|
Veg.
Appetizers
1)
Idli
Rice batter based pan cakes, steamed & served
with Sambhar &
coconut chutni.
2) Medu Wada
Urad daal batter shaped like donuts, deep fried & served
with Sambhar & coconut
chutni.
3) Potato Bonda (Andhra)
Mashed potatoes, onions, spices, tamarind & jaggery pulp based balls, dipped in
besan batter & deep fried - served with any chutni.
4) Perugu Garelu (Dahi wada) (Andhra)
Minapa pappu (white daal) paste, shaped like medu wada, deep-fried & dipped into
seasoned yogurt for 2 hrs before serving.
5) Parippu Wada (Daal wada)(Kerala)
3 lentils paste mixed with
onions, seasonings & other spices - deep-fried – served
with coconut chutni. |
|
|
|
|
|
Chicken
Appetizers
1) Chicken 65 (Andhra)
Deep fried marinated chicken thighs, cooked
with yogurt & spices - tempered
with curry leaves &
seasoning - garnished with
cilantro.
2) Udippi Chicken (Tamilnadu)
Chicken leg pieces marinated in onion, ginger-garlic paste & other spices, coated
with dosa style
batter & deep-fried.
3) Chilli Chicken (Tamilnadu)
Bite size cubes of boneless, skinless chicken marinated overnight, deep fried & garnished
with lemon wedges.
4) Chettinad Pepper Chicken (Tamilnadu)
Chicken cooked with
onions, tomatoes, pepper & other spices & garnished
with cilantro. |
|
|
|
|
|
Daals &
Rasams
1) Daal Palak (Karnataka)
Toor daal cooked with
palak, onions, tomatoes, seasonings & spices - garnished
with cilantro.
2) Kachiya Moru (Kerala)
Buttermilk curry cooked
with special coconut paste, seasonings & other spices - garnished
with cilantro.
3) Udippi Sambhar (Kerala)
Vegetables & toor daal cooked
with seasonings, spices, tamarind pulp & garnished
with cilantro.
4) Tomato Rasam (Tamilnadu)
Tomato puree cooked with toor daal paste, seasonings & spices then tempered with curry
leaves & garnished with cilantro.
5) Garlic Rasam (Tamilnadu)
Garlic cloves cooked with
lentils, seasonings, tamarind & tomato based toor daal paste,
seasoned coconut & finished
with ghee & cilantro. |
|
|
