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:
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Interesting facts about India you didn’t know about!
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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.
A Spicy Business!
Spices were big business back in the day! And business was booming. We are talking about ancient times here, not like a few years ago. Read below to learn all about the ancient spice trade and how far and wide the Indian spices were in demand. Once you read this – it should become clear why everyone wanted to get a clear trade route to get the spices and control the routes and the trade of spices! You could say things got spicy as more people wanted a lion’s share of the spice business.
Trade with Ancient Rome
There is evidence that the Romans had trade relations with India as early as the 1st century BCE, as documented in the writings of the Roman historian Pliny the Elder.
Pepper and ginger grow wild in their country, yet here we buy them by weight, using so much gold and silver!
Pliny the Elder
Pliny the Elder was a Roman author and naturalist who lived during the 1st century AD. In his work “Naturalis Historia,” he wrote extensively about the trade between Rome and India. He described the Indian Ocean as “the most peaceful of all seas” and wrote about the trade winds that facilitated travel between India and the Red Sea.
Pliny also wrote about the high value of Indian spices and the Roman empire’s demand for them. He noted that the Romans had to pay in gold and silver to acquire Indian spices, which were highly prized for their taste and medicinal properties.
He also wrote about Indian textiles, pearls, and precious stones that were highly prized by the Romans.
The Roman trade with India was primarily conducted by Indian merchants who traveled by sea along the Red Sea and Indian Ocean trade routes
Historical accounts of 2000+ years ago
Pliny’s accounts provide valuable insight into the economic and cultural exchange between Rome and India during the ancient period.
According to historical accounts, the Roman trade with India was primarily conducted by Indian merchants who traveled by sea along the Red Sea and Indian Ocean trade routes. The trade was driven by a demand for spices and other luxury goods that were not available in the Mediterranean region.
Some notable examples of Roman figures who were known to have been interested in spices and Indian goods include Julius Caesar, who is said to have been a fan of Indian pepper, and Cleopatra, who was known to have imported large quantities of spices into Egypt.
The Roman trade with India is believed to have continued for several centuries, although the exact duration of the trading partnership is not known. Indian spices and other goods were highly sought after in Rome, and the trade was likely a major source of income for Indian merchants.
In terms of the goods that were imported from India to Italy and Greece, spices were certainly among the most highly valued items. Other Indian goods that were popular in Rome included textiles, ivory, and precious stones.
It is not clear what the Indians were taking back from Italy and Greece, as there are few records of the goods that were exported from Rome to India during this period. However, it is likely that the Romans would have exported a range of goods to India, including metals, wine, and olive oil, which were highly prized in the Mediterranean region.
Trade with Ancient Greeks
There is evidence of trade between ancient Greeks and Indians, particularly in the Hellenistic period (323 BCE-31 BCE) when Alexander the Great’s conquests brought the Greeks in contact with various Indian kingdoms.
The Greeks were interested in Indian goods such as textiles, precious stones, ivory, and spices, and Indian exports to Greece included goods such as indigo, pepper, ginger, and cinnamon. The Greek historian Megasthenes, who lived in India during the 4th century BCE, wrote about the Indian exports in his book “Indika.” Greek historian Strabo also mentioned Indian spices in his work “Geographica,” describing their uses in cooking and medicine.
The Greeks also exported their own goods to India, such as wine, olive oil, and textiles. Some Greek colonies were established in northwest India, and archaeological evidence suggests that there was trade between the two regions, with Greek coins and pottery found in India and Indian goods found in Greek settlements.
The Greek-Indian trade relationship was not as significant as the Roman-Indian trade, but there is evidence of cultural and economic exchange between the two regions.
Trade with Ancient Egypt
There is evidence of trade between India and Egypt dating back to ancient times. The Egyptians were known to trade with India for spices, aromatic woods, textiles, and other luxury goods. The ancient Egyptians were also known to have used Indian spices in their embalming practices.
Archaeological excavations at several sites in Egypt have revealed the presence of Indian spices, including black pepper, ginger, and cardamom, which were imported from India. These spices were highly prized by the Egyptians, who used them not only for culinary purposes but also for medicinal and religious purposes.
