What to eat in karnataka

Rwatti
1. Thin flatbread usually made from Jowar flour, baked on fire or iron skillet. Bajra and Wheat flour is also used as an alternative. .....
Kosambari
2. Kosambari or koshambari is a salad made from pulses (split legumes) and seasoned with mustard seeds. The pulses generally used are split bengal gram (kadale bele in Kannada) and split Green gram (Hesaru bele in Kannada). These salads are sometimes eaten as snacks, but usually as a part of full course meal in Udupi cuisine. .....
Yogurt
3. Yogurt, yoghurt, or yoghourt is a fermented milk product produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.Worldwide, cows milk, the protein of which is mainly casein, is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks however, is also used to produce yogurt in various parts of the world. .....
Scallion
4. A scallion (UK: Spring Onion) is one of various Allium species, all of which have hollow green leaves (like the common onion), but which lack a fully developed root bulb. It has a relatively mild onion flavour, and is used as a vegetable, either raw or cooked. Many other names are used, including green onion, spring onion, salad onion, table onion, green shallot, onion stick, long onion, baby onion, precious onion, yard onion, gibbon, syboe or scally onion. .....
Rasam
5. Rasam or Chaaru or Saaru is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, and chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils are added along with any preferred vegetables. Nowadays, all the seasonings required are combined and ground beforehand into rasam powder, which is available commercially.
It is eaten with rice or separately as a spicy soup. In a traditional meal, it is preceded by a sambar rice course and is followed by curd rice. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency. .....
Papadum
6. Papadam is a thin, crisp discshaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used. Papadams are typically served as an accompaniment to a meal in India, or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips and condiments. In certain parts of India, papadums which have been dried but not precooked are used in curries and vegetable dishes. .....
Curd
7. Curds are a dairy product obtained by curdling (coagulating) milk with rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to set. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. The remaining liquid, which contains only whey proteins, is the whey. In cows milk, 80% of the proteins are caseins. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria or yeast) will also naturally produce curds, and sour milk cheese is produced this way. In the Indian subcontinent, the word curd is widely used to refer to what is known as yogurt, but it appears to be a misnomer in the opinion of many.In India, another word paneer is used to denote the dairy product discussed in this article. .....
Buttermilk
8. Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk.The term buttermilk also refers to a range of fermented milk drinks, common in warm climates (e.g., the Balkans, the Middle East, Turkey, Afghanistan, Pakistan, India, Sri Lanka and the Southern United States) where unrefrigerated fresh milk sours quickly, as well as in colder climates, such as Scandinavia, Finland, Netherlands, Germany, Poland, Slovakia and Czech Republic. This fermented dairy product known as cultured buttermilk is produced from cows milk and has a characteristically sour taste caused by lactic acid bacteria. This variant is made using one of two species of bacteria .....
Ghee
9. Ghee is a class of clarified butter that originated in India and is commonly used in Indian, Pakistani, Bangladeshi, Nepali and Sri Lankan cuisine, traditional medicine and religious rituals. .....
Jhunka
10. Junka is a dish prepared in North Karnataka and Maharashtra. It is also known by the name of Pitla. Its chief ingredient, gram flour (besan), is mixed with water to form a stiff paste. It is then sauteed in oil with other ingredients and served with roti or more traditionally with Jolada rotti Bhakri. The dish is also referred to as Junka bhakar. .....
Vegetable
11. In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw. In biological terms, vegetable designates members of the plant kingdom[according to whom?. The nonbiological definition of a vegetable is largely based on culinary and cultural tradition. Apart from vegetables, other main types of plant food are fruits, grains and nuts. Vegetables are most often consumed as salads or cooked in savory or salty dishes, while culinary fruits are usually sweet and used for desserts, but it is not the universal rule. Therefore, the division is somewhat arbitrary, based on cultural views. For example, some people consider mushrooms to be vegetables even though they are not biologically plants, while others consider them a separate food category; some cultures group potatoes with cereal products such as noodles or rice, while most English speakers would consider them vegetables. .....
