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.

Here is a Shahi Mughlai Dish of Delhi and other North Indian places which is in great demand among food buffs.

Biryani Badshahi Recipe

Ingredients:
720 gm of mutton finely cut into bite pieces, 400 gm of rice parboiled, 4 tbsp lime juice, 10 blanched almonds, ½ tbsp mint leaves, 1 cup butter, 1 handful of chopped coriander leaves, ½ tbsp cumin seeds, 1 large sliced onion, 3-4 cardamom, 3 tbsp oil, 5-6 pods of garlic, 3-4 cloves, ginger finely grated, ½ tbsp saffron, 2-3 green chillies chopped, 1 cinnamon, ½ kg curd, 130 mg milk, 4 cups of water.

Wash the rice and boil it in a cooker. Soak the saffron in water. Now fry the sliced onions in the oil till they are brown in color. Put it aside. Fry the garlic, ginger, red chillies and almonds in fresh butter, add mutton to it and salt and stir the mixture well. Add little amount of friend onions to it. Now add water and cook on low flame till the meat is tender and some thick gravy is left. Put curd in a muslin cloth and let the water to drain away. Mix the cardamom, cumin seed, min leaves, chopped chillies, coriander in the drained curd. Strain the saffron water and add lemon juice to it. Add all these to the mutton on the pan and mix well. Now sprinkle half of the boiled rice and spread a layer of friend onion and then the rest of rice over it again. Pour the milk and some butter over it. Cover the vessel and seal the edges with flour paste. Place the can on flame for about 45 minutes. The Shahi Badshahi Biryani is ready for serving.

The other popular Shahi Mughlai dishes of Delhi and North India are – Murg Noorjehani recipe, Shahi Chicken Korma, Nehari, Bakra Tandoor Tangri and others. They are richly prepared with large amounts of butter, clarified butter and other ingredients.

Non-Vegetarian Specialty of India: A few Mouthwatering Recipes

Chicken Changezi

This dish is basically a Mughlai dish which is still prepared in the many restaurants of Old Delhi streets, Ajmer in Rajasthan and in some places in Punjab. It would take hardly 30-45 minutes to prepare this dish. You would require collecting all the ingredients and then starting preparing the dish.

Ingredients:
A full undressed chicken cut in fine bite pieces. 4 onions chopped, 2 tablespoon curry powder, ½ cup butter, cooking oil, 1 cup cream, ½ tbsp chilly sauce, 1 tablespoon ginger-garlic paste, coriander leaves, chicken masala, garam masala, 2 green chillies and salt for taste.

First put the chicken in a pressure cooker, add some amount of turmeric powder, a bit of salt and coriander leaves. Boil the chicken with two whistles by pressure cooker. Keep the pressure cooker aside and take a large frying pan. Put the half cup of butter and fry the onions till they are little brownish in colour. Now add the paste of garlic-ginger and add all the masalas. Mix the ingredients well and pour 1 cup of water into it. Chop the green chillies and add on the mixture. Cook the mixture for 5 minutes in low steam. When the mixture becomes thick add the chicken from the pressure and mixture the changez well. Add salt to the required amount and pour ½ cup of water on it. Cook for another 10 minutes in low steam. The chicken changezi is ready to be served with hot rotis.

Lamb Dry

Ingredients:
lamb leg cut into bite pieces. Yoghurt, salt to taste, turmeric powder, ghee or butter ½ cup, 1 tbsp chilly powder, ½ tbsp cumin powder, ½ tbsp coriander powder, 2 tomatoes chopped, garam masala 2 tbsp, garlic ginger paste 3 tbspn, 1 big onion chopped.

Mix the lamb pieces with yoghurt and turmeric powder and keep aside for 40 minutes. After 40 heat the ghee in a kadai and add the onion and garlic-ginger paste. Fry them in low steam till they are brownish in colour. Add lamb meat and cook for 10 minutes in medium heat. Add the other ingredients into it except the garam masala and cover and simmer the mixture till the lamb meat is tender. Now add the garam masala and cover it for another 4-5 minutes. Now the lamb dry is ready for serving it with toasted buns.

