|:| Arusuvai Thennattu Samayal Kalanjiyam |:|

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Abhinaya

@HeyDeviMaiyya

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+ 6

Posted: 12 years ago

'Kozhandelgala,vanga,saapad ready' (Children,come,the food is ready) Okay so this is the one sentence we wait for,as we smell the delicious smells coming from the kitchen,wafting through the air,the delectable smells of Sambhar,or the vendaikkai curry (ladies finger curry) reach our noses,taking us to a whole other land So I can safely say that Food is something dear to anyone and everyone,the escape route from studies(in most cases😛) ,or just a form of relaxation be it eating some Bonda or Bajji while watching TV, to quenching our thirst during hot Summers with the sweet tasting Coconut water ! My dad often says that most of his money goes in feeding my family 🤪😆 I'm sure this is the scenario in most families correct ?😎

And being an Indian ,we are really lucky! Why ? This is because we get to chance to savour so many different cuisines,from different regions of India,be it North or South ! And if we get a chance to live in the South,our life is made 🤓 We get to taste the tasty delicious Appams which is a Tamil Nadu speciality or for something spicy (since I'm a spicy food lover😎) we can crunch on the yummy Chakkuli or the Pakodis*Enough of the day dreaming ,shouts Viz 😆 *

And then comes the many festivals like Ugadi or Onam which is eagerly anticipated by most of us (not for the holidays alone,if you get my drift 😉) And these are the days when we get to savour some specially prepared food and whenever festivals like Pongal or something come,I take an opportunity to help my mom out in the kitchen! 😳 How helpful am I ☺️ But Shhh,lemme tell you a secret*looks left and right* 🤓 I do this mainly to ,well,help out my mom but at the same time,taste some of those cashews which are used for garnishing or pop in a carrot piece into the mouth,while cutting vegetables,or taking the first bite of the delicious Sweet Pongal ! YUM!😈😆 Waiting for Pongal*sighs*

So,here We,Team Sensational South presents the mouth watering South Indian Cuisine for you all to dig into ! 😎 A Menu is being specially prepared for you all so just bookmark this thread in your phone or laptops, as you never know,the next time you go to South India,be it Hyderabad or Bangalore or Chennai or even Munnar for enjoying its scenic beauty and suddenly you feel hungry,to get an idea of all the specialities,your first stop is here

Edited by -sweetgal19- - 12 years ago

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Abhinaya

@HeyDeviMaiyya

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+ 6

Posted: 12 years ago

Cuisine of Andhra Pradesh is a blend of Telegu cuisine along with Hyderabadi Cuisine (also known as Nizami cuisine). The food is rich in spices, for which, it is popular among South Indian cuisine. Rice is the staple food of Andhra people. Starch is consumed with a variety of curries and lentil soups or broths. Vegetarian and non-vegetarian foods are both popular. Seafood is common in the coastal region of the state. Hyderabadi cuisine includes popular delicacies such as Biriyani, Hyderabadi Haleem, Baghara Baingan and Kheema. Various pickles are part of local cuisine, popular among those are Avakaya (a pickle made from raw mango) and Gongura (a pickle made from red sorrel leaves).Yoghurt is a common addition to meals, as a way of tempering spiciness. Breakfast items like dosa,vada are influenced by spices native to Andhra Pradesh

~|| Majjiga ||~

Majjiga is an integral part of Andhra cuisine and no meal is complete without Majjiga which is usually taken towards the end of a meal as it has the ability to enhance digestion. Majjiga which is known by different names in the West like Salted Yoghurt Drink, Yoghurt Shake and Indian Drinking Yogurt is a blend of three tastes which are sweet, sour and astringent.

~|| Ugadi Pachadi ||~

Ugadi Pachadi is a special preparation prepared in every Andhra home on Telugu New Year's day. Its made with fresh tamarind, jaggery(panela), fresh mangoes and neem flowers (margosa). One can add sugarcane, coconut and bananas also.

The sweetness of jaggery, the sourness of tamarind, the bitterness of neem flower and the pungent flavor of the green mango skin, spice of the chilli powder ,raw tender mango's taste and lastly salt form the shadhruchulu or six tastes of the sauce.

~|| Ugadi Bhojanam ||~

Andhrites are particular about the presentation and order in which their food is dispensed. Pappu (dal/lentils) and kurralu (curries) are placed to the right of the diner, while spiced pickles, Pachadi (chutney/Raita), a saucy condiment and Podi (Dal based powdered condiment) are placed to the left. On some occasions special items such as Puliyodhara (Tamarind rice/Lemon Rice) and garelu (vada) are placed at the top right.

