List of Ingredients Used in Konkani Food

The fact that you read this already raises your food-loving situation; You are curious enough to go beyond typical Konkan portraits, the beaches offered by the lookout seas that are busy with sunbathing and drinking. He is ready to dig deepen and dissolve the mysteries of spicy and aromatic meals in the region.

Of course, since we are talking about a kitchen in a coastal area, coconut and seafood are obvious components in preparation Any meal; The region and the seasons also play an important role in the selection of the other ingredients. Let's take a look at some common and some not too common ingredients in Konkani.

Spices: Indian food is deficient with no spices choice and local cuisine is generously used by them. ] Piper Nigrum or black pepper, widely used in Indian cooking. It is grown in India mainly in South India. The fruits of the plant, which are called peppercorns, are dried and used as spice for both their taste and their medicinal properties.

Fenugreek: This plant, Trigonella foenum graecum has been grown since ancient times: up to 4000BC in Egypt. It is grown in semi-dry climates, mainly in the northern and western states. This plant is used in many ways in Indian cuisine such as herbs, herbs (dried leaves and seeds), and vegetables in fresh form.

Red Chilies: The red chilies or chili peppers are the genus plants Capsicum . They are used to be hot & nbsp; Spicy Indian curries. Plants were introduced to Asia by Portuguese merchants, and since Goa until recently a Portuguese colony, local Goan or Konkani cuisine used this hot tasting spice. The chilies varieties commonly used in Goan meals include Byadgi, Birds and others

Asafoetida : It is a dried latex, Ferula usually grown in Iran, Afghanistan and India. The spice has a lonely, stingy smell, so the asafoetida name. However, when used in extremely small quantities in foods such as lentils, this is a smooth and unique flavor. 1948000000 Kurkuma: Kurkuma Curcuma longa It comes from a plant of the ginger family. These plants are from India to the south-east of India. While turmeric is mostly used as rhizome powder to give yellow color to foods, Konkani dishes use turmeric leaves to pack and cook special sweet foods.

· Mustard seed: Mustard The seeds are found in many ancient texts, including the history of the Bible and the Gautama Buddha. Indian mustard grown in Indian northern states Scientific name of Brassica juncea Cumin: This spice comes from dried seed Cuminium cyminum plant. Both in the total and in the soil, and believe it has many therapeutic and digestive properties.

Also known as Tirphal, Szechuan Pepper or Zanthoxylum Rhetsa these are dried berries grown in vine-like clusters on a tree grown mainly in Maharashtra and Karnataka in India. These berries are mostly used in preparing the fish of the Konkan region and in some vegetarian dishes.

· Coriander seeds and leaves: Coriander is also known as Chinese Parsley or Cilantro and has been born in many parts of the world, including Southern Europe, North Africa and South-West Asia. The leaves of the plant and the dried seeds are used for cooking, especially chutney (19459005) or spice.

KhusKhus: This is the name of Poppy seed that has been used for millennia for food preparation. Seeds from opium poppies have sedative effects.

· Gloves: These are evergreen cloves that are grown primarily in South Asia. This aromatic spice is used in African, Asian and Middle Eastern cuisine to flavor curry, meat products and hot drinks.

Cinnamon: It was not one of the inner roots of a genus, but the number of trees belonging to the genus Cinnamomum . Its taste is that it can be used in sweet and salty foods. This spice has been regarded as a fitness for gods and rulers since ancient times and has been appreciated all over the world, though native to South Asian countries.

Bay leaf or Milk Patta: This leaf differs from the known Cassia leaf / bay lee in the West. Indian bay leaf gives flavors like lentils and various types of khichris.

Black and green cardamom: Both black and green cardamom belongs to the ginger family Zingiberaceae and is grown mainly in Asia. Different colors are not just colorful but also size. Green Cardamom is one of the most expensive varieties of the world, just behind saffron and vanilla, and similarly used in both sweet and sour formulations

. Herbs: Indian cooking uses a number of herbs to flavor or decorate. The following are the most important:

· Green Coriander: In addition to the coriander leaf, spicy chutneys and dips accumulation, it is necessary to fill Indian curry.

· Curry leaf: This should not be confused with the European curry plant. This leaf belongs to the subtropical Murraya koenigii tree and is often used in Southern Indian and Konkani cuisine. Mango Ginger: Aamhaldi local talk, Curcuma Amada or mango ginger belongs to the ginger family Zingiberaceae and raw mango-like flavor. 1950-19004] The Root of a Flowering Plant Zingiber officinale is one of the fruits and fruits. The most common ingredients in Indian cooking. Roots have a distinctive and hot taste and are used in curry and added to hot drinks, etc.

· Garlic: Allium sativum Garlic, a pungent scent of the bulbous genus. Used for cooking over the last 7,000 years and has been cut in many parts of the world, including Mediterranean, Asian and African cuisine. From curry to roast and soups, chutneys and dip to pickles and flavored oil, use garlic for all kinds of cooking.

This The fruit is Avarrhoa bilimbi or cucumber, and a close relative of the carambola. It is a tropical tree and grows in gardens and in the back yard. It is often used in Goan's kitchen for pickling or as an acidizing agent in soups and roasts, or even curry. Carambola: The fruit of the Avarroha carambola It is also used as a fruit tree, also known as the fruit of Bilimbi; That is, pickles and chutneys or raw salty eating. Some Konkani recipe uses the scrub to prevent an extremely glamorous taste. Tamarind: Tamarindus indica or tamarind tree is a legume tree native to tropical Africa, India. This legume extract, which is like acidic flavor, is used in many Konkani recipe as a baking dish, which ranges from rice dishes, cooked vegetables, chutneas, lentils to seafood as well as crabs.

Green mango: Although in Indian dishes dried and ground, green or immature mango or amchoor powder is used to give them a clean taste; The raw fruit itself is mixed with coriander, chilli and other spices to make sweet and sour chutney and side dishes that are good for rice. 1919.

Kokum: Garcinia indica is a tropical plant of the mangosteen family. The outer cover was sun dried to aamsul or kokum. In the Konkan region, it is known as bhirand, and is the most commonly used souring agent that gives a slightly acid flavor to foods with dark red color. The Coconut Tree or Cocos nucifera (19459006), also known as kalpavriksh Konkani. Konkani cuisine. Fruits are abundantly available in the region and stored in large quantities in recipe, dried and grated, fried or in the form of a paste or in the form of coconut milk. Some of these are very popular: Sol Kadhi, Ambe Hashale, Vali Ambat etc.

: Konkani cuisine contains a number of well-known recipes that use different kinds of pumpkin, such as bitter gourd, pumpkin or ash pumpkin with coconut charts A selection of spices that give them a hot and sour taste. Other types of fats used snake gourd and sponge gourd.

· Malabar cucumber: Known for the magge of Konkani, Malabar cucumber is a fleshy vegetable similar to a pumpkin. It is used as an ingredient for making rasam and curry in Goa and Kerala. Chayote : Also known as a Christmas tree, a vegetable that is readily accessible throughout the year and can be cut with chopped herbs such as mustard seeds, fernuges, asafoetida and grated coconut.

Japanese and Potato Chinese ] Sweet potatoes: Kananga, like sweet potato, is known as Koncania, which makes fodis, both roasted and baked. ]

· Banana: Banana is used in Konkani dishes in various ways to make banana halwa from a sweet dish to a spicy mixture of shallow roasted banana lime Eats coconut chutney and sambar. Other recipes: raw banana curry, banana moda (a sweet dish) etc.

· Drumstick: Known locally as knotted, drumbeat foods are very popular in Goa, The Houses of Most Houses. The drumstick is full of iron, and the flowers and leaves of the tree are used in Konkani cooking. Popular foods include coconut charts, rose hips, pink green rice, and so on. Cooked.

· Colocasia: A pathway known as Koncan Road, a popular local delicacy of filled colocasia leaves. In addition, it is used to make fritters, pots, and side dishes such as venti, which uses the stems of the plant. Letters are also used to make curry, especially as Naivamam on Janmashtami.

Breadfruit: This great fruit belongs to the strawberry family. The Konkani is known as jeev kadge, and it has fried and spicy dry meals with rice and lentils.

· Hogszilva: One of the most common vegetables made by Konkani cooking, hogplum or ambada is the fruit of a local cultivated tree. Pickles or other foods are used as acidifying agents.

· Common Cashew : kesudi is a famous plant in the Konkan region and of course there are some delicious Cashew nuts in the region as part of the kitchen. Some of the most popular are Tender Cashew Nut Curry or Bibbe Sagle, Bibbe Upkari, etc. :

: Fruits are common in the region and fruits are used in phodi (19459002): : Gull or eggplant is one of the best concreted foods Fritters, stuffed Brinjal, Brinjal Sambhar, smoked Konkani brinjals and so on.

· Greens: In addition to the coriander, the Konkani dish also uses Brahmi leaves, which are known locally as tamboli. The other green leafy plant of the concave kitchen is the amaranthus made from Bhaji or mantra, the green leaves are called dhavi bhaji and the green leaves are called dhavi bhaji and the Bulgarian and the keknit are also used.

Pyramids tambda bhaji

· Malabar spinach: Malaysian spinach known as Konkani valley is made by spinach coconut or Vaali Ambat. This curry can be used with shrimp, shellfish etc.

· Pender Bamboo Shoots: These are favorites for locals and both are picked and preserved as a main course.

E. Lens / Peas: Konkan is basically a rice and fish nutrition region and a lens is needed to go rice. In addition to common people such as masourous (pink lentils), mung (green grams), toor (pigeon peas), chana song (bengal grams), urad song (black grams) and rabbit (kidney beans), other lenses And peas Konkán konyha: 19459002 19459001 Cow Peas / Black Eyed Beans: Konkanis produces bagde kodel or cow peas with coconut sauce with garlic flavor. The food that is accompanied by rice also uses Mangalore cucumber or potatoes.

· Horse grams: In the cold season, Konkanis is quite often listening to trance or horse grams. While cooking water is used as a spoon or as a thin leaf, the cooked gram of kosambaris (salad) or stir bake. Apart from this, the dose and the idlers are also made using rice, kulith, urad and chana songs

. Fish and other seafood: Seafood is an integral part of every coastal region, and Konkan is no exception. Vison (Kingfish) is usually cooked. The other types of fish, which can be found in this kitchen: pomfret, tunal, mackerel and shark. Shellfish such as lobster, crab, squid, crab and shellfish are also easily accessible.

· Ladyfish: The Ladyfish, also known as Kane or Nagli,. This fish is clean and easy to digest and cooked with coconut sauce. He also eats, fried.

· Shark: Tik Ambot Goan is a delicacy made with shark and special occasions. It was cooked in hot and sour curry and it is better to eat one day after cooking

Over the centuries Konkani cuisine was influenced not only by the closeness to the sea and the availability of ingredients, but the Hindu Origin and centuries-old Portuguese dominion. The colonial rulers introduced many vegetables, fruits and spices into this area; Some of them, such as potatoes and tomatoes, were originally rejected by the Hindu natives, but over time they went to local meals

Source by Manisha Kumar

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