FOOD PRODUCTION ASSIGNMENT

TOPIC
2 LESS KNOWN/LOST DESSERTS
&
2 LESS KNOWN/LOST BREADS
FROM SOUTH INDIA

Submitted by:-
Hardik Malhotra – 2041117114
Harmeet Syal – 2041117115
Harsh Rai – 2041117117
Harshit Bhasin – 2041117118
Harshit Raina – 2041117120
Himan Deka - 2041117121
 WHAT IS LOST/LESS KNOWN RECIPE ?

Food, being necessary to survive, has a history of its own. When we talk about the
rich culture & traditions of India we have so many delicacies & rich local native
cuisines which were prepared by villagers using local produce. Every state &
community have their own traditional recipes glorifying their beautiful culture.
There have been many recipes that were a part of the royal kitchens & could still be
found, the reason behind this is the practice of royal cooks to document their recipes.
Many royal families have their own cook books passed on from generation to
generation. But there are number of recipes in Indian communities which are not
documented anywhere or they have lost their importance due to modern culture and
practices of cooking and eating trends. These recipes today are hardly found to be
cooked and practiced in communities, these recipes are LOST/LESS KNOWN
RECIPES OF INDIA.
 SOUTH INDIA CUISINE

South Indian cuisine still retains many elements of the ancient Dravidian culture that flourished
4,500 years ago: steamed dumplings with coconut, jaggery (raw sugar) and cardamom in a
rice wrapper; food served in banana leaves, or the ubiquitous spice blend kari podi, or curry
powder, are all indigenous to this region. The geographic and cultural seclusion of the South
Indian peninsula, separated from the north by the high Vindhyas, has left southern cuisine
very ''Indian,'' unaffected by outside influences.
It is represented by four distinct regional styles: Tamil Nadu, Kerala, Karnataka and Andhra
Pradesh. Intriguing and diverse, these regional cuisines reflect the natural resources of each
area, as well as the rich ethnic mixture of its people - Syrian Christians, Arab or Mogul
Muslims, Jains or Sephardic Jews.
There are, however, a few unifying elements of southern cooking, like the use of rice as a
staple, as well as certain varieties of squashes and greens, coconut, jaggery, peanuts and
sesame seeds. Herbs and spices are a potent underpinning, including curry leaves (balmy
herb), tamarind (sour pod), sour lime and spices such as mustard, ginger, turmeric, coriander,
fenugreek, black pepper and the incendiary red Guntur chilies.
• Vegetarian dishes, which originated in the Tanjore courts of Dravidian kings, are
collectively known as South Indian vegetarian, or Tamil food. Throughout the south,
dishes like sambar, kotto and koyamboo (spicy vegetable and lentil stews), kari or
thovaran (warm vegetable salads), rasam (soup) and pachadi (yogurt salad) are
popular.
• South Indian vegetarian cooking also includes preparations like idli (steamed
dumplings), dosa (lacy crepes), pesaruttu (mung bean pancakes) and vada (bean
fritters), all made with sourdough batter of rice and/or bean. These light vegetarian
protein foods, called tiffin, are popular snacks served with a chutney and a lentil
sauce.
• Although all South Indians enjoy vegetarian delicacies, South India, contrary to the
general belief, is not predominantly vegetarian. In fact, less than 15 percent of the
South is Hindu Brahmin, of whom only 8 percent are strict vegetarians.
• An extraordinary nonvegetarian cuisine, the Chettinadu cooking of Chettiyars (the
prosperous business caste of Tamil Nadu), has only recently come into the
limelight, having traditionally been served in obscure eateries called muniandi villa.
Its distinguishing features are the use of black pepper and the preparation of
savory meats with marinades and broths. ''Chettinadu food is mild because we use
no red chilies, only black pepper and some very fragrant spices, such as saffron,
mace, cashew nuts and rose petals,'' explained G. Ramesh, manager of
Kaaraikudi, a Chettinadu restaurant in Madras
• South India is a coastal culture. Naturally, seafood plays an important role,
unlike the inland north where lamb and chicken are common fare. Throughout
the Kerala region, shrimp, ranging from tiny thumbnail size to jumbo tiger
prawns, and fish, such as pomfret, shark, skate, catfish and salmon, are
served lightly braised in herb-flavored sauces. Karimeen varathathu (fish fried
with spices), meen patichthu (fish braised with spices) and konju chameen
(spicy pan-roasted tiny shrimp) are exceptional creations. Appam, a cross
between a pancake and a crepe made with rice flour and palm sap, called
toddy, is a Kerala specialty. It's eaten for breakfast and is also traditional with
fish. 
• When it comes to spicy food, Andhra Pradesh produces a type of chili that is
the hottest in the world, Guntur chili. The Andhra region includes the city of
Hyderabad, with its Mogul influences, as well as the Hindu vegetarian
community. And the small town of Amaravati has its own very spicy and
nonvegetarian cuisine. This Research has been taken from an
• Most southern sweets are rice based and candylike, delicately flavored with article published by “The New York
saffron and cardamom. Times” on Oct 21,1990.
Here is a link for the whole article
FARE OF THE COUNTRY; South India's
Regional Cuisines - The New York Times (
nytimes.com)
 STAPLE DIET

