Gujarat - The main varieties are Bajra rotla, khichadi, kadhi, sukhi bhaji, olo, jaggery, gathiya, chavanu, fafda, dholkla, handavo, khaman, khadavadi, dabeli, patra, penda, dudh pak, mohanthal, sukhdi and many more.
Konkan - The kokam and the aamchur powder are the main ingredients. The cuisine is of 2 types : The Brahmin and th eNon-Brahmin. The Brahmin cuisine is moderately spiced and has a lot of coconut. The Non-Brahmin cuisine is spicy and also contains sea food.
Karnataka - The rice is the staple diet. People eat rice, rice roti, dosa, idli, uttapam, rasam, sambar, rice dumplings, dry curries, pork curry, chicken curry, Mysore pak, chiroti, Dharwad peda and many more.
Kerala - rice is the main ingredient of all dishes. Dosa, idli, uttapa, appaam, pappadakkams, sambar, rasam, curries , fish dry or salted, crustaceans, prawns, shrimps, banana chips and rice cookies.
Tamil nadu - Idli, dosai, vada, appam, upama, steamed rice, sambar, rasam, curries, broth, coconut chutney, mulaga podi and pongal ( a sweet dish). Chettinad cuisine of Tamil Nadu is particularly famous all over the country. This cuisine is hot and spicy and provides delectable variety in mutton, chicken and fish dishes.
Andhra Pradesh - Andhra Pradesh is famous for its hot and spicy cuisine.Pulihara, or tamarind rice, 'Pesarattu' a filling of 'Upma', Idli, Dosa 'Pakodas', 'Vadas' Murku' (roundels of rice flour that are deep fried), and 'Appadams' 'Putharekulu', 'Kakinada Kaja', 'Bobbatlu', 'Booralu', and 'Bandhar Ladoo' are the main sweets.
Konkan - The kokam and the aamchur powder are the main ingredients. The cuisine is of 2 types : The Brahmin and th eNon-Brahmin. The Brahmin cuisine is moderately spiced and has a lot of coconut. The Non-Brahmin cuisine is spicy and also contains sea food.
Karnataka - The rice is the staple diet. People eat rice, rice roti, dosa, idli, uttapam, rasam, sambar, rice dumplings, dry curries, pork curry, chicken curry, Mysore pak, chiroti, Dharwad peda and many more.
Kerala - rice is the main ingredient of all dishes. Dosa, idli, uttapa, appaam, pappadakkams, sambar, rasam, curries , fish dry or salted, crustaceans, prawns, shrimps, banana chips and rice cookies.
Tamil nadu - Idli, dosai, vada, appam, upama, steamed rice, sambar, rasam, curries, broth, coconut chutney, mulaga podi and pongal ( a sweet dish). Chettinad cuisine of Tamil Nadu is particularly famous all over the country. This cuisine is hot and spicy and provides delectable variety in mutton, chicken and fish dishes.
Andhra Pradesh - Andhra Pradesh is famous for its hot and spicy cuisine.Pulihara, or tamarind rice, 'Pesarattu' a filling of 'Upma', Idli, Dosa 'Pakodas', 'Vadas' Murku' (roundels of rice flour that are deep fried), and 'Appadams' 'Putharekulu', 'Kakinada Kaja', 'Bobbatlu', 'Booralu', and 'Bandhar Ladoo' are the main sweets.
Thank You Sir I have got good information from this,thank`s sir
ReplyDeleteThanks boss!
ReplyDelete