South Indian Recipe
Tamil Nadu Recipes (South Indian Recipes)
South Indian Foods recipes are much importance given to the unique style of preparation. Sizzling, hot and spicy varieties of tasty recipes are available here.
We have authentic collection of South Indian Recipes, Provides complete information on South Indian Cuisine.
Here we have some huge collection of some mouth watering south Indian food and dishes.
You can see some famous South Indian Dishes.
Some of famous the South Indian dishes are dosa (rice pancakes), idli (steamed rice cakes), Sambar and vada.
We have some collections of Famous chef damodaran and Mallika Badhrinath.
Some Cooking Tips
1. To keep apples from turning brown, add little citrus juice like the juice of a lemon or orange and toss apples in it.
2. Excess salt in any dish can be brought down by adding diced potatoes, tomatoes or a teaspoon of sugar.
3. A pinch of turmeric powder added to all kinds of dal when cooking hastens the cooking process.
4. While cooking rice, add a few drops of lemon juice to the rice while cooking, you will find that the grains of rice will tend to remain separate.
5. Banana helps wash fatty wastes from kidneys, is soothing to the digestive tract and helps relieve constipation and diarrhea
6. While cleaning your storage containers add a pinch of baking soda. This will help to remove all odors and cut grease.
7. More oil will increase the taste as well as the fat.
1 cup Carrot (grated)
1 tsp Bengal gram Dal
1 tsp Mustard seeds
Asafetida (a pinch)
Curry leaves (few)
4 dry Chilies
2 tsp Oil
Salt to taste
How to make Carrot Chutney:
Heat oil in a kadai or a wok.
Add muster seeds and let it splutter.
Add Bengal gram, curry leaves, dry chilies, carrot and asafetida.
Cook them for 5 minutes and grind them in a mixer.
This chutney goes well with dosas and idlis
1 Cup basmati rice, cooked
1 Cup fresh carrot, grated
2 Green chilies
1/2 Cup boiled peas
1 tbsp Urad daal
1 tbsp Cashew nuts
1 tsp Mustard seeds
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Red chili powder
4 tsp Lemon juice
Coriander leaves, for garnish
Oil, for cooking
How to make Carrot Rice:
Heat one tbsp oil in a shallow pan and add mustard seeds.
When they splutter, add urad daal and cashew nuts.
When the cashew nuts are brown, add chopped onion and green chilies.
Fry till the onions are golden.
Add turmeric, salt and red chili powder. Fry for a minute.
Mix in the grated carrots and sprinkle little water.
Keep the pan covered, on a low flame, till the carrots are done.
Add boiled peas.
Mix in the rice.
Add lemon juice.
Garnish with finely cut coriander leaves.
Carrot Rice is ready.
Allepey Fish Curry
200 g Sear Fish, cubes
40 ml Coconut Oil
5 Green Chilies, slit
50 g Sambar Onion, sliced
10 g Ginger, sliced lengthwise
5 g Curry Leaves
2 Raw Mangoes, peeled & cut in cubes
6 g Turmeric Powder
20 g Red Chili Powder
200 ml Coconut Milk
Salt, to taste
How to make Allepey Fish Curry:
Take a deep pan and heat coconut oil in it.
Put sliced sambar onion, green chilies, half of sliced ginger, half of curry leaves and peeled raw mango cubes in it.
Sauté well, till the onions turns translucent and mango is easily mashed.
Add turmeric powder and chili powder to it and mix well again.
Add salt and water in it and let the spices cook on slow flame.
Pour coconut milk in it and let it cook for 5 more minutes.
Now, carefully drop the fish cubes in the prepared mixture and cook till the fish is tender.
Take a small saucepan and sauté the remaining ginger and curry leaves in 1 tbsp of oil.
Garnish the prepared fish with this mixture and serve hot, with rice.
Spinach/ Palak/ Pasalai keerai – 1 cup (finely chopped)
Chapati Flour/ Wheat Flour/ Godhumai Maavu
Green Chillis – 4
Coriander seeds/ Dhania
Red chilli Powder
Cilantro leaves/ Coriander leaves/ Kothamalli ilai – finely chopped
Cumin seeds and Oil
1. Take a pan add oil, cumin seeds, green chillis, palak leaves, fry well and add little water to cook
2. After the palak gets cooked, grind it finely
3. Take a bowl add wheat flour, salt, coriander seeds, red chilli powder, garam masala, cilantro, oil, palak, mix well, until it reaches the correct consistency
4. Make chapati’s from the dough and fry them on the flat frying pan, the recipe is ready
Simple Fish Kulambu
Tamil Nadu Style
750 gm Fish, cut into smaller pieces
Tamarind, size of a table tennis ball
1 tsp Pepper
1 tsp Fennel
1 tsp Turmeric powder
1 tsp Vegetable oil
1 Large onion
1/2 Cup fresh coriander leaves, chopped
3 tsp Masala powder (ground red chilli and coriander)
5 or 6 Sambar onions, sliced finely
Salt to taste
Few curry leaves
1 tsp Lime juice
How to make Fish Kulambu:
Apply turmeric powder and salt on fish, keep aside.
