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south.html
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<html>
<head>
<link rel="stylesheet" href="https://maxcdn.bootstrapcdn.com/bootstrap/4.0.0/css/bootstrap.min.css" integrity="sha384-Gn5384xqQ1aoWXA+058RXPxPg6fy4IWvTNh0E263XmFcJlSAwiGgFAW/dAiS6JXm" crossorigin="anonymous">
</head>
<body class="container">
<h1><i>Some famous South Indian dishes are :</i></h1>
<div class="card mb-3" style="border: 45rem">
<img class="card-img-top" src="dosa.jpg" alt="pizza" width="750px" height="750px">
<div class="card-body">
<h3 class="card-title">DOSA</h3>
<p class="card-text">A dosa is a cooked flat thin layered rice batter, originating from the Indian subcontinent, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram ground together in a fine, smooth batter with a dash of salt. Dosas are a typical part of the Southern Indian and Sri Lankan Tamil diets, but the dish is now popular all over the Indian subcontinent. Traditionally, dosas are served hot along with sambar, a stuffing of potatoes, and chutney. They can be consumed with idli podi as well</p>
</div>
</div>
<div class="card mb-3" style="border: 45rem">
<img class="card-img-top" src="idli1.jpg" alt="pasta" width="750px" height="750px">
<div class="card-body">
<h3 class="card-title">IDLI-VADA</h3>
<p class="card-text">Idli or idly (About this soundpronunciation (help·info)) (/ɪdliː/) are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in southern India and northern Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.</p>
</div>
</div>
<div class="card mb-3" style="border: 45rem">
<img class="card-img-top" src="uttapam.jpg" alt="lasagna" width="750px" height="750px">
<div class="card-body">
<h3 class="card-title">UTTAPAM</h3>
<p class="card-text">Uttapam is a type of dosa from South India. Unlike a typical dosa, which is crisp and crepe-like, uttapam is a thick pancake, with toppings.Uttapam batter is made of a 1:3 ratio of vigna mungo and rice; Rice can be a combination of parboiled rice and a regular variety such as basmati.[1] The lentils and rice are soaked overnight, ground and fermented until it rises. The batter is spread on a hot pan, generally circular, toppings spread on it and patted gently. Oil is dripped around it, flipped when it is golden-brown, oil dripped again, another flip to make sure the second surface is baked too. The Uttapam is then ready to be served and eaten</p>
</div>
</div>
<div class="card mb-3" style="border: 45rem">
<img class="card-img-top" src="chaw.jpg" alt="tortellini" width="750px" height="750px">
<div class="card-body">
<h3 class="card-title">CHAW CHAW BHATH</h3>
<p class="card-text"><p>Kesari bat or kesari baat (Kannada: 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 precise composition of kesari bat varies regionally depending on the availability of ingredients. The dish might be prepared with pineapple[1], banana, mango, coconut,[2] or rice.[3]
Claims to the origin of the dish are made by Karnataka</p>
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</div>
</body>
</html>