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Aloo gobhi, aloo gobi or alu gobhi (pronounced [äːluː goːbʱiː]) is a vegetarian dish from the Indian subcontinent made with potatoes (aloo), cauliflower (gobhi), and Indian spices. [2] It is popular in Indian cuisine. [3] It is yellowish in color due to the use of turmeric, and occasionally contains black cumin and curry leaves.
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The Sinhala script (Sinhala: සිංහල අක්ෂර මාලාව, romanized: Siṁhala Akṣara Mālāwa), also known as Sinhalese script, is a writing system used by the Sinhalese people and most Sri Lankans in Sri Lanka and elsewhere to write the Sinhala language as well as the liturgical languages Pali and Sanskrit. [3]
Sinhala is a Unicode block containing characters for the Sinhala and Pali languages of Sri Lanka, and is also used for writing Sanskrit in Sri Lanka. The Sinhala allocation is loosely based on the ISCII standard, except that Sinhala contains extra prenasalized consonant letters, leading to inconsistencies with other ISCII-Unicode script allocations.
Sinhala input methods are ways of writing the Sinhala language, spoken primarily in Sri Lanka, using a computer. Sinhala input methods can be broadly classified into two main groups: ones based on typewriter keyboard layouts, and ones that are meant to be typed on QWERTY keyboards using an input method , known as "Singlish".
Free Bangla fonts and keyboard available from ekushey.org; Free Malayalam fonts and keyboards available here; Free Khmer font available from Danh Hong's blog or by downloading any Khmer font from Google Fonts; Free Burmese font: Martin Hosken's Padauk; Note: Additional fonts for these scripts have to be in /Library/Fonts in order for text to be ...
The depicted text is ineligible for copyright and therefore in the public domain because it is not a “literary work” or other protected type in sense of the local copyright law. Facts, data, and unoriginal information which is common property without sufficiently creative authorship in a general typeface or basic handwriting, and simple ...
Hoppers (appa in Sinhala) are based on a fermented batter, usually made of rice flour and coconut milk with spices. The dish is pan-fried or steamed. The fermenting agent is palm toddy or yeast. Hopper variants can be either spicy (such as egg hoppers, milk hoppers, and string hoppers), or sweet (such as vandu appa and pani appa). [4]