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.

Indian food finds a good place in the menu of so many famous restaurant and food joints when a majority of population in the world is making their ways of life totally vegetarian. Indian food is known for their both vegetarian and non vegetarian styles of cooking. But what attract most people to it are the richness, nourishment and taste that is maintained even in vegetarian dishes. Perhaps no other country or place could have such delicious vegetarian food as prepared in India.

The common image of vegetarian food in the West is that - they are tasteless, full of green vegetables, and some cream on them for beating the raw taste. This is what is actually thought about vegetable dishes in most countries in the west. They either boil the vegetables with some salt or serve with cream, sausage or other ingredients. But when you come to India and taste the vegetarian dishes, the whole concept of vegetarian food as tasteless plates change. They can be more delicious and aromatic than non-vegetarian food.

The India vegetarian food has touch of its culture, place and people. Almost every corner of the nation has some famous vegetarian dishes. They are not simple bowel filled with vegetables made without any sort of delicacy. Rather they are more nutritious, rich and healthy food than non-vegetarian dishes. For instance you take the example of –mixed vegetable’ a special item prepared where more than 4-5 vegetables are used and cheese or Soya is used for additional touch. You won’t believe the aroma of the vegetable dish to be a vegetarian one. It smells better than any meat prepared dish.

The rich aroma of Indian food is due to the use of spices of different kinds. You can now learn about them and prepare within your home some famous vegetarian dishes. Prepare a dish and make your children and husband relish on it. They would find it difficult to believe that it is actually a vegetarian dish. It is the exotic style of Indian cooking with use of spices, ghee, and butter that make them so delectable.

The variety of Indian style of cooling of vegetarian food never makes anything monotonous. You have varied styles of cooking which are diverse and distinct. If you have tried some North Indian Punjabi Vegetarian food, you can now try with some Bengali vegetarian food which are known for their taste and mouth water aroma; then you have the South Indian dishes, the Goan recipes, Gujarati food, Maharashtrian exclusive dishes, or Kashmiri vegetarian dishes, sweets prepared from vegetables like carrots, beats, berries and others.

Plum passion

Ingredients: 600 gm fresh plums;10-15 gm rock salt;140 gm of sugar;700 ml icy water;250 gm trodden ice;4 lemon segments;

Guava guzzler

Ingredients: 300gm guava seedless;500 ml of guava juice;10-12 gm rock salt;60 gm of sugar;200 ml icy chilled water;100 gm trodden ice;4 lemon slices;10-15 freshly picked mint leaves

White gazpacho

Ingredients: 4 slices bread (crust removed);150 gm almonds, blanched and skinned;3 garlic clove;60 ml extra virgin olive oil;50 ml white wine vinegar;2 tsp salt; 150 gm white grapes, halved and seeded

Try out these exotic and tantalizing soups recipes for yourself and your family and I am sure you all would never forget its scrumptious taste ever. So what are you all lovers of soups waiting for? Get into your kitchen and start preparing these exciting and tempting recipes.

Winter soup with rice and cheese balls

Ingredients:
For cheese balls:
2 tbsp cooked rice;2 tbsp grated cheese;2 tbsp chopped parsley;2 level tbsp plain flour;2 pinches chili powder;2 pinch salt; ghee to fry

For soup:
2 onions; 2 potatoes; 4 carrots; 200gm pumpkin; 1/2 teacup fresh cream; 1 teacup milk; cheese balls; salt and pepper to salt; chopped parsley to serve

Method:

For cheese balls:
Mix all the ingredients. Shape into small round balls. Fry them deep in ghee. Serve hot with soup.

For soup:
Cut all the vegetables into big pieces. Wash; add 8 teacups of water and put to cook in a pressure cooker. Blend the mixture in a liquidizer and strain the soup. Add the butter and boil for 10 minutes. Warm the milk. When you want to serve, add the warmed milk, cream, salt and pepper. Add the cheese balls and decorate with chopped parsley.