Bisi Bele Bath
12. Bisi bele bhath is a ricebased dish with its origins in the state of Karnataka, India. Bisibelebhaath translates to hot lentil rice in the Kannada language. It is also known as Bisi bele huliyanna , which means hot lentil sour rice. The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal (a type of lentil) and vegetables. Spices like nutmeg and asafoetida, curry leaves and tamarind pulp used in its preparation contribute to the unique flavour and taste of this dish. It is served hot and sometimes eaten along with salad, papad or potato chips. This dish is commonly found in restaurants that serve the Udupi cuisine. The masala used for the dish is available off the shelf. .....
Vangibath
13. Vangi Bath is a South Indian dish originated in Karnataka, popular among the Brahmin community. Literal translation could be thought of, as fried brinjal rice. Typically found in Karnataka, spicier variety is often found in neighboring states Andhra Pradesh and Tamil Nadu. It is equally famous in Maharashtra. Specialty Indian chefs having an art of cooking vegetables often indulge in this delicacy. Mostly viewed as a dry dish, it is accompanied with Mosaru Bajji or Raitha. .....
Chitranna
14. Chitranna is a ricebased dish mostly prepared in homes in the southern part of India. It usually involves mixing boiled rice with something called gojju or Chitrannada Gojju Chitrannas gojju is prepared by initial seasoning of mustard, jeerige, coriander leaves, garlic, chillies followed by the frying of onion and other optional items such as lemon or Raw Mango scrapes. The salt is added depending upon the taste requirement. The cilantro and coconut powder can be used, for added flavour. .....
Puliyogare
15. Puliyogare or tamarind rice is a South Indian rice preparation typically eaten as a snack, as part of most south Indian festival luncheons and dinners, and as prasadam in temples. . Puliyodharai is also known as hu?ianna (sour rice in Modern Kannada) in some parts of Karnataka, and pu?ihora (sour rice in Telugu) in Andhra Pradesh.It is traditionally made using steamed or boiled rice mixed with tamarind paste, groundnuts or peanuts, coriander, coconut, red chili, curry leaves, jaggery, pepper, mustard seeds, fenugreek, turmeric, asafoetida, urad dal, and cumin. .....
Flattened rice
16. Flattened rice is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain. .....
Benne dose
17. Benne dosa or benne dose is a type of dosa which traces its origin from the city of Davangere in Karnataka. The term benne dosa in English language means butter dosa. This type of dosa is made up by just the addition of butter while making normal dosa. It is similar to masala or set dosa but smaller in size, made out of rice batter and lots of butter. It is served with liberal helpings of butter sprinkled on it. This makes the dish enticing in both flavour and aroma. .....
Ragi rotti
18. Ragi rotti is a breakfast food of the state of Karnataka, India. It is most popular in the rural areas of southern Karnataka. It is made of ragi (finger millet) flour. RagiRotti means ragipancake in the native language, Kannada. It is prepared in the same way as Akki rotti. The ragi flour is mixed with salt and water and kneaded well to come up with a soft dough. While making the dough; sliced onions and carrots, chopped coriander and cumin seeds can also be added for taste. Oil is spread over a griddle (tava) and a small amount of the dough is neatly spread over it to resemble a thin pancake (rotti). Small amount of oil is spread over it and the griddle is cooked over heat till the rotti turns crisp. Ragi Rotti is served hot and is eaten along with chutney. .....
Akki rotti
19. Akki Rotti is a ricebased breakfast item unique to the state of Karnataka, India but extremely popular. AkkiRotti means ricepancake in the native language, Kannada. It is made of rice flour which is mixed with salt and water and kneaded well to make a soft dough. Sliced onions and carrots, chopped coriander, cumin seeds and sesame seeds can also be added while kneading the dough. Oil is spread over a griddle (tava) or wok and a small amount of the dough is neatly spread over it to resemble a thin pancake (rotti). A small amount of oil is spread over it and the griddle is placed over heat till the rotti turns golden brown. Akki Rotti is served hot and is eaten along with chutney. A dash of butter or ghee with Akki Rotti is also preferred. Another way of making Akki Rotti is to spread the dough over a plantain leaf and then cook it over the griddle with the plantain leaf on the top. .....
