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Kesari Bhath
Kesari bat or kesari baat ( kn, ಕೇಸರಿ ಬಾತ್) is a sweet Indian food that is common throughout the country. The classic ingredients used for its preparation are semolina, sugar, ghee (usually), water, and milk. The sweet is more commonly known as Jonnadula Halwa in certain parts of northern India. The precise composition of ''kesari bath'' varies regionally depending on the availability of ingredients. The dish might be prepared with pineapple, banana, mango, coconut, or rice. Claims to the origin of the dish are made by Karnataka, Tamil Nadu, and other regions of South India. The dish is common in the cuisine of Karnataka as well as of multiple regions in South India and is a popular dish during festivals such as Ugadi. The word ''kesari'' in multiple Indian languages refers to the spice saffron which creates the dish's saffron-orange-yellow-colored tinge. Though it is a sweet dish, in Andhra Pradesh, Karnataka, Kerala and Tamil Nadu, it is prepared not only ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
India
India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the south, the Arabian Sea on the southwest, and the Bay of Bengal on the southeast, it shares land borders with Pakistan to the west; China, Nepal, and Bhutan to the north; and Bangladesh and Myanmar to the east. In the Indian Ocean, India is in the vicinity of Sri Lanka and the Maldives; its Andaman and Nicobar Islands share a maritime border with Thailand, Myanmar, and Indonesia. Modern humans arrived on the Indian subcontinent from Africa no later than 55,000 years ago., "Y-Chromosome and Mt-DNA data support the colonization of South Asia by modern humans originating in Africa. ... Coalescence dates for most non-European populations average to between 73–55 ka.", "Modern human beings—''Homo sapiens''—originated in Africa. Then, interm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ugadi
Ugadi or Yugadi, also known as Samvatsarādi (), is New Year's Day according to the Hindu calendar and is celebrated in the states of Andhra Pradesh, Telangana, and Karnataka in India. It is festively observed in these regions on the first day of the Hindu lunisolar calendar month of Chaitra. This typically falls in April month of the Gregorian calendar. It also falls during the Tamil month of either Panguni or Chithrai, sometimes on the day after Amavasya with 27th Nakshatra Revati. Ugadi day is pivoted on the first New Moon after March Equinox. The day is observed by drawing colourful patterns on the floor called '' Muggulu'', mango leaf decorations on doors called ''torana'', buying and giving gifts such as new clothes, giving charity to the poor, oil massages followed by special baths, preparing and sharing a special food called ''pachadi'', and visiting Hindu temples. The ''pachadi'' is a notable festive food that combines all flavors – sweet, sour, salty, bitter, as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chalukya Dynasty
The Chalukya dynasty () was a Classical Indian dynasty that ruled large parts of southern and central India between the 6th and the 12th centuries. During this period, they ruled as three related yet individual dynasties. The earliest dynasty, known as the "Badami Chalukyas", ruled from Vatapi (modern Badami) from the middle of the 6th century. The Badami Chalukyas began to assert their independence at the decline of the Kadamba kingdom of Banavasi and rapidly rose to prominence during the reign of Pulakeshin II. After the death of Pulakeshin II, the Eastern Chalukyas became an independent kingdom in the eastern Deccan. They ruled from Vengi until about the 11th century. In the western Deccan, the rise of the Rashtrakutas in the middle of the 8th century eclipsed the Chalukyas of Badami before being revived by their descendants, the Western Chalukyas, in the late 10th century. These Western Chalukyas ruled from Kalyani (modern Basavakalyan) until the end of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manasollasa
The ' also known as ''Abhilashitartha Chintamani'', is an early 12th-century Sanskrit text composed by the Kalyani Chalukya king Someshvara III, who ruled in present-day Karnataka . It is an encyclopedic work covering topics such as polity, governance, ethics, economics, astronomy, astrology, rhetoric, veterinary medicine, horticulture, perfumes, food, architecture, games, painting, poetry, dance and music. The text is a valuable source of socio-cultural information on 11th- and 12th-century India. The encyclopedic treatise is structured as five sub-books with a cumulative total of 100 chapters. It is notable for its extensive discussion of arts, particularly music and dance. It is also notable for including chapters on food recipes and festivals, many of which are a part of modern Indian culture. Another medieval era Sanskrit text with the title ''Mānasollāsa'' also exists, consisting of devotional praise hymns (''stotra''), and it is different from the encyclopedic treatise. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suji Ka Halwa
Suji is a type of halvah made by toasting semolina (called सूजी, suji, sooji or रवा, rawa in India) in a fat like ghee or oil, and adding a sweetener like sugar syrup or honey. It can be served for breakfast or as a dessert item. The basic recipe is made with just semolina, sugar or honey, ghee, and sometimes milk. Variations on this include dried or fresh fruits, nuts, shredded coconut, and other toppings. History In Medieval Arabic cuisine semolina halvah was made by roasting the milled wheat in butter and adding honey or sugar syrup to moisten the dessert. One recipe for ''hulwa a'jamiyya'' is made by boiling honey to create the syrup (diluted with water if needed) and garnished with pistachio and poppyseed. Milk can be added, as well as toppings like almonds, pistachios and pine nuts. Ibn Sayyar al-Warraq's 10th-century cookbook includes varieties made with carrots, apple and dates. According to some scholars, this dish was introduced to India by the Mugha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North India
