Appam, also known as hoppers, is a popular breakfast item from South India.
Mor appam is a type of appam that is made by adding buttermilk or yogurt to the fermented rice batter. The word “Mor”” in mor appam means buttermilk in Tamil.
If you belong to a tamil household, then waking up to the smell of freshly made Mor Appam – soft, fluffy pancakes that are tangy, savory, and oh-so-delicious. As you take the first bite, you can feel the softness of the pancake, and the tangy flavor of the buttermilk or yogurt immediately hits your taste buds, making your mouth water. The slight sweetness from the coconut and the savory notes from the onions and chilies that are mixed into the batter create a flavor explosion in your mouth. The crispy edges of the pancake, which perfectly balance the soft and fluffy texture. The aroma of the fermented rice and coconut blends with the tangy and savory flavors to create an irresistible dish that you can’t get enough of.
It is a popular breakfast item in the southern states of India, especially in Tamil Nadu and Kerala. It is usually served with coconut chutney or sambar, which enhances its flavor and texture.
What makes it so popular is not just the taste but the health benefits it offers like being a source of good carbohydrates, energy and proteins. It is even rich in probiotics and low in sugar and since it is a fermented food, it helps in maintaining gut health as well.
So, in order to make this nutrient-packed and delicious food, we need to have:
Ingredients:
2 cups of rice
1/2 cup of grated coconut
2 cups of buttermilk
1 tsp of salt
1/2 tsp of baking soda
Oil for greasing the appam pan
Instructions:
Rinse the rice thoroughly and soak it in water for about 6-8 hours or overnight.
Drain the water and grind the rice along with grated coconut to a smooth batter consistency.
Transfer the batter to a large mixing bowl and add the buttermilk, salt, and baking soda. Mix well to combine all the ingredients.
Cover the bowl and let the batter ferment for about 8-10 hours or overnight.
After fermentation, the batter will have a slightly sour taste and a fluffy texture.
Heat the appam pan over medium heat and brush it with oil.
Pour a ladleful of the fermented batter onto the center of the pan and swirl it around to spread the batter evenly.
Cover the pan with a lid and let the appam cook for about 2-3 minutes or until the edges turn golden brown and crispy.
Once cooked, remove the appam from the pan using a spatula and transfer it to a plate.
Repeat the same process with the remaining batter until all the appams are cooked.
Your delicious and tangy Mor Appam is ready to be served hot with coconut chutney or any of your favorite sides and get indulged in tasting this great tamil delicacy.
Beer Brand Bira 91 has raised $10 Mn in a new funding round from MUFG Bank to fuel its Growth and Expansion Plans. In recent years, the company has seen significant growth and has expanded its reach across multiple markets worldwide. In 2021, the company raised $70 million in a Series-D funding round led by Kirin Holdings Co., a Japanese beer company.
The investment will be utilized to ramp up the production capacity of Bira 91 and improve its supply chain to meet the increasing demand for its products. Additionally, the company plans to enhance its innovation capabilities to develop more flavorful and colorful beers. Bira 91 aims to lead the global shift towards more artisanal and high-quality beer, setting itself apart from mass-produced commercial brands.
Bira 91 is a beer brand that was founded in India in 2015 by Ankur Jain. The company’s name is derived from ‘Bira’, which is a colloquial term for beer in Hindi, and ’91’ represents India’s country code. Bira 91 has since become a popular beer brand in India and has gained recognition globally.
Yasuhide Hayashi, Executive Officer, MUFG Bank, said, “MUFG Bank has consistently invested in the India growth story. The Indian beer market is booming, owing to factors such as changing lifestyle of consumers, a growing preference for the alcoholic beverage and rising brand consciousness regarding imported and premium beers. With this partnership, we are eager to work with the Bira 91 team to further their growth story and enhance their footprint n India as well as across the globe.”
Ankur Jain, CEO, Bira 91, said, “We are truly excited to partner with MUFG Bank. As Japan’s largest bank with an extremely strong footprint, we believe that this partnership can help Bira 91 tap into global pools of capital as it continues on its growth journey.”
As the fourth-largest beer company in India, Bira 91 holds a market share of 5% across key markets, with a manufacturing footprint of about 2.5 million hectoliters. The company has five manufacturing facilities in India and a presence across 550 towns and 18 countries worldwide. Bira 91 has managed to triple its market share from pre-covid levels, making it one of the fastest-growing beer brands globally.
