Indian Food Type
White rice (or Boiled Rice)Rice stripped of its husk, bran and germ. White rice is a good source of starch and has a mild flavor and aroma; also known as polished rice. This is a major staple food of India in all regions. Rice is boiled in water under pressure and served in steaming hot. It is usually taken with some Curry or Gravy or Curd with Vegetable side dishes. A Primarily Boiled Rice meal sumptuously served in the afternoon is called ‘Thali’.
Fried RiceThere are a variety of ways to prepare fried rice. Usually, the rice is cooked 2 or 3 hours ahead of time, before being fryed in oil along with boiled Vegetables, Corn and Cashew nut. A little bit spice is also added.
Curd Rice“Curd Rice” is the most popular Indian dish which is healthiest and oil free usually preferred in the Tamil Nadu State of South india especially during the summer afternoons. Its principal ingredient is curds which rich in yeast and a small amount of fat.
Dosa“Dosa ” made of boiled rice is a popular and healthier breakfast tiffin item as it is rich in yeast and therefore free from fat(if too much of oil is not used). It is easier to cook once the flour is readily grinded in the right proportion. It exists from the 18th century in the South india.
Idli“Idli ” made of boiled rice and Black gram is a popular and healthier breakfast tiffin item as it is just cooked under steam without oil or ghee and therefore free from fat. It is easier to cook once the flour is readily grinded in the right proportion. It exists from the 18th century in the South india.
Pulao (or Pulav or Pilav or Pilaf)Pilaf is a dish in rice or cracked wheat, is generally first browned in oil, and then cooked in a seasoned broth. This is a Persian Cuisine, and may also contain a variety of meat and vegetables. It may be made with peas, potatoes, mutton, beef or chicken. It is usually served on special occasions and weddings and is very high in food energy and fat. Meat pulao is a North Indian tradition, especially among the Muslim population. Biryani is an Indian and Pakistani dish very similar to pilav introduced during the Mughal period. It is made from Basmati or similar Aromatic rice.
Vegetable Pulav“Vegetable Pulav” (vegetable rice) is a popular north Indian dish(main course item). Its main ingredients are rice (which is rich in carbohydrates) and vegetables like carrot (rich in vitamin a), beans (rich in proteins) and Peas. It is quite a healthy dish. It is widely preferred by youngesters in the modern world.
Vegetable Fried Rice“Fried Rice” or Vegetable Fried Rice is a Popular North Indian Dish(Main Course Item). Its Main ingredients are Rice (Which is Rich in Carbohydrates) and Vegetables Like Carrot (Rich in Vitamin a), Beans (Rich in Proteins) and Capsicum (Rich in Vitamin C). It is Quite a Healthy Dish. It is Widely Preferred By Youngesters in the Modern World.
Mint Rice (Pudhina Rice)“Pudhina Rice” or Mint Rice is a Popular North Indian Rice. Its Main ingredient is Mint or Pudhina Which is Rich in Iron and Fibre. It is Good For Health as It Helps in Digestion.
Biriyani (or Briyani)Fragrant dish of long-grained aromatic rice combined with beef, mutton, or chicken and a mixture of characteristic spices. This is again Persian, and the name is derived from the Persian word berya(n) which means “fried” or “roasted”. There are many kinds of biryanis. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which reduces the preparation time though the taste differs considerably. The spices and condiments used in biryani may include but are not limited to: cloves, cardamom, cinnamon, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions, garlic and yoghurt. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat-beef, chicken, goat, lamb, or shrimp, though vegetable biryani varieties are also popular. The dish is served with dahi chutney or Raita, korma, curry or a sour dish of eggplant (brinjal).
Coconut Rice“Coconut Rice” is a Famou South Indian Dish Especially in Kerala. Its Main ingredient as the Name Suggests is Coconut Which is Rich in Cholesterol and Fat. Hence Diabetic and Heart Patients Stay away. It is Easy to Prepare.
Tomato Rice“Tomato Rice” is a popularly made South Indian Dish in the Modern Era. Most of the working Women prefer Cooking this dish as the simplest of all Dishes and Consumes very less time and of course the main ingredient is Tomato which is very easily available in the Market !
Lemon Rice“Lemon Rice” Has the Uniqueness of Being the Traditional as Well as Modern Recipe Liked By the Younger Generation as Well. It is One of the Most Important Dishes in South Indian Marriages. Lemon is Rich in Vitamin C and Therefore It is Good for Health. But Ulcer Patients Be away from It as Lemon increases acidity in Empty Stomach.
