Dessert, Sweet

7 cup burfi

Fudge-like gram flour and coconut snack

Main

Aatukal paya

Goat leg curry, mutton leg curry

Dessert, Sweet

Achappam

Achappam ('achu' meaning mould and 'appam' meaning food made with flour) is a deep fried rose cookie made with rice flour. it is a signature syrian christian food believed to come from dutch influence. in kerala, it is an essential snack for christians on special days such as christmas and marriage ceremonies. it has since spread to south east asia where it has various local names such as kuih loyang (brass), acuan (mould), cap (stamp), bunga ros (rose flower), bunga durian (durian flower), goyang (shake), kembang loyang, dok jok(water lettuce), etc.

Main

Adai

Dosa may refer to:

Breakfast

Adai

Dosa may refer to:

Side, Snack, Appetizer

Adai

Dosa may refer to:

Dessert, Sweet

Ada pradhaman

A dessert made with rice flakes, jaggery, coconut milk, coconut, nuts, raisins, cardamom, ghee, common during the festival of onam

Dessert, Sweet

Adhirasam

Adhirasam (tamil: அதிரசம்), kajjaya in kannada, ariselu in telugu, anarsa in marathi, sirsa in chhattisgarhi or arisa pitha in odia) is a type of indian sweet from tamil cuisine, karnataka cuisine, telugu cuisine , chhattisgarhi cuisine, marathi cuisine and odia cuisine. the doughnut-like pastry has a long history of popularity in kannada, telugu, maharashtra, chhattisgarh, odisha, and tamil civilization. they are similar in shape to vadai, but are not savoury and are eaten as a dessert. adhirasam is a popular as an offering to the relatives during deepavali festival, both at home and in temples in tamil nadu and karnataka.

Dessert, Sweet

Akkaravadisal

Sweet rice pudding

Breakfast

Akki roti

Akki rotti (kannada: ಅಕ್ಕಿ ರೊಟ್ಟಿ) is a rice-based breakfast item unique to the state of karnataka, india. akki rotti means "rice bread" in the native language, kannada. it is made of rice flour which is mixed with salt and water and kneaded well till the dough gets soft. sliced onions and carrots, chopped dill leaves, chopped coriander, cumin seeds and sesame seeds can also be added while kneading the dough. oil is spread over a griddle (tava) or wok and a small amount of the dough is stretched to a thin sheet to cover the entire griddle (rotti). a small amount of oil is spread over it and the griddle is placed over heat till the rotti turns golden brown. akki rotti is served hot and is eaten along with chutney. a dash of butter or ghee with akki rotti is also preferred. another way of making akki rotti is to spread the dough over a plantain leaf and then cook it over the griddle with the plantain leaf on the top.

Side, Snack, Appetizer

Akki roti

Akki rotti (kannada: ಅಕ್ಕಿ ರೊಟ್ಟಿ) is a rice-based breakfast item unique to the state of karnataka, india. akki rotti means "rice bread" in the native language, kannada. it is made of rice flour which is mixed with salt and water and kneaded well till the dough gets soft. sliced onions and carrots, chopped dill leaves, chopped coriander, cumin seeds and sesame seeds can also be added while kneading the dough. oil is spread over a griddle (tava) or wok and a small amount of the dough is stretched to a thin sheet to cover the entire griddle (rotti). a small amount of oil is spread over it and the griddle is placed over heat till the rotti turns golden brown. akki rotti is served hot and is eaten along with chutney. a dash of butter or ghee with akki rotti is also preferred. another way of making akki rotti is to spread the dough over a plantain leaf and then cook it over the griddle with the plantain leaf on the top.

