Loading...

Follow Drooling Foodies on Feedspot

Continue with Google
Continue with Facebook
or

Valid

Whenever we hear the word “treat”, what immediately flashes in our mind are friends, food and happiness.  Each place has its own specialty whereas an ideal South Indian meal encompasses traditional delicacies.

They go about like sambar, ulavacharu, poriyal, kootu, pickles and desserts which gives an ecstatic feeling when served on any occasion. It can be a routine occasion like a party, treat or grand occasion like wedding, but everywhere the highlight is food by the host.

And if you have to call it, the best food that you have ever eaten, it definitely has a list of fascinating items in it.  The recipes for these fascinations are carried forward from many generations till now like a treasure in most of the Indian families.  These treasures of Indian Cuisine are:

  • Precious Pickles,
  • Unique Ulavacharu and
  • Dazzling Dessert Pootharekulu

Precious Pickles:

Decorating the corner of the banana leaf, but occupying the kernel of a hungry person’s soul is the pickle section.  A perfect Indian meal is incomplete without a pickle.  Whether the pickle is vegetarian like the customary Mango pickle or non-vegetarian like the eccentric Chicken, Mutton, Fish or Prawn pickles; it makes you experience heaven on earth with its extravagance.

The craziness on pickles by Indians is endless and has led the Andhraites to mix a little of avakai pickle or mango pickle whilst the preparation of biriyani to name it Avakai Biriyani.

Unique Ulavacharu:

Ulavacharu made of horse gram lentils has an assertive earthy flavor which makes it a staple lentil of South Indian families.  Mostly served with fresh cream or butter layered on it making it exceptional and unique.  It not only serves as a rasam but also changes its form into a perfect soup for winter time.

This soup has a tantalizing effect on your tummy acting as an appetizer, preventing flu and also curing long-lasting cough and phlegm in both kids and adults.  Now, can you remember what your granny does to cure your cold without running to a doctor or any pharmacist?

Putting a creative cap and venturing into the process of making the foodies content, after the rasam and soup version, there is more to Ulavacharu.  A prelude of a new way of preparing biriyani is Ulavacharu biriyani.  It is nothing but the process of marinating the chicken pieces in tangy ulavacharu horsegram soup and then adding it to the biriyani rice.  Indubitably, this is the most aromatic biriyani adding a twist to the habitually made biriyani’s.  Its awesome taste is sure to haul your heart!

Dazzling Dessert Pootharekulu:

A traditional dainty dish with a heavenly taste is Bellam Pootharekulu and it is basically from the authentic culinary traits of Andhra cuisine.  It is a wafer-like sweet originating from Atreyapuram Village of Andhra Pradesh.

Undoubtedly, it seizes the spirits of everyone who tastes it!  It’s no exaggeration but a perfect paper sweet made with multiple textures of jaggery and nuts rolled in transparent rice paper adding to its richness and making it the most preferred among all desserts or sweets.

When these treasures are revealed, the hunts end and hope your mind, body, and soul are contented by making your treat phenomenal.

The post Treat your treat the Indian way with rasam, pickles and desserts appeared first on Drooling Foodies.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Jeera rice Recipe with photos, a dish which is made with plain soaked rice and some whole spices and dried red chilies. Jeera rice is commonly served with Dal tadka. Jeera rice tends to be a game changer as compared to plain rice. Plain rice is simple steamed rice, with no extra spices or any ingredient, on the other hand, jeera rice is cooked with cumin as a base and dried red chili and salt.

The post Jeera rice Recipe: How to make Jeera rice appeared first on Drooling Foodies.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Vegetables soaked in vinegar or meat in brine, But in India, it’s totally different from rest of the
world, wherein veggies meat are preserved using natural ingredients and oil. The pickling
technique dates back to almost 4000 years. Although the word ‘pickle’ comes from the Dutch
word ‘pekel’, the art of pickling is believed to have originated from Asian countries. It’s
primarily a preservation technique for vegetables, fruits, herbs, and meats. Be it mangoes,
gooseberries to fish and prawns, there is a vast variety and diversity in pickles.

Though vegetarian pickles are more consumed across India there is are equal lovers of non-vegetarian pickles too. The eastern regions of India and the southern states of Kerala and Andhra
Pradesh is most well known for their delicious non-vegetarian pickles. Especially Andhra
Non-Vegetarian pickles are known worldwide for their wonderful mouth-watering taste and
aroma. Non Veg pickles of Andhra are near to taste of biryani. Fish Pickle, chicken Pickle,
mutton Pickle, pork Pickle and you cannot even imagine the array of non-vegetarian pickles
India has. Here are few non-vegetarian pickles one must know about.

