A great Tip for South Indian Cooking

March 26, 2006 at 7:24 pm 1 comment


Hello Friends
I am so sorry and Apologize for not having any podcasst lately. Soon you will find some great POdcasts and some great Interviews.
IN the mean time here are some of the tips about South Indian Cooking

INFLUENCES ON THE FOOD CULTURE OF SOUTH INDIA

Food was rich and varied in South India in the first few centuries AD. Five varieties of rice was eaten boiled with aromatics sprinkled on it or with tamarind dressing, sesame seeds, sugar, pulses, meat or ghee.
Tamil literature is full of  references from processing to cooking dishes like Appams, Idlis, Dosas, Adai, Modak, Naiappam, a variety of vegetables like Brinjals, Bittergourds, unripe Bananas, Tubers and several leafy vegetables eaten by the common man.
There was a fair variety of fruits like Jackfruit, Mango, Banana, Amla, Jamoon, Fig, Lemons, Pomegranate, Coconut, Palmyara and Ironwood. Tamarind and Amla were combined in making a drink. Pepper was the prize spice of the South sought after all over India and overseas. It was grown in today's Kerala. Other flavouring agents were Turmeric, Ginger, Cloves, Cardamom, Tamarind and Lemon. Tender Mangoes were pickled. Chewing the Betel leaf was a custom. Since the cattles were raised, Milk and Milk products like Cream, Butter, Curds, Buttermilk and Ghee were in much use. Curds were spiced with pepper, cinnamon and ginger. Buttermilk was consumed with the meal.

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Entry filed under: Indian Cookery.

Great Interview with Bob- President of Manatee Chamber of Commerce. Make Indian Style Basmati Rice

1 Comment Add your own

  • 1. roshan  |  March 30, 2006 at 1:56 pm

    Thsi is the third time I’am visiting your blog and anxiuosly waiting for your podcasts…..Does wordpress.com allow podcasts? or are you going to host it somewhere else?

    Reply

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