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A Deep Dive into South Indian Cuisine: Dosas, Idli, and More with Master Chef Vijay Kumar

Homemade, nutritional and delicious

Greetings, food enthusiasts! 🥘🍴🍽️👨‍🍳

Today, we’re embarking on a culinary adventure to the vibrant and diverse world of South Indian cuisine. We’re going to explore the art of making some of the region’s most beloved dishes, including Dosas, Idli, and more. Our guide on this journey is none other than Vijay Kumar, the executive chef and partner at Semma in New York City.

This exploration is inspired by a fantastic video from Bon Appétit, titled “How an Indian Master Chef Makes Dosas, Idli & More | Handcrafted | Bon Appétit”. The video has garnered over 2.4 million views, a testament to the global love for Indian cuisine and the skill and passion of Chef Vijay Kumar. 🎥🍛

Meet the Maestro: Chef Vijay Kumar 👨‍🍳

Vijay Kumar is a culinary virtuoso who has dedicated his career to showcasing the authentic flavors of South India on the global stage. As the executive chef and partner at Semma, a celebrated South Indian restaurant in New York City, he has been instrumental in introducing the diverse and rich culinary traditions of South India to a wider audience.

His mission goes beyond serving delicious food. He aims to challenge the common perception of Indian cuisine being limited to dishes like chicken tikka masala and butter naan. Through his work, he brings to the fore the culinary treasures of South India, a region known for its unique flavors, diverse ingredients, and intricate cooking techniques. 🌍🍛

The Art and Science of South Indian Cuisine 🍽️

In the video, Chef Vijay takes viewers on a culinary journey, demonstrating the equipment, ingredients, and techniques that are integral to South Indian cooking. He showcases the creation of five rice and lentil-based dishes that are staples in South Indian households: Gunpowder Dosa, Uttappam, Idli, Paniyaram, and Idiyappam. 🍚🌶️

Each of these dishes is a testament to the culinary heritage of South India, reflecting the region’s agricultural abundance, historical influences, and cultural diversity. They are made from simple, locally sourced ingredients, yet their preparation involves a blend of science and art, precision and intuition, tradition and innovation.

Gunpowder Dosa 🍛

The journey begins with the Gunpowder Dosa, a thin, crispy crepe made from a fermented batter of rice and lentils. It’s served with a spicy ‘gunpowder’ mix and a flavorful potato masala. The dosa is a staple in South Indian cuisine, enjoyed hot and crispy, straight off the tawa (iron griddle). The ‘gunpowder’ mix, made from a blend of lentils and spices, adds a fiery kick to the dosa, making it a favorite among spice lovers.

Uttappam 🥞

Next up is the Uttappam, a thick, fluffy pancake also made from the fermented rice and lentil batter. It’s traditionally topped with a variety of fresh vegetables, including onions, tomatoes, chilies, and cilantro. The Uttappam is cooked evenly on both sides until it achieves a beautiful golden color. It’s a versatile dish that can be enjoyed for breakfast, lunch, or dinner, served with a side of sambar (lentil soup) and chutneys.

Idli🍚

The Idli, a steamed rice cake, is another popular dish in South India. It’s made from a different type of rice known as Idli rice, along with lentils and fenugreek seeds. The batter is fermented and then steamed in special Idli molds to create soft, fluffy cakes. The Idli is known for its mild flavor and soft texture, making it a perfect canvas for the flavorful sambar and chutneys it’s typically served with.

Paniyaram 🍘

Paniyaram is a popular South Indian snack or breakfast item made from either Idli batter or Dosa batter. It’s cooked in a special pan called a ‘paniyaram chatty’, which gives it a unique round shape. Chef Vijay shares his mother’s recipe in the video, revealing the love and nostalgia associated with this dish. The Paniyaram is served with a spicy coconut chutney, making it a delightful treat for the taste buds.

Idiyappam 🍝

Finally, there’s the Idiyappam, also known as string hopper. It’s essentially rice noodles served with a variety of gravies. The Idiyappam is made from a dough of rice flour, coconut milk, water, and salt, which is then pressed into noodles and steamed. This dish showcases the versatility of rice, a staple grain in South India, and the innovative ways in which it’s used in the region’s cuisine.

