Food group project

A GROUP PROJECT BY ABAHKHIINL AR V ADITHYA A ABHINAV ABHIRAM S SIVAPRASAD

KERALA CUISINE Kerala cuisine includes a wide variety of vegetarian and non-vegetarian dishes prepared using fish, poultry, and meat. Culinary spices have been cultivated in Kerala for millennia and they are characteristic of its cuisine. Rice is a dominant staple that is eaten at all times of day. A majority of the breakfast foods in Kerala are made out of rice, in one form or the other (idli, dosa, puttu, appam, idiyappam), tapioca preparations. These may be accompanied by chutney, kadala, payasam, payar pappadam, appam, chicken curry, beef fry, egg masala and fish curry. Porotta and Biryani are also often found in restaurants in Kerala. Thalassery biryani is popular as an ethnic brand. Lunch dishes include rice and curry along with rasam, pulisherry and sambar. Sadhya is a vegetarian meal, which is served on a banana leaf and followed with a cup of payasam. Popular snacks include banana chips, yam crisps, tapioca chips, Achappam, Unni appam and kuzhalappam. Seafood specialties include karimeen, prawns, shrimp and other crustacean dishes.

KERALA SADYA Sadya is a feast encompassing the length and breadth of vegetarian cuisine. Its spread can go up to 28 dishes at a time. This traditional vegetarian feast of Kerala is among the most favourite delicacies of all who visit our shores. Traditionally, Sadya is served on a plantain leaf, with the tapering side of the leaf pointing to the left of the guest. It consists of par boiled red rice, side dishes, savouries, pickles and desserts, all served at different times of the meal. Rice is usually placed on the lower side of the leaf.

ERISSERY Erissery is loved by both local people and tourists in Kerala. This hearty curry is made with a wholesome combination of grams and pumpkin. It is one of the traditional ‘Kootan’ or main side dish of the state that is the pride of every home. Erissery is cooked in a flavourful blend of coconut, vegetables and spices like turmeric, cumin and more. It tastes best with steamed rice. This dish is also an essential part of Sadhya feast that is prepared during festivities such as Onam.

PAAL ADA PAYASAM There are some dishes that don't quite taste the same outside Kerala, Kerala's tastiest Payasam (kheer) is a prime example. Your best bet is to be invited for a Hindu wedding in the Palakkad-Thrissur-Ernakulam belt where this payasam is cooked in large quantities over wood fires till it almost turns a pale pink. It's also common for homes to attempt this laborious cooking process in brass urlis (traditional vessels). No spices or saffron, just slow boiled milk with sugar.

JACKFRUIT PAYASAM This jackfruit payasam recipe is from the Kerala cuisine. Its called as chakka payasam or chakka pradhaman in malayalam and palapazham payasam in tamil. The payasam has the aroma and taste of jackfruit coupled with the flavors of coconut milk. both unripe and ripe jackfruit are in season and you can easily make this recipe with ripe sweet jackfruit.

THALASSERY BIRYANI The prominent cuisine from Thalassery the northernmost town in Kerala is a special biryani with relishing aroma and taste. Made of kaima or biryani rice, authentic masala made of specific spices and dry nuts and stuffed meat, this dish is made especially during the celebration of Eid in Malabar region of Kerala. The dish is especially savoured with curd, lime pickle (naranga achar) and salad.

KAPPA AND FISH CURRY Like all my other South Indian fish recipes, this Roasted Coconut Fish Curry is also an All-Time Favorite… an Amalgamation of some Authentic Flavors! A combination called Kappayum Meenum (കപ്പയ ും മീന ും) which is every Malayalee’s meal to die for. This is the staple food of the people in Kerala, either for morning breakfast, noon lunch or for snacks. It can be prepared in many ways either boiled or cooked with spices and mashed. Not only do they taste yum, but they provide some surprising health benefits. Tapioca is rich in carbohydrates, gluten free and its protein content negligible. Kappa /Tapioca with spicy fish curry is one of the famous dishes served in all hotels, fast food shops, toddy shops and house boats back in Kerala.

PUTTU AND KADALA A filling and wholesome breakfast of puttu kadala evokes fond memories in the heart of every Keralite. Puttu is essentially a savoury, steamed rice and coconut cake. It is an excellent breakfast snack that strikes the perfect balance of health and taste. Kadala, which translates to “chickpeas”, is a fitting companion for puttu. The kadala curry recipe calls for organic black chickpeas, which are an excellent source of protein.

THATTU DOSA Thattu Dosa is famous street-food in Kerala. A batter with rice and urad dal is made and fermented overnight. The next day the dosa is prepared on a flat non-stick pan like a crepe. Then the dosa is served with 2-3 kinds of chutneys and sambar.

PATHIRI A specialty from the Malabar region in North Kerala, this is a part of the famous Moplah cuisine of the Muslims of Kerala. It is a thin round pancake made from rice flour, and is eaten in combination with curries, primarily non- vegetarian curries such as chicken and mutton. Like appam, it can be consumed at any time of the day, and requires a spicy or flavourful curry to go with its otherwise bland taste.

KARIMEEN POLICHATU Kerala shares many similarities with many South East Asian cuisines; this exquisitely crafted dish is a fine example. Karimeen (Pearl spot) fish is pan fried for just over a minute and combined with a fiery masala (with shallots, curry leaves, ginger, garlic, tomato and green chillies) and then wrapped daintily in banana leaf packets and then cooked on a skillet or tava. Aesthetics might not be a big part of many Indian cuisines but Kerala is among the notable exceptions.

