Idli and Sambar
Idli or idly is a South Indian and Sri Lankan rice cake popular as a breakfast food. The cakes are made by steaming a batter consisting of fermented hulled black lentils and rice. Idli has several variations, including rava idli, which is made from semolina. Sāmbār, or sambhar, is a lentil-based vegetable spiced curry or stew, cooked with pigeon peas and tamarind broth. It originates in South Indian cuisine and is also eaten in other parts of India. South Indian sambar is a delicious thick lentil stew made with toor dal aka lentils, mixed vegetables, tamarind & a Sambar can vary in the levels of spiciness depending on the preferences of the people eating it, as well as regional variations. Make authentic South Indian Sambar with toor dal, vegetables, tamarind and homemade sambar masala. Sambar is a traditional South Indian lentil and vegetable stew made with toor dal, tamarind, mixed vegetables and The sambar (Rusa unicolor) is a large deer native to the Indian subcontinent, South China and Southeast Asia.
Dosa and Chutney
A dosa (in Indian English) or thosai (in Malaysian English and Singapore English) is a thin, savoury batter bread in South Indian cuisine made from a fermented batter of ground black gram and rice. Dosas are served hot, often with chutney and sambar. A chutney is a condiment associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, some raw such as with coriander, others cooked with sugar, like mango chutney. During the British Raj, Anglo-Indian cuisine adapted Indian chutney and brought it back to Britain, where green mango chutney in particular became popular. In the Western world, chutneys may be made with local fruits and vegetables, or purchased. Dosa is the anglicised name of a variety of South Indian names for the dish, for example, dosai in Tamil, dōsaë in Tulu, dōse in Dosa is a popular South Indian crepe made from a naturally fermented batter of rice and urad dal. My time-tested Dosa Recipe with step-by-step photos & video will help you master the technique of making delicious
Vadai
It is also known as ulundhu vadai, uddina vade, minapa vada (Telugu) and uzhunnu vada. Medu vada is a popular south Indian breakfast also known as garelu or vadai. About Medu Vada Medu vada is also called as ulundu vadai or uddina vada recipe. Thattai, also known as Thattu Vadai, are thin, crisp and savory rice crackers from Tamil Nadu. Learn how to make delicious, restaurant style Ulundu Vadai (Medhu Vada) at home with this simple and easy step-by
Pongal (Vada Pongal / Sweet Pongal)
Pongal is a dish of rice cooked in boiling milk. It is a popular dish cooked by the Tamil people in South India and Sri Lanka. Several varieties such as the Venn pongal and Sakkarai pongal are part of the Tamil cuisine. Pongal is more than just a dish in South India, it’s a feeling of warmth, gratitude, and togetherness. Ven Pongal is a traditional South Indian dish made with rice, split yellow mung dal, ghee, cumin, ginger, pepper and
Kothu Parotta
Parotta is a layered Indian flatbread made from maida (refined flour) and oil. It is distinct from the North Indian paratha, which uses atta flour. The most common is the Malabar parotta (or Kerala parotta), which is kneaded with oil and shaped into a spiral before being rolled out. Veechu parotta, from Tamil Nadu and Sri Lanka, is folded into a square; Ceylon parotta is the same but with a filling. Kothu parotta is torn apart and mixed with other foods. A wide range of dishes may be served with parotta, such as korma, beef fry, or tomato-based salna. Malabar parotta may have originated after West Asian flatbreads were introduced to the Malabar Coast, while another theory states that it evolved from North Indian parotta. In the present day, Parotta is a staple food in South India, served by homes, street vendors, restaurants, and other establishments. Parotta, particularly when paired with beef, is a cultural symbol of Kerala. The Southeast Asian roti canai is a similar dish based on parotta.
Curry Dosa
A dosa (in Indian English) or thosai (in Malaysian English and Singapore English) is a thin, savoury batter bread in South Indian cuisine made from a fermented batter of ground black gram and rice. Dosas are served hot, often with chutney and sambar.
Jigarthanda
Jigarthanda is a cold beverage from the South Indian city of Madurai. It translates to "cool heart" ("jigar" is a metaphor for heart in Persian, literally meaning "liver"; "thanda" means "cold") in English, implying that the drink’s cooling effect will be felt right down to one’s heart. It is generally prepared and served at roadside stalls as a refreshment during the Indian summer. The basic ingredients include milk, almond gum, sarsaparilla root syrup, sugar and ice cream. It is widely regarded as a signature drink of Madurai and his commonly sold at roadside stores throughout the city especially during the months of Summer.
Tamil Nadu Filter Coffee
Indian filter coffee is a coffee drink made by mixing hot milk and sugar with the infusion obtained by percolation brewing of finely ground coffee powder with chicory in a traditional Indian filter. It has been described as "hot, strong, sweet and topped with bubbly froth" and is known as filter kaapi in India.
Chettinad Chicken Curry
Chicken Chettinad or Chettinad chicken is a classic Indian recipe, from the cuisine of Chettinad in Tamil Nadu, India. It consists of chicken marinated in yogurt, turmeric and a paste of red chillies, kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, ground nuts, onions, garlic and sesame oil. It is served hot and garnished with coriander leaves, accompanied with boiled rice, porotta.
Chilli Chicken
Chilli chicken is a popular Indo-Chinese dish that uses chicken, and is of Chinese heritage. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish, some recipes also use bone-in chicken.
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