Southern part of India is a land of coconuts, so cooking in coconut oil is a

preferred choice. Coconut is used for making a range of products, from
stews and dry vegetable preparation to delectable sweets. The lentils are
also used to make sweet and savory dishes. People herre are rice eaters
and wholewheat is hardly used as a staple diet. They eat parboiled rice
which is tastier and more nutritive than regular rice. Another kind of rice
called red rice or carmague rice is also commonly eaten. The back garden
of almost every household provide green chilies, plantains, papaya,
jackfruit, pumpkin and other vegetable. Tamarind is available in
abundance. The abundance of bananas is used for making famous banana
chips also known as Kerela chips. Pepper, nutmeg, coffee, tea, yam,
pineapple and cashew nuts are few other commonly grown items in South
India.
2 LESS KNOWN/LOST DESSERTS
&
2 LESS KNOWN/LOST BREADS
OF SOUTH INDIA
 1. CHAKKA VARATTIYATHU

Chakka is a word for jackfruit.Chakkavaratty, Chakka

Varattiyathu, Chakka Varatti, Jackfruit
Preserves or Jackfruit halwa is a type of food made
from jackfruit The seeds are removed from the fruit and it is cut
into small pieces. The fruit is then cooked
with ghee and jaggery; it eventually reaches a paste- or jam-like
consistency. After cooling it can be eaten; and it keeps for six to
ten months. . It can be stored up to a year and also be used in
making many sweet dishes like Appam, Ela ada, Payasam,
Sweet Kozhukattai and many more recipes.
There are two varieties of jackfruit – PASHA CHAKKA which is
juicy and stringy and VARICHAKA, which is crisp and used as a
fruit. The seeds left are used in curries
As we have mentioned earlier how jackfruit is a very important ingredient
used in south Indian cuisine especially the Kerela cuisine. Every household
backyard has a jackfruit tree so this fruit is found in abundance during
seasonal period.
Also Kerela has always been a location for travelers and traders who used
to travel in sea for a very long duration of time and require something that
does not easily spoilt, so these preserve were very important for the traders
to have their meal.

Usually the grandparents of a house prepare this dish during the jackfruit
season with an entire fruit or even two. It is made in a huge vessel called
“URULI”, it is quite a labour intensive process and takes time of about 3-4
hours. It is prepared in bulk and then stored for the rest of the year to make
other dishes and sweets out of it.

