Popular Indian Dishes - SouthDreamz.com

Vegetarian Recipes

Tomato Rasam

Tomato rasam is a spicy soup having a particular blend of spices as rasam powder. Tomatoes are boiled and pureed. Rasam powder is added to the pureed tomatoes and boiled down for flavor. Finally tomato saar is tempered with freshly crushed garlic and cumin seeds. Makes: Around 2 Cups of […]

Cheera Pachadi

Cheera Pachadi – Healthy and tasty Pachadi using red cheera (spinach). Pachadi refers to a traditional South Indian side-dish. Broadly translated, it refers to food which has been pounded. The definition of the word ‘Pachadi‘ is different among different South Indian regions. While in Kerala & Tamilnadu, pachadi is a […]

Lemon Cucumber Chutney

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

Coconut Chutney

Coconut chutney is a South Indian spicy chutney-side-dish and condiment, a

Maida Dosa (Indian Pancake)

Ingredients: Maida (Plain flour) 1 and 1/2 Cup Egg 1 Milk 1 and

Vendakka Kichadi

Vendakka kichadi is one of the Thodukari’s in this feast which is served

Masala Lemon Cucumber

Lemon cucumber is peeled and chopped into small pieces. It is then cooked

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Spice Mixes

Tandoori Masala Powder

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

Garam Masala Powder

Garam masala is a basic blend of ground spices common in North Indianand

Sambar powder

Sambar or sambhar or Sambaaru, is a dish common in South India and Sri

Rasam Powder

Rasam is a South Indian soup. Traditional preparation involves tamarind

Curry powder

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

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Noodles

Maggi noodles

Maggi noodles as such has no nutrition value but when it is combined with veggies it is good.. You can add veggies like carrot, peas. Ingredients Maggi noodles packet Oil – 3 Teaspoon Mustard seeds – a little Water – 1 Cup Coriander leaves – a little Turmeric- a pinch […]

Rice Noodles

Rice Noodles is an excellent gluten free recipe that is enjoyed by kids and all! Ingredients 1 Packet Rice noodles 1 Green bell pepper (capsicum) 1 Red bell pepper (capsicum) 2 Onions 2 Bunches scallions (green onions) 2 Eggs (scrambled) 1/4 Cup coconut milk 4 Teaspoon sweet chili sauce (Chinese) […]

American Chop Suey

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

Fried Cabbage and Egg Noodles

Fried Cabbage and Egg Noodles make a light, wonderful, hearty and quick

Veg Hakka noodles

Our Indian noodles recipes section contains a variety of tasty noodle

Rice Noodles

Rice Noodles is an excellent gluten free recipe that is enjoyed by kids and

Ginger Soba Noodles

Ginger Soba Noodles is a traditional Chinese dish prepared especially on

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Non Vegetarian

Mutton Fry

Ingredients: Mutton 1/2 kg Sombu (Fennel Seeds) 1/2 Teaspoon Dry Red Chili 3 Urid dhal 2 Tablespoon Chili Powder 1 1/2 Tablespoon Dhanni powder 1 Tablespoon Jeera Powder 1/2 Tablespoon Curry Leaves a bunch Oil (Nalla ennai (gingely oil)) Salt Method: Add oil to pressure cooker and add fennel seeds, […]

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 […]

Juices/Milk Shakes

Citrus Magic (Pomergranate Juice)

Fresh Juice is prepared by mechanically squeezing or blending the fruits

Vazhapindi Juice

Vazhapindi Juice - Good for urinary infections. Drink in the

Pineapple Juice

Pineapple (Ananas comosus) is the common name for a tropical plant and its

Watermelon Sarbat

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

Beetroot – Bitter gourd Juice

The beetroot, also known as the table beet, garden beet, red beet or

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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.