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.
Puttu
Puttu refers to a breakfast dish from Kerala, south of India which is made from rice flour and freshly grated coconut steamed in a cylidrical tool called Puttu Kutti . Puttu is a traditional and most popular breakfast dish of. It is usually served with Kadala curry (black chickpea curry) or it is served with Pazham (small yellow banana) and sugar. Puttu is also great with combined with Cherupayaru curry and Pappadam . But, all I can say is that Puttu can be combined with any other dishes from Kerala. I had eaten mine with Egg Masala and Cabbage Thoran and it was delicious, too.
Puttu is very delicious either way. Puttu is generally cooked in a Puttu Kutti vessel with two (2) sections. The lower section called Puttu Kudam holds water and the upper section (a cylindrical tube) called Putti Kutti holds the Puttu or where the rice mixture is inserted with layers of grated coconut. (Please see related article and Pictures of Puttu Kutti)
There are other varieties of Puttu in India:
Rava Puttu is a steamed cake made from Semolina called Rava or Sooji in Malayalam. It is a variety of Puttu which makes use of Rava instead of Rice flour, but cooked the same way as the traditional Puttu which makes used of Rice flour
Atta Puttu refers to a steamed cake made from Wheat flour. It is a Malayali breakfast dish typically made with rice powder or rice flour, but this variety of Puttu is made with Atta/wheat flour for less calories.
Puttu is arguably the most iconic breakfast dish of Kerala. Which is served with many curry dishes and stir-fried dishes from the country
I love Puttu in everyway, but I think the best Puttu is that which is served with boiled local banana from Kerala or simply with sugar.
Below are varieties of Puttu which was served to me while in Allepey using various flours
Above is Puttu served with fresh Pazham (Banana) for breakfast and below is Puttu served with steamed Pazham
Above is Puttu served with savory Curry. Puttu can be accompanied with sweet (steamed or fresh Banana, jaggery or sugar) or savory dishes (any kind of Curry)
Please see other pictures of Puttu sold during the Food Festival during New Year in Trivandrum, the capital of Kerala in the Photo Gallery.
Customisation
Deutsch: Personalisierung/Individualisierung, Español: Personalización/Adaptación, Português: Personalização/Individualização, Français: Personnalisation, Italiano: Personalizzazione
Customisation (or Customization) in the food context is not an edible food item but refers to the process of tailoring a food product, dish, or ordering experience to meet the specific preferences, dietary needs, or desires of an individual consumer. It represents a shift from standardized, mass-produced offerings to personalized culinary experiences.
Thorax
In the food context, thorax refers to the chest portion of certain animals, particularly seafood like crabs, lobsters, and other Crustaceans, where a significant amount of edible meat can be found. In these animals, the thorax is part of the main body section that includes the head and the legs. This area is often rich in flavour and contains meat that can be more challenging to extract compared to the claws or legs but is nonetheless prized in many culinary traditions.
Pozole
English: Stew with hominy / Deutsch: Eintopf mit Hominy / Español: Estofado con maíz tratado con cal / Português: Ensopado com milho tratado com cal / Français: Ragoût avec du maïs prétraité / Italiano: Stufato con Mais trattato con cal /
Pozole is a traditional Mexican soup or stew that holds a special place in Mexican culinary culture. In this article, we will explore what pozole is, provide examples of its different variations, discuss any potential risks or considerations, offer a popular recipe for you to try, and touch upon its history and legal aspects. We'll also list some similar Mexican dishes to give you a broader perspective on this vibrant cuisine.
Fruit-Flavored Gelato
Deutsch: Eis mit Fruchtgeschmack / Español: Gelato con sabor a fruta / Português: Gelato com sabor de fruta / Français: Gelato aux fruits / Italiano: Gelato al gusto di frutta
Fruit-Flavored Gelato in the food context refers to a type of Italian ice cream known as gelato, characterized by its dense texture, rich flavor, and lower fat content compared to traditional ice cream. Fruit-flavored gelato is made with a base of milk (and sometimes cream), sugar, and natural flavorings from fresh fruits, fruit juices, or fruit purees. The result is a refreshing, smooth, and intensely flavored frozen dessert that highlights the natural sweetness and tartness of the fruit used in its creation.