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How the Samosa came to India

ashok321

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How the golden sambusak came to India and conquered the palate. Along the way, it has had many aliases and fillings: from the minced meat of the Delhi Sultanate to the mashed potato of today.

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Small Problem.

The Potato was introduced in India by the Portuguese only in the 17th Century :lol: ............. they called it "Batata" which is what it is still called in Hindi.


LOL at the self serving propaganda that is desperate to claim credit for something that they did not create.


Similarly, the "invention" of the Tabla is also a myth.


India always had a wide variety of drums in use. Tabala is a variation of the Pushkar drums from India.


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Here is a image of a person playing two drums with both his hands. This carving is from 2200 years ago :lol:

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Samosas are delicious. Potato samosas are very common in India, but I prefer non vegetarian ones made with minced meat, onions and spices. The best samosas are those made with minced beef. Malabar beef samosas have a heavenly taste. :smitten::smitten:


:cheers:
 
Might be post sun set snacks in his Roza though he has PDF name Ashoka to conceal his real identity.
He got quite cheesed off with overwhelming support that is poured on RSS wala.
 
Might be post sun set snacks in his Roza though he has PDF name Ashoka to conceal his real identity.
He got quite cheesed off with overwhelming support that is poured on RSS wala.

LOL>..... no wonder he is praising the samosa :lol:
 
Now let's talk about some idlis

The tale of the idli
Sumit Paul
FEBRUARY 01, 2015 01:04 IST
UPDATED: FEBRUARY 01, 2015 01:04 IST

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If I say the idli was brought to southern India by Arab settlers, it could raise hackles, especially among South Indians. But the truth cannot be suppressed. References to the modern way of making the idli appear in Indian works only after 1250 CE.

K.T. Acharya, the food historian, speculates that the modern idli might have originated in the region that is now Indonesia, which has had a long tradition of fermented food. According to him, cooks employed by the Hindu kings of the local kingdom may have invented the steamed idli there, and brought the recipe to India during the period 800-1200 CE. But this theory is being questioned by modern food historians such as Lizzie Collingham, Kristen Gremillion, Raymond Grew, Makhdoom Al-Salaqi (Syria), Zahiruddin Afiyaab (Lebanon). References available at the Al-Azhar University Library in Cairo also suggest that Arab traders in the southern belt brought in the idli when they married and settled down in those parts. Now the question is: how did that happen? It is known that Arab traders used to come to the southern coast for trade, and that pre-dated even the advent of Islam. The first mosque outside the Arab peninsula was erected by Arab settlers who came here as traders.

The Arab settlers were strict in their dietary preferences; many of them came here when Mohammed was still alive and they were neo-converts to Islam from Paganism. They insisted on halaal food, and Indian food was quite alien to their palate. To avoid all such confusion regarding what is halaal or haraam in food, they began to make rice balls as it was easy to make and was the safest option available. After making the rice balls, they would slightly flatten them and eat with bland coconut paste ( Encyclopaedia of Food History, edited by Collingham and Gordon Ramsay of Britain, Oxford University Press, and Seed to Civilisation, The Story of Food, by Heiser Charles B, Harvard University Press, 1990). Later it was improved upon, and from the 8th century onwards, the idli in its modern avatar came into existence.

sumitmaclean@hotmail.com

http://www.thehindu.com/opinion/open-page/open-page-the-tale-of-the-idli/article6843033.ece
 
Samosas are delicious. Potato samosas are very common in India, but I prefer non vegetarian ones made with minced meat, onions and spices. The best samosas are those made with minced beef. Malabar beef samosas have a heavenly taste. :smitten::smitten:


:cheers:

frankly I found the samosas in kerala to be blah ...the people there have a habit of eating samosas made earlier on in the day ...and that's a big dampener...i like my samosas fresh and crunchy
 
Samosas should always be eaten hot and fresh, as soon as they cool down enough to be eaten after being taken out of the pan. Reheated samosas and those stored in a hot oven just don't taste as good as fresh hot samosas.

Even hot vegetarian potato samosas are very yummy. But there is nothing like biting into fresh hot Malabar minced beef samosas while sipping from a cup filled with hot Kerala chaya. :smitten::cheesy: :cheers:
 
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Small Problem.

The Potato was introduced in India by the Portuguese only in the 17th Century :lol: ............. they called it "Batata" which is what it is still called in Hindi.
there is this street food in my city's famous area Qissa khwani bazar which is served with sour chattni ; it is called Batatay made of potato
 
Samosas are delicious. Potato samosas are very common in India, but I prefer non vegetarian ones made with minced meat, onions and spices. The best samosas are those made with minced beef. Malabar beef samosas have a heavenly taste. :smitten::smitten:


:cheers:

You should have Pork Samosas with Whiskey.
Damn...that's some combination.
 
Pork samosas are delicious too. :smitten: :smitten:

But they're not commonly available. Even beef samosas aren't so easy to come across, at least in India. Vegetarian or potato ones are the most common, mutton and chicken samosas are also available.

Whiskey is a sublime drink and yes, I eat pork and drink whiskey.:woot: :woot: :woot::dance3::omghaha: :bunny:

It's very funny to observe the extreme level of stupidity and lack of intelligence exhibited by these RSS sanghie chaddies. Any one who comments against the heinous crimes of RSS sanghie chaddie scum mustn't eat pork or drink alcohol. Hahaha. What extreme morons all RSS sanghie chaddies are! :taz: :taz: :cuckoo::crazy::crazy:

:cheesy: :cheesy: :woot: :woot: :rofl: :rofl: :omghaha::omghaha:
 
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Ganesh Chaturthi celebrations were initiated by the great Maratha ruler Chhatrapati Shivaji Maharaj to promote culture and nationalism. It has continued since then. It is believed that Lord Ganapati was the family deity of the Peshawas. Lokmanya Tilak had popularized this festival to bridge the gap between Brahmins and Non-Brahmins.

Modak has also reached to different parts of India where the Marathas had their rule and then gradually spread all over India.

A woman holding a plate of sweets, called ‘modak’, in a crowd of devotees at Lalbaugcha Raja pandal. (Bhushan Koyande/HT PHOTO)
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