Recipes for Cooking - Kongunadu Cuisine (Kongu Cuisine)

Another cuisine from the state of Tamil Nadu, this cuisine if from the kongu region which contains more than 50 cities from the state of Tamil Nadu. This is a feature rich cuisine with variety unlike the Chettinadu Cuisine which if from a place called Karaikudi. Find below the kongu cuisine's popular dishes and a link that will lead you to the recipe.
  • Muttaigos muttai podimas : A dish prepared using cabbage and eggs, in simple language its a mixture of eggs and cabbage. This dish is served as an accompaniment. Click here for its recipe
  • Kathirikkai Masal : A preparation using aubergines (Egg plant/Brinjals). This is also an accompaniment to rice or dosa/idly. It is a gravy or like how people call it, its a masala. Click here for its recipe
  • Sandavai : Its a preparation using rice flour and is served as breakfast in the state of Tamil Nadu. In some regions other than the kongu region it is a little different in terms of preparation and is called idiyappam. Click here for its recipe
  • Paruppu Urundai Kozhambhu : Kozhambu, also spelt kolambu/kulambu is a gravy or curry with more liquid than usual and is served along with rice to be mixed together and had. It is also served as an accompaniment to dosa. Click here for its recipe
  • Mochai paruppu Pasi paruppu Kootu : In literal terms kootu in Tamil (Language) means 'Sum'. So this dish is a sum of many ingredients. A semi solid gravy served as an accompaniment to the main course. Click here for its recipe

You can also choose to view all of Kongu Cuisines' popular dishes and recipes by clicking here

Alternatively you can visit the site for Kongunadu Cuisine as well at

My Next post would be on Udupi Cuisine and a few of its popular dishes.

Recipes for Cooking - Chettinadu Cuisine

If you noticed the previous two posts on recipe compilation had segregation with regard to cuisines namely North Indian and South Indian Cuisine. After much thought and suggestion from my wife, I understand that it is a tedious process not only to write a post but also to navigate.
So here I am again with a new approach to navigation of the recipes and dishes in this blog. From now on I am going to be writing posts on a particular cuisine in a region and not the entire region, to explain more clearly I would write a post on chettinadu cuisine in particular, the post dedicated to Chettinadu Cuisine and not the Tamil Nadu Cuisines. The post will have 5 dishes from that cuisine.
So following the above example I would start this new approach with the chettiandu or chettinad cuisine. So, find below the cuisine's popular dishes and a link to lead you to its recipe.
  • Pal Paniyaram : It is a sweet dish prepared by frying lentil dumpling and soaking the same in milk. Click here for its recipe
  • Karuveppilai Kozhambu : It is a curry or gravy served as an accompaniment with steamed rice usually and is prepared with Curry Leaves. A variant of Sambar. Click here for its recipe
  • Keerai Masiyal : A green leafy preparation served as an accompaniment. A masiyal is a mashed preparation of the edible leaves of plants. Click here for its recipe
  • Chicken Chettinadu : Is a very popular dish which is spicy and is served with steamed rice or dosa. Reason for its spice is usage of pepper corns and the spice can be adjusted either by increasing or reducing the number of peppercorns. Click here for its recipe
  • Carrot thayir pachadi : It is a preparation to go along with spicy food. Using yoghurt/curd the preparation is mild without much spice to ease the spice of any main dish. Click here for its recipe

You can also choose to visit all its popular dishes and recipes by clicking here

Alternatively you can visit the blogsite for Chettinadu Cuisine at

My next post would be on another Tamil Nadu Cuisine, the Kongu Cuisine.

