Foodsuite

South Indian foods make our life Healthy and it has a traditional background.You can find south indian recpie in foodsuite.

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South Indian Foodsuite

South Indian foods make our life Healthy and it has a traditional background. Here You can find...

[foodsuite]

Unniyappam - South Indian traditional snacks

Unniyappam (small appam) is famous in south Indian traditional snacks and special taste of this comes with sprinkled Jaggery on it, It is an unavoidable dish in special occasions celebrated in the house south India. Kottarakkara is very famous for unniyappam and its a small town in Kerala and it has famous traditional temples and churches. In old days when the unniyappam is cooked, you can smell its delicious flavour kilometers away. It contains coconut oil ,ghee, Jaggery, Jackfruit, Banana.

Ingredients for Unniyappam:

Rice Flour – 2 Cups

Maida Flour – ¼  cups

Jaggery – 300 gms

Banana – 2 ( any type or you can use jack fruit)

Coconut – ½ cups (cut into small tiny pieces)

Ghee – As you needed

Oil – As you needed

Here I mix Ghee and oil in a bowl and keep it aside. If you want to use oil alone, you can use.

Grind the banana or jack fruit into paste, and melt the Jaggery in to water ¾ th of rubber consistency.  

Fry the coconut pieces with ghee until the pieces get golden colour .

Now add the Rice flour ,maida flour, banana mix, fried coconut, salt in to melted jaggery , mix it by adding water little by little until you get the consistency of idli batter.  

Leave the batter for one hour to set it down.

Heat the mixed oil with ghee in a pan (Kuzi paniyara chatti), and reduce the flame to low , drop the batter in to the pan of ¾ th of full space.

Keep on turning the unniyappam till you get golden brown color on both sides. Finally you got the traditional south Indian snacks “unniyappam”.

                                                                                      By  Narayan

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Therali / kumbilappam - South Indian Traditional Sweet Snacks

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Therali is one of the oldest sweet smelling snacks of South India. Our grandma used to make the same using Banana and jackfruit separately during the festival seasons or at times of special days. It is an offering to the God and is presented in the Hindu Temples. It is made mostly during the Pongal, Sivarathri festivals and also in home celebrations. Even if I remember now, taste of therali stuck in my mind.

Banana based dish is Therali and Jackfruit based dish is called as kumbilappam.The mould is made of bay leaf(Vayana leaf) and it is otherwise called Therali and hence the other name Therali appam. To make kumbilappam add Jackfruit instead of bananas.

Great Ingredients to make:

Rice flour – 2 cups

Jaggery – 1 1/2 cups

Small banana – ½ cups

Grated coconut – ½ cups

Cardamom 4 or 5

Ghee – 4 tsp

Bay leaves (vayana leaves) – as required amount

Water – as required

Salt – As required

Coconut leaf stick – as required

To Make Dough:

First thing is to keep ready the things, Take the ripped bananas and smash it with your hands, grate the coconut and make the cardamom into powder or you can directly use cardamom powder.

In a large bowl add rice flour, smashed banana, grated coconut, Cardamom powder, salt and mix it well.

Boil the Jaggery with small amount of water to dissolve and add the mixed dough in to it. Now mix it well, add a little water if required to make without any lumps.

Transfer the dough to plate and Leave it to cool for some time.

To Steam:

Clean the bay leaves by wash with water.

Take the bay leaf, fold it to make a cone shaped mould or just roll by fill it with a small ball of dough, and pin them with the coconut stick.

Now Steam cook in an Idli stand or any vessels for an 25 minutes.

Therali the real flavor of this is not only comes from the ingredients, but also comes from the leaf which we roll and steaming of mixture. Now enjoy the authentic taste and it smells a divine.

[foodsuite]

Munthiri kothu | Jaggery balls of Green gram - Nanjil Nadu snacks

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Hai, Now I am ready to celebrate the Diwali (famous festival), Sweets and snacks ruled all the tables of house. There is no regulations or violation  for sugar patients, Diabetics patients for that particular day. At the same time people never forget the traditional sweet, that makes us healthy and brisk.

Nagercoil is the southern district of Tamil Nadu. This area is known as Nanjil Nadu , and food is also referred as naanjil nadu food. It has an unique taste that have the power to addict our toungue. People here are prepared the snacks from own house and sell it to the shops, Munthiri kothu is also one of the celebrity dish of this district. Munthiri kothu is  the main sweet snacks of South Indian Foods and it is made up of Green gram. It is Fully enriched with Starch, Calcium, vitamins and proteins. It gives more stamina that helps us to work more.

  Ingredients for Mundhiri kothu: Green gram(whole moong dal / paasi payaru / pachai payaru) - 2 cup Moong dhal - 1/2 cup (optional) Roasted rice flour - 2 tsp Grated coconut - 1/2 cup Dry ginger powder - 1 tsp Cardamom - 10 Sesame - 2 tbsp (optional) Jaggery - 2 1/2 cups Oil - for deep frying

For outer covering batter: Rice flour - 1 cup Salt - 1 tsp Turmeric powder - 1/2 tsp

Preparation method:

1.  Roast the green gram for 6 – 8 minutes at medium heat, stirring until they turn to golden color. Add around 20 splatted cardamoms. And Roast for 5 more minutes or until golden. Keep it aside in a wide plate to cool.In the same pan, add grated coconut and stir-fry until golden brown, stirring continuously at medium heat for 10 minutes. Set aside to cool..