PongalAlso known as Sweet Pongal, or Sarkarai Pongal or Veetu Pongal or Jaggery Rice, it is made by boiling rice with fresh milk and jaggery in new pots, which are later topped with brown sugar, cashew nuts and raisins early in the morning and allowing it to boil over the vessel. ‘Pongal’ is also a special Indian festival (called Makar Sankranti in North India) to give thanks for the harvest. Pongal in Tamil means ‘boiling over’. Its main ingredient is jaggery rich in Iron and therefore is a healthy but heavy food. It exists from historic times as PONGAL is a farmer’s festival.”Sakkarai Pongal” is a popular dish made for TamilNadu’s most popular festival “PONGaL” (celebrated as Mahar Shankranthi in the North india). Its main ingredient is jaggery rich in Iron and therefore is a healthy but heavy food. It exists from the 17th century as PONGaL is a farmer’s festival.
Uppuma (Upma)Uppuma also known as Upma in Malayalam, Uppindi in Telugu, Upeet in (Marathi) and Uppittu or Kharabath in Kannada, and “Roolong” in Konkani is a Uppuma.
Vermicilli UppmaVermicilli Uppma or Kitchdey is a Popular Indian Tiffin Item Rich in Maida. It Exists from the Nineteenth Century. It Tastes Really Good.
Idli (Idly)Idli (Idly) is a sort of Rice Cake from the South, round and thick, made with fermented rice from the Tamil Nadu and legume flour (urad), shaped.
Idli Uppma“Idli Uppma” is a Typical South Indian Dish Found Out When the Idli Flour Becomes Sour and Usable. Its a Modern Tamilian Dish. Since Idlis Cannot Be Directly Used When the Idli Flour Becomes Very Sour, Uppma is Made Out of Idli which makes itt tastier.
Dosa (Dosai, Roast)A south Indian food in which a thin batter made from fermented lentils and rice blended with water is fried similar to a crêpe. It is served with a number of accompaniaments including chutney and sambar.
Rava Dosa“Rava Dosa” is a Popular South Indian Dish Typically Made Out of “Bombay Rava”. “Rava” is an Extract of Maida, Whereas “Chamba Rava” is an Extract of Wheat. Generally, Rava Dosai is Made Out of “Bombay Rava” Only and Not Using “Chamba Rava”. The Same “Bombay Rava ” is Usually Used to Make Kichdis or Uppmaas.
Onion Dosa“Onion Dosa” is a Popular South Indian Tiffin Item. It is Quite Heavy and Made of Fresh Onions (Onions Purify the Blood). It exists from the 19th Century. It is easy to make if One Knows to Make the Plain Dosas.
UttapamUttapam is a dosa-like dish that is made by cooking ingredients in a batter. The batter is made of a 1:3 ratio of urad dal and rice (1:1 ratio of boiled to non-boiled rice) that has been fermented. Instead of making it like a crispy crepe, uttapam is thick and not filled, with ingredients cooked right into the batter. Uttapam is usually made with tomatoes or an onion-chilli mix; other common ingredient choices are coconut or mixed vegetables. Uttapam is sometimes called an Indian pizza or pancake.
Utthappam (Onion Utthappam)“Utthappam” (Onion Utthappam) is a Popular South Indian Tiffin Item. It is Quite Heavy and Made of Fresh Onions (Onions Purify the Blood). It Exists from the 19Th Century. It is Easy to Make If One Knows to Make the Plain Dosas.
Aappam (or Appam)A pancake made with ground soaked rice and cooked rice, mixed to a batter with coconut milk and water then left in a warm place to ferment for a number of hours. Because it is fried in an oiled karhai a typical appam is thin and crisp round the edges and fluffy and thick in the centre. (From the South)
Masala Dosa“Masala Dosa” is a Popular South Indian Tiffin Item. It is Quite Heavy as the Masala Stuffed in It is Made of Potatoes(Rich in Carbohydrates).It Exists from the 19Th Century. It is Easy to Make if One Knows to Make the Plain Dosas.
Rava Kichdi“Rava Kichdi” is a Popular Indian Tiffin Item Generally Taken as Breakfast or Dinner. It is Usually Taken with Coconut Chutney or Pickle. It is Nutritious as It Contains Vegetables Like Carrot, Beans Rich in Vitamins.
White Pongal“Ven Pongal” is a Popular Dish Made For Tamilnadu’s Most Popular Festival “Pongal” (Celebrated as Mahar Shankranthi in the North india). It is a Widely Preferred Breakfast Dish Taken with Coconut Chutney. It is Rich in Carbohydrates (Rice) and Fat (Ghee). It Exists from the 17Th Century as Pongal is a Farmer’s Festival.
Chappati (or Chapati)Chapati discs of durum wheat dough that are browned on a griddle and held over an open flame until steam-puffed.”Chappathis” are a typical day to day dish in the north india. Its main ingredient is wheat rich in carbohydrates and less in sugar content. Usually chappathis are taken as a main dish with some gravy or curry as the side dish. Doctors recommend chappathis instead of rice.
PooriPoori (or poodi) – is a bread fried in hot oil, completed submerged so that it puffs up. Pooris are very common to the Bengal and Gujarat regions of India, but they are consumed all over India. Its main ingredient is Wheat (refined white flour) rich in carbohydrates and less in sugar content. Usually chappathis are taken as a main dish with some gravy or curry as the side dish.Puris (poodi) are a typical day to day dish in the north india. Its main ingredient is wheat rich in carbohydrates and less in sugar content. Usually chappathis are taken as a main dish with some gravy or curry as the side dish.
Wheat Rava Uppma“Wheat Rava Uppma” is Popular among the People Who Diet. Its Main ingredient is Wheat Rava (Rava is Made of Maida Whereas Wheat Rava is Made of Wheat) and So It Has Very Meagre Quantity of Sugar Content But Rich in Carbohydrates, So Diabetic Patients are Often Recommended to Consume This Dish.
Wheat Dosa“Wheat Dosa” is One of the Popular Dosa Varieties and It is Quick to Make as Like the Usual Dosa That is Made of Rice Flour and Black Gram Dhal, This One Need Not Be Grinded in a Wet Grinder and One Need Not Wait Till the Yeast is Formed and the Dough Becomes Sour Enough to Taste. It Originated Very Recently.
Paratha (or parantha)A paratha (or parantha) is a flatbread that originated in the Indian subcontinent. It is made with whole-wheat flour, pan fried in ghee or cooking oil, and stuffed with vegetables, such as boiled potatoes, radishes or cauliflower and/or paneer (Indian cheese). A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top but it is best served with pickles and yoghurt, or thick spicy curries of meat and vegetables. Some people prefer to roll up the paratha into a tube and eat it with tea, often dipping the paratha into the tea.
Potato Chappathi (aloo Paratha)“Potato Chappathis” (aloo Paratha) are a Typical Day to Day Dish in the North india. Its Main ingredient is Wheat Rich in Carbohydrates and Less in Sugar Content. Usually Chappathis are Taken as a Main Dish with Some Gravy or Curry as the Side Dish. But Potato is Rich in Starch, Diabetic Patients Please Stay away.
BaturaBhatura, is a popular punjabi style deep fried bread. Often this bread is served with the combination of chole / channa masala and hence its also known as Chole Bhatura.
HalwaThe word halva (alternatively halwa, halvah, halava, helva, halawa, helwa etc.), originally derived from the Arabic root. Halwa (sweet), is used to describe many distinct types of sweet confection, across the Middle East, Central Asia, South Asia, and the Balkans.
Pulka“Pulka” is a chappathi or roti variety without much ghee or oil cooked on stove ’s flame directly. It is healthy as it lacks fat and its main ingredient is wheat which is rich in carbohydrates.
NaanNaan is a type of Indian bread stuffed with a thin layer of minced meat curry then baked in the tandoor stove.
RotiRoti is a sort of pancake made of flour, and filled with curry.
BreadBread is a staple food prepared by baking a dough of flour and water. It may be leavened or unleavened. Salt, fat and a leavening agent such as yeast are common ingredients, though breads may contain a range of other ingredients: milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy seeds).
Kesri (or Kesari)“Rava Kesari” or Suji Kaa Halwa is a popular sweet item in the south indian states especially Tamil Nadu and Karnataka. It is easy to prepare and the ingredients are easily available and are cheaper too. It exists from the 18th century.SweetsConfectionery is a set of food items that are rich in sugar; modern usage may include substances rich in artificial sweeteners as well. Excessive consumption of confectionery has been associated with increased incidences of type 2 diabetes, of obesity and of tooth decay.
Carrot Halwa“Carrot halwa” is the most famous north Indian sweet item rich in vitamin a as its main ingredient is carrot and fat as its secondary ingredient is ghee and milk. Vitamin a is good eyes.
