Diversity Show:SS Discussions

First Previous

Page

352

Next Last

Frequent Posters

Abhinaya

@HeyDeviMaiyya

Trailblazer

+ 6

Posted: 12 years ago

#311

Originally posted by: -iLoveSobti-
Can you tell me what i have to edit in the main post?

Main post i already wrote Viz! 😲

Quote

Abhinaya

@HeyDeviMaiyya

Trailblazer

+ 6

Posted: 12 years ago

#312

Originally posted by: -sweetgal19-
Tamil Nadu Meals

The top half of the banana leaf is reserved for accessories, the lower half for the rice. In some communities, the rice will be served only after the guest has been seated. The lower right portion of the leaf may have a scoop of warm sweet milky rice Payasam, Kesari, Sweet Pongal or any Dessert items. While the top left includes a pinch of salt, a dash of pickle and salad/chutney. In the middle of the leaf there may be an odd number of fried items like small circles of chips either banana, yam or potato, thin crisp papads or frilly wafers Appalams and Vadai.
The top right hand corner is reserved for spicy foods including curry, hot, sweet, or sour and the dry items. If it is a vegetarian meal, the choices of vegetables are drumsticks, brinjals, carrot, cabbage, and cauliflower. (If it is a non-vegetarian meal, a separate leaf is provided for the fried meats, chicken, fish, crab, and so on.) But again, the variations are presented carefully, one dry one next to a gravy one.
There may be side attractions such as poli, poori, Chappati, some of the famed rice preparations such asGhee Pongal or Puliyodarai(tamarind rice) particularly if the family comes from Thanjavur, known as the rice bowl of Tamil Nadu.
Traditionally, sweets are eaten first. After having worked through the preliminaries, the long haul starts with rice. Sambar is added to rice and eaten with maybe a sprinkling of ghee. This is followed by rice with Kuzhambu and rice with Rasam. A final round of rice with curd or buttermilk signals the end of meals. Though there are varieties of kuzhambu, only one will be on offer in a given day. A banana may be served last.
After the meals, betel leaves and nuts are chewed in a leisurely way.

Quote

Looks like you are new here. Register for free, learn and contribute.

616377

Hibernated

Posted: 12 years ago

#313

Originally posted by: -sweetgal19-
Main post i already wrote Viz! 😲

ennoda part abhiii!😆

Quote

Abhinaya

@HeyDeviMaiyya

Trailblazer

+ 6

Posted: 12 years ago

#314

Originally posted by: -iLoveSobti-

ennoda part abhiii!😆

Oh okay !!😆 Btw check Page 42 !! I answered ur question! 😳

Quote

Roshini

@Roshini1494

Stunner

+ 3

Posted: 12 years ago

#315

^ This is karnataka meals 😆

Quote

Roshini

@Roshini1494

Stunner

+ 3

Posted: 12 years ago

#316

abhi and viz both check the previous page...i edited out the layout pakka va...is it good???

btw main thread is messed up for me? :O enakku mattum dhana? :O

Quote

Abhinaya

@HeyDeviMaiyya

Trailblazer

+ 6

Posted: 12 years ago

#317

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.

Drinks-

Being mostly a hot and humid area, Keralites have developed a variety of drinks to cope with thirst. A variety of what might be calledherbal teas are served during mealtimes. Cumin seeds, ginger or coriander seeds are boiled in water and served warm or at room temperature. Coffee and tea (both hot) drunk black, or with milk and white sugar or unrefined palm sugar (karippatti), are commonly drunk. Numerous small shops dotted around the land sell fresh lime juice (called naranga vellam, or bonji sarbat in Malayalam), and many now offer milk shakes and other fruit juices. Tender Coconut water is also a very popular beverage in Kerala.

Starters

Pachadi refers to a traditional South Indian side-dish. Broadly translated, it refers to food which has been pounded.InKerala and Tamil Nadu, pachadi is a side-dish curry similar to the north Indian Raita. It is made of fresh vegetables and is served as an accompaniment for rice, snacks like idli, dosa, and pesarattu. Many kinds of vegetables are included.

In the states of Kerala and Tamil Nadu, pachadi is eaten fresh and typically made of finely chopped and boiled vegetables with coconut, green or red chillies and tempered in oil with mustard seeds, ginger and curry leaves. Curd/yogurt based pachadi can be made of any vegetable, although cucumbers, squash, mango, bitter gourd or pineapple are common. Pachadi is commonly eaten with rice and a lentil curry.

Kichadi is a Malayali dish (south India) made of curd and cucumber in raw or cooked form. Kichadi is often served as part of theSadhya. Kichadi has no relation with the North-Indian dish Khichdi.

