Breakfast

Akki roti

Akki rotti (kannada: ಅಕ್ಕಿ ರೊಟ್ಟಿ) is a rice-based breakfast item unique to the state of karnataka, india. akki rotti means "rice bread" in the native language, kannada. it is made of rice flour which is mixed with salt and water and kneaded well till the dough gets soft. sliced onions and carrots, chopped dill leaves, chopped coriander, cumin seeds and sesame seeds can also be added while kneading the dough. oil is spread over a griddle (tava) or wok and a small amount of the dough is stretched to a thin sheet to cover the entire griddle (rotti). a small amount of oil is spread over it and the griddle is placed over heat till the rotti turns golden brown. akki rotti is served hot and is eaten along with chutney. a dash of butter or ghee with akki rotti is also preferred. another way of making akki rotti is to spread the dough over a plantain leaf and then cook it over the griddle with the plantain leaf on the top.

Side, Snack, Appetizer

Akki roti

Akki rotti (kannada: ಅಕ್ಕಿ ರೊಟ್ಟಿ) is a rice-based breakfast item unique to the state of karnataka, india. akki rotti means "rice bread" in the native language, kannada. it is made of rice flour which is mixed with salt and water and kneaded well till the dough gets soft. sliced onions and carrots, chopped dill leaves, chopped coriander, cumin seeds and sesame seeds can also be added while kneading the dough. oil is spread over a griddle (tava) or wok and a small amount of the dough is stretched to a thin sheet to cover the entire griddle (rotti). a small amount of oil is spread over it and the griddle is placed over heat till the rotti turns golden brown. akki rotti is served hot and is eaten along with chutney. a dash of butter or ghee with akki rotti is also preferred. another way of making akki rotti is to spread the dough over a plantain leaf and then cook it over the griddle with the plantain leaf on the top.

Main

Appam

Appam is a type of pancake, originating from south india, made with fermented rice batter and coconut milk, common in tamil nadu,kerala and many other southern states in india. it is eaten most frequently for breakfast or dinner.

Breakfast

Appam

Appam is a type of pancake, originating from south india, made with fermented rice batter and coconut milk, common in tamil nadu,kerala and many other southern states in india. it is eaten most frequently for breakfast or dinner.

Side, Snack, Appetizer

Appam

Appam is a type of pancake, originating from south india, made with fermented rice batter and coconut milk, common in tamil nadu,kerala and many other southern states in india. it is eaten most frequently for breakfast or dinner.

Main

Bean curry

Side, Snack, Appetizer

Bonda

Bonda is a deep-fried south indian potato snack that has various sweet and savory versions in different regions. the most common is aloo bonda (potato bonda), and other region-specific variations include potato replaced with sweet potato, tapioca, grated pineapple, green peas, paneer, or other ingredients.

Main

Butter garlic crab

Side, Snack, Appetizer

Coconut

The coconut tree (cocos nucifera) is a member of the palm tree family (arecaceae) and the only living species of the genus cocos. the term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the fruit, which botanically is a drupe, not a nut. the name comes from the old portuguese word coco, meaning "head" or "skull", after the three indentations on the coconut shell that resemble facial features. they are ubiquitous in coastal tropical regions and are a cultural icon of the tropics. the coconut tree provides food, fuel, cosmetics, folk medicine and building materials, among many other uses. the inner flesh of the mature seed, as well as the coconut milk extracted from it, form a regular part of the diets of many people in the tropics and subtropics. coconuts are distinct from other fruits because their endosperm contains a large quantity of clear liquid, called coconut water or coconut juice. mature, ripe coconuts can be used as edible seeds, or processed for oil and plant milk from the flesh, charcoal from the hard shell, and coir from the fibrous husk. dried coconut flesh is called copra, and the oil and milk derived from it are commonly used in cooking – frying in particular – as well as in soaps and cosmetics. sweet coconut sap can be made into drinks or fermented into palm wine or coconut vinegar. the hard shells, fibrous husks and long pinnate leaves can be used as material to make a variety of products for furnishing and decoration. the coconut has cultural and religious significance in certain societies, particularly in the western pacific austronesian cultures where it features in their mythologies, songs, and oral traditions. it also had ceremonial importance in pre-colonial animistic religions. it has also acquired religious significance in south asian cultures, where it is used in hindu rituals. it forms the basis of wedding and worship rituals in hinduism. it also plays a central role in the coconut religion of vietnam. the falling of their mature fruit has led to preoccupation with death by coconut.coconuts were first domesticated by the austronesian peoples in island southeast asia and were spread during the neolithic via their seaborne migrations as far east as the pacific islands, and as far west as madagascar and the comoros. they played a critical role in the long sea voyages of austronesians by providing a portable source of food and water, as well as providing building materials for austronesian outrigger boats. coconuts were also later spread in historic times along the coasts of the indian and atlantic oceans by south asian, arab, and european sailors. based on these separate introductions, coconut populations can still be divided into pacific coconuts and indo-atlantic coconuts, respectively. coconuts were introduced by europeans to the americas only during the colonial era in the columbian exchange, but there is evidence of a possible pre-columbian introduction of pacific coconuts to panama by austronesian sailors. the evolutionary origin of the coconut is under dispute, with theories stating that it may have evolved in asia, south america, or on pacific islands. trees grow up to 30 metres (100 feet) tall and can yield up to 75 fruits per year, though fewer than 30 is more typical. plants are intolerant of cold weather and prefer copious precipitation, as well as full sunlight. many insect pests and diseases affect the species and are a nuisance for commercial production. about 75% of the world's supply of coconuts is produced by indonesia, philippines, and india. the coconut tree is the official state tree of kerala, india.

