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South Indian Restaurant Guide
North Indian Restaurant Guide - click
here
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Appetizers
Idli - generally comes in 2 steamed dumplings or
rice muffins served with sambar (lentils) and coconut chutney
Vegetable Cutlet - served with salad
Rasa Vada / Medu Vada - lentil doughnut in spicy gravy / plain
Dahi Vada - Lentil doughnut in yogurt
Upma - cream-of-wheat cooked with nuts and seasoned
South Indian Bondas - Sautéed potatoes with spices and herbs,
coated with chick pea flour batter, deep fried to a golden brown, served with mint/yogurt
chutney
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Specialties
Rava
or Plain Dosa - semolina or rice and lentil pancake
Masala Dosa - rice/lentil pancake filled with potatoes and onions
Paneer Dosa -rice/lentil pancake filled with spicy cottage cheese
Rava Masala Dosa - semolina pancake filled with potato masala
Onion Rava Dosa - semolina and onion pancake
Onion Rava Masala Dosa - semolina and onion pancake filled with potato
and onion masala
Paper Dosa - paper thin rice/lentil pancake
Paper Masala Dosa - paper thin rice/lentil pancake filled with potato
masala
Mysore Masala Dosa - rice/lentil pancakes cooked with spicy chutney and
filled with potato masala
Onion Uthappam - lentil pizza topped with onions
Tomato Uthappam - rice-lentil pizza topped with tomatoes
Onion & Chilli Uthappam - rice-lentil pizza topped with onion and
chilies
Mixed Uthappam - rice-lentil pizza topped with tomatoes, onion, green
peas, capsicum and chilies.
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South Indian Curries
Avial
- A rich coconut curry
Chicken Curry -
Lamb Vindaloo - An authentic spicy, hot, sharp & tangy, an
irresistible preparation.
Fish Coconut Curry - A northern delicacy. The most popular dish to
entertain guests with. Cooked with lots of yogurt, cream, coconut, rose-water and
garnished with raisins, almonds and fried onions.
Chicken Curry - Whole Chicken baked in day-oven Chicken cubes
cooked in yogurt and tomatoes |
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Special Thali
Rasam (soup), papad, masala dosa with sambar (lentils) and coconut chutney, Indian roti,
vegetable curry, masala (poriyals and kootus) vegetable, samosa, special rice, raita,
payasam, julab jamun and coffee/tea.
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South
Indian Guide - click here |
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Click here for subscribing Culinary
Journeys
Indian
Cook Books and their Reviews
This
work is dedicated to my mother Shanta who taught me the tenants of Ayurvedic Cuisine and
Knowledge.
BACK TO MAIN CLASS MENU
©
1990 to 2001 - Kavita Mehta. All Rights Reserved.
Kavita has been giving classes on Indian Cuisine in Minneapolis for the
past 10 years. She now shares her work on her website for all to enjoy. |
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