Coconut Burfi“Coconut Burfi” is a popular Indian sweet made of pure fresh coconut. Coconut is rich in fat and cholesterol. It is easy to make and less expensive as it does not require much of ghee.
Mysore Paakh“Mysore Paakh” is a popular south Indian sweet prepared on festive days like diwali and its main ingredient is bengal gram and ghee. Therfore, its rich in fat and protein. It exists from the nineteenth century. It is the most difficult dish to prepare.
Coconut kheer“Coconut kheer is a popular Brahmin (south indian-Palakadd) dish prepared on festive as well as auspicious occassions. Its main ingredient is coconut rich in fat. So, diabetic and heart patients stay away!
Bengal gram and moong dhal KheerThis kheer variety is a popular Brahmin (south indian) dish prepared on festive as well as auspicious occassions. Its main ingredient is dhal and therefore this is rich in proteins. Its good for health. Diabetic patients stay away!
Kheer“Milk Kheer” is a popular south Indian drink usually prepared on festive occassions or during traditional parties and poojas or celebrations. Its main ingredient as the name suggests is Milk rich in calcium and fat. It is a healthy and nutritious drink. Diabetic patients stay away!
Rava Laddoo“Rava Laddoo” is a popular tamilian (south Indian – Thanjavur ) sweet. Its prinicipal ingredient is bombay rava and ghee. It exists from the nineteenth century.
Laddoo“Laddoo” is typically a popular Indian sweet prepared on festive occassions and also served as Prashad in the Hindu temples of india. Its principal ingredient is bengal gram flour
Rava Kesari or Suji Kaa Halwa“Rava Kesari” is a popular sweet item in the south Indian states especially TamilNadu and Karnataka. It is easy to prepare and the ingredients are easily available and are cheaper too. It exists from the 18th century.
Carrot Kheer“Carrot Kheer” is a popular Indian milk shake variety. Since the main ingredient is carrot (which is rich in vitamin a), its a healthy drink usually prepared on special occassions and for parties. It exists from the nineteenth century.
Badam Keer“Badam Keer” is a popular keer variety in india prepared on special occasions. This is definitely a healthy dish as it is rich in protein and fat.
Vermicilli Kheer“Vermicilli kheer” (semiyaa Kheer or payasam) is a popularly made dish in india for grand occasions. It is rich in maida and milk. It is a healthy dish for kids as it is rich in fat.
CakeCake is a form of food that is usually sweet and often baked. Cakes normally combine some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by vegetarians and vegans), fats (usually butter, shortening, or margarine, although a fruit purée such as applesauce is sometimes substituted to avoid using fat), a liquid (milk, water or fruit juice), flavors and some form of leavening agent (such as yeast or baking powder), though many cakes lack these ingredients and instead rely on air bubbles in the dough to expand and cause the cake to rise. Cake is often frosted with buttercream or marzipan, and finished with piped borders and crystallized fruit.
MacaroniMacaroni is a British dandy in the 18th century who affected Continental mannerisms; “Yankee Doodle stuck a feather in his cap and called it macaroni”pasta in the form of slender tubes
RaitaRaita or pachadi is a South Asian/Indian condiment based on yogurt (dahi) and used as a sauce or dip. The yogurt is seasoned with cilantro (coriander), cumin, mint, cayenne pepper, and other herbs and spices. Vegetables such as cucumber and onions are mixed in. The mixture is served chilled. Raita has a cooling effect on the palate which makes it a good foil for spicy Indian dishes.
Cucumber RaithaCucumber raitha is a healthy dish as cucumber is rich in water content and reduces body heat. This is served as a side dish for chappathis, puris, rice, etc…
Onion RaithaOnion raitha is a very popular raitha dish in india. Onion when fresh without overcooking is a perfect blood purifier and therefore, Onion raitha is definitely a healthy side dish. It can be used as a side dish for chappathis, puris, vegetable pulav.
Tomato RaithaTomatoes are good for health when especially taken fresh without cooking too much. Thus, Tomato raitha is the best way to take Tomatoes without cooking. Tomato raitha can be used as a side dish for sambar rice, any variety rice recipes like lemon rice, tamarind rice, coconut rice, etc.., or with vegetable pulav, chappathis.
Carrot RaithaCarrot raitha can be served with chappathis, puris, parathas or with sambar rice or vegetable pulav/fried rice. Carrot is rich in vitamin a and so it is definetely healthy as the carrot is not fully cooked.