Kori Rotti
20. Kori rotti is a popular spicy Coastal Karnataka dish, a combination of redchili based chicken curry and crisp dry wafers (about 1mm thick) made from boiled rice. This is somewhat similar to the Arabic dish tashreeb .....
Jolada rotti
21. Jolada rotti is a specialty North Karnataka unleavened Indian bread made out of jowar (Sorghum). The name literally translates into sorghum bread. Jolada rotti is part of the staple diet of most of the districts of North Karnataka, where it is eaten with pulse curries such as Jhunka, enne gai or with assorted chutnies. Jollad Rotti is eaten with the following curries (Pallya): Stuffed bell pepper, stuffed brinjal (yengai), Bijapur style Brinjal (Tumbagayi) and Jawari Pundi Pallya, hesar kaalu, jhunkad vadi and any fresh salads. Chutneys that go well with jollad rotti include Shenga Hindi (a kind of peanut chutney with garlic), and aradidda khara. Jollad rotti can also be eaten with hot jhunka or pitla, known as jhunka bhakri or pitla bhakri; this is a famous combination in Belgaum and Maharashtra. .....
Ragi mudde
22. Ragi Mudde also Ragi Sangati is a wholesome meal in Karnataka and Rayalaseema region in India. It is mainly popular with the rural folk of Karnataka. In Tamil Nadu, especially in Western Tamil Nadu it is called Ragi Kali. It is grown in Odisha as well, and its called Mandia, but these days people prefer rice over it. .....
Gunpangalu
23. Gunpangalu Also known as Gundupongla, Mane Kaavali (skillet with houses), or Poddu. It is made with a rice batter (similar to dose) and cooked in a special skillet with compartments. .....
Chapati
24. Chapati, Chapatti, Chappati or Chapathi is an unleavened flatbread (also known as roti) from Nepal, Bangladesh, India and Pakistan. It is a common staple in South Asia as well as amongst South Asian expatriates throughout the world. Versions of the dish are also found in Central Asia and the Horn of Africa in countries such as Somalia but Somali flatbread is different from the Indian chapati and is more like a paratha, Kenya, Tanzania, and Uganda, with the laobing flatbread serving as a local variation in China. Chapati is known as sapati or doday in the Pashto language. .....
Sambar
25. 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. .....
Laddu
26. Laddu or Laddoo is a ballshaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions. .....
Kheer
27. Kheer is a South Asian rice pudding made by boiling rice, broken wheat, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert. .....
Porridge
28. Porridge is a dish made by boiling ground, crushed, or chopped cereal in water, milk, or both, with optional flavourings, usually served hot in a bowl or dish. It may be sweetened with sugar or served as a savoury dish. The term is usually used for oat porridge (porridge oats); there are similar dishes made with other grains or legumes, but they often have other unique names, such as polenta, grits or kasha. A dish made of oats alone, either in crushed or meal form, or wholegrain, is known simply as oatmeal in the U.S. and in some areas of Canada. Hot cereals are often prepared as instant breakfasts. .....
Jackfruit
29. The jackfruit (Artocarpus heterophyllus, also known as jack tree, jakfruit, or sometimes simply jack or jak) is a species of tree in the Artocarpus genus of the mulberry family (Moraceae). It is native to parts of South and Southeast Asia, and is believed to have originated in the southwestern rain forests of India, in presentday Kerala, coastal Karnataka and Maharashtra. The jackfruit tree is well suited to tropical lowlands, and its fruit is the largest treeborne fruit, reaching as much as 80 pounds (36 kg) in weight, 36 inches (90 cm) in length, and 20 inches (50 cm) in diameter.[9] .....
Semolina
30. Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize. .....
Puran Poli
31. Puran Poli, also known as Puran Puri, Boli is a traditional type of sweet flatbread made in India in the states of Maharashtra, Andhra Pradesh, Karnataka, Gujarat Tamil Nadu and Goa .....
Mysore pak
32. Mysore pak is a sweet dish of Karnataka, India, usually served as dessert. It originated in Karnataka. It is made of generous amounts of ghee (clarified butter), sugar and gram flour. Pak or Paka in Kannada means the sugar syrup or generally paka is also referred as a dish resembling to nalapaka and bhimapaka. .....
