An Introduction To Tamil Nadu Recipes.
The state of Tamil Nadu has a distinct place in culinary map of the country. Many famous dishes from Tamil Nadu are enjoyed by one and all and are now a part of the national cuisine.
Tamil Nadu has a wide range of vegetarian and non-vegetarian delicacies to offer. The food here gets its flavor from a host of spices and condiments used in Tamil Nadu. Coconut, tamarind and asafoetida are a must for almost all vegetarian recipes. Garam masala is avoided in Tamil cuisine. In Tamil Nadu Coconut oil is normally used as the medium of cooking. Chutneys and mixed spice are served in the lunch and enhance the taste of the meal.
In Tamil Nadu, a typical meal consists of rice (mostly steamed), lentils, grains and vegetables. Chettinad cuisine of Tamil Nadu is particularly famous all over the country. This cuisine is hot and spicy and provides delectable variety in mutton, chicken and fish dishes. Chettinad Pepper Chicken is one of the most famous dishes in Tamil Nadu. The Tamil style of Mughali food can be tasted in the Biriyanis and Paya. Paya is a type of spiced trotters broth and is eaten with either Parathas or Appam.
In Tamil Nadu, a typical meal consists of rice (mostly steamed), lentils, grains and vegetables. Chettinad cuisine of Tamil Nadu is particularly famous all over the country. This cuisine is hot and spicy and provides delectable variety in mutton, chicken and fish dishes. Chettinad Pepper Chicken is one of the most famous dishes in Tamil Nadu. The Tamil style of Mughali food can be tasted in the Biriyanis and Paya. Paya is a type of spiced trotters broth and is eaten with either Parathas or Appam.
The Tamil Lunch or meals consists of cooked rice served with different kinds of vegetable dishes, Sambar, chutneys, Rasam (a hot broth made with tamarind juice and pepper) and curd(yogurt). The non-vegetarian lunch includes curries or dishes cooked with mutton, chicken or fish. Tamil meals are incomplete without crisp Papads or Appalam.
Tamil Nadu, especially Chennai, is famous for its filter coffee. Most Tamils have a subtle disliking for instant coffee, therefore filter coffee is more popular. The preparation of filter coffee is almost like a daily chore, the coffee beans have to be first roasted and then ground. The coffee powder is then put into a filter set and hot boiled water is added to prepare the boiling and allowed to set for about 15 minutes. The decoction is then added to milk with sugar to taste. The drink thus prepared is then poured from one container to another in rapid succession to make the perfect frothy cup of filter coffee. An exotic drink that refreshes you and the taste that lingers.
The cuisine of Tamil Nadu is counted among the popular cuisines in India. It is enjoyed by the people of the country and equally relished by the foreigners coming to India. Dishes like Idli, Dosa, Sambhar and Rasam are the most exotic dishes among the south Indian cuisine. The south Indian platter or Thali is also very popular, comprising various vegetables, along with dominant coconut flavor. Another highlight of south Indian cuisine is, Pongal, a sweet dish prepared during the the harvest festival 'Pongal.
A typical meal in Tamil Nadu consists of rice (mostly steamed), lentils, grains and vegetables. Cuisine of Chettinad is particularly famous all over the country. It is hot and spicy and offers scrumptious variety in mutton, chicken and fish dishes.
Though the south indians do use wheat and other grains in fair amounts, yet rice forms the staple diet here. An unimaginable variety of dishes prepared with great care, from rice, have in recent times, become popular not only in all other parts of India but many parts of the world. Though some of the delicacies are fried, most of the items are good wholesome balanced dishes, consisting of dal, rice, vegetables, etc. all used in on recipe.
The people in this region, though mainly rice eaters are not very fond of the basmati or long grain rice. The rice used is normally ordinary short grain rice, brown rice and parboiled rice, used for idlis, dosas and other dishes where the rice batter has to be fermented. Parboiled rice looks thick, slightly transparent and is processed before selling in stores. At one time not available elsewhere, it is nowadays available in many towns all over India, and even in some Indian provision stores in other countries like the US, UK, etc.
Wherever soaking of grain is required, or fermenting of the batter is called for, do not pinch on the hours required. Only when the soaking and fermenting processes are properly executed, will the end product have the required softness, lightness and taste.
Grinding the soaked grain in a stone grinder by hand will turn out the best end product. This method though, has become restricted to the traditional south indian homes these days. An electrical stone grinder will also give excellent results. If there is not alternative then an electrical mixer-grinder may be used, but the result though good, may not be the same as the former.
