FOOD Germany

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Idli

Idli /ɪdliː/ is a traditional breakfast in Indian households. Idli is a savoury cake that is popular throughout India and neighbouring countries like Sri Lanka. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting offermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.

https://en.wikipedia.org/wiki/Idli

Vada

https://en.wikipedia.org/wiki/Vada_(food)

Vada [vəɽɑː] is a common term for many different types of savoury fritter-type snacks from South India with a set of common ingredients.^[1]

Vada can vary in shape and size, but are usually either doughnut- or disc-shaped and are between 5 and 8 cm across. They are made from Black Gram and Bengal Gram.

Vada are generally prepared from a thick batter of Black gram or coarsely ground Bengal gram which has been fermented. This mixture is then seasoned by mixing with cumin seeds, onion, curry leaves (sometimes previously sauteed), salt, chillies and/or black pepper grains. Often ginger and baking soda are added to the seasoning in shops to increase the fluffy texture and improve fermentation for large batches. Homemade Vada generally do not incorporate baking soda and rely on natural fermentation (relatively easy in South India).^[3]The individual vada are then shaped and deep-fried.^[4]

Although battered and deep-fried, the finished product should not absorb the oil since steam build-up within the vada keeps the oil out. The final result is a crispy deep-fried skin around a light and fluffy centre.

chutney

https://en.wikipedia.org/wiki/Chutney

The word "chutney" derives from the Sanskrit word caṭnī, meaning to lick.

Types and preparation[edit]

Chutneys can be made from almost any combination of vegetables, fruits, herbs and spices. Chutneys are usually grouped into sweet or hot forms; both forms usually contain spices, including chili, but differ by their main flavours.

Vinegar, citrus, tamarind, or lemon juice may be added as natural preservatives, or fermentation in the presence of salt may be used to create acid. The first chutneys in India would have been sticky fruit based preserves. Sugar, although available in India, was not widely cultivated. This lead to the chutneys being used as more of a savory dipping sauce rather than a condiment.

Chutneys may be ground with a mortar and pestle or an ammikkal (Tamil). Spices are added and ground, usually in a particular order; the wet paste thus made is sautéed in vegetable oil, usually gingelly (sesame) or groundnut (peanut) oil. Electric blenders orfood processors can be used as labor-saving alternatives to stone grinding.

American and European-style chutneys are usually fruit, vinegar and sugar, cooked down to a reduction, with added flavorings. These may include sugar, salt, garlic, tamarind, onion, or ginger.^[2]

Spices commonly used in chutneys include fenugreek, coriander, cumin and asafoetida (hing). Other prominent ingredients and combinations include cilantro, capsicum, mint (coriander and mint chutneys are often called hari chutney, where hari is Hindi for "green"),Tamarind or Imli (often called meethi chutney, as meethi in Hindi means "sweet")l, Sooth (or saunth, made with dates and ginger),Coconut, Onion, Prune, Tomato, Red chili, Green chili, mango Lime(made from whole, unripe limes), garlic, coconut, peanut, Dahi, Green tomato, Dhaniya pudina (cilantro and mint), Peanut (shengdana chutney in Marathi), Ginger, Yogurt, red chili powder, Tomatoonion chutney,^[3] Cilantro mint coconut chutney^[4] and apricot.^[5]

Major Grey's Chutney is a type of sweet and spicy chutney popular in the United Kingdom and the United States. The recipe was reportedly created by a 19th-century British Army officer of the same name (likely apocryphal) who presumably lived in Colonial India. Its characteristic ingredients are mango, raisins, vinegar, lime juice, onion, tamarind extract, sweetening and spices. Several companies produce a Major Grey's Chutney, in the UK, the US, and India.

Dhal (IPA: [d̪aːl]) is a dried pulse (lentil, pea or various types of bean)

https://en.wikipedia.org/wiki/Dal

The word dāl derives from the Sanskrit verbal root dhal- "to split".^[3]

The word dal is also used to name the thick stew prepared from these pulses.

Common varieties[edit]

• Toor dhal, i.e. yellow pigeon peas, is available either plain or oily. It is called thuvaram paruppu in Tamil Nadu and is the main ingredient for the dish sambar. In Karnataka it is called togari bele and is an important ingredient in bisi bele bath. Toor Dhal is called kandi pappu in Telugu and is used in the preparation of a staple dish pappu charu. It is also known as Arhar dhal.

• Chana dhal is produced by removing the outer layer of kala chana (black chickpeas) and then splitting the kernel. Although machines can do this, it can also be done at home by soaking the whole chickpeas and removing the loose skins by rubbing. Other varieties of chickpea may also be used, e.g. kabuli dhal.

