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Roshini

@Roshini1494

Stunner

+ 3

Posted: 12 years ago

#451

Viz enga??? 🤔 abhi can u put the kerala and TN stuffs like u done for AP and Karnataka...i will edit it out and viz can post it 😃

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616377

Hibernated

Posted: 12 years ago

#452

Originally posted by: Roshini1494
Viz enga??? 🤔 abhi can u put the kerala and TN stuffs like u done for AP and Karnataka...i will edit it out and viz can post it 😃

i'm confused. Naa TN erkanave post pannitaen.(in the main thread) :)

Ippo i'm confused with kerala

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Roshini

@Roshini1494

Stunner

+ 3

Posted: 12 years ago

#453

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.

~||Menasina Saaru||~

Rasam made from pepper, turmeric, and other spices.

~||Bonda ||~

Deep fried vegetables (and sometimes chicken and seafood) in batter.The process of making a spicy bonda involves deep-frying potato (or other vegetables) filling dipped in gram flour batter. Bonda has a sweet and a spicy variant. Keralites prefer the sweet one called Sugiyan, while the savoury version is common in the rest of India. The spicy flatter version is called as Batata Vada in Maharashtra.

~||Chakkuli||~

Chakkuli is a South Indian snack of savory crunchy twists made from rice and Urad dal flour. It is most commonly made of mixed rice flour, urad dal flour and water, seasoned with salt, asafoetida and either sesame seeds or cumin seeds.The ingredients are mixed together into a dough that is then shaped into spiral or coil shapes either by hand or using a mould. The spirals are then deep fried in vegetable oil.

Although the ingredients differ from one region to another, a typical Kannadiga Oota (Kannadiga meal) includes the following dishes in the order specified and is served on a banana leaf: Kosambari, Pickle, Palya, Gojju, Raita, Dessert. Karnataka dishes are mostly famous for Bisibelebath, Mysore Masala dosa,Davangere Benne dose, Mysore Pak so on and so forth.

The thali consists of Maavinkayi Chitranna, Hesarukalu Kosambari, Cabbage Beans Palya, Kadalebele Vade, Bendekai Mosaru Bajji, Anna, Thovve, Udupi Sambhar, Majjige Huli, Hesarubele Akki Payasa and Neer Majjige.

~||Mysore Pak||~

Mysore pak is a sweet dish of Karnataka, India, usually served as dessert. It is made of generous amounts of ghee (clarified butter), sugar and gram flour. Pak or Paka in Kannada means the sugar syrup or generally paka is also referred as a dish resembling to nalapaka and bhimapaka.

~||Obbattu||~

It is a traditional type of sweet flatbread made in India in the states of Andhra Pradesh,Karnataka, Maharashtra, Gujarat and Goa.In Andhra Pradesh ( bobbatlu or bakshalu) and other placesmoong dal or Chana dal is used in some recipes.

Edited by Roshini1494 - 12 years ago

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Abhinaya

@HeyDeviMaiyya

Trailblazer

+ 6

Posted: 12 years ago

#454

Viz already posted TN cuisine in main thread ! Nee verum adha box la pota poram and add divider too! ⭐️

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Roshini

@Roshini1494

Stunner

+ 3

Posted: 12 years ago

#455

okay...and ya can u centre align the Karnataka cuisine and unbold it?

its nt happening for me

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Roshini

@Roshini1494

Stunner

+ 3

Posted: 12 years ago

#456

and add the text for obbattu too 😊

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616377

Hibernated

Posted: 12 years ago

#457

Rosh clear my confusion first!!

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Roshini

@Roshini1494

Stunner

+ 3

Posted: 12 years ago

#458

~|| Filter Coffee ||~

The magnificent aroma of hot and freshly brewed coffee will hover over most South Indian homes every morning and a traditional coffee filter is essential to prepare it. Brewing coffee is an art and one masters with practice and according to one's taste, some like it light or strong or black. To get that perfect decoction, is a ritual that most women follow each and every day.

~|| Kesari ||~

Rava Kesari ' moist, melt in the mouth Indian semolina dessert that is prepared as a festival special for occasions like Navratri. Not too complicated, just a few ingredients like semolina, clarified butter, sugar and cardamom mingle together to bring out something magical and exotic.
~|| Potato Bonda ||~

Potato bonda is a classic tea/ coffee time snack and can be made easily. It is sure a kids favourite as it has potato stuffed inside.
~|| Kalyana Saapadu ||~

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.

~|| Sakkarai Pongal ||~

Rice and dal cooked with the ingredients like edible camphor,elachi, nutmeg and elachi make it smell and taste DIVINELY.
~|| Adhirasam ||~

Adhirasam is a type of Indian sweet from Tamil cuisine. The doughnut like pastry has a long history of popularity in Tamil civilization. They are similar in shape to vadai, but are not savoury and are eaten as a dessert.Adhirasam is a popular as an offering to the gods during puja prayers, both at home and in temples in Tamil Nadu. According to inscriptions from Krishnadevaraya's time, the sweet was made from rice flour, jaggery, butter and pepper.