Dharwad pedha
33. Dharwad pedha is a sweet delicacy unique to the state of Karnataka, India. It derives its name from the city of Dharwad in Karnataka.This sweets history is around 175 years old. Dharwad pedha has been accorded Geographical Indication (GI) tag. Its GI tag number is 85. .....
Karadantu
34. Karadantu is a sweet delicacy unique to the state of Karnataka, India. Karadantu means friededible gum in the local language, Kannada. It is made of edible gum mixed with dry fruits and has a chewy texture. The other ingredients used in its preparation are fried bengal gram flour, jaggery and seeds of markingnut (Semecarpus anacardium) tree. Gokak town in Belgaum district and Amingarh of Hunagunda Taluk in Bagalkot district of Karnataka is famous for the karadantu produced in its sweet shops. .....
Balushahi
35. Balushahi is a traditional dessert in northern Indian Cuisine, Pakistani Cuisine, Nepali cuisine and Bangladeshi cuisine. It is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. In South India, a similar pastry is known as Badushah. Balushahis are made of maida flour, and are deepfried in clarified butter and then dipped in sugar syrup. .....
Bonda
36. For the AustroAsiatic tribe dwelling in Orissa, India, see Bonda people. For their language, see Bonda language. For the village in Burkina Faso, see Bonda, Burkina Faso. For the Italian wine grape, see Bonda (grape). .....
Bhajji
37. Bhajji or bhaji is a spicy Indian snack similar to pakora or potato fritters, with several variants. It is usually used as a topping on various Indian meals but has become popular to eat alone as a snack.[citation needed] It is a popular street food in Maharashtra, India and can be found for sale in streetside stalls, especially in dhabas on highways. Apart from being a must in the traditional Maharashtrian Hindu meal on festivals and the like, bhajjis top the comfort food list when it comes to monsoons and rains. They are generally served with a piping hot cup of coffee, tea or a traditional serving of Yameen. .....
Pakora
38. Pakora is a fried snack (fritter). With its origins in Uttar Pradesh, it is found across South Asia .....
Murukku
39. Murukku is a traditional snack of Tamil nadu savory crunchy twists made from rice and urad dal flour.Murukku is a verb in Tamil language means twisted.Manaparai Murukku The town Manapparai in Tamil Nadu is particularly known for its tastier murukkus. Murukku is made in many varieties as a traditional treat for festivals such as Diwali and Krishna Janmashtami.Tamil nadu government applied for geographical indication tag for Manapparai Murukku along with Thanjavur veena and Madurai malli (jasmine). Kai Murukku are often served on special occasions within Iyer (Tamil Brahmin) families. Murukku is famous not only in Tamil nadu and Indian subcontinent but also in other Tamil diaspora like Sri Lanka, Singapore and Malaysia. Its Malay name is rotan gulung goreng, although even in that language it is far better known as murukku. .....
baaLaka
40. deep fried vegetable and fruit chips or wafers. The vegetables are usually dried and seasoned with spices, and even butter milk. Common candidates are potato, sweet potato, yam, cassava, ripe jack fruit, banana, plantain, chilli, bitter gourd, varieties of suitable green bean pods (usually gori kaayi/chaLLe kaayi), etc. .....
Dosa
41. Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore. .....
Idli
42. Idli also romanized idly or iddly, plural idlis, is a traditional breakfast in south Indian households. Idli is savory cake of South India that is most popular throughout the southern part of India including Karnataka, Tamil Nadu, Pondicherry, Kerala, Andhra Pradesh and neighbouring countries like Sri Lanka. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (dehusked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. .....
Vada
43. Vadai is a savoury frittertype snack from South India. .....
Patrode
44. Patrode (or pathrodo, pathrode, pathrado) is a Malvani dish of the Konkan region of India. It is made from colocasia leaves (taro, kesuve or arbi) stuffed with rice flour and flavourings such as spices, tamarind, and jaggery (raw sugar). .....
