By Desis, for Desis and Everyone Else!!
What’s a Desi?
The term “desi” is a term that is commonly used by people from the Indian subcontinent to refer to themselves or other people (origin or ancestry) from the region.
The word “Desi” is derived from the Sanskrit word “desh,” which means “country” or “region” or “homeland”. (‘Sanskrit’ word ‘Desh’? What is Sanskrit?)
Did you ever wonder:
What is Indian culture like? Learn more!
Interesting facts about India you didn’t know about!
Explore Indian customs.
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Desi people can come from countries such as India, Pakistan, Bangladesh, Nepal, Sri Lanka, Bhutan, and Maldives. The term can also be used to describe aspects of Indian origin culture, including food, clothing, music, and art.
Sankranti
What is Sankranti?
A Celebration of Abundance: Sankranti and Pongal stand out as vibrant celebrations of harvest and abundance. As we delve into these festivities, we’ll unravel the cultural threads that bind communities across India.
Sankranti: The Solar Odyssey
Makar Sankranti, widely celebrated across India, marks the sun’s transition into the Capricorn zodiac. The festival signifies the end of winter and the beginning of longer days. In Gujarat, the festival manifests as the colorful Uttarayan, featuring kite-flying competitions that fill the sky with vibrant hues. People engage in friendly duels, showcasing their kite-flying skills, and the entire atmosphere resonates with joy. In Punjab, Makar Sankranti is celebrated as Lohri, marked by bonfires, traditional dances, and the sharing of sweets. The diversity in the celebration of Makar Sankranti reflects the cultural richness of India.
Lohri: Bonfires and Harvest Celebrations
Embed from Getty ImagesLohri, associated with Makar Sankranti, is predominantly celebrated in Punjab. This harvest festival is marked by the lighting of bonfires, symbolizing the end of winter and the longer days ahead. People come together to dance the traditional Bhangra, sing folk songs, and share the warmth of the bonfire. Lohri is a communal celebration that emphasizes the importance of community and the agricultural abundance that sustains it.
The top three special dishes made for this festival:
- Sarson da Saag and Makki di Roti: This iconic combination features mustard greens cooked with spices (Sarson da Saag) served with unleavened cornflour flatbread (Makki di Roti).
- Til and Gur (Sesame and Jaggery Sweets): Lohri is incomplete without the traditional sweets made with sesame seeds and jaggery, symbolizing the harvest season.
- Pindi Chana: Pindi Chana, a spiced chickpea curry, is a hearty dish enjoyed during Lohri festivities.
Sankranti in Andhra Pradesh
Embed from Getty ImagesDecorated Bulls for Sankranti – Below walks through fire
Embed from Getty ImagesIn Andhra Pradesh, Sankranti is a three-day extravaganza, each day with its unique significance. The first day, Bhogi, involves the burning of old possessions, symbolizing new beginnings. The second day, Sankranti, sees colorful rangoli designs adorning homes, and families coming together to share festive meals. The third day, Kanuma, is dedicated to the worship of cattle. This three-day celebration showcases the diversity of customs within the broader framework of Sankranti.
The top three special dishes made for this festival:
- Pulihora (Tamarind Rice): Pulihora, a tangy and flavorful rice dish, is a Sankranti staple in Andhra Pradesh.
- Ariselu (Sweet Rice Pancakes): Ariselu, made with rice flour and jaggery, are deep-fried until golden brown, creating a delightful sweet treat.
- Garelu (Urad Dal Vada): Garelu, crispy and savory urad dal vadas, are enjoyed during Sankranti festivities.
Pongal: Tamil Nadu’s Harvest Symphony
Embed from Getty ImagesPongal, a harvest festival celebrated in Tamil Nadu, is a grand affair. The festival spans four days, with each day holding its distinct significance. The highlight is the preparation of Pongal, a dish made with newly harvested rice, symbolizing prosperity and abundance. The festivities involve traditional music, dance, and the exchange of sugarcane and colorful kolams (rangoli). Pongal is a time for gratitude and appreciation for the bounties of the harvest.
The top three special dishes made for this festival:
- Ven Pongal (Savory Rice Porridge): Ven Pongal, a comfort dish made with rice and lentils, is a savory delight.
