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A chutney is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce.
Cherukuri Ramoji Rao is an Indian businessman, media entrepreneur, and film producer. He is head of the Ramoji Group which owns the world's largest film production facility Ramoji Film City, Eenadu newspaper, ETV Network of TV channels, film production company Usha Kiran Movies. His other business ventures include Margadarsi Chit Fund, Dolphin Group of hotels, Kalanjali shopping mall, Priya pickles, and Mayuri Film Distributors.
Douhua is a Chinese sweet or savoury snack made with very tender tofu. It is also referred to as doufuhua, tofu pudding, soybean pudding or, particularly in northern China, tofu brains.
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs.
Curd rice, also called yogurt rice, is a dish originating from India. The word "curd" in Indian English refers to unsweetened probiotic yogurt. It is most popular in the South Indian states of Tamil Nadu, Kerala, Karnataka, Telangana and Andhra Pradesh; and also in Maharashtra. In the state of Maharashtra it is known as dahi bhat. In the state of Tamil Nadu it is called thayir soru, in Kerala it is called tayire chōre and in Telangana and Andhra Pradesh it is called perugannam/daddojanam. In Karnataka, it is called mosaranna. The dish is a staple of traditional cuisine, with the untempered version present at the end of almost every South Indian meal. The tempered version is often served during formal occasions and also offered as prasadam to devotees in temples.
South Asian pickles, also known as avalehikā, pachchadi, achaar, athaanu, loncha, oorugaai, or aavakaai, is a pickled food made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils, and various South Asian spices. The pickles are popular across the South Asian subcontinent, with many regional variants.
Curcuma amada, or mango ginger is a plant of the ginger family Zingiberaceae and is closely related to turmeric. The rhizomes are very similar to common ginger but lack its pungency, and instead have a raw mango flavour. They are used in making pickles in south India and chutneys in north India. It is served as chutney in community feasts in Nepal's southern plains. Mango ginger and elephant foot yam pickle is popular in Nepal's southern plains. The taxonomy of the species is a subject of some confusion as some authorities have considered the name Curcuma mangga as identical while others describe it as a distinct species with C. mangga being found in southern India while C. amada is of east Indian origin. Mango-ginger is a popular spice and vegetable due to its rich flavor, which is described as sweet with subtle earthy floral and pepper overtones and similar to that of raw mango. It is a delicious addition to salads and stir fries. It is used in South Asian and Southeast Asian as well as Far East Asian cuisines.
The Tale of Ginger and Pickles is a children's book written and illustrated by Beatrix Potter, and first published by Frederick Warne & Co. in 1909. The book tells of two shopkeepers who extend unlimited credit to their customers and, as a result, are forced to go out of business. It was originally published in a large format which permitted very detailed illustrations and also allowed Potter to include black-and-white vignettes. Potter filled the tale with characters from her previous books. The book was eventually republished in the standard small format of the Peter Rabbit series and was adapted to drama in 1931.
South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands. There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks, light meals, desserts, and drinks that are well known in their respective region.
Pachadi refers to a traditional South Indian fresh pickle served as a side dish. Broadly translated, it refers to food which has been pounded. In Andhra Pradesh, Telangana, Karnataka, Kerala and Tamil Nadu, pachadi is a side dish similar to the North Indian raita, and is made with vegetable, yoghurt, coconut, ginger and curry leaves and seasoned with mustard. Pachadi generally is a hot or mildly spiced coconut, green chillies, red chillies and yogurt-based dish made with seasonal vegetables or fruits.
Atchara is a pickle made from grated unripe papaya originating from the Philippines. This dish is often served as a side dish for fried or grilled foods such as pork barbecue.
A mango pickle is a variety of pickle prepared using mango. It is very popular in South and Southeast Asia. These sour/spicy pickles are also available commercially.
Andhra cuisine, also known as Telugu cuisine, is a cuisine of India native to the state of Andhra Pradesh. Generally known for its tangy, hot, and spicy taste, the cuisine is as diverse as the people and regions in which it is consumed.
Gari (ガリ) is a type of tsukemono. It is made from sweet, thinly sliced ginger that has been marinated in a solution of sugar and vinegar. Younger ginger is generally preferred for gari because of its tender flesh and natural sweetness. Gari is often served and eaten after sushi, and is sometimes called sushi ginger. It may also simply be called pickled ginger. In Japanese cuisine, it is considered to be essential in the presentation of sushi. Some believe it is used to cleanse the palate between eating different pieces of sushi, or, alternatively, it may be eaten before or after the meal.
Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian achar. It is known as atjar in Dutch cuisine, derived from Indonesian acar. Acar is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as the condiment for any meals.
Tsukemono are Japanese preserved vegetables. They are served with rice as an okazu, with drinks as an otsumami (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony.
Benjamin "Ben" Aron Colonomos is a New York City-based media personality formerly for NBCUniversal's LXTV and WNBC's New York Live, and for the nationally syndicated Crazy Talk television series. From 2017 to 2019, he co-hosted the nationally syndicated TV talk show Pickler & Ben with country artist Kellie Pickler. As of the start of 2020, he is a features reporter for the PIX11 Morning News on WPIX-TV in New York.
References
- ↑ Rama (2008-01-07). "Andhra Kitchen: Ginger Pickle(Allam Pachadi)". Andhrakitchen.blogspot.in. Retrieved 2012-03-27.
- ↑ Katrina Foster (2013-10-12). "11 Incredible reasons to eat Ginger". greenhealthline.com. Archived from the original on 2015-12-08. Retrieved 2015-07-16.
