In a way these are South Indian style namakpare. Made with rice flour, green chillies and curry leaves they have a distinct flavour that is so very irresistible. They can be served with cups of hot coffee or packed in tiffin box of your children.
Onion pakodis made in South Indian style. Here rice flour replaces gram flour which make these pakodis crisp. Some simple masalas when added enhance the taste of these crisp pakodis. They can be served as a snack with cups of hot coffee or even with cocktails.
Madras curry powder can enhance the taste of both dry and gravy dishes. Here we have used to make a mutton fry dish which has a thick gravy and can be enjoyed with chapatti or bread. If you want to have it with rice, you can add a little more water so that you get enough gravy.
Madras curry powder adds its special flavour to this egg bhurji and makes it extra delicious. Just follow this recipe, cook the egg bhurji and serve it hot with chapattis. Its flavour will linger on long after you have eaten it.
Powerhouse of fragrance this curry powder, made with a medley of spices, can be used to flavour a number of dishes – both vegetarian and non-vegetarian. Can be made easily at home. All you need to do is lightly dry roast the spices, cool and powder.
In this chicken curry we have used Madras curry powder which is a fiery blend of a medley of spices like coriander seeds, cumin seeds, mustard seeds, fennel seeds, some whole garam masala and dried red chillies. A powerhouse of flavour it enhances any dish it is added to.
Breadfruit is a nutrient dense fruit which is rich in carbohydrates, fiber, essential vitamins and minerals. In India bread fruit is widely eaten in South India. The first thing that comes to mind at the mention of bread fruit is fritters. But you can cook other dishes too with this fruit. Ideally it should be used before it ripens.
A spicier version of the popular South Indian snack medu vada is something you will want to have again and again. Prepared with urad dal and black peppercorns, the added rice powder makes it crisp and special.
This is one of the many dry chutneys that are popularly consumed in South India. They are mostly mixed with oil or ghee and served with idli or dosa or uttappam. The flavour is enhanced by dry roasting the main ingredients till golden. The chutney should be consumed fast because fresh coconut is used. Store in the refrigerator.
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