Fruit and nut soup

Ingredients:
2 sliced potatoes;1 chopped onion;4 chopped spring onions with leaves;4 sticks celery,chopped;200 gm fresh cream;1 tbsp butter; salt and pepper to taste; grated cheese; toasted almonds and grapes to serve

Method:

Heat the butter and fry the onions, spring onions and celery for 5 minutes. Add the potatoes and fry again for a little while. Add 4 teacups of water and cook. When cooked, blend in a liquidizer and strain. Boil the soup for a few minutes. Beat the cream and add three-quarters to the soup. Add salt and pepper and mix well. Serve hot topped with the balance cream, grated cheese, almonds and grapes.

Spaghetti and vegetable soup

Ingredients:
100gm spaghetti;4 tomatoes;1 carrot;1 potao;1 tbsp grated cheese;1 bay leaf;1 tbsp cornflour;1 tbsp butter; salt to taste

Method:

Break the spaghetti into pieces and place into a container with water. In another container, place tomatoes with 1 cup of water. Place both containers in pressure cooker and cook for 10 minutes. Extract puree of tomatoes. Drain spaghetti, chop vegetables. Heat the butter in a saucepan; add the vegetables and bay leaf. Fry until vegetables are tender. Add tomato pieces, boiled spaghetti, salt to taste and water. Allow to simmer on a low fire. Add grated cheese just serving.

The light southerly breeze, the crooning cuckoos, the basant bahar melodies-all herald the arrival of spring season and then comes the holi festival, adding more colors to this sultry weather. No Indian festival is complete without food customized for the occasion, same goes for holi too. Each state of India has its own delicacies to add their local flavor. From sugar candies to intoxicating drinks, there is a mind-boggling range of snacks, sweets and thandais, which add more aromas to the southerly spring air. Try and rustle up these holi delicacies.

Thandai

Ingredients:
1 ½ litre water;1 ½ cups sugar;1 cup milk;1 tbsp almond paste;1 tbsp water melon seeds,skinned;1/2 tbsp poppy seeds;1/2 tbsp aniseed;1/2 tsp cardamom powder or 10 whole pods;1 tsp rose water(optional);1 tsp peppercorns;20 gm rose petals

Method:

Soak the sugar in ½ litre of water and set aside. Wash all dry ingredients (except cardamom powder), soak in two cups of water and let stand for two hours. Grind into a fine paste and mix with water. Strain till you get a dry residue. Add milk, soaked sugar, rose water and almond paste. If using cardamom powder, fold it in now. Refrigerate for an hour. Serve chilled.

Gujia (north Indian dish)

Ingredients:
500 gm Maida(flour);1 kg khoya;75 gm raisins;200 gm almonds,silvered;500 gm sugar;200ml water;200 ml refined oil

Method:

Heat six tbsp oil and mix well with the flour, using your fingers. Add some water and knead lightly into soft dough. Cover with a damp cloth and set aside.

Stir -fry the khoya till it turns light brown. Add sugar to it and mix well. Add almonds and raisins. Fry for a few minutes and remove from the fire. Roll out the kneaded dough into small rounds, thicker and smaller than normal chapattis.
Place some khoya mix in the round, fold it into half and seal it, twisting the edges in, so the filling does not ooze out. Heat the remaining oil and deep fry these gujias, till they turn deep golden brown.

Puran poli (maharashtrian dish)

Ingredients:
300 gm chana dal;300 gm jaggary;1 tsp cardamom powder; 150 gm refined flour(maida);3 tbsp ghee;lukewarm water

Method:

Boil the dal in plenty of water till soft. Drain and break it with your fingers. Mash jaggery and mix it with the dal. Put this mixture in a heavy saucepan and cook till a soft lump is formed. Stir continuously, so that the mixture is not charred. Set aside .mix 1 tbsp ghee with flour, adding enough water to make soft dough. Make small balls and roll out into 4 chapattis. Put some dal filling in the centre and seal. Re-roll into 6 chapattis. Roast on a warm tawa till golden brown on both sides. Apply a dollop of ghee on top and serve. Or, shallow fry on tawa like a parnatha. Serve hot.