A large scoop of Annam (plain white rice) is placed in the middle. Small amounts of Neyi (ghee) is put on the plate or leaf. The pulusu (stew), Pappu (thick lentil and vegetable soup), charu (soup with a consistency between pappu and rasam), rasam (clear, thin vegetable/non-veg soup), and majjiga (buttermilk) are typically added onto the rice as needed rather than having it on the plate from the start. Perugu (yoghurt) or Majjiga (buttermilk) for the final course where Perugu (yoghurt) is added to rice.

~|| Boorelu ||~

Boorelu, one of the most popular sweets prepared in the homes of Andhras, symbolic of joy and festivity, completely embodies the idea of a traditional Andhra sweet to the hilt.

~|| Atukulu Payasam ||~

Atukulu (Aval) Payasam is prepared with rice flakes aka poha that is roasted in ghee, slowly simmered in a poppy seeds-coconut milk-jaggery base, flavored with cardamom and garnished with toasted cashew nuts and raisins.

Edited by -sweetgal19- - 12 years ago

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Abhinaya

@HeyDeviMaiyya

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+ 6

Posted: 12 years ago

Varieties in the cuisine of Karnataka reflect influences from the three neighbouring South Indian states, as well as the states of Maharastra and Goa to its North. Typical dishes include bisi bele bath, jolada roti, chapati, ragi roti, akki roti, saaru, huli,vangibath, khara bath, kesari bath ragi mudde, and upittu The 'Kodagu' district is famous for spicy pork curries while coastal Karnataka specialises in seafood. Although the ingredients differ regionally, a typical Kannadiga Oota(Kannadiga meal) is served on a banana leaf. The coastal districts of Dakshina Kannada and Udupi have slightly varying cuisines, which make extensive use of coconut in curries and frequently include seafood.

~||Menasina Saaru||~

Rasam made from pepper, turmeric, and other spices.

~||Bonda ||~

Deep fried vegetables (and sometimes chicken and seafood) in batter.The process of making a spicy bonda involves deep-frying potato (or other vegetables) filling dipped in gram flour batter. Bonda has a sweet and a spicy variant. Keralites prefer the sweet one called Sugiyan, while the savoury version is common in the rest of India. The spicy flatter version is called as Batata Vada in Maharashtra.

~||Chakkuli||~

Chakkuli is a South Indian snack of savory crunchy twists made from rice and Urad dal flour. It is most commonly made of mixed rice flour, urad dal flour and water, seasoned with salt, asafoetida and either sesame seeds or cumin seeds.The ingredients are mixed together into a dough that is then shaped into spiral or coil shapes either by hand or using a mould. The spirals are then deep fried in vegetable oil.

Although the ingredients differ from one region to another, a typical Kannadiga Oota (Kannadiga meal) includes the following dishes in the order specified and is served on a banana leaf: Kosambari, Pickle, Palya, Gojju, Raita, Dessert. Karnataka dishes are mostly famous for Bisibelebath, Mysore Masala dosa,Davangere Benne dose, Mysore Pak so on and so forth.

The thali consists of Maavinkayi Chitranna, Hesarukalu Kosambari, Cabbage Beans Palya, Kadalebele Vade, Bendekai Mosaru Bajji, Anna, Thovve, Udupi Sambhar, Majjige Huli, Hesarubele Akki Payasa and Neer Majjige.

~||Mysore Pak||~

Mysore pak is a sweet dish of Karnataka, India, usually served as dessert. It is made of generous amounts of ghee (clarified butter), sugar and gram flour. Pak or Paka in Kannada means the sugar syrup or generally paka is also referred as a dish resembling to nalapaka and bhimapaka.

~||Obbattu||~

It is a traditional type of sweet flat bread made in India in the states of Andhra Pradesh,Maharashtra,Karnataka,Gujarat and Goa. In the state of Karnataka as well. In Andhra pradesh ( bobbatlu or bakshalu) and other places, Moong dal or Channa Dal is used, even a mix of different lentils is used in some recipes.