PaneerIndian cheese that is rubbery when cold and with a soft, mozzarella-type texture when cooked.
CurdWhen milk coagulates, it separates into two parts–the curds and the whey. The curd is the semisolid formed by this separation. Cheese is made from the curd. The whey is the watery liquid.”Curds” are rich in yeast and fat. It is really good for health especially in the summer season as it cools down the body and is helpful in curing skin allergies like prickly heat and pimples. in fact, sour and old curds can be used as conditioner for hair wash as it softens dry hair.
CheeseCheese is a food made from milk, usually the milk of cows, buffalo, goats, or sheep, by coagulation. The milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet or a substitute (e.g. acetic acid or vinegar) causes coagulation, to give “curds and whey”. Some cheeses also have molds, either on the outer rind (similar to a fruit peel) or throughout.
LassiLassi is a traditional North Indian drink originating from the Punjab region. It is made by blending yogurt with water, salt, and spices until frothy. Yogurt sweetened with honey is used in rituals. Traditional lassi is sometimes flavored with ground roasted cumin. The lassi is sometimes served with milk and is topped with a thin layer of Devonshire cream.
YogurtYoghurt or yogurt, less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. Fermentation of the milk sugar (lactose) produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Soy yogurt, a dairy yoghurt alternative, is made from soy milk.
GheeGhee is used instead of oil while frying the dosa.
ButterButter is a dairy product made by churning fresh or fermented cream or milk. It is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins.
ButtermilkButtermilk is a fermented dairy product produced from cow’s milk with a characteristically sour taste. The product is made in one of two ways. Originally, buttermilk was the liquid left over from churning butter from cream. Today, this is called traditional buttermilk. Buttermilk also refers to cultured buttermilk, a product where lactic acid bacteria have been added to milk.
Icecreamce cream or ice-cream (originally iced cream) is a frozen dessert made from dairy products, such as milk and cream, combined with flavorings and sweeteners, such as sugar, and possible other ingredients. This mixture is stirred slowly while cooling to prevent large ice crystals from forming; the result is a smoothly textured ice cream. In the United States, ice cream made with just cream, sugar, and a flavoring (usually fruit) is sometimes referred to as “Philadelphia style” ice cream. Ice creams made with eggs, usually in the form of custards, are “French” ice creams
Milk ShakesA milkshake is a sweet, cold beverage which is made from milk, ice cream or iced milk, and flavorings or sweeteners such as fruit syrup or chocolate sauce. Milkshakes are usually served in a tall glass with a straw, and whipped cream may be added as a topping. Several popular milkshake flavors include vanilla, chocolate, and strawberry. In some Commonwealth nations and the New England region of the United States, milkshakes are made without ice cream.
Milk Sweets (Payasam, Kheer)The term “Payasam” is a Sanskrit word meaning nectar and is derived from “Peeyusham” which is also called “Amrutham”. Kheer is derived from the Sanskrit word “Ksheer” which means milk.
Apple Milk shake“Apple Milk Shake” is rich in pectin, potassium, flavonoids and silver. Potassium is essential for functioning of neuro fluids and helps in the functioning of the brain. Silver is good for health. as the saying goes “an apple a day keeps the doctor away”.
Chikku Milk Shake“Chikku milk shake” is rich in fruit sugar that is fructose and fibre content. It is easily available all over india at lower prices. Diabetic patients stay way!It tastes yummy !
Banana Milk Shakes“Banana Milk Shakes” are rich in iron and fat. It helps in easy digestion. It is cheaper in cost and easily available all over the world.
Ripe Mango Milk Shake“Ripe Mango Milk Shake” is rich in Fibre content and vitamin a. It is usually available in the summer seasons in india. It is a popular and highly preferred fruit in andhra Pradesh. It gives heating effect and therefore, too much of mango consumption creates stomach problem. However, the milk content in the milk shake reduces the heating effect.
Apple Juice“Apple juice” is rich in pectin, potassium, flavonoids and silver. Potassium is essential for functioning of neuro fluids and helps in the functioning of the brain. Silver is good for health. as the saying goes “an apple a day keeps the doctor away”.
Ripe Mango Juice“Ripe Mango juice” is rich in Fibre content and vitamin a. It is usually available in the summer seasons in india. It is a popular and highly preferred fruit in andhra Pradesh. It gives heating effect and therefore, too much of mango consumption creates stomach problem. However, having a glass of milk with ripe mangoes avoids such problems.
Orange juice“Orange juice” is rich in vitamin C. It cools the body and is a good drink to be had during summer. Oranges are available during winter in the Northern india.
