Food palette hyd

Every food we eat has it's own importance and speciality. In this blog you would be exploring the goodness of THE FOOD PEARL-Sabudana/Sago. Sago  is a starch extracted from sponge center or pit of various tropical palm stems. Sago is often produced commercially in the form of "pearls"(small rounded starch aggregates, partly gelatinized by heating).  Sago can be boiled with water or milk and sugar to make a sweet sago pudding. ORIGIN: Sago was noted by Chinese historian during the Sung Dynasty.  OTHER NAMES: Sabudana-Hindi Javvarisi-Tamil Sabbakki-Kannada Chavvari- Malayalam Sagubeeyam-Telugu USES: It is used widely in  Indian, Bangladeshi and Sri Lankan cuisines in variety of dishes and around the world as pudding. In India it is mainly used to make kheer, kichidi, vada etc., Sago starch is used in textile production industry. In many other countries sago is sold in the form of flour or in pearl form. HEALTH BENEFITS: Contains antioxidants. Good source of resistant s...

In everyone's daily life we go through this ingredient which is very much close to our hearts and fills  our appetite to the fullest. Yes, yes and yes you're thinking about the right ingredient i.e., THE STAPLE FOOD-RICE🍚.  WHAT IS RICE? Rice is the most widely consumed staple food for large part of world's population, especially in Asia and Africa. Even though there are various varieties of rice consumed in different parts of the world it has its in own importance. Rice is the seed of the grass species Oryza glaberrima (African Rice) and Oryza Satiava (Asian Rice).  It is the agricultural with the third-highest worldwide production. Rice is the chief grain of India. Production of rice in India is an important part of the nation economy. Rice can be cultivated by different methods based on the type of region. India is one of the biggest exporters of rice in the world. India is the leading exporter of Basmati rice to the global markets. OTHER NAMES: Hindi- Chawal Telugu- ...

In this blog, I would like to tell about an interesting ingredient. This ingredient is found in almost all the masala boxes in everyone's house. This ingredient influences the body and it also enhances it's aroma in all the dishes. THE SUPER-INFLUENTIAL INGREDIENT is "JEERA/CUMIN SEEDS". WHAT IS JEERA? Jeera/Cumin seeds is one of the ingredient which is used in all the Indian savory dishes. It is used in spices,foods and beverages, cumin is used as a flavoring component. In other manufacturing processes, cumin oil is used as a fragrance in cosmetics. ORIGIN: Jeera is reported to have originated from Mediterranean to India. Major producing areas are Europe, Asia, Middle East and North Africa, it's origin can be traced back to ancient Egypt, nearly 500 years ago. However India is the largest producer and consumer of cumin in the world. The scientific name of jeera/cumin seeds is CUMINUM CYMINUM and it is pronounced as KYOO-men as per UK pronunciation, where as KOO-m...

In this blog I would like to share an amazing ingredient which is a medicine, preservative and a common ingredient which is used in almost all dishes. It has its own speciality when its into any dish. And THE GOLDEN SPICE💛 is TURMERIC. WHAT IS TURMERIC? Turmeric is a spice that comes from the turmeric plant. It is commonly used in Asian food. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. But the root of turmeric is also used widely to make medicine. It contains a yellow-colored chemical called curcumin, which is often used to color foods and cosmetics.Turmeric has nearly 40 different genres and 400 species. India produces nearly 94% of the total turmeric production in the world and it enjoys nearly 50% of the global market. Turmeric grown in the Western Ghats is considered as the finest variety though Africa, Indonesia and South America also produce good qualit...

Cooking has been a wonderful journey in my life.Cooking has helped me to explore with various ingredients. In this blog I would like to share an amazing ingredient which is used to prepare in many of the Hyderabadi dishes. Black Stone Flower or Dagad Phool is a soft brown and black coloured lichen that gives the signature black color to various masalas like Goda Masala/Kala Masala. It has a strong earthy aroma and a very dry, light fluffy texture and feel to it. It is widely used in Chettinad cuisine and to some extent in Hyderabadi and Marathi cuisine. It is an edible lichen flora (a type of fungus), which grows on trees, rocks and stones. When used in small quantities, it imparts a strong woody aroma and flavor to the preparation. For better results it should be roasted in a little oil to release its full aroma.It is one of the ingredients in the East-Indian bootle masala,used for cooking meats,fishes and vegetarian dishes. ORIGIN: This spice is grown in some parts of Tamil Nadu and ...