables can also be used.
The gravy is very thick and very spicy and the Rui fish (Rohita) is most popular for this. Tamarind (asam) juice is frequently added to the gravy to give it a sweet-sour taste (see asam fish); this variety of fish head curry normally has a thinner, orange gravy. Additionally, a relative amount of coconut milk is often used in the curry.
It is a dish of relative popularity amongst Malaysians and Singaporeans and their tourists, although it is generally not categorised as cheap hawker fare.
The origins of the modern dish began in Singapore, with a chef wanting his South Indian-style food to cater to a wider clientele, notably Chinese customers who considered fish head a specialty.
Today, restaurants of not only Indian, but Malay, Chinese and Peranakan association, serve variations of this dish.