22 Non-Vegetarian Dishes From South India That Will Make You Go ‘Mmmm!’

You know, South Indian cuisine isn't just a one trick pony.  It's time we moved past dosas and idlis and started talking about the spicy non-vegetarian delicacies that they dish out down south.   1. Fish Molee Famous in Kerala, it is basically a fish stew made with coconut milk. Fish Molee is not as spicy as traditional Kerala recipes; so the flavour of the fish dominates the stew. Source 2. Chicken Chettinad A famous dish from Tamil Nadu, Chicken Chettinad is special for its unique way of cooking. A variety of marinated spices are applied as a paste on the chicken which is then cooked until it is tender and super juicy. Source 3. Kerala Karimeen Fry Karimeen or the Pearl Spotted Fish is another delicacy from Kerala. The fish is marinated in spices and fried on a low flame until it achieves a deep red hue.  Source 4. Aila Curry Aila (Mackerel Fish) Curry is another unique fish curry from Kerala and it tastes best when served a day after it is cooked. The fish is slow cooked in a clay pot which allows it to absorb all the flavour. Aila Curry has the perfect blend of sourness and spice thanks to the addition of the dried Kudampuli (Gambooge). Source 5. Prawns Kuzhambu Another delicacy from Tamil Nadu, this irresistible recipe is a perfect example of the typical "heat" of South Indian cuisine. The soft meat of the prawn along with the uniquely marinated masala provides a flavour rich in taste. Source 6. Kheema with Coconut Curry This is essentially minced meat cooked in coconut milk. It is easy to make but if made just right, the taste can be out of this world. Source 7. Kerala Chicken Roast As the name suggests, it is roasted chicken native to Kerala. Chicken marinated in spices is refrigerated before frying in a low flame until it is golden brown. It is then cooked with vegetables and coconut milk until the gravy becomes thick. A must have! Source 8. Payyoli Chicken Fry The darker and crispier it is, the better it tastes. Made popular in Payyoli, located near the North Malabar coast of Kerala, this recipe is a signature dish at roadside restaurants. The cooking is simple but it is the spices that make it special! Source 9. Squid Fry Seafood in Kerala is second to none and Squid Fry is no different. Cut into rings, the squid is marinated and fried on medium flame until it is golden brown. The masala-coated rings have a tangy taste in the mouth! Source 10. Squid Curry For those who prefer their meat with gravy, squid is available in curry as well. It is the same preparation except that instead of being deep fried, the marinated squid is cooked with vegetables and coconut milk. The aroma is just as enticing as the taste! Source 11. Naadan Crab Masala For those of you who don't know, crab meat is as soft as it's shell is hard. The crab is cooked in local spices and masala until the shell turns orange. It takes some effort to break the shell and eat, but it's worth it!  Source 12. Beef Dry Fry Beef is synonymous with Kerala cuisine and Beef Dry Fry is a speciality. Seasoned with pepper, the beef is deep fried until it appears blackened. It is one of a kind! Source 13. Thattukada Beef Curry Beef can be very chewy and so tastes best when served as curry. The meat is slow cooked so that it absorbs all the spices and masala. It has a brownish colour and the thick gravy adds to the flavour! Source 14. Chicken Salna Native to Tamil Nadu, the ingredients used are more or less common but it is the uniqueness of the gravy that makes it special. Instead of being thick, the gravy is a fragrant  and watery and hence can be served with rice as well. Source 15. Kori Gassi Also known as Mangalorean Chicken Curry, this recipe from Karnataka is prepared with grated coconut but it is the excessive use of red chilli powder that gives it its red hot colour and flavour. It is spicy and very tasty! Source 16. Hyderabadi Chicken Biryani Widely regarded as the original biryani, there are several varieties across South Indian but none more famous or as tasty as the Hyderabadi Biryani. Made with chicken or mutton, this biryani used to be the food of the Nizams and Mughals.  Source 17. Coorg Pandi Curry How can a list of non-vegetarian delicacies leave out pork? Cooked in freshly made masala paste, the meat is boiled in medium flame. Timing is absolutely essential in this recipe as there is a point where the meat is just right. If pork is your thing, then this will blow your mind. Source 18. Kane Rava Fry A Mangalorean speciality, Kane Fish is deep fried after being coated in rava (semolina). Most South Indians swear by this preparation and if it has to be fish fry, it has to be the Kane Rava Fry! Source 19. Bommidayila Pulusu A traditional fish recipe from Andhra Pradesh, this one is is all about the spices. Preparation is neither time consuming nor difficult but if you can get the spices right, you can whip up a classic! Source 20. Chepala Iguru Marinated fish is fried until golden brown and then soaked in gravy. Andhra spices add to the flavour and aroma. Not too famous but with a taste like that, it deserves to be! Source 21. Royyala Iguru While the Tamil Nadu version is rich in curry, this prawn curry from Andhra Pradesh is drier and much spicier.  Source 22. Chicken Nizami This Hyderabadi special isn't really served with gravy. What it is served with is a fragrant and rich cream which lends to the natural taste of the chicken. Coconut milk and spices result in its typical orange colour. The Nizams loved it. And so will you. Source Protein never tasted so good... <a href="http://www.hypersmash.com/dreamhost/">http://www.hypersmash.com/dreamhost/</a>

