bakery practical dundee cake, madeira cake, french bread

Dundee cake= fruit cake-caramel-spice powders(cinnamon n black cardamom)+garnish of blanched almond halves.

Madeira cake= pound cake +lemon zest+lemon essence(optional)+almond powder(35% of flour).

French Bread= similar to bread loaf dough, just put some corn flour.
                           refined flour:corn flour::8:1
                           This bread is quite crunchy.
                           Before baking an egg white wash is generally given to the bread.

SECOND CUISINE- TAMILNADU

                                                                             

TAMIL NADU

INTRODUCTION: Tamil Nadu provides its visitors with a variety of delicacies, both vegetarian as well as non-veg, though most food in Tamil nadu consists of grain, rice, lentils and vegetables.

                      Situated on the southernmost part of India is referred as the cradle of Dravidian culture, the ancient Indian culture distinguished for its unique languages, customs, architecture. Huge temples with towering Gopurams, intricate rock carvings, classical music, dance and of course, the cuisine give proof of it.

CULINARY ASPECTS

                Rice has been the staple diet of the Tamilian and Thanjavur is regarded as the ‘granary of the south’ usually parboiled rice is consumed due to its nutritive value. Rice predominates in all dishes of the Tamilian and preparations of rice for all meal of the day. Lentils too are consumed extensively as accompaniment to the rice preparation. Being on the seacoast – seafood and coconut is also available in plenty.

                While tamarind is used for adding tang, peppercorn, and chili, both red and green are used to make the food hot. To neutralize the effect of the chili and soothe the stomach, curd is used in a variety of dishes. Other spices like mustard, cumin, garlic, etc. are used for tempering and seasoning.

                 The Tamils believes that the ideal food should cater to the six variety of tastes- Bitterness, acridity, sweetness, saltiness, sourness and astringent taste. Annapurna the goddess of food is worshipped in all houses.

                 Meals served on banana leaves, consisted of rice, with flavorings or plain topped ghee. Sambar, meat curries, vegetables are added separately for the rice. Side dishes include Poriyals, (seasoned vegetables) Varayil (fried crisp), Pachidi (salad form or raita) along with Appalsm and Vathals- followed by Payasam or kheer. The second course is rice and rasam (dal water). The third course is curd rice with pickles. Curd is supposed to be cooling for the body system. Rasam is religiously made in ‘Iyya Chombu’ or lead vessel to right flavors.

Breakfast and afternoon snacks called ‘Tiffin’ include Idli, Dosai, Vada, Pongal, Upma, etc. dosai is made in different kinds with variations and is accompanied by coconut chutney, sambar and Muluga podi.

               Tamil nadu is renowned for its filter coffee made in a special way with coffee decoction.

CHETTINAD CUISINE

              Known for its spicy, hot fare, Chettinad cuisine hails from the deep southern region of Tamil nadu. This cuisine is very spicy, oily, and most aromatic.

    

Although the Chettiars are well known for there delicious vegetarian preparation, there repertoire of food items is famous and includes all kinds of seafood, fowl and meats as well as delicate noodle like Idiappams.

            The “Aachis” or lady of the house commands the kitchen. Chettias traditionally bankers and financers used to travel to countries like Malaysia, Burma, Singapore, Thailand, China, Tibet, etc. And when they used to come back, they also brought the food culture of the foreign lands.

            A lot of items in the Chettinad cuisine are a native replica of the foreign cuisine. Idiappam originates from rice noodles in China. Kavunarisi (black rice) and Panigaram from Malaysia. Spices from these places were incorporated into Chettinad cuisine.

            The Chettiar ladies carefully preserved sun dried legumes and berries and later made them into curries. Apart from liberal use of oil and spices, most dishes have generous amounts of peppercorn, cinnamon, bayleaves, cardamom, nutmeg, green and red chillies, pepper, chicken, poryal, Aappams, etc. The Muslim influence is seen in the form of ‘Payas’ (trotters) and ‘Khuska’ (Biryani).

Culinary Aspects:  Chettinad Cuisine is basically spicy, aromatic, oily and rich. They have a varied selection of Seafood dishes, Vegetables preparations, Tiffins, Snacks and desserts. There is minimum wastage of food and every part of lamb or chicken is used to create a local delicacy with different flavorings. Special cleaning procedure are used to clean the meat and then incorporated to dishes. Chalk and lime are used for cleaning the intestines of lamb, curd used for cleaning small silver fish, ash and salt for cleaning the slimness of fish, turmeric powder, ginger and lemon used for cleaning and tenderizing meat. Pickling, Salting and Preservation of Lamb, Fish and Vegetables is done during the sunny days. During the rainy season, the rain water is harvested and used later. The water available in the region has a very special taste and has a lot of effect on taste of the final product.

SPECIAL INGREDIENTS:  Chettinad food coked in the region owes its special taste to the locally available water, spices and vegetables. Items like Sambar onions, star anise, Fennel, Kalpasi or pathar ka phool, Maratti mugga, cinnamon, cardamom, cloves, Black Malaysian rice or ‘Kavunarisi’, Castor oil, Coconut oil, Gingerly oil, Fenugreek, Dried and preserved Vegetables, etc. are incorporated to create food with variations.

SEQUENCE OF MEAL AND SERVICE:  A typical Chettinad meal is served in Banana leaves with the tapering end of the leaves facing the left of the person having the meal. On the top left, the fried items like Appalam, Pickle, salt, banana are placed. This is followed by vegetables or dried meat preparations which are served on the top half. In some houses, meat dishes are served in small cups or ‘Kinnams’. All the dishes prepared for the day are displayed in vessel or ‘Pathram’ in front of the diners so that they can request for more helpings. During any occasion a soups made with left over bones, meat trimmings, vegetable trimmings and boiled stock or lentil water is served. Next the rice is served along with

Some home made ghee or ‘Ney’. After this the Kozhambu is served on top of the rice. Kozhambu can be made with vegetables, fish, and lamb. The Kozhambu is blended with the rice and is eaten with small helpings of dry vegetables or meat. Sambar made with drumstick and lentils is served next followed with Rasam. The fried Vathals and Appalam are broken and mixed with the blended rice while dining. Moru or seasoned buttermilk is served at the end of the meal. On festive occasions- payasam or sweet is served after rasam. During the summer months a local coolant made with jaggery, tamarind and ginger is served when a guest has just arrived from outside. Bananas are eaten last. The household and guests have Betal leaves with nuts after the meals and discuss local affairs and welfare.