• Yellow split peas, are very prevalent in the Indian communities of Fiji Islands, Guyana and Trinidad, and are popular amongst Indians in the United States as well as India. There, it is referred to generically as dhal and is the most popular dhal, although masoor dhal and toor dhal are also used. It is prepared similarly to dals found in India, but also may be used in a variety of other recipes.

• Mung dhal or moong dhal, split mung beans, is by far the most popular in Bangladesh. It is also used in parts of South India, such as in the Tamil dish ven pongal. Roasted and lightly salted or spiced moong dhal is a popular snack in most parts of India.

• Urad dhal, sometimes referred to as "black gram", is the main ingredient of the Tamil Nadu (South Indian state) dishes idli and dosa. It is also one of the main ingredients of East Indian (oriya and Bengali or Assamese) bori, sun-dried dumplings. The Punjabi version is dhal makhani. In Karnataka, it is called uddina bele. It is rich in protein.

• Masoor dhal is split red lentils. In Karnataka, it is called kempu (red) togari bele.

• Rajma dhal - split kidney beans.

• Mussyang is from dals of various colours found in various hilly regions of Nepal.

Dhal tadka

• Panchratna dhal ("five jewels") is a mixture of five varieties of dhal, which produces a dish with unique flavour.

• Various pulses may be split but not hulled; they are distinguished from hulled dhal by adding the word chilka (skin).

Preparing dhal[edit]

Masoor dhal being prepared

Most dhal recipes are quite simple to prepare. The standard preparation begins with boiling a variety of dhal (or a mix) in water with someturmeric, salt to taste, and then adding a fried garnish at the end of the cooking process. In some recipes, tomatoes, tamarind, unripemango, or other ingredients are added while cooking the dhal, often to impart a sour flavour.

Main article: Chaunk

The fried garnish for dhal goes by many names, including chaunk and tadka. The ingredients in the chaunk for each variety of dhal vary by region and individual tastes. The raw spices (more commonly cumin seeds, mustard seeds, asafoetida, and sometimes fenugreek seeds and dried red chili pepper) are first fried for a few seconds in the hot oil on medium/low heat. This is generally followed by ginger,garlic, and onion, which are generally fried for 10 minutes. After the onion turns golden brown, ground spices (turmeric, coriander, red chili powder, garam masala, etc.) are added. The chaunk is then poured over the cooked dhal.

Rice wine

http://en.wikipedia.org/wiki/Rice_wine

Some types of rice wine are:

• Luk Lao - rice wine of the Tai Ahoms of Assam. Which can be preserved for years. It attains red color when aged (around 6 months).
• Yu (Sekmai Yu, Andro Yu and other variants) - A transparent rice wine from Manipur

• Ang Jiu - Chinese red rice wine, popular among the FooChow Chinese (Malaysia, China). The red color is derived from iron in the red yeast rice, the traditional yeast culture made from wild yeast in the city of Foochow, the capital of Fujian Province, where this style of rice wine originated, and the ancestral origin of many overseas Chinese in the Pacific islands.
• Ara - Bhutanese rice, millet, or maize wine
• Brem - Balinese rice wine
• Cheongju - Korean rice wine
  • Beopju - a variety of cheongju
• Choujiu - A milky glutinous rice wine popular in Xi'an, China
• Gamju - A milky, sweet rice wine from Korea
• Huangjiu - A Chinese fermented rice wine, literally "yellow wine" or "yellow liquor", with colors varying from clear to brown or brownish red.
• Kulapo - A reddish rice wine with strong odor and alcohol content from the Philippines
• Lao-Lao - A clear rice wine from Laos
• Lihing - Kadazan rice wine (Sabah, Malaysian Borneo)
• Makgeolli - a milky traditional rice wine indigenous to Korea
• Mijiu - a clear, sweet Chinese rice wine/liqueur made from fermented glutinous rice.
• Pangasi - Rice wine from Mindanao in the Philippines.
• Raksi - Tibetan and Nepali rice wine
• Rượu cần - Vietnamese rice wine drunk through long, thin bamboo tubes
• Sake - A rice wine from Japan. The most widely known type of Rice wine in North America because of its ubiquitous appearance in sushi restaurants.
• Sato - A rice wine originating in the Isan region of Thailand
• Sombai - Cambodian infused rice wine with sugar cane, fruits and spices still inside the bottle
• Shaoxing - A rice wine from Shaoxing, Zhejiang province, China, probably the best known Chinese rice wine
• Sonti - Indian rice wine
• Tapuy - Clear rice wine from the Mountain Province in thePhilippines
• Tapai - Kadazandusun rice wine (Sabah, Malaysian Borneo)
• Tuak - Dayak rice wine (Kalimantan, Indonesian, Sarawak (Malaysian Borneo)
• Cholai - A reddish rice wine from West Bengal, India
• Hariya -A white/watery rice wine of Indian austric tribes.
• Thi- Kayan rice wine,served in a clay-pot with a straw to sip (Kayah State, Myanmar).
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rice