What’s the point in getting the usual dal makhani, seekh kebabs, rumali rotis home delivered especially when you want to make a difference? The fun is in being experimental. The following tasty recipes would surely help the food lovers, like you, to churn out tantalizing delicacies if you use latest cooking gizmo. So what are you waiting for go raid your kitchen and make the most of what you have in there.

Cottage cheese rings

Ingredients:
1 cup hard (cottage cheese); 2 tsp hard cheese; 6 slices of bread; 1/2 bowl maida; 2 tsp butter (melted)

Method:

Soak the bread slices fully in water and press them lightly. Mix paneer and cheese. Knead carefully after mixing it with Maida. Now make rings of the mixture and apply butter on I with a brush. Bake them at 100 degree Celsius till they turn bright in appearance. Finally, serve it with soups.

Ingredients:
For pancake:
1 cup maida;1/2 cup cornflour;1 cup milk;2 eggs;1/2 tsp baking powder; a pinch of salt

For filings:
¼ kg mushroom;2 onions(grated);1 flower of broccoli;2 tsp maida;1 green chili(chopped);1 tsp ajwain;2 tsp butter;1 tsp salt

Method:

For pancake:
Mix all the ingredients of pancake in a pan and make a dilute mixture. If it seems to be a thick concentrate, add some more water to it. Put ½ tsp butter onto a non-stick pan.with the aid of kalchi, spread the ghol into the pan and fry it on a low flame.

For filling:
Heat the butter in a pan. Fry the onion. Add Maida and green chili. Fry for some time. Mix salt and ajwain. Mix mushroom and broccoli and simmer it for some time. Now fill every pancake with this filling.

Spinach and broccoli protein

Ingredients:
4 potatoes(boiled);1 flower of broccoli;1 cup cream;2 cups cheese;1 bowl spinach;1-2 onions (chopped);6-7 garlic;1 tsp oil;1 cup paneer;2 tsp maida;2 tsp butter; a pinch of sodium bicarbonate;1 bowl curd

Method:

Put the palak in boiled in boiled water for 10 minutes. Drain off water. Put oil in a pan, heat it and fry spinach for some time. Mix onion with salt. Mix the bad well in curd. In crushed potatoes, mix paneer, soda, butter and Maida. Mix well. Bake it for 5-7 minutes at a temperature of 200 degrees in a baking dish. Spread the layer of spinach and sprinkle white tartaric acid on it.

]]> http://www.flavours-of-india.com/taste-ticklerssome-great-recipes-to-try/feed/ 0 http://www.flavours-of-india.com/let%e2%80%99s-cook-it-up-protein-rich-healthy-pulses/ http://www.flavours-of-india.com/let%e2%80%99s-cook-it-up-protein-rich-healthy-pulses/#comments Thu, 24 Apr 2008 10:43:30 +0000 IndianCook http://flavoursofindia.co.cc/?p=19

Protein rich pulses are a must in the Indian meal because they offer much of the nutritional material required for the upkeep of our body system at a lower cost-they are substantially cheaper than meats. you will find all variety of pulses, here in India, from whole to spilt pulses like sabat urad (whole black gram), chana dal (spilt Bengal gram) with or without skin, lentils like arhar dal (red gram) and dried beans like rajma (kidney beans).listed below are some delicious recipes made from such pulses which forms a very part of Indian culture.

Tuvar dal (red gram) in Gujarati style

Ingredients:
7 cups water;1 ½ cups oily red gram washed;1 tsp turmeric powder;5 ½ tsp salt;1 tsp red chili powder;1 ½ tbsp coriander powder;65 gms jaggery crushed;1 medium chopped tomato;5 green chilies slit;7 pieces cocum washed;2 tbsp coriander leaves chopped

For tempering:
2 tbsp vegetable oil;1 tsp mustard seeds; ½ tsp cumin seeds;2 whole dry red chilies; 1 sprig curry leaves ;1 large pinch of asafetida

Method:

1. Pour 4 cups water into cooker. Add red gram, turmeric powder and salt. Stir once.

2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes.