HIMACHAL PRADESH CUISINE The day-to-day food of Himachalis is very similar to that of the rest of North India. Himachali food varies from region to region. The cuisine of Himachal Pradesh is largely based on the climate and topography of the state. They too have lentil, broth, rice, vegetables and bread. As compared to other states in North India non-vegetarian cuisine is preferred. Traditionally, Himachali cuisine is dominated by red meat and wheat bread. Thick and rich gravy, with aromatic spices, is used in abundance as the base of many dishes. Dham is the traditional food served in marriages or other functions. Siddu, Patrode, Cheele and Babru are the authentic snack dishes of the state. Now, steamed momos (dumplings) and noodles are also readily available and popular with travelers. Some of the specialties of Himachal include Manee, Mandra or Madra, Palda, Redu, Patrode, Chouck, Bhagjery and chutney of til (sesame seeds). While the everyday meal is the usual dal- chawal-subzi-roti, special dishes are cooked during festive occasions.

DHAM Dham is a traditional food festival celebrated in the Indian state of Himachal Pradesh. Dam is prepared and served on every joyful event or celebration in the family. Temples also serve Dhaam on most of the religious festivals or auspicious dates. Amongst festive food, the traditional meal, Dham (lunch served in traditional occasions) finds instant mention. The traditional Dham is celebrated with great enthusiasm. The dham offers one with an opportunity to be acquainted with the various delicacies of the state. Dham is cooked only by botis (a particular caste of Brahmins who are hereditary chefs). Preparation for this elaborate mid-day meal begins the night before. The utensils used for cooking the food are normally brass ones called \"Batohi\", \"Baltohi\" or \"Charoti\" in local languages. It is served in courses to people who sit on floor. The food is served on leaf plates called pattal or pattlu( in local Himachal Kangra language). The Dham includes plain aromatic rice, fried pulses or dal, spicy vegetable curry of red kidney beans and many desserts to satisfy one's appetite.

SIDDU Siddu a \"Himachali dish\" is one of the most loved dishes in Himachal mostly in Mandi, Kullu, Manali, Rohru and Shimla. It is just a kind of bread made from wheat flour. Siddu Himachali as the name suggests is the favourite and popular breakfast of Pahadi (Hilly) region locals of Himachal Pradesh. They generally prepare this in winter when there is snow and the weather is very cold. Desi ghee accompanies siddus to keep warm. Being hilly region, walnuts and poppy seeds are the popular stuffing for the Siddu in Himachal. It is a steamed and stuffed bun as it uses yeast. Traditionally, Siddus are either half-moon shape or round shaped balls.

PATRODE Pathrode or patrode is a very famous delicious snack of Himachal Pradesh. Pathrode are made from Arbi ke patte or Colocasia leaves. Arbi is also known as arvi, kachhu or kachalu in Hindi and Colocasia (Colocasia esculenta), elephant ear or Taro in English. It is also known as Ghandyali in Himachali language. It is one of the most ancient cultivated crops known in the world. Various parts of Arbi plant are eaten by making different dishes. This recipe is prepared by using besan (gram flour) and Colocasia leaves. The leaves are wrapped around the mixture of besan and spices, made into tiny cylinders or rolls, steamed and cut into slices which can be deep or shallow fried. People from western India make a similar dish called Patra. Pathrode or patrode is also familiar by the name of Patravadi, Chembila Palaharam (Kerala) or Patravade in southern part of the country where they use rice instead of besan.

BABRU Babru is a famous black gram stuffed kachoris or puris. The black gram or the whole urad dal is soaked overnight and is ground to a course mix, before stuffing it into the kachoris and deep fried in oil. It makes for a delicious weekend breakfast with any Indian sabzi. Serve the Babru (Himachali Black Gram Stuffed Bread), along with Chana Madra and Boondi Raita for a delicious weekend breakfast.

MADRA Madra is originally a delicacy that belongs to the Chamba district of Himachal Pradesh. The dish mainly consists of the soaked chickpeas (chana) or vegetables. Cooked well in the oil and various spices such as cloves, cinnamon, cardamoms, cumin, coriander powder and turmeric powder enhance the taste of this dish. Madra is one of the dishes that represents the food culture of Himachal Pradesh. Every restaurant, every occasion, and the festival will have Madra offered to you with utmost love.

TUDKIYA BHATH Tudkiya Bhath is the authentic pulao of Himachal Pradesh that pahadi people cook in their own very style. What’s unique? The dish is not only cooked with Indian spices but an extra add up to the lentils, potatoes and yoghurt along with onion, tomatoes, garlic, cinnamon, cardamom provides this dish such a great taste that will make you want it again and again. For the best taste, Tudkiya Bath is complemented with mash dal and few drops of lime juice.

CHHA GOSHT If you are a hard-core non vegetarian then nothing can serve you better than Chha Gosht. A typical Himachal delicacy, Chha Gosht is a scrumptious dish prepared with the marinated lamb which is further cooked in the gravy of gram flour and yogurt. The taste of this dish is highly enhanced when it is well cooked in the Indian spices such as cardamom, red chili powder, coriander powder, bay leaf, asafoetida and ginger-garlic paste.

KULLU TROUT FISH Himachal Pradesh promises a great number of non-vegetarian delicacies. Kullu trout is a famous dish of Kullu region which is prepared with trout fish. The marinated fish is cooked in the minimal spices to keep the nutrients and the original taste of Trout intact. The dish is best coupled with the number of boiled vegetables, and hence it remains one of the healthiest delicacies of Himachal Pradesh.