Papadam, pronounced as poppadum; also known as Papad in Northern India or and Pappadum in the rest of South India; (spellings vary) is a thin, crisp disc-shaped Indian food typically based on a seasoned dough made from Black Gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as Lentils, Chickpeas, Rice or Potatoes, can be used. Papadams are typically served...
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Sunday, April 20, 2014
Papad Bhel Chat
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Labels:
Indian Snacks
Saturday, April 19, 2014
Rice Seasoned with Cilantro Chutney (Cilantro Pesto)
Coriander chutney or Cilantro Pesto goes well with all Indian North
Indian and South Indian Snacks, all kinds of Chaat, Papadum or chapati.
It is suitable for refrigeration and freezes fairly well. It pairs
extremely well with meat and many vegetarian preparations and is
commonly served as a condiment with a wide variety of dishes in Indian
cuisine. It is an item that is prepared in...
Labels:
Rice Side dishes
Sunday, April 13, 2014
Kesari Seviyan/Vermicelli Halwa with Pineapple and Nuts
In English, the Italian loanword "Vermicelli" is used to indicate
different sorts of long pasta shapes from different parts of the world
but mostly from South or East Asia. The dish in the original language
are variously known as seviyan in Urdu and Hindi, shemai in Bengali, sev in Gujrati shavige in Kannada sevalu or semiya in Telagu and semiya in Tamil and Malayalam. The noodles are used...
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Indian Desserts