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A falooda is a Mughlai cold dessert made with vermicelli. [1] [2] It has origins in the Persian dish faloodeh, variants of which are found across West, Central, South and Southeast Asia. [3] Traditionally it is made by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with ice cream. [4]
Ada (Malayalam: അട), Ela Ada, Patholi, Genasele, or Yelaiyappam [1] is an Indian sweet and traditional Kerala, Karnataka and Konkan delicacy.It can be seen even in parts of Tamil Nadu as well, consisting of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in banana leaf and served as an evening snack or as part of breakfast.
Vermicelli with a lemon-pecorino fonduta with fennel fronds and bottarga. In 14th-century Italy, long pasta shapes had varying local names. Barnabas de Reatinis of Reggio notes in his Compendium de naturis et proprietatibus alimentorum (1338) that the Tuscan vermicelli are called orati in Bologna, minutelli in Venice, fermentini in Reggio, and pancardelle in Mantua.
Some typical examples include ari pathiri, chatti pathiri, coin porottas, kallummakaya fry, arikkadukka (stuffed fried mussels) and biryanis with chicken, mutton, prawns, fish and egg, as well as sweeteners such as aleesa [11] and Kadalapparippu ada. [12]
Anokhi Ada (1948 film) Naushad: Shamshad Begum: Hindi: Darbari Kanada: Mohabbat Ki Jhuti Kahani Pe Roye Mughal-e-Azam: Naushad: Lata Mangeshkar: Hindi: Darbari Kanada: O Duniya Ke Rakhwale Baiju Bawra (film) Naushad: Mohammed Rafi: Hindi: Darbari Kanada: Tumse Hi Ghar Ghar Kahalaya Bhabhi Ki Chudiyan: Sudhir Phadke: Mukesh (singer) Hindi ...
Ada pradhaman is a traditional Keralite dessert made by using the rice ada (rice pasta or flakes) with a sauce of cooked coconut milk and jaggery. [1] [2] [3] Ada pradhaman is specially prepared in homes of the state of Kerala, India on the festival day of Onam. It is a variety of payasam, and is served together with sadya. [2]
Idiyappam, also known as indiappa, noolappam, santhagai, or ottu shavige, is a string hopper dish originating from southern India. It consists of rice flour pressed into noodles, laid into a flat disc-like shape and steamed.
Kottarathil Sankunni (23 March 1855 – 22 July 1937), a Sanskrit-Malayalam scholar who was born in Kottayam in present-day Kerala, started documenting these stories in 1909. They were published in the Malayalam literary magazine, the Bhashaposhini , and were collected in eight volumes and published in the early 20th century.