3. Remove cooker from heat. Allow to cool naturally.

4. Open cooker. Mash dal well with back of a ladle to blend with liquid.

5. Place cooker with dal on high heat. Add remaining water (3 cups) and all other ingredients except those for tempering.

6. Bring to boil. Reduce heat and cook for about 5 minutes, stirring occasionally.

7. For tempering, heat oil in a pan for about 1 minute. Add mustard and cumin seeds. When crackling, add red chilies, curry leaves and asafetida. Stir for a few seconds and pour over dal. Stir and serve hot.

Sambhar

Ingredients:
11/2 tbsp vegetable oil;6 whole dry red chilies;3 whole dry red chilies(Kashmiri);1 tbsp Bengal rgam;1 cm. piece asafetida;1/2 cup grated coconut grated;2 sprigs curry leaves;1/4 cup coriander seeds;1/2 tsp cumin seeds;1/2 tsp fenugreek seeds;5 ½ cups water;1 cup red gram washed;1/2 tsp turmeric powder;4 tsp salt;25 gms tamarind soaked in 1 cup hot water for 15 minute and pulp extracted; 1 medium onion chopped into 5 pieces;2 drumsticks peeled and cut into 5cm.long pieces

For tempering:
2 tbsp vegetable oil; 1/2 tsp mustard seeds

Method:

1. Heat oil in a pan for about 1 minute and roast together whole chilies, Bengal gram,asafetida,coconut,1 sprig curry leaves, coriander, cumin and fenugreek seeds till coconut turns golden brown.

2. Grind roasted ingredients into a paste, adding a little water (1/2 cup) from time to time. Now pour 3 cups water into cooker. Add red gram, turmeric powder and salt. Stir once. Close cooker .bring to complete pressure on high heat. Reduce heat and cook for 4 minutes. Then remove cooker from heat .allow to cool naturally.

3. Open cooker. Mash dal completely with black of a ladle to blend with liquid. Add round paste, tamarind pulp, onion, drumsticks, remaining curry leaves (1 sprig) and water (2 cups).stir once.

4. Close cooker. Bring to full pressure on high heat. Remove cooker immediately from heat. Reduce pressure by placing cooker in a basin of cold water for about 2 minutes. Open cooker.

5. For tempering, heat oil in a pan with mustard seeds, when they starts to crackle, pour into sambhar. Stir and serve hot

]]> http://www.flavours-of-india.com/let%e2%80%99s-cook-it-up-protein-rich-healthy-pulses/feed/ 0 http://www.flavours-of-india.com/refreshing-salad-recipes-for-this-summer/ http://www.flavours-of-india.com/refreshing-salad-recipes-for-this-summer/#comments Wed, 23 Apr 2008 07:17:00 +0000 IndianCook http://flavoursofindia.co.cc/refreshing-ssalad-recipes-for-this-summer/

Here are some refreshing and mouth watering soggy cheesy salad recipes for all food lovers.

Marinated mushroom salad

Ingredients:
1 cup sliced fresh button mushrooms;2 tbsp olive oil;1 tsp(chopped)garlic;1 tsp(chopped)ginger;1 (chopped)onion;1 tsp paprika flakes;1 tsp Soya sauce; 1 tsp red chili sauce;1 tsp green chili sauce;1 tbsp tomato ketchup;1 tbsp white wine(optional);red and yellow capsicums shredded;1 cup lettuce leaves; salt and pepper to taste

Method:

Clean the mushrooms well using Maida and then wash under a running tap slice each into 3-4 slices and keep in cold water. Heat olive oil in a pan, sauté the garlic and ginger in a pan, add the onion and the mushrooms and toss well. Cook for just about 2 minutes and remove. Cool and mix all the sauces and paprika etc, season well and chill the same. Arrange the assorted lettuce leaves on the serving plate and arrange the chilled marinated mushroom salad on it. Top with red and yellow capsicum juliennes.

