Idly a healthy break fast for all

இட்லி பதார்த்தம். இது ஆவியினல் வேகவைத்து செய்யப்படுகிறது. தென் இந்தியாவில்பல பகுதிகளில் மிகவும் பிரபலமான உணவு. இது தட்டையான உருண்டை வடிவம் கொண்டது. வெண்மையான நிறத்தில் இருக்கும். அரிசி உளுத்தம் பருப்பு போன்ற செய்பொருள் கொண்டு செய்யப்படுவது இந்த இட்லி. இது இட்டவி(இட்டு அவி) என்னும் தமிழ்ச்சொல்லிருந்து மருவி இருக்கலாம் என்று கருதப்படுகிறது.

வரலாறு

  சமார் 700 ஆண்டுகளாக அறியப்பட்டு வந்த ஒரு உணவு பதார்த்தம் ஆகும். இட்லியின் பண்டையகால பெயர் இட்டரிக என்பதாகும். பண்டைய இந்திய இலக்கியங்களில், இட்லி பற்றிய முதல் குறிப்பு, கன்னட மொழியில், சிவகோட்டி ஆச்சாரியர் 'வடராதனே' என்னும் காவியத்தில் குறிப்பிட்டுள்ளார்.

பண்டைய நூல்களில் குறிப்பிட்டுள்ள இட்லியின் செய்முறை வேறு, இப்போது தயாரிக்கும் இட்லியின் செய்முறை வேறு. நவீன முறை இட்லி, 1250ம் ஆண்டு பின் எழுதப்பட்ட நூல்களில் தான் குறிப்பிடப்பட்டுள்ளது. இந்தோனேஸியாவை ஆண்ட இந்து சம்ய அரசர்களின் நூல்களில் குறிப்பிட்டுள்ள செய்முறை தான் இப்போது பின்பற்றுவதாக, உணவு நிபுனர் அட்சயா தனது பதிப்பில் குறிப்பிட்டுள்ளார்.

இட்லி செய்முறை

புழுங்கல் அரிசி- 400 கிராம்

உளுத்தம்பருப்பு - 100 கிராம்

உப்பு- தேவையான அளவு

• ஒரு பங்கு உளுத்தம்பருப்புக்கு நான்கு பங்கு அரிசி அல்லது அரிசி அளவில் நான்கில் ஒரு பங்கு உளுத்தம்பருப்பு என்பது கணக்கு. உளுத்தம்பருப்பு புதிதாக இருப்பின் சிறிது குறைத்தும் போடலாம்.
• அரிசியையும் உளுத்தம்பருப்புவையும் தனித்தனியாக ஊறவைக்கவும். சுமார் 3 மணிநேரம் ஊறவைக்கவும். முழு உளுத்தம்பருப்பாக இருப்பின் ஒன்று அல்லது ஒன்றரை மணி நேரம் போதுமானது.
• அரிசியையும், உளுத்தம்பருப்பினையும் தனித்தனியாக அரைத்துக்கொள்ளவும். கெட்டியாக வெண்ணெய் பதத்தில் இருக்குமாறு அரைத்துக்கொள்ளவும்.
• பிறகு, இரண்டு மாவினையும் ஒன்றாகக் கலந்து, தேவையான அளவு உப்பு சேர்த்து சுமார் 3 மணி நேரம் புளிக்க விடவும்.
• இட்லிக்கு 3 அல்லது 4 மணிநேரம் புளிக்க வைத்தலே போதுமானது என்றாலும், பலர் முதல்நாள் இரவே மாவினை அரைத்து வைத்து மறுநாள் காலை பயன்படுத்துகின்றனர்.
• புளித்த மாவினை இட்லிதட்டில் ஊற்றி, வேகவைத்து எடுக்கவும். வேகவைக்கும் நேரம் நாம் பயன்படுத்தும் உபகரணத்தினைப் பொறுத்து வேறுபடும்.

South Indian Recipes

Rice is the staple food for the people of South India. Consumption of wheat is less compared to North India. Most of the vegetarian and non-vegetarian dishes of this region have a generous use of coconuts, pepper, mustard seed and other spices. Generally South Indian dishes are spicy. It has brilliant blend of flavors, bright colors, smell, and taste. So, south Indian foods are generally tasty, spicy and colorful. Moreover south Indian food is known for its medicinal value.

Tamil Nadu, Karnataka, Andhra Predesh and Kerala are the four states that constitute South India. South India is hot and humid. South Indians are generally vegetarian. Andhra cuisine from Andhra Predesh is too spicy. They use more chilli and pepper. Chettinad cuisine from Tamil Nadu is rich and flavorful taste. Coconut, banana are main ingredients of Kerala food.