Ganesh Chaturthi/ ganesh pooja special recepie

Story of Lord Ganesha

Ganesh Chaturthi, the birth anniversary of Lord Ganeshji, is celebrated with great pomp and show in India. It is a popular Hindu festival that is celebrated in a grand manner every year According to the Hindu calendar; the festival comes on the 4th day of Bhadarva Shukla-Paksh and falls around August or September. Though celebrated all over India, Ganesh Chaturthi has its celebrations grandest in Maharashtra. The festival is celebrated for about 7-10 days. On the day of the Chaturthi, i.e. the last day dedicated to the elephant-headed god, shrines are erected, firecrackers let off, and huge images of Ganeshji are carried in grand procession for 'Ganesh Visarjan', accompanied by the sound of devotional songs and drums.

India is a land of festival and celebrations and Lord Ganesh is known for his inclination towards sweets. Therefore, a festival dedicated to Lord Ganesha will always be incomplete without special sweet dishes. There are a variety of sweets made on this occasion, with the most popular one being Modak. The worshippers visit Ganesh temples on this day, to perform Puja and offer many other sweets and milk to idols of Lord Ganeshji. The enjoyment of this ten days festivals can be doubled by preparing sweets and delicacies, like Besan Ke Ladoo, Motichoor Ke Ladoo, Kaju Ke Barfi, Puliyodarai,Karanji, Puran Poli Modak, Rawa Ladoo and Moong Dal Ka Halwa. Lets us check out the recipes for these sweet dishes.

Besan Ke Ladoo
Ganesh Chaturthi is a festival dedicated to the Lord Ganesha, who is well known for his love and inclination towards sweets like modak and besan ke ladoo. Therefore, it is of prime importance to offer the Lord besan ke laddu on this special occasion. No doubt, these ladoos are very tasty and are loved by almost everyone.

Kaju Ke Barfi
Ganesh Chaturthi is a festival dedicated to Lord Ganesha, who is known for his inclination towards sweets. So, how can the celebrations be complete without the inclusion of a few sweets? One of the sweets that are most commonly made around Ganesh Chaturthi is kaju barfi. What are you waiting for? Bring good luck and prosperity into your home, by celebrating the occasion with mouth watering kaju barfi.

Karanji
Ganesh Chaturthi is a very popular festival, which is celebrated all over India, over a period of ten days. The celebration includes fasting, feasting and distribution Prasad (sweets offered to Lord Ganesha). Karanji is one of the special recipes for Ganesh Chaturthi. It is very easy to cook and great to eat. Go ahead and enjoy the occasion by preparing delicious Karanji and soaking yourself completely in the festive spirit.

Modak
Modak is a famous Indian sweet, prepared especially on the occasion of Ganesh Chaturthi. It is known as Lord Ganesha's favorite sweet. Thus, majority of the people consider it a must to make Modak on the very first day of Ganesh Chaturthi. The celebrations are regarded incomplete without Modak, a sweet that is greatly associated to Ganesh Chaturthi.

Motichoor Ke Ladoo
Motichoor Laddu is thought to be the favorite food of Lord Ganesha. In fact, the sweet also finds a mention in the aarti of lord Ganesha, where a line goes "ladduan ka bhog lage, sant Karen seva". So, when it is occasion of Lord Ganesha's birthday i.e. Ganesh chaturthi, then how one can forget to make the sweetmeat.

Puliyodarai
Ganesh Chaturthi or Ganesh Utsav is celebrated all across India and is also the biggest festival in Maharashtra. This festival is celebrated with great fervor and joy. People gather together with their family and friends to celebrate the birthday of Lord Ganesha. And as it is a birthday celebration, it cannot go without food. Various special dishes are prepared on this special day and offered to the Lord. One of the most famous recipes prepared on this occasion is Puliyodarai.

Puran Poli
Ganesh chaturthi is celebrated as the birthday of Lord Ganesha across India. According to Indian traditions, dishes such as halwa and puri are must to be added in the menu of the birthday celebrations. Same is the case with the birthday of Gods. Ganesh chaturthi celebration witnesses with the preparation of lots of delicious dishes and one of them is Puran Poli.