Vegetarian Food Guide (Vegan Food Pyramid)

Vegetarianism is a very healthy option, but it is very important to ensure that your food intake is well-balanced. A varied vegetarian diet supplies all the essential nutrients you need to be fit and healthy. A typical vegetarian diet closely matches dietary recommendations for healthy eating, being low in saturated fat and high in fiber, complex carbohydrates, and fresh fruit and vegetables. As a general rule, as long as you eat a variety of foods including grains, fruit, vegetables, beans, pulses, nuts or seeds, a small amount of fat, with or without the dairy products, your diet should be healthy and you will be getting all the nutrients you need.
This simple nutrition pyramid shows what types of food a vegetarian should eat and roughly in what quantity and proportion. Oils, butter and fats are at the top because we only need relatively small amounts. Bread, cereal, rice and pasta are at the bottom because we should eat these foods the most.
What You Should Eat Every Day on a Vegetarian Diet.
3 or 4 servings of cereals/grains or potatoes4 or 5 servings of fruit and vegetables2 or 3 servings of pulses, nuts & seeds2 servings of milk, cheese, eggs or soy productsA small amount of vegetable oil and margarine or butter.Some yeast extract fortified with vitamin B12.

Sources of Protein, Vitamins and Minerals for Vegetarians:
Protein Women need about 45g of protein a day -- more if pregnant, lactating or very active. Men need about 55g -- again more if very active.
Vegetarians obtain protein from: Nuts -- Hazels, brazils, almonds, cashews, walnuts, pine kernels.Seeds -- Sesame, pumpkin, sunflower, linseeds.Pulses -- Peas, beans, lentils, peanuts.Grains and Cereals -- Wheat (in bread, flour, pasta), barley, rye, oats, millet, corn, rice.Soya products -- Tofu, veggie burgers, soy milk.Dairy products -- Milk, cheese, yogurt.
Vitamins Vitamins are nutrients that the body cannot synthesize, either at all or in sufficient quantities. Only small quantities are needed in the diet. The main vegetarian sources are listed as follows:
Vitamin ARed, orange or yellow vegetables like carrots and tomatoes, leafy green vegetables and fruits like peaches. It is added to most margarine.
Vitamin BsThis group of vitamins includes B1 (thiamin), B2 (riboflavin), B3 (niacin), B6 (pyridoxine), B12 (cyanocobalamin), folate, pantothenic acid and biotin.
All the B vitamins except B12 occur in yeasts and whole cereals (especially wheat germ), nuts, pulses, seeds and green vegetables. Vitamin B12 is the only one which might cause some difficulty as it is not present in plant foods. Only very tiny amounts of B12 are in fact required and vegetarians usually get this from dairy produce and eggs. It is sensible for vegans and vegetarians who consume few animal foods to incorporate some B12 fortified foods in their diet. Vitamin B12 is added to some yeast extracts, soy milks, veggie burgers, bread and some breakfast cereals.
Vitamin CFresh fruit salad vegetables, all leafy green vegetables and potatoes.
Vitamin DThis vitamin is not found in plant foods, but humans can make their own when their skin is exposed to sunlight. It is also added to most margarine and is present in milk, cheese and butter. These sources are usually adequate for healthy adults. The very young, the very old and anyone confined indoors can compensate with a vitamin D supplement especially if they do not consume dairy products.
Vitamin EVegetable oil, wholegrain cereals and eggs.
Vitamin KFresh vegetables and cereals.
MineralsMinerals perform a variety of functions in the body. Some of the most important minerals are listed below.
CalciumImportant for healthy bones and teeth, with teenagers tending to need slightly more intake than adults. Found in dairy produce, leafy green vegetables, bread, tap water in hard water areas, nuts and seeds (especially sesame seeds), dried fruits, cheese, vitamin D helps calcium be absorbed.
IronIt is particularly important for teenage girls to ensure an adequate intake of iron. Iron is needed for the production of red blood cells. Found in leafy green vegetables, whole-meal bread, molasses, eggs, dried fruits, lentils and pulses. A good intake of vitamin C will enhance absorption of vegetable sources of iron.
ZincPlays a major role in many enzyme reactions and the immune system. Found in green vegetables, cheese, sesame and pumpkin seeds, lentils and wholegrain cereals.
This article is from - Cresentlife

North Indian recipes' compilation


This is a second compilation and there are more to come in this blog, North Inidan cuisine as a cuisine is having varied dishes which are popular the world over. Find here a few popular dishes and recipes and a small write up as to what these dishes are about.