One of the most significant pieces of evidence for Indian-Egyptian trade is the Periplus of the Erythraean Sea, a Greek manuscript that dates back to the 1st century CE. The Periplus describes the trade routes between India and the Red Sea, and provides a detailed account of the commodities traded between India and Egypt, including spices, precious stones, ivory, and textiles.
In addition, several ancient Egyptian texts and inscriptions have been found that mention the importation of Indian spices. For example, the temple of Kom Ombo, which dates back to the Ptolemaic era, contains a relief that depicts the transport of Indian spices, including cinnamon and cassia, from the Red Sea to the temple.
Records or artifacts from those times
There have been several archaeological findings that indicate the trade relationship between India and the ancient Roman and Greek civilizations.
One example of such a finding is the discovery of Roman coins in India, particularly in the southern states of Tamil Nadu and Kerala. These coins, dating back to the 1st century BCE, suggest that Roman traders were present in India during that time.
Another important archaeological discovery is the ancient port of Muziris, located in present-day Kerala, which was a major trading center for the Romans and Greeks. Excavations at the site have uncovered several artifacts, including amphorae (a type of container used to transport goods), pottery, and coins, all of which point to a thriving trade relationship between India and the ancient world.
Additionally, the discovery of a Roman glass bowl in Pompeii, Italy, that was made in India is further evidence of the trade relationship between the two civilizations.
In terms of written records, the ancient Greek historian Herodotus mentions the trade relationship between India and the Greeks in his writings, specifically in his book “The Histories.” He writes about the various goods that were traded, including spices, textiles, and precious stones.
Coins from India, Egypt, Greece and Rome
Coins from ancient India, Egypt, Greece, and Rome provide evidence of trade between these regions. For example, Indian coins from the Kushan period (1st-3rd centuries CE) have been found in archaeological excavations in Egypt, suggesting that there was direct trade between the two regions during this time.
Similarly, Greek coins have been found in archaeological sites in India, particularly in the northwestern region, which was once part of the Hellenistic world. These coins indicate that there was some level of trade and exchange between the two regions during the Hellenistic period (4th-1st centuries BCE).
Coins from the Roman period also provide evidence of trade with India. Roman coins have been found in southern India, particularly in the region of Tamil Nadu. These coins suggest that there was direct trade between Rome and India during the early centuries CE, with Indian spices being one of the major commodities exchanged.
The symbols and inscriptions on these coins also provide insights into the political and economic conditions of these regions at the time. For example, some Indian coins from the Kushan period depict rulers such as Kanishka and Vasudeva, who were known for their patronage of Buddhism and the arts.
There is no direct evidence on the costs of spices in these regions at the time, as there are no surviving records or accounts of the prices.
However, we can infer from the fact that spices were traded over long distances that they were valuable commodities that commanded a high price in these regions. It is likely that spices were exchanged for other goods, such as precious metals, textiles, and other luxury items, or simply being directly purchased with gold or silver.
Recipes for Indian Delicacies
Sundal – Chickpea Salad
A South Indian delicacy, Sundal is a protein-packed snack made from boiled chickpeas or lentils. It’s seasoned with mustard seeds, curry leaves, and grated coconut, making it a healthy and delicious offering during the festival.
Ingredients:
- Boiled chickpeas
- Grated coconut
- Mustard seeds
- Curry leaves
- Vegetable oil
- Salt
- Green chilies (optional)
Instructions:
- Heat vegetable oil in a pan. Add mustard seeds and let them splutter.
- Add curry leaves and green chilies (if using). Sauté briefly.
- Add boiled chickpeas and grated coconut. Mix well.
- Season with salt and continue to sauté for a few minutes.
- Remove from heat, garnish with grated coconut, and serve as a flavorful salad or snack.
Payasam – Sweet Rice Dish
Embed from Getty ImagesPayasam is a sweet rice pudding made with milk, rice, and flavored with cardamom and saffron. It’s a favorite dessert in South India.