Rawa Ladoo
Ganesh Chaturthi is celebrated as the birth anniversary of Lord Ganesha. It is believed that Ganesh Ji is fond of sweet food and thus, His birthday is celebrated with variety of sweets and other dishes. A special sweet dish called Modak and many other sweets, along with milk, is offered to idols of Lord Ganeshji at home and in temples. One famous sweet dish which is usually prepared on Ganesh Chaturthi is Rawa Ladoo.

Moong Dal Ka Halwa
Lord Ganesh is very fond of food, especially, and this is why a long list of recipes is prepared on the occasion of Ganesh Chaturthi. Traditionally, the devotees during prepare several recipes to offer to Lord Ganesha, on his birthday. Moong Dal Ka Halwa is among these delicacies. This year, make the occasion of Ganesh Chaturthi sweeter, preparing mouth watering Moong Dal Ka Halwa.

The next posts consists of ganesh pooja special recepies

Puliyodarai

Ingredients

Gingely oil - 2tbsp
Tmaraind paste - 1 1/2 tbsp
Peanuts - 20 (skinned and dry roasted)
Mustard seeds - 1tsp
Urad dal - 2 tsp
Channa dal - 2tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Whole red chillies - 5
Vellam/Jaggaery - 2tsp
Perungayam/Asafoedita - 1/4 tsp
Salt - as needed


Dry roast and powder

Red chillies - 15
Vendhayam/Fenugreek seeds - 2 tsp
Sesame seeds - 2tsp
Curry leaves - 5


Method

Mix tamarind paste in 1 cup of water.Dry roast and powder the ingredients listed under.In apn, heat gingely oil and fry mustard seeds,urad dal,channa dal,red chillies.Now add red chilli powder,turmeric powder,asafoedita,powdered mixture,salt and tamarind.Let it boil until the oil separates.Now add jaggery and roasted peanuts to this and keep it heat for 2 minutes.Now switch off the heat.You can store this mix in the refrigetor for weeks.Take required amount of puliyodarai mix to make puliyodarai.

Motichoor Ke Laddu

 Recipe

Ingredients

    * 2 ½ cups Gram Flour (not superfine variety)
    * 500 ml Milk
    * 1/2 tsp Cardamom Powder
    * 3 cups Ghee
    * A fine-holed Shallow Strainer Spoon

For Syrup

    * 2 1/2 cups Sugar
    * 3 1/2 cups Water
    * 2 tbsp. Milk
    * 3 cups Ghee

Method

For Syrup

    * Put sugar and water in a vessel and boil.
    * When sugar dissolves, add milk.
    * Boil for 5 minutes till scum forms on top.
    * Strain and return to fire.
    * Add color and boil till sticky but no thread has formed.
    * Add cardamom powder and mix. Keep aside.

For Boondi

    * Mix flour and milk to a smooth batter
    * Mix all the ingredients mentioned under stuffing except milk
    * Heat ghee in a heavy frying pan
    * Hold strainer on top with one hand
    * With the other pour some batter all over the holes
    * Tap gently till all batter has fallen into hot ghee
    * Stir with another strainer and remove when light golden
    * Keep aside. Repeat for remaining batter

Final Steps

    * Immerse boondi in syrup.
    * Drain any excess syrup.
    * Spread in a large plate. Sprinkle little hot water over it.
    * Cover and keep for 5 minutes.
    * Shape in laddoos with moist palms.
    * Cool and keep open to dry, before storing in containers.

Modak

Ingredients

    * 3 cups Rice Flour
    * 6 cups Water
    * 6 tsp Oil
    * 4 cups Grated Coconut
    * 2 cups Sugar or Powdered Jaggery
    * A little Milk

Method

    * Bring the water to a boil and add oil into it for the outer covering. Take off heat.
    * Now add the rice flour, little by little to avoid lumps and cover the mixture and let it cool.
    * When cool, knead it well into dough with a smooth finish in such a way that it should sparkle.
    * Now take the coconut and Jaggery / sugar in a heavy-bottomed pan for the stuffing. Add milk. Keep on low flame with stirring. Stir and take off heat.
    * The mixture should be fairly dry and turn a shade darker. Now make balls with the (covering) dough.
    * Flatten them on the palm or on a surface into a circle. Place the stuffing in it and cover it completely with the dough.
    * Fold the edges tapering to the centre. Now steam-cook the modaks in a cooker for 15 minutes until done.