Chamani Qaliya : This is a paneer (Cottage Cheese) gravy from Kashmir. It is prepared and served with roti or rice. It is a dish from the kashmiri cuisine. Click here for it's recipe
Rogan Josh : Another popular dish from the Kashmir, this one is from the Wazwan Cuisine. A typical kashmiri preparation of lamb. The preparation renders the lamb supple and well flavoured. One of my favourite dishes listed in World Cuisines. Click here for it's recipe
Punjabi Kadhi : As the name suggests the dish is from punjab. It is a gravy prepared from gram flour and has lentil/vegetable dumplings in them. Usually served with rice. Click here for it's recipe
Chicken Tikka : World over the Indian restaurants have this dish featuring in their menu. Very popular for its flavour, taste and preparation methods. Chicken tikka is from the punjabi cuisine as well. The preparation is using tandoor (Clay oven). Click here for it's recipe
Garhwal ka Fannah : From the garhwal region and part of the north indian cuisine is a lentil preparation. The speciality is the lentil used and is served with indian breads (rotis) as an accompaniment. Click here for it's recipe
Kandalee ka Saag : From the Kumaon region is a green leafy preparation. Served with rotis
Click here for it's recipe
Chicken Hazaarvi : Another dish being prepared in Tandoor and from the mughalai cuisine, forms the delhi region's food. Click here for it's recipe
Kakori Kabab : From the Uttar Pradesh region and from the awadh cuisine, this dish is a preparation with minced meat. Click here for it's recipe
Khaste Mathura Aloo : A potato gravy preparation from Lucknowi cuisine, the dish is usually served with rotis. Click here for it's recipe
Aloo ka Bhartha : It is an Indian style salad from the rajasthan cuisine. Prepared using potatoes as primary ingredient. Click here for it's recipe
Dal Bati : A lentil preparation from Rajasthan and from the marwari cuisine. This bati which is puffed balls of lentils is served with dal gravy. Click here for it's recipe

First list of Recipes' Compilation

As promised in my previous post I am starting to list down the updates that I would be making on this blog. This update would not have the recent updates, for the reason that I need to list all the past updates on this post and the forthcoming ones. World Cuisines would be a blog that will try to live up to the title of the blog - Enlisting the cuisines of the world
I would quickly start listing all the dishes and their recipes along with a small write up as to what the dish is about. I am trying to do justice to the tradition with which these recipes are prepared. Please provide me with your feedback for me to develop this blog in a better fashion, so as to enable effective usage by all of you.
First few of the very many South Indian Dishes are listed as below
  • Karunai Kilangu Masiyal : It is a dish prepared in the chettinadu region in Tamil Nadu. This dish is a preparation using Elephant Foot Yam (Suran in Hindi). The yam is mashed while preparation and is used as an accompaniment for the main course which is usually steamed rice with sambar or rasam. Click here for its recipe
  • Muttaigos Mutati Podimas : This is a dish from the Kongunadu Region in Tamil Nadu. This dish uses cabbage and egg as main ingredients and is consumed as an accompaniment for the main course. Click here for its recipe
  • Hyderabadi Kheema : This is a dish from a famous region in South India, Hyderabad. The cuisines has moghul influence, the dish is prepared using minced lamb as its basic ingredient. Kheema is used as an accompaniment to roti and is prepared using a clay oven. Click here for its recipe
  • Telengana Rasam : Telengana a region in Andhra Pradesh and the cuisine has variety. This is a dish prepared to compliment steamed rice, it is just a light soupy dish. Click here for its recipe
  • Coconut Appam : A mangalorean delicacy from the the state Karnataka in South India. Kannadigas relish this dish primarily for breakfast. This is a light fluffy pancake which can be served with coconut milk or some gravy. Click here for its recipe
  • Upma : Famous in south India, originated from Udupi a region in Karnataka. The basic ingredient is Rava (Semolina) and is prepared like how a porridge is prepared. The difference ofcourse is the other ingredients used in its preparation. Click here for its recipe
  • Beef Ularthiyathu : A Kerala speciality especially from the Travancore region. Ularthiyathu mean dried, so the name suggests the preparation method. Click here for its recipe
  • Masala Lobster : A typical malabar preparation, malabar is a region in Kerala state and the cuisine is quite famous. The name lets us know the dish and its basic ingredient. Click here for its recipe

I will soon come out with the site map which will further ease maneuvering through this blog.

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