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Abhinaya

@HeyDeviMaiyya

Trailblazer

+ 6

Posted: 12 years ago

#231

Originally posted by: -iLoveSobti-

Naa adha paathein Viz !! Looks fab !! ⭐️⭐️ But you tell me where to post what ! Nee than more creative than me !😳

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Abhinaya

@HeyDeviMaiyya

Trailblazer

+ 6

Posted: 12 years ago

#232

Originally posted by: -iLoveSobti-
ennaku theriyum😎

Yayyy!! Appo nee last a song add panidu Viz !🥳

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Abhinaya

@HeyDeviMaiyya

Trailblazer

+ 6

Posted: 12 years ago

#233

Intro to Andhra Food

Cuisine of Andhra Pradesh is a blend of Telegu cuisine along withHyderabadi Cuisine (also known as Nizami cuisine). The food is rich in spices, for which, it is popular among South Indian cuisine. Rice is the staple food of Andhra people. Starch is consumed with a variety of curries and lentil soups or broths. Vegetarian and non-vegetarian foods are both popular. Seafood is common in the coastal region of the state. Hyderabadi cuisine includes popular delicacies such as Biriyani, Hyderabadi Haleem, Baghara Baingan and Kheema. Various pickles are part of local cuisine, popular among those are Avakaya (a pickle made from raw mango) and Gongura (a pickle made from red sorrel leaves).Yoghurt is a common addition to meals, as a way of tempering spiciness. Breakfast items like dosa,vada are influenced by spices native to Andhra Pradesh

Intro to Karnataka Food

Varieties in the cuisine of Karnataka reflect influences from the three neighbouring South Indian states, as well as the states of Maharastra and Goa to its North. Typical dishes include bisi bele bath, jolada roti, chapati, ragi roti, akki roti, saaru, huli,vangibath, khara bath, kesari bath ragi mudde, and upittu The 'Kodagu' district is famous for spicy pork curries while coastal Karnataka specialises in seafood. Although the ingredients differ regionally, a typical Kannadiga Oota(Kannadiga meal) is served on a banana leaf. The coastal districts of Dakshina Kannada and Udupi have slightly varying cuisines, which make extensive use of coconut in curries and frequently include seafood.

Intro to Kerala Food

Kerala cuisine blends indigenous dishes with foreign ones adapted to local tastes. Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring. Kerala's long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood a common part of the meal. Rice is grown in abundance; along with tapioca. It is the main starch ingredient used in Kerala's food. Having been a major production area of spices for thousands of years, the region makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon. Most of Kerala's Hindus, except its Brahmin community, eat fish, beef and non-vegetarian foods; common among these are chicken, beef, pork catering to Kerala's large minorities of Muslims and Christians In most Kerala households, a typical meal consists of rice, fish, and vegetables. Kerala also has a variety of breakfast dishes like idli, dosa,idiyappam and puttu. 'Thalasseri Biriyani' is the only biryani variant of (Malabar origin) Kerala.

Intro to Tamil Nadu Food

Tamil food is characterised by its use of rice, legumes, and lentils, along with distinct aromas and flavours achieved by the blending of spices such as curry leaves,tamarind, coriander, ginger, garlic, chilli pepper, cinnamon, clove, cardamom, cumin, nutmeg, coconut and rose water. Tamil food is characterised by tiffins, which is a light food taken for breakfast or dinner and meals which are usually taken during lunch. The word "curry" is derived from the Tamil word kari, meaning something similar to "sauce". The southern regions of Madurai,Karaikudi and Chettinad are famous for their spicy non-vegetarian dishes. Dosa and idli are some of the popular dishes and are eaten with chutney and sambar.

Edited by -sweetgal19- - 12 years ago

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Roshini

@Roshini1494

Stunner

+ 3

Posted: 12 years ago

#234

Originally posted by: -sweetgal19-
Intro to Andhra Food

Cuisine of Andhra Pradesh is a blend of Telegu cuisine along withHyderabadi Cuisine (also known as Nizami cuisine). The food is rich in spices, for which, it is popular among South Indian cuisine. Rice is the staple food of Andhra people. Starch is consumed with a variety of curries and lentil soups or broths. Vegetarian and non-vegetarian foods are both popular. Seafood is common in the coastal region of the state. Hyderabadi cuisine includes popular delicacies such as Biriyani, Hyderabadi Haleem, Baghara Baingan and Kheema. Various pickles are part of local cuisine, popular among those are Avakaya (a pickle made from raw mango) and Gongura (a pickle made from red sorrel leaves).Yoghurt is a common addition to meals, as a way of tempering spiciness. Breakfast items like dosa,vada are influenced by spices native to Andhra Pradesh

Done 👍🏼

wait..i remember now..i need to find pics for hyderabadi biriyani 😆

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616377

Hibernated

Posted: 12 years ago

#235

Originally posted by: -sweetgal19-
Naa adha paathein Viz !! Looks fab !! ⭐️⭐️ But you tell me where to post what ! Nee than more creative than me !😳

Naana?Creative-a! Edho irukardhelam inga post pannen!(anything related to food) You and Rosh are the creative ones here!😃

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Abhinaya

@HeyDeviMaiyya

Trailblazer

+ 6

Posted: 12 years ago

#236

Intro of food done !! 😎

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Abhinaya

@HeyDeviMaiyya

Trailblazer

+ 6

Posted: 12 years ago

#237

Originally posted by: -iLoveSobti-

Naana?Creative-a! Edho irukardhelam inga post pannen!(anything related to food) You and Rosh are the creative ones here!😃

Hello ! Nee than siggy shop vechindrike okay! 😛 Seri just for you,okay namba ellarun creative! 😆

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Roshini

@Roshini1494

Stunner

+ 3

Posted: 12 years ago

#238

Originally posted by: -sweetgal19-
What should I do now ?😳

info for foods 😉

try finding infos for karnataka foods 😃

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Abhinaya

@HeyDeviMaiyya

Trailblazer

+ 6

Posted: 12 years ago

#239

Originally posted by: Roshini1494

info for foods 😉
try finding infos for karnataka foods 😃

All done !! Check Page 32 😛

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Roshini

@Roshini1494

Stunner

+ 3

Posted: 12 years ago

#240

Atukulu (Aval) Payasam is prepared with rice flakes aka poha that is roasted in ghee, slowly simmered in a poppy seeds-coconut milk-jaggery base, flavored with cardamom and garnished with toasted cashew nuts and raisins.
Boorelu, one of the most popular sweets prepared in the homes of Andhras, symbolic of joy and festivity, completely embodies the idea of a traditional Andhra sweet to the hilt.
Ugadi Pachadi is a special preparation prepared in every Andhra home on Telugu New Year's day. Its made with fresh tamarind, jaggery(panela), fresh mangoes and neem flowers (margosa). One can add sugarcane, coconut and bananas also. The sweetness of jaggery, the sourness of tamarind, the bitterness of neemflower and the pungent flavor of the green mango skin, spice of the chilli powder ,raw tender mango's taste and lastly salt form the shadhruchulu or six tastes of the sauce.
Majjiga is an integral part of Andhra cuisine and no meal is complete without Majjiga which is usually taken towards the end of a meal as it has the ability to enhance digestion. Majjiga which is known by different names in the West like Salted Yogurt Drink, Yogurt Shake and Indian Drinking Yogurt is a blend of three tastes which are sweet, sour and astringent.

Someone find info for ugadi bhojanam which we can add in main course 😃

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