The Magic of Fermentation and Traditional Cookware 🍛🌶️

One of the key aspects of South Indian cuisine highlighted in the video is the use of fermentation. Fermentation not only adds a unique flavor to the dishes but also enhances their nutritional value. The process breaks down the starches in the rice and lentils, making them easier to digest and increasing the bioavailability of nutrients.

The video also underscores the importance of traditional cookware in South Indian cooking. From the ‘tawa’ (iron griddle) used for making dosas to the ‘paniyaram chatty’ (cast iron pan) used for making paniyaram, each piece of equipment contributes to the unique texture and flavor of the dishes.

Join the Foodie Community 🍽️👩‍🍳

If this exploration of South Indian cuisine has whetted your appetite for more, we invite you to join our Facebook community at Eatlo. It’s a space for food enthusiasts to share their love for all things culinary. From sharing recipes to discussing food trends, it’s a vibrant community for everyone who loves to eat and cook. 🍴👩‍🍳

Wrapping Up 🎬

The video by Bon Appétit is a treasure trove of culinary knowledge and inspiration. Chef Vijay’s expertise and passion shine through as he meticulously prepares each dish, explaining the nuances of South Indian cooking along the way. So, if you’re looking to expand your culinary horizons, be sure to check out the video and give these recipes a try. And remember, the best way to enjoy these dishes is when they’re hot and fresh, just like they’re served at Semma. 🍽️🔥

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How to make Mango Pickle? 5 Twists to Classic

Dry mango pickle made of original Ramkela mangoes.

If you’re a fan of bold and tangy flavors, Mango Pickle is a must-have in your culinary repertoire! Bursting with the irresistible combination of ripe mangoes, aromatic spices, and tangy goodness, this homemade pickle is the perfect accompaniment to spice up your meals. In this post, we’ll delve into the art of making Mango Pickle from scratch, provide tips on selecting the best mangoes for pickling, guide you through the step-by-step process, and offer creative variations to customize your pickle to perfection. Get ready to tantalize your taste buds with the mouthwatering tanginess of Mango Pickle! 🥭🌶️🥒

Why Mango Pickle? 🥭🌶️ Mango Pickle, also known as Aam ka Achaar, is a beloved condiment in many cultures. It adds a burst of flavor and tang to any meal, whether it’s paired with rice, bread, or even as a zesty addition to sandwiches and wraps. The combination of tangy mangoes and aromatic spices creates a tantalizing taste experience that enhances a wide range of dishes. By making your own Mango Pickle, you have control over the ingredients, allowing you to customize the flavors and adjust the spice level to your preference.

Crafting Homemade Mango Pickle 🥭🌶️🥒 Now, let’s dive into the process of making Mango Pickle:

Ingredients:

  • 4 cups raw mangoes, peeled and cut into small pieces
  • 1/4 cup mustard oil
  • 2 tablespoons mustard seeds
  • 2 tablespoons fennel seeds
  • 2 tablespoons fenugreek seeds
  • 1 tablespoon turmeric powder
  • 1 tablespoon red chili powder (adjust according to your spice preference)
  • 1 tablespoon nigella seeds (kalonji)
  • 1 tablespoon salt (adjust to taste)

Instructions:

  1. Start by washing the raw mangoes thoroughly and patting them dry. Remove the skin and cut the mangoes into small, bite-sized pieces. Make sure to discard the pit.
  2. In a large bowl, combine the mango pieces with salt. Mix well, ensuring that the salt is evenly distributed. Allow the mangoes to sit for about an hour to release their juices.
  3. While the mangoes are resting, heat mustard oil in a small pan over low heat until it reaches its smoking point. Let the oil cool to room temperature.
  4. In a separate pan, dry roast the mustard seeds, fennel seeds, and fenugreek seeds until they become fragrant and slightly darker in color. Remove from heat and let them cool.
  5. Grind the roasted seeds into a coarse powder using a mortar and pestle or a spice grinder.
  6. In the bowl with the mangoes, add the ground spice powder, turmeric powder, red chili powder, and nigella seeds. Mix well to ensure that the spices coat the mangoes evenly.
  7. Pour the cooled mustard oil over the mango mixture. The oil acts as a preservative and adds a distinct flavor to the pickle. Mix everything thoroughly.
  8. Transfer the mixture into a sterilized glass jar, ensuring that the mango pieces are fully immersed in the oil and spice mixture. Seal the jar tightly.
  9. Allow the Mango Pickle to mature in a cool and dark place for at least a week. During this time, the flavors will meld together, and the pickle will develop its signature tanginess.
  10. Once the pickle has matured, it’s ready to be enjoyed! Serve it as a condiment alongside your meals or use it to add a zesty kick to sandwiches, wraps, and more.

