Table of Content
 

 

Introduction to south Indian Cooking

  • States included
  • Style of food
  • Staple foods
  • Cooking oils commonly used
  • Important spices and ingredients

Regional South Indian Cooking

  • Cuisine of Andhra Pradesh
  • The Range of Traditional Andhra Cuisine
  • The Delicacies
  • Light Bite
  • The Famous Hyderabadi cuisine
  • The Mughlai Delicacies
  • Vegetarian Food
  • Desserts
  • Cuisine of Karnataka
  • Karnataka Cuisine – Common to all parts
  • Lunch served on a plantain leaf Rice dishes
  • Breads

Regional South Indian Cooking

  • Cuisine of Kerala
  • Historical and Cultural Influences
  • Breakfast
  • Dessert
  • Cuisine of Tamil Nadu
  • Regional
  • Commonly consumed items

Important Ingredients of South Indian Cooking

  • Asafetida
  • Bay Leaves
  • Cardamom
  • Fresh Chiles
  • Chili Powder
  • Cinnamon
  • Cloves
  • Coriander Seeds
  • Curry Leaves
  • Fennel Seeds
  • Fenugreek Seeds
  • Fresh Mint
  • Mustard Seeds
  • Sesame
  • Tamarind
  • Tamarind
  • Turmeric

South Indian Speciality Lunch/Dinner – 1

  • Sambar
  • Kootu
  • Dhal rasam (paruppu rasam)
  • Pepper Rasam
  • Coconut Rice
  • Mutter – Paneer Masala
  • Tamarind curry
  • Cabbage Kootu
  • Tamato Rice
  • Lemon Rice
  • BRINGAL CURRY
  • Grinded Coconut Sambar
  • BITTER GUARD CURRY
  • PEPPER CURRY
  • CURD CURRY
  • DHAL BEANS/CABBAGE CURRY
  • TAMARIND BALLS CURRY

South Indian Speciality Lunch/Dinner – 2

  • South Indian Tiffin is also consumed as dinner
  • Wheat Rava uppma
  • Vada
  • Curd Vada
  • Bajji
  • Vermicilli Uppma
  • Wheat Dosa
  • Rava Dosa
  • Onion Dosa
  • Masala Dosa
  • White Pongal

South Indian Sweets

  • Coconut Burfi
  • MysorePaakh
  • Coconut kheer
  • Bengalgram and moong dhal kheer
  • Kheer
  • Rava Laddoo
  • Laddoo
  • Rava Kesari or Suji kaa Halwa
  • Carrot kheer
  • Badam keer
  • Vermicilli Kheer
  • Sweet Pongal
  • Use of Chilly South Indian Cooking
  • Use of Tamarind South Indian Cooking

Portion Controlling – 1

  • How can portion help you manage more effectively
  • Step for Effective Portion Control Menu Planning
  • Food Production Plans
  • Purchasing
  • Food Production
  • Food Transport
  • Meal Service

Portion Control – 2

  • Vegetable Group
  • Fruit Group
  • Milk, Yogurt, and Cheese Group

Preserving & Storing

  • The Fridge and Freeze
  • Left over Food
  • Dry Goods
  • Groceries fresh
  • Eggplant
  • Tomatoes
  • Leafy greens
  • Broccoli
  • Potatoes
  • Onions
  • Mushrooms
  • Bread
  • Dairy Milk
  • Tofu

Food Costing – 1

  • Menu Prices and Foods Costs
  • The Factoring Method
  • Prime Cost Method
  • Combination Pricing
  • Foods Costing Tips

Food Costing – 2

  • Food Cost
  • Food Costratio

Standardized Recipe

  • Standardized Recipes
  • The parts of a standardized recipe are listed below

Waste Management – 1

Waste Management – 2

  • Step 2 Set Priorities and take Immediate Action
  • Reusable Materials
  • Recycleable Materials
  • Step 3 Continue to Make Improvements and Investments

Apply for Certification

https://www.vskills.in/certification/Vskills-Certified-South-Indian-Food-Craftsman