South Indian food is served in banana leaf. It’s considered that banana leaf contains medicinal values and eating on it improves the health. With the rice centered and the other dishes adorned the banana leaf. After finishing lunch or breakfast, folding the banana leaf towards the front is considered as good habit.

South Indian foods contain Curry leaves, mustard, Asafetida, pepper and peppercorns, tamarind, chillies and fenugreek seeds are the main ingredients and these contain medicinal values.

Tamil Nadu is one of the important states of South India. Apart from its rich cultural past it reminds us that unique taste of yummy cuisines such as Idlis, Uttappam, Dosas, Rassam, Sambhar which are so popular here and also throughout the world.

Kerala is another significant state of South India. The basic food of Keralites is fish combined with steamed rice of usually large size grains.

Andhra Pradesh is famous for its hot and spicy cuisine. We can see the Mughal’s impact in the Andhra deishes. Generally it is too hot and spicy.

Karnataka food has mysore, dharwad, mangalore shimoga, coorg, and konkani styles of cooking and each of this has its distinct character and taste Its in not too spicy. More sugar and Jaggery will be added to Karnataka cuisine.

South Indian Recipes are great in taste and good to health and accepted world wide as medicinal foods.

South Indian food, particularly Tamil Nadu, brings to mind idlis,dosas, sambhar and vada. Beside these immensely popular classics, there are more tasty fares. In south India there are hugfe numbers of vegetarian dishes. The food in this region use generous amount of spices and coconuts.The final tempering with oil, mustard seeds, curry leaves, dried red chilies and urad dal is similar for most of the dishes. The Malabar Coast in the South India is famous for its spices of pungent aromas that lured many foreign invaders like the Dutch, the French and the English. Cardamom, black pepper, cinnamon,cloves and nutmeg are some of the notable spices, which are found in abundance in the South. The availability of coconut, fish and root tubers have influenced the culinary creations of the South. Rice is the staple food for the people of South India instead of wheat, which is more popular in northern states. In Kerala, the staple food of the people is fish accompanied with steaming rice of big size

