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A typical South Indian sundal recipe made with dried white peas.

A classic South Indian sundal variety made as an evening snack and during navratri festival.

A traditional rich and creamy dessert served at the end of nearly all South Indian meals.

Like any other South Indian rasam, this rasam also can be prepared in a matter of minutes and proves to be a hit amongst both kids and adults.

Mysore Rasam is a light and flavourful like any other rasam but it is slightly thicker than your regular South Indian rasams.

Kadai Paneer is a dish that finds its origin in the North Indian cuisines and is actually a side dish made from vegetables, paneer pieces, and spices

‘Bisi’ means hot and ‘bele’ means pulses which are the main ingredients of a typical South Indian sambhar.

Fresh carrot juice is especially popular in South Indian states like Karnataka and Tamil Nadu.

Sindhi Koki is a popular dish cooked in every Sindhi household and hard to find in a regular Indian restaurant.

Peanut Garlic Podi is a Karnataka style chutney powder that is served with idli and dosa.

Kai Murukku is a popular and traditional South Indian snack made during festivals and special occasions.