Neer dosa
45. Neer dosa or Neer dose literally meaning Water dosa is a cr .....
Coconut chutney
46. Coconut chutney is a South Indian spicy chutneysidedish and condiment, a speciality common in North Malabar. This is a coconut stew mixed with other spices and served with Idli, Dosai and even with cooked rice. It is made with two methods: liquid and solid. Generally, liquid Coconut Chutney is served with Idli and Dosai, whereas the solid one, locally known as Uruttu Chammanthi, is served with cooked rice at lunch and dinner. Ingredients for making uruttu chammanthi can vary from region to region. Generally the ingredients are coconut,dried red chillies, shallots and ginger. Other optional ingredients include tamarind, curry leaves, garlic and coriander powder. Most of the time, the red chillies are dry roasted in a pan before making uruttu chammanthi whereas in chammanthis used for idlis and dosas the chillies are not roasted. In Kerala, sometimes people make white chammanthis using green chillies instead of red chillies. This is generally served with idlis. .....
Upma
47. Upma or Uppuma or Uppittu is a common South Indian and Sri Lankan Tamil breakfast dish, cooked as a thick porridge from dry roasted semolina. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. .....
Malabar matthi curry
48. Malabar matthi curry, also known as fish curry, is an Indian dish with Chinese roots. It consists of sardines semistewed in a Keralastyle curry with assorted vegetables, such as okra or onions. It is usually served with rice, naan, bread, or tapioca. The dish is most popular in Kerala, Bangladesh, and West Bengal, where rice and fish are staple foods. Other variations may include adding tamarind juice or coconut milk. Malabar matthi curry is a dish of relative popularity amongst Malaysians, Singaporeans, and their tourists, although it is generally not categorized as hawker fare. .....
Biryani
49. Biryani, biriani, biriyani, buriyani, beryani or beriani is a ricebased dish (usually using basmati) made with spices and chicken, mutton, fish, eggs or vegetables. The name is derived from the Persian word bery? meaning fried, roasted. It originated in Turkey or Persia and brought to South Asia by the Muslim travellers and merchants to the Mughal Empire.[citation needed] It was one of the most famous dishes in the kitchen of the Mughal Emperors. It is very popular in South Asia and is a key element of the Deccan Hyderabad, India. Biryani was traditionally prepared in earthenware pots and is known for its unique aroma, flavour and spices. .....
Halva
50. Halva refers to many types of dense, sweet confections, served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish world. .....
Mushroom
51. A mushroom (or toadstool) is the fleshy, sporebearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name mushroom is the cultivated white button mushroom, Agaricus bisporus; hence the word mushroom is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) or pores on the underside of the cap. These pores or gills produce microscopic spores that help the fungus spread across the ground or its occupant surface. Mushroom describes a variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word. .....
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Freeze drinks the night before and theyll double as ice packs. The rest of the lunch will stay nice and cool, and the drink should thaw by lunch time. .....
Benefits of Zucchinis
Zucchini Health Benefits. Zucchini is a popular summer squash from the Americas and Europe. Squash is a term that implies that a food is consumed raw, either in summer or winter. It is seen in its green and yellow variants. Zucchini is a nutritious fruit, often mistaken for a .....
What to Eat in Gujarat
Dhebra. Dhebra is a Gujarati food item made of pearl millet flour.To create dhebra, sufficient water and salt is mixed in millet flour to make a dough. The resulting dough balls are then flattened on a chakla to a round shape using a belan (rolling pin). The .....
Rules to play Hang Gliding
Pitch. The pitch control response is direct and very efficient. It is partially stabilized by the sweep of the wings. The wing centre of gravity is close to the hang point and, at the trim speed, the wing will fly hands off and return to trim after being di .....
Rules to play Shuffleboard
Outdoor Equipment. An full outdoor shuffleboard court is a long rectangle with scoring areas at either end. The full length of the court is 52 feet and the following areas are drawn from either end. A line is drawn across the court, six and a half feet from the end. .....
Digital Marketing Trends
The algorithm will change And change again. The search algorithm will change. It will infuriate you, delight you, confuse you, and disappoint you. But it will change. Im referring, of course, to Googles search algorithm, the almighty search machine that decides which content ranks highest in t .....
