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Dying Indian art of cooking

In the olden days, hot tropical sun kept Indian women busy making Pickles, Wadi, Mangodi, Papad, Seviyaan, and Sirka at home

Many vegetables and fruits were sun-dried for the winter

Pickle Making

There are many varieties of fruits and vegetables that were pickles during summer and aged in the hot sun. Two of the most popular fruits pickled were were Limes and Mangoes. The principles are well analyzed and documented. Pickle 101 Indian Cuisine.

The pickles are produced by large corporations and sold in Indian stores. The art of Pickle making has been reduced to hobby.

Papad Making

During summer, female members of a family or neighborhood would get together and make Papad. During 1950, an organization to economically empower women took over producing Papad. Lijjat is their popular brand.

Papad making at home has become a dying art How Papad are made at home.

In South India, Papad are called Paaperdum

Wadi and Mangodi Making

Wadi making used to popular in almost every household in Punjab. How Wadi are made at home. Fourth Sikh Guru promoted the production and merchandising to benefit the economy of Amritsar. Making Papad, Wadi, and Mangodi became cottage industry in Amritsar. Best quality Wadi are produced in Amritsar.

Sirka Making

In every household the juice of first harvest of sugarcanes was used to make Sirka (Vinegar). Nowadays, Vinegar is produced by large corporations. To my dismay, none of them produces the old fashioned black Sirka. Sugarcane Sirka making at home. Old fashioned black Sirka is almost non-existant.

Sevian (Seviyaan) making

Seviyaan were made at home from a hard dough made by mixing equal parts of Maida (Refined wheat flour), and Sooji (Semolina). A small amount of dough was pinched and twisted between a finger and thumb to form a small pasta noodle about ¾" long and thickness of Vermicelli. The noodle is called Sevi. Seviyan or Seviyaan is a plural of Sevi. Seviyan were dried in the hot tropical sun. The dried was completed in one day due to the size of the noodle. Process to make Seviyan at home is simple but laborious and requires a little practice. In modern cooking Vermicelli has almost completely replaced homemade Seviyan.