MUTTON PICKLE

Mutton pickle is made with fresh lamb/goat meat. The meat is cut into tiny pieces both boneless
and with bone are used in pickling based on the preferences. The mutton is thoroughly washed
and dried a few minutes to make it moisture free. Then the pieces are fried in hot Gingelly oil or
sunflower oil until they are cooked properly. Once the meat is properly fried spices such a
fenugreek, cumin, mustard, clove, star anise, cardamom, garlic, red chilies, coriander seeds,
black peppercorns, nutmeg, fennel, garlic and curry leaves along with few other ingredients are
added to the pickle. Then it is stored in glass or porcelain jars. Usually, the mutton pickle has a
shelf life of six to eight months.

CHICKEN PICKLE

There would be hardly any people who don’t love chicken. Freshly cut tiny pieces of chicken are
either dried or fried before adding spices and pickling it. The best chicken pickles come from the
coastal regions of Andhra Pradesh and Hyderabad. The spicy and crunchy taste sets this pickle
apart and gives it a distinct status among pickle lovers.

PRAWN PICKLE

Prawn and shrimp pickles are enjoyed across the world, but the pickle that impresses the Indian
Palette is prepared among the coastal regions of India. To be precise, spicy Andhra and Goan
recipes are quite famed and loved. Goan recipes use loads of mustard and vinegar, whereas
Andhra recipes are high on Guntur red a chili that gives them the spicy taste and hot potency.

FISH PICKLE

Fish Pickle from Andhra is one of the most south after non-veg pickles. Different varieties of fish
such as Mackerel, Tuna, Anchovy, Sardines, Vela etc. Once the fish pieces soak and mature in
spices and vinegar that is when the pickle gets its true taste. Red chili, sliced ginger, garlic
cloves, curry leaves and a carefully chosen combination of spices and oil is what makes the fish
pickle delicious.

Non-vegetarian pickles are made out of both fresh and dried meat. All the Andhra style non-veg
pickles are made from fresh meat let it be chicken, mutton, fish or prawns. When you don’t have
time to put together a delicious non-vegetarian platter you can choose an easy option and select
one of the above non-vegetarian pickle combinations and instantly make a meal. These non-veg
pickles can satisfy your craving whenever you desire. These non-vegetarian pickles can be
bought online in places of their authentic origin. SITARA FOODS is a well-known brand from
Andhra Pradesh for homemade Non-Veg Pickles, serving customers for 3 decades.

The post Exotic Non-Vegetarian Pickles of India appeared first on Drooling Foodies.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Chilli Paneer recipe is a famous Indo-Chinese recipe in India. Paneer is Indian cottage cheese, which is sauteed in sauces, onion and bell peppers. Today this recipe is going to be a restaurant style, step by step chilli paneer recipe with photo as well. The paneer cubes are dipped into cornflour paste or dip and later deep fried.

Fried paneer gives a uniquely delicious flavor to the dish. In the chilli paneer recipe we will not use eggs at all, only cornflour batter of the right consistency. It is essential to use good sauces as well, for the chilli paneer recipe we will use, soya sauce, vinegar, red chilli sauce or green chilli sauce, ajinamoto, tomato ketchup.

I like chilli paneer dry the most; this works great as a starter for me. Or it can even be used as a side dish to the main course Chinese meal on the table. Either way, it is always delightful to prepare this chilli paneer recipe for my family. You can always add less spicy sauces in case you are making chilli paneer for the kids.

You can also try some other related recipes like Chilli Chicken recipe, Paneer fried rice recipe, Gobi Manchurian recipe at home once you master this chilli paneer recipe as well. So now let’s quickly run through the ingredients and then how to make chili paneer recipe step by step.

The post Chilli Paneer Recipe: How to make Chilli Paneer appeared first on Drooling Foodies.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Dal Fry recipe is one of most common north Indian recipes you can find on the internet. Dal fry recipe is prepared by Arhar dal also known as pigeon lentil, or you can also use masoor dal as well for this recipe.

The two common kinds of lentil soup served in Indian cuisine is Dal fry and dal fry tadka. Both of these recipes have only one distinction, and that is the tadka, also referred to tempering.

Dal fry recipe is easy to make does not involve a lot of cooking skills to be true. Dal fry is usually accompanied with any vegetable sabzi( aloo ki sabzi, bindi ki sabzi) and roti or fulka (Indian bread). Most people tend to serve dal fry with steamed rice as well, though I love it with both equally.

You can always use a combination of lentils, but I prefer to use only toor dal or Arhar ki dal for this dal fry recipe.