In Kerala, the staple food of the people is fish accompanied with steaming rice of big size. Banana chips and jackfruit chips are the specialty snacks of this state and most of the visitors make sure they have at least a few bags of these items in their carry home luggage! The Andhra cuisine has a great Mughal impact. Their food is known for its spiciness and hotness. The kebabs and the Briyanis are not to be missed. Home made pickles, papads and dry chutney powders to be used with dosa or idli or rice are the famous culinary traditions of this region. Indian Food and Ingredients Indian Herbs and Spices Ajowan (Lovage) Amchur or Amchoor Anardana (Pomegranate Seed) Asafetida (Hing) Bay Leaf (Tej Patta) Cardamom (Elaichi) Celery Seed (Radhuni) Chat Masala Coriander (Dhania) Cinnamon (Dalchini) Cloves (Laung) Cumin (Jeera or Jira) Curry Leaves Fenugreek (Methi) Garam Masala Kali Mirch (Black Pepper) Kalijiri Seeds Mustard Seed (Rai and Sarson) Nigella seed (Kalo Jira) Panch Phoron Paprika Dried Red Chili (Lal Mirch) Saffron (Kesar) Sambhar Masala Saunf (Fennel Seed) Tamarind (Imli) Turmeric (Haldi) Fat & Oils Ghee (Indian Clarified Butter) Mustard Oil (Sarson Ka Tel) Poppadoms or papad (Thin Indian Crispy Wafer) General Indian Food Ingredients Atta (whole wheat flour) Besan (Gram Flour) Indian Drinks Indian Breads Basmati Rice Indian Spice Indian Desserts (Sweets) Achar or Chutney (Indian pickles or Indian condiments) Maida (all-purpose flour) Rice Flour (Chawal Ka Atta) Saag Sooji (Semolina) Paan (Betel Leaf Chew) Urad Flour Indian Fruits and Vegetables Aloo (Potato) Chana Dal Coconut (Narial) Masoor Dal Mung Dal Parwal (Pointed gourd) Toor Dal Urad Dal  Sambar Recipe [Tamilnadu] Ingredients Tamarind-1/2 lime sized ball Toor Dal -1 cup Turmeric Powder-1/2 tsp Small dry red chilies - 5 Small onions- 5 Mustard seeds-1/2 tsp Asafoetida -1/4 tsp Tomato- 1 Big 1 cup of a vegetable of your choice like green beans, chopped carrot Curry Leaves Oil-2 tsp Salt to taste To be ground Bangalgram Dal – 2tbs Coriander seed– 2tbs Urd Dal– 2tbs Dry Red chilli– 2tbs Cocoanut piece-1 Roast and grind into course. Keep it aside. Preparation Choose a heavy cooking pot. Wash and clean the Dal. Boil 2 cups of water and add the Dal, turmeric powder and 1 teaspoon of oil. As the Dal boils, skim off the foam and discard. Boil until the Dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes. In a pan heat the oil and pop mustard. Add the chopped onions and fry till it turns golden brown. Add green Chillis and fry for one minute. Then add chopped tomatoes, vegetables. Now add turmeric powder, Asafoetida, curry leave, salt and ground mixture Boil until raw smell goes off. Put some coriander leaves once it is cooked. It adds extra taste and smell. Serve with rice Note Sambar can be prepared without vegetables. Tip appadam is the best side dish. Goungra Recipe [Andhra] Ingredients Gongura leaves - 1 Bunch Sambar Onion (Small) - 10 nos Bengal gram - 1 tsp Urad Dall - 1 tsp Dry Red Chilies - 6 Fenugreek - 2 tbs Gingelly Oil - 25 ml Salt to taste Thalippu Vadagam (Optional) Preparation Peel off small onion. (Don’t cut into pieces, keep it whole) Cut and clean Gongura leaves. Boil with Sambar Onion for 4 minutes. Smash and keep it aside. Dry roast fenugreek and grind to powder. In a heavy pan pour Gingelly oil and put mustard seed, Urad Dall, Bengal gram and allow it for spluttering. Put Red chilies and Thalippu Vadagam and fry for 1 minute. Sprinkle half of fenugreek powder then add boiled Gongura. Mix well and add the remaining fenugreek powder (This way we retain the flavor of fenugreek). Remove from flame and smash altogether. Pour some more Gingelly oil. Serve with steamed rice or chapatti. Note You can keep this Goungra Chutney up to 24 hours without refrigeration. Tip You can do it without boiling the Goungra. Putu [kerala] Ingredients Rosematta rice / Raw Rice (Pacharisi) - 1/4 kg Ghee - 1 tbs Grated coconut - 1/4 of one Water - to sprinkle Salt - a pinch Preparation Soak rice 2 hours. Drain the water. Dry the wet rice in a cool place (Don’t expose in a direct sunlight) then grind it to coarse powder. In a pan heat the rice powder for 3 minutes (Do not roast). Keep the powder aside to cool. Sprinkle water (Be careful in mixing water. The perfect combination of water and rice powder gives the good result). Add salt to taste. In a Puttu Kutti (Puttu making vessel easily available in the market) loosely fill rice and coconut as layers. Boil it for 10 minutes. Mix ghee (Optional). Serve hot with Kadala Kari or Mutta Curry Note Mixing of Jaggery and Cardamom (Elachi) gives you sweet Puttu (Should not mix salt). No side dish required. Tip Rosematta rice (Tamilnadu traditional rice available in all departmental store) can be used for healthy breakfast. Ragi Mudde Recipe[karnataka] Ingredients Ragi Powder(English:Finger millet, Tamil: Kezhvaragu) -2 cups Steamed rice-1/4 cup (for texture) Water-4 cups Salt as needed. Preparation Bring the water to boil and add salt. Pour Ragi powder into boiling water. Stir well using wooden spedula (stir as fast as you can). Remove from flame when your dough becomes thick. Sprinkle steamed rice and mix well. Let it cool for some time. Make balls(Mudde) using your wet hand. Note You can avoid mixing of steamed rice. Tip You can mix ragi powder with one cup of cold water then pour this mixture in to hot boiling water to make this process some what easy. Dissolve mudde in butter milk, you will get Kezhvaragu Khoozh (Ragi pie)

SOUTH INDIAN FOODS

South Indian cuisine

South Indian cuisine

is distinguished by a greater emphasis on rice as the staple grain

, the ubiquity ofsambar and rasam (al

so called saaru and rasa), a variety of pickles, and the liberal use of c

oconut and particularly coconut oil and curry leaves. The dosa, poori, idli, vada, bonda and bajji are typical South Indian favorites. These are generally consumed as breakfast. Hyderabadi biryani, a popular type of biryani, reflects the diversity of south Indian cuisine

.[17]Andhra, Chettinad, Tamil, Hyderabadi, Mangalorean

, and Kerala

cuisines each have distinct tastes and methods of coo

king . In fact each of the South Indian states has a differe

nt way of preparing sambar; a connoisseur of South Indian food will very easily tell the difference between sambar from Kerala, sambar from Tamil cuisine, Sambar from Karnataka and pappu chaaru in Andhra cuisine.Some popular dishes include the Biriyani, Ghee Rice with meat curry, sea-food (prawns, mussels, mackerel) and paper thin Pathiris from Malabar area.

South Indian cuisine has the following culinary schools

Karnataka, Andhra, Hyderabadi, Tamil, Chettinad, Kerala.