Karanji Recipe

Ingredients

    * 1 cup Wheat Flour
    * 3 tbsp Ghee
    * 1 pinch Salt
    * ½ litre Oil (for frying)
    * 1 cup Grated Coconut
    * 3¼ cups Sugar
    * 1½ cups Milk
    * Few Almonds
    * Few Raisins
    * 1/2 tsp Cardamom Powder
    * 1 tbsp Poppy seeds

Method

Basic
In a bowl mix salt, flour and ghee. Rub in well. Gradually add water and knead to form firm dough. Cover with wet cloth and set aside.

For Stuffing
Cook the coconut (use fresh or dried), sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds (optional) till the milk evaporate.

The Rest

    * Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half.
    * Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
    * After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.

Kaju Barfi

Ganesh Chaturthi is a festival dedicated to Lord Ganesha, who is known for his inclination towards sweets. So, how can the celebrations be complete without the inclusion of a few sweets? One of the sweets that are most commonly made around Ganesh Chaturthi is kaju barfi. What are you waiting for? Bring good luck and prosperity into your home, by celebrating the occasion with mouth watering kaju barfi. You can learn to make delicious kaju barfi by following the recipe detailed in the lines below.

Kaju Barfi Recipe

Ingredients

    * 2 cups Cashew Nuts (soaked in water for 2 hours)
    * 1 cup Powdered Sugar
    * 1 tbsp Ghee
    * 1/2 tsp Cardamom Powder
    * Silver Foil (optional)

Method

    * Drain and blend the cashews to a fine paste. Use as little water as possible when blending.
    * Now in a saucepan make syrup with sugar and water and Cook on slow to medium heat.
    * Cook stirring continuously till a soft lump is formed. Add ghee and cardamom powder and mix well
    * Remove from heat on to a smooth surface and roll out (thin) quickly with a rolling pin. Cut into squares/diamond shapes.

Moong Dal Ka Halwa Recipe

Ingredients

    * 1½ cup Moong Dal, soaked
    * 3/4 cup Mawa, well crumpled
    * 1 cup Sugar
    * 1½ liter Milk
    * 1/2 tsp Saffron, soaked in a little milk
    * 5 Cardamoms, powdered
    * 6 tbsp Ghee

Method

    * Grind the Moong dal coarsely. Heat the ghee and fry the dal till golden.
    * Add milk and cook till the milk has been absorbed. Add mawa and cook on a low fire, stirring continuously till the dal and the mawa are well blended. Remove from the heat and keep aside.
    * Make sugar syrup of one thread and add saffron and cardamom powder to it. Add the fried dal to the syrup and stir quickly till it mixes well. If you want you can add thin silvers of blanched almonds.

Besan Ke Ladoo Recipe

Ingredients:

    * 2 cups Gram Flour (besan)
    * 1 1/2 cup Sugar (grinded)
    * 1 cup Ghee
    * 1 tsp Almonds (chopped)
    * 1 tsp Pistachios (chopped)
    * 1 tsp Cashew Nuts (chopped)

Method:

    * Mix gram flour and ghee over a low heat in a kadhai and constantly keep stirring to avoid lumps.
    * When it releases an appetizing smell remove it from the heat and allow cooling.
    * Add sugar and nuts to the gram flour and mix thoroughly.
    * Now form ping-pong size balls of the mixture.
    * Ladoos are ready to be served.

Learn the traditional way of serving food on plantain leaves in the traditional style

1. Uppu (Salt)
2. Uppinakai (Pickles)
3. Chutney Pudi (Chutney Powder)
4. Kosumbri (Green Gram Salad)
5. Kosumbri (Bengal Gram Salad)
6. Kayi Chutney (Coconut Chutney)
7. Beans Pallya (Fogath)
8. Gujje Pallya (Jack Fruit Fogath)
9. Chitranna (Lemon Rice)  
10. Happala (Papad)
11. Sandige (Crispies)
12. Kadubu (Steamed Rice Cake)
13. Anna (Rice)
14. Thovve (Dal)
15. Sihigojju (Raitha)
16. Saru (Rasam)
17. Uddinahittu (Black Gram Paste)
 18. BadanePodi (Brinjal Pakoda)

19. Menaskai (Sweet And Sour Gravy)
20. Goli Baje (Maida Fry)
21. Avial (Vegetabel Mix)
22. Gatti Baje (Ladies Finger Pakoda)
23. Gulla Koddel (Brinjal Sambar)
24. Chiroti Milk (Sweet)
25. Gojjambade (Masalwada Curry)
26. Kayi Holige (Sweet Coconut Chapati)
27. Vangi Bath (Vegetable Upma)
28. Bharatha (Sour Ginger Gravy)
29. Paradi Payasa (Sweet)
30. Mosaru (Curds)
31. Majjige (Butter Milk)