Wash it properly after 5 minutes.
Soak the tamarind in water and remove thick pulp.
Grind the large onion, coriander leaves, pepper and somph together.
Combine masala powder and salt with the tamarind pulp.
Pour vegetable oil in a pan and season it using methi seeds.
Now add the curry leaves and chopped onions.
Cook it until the onion turns brown.
Add the tamarind pulp mixture and boil it, cover the pan tightly.
Add the fish after 10 minutes of boiling. Cook it properly.
Remove from the fire when done and garnish it with coriander leaves.
Add lime juice if the gravy is too spicy.
Meen kulambu is ready to serve.
Vegetable Biryani - Biryani is a flavored rice made with all vegetables and all the spices
Vegetable Biryani is an Indian rice dish bursting with flavor, delicious spiced vegetables and rice
Vegetable Biryani is one of most widely cooked rice dish in Andhra Pradesh and Tamil Nadu.
This is famous offer traditional rice dishes is available in almost all restaurants.
This dish is suitable as a lunch dish for schools kids as well as office persons.
1-1/2 cups Uncooked Rice
2 cups (mixed boiled vegetables i.e. chopped cauliflower, carrots, potatoes, green peas)
2 pinches Saffron (dissolved in a little water)
1 tablespoon Coriander Leaves (chopped)
2 Onions (sliced)
4 tablespoon Ghee
2 tablespoon Cashew nuts (broken into pieces)
A little Milk
2 tablespoon Raisins
2 Capsicums (sliced)
3 Tomatoes (finely chopped)
Salt to taste
To be ground into a paste
6 Garlic Cloves
1 tablespoon Poppy Seeds
25 mm piece of Ginger
2 sticks Cinnamon
1/2 teaspoon Turmeric Powder
4 Green Chilies
1/2 teaspoon Chili powder
6 Mint leaves
Boil the rice in a vessel containing adequate water, cook and drain excess water.
Add the saffron liquid and salt to the cooked rice. Mix well.
Heat the ghee and add the onions.Fry until brown.
Remove the onions and in the same ghee, add the cashewnuts and raisins.
Fry for a few seconds. Remove and keep aside for garnishing.
Add the prepared paste and fry for 3 to 4 minutes.
Add the tomatoes and capsicum and fry again for 2 to 3 minutes.
Add the boiled vegetables and coriander and cook for a while.
Put 2 tablespoons of ghee at the bottom of a baking bowl.
Make layers of the rice and vegetables, beginning and ending with rice.
Sprinkle a little milk on top.
Cover and bake in a hot oven at 200 degree C for 15 to 20 minutes.
Garnish with fried onions, cashew nuts and raisins and serve hot.
Vegetable Biryani is ready to Taste........
Thur Dal 1 cup
Raw Rice 1 cup
Shelled Green Peasn1/4 cup
Small Brinjal 1
Coriander powder 4 tsp
Chilli powder 2 tsp
Green chilli 4
Mustard 1/2 tsp
Urad dal 1 tsp
Asafoetida 8 small pieces.
Fenugreek 1/2 tsp
Small onion 10
Curry leaves a bunch
Cashew nut 10
Ghee 3 tsp
Coriander one buch
Turmeric powder 1/4 tsp
Wash rice and drain.
Cook the thur dal.
Heat 2 tsp of ghee,add mustard ,urad dal, asafoetida and fenu greek.
When browned add onion,green chillies,curry leaves and fry/
When the onions are golden brown a
,add 1 1/2 cup water,rice , vegetable pieces and dal.
Season with salt,turmeric,chiili powder and coriander powder.
When the water to boil,close the vessel and cook on very low fireuntil rice is soft.
Fry cashew nut in ghee and pour over rice.
Add minced coriander leaves and lime juice
A bowl of steaming sambar rice and potato chips for that added crunch would make any tummy truly happy
Chef Mr. Damodaran
Mr. Damodaran is the head of the MGR Catering College, in Chennai and a popular host of the cookery programme 'Suvaiyo Suvai' on Jaya TV
How to reduce your cooking time
Before You Start. Defrost frozen foods in the refrigerator before cooking so your oven or stovetop doesn’t have to use its precious energy bringing your food to room temperature. With conventional ovens, keep preheat time to a minimum. Unless you’re baking breads or pastries, you may not need to preheat the oven at all.
