Popular Indian Dishes - SouthDreamz.com

Vegetarian Recipes

Aviyal – Kerala style

Aviyal is a tasty Kerala preparation. The name ‘Aviyal’ means a ‘mixture’. Aviyal is a mixture of many vegetables in grinded coconut. Avial is a dish that has a unique place in typical Kerala as well as Tamil cuisine and Udupi cuisine. It is a thick mixture of vegetables, curd and coconut, seasoned with coconut oil and […]

Ulli Theeyal

Ulli Theeyal is a typical Kerala dish using fried and ground coconut and is dark brown in colour. Theeyal is a South Indian dish. It is quite similar to Sambar, another popular South Indian dish. Theeyal originates from the state of Kerala in South India, a region where coconut is […]

Mambazha Pachadi

Mambazha Pachadi - This is a very tasty dish and can be served with rice.

Green Chutney

Green Chutney - Made of greens like Pudina and Coriander

Aviyal – Kerala style

Aviyal is a tasty Kerala preparation. The name 'Aviyal' means a 'mixture'.

pineapple grapes pachadi

Pineapple Grapes Pachadi

Pineapple Grapes Pachadi is a very tasty dish. Pachadi refers to a

Sweet Paneer Chips

Thick paneer is slightly frozen and grated into big chips. Sugar is heated

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Spice Mixes

Curry powder

Curry powder is a mixture of spices of widely varying composition based

Lemon Cucumber Chutney

For lemon cucumber chutney, spices and lentils are fried till golden brown

Paruppu podi

This is my favorite accompaniment to anything. So much so that each time I

Rasam Powder

Rasam is a South Indian soup. Traditional preparation involves tamarind

Tandoori Masala Powder

Tandoori masala is a mixture of spices specifically for use with a tandoor,

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Noodles

Pan Fried Noodles

A complete healthy meal in itself the pan fried recipe is just what you need to satiate your hunger in an absolutely tasty way. Boiled noodles cooked with julienne vegetables is a fabulous meal idea at any time of the day. Ingredients Egg noodles -250 Grams Garlic -15 Grams Carrot- […]

Fried Cabbage and Egg Noodles

Fried Cabbage and Egg Noodles make a light, wonderful, hearty and quick dish. Learn how to prepare Fried Cabbage and Egg Noodles by following this easy recipe. Ingredients 1 package Egg Noodles 1 Stick Butter 1 Medium head Green Cabbage (chopped) Salt (to taste) Pepper (to taste) How to make […]

Thai Curry noodles

This curry noodles recipe is a condensed version of an ancient Thai noodle

Maggi noodles

Maggi noodles as such has no nutrition value but when it is combined with

Applesauce noodles

Applesauce noodles are stirred with a comforting blend of margarine, sour

Ginger Soba Noodles

Ginger Soba Noodles is a traditional Chinese dish prepared especially on

American Chop Suey

American Chop Suey is a popular recipe. Learn how to make/prepare American

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Non Vegetarian

Masala Chicken Gravy

Ingredients: Chicken 1/2 kg Shallots (Small Onion) 5 to 6 Small Tomato 1 Ginger Paste 1 Teaspoon Chili powder 1 Teaspoon Dhannia Powder 1/2 Teaspoon Garam masala powder 1/4 Teaspoon Powdered Jeeragam 1 Teaspoon Powdered Whole Pepper 1/2 Teaspoon Coriander a bunch chopped Coconut milk 1/2 Cup Patta 1 Oil […]

Egg Roast

Egg roast is a dish native to Kerala, India, consisting of eggs roasted in a masala gravy. It is commonly consumed as an accompaniment mainly with appam and puttu or less often with chapattis (Indian flat bread) or porotas (typical all flour flat bread which is popular in Kerala, Tamil […]

Kari Dosa

Ingredients: Dosa batter Mutton varuval Egg 1 (beat it)

Simple Mutton Curry ( Indian Style Lamb Curry )

Posting a very simple mutton curry ... Marinate 1/2 kg (500 gms) of

Kodi Kura -Simple Traditional Chicken Curry

Traditional chicken curry cooked here in most Andhra homes is very

Mutta Roast

Egg roast is a dish native to Kerala, India, consisting of eggs roasted in

Chicken Fry

Ingredients: Chicken Boneless 1/2 kg Corn Flour Powder 3

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Juices/Milk Shakes

Sweet Lassi

Lassi is a popular and traditional Punjabi yogurt-based drink of India and

Apple Juice

Apple juice is a fruit juice manufactured by the maceration and pressing

Citrus Magic (Pomergranate Juice)