TAMIL BRAHMIN CUISINE

            Tamil Brahmins are strict vegetarians and highly revered by all. The Brahmins used to take care of temples but today they have taken to other fields also. Brahmin cooks are very much in demand during special occasions for cooking traditional meals. Today even non-Brahmins invite a Brahmin to cook for the occasion because of the diversity of invitees. The Tamil Brahmins owe it to Swami Sankaracharya who bought religion, people and customs together. He gave a sense of direction and laid a set of do’s and don’ts.

CULINARY DETAILS:

            Onion and garlic is not used in many of the preparations. Rice is prepared for all meals in different variations. This cuisine is less spicy and soothing for the body system. Kootu, Milagootal, Sambar, Rasam, Poduthool, Puli Pachadi, Pulinji, Avial, More kolambu, etc. are some of the food items made for lunch and dinner. Use of fresh Herbs, Vegetables and spices is very predominant and has strong ayurvedic root. The Ayurvedic system divides the body into three ‘Prakhriti’—Vatha, Pitha and Kapa. Special diet is designed for each body system whenever required. The traditional cooking depends on measures of ‘ollocks’, ‘padi’, and ‘kaipidi’. There are also variations during seasonal changes to help the body to adapt.

            The ‘tiffin’ is usually had in the evenings and included Idili, Dosai, Vada, Adai, Pongal, Kozhakatai, upma etc. Murukkus, Cheedai, Thattai, masala vada, Parruppu vada, etc. are some of the popular savouries. They also specialize in Payasams. Palpayasam, Semia Payasam, Neipayasam, Idichu Pizhunja Payasam are all favourites.

SPECIAL INGREDIENTS: Rice, lentils, Grams, and coconut and tamarind are basic ingredients of this cuisine. For some dishes parboiled, rice is used and some raw rice is used. The measures are always in quantitative measurements and not in KGS. Curd is used to make ‘Morekozhambu’ or buttermilk stew, Aviyal and Sambharam. Black tamarind is used for some dishes like Sambhar, pitlay, Pulinji etc. and new tamarind is used in some dishes like chutneys and rasams. Use of fenugreek, cumin, peppercorns, Coriander and curry leaves, turmeric powder etc. is done in balanced proportion in different dishes. There is lot of emphasis on use of different types of lentils, pulses, vegetables and herbs. The South Indian ‘filter coffee’ is a must early morning in every household and for every guest visiting the house.

SEQUENCE OF MEAL AND SERVICE:

             Traditionally a Brahmin meal is served in banana leaves and had on the floor. The guests sits on a ‘palagai’ or wooden seat and does a ‘Neividyam’, before the food is consumed. On the top left of the leaf, pickle, chips and appalam is served. This is followed by vegetable served on the top half of the leaf. Once all the vegetable preparations are served, Rice is served with home made ghee or’neh’. Some homely preparations include Kootu, Porial, Thuvayal, morekozhambu, pitlay, vathakozhambu etc. Sambar is served on top of the rice and blended by the diner. After sambar, rasam is served. One has to be careful not to allow the rasam flow out of the leaf. The appalam and vadagam is crushed and mixed with the blended rice and eaten. The payasam or the dessert immediately follows the rasam during festive season. The meal ends with the service of rice with buttermilk which is consumed with pickles.

RELIGIOUS CUSTOMS AND EFFECTS ON FOOD:

During most festivals, only vegetarian fare is cooked. Pongal in January is an important Harvest festival and newly harvested rice and dal are cooked together in a mud pot and worshipped. During Diwali festival, the woman of the house prepares several sweets and other gastronomical delights.

During the Aadi festival, there is total absistence from meats. Other festivals celeberated are Ganesh festival. Rama Navami, Krishna janmashtami, Navarathri (Dushera). The elders fast during Amavasya and Ekadasi.

Every auspicious event takes place after checking the panchangam or Tamil Calendar. The lunar cycle and their movement of the stars are followed closely in their daily life routines.

Tamil New-Year day is celeberated on April 14. 

FAMOUS PRODUCTS FROM TAMILNADU:

• MEEN POONDU KOZHAMBU: It is spicy red colored fish gravy full of garlic flavor.        It should be cooked in a mud pot over a charcoal fire.

• NAADAN PAAL PAYASAM: Payasam is made of Bengal gram, moong dal, sago and broken rice. Sweetened with jaggery and cooked in coconut milk.

• MASURU ANNA: Also known as yoghurt rice or curd rice.

• DOSAS: Pancakes made with rice and lentil, may be eaten with chutney or stuffed with   spicy potatoes.

• IDLY: This is a steamed rice pancake enjoyed all over south India and eaten with chutney.

• IDIAPPAM: These are called string hoppers and are made rice flour and steamed.

• KAZHANI KOOTU: Vegetables with raw mango cooked in tamarind water till cooked and finished with coconut milk.

• SAMBAR SADAM: Boiled rice tempered with crushed jeera, peppercorn, slit green chillies, cashewnut and curry leaves.

• RASAM: Tempered dal water, can be flavored with other ingredients.

• MORKHOLOMBU: Buttermilk and vegetable curry.

• AVIAL: Mixed vegetables in coconut gravy.

SECOND YEAR- PUNJABI

PUNJABI CUISINE

Punjab is bounded on the west by Pakistan, on the north by Jammu & Kashmir, on the north-west by Himachal Pradesh & on the south by Haryana and Rajasthan.

Punjab, the land of five rivers. Perhaps, it would be appropriate to call it the land of plenty. The fertility and the field of richness of its dairy have been the envy of the subcontinent.

The cuisine of Punjab has an enormous variety of mouth watering vegetarian dishes and non vegetarian dishes. The food could range from spicy to sour and sweet to tangy. All the gravies of Punjabi dishes are made using ginger, garlic, onion and tomatoes and most of the flavorings are cumin and coriander.

Seasonal availability:

1. Mustard leaves ( sarson ) – found in abundance during winter months. Best eaten with makki ki roti.
2. Amaranth leaves ( bathua)- the leaves of amaranth are combined with mustard leaves to make them creamy and reduce the bitterness of the leaves while cooking.
3. Pomegranate seeds ( anardana )-  these are dried in sun and then sold whole or crushed. It is a tenderizer.
4. Rongi/ lobia ( black eyed beans )- these are light brown kidney beans with a black spot in the centre.
5. Chickpeas ( choley)
6. Kasoori methi ( dried fenugreek leaves )- these come from kasoor in Pakistan and hence named after it. The leaves are lightly toasted over tawa and crushed on top of vegetables.
7. Aamchur ( dried mango powder )- souring agent.