Main

Alfaham chicken

Grilled chicken seasoned with a paste made with spices, chili peppers, arabic masala, olive oil

Side, Snack, Appetizer

Aloo bonda

Batata vada (marathi: बटाटा वडा, lit. 'potato fritter') is a popular indian vegetarian fast food in maharashtra, india. the dish consists of a mashed potato patty coated with chick pea flour, which is then deep-fried and served hot with chutney. the vada is typically around two or three cm in diameter. across different regions of india, this dish is also known as aloo bonda, aloo vada, batata bonda, potato bonda and potato vada. although maharashtrian in origin, batata vada has gained popularity in the rest of india as well.

Main

Aloo capsicum

Stir fried potato and bell pepper curry, a dry curry

Main

Appam

Appam is a type of pancake, originating from south india, made with fermented rice batter and coconut milk, common in tamil nadu,kerala and many other southern states in india. it is eaten most frequently for breakfast or dinner.

Breakfast

Appam

Appam is a type of pancake, originating from south india, made with fermented rice batter and coconut milk, common in tamil nadu,kerala and many other southern states in india. it is eaten most frequently for breakfast or dinner.

Side, Snack, Appetizer

Appam

Appam is a type of pancake, originating from south india, made with fermented rice batter and coconut milk, common in tamil nadu,kerala and many other southern states in india. it is eaten most frequently for breakfast or dinner.

Main

Arachuvitta sambar

Curry with freshly ground spices, vegetables, coconut

Dessert, Sweet

Aval payasam

Rice kheer, rice pudding

Main

Avial

Avial (malayalam: wikt:അവിയല്‍, pronounced [aʋijal]) is an indian dish with origins in the kerala region, although it is equally popular in tamil nadu and udupi. it is a thick mixture of 13 vegetables commonly found in the western ghats and coconut, seasoned with coconut oil and curry leaves. avial is considered an essential part of the main meal (oonu in malayalam) and also served as a delicacy in south india.central travancore has a slightly different variety of avial with its thin gravy whereas the classical avial is thick.

Dessert, Sweet

Badam halwa

A sweet pudding made with ground almonds, sugar, ghee, cardamom and saffron

Drink

Badam milk

Almond milk is a plant milk with a watery texture and nutty flavor manufactured from almonds, although some types or brands are flavored in imitation of cow's milk. it does not contain cholesterol or lactose and is low in saturated fat. almond milk is often consumed by those who are lactose-intolerant and others, such as vegans, who avoid dairy products. commercial almond milk comes in sweetened, unsweetened, vanilla and chocolate flavors, and is usually fortified with micronutrients. it can also be made at home using a blender, almonds and water.global almond milk sales in 2018 were us$5.8 billion, growing at 14% per year, and forecast to be a $13 billion global market by 2025.

Side, Snack, Appetizer

Bajra roti

Flatbread made with pearl millet flour

Dessert, Sweet

Balushahi

Balushahi is a traditional dessert originating from the indian subcontinent. it is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. in south india, a similar pastry is known as badushah.

Side, Snack, Appetizer

Banganapalli

Banganapalle mangoes (also known as benishan) is a mango variety produced in banganapalle of kurnool district in the indian state of andhra pradesh. it alone occupies 70% percent of total mango cultivable area of the state and was first introduced by the farmers of banaganapalli. it was registered as one of the geographical indication from andhra pradesh on 3 may 2017, under horticultural products by geographical indication registry. it is also grown in the other parts of india and pakistan. the fruit is described as obliquely oval in shape, around 20cm in length, with yellow flesh and a thin, smooth yellow skin. the flesh is of a firm, meaty texture and is sweet and lacks fibre. the cultivar is the most sought after in andhra pradesh. it is a very late -season variety that is good for canning. this cultivar is a source of vitamin a & c and is also called king of mangoes.

Main

Bhindi rice

Okra rice

Main

Bisi bele bath

Bisi bele bhath (kannada: ಬಿಸಿ ಬೇಳೆ ಬಾತು, romanized: bisi bēle bhāt, lit. 'hot lentil [boiled] rice') or bisi bele huliyanna (ಬಿಸಿಬೇಳೆಹುಳಿಯನ್ನ) is a spicy, rice-based dish with origins in the state of karnataka, india. it is said to have originated in the mysore palace and from there spread across the state of karnataka.

