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The famous Madurai city, in the South, possesses its unique and exclusive food like Paruthi paal, jigarthanda, panangkarkandu paal. Paruthi pal is yet another drink made of cotton seeds, flour of raw rice, coconut and jaggery. This drink is available only in a very few cities in the State, and Madurai is one among them. As for the health aspect, it is good for those who suffer with problems like cold and cough. This drink also helps reducing heart diseases, and can be taken by diabetes patients too. Available at a low cost this drink can be enjoyed by all.

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The post 80 வருட மதுரை பேமஸ் பருத்தி பால் | Madurai Famous “Cotton Seed Milk” | Food Street #15 | Madurai360 appeared first on Madurai District - மதுரை மாவட்டம்.

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Here Is The History Of Pani Puri

The pani Puri originated from the Magadha region of India, present day South Bihar where it is also known as phoolki. The English meaning of golgappa is "watery bread" or "crisp sphere eaten." The literal meaning suggests that it may have originated from Varanasi. In Bengal and specifically Kolkata, Puchka is considered to be the king of this variety of snacks, compared to its cousins like golgappas or panipuris.

The filling is made by lightly mashing boiled potatoes with black salt, salt, some spices, a generous portion of tamarind pulp (made by mashing ripe tamarind in tamarind water), chilli (powder/chopped/boiled & pasted). The tamarind water Tetul Jol is made by mixing tamarind and spices/ salt and making a light and tart liquid with water. At some places like Deshpriya Park, a very famous variety is made with sour curd, and called Dahi (curd) Puchka.

While many regions in India have their own variations of the panipuri, the most famous ones are from Kolkata, called 'Puchka'.

In Lucknow, this dish is known as "Pani ke bataashe", which means a crispy round dish having spicy water inside. A hole is made using a thumb in the "Bataasha" and a small amount of boiled peas is filled inside it and then the "Bataasha" is dipped in the spicy water or "Pani".

In the Lucknow region the Pani is prepared using mint, tamarind, asafoetida (hing), black pepper, red chili powder and salt.

At Hazaratganj in Lucknow you can savour Paanch Swaad Ke bataashe which means the bataashe are served with five differently tasting Pani one after another.

In most parts of India, a panipuri is made with flavoured water.

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The post மதுரை பானி பூரி | Madurai spl | Food Street #02 | Madurai 360 appeared first on Madurai District - மதுரை மாவட்டம்.

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Short Note:

Kothu parotta is the famous street food item over here.I love this dish so much..It is a dish that you want to prepare when you have leftover parotta last night.Just tear those,add some onions and stuffs,crack open two egss mix it up and eat it(Don’t forget the spices).If you have ever seen on those street shops they will prepare like the above method,but they will pour a little of that lovely salna in it,it will give a unique taste to this dish.You could also add any chicken curry to this.

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The post முட்டை புரோட்டா | Madurai Mutta Porattaa | Indian EAT Street | Food Street #06 | Madurai360 appeared first on Madurai District - மதுரை மாவட்டம்.

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Sree Sonic Travel To India Try They're Legendary Mutton Chukka

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The post I FOUND THE BEST MUTTON IN THE WORLD AT MADURAI | FOOD AND TRAVEL BY SREE SONIC appeared first on Madurai District - மதுரை மாவட்டம்.

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Idli (/ɪdliː/) are a type of savoury rice cake, popular as breakfast foods throughout India and northern 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 metabolized by the body.

Idli have several variations, including rava idli, which are made from semolina. Regional variants include sanna of Konkan and Enduri Pitha of Odisha.

Goat meat or goat's meat is the meat of the domestic goat (Capra aegagrus hircus).

Goat meat from adults is often called chevon and cabrito, capretto, or kid when it is from young animals. While "goat" is usually the name for the meat found in common parlance, producers and marketers may prefer to use the French-derived word chevon (from chèvre), since market research in the United States suggests that "chevon" is more palatable to consumers than "goat meat". Cabrito, a word of Spanish and Portuguese origin, refers specifically to young, milk-fed goat. In some parts of Asia, particularly India, Pakistan, Nepal, Sri Lanka and Bangladesh; the word "mutton" is sometimes used to describe both goat and sheep meat, despite its more specific meaning (limited to the meat of adult sheep) in the UK, US, Australia and other English-speaking countries.

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The post மதுரை இட்லி உடன் மட்டன் வகைகள் | Madurai Idly With Mutton Combos | Food Street #13 | Madurai360 appeared first on Madurai District - மதுரை மாவட்டம்.