2.  Grind the green gram to a powder, in a mixer , If the green gram skin is not ground properly, slightly sieve it.Transfer to a wide bowl. Now grind the roasted coconut to a powder. Add it to the ground green gram. Mix everything well.

3.  Dissolve the jaggery in around 2 cup of water. Strain to remove any impurities and transfer to a heavy-bottomed pan. Bring to a boil stirring continuously. Add ginger powder into it. Boil for about 10 minutes until it has a syrupy consistency.

4.  Switch off the stove and add the green gram-coconut mixture and sesame. Mix everything really well. While still hot, make small balls out of it. If you are unable to shape balls, add more jaggery syrup. You have to leave this ball for 5 hours in open air space.

5.  For the outer layer batter – Soak raw rice for 3 hrs. Drain well and grind it in a mixer by adding enough water. Mix well without lumps. Last add the salt and turmeric powder. Mix well.

6.  Heat oil in a pan, dip the balls in this batter and deep fry until the color changes to gold, about 5-8minutes. Store it in air-tight container.  This can keep up to 4 weeks without loss of freshness.

Tips: Instead of raw rice, you can also use raw rice flour or slightly roasted rice flour/idiyappam podi. To prepare evening soak the rice in afternoon itself.

 Thanks for your valuable time and I hope this will be useful to all. Share your feedback in contact form.

                                                                   By  Narayan

[thecinnamongrandblog]

[foodsuite]

Cinnamon Grand Colombo’s Chutneys is acknowledged as Sri Lanka’s first five-star South Indian restaurant offering specialities from the four primary states of South India – Andhra Pradesh, Karnataka, Kerala and Tamil Nadu.

What better way to further enhance this experience at this plush...

Inspired From cinnamongrand-blog:

[brenthofacker]

Are you love to eat in this way?

Egg in a Bread hole that make this as a fashionable.

[foodsuite]

Onam Festival Special Food- Puliinji (Tamarind with Ginger)

Today is culture rich festival called Onam, in Kerala. This is a most important and famous festival of Kerala. People celebrate this festival with joy , and make others happy by doing lot of traditional South Indian foods. Main reason of onam is that people believed , this festival is celebrated to welcome King Mahabali, whose spirit is said to visit Kerala at the time of Onam.  

The most awesome part of Onam celebration is the grand feast called Onasadya, prepared on Thiruonam. It is a nine course meal consisting of 11 to 13 essential dishes. Onasadya is served on banana leaves and people sit on a mat laid on the floor to have the meals. These are the traditional foods of Kerala that is specially prepared in every home during this festival.  Try these traditional dishes with love and dedicate to your lovable ones.

Main food of sadya is boiled plain rice, that is served with different types of dishes  which include curries like dal gravy(sambar), Rasam, Pulisseri and others such as mushroom, Avial( boiled vegetables),  Thoran, Olan, Pachadi, Mango pickle,puliinji, Naranga curry , papadum, Banana, Banana chips.

Puliinji

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This is the one of food items of sadya .

Things needed:

Ginger – 25 gram

Green Chilly – 5 nos

Tamarind –  Lemon size

Turmeric powder – ¼ tsp

Chili powder – ½ tsp

Asafetida powder – ¼ tsp

Jaggery – 25 gram

Curry leaves – 1 spring

Fenugreek Seeds – ½ tsp

Salt – Asneeded

Water – 2 cups

For Sauté:

Coconut Oil – As needed

Mustard Seed – ½ tsp

Dried Red Chilly – 2 pieces

  Preparation Method:

  1. Heat the oil and sauté the mustard,red chilly for a minute. Add ginger and green chilly pieces and fry well and keep it aside. Put tamarind in two cups of water, squeeze well and keep it for 10 minutes .

  2. Take the liquid separately and heat with Turmeric, Chilly, Asafoetida powders, Jaggery, Curry leaves, Fenugreek seeds and boil the solution until it becomes thick.

  3. Now add the Fried ginger and chilly pieces and leave it for 20 minutes and then switch off the flame. Now the traditional onam  festival food “Puliinji” is ready.  Serve after it cools down .

************************************Happy Onam**************************************

If you have any information or doubt kindly let me know in comments. Please share your feedback.

                                                                              By  Narayan

[foodsuite]

Popular foods of Tamil Nadu | Guide to New Visitor

Tamil Nadu is the main state of South India. People from all over India come to Chennai for their job and Business purposes. Many cities has their own special foods that are not known by new visitors. Now here I am going to help you to find these celebrity items and famous hotels and food available in different towns. There are many more special food items also available but that are known only by the local dwellers of the town. Here I collected my best information from that people.

