The Glorious Food Glossary
The Glorious Food Glossary tells you everything important about the world of food. The Food Glosssary is all about different kinds of food from all over the world and how they are prepared and what their main ingredients are.
Moreover, the glossary is all about what people all over the world are eating and drinking and their activities, festivities, marriages, etc that involves food.
This Food Glossary is all about food . . . glorious food. We tell you about the food, some stories about them and we try our best to make photos of them as we travel around the world. As of now, we are featuring extensively foods from Germany, the Philippines and the State of Kerala, India, but we will add more pictures for you to enjoy as we discover the food of the world... as we travel around the globe.
All articles are available through the search function or via the A to Z line at the top of every page.
Meen Porichathu / Fish Fry
Meen Porichathu also commonly called as Fish Fry is one of the popular dishes from Kerala, India which is simply fried fish which is made special by coating or marinating the cleaned fresh pieces of fish in Masala powder , then deep fry in coconut oil until they are crispy.
Coconut oil which is the favored oil for cooking by the Malayalees is the secret of delicious dishes in Kerala, India.
Please enjoy the pictures of Fish Fry made in Allepey, Kerala, India.
Picture below is called Choora Porichatu. Choora Porichathu is the Malayalam term for Tuna Fish Fry
Coating the cleaned whole piece of Tuna with Masala powder first for some time before frying in Coconut oil gives the Keralite Fish Fry its distinct tasty flavor.
Below is one of the special Fish Fry "fit for a Prince". A Karimeen Fry made from fried Pearl Spot. This is a delicious meal of Karimeen Fry served with salad of raw sweet red onions on top. Prince Charles of England ate what I have eaten in Kerala, India after a wonderful and quiet boat tour of the Backwater of Allepey.
Karimeen (Pearl spot fish) fry is a sought after delicacy in Kerala. The Pearl Spot fish is marinated in a mixture of lemon juice, red chillies, and other spices and Masala Powder, too and and deep fried until crisp and golden brown. This is an exotic dish of Karimeen fry cooked Kerala style. The Karimeen fry is a spicy fried fish coated with the delicious and spicy Masala.
Karimeen is the state fish of Kerala and is one of the most important fish species in this state of India
Mangan
Deutsch: Mangan / Español: Manganeso / Português: Manganês / Français: Manganèse / Italiano: Manganese
Mangan is an essential trace mineral that plays a crucial role in various biological processes, particularly in the context of food and nutrition. It is involved in the metabolism of carbohydrates, proteins, and cholesterol, as well as in the formation of connective tissues and bones. The human body requires manganese for optimal functioning, and it is found in a variety of foods, including nuts, seeds, whole grains, and leafy vegetables.
Mascarpone
Deutsch: Mascarpone / Español: Mascarpone / Português: Mascarpone / Français: Mascarpone / Italiano: Mascarpone
Mascarpone is a rich, creamy Italian cheese made from cream and citric or acetic acid. It is a key ingredient in many desserts and savory dishes, valued for its smooth texture and mild, slightly sweet flavor.
Venezuela
Deutsch: Venezuela / Español: Venezuela / Português: Venezuela / Français: Venezuela / Italiano: Venezuela
Venezuela is a South American country with a rich and diverse culinary tradition. Venezuelan cuisine is known for its variety of flavours, ingredients, and cultural influences, combining indigenous, African, Spanish, and other European elements. The country's food culture is a vibrant reflection of its history and geography.
Uzhunnuparippu
Deutsch: Uzhunnuparippu / Español: Uzhunnuparippu / Português: Uzhunnuparippu / Français: Uzhunnuparippu / Italiano: Uzhunnuparippu
Uzhunnuparippu is the Malayalam term for split black gram (split urad dal), a type of lentil commonly used in South Indian cooking. The term comes from "uzhunnu," meaning black gram, and "parippu," meaning lentil or split Legume. Uzhunnuparippu is a staple ingredient in Kerala cuisine and is known for its creamy texture and mild flavour, which makes it ideal for a variety of dishes, including curries, stews, and batters.