The Indian style of chicken curry has found its place in the menu of internationally acclaimed chef’s recipe books too. India boasts not of single type of chicken curry, but the place is known for its variety of styles of chicken curries. The chicken curry of north is different from East; the West is different from the South and so on and so forth. But there are some recipes which are common to all Indians and they are heartily relished by people all over the world for the taste and richness of nutrition.

Here is a famous and delicious recipe of chicken curry which you can prepare in your home.

Butter Chicken:

You Need:

750 gm of boneless chicken or chicken made into fine pieces. 200 gm of butter, 2 tablespoon of lime juice, ½ cup plain yoghurt, ½ cup cream, 2 tablespoon peanut oil, I big onion chopped, 1 cup tomato puree, 1-1/2 tablespoon Cayenne Pepper, salt for taste, 1 tsp chilly powder, 1 tsp cumin grounded, 1 tsp cornstarch, ginger garlic paste, 2 tsp garam masala (powder of spices like cloves, cardamom, etc.), 1 tsp chicken masala and required amount of water.

Heat 2 tsp of peanut oil and add the chopped onion in medium heat till the color turns light brown. Now add the butter, lemon juice, garlic ginger paste, garam masala, chicken masala, chilly powder, cumin, bay leaf, into the mixture and stir the mixture for one minute. Mix till the aroma comes quite hard. Now add the tomato puree and cook for another 2 minutes. It’s time to add yoghurt and cream to this mixture and mix them well. Reduce the heat to low and cook for 10 minutes. Add salt, black pepper and cayenne to this mixture and remove the pan.

Now take one large frying pan and pour the remaining peanut oil on it. Cry the washed chicken on the oil till it is brownish in color. Reduce the heat and add all the masalas that are left. Put 1/3rd of the persuaded sauce prepared into ti and cook till the liquid becomes more viscous. Now add the rest of the sauce and add required amount of water into it. Cook till the liquid gets reduced and there is thick gravy in the pan. Remove the pan from heat and put little amount of butter and cream over the prepared curry. The butter chicken is ready.

Hey all you non vegetarians, here are some exotic Goa’s recipes. just change your taste buds by trying these sumptuous dishes by preparing in your homely kitchen.

Fish Rollers

Ingredients:

1/ kg fish (boneless) ,1 tbsp slt,1 lemon juice, ¼ tbsp black pepper powder ,1/ ginger and garlic paste, ½ ajwayan,1/ tbsp garam masala,1/ tbsp red chili powder ,1 egg,1 big tsp maida,50 gm suji, mustard oil for frying

Method:

To marinate, mix salt, ajawayan, garam masala, red chili powder, black pepper powder, lemon juice, and ginger garlic paste. Apply this mixture on the fish and keep it aside for one hour. Make smooth paste of egg, Maida and salt. Dip the marinted fish into it and roll them in the suit and deep fry into the mustard oil till golden brown.

Prawn Fish

Ingredients:

400 gm prawns (shelled and deveined), 2 tbsp oil, 2 finely chopped onions, salt to taste, 3 tbsp curry powder,5 chopped cloves of garlic, 1inch chopped piece of ginger

Method:

Cook the prawns with salt and 2 tbsp of curry powder until dry. Heat oil in a pan and fry the onions. When the onions are light brown, add the garlic and ginger. Fry all these on the low heat until well fried. Then add the cooked prawns and fry for while. Add the remaining one tbsp of curry powder when onions are brown. Fry more onions if required and also add little lime juice if you like!

Goa’s Chicken Curry

Ingredients:

1 fresh grated coconut, 20 red chilies,1 ½ tsp cumin seeds,1 pinch of thyme,2 tbsp coriander seeds, ¾ tsp fenugreek seeds,4-6 peppercorns,7-8 flakes garlic,2 chopped onions,3 tbsp ghee, 1 tsp turmeric powder, tamarind (size of half a lemon), 1 cleaned and cur chicken, salt to taste 1 tbsp butter and 2-3 cups water

Method:

Roast the grated coconut until brown. Fry the red chilies, cumin seeds, fenugreek seed, coriander seeds, thyme and peppercorns separately in a tbsp of ghee. Then grind these together with garlic, tamarind, turmeric powder and coconut very finely. Heat the remaining ghee in vessel. Add the chopped onions and fry till brown. Then add the chicken, fried onions salt and butter and fry on low heat for 10 minutes. Add the ground masala and water and boil till cooked.

