Flavours Of India

The South Indian food is loved by folks because of their simple preparation techniques and the nutrition value which remains intact in their recipes. You can prepare quickly some South Indian recipes without compromising the taste, aroma and nutrition of food. All you need is to arrange the ingredients of the required recipes. Remember, the South Indian Food are very much taste oriented and if you minus one ingredient, perhaps there may be some chance of mission the origin flavor of it. For example a lot people prepare dosa a popular dish of south India without fenugreek seeds in them which reduce the taste of the dosa to a large extent.

Here are few simple yet healthy recipes of South India Food which you can prepare in your home in no time.

Carrot Rice

This is a yummy dish of South India Cuisine and served as quick breakfast or lunch at homes.

The ingredients:
2 cups of basmati rice cooked well. 1 cup of fresh carrot grated and 1 onion chopped finely. 2 green chillies, ½ cuped boiled peas, 1 tabsp urad dal, 1 tbsp cashew nuts, 1 tbsp mustard seeds, salt to taste, ½ tbsp red chilly powder, ½ tbsp turmeric powder, 4 tbsp lemon juice, coriander leaves, oil for cooking and little bit of cumin.

Take a shallow pan and heat 2 tbspoon of oil. Add the mustard seeds, when they strart spluttering add the urad dal and cashew nuts. Sauté the mixture in oil in low flame till they are brown in color and add turmeric powder, chilly powder, and salt. Now mix the grated carrot and boiled peas and sprinkle with water. Keep the pan cover in low flame till the carrots are tender. Now add lemon juice and add the boiled rice to the pan. With a cooking spoon mix the rice well with the stuff in the pan. Cook for another 3-4 minutes in medium flame. Garnish with coriander leaves. The delicious carrot rice is ready.

Chettinad Chicken

This chicken recipe is very popular throughout India because of its preparation style and nutrition value.

The ingredients:
1 kg of chicken washed can cut into bite pieces. Ginger garlic paste, 2 onions chopped, 1 ½ tsp black peppercorns, 1 ½ tsp white poppy seeds, 2 tsp coriander powder, 1 tsp cumin seeds, 2 twigs of curry leaves, 2 tbsp fennel seeds, 4 green chillies, salt to taste, 1 tbsp turmeric powder, 1 tbsp chilly powder, cooking oil, 1 tomato mashed properly and coriander leaves for garnishing.

Smear the chicken pieces in salt, turmeric powder, chilly powder and little oil properly. Heat the oil in a large shallow pan, add cumin seeds, fennel seeds, chopped onion, and fry till they are brown in color. Add the black peppercorns, poppy seeds, green chilies, curry leaves to it and sauté the spices properly. Keep the mixture aside and now add the remaining onion and ginger garlic paste to the oil and fry till they are brown in color. Add the smashed tomato, coriander powder, sauted spices, and rest of powders of turmeric and chilly. Mix the mixture well and if require sprinkle water over it. Now add the chicken and add salt for taste. Fry the mixture in medium flame for at least 6 minutes. Pour some amount of water and cover the lid of the pan and cook for 15 minutes. The gravy would turn almost dry. When the chicken becomes tender and the gravy quite thick put off the flame and cover the lid for another 5 minutes. The Chettinad chicken is ready to be served with hot bun or rice.

Life without sweetness is boring. Sweets have always been the integral part of Indian cuisine. Perhaps no where in the world you would come across such a variety of sweets that are predominantly available in every nook and corner of the market streets in India. Along with chat-patas the sweet is another favorite item for evening snacks as well as after meal servings. The sweet dishes are different from Western dishes in the sense they are prepared never with the concept of calorie but taste and richness. They aid in digestion and are normally consumed after taking a good meal.

An Indian meal almost remains incomplete without the sweet dishes. Here are few recipes of popular Indian sweets which are available in all corners of the country.

Khir

Ingredients you would require:
milk 2 liters, 4 tablespoon of sugar, 200 gm of pure basmati rice, few raisins, dry fruits, sliced almonds, chopped cahew nuts, a little bit of permitted color if required and bay leaves.

Heat the milk in a large pan and simmer it till it reduces to 3 quarters of its original volume. Now add the rice on it and let it get cooked for 10 minutes. The milk volume will be now reduced to half. Add sugar and heat for 1 minute. It is time to add the bay leaves, raisins, cashew nuts, almonds and dry fruits. Keep stirring while you put the ingredients in the khir. Cook for another 3-4 minutes. The khir is ready. But don’t serve it hot. Khir is usually served when it is cold and the taste of cold khir is very captivating after a good meal.

Rosogulla

Ingredients you would require:
1 kg of cottage cheese, sugar 1 kg, water 1 ½ liters, ghee 5 tablespoons, semolina 2 tbsp, standard-flour 2 tbsp, rose water few drops and cardamom powder. Sometimes permitted color and flavors are also used.

How to Prepare Rosogulla?

Pour the water in a deep pan and add sugar. Boil the mixture for 20-30 minutes till the volume is reduced to ¾.  Put aside the syrup prepared. Now it is time to prepare the rosogulla balls. Take a mid size bowl which can hold the cottage cheese. Add the cottage cheese to ghee, standard flour, semolina, and cardamom powder. Mix the entire ingredients together fine that they form dough. It must be soft enough to make the balls. Knead the prepared dough evenly until your palm becomes oily.

Now you can make the balls of rosogolla using the dough. Make the balls not less than 1 ½ inches of diameter. Add the prepared balls in the sugar syrup and get them cooked again for another 20-30 minutes. Now you will notice the balls turning spongy. Put off the flame and let it cool. After 15 minutes you should add the rose water to it. The rosogullas are ready to be served after one hour.