FOOD HABITS

Food of Punjab is wholesome and very rich in taste and texture. The foods of Punjab usually have a thick creamy consistency.

The staple food in Punjab is wholewheat in different forms; rice is also eaten on special occasion. Even when rice is eaten, it is made into a special preparation such as pulao or zeera rice.

Rice is eaten with kadhi pakori or rajma.

Maize flour is often eaten with sarson ka saag. Chicken is the more preferred meat and fish is eaten in from curries and sometimes fried. Lassi is also commonly drunk here as the production of milk is abundant. The breads are mostly cooked in Tandoor and they can range from plain roti to naan and pudina paratha.

They use desi ghee, white butter in almost all the dishes. Milk and milk products are available in abundance like paneer, curd, and cream etc.

Butter is an integral part of this cuisine and a dallop of home churned butter is either spread on the roti or placed on the top of dal or sarson ka saag.

Punjabi desserts are phirnee, gulab jamoon and malpua etc.

As soon as partition occurred, the “restaurization” of the nation began. The Punjabi people introduced tandoori cuisine and pleasure of eating out. This road side dhaba was born to cater to the basic food needs of the uprooted.

It would be no exaggeration to say that the most stylish and elegant eateries in the country are Punjabi.

FAIRS AND FESTIVALS OF PUNJAB

The festivals in Punjab have always been celebrated with much exuberance and fun farce. Punjab being a predominately agricultural state that provides itself on its food grain production. Baisakhi is indication of arrival of harvesting season.

Tika is celebrated in the month of Kartik, one day after Diwali. Lohri is celebrated in the month of December –January. .

SPICES

Various masalas used in Punjabi cuisines are garam masala ( made of cumin seeds , black cardamom seeds , black pepper corn , green cardamom , cinnamon , mace, shahi jeera , bay leaves and dry rose petals , coriander seeds , fennel seeds , cloves and ginger powder , nutmeg ), aromatic garam masala ( made of green cardamom , cumin seeds, black pepper corn , cinnamon , cloves and nutmeg ) chaat masala ( made of cumin seeds , black pepper corn , black salt , dry pudina , hing , tartaric acid , am choor , ajwain , ginger powder , yellow chili powder ), tandoori chaat masala ( made of cumin seeds , black pepper corn , black salt, dry pudina , kasoori methi, green cardamom, cloves , cinnamon , ajwain , hing , tartaric acid , mace , mango powder , ginger powder , yellow chili powder )

It cannot be denied that spices in their new form have certain disadvantages. Whole or ground spices do not always impart their flavors readily and when we use proprietary, pre-ground spices, much of the aromatic quality is lost. This is the result of the volatility of essential oils  which is the life of the spices.

THE TANDOOR

The discovery of fire was a blessing to man. And use of tandoor in Punjabi cuisine is the distinct characteristics. India got its first taste of kebab with the Muslim invasions. The tandoor is a cylindrical clay barrel, dug in the ground and lit with wood, was use to bake breads. it is not only used for making breads and kebabs . The delicacies cooked in the tandoor have a unique flavor. The tandoor shell should be placed on a slightly raised platform. A fire –proof brick wall should be erected around it. The gap is filled with sand. The top covered with either a slab of Kota stone or fire proof tiles. The tandoor should be enclosed on the sides with the same materials. The sand bricks and Kota stone all provide insulation and prevent heat from escaping. An iron ring should be placed on the opening to strengthen the mouth of the tandoor. Punjabis use home made tandoor to make breads like naan, roti and kebabs etc.     

FAMOUS DRINKS

Punjabi cuisine is quite rich in refreshing drinks like kanjee ( fermented carrot and mustard paste drink , served in earthen ware “matka” ), shikanjvi (chilled drink made of chilled water , lemon juice, salt ,sugar black salt powder and black pepper powder ), lassi (sweetened dahi diluted with water and flavored with rose syrup) and mattha/butter milk (made of diluted curd , broiled cumin seed powder , chopped ginger , chopped green chili , fresh coriander leaves with crushed ice and salt )

FAMOUS PUNJABI DISHES

KADHI PAKORA : this dish ismade by simmering sour curd with gram flour and spices. It is then temperade with coriander leaves, cumin seeds, whole red chilli, hing, onion and tomato. Deep fried fritters of onion, potato and spinach called pakora is added

AMRITSHARI KULCHA : kulcha stuffed with paneer, cauliflower, potato etc, cooked in Tandoor.

AMRITSARI MACHHI: Ajwain flavored batter fried fish pieces, served with chutney and lemon wedges.

MULTANI TIKKA: Crispy ajwain flavored paneer and onion tikka, served with tandoor kebab masala.

BHARWAN SHIMLA MIRCH: Tandoori stuffed shimla mirch.

TANDOORI JHEENGA: Tandoori prawn enriched with tandoori masala.

MURG MALAAI KEBAB: Chicken supreme kebabs rich in cream and saffron.

SARSON DA SAAG: fresh mustard leaves are combined with amaranth leaves and braised along with ginger, garlic, onion and tomato until they become creamy. This dish is garnished with white butter and eaten with makki ki roti.

BAINGAN KA BHARTHA: Smoky flavored mashed brinjal preparation served with tandoori paratha.

CHOLLE BHATURE: Cooked spicy chickpeas served with deep-fried yoghurt based bread.

MAKKI KI ROTI: Roti made of maize flour, atta, and Maida.

MISSI ROTI: Roti made of cooked mashed chana dal and mung dal, atta, maida, onion, green chili etc. Cooked on tandoor.

RANNA GOSHT: A rich heavy and thick mutton preparation in which mutton boti and mutton mince is cooked together with onion and masalas till done.

MURGH MAKHNI: Tandoori chicken in tomato based rich gravy which is enriched by addition of cashew nut cream and butter.

PUNJ RATANI DAL : it is prepared by cooking five dals with onion and tomato. The most commonly used lentils are channa, split urad, green mung, kidney beans and masoor dal.

MAA DI DAL : broken black lentils are combined with Bengal gram and simmered with onion and tomato on a slow flame, until it is creamy. It is relished with  chapattis.

GAJAR KA HALWA : the grated carrot  is cooked with ghee and milk for a long duration of time until the milk reduces to thick consistency. The halwa is then sweetened with sugar and garnished with nuts and raisin.

SECOND YEAR- KERALA

                 

KERALA

INTRODUCTION:

Kerala is the land of green magic. Kerala situated between the Western Ghats and the Arabian sea is home for Malayalee Christians, the namboodri Bhramins, Kerala Hindus and the Moplahs. Kerala has a beautiful coastline running along the coast line running along the western side.lush green paddy fields with small rivulets passing through and fro with its lifeline connected to the Arabian sea, peaceful backwater and coconut lagons, all of which has made it one of the most popular state of India. Before integration into Kerala state, the coastal land comprised of Cochin, Malabar and Travancore, ruled by the maharaja of Zamorin.

Christians localized themselves to Cochin, the Muslims to Malabar and the Hindus to Travancore. Each community has its distinct specialty and it is not difficult to localize a dish to the particular region.

CULINARY ASPECTS

Ingredients used:-

coconuts available in abundance and its rich oil is used to make rich aromatic gravies , delicately flavored stews , seasoned dry vegetable preparation , delectable sweets , Payasams and Pradamans.

Banana : Nethrakaya is a variety of banana that is used in making banana chips. It is also known as Nendram bananas

Tamarind : tamarind used as souring agent in many dishes.

Jackfruit: used in curry and seeds of jackfruit used in curries.

Fish tamarind ( cambodge)- this is a tarty fruit that is used as souring agent in malabari fish curry. It is also known as Malabar tamarind.

Drumstick : these are often stirfried or made into curries.

Parboiled rice: Keralites usually use parboiled rice, which is tastier and more nutritive in value.

Cardamom, pepper, nutmeg, tea, coffee, cloves, ginger, turmeric, yam, pineapple and cashew nuts are some of the other grown items here.

SYRIAN CHRISTIAN CUISINE:

            The influence of various cultures of traders visiting Kerala coasts for spices and the conversion to Christianity of the locals had an impact on the native food habits and slowly a distinct cuisine evolved amongst the natives of the community.

The Appam and the stew is a must for any occasion. Beef cutlets with salads. Chicken roast, ‘Erachi ularthiyathu’(beef), ‘Meen milagitathu’ (fish) and ‘Peera pattichthu”(fish) are some of the famous dishes. The Christians use coconut oil, mustard, curry leaves and coconut milk in most of the dishes. Local toddy is used to enhance the taste of ‘Aappam’. The daily diet has to include a fish gravy or dry fish along with a beef preparation taken with rice or ‘Aappams”.

MOPLAH CUISINE:

                        Moplah cuisine holds its origin to the numerous Arab traders, who used to visits Kerala, eventually got married to local ladies and paved way for moplah style of cooking. For the Moplah the lightly flavored Biryani- made of mutton, chicken, fish or eggs takes the pride of place. Mussels are the favorite in seafood.

The Arab influence is very visible in the rich meat curries and desserts.   ‘Pathiris”, a chapatti like bread made from rice flour or wheat flour is generally prepared for all meals. ‘patharis’ are also stuffed with fish, mutton, beef or chicken- fried or steamed and served. They retain form consuming pork. Desserts are mainly made from eggs, sugar and flour. Some popular desserts like ‘chattipathiri’, ‘mutta mala’, halwa’, ‘tharipola’. Etc are a must for festive occasion.

NAMBOODRI BRAHMIN CUISINE:

            Hindus in Kerala, other than the Namboodris, eat meat and fish as a matter of course. The Namboodris are strict vegetarians and usually involves themselves with the service of god. There is no use of onion and garlic is their food.

To be precise, serving a “Sadya” has its own rules. The narrow tip of the leaf should face the left & service starts from the bottom left half of the leaf on which the small yellow bananas is placed followed by jaggery coated bananas chips, banana chips and papadum. Then beginning from the top left half of the leaf are placed lime curry, mango pickle, injipuli , lime pickle, thoran, olan, aviyal, pachadi and kichadi. Only after these are placed, does the person begins to eat. Thereafter the rice is served at the bottom center. The sambar & kalan is poured in the rice. Then the meal is over, pradaman (dessert) is served. After dessert, rasam is taken with rice or drink straight. The meal ends with curd rice or buttermilk service to aid digestion.

                                                                                                                                         

 RELIGIOUS CUSTOMS AND EFFECTS OF FOOD:

“ONAM” the most popular festival falls in the month of August or September. At this time the harvest is over and the granaries are full. Peoples are happy and participate in the festivals. The famous boat race takes place in this time.

    “Vishu” falls in April- may, when the rains are just about to commence. It is offer of pooja to mother earth. The house elders organize a visual treat in the night with coconuts, vegetables, fruits cereals and ornaments- all arranged on a plantain leaf with photograph of Deities in the center. Everyone is supposed to see the “vishu kani” or the visual treat, the first thing in the morning.

 “Tiruvathira” in December –January is a festival of women. “trichur pooram” or the grand elephant march is an event worth watching.

The Moplah community celebrates Ramzan. All kinds of special dishes are made break the fast of Ramzan.

                

 During Christmas, the Christians also make all their meat delicacies and sweets.

FAMOUS PRODUCTS FROM KERALA:

1. APPAM : These are rice flour pancake, cooked on a special kadai.

2. UNNIAPPAM: It is rice flour product. A batter is made of rice flour, jaggery, mashed banana, and milk and then cooked.

3. UPPAMA: It is a savory vegetables and semolina pilaf

4. MEEN VEVICHATHU: Fish in very hot red chilli sauce, pickled for 3 days. As souring agent- kodampoli (fish tamarind) is used.

5. ERACHI OLARTHIATHU: It is a red meat (beef, lamb) curry made by boiling beef with spices till water almost evaporates, and then lightly fried with curry leaves and shallots.

6. THORAN: A vegetables usually made of shredded papaya.

7. PRATHAMAN:  A delicious pudding made by boiling mung dal with coconut milk, flavored with palm sugar and ginger powder, garnished with fried cashewnut, coconut flakes.

