FOOD PRODUCTION

PROJECT
Namratha.D
Class-12

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 Importance of South Indian cuisine

South Indian food holds great importance for its rich

cultural heritage, nutritional balance, and global
popularity. Known for dishes like idli, dosa, sambar,
rasam, and lter co ee, it o ers a blend of taste and
health. Rice, lentils, and spices like curry leaves,
mustard seeds, and tamarind make it wholesome and
aromatic. The cuisine is naturally rich in protein, bre,
and probiotics, promoting digestion and overall well-
being.
Culturally, South Indian cuisine re ects the traditions
and practices of various communities, each adding their
unique touch. The use of local ingredients and methods,
such as steaming and slow-cooking, emphasises
sustainability and seasonal eating. Meals are often
served on banana leaves, enhancing the dining
experience with eco- friendly practices.

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 The variety and regional diversity within South
Indian food further add to its importance. Each state
contributes its own specialties: Andhra Pradesh is
famous for its spicy pickles and biryanis, Tamil Nadu for
its idli, dosa, and lter co ee, Karnataka for its bisi bele
bath and Mysore pak, Telangana for its spicy curries,
and Kerala for its appam, stew, and seafood delicacies.
Despite this variety, the unifying factor is the emphasis
on fresh ingredients, aromatic spices, and balanced
meals. This wide range ensures that South Indian food
caters to both vegetarian and non-vegetarian
preferences while remaining inclusive and versatile.

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 MENU

Snack item
Medu Vada

Main course
Biryani

Side dish -Raitha

Dessert
Payasam

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 SNACK ITEM

Medu Vada
It is a crispy, golden-brown, doughnut-shaped fritter
made from urad dal (black gram). The inside is soft and
u y, while the outside is crunchy. Medu Vada is usually
served with coconut chutney and hot sambar, making it
a popular breakfast and tea-time snack across Tamil
Nadu, Andhra Pradesh, Karnataka, and Kerala.

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The History

Medu Vada is a famous South Indian snack made from urad

dal. It is believed to have originated in Tamil Nadu or
Karnataka, especially in the Udupi region, where it was part of
temple food. The round shape with a hole in the middle helps it
cook evenly.
Some believe Medu Vada originated in Karnataka’s Udupi
region, famous for temple food traditions.“Madhwa Brahmins”
are often credited with creating the dish as part of their temple
offerings and festive meals.
Over time, it became popular across South India and is now
enjoyed worldwide with chutney and sambar.

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Ingredients

• Urad dal (black gram) – 1 cup (soaked for 4 5 hours)

• Green chillies – 1 2 ( nely chopped, optional)
• Ginger – 1 tsp ( nely chopped or grated)
• Black pepper – ½ tsp (optional, for avour)
• Curry leaves – 6 8 (chopped)
• Onion – 1 medium ( nely chopped, optional –
common in Karnataka/Andhra style)
• Cumin seeds – ½ tsp
• Salt – to taste
• Oil – for deep frying

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 Procedure

1. Soak Dal – Wash and soak 1 cup urad dal in water for
4 5 hours.
2. Grind Batter – Drain water and grind the dal to a
smooth, u y batter using very little water.
3. Mix Flavours – Add salt, chopped green chilli,
ginger, curry leaves, cumin, pepper, and onion (if
using). Mix well.
4. Shape Vadas – Wet your hands, take a small ball of
batter, atten it slightly, and make a hole in the
centre.
5. Heat Oil – Heat oil in a deep pan on medium ame.
6. Fry Vadas – Gently slide the shaped vadas into hot
oil. Fry until golden brown and crisp on both sides.
7. Serve – Drain excess oil and serve hot with coconut
chutney and sambar.

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 MAIN COURSE

Hyderabadi Biryani
It’s a fragrant rice dish made with basmati rice, aromatic
spices, and marinated meat (often chicken or mutton).
Though biryani has Persian roots, the Hyderabadi style
has become iconic in South India, known for its rich
avors and “dum” cooking method (slow cooking in a
sealed pot).

Caption Caption

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The history

Biryani is believed to have come to India with the

Persians and Mughals, who brought their rich rice-and-
meat cooking traditions. The word “Biryani” comes
from the Persian word birian, meaning “fried before
cooking.”

