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南インド

このページは2012年 8月 20日, 19:24に更新されました by OpenCage

    South Indian Cuisine is a term used to refer to the cuisines found in the four southern states of India: Andhra Pradesh, Karnataka, Kerala and Tamil Nadu.

    The similarities in the four states' cuisines are the presence of rice as a staple food, the use of lentils and spices, use of dried red chillies and fresh green chillies, coconut and native fruits and vegetables like tamarind, plantain, snake gourd, garlic, ginger, etc. Overall all the four cuisines have much in common and differ mostly in the spiciness or hotness of the food.

    ref. South Indian cuisine - Wikipedia

    羅列(要整理):トーレンクートゥトォックウールガイパラッタラサン、ケサリ、パロッタ(Parotta)

    タミル語等で表記する。調理法の分類については悩ましいところ。

    レシピ

    ビデオ

    • South Indian Cuisine - YouTube http://www.youtube.com/playlist?list...49B3EF5B6C48AE
      • The Best of South Indian Cuisine. A collection of recipes from all four southern states of India- Karnataka, Kerala, Tamil Nadu and Andhra Pradesh. Curries to dosas to Appams, even biryani, you will find it all here

    Web Site

    Google Books

    • Zero Oil South Indian Cook Book - Dr. Bimal Chhajer - Google ブックス
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