URULI
Uruli is a very traditional equipment to Kerela and is often used as flower pots to
welcome guests. Traditionally, it is used to deep fry desserts and broil rice flour. It
is made of copper
RECIPE AND PROCEDURE
PROCEDURE
Prep Time Cooks in Total time Makes
10 min 180 min 190 min 6 por 1.To begin making Kerala Style Chakka Varattiyathu,
first add 1 cup of water to a pressure cooker along
with the jackfruit/chakka pieces and pressure cook for
Ingredients 6 to 7 whistles.  Allow the pressure to release naturally
•6 cups Jackfruit Ripe (Kathal) , deseeded and and cool.  
chopped 2.Transfer the cooked jackfruit into a mixer jar and
•3 cups Jaggery grind to a smooth puree and keep aside.
•2 cups Water 3.Taste the jackfruit to check sweetness, and use
•1/2 cup Ghee jaggery accordingly to ensure the Chakka
•1 teaspoon Dry ginger powder Varattiyathu is not overly sweet and is just right to
•1 teaspoon Cumin powder (Jeera) , roasted eat. 
•1 teaspoon Cardamom Powder (Elaichi) 4.Now prepare the jaggery syrup
5.Heat a pan, on medium flame, add powdered
jaggery and one cup of water to it.  Keep stirring till
the jaggery dissolves completely. Boil it on a medium
flame until becomes a thick syrup. Turn off the flame
and strain the mixture to remove the impurities.
5. Meanwhile, add the jackfruit puree into a heavy bottomed pan, Keep stirring and cook on a
low-medium flame till entire water evaporates.
6. Pour the jaggery syrup to the cooked jackfruit and stir continuously.
7. Add ghee little by little, stirring continuously, otherwise, chakka varattiyathu will stick to the
bottom of the pan.
8. Keep cooking until the Chakka Varattiyathu starts leaving the sides of the pan. At this stage,
add dry ginger powder, roasted cumin powder and cardamom powder.  Mix well. Turn off the
flame and allow the Chakka Varattiyathu to cool.

RECIPE LINK :- Kerala Style Chakka Varattiyathu

Recipe by Archana's Kitchen (archanaskitchen.com)
VIDEO LINK :- https://youtu.be/RQuAZgQ2tZ4

HEALTH BENEFITS
jackfruit is a rich source of dietary fiber that makes
it a bulk laxative. This helps to improve digestion. It is
a great source of Vitamin C and antioxidants, which
can strengthen your immune system.
 2. MUNTHIRI KOTHU

Munthiri kothu is a unique festival sweet from Kanyakumari District, Tamil

Nadu, South India. It is also known as or payatham urundai in Sri Lanka.
Munthiri means Cashews and kothu means bunch in Tamil. Most people
think it is a sweet made with Cashews but there is no relationship between
Cashews and this recipe.
Munthiri Kothu is a sweet usually prepared in southern part of Tamil Nadu.
People from Tirunelveli and Nagarkovil might know this one. This is the
healthy and guilt free sweet snack as it doesn’t contains any refined sugar.
This munthiri kothu is prepared with green gram/pasi payaru/pachai payaru
and jaggery and then it is coated with a thin layer of rice batter and deep
fried. We can add sesame seeds and roasted coconut in this recipe for
extra flavor.
This dessert is usually made during Christmas in the parts of Tamil Nadu,
Kanyakumari, Sri Lanka and Kerela.
 VARIATIONS OF THE DISH
Munrhiri Kothu in Madras Samayal
Munrhiri Kothu is prepared in different ways. One of the traditional ways to
make this pastry is by cooking the ingredients inside and covering it with rice.
Also, the use of grilled coconut along with sesame, ginger powder and green
gram is among these sweets and it is covered with rice powder and Maida flour
and after frying in oil, it is dipped in sugar syrup. . These sweets are also
prepared without dipping in syrup. In the second method, the amount of sugar is
reduced and it is more suitable for those who have diabetes.