Fresh Juice is prepared by mechanically squeezing or blending the fruits

Watermelon Sarbat

Juices are very good for our health. It can be taken by even sick people

Mosambi Juice

Citrus limetta is a species of citrus. Common names for varieties of this

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Raita Sandwich

July 7, 2015 by The Editor Leave a Comment

Amaranth Leaves Sandwich

July 7, 2015 by The Editor Leave a Comment

Cucumber Mango Salad

July 2, 2015 by The Editor Leave a Comment

Lemon Cucumber Chutney

July 2, 2015 by The Editor Leave a Comment

Sweet Paneer Chips

July 2, 2015 by The Editor Leave a Comment

Lemon Cucumber Onion Gravy

July 2, 2015 by The Editor Leave a Comment

Masala Lemon Cucumber

July 2, 2015 by The Editor Leave a Comment

Paneer Salsa

July 2, 2015 by The Editor Leave a Comment

Paneer in Almond Gravy

July 2, 2015 by The Editor Leave a Comment

Tomato Rasam

July 2, 2015 by The Editor Leave a Comment

American Chop Suey

May 31, 2011 by The Editor Leave a Comment

Applesauce noodles

May 31, 2011 by The Editor Leave a Comment

Chicken Noodles

May 31, 2011 by The Editor Leave a Comment

Egg Noodles

May 31, 2011 by The Editor Leave a Comment

Fried Cabbage and Egg Noodles

May 31, 2011 by The Editor Leave a Comment

Ginger Soba Noodles

May 31, 2011 by The Editor Leave a Comment

Maggi noodles

May 31, 2011 by The Editor Leave a Comment

Masala Noodles

May 31, 2011 by The Editor 1 Comment

Pan Fried Noodles

May 31, 2011 by The Editor Leave a Comment

Rice Noodles

May 31, 2011 by The Editor Leave a Comment

Spicy Maggi Noodles

May 31, 2011 by The Editor Leave a Comment

Thai Curry noodles

May 31, 2011 by The Editor Leave a Comment

Veg Hakka noodles

May 31, 2011 by The Editor Leave a Comment

Chemmeen Chammanthi

May 13, 2011 by The Editor Leave a Comment

Lady’s Finger Chutney

May 13, 2011 by The Editor Leave a Comment

Coconut Mango Chammanthi

May 13, 2011 by The Editor Leave a Comment

Thick Coconut Chutney

May 13, 2011 by The Editor Leave a Comment

Green Chutney

May 13, 2011 by The Editor Leave a Comment

Coconut Chutney

May 13, 2011 by The Editor Leave a Comment

Green Chilly Chutney

May 13, 2011 by The Editor Leave a Comment

Carrot Chutney

May 13, 2011 by The Editor Leave a Comment

Rasam Powder

May 2, 2011 by The Editor Leave a Comment

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There's an art to writing a recipe so that each cook who uses it comes up with a similarly delicious and satisfying result. A small mistake like listing the wrong ingredient or measurement could result in a ruined outcome, so when you write a recipe, choose each word carefully and put your instructions to the test before sharing it with others.

How to write a new Recipe for SouthDreamz.com?

Knowing how to write a recipe is something even an amateur cook can benefit from knowing. Especially when it comes to entering our contests...

There are two main parts of a recipe, the Ingredient List and the Preparation Method. I'll take you through some basic guidelines for writing both parts.

This is our own style guide and loose list of rules. Of course, there are endless exceptions and little side-rules. here are also styles that certain publications use that you may be used to and that may be different from what we present here. If you have a question that isn't addressed in the below guidelines, please ask in the comments.

Before the ingredients, comes the title, number of servings and serving size if appropriate. Then the ingredient list and the preparation method. If the recipes is adapted from another recipe, a credit is due ("Adapted from Dorie Greenspan's World Peace Cookies") below the text of the method.

The Ingredient List

List all ingredients in order of use, as described in step-by-step instructions.
List the most important ingredients first, if it can be consistent with order of use.
Spell out everything: tablespoons, ounces, etc.
If the recipe has different elements (a pie, for example has a crust, a filling), break up the ingredient list with headings such as "Crust" and "Filling."
When several ingredients are used at the same time (in the case of baking, often all the dry ingredients are sifted or mixed together at once), list them in descending order according to volume. If there is an issue over preparation, list in order, so for example if you need the zest and juice of a lemon, list the zest first and then the juice since that is the order you will do the preparation.
Do not use two numerals together. You need to set off the second number in parenthesis. This comes up with sizes of packages. For example, "1 (8-ounce) package cream cheese."
If an ingredient begins with a letter instead of a number, freshly ground black pepper, for example, capitalize the first letter, as in "Freshly ground black pepper."
If the preparation of an ingredient is simple, place that technique in the ingredient list, as in "2 eggs, beaten" or "1 stick butter, softened."
If an ingredient is used more than once in a recipe, list the total amount at the place in the ingredient list where it is first used, then add "divided." In the method part of the recipe, indicated the amount used at each step. For example "1 cup all-purpose flour, divided" then in the method "Sift 3/4 cup of the flour with the..." and later "Sprinkle the remaining 1/4 cup of flour on top of..."
Use generic names of ingredients

The Preparation Method

Where helpful, indicate the size of bowls and cookware. For example, "In a large mixing bowl...."
You do not have to write complete sentences. Be as short and concise as possible.
With instructions for the stove-top, indicate level of heat. For example, "Simmer over low heat."
State exact or approximate cooking times, with descriptive hints for doneness, if appropriate. For example, "Sear 1 minute on each side," and "Bake 18-22 minutes, or until crust is light golden brown."
As in the ingredient list, if there are different elements to the recipe, as with the crust and filling of a pie, separate out each element in the method. Begin with the crust and write a header "For the Crust" and give the method. Then do "For the Filling" and give filling instructions.
Separate each step into a different paragraph. If you are mixing dry ingredients in a bowl, for example, use one paragraph for all the instructions for that step.
Finish with serving instructions including how to plate, what temperature to serve, how to garnish.
The last instruction should be regarding storage, if applicable. For a cookie recipe, for example, "Cookies will keep at room temperature in an airtight container for 3-4 days."

A Final Note

You must test your recipes to make sure they work, the amounts and serving sizes are correct, and that they taste as great as you intend. If you are "testing as you go" make sure to take perfect notes. For beginners, and most of us pros, repeat testing and revision are needed. It helps to have other people follow your recipes to see if they actually make sense.