Main

Coconut curry

Curry with coconut and meat, chicken, fish, seafood, goat, vegetables, plantains

Drink

Coconut milk

Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. the opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. coconut milk is a traditional food ingredient used in southeast asia, oceania, south asia, and east africa. it is also used for cooking in the caribbean, tropical latin america, and west africa, where coconuts were introduced during the colonial era. coconut milk is differentiated into subtypes based on fat content. they can be generalized into coconut cream (or thick coconut milk) with the highest amount of fat; coconut milk (or thin coconut milk) with a maximum of around 20% fat; and coconut skim milk with negligible amounts of fat. this terminology is not always followed in commercial coconut milk sold in western countries.coconut milk can also be used to produce milk substitutes (differentiated as "coconut milk beverages"). these products are not the same as regular coconut milk products which are meant for cooking, not drinking. a sweetened, processed, coconut milk product from puerto rico is also known as cream of coconut. it is used in many desserts and beverages like the piña colada, though it should not be confused with coconut cream.

Side, Snack, Appetizer

Coconut rice

Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. as both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from the indian subcontinent, southeast asia, south america, central america, east africa, the caribbean and oceania.

Drink

Coconut water

Coconut water (also coconut juice) is the clear liquid inside coconuts (fruits of the coconut palm). in early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. as growth continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. the liquid inside young coconuts is often preferred to the liquid of a ripened coconut. coconut water from young green coconuts is also known specifically as buko juice in philippine english.

Main

Crab

Crabs are decapod crustaceans of the infraorder brachyura, which typically have a very short projecting "tail" (abdomen) (greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. they live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. they first appeared during the jurassic period.

Breakfast

Dosa

Dosa may refer to:

Side, Snack, Appetizer

Dosa

Dosa may refer to:

Main

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

Breakfast

Idli

Idli or idly ( (listen)) is a type of savoury rice cake, originating from the indian subcontinent, popular as breakfast foods in eastern and southern india and in sri lanka. the cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. the fermentation process breaks down the starches so that they are more readily metabolised by the body. idli has several variations, including rava idli, which is made from semolina. regional variants include sanna of konkan.

Side, Snack, Appetizer

Idli

Idli or idly ( (listen)) is a type of savoury rice cake, originating from the indian subcontinent, popular as breakfast foods in eastern and southern india and in sri lanka. the cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. the fermentation process breaks down the starches so that they are more readily metabolised by the body. idli has several variations, including rava idli, which is made from semolina. regional variants include sanna of konkan.

Dessert, Sweet

Kadalakka

A sweet cake made with split chickpeas, nuts and raisins

Main

Lobster

Lobsters are a family (nephropidae, synonym homaridae) of large marine crustaceans. lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.commercially important species include two species of homarus (which look more like the stereotypical lobster) from the northern atlantic ocean, and scampi (which look more like a shrimp, or a "mini lobster") — the northern hemisphere genus nephrops and the southern hemisphere genus metanephrops.

Main

Meen ada

Savory fish pie

Main

Mus kavab

Fish curry

Main

Octopus

People of some cultures eat octopus. the arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography. octopuses are sometimes eaten or prepared alive, a practice that is controversial due to scientific evidence that octopuses experience pain.