Fresh Lemon Juice“Lemon juice” is rich in vitamin C. It is used as a diet factor with salt. It prevents us from dehydration. It cools the body and is a good drink to be had during summer.
Sweet Lime Juice“Sweet Lime juice” is rich in vitamin C. It provides cooling effect to the body and relives from stomach problems. It is not an expensive fruit and is easily available all over the world at lower prices.
OmeletteAn omelette (alternatively, “omelet”) is a preparation of beaten egg cooked with butter or oil in a frying pan, usually folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above. Gourmet cook Julia Child once described an omelette as soft-cooked scrambled eggs wrapped in an envelope of firmly-cooked scrambled eggs. Traditionally, omelettes are partially cooked on the top side and not flipped prior to folding. According to Alton Brown, of Food Network’s Good Eats, the chances of becoming ill from traditional omelettes are small.
Boiled EggBoiled eggs are eggs (typically chickens’ eggs) cooked by immersion in boiling water with their shells unbroken. Eggs cooked in water without their shells are known as poached eggs. Hard-boiled eggs are boiled long enough for both the egg yolk and the egg white to solidify, while a soft-boiled egg’s yolk, and sometimes even the white, remains at least partially liquid. The egg timer was so-named due to its common usage in timing the boiling of eggs.
Egg BurjiEgg Bhurji is a dish popular in north and western India. Its preparation and appearance are similar to scrambled eggs. The difference lies in the addition of sauteed chopped onions, chilies, and optional spices. Paneer may substitute for the eggs.
VadaiA vadai (also vada, wada, vade), pronounced ‘vah-daa’, ‘vah-dey’, or ‘vah-die’, is a savoury snack from South India, shaped like a doughnut and made from dal, lentil or potato. It is a traditional South Indian food known from antiquity.
Paruppu (or Dal)Dal (also spelled dahl, dhal or daal) is a preparation of pulses (dried beans) which have been stripped of their outer hulls and split. It also refers to the thick, spicy stew prepared therefrom, a mainstay of Indian, Pakistani, and Bangladeshi cuisine. In South India dal is used to make the dish called sambar. The word Dal derives from the Sanskrit term to split.
Sambar“Sambar is a Typical South Indian Dish Especially (Tamil Nadu) Taken with Plain Boiled Rice. It is Used as a Side Dish For Dosas, Idlis also. Its Main ingredient is Dhal Rich in Proteins. It Exists from the Nineteenth Century.
Kootu“Kootu” is a Simple and Normal Day to Day Dish Usually Served with Rice or Chappathis. It is a Typical Tamilian Dish. Its Main ingredients are Vegetables and Dhal and Therefore Rich in Proteins and Vitamins. It is Easy to Prepare This Dish.
Dhal Rasam (Paruppu Rasam)“Dhal Rasam” (Paruppu Rasam) is a Popular South Indian Dish Usually Taken with Cooked Rice. Its Main ingredient is Tamarind and Dhal Rich in Tanic acid Which Serves as a Good appetizer and Proteins Respectively.
Dhal Beans/Cabbage Curry‘Dhal Beans/Cabbage Curry’ Popularly Known as ‘Paruppu Usili’ is a Must Sidedish in Every Marriage Celebration and Festival in the Brahmin (Iyer & Iyengar) Family of South india (Tamil Nadu). It Exists from the Middle 18Th Century.
Tamarind Dhal Balls Curry‘Tamarind Dhal Ball Curry’ is Traditionally Called as ‘Puli Paruppu Urundai Kulambu’ in the Down South Indian State, Tamilnadu. This is a Typical South Indian Dish to Be Taken with Plain Rice(Boiled/Unboiled Variety). This Recipe Exists from the 18Th Century in ancient South india.
Vada“Vada” is a Typical South Indian Dish Made On Festive Occassions or During Celebrations. Its Main ingredient is Full-Sized Black Gram Dhal Which is Rich in Proteins.It Exists from the Nineteenth Century.
Curd Vada“Curd Vada” is a Typical South Indian Dish Made On Festive Occassions or During Celebrations. Its Main ingredients are Full-Sized Black Gram Dhal Which is Rich in Proteins and Curds Rich in Fat and Yeast. It Exists from the Nineteenth Century.
ChickenChicken is the meat derived from the chicken. It is the most common type of poultry in the world, and is frequently prepared as food in a large number of ways.