Chennai celebrity foods:

Chennai is the capital of Tamil Nadu. The main star food of Chennai is vada curry. This is a type of gravy made from Channa dal ( Kadalai parupu).

Vada Curry

The best side dish for Idli, Dosa, Chapatti. Different types of street foods are famous in Chennai. Some of them I mentioned in previous article. In North Chennai you can find many Burma food items such as Atho, Mohinga etc.

Madurai Special Items:

Madurai is the old traditional city in Tamil Nadu. It was called as Thoonganagaram, that means city that never sleep. You can find fresh dinner, Tiffan, during Mid night also. Idli, Konar kadai Kara dosai and Jigardhanda are some famous dish known for Madurai.

Konar Kadai Kari Dosa:

The famous hotel in Madurai is  Madurai Meenakshi Bhavan, Madurai Muniyandi Vilas, Amma Mess. Konar kadai is the name of the shop they provide Kara dosai, that is very famous known by the local people. Jigardhanda is another most popular drink of Madurai.

Karaikudui: Chettinad Special

Chettinad is the most fiery food of Indians. The taste we get is spicy and authentic, for this kind of food masala is prepared freshly every time when the food is prepared. These masala’s are prepared with sun dried assortments. As I mentioned in previous article Chettinad cuisine is also famous for pickles, particularly with the popularity of spices. Popular spices used are peppercorn, cinnamon, bay leaves, cardamom, nutmeg, green and red chilies, coriander, cumin, fenugreek and star anise.

Erode and Coimbatore: Kongu Nadu special

Kongu Naduis the special types of food that is known for Coimbatore, Erode Districts. Turmeric is widely used in these area because the plantation of turmeric is abundant in these area. Traditional delicacies here are largely used to add coconut. Some of the popular dishes here include oppittu, kambu koozhu, vazhai poo vadai, etc.

Nagarcoil:  Nanjil Nadu Special This cuisine is famous for its abundant use of coconut oil and coconut. The food and the cooking style here is similar to that of Kerala, especially Southern Travancore. Nanjil Nadu refers to the district of Kanya Kumari.

Some of the specialties of this area include avial, erriserry, ulundhanchoru (a dish made of black gram lentils, rice and coconut), kappa (also called kelungu) and meen curry (fish curry) etc. This is the place in Tamil Nadu where the beef is consumed. Even Hindus here eat it. . Here you can get a fine Banana chips that fried in coconut oil.

Dindugal, Ambur Special: Biryani

Biryani, my mind get flip flops when I remember this word. This is the famous dish that comes to India by Mughals emperors. This is the Royal Food that is specially made for King in past. Now a day because of democracy we are all king, so we can enjoy the Royal Biryani.

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Thalapakatti is the name of the shop that sells Biryani, It is famous all over the tamil Nadu, But the orgination of this Thalapakatti Biryani is Dindugal. Even now also these traditional shop have their own customers but if you want you have to wait for it long time because of Crowd.

Ambur is the another celebrity place for Biryani situated in Vellore district. Ambur Star Biryani is the popular one that people loves to eat. The Name of the shop as “ Star Biryani”. Here you can have the famous mutton dhum Biryani. Dhum means, during final stage of preparation food is steamed with burned charcoal in the upside of the vessel.

Arcot Special Sweet Makkan Peda

Another town from vellore district spread the dignity of the food. This gives a sweet dish called “Arcot Makkan Peda”. 

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The famous shop present in Arcot owing the popularity of Makkan peda is “The Arcot Chettiyar Sweet Stall”. This shop was run by fifth generation proprietor who carefully helps to prevents the traditional disaster.

Virudhunagar & Sengottai special Parotta:

As I mentioned in previous post these towns are famous for Non vegetarians. Parotta is the main item that relates to this towns. In Virudhunagar you can have the Oil Parotta , that was crispy and tared with hands and pour the chalna ( curry gravy) while eating. The famous shops that gives the traditional taste such as Prince Hotel, Burma Hotel, Banu Hotel, Alla Pichai, Asan Boy Hotel and Nandini Chicken center.

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Sengottai is known for its Border Parotta. The famous shop known as “Border rahmath parota shop” . Mostly tourist people come to coutrallam after taking bath they will come to this shop and have a heavy food. Small sized parotta with Natu koli kulambu ( Chicken gravy) is the mouth watering dish of this shop. Some of the famous items such as Chicken Spray(Chicken fry)  the pepper chicken fry and veechu parotta, Chopped onions on the side and kadai 65.

Tutucorin Celebrity item: Macroon

Tutucorin is the busy city that handles the large amount of Import and export goods. Here you can find Many Bakeries that shows their own speciality. Macroon is special item that is made in all bakery. This can be prepared by the by mixing egg white, cashew and sugar.

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Another celebrity is parotta. Here people used to call Parotta stall as a Night clubs because the shop opens until midnight.

Tirunelveli World Famous: Halwa

Most of the people known about the celebrity item of Tirunelveli, which is Halwa. There are many Sweet shops are present that sell this sweets.

