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A restaurant menu in Kerala Traditional Kerala sadhya Idiyappam served with egg. One of the traditional Kerala dishes is vegetarian and is called the Kerala sadya.A full-course sadya, consists of rice with about 20 different accompaniments and desserts, and is the ceremonial meal of Kerala eaten usually on celebratory occasions including weddings, Onam and Vishu.
Daahashamani water, a medicated herbal water, is preferred to be used when drinking water with biryani. [69] Daahashamani [ n 35 ] is an ayurvedic medicine and natural thirst reliever and digestive aid prepared by mixing dry ginger [ n 36 ] , cardamom , cloves , coriander seeds, mimosa catechu [ n 37 ] , sapanwood [ n 38 ] , vetiver [ n 39 ...
The name Myra was created by the 17th-century poet Fulke Greville 1st Barone Brooke (1554–1628). Its origins are unknown, though some speculate the created name is an anagram of the name Mary, a variant spelling of the Latin word myrrha, meaning myrrh, a fragrant resin obtained from a tree, or derived from the Latin mirari, meaning wonder, the same source from which William Shakespeare ...
Rice: It is the main item in a sadya. It is always the Kerala red rice (semi-polished parboiled brown [15] [18]) which is used for the sadya. Kerala matta rice is sometimes used. [19] Parippu: A thick curry lentil dish. Sambar: A thick gravy made of lentils, tamarind, vegetables like drumsticks, tomato, yam etc., and flavored with asafoetida.
Kanji is a rice water based dish traditionally prepared in Indian states like Orissa, Andhra Pradesh, Tamil Nadu and Kerala. Depending on how it is prepared, it is eaten with soup or curry . It is one of the Chappan Bhog (56 food items also known as Mahaprasad ) offered to the Hindu god Jagannath of Puri as part of the last meal of the day ...
He points out that though porottas are made of refined flour, Kerala is not a wheat producing state and so its origins clearly lie beyond the seas. Food journalist Sonal Ved stated that Persia, Central Asia and the Middle East have their own versions of layered flatbreads , which adds credence to this theory.
Idiyappam is a culinary speciality throughout the Indian states of Tamil Nadu, Kerala, Karnataka and the country of Sri Lanka.The name idiyappam derives from Tamil. The Tamil word 'Idi' together forms the name Idiyappam. The dish is also, frequently, called as noolappam or noolputtu, originating from the Tamil word nool, meaning string or thread.