Tirunelveli Munthiri Kothu

This snack contains a lot of iron and protein and also has a lot of vitamins. In
some recipes, dates are also used to make it. This snack is very popular among
the people of Kerala and people eat it because of its benefits. They keep this
snack in the refrigerator for a week. This snack is also suitable for vegetarians.
Some people also add ginger powder to these sweets to make them easier to
digest. Also, using a gentle flame can fry these sweets better and cook them
completely.
INGREDIENTS USED AND THEIR HEALTH BENIFITS
FOR MAKING BALLS FOR BATTER
1. Split green gram 1. Refined wheat flour
2. Grated coconut 2. Rice flour
3. Palm jaggery 3. A pinch turmeric powder
4. Cardamom pods 4. Salt to taste
5. Nutmeg
6. A pinch of salt
Grated coconut, cardamom, nutmeg, jaggery
and split green gram
Munthri Kothu is a guilt free snack and is being served for its health
benefits. The recipe uses moong dal which has a lots of health benefits
attached to it. The reason why people nowadays are running away from
desserts is sugar, which is not used in this recipe instead palm jaggery
(another healthy alternative of sugar) is used. Other ingredients such as
coconut and rice flour are also very healthy for our lifestyle and provides
lots of energy.
Hence it is a vey healthy sweet which may have been created due to its
health benefits.
 METHOD OF PREPARATION

1. Dry roast the split green grams 2. Ground split green grams 3. Dry roast the grated coconut

4. Pour the jaggery syrup and bring it to 5. Combine the jaggery syrup with the 6. Roll the split green gram and jaggery
a rolling boil ground split green grams mix to marble-sized balls
7.Mix the refined wheat flour and rice flour with 8. Time to start frying... Serve and enjoy!
water and a pinch of turmeric powder along
with salt to taste

For the detailed recipe of MUNTHIRI KOTHU, click on the link below :-
This classic recipe for Munthiri Kothu from Tamil Nadu is a must try this festive season! | Guide-cooking – Gulf New
s
Recipe by – Shobha Verghese (YouTube blogger)

Video Recipe link -https://youtu.be/fmnslobcwQ0

 1. PATHIRI

 Pathiri is much loved Kerala Muslim traditional specialty (part

of the moplahs cuisine) prepared and served on special
occasions, including parties for newly married couples and
during Iftar in the Muslim fasting month of Ramadan. Pathiri is
also known as aripathir, ari pathil or pathil in some parts of the
Malabar region. There are many types of Pathiris, like Erachi
pathiri, Poricha pathiri, Neipathiri, Meen pathiri, etc. It is
usually prepared for dinner and served with meat curry.
Pathiris are made of rice flour and the process of making it
requires practice because achieving the right consistency of the
dough and kneading it perfectly will not happen on the first
time.
Pathiri is a bread of the Muslim community of Kerela call the Moplahs.
Pathiris are a very important part of the feast on the day of Ramadan. In
Moplah cuisine dishes are hot and spicy that allows the body to cool
down as tempratures in this hot and humid climate range between 30 to
35 degree Celsius. Pathiris are very suited for this type of spicy and hot
food to pair with.