Since South Indian dishes required a lot of soaking, grinding, steaming, etc., to enjoy the dishes, and yet not be left stuck in the kitchen for hours, plan your cooking. Do the steaming, grinding, soaking, etc. while preparing the previous meal. Eg. if you are going to use the pressure cooker for lunch, might as well steam the sambar dal too!
Though lengthy the accompaniments and dishes can be prepared more than 75%, way ahead of time, so when you are entertaining, there is plenty of time to spend with the guests
Grinding the soaked grain in a stone grinder by hand will turn out the best end product. This method though, has become restricted to the traditional south indian homes these days. An electrical stone grinder will also give excellent results. If there is not alternative then an electrical mixer-grinder may be used, but the result though good, may not be the same as the former.
Since South Indian dishes required a lot of soaking, grinding, steaming, etc., to enjoy the dishes, and yet not be left stuck in the kitchen for hours, plan your cooking. Do the steaming, grinding, soaking, etc. while preparing the previous meal. Eg. if you are going to use the pressure cooker for lunch, might as well steam the sambar dal too!
Though lengthy the accompaniments and dishes can be prepared more than 75%, way ahead of time, so when you are entertaining, there is plenty of time to spend with the guests
Cuisine of Tamil Nadu
The state of Tamil Nadu has a distinct place in culinary map of the country. Many famous dishes from Tamil Nadu are enjoyed by one and all and are now a part of the national cuisine.
The Ingredients and The Cuisine
Tamil Nadu has a wide range of vegetarian and non-vegetarian delicacies to offer. The food here gets its flavor from a host of spices and condiments used in Tamil Nadu. Coconut, tamarind and asafoetida are a must for almost all vegetarian recipes. Garam masala is avoided in Tamil cuisine. In Tamil Nadu Coconut oil is normally used as the medium of cooking. Chutneys and mixed spice are served in the lunch and enhance the taste of the meal.
In Tamil Nadu, a typical meal consists of rice (mostly steamed), lentils, grains and vegetables. Chettinad cuisine of Tamil Nadu is particularly famous all over the country. This cuisine is hot and spicy and provides delectable variety in mutton, chicken and fish dishes. Chettinad Pepper Chicken is one of the most famous dishes in Tamil Nadu. The Tamil style of Mughali food can be tasted in the Biriyanis and Paya. Paya is a type of spiced trotters broth and is eaten with either Parathas or Appam.
Delectable Tamil Meals
In Tamil Nadu cuisine, breakfast or tiffin includes idly(steamed rice cakes), dosai (a pancake made from a batter of rice) and lentils crisp fried on a pan, vada(deep fried doughnuts made from a batter of lentils), pongal (a mash of rice and lentils boiled together and seasoned with ghee, cashew nuts, pepper and cummin seed), uppuma(cooked semolina seasoned in oil with mustard, pepper, cumin seed and dry lentils). Most of the dishes in Tamil Nadu are eaten with coconut chutney, sambar (seasoned lentil broth) and mulaga podi (a powdered mix of several dried lentils eaten with oil).
The Tamil Lunch or meals consists of cooked rice served with different kinds of vegetable dishes, Sambar, chutneys, Rasam (a hot broth made with tamarind juice and pepper) and curd(yogurt). The non-vegetarian lunch includes curries or dishes cooked with mutton, chicken or fish. Tamil meals are incomplete without crisp Papads or Appalam.
Refreashing Tamil Drinks
Tamil Nadu, especially Chennai, is famous for its filter coffee. Most Tamils have a subtle disliking for instant coffee, therefore filter coffee is more popular. The preparation of filter coffee is almost like a daily chore, the coffee beans have to be first roasted and then ground. The coffee powder is then put into a filter set and hot boiled water is added to prepare the boiling and allowed to set for about 15 minutes. The decoction is then added to milk with sugar to taste. The drink thus prepared is then poured from one container to another in rapid succession to make the perfect frothy cup of filter coffee. An exotic drink that refreshes you and the taste that lingers.
Treat Your Taste Buds
The cuisine of Tamil Nadu is counted among the popular cuisines in India. It is enjoyed by the people of the country and equally relished by the foreigners coming to India. Dishes like Idli, Dosa, Sambhar and Rasam are the most exotic dishes among the south Indian cuisine. The south Indian platter or Thali is also very popular, comprising various vegetables, along with dominant coconut flavor. Another highlight of south Indian cuisine is, Pongal, a sweet dish prepared during the the harvest festival 'Pongal'. Every visitor coming to India, makes sure that he does not miss tasting this mouth watering cuisine. So, just look for restaurant that serves south Indian cuisine and taste some of the recipes and drinks from Tamil Nadu, after which you wont be able to resist tasting other delicious dishes of this state also.
Posts
Post a Comment