The post Dal fry Recipe: How to make Dal fry Recipe appeared first on Drooling Foodies.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Drooling Foodies by Anusha - 2M ago

It is insane how vegetarians and non-vegetarians are divided into two different groups but what reunites them is one thing called Egg, unless you’re allergic to it, then you may not. Well, in my case, its true, I am allergic to eggs. Though that does not mean I do not like cooking egg recipes for my family. I took pride in preparing a dish and didn’t even taste a bit that turns out so well for everyone on the dinner table.
Sometimes, when there is nothing new to eat, for everybody is bored with the regular menu specials, I go ahead and cook egg curry for everyone. Egg curry recipe might not appeal as something very special to my family, but it does satisfy hunger at the dinner pretty nicely.

So today I am about to share with you my another favorite called, Egg curry recipe. This is recipe especially to be on the sides of the dinner table.

The best thing about egg curry recipe is that it is easy to follow and you do not have to be perfect at it, like paneer bhurji. It is especially suitable for bachelors or students living away from home.

The post appeared first on Drooling Foodies.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

My daughter’s favourite cake that I always make for her birthday. This is a slightly changed version since it is made in portions and not in a pie.

Ingredients

  • 1 rectangular cake sponge
  • 350 g preserved cherries, I used the ones I have frozen in syrup
  • 2 large sheets of gelatin
  • 400 g whipped cream (milk cream) with 3 tablespoons of sugar
  • 2 tablespoons shavings of dark chocolate
  • mint leaves, optional

Steps  

  • Chop the gelatin leaves and dip in cold water to soften. Drain and put in a bowl, pour 2 or 3 tablespoons of water and dissolve.
  • Strain the gelatin when it is cold and mix carefully with the whipped cream.
  • Strain the cherries and store the syrup for use in any other recipe such as salads or sauces.
  • Cut the cake into rectangles of 7 cm by 14 cm and open them in half with great care.
  • Spread one of the sides of each sponge cake with the cream and smooth with a pastry spatula.
  • Distribute cherries on each piece of cake with a pastry pin.
  • Cover with more cream.
  • Cover with another rectangle of sponge and go over the edges so that the cream is even.
  • Cover the surface with cream, I do it with a spoon because I like it to be a little rustic, but it can be done with the manga. Garnish with cherries and sprinkle with grated chocolate and mint sprigs.

If you need this instantly at your doorstep at any times you can also order it online through online cake delivery in Dehradun. CakenGifts.in will help you with this black forest recipe also any times.

The post Black Forest Cake With Chocolate Zest Recipe appeared first on Drooling Foodies.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Italians are a superstitious nation. Special dos and don´ts permeate virtually every aspect of their lives, especially their food culture. Eating and drinking are something that Italians love more than anything. They take it seriously and when it comes to food traditions are particularly important. So, it is hardly surprising that many Italians still take food superstitions seriously, as well.

Don´t spill the salt

In many European cultures, spilling salt is considered bad luck. Exactly, why this is the case is lost in the annals of time. There are several potential explanations. The one that is given the most is that in Leonardo Da Vinci´s – The Last Supper, Judas Iscariot is depicted as having spilled the salt.

But, the chances are it was already considered bad luck well before he painted his famous painting. In fact, there is a good chance that he was using the spilling of salt to symbolize bad luck or something similar. Salt was always very expensive. So, spilling it really was bad luck. The chances of most families being able to replace it were thin, to say the least.

Most Italian recipes do not require a huge amount of salt, but it is still a very important and precious ingredient. Typically, most specialist Italian food retailers and delis stock several kinds, including truffle salt which is not cheap. So, even if you are not particularly superstitious spilling this type of salt would actually feel very unlucky.

To avoid any accidents most Italians pass the salt by picking it up and placing it in front of the person asking for it. Very few people would reach across the table to place it in your hand because there is a bigger risk of the salt being spilled.

Two bread related superstitions

It is bad luck to turn a loaf of bread the wrong way up. In Catholicism, bread is a symbol of life. Turning a loaf upside-down is too close a reminder of death, so it is avoided at all costs. For the same reason, sticking a knife into a loaf of bread and leaving it is a big no, no.

Drink-related superstitions

In Italy, like in a lot of countries, communal drinking is an important facet of social life. Food is almost always involved. Italians rarely, if ever, drink alcohol without eating. Yet, there are still many superstitions surrounding the act of drinking, in particular, toasting.

No crossing glasses

You must be careful not to cross arms with the person next to you. Instead, wait and clink glasses with everyone in turn.

Never toast with water

In the Navy, there is a belief that water returns to water. So, drinking water onboard a ship was considered bad luck. No sailor wants to end up in the sea. Over time, the superstition spread and whilst drinking water at the table was OK, using it to toast with became frowned upon. It is a superstition that is waning, but, the best approach is not to do it.

A relatively new toasting superstition

For some strange reason, it is bad luck to toast with plastic. Nobody seems to know the origins of this particular superstition, but, it is taken seriously by many Italians. The way around this one is to touch knuckles instead of the two receptacles making contact.

