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.