Bira 91’s success can be attributed to its focus on quality, innovation, and marketing. The company has a wide range of beer flavors that cater to different tastes and preferences. Its marketing campaigns are witty and relatable, targeting a young and trendy audience. Bira 91’s unique approach has helped it create a loyal customer base and gain a strong foothold in the competitive beer industry.
Coconut chutney is a traditional condiment that originated in the southern part of India. It is believed that it was introduced to the region by the Portuguese during the colonial period. Over time, the recipe was adapted and modified by the locals, and today, it is an essential part of South Indian cuisine and is famous all over India with its other accompaniments.
This creamy and flavorful chutney is made with freshly grated coconut, tempered with mustard seeds, curry leaves, and red chili. The tanginess of tamarind and the sweetness of jaggery balance the spiciness of chili, creating a unique taste that is both savory and refreshing and packed with many health benefits and even the preparation is very simple with all the ingredients being readily available in almost every Indian household. It not only helps in improving the digestive health but also boosts immunity.
Coconut being the super food that it is, even this delicious chutney is packed with ample nutrients like healthy fats, fiber, and vitamins. It is also rich in minerals such as iron, calcium, and magnesium.
So, to indulge in this easy-to-make, delicious and healthy delight, you need to have:
Ingredients:
1 cup freshly grated coconut
1 small piece of tamarind
1 small piece of jaggery
1-2 red chili
1/2 tsp mustard seeds
A few curry leaves
Salt to taste
Water as required
Instructions:
In a blender, add the grated coconut, tamarind, jaggery, red chili, curry leaves, and salt.
Add water as required and blend to a smooth consistency.
Heat a small pan and add mustard seeds. Once they start to splutter, add the curry leaves and turn off the heat.
Pour the tempering over the coconut chutney and mix well.
Serve with dosas, idlis, vadas, or any South Indian dish of your choice.
If frozen, this chutney can last longer and is so versatile that it can be paired with almost everything. Some of its major accompaniments are dosa, idli, vada, upma, pongal, sambar and even chapati. It not only elevated the taste, but even on being paired with deep-fried foods like vada, can even lift the nutritional benefits and make it relatively easy to digest.
Try making coconut chutney at home and experience the burst of flavors that will take your taste buds on a culinary journey to the exotic lands of South India.
If you’re looking for a dessert that’s decadent, rich, and full of flavor, Kesar Halva is the perfect choice. A bite of golden, buttery halva that instantly melts in your mouth, leaving behind a heavenly aroma and the taste of saffron. That’s exactly what Kesar Halva offers – a sensory delight that will leave you craving for more!
The beauty of Kesar Halva is not just in its taste, but also in its simplicity. It’s made with just a few ingredients – semolina, sugar, ghee, milk, and saffron – yet the flavors are so rich and complex that it feels like a gourmet dessert.
Kesar Halva has its roots in Indian cuisine and has been enjoyed for centuries. It is believed that Kesar Halwa originated in the royal kitchens of the Mughal Empire. The dish was often served to the royal court, and over time it became a popular dessert across India.
It even provides an instant rush of energy and is nutrient rich from all the spices and nuts and even the goodness of ghee, however it cannot be ignored that it is high in sugar content and saturated fats.
Kesar Halva is made with simple ingredients that are readily available in most Indian households.Here is a simple recipe for making Kesar Halva at home:
Ingredients:
1 cup semolina
1/2 cup ghee
1/2 cup sugar
1/4 cup milk
1/4 tsp saffron
1/4 cup chopped nuts (pistachios and almonds)
Instructions:
In a pan, heat the ghee and add the semolina. Stir until the semolina turns golden brown.
Add sugar and milk and stir until the sugar dissolves.
Add saffron and chopped nuts and mix well.
Cook for a few minutes until the halva comes together and leaves the sides of the pan.
Serve hot and enjoy!
One bite of Kesar Halva is enough to transport you to the vibrant streets of India, where the sweet aroma of spices and sweets fill the air. This traditional Indian dessert has been enjoyed for generations, and it’s not hard to see why. It’s the perfect dessert to end a meal, or to share with loved ones during festivals and celebrations.So, if you’re looking for a dessert that’s decadent, rich, and full of flavor, Kesar Halva is the perfect choice
Tapsi Upadhyay is a remarkable young woman who has shown great initiative and determination in launching her own business after completing her BTech degree. Her aim to serve healthy street food is a refreshing and much-needed change in a country where street food is a significant part of the food culture, but often unhealthy due to the use of oil and other unhealthy ingredients.
Upadhyay’s innovative use of air-fried puris for her pani puri stall is an example of how one can stay true to the roots of street food while also making it healthier. She is constantly exploring new ideas to include more healthy street food options in her menu, which is a testament to her commitment to serving nutritious and delicious food.
In a world where entrepreneurship is still primarily dominated by men, Upadhyay’s story is an inspiration to many young women who aspire to make a name for themselves. However, she has also faced challenges as a woman in the industry. In the Instagram reel that went viral, Upadhyay mentioned how some people have questioned her decision to sell pani puris after completing her education, and have even suggested that she should not be on the streets as it is not safe for women. Despite these setbacks, Upadhyay has remained resolute and focused on her goals.
The overwhelming support that Upadhyay has received from people online is a testament to her courage and determination. The fact that the Instagram reel has garnered over 5.3 million views and 316k likes shows that her story has resonated with people from all walks of life. Many have expressed their admiration for Upadhyay’s spirit, and have praised her for taking the road less traveled.
Tapsi Upadhyay’s story is an inspiration to all those who aspire to make a name for themselves in the world of entrepreneurship. Her unwavering commitment to providing healthy street food, along with her courage and perseverance, has earned her widespread respect and admiration. Her success is a testament to the fact that with hard work and dedication, anything is possible.
Reliance Consumer Products Ltd (RCPL), a subsidiary of Reliance Retail Ventures Ltd (RRVL), has recently announced the relaunch of the iconic Campa brand of beverages. The brand, which has been around for over 50 years, has been contemporized to cater to the modern Indian market. The portfolio of Campa beverages will initially include Campa Cola, Campa Lemon, and Campa Orange, all of which will be part of the sparkling beverage category.
RCPL’s decision to relaunch the Campa brand is part of its strategy to strengthen its FMCG portfolio and expand its presence in the highly competitive Indian market. The acquisition of a 50% stake in Gujarat-based Sosyo Hajoori Beverages (SHBPL), which owns the Campa brand, has provided RCPL with the necessary resources and expertise to revitalize the brand.
RCPL spokesperson, said, “By presenting Campa in its new avatar, we hope to inspire consumers across generations to embrace this truly iconic brand and trigger a new excitement in the beverage segment.” “With 50 years of rich heritage, Campa’s contemporary cut-through character is set to offer Indian consumers a “The Great Indian Taste” this summer.”
The rollout of the Campa portfolio across India will begin in Andhra Pradesh and Telangana. This will be followed by an expansion across the country, as RCPL looks to establish the brand as a major player in the beverage industry. With the relaunch of the Campa brand, RCPL aims to tap into the growing demand for high-quality, locally produced FMCG products in India.
The relaunch of the Campa brand by RCPL represents a significant move in the FMCG space in India. With its extensive distribution network and marketing expertise, RCPL is well positioned to successfully revive the iconic Campa brand and make it a household name once again.
Holi is one of the most popular festivals in India, celebrated with great enthusiasm and joy across the country. It is a festival of colors and is known for its vibrant and lively atmosphere. In Delhi, the capital city of India, people celebrate Holi by throwing colors, dancing, and enjoying traditional food and drinks.
Alcohol is an integral part of Holi celebrations in Delhi, as it is in many other parts of the country. People tend to consume more alcohol during Holi than on any other festival or occasion. This is partly because Holi is a time for celebration and enjoyment, and alcohol helps people let loose and have fun.
The surge in alcohol sales during Holi is not just limited to Delhi. It is observed in many other parts of the country as well. According to a report by the Associated Chambers of Commerce and Industry of India (ASSOCHAM), alcohol sales during Holi in India are expected to cross INR 7,000 crore, with Delhi accounting for a significant chunk of that.
However, the rise in alcohol consumption during Holi also raises concerns about safety and health. Excessive alcohol consumption can lead to a range of health problems, including liver damage, high blood pressure, and alcohol addiction. It can also lead to accidents and injuries, as people tend to be more reckless and careless when they are drunk.
To address these concerns, the Delhi government has taken several measures to regulate alcohol sales during Holi. For instance, it has declared dry days on Holi and the day before it, prohibiting the sale of alcohol in bars and liquor stores. It has also imposed strict regulations on the sale of liquor to minors and drunk driving, with heavy fines and penalties for violations.
