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About JP FOODMasala in 21/q st'thomas mount ,, Chennai
TAMIL FOOD:A typical Tamil meal consists of many spicy and non-spicy dishes. Many of these dishes are generally mixed and eaten with steamed rice, which is the staple food of the region. Except for Brahmins and a couple of non-Brahmin castes, most Tamilians eat non-vegetarian food. However, on a typical day, a Tamil family will eat mostly vegetarian food, and the intake of meat is lower than in most parts of the world.
Tamil cuisine groups dishes under five slightly overlapping categories,
Gravy dishes to be mixed in rice:
First are the dishes that necessarily are mixed with rice. The sub-categories under this head are: kuzhambu, sambhar, paruppu, rasam, and thayir. There is a great variety of dishes under each sub-category. For example, under "kuzhambu", common dishes include puli kuzhambu, vaththal kuzhambu, Molagu kozhambu, payarru kuzhambu, and mor kuzhambu
Accompaniments:
Foods in the second category are the side dishes that accompany such mixtures, including kootu , poriyal, oorkai (pickles), vadaam, vaththal and Pappadam
Standalone snacks:
In the third category are the short snacks and their accompaniments, including vadai, bonda, bajji, various chutneys, and thayir Pachadi.
Dessert:
The fourth category encompasses the rich, sweet dishes that serve as desserts, including kheer, Kesari, thirukannamidu and a plethora of other Indian sweets
Fast foods, or light meals:
The fifth category includes "tiffin," or light meals, which includes various types of idlis, dosai, poori, pongal, uppma, idiyappam, aappam, adai, parotta, and paniyaram. Preparations from the fifth category are served for breakfast and early dinners, but usually not as a midday meal.
Tamil cuisine offers primarily light breakfast, lighter dinner, a heavy midday meal and evening snacks, often served with tea or coffee. The rasam is mixed with rice, usually eaten accompanied by crisps. The last of the courses will invariably be rice with curd or yogurt, usually taken along with pickles.
Throughout the meal, the side dishes are served and eaten with the courses, depending upon one's taste or choice. Side dishes are constantly replenished during any meal. Desserts are served as the last course. After the meal, guests retire to the living room and conclude with bananas and freshly made paan, consisting of betel leaves, betel nuts and lime. Paan is considered a digestive aid.
Tamil non-vegetarian meals are similar, except that the first and second courses are usually replaced by various biryanis and non-vegetarian gravies.
In either case, a typical meal (lunch or dinner) will be served on a banana leaf. Meals are often accompanied by various pickles and appalams.
Food is generally classified into six tastes–sweet, sour, salt, bitter, pungent and astringent. Traditional Tamil cuisine recommends that one includes all of these six tastes in each main meal eaten. Each taste has a balancing ability and including some of each provides complete nutrition, minimises cravings and balances the appetite and digestion.
Sweet: milk, butter, sweet cream, wheat, ghee (clarified butter), rice, and honey
Sour: limes and lemons, citrus fruits, yogurt, mango, and tamarind
Salty: salt or pickles
Bitter: bitter gourd, greens of many kinds, turmeric, and fenugreek
Pungent: chili peppers, ginger, black pepper, clove, and mustard
Astringent: beans, lentils, turmeric, vegetables like cauliflower and cabbage, and cilantro
Chettinad cuisine:
Chettinad cuisine is famous for its use of a variety of spices in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered an essential part of a meal. They also use a variety of sun-dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, lobster, crab, chicken and mutton. Chettiars do not eat beef and pork.
Most of the dishes are eaten with rice and rice-based accompaniments such as dosais, appams, idiyappams, adais and idlis. The Chettinad people, through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice.
Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi and athirasam
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