The people’s choice is Famous Old traditional Shop known as “ Iruttu Kadai”. This is nearby the railway station. Tisaiyanvillai  is the town of Tirunelveli district.  Here from the people and tourist visitors the most popular item is “Muscoth Halwa”. A sweet dish made from coconut milk.

Kovilpatti: Candy paradise

Kovilpatti and neighboring towns are making the traditional candies. It is known as south Cany paradise, they made the chocolates with different types of nuts. Kadalaimittai (peanut chocolate) is the well known and longtime candy of this district.

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And some more are Ellu mittai, cocoa mittai, cheeni mittai, karupatti mittai and yeni padi mittai etc.. You can get this candies all over the Tamil Nadu.

Nagore  Special 5 Variety rice:

Nagur Pilgrimage is famous in Tamil Nadu, People from all over India visit this place. Nagur is known for 5 variety rice. It includes Tomato jam, sugar gravy (cheeni thova), Dalcha, Pulov, White kuruma,thani kari . You can enjoy the different variety of rice in same plate.

Srivilliputhur traditionala Milk Sweet: Palkova

In Srivilliputhur famous old temple named as “Andal temple”. Once you finished darshan and come outside of temple you can able to find many shops that sells a sweet items called Palkova. It is a sweet dish prepared with fresh milk and sugar. You can get this in other places too but the original taste you can’t get. Because the quality of milk here is too high. The main occupation of the people here is Cow milk Business. They carefully feed the  cow with regular natural food such as grass .

Coimbatore Roadside Mushroom:

Coimbatore is the Manchester of Tamil Nadu.The Famous hotels known by people are Annapurna Gowrishankar and Aryaas. These are vegetarian hotels and it established early. Mushroom is abundantly produced in this area.

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You can enjoy the good taste in the Gandhipuram park roadside street stalls. Here Mushroom fry and mushroom gravy are liked very much by people. You can find many Bakeries around the town.

Nilgiris / OOty Special Varki and Choclates :

Ooty is the queen of hills and it is the most visited hill station of India. People from all over india visited during all seasons. Here because of Hill station Coffee, Tea, Coco are the main crops.

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Many shops sell different types of Homemade chocolates . Another delicious bakery product of Ooty is Varki.  The name it called as Ooty varki by the peoples.

These are some popular foods in towns of Tamil Nadu.  This brings back my memories of Past. I hope this article will useful and made more informative  to all. If you have any additional information let me in comments. Please share your feedback.

                                                                   By Narayan

[masterchefonfox]

[foodsuite]

Hai, In this post i want to share the continental food item by masterchefonfox,

Salmon, rice and beans

Balsamic glazed salmon bites, salmon chicharron, seared salmon loin, mint basil rice, cilantro bud beans, lime mint yogurt, basil and cilantro flowers

The mystery box arrived when I was running from the test kitchen to class. Let’s at least get the wheels turning, I thought. Constrains are the greatest fuel for creativity — this is why I always get excited about mystery boxes. 

I saw the salmon cuts, and I concluded immediately ”well, the belly is on, I’ll probably want more even cooking than that will allow but it’s a beautiful piece of fish, I don’t want to use it all up in a meat ball.” My box had rice, canned beans, yogurt, mint, basil, salmon, balsamic vinegar. I was thrilled. 

I wanted to get more flavor into the rice and beans but keep them separate; use the yogurt as a sauce and a bright element and the balsamic vinegar as a glaze. 

This season since the advent of spring, I made a conscious effort to taste herbs at every stage of their development . Magic happens when cilantro goes to seed for instance. You can add it to hot preparations but still retain that bright cilantro flavor. So, that’s what I did with the beans to bring the season onto the plate. I also garnished with basil, cilantro and borage flowers. 

Here is the recipe for the beans — click here for the rest of the recipes and more photos. 

Ingredients

15 oz can of beans, washed, drained

1 slice of bacon, minced

1 jalapeno, deseeded, pithed, and minced

2 oz onion, minced

1 clove garlic, minced

1/2 red bell pepper, medium dice

2 T cilantro buds

1/4 C vegetable stock (optional)

salt to taste

Render the bacon until the minced bacon bits are golden brown and delicious on medium to high heat, stirring as necessary. Discard half the rendered fat if desired. 

Lower the heat to medium. Add the minced onions and sweat until translucent. Add the garlic, the jalapeno, and the red bell peppers to the mix. Let it sweat until garlic is fragrant. 

Add the cilantro seeds and incorporate by stirring. Add the vegetable stock and reduce by half. Add the beans and warm in the pan. Pay attention not to overcook the beans. Keep them whole. Season with salt. 

Submitted to MasterChef by sayattheexplorer

[nowyourecooking]

[foodsuite]

Hai, Are you able to identify this? ,Yes this is what we like in childhood days even now also. In India, When i was small I would like to get this from small shop(petti kadai).

