Diversity Show:SS Discussions - Page 43

Originally posted by: -sweetgal19-

Done !! 😃 Shall i do the same for Karnataka cuisine too ?😳

Have added those dividers for Karnataka Cuisine too! Should I add any for Main post ?? And tell if divider suggested by Viz is okay ,if it is ,will edit and add that instead ! ⭐️

Originally posted by: Roshini1494

Viz this divider will take so much space di...already we occupied lots of space..adhan..😃

Originally posted by: Roshini1494

yup..but make it as blue green...let me try to find a blue green divider 😊

But karnataka cuisine is also blue pink only so I added the blue pink dividers !! Only TN and Kerala cuisines are blue green!

Rosh Kerala Cuisine pictures

Originally posted by: -iLoveSobti-

Ohh! Seri Seri! Chumma Ketaen. because it looked pretty!😳

Originally posted by: -iLoveSobti-

Rosh Kerala Cuisine pictures

AP and Kerala Cuisine fully done !! Viz,you have to edit and add TN cuisine !! Kerala Cuisine info over! Only Kerala Cuisine few more pics remaining! And Credits!

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 ~|| Majjiga ||~ 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 Yoghurt Drink, Yoghurt Shake and Indian Drinking Yogurt is a blend of three tastes which are sweet, sour and astringent. ~|| Ugadi Pachadi ||~ 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 neem flower 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. ~|| Ugadi Bhojanam ||~ Andhrites are particular about the presentation and order in which their food is dispensed. Pappu (dal/lentils) and kurralu (curries) are placed to the right of the diner, while spiced pickles, Pachadi (chutney/Raita), a saucy condiment and Podi (Dal based powdered condiment) are placed to the left. On some occasions special items such as Puliyodhara (Tamarind rice/Lemon Rice) and garelu (vada) are placed at the top right. A large scoop of Annam (plain white rice) is placed in the middle. Small amounts of Neyi (ghee) is put on the plate or leaf. The pulusu (stew), Pappu (thick lentil and vegetable soup), charu (soup with a consistency between pappu and rasam), rasam (clear, thin vegetable/non-veg soup), and majjiga (buttermilk) are typically added onto the rice as needed rather than having it on the plate from the start. Perugu (yoghurt) or Majjiga (buttermilk) for the final course where Perugu (yoghurt) is added to rice. ~|| Boorelu ||~ 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. ~|| Atukulu Payasam ||~ 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.

Originally posted by: Roshini1494

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

~|| Majjiga ||~

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 Yoghurt Drink, Yoghurt Shake and Indian Drinking Yogurt is a blend of three tastes which are sweet, sour and astringent.

~|| Ugadi Pachadi ||~

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 neem flower 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.

~|| Ugadi Bhojanam ||~

Andhrites are particular about the presentation and order in which their food is dispensed. Pappu (dal/lentils) and kurralu (curries) are placed to the right of the diner, while spiced pickles, Pachadi (chutney/Raita), a saucy condiment and Podi (Dal based powdered condiment) are placed to the left. On some occasions special items such as Puliyodhara (Tamarind rice/Lemon Rice) and garelu (vada) are placed at the top right.

A large scoop of Annam (plain white rice) is placed in the middle. Small amounts of Neyi (ghee) is put on the plate or leaf. The pulusu (stew), Pappu (thick lentil and vegetable soup), charu (soup with a consistency between pappu and rasam), rasam (clear, thin vegetable/non-veg soup), and majjiga (buttermilk) are typically added onto the rice as needed rather than having it on the plate from the start. Perugu (yoghurt) or Majjiga (buttermilk) for the final course where Perugu (yoghurt) is added to rice.

~|| Boorelu ||~

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.

~|| Atukulu Payasam ||~

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.