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Nellikayi thambuli. Thambuli is a type of buttermilk eaten in the Indian state of Karnataka. Thambuli, being a curd based cuisine, [1] is consumed with rice. Tambuli is derived from Kannada word thampu. (ತಂಪು+ಹುಳಿ ---->ತಂಬುಳಿ). Thampu meaning cool/cold. So thambuli is a cooling food.
Bettadapura is famous for its temple. Bettadapura has a temple on top of the hill after which the name of the town is derived or named. On the summit of the hill, there is a temple dedicated to one of the Hindu trinity deities, Lord Shiva, in the form of Mallikarjuna.
Rasam is prepared mainly with a tart base such as kokum, malabar tamarind (kudam puli), tamarind, vate huli (vate huli powder), ambula or amchur (dried green mango) stock depending on the region. A dal or lentil stock (for rasam, the typical dal used is split yellow pigeon peas or mung beans ) is optional but is used in several rasam recipes.
The sweet became popular and exceedingly recognized when Sen brothers opened Matri Bhandar in 1930 and shared their ancestral recipe at Tipperah district (now Comilla, Bangladesh) of the Bengal Province.
Mulligatawny recipe from Charles Dickens's weekly magazine All The Year Round, 22 August 1868 (page 249) By the mid-1800s, Arthur Robert Kenney-Herbert (1840–1916), under the pen name Wyvern, wrote in his popular Culinary Jottings that "really well-made mulligatunny is ... a thing of the past."
Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. [1] Meats, along with rice, legumes, and lentils, are popular.
The Mughlai cuisine had a significant influence upon Malabar recipes. Mughali recipes including biryani, kebab and naan spread throughout India. [41] The ingredients included rice, maida, wheat and there was extensive use of ghee (clarified butter) and oils for preparation. Sweet delicacies were made from jaggery (unrefined sugar).
For this recipe, the contents of the buah keluak is dug out and sauteed with aromatics and seasonings, before it is stuffed back into the nuts and braised with the chicken or pork rib pieces. Ayam/babi pongteh, a stew of chicken or pork cooked with tauchu or salted fermented soy beans, and gula melaka. It is usually saltish-sweet and can be ...