You can made this in home also, You can buy your favorite essence and fill it in your desired mold and keep it in your refrigerator for an hour. Now its ready to enjoy. I read this article and remembers my unforgettable days. So i want to share a nice article from this.

Ice pops are everyone’s summer dream. We’ll take one of each please!

Via nowyourecooking

[foodsuite]

Mango Burfi - Delicious sweet of India

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Mango is a favorite fruit of India. In Tamil Nadu it is mentioned as one of the Fruit of Mukkani. It means three auspicious fruits such as Mango, Jack Fruit, and Banana that was mentioned in ancient poetry’s. In India during festival, people used to made different types of food and snack to celebrate.  Mango Burfi is an Indian sweet dish that is prepared occasionally during festival times. This is the most wanted sweet or chocolate of kids. It is easy to prepare within 30 minutes.

Ingredients for Mango Burfi:

Clarified butter / ghee – 3tsp

Mango pulp – 2 cups

Sugar – 2 ½  cup

Cardamom powder – ½ tsp

Tips: It’s better to use nonstick pans because it doesn’t have the tendency to stick at bottom

If you want to have this on unseason time you can get ready made mango pulp available in market.

Steps to prepare:

  1. Heat the pan with 2 tsp of ghee.

  2. Add the Mango pulp in it and mix well with ghee.

  3. Now add the sugar, use the sugar according to Savouriness of mango, Mix it well.

  4. During mixing add one more tsp of ghee, make sure not too much of ghee, so burfi will not spread properly into the mould.

  5. Now add the Cardamom powder Stir it constantly until the water dried out of the pulp. Now you get a jelly or halwa like consistency, after you got switch off the flame.

Now take any vessel of rectangular or any shape, grease with ghee and pour this mixture in to it. Allow it to cool for some time.

Now you cut it in to small pieces and serve it. This can be store in an air tight container and keep in fridge or outside.

I hope it is useful for you, If you have any doubt or Information kindly let me know in comments. Please share your feedback.

                                                                         By  Narayan

[foodsuite]

Panam Kizhangu - Forgotten Traditional Food

Did you remember this?

In olden days at my native after finishing school eagerly come to home to eat this panam kizhangu at evening time. It was known as Sprouts of Asian Palmyra Palm This was found abundant only at the seasons of month January from March. This is famous in southern districts of Tamil Nadu such as Tutucorin districts and one of healthy south Indian foods. Palm trees are abundant in this area. Nungu, like a jelly fruit obtained from this tree,and in summer and it is act as a heat reducing  agent.

Sugar syrup obtained from young tree called toddy that is like a cool drinks. That was a natural drink had a goodness of preventing the kidney problems. When I was small my father makes a trip to Tiruchendur on my holidays. There is a famous temple situated in the sea shore. Village People around that area come to sell these panam kizhangu and Boiled ground nuts. We used to eat in the beach after finishing the prayer.Even now the same business culture is followed. They can sell in ready to eat format. If you need to buy for later home use , you have to follow below traditional method.

How to eat ? 

  1. Remove the outer skin and wash well.  

  2. In a large cooker pour water and put this inside it, the whole kizhangu has to be covered if not cut some amount in lean side and put it in same.

  3. Add ½ tsp of Turmeric powder and salt and close the lid of the cooker.

  4. Boil up to 5 whistles or until it gets cooked, you can use large bowl instead of cooker. while eating remove the outer fiber.  

  5. Now you can eat the boiled version and enjoy the traditional authentic taste. Another things we can make it like a puttu and have it.

You can made recipes from panam Kizhangu .

Panam kizhangu puttu

Ingredients:

Panam kizhangu boiled – 5

Green chili – 2

Grated coconut – ½ cup

Garlic gloves – 1

Salt – As needed

Remove the outer skin and after boiling remove the fiber, cut in to small pieces. Then grind this with all mentioned ingredients. And have this traditional puttu at tea time. This is the traditional healthy evening snacks fully enriched with starch.

I hope this post is useful to you. If you have any doubt or Information kindly let us know in comments. Please share your feedback.

                                                                        By  Narayan

[foodsuite]

Gobi Paneer Masala - In a spicy way

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Hai, In this post I tried a different item with some spicy taste. Normally we cook cauliflowers with green peas for gravy. But in this I tried with adding paneer(Cottage Cheese) to it. For Spicy lovers it going to be a great treat. It also gives you a good health because paneer is rich in high protein. This will take only 40 minutes to cook.

Ingredients for masala:

Cauliflower – ½ kg (cut into medium pieces)

Paneer – 15 small pieces

Green peas – 1 ½ cup

Tomato Sauce – ½ cup

Turmeric powder – ½ tsp

Ginger garlic paste – ½ tsp

Cinnamon – 2 pieces

Clove – 3 pieces

Fennel Seeds – 1 tsp

Coriander leaves – For garnish

Salt – As needed

Oil – As needed

Ingredients for paste:

Onion - 2

Pepper – 1 tsp

Green Chili – 4

Red Chili - 6

Soak these all ingredients in to water for about 30 minutes. After that take it from the water and Grind this with needed water to become a paste.

