South Indian Fast Food: Why it is So Popular – JFC Food Consulting LLP


South Indian Fast Food: Why it is So Popular?


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One should know about Traditional South Indian Food which is more popular worldwide. You can see more of south Indian restaurants, food chains are popularising in North India and Foreign countries due to the process, importance, nutrients and health benefits associated with it. One of the most popular item is idli. Idli treated as most nutritious Food in the World. South Indian food is very light to stomach and one can carry out his/ her regular work life style without any giddiness. South Indian food is recommended by several organisations in the world including World health Organisation (WHO).

The southern part of India is famous for its various spices and also spicy foods. South Indian Fast food has had impact of foreign as well as native rulers. As south India is hot and lies on the beach areas of the nation, therefore dishes here are such that goes well with the climate conditions here. Rice is the staple food at all the states here. South Indian cuisine is mostly vegetarian and its very yummy when served with Non vegetarian Accompaniments. All South Indian states has their own special cuisines that are extremely famous.

Rice, A Staple South Indian Food

South Indian recipes are derived from on rice or rice-based ingrediants. Rice is combined with Sambar (a soup-like lentil dish made with a combination of vegetables and south indian spices tempered with whole spices ) and rasam (a hot- tangy soup like lentil broth), dry and curried vegetables and an array of coconut-based chutneys and appadams (deep-fryarms). Rice and urad dal batter is mixed with lentils to prepare great dosas, idlis, vadas and uttapams. These items are wonderful and delectable besides being healthy and edible (because of the fermenting procedure). Lemon rice, flavoured rice seasoned with lentils and vegetables and seasoned with peanuts, tamarind, chillies, curry leaves, urad dal and fenugreek seeds are few of the common rice based dishes.

Chutneys in South Indian Cuisine

South Indian chutneys are prepared from tamarind, coconut, peanuts, urad dal, chana dal, moong dal, Toor dal, red chillies fenugreek seeds, as well as cilantro. Chutneys are used as a supplement for the main dish. Usually Chutneys are wet that has a thick to fine consistency. The paste made is sautéed in vegetable oil. There are several kinds of Chutneys, including authentic Coconut chutney, Mint, Tamarind, Onion, Tomato, Mango, Yogurt chutney and quite a few more.

Coconut milk straight from the nut is a common drink and sight in South India. Coffee is extremely famous in South India and Madras coffee is a popular sight in South Indian restaurants all over the world. South Indian food is an excellent combination of flavor, colors, seasoning, aroma, taste, as well as visual appeal.

Few of the favourite south Indian restaurant menu dishes; ordered a lot in restaurants are:

Idli

What is it? : A heavy breakfast item. A fermented batter of powdered rice as well as lentils, steamed in little round forms. It is easy to digest and is healthy, as well.

Dosa

What Is It? : A crisp, smooth pancake prepared from rice batter, served with a sambar as well as various chutneys. It is rich in carbohydrates and proteins with no sugar or saturated fats. Vitamin B and C contents are pretty high in it.

Wada

A popular south Indian snack that features not just in daily cuisine but is a necessary part of the menu on festivals and puja days. Medu wada is an urad dal based fried snack

Mysore Bajji / Bonda:

Mysore bondas are fried dumplings made with flour, yogurt and spices. They are crispy outside and fluffy inside. They make a delightful treat for any party or snack for tea time. Serve them with coconut chutney or any south Indian popular chutney’s

Poori:

Puri (also spelled poori) is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji. Puri is most commonly served at breakfast.

Pesarattu:

Green gram. … It is made with batter of green gram (moong dal) but, unlike dosa, it does not contain urad dal. Pesarattu is eaten at breakfast and as a snack that is popular in Andhra Pradesh and Rajasthan in India. It is typically served with ginger or tamarind chutney.

Pongal:

Pongali is a traditional Andhra style rice and moong dal recipe that is often served in temples as Prasadam (Prashad). Nothing like a creamy, fragrant, warm bowl of Pongali especially during winters. Treated to be as Divine food in south india.

Rice bath:

Rice bath got different varieties in south india, few are mentioned as follows, tomato rice, kichadi, coconut rice, zeera rice, lentil rice varieties etc. which are very popular and almost you can find in eateries in and around south india.

Set dosa:

Set dosa is a popular breakfast served in most fast food or tiffin centers in Bangalore and other parts of Karnataka. A set of soft and thick spongy dosas are served together with coconut chutney and sagu. This is a basic set dosa recipe that can even be used to make dosas without oil on a nonstick tawa.

Uthappam:

Uttapam or ooththappam or Uthappa) is a dosa-like dish from South India made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe-like, uttapam is a thick pancake, with toppings cooked right into the batter.

Author Bio:

Author of the article writes about South Indian Food and South Indian Cuisine. For more details about South Indian Restaurant Menu visit idli street, A Traditional South Indian Food Franchising Opportunity in India and Abroad.

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http://www.idlistreet.com

To know more about us. Visit http://www.jfcfoodconsulting.com

Like us on facebook http://www.facebook.com/idlistreet

write to us at info@idlistreet.com

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Health Benefits Of Idli’s – Idli Therapy

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  1. They are light and doesn’t make you feel lethargic. Moreover, idlis are made with rice, so it is difficult to digest this staple south-Indian dish.
  2. Idlis are gluten-free because they are not made with wheat. So, if you are gluten to wheat, you can have idlis over rotis or paranthas for breakfast.
  3. Idli is nutritious as it is a rich source of carbohydrates, fibres and proteins.
  4. As idlis are fermented, it becomes more protein and vitamin rich. When fermented, the bio availability of proteins and vitamins B content in the food increases.
  5. If rice makes you fat, you can make idlis with whole wheat. Whole wheat idlis aid easy weight loss, are digestible and good for diabetics.
  6. Rice can increase the blood sugar levels so, diabetics can have whole wheat idlis.

Happy eating , Have a Healthy Life Style…

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