Tips for Selecting Mangoes for Pickling 🥭🌟 Choosing the right mangoes for pickling is crucial to achieve the desired texture and flavor in your Mango Pickle. Here are some tips to help you select the best mangoes:

  • Variety: Opt for firm and unripe mangoes that are suitable for pickling. Varieties such as Totapuri, Rajapuri, or Kesar work well due to their firmness and tangy flavor.
  • Texture: Look for mangoes that are firm and free from blemishes. They should be green or slightly yellow in color.
  • Sourness: For a tangier pickle, choose mangoes that have a slightly sour taste. This will add depth to the flavor profile of the pickle.

Creative Variations 🌈🌶️ While the traditional Mango Pickle recipe is already delicious, you can explore creative variations to personalize your pickle. Here are a few ideas:

  1. Spicy Mango Pickle: Increase the amount of red chili powder or add chopped green chilies to the pickle mixture for an extra kick of heat.
  2. Sweet and Tangy Mango Pickle: Balance the tanginess of the pickle by adding a touch of jaggery or sugar. This will create a delightful sweet and tangy flavor profile.
  3. Mango-Ginger Pickle: Enhance the flavors of your Mango Pickle by incorporating finely chopped ginger. The addition of ginger adds a subtle warmth and depth to the pickle.
  4. Mixed Mango Pickle: Combine different varieties of mangoes, such as raw and slightly ripe mangoes, to create a diverse range of flavors and textures in your pickle.
  5. Fruity Mango Pickle: Add diced fruits like apples, pineapples, or pears to the pickle mixture for a unique twist. The combination of tangy mangoes and sweet fruits creates a delightful flavor contrast.

Join Us for More Culinary Adventures! 🍽️🌍 If you’re passionate about exploring new flavors and connecting with fellow food enthusiasts, we invite you to join our vibrant community of foodies! Discover new recipes, share your culinary creations, and engage in conversations about all things food. Join our secret Facebook group, Eatlo, by visiting https://www.facebook.com/groups/eatlo and be a part of a community that celebrates the joy of cooking and the love for delicious food.

Conclusion Mango Pickle is a tangy and flavorful condiment that adds a zesty touch to your meals. With its combination of ripe mangoes, aromatic spices, and tangy goodness, Mango Pickle is a versatile addition to your culinary creations. By following the simple steps outlined in this recipe, you can make your own Mango Pickle that’s bursting with fresh flavors. So, grab some raw mangoes, gather your spices, and savor the mouthwatering tanginess of Mango Pickle with your favorite dishes! 🥭🌶️🥒

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Spice Up Your Meals with Simple Homemade Avakaya Recipe

If you’re a fan of spicy and tangy flavors, then Avakaya is the perfect condiment to tantalize your taste buds! Avakaya is a traditional Indian pickle made with raw mangoes, chili powder, and a blend of aromatic spices. This fiery and flavorful pickle adds a punch to any meal, whether it’s rice, roti, or even sandwiches. In this post, we’ll explore the art of making Avakaya at home, step-by-step, along with tips on selecting the right mangoes and preserving this delicious condiment. Get ready to add a burst of spice and zing to your culinary adventures with homemade Avakaya! 🌶️🥭🍛

The Allure of Avakaya 🌶️🥭 Avakaya is a beloved pickle from the Indian state of Andhra Pradesh, known for its vibrant flavors and spicy kick. The combination of tangy raw mangoes, fiery red chili powder, and aromatic spices creates a pickle that packs a punch. Avakaya is a versatile condiment that can elevate the simplest of meals with its tangy, spicy, and slightly sour taste. It’s a delightful accompaniment that adds excitement to rice, curries, parathas, or even as a dip for snacks. Prepare to experience a burst of flavors with every bite!

