South Indian Cuisine, which is famous for its spiciness, mainly constitutes the cuisines from the states of Karnataka, Kerala, Andhra Pradesh and Tamil Nadu.
The South Indian food primarily contains rice as a staple food, with the use of spices, pulses, chillies, coconut and indigenous fruits and vegetables like tamarind, bananas, bitter gourd, ginger, garlic, onions, tomatoes, etc.
South Indian Food is generally classified into six categories of taste – sweet, sour, salt, bitter, pungent and astringent and South Indian Recipes recommend that you include all of these six tastes in each main meal you eat. Each taste has a balancing ability and including some of each provides complete nutrition, minimises cravings and balances the appetite and digestion. Looking for some Ninja Blender Recipes
- Sweet (Milk, butter, sweet cream, wheat, ghee (clarified butter), rice, honey)
- Sour (Limes and lemons, citrus fruits, yogurt, mango, tamarind)
- Salty (Salt or pickles)
- Bitter (Bitter gourd, greens of many kinds, turmeric, fenugreek)
- Pungent (Chili peppers, ginger, black pepper, clove, mustard)
- Astringent (Beans, lentils, turmeric, vegetables like cauliflower and cabbage, cilantro)
The South Indian Snacks are very delicious and mouth watering. Savouries like samosas, aloo bonda, pakoda etc. are commonly served in South India. This section is comprised of south indian recipes which have been passed on for generation together in Indian homes. The crispness and tempting tastes of South Indian Snacks is liked by young and old alike. These can be easily prepared at any time. It is ideal to serve South Indian Snacks before coffee or tea.
Tiffin is lunch, or any light meal. It originated in British India, and is today found primarily in Indian English. The word originated when Indian custom superseded the British practice of an afternoon dinner, leading to a new word for the afternoon meal. It is derived from the obsolete English slang tiffing, for “taking a little drink or sip”. When used for “lunch”; it is not necessarily a light meal. Notably, it is used in the name of MTR, Mavalli Tiffin Room.
In South India and in Nepal, the term is generally used for between-meals snacks: dosas, idlis, etc. Outside South India, like Mumbai, the word mostly refers to any packed lunch, often light lunches prepared for working Indian men by their wives after they have left for work, or for school children by their parents. It is often forwarded to them by dabbawalas, sometimes known as tiffin wallahs, who use a complex system to get thousands of tiffin-boxes to their destinations. Tiffin often consists of rice, dal, curry, vegetables, chapathis or “spicy meats”. In addition, the lunch boxes are themselves called tiffin carriers, tiffin-boxes or sometimes tiffins. South Indian Recipes provides you with some delicious tiffin recipes in the region.
The glory of home cooking, the main course of the south indian meal is the one that becomes the heirloom recipe ready to be passed down in the family. We wait for them, and they arrive in stainless steel vessels and large serving bowls, in steaming trays straight from the kitchen. They are the source of sinew, strength and energy. South Indian Recipes provide you the most specialty foods from South India which cooking school cannot teach.
Accompany our South Indian Recipes Main Course with a proper side dish to make any wonderful South Indian meal even better! Variety is the spice of life, and South Indian Recipes side dish can spice up any meal!
South Indian Sweets are a type of confectionery. Many are made with sugar, milk, jaggery and condensed milk, and cooked by frying. The bases of the sweets and other ingredients vary by region. South Indian Recipes provides you with some delicious sweet recipes in the region. This is not a diet recipe 🙂