Ingredients:
- Rice
- Milk
- Sugar
- Cardamom
- Saffron strands (optional)
- Ghee (clarified butter)
- Assorted nuts (like cashews and raisins)
Instructions:
- Cook rice in milk over low heat until it becomes soft and creamy.
- Add sugar, cardamom, and saffron strands (if using). Mix well and simmer until it thickens.
- In a separate pan, heat ghee and roast the assorted nuts until they turn golden.
- Add the roasted nuts to the rice-milk mixture and stir.
- Garnish with more nuts and serve as a delightful dessert or sweet treat.
Ven Pongal (savory rice dish)
Embed from Getty ImagesEnjoy the comforting and flavorful Ven Pongal, a classic South Indian dish, served everyday for breakfast and every special occasion & celebration in Tamil Nadu.
Ingredients:
- 1 cup rice
- 1/4 cup split yellow moong dal (lentils)
- 1/2 teaspoon black pepper, coarsely ground
- 1/2 teaspoon cumin seeds
- 1 inch ginger, grated
- 2 tablespoons ghee
- Cashews and curry leaves for tempering
- Salt to taste
Instructions:
- Cook rice and moong dal together until soft and mushy.
- In a pan, heat ghee. Add cumin seeds, black pepper, grated ginger, cashews, and curry leaves. Sauté until fragrant.
- Add the tempering to the cooked rice and dal. Mix well.
- Season with salt and serve hot.
Kuttu Ki Puri – Buckwheat Puri
A North Indian fasting favorite, Kuttu Ki Puri is made from buckwheat flour and deep-fried until it puffs up. It’s served with potato curry.
Ingredients:
- Buckwheat flour (Kuttu ka atta)
- Boiled and mashed potatoes
- Sendha namak (rock salt)
- Vegetable oil (for frying)
Instructions:
- Combine buckwheat flour, mashed potatoes, and a pinch of rock salt in a bowl.
- Knead the mixture into a smooth dough, adding water as needed.
- Divide the dough into small portions and roll them into puris (flatbreads).
- Heat vegetable oil in a pan for frying.
- Fry the puris until they puff up and turn golden brown.
- Drain excess oil on a paper towel and serve hot with potato curry or yogurt.
Sabudana Khichdi – Tapioca Pearl Stir-Fry
Embed from Getty ImagesThis Maharashtrian dish features tapioca pearls stir-fried with peanuts, curry leaves, and spices. It’s a popular fasting recipe.
Ingredients:
- Sabudana (tapioca pearls)
- Peanuts
- Ghee (clarified butter)
- Cumin seeds
- Green chilies
- Curry leaves
- Potatoes (optional)
- Lemon juice
- Fresh coriander leaves
Instructions:
- Wash and soak sabudana in water for a few hours or overnight until they swell and become soft.
- Heat ghee in a pan, add cumin seeds, and let them splutter.
- Add green chilies, curry leaves, and roasted peanuts. Sauté for a minute.
- If using potatoes, add boiled and cubed potatoes to the mixture.
- Add the soaked sabudana and stir-fry until they become translucent.
- Squeeze fresh lemon juice and garnish with chopped coriander leaves before serving. Enjoy this delightful stir-fry during Navaratri fasting.
Undhiyu – Vegetable curry
Undhiyu, a mixed vegetable curry, is a signature dish during the Uttarayan festivities – captures the essence of Gujarat’s celebrations, bringing a burst of flavors and textures to your festive table.
Ingredients:
- 1 cup surti papdi (broad beans)
- 1 cup small brinjals, halved
- 1 cup purple yam, diced
- 1 cup sweet potatoes, diced
- 1/2 cup fresh pigeon peas
- 1/2 cup grated coconut
- 1/4 cup peanuts
- 1 teaspoon ginger-green chili paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
Instructions:
- Mix all vegetables, peanuts, coconut, ginger-chili paste, and spices.
- Stuff the mixture into brinjals and surti papdi.
- Cook in a pan with a little oil until the vegetables are tender.
- Undhiyu is ready to be served!
Fafda
Enjoy the crispy and savory goodness of Fafda, a traditional Gujarati delight that adds a delightful crunch to any day!
