영어이름, 모델이름, 자동차이름, 음식이름, 남자 이름, 여자 이름, 유명인사이름

AnaluLocal Origin of Name: HawaiianFrom the name AnaluMeaning: Manly Emotional Spectrum • Able to vent his anger constructively.Personal Integrity • Friends know that Analu can be trusted.Personality • Sunny skies make his disposition sunny!Relationships • Not many people are as giving as Analu.Travel & Leisure • Will find new ways to spice up old hobby.Career & Money • A born leader, he will be drawn into the limelight! Life's Opportunities • Will be honored for a life of volunteer work.Analu's Lucky Numbers: 56 •9 • 37 • 6 • 31 • 23

The Kuzhi paniyaram (Tamil: குழிப் பணியாரம்) is a South Indian dish made by steaming batter — traditionally made from pulses (specifically black lentils) and rice using a mould. The batter used is the same as that for idli and dosa. Kuzhi paniyarams can be made sweet or spicy. The spicy version has sauteed onions and green chillies mixed with the batter.Kuzhi paniyarams used to be made for eating on long distance trips without the use of a refrigerator.A kuzhi paniyaram pan usually comes with 7 holes. Special chokka (colloquialism for "shirt") Kuzhi paniyarams are usually sweet and are doughnut shaped. The pan for sweet chokka paniyaram comes with just three holes (for three pieces). Each of the 3 holes have one post each to create the hole for the doughnut shape. Turning the second side for cooking and ensuring the doughnut shape properly needs more practice.Kuzhi paniyaram is known by various names in Southern India, including paddu, appe, guliappa, gulittu, gundponglu, ponganalu, and gunta pongadalu.Karai Kudi Restaurant1671 Oak Tree Rd, Edison, NJ 08820-2846(732) 516-0020http://www.firstnamestore.com/?p=30200

Okonomiyaki (お好み焼き) is a Japanese savoury pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning "what you like" or "what you want", and yaki meaning "grilled" or "cooked" (cf. yakitori and yakisoba). Okonomiyaki is mainly associated with Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region. Tokyo okonomiyaki is usually smaller than a Hiroshima or Kansai okonomiyaki. Kansai- or Osaka-style okonomiyaki is the predominant version of the dish, found throughout most of Japan. The batter is made of flour, grated yam, water or dashi, eggs and shredded cabbage, and usually contains other ingredients such as green onion, meat (generally pork or bacon), octopus, squid, shrimp, vegetables, kimchi, mochi or cheese. Okonomiyaki is sometimes compared to an omelette or a pancake and may be referred to as "a Japanese pancake" or even "Osaka soul food". Some okonomiyaki restaurants are grill-it-yourself establishments, where the server produces a bowl of raw ingredients that the customer mixes and grills at tables fitted with teppan, or special hotplates. They may also have a diner-style counter where the cook prepares the dish in front of the customers. In Osaka (the largest city in the Kansai region), where this dish is said to have originated, okonomiyaki is prepared much like a pancake. The batter and other ingredients are fried on both sides on either a teppan or a pan using metal spatulas that are later used to slice the dish when it has finished cooking. Cooked okonomiyaki is topped with ingredients that include otafuku/okonomiyaki sauce (similar to Worcestershire sauce but thicker and sweeter), aonori (seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger (beni shoga). [mappress mapid="142"]

Agnolotti is a kind of ravioli typical of the Piedmont Region, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. Agnolotti is the plural form of the Italian word agnolotto. The origin of the name may come from the name 'Angelot' from Montferrat, who is said to be the inventor of the recipe, or from the Latin word 'anellus', which refers to the ring-shaped material within the pasta, per 'The Word Origin Calendar 2009' compiled by Gregory McNamee and published by Accord Publishing.

Orecchiette (singular: orecchietta) is a kind of home-made pasta typical of Puglia or Apulia, a region of Southern Italy. Its name comes from its shape, which reminds one of a small ear. In Italian orecchio means ear, and the suffix 'etto' means 'small'. In the vernacular of Taranto it is called recchietedd, or chiancaredd. A slightly flatter version is called 'cencioni', while in the vernacular of Bari, strascinate are more similar to cavatelli. In China a similar type of pasta is called maoerdo (cat's ears). An 'orecchietta' is a disc of about 2 cm (¾ inch) and looks like a small dome with its center thinner than its edge and with a rough surface. Like other kinds of home-made pasta, orecchiette are made with durum wheat, water and salt, but unlike pasta all'uovo, eggs are rarely used in the preparation of orecchiette. The typical regional recipe combines orecchiette with vegetables, usually cime di rapa (rapini, broccoli raab). An Italian cookbook Il cucchiaio d'argento available in an English translation (The Silver Spoon, 2005, Phaidon) suggests that orecchiette are ideal for vegetable sauces. In Southern Italy, women sit outdoors in the spring and make the dough into small cylinders, which they cut into little cubes. Then they press down each cube with their right thumb, dragging it on the board, thus making it curl slightly [at this stage you have a 'strascinata']. Then they insert their thumb on the reverse side, making it pop out with a little convex bulge. Orecchiette probably come from the Provence region in France where a similar type of pasta has been made since Medieval times. This kind of pasta is disc-shaped with a hollowed center, usually obtained by pressing the thumb on the disc of dough; this particular shape facilitates the drying process so that the pasta could be saved for a famine. Boats leaving for long trips used to carry large quantities of this pasta. It is then claimed that the Anjous, the French dynasty that dominated Apulia in 1200, brought orecchiette into Italy with its current name. Villa Rustico 357 3rd Street, Brooklyn, NY 11215-2803. (718) 832-2700 ‎ pizzarusticatogo.com [mappress mapid="157"]