8. KALAN: Green plantain stewed in butter milk.

9. OLAN: Little square of ash gourd (winter melon) poached with lentil and yoghurt.

10. KOOTU: A dish made of different vegetables such as pumpkin, carrots, spinach etc with chana dal and coconut.

11. KONJU PAPPAS: Prawn cooked in coconut milk, soured by kodampoli.

12. MEEN MOILEE- Thick steak of fish (seer) cooked in coconut milk, flavored with curry leaves.

13. POOTU: A cereal dish made steaming the mixture of ground raw and parboiled rice with grated coconut in bamboo tube in upright position. It may be eaten with milk and small sweet banana.

14. KONJU PULAO: A prawn/ shrimp pilaf

15. PACHADIS: It is flavored and spiced yoghurt. It can be made with different kinds of vegetables such as okra, pumpkin etc.

SECOND YEAR- KASHMIR

KASHMIRI CUISINE

The northern most part of India, embraced by the snow dusted peaks of the Himalayas, has a temperate climate. Here lies the valley of Kashmir with its magnificent gardens and terraced lakes. Growing food was and is more of a problem.

Because so much land is covered by mountains and lakes, the Kashmir has taken to harvesting the water. The lakes- Dal, Nagin, Manasbal and Wular are filled with the rhizomes of the lotus often called the lotus roots, called ‘nedr’. This nadroo is used by kashmiri pandits.

Green tea called ‘Kahva’ is drunk for breakfast and then sipped through the course of the day. Breads are nibbled with the tea. Kahva  is prepared with saffron and rose petals. It is typically prepared in equipment called samovar.

Kashmiri breads are related more to the breads of Afghanistan, central Asia and the middle east than to chapatis, poories, and paratha of the rest of the subcontinent. Most breads, like buns, can be sweet or salty. Some breads are encrusted with poppyseeds, other with sesame seeds.

The soft ‘Bakirkhani, ‘Sheermal’ are the famous bread from kashmir.  Saffron – are the stigma of crocus plant. Morel (Guchi)– are the most expensive mushrooms that are highly perishable, sold in dried form. Kohlrabi (Moinja)- it is a root vegetable. Haaq (green leaves)- kashmiri green leafy vegetables. Gogji ( turnips)- white color vegetable, often stewed to make a vegetable curry.

Kashmiri cuisine is divided into two parts- the kashmiri pandit cooking and muslim cooking.

The kashmiri pandits though brahmans they eat only lamb meat, usually cut into large pieces. Beef, pork are prohibited for them. They eat fish, chicken and mutton.  Onion and garlic were never used in kashmiri pandit cooking. Asafoetida is used in their tempering.

While the Brahmins of the rest of India abhor meat, kashmiri pandits have worked out quite a different culinary tradition for themselves. They eat meat with great gusto, - lamb cooked with yoghurt (yakhni), lamb cooked in milk (aab gosht), lamb cooked with asafetida, dried ginger, fennel and lots of ground red chillies (roganjosh) – but frown upon garlic and onions.

            Kashmiri muslims eat many of the same meat dishes, but just spice them differently using lots of garlic, dried red cockscomb flowers (maval) for food colouring, and onion. It is praan, the onion of Kashmir, a strange cross between a spring onion and a shallot. Kashmiri muslim use onion and garlic in their food.

            Ver is a spice mixture. It comes in the form of a thin, hard cake with a hole in its centre. It can contain garlic and praan for Muslims, asafetida and fenugreek for hindus, as well as lots of freshly pound red chillies, cumin, coriander, dried ginger, cloves, cardamom and turmeric. All the spices are ground, then made into a patty with mustard oil. A hole is made with patty and left to dry on wooden planks in the shade. Small amounts are broken off as needed, crumbled and then sprinkled over many foods to give them a “Kashmiri” flavour. The first snowfall is celebrated by the Muslims with a dish of harissa, a kind of porridge made of meat and grains that is eaten with delicious girda bread. Hindus enjoy rajma gogji, red kidney beans simmered gently with turnips.

            In spring Kashmiri’s enjoy, Timatar goli – meatballs cooked with tomatoes and yoghurt; dhaniwal korma – lamb cooked with fresh coriander; marzwangan korma - lamb cooked with the strained puree of Kashmiri chillies. Kashmiri’s make exquisite fresh chutneys using either walnuts or sour cherries, or yellow pumpkin or white raddish. In a Kashmiri meal there will always be a lots of rice, some kind of greens, heddar (mushrooms cooked with tomatoes, dry ginger and fennel), shikar (slightly vinegared duck cooked with garhi and red chillies) and gard muj (fish cooked with white raddish). Kashmiris eat fish at room temperature as they believe that reheating fish disintegrates them.

            Autumn is good season for banquets. The Kashmiri Muslim banquets is known as Wazwan, the word ‘waz’ mean chef, a master of culinary arts and “wan” means the shop with its full array of meats and delicacies.

            The wazwan consists of thirty six courses of which fifteen to thirty dishes are varieties of meat. Guests are seated in groups of four on a dastar khan – the traditional seating o floor and share the meal on a large metal plate called a ‘trami’ consists of a mound of rice divided by four sheek kababs, four pieces of methi korma, one tabak maaz (rib chops braised in aromatic broth and shallow fried till crisp) and two pieces of trami murgh – one staged one zafrani yoghurt and chutneys are served in small earthen pots. There are seven standard dishes that are a must for all wazwans; Rista, Roghan josh, Tabak Maaz, Dhaniwal korma, Aab gosth, Marchawangan Korma and Gustaba. Gustaba is the final dish.

Roganjosh- lamb pieces are simmered in a gravy made from mustard oil, yoghurt, red color water from cock’s comb flower, brown onion paste and  spices such as fennel powder and cardamom.

Rice is their staple diet. Zarda pulao is a sweet preparation with rice.

IMPORTANT DISHES:

1.      TRAMI MURGH (ZAFRANI): Chicken cut into halves and cooked in meat stock till dry and lastly flavored with saffron.

2.      TRAMI MURGH (SAFED): Chicken cut into halves, cooked in diluted milk along with saunf and saunth. Saffron is not used.

3.      RISTA: Bounded, poached meat balls in a red spicy gravy flavored with saunth.

4.      GUSTABA: Pounded, poached meat; balls bigger than Rista in a white onion and curd based gravy.

5.      TABAKMAAZ: Lamb meat chops boiled in flavored water and then shallow fried both side till crisp.

6.       KABARGAH: Lamb meat chop boiled coated with rice flour and gram flour (50:50) batter and deep fried till crisp.

7.      AAB GOSHT: Pieces of lamb 1^st cooked in water flavored with saunf, saunth and garlic then cooked in cardamom flavored milk.