Edited by -sweetgal19- - 12 years ago

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Posted: 12 years ago

Kerala cuisine blends indigenous dishes with foreign ones adapted to local tastes. Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring. Kerala's long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood a common part of the meal. Rice is grown in abundance; along with tapioca. It is the main starch ingredient used in Kerala's food. Having been a major production area of spices for thousands of years, the region makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon. Most of Kerala's Hindus, except its Brahmin community, eat fish, beef and non-vegetarian foods; common among these are chicken, beef, pork catering to Kerala's large minorities of Muslims and Christians In most Kerala households, a typical meal consists of rice, fish, and vegetables. Kerala also has a variety of breakfast dishes like idli, dosa,idiyappam and puttu. 'Thalasseri Biriyani' is the only biryani variant of (Malabar origin) Kerala.

~|| Coconut Water ||~

&
~||Fresh Lime Juice||~
Being mostly a hot and humid area, Keralites have developed a variety of drinks to cope with thirst. Numerous small shops dotted around the land sell fresh lime juice (called naranga vellam, or bonji sarbat in Malayalam), and many now offer milk shakes and other fruit juices. Tender Coconut water is also a very popular beverage in Kerala.

~|| Pachadi ||~

Pachadi refers to a traditional South Indian side-dish. Broadly translated, it refers to food which has been pounded.InKerala and Tamil Nadu, pachadi is a side-dish curry similar to the north Indian Raita. It is made of fresh vegetables and is served as an accompaniment for rice, snacks like idli, dosa, and pesarattu. Many kinds of vegetables are included. In the states of Kerala and Tamil Nadu, pachadi is eaten fresh and typically made of finely chopped and boiled vegetables with coconut, green or red chillies and tempered in oil with mustard seeds, ginger and curry leaves. Curd/yogurt based pachadi can be made of any vegetable, although cucumbers, squash, mango, bitter gourd or pineapple are common. Pachadi is commonly eaten with rice and a lentil curry.
~|| Kichadi ||~

Kichadi is a Malayali dish (south India) made of curd and cucumber in raw or cooked form. Kichadi is often served as part of the Sadhya. Kichadi has no relation with the North-Indian dish Khichdi.

~|| Onam Sadya ||~

In Kerala the feast or the sadya is usually served on a banana leaf. The sadya consists of rice and more than 14 vegetable dishes, along with 'payasam' which is the sweet dessert cooked in milk.
Some of the delicious items are: -
Rice: In vegetarian meals like sadya, plain steamed rice is taken which is the basic ingredient. The muslims and the christians prefer biriyani.
Avial: It is a combination of vegetables like pumpkin, drumstick, potato, lady's finger, brinjal, raw banana, chilly etc and coconut sauce. It is a very popular side dish.
Thoran: Vegetables like Cabbage together with Coconut, red chilly, curry leaves and mustard seed are fried or steamed with spices. The same method is done for other vegetables such as carrot, beetroot, lady's finger, green papaya etc.
Sambar: It is prepared with drumstick, lady's finger, tomato, potato, onion etc together with pulses and is mixed with turmeric powder, chilly powder, coriander seeds and various other spices.
Olen: In this dish, beans and gourds are mixed with spices.
Kaalen: It is prepared by using Banana and curd which is added with coconut paste and green chilly.
Rasam: Rasam is like a clear broth. It is flavoured with tamarind, lemon, tomato, lentils, pepper and other spices. It is very good for digestion.
Pachadi: It is cooked with cut mangoes and another main ingredient is the pumpkin mixed with Coconut milk and curd with green chilly.
Paayasam: It is the sweet dessert cooked in milk.
Snacks: Snacks such as banana chips, tapioca chips, jackfruit chips etc deep-fried with chilly powder.

~|| Pazham-Pori ||~

Pazham pori aka Ethakka appam or banana fritters is a traditional evening snack item in Kerala. Its available through out Kerala and all most all Keralites prepares it the same way. Its simply ripe banana's coated with flour and deep fried in oil.

~|| Prathaman ||~

Prathaman is a sweet dish in the form of a thick liquid; similar to payasam, but with more variety in terms of ingredients and more elaborately made. It is made with white sugar or jaggery to which milk or coconut milk is added

Edited by -iLoveSobti- - 12 years ago

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Posted: 12 years ago

~|| Filter Coffee ||~

The magnificent aroma of hot and freshly brewed coffee will hover over most South Indian homes every morning and a traditional coffee filter is essential to prepare it. Brewing coffee is an art and one masters with practice and according to one's taste, some like it light or strong or black. To get that perfect decoction, is a ritual that most women follow each and every day.