Tips: Don’t fry the Paneer, If u do, you cannot enjoy the original taste of it. Because paneer get dissolves and get burned due to heat. So add it in a medium flame while doing gravy .

Preparing Method:

  1. Boil the cauliflower and green peas for 20 minutes or more till it gets half cooked.

  2. Heat the oil in a pan add Cinnamon, clove, fennel seeds, Ginger garlic paste after it get fry add the grinded paste, turmeric powder and sauté on a low flame until the oil get separated.

  3. Add the cauliflower, green peas, paneer, salt, 2 cup of water and boil it until it gets cooked.

  4. After add the tomato sauce and stir it well and off the flame, Garnish with coriander leaves. Serve it hot.

Now the spicy Gobi Paneer masala is ready to eat and this can better pair with Chapatti, Naan, rice etc.

     I hope you can enjoy this post and if you have any doubt or information kindly get in comments. Please share your feedback.

                                                                  By  Narayan

[foodsuite]

Chili Parotta | Fast Food of Tamil Nadu

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The name “Chili Parotta” strikes in my mind remembers a grand marriage function. In Tamil Nadu during the marriage function they provide a food from the day before of function. Chili parotta is the main royal food they could serve in night. This is served  because of the rich taste and show their love and mass of their family. Even in a fast food you can get this delicious item. This is the updated South Indian Foods that shows the unique taste. This can be prepared easily within 40 minutes.

Ingredients for Parotta:

Maida (all purpose flour) – 3 cups

Egg – 1

Oil – As needed

Water – As needed

Salt – As needed

Ingredients for Chilie Parotta:

Parottas – 3

Onion – 1 piece (sliced)

Capsicum – ½ (sliced)

Ginger (grated)  – ½ tsp

Garlic (grated) – 4 pieces

Green Chilies – 3 sliced

Cashew Nuts - 5 pieces(optional)

Soya Sauce – 1 ½ tsp

Tomato Sauce – 1 tsp

Garam masala – ¼ tsp

Coriander leaves chopped – for garnish

Oil – 4 tsp

Salt – As needed

For Parotta :

In a big bowl Mix all purpose flour and oil with egg and salt, mix with your hand by adding enough water until the dough get soft. Keep it for one hour to soft.

Pinch a small amount of dough and make it to round and made it to the size of parotta and fried it in the Oil.This is a special parotta made in a city called Virudhunagar. Now you can enjoy and have this with your favorite side dish.

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Tips: Normal parotta cannot be fried in oil but for this preparation it is better to fried in oil to get a crispy taste. If you are vegetarian you can avoid egg. This can be added to get softness if you didn’t added egg you need to rest the dough for about more than two hour.

For Chili Parotta:

  1. Tear the parotta with your hands in to medium pieces.

  2. Heat the Oil in a large pan add Onion, ginger, garlic and green chilies , sauté on a high flame until the color changes to brown and after add the capsicum.

  3. Now add chili powder, Garam masala, soya sauce, tomato sauce and salt, sauté on a high flame and mix well so that the contents do not burn.

  4. Add the parotta pieces, Cashew nuts and required oil, and mix well so that the contents get mixed well and keep roasting for 3 minutes.

  5. Turn off the flame and garnish with Coriander leaves.

Now you can enjoy the classic fast food of Tamil Nadu. This can be better eat with Raitha (Onion and cucumber are soaked in Yoghurt for 20 minutes)  if you wish.

I hope this post was useful to you and if you have any additional information or any doubt get me in comments. Kindly share your feedback.

                                                                 By  Narayan

[foodsuite]

Chettinad Mutton Curry Recipe | For Food Lovers

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One of the famous and most wanted south Indian foods is Chettinad cuisine. This is basically from Tamil Nadu. The specialty of this mutton curry is to get the original taste with some traditional mix of chettinad. This can give you a raw flavor of this cuisine comes from ginger and seed inside of red chilies. This is special food that you can prepare within one hour.

Ingredients Needed:

Lamb Meat – 250 Grams

Shallot (Small Onion) – 18 pieces

Tomato – 2 pieces

Red Chili – 10 pieces

Ginger – crushed small piece

Garlic small – 18 pieces

Fennel Seeds – 1 tsp

Curry Leaf – few

Salt – As needed

Oil – 3 tsp

Tips:  For juicy mutton you can marinate the pieces with small amount of yoghurt and keep in refrigerator for two hours.

Instead of pressure cook the mutton you can fry in the oil, this makes the mutton crispy.

Notes: Vegetarians can try with Mushroom but add the raw mushroom without boiling or frying.

Preparation method:

  1. Wash the meat and cut it in to small pieces and put it in to pressure cooker with water and salt and pressure up to 2 whistles.

  2. Heat the oil in a pan add chopped onions, ginger, garlic and tomato sauté it well till it becomes a juicy consistency. Add the cooked meat in to the pan with turmeric powder and salt, sauté well until the color gets changed (approx 10 minutes) on low flame.