Do you know that kozhi kuttan is a sumptuous dish of kerala? It is nothing much but a chicken prepared with different varieties of kerala’s herbs and condiments. Just read the following recipe of this splendid dish!

Kozhi Kuttan

Ingredients:

1 ½ kg chicken pieces, 4 tsp salt, 2 ½ cup grated coconut, 1 ½ tsp turmeric powder, 1 tbsp curd, 2 ¼ cup water, 5 whole dry kashmiri red chilies, 16 flakes garlic, 4 tbsp coconut oil, 6 whole dry red chilies, 1 tsp aniseeds, 10 gm chopped ginger, ½ tsp peppercorns, 10 cloves, 2 sticks cinnamon, 3 green cardamoms, ½ tsp cumin seeds, 2lt green chilies, 5 tbsp coriander seeds, 2 medium chopped onions, 2 medium sized pureed tomatoes

Method:

1. Make a paste of 1 tsp turmeric powder, 1 tsp salt, and curd and rub chicken pieces with it. Keep them aside.

2. Extract 1-cup milk from coconut using 1-cup water. Add ¼ cup water to the same coconut and extract ¾ cup thin milk.

3. Put 1 tbsp of oil in a pan and heat it for a minute. Except for onions, tomatoes and chilies roast all the other ingredients. Now grind together all the roasted ingredients to make a nice paste in a grinder by adding water to it.

4. Then heat 3 tbsp of oil in a cooker for 2 minutes and fry onions in the same until they turn golden brown. Add ground paste, turmeric powder and tomato puree with chilies into the same. Cook for about three minutes. Add chicken, salt and mix all the stuff well. Then add coconut milk and stir once.

5. Close the cooker. Bring to full pressure on high heat. Reduce heat and cook for 7 minutes.

6. Remove cooker from heat now and let it cool in a natural way.

7. Open cooker. Stir in thick coconut milk. Serve hot.

Murgh musallam has its own temptation among every category of people since the mughal period ever began. This chicken recipe has its own significance and name in the array of mughal nawabi recipes too. Well if you are looking for exciting recipe of this dish, then read out below!

Murgh Musallam

Ingredients:

11/4 chicken pieces,20 flakes garlic,5 tsp salt,4 green chillies,20 gm ginger,1 tsp turmeric powder,2 tsp red chili powder,12 peppercorns,1 cup beaten curd,12 cloves,2 sticks of cinnamon,16 shelled almonds,2tsp coriander seeds,8 peeled brown cardamoms,1 tsp cumin seeds,1 cup vegetable oil,3/4 cup water,2 tbsp chopped coriander ;aeves,3 large thinly sliced onions,3large blanched and pureed tomatoes

Method:

1. With the help of fork, prick chicken pieces all over. Now, grind together chilies, half of ginger and 12 garlic flakes into a paste. Mix chicken nicely with ground paste, a tsp of salt, garam masala powder, curd, half of red chilli powder and turmeric powder. Let it marinate for about half an hour.

2. In a pan, roast cloves, cinnamon, almonds, peppercorns, cardamoms, coriander seeds and cumin seeds.

3. Heat oil in a pan for about two minutes and then add remaining garlic with onions. Fry till onions get golden brown and then remove them aside. Strain the oil and pour it into a cooker.

4. Grind together fried as well as roasted ingredients with remaining ginger into a paste while adding little water to it step by step.

5. Now remove chicken pieces. Group chicken pieces into two batches. Place cooker with oil on a high heat. Now lightly brown each batch slowly and keep them aside. Make sure you reserve the marinade.

6. In the remaining oil, stir and fry the ground paste for two minutes. Now add chicken pieces with marinade and tomato puree to it. Season it with red chili powder and salt. Mix them well. Afterwards add remaining water to it.

7. Close the cooker to bring it to full pressure on high heat. Later reduce the heat and cook for five more minutes.

8. Remove cooker from heat and allow it to cool down gradually. Open cooker and serve hot after garnishing it with coriander leaves.