Diversity Show:SS Discussions - Page 48

Originally posted by: -iLoveSobti-

Done. i was doing that only. nee sonna aprom seriadhuthe.

Good ! 🤗 Enaku than pics mathram centre aaga mateingardhu 😭

Originally posted by: Roshini1494

Pazham-Pori

Pazham pori aka Ethakka appam or banana fritters is a traditional evening snack item in Kerala. Its available through out Kerala and all most all Keralites prepares it the same way. Its simply ripe banana's coated with flour and deep fried in oil.

Originally posted by: ..enchanted..

*gatecrashing*😎

Originally posted by: -iLoveSobti-

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 flat bread made in India in the states of Andhra Pradesh,Maharashtra,Karnataka,Gujarat and Goa. In the state of Karnataka as well. In Andhra pradesh ( bobbatlu or bakshalu) and other places, Moong dal or Channa Dal is used, even a mix of different lentils is used in some recipes.

Originally posted by: -sweetgal19-

Good ! 🤗 Enaku than pics mathram centre aaga mateingardhu 😭

Originally posted by: Roshini1494

Viz here it is

Originally posted by: Roshini1494

PERFECT 😎 Changed the color of two 😊

Thank you so so so so so so much Viz !! 🤗🤗 You're a sweetheart !! Thank u ! 🤗 Apidiye thalai pichindu engaynu ponon bola irundhidu ! 😆 Thank you for that ! 🤗

Originally posted by: -iLoveSobti-

Rosh Is this a desert or a starter??

Its dessert!