Varieties of rice
Ambemohar Arborio Aromatic rice Basmati Bhutanese red rice Black rice Bora saul Brown rice Calrose rice Camargue red rice Carnaroli Champa Dubraj Flattened rice Glutinous rice Golden rice Germinated brown rice Hybrid rice Japanese rice Jasmati Jasmine Joha rice Koshihikari Maratelli Matta rice Molakolukulu Nàng Thơm Chợ Đào Navara New Rice for Africa Nishiki rice Parboiled rice Patna rice Perennial rice Pokkali Ponni Rice Pusa 1121 Rice Red rice Red Cargo Samba Sasanishiki Semi-dwarf IR36 Sona Masuri Tulaipanji Vialone Nano Weedy rice Wehani White rice Yamada Nishiki

http://en.wikipedia.org/wiki/Basmati

Basmati (pronounced IPA: [baːsmət̪iː] in South Asia) is a variety of long grain rice which is traditionally from North India and Pakistan.

According to the Canadian Diabetes Association, basmati rice has a "medium" glycemic index (between 56 and 69) apposed to regular white rice with a glycemic index of 89, thus making it more suitable for diabetics as compared to certain other grains and products made from white flour.[17]


http://en.wikipedia.org/wiki/Black_rice

Black rice (also known as purple rice) is a range of rice types of the species Oryza sativa L. , some of which are glutinous rice. Varieties include but are not limited to Indonesian black rice and Thai jasmine black rice. Black rice is high in nutritional value and is a source of iron, vitamin E, and antioxidants (more than in blueberries).[1] The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanin antioxidants found in food.[2] The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste.[3][4] In China, black rice is claimed to be good for the kidney, stomach and liver. Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains.[5][6] It is suitable for making porridge, dessert, traditional Chinese black rice cake or bread. Noodles have also been produced from black rice.

http://en.wikipedia.org/wiki/Red_rice

Red rice is a special variety of rice that is red in color because it contains anthocyanins. It is generally unhulled or partially hulled rice which has a red husk, rather than the much more common brown. Red rice has a nutty flavor, and a high nutritional value, as the germ of the rice is left intact.

Varieties of red rice include:

Red rice, also known as weedy rice, a low-yielding rice variety that persists as a weed in fields of better-quality rice
Rakthashali, a rare rice variety
Thai Red Cargo rice, a non-glutinous long grain rice variety
Bhutanese red rice, a medium-grain rice grown in the Kingdom of Bhutan in the eastern Himalayas
Camargue red rice, a relatively new variety of rice cultivated in the wetlands of the Camargue region of southern France
Matta rice Kerala Matta rice (also known as Rosematta rice, Palakkadan Matta rice, Kerala Red rice, or Red parboiled rice) is an indigenous variety of rice grown in Palakkad District of Kerala. It is popular in Kerala and Sri Lanka where it is used on a regular basis for idlies, appams and plain rice.


http://en.wikipedia.org/wiki/Parboiled_rice

Parboiled rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying.[1] These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Nigeria, Thailand, Switzerland, USA and France.[2]

Rice is easier to polish by hand (removal of the bran layer) after parboiling but mechanical processing is harder since the bran becomes somewhat oily and tends to clog machinery. Most parboiled rice is milled in the same way as white rice.[citation needed]

Parboiling drives nutrients, especially thiamin, from the bran to the endosperm,[3] hence parboiled white rice is 80% nutritionally similar to brown rice.[citation needed] Because of this, parboiling was adopted by North American rice growers in the early 20th century.[citation needed]


http://en.wikipedia.org/wiki/Brown_rice

Brown rice (or "hulled" or "unmilled" rice) is whole grain rice. It has a mild, nutty flavor, and is chewier and more nutritious than white rice, but goes rancid more quickly because the bran and germ—which are removed to make white rice—contain fats that can spoil.[1] Any rice, including long-grain, short-grain, or glutinous rice, may be eaten as brown rice. Although widely believed to be superior nutritionally to white rice, the nutritive value of brown rice has recently been challenged due to concerns over arsenic levels.