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Edible fruits and vegetables such as beetroot, carrot, cabbage, grapes, potato, mango, banana, cucumber, watermelon, cashew nuts, papaya, jack fruit, and jambu are also farmed. Mulberry plants are prolific in the village. Water is scarce in Nadipinayakanahalli.
Artificial fruits, vegetables, animals, birds and more are made up of wood and are popularly known as Gokak toys. These toys are predominantly used as display items at homes and are rarely used by the children as toys. [60] [61] The Karnataka Government is mulling of applying for Geographical indication tag for Gokak toys. [62]
Nanjangud, officially known as Nanjanagudu, is a town in the Mysuru district of the Indian state of Karnataka. Nanjangud lies on the banks of the river Kapila (also called Kabini), 23 km from the city of Mysore. Nanjangud is famous for the Srikanteshwara Temple located here. Nanjangud is also called Dakshina Kashi (southern Kashi). [2]
A rice pudding made with milk, rice, sugar and dried fruits [7] Pudding: Khirmohan: Chhena, sugar, semolina, water. Sugar syrup based Kulfi [8] An ice cream made with milk and sugar, with a variety of flavours such as mango, saffron, or cardamom. [9] Ice cream: Laddu: Gram flour (besan), ghee, sugar. Laddu: Lassi: Yogurt, milk, nuts, can be ...
Areca Nut in Mysore, Karnataka. Areca nut stem, sheaths and fruit bunches The areca nut fruit. In 1990–91 the area under areca nut plantation was 208,400 hectares (515,000 acres) and production was 249,300 tonnes. [4] During 2013–14 its production was 729,810 tonnes from an area of 445,000 hectares (1,100,000 acres).
The origin of HOPCOMS was in 1959 [5] when Mari Gowda, the then director of the department of horticulture, founded the Bangalore Grape Growers’ Marketing and Processing Co-operative Society for promoting grape farming by providing farming know how to the grape farmers and arranging a marketing set up for their products.
Other Hoysala Karnataka dishes include: [5] Badanekayi-aloogedde gojju, a curry [6] made with eggplant and potatoes; Bili holige, similar to the rice flatbread akki rotti but softer and suppler; Gulpavate, a sweet made with dried fruit, ghee, jaggery, and toasted wheat flour; Mysuru kootu, a Karnataka-style lentil and vegetable stew
Later, the base of IIHR was moved to Hesaraghatta located 25 km (16 mi) from Bangalore in Karnataka, on 1 February 1968, by merging the institute with National Horatorium of Govt. of Karnataka [1] which was the premises of the Fruit Research Station, Hesaraghatta established in 1938 by HC Javaraya.