- Chakkarai Pongal (Sweet Jaggery Pongal): Chakkarai Pongal, prepared with jaggery and ghee, is a delicious sweet variation.
- Medu Vada (Urad Dal Fritters): Medu Vada, crispy and savory urad dal fritters, complements the Pongal feast.
Bhogali Bihu: Assam’s Harvest Festival
Embed from Getty ImagesBhogali Bihu, celebrated in Assam, marks the end of the harvesting season. It is characterized by community feasts, known as Uruka, where people come together to share traditional Assamese dishes. The night is spent around bonfires, reinforcing the sense of community and warmth during the winter season. The festival also involves traditional sports and cultural events, making it a holistic celebration of Assamese culture.
The top three special dishes made for this festival:
- Laru (Sesame and Jaggery Balls): Laru, made with sesame seeds and jaggery, is a sweet delight during Bhogali Bihu.
- Pitha (Assorted Rice Cakes): Pitha, a variety of rice cakes, is a traditional delicacy enjoyed during the festival.
- Masor Tenga (Fish Curry): Masor Tenga, a tangy fish curry with bamboo shoots, is a savory highlight.
Uttarayan: Gujarat’s Extravaganza
Uttarayan, the kite festival in Gujarat, coincides with Makar Sankranti. The skies above Gujarat transform into a vibrant canvas with kites of various shapes and sizes. The festival is not just about kite-flying; it is a cultural spectacle that includes traditional food, music, and the spirit of friendly competition. Families and friends gather on terraces to enjoy the festivities, creating an atmosphere of joy and togetherness.
Embed from Getty ImagesKite Festival: Colors in the Sky
The Kite Festival, an integral part of Makar Sankranti celebrations, is especially vibrant in Gujarat. The sky becomes a canvas of colorful kites, creating a visual spectacle. Participants engage in skillful maneuvers, attempting to cut each other’s kite strings. The festival is not just a competition; it’s a celebration of skill, artistry, and the joy of flying kites. Families and friends gather on rooftops, adding to the festive spirit with music, food, and camaraderie.
Embed from Getty ImagesThe top three special dishes made for this festival:
Southern Spices
What about Southern Masalas?
South Indian cuisine also uses a variety of spice blends or masalas, but they are different from the garam masala used in Northern Indian cuisine. Here are some examples of South Indian masalas or spice blends used – and their usage varies and can be quite different than how garam masala is used in other cuisines:
Sambar powder – A mix of spices used with lentils:
This is a spice blend used to make sambar, a lentil-based vegetable stew that is a staple in South Indian cuisine.
The blend typically includes coriander seeds, cumin seeds, black peppercorns, dried red chilies, fenugreek seeds, mustard seeds, turmeric, and curry leaves.
Sambar powder varies from region to region, and can be made with different proportions of these ingredients. This blend of spices comes to life only when it’s added to cooked yellow lentils or toor dal and a medley of seasonal vegetables.
This dish is a daily staple is usually a part of breakfast (served with Idli, Dosa, Vada, Pongal etc.) and lunch (with rice of course) in most South Indian states like – Kerala, Karnataka, Tamilnadu, Andhra Pradesh and Telangana.
Click here to try some sambar or sambhar powder (try the MTR brand they are famous) and here for yellow lentils or toor dal. If you just want to get a mix with the sambhar powder and some lentils in it – check this out.
Rasam Powder – a mix of spices for tomato or tamarind:
This is a spice blend used to make rasam, a tangy South Indian soup like preparation (and eaten with rice) that is often served as a palate cleanser between courses. The blend typically includes coriander seeds, cumin seeds, black peppercorns, dried red chilies, mustard seeds, turmeric, and curry leaves.
Rasam powder can also vary from region to region. Rasam is made with either boiling a lot of tomatoes or some tamarind paste (pulp removed) to add the tanginess after the rasam powder is added and sauted. (The mix packets will have instructions)
Check out these Mixes. (try the MTR can’t go wrong with them)
And there are more of course. We are not done yet 🙂
Bisi bele bath powder – a mix for spicy lentil rice:
Bath is not a place in the UK or somewhere to bathe – bath means rice in Kannada (Spoken in Karnataka) and Marathi (Spoken in Maharashtra) Now you know the word for rice in two languages.
And Bisi is hot since it’s served hot, and Bele means lentils – both words are from Kannada.
