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SOUTH INDIAN GOURMET

SOUTH INDIAN GOURMET. By Seema Prasad. Introduction. Commonly Used Ingredients. Vegetables Lentils Spices – cumin, mustard, asafoetida, turmeric, sesame, pepper, cinnamon, clove, cardamom, tamarind, etc. Rice, Wheat, Millets etc. Oils – peanut, sunflower, vegetable, olive and ghee.

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SOUTH INDIAN GOURMET

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  1. SOUTH INDIAN GOURMET By Seema Prasad

  2. Introduction

  3. Commonly Used Ingredients Vegetables Lentils Spices – cumin, mustard, asafoetida, turmeric, sesame, pepper, cinnamon, clove, cardamom, tamarind, etc. Rice, Wheat, Millets etc. Oils – peanut, sunflower, vegetable, olive and ghee. Dairy – milk, yogurt and butter.

  4. What I Cook Everyday? • Idli (steamed rice cakes) • Dosae (similar to crepes) • Upma • Avalakki • Bisibele Baath ( spiced vegetables & lentils rice ) • Curry • Kootu ( vegetables and nuts in a spicy gravy ) ….. and a lot more !

  5. Interesting South Indian Food Facts... • There are over 85 unique breakfast recipes. • There are over 60 different types of ‘crepes’! • There are over 100 unique desserts! • There are over 200 unique lunch/dinner entrees! Nothing resembles a salad!

  6. Chart

  7. Web Links.. • Recipes 1 • Recipes 2 • Recipes 3 • Spice catalog • Nutritional values • An interesting school project

  8. QUESTIONS ? • “There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles.” - Unknown

  9. Picture 1

  10. Picture 2

  11. Picture 3

  12. Picture 4

  13. Picture 5

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