What to Eat in Bihar
Spinach. Spinach (Spinacia oleracea) is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant (rarely biennial), which grows to a height of up to 30 cm. Spinach may survive over winter i .....
Rules to play Foosball
The serve. A serve through the serving hole is used to put the ball into play at the start of the match, after a point is scored, or after a ball leaves the table. The server may attempt to influence the roll of the ball, but may not allow any part of either ha .....
Highly Glamorous Buildings in the World
The Roof Gardens Kensington. You can give any name to this restaurant / food point, but what it is known for is its exclusive style of construction. The locals name The Roof Gardens Kensington a dreamy and romantic place for the visitors. It is much expensive but the food served .....
Weird and Wonderful Amazonian Wildlife
Potoo. The potoo, as demonstrated in the picture above, is a master of disguise. They are nocturnal insectivores, but during the day they rest on tree stumps, camouflaged with their surroundings. .....
Precautions while using Securing Email
Wide open computers. I find it incredible that many people have no protection at all against viruses, spyware and other malware. It s like driving a car that has no brakes. And there are plenty of excellent programs out there that do a fine job and yet don t cost a penny .....
Tips to success in Driving Test
Provisional Driving Licence. You cannot have driving lessons or drive a car on UK roads until your provisional licence has been accepted and is in your possession.You must be 17 years of age for the licence to be valid 16 years old if you receive the highest rate of mobility all .....
Healthy Summer Drinks
Old Cuban. Muddle a handful of mint leaves in a shaker with 1 1/2 ounces rum, the juice of 1 lime, 1 ounce simple syrup (see No. 17) and 2 dashes bitters. Shake with ice; strain into a flute and top with champagne. .....
Tips to success in Online Business
Ask For Feed Back. Dont expect your employees to know everything that has to be done, especially in the early days of a new business. Theres a lot of unknown floating around and they dont always know exactly what you expect from them. Make a habit from asking for feed .....
What to Eat in Himachal Pradesh
Jalebi. Jalebi is a sweet popular in countries of the Indian Subcontinent such as India, Bangladesh, Nepal, Pakistan and Sri Lanka, and in many countries in the Middle East and North Africa, like Iran, Iraq, Jordan, Syria, Palestine, Lebanon, Egypt, Tunisia .....
What to Eat in Bihar
Dal Puri. It is back to the roots time. A traditional dish from the place where I hail. Dal Puri is made in Bihar during any small or big festivities. Traditionally it is served with Rice Kheer and chutney. What makes it different from dal puris of other regi .....
Forever Young Naturally Lifestyle
Banishing backache Leg and arm lifting. To strengthen the back, lie on your front with arms extended above your head, forehead on the floor. On an inhalation lift a body part; on an exhalation release it to the floor. Follow this sequence: right arm, left arm, right leg, left leg, right ar .....
Top Cricket Stadiums in the world
Sydney Cricket Ground. Sydney Cricket ground is found in Australia. In the list of top 10 Best Cricket Stadiums in the World it is the second beautiful stadium in the world. It was established in 1884 and its total Capacity is 46,000. This ground is also famous for a notor .....
Baby Friendly Decorations Ideas
Kids rooms. Kids rooms should be colorful, but they dont have to be girly pink or boyish blue, designer Todd Nickey says. For the boys room in this California house by designers Todd Nickey and Amy Kehoe, Weego Baby furniture was painted yellow to coordinate wit .....
Flowers
Selago Ovata. Linn?us in his Mantissa has somewhat largely described this plant under the name of Lippia ovata, evidently from a dried specimen, which may account for the flowers being described of a dark violet colour, he recommends it to such as might have an op .....
Worlds Biggest Islands
Thurston Island Antarctica. Thurston Island is an icecovered, glacially dissected island, 215 km long, 90 km wide and 15,700 Square kilometre in area, lying a short way off the NW end of Ellsworth Land, Antarctica. .....
Valentines Day Cake Ideas
Ribbon Rose Heart Cake. Rose is the color and flower of the day. Adorable ribbon roses are arranged on a fondant doily plaque to decorate this Valentines Day cake. Finished with a white ruffle border, it looks like a beautiful candy box. .....
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