Main

Octopus fry

Side, Snack, Appetizer

Parotta

Parotta or porotta is a subcontinental layered flatbread made from maida or atta, alternatively known as flaky ribbon pancake. it is very common in kerala, tamil nadu and widely available in other states like karnataka, maharashtra and countries like malaysia, united arab emirates and sri lanka. porottas (parathas) are often available as street food and in restaurants across kerala, tamil nadu, karnataka, andhra pradesh and telangana. at some places it is also served at weddings, religious festivals and feasts. it is prepared by kneading maida/wheat flour, egg (in some recipes), oil or ghee and water. the dough is beaten into thin layers and later forming a round spiralled into a ball using these thin layers. the ball is rolled flat and pan fried.

Side, Snack, Appetizer

Puri

Puri (sometimes spelled as poori) is a deep-fried bread made from unleavened whole-wheat flour that originated in the indian subcontinent. it is eaten for breakfast or as a snack or light meal. it is usually served with a savory curry or bhaji, as in puri bhaji, but may also be eaten with sweet dishes. puris are most commonly served as breakfast and snacks. it is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in hindu prayer as prasadam.

Breakfast

Puri

Puri (sometimes spelled as poori) is a deep-fried bread made from unleavened whole-wheat flour that originated in the indian subcontinent. it is eaten for breakfast or as a snack or light meal. it is usually served with a savory curry or bhaji, as in puri bhaji, but may also be eaten with sweet dishes. puris are most commonly served as breakfast and snacks. it is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in hindu prayer as prasadam.

Side, Snack, Appetizer

Rice

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

Main

Sambar

Sambar (tamil: [saːmbaːɾ] (listen), romanized: sāmbār) is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. it is popular in south indian and sri lankan cuisines. the stew has been adapted into burmese cuisine as a popular accompaniment to burmese curries.

Main

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Side, Snack, Appetizer

Seaweed

Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes. they typically contain high amounts of fiber. they may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae.seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. hydrocolloids have attained commercial significance, especially in food production as food additives. the food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids.most edible seaweeds are marine algae whereas most freshwater algae are toxic. some marine algae contain acids that irritate the digestion canal, while some others can have a laxative and electrolyte-balancing effect. most marine macroalgae are nontoxic in normal quantities, but members of the genus lyngbya are potentially lethal. typically poisoning is caused by eating fish which have fed on lyngbya or on other fish which have done so. this is called ciguatera poisoning. handling lyngbya majuscula can also cause seaweed dermatitis. some species of desmarestia are highly acidic, with vacuoles of sulfuric acid that can cause severe gastrointestinal problems.the dish often served in western chinese restaurants as 'crispy seaweed' is not seaweed but cabbage that has been dried and then fried.

Main

Squid

A squid is a mollusc with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder decapodiformes. like all other cephalopods, squid have a distinct head, bilateral symmetry, and a mantle. they are mainly soft-bodied, like octopuses, but have a small internal skeleton in the form of a rod-like gladius or pen, made of chitin. squid diverged from other cephalopods during the jurassic and occupy a similar role to teleost fish as open water predators of similar size and behaviour. they play an important role in the open water food web. the two long tentacles are used to grab prey and the eight arms to hold and control it. the beak then cuts the food into suitable size chunks for swallowing. squid are rapid swimmers, moving by jet propulsion, and largely locate their prey by sight. they are among the most intelligent of invertebrates, with groups of humboldt squid having been observed hunting cooperatively. they are preyed on by sharks, other fish, sea birds, seals and cetaceans, particularly sperm whales. squid can change colour for camouflage and signalling. some species are bioluminescent, using their light for counter-illumination camouflage, while many species can eject a cloud of ink to distract predators. squid are used for human consumption with commercial fisheries in japan, the mediterranean, the southwestern atlantic, the eastern pacific and elsewhere. they are used in cuisines around the world, often known as "calamari". squid have featured in literature since classical times, especially in tales of giant squid and sea monsters.

Main

Tuna

A tuna is a saltwater fish that belongs to the tribe thunnini, a subgrouping of the scombridae (mackerel) family. the thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: 50 cm or 1.6 ft, weight: 1.8 kg or 4 lb) up to the atlantic bluefin tuna (max length: 4.6 m or 15 ft, weight: 684 kg or 1,508 lb), which averages 2 m (6.6 ft) and is believed to live up to 50 years. tuna, opah and mackerel sharks are the only species of fish that can maintain a body temperature higher than that of the surrounding water. an active and agile predator, the tuna has a sleek, streamlined body, and is among the fastest-swimming pelagic fish – the yellowfin tuna, for example, is capable of speeds of up to 75 km/h (47 mph). greatly inflated speeds can be found in early scientific reports and are still widely reported in the popular literature.found in warm seas, the tuna is commercially fished extensively as a food fish, and is popular as a bluewater game fish. as a result of overfishing, some tuna species, such as the southern bluefin tuna, are threatened with extinction.