8.      DHANIWAL KORMA: Mutton cooked in yoghurt based fresh coriander gravy.

9.      MARZWANGAM KORMA: mutton cooked in lots of red chilly paste and finished with Mawal extract.

10.  CHUSTE: Spicy dry curry of goats’ intestine.

11.  GULAR KEBAB: Minced meat kebabs with orange filling round ball like shape.

12.  PAO GOGJI: Waters of turnips cooked in dry spices.

13.  HAAK (KASHMIRI SPINACH): Leafy vegetable cooked with green chilly, chilly powder, sugar, or jaggery and other spices like Sachh Vari powder.

14.  SARVARI: Rice with black gram, chick peas or peas.

15. KARAM HAAK: This is a leafy vegetable with a bulbous root. While haak leaves are cooked whole, Karam Haak leaves are cut. Other ingredients and method of preparation is same as for Haak, however the bulbous root should be shallow- fried in oil with salt and red chilly powder and added to the saag.

SECOND YEAR-KARNATAKA

KARNATAKA

INTRODUCTION: Karnataka is divided into three regions.

-          A narrow coastal strip along the Arabian sea

-          The hills of the western ghats and

-          The sprawling plains to the east.

                                 The hills produce the best cardamom and black pepper. Karnataka state has a combination of several types of cuisine. Though there are similarities between the food of Karnataka and its southern neighboring states of Tamilnadu and Kerela, the typical Mysore style. Dakshina Kannada cuisine is well known for its own distinctive texture and flavor. The coastal area from the northern border with Maharashtra and Goa down to Mangalore has a style not very different from coastal Goan cuisine or coastal Kerela cuisine. As one goes north the food begins to resemble that of Maharashtra. There is, in fact a large amount of resemblance in food of the four southern states of Karnataka, Andhra Pradesh, Tamil Nadu and Kerela. There are subtle distinctions and recognizable differences in flavor.

                      The central areas of the state have a style that is marked by simplicity and tradition while in the coffee growing districts of the coorg district; there are culinary delights as vibrant and distinct as the people themselves. The best known fare is undoubtedly the Udipi style of cooking.

CULINARY ASPECTS

In the coastal belt of Karnataka, jaggery and coconut play a major role in the cooking, both in the preparation of the main meals as well as the snacks and savories.

                    Karnataka’s culinary culture revolves, round three staple items- rice, ragi, and wheat jowar (millets). However the people in the northern districts have a preference for wheat and jowar rotis. In rural Karnataka, Ragi is widely used with each meal in the form of rotis as ‘mudde’. Mudde is steam cooked ragi rolled into balls and served with hot chutney or huli (sambar).

                    The kodavas or coorgis, culturally very different from the state, are presumed to have influence of the Greek ancestors. The coorgi cuisine is very distinct and theyt are the only Hindus all kinds of meat and serve non-vegeterian food and alcoholic drinks for their marriage ceremonies and traditional festivities.

                    The coastal belt, seafood and fish are available in plenty. The cuisine is simple and full of flavor. Jaggery and coconut play a major role in all preparations. Rice continues to be staple diet through wheat gaining gradually acceptance. Coconut is widely used in Mangalorean cuisine too. Coconut oil is a cooking medium and coconut gratings or milk.

Are used for curries .local vegetables are used for a wide variety of .preparations and for chutneys the skin of the vegetables are also used

 Kori-roti-dry broken pieces of rice pancakes or handkerchief like neer dosai made from unfermented rice batter of watery consistency accompanies most of the gravy dishes.sanas-idlis fermented in toddy are yet another popular accompaniment for most of the gravy items .predominantly Hindu prepared special food is made during festivals and days of fasting the ‘ekadasi’ fast is broken on ‘dwadsi’ with a cooling kanji served with only ghee and pickles. The chilies from bedige are mainly used for its bright red color and less pungency. The tamarind in Karnataka is highly priced than other varieties because it is less acidic and almost faintly sweet in the plateau, the cooking medium is sesame oil or groundnut oil. The Bhakri meal of north Karnataka, based on jawar, is very different like the ragi meal of the south Karnataka.

DAKSHINA KANNADA CUISINE

       This cuisine has evolved in areas in and around Mysore which was a big kingdom and was ruled by Hindu kings for a long time. The influence of Tamilnadu is there due to affinity and a typical meal has kosambri(lentil salad), playas (seasoned vegetables), kootu and saaru (rasam).other specialties includes  bisibella  bhath hulianna, Gojju (bittergourd preparations) and majjige huli( vegetables stewed in butter  milk). A typical breakfast would include uppittu, kesari bhath, masala dosa, idli, pongal, etc. Mysore pak, Obbattu or holige are important sweets. Festive occasions would also include payasa (kheer) made of vermicelli or green gram dal or raw rice

      Varieties of dosa , bagala bhath, gatti, avalaki preparations , ‘chithrana’ or rice preparations, ‘palya, or vegetable dishes, ‘munchi’, ‘gashi’ , ‘gojju’, are other popular dishes.

MANGALOREAN CUISINE

        The bunts form a major of the tulu speaking communities of south kanara. Apart from the local produce and fruits rice is used mainly to create numerous delicacies. Kori roti is a very popular dish of the bunts

      Konkani speaking Christians of Mangalore originally migrated from Goa in the 18^th century. The food habits and plates are of Goan origin.as time elapsed, this cuisine had a blend of the local taste .this community used the local taste. This community used the local ingredients available and so was little different then the Goans.

Popular dishes include Shevige, Mutlim, Bhakri, Varieties of Idli, Kori roti. Kori Sukka, Cundapur koli thalna, Kori kothambri, Ajadina, Kaidina, Chakuli etc are some of the other popular dishes.

       Dessert and snacks selections include Kheer, payasa, Khotige, Kulkuls, Nevrious, Manni, Kokisam etc.

UDIPI CUISINE

        Udipi Cuisine is acceptable in all over the country now because of the healthy mix of various ingredients. It exploits the natural affinity between rice, coconut and jaggery. Another popularized combination is the Black gram dal and rice used for Idli, dosa and other items. The horse gram is a delicacy in Udipi areas and stock obtained after long hours of boiling is used to prepare Rasam or Saaru. Special food is prepared on festivals and of fasting.