LambThe meat of a lamb is taken from the animal between one month and one year old, with a carcass weight of between 5.5 and 30 kilograms (12 and 65 lbs). This meat generally is more tender than that from older sheep and appears more often on tables in some Western countries.
FishFish as a food describes the edible parts of freshwater- and saltwater-dwelling, cold-blooded vertebrates with gills. Shellfish, such as mollusks and crustaceans, are other edible water-dwelling animals that fall into the broadest category of fish.
MuttonMutton is meat which is harvested from a mature sheep, so it tends to be tough, with a more complex flavor than lamb, meat from younger sheep. Many parts of the world use mutton in their cuisine extensively; the Middle East, for example, is home to many famous mutton recipes. In other regions, consumers tend to prefer lamb, so mutton can be challenging to obtain. In the United States, for example, mutton is extremely rare, and consumers may need to track down a boutique butcher to obtain mutton.
PrawnPrawns are shrimp-like crustaceans, belonging to the sub-order Dendrobranchiata. Prawns are distinguished from shrimp by the gill structure which is branching in prawns. In various forms of English, the name ‘prawn’ is often applied to shrimp as well, generally the larger species are reffered to as prawns.
CrabCrabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting “tail” , or where the reduced abdomen is entirely hidden under the thorax. They are generally covered with a thick exoskeleton, and are armed with a single pair of chelae (claws). 6793 species are known. Crabs are found in all of the world’s oceans. Additionally, there are also many freshwater and terrestrial crabs, particularly in tropical regions. Crabs vary in size from the pea crab, only a few millimetres wide, to the Japanese spider crab, with a leg span of up to 4 m.
Sea FoodSeafood is any sea animal or seaweed that is served as food or is suitable for eating, particularly seawater animals, such as fish and shellfish (including mollusks and crustaceans). By extension, in North America although not generally in the United Kingdom, the term seafood is also applied to similar animals from fresh water and all edible aquatic animals are collectively referred to as seafood.
Fresh Water FishFresh water fish are fish that spend the entirity or parts of their lives in fresh water, such as rivers and lakes with a salinity of less than 0.05%. These environments differ from marine conditions in many ways, the most obvious being the difference in levels of salinity. To survive fresh water, the fish need a range of physiological adaptations in order to keep the ion concentration of their bodies balanced.
OysterThe common name oyster is used for a number of different groups of bivalve mollusks, most of which live in marine habitats or brackish water. The shell consists of two usually highly calcified valves which surround a soft body. Gills filter plankton from the water, and strong adductor muscles are used to hold the shell closed.
Vegetable Kofta“Vegetable Kofta” or (Vegetable Kabab) is a Popular North Indian Side Dish Usually Taken with Chappathis, Puris, or Plain Rice. It is Quite a Heavy Lunch or Dinner Item. Its Main ingredient is Bottle Guard and Onions Which are Good For Health. It Exists from the Eighteenth Century.
KormaThe korma (sometimes spelt kormaa, qorma, khorma, or kurma) is a mild, pale, creamy, curry dish originating in India and can be made with yoghurt, cream, nut and seed pastes or coconut milk. Both vegetarian and non-vegetarian kormas exist.
CurryCurry is the English description of any of a general variety of spicy dishes, best-known in Indian, Pakistani, Afghani, Bangladeshi, Sri Lankan, Nepali, Indonesian, Malaysian, Thai, and other South Asian and Southeast Asian cuisines, though curry has been adopted into all of the mainstream cuisines of the Asia-Pacific region. Along with tea, curry is one of the few dishes or drinks that is truly “Pan-Asian”, but specifically, its roots come from India. The concept of curry was later brought to the West by British colonialists in India from the 18th century.
Curry Leaves ChutneyCurry Leaves are rich in iron and good for hair growth. It provides good flavour and odour to the food prepared. Mostly all south Indian dishes are either cooked with curry leaves or garnished with them. Curry leaves chutney taken be taken with idlis, dosas or plain rice or curd rice.
BeansBean is a common name for large plant seeds of several genera of the family Fabaceae (formerly Leguminosae) used for human food or animal feed.
Aloo (or Potato)Potato is the term which applies either to the starchy tuberous root vegetable crop from the perennial plant Solanum tuberosum of the Solanaceae.
Potato (informally tattie, tater, spud, tato, pota, spudzie or tate) is the term which applies either to the starchy, tuberous root vegetable crop from the various subspecies of the perennial plant Solanum tuberosum of the Solanaceae, or nightshade, family, or to the plant itself. In the region of the Andes, the word is also used to refer to other closely-related species of the genus Solanum. Potato is the world’s most widely grown tuber crop, and the fourth largest food crop in terms of fresh produce — after rice, wheat, and maize (corn).
