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In contrast, Aelina Kapoor of Rediff.com stated "While the music of Kapoor & Sons holds on well, one waits to hear a soundtrack like 2 States or Yeh Jawaani Hai Deewani from the house of Dharma Productions." [13] Karthik Srinivasan of Milliblog praised it as a "highly listenable multi-composer soundtrack" despite its recreations. [14]
The restaurant started as Brahmin Coffee Club in Lalbagh Road area of Bangalore, India by Parampalli Yagnanarayana Maiya and his brothers in the year 1924. [3] The restaurent moved to a new location in 1960 and was renamed as Mavalli Tiffin Room.
Idli sambhar is a common food in South India. It is a delicacy made by steaming a batter consisting of fermented black lentils (de-husked) and rice. Sambar is a lentil-based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines adapted in each to its taste and environment. [7]
Idli, dosa, Masala dosa, neer dose, uppu huli kara dosa; Gashi or Ghasi (thick gravy-like dish made by use of peas or pulses with coconut) Kadubu; Kashi halva from musk pumpkin, jackfruit, banana, and bottle gourd; Kodhel or sambar (sambar made from lentil, coconut and vegetable of choice) Kosambari (salads of green gram or Bengal gram lentils ...
Sanjeev Kapoor's Kitchen; Secret Recipes with Sanjeev Kapoor; Sirf 30 Minute; Style Chef – Chef Shailendra Kekade shares his exceptional cooking skills with a phenomenal amount of creativity, talent and imagination. He is a recognized food stylist across food and beverages industry, and has extraordinary skills in making every recipe look ...
The food prepared using this recipe is now called uddina idli in Karnataka. The recipe mentioned in these ancient Indian works leaves out three key aspects of the modern idli recipe: the use of rice (not just black gram), the long fermentation of the mix, and the steaming for fluffiness. The references to the modern recipe appear in the Indian ...
[2] [3] The subsequent episodes were hosted by Sanjeev Kapoor. [ 4 ] [ 5 ] Occasionally, Chef Kapoor brought in various celebrity guests and viewer recipes are also displayed. Over the course of the show, Chef Kapoor had become more conscious and concerned about food-related diseases and cooked low-fat and healthy meals.
According to food historian K. T. Achaya, the earliest extant reference to sambar, as "huli", can be dated to the 17th century in present-day Karnataka. [ 3 ] [ 4 ] Kanthirava Narasaraja Vijaya , a 1648 text by the Kannada scholar Govinda Vaidya, mentions huli (literally "sourness"), a curry similar to the modern sambhar, made with vegetables ...