  3.  Now add the water (remaining water of boiled meat) in to the pan and stir for five minutes and changed the whole in to Pressure cooker and cook up to three whistles.

  4. Heat the pan with oil for seasoning, add fennel seeds, curry leaves, broken red chilies, sauté till the smell comes (don’t let to overheat).

  5. Open the cooker after pressure released and again transfer all in the pan, cook until the water content gets dried. Garnish with coriander leaves.

Now you can enjoy the favorite of Chettinad cuisine with your favourite pair like chapatti, Paratta, rice, Idli etc..I hope this will useful for you and if you have any information or any doubts get me in comments. Please share your feedback.

                                                                  By  Narayan

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Food habits of South India | Traditional way

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South Indian foods are related to their own tradition and region. There are many useful and different habits they have followed, that help us to improve our health.people here are wish to have their own food in banana leaves. This leaves have vitamins and starch, when we place the hot food in leaves, food absorbs the vitamins and starch from leaves and transferred to the food. And also it transfers an authentic flavor to the food and this smells good.

In Kerala people used to wrap the food with the banana leaves for fry or steam. Mostly Fish is marinated with some traditional spices and then wrapped with the banana leaves and then fried. The green color becomes brown color when we place the food and this gives a special authentic taste to the fish. Banana leaf can also be used as a barbecues mat.

People in South India always prefer to eat with their family. While eating they share their feelings and it makes them to sit long time and to have more food. The eating time is scheduled for three times a day and all are gathered on time. They can eat with right hand and traditionally they sit on floor while eating but as of now it get changed.

Morning Breakfast:

Main food that they prefer to eat is such as Idli(Steamed cake of rice batter), Sambhar ( like a lentil soup),Puttu, chapatti(made of wheat dough) as a breakfast. Some special breaksfast such as poori, venpongal, Idiyappam etc.

Afternoon Lunch:

In afternoon they have a rice with sambar as a main dish. For side dish cooked or boiled vegetables that is fried with some spices.  At last small amount of buttermilk. It contains vitamins, potassium, calcium and also buttermilk is a favorite traditional drink during summer.

Rice is the main food and they made variety of dishes from it. Tamarind rice, Tomato rice, Mint Rice, Curry Leaves rice, Curd rice, Sambar rice and the King of master piece is Biryani.

Night Dinner:

Dinner is the special part and during this time people finish off the all work and come to home happily. As we all know the time we finish work and getting ready to leave from office is the happiest moment and after coming to home all are gathered and eat with love. Parotta is the famous and exotic dish of Tamil Nadu and Kerala.Mostly they prepare variety of delicious food in night time only.

South Indian traditional foods is from vegetarian only but now a day people like non vegetarian also. But some communities avoid non- vegetarian due to the religious requirements. Pork is avoided in non-vegetarian. The cooking style is different from now and olden days people used to cook by fire made of wood and pot made of clay(heated soil). This would give a special taste to the food and this is a traditional way of cooking.

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Snacks are another main item that are made in each and every home during the festival season and it can be shared with relatives. Mostly snacks are prepared in oil and it is full of cholesterol but they can have only more at festival time. But also a snack plays important role while dining. They have simple habit of eating snacks as a side dish of meals.

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Coffee is mostly liked in South india and in early days they prepared in a traditional method. Coffee bean is roasted and grind with a hand made coffee grinder. Then this could be put in to coffee filter( Special steaming apparatus) to get a decoction.This can be mixed with hot milk with sugar and they can drink. Many of them are addicted to the it because of the glamorous taste.

Mostly people from age above 50 have the chance to get heart attack. But ancient civilized people had lived up to 90 years because of their food habits. They had eat fiber foods such as wheat, millets and they never forget  to eat morning breakfast. According to research, Morning Breakfast will prevent the heart attack. So each and every habit have their own benefits. But now only we came to know that some, so we need to follow the old tradition without fail for a healthy life.

I  hope this will useful for all.If you have any doubt, or Feedback get me in discussion.

                                                             By  Narayan

[foodsuite]

Complete guide for South Indian Foods

One of my most wanted desires of my life is to move around the South India to enjoy the traditional taste of South Indian Foods. The southern part of the India has various traditions, and spices according to their regions. There are two significant states in south India named as Tamil Nadu and Kerala. Tamil Nadu is the starting place of India and also second highest contributor to India’s GDP.

Both Tamil Nadu and Kerala attracts tourist from all over the world. The reason is both states have the natural look in every place and their traditional foods. They are having different religions but amicably all are working equally. These thought me to find the new traditional path of foods. 

Tamil Nadu:

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chettinad cuisine:

Most Important in Tamil Nadu is chettinad cuisine, It is the most fiery of all Indian Food. It’s originated in karaikudi in sivagangai district. It has the spicy aromatic royal taste within a budget.The masala used in  preparation of food is freshly prepared every time. These masalas are made from sun dried assortments.