      

         In the month of December-January ‘Hugi or Pongal is prepared in the homes daily and distributed in some temples.

    

         Popular dishes include Pathrodey, Pundi Gatti, Kadubu, Huli, Saroo, Shevige Chithrana, Huggie, Tambli, Seepe palya, Menaskai, Khotige, Kairasa, Mossergojju, Paradi payasa, Holigey etc.

GOWDA SARASWAT BRAHMIN CUISINE

          The Aryans, who traveled from central Asia to India, hundreds of years back settled on the bank of River Saraswathi. They are referred to as Saraswaths. Later on they had proceeded north to Goa and then to the Karavali region. These communities are referred to as Gowda Saraswat Brahmins.

           These communities ate fish although they were Hindu Brahmins. This cuisine has a very good selection of vegetables, herbal roots preparation and fruit preparations.

           

           Popular dishes include Ravadhan, Uppukari, Akkiunde, Appa, Bakri, Biscuitroti, Shevige, Dali toya, Kodhel, Sasive, Sukka, Gojju, Tambli, Ambat, Sangli, Kootu, Payasa, Sukhrundo, Panchakajjai, and Garjikai etc.

COORGI CUISINE

          

         Most of the Coogi curries, noted for their flavor and taste, are taste, are coconut based that is lightly spiced and moderately sour. Non vegetarian food fare rules at both the daily tables and on festive occasions. Pork is the specialty and is cooked with a mixture of spices and ‘Neeru puli’ a special black tamarind extract.

          Popular dishes include Pandi Kari, Kori Barthad, Meen gashi, Mamsa Kari, Palya, saar, Kadumputtu, Noolputtu, Bhakri, and Akkiotti etc.

 RELIGIOUS COUSTOMS AND EFFECTS ON FOOD

         

           Karnataka being predominantly Hindus celebrates almost all-Hindu festivals Krishna Jayanti is very auspicious in Udipi. On ‘Pother Parban’ Or Harvest festival –a feast of home made sweets, pancakes and puffed rice are made. No meats are cooked the harvested new rice is cooked to payasa or shaker bhath and distributed. Following tradition ‘Ekadasi’ (eleventh day after full moon) fast are observed and the fast is broken the next day with kanji.

            The main temples also serve meals for its devotees during the day.

SEQUENCE OF MEAL AND SERVICE:

             In Karnataka the banana leaves is placed with the tip facing the top and not the left side. The service starts with the service of pickle and raita or tambli. Then the playas or bhajis along with dalitove is served, now rice is served with plain dal or varan and then it is blended with some home made ghee.

            In places where meat is consumed the gravy items may include curries of fish, chicken, mutton or pork. It is usual to have a dry meat preparation on the side if the gravy is vegetarian

            Desserts or sweets are made only on festive occasions and functions.

FAMOUS DISHES FROM KARNATAKA

• CHITRA ANNA: tempered rice preparation with coconut and cashew nut.
• VAANGI BHATH: sautéed brinjals and rice preparation using special vaangi bhath masala powder.
• KOSAMBARI: dry soaked moong dal and grated carrot proportion with granted coconut. it is a raw salad.
• SAAGU: mixed vegetable preparation (carrot, beans, potato etc) enriched with coconut and poppy seeds paste, served with puris.
• RASAM: famous toovar dal water, enriched with pepper, coriander leaves, tomatos etc.it has water if shorba like consistency.
• OBATTU: the kanandiga version of poran poli, it is served with a dollop of ghee.
• KHARA BHATH: semolina and mixed vegetables, dry preparation served with onion raita.
• HESERABELE PAYASA: semi thick moong dal halva sweetened with jaggery.
• NEER DOSA: dosa presentation with  batter made of only rice and water. neer means water.
• KORI SUKKA: mangalorean style chicken curry finished with coconut and coriander leaves.

mani: sweet preparation made with rice, flour and coconut

SECOND YEAR- HYDERABADI

HYDERABADI CUISINE

INTRODUCTION:

Hyderabad is the capital city of state Andhra Pradesh, situated in the Telangana region of Andhra Pradesh. Hyderabad is known for its rich history, culture, and architecture representing the unique characteristic of a meeting point for North and South. It is and emerging information technology and biotechnology hub of India. Hyderabad and Sikanderabad is known as twin cities separated by Hussain Sagar lake, a man made lake at the time of Ibrahim Qutub Shah in 1562.Char Minar monument built in the centre of Hyderabad was built by Muhammad Quily Qutb Shah in 1591 is a tourist place. Hyderabad is also situated across the river Musi.

It had Muslim ruler the last Nizam

CLIMATE:

Hyderabad has tropical wet and dry climate.  In summer the maximum temperature reaches to 40-45 degree centigrade and minimum 25 degree centigrade. In winter maximum temperature is 28 degree centigrade and minimum 13 degree centigrade. It has red sandy soil and with areas of black cotton soil.

AVAILABILITY OF INGREDIENTS:

1. KABULI CHANA  (chickpeas)
2. LOBIA ( black eyed beans )
3. AGATHI LEAVES (  green leafy vegetables used for making poriyal)
4. YAM ELEPHANT ( edible tuber, used  for making chips)
5. CUDAPA SEEDS (used as thickening agent in curries and kormas, also known as chironjis)
6. BETEL ROOT ( also called pan ki lad, used in potli masala and korma, flavoring agent )
7. VETIVER ROOT ( these are the roots of the khus plant. Aromatic roots used for making potli masala and korma )
8. TAMARIND LEAVES ( used to flavor curries and stir fries.)

FOOD HABIT:

The cuisine combines the very best of muslim foods – kebabs, pilafs, kormas, and yoghurt dishes – with a haunting aromatic, tart, pungent, and creamy flavorings of the south – mustard seeds, cassia buds(kebab cheeni), cinnamon, curry leaves, hot chillies, peanuts, tamarind and coconut milk.

                    Home made fruit drinks-Sharbats- some flavored with sweetly aromatic khas roots (vetivert).

                       A sauce of roasted and ground sesame seeds which, in the Middle East might appear under the guise of mild flavored Tahini is mixed with fiery green chillies and tart tamarind paste to become the mouthy wateringly good til ki chutney.

Dried beans and lamb which are often stewed together in Persian cookery are perked up here with tamarind, cumin seeds, red chillies and curry leaves to become the Dalcha of Hyderabad.

