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Southern India Cuisine - Yahoo Recipe Search
YummlyRed beans and rice is a deeply-satisfying main course and side-dish recipe that has long been a dietary staple across many different cultures and cuisines. It’s a favorite main-course meal in Central and South America, and across the Caribbean, in countries like Cuba, the Dominican Republic, and Haiti. But the Western Hemisphere doesn’t have ownership over the versatile dish. India’s version of beans and rice is rajma chawal and for the Congolese, it’s known as loso na madesu. In the U.S., red beans and rice have long been popular, especially in southern and southwestern states. It’s something Americans have enjoyed early in the country’s history, too. In the deep south, like Louisiana, eating red beans and rice is practically tradition. Because our red beans and rice recipe is so easy to prepare, it’s the perfect dish to serve to big groups, like a large family get-together, at holiday meals and celebrations. The red beans and rice recipe below derives from traditional Louisiana Creole cuisine and calls for [Aidells Cajun Style Andouille Sausage](https://www.aidells.com/products/dinner-sausage/cajun-andouille), kidney beans, and what food savants label the “holy trinity” of Creole and Cajun cuisine: celery, onions and bell peppers. Aidells Cajun Style Andouille is made with lean, deep-smoked pork and spiced with a blend of Creole flavors. You can also try other Aidells sausage varieties like [Artichoke and Garlic smoked chicken sausage](https://www.aidells.com/products/dinner-sausage/artichoke-garlic), which has subtle Mediterranean accents. [Sun-dried tomato smoked chicken sausage with mozzarella cheese](https://www.aidells.com/products/dinner-sausage/sun-dried-tomato-with-mozzarella-cheese), tastes of sweet basil and garlic.Food.comEver since I married my husband, who is from southern India, I have discovered an entirely delicious world of Indian cuisine. Below is an authentic recipe for paneer tikka masala.EpicuriousShrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine. At first, you get pure heat from the chiles; when it subsides, you're left with delicate and delicious flavors. Here, I have toned down the chiles and added some background warmth by using fresh ginger instead. I’ve used tiger shrimp and removed most of the shell, apart from the tail. I prefer to leave the tail on, as it means that you have something to hold on to when biting into the shrimp, but you can take the entire shell off if you prefer. Just make sure the shrimp are raw and that they have been deveined.EatingWellFood from Sri Lanka, located off the southern tip of India, has flavor combinations not seen in other cuisines because of its position at the intersection of trade routes and cultures, says Kentucky-based chef Samantha Fore, whose family is from the country. This soup exemplifies the essential, mouthwatering combo of sweet, sour and heat; bright acidity from fresh lime juice is balanced by coconut milk, which adds richness without being heavy. Spices grown on the island—like cinnamon, cardamom, coriander and cumin—lend toasty notes to the broth and add a layer of gentle heat behind the fiery dried chile. The Tuk spice blend is one Fore created (named after her pop-up restaurant, Tuk Sri Lankan Bites) and is available online through spicewallabrand.com. "It is basically everything I would put into a chicken curry," she says, including ginger, lemongrass and turmeric.Food.comEntered for ZWT. This is a staple of South Indian cuisine, found in Madhur Jaffrey's "World Vegetarian", used as a launching pad for other recipes. This recipe describes the basic preparation of these round, dull yellow peas with an earthy, dark flavor in their hulled and split forms. The plants in the northern part of India produce Arhar Dal; in the southern part of India: Toovar Dal. Every day a different stew is made with these. If using "oily toovar", wash it very thoroughly before cooking to remove the castor oil coating. Note that dried peas double in size after cooking. This paste will last 1 week tightly covered in the refrigerator; in Indian households, it is used everyday. If the next recipe requires draining of the peas, save the cooking liquid for soup. Preparation time is soaking time. Cooking time is estimated total time once in pressure cooker to come up to pressure and cook, but does not include natural release time.Food and WineFrom Goa, a tropical area on the southern coast of India where coco palms are plentiful and fresh seafood abundant, comes this fish stew flavored with hot peppers, lemon juice and coconut milk. Goans use a local flatfish called pomfret, similar to our sole, and serve the stew with plenty of rice. If you've never tried Goan cuisine, this is the place to start. The stew is delectable.Plus: More Soup Recipes and Tips