North India is a loosely defined region consisting of the northern part of India. The dominant geographical features of North India are the Indo-Gangetic Plain and the Himalayas, which demarcate the region from the Tibetan Plateau and Central Asia. The term North India has varying definitions. The Ministry of Home Affairs (India), Ministry of Home Affairs in its Northern Zonal Council Administrative divisions of India, Administrative division included the states of Haryana, Himachal Pradesh, Punjab, India, Punjab and Rajasthan and Union Territories of Chandigarh, Delhi, Jammu and Kashmir (union territory), Jammu and Kashmir and Ladakh. The Ministry of Culture (India), Ministry of Culture in its ''North Cultural Zones of India, Culture Zone'' includes the state of Uttarakhand but excludes Delhi whereas the Geological Survey of India includes Uttar Pradesh and Delhi but excludes Rajasthan and Chandigarh. Other states sometimes included are Bihar, Gujarat, Jharkhand, Madhya Prade ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uppittu
Upma, uppumavu, or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtrian, and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour. Various seasonings and/ vegetables are often added during the cooking, depending on individual preferences. Etymology The different names for the dish derive from the combinations of word ''uppu'', meaning salt in Dravidian languages, And ''mavu'' means ground grain meal in Tamil. In North India, the dish is called ''upma''. In Maharashtra the dish traditionally had the name ''saanja'' in Marathi. Ingredients and preparation Upma is typically made by first lightly dry roasting semolina (called '' rava'' or ''sooji'' in India). The semolina is then taken off the fire and kept aside while spices, lentils, onion, ginger, etc are sautéed in oil or ghee. The semolina is then added back to the pan and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saffron
Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise, and has been traded and used for thousands of years. In the 21st century, Iran produces some 90% of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Karnataka
Karnataka cuisine includes the cuisines of the different regions and communities of the Indian state of Karnataka, namely, Uttara Karnataka cuisine, Dakshina Karnataka cuisine, Udupi cuisine, Mangalurean cuisine, Kodava cuisine, Saraswat cuisine, Mangalurean Catholic cuisine and Navayath Muslim cuisine. See also * Mangalorean Catholic cuisine * Mavalli Tiffin Room * Saraswat cuisine * Udupi cuisine Udupi cuisine is a cuisine of South India. It forms an important part of Tuluva cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region. Udupi cuisine is strictly vegetarian and has its origin in th ... References External links * {{India topics Desi cuisine Vegetarian cuisine South Indian cuisine Indian cuisine by state or union territory ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karnataka
Karnataka (; ISO: , , also known as Karunāḍu) is a state in the southwestern region of India. It was formed on 1 November 1956, with the passage of the States Reorganisation Act. Originally known as Mysore State , it was renamed ''Karnataka'' in 1973. The state corresponds to the Carnatic region. Its capital and largest city is Bengaluru. Karnataka is bordered by the Lakshadweep Sea to the west, Goa to the northwest, Maharashtra to the north, Telangana to the northeast, Andhra Pradesh to the east, Tamil Nadu to the southeast, and Kerala to the southwest. It is the only southern state to have land borders with all of the other four southern Indian sister states. The state covers an area of , or 5.83 percent of the total geographical area of India. It is the sixth-largest Indian state by area. With 61,130,704 inhabitants at the 2011 census, Karnataka is the eighth-largest state by population, comprising 31 districts. Kannada, one of the classical languages of India, is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South India
South India, also known as Dakshina Bharata or Peninsular India, consists of the peninsular southern part of India. It encompasses the Indian states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana, as well as the union territories of Lakshadweep and Puducherry, comprising 19.31% of India's area () and 20% of India's population. Covering the southern part of the peninsular Deccan Plateau, South India is bounded by the Bay of Bengal in the east, the Arabian Sea in the west and the Indian Ocean in the south. The geography of the region is diverse with two mountain ranges – the Western and Eastern Ghats – bordering the plateau heartland. The Godavari, Krishna, Kaveri, Tungabhadra, Periyar, Bharathappuzha, Pamba, Thamirabarani, Palar, and Vaigai rivers are important perennial rivers. The majority of the people in South India speak at least one of the four major Dravidian languages: Tamil, Telugu, Malayalam and Kannada (all 4 of which are among ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Etymology Semolina is derived from the Italian word , 1790–1800; alteration of Italian ', equivalent to ''semol(a'') "bran" () + ''-ino'' diminutive suffix. In the Lithuanian language ' means something that is milled, ' means "flour" and ' means "to mill", while semolina in Lithuanian language is '. The words ''simila, semidalis, groat,'' and ''grain'' may all have similar proto-Indo-European origins as two Sanskrit terms for wheat, ''samita'' and ''godhuma'', or may be loan words from the Semitic root ''smd'' "to grind into groats" (''cf.'' ar, سميد '). Production Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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