1. SOUTH INDIAN GOURMET By Seema Prasad

2. Introduction

3. Commonly Used Ingredients Vegetables Vegetables Lentils Lentils Spices – cumin, mustard, asafoetida, turmeric, sesame, pepper, cinnamon, clove, cardamom, tamarind, etc. Spices – cumin, mustard, asafoetida, turmeric, sesame, pepper, cinnamon, clove, cardamom, tamarind, etc. Rice, Wheat, Millets etc. Rice, Wheat, Millets etc. Oils – peanut, sunflower, vegetable, olive and ghee. Oils – peanut, sunflower, vegetable, olive and ghee. Dairy – milk, yogurt and butter. Dairy – milk, yogurt and butter.

4. What I Cook Everyday? Idli (steamed rice cakes) Idli (steamed rice cakes) Dosae (similar to crepes) Dosae (similar to crepes) Upma Upma Avalakki Avalakki Bisibele Baath ( spiced vegetables & lentils rice ) Bisibele Baath ( spiced vegetables & lentils rice ) Curry Curry Kootu ( vegetables and nuts in a spicy gravy ) Kootu ( vegetables and nuts in a spicy gravy ) ….. and a lot more ! ….. and a lot more !

5. Interesting South Indian Food Facts... There are over 85 unique breakfast recipes. There are over 85 unique breakfast recipes. There are over 60 different types of ‘crepes’! There are over 60 different types of ‘crepes’! There are over 100 unique desserts! There are over 100 unique desserts! There are over 200 unique lunch/dinner entrees! There are over 200 unique lunch/dinner entrees! Nothing resembles a salad! Nothing resembles a salad!

6. GOOD FOOD RIGHT INGREDIENTS CORRECT PROPORTIONS CREATIVITY Chart

7. Web Links.. Recipes 1 Recipes 2 Recipes 3 Spice catalog Nutritional values An interesting school project

8. QUESTIONS ? “There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles.” - Unknown

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