While alcohol sales during Holi in Delhi may bring in significant revenue for the government, it is important to ensure that it is consumed responsibly and without causing harm to individuals or society as a whole.
Payasam to South is what Kheer is to North, same thing but different name and spices. It is the perfect example of how we all are different but at the end of the day humans, with little differences here and there.
A bowl of warm and creamy payasam, with the fragrance of cardamom and saffron wafting up to your nose is a comforting delight in every South Indian household prior to any festival. The first spoonful of the dessert is heavenly – the sweetness of the milk and sugar blend seamlessly with the softness of the rice, and the crunch of the nuts provides a perfect contrast. The slow-cooked rice, milk, and sugar until the mixture becomes thick and creamy, and then adding in aromatic spices like cardamom, saffron, and cinnamon. The addition of nuts like almonds, cashews, and pistachios provides a delightful crunch and texture to the dish that makes it a heavenly delight.
This dish was originally created during the vedic period as a sacred offering to please the god. Overtime, humans got a hold of its taste and there is no going back ever since and it became famous throughout the Indian subcontinent with different regional variations of its own.
Making payasam at home is simple and requires only a few ingredients. Here are the steps to make rice payasam:
Ingredients:
1 cup rice
1 cup sugar
4 cups milk
1/4 teaspoon cardamom powder
1/4 teaspoon saffron
2 tablespoons ghee
1/4 cup cashew nuts
1/4 cup raisins
Instructions:
Rinse the rice in water and soak it for 30 minutes.
In a pot, boil the milk on medium heat and add the soaked rice.
Cook the rice in milk until it becomes soft and the milk thickens.
Add sugar and stir until it dissolves.
Add cardamom powder and saffron and mix well.
In a separate pan, heat ghee and fry the cashews and raisins until they turn golden brown.
Add the fried cashews and raisins to the payasam and mix well.
Serve hot or chilled.
Although this heavenly delight is irresistible, it is important to consume it in moderation as it is high in calories, sugar and saturated fats. It is recommended to enjoy payasam as an occasional treat rather than as a regular part of your diet.
Overall , It is a delicious and versatile dessert that can be enjoyed in many forms. Whether you prefer it thick and creamy or light and refreshing, there is a payasam recipe to suit your taste. So, why not try making payasam at home today and indulge in this authentic Indian dessert?
Strawberry is a popular fruit enjoyed around the world by many people. They are delicious, nutritious, and versatile, but they can be quite delicate and can spoil quickly if not stored properly.
Strawberries are a beloved fruit that is enjoyed in various ways, from eating them fresh to using them in smoothies, baked goods, and salads. However, strawberries are delicate and prone to spoilage, which can lead to wasted fruit and money. In this article, we’ll discuss some tips on how to keep your strawberries fresh for as long as possible.
Store them properly
To keep your strawberries fresh, you need to store them properly. The best way to store strawberries is in the refrigerator, preferably in a shallow container lined with paper towels. Make sure the container is not too deep, as the weight of the berries can cause them to bruise and spoil. Do not pack the strawberries too tightly, as this can cause them to become squished and spoil more quickly.
Remove any spoiled berries
Even with the best storage practices, some strawberries may spoil before others. To prevent spoilage from spreading, it is important to remove any spoiled berries as soon as you notice them. This will help to keep the remaining strawberries fresh for longer.
Avoid exposure to heat and sunlight
Strawberries are sensitive to heat and sunlight, so it is important to keep them away from these factors. Do not leave your strawberries in direct sunlight or near sources of heat, such as ovens or stovetops. Heat can cause the strawberries to spoil more quickly and can also cause them to lose their flavor and texture.
Choose the right strawberries
The first step to keeping your strawberries fresh is to choose the right ones. Look for strawberries that are plump, firm, and bright red. Strawberry mush, bruised, or moldy should be avoided. If you’re buying strawberries in a pre-packaged container, check the bottom of the container to make sure there are no squished or moldy berries.
Wash the strawberries just before eating
Washing strawberries before storage can lead to moisture, which can cause them to spoil faster. Instead, wash the strawberries just before eating them. Rinse them under cold running water and pat them dry with a paper towel or clean kitchen towel. Strawberries should not be washed until they are ready to be eaten.
Store strawberries in the refrigerator
To keep strawberries fresh, it’s important to store them properly. Place the strawberries in a container lined with paper towels or a clean kitchen towel. The paper towels will absorb excess moisture and prevent the strawberries from getting moldy. Leave the lid slightly open to allow for air circulation.