Crafting Homemade Avakaya 🌶️🥭🍯 Now, let’s dive into the recipe for homemade Avakaya:

Ingredients:

  • 4 cups raw mangoes, firm and sour, peeled and cut into small pieces
  • 1 cup red chili powder (adjust according to your spice preference)
  • 1/4 cup mustard seeds
  • 1/4 cup fenugreek seeds (methi seeds)
  • 1/2 cup sesame oil (gingelly oil)
  • 1/4 cup powdered jaggery or sugar (optional, for a touch of sweetness)
  • 1 tablespoon turmeric powder
  • Salt to taste

Instructions:

  1. Start by ensuring the raw mangoes are firm and sour. Wash them thoroughly, peel the skin, and cut them into small, bite-sized pieces. Remove any excess moisture from the mango pieces using a clean kitchen towel.
  2. In a large mixing bowl, add the mango pieces and sprinkle salt and turmeric powder. Mix well and set aside for about 30 minutes. This step helps to remove excess moisture from the mangoes.
  3. Meanwhile, dry roast the mustard seeds and fenugreek seeds separately until they turn aromatic. Allow them to cool down and then grind them into a fine powder using a spice grinder or mortar and pestle.
  4. In a separate bowl, combine the red chili powder, ground mustard and fenugreek powder, and jaggery or sugar (if using). Mix well to ensure all the spices are evenly distributed.
  5. Heat sesame oil in a pan on medium heat. Once hot, turn off the heat and let it cool down slightly. The oil should be warm, not scorching hot.
  6. Now, add the spice mixture to the mango pieces. Mix thoroughly to coat the mangoes with the spices.
  7. Slowly pour the warm sesame oil over the mango mixture. The oil helps in preserving the pickle and imparts a rich flavor.
  8. Mix everything together until well combined. Ensure that the mango pieces are evenly coated with the spice mixture and oil.
  9. Transfer the Avakaya pickle to a clean, dry glass jar. Press the mixture down firmly to remove any air gaps. Ensure that the pickle is fully submerged in the oil.
  10. Seal the jar tightly and store it in a cool, dry place for at least a week to allow the flavors to meld together. During this time, the mangoes will absorb the flavors of the spices and develop a tangy taste.
  11. After a week, you can start enjoying your homemade Avakaya pickle. It can be stored for several months, but make sure to refrigerate it to extend its shelf life.

Tips for Selecting Mangoes for Avakaya 🥭🌟 To make the best Avakaya, choose raw mangoes that are firm, sour, and have a thin skin. Mango varieties such as Totapuri, Rajapuri, or Banganapalli work well for Avakaya. Avoid mangoes that are overly ripe or fibrous, as they may not provide the desired texture and taste.

Join Us for More Culinary Adventures! 🍽️🌍 If you’re a food enthusiast looking to connect with like-minded individuals and discover new flavors, we invite you to join our vibrant foodie community! Join our secret Facebook group, Eatlo, where we share recipes, exchange ideas, and celebrate the joys of culinary creativity. Visit https://www.facebook.com/groups/eatlo to be a part of our community of passionate foodies.

Conclusion With homemade Avakaya, you can add a burst of spice and tang to your meals. This fiery and flavorful pickle made with raw mangoes and aromatic spices is a true delight for your taste buds. The tangy and spicy notes of Avakaya can elevate any dish and create a memorable dining experience. So, gather the ingredients, follow the recipe, and embark on a culinary adventure with homemade Avakaya! 🌶️🥭🍛

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Best Mangoes for Indian Mango Pickle or Aam Ka Achar

Dry mango pickle made of original Ramkela mangoes.

India, a country renowned for its rich cultural and gastronomic diversity, is the undisputed king of mangoes, boasting a treasure trove of over a thousand varieties. The love affair between India and mangoes transcends all forms of this delicious fruit’s consumption, with one standout delicacy being the Indian Mango Pickle or Aam Ka Achar.