Ingredients:
- 2 cups gram flour (besan)
- 1/2 cup water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon carom seeds (ajwain)
- Salt to taste
- Oil for frying
Instructions:
- In a mixing bowl, combine gram flour, water, turmeric powder, red chili powder, carom seeds, and salt. Mix well to form a smooth, thick batter.
- Heat oil in a deep frying pan for deep-frying.
- Pour the batter into a Fafda making machine or a plastic bag with a small hole cut at one corner to make spirals directly into the hot oil.
- Fry until the Fafdas turn golden brown and crisp. Ensure they are evenly cooked by flipping if needed.
- Remove from the oil and place them on absorbent paper to remove excess oil.
- Serve Fafda with green chutney or fried green chilies.
Pindi Chana Masala
Serve Pindi Chana Masala with roti or rice for a flavorful and hearty Punjabi meal, perfect for celebrating everyday!
Ingredients:
- 2 cups chickpeas, boiled
- 2 large onions, finely sliced
- 2 large tomatoes, finely chopped
- 2 green chilies, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon dried mango powder (amchur)
- A pinch of asafoetida (hing)
- Fresh coriander leaves for garnish
- 3 tablespoons oil
- Salt to taste
Instructions:
- In a pan, heat oil. Add cumin seeds and asafoetida. Let them splutter.
- Add sliced onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies. Sauté for a minute.
- Add chopped tomatoes, coriander powder, red chili powder, turmeric powder, and cook until the tomatoes are soft.
- Add boiled chickpeas, salt, and garam masala. Mix well.
- Cook for 10-15 minutes on low heat, allowing the flavors to meld.
- Sprinkle dried mango powder and garnish with fresh coriander leaves.
Garelu or Medu vada (Urad Dal Vada)
Garelu, crispy and savory urad dal vadas, are enjoyed during Sankranti festivities and any special occasion all over southern India
Ingredients:
- 1 cup urad dal (black gram), soaked
- 1 onion, finely chopped
- 2 green chilies, chopped
- 1-inch ginger, grated
- 1/2 teaspoon cumin seeds
- Curry leaves, chopped
- Salt to taste
- Oil for frying
Instructions:
- Grind soaked urad dal to a smooth batter.
- Mix the batter with chopped onions, green chilies, ginger, cumin seeds, curry leaves, and salt.
- Heat oil in a pan. Take small portions of the batter and shape into rounds or flatten slightly.
- Fry until golden brown and crisp.
- Garelu are ready to be enjoyed with chutney or sambar!
Sarson da Saag and Makki di Roti
Sarson da Saag with Makki di Roti, a quintessential Punjabi dish, is popular.
For Sarson da Saag:
Ingredients:
- 1 bunch mustard greens (sarson), cleaned and chopped
- 1 bunch spinach, cleaned and chopped
- 2 green chilies, chopped
- 1 tablespoon ginger, grated
- 1 tablespoon cornmeal (makki ka atta)
- Salt to taste
- 1 tablespoon ghee for garnish
Instructions:
- Boil mustard greens and spinach until tender. Drain and blend into a coarse paste.
- In a pan, sauté green chilies and ginger. Add the greens paste, cornmeal, and salt.
- Cook until the mixture thickens. Garnish with ghee.
For Makki di Roti:
Ingredients:
- 2 cups cornmeal (makki ka atta)
- Warm water for kneading
- Ghee for cooking
Instructions:
- Knead cornmeal with warm water to form a soft dough.
- Divide the dough into small balls and flatten into round discs.
- Cook on a griddle with ghee until golden brown spots appear.
Sakkarai Pongal (Sweet Jaggery Pongal)
Ingredients:
- 1 cup raw rice
- 1/4 cup split yellow moong dal (lentils)
- 1 cup jaggery, grated
- 1/4 cup ghee
- A pinch of cardamom powder
- A pinch of edible camphor (optional)
- Cashews and raisins for garnish
Instructions:
- Cook rice and moong dal together until soft and mushy.
- In a pan, melt jaggery with a little water to form a syrup. Strain to remove impurities.
- Add the jaggery syrup to the cooked rice and dal mixture. Mix well.