Eat lentils to see in the New Year

Practically every country has a food-related way of welcoming in the New Year. In Spain, you eat a grape each time the clock chimes at midnight. In Italy, you eat lentils as the clock strikes 12. If you don´t or you are not wearing red underpants at midnight you will have a year of bad luck.

The number 13

In Italy, the number 13 is very unlucky, especially when it comes to eating. Therefore, you must never lay the table for 13 people. This suspicion is another one that has its roots in religion. There were 13 people at the Last Supper, including the person who the Bible says betrayed Jesus, Judas. Understandably, nobody wants a Judas sitting at their table.

Interestingly, this painting is at the root of many food superstations that permeate European culture. You can read more about them here.

Don´t cross your knife and fork

You must never form the shape of the cross with two objects. This includes your knife and fork. Always lay them side by side. If you are clearing the table be particularly careful not to allow any of the utensils to cross over each other.

Tell us about your food superstitions

Hopefully, you have found the above article interesting. Please feel free to leave a comment and let us know what you thought. Good or bad. If you have the time, please share some of the other food-related superstitions that you either practice or have heard about by using the comment box below.

Line Arias is a writer at Nonnabox.com. When she is not experimenting with food, she is either planning her next trip or writing Poetry.

The post Nine Italian Food and Drink Superstitions appeared first on Drooling Foodies.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Whenever we hear the word “treat”, what immediately flashes in our mind are friends, food and happiness.  Each place has its own specialty whereas an ideal South Indian meal encompasses traditional delicacies.

They go about like sambar, ulavacharu, poriyal, kootu, pickles and desserts which gives an ecstatic feeling when served on any occasion. It can be a routine occasion like a party, treat or grand occasion like wedding, but everywhere the highlight is food by the host.

And if you have to call it, the best food that you have ever eaten, it definitely has a list of fascinating items in it.  The recipes for these fascinations are carried forward from many generations till now like a treasure in most of the Indian families.  These treasures of Indian Cuisine are:

  • Precious Pickles,
  • Unique Ulavacharu and
  • Dazzling Dessert Pootharekulu

Precious Pickles:

Decorating the corner of the banana leaf, but occupying the kernel of a hungry person’s soul is the pickle section.  A perfect Indian meal is incomplete without a pickle.  Whether the pickle is vegetarian like the customary Mango pickle or non-vegetarian like the eccentric Chicken, Mutton, Fish or Prawn pickles; it makes you experience heaven on earth with its extravagance.

The craziness on pickles by Indians is endless and has led the Andhraites to mix a little of avakai pickle or mango pickle whilst the preparation of biriyani to name it Avakai Biriyani.

Unique Ulavacharu:

Ulavacharu made of horse gram lentils has an assertive earthy flavor which makes it a staple lentil of South Indian families.  Mostly served with fresh cream or butter layered on it making it exceptional and unique.  It not only serves as a rasam but also changes its form into a perfect soup for winter time.

This soup has a tantalizing effect on your tummy acting as an appetizer, preventing flu and also curing long-lasting cough and phlegm in both kids and adults.  Now, can you remember what your granny does to cure your cold without running to a doctor or any pharmacist?

Putting a creative cap and venturing into the process of making the foodies content, after the rasam and soup version, there is more to Ulavacharu.  A prelude of a new way of preparing biriyani is Ulavacharu biriyani.  It is nothing but the process of marinating the chicken pieces in tangy ulavacharu horsegram soup and then adding it to the biriyani rice.  Indubitably, this is the most aromatic biriyani adding a twist to the habitually made biriyani’s.  Its awesome taste is sure to haul your heart!

Dazzling Dessert Pootharekulu:

A traditional dainty dish with a heavenly taste is Bellam Pootharekulu and it is basically from the authentic culinary traits of Andhra cuisine.  It is a wafer-like sweet originating from Atreyapuram Village of Andhra Pradesh.

Undoubtedly, it seizes the spirits of everyone who tastes it!  It’s no exaggeration but a perfect paper sweet made with multiple textures of jaggery and nuts rolled in transparent rice paper adding to its richness and making it the most preferred among all desserts or sweets.

When these treasures are revealed, the hunts end and hope your mind, body, and soul are contented by making your treat phenomenal.

The post Treat your treat the Indian way with rasam, pickles and desserts appeared first on Drooling Foodies.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Jeera rice Recipe with photos, a dish which is made with plain soaked rice and some whole spices and dried red chilies. Jeera rice is commonly served with Dal tadka. Jeera rice tends to be a game changer as compared to plain rice. Plain rice is simple steamed rice, with no extra spices or any ingredient, on the other hand, jeera rice is cooked with cumin as a base and dried red chili and salt.

The post Jeera rice Recipe: How to make Jeera rice appeared first on Drooling Foodies.

Read Full Article

Read for later

Articles marked as Favorite are saved for later viewing.
close
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview