Master Chef Sanjeev Kapoor’s passion for Indian food takes him to the Southern states of India. Travel with Dakshin Delights through the land of coconut, pepper and cardamoms and savour some foods that you have only read about till now. With easy-to-follow recipes such as exotic ambe Sasam, Mutton Urundai Kozhambu, Bakala Bhaat, Rasakalan, Dakshin Delights is the perfect answer to your desire to learn about new foods and to incorporate favourites in your weekly menus, so that there is a diverse choice on the table that could well be lined with a banana leaf! There is so much more to South Indian food than dosas, idlis, sambar and curd rice. Replete with recipes from the diverse cuisines of South India, Dakshin Delights is a must for your library.
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1/2 teaspoon mustard 1/2 teaspoon turmeric 10-12 curry leaves add the mustard Andhra Pradesh appam asafoetida banana batter begin to splutter Bengal gram biryani black peppercorns boil cardamoms cashew nuts Chef’s Tip chicken chopped fresh coriander chutney coconut milk cup grated coconut cups of water cups rice curry Ingredients curry leaves deep pan dosa Drain dried red chillies Dry-roast garlic garlic cloves garlic paste ghee gourd green cardamoms green chillies Heat the oil inch ginger jaggery kadai Karnataka Kerala KOZHAMBU low heat Lower the heat M1 cup medium heat medium onions mixture mutton oil 1/2 teaspoon pigeon peas prawns Pulp see annexure red chilli powder rice flour ridge gourd Salt to taste Sambhar Serve hot skinless split black smooth paste Soak split Bengal gram split black gram star anise tablespoons chopped fresh tablespoons Tamarind Pulp Tamil Nadu tawa teaspoon cumin seeds teaspoon fenugreek seeds teaspoon mustard seeds teaspoon turmeric powder yogurt