- In a separate pan, heat ghee. Sauté cashews and raisins until golden brown.
- Add the cashews, raisins, cardamom powder, and edible camphor (if using) to the sweet pongal. Mix thoroughly.
- Chakkarai Pongal is ready to be served warm.
Indulge in the sweetness of Chakkarai Pongal, a delectable jaggery-infused rice dish, during the festive Pongal celebrations in Tamil Nadu. Share this delightful treat with family and friends!
Ariselu (Sweet Rice Pancakes)
Enjoy the sweet and aromatic Ariselu, a cherished Sankranti treat from Andhra Pradesh. (also called Kajjaya in Kannada, Anarsa in Marathi, Adhirasam in Tamil)
Ingredients:
- 2 cups raw rice
- 1 cup jaggery, grated
- 1/4 cup water
- 1/4 cup sesame seeds
- Ghee for frying
Instructions:
- Soak rice in water for 4-6 hours, then grind to a smooth batter.
- In a pan, heat jaggery with water to make a syrup. Strain to remove impurities.
- Mix the rice batter, jaggery syrup, and sesame seeds to form a thick consistency.
- Take small portions, flatten into rounds, and fry in ghee until golden brown.
- Ariselu are ready to be served!
Laru (sesame & jaggery)
This Laru recipe captures the essence of Assam’s Bhogali Bihu, providing a delightful blend of sesame, jaggery, and coconut.
Ingredients:
- 1 cup sesame seeds
- 1 cup jaggery, grated
- 1/2 cup grated coconut
- 1/4 cup water
Instructions:
- Dry roast sesame seeds until golden.
- In a pan, melt jaggery with water to form a syrup.
- Add sesame seeds and grated coconut to the syrup. Mix well.
- Allow the mixture to cool slightly, then shape it into small balls.
- Laru is ready to be enjoyed!
Pitha (rice cakes)
Enjoy the delectable Pitha, a traditional Assamese delicacy, during the Bhogali Bihu celebrations.
Ingredients:
For the Rice Dough:
- 2 cups glutinous rice flour
- Water (as needed)
- A pinch of salt
For the Filling:
- 1 cup jaggery, grated
- 1 cup grated coconut
- 2 tablespoons sesame seeds
- A pinch of cardamom powder
Instructions:
For the Rice Dough:
- In a bowl, mix glutinous rice flour with water and a pinch of salt to form a smooth, pliable dough.
For the Filling:
- In a separate bowl, combine grated jaggery, grated coconut, sesame seeds, and cardamom powder to create the sweet filling.
Assembly:
- Take a small portion of the rice dough and flatten it into a disc.
- Place a spoonful of the sweet filling in the center.
- Fold the edges of the dough to seal the filling, creating a semi-circular or cylindrical shape.
- Repeat the process for the remaining dough and filling.
Cooking:
- Steam the prepared Pithas in a steamer for about 15-20 minutes until they are cooked through.
- Allow them to cool slightly before serving.
Jalebi
Embed from Getty ImagesThis Jalebi recipe captures the essence celebration everywhere in India – with slightly different versions, adding a touch of sweetness to your festive feast or any or no occasion!
Embed from Getty ImagesIngredients:
- 1 cup all-purpose flour (maida)
- 1 tablespoon gram flour (besan)
- 1 cup yogurt
- 1/2 teaspoon baking soda
- A pinch of saffron strands (optional)
- 1 cup sugar
- 1/2 cup water
- Ghee or oil for frying
Instructions:
- In a mixing bowl, combine all-purpose flour, gram flour, yogurt, and baking soda. Mix well to form a smooth batter. Add saffron strands for color and flavor if desired. Allow the batter to ferment for a few hours or overnight.
- In a separate pan, prepare sugar syrup by dissolving sugar in water. Boil until it reaches a one-string consistency.
- Heat ghee or oil in a wide, flat pan for frying.
- Pour the fermented batter into a squeeze bottle or a piping bag.
- Squeeze the batter in a circular motion into the hot ghee or oil, forming round shapes. Fry until they turn golden brown and crisp.
- Remove the fried jalebis and dip them into the warm sugar syrup, ensuring they are coated evenly.