There are various kinds of pathiris, the most common being the ARI
PATHIRI which is just made of the rice flour and is not stuffef, it can be
even fried or steamed.
PORICHA PATHIRI
Ney Pathiri-Ney Pathal-Poricha Pathiria is a super delicious, rich Malabar
Specialty. This pathiri is a deep-fried rice Pancake with stuffing of crushed
coconut,onion,cumin seeds.
ERACHI PATHIRI
Erachi pathiri is another type of pathiri which is stuffed with chicken
masala, and is usually deep fried. It is shown on the image beside.
MEEN PATHIRI
Meen pathiri is rice flour pancake and is filled with fish. It is usually
steamed and served during dinner time.
Recipe & procedure PROCEDURE
1. Sieve the roasted rice powder/pathiri podi using a fine
mesh.
Prep time Cooking time Total time serves 2. Boil the water in a wok or heavy bottom pan. Add salt
5 min 20 min 25 min 4-6 and simmer.
3. Add slowly the roasted rice powder /pathiri podi and
 stir continuously over low heat. (Note : Ensure that you
have stirred the dough evenly when on flame and make
sure it doesn’t get burnt to the bottom of the pan.)
Ingredients :  4. Cover this and keep on a slow fire for 10 seconds.
1. Pathiri Podi /Roasted Rice flour : 2 cups (I Switch off the stove.
normally use doublehorse or niraparra, if you can 5. As the dough will be very hot at this point, knead the
get pathiri podi/powder that will be the best or dough with metal spoon. Let it reach a warm condition.
you can roasted rice flour) 6. You have to knead the dough when it is warm. Knead
2. Water : 2  cups the dough thoroughly using both hands for about 5
3. Salt to taste minutes without adding any more water till the dough
comes together with a uniform smooth surface and is no
longer sticky.(Note : Kneading the dough has to be done
thoroughly and at one single stretch This is the most
important part.)
The key to soft pathiri is to keep kneading until the dough is less sticky and could be divided into small balls, don’t
add water or rice powder again. If needed, wet hands or apply a little coconut oil on palms. Any water or any flour
added at this point will change the texture of the pathiri.)
7. Roll into small lemon sized balls. Press it between palms.
8. Dust the rolling board and rolling pin using the same rice powder used for making pathiri dough.
9. Roll the flattened balls using the chapathi press or chapathi roller until you get thin round roti/pathiri.
10. Keep a tawa on medium flame and heat it. (Note : Low flame and extra high flame will not make pathiris good and
will end up in crispy pathiris.)
11. Keep the pathiri on it, rotating in between, you can see the steam passes through it within few seconds and when the
pathiri starts bubbling turn it upside down.
12. Slightly press it using the back side of a spoon, this will help it to rise up as one single bubble. This way the pathiri
will be so soft, wait for another 30 seconds so that even this side is done well and remove from the tawa. (Note : The
pathiri shouldn’t be brown it should remain white. After one pathiri is done, and before putting the next pathiri, clean
the brown powder on the thava with a dry cloth.)
13. Serve pathiri with chicken curry, mutton curry, egg curry or with any curry of your choice. Optionally these pathiri
can be dunk into coconut milk for few minutes before serving and Enjoy!

RECIPE BY – Kerala Pathiri Recipe - Ari Pathiri

Recipe - Soft Rice Bread from Kerala - Kothiyavunu.com
VIDEO LINK – https://youtu.be/O-5JGOr099E
 OROTTI