South Indian Foods costs less but if you wish to have a food in star rage it’s somewhat little bit costly. But there is no need for that one because each and every city has its own specialties of food such as Idlis, Dosas, Uttappam, Rassam, Sambhar and Vada etc, which are very popular here and throughout the world as well.  First time an idli sambar combo has been launched in the ready-to-cook format by the Canadian food processing giant McCain Foods. (http://www.mccainindia.com/McCainFrozenFoodProducts/Idli-Sambar-Combo.html) You can get these all over the world.

Nanjil Nadu cuisine:

This Cuisine is known for Kanniyakumari district. This includes wide use of coconut, and the cooking style is similar to Kerala. Nagarcoil is the district capital of Kanniyakumari.some famous dishes include kappa( a type of potato), Fish varieties etc..

Rice is the  staple food of south India, Idlis, Dosas are made up of rice batter. After noon lunch is not complete without rice. If you go to hotel for lunch you can get a plate full of rice, with sambhar (like a dhal lentils with spicy), side dish, pickle.They made different varieties with rice such as Tomato rice, Tamarind rice, Egg rice, Mint rice etc..The rate of groceries is low compared to other states. Because Rainfall is abundant and so is the supply of fresh fruit, vegetables and rice are in high.

Traditionally food is served in banana leaf. Because it is good to health, when we put our hot rice and other dishes over the banana leaf, it smells a good and makes us to eat more.  Am sure that after eating lunch you will need a small nap.

Kongu Nadu Cuisine:

This is known for Erode, Coimbatore,Bhavani and its area. In this cuisine the use of turmeric made this as a special. Here also use of coconut is used widely in food. Some of the popular foods are oppittu, kambu koozhu, vazhai poo vadai etc..

Like this some more city has own special foods such as Ambur  and Dindigul  are known for their Biryani, Virudhunagar is known for parottas (made with all-purpose flour), Thirunelveli is known for Halwa(sweet item), Tutucorin is known for macroon(made with cashew nuts paste), Bakeries, and also night club( parotta stall until midnight) and also for fish.

Coastal areas like Ramanathepuram , Chennai, tutucorin are contributed for Strong Fishing Industries.  Kanchipuram for their traditional Idlis. Nilgiris for home maid chocolates and it is also known as  famous hill station, cocoa crops are grown very well in this region. And main native crops of Nilgiris is Tea and coffee. Besides of cultures, you can get good traditional foods in Tamil Nadu. These amalgams of cultures make lured me here in search of new taste.

Kerala:

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Another most wanted culture rich place in South India called Kerala. It is known as God’s Own country. Cuisine in Kerala has link with their tradition and land of the country. Coconut is largely used in cooking of Kerala peoples. Coconut, Banana and Rubber is the main crops of Kerala. It is a small and beautiful state that has a long coastline, lot of rivers and backwater networks. Rice and cassava (Tapioca) form the staple food of Kerala. . It is the only place in India where part of the husk is left on the rice, giving a distinctive red hue. This would show the uniqueness of the people. Ayurveda is a big source of Kerala, and numerous retreats including most range hotels provides full Ayurvedic regimens or basic massage.

Many cities in Kerala have their unique traditional taste of food. Thalassery Biryani is the special cuisine of Malabar foods. Kerala is known for King of species called Black pepper. British men are considered this as a Black gold. Portuguese explorer Vasco da Gama landed at Calicut on 20 May 1498, thus opening a trade route between Europe and Malabar. Calicut is known as Kozhikode in Malayalam.  Kozhikode Halwa is famous sweet that is well known all over the Kerala.

Nendran Bananas is a type of banana that is popular in Kerala. It is big in size and more sweet in taste. It is a wonderful nutritious diet for easy digestion, prevents diarrhea and is especially given to infants due to their high protein content. They experiments this banana in to chips (deep fried in coconut oil) and it is famous that are supplied all over the world.

Sadya traditional Lunch:

Sadya is a traditional meal of Kerala. It consist of many dishes arranged on a broad banana leaf, Rice, Sambar, Avial, boiled carrots, yams, eggplant, and bitter gourd mixed with a paste of garlic, cumin, and coconut are presents in the leaf. These whole dish can be eat with pappadam( lentil flour fried in oil). At last as a dessert we can finish with pal payasam(traditional sweet like sauce). Here also the Food is served in Banana Leaves.

You can find the Natural Alcohol as coconut toddy. For alcohol also they follow a traditional method. Toddy is like a milk that is fermented sap of coconut flower. This can be drink with a side dish like fish and it gives a slight hangover. People who are working in hardcore field like to visit toddy shop for their body relaxation.

Tourism plays an important role in Kerala. Tourist from all over the world considered Kerala is known as a best Honeymoon destination. The Boat house, Natural scenery, Falls, Resorts inside the forest , all attract  the  heart of the tourist. You can have fresh different experience in traditional South Indian Foods, air we swallow is fresh Ayurvedic smells, that made feel us live with ‘nature’.

I hope you Enjoy the natural traditional foods of South India and learn their healthy food habits to enrich our life.

If you have any information or doubts share it in comments .

                                                                                                                                                         By  Narayan