Avoid leaving strawberries at room temperature
Strawberries should not be stored at room temperature for a long period. Heat and humidity can cause the strawberries to ripen and spoil faster. If you’re planning to eat the strawberries within a few hours, you can leave them out. But if you want to store them for more than a day, it’s best to store them in the refrigerator.
Do not remove the stems until ready to eat
Leaving the stems on the strawberries until ready to eat will help keep them fresh. The stems help prevent moisture loss and keep the strawberries from getting soft. If you remove the stems, the strawberries will spoil faster.
Use a vinegar solution to remove bacteria
If you notice any mold or bacteria on your strawberries, you can use a vinegar solution to remove it. The vinegar should be combined with three parts of water in a bowl. Soak the strawberries in the solution for a few minutes, then rinse them under cold running water and pat them dry.
Freeze strawberries for long-term storage
If you have too many strawberries or want to store them for a long time, you can freeze them. First, rinse the strawberries under cold running water and pat them dry. Remove the stems and cut the strawberries into slices or halves. Place the strawberries in a single layer on a baking sheet and freeze them for a few hours. Once the strawberries are frozen, transfer them to a freezer-safe container or freezer bag. Frozen strawberries can be stored for up to 6 months.
Keep Them Dry
To prevent moisture from building up and causing mold growth, it’s important to keep your strawberries dry. After washing them, use a clean paper towel to pat them dry. You can also lay them out on a clean towel and let them air dry for a few minutes. Once they’re completely dry, transfer them to a container or storage bag.
Don’t Stack Them Too High
When storing strawberries in the refrigerator, it’s important not to stack them too high. This can cause the weight of the strawberries to crush the ones at the bottom, leading to bruising and spoilage. Store them in a single layer, if possible.
Keep Them Away from Moisture
While it’s important to keep your strawberries dry, it’s equally important to keep them away from moisture. This includes condensation from the refrigerator or any other sources of moisture in your kitchen. Moisture can cause the strawberries to become damp and moldy, which will shorten their shelf life.
Strawberries are delicate fruit that requires proper handling and storage to keep them fresh and your strawberries fresh requires proper selection, storage, and care.
Remember to keep them dry, Choosing the right berries, avoiding moisture, storing them properly, removing spoiled berries, freezing them, avoiding heat and sunlight, and using a vinegar solution can all help to extend the shelf life of your strawberries and keep them fresh and delicious.
The theft of rare and expensive wine is not an uncommon occurrence, and the incident at Atrio is just one example of how some people are willing to go to great lengths to get their hands on valuable bottles of wine. The wine industry is a multi-billion dollar industry, and collectors around the world are willing to pay top dollar for rare and vintage wines.
The value of wine increases significantly as it ages, and it is not uncommon for some wines to fetch tens of thousands of dollars at auctions. This is why wine cellars in high-end restaurants and hotels are heavily secured, and access is restricted to a select few. However, even with tight security measures in place, there are still those who are willing to take the risk of attempting to steal valuable wine.
?Así cometieron el robo, y huyeron del lugar, los dos presuntos autores del robo de vino en el restaurante #Atrio de #Cáceres
Una de las botellas data del año 1806 y está valorada en 310.000 euros, siendo un ejemplar único en el mundo pic.twitter.com/L30oUXehVe
The couple involved in the Atrio theft had clearly done their research and were able to pull off a well-planned heist. They had visited the restaurant multiple times in the months leading up to the robbery, and the woman even went so far as to obtain a fake Swiss passport to check into the adjacent luxury hotel.
Once at the restaurant, the couple ordered an extensive meal and were given a tour of the wine cellar. It was during this tour that they were able to steal an electronic key to the cellar. The couple then left the hotel in the early hours of the morning with the stolen wine bottles wrapped in hotel towels and concealed in travel bags.
The theft was not discovered until later that day when the staff at the restaurant realized that some of their most expensive bottles of wine were missing. The police were alerted, and an investigation was launched, but it was not until a year later that the couple was caught at the border of Montenegro and Croatia.
Despite the fact that the restaurant was compensated by their insurance company, the loss of such valuable wine was undoubtedly a blow to the business. However, the fact that they were able to rebound and earn a third Michelin star just goes to show the resilience of the restaurant industry.
The wine heist is a cautionary tale of the lengths some people are willing to go to in order to obtain rare and valuable wine. It is also a reminder of the importance of tight security measures in places where such wine is stored and sold.
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