This is a spice blend used to make bisi bele bath, a rice dish that is popular in Karnataka. The blend typically includes coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, peppercorns, cinnamon, cloves, and dry red chilies.
The masala or powdered mix needs to be added to yellow lentils (after the lentils are cooked) and then this spicy mix is added to hot steaming rice and mixed.
Try one of these Bisibele bath powders and check here if you want some yellow lentils or toor dal.
Chettinadu masala – A mix of spices from chettinad:
This is a spice blend used in Chettinadu cuisine, which comes from the Chettinadu region of Tamil Nadu. It typically includes dried red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cinnamon, cloves, cardamom, and star anise. Chettinadu masala is known for its spicy and aromatic flavor.
Try some Chettinadu masala when you make some chicken.
These are just a few examples of the many different spice blends used in South Indian cuisine. The exact blend of spices used can vary depending on the region and the cook, but they are all important for adding flavor and complexity to South Indian dishes.
Jackfruit: Ancient Origins to Modern Kitchens
Jackfruit, scientifically known as Artocarpus heterophyllus, is not only the world’s largest tree-borne fruit but also a culinary chameleon. This blog post delves into the origins of jackfruit, its traditional and modern culinary uses, and its emergence as a popular meat substitute.
Origins and History
Native to the rainforests of the Western Ghats of India, jackfruit has been part of South Asian diets for centuries. It spread across Asia, becoming integral to various regional cuisines before making its way to the Americas and beyond.
What is Jackfruit?
Jackfruit can weigh up to 100 pounds and contains large, edible bulbs of yellow, banana-flavored flesh. It is nutrient-rich, packed with vitamin C, potassium, dietary fiber, and antioxidants.
Global Popularity
Jackfruit is the national fruit of Bangladesh and a staple in the cuisines of Southeast Asia. It’s also used in the culinary traditions of Brazil and the Caribbean, showcasing its global appeal.
Culinary Uses
Jackfruit’s culinary versatility allows it to star in both sweet and savory dishes:
- Savory Dishes:
- India: Jackfruit is commonly used in dishes like Kathal ki Sabzi (a North Indian curry) and Chakka Puzhukku (a dish from Kerala made with young jackfruit, spices, and coconut).
- Thailand: Som Tam Khanun (Green Jackfruit Salad) is a popular choice.
- Western Dishes: Jackfruit has become a go-to meat substitute in vegan recipes such as barbecue pulled jackfruit sandwiches and jackfruit tacos.
- Sweet Dishes:
- India: In Indian cuisine, ripe jackfruit is often used in desserts like Chakka Pradhaman (a jackfruit pudding from Kerala).
- Philippines: Turón (a sweet snack made with jackfruit and banana wrapped in a spring roll wrapper and fried).
Modern Usage as a Meat Substitute
In the West, jackfruit’s texture makes it an excellent stand-in for meat:
- Jackfruit Pulled Pork: Made by sautéing young jackfruit with onions, garlic, and a smoky barbecue sauce.
- Jackfruit Tacos: Young jackfruit cooked with Mexican spices and served in corn tortillas with salsa and avocado.
Recipes:
- Jackfruit Pulled Pork
- Ingredients: Young jackfruit (canned or fresh), barbecue sauce, onion, garlic.
- Method: Sauté onion and garlic, add drained jackfruit, break it apart, and add barbecue sauce. Simmer until flavorful.
- Chakka Pradhaman
- Ingredients: Ripe jackfruit, jaggery, coconut milk, cardamom, ghee, cashews.
- Method: Cook jackfruit with jaggery and water until soft. Add coconut milk and cardamom. Fry cashews in ghee and add to the pudding.
The term Desi can refer to people of Indian subcontinent origin or ancestry, or it can refer to the cultural practices and products of the region.
Desi food, will include dishes such as biryani, Pongal, samosas, Dosa, Idli, Parantha, Chawal and dal, while Desi fashion may feature traditional clothing styles like sarees, salwar kameez, Dhoti, and kurta pajama.
Desi music may include traditional folk music (dozens of styles), classical music (also several distinct schools), traditional dance (several traditional and ancient styles) and popular movie or music genres like Bollywood, Tollywood, Kollywood, Mollywood (all different regional language film industry names – a play on the word Hollywood).
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