BrinjalThe fruits are graded according to their size and colour. The Bureau of Indian Standards has recommended three grades for brinjal, viz., Super, Fancy and Commercial.
Bringal Curry‘Bringal Curry’ Popularly Known as ‘Bringal Pitla’ is a Favourite Dish Even For Bringal Haters in the Down South india(Tamil Nadu). The Pitla is Made with Bringal. It Exists from the 19 Th Century.
Stuffed Bringal Curry“Stuffed Bringal Curry” is a popular dish in the North india. It can be taken with puris, parathas, chappathis or even with plain boiled rice. It exists from the middle 19th century.
TomatoThe tomato (Solanum lycopersicum) is a plant in the Solanaceae or nightshade family, as are its close cousins tobacco, chili peppers, potato, and eggplant. The tomato is native to Central, South, and southern North America.
A tomato is the fruit of the tomato plant, a vine which in its wild state is a resilient perennial with an indefinite life span that can grow as tall as a telephone pole or as wide as a row of Cadillacs. It is a member of the nightshade or Solanaceae family, a cousin of the eggplant, pepper, potato, ground cherry, tomatillo, and the highly toxic belladonna, also known as deadly nightshade. All tomatoes belong to the genus Lycopersicon, which means “wolf peach”.
Potato Podimas“Potato podimas ” is a famous south Indian dish. Since potato is rich in carbohydrates, it is good for health(but diabetic patients and those who diet, please be away!). Potato is the only vegetable which is liked by almost all the people all around the world.
Cauliflower (or Gopi)Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded. Cauliflower is very nutritious, and may be eaten cooked, raw or pickled.
Navaratna KormaIn Tamil Navarathnam denotes nine types of stones which is worn for wealth and luck. Here navaratna kurma means using 9 kinds of vegetables we make kurma out of it. Guess what, if you eat this kurma it doesn’t bring wealth or luck but it is good for your health. Any kind of vegetable can be used for this kurma. Try it out.
CabbageThe cabbage (Brassica oleracea Capitata Group), is a plant of the Family Brassicaceae (or Cruciferae). It is a herbaceous, biennial, and dicotyledonous flowering plant with leaves forming a characteristic compact cluster. Cabbages grown late in autumn and in the beginning of winter are called coleworts. The cabbage is derived from a leafy wild mustard plant, native to the Mediterranean region. It was known to the ancient Greeks and Romans; Cato the Elder praised this vegetable for its medicinal properties, declaring that “it is first of all the vegetables”.. The English name derives from the Normanno-Picard caboche (”head”). Cabbage was developed by ongoing artificial selection for suppression of the internode length. The dense core of the cabbage is called the babchka. It is related to the turnip.
Cabbage ChutneyCabbage is rich in vitamin k. Most of the people hate cabbage for its odour. When cabbage chutney is prepared, the dish is really out of its odur but still remains healthy. This is used as a side dish for idlis, dosas or can be taken with plain rice.
CoconutThe Coconut Palm (Cocos nucifera) is a member of the Family Arecaceae (palm family). It is the only species in the genus Cocos, and is a large palm, growing to 30 m tall, with pinnate leaves 4-6 m long, pinnae 60-90 cm long; old leaves break away cleanly leaving the trunk smooth. The term coconut refers to the fruit of the coconut palm. An alternate spelling is cocoanut.
Coconut Chutney“Coconut chutney” is a south Indian side dish for Idlis, dosas, pongal or bajji. It is rich in cholesterol and fat as its main ingredient is coconut.
PeasA pea, although treated as a vegetable in cooking, is botanically a fruit; the term is most commonly used to describe the small spherical seeds or the pods of the legume Pisum sativum. the name is also used to describe other edible seeds from the Fabaceae like the pigeon pea (Cajanus cajan), the cowpea (Vigna unguiculata), and the seeds from several species of Lathyrus.
Tomato Chutney“Tomato Chutney” is rich in vitamin C, citric acid. It is easily available all over the world and is cheaper enough for you to afford. It is easy to prepare and Bangalore (Silicon Valley of india) is famous for juicy Tomatoes.
Tomato Chutney is a popular side-dish usually served with Idlis and dosas. The South indians cannot do without these for idlis or dosas. Tomato is good for health and the chutney’s main ingredient is Tomato.