Orotti is a traditional South Indian dish that can be paired up

with any main dish of your choice. This healthy dish is
originally form Kerala and is made with the goodness of
grated coconut and rice flour. Serve this lip-smacking roti
recipe with curd, pickles and chutney of your choice.
Making this nutritious recipe is an easy task and can be
pulled off by anyone.
Orotti is also a dish of the muslim community of Kerela
called the Moplahs and is popular in the Malabar region but
is very less known to the rest of the country. This traditional
recipe is made with rice flour and cococnut and there are
many variations of making the same.
Like other breads in moplahs cuisine this also suits the spicy
and hot food and enhances the taste profile of the whole
dish.
One of the variation of orotti is Adukka orotti, in which
several layers are steamed one over another and one at a
time which creates a very beautiful layery texture to the
dish. Here the rice flour and coconut mixture is made as a
batter of thin consistency and is steamed in a traditional
steamer.
The recipe video link and picture of the same is given along
side.
Adukka Orotti
| Malabar Cuisine | Kerala Culinary Tourism - Bing video
Orotti can also be made using wheat flour as depicted by
Adeela Shamnas a famous food blogger. Here is the recipe DIFFERENCE BETWEEN PATHIRI AND OROTTI ?
for the same. While Ari Pathiri is rolled out with a rolling pin and is
Orotti – pachakam.com quite thin and soft, Orotti is thick and has freshly grated
coconut added to the dough.
Once you make the dough, you will have to pat it down
to form thick rotis.
As the ingredients are just rice flour, coconut, and salt,
these rotis are served with spicy nonveg gravies. These
thick rotis are popular in Kanyakumari and in Srilanka as
well where it is called as Pol Roti.
RECIPE & PROCEDURE
HOW TO MAKE OROTTIS
Prep Time Cook time Serves Calories Step 1
10 min 20 min 8 354 •Take a deep bottomed pan and keep it on medium flame. Heat water
in it and add grated coconut in it followed by salt. Allow the mixture
to be cooked for a few minutes.
INGREDIENTS Step 2
1 cup grated coconut •Eventually add rice flour in the water-salt mixture and stir the
1/2 teaspoon salt mixture continuously until all the ingredients combine and form a
3 teaspoon refined oil thick textured paste. Once done, turn the off the flame and cover the
2 cup water pan with a lid, allow the mixture to rest for 4 to 5 minutes.
4 cup rice flour Step 3
•Once the mixture is cool enough to be used, knead the mixture into a
Benefits of Rice Flour smooth dough. Make small balls of the dough.
Rice flour is known to have different health Step 4
•Using a clean clear sheet, press the balls between the sheet to make a
benefits thanks to its nutrient contents.
100 gr:366 calories1.4g total fat0mg flat circle like shape. Heat refined oil in a pan on medium flame and
cholesterol0mg sodium76mg potassium80g transfer the roti on the pan.
total carbohydrates6g protein1% calcium2% Step 5
•Cover the pan with a lid and allow the roti to be cooked until the roti
iron8% magnesium20% Vitamin B-6
turns a liitle brown in color. After that flip the roti and allow it to be
cooked covered for about 2 to 3 minutes. Serve!
 BIBLIOGRAPHY
1. Research on The South Indian cuisine by article on The New York Times -
FARE OF THE COUNTRY; South India's Regional Cuisines - The New York Times (nytimes.com)
2. Book – Quantity Food Production Operation and Indian Cuisine – Parvinder S. Bali.
3. Images taken From – Bing Images
4. Chakkavaratiyathu recipe and Video link - RECIPE LINK :- Kerala Style Chakka Varattiyathu
Recipe by Archana's Kitchen (archanaskitchen.com)
VIDEO LINK :- https://youtu.be/RQuAZgQ2tZ4.
5. Munthiri Kothu Recipe – Info - https://www.sharmispassions.com/munthiri-kothu-recipe
Recipe - This classic recipe for Munthiri Kothu from Tamil Nadu is a must try this festive season! | Guide- cooking – Gulf News
(Recipe by – Shobha Verghese (YouTube blogger))
Video Recipe link -https://youtu.be/fmnslobcwQ0.
6. Panthiri Recipe and Information From - RECIPE BY – Kerala Pathiri Recipe - Ari Pathiri
Recipe - Soft Rice Bread from Kerala - Kothiyavunu.com VIDEO LINK – https://youtu.be/O-5JGOr099E.
7. Orotti Info and Recipe - https://www.pachakam.com/recipes/orotti
https://recipes.timesofindia.com/us/recipes/orotti/rs59680891.cm
https://www.spicingyourlife.com/orotti-rice-coconut-roti-from-kerala
 CONCLUSION
What can we do to bring these loss/less known dishes back into limelight ?
The lost cuisine of India glorifies the culinary beauty of the nation. These dishes were created not just to satiete the
hunger of people but they has a lot of health benefits which are in accordance with the geographical location of the area
where it is served and also it depends on the vegetation of that particular area. We as a budding chefs and hoteliers who
are working on modern cuisine should not forget these authentic rustic dishes which our ancestors gave us as as an
ancestra blessing, we should always work to uplift these dishes and to give them a modern touch without losing the
integrity of the dish. This precious culinary Heritage should not left behind in some old books which aren't read anymore.
Following this, many Indian chefs have been working towards bringing these dishes on international scale the chef and
co-founder of New York's most exciting new restaurant dhamaka chef Chintan Pandya is bringing some unexplored
flavours of Indian cuisine in two plates without losing its integrity dokle, a Meghalayan dish made from pig is being served
in a restaurant which is even not known in most of the parts of India. Chef Aditya Bal ,whom we must have seen in the
show on Epic channel "the lost recipes" is on a mission to another recipes from across India and is in a search for food
preparation styles that have been forgotten over Times.
We as the torchbearer of these wonderful creations should always works towards exploring the unexplored less know
dishes from around our nation, Social media can be made a powerful tool to gain and share information on these dishes.