Diversity Show:SS Discussions - Page 25

Originally posted by: -sweetgal19-

All done !! Check Page 32 😛

Originally posted by: -sweetgal19-

This is final draft of Menu after including Rosh's new suggestions!

Drinks

Kerala: Coconut Water ,Fresh lime juice

Karnataka: Menasina Saaru (Tangy soup like Rasam), Bonda Sharbat

Andhra: Majjiga (Mor in tamil)

Tamil Nadu: Kumbakonam Filter Coffee 😆,Thengai Paal (Coconut milk)

Starters

Kerala: Pachadi ,Kichadi

Karnataka: Bonda,Chakkuli,baaLaka

Andhra: Bajji,Pakodi,Gaare

TN: Kesari,Potato Bonda

Main Course

Kerala-BoiledRice,Sambar,Parippu,Aviyal,Pachadi,Thoran,Pappadam,Mooru,Achar Pickle,Banana

Karnataka-Maavinkayi Chitranna, Cabbage Beans Palya, Kadalebele Vade, Bendekai Mosaru Bajji, Thovve, Udupi Sambhar, Majjige Huli, Hesarubele Akki Payasa and Neer Majjige.

Andhra- (Under Ugadi Bhojanam) Paramannam ,Aratikaya Bajji ,Pulihora,Pappu Chekkalu,Talimpu Senagalu,Mamidikaya Pulihora,Avakai Urgai and specialities are Hyderabadi Biriyani and Andhra Chilli Chicken.

Tamil Nadu-White Rice,Paruppu, Carrot Pachadi, Beans usili, Potato Curry,Sambhar,Rasam,Mor Kozhambu,Mango Pickle,Kootu,Appalam, Vetha Kozhambu

Dessert

Kerala-Prathamam,Pazham-Pori

Karnataka-Obbattu & Mysore Pak

Andhra-Atukulu Payasam & Boorelu

Tamil Nadu-Sakkarai Pongal,Adhirasam

Originally posted by: Roshini1494

i meant we need to find info for individual foods 😛 check karnataka's list 😊

Originally posted by: Roshini1494

• 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 😃

Originally posted by: -iLoveSobti-

anybody watching iifa awards?

Originally posted by: -sweetgal19-

Rosh ! This is really good aana wont this all take up too much space ? Shouldnt we just add a little bit of info about each food item? 😳

Originally posted by: Roshini1494

we can keep the size has small one di...lets see how it comes at last...if it takes up too much space na..we can shorten it 😃

Originally posted by: -iLoveSobti-

did you find the other pictures rosh?