~|| Kesari ||~

Rava Kesari ' moist, melt in the mouth Indian semolina dessert that is prepared as a festival special for occasions like Navratri. Not too complicated, just a few ingredients like semolina, clarified butter, sugar and cardamom mingle together to bring out something magical and exotic.
~|| Potato Bonda ||~

Potato bonda is a classic tea/ coffee time snack and can be made easily. It is sure a kids favourite as it has potato stuffed inside.

~|| Kalyana Saapadu ||~

The top half of the banana leaf is reserved for accessories, the lower half for the rice. In some communities, the rice will be served only after the guest has been seated. The lower right portion of the leaf may have a scoop of warm sweet milky rice Payasam, Kesari, Sweet Pongal or any Dessert items. While the top left includes a pinch of salt, a dash of pickle and salad/chutney. In the middle of the leaf there may be an odd number of fried items like small circles of chips either banana, yam or potato, thin crisp papads or frilly wafers Appalams and Vadai.

The top right hand corner is reserved for spicy foods including curry, hot, sweet, or sour and the dry items. If it is a vegetarian meal, the choices of vegetables are drumsticks, brinjals, carrot, cabbage, and cauliflower. (If it is a non-vegetarian meal, a separate leaf is provided for the fried meats, chicken, fish, crab, and so on.) But again, the variations are presented carefully, one dry one next to a gravy one.

There may be side attractions such as poli, poori, Chappati, some of the famed rice preparations such asGhee Pongal or Puliyodarai(tamarind rice) particularly if the family comes from Thanjavur, known as the rice bowl of Tamil Nadu.

Traditionally, sweets are eaten first. After having worked through the preliminaries, the long haul starts with rice. Sambar is added to rice and eaten with maybe a sprinkling of ghee. This is followed by rice with Kuzhambu and rice with Rasam. A final round of rice with curd or buttermilk signals the end of meals. Though there are varieties of kuzhambu, only one will be on offer in a given day. A banana may be served last.

After the meals, betel leaves and nuts are chewed in a leisurely way.

~|| Sakkarai Pongal ||~

Rice and dal cooked with the ingredients like edible camphor,elachi, nutmeg and elachi make it smell and taste DIVINELY.
~|| Adhirasam ||~

Adhirasam is a type of Indian sweet from Tamil cuisine. The doughnut like pastry has a long history of popularity in Tamil civilization. They are similar in shape to vadai, but are not savoury and are eaten as a dessert.Adhirasam is a popular as an offering to the gods during puja prayers, both at home and in temples in Tamil Nadu. According to inscriptions from Krishnadevaraya's time, the sweet was made from rice flour, jaggery, butter and pepper.

Edited by -iLoveSobti- - 12 years ago

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Posted: 12 years ago

Ideas,Suggestions & Collecting Information:

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Edited by -iLoveSobti- - 12 years ago

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Posted: 12 years ago

So the Wait is finally over !! Here,we,the Team Sensational South present to you the finest Menu of scrumptious dishes you can ever find !! Sit on a comfy sofa,take a glass of lemonade in your hand and have a glance at the Menu and get transported to the Land of South India ,be prepared to be enhanced by the various dance forms,or to listen to the soft melodious music of the bells chiming from temples. But most of all,Come Ye,Come All ,to taste the Most Delicious food you can lay your hands on Welcome to South India 😎
Oh and before we sign off we also like to tell you the meaning of our title.Aanchal calls it a "KHATARNAK" title but its not :) It is actually "The collection of South Indian Foods comprising all the 6 tastes (Sweet,Sour,Saline,Hot,Bitter & Salty) "

Edited by -iLoveSobti- - 12 years ago

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Colt.Pixy

@Colt.Pixy

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+ 5

Posted: 11 years ago

Originally posted by: -iLoveSobti-

So the Wait is finally over !! Here,we,the Team Sensational South present to you the finest Menu of scrumptious dishes you can ever find !! Sit on a comfy sofa,take a glass of lemonade in your hand and have a glance at the Menu and get transported to the Land of South India ,be prepared to be enhanced by the various dance forms,or to listen to the soft melodious music of the bells chiming from temples. But most of all,Come Ye,Come All ,to taste the Most Delicious food you can lay your hands on Welcome to South India 😎
Oh and before we sign off we also like to tell you the meaning of our title.Aanchal calls it a "KHATARNAK" title but its not :) It is actually "The collection of South Indian Foods comprising all the 6 tastes (Sweet,Sour,Saline,Hot,Bitter & Salty) "

how do you make this border thing 😕

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|:| Arusuvai Thennattu Samayal Kalanjiyam |:|

~|| Pazham-Pori ||~

~|| Prathaman ||~

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