Main Course-

The Midday meals or lunch comprises of boiled rice that are eaten along with moru (curd or bitter milk) or rasam and vegetable curries. A dish called pachadi is cooked with mango cuts mixed with spices. As said earlier sambhar is a chilli hot curry in which pulses and vegetables are used. 'Thoran' is a coconut-based dish mixed with chopped vegetables and curry leaves. Pappadam which is a crunchy flake made of rice flour, chutneys and pickles are also consumed without which a meal is considered to be incomplete.

Muslim communities prepare mainly dishes made from wheat. They prepare cuisines like parottas and pathiris which are made from flour and are fried. They are served together with vegetable and non vegetable dishes. They also cook chappathis and pooris.

In Kerala the feast or the sadya is usually served on a banana leaf. The sadya consists of rice and more than 14 vegetable dishes, along with 'payasam' which is the sweet dessert cooked in milk.
Some of the delicious items are: -
Rice: In vegetarian meals like sadya, plain steamed rice is taken which is the basic ingredient. The muslims and the christians prefer biriyani.
Avial: It is a combination of vegetables like pumpkin, drumstick, potato, lady's finger, brinjal, raw banana, chilly etc and coconut sauce. It is a very popular side dish.
Thoran: Vegetables like Cabbage together with Coconut, red chilly, curry leaves and mustard seed are fried or steamed with spices. The same method is done for other vegetables such as carrot, beetroot, lady's finger, green papaya etc.
Sambar: It is prepared with drumstick, lady's finger, tomato, potato, onion etc together with pulses and is mixed with turmeric powder, chilly powder, coriander seeds and various other spices.
Olen: In this dish, beans and gourds are mixed with spices.
Kaalen: It is prepared by using Banana and curd which is added with coconut paste and green chilly.
Rasam: Rasam is like a clear broth. It is flavoured with tamarind, lemon, tomato, lentils, pepper and other spices. It is very good for digestion.
Pachadi: It is cooked with cut mangoes and another main ingredient is the pumpkin mixed with Coconut milk and curd with green chilly.
Paayasam: It is the sweet dessert cooked in milk.
Snacks: Snacks such as banana chips, tapioca chips, jackfruit chips etc deep-fried with chilly powder.

Edited by -sweetgal19- - 12 years ago

Quote

616377

Hibernated

Posted: 12 years ago

#318

Originally posted by: Roshini1494
abhi and viz both check the previous page...i edited out the layout pakka va...is it good???

btw main thread is messed up for me? :O enakku mattum dhana? :O

do it for me also!!!! PLEASE!!PLEASE! PLEASE PLEASE Rosh!

Quote

Roshini

@Roshini1494

Stunner

+ 3

Posted: 12 years ago

#319

Originally posted by: -iLoveSobti-

do it for me also!!!! PLEASE!!PLEASE! PLEASE PLEASE Rosh!

u post everything in one place like abhi did..pic and infos ellam..i will make it perfect..okay va? 😳

PS: Naaney somberi...enna poi nee vela seiyya solra 🤣

Quote

Roshini

@Roshini1494

Stunner

+ 3

Posted: 12 years ago

#320

Kerala Cuisine
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.

~|| Coconut Water ||~ &
~||Fresh Lime Juice||~
Being mostly a hot and humid area, Keralites have developed a variety of drinks to cope with thirst. Numerous small shops dotted around the land sell fresh lime juice (called naranga vellam, or bonji sarbat in Malayalam), and many now offer milk shakes and other fruit juices. Tender Coconut water is also a very popular beverage in Kerala.

~|| Pachadi ||~
Pachadi refers to a traditional South Indian side-dish. Broadly translated, it refers to food which has been pounded.InKerala and Tamil Nadu, pachadi is a side-dish curry similar to the north Indian Raita. It is made of fresh vegetables and is served as an accompaniment for rice, snacks like idli, dosa, and pesarattu. Many kinds of vegetables are included. In the states of Kerala and Tamil Nadu, pachadi is eaten fresh and typically made of finely chopped and boiled vegetables with coconut, green or red chillies and tempered in oil with mustard seeds, ginger and curry leaves. Curd/yogurt based pachadi can be made of any vegetable, although cucumbers, squash, mango, bitter gourd or pineapple are common. Pachadi is commonly eaten with rice and a lentil curry.
~|| Kichadi ||~
Kichadi is a Malayali dish (south India) made of curd and cucumber in raw or cooked form. Kichadi is often served as part of theSadhya. Kichadi has no relation with the North-Indian dish Khichdi.

Edited by Roshini1494 - 12 years ago

Quote

1 ... 30 31 32 33 34 ... 352

Diversity Show:SS Discussions - Page 32

Related Topics

Explore Topics