Side, Snack, Appetizer

Bisi bele bath powder

Bisi bele bhath (kannada: ಬಿಸಿ ಬೇಳೆ ಬಾತು, romanized: bisi bēle bhāt, lit. 'hot lentil [boiled] rice') or bisi bele huliyanna (ಬಿಸಿಬೇಳೆಹುಳಿಯನ್ನ) is a spicy, rice-based dish with origins in the state of karnataka, india. it is said to have originated in the mysore palace and from there spread across the state of karnataka.

Side, Snack, Appetizer

Bonda

Bonda is a deep-fried south indian potato snack that has various sweet and savory versions in different regions. the most common is aloo bonda (potato bonda), and other region-specific variations include potato replaced with sweet potato, tapioca, grated pineapple, green peas, paneer, or other ingredients.

Dessert, Sweet

Boondi laddu

Fried balls of sweetened gram flour

Main

Brinjal curry

Eggplant curry

Side, Snack, Appetizer

Brinji rice

Rice with bay leaf, vegetables, coconut, herbs, spices

Side, Snack, Appetizer

Bullet chicken

A croquette (/kroʊˈkɛt/) is a type of dumpling consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. the binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. the binder may be mixed with or stuffed with a filling; this mixture is called a salpicon. typical fillings include finely chopped meat, seafood, cheese, rice, pasta, mushrooms, as well as various vegetables as well as seasonings such as herbs and spices. sweet croquettes may use a pastry cream binder and be filled with fruit.croquettes may also be formed in other shapes: disks, ovals, balls.

Drink

Butter tea

Butter tea, also known as po cha (tibetan: བོད་ཇ་, wylie: bod ja, "tibetan tea"), cha süma (tibetan: ཇ་སྲུབ་མ་, wylie: ja srub ma, "churned tea"), mandarin chinese: sūyóu chá (酥油茶) or gur gur cha in the ladakhi language, is a drink of the people in the himalayan regions of nepal, bhutan, india (particularly in ladakh, sikkim, and arunachal pradesh), pakistan especially in gilgit-baltistan, tibet and western regions of modern-day china and the caribbean. traditionally, it is made from tea leaves, yak butter, water, and salt, although butter made from cow's milk is increasingly used, given its wider availability and lower cost. butter tea likely originated in the himalayan region between greater tibet and the indian subcontinent.

Side, Snack, Appetizer

Carrot chutney

Carrot chutney with coconut and spices

Main

Carrot rice

Side, Snack, Appetizer

Cashew pakoda

Cashew fritters

Drink

Chai

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with tea made from the tea plant.

Dessert, Sweet

Chakkara pongal

Pongal, also known as pongali or huggi, is an indian rice dish. in tamil, "pongal" means "boil" or "bubbling up". the two varieties of pongal are chakarai pongal, which is sweet, and venn pongal, which is savoury and made with clarified butter. pongal generally refers to the savoury venn pongal and is sometimes served for breakfast with vada and chutney. chakarai pongal is typically made during the pongal festival.

Side, Snack, Appetizer

Chammanthi

Chutney made with coriander/cilantro, mint, and/or green chili peppers with coconut, serve with biriyani

Main

Chana masala

Chana masala ([ˈtʃənaː məˈsaːlaː], literally 'mix-spiced small-chickpeas'), also known as channay, chole masala, chhole masala, chole or chholay (plural), is a dish originating from the indian subcontinent. the main ingredient is a variety of chickpea called chana (चना) or kala chana ('black chana') which are approximately half the diameter of typical chickpeas with a stronger flavour and firmer texture even after being cooked. chole is the name for the larger and lighter coloured chickpea commonly found in the west. these are known as kabuli chana (काबुली चना) in hindi. chana masala is fairly dry and spicy with a sour citrus note (the flavor usually comes from coriander and onion). chana are usually replaced by chole in most restaurants, and both versions are widely sold as snack food and street food in the indian subcontinent.

Side, Snack, Appetizer

Chana sundal

Chickpeas mixed with spices, chili peppers, dal, curry leaves, lemon juice, coconut

Dessert, Sweet

Chandrakala

Chandrakala is a dessert from bihar, similar to gujia. the outer covering is made of flour and the stuffing is traditionally made using dry fruits like raisins, coconut, almonds, and cashews, along with khoa, semolina, cardamom, sugar, and pistachio. chandrakala gets the name from the shape. chandrakala is chandran means moon, so its half-moon shape.

Side, Snack, Appetizer

Chapati

Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as iast: capātī, capāṭī, cāpāṭi), also known as roti, rotli, safati, shabaati, phulka, (in east africa) chapo, and (in the maldives) roshi, is an unleavened flatbread originating from the indian subcontinent and staple in india, nepal, bangladesh, pakistan, sri lanka, east africa, arabian peninsula and the caribbean. chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).it is a common staple in the indian subcontinent as well as amongst expatriates from the indian subcontinent throughout the world. chapatis were also introduced to other parts of the world by immigrants from the indian subcontinent, particularly by indian merchants to central asia, southeast asia, east africa, and the caribbean islands.

Main

Chicken 65

Chicken 65 is a spicy, deep-fried chicken dish originating from hotel buhari, chennai, india, as an entrée, or quick snack. the flavour of the dish can be attributed to red chillies, but the exact set of ingredients for the recipe can vary. it is prepared using boneless chicken and is usually served with an onion and lemon garnish. vegetarian variants like "paneer 65" or "gobi 65" use paneer or cauliflower instead. while the name "chicken 65" is universally used to refer to the dish, there are many different theories claiming its origins.

Main

Chicken Chettinad

Chicken chettinad or chettinad chicken is a classic indian recipe, from the cuisine of chettinad, tamil nadu. it consists of chicken marinated in yogurt, turmeric and a paste of red chillies, kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, ground nuts, onions, garlic and gingelly oil. it is served hot and garnished with coriander leaves, accompanied with boiled rice or paratha.

Main

Chicken sukka

Mangalorean chicken sukka or kori sukka/kori ajadina(tulu) is an indian dish of chicken native to mangalore and udupi region. the word "sukka" comes from hindi "sukha" which means "dry", sometimes also called as "kori ajadina". however it can be prepared in two variations dry and semi gravy.

Main

Chicken varuval

Spicy stir fried semi-dry chicken curry

Dessert, Sweet

Chigali

Chigali is a popular tangy tamarind treat usually made in southern india, especially in the state of karnataka. chigali is also referred to as imli ki goli in northern india. chigali has become popular in recent days when a company, havenow foodtech pvt. ltd., introduced it widely into indian fmcg market with a brand of "chicley"

Dessert, Sweet

Chiroti

Chiroti also known as chirote is a delicacy predominantly served in karnataka and maharashtra. it is also famous in parts of telangana state. specially in the districts of nalgonda. here it is known by the name pheni/peni. it is served as a dessert on special occasions such as a festival or a wedding. it's prepared by rolling out kneaded dough made of maida into layered circular shapes and then deep frying in ghee or refined oil. the outcome resembles a semi golden brown fluffy poori, which is then sprinkled liberally with powdered sugar and optionally grated almonds and cashew.

Main

Chitranna

Chitranna (kannada: ಚಿತ್ರಾನ್ನ; also known as lemon-rice) is a rice-based dish widely prepared in south india. it is prepared by mixing cooked rice with a special seasoning called oggarane or gojju. characteristic for the seasoning are mustard seeds, fried lentils, peanuts, curry leaves, chillies, lemon juice and other optional items such as scrapes of unripe mango. added turmeric powder gives chitranna its yellow color. garlic and onions are also used in the seasoning by some, although traditionally they do not form part of the recipe. the dish is especially popular in the south indian state of karnataka, where it has become a part of the daily diet.

Side, Snack, Appetizer

Chutney powder

Spiced lentil powder, made with chili peppers, coconut, curry leaves, peanuts, jaggery, tamarind, flax seeds, used to season many dishes such as rice, chaklis, idli, dosa

Side, Snack, Appetizer

Coconut chutney

Coconut chutney is a south indian chutney, a side-dish or a condiment, common in the indian subcontinent. the condiment is made with coconut pulp ground with other ingredients such as green chillies, tamarind, salt, coriander and water. coconut chutney is made with both red chillies or green chillies. it is served with dosas, idli, bajji, bonda, and vada. in karnataka, coconut chutney is also served with rice dishes such as pulao, puliyogare, tomato baath, and vangi baath.

Main

Coconut curry

Curry with coconut and meat, chicken, fish, seafood, goat, vegetables, plantains

Main

Coconut rice

Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. as both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from the indian subcontinent, southeast asia, south america, central america, east africa, the caribbean and oceania.

Main

Curd rice

Curd rice, also called yogurt rice, is a dish originating from india. the word "curd" in indian english refers to unsweetened probiotic yogurt. it is most popular in the south indian states of tamil nadu, kerala , karnataka, telangana and andhra pradesh; and also in maharashtra. in the state of maharashtra it is known as dahi bhat. in the state of tamil nadu it is called thayir saadam, in kerala it is called tayire chōre and in telangana and andhra pradesh it is called perugannam/daddojanam. in karnataka, it is called mosaranna. the dish is a staple of traditional cuisine, with the untempered version present at the end of almost every south indian meal. the tempered version is often served during formal occasions and also offered as prasadam (blessed food) to devotees in temples.

Side, Snack, Appetizer

Curry leaf chutney

Dessert, Sweet

Dharwad pedha

Dharwad peda (kannada: ಧಾರವಾಡ ಪೇಡ) is an indian sweet delicacy unique to the state of karnataka, india. it derives its name from the city of dharwad in karnataka.this sweet's history is around 175 years old. dharwad peda has been accorded geographical indication tag. its gi tag number is 80.

Side, Snack, Appetizer

Dosa

Dosa may refer to:

Main

Egg masala

Spicy curry with boiled eggs

Side, Snack, Appetizer

Egg paratha

Flatbread filled with a savory egg mixture

Dessert, Sweet

Elaneer payasam

Sweet coconut pudding

Drink

Elaneer sharbat

Coconut cooler

Main

Ellu sadam

Sesame rice, rice made with sesame seeds, gram, chili peppers

Main

Ennai kathirikai

Eggplant curry, stuffed eggplant curry, stir fry

Side, Snack, Appetizer

Eral urugai

Prawns pickled in vinegar with ginger, garlic, chili peppers, curry leaves, spices

Main

Erissery

Curry made with coconut paste, made with pumpkin, bananas, plantains, yams, beans, papaya, jackfruit, serve with rice

Side, Snack, Appetizer

Erissery

Curry made with coconut paste, made with pumpkin, bananas, plantains, yams, beans, papaya, jackfruit, serve with rice

Main

Fish tikka

Fish cooked in a tandoor oven or on a grill, may be cooked as kebabs, added to curry

Main

Garlic rice

Sinangag (tagalog pronunciation: [sinɐˈŋag]), also called garlic fried rice or garlic rice, is a filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. the rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer. it is garnished with toasted garlic, rock salt, black pepper and sometimes chopped scallions. the rice grains are ideally loose and not stuck together.it is rarely eaten on its own, but is usually paired with a "dry" meat dish such as tocino (bacon), longganisa (sausage), tapa (dried or cured meat), spam, or daing (dried fish), as well as the addition of scrambled or fried eggs. unlike other types of fried rice, it does not normally use ingredients other than garlic, in order not to overwhelm the flavour of the main dish. in the visayas regions of the philippines, sinangag was traditionally seasoned with asín tibuok.sinangag is a common part of a traditional filipino breakfast and it usually prepared with leftover rice from the dinner before. sometimes, it is cooked in the leftover sauces and oils from philippine adobo, lessening food waste. preparing sinangag from freshly-cooked rice is frowned upon in filipino culture. it is one of the components of the tapsilog breakfast and its derivatives.

Main

Ghee rice

Rice with ghee, spices, raisins, nuts

Main

Ginger rice

Side, Snack, Appetizer

Godhuma dosa

Wheat flour flatbread

Breakfast

Godhuma dosa

Wheat flour flatbread

Side, Snack, Appetizer

Gongura pachadi

Sorrel leaves chutney

Breakfast

Gothsu

Spicy and tangy curry made with eggplant, onions, tomatoes, chili peppers, serve with idli

Main

Gothsu

Spicy and tangy curry made with eggplant, onions, tomatoes, chili peppers, serve with idli

Main

Green moong dal

Green lentil curry

Main

Idiyappam

Idiyappam (tamil: இடியாப்பம், malayalam: ഇടിയപ്പം), also known as string hopper / indiappa (sinhala: ඉඳිආප්ප)nool puttu (tamil: நூல்புட்டு, malayalam: നൂൽപ്പുട്ട്), or noolappam ( tamil: நூல் அப்பம் or நூல் ஆப்பம், malayalam: നൂലപ്പം), ottu shavige (kannada: ಒಟ್ಟು ಶಾವಿಗೆ), is a rice noodle dish originating from the indian states of tamil nadu, kerala, karnataka. it consists of rice flour pressed into noodles, woven into a flat disc-like shape and steamed. the dish also spread to southeast asia, where it is called putu mayam in malaysia and singapore, putu mayang in indonesia.

Breakfast

Idiyappam

Idiyappam (tamil: இடியாப்பம், malayalam: ഇടിയപ്പം), also known as string hopper / indiappa (sinhala: ඉඳිආප්ප)nool puttu (tamil: நூல்புட்டு, malayalam: നൂൽപ്പുട്ട്), or noolappam ( tamil: நூல் அப்பம் or நூல் ஆப்பம், malayalam: നൂലപ്പം), ottu shavige (kannada: ಒಟ್ಟು ಶಾವಿಗೆ), is a rice noodle dish originating from the indian states of tamil nadu, kerala, karnataka. it consists of rice flour pressed into noodles, woven into a flat disc-like shape and steamed. the dish also spread to southeast asia, where it is called putu mayam in malaysia and singapore, putu mayang in indonesia.

Breakfast

Idli

Idli or idly ( (listen)) is a type of savoury rice cake, originating from the indian subcontinent, popular as breakfast foods in eastern and southern india and in sri lanka. the cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. the fermentation process breaks down the starches so that they are more readily metabolised by the body. idli has several variations, including rava idli, which is made from semolina. regional variants include sanna of konkan.

Dessert, Sweet

Imarti

Amriti (bengali: অমৃতি) is a sweet from india. it is made by deep-frying vigna mungo flour batter in a circular flower shape, then soaking in sugar syrup. alternative names include amitti, amriti, emarti, omritti, jahangir and jhangiri/jaangiri. this dish is not to be confused with jalebi which is thinner and sweeter than imarti. amitti is a popular iftar item in bangladesh. it is a specialty of sylheti desserts for iftari that is made without any food color.

Drink

Indian filter coffee

Indian filter coffee is a coffee drink made by mixing frothed and boiled milk with the infusion obtained by percolation brewing of finely ground coffee powder in a traditional indian filter. internationally, the drink is referred to as madras filter coffee or south indian filter coffee to distinguish it from drip brew coffee, which is normally known as filter coffee.

Main

Indian omelette

An indian omelette or masala omelette is a variant of the omelette originating from the indian subcontinent. its main ingredients are eggs, herbs, tomatoes and spices that vary by region.grated cheese is sometimes put over the omelette, and they may also be filled with things such as shrimp and/or chicken flavoured with curry.the omelette commonly includes finely chopped green chili peppers and onions (or shallots), finely chopped fresh green coriander, salt, and zeera (cumin). variations include grated coconut, ground black pepper, curry leaves, and finely chopped tomatoes. grated cheese may also be added. the egg mixture is whisked until fluffy and then cooked on a skillet. usually the skillet is not warmed much before the mixture is poured in and it does not immediately solidify. the stove is usually turned on right before the egg is poured in. george frederick scotson-clark, the author of eating without fears, described it as "an excellent late supper dish."

Side, Snack, Appetizer

Inji puli

Injipuli is a dark brown sweet-sour and spicy keralite curry made of ginger, tamarind, green chillies and jaggery. it is also a part of tamil nadu cuisine. it is also known as puli inji in some parts of kerala, south india. it is served as part of the sadhya, or virunthu by the tamil community.

Main

Ishtu

Meat and/or vegetable stew with coconut and spices, made with chicken, lamb, goat, mutton, beef, vegetables, potatoes, serve with appam, bread

Main

Jackfruit curry

The jackfruit (artocarpus heterophyllus), also known as jack tree, is a species of tree in the fig, mulberry, and breadfruit family (moraceae). its origin is in the region between the western ghats of southern india, all of bangladesh, sri lanka and the rainforests of the philippines, indonesia, and malaysia.the jack tree is well-suited to tropical lowlands, and is widely cultivated throughout tropical regions of the world. it bears the largest fruit of all trees, reaching as much as 55 kg (120 pounds) in weight, 90 cm (35 inches) in length, and 50 cm (20 inches) in diameter. a mature jack tree produces some 200 fruits per year, with older trees bearing up to 500 fruits in a year. the jackfruit is a multiple fruit composed of hundreds to thousands of individual flowers, and the fleshy petals of the unripe fruit are eaten. the ripe fruit is sweet (depending on variety) and is more often used for desserts. canned green jackfruit has a mild taste and meat-like texture that lends itself to being called a "vegetable meat".jackfruit is commonly used in south and southeast asian cuisines. both ripe and unripe fruits are consumed. it is available internationally canned or frozen and in chilled meals as are various products derived from the fruit such as noodles and chips.

Drink

Jigarthanda

Jigarthanda is a cold beverage that is famous in the south indian city of madurai in tamil nadu, india. it translates to "liver cold" ("jigar" means "liver" in hindi, "thanda" means "cold" in hindi) in english. it is generally prepared and served at roadside stalls as a refreshment during the indian summer. the basic ingredients include milk, almond gum, sarsaparilla root syrup, sugar and ice-cream.

Side, Snack, Appetizer

Jowar roti

Sorghum flatbread

Drink

Kachi lassi

A drink made with sweetened milk and rose syrup

Breakfast

Kadala curry

Black chickpea curry, serve with puttu

Dessert, Sweet

Kadalai mittai

Peanut and jaggery sweets, peanut brittle

Main

Kadugu yerra

Prawns in spicy tomato curry with potatoes, fenugreek, coconut milk, mustard paste

Side, Snack, Appetizer

Kambu koozh

Pearl millet porridge, serve chilled

Side, Snack, Appetizer

Kambu maavu puttu

Pearl millet and coconut with jaggery and ghee

Breakfast

Kambu maavu puttu

Pearl millet and coconut with jaggery and ghee

Drink

Kanji

Kanji is a fermented drink, originating from the indian subcontinent, made in india for the festival of holi.kanji is made with water, black carrots, beetroot, mustard seeds and heeng. it may be served with boondi sprinkled on top.

Side, Snack, Appetizer

Kara boondi

Small, crunchy gram flour balls mixed with spices, nuts, curry leaves, chili powder

Side, Snack, Appetizer

Karacha dosai

Multigrain crepes made with wheat, rice and millet flours