Saturday, August 29, 2015

Temple Food and Cuisines of India

Temple Food and Cuisines of India

August 29, 2015 at 7:22pm

Food is integral part of Indian temple and religious experience.
In Indian temples, meal is served not only during festivals and holidays but temple and its visitor regular offers food to anyone, especially as a community service to poor.

The food given this way is often known as Prasad, which means blessed edible gift.
my first topic on the Temple food is the famous prasads from Lord Balaji's home Tirupati - he is widely revered as the richest Hindu Gods with a last known combined wealth of a well run american conglomerate or even Warren Buffet himself.

Lord Balaji is known for the popular practice of cutting hair – tonsuring – and offering them at the feet of Lord Balaji, the temple deity.
Along with its detailed and stunning architecture, the temple is also recognized for its food.

It is the locals who volunteer to cook the food at the temple, based on daily, monthly and annual seva (service).
The food cooked in the temple contains a lot of coconut milk and local vegetables.
The scrumptious cuisine of this temple includes Tirupati Ladoo, Halwa, Sweet Rice and Andhra meals laden with an assortment of spicy Sambar, Vegetables, Rasams, Chutneys, Idly, Dosa, Uttapam,Adai and Pesarattu ( a thin pancake cooked using green gram batter)

The entire Prasad is first offered to the deity and then distributed among devotees.

This cuisine has for centuries been revered and it is also believed that you do not waste the food given as a prasad, hence the small portions often served in the temples for the devotees to savor.

An absolute fusion classic take on the famous temple dal adai of south India - The Quinoa and Dal Adai

Quinoa and Dal Adai
(A lentil based spicy pancake)

Quinoa is a fantastic grain—high in protein, gluten-free, and a great source of fiber.

Quinoa has become very popular these days due to its health benefits

This is the perfect food for weight loss, because of its low fat content and high fiber and protein.

Parboiled rice            ¼ cup
Brown rice                 ¼ cup
Quinoa                      ½ cup
Split Green peas         ¼ cup
Toor Dal                   ¼ cup
Chenna Dal                 1/8 cup
Moong Dal                  1 tbsp.
Red chilies                  10 no.
Grated ginger              2 tbsp.
Asafetida (Hing)          1 tsp.
Curry leaves                few
Salt                           to taste.
Oil                           2 tbsp (For making Adai)

 Soak rice, dals, and quinoa and red chilies together for 5 hours.
 Drain it and grind it with ginger, red chilies, curry leaves, Hing and salt together.
 Grind it slightly coarsely.
 Now Adai batter is ready. You don’t have to ferment the batter
 Heat the griddle and pour 2 ladle of batter and spread in a circular motion.
 Spread 1 tsp. of Extra Virgin olive oil around the Adai and cook both sides.
 Serve with Drumstick Sambar and Coconut Mint Chutney.

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