While You Cook. Food cooks more quickly and more efficiently in ovens when air can circulate freely. Don’t lay foil on the racks. If possible, stagger pans on upper and lower racks to improve airflow if you’re baking more than one pan at a time.
Try to avoid peeking into the oven a lot as you cook. Each time you open the door, a significant amount of heat escapes. Food takes longer to cook and you waste energy. Use your oven light and inspect through the window in the oven door instead.
With electric burners, you can turn off the burner just before the cooking is finished. The burner will continue radiating heat for a short while. This may also prevent overcooking. Another way to avoid overcooking in the oven is to use thermometers, especially for meat.
For Next Time. It doesn’t take as much energy to reheat the food as it does to cook it. So cook double portions when using your oven, and refrigerate or freeze half for another meal. This will also save you preparation time!
If you have a self-cleaning oven, the best time to use the feature is just after you’ve cooked a meal - that way, the oven will still be hot and the cleaning feature will require less energy. Try not to use the self-cleaning feature too often, and operate the ventilation fan when it’s on.
1/4cup Rice rava
1tsp Cardamom powder
Few saffron strands
Heat ghee in a heavy bottomed vessel,fry the cashews until brown..to the same ghee, add the rice rava,fry till its turns brown in colour,now add the milk,water and cook everything in medium flame for 15-20minutes, stir frequently until the rice rava get cooked, now add the sugar,cook until the sugar gets well dissolved..finally add the cardamom powder, fried cashews,saffron strands and put off the stove...
Serve this delicious pudding chilled or warm topped with silvered almonds.
Chicken Makhani - Bakrid Food: Popular Bakrid Food
The Muslims around the world celebrate this occasion in remembrance of Prophet Ibrahim, who agreed to sacrifice his dearest son to appease god.
The pilgrims to Mount Mina make animal sacrifices in honor of the god, and the Muslims all over the world celebrate the occasion in the same fashion. Mostly four legged animals like goat, sheep, camel, etc are slaughtered during the festival, and their meats are used to prepare different dishes.
Chicken Makhani is one of the popular dishes which is always included in Bakrid festival
It is a full flavored dish that complements the chicken well. It is also known by names like butter chicken or Murgh Makhani. This traditional Punjabi meat dish is served along with parathas, naan, roti or steamed rice.
Chicken is dressed overnight with various spices and ingredients and fried over a grill. The makhani sauce in which the chicken lies is prepared by mixing butter with mixture of spices and tomatoes. You can add cashew paste to get thicker gravy. Fenugreek leaves impart distinct flavor to the dish.
- 1 tbsp olive oil
- 1 shallot (chopped)
- 1/4 white onion (chopped)
- 2 tbsp butter
- 2 tsp lemon juice
- 1 clove garlic (minced)
- 1/2 tsp ginger
- 1 tsp garam masala
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 bay leaf
- 1/4 cup plain yogurt
- 1 cup fat-free milk
- 1 cup tomato puree
- 1/4 tsp cayenne pepper (or to taste)
- ground black pepper
- 1 tbsp olive oil
- 1 lb chicken breasts or thighs (boneless skinless, cut into bite-size pieces)
- 1 tsp garam masala
- 1 pinch cayenne pepper
- 1 tbsp cornstarch
- 1/4 cup water
1. Heat 1 tbsp oil in a large saucepan over medium heat. Sauté the onion and shallot until soft (about 3 minutes).
2. Stir in butter, lemon juice, garlic, ginger, 1 tsp garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute.
3. Add tomato sauce and cook for 2 additional minutes, stirring frequently.
4. Preheat the oven to 350 degrees and Stir in milk and yogurt, reduce heat to low, and let simmer for 10 minutes, stirring frequently.
5. Season with salt and pepper. Remove from heat and set aside
6. Heat 1 tbsp oil in a large skillet over medium heat. Cook chicken until slightly browned (about 5 minutes).
7. Reduce heat, season with 1 tsp garam masala and cayenne pepper, and stir in a few spoonfuls of sauce.
8. Simmer until liquid has reduced and chicken is no longer pink.
9. Stir cooked chicken into sauce. Turn and bake for 20 more minutes or until the chicken is almost cooked through but still moist.
10. Mix together cornstarch and water. Stir into the sauce and cook over medium heat until thickened (about 5 minutes).
11. Serve over rice and enjoy!
The origin of this very popular dishes- butter chicken or murgh Makhani is an Indian cuisine from Punjab. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread.