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Uthapam is a dosa-like dish made by cooking
ingredients in a batter. Unlike a dosa, which is
crisp and crepe-like, uttapam is a thick pancake,
with toppings cooked right into the batter. The
batter is made from rice and urad dal, which are
ground and fermented. It is traditionallymade
with toppings such as tomatoes, onion, chillies
and capsicum and cabbage mix.
Lovers of fish need to try this dish
.Machher Jhol is liberally seasoned with
turmeric, garlic, onions, and grated
ginger. Potatoes are added to the stew
as a thickening agent and this spicy
concoction is often served with rice.
U t h a pa m ( Ta m i l N a d u )
A lentil-based vegetable stew or chowder,
it is based on a broth made with tamarind
and is popular in South Indian and Sri
Lankan Tamil cuisines. Sambar is made
either exclusively with one of these
vegetables or a combination of them -
okra, carrot, radish, pumpkin, potatoes,
tomatoes, eggplant and whole or halved
shallots or onions. Sambar powder is a
coarse powder made of roasted lentils,
dried whole red chilies, fenugreek seeds,
coriander seeds, asafoetida and curry
leaves. Regional variations include cumin,
black pepper, grated coconut, cinnamon
or other spices.
S a m b a r ( S o u t h I n d i a )
M a c h e r J h o l ( B e n g a l )