One tree of jose corazon de jesus meaning

Answer:

tomato has reticulate venation so its root will be tap root

Explanation:

if a plant has parallel venation then its root will be fibrous root.

                                             where as

if a plant has reticulate venation then its root will be tap root .

(a) The folk theaters of Maharashtra – Tamasha (b) The folk theaters of Bengal – Jatra. (c) The folk theaters of North India – Nautanki.

Step-by-step explanation:

b²-4ac

(24)²-4×2×2

576-16

560

Answer: Odisha has a simple yet unique cooking style that has its own identity and this makes it a major culinary tourism destination in the east India. Covered mostly with fertile plains and humid climate conditions, the state is a rice producer, and thus, cuisine of Odisha is mostly rice-based. The Odiya cuisine uses a combination of locally sourced vegetables, cereals, pulses, dairy products and seafood as well as it uses less spices and oil compared with the cuisines of other Indian states. Despite that, the recipes and cuisine is loaded with great taste, flavours and aromas.

Some of the popular rice dishes in Odisha are Khechidi that is cooked with rice, lentils and ghee; Palau that has vegetables, dry fruits and spices; sweet rice dish, Kanika prepared from dry fruits and ghee; Ghee rice, and Pakhala that is watered rice served with curd and stir-fried vegetables. Lentils dishes serve as a great accompaniment to rice and some lip-smacking famous lentil dishes include the vegetable and spice-laden Dalma, plain and simple Dali with a spicy tadka and delicious and flavourful Besara that has vegetables, lentils, amaranthus, mustard paste, and badi as its chief ingredients.

The state is famous for some delectable curries including Chaatu rai that is mushroom and mustard curry, Kadali manja rai that is a curry of banana plant stem and mustard, and Alu potala rosa prepared from potato and pointed gourd. Santula is a vegetable stew that is sautrated with onion, garlic and green chilies. Khajuri khata, Amba khatta, Ouu khatta, dhania-patra and pudina-patra chutney are some of the renowned chutneys of the state that are condiments in Odishan cuisine. Dahi baigana, a dish of curd and brinjal is a great side dish that is notable for its tangy, tasty and sweet-sour flavour. Speaking of sweet, there are many desserts in Odisha ranging from cheese-based Chhena Poda to Chhena Jhili to Rasamalai to Chhena Gaja, and from flour-based Pheni to Jilapi to Malpua to Kheera Gaja, among others. Odisha is known for its pitha or indigenous cakes such as Poda Pitha, Arisha Pitha, Manda Pitha, Puri Pitha, Chakuli Pitha, and others.

Our travel guide gives you a detailed information on where and what to eat in Odisha. You can trust us with authentic information on Odishas flavours, recipes, street food, and cuisine that can help you enjoy your holiday in this beautiful state even more.

CHUNGDI MALAI

Chungdi Malai is probably the most delicious seafood platter in the state. This non-vegetarian dish is a rich and thick prawn curry. Spices and coconut milk are the major ingredient.

It is An indispensable dish that completes the Oriya cuisine is Pitha - a type of rice cake made of wheat or rice flour and stuffed by various savoury and sweet ingredients. With over 10 variants, this sweet dish in Odisha is a must on festivities and special occasions.