- Serve the Jalebis warm, and enjoy the sweetness of this delightful festive treat!
Sandesh – Bengali Sweet
Embed from Getty ImagesSandesh is a famous Bengali sweet made from fresh paneer (Indian cottage cheese), sugar, and cardamom. It’s often garnished with pistachios.
Ingredients:
- Paneer (Indian cottage cheese)
- Sugar
- Cardamom powder
- Saffron strands (optional)
- Chopped pistachios
Instructions:
- Mash the paneer until smooth and crumb-free.
- Heat a non-stick pan and add the paneer.
- Cook on low heat while stirring continuously.
- Add sugar, cardamom powder, and saffron strands (if using). Continue to cook until the mixture thickens and leaves the sides of the pan.
- Remove from heat and let it cool slightly.
- Shape the mixture into small sandesh, garnish with chopped pistachios, and allow them to set.
- Serve these delightful Bengali sweets to add a touch of sweetness to your Navaratri celebrations.
Rasgulla – Sweet Cheese Balls
Embed from Getty ImagesAnother Bengali favorite, Rasgulla Or Rosogolla consists of juicy, soft cottage cheese balls soaked in sugar syrup. It’s a delightful dessert enjoyed during Navaratri.
Ingredients:
- Chhena (cottage cheese)
- Sugar
- Cardamom pods
- Water
- Rosewater (optional)
Instructions:
- Knead the chhena until it becomes smooth and free from lumps.
- Shape the chhena into small balls.
- In a separate pot, combine sugar, cardamom pods, and water. Bring it to a boil to create a sugar syrup.
- Gently drop the chhena balls into the boiling syrup.
- Cover and cook for about 20-25 minutes until the rasgullas double in size.
- Let them cool, and optionally, add a few drops of rosewater for fragrance.
- Serve these sweet cheese balls as a delectable dessert during Navaratri festivities.
Mysore Pak
Embed from Getty ImagesMysore Pak is a sweet treat that originates from the city of Mysore in Karnataka. It’s made from ghee (clarified butter), sugar, and gram flour. The result is a rich, melt-in-the-mouth dessert that’s savored during Dussehra.
Ingredients:
- 1 cup besan (gram flour)
- 1 1/4 cup sugar
- 1 1/4 cup ghee
- A pinch of cardamom powder
- A pinch of edible camphor (optional, for flavor)
- A pinch of orange food color (optional)
Instructions:
- Heat a heavy-bottomed pan and add 1 cup of ghee to it. Allow it to melt over low heat.
- Add besan to the melted ghee and roast it on low flame continuously. Keep stirring to avoid lumps. Roast until the besan turns aromatic and changes color to a light golden brown. This step can take around 15-20 minutes.
- Meanwhile, in another pan, heat the sugar with a 1/4 cup of water to make a sugar syrup. Cook until the sugar dissolves completely and reaches a one-string consistency.
- Once the besan is roasted, reduce the heat to the lowest setting. Carefully add the hot sugar syrup to the roasted besan. Be cautious, as it may splutter.
- Stir vigorously to combine the besan and sugar syrup. Keep stirring continuously, so no lumps form.
- Add the remaining 1/4 cup of ghee gradually while stirring. Continue to cook and stir until the mixture starts leaving the sides of the pan and becomes frothy.
- Add a pinch of cardamom powder and a pinch of edible camphor for flavor. You can also add a pinch of orange food color if desired.
- Grease a plate or tray with ghee and transfer the mixture onto it. Spread it evenly and allow it to cool for a few minutes.
- While it’s still warm, cut it into pieces or diamonds.
- Once it cools down completely, the Mysore Pak is ready to be served. Enjoy this delightful sweet treat!
Puliyodarai (Tamarind Rice)
Puliyodarai or Pulihora is a tangy and spicy South Indian rice dish made with tamarind pulp and a flavorful spice mix. It’s a popular dish often prepared for festivals and special occasions in southern India.