Andhra -

Andhra cuisine is largely vegetarian but the c

oastal

areas have a large repertoire of seafood. Fish and prawns are curried in sesame and coconut oils, and flavored with freshly ground pepper. Andhr

a f

ood is served with rice. Rice, sambar and other lentil preparations, and steamed vegetables delicately flavored with coconut, spices and fresh herbs. Snack or tiffin time is made of many preparations like onion pakodas; vadas or savory lentil doughnuts dunked in steaming hot sambar; and steamed rice muffin like dumplin

gs called idlis. Savories are murku, roundels of rice flour paste deep fried; and appadams. Desserts include payasam, a pudding made with rice and milk and the popular Sheer Khurma - a Hyderabadi delicacy with dry fruits and dates.

Karnatak Cuisine

A typical Kannad meal includes the following dishe

s in the order specified and is served on a banana leaf: Kosambari, Pickle, Palya, Gojju, Raita Dessert ( Yes, it is a tradition to start your meal with a dessert( paaysa!) Thovve Chitranna Rice Ghee. What follows next is a series of soup like dishes such as saaru, majjige huli or Kootu

which is eaten with hot rice. Gojju or raita is served next; two or three desserts are served; fried dish such as Aambode or Bonda is served next.

The meal ends with a serving of curd rice.Some typ

ical dishes include Bisibele Bath, Saaru, Vangi Bath, Khara Bath, Kesari Bath, Akki Rotti, Davanagere Benne Dosa, Ragi mudde, and Uppittu.The famous Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idli or pancake, Mysore Masala Dosa and Maddur Vade a

re popular in South Karnataka. Coorg district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty sea food specialities. Among sweets, Mysore Pak, Dharwad Pedha, Pheni, Chiroti are well known.
Hyderabad cuisine is a direct result from the kitche

ns of the Nizams or Muslim rulers. The Hyderabadi cuisine is the amalgamation of Muslim techniques and meats with the vibrant spices and ingredients of the predominantly local Hindu people. Hydrabadi cuisine is the ultimate in fine dining. Its tastes range from sour and the sweet, the

hot and the salty and studded with dry fruits and nuts. One of India's finest foods, the biryani or rice with meats and brinjal (or eggplant) or baghare baiganis are the jewels of Hyderabadi cooking.

Tamil Nadu

Chettinad cuisine hails from the deep southern region

of Tamil Nadu. Chettinad cuisine is far cry from the bland cuisine of traditional Tamilian Brahmins—it is one of the spiciest, oiliest and mos

t aromatic in India.
Although the Chettiars are well known for their delicious vegetarian preparations, their repertoire of food items is famous and includes all manner of fish and fowl and meats, as well as delicate noodle-like dishes and carefully preserve

d sun-dried legumes and berries that the Chettiar ladies make into curries. Oil and spices are liberally used in cooking and most dishes have generous amounts of peppercorn, cinnamon, bay leaves, cardamom, nutmeg, green and red chilies, etc.
Some of the popular dishes in Chettinad menu are varuval -- a dry dish fried with onions and spices (chicken, fish or vegetables sautéed), pepper chicken, poriyal -- a curry, and kuzambu which has the ingredients stewed in a gravy of coc

onut milk and spices.
In the same range, one can include the numerous pickles, powders, specially roasted and ground spices, dry snacks, papads, appalam and vada. Numerous shops now sell pre-packed snacks like murukkus, small spirals of fried rice dough, chip

s and other edible ‘hand grenades’ like thattai, masala vada and so on.
The Tamil variation of Mughlai food can be savored in the biryani and paya. The latter is a kind of spiced trotter broth and is eaten with either parathas or appam.
Tamil Nadu is famous for its filter coffee as most Tamils have a subtle contempt for instant coffee. The making of filter coffee is almost a ritual, for the coffee beans have to be roasted and ground. Then the powder is put into a filter set

and boiling hot water is added to prepare the decoction and allowed to set for about 15 minutes. The decoction is then added to milk with sugar to taste. The final drink is poured individually from one container to another in rapid succession to make the ideal frothy cup of filter coffee.

Kerala

Kerala is noted for its variety of pancakes and steamed rice cakes made from pounded rice. For the Muslims, the lightly flavored Biryani-made of mutton, chicken, egg or fish-takes pride of place. In seafood, mussels are a favorite. For the Christians, who can be seen in large concentration in areas like Kottayam and Pala, ishtew (a derivation of the European stew), with appam is a must for every marriage reception. Kerala also has it's own fermented beverages -the famous kallu (toddy) and patta charayam (arrack). Arrack is extremely intoxicating and is usually consumed with spicy pickles and boiled eggs (patta and mutta).