But, with so many mango types to choose from, how does one select the best for their Aam Ka Achar? Fear not, for this blog post will guide you through the prime mango varieties to ensure your pickle is packed with an authentic burst of flavors.

  1. Rajapuri Mangoes:

Hailing from the heartland of Gujarat, the Rajapuri mango is a pickle maker’s delight. Its sizeable proportions, minimal fiber content, and intrinsic tartness make it a popular choice for pickle-making. Rajapuri’s distinctive tang enhances the sharp, spicy flavors of traditional Indian pickle spices like mustard, fenugreek, and asafoetida (hing).

  1. Ramkela Mangoes:

This variety, mainly found in the Northern parts of India, is another favorite for Aam Ka Achar. Ramkela mangoes are small in size with a distinctive aroma and have a high pulp to seed ratio, making them an ideal candidate for pickles. These mangoes also have a longer shelf life, contributing to the longevity of your pickle.

  1. Totapuri Mangoes:

The Totapuri, also known as Ginimoothi or Kili Mooku in the South of India, is renowned for its unique beak-like shape. Its raw form is tangy and crunchy, which lends a wonderful texture and flavor to the pickle. Notably, its firm flesh ensures it can withstand long durations of pickling without losing its structure.

  1. Kesar Mangoes:

Originating from the lush lands of Gujarat, Kesar mangoes have a distinctive saffron hue when ripe. However, for pickling purposes, the unripe, green Kesar mangoes are chosen. They have a delicate sweetness beneath their tart exterior, adding a complex flavor profile to your Aam Ka Achar.

Now, let’s talk about different types of Aam Ka Achar and how each mango variety contributes to their unique characteristics.

  • Avakaya Pachadi: A fiery Andhra-style mango pickle that uses robust red chili powder and mustard seeds, Avakaya Pachadi is typically made with Totapuri mangoes. Their crunchy texture perfectly balances the explosive spices used.
  • Punjabi Aam Ka Achar: Known for its liberal use of fennel seeds (saunf) and nigella seeds (kalonji), this version relies on the tangy Ramkela mangoes, which complement the earthy spices beautifully.
  • Gujarati Methia Keri: This pickle is flavored primarily with fenugreek seeds and chili powder, and Rajapuri mangoes are the preferred choice. Their natural tartness elevates the bitterness of the fenugreek seeds to a pleasant warmth.
  • Bengali Aamer Achar: This variant is a sweet-sour delight and often uses Kesar mangoes for that hint of sweetness that beautifully balances the pungency of the mustard oil and seeds.

    Whatever version you try, or if you are looking for recipes and ideas, do join a vibrant community of food lovers to help you out, eatlo.

So, next time you’re gearing up to make some delicious Aam Ka Achar, remember to choose your mangoes wisely. The right variety can elevate your pickle from good to extraordinary, taking you on an exciting culinary journey through the flavors of India. Happy Pickling!

Himalayan Beetroot Pickle

Beetroot, also known as beets, is a nutritious root vegetable that has a variety of health benefits. consuming beetroot as part of a healthy diet can have numerous benefits for overall health and well-being.

Beetroot is low in calories and high in fiber, vitamins, and minerals such as potassium, vitamin C, folate, and manganese it has anti-inflammatory properties: Beetroot contains antioxidants, which can help reduce inflammation in the body and lower the risk of chronic diseases.

Beetroot contains betaine, which can help the liver function properly and protect it from damage. Also Beetroot is high in fiber, which can promote digestive health and help prevent constipation.

Pickling vegetables preserves them, and the nutrition remains the same Pickled beets are popular on salads or as a side or snack. There is evidence that eating pickled beets positively affects your health.

Ingredients:

Beetroot, salt, red chili powder, fennel seeds, carom seeds (ajwain), fenugreek seeds  rai, and cold-pressed mustard oil.

Net Weight:

400g

Storage:

Store in a cool and dry place.

Shelf Life:

8 months from the date of manufacturing.

Shipping:

We have processing time of 7 to 14 days on all our products, however it may take 3-4 weeks for final delivery depending on your location and pin code.