                        In a formal occasion Chowki (low square dining tables seating, four to eight on the floor) pickles are laid down. Apart from more common lime and mango, exquisitely pickled partridges are also found. Food is served in Nawabi style and authentic hyderabadi dishes are served course by course.

                         Hyderabadi’s morning start with the breakfast stew Nahari with sheermal. One bouquet garni which is famous is ‘potli ka masala’ that includes sandalwood powder, earthy khas roots (vetivert) and even whole dried roses.

Haleem is a dish usually made during the Ramadan, lamb is cooked along with broken wheat until soft and it is then cooked and pounded with a wooden spoon until it resembles a paste. Haleem is accompanied by paye ka shorba, mint, green chilli, fried onion.

Khichri is also served in brunch which is a fluffy mixture of rice and split lentils, is first lubricated with a dollop of ghee and then eaten with a simple kheema, minced meat served with onions, garlic, ginger and red chillies.

Rice flour papadums provide crunch and texture while creamy, minty, sesame chutney and a tart mango pickle add pep and pungency.

Khagina (gingery scrambled eggs) is also served in breakfast as well as parathas (flaky griddled breads) and cups of sweet tea to wash every thing down.

Hyderabadi biryani : Biryani is the most famous among the delicacies of Hyderabad. An authentic meal of hyderabad invariably includes a Mutton Biryani, a rice dish made with mutton. Chicken and vegetarian biryani are also popular.

The Nizams served some 26 varieties of Biryanis for their guests. It is a traditional celebration meal made using goat meat and rice and is the staple of a die-hard

Hyderabadi.

The Hyderabadi Biryani is so named as it is created in the city of Hyderabad, India. The blending of mughlai and Telangana cuisines in the kitchens of the Nizam (ruler of the historic Hyderabad State),  resulted in the creation of Hyderabad Biryani.

It, like other biryanis, is made using Basmati rice which is only found on the Indian subcontinent. The spices, meat and other ingredients are carefully chosen, the method of preparation involves more time taken for cooking.

There are 2 styles of preparing biryani. The Katchi(raw) Biryani is prepared with the Katchi Yakhni method (with raw gravy). The raw meat is marinated in curd and cooked only by the dum, or the baking process, which is done with rice. This is a challenging process as it requires meticulously measured time and heat to avoid overcooking or undercooking the meat.

In Pakki Biryani, where the meat is cooked with all the accompanying spices and then the rice is simmered with the resultant gravy redolent of mace, ittar and kewra in a sealed vessel with saffron and cardamom.

A Biryani is accompanied with Burani  (Dahi ki Chutney); Mirchi ka Salan(Chilly curry); salad and sometimes boiled egg. The salad includes tomato, carrot, cucumber, radish, turnip, onion & lemon slices.

Apart from side dishes such as Mirchi ka Salan, it can also include Dhansak and Baghare Baingan.

Khubani ka meetha : a common dessert prepared with dry apricots are stewed with  honey and garnished with whipped cream.

Gil –e- firdaus : a sweet preparation  made by cooking grated white marrow with milk and sugar and thickened with sago seeds and khoya.

IMPORTANT DISHES:

1.         HYDERABADI MURGH KORMA: A cashew nut based chicken curry favored with nutmeg cooked by slow braising.

2.         MURGH NIZAMI: A semi dry chicken masala cooked with nuts ( cashewnut, peanut, coconut) and seeds (sunflower seed and sesame seeds)

3.         MURGH DO PIAZA: A mild chicken curry cooked with an abundance of onion and garnished with coconut and sunflower seeds.

4.         DALCHA GOSHT: A lamb stew with dried beans and soured by tamarind.

5.         NAWABI TARKARI BIRYANI: A delicious mix vegetable biryani which is mild and light

5.         MIRCH KA SALAN: A rich hot dish made of long hot pepper cooked in sesame seed flavored gravy.

6.         NAHARI: A very nourishing stew made of lamb trotter and tongue, cooked by   simmering usually overnight flavored by cassia bark(cinnamon), cardamom and highly aromatic bouquet garni( potli ka masala that includes sandal wood powder, khus root, whole dried roses). A breakfast dish usually eaten with bread like shirmal.

7.         LUKMI: Ravioli like squares of pastry dough filled with spiced minced lamb and deep fried.

8.         BAGHARE BAINGAN: Small whole aubergine slit fried till brown then cooked in nutty sauce containing sesame seeds and peanut and tempered with curry leaves and mustard seeds.

9.         TOMATO KUT: An aromatic puree of fresh tomatoes with tamarind, curry leaves and browned garlic.

10.       KACHHI BIRYANI: An aromatic rice preparation in which raw meat and raw rice are cooked together.

11.       KACCHE DAHI KE KOFTA: Minced meat, green coriander, mint, browned garlic and garam masala are ground to a very fine paste, formed into balls fried and just before service put in seasoned beaten curd and tempered with garlic, mustard seeds, curry leaves and red chillies.

12.       DOUBLE KA MEETHA: A glorious bread pudding liberally sprinkled with almond and pistachios.

13.       MARAG: A clear Arab meat broth with pieces of meat is called marag.

14.       HALEEM: A smooth velvety paste of broken wheat and meat usually eaten with pieces of hard boiled egg and lime juice.

15.       QABOOLI: It is layered casserole dish made of partially cooked rice, yellow split peas cooked with ginger garlic and yoghurt a puree of green herbs

(Coriander and mint) and browned onion. It is gently baked in a large pot.

16.       ASAFIA MURGH: Whole roasted chicken with almond, curd and garam masala.

17.       BAKRA KHORI: Whole lamb cooked with unique savory spices.

18.       METHI MURGH: Chicken with fresh fenugreek leaves.

19.       NARGISHI KOFTA: Kofta made of whole boiled egg coated with minced meat fried and simmered in rich gravy.

20.       SHIKHAMPURI KEBAB: Patties made out of finely pounded meat, stuffed with a pheasant mix of paneer, mint, green coriander, green chillies.

21.       CHIPPE KA GOSHT: Chunks of meat marinated in a paste of onion, green chillies, coconut, garlic, garam masala and yoghurt and then cooked very slowly in a new clay pot so the meat smells a bit like parched earth after a rainfall.

22.       BADAAM KI JAALI: Light round marzipan ‘sandwiches’ where the top layer with its filly greed cut outs, reveals real silver varq.