Ingredients:
For the Spice Mix:
- 2 tablespoons coriander seeds
- 1 tablespoon chana dal (split chickpeas)
- 1 tablespoon urad dal (split black gram)
- 1/2 teaspoon fenugreek seeds
- 2-3 dried red chilies (adjust to taste)
- 1/2 teaspoon asafoetida (hing)
- 1/2 teaspoon turmeric powder
For the Tamarind Paste:
- Gooseberry-sized tamarind soaked in warm water
- 1 tablespoon jaggery (adjust to taste)
- Salt to taste
For Tempering:
- 2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon chana dal (split chickpeas)
- 1/2 teaspoon urad dal (split black gram)
- A pinch of asafoetida (hing)
- A few curry leaves
- 2-3 whole dried red chilies
- 1/4 cup peanuts (optional)
Instructions:
For the Spice Mix:
- Dry roast all the spice mix ingredients (coriander seeds, chana dal, urad dal, fenugreek seeds, dried red chilies, asafoetida, and turmeric powder) in a pan until they turn aromatic and slightly golden. Allow them to cool.
- Grind the roasted ingredients into a fine powder. This spice mix is known as “pulikachal powder.”
For the Tamarind Paste:
- Extract the pulp from the soaked tamarind by squeezing it in water. Strain the tamarind pulp.
- In a pan, heat oil, and add mustard seeds. Let them splutter.
- Add chana dal and urad dal. Roast them until they turn golden.
- Add a pinch of asafoetida, curry leaves, whole dried red chilies, and peanuts (if using). Sauté for a few minutes.
- Add the tamarind pulp to the pan. Stir well and let it simmer for a few minutes until the raw smell of tamarind disappears.
- Add the pulikachal powder, jaggery, and salt to the tamarind mixture. Mix thoroughly.
- Cook on low flame until the mixture thickens and the oil starts to separate. This is the pulikachal paste.
For Preparing Puliyodarai:
- Cook rice and let it cool. You can use leftover rice too.
- Mix the cooked rice with the prepared pulikachal paste. Adjust the quantity of paste based on your taste preferences.
- Ensure the rice is coated evenly with the pulikachal paste.
- Puliyodarai is ready to be served. You can garnish it with some fried peanuts for added crunch and flavor.
Puran Poli, Bobbattu or Holige
Embed from Getty ImagesA traditional Indian delicacy enjoyed during festivals, Puran Poli is a sweet stuffed flatbread with a flavorful filling. It’s a cherished treat that varies slightly across regions.
Ingredients:
For the Outer Dough:
- Whole wheat flour
- Water
- A pinch of salt
For the Sweet Filling (Puran):
- Chana dal (split chickpeas)
- Jaggery (or sugar)
- Cardamom powder
- Ghee (clarified butter)
Instructions:
For the Outer Dough:
- Take whole wheat flour, a pinch of salt, and water in a bowl.
- Knead the mixture into a smooth and soft dough.
- Divide the dough into small, equal-sized balls and set them aside.
For the Sweet Filling (Puran):
- Boil chana dal until it’s soft and cooked.
- Drain the excess water and mash the dal.
- Heat a pan and add ghee, mashed chana dal, jaggery (or sugar), and cardamom powder.
- Cook the mixture on low heat until it thickens and forms a soft, sweet filling (puran).
- Let the puran cool to room temperature.
Assembling the Puran Poli:
- Take one dough ball and flatten it into a small disc on a lightly greased surface.
- Place a portion of the sweet puran in the center of the disc.
- Carefully seal the edges, ensuring the filling is enclosed within the dough.
- Gently flatten the stuffed ball into a round flatbread using a rolling pin.
For Bobbatlu (Holige):
Bobbatlu, also known as Holige in some regions, is a variation of Puran Poli. The primary difference is in the filling and regional preferences. For Bobbatlu:
- Use grated coconut and jaggery as the filling instead of chana dal and jaggery.
- Follow the same steps for making the outer dough and assembling as described above.
- Cook Bobbatlu on a griddle or pan until both sides are lightly browned.
Both Puran Poli and Bobbatlu/Holige are delightful treats enjoyed during festivals in different parts of India, and you can choose the one that suits your taste preferences. Serve them warm with a drizzle of ghee for an authentic festival experience.
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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