Baby corn and Soya chunk salad

Ingredients:
1 cup baby corn sliced;1 cup soyabean chunks soaked in hot water for 20 minutes;1 tsp garlic (chopped);2 tbsp olive oil;1 tbsp red chili sauce;1 tbsp imli chutney;1 tsp chaat masala;1 tsp lime juice;1 tbsp peanut butter dissolved in 3tbsp water; salt and pepper to taste

Method:

Heat olive oil in a pan, sauté the garlic for a few seconds, add the baby corn and toss well. Add seasonings to taste and the peanut butter, soyabean chunks which have been soaked and then drain. Toss well for 10 seconds and remove. Serve the salad chilled over a bed of lettuce leaves. Drizzle with the sauce and chaat masala.

Mix vegetable salad with coconut dressing

Ingredients:
1 carrot peeled and diced;2 capsicums diced; 2 cucumbers peeled and diced;1/2 cup cherry tomatoes;1 white radish peeled and cubed;4-6 baby corns sliced;1/2 cup small onions peeled; 1 cup iceberg lettuce eaves

For dressing:
½ cup mayonnaise sauce;1/2 tsp mustard paste;1 tbsp peanuts(chopped);1 tbsp tomato ketchup; ½ cup sliced tender coconut

Method:

Prepare the veggies for the salad. Chill until tossed in the salad. For the dressing mix all the ingredients and toss with veggies and arrange the salad on a bed f crisp lettuce leaves and garnish with roasted peanuts. Serve chilled.

]]> http://www.flavours-of-india.com/refreshing-salad-recipes-for-this-summer/feed/ 0 http://www.flavours-of-india.com/tantalizing-salads-for-the-summer-season/ http://www.flavours-of-india.com/tantalizing-salads-for-the-summer-season/#comments Fri, 18 Apr 2008 07:13:17 +0000 IndianCook http://flavoursofindia.co.cc/?p=16

Summers are back here again. If on one end you find sweltering weather with blazing sun rays heating you up, leaving you with sweaty body and dry lips, then on other end, you find surrounded by enormous variety of juicy and sap full fruits and vegetables that help you to beat this sultry weather.

The salads prepared from such luscious fruits and vegetables provide us relief in this stifling climate. Salads form the best form of appetizers, falling under the lightest form of food groups.

The intake of fibrous fruits, vegetables eases out the digestive system and accelerates the metabolic rate, thus improving our energy levels, regulating bowel movements, digestion, increasing our concentration and clarity of thoughts and providing us clearer skin. Here are some sumptuous, refreshing salads recipes for all food lovers.

Chilled bean salad with pickles

Ingredients:
1 cup chauli boiled; 1 cup French beans boiled; 2 tbsp mango pickle (chopped) with masala; 1 tbsp olive oil; 1 tsp chaat masala

For garnishing:
1 tbsp red capsicum diced;1 cup green lettuce leaves;2 tbsp lime juice; salt to taste

Method:

In a mixing bowl combine the boiled chauli beans and the French beans along with the mango pickles and the salt, lime, chaat masala and olive oil and toss well. Serve chilled on a bed of the chilled crisp lettuce leaves lined on the serving platter. Garnish the salad with the chopped red capsicum and serve immediately.

Cucumber and pepper salad with honey

Ingredients:
2 cucumber peeled and diced;2 red capsicum diced;2 yellow capsicums diced;2 green capsicum diced;2 onions diced;8-10 cherry tomatoes

For the dressing:
1/3rd cup honey;2 tbsp lime juice;2 tbsp olive oil;1 tsp chaat masal;1 tsp green chilies chopped;1 tbsp red wine vinegar; 2 tsp ginger juice; salt and crushed pepper to taste

Method:

Cut up all the veggies for the salad and keep them in ice-cold water until tossed. To prepare the dressing, mix the ingredients in a bowl and whip them up well. Toss the salad in the dressing and serve immediately on a bed of crispy iceberg lettuce leaves and garnish with cherry tomatoes.

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