In South India, the dish took on local avours. The

Hyderabadi Nizams made it famous by blending Mughlai
cooking with South Indian spices, creating the world-
renowned Hyderabadi Biryani. Similarly, Tamil Nadu,
Kerala, and Karnataka developed their own versions
using regional ingredients like curry leaves, coconut,
and short-grain rice.

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Ingredients

For Rice:
• Basmati rice – 2 cups (soaked 30 min)
• Whole spices – 2 3 cloves, 2 cardamoms, 1 bay leaf,
1-inch cinnamon
• Salt – to taste

For Marination (Meat/Chicken):

• Chicken or mutton – 500 g
• Curd (yogurt) – 1 cup
• Ginger-garlic paste – 2 tbsp
• Red chilli powder – 1 tsp
• Turmeric – ½ tsp
• Garam masala – 1 tsp
• Coriander powder – 1 tsp
• Lemon juice – 2 tbsp
• Mint leaves – ½ cup (chopped)
• Coriander leaves – ½ cup (chopped)

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 • Green chillies – 2 (slit)
• Salt – to taste

For Cooking:
• Onions – 2 large (thinly sliced, fried till golden)
• Ghee – 3 tbsp
• Oil – 2 tbsp
• Sa ron – a few strands soaked in warm milk (or food
color, optional)

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Procedure

1. Marinate the Meat (Chicken/Mutton)

• In a large bowl, mix:
◦ Meat, curd, ginger-garlic paste, chilli powder,
turmeric, garam masala, coriander powder,
lemon juice, mint, coriander leaves, green
chillies, salt.
◦ Add a little oil and fried onions.
• Mix well, cover, and marinate for at least 1 2 hours
(overnight for best taste).

2. Cook the Rice

• Boil water with whole spices (cloves, cardamom,
cinnamon, bay leaf ) and salt.
• Add soaked basmati rice and cook till 70% done (the
grains should still be a little rm).
• Drain and keep aside.

3. Layering the Biryani

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 • In a heavy-bottomed pot (or handi):
1. Spread a layer of marinated meat at the bottom.
2. Add a layer of half-cooked rice.
3. Sprinkle some fried onions, sa ron milk, ghee,
and a few mint/coriander leaves.
4. Repeat layers until all rice and meat are used,
nishing with rice on top.

4. Dum Cooking (Slow Steam Cooking)

• Seal the pot with a tight lid (or cover with foil/dough
and then the lid).
• Cook on high ame for 5 minutes, then on very low
ame for 25 30 minutes.

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 RAITA

Ingredients Of Raita:

• 1 cup plain yogurt (preferably full-fat for

creaminess)
• 1 medium cucumber, grated or nely chopped
• 1 2 green chilies, nely chopped (adjust to taste)
• 1 2 tablespoons chopped fresh cilantro
(coriander) leaves
• 1/2 teaspoon roasted cumin powder
• You can also add nely chopped onions, grated
carrots
• Salt to taste

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Preparation of Raitha

• Take the yogurt in a mixing bowl and whisk it

until smooth. This helps to get rid of any lumps
and makes it creamy.
• Peel and grate the cucumber. Squeeze out
excess water from the grated cucumber using
your hands. This prevents the raita from
becoming too watery.
• Finely chop the tomatoes and green chilies. If
using onions or carrots, nely chop or grate
them as well.
• Add the grated cucumber, chopped tomatoes,
green chilies, and any other vegetables you are
using to the whisked yogurt.• Add salt to taste, roasted
cumin powder, and
chaat masala (if using).
• Mix everything well until all the ingredients are
evenly combined.
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• Garnish the raita with chopped fresh cilantro
(coriander) leaves. This adds a fresh aroma and
a pop of green colour to the dish.
• Serve chilled or at room temperature alongside your
biryani.

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 DESSERT

Payasam (also called Kheer in North India).

It is a sweet dish made by boiling rice, vermicelli, or
lentils in milk or coconut milk, sweetened with jaggery
or sugar, and avoured with cardamom. It’s often
garnished with ghee-fried cashews and raisins.
Payasam is an essential part of South Indian festivals,
weddings, and temple o erings—especially popular
during Onam (Kerala) and Pongal (Tamil Nadu)
celebrations.

Caption

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 History

Payasam (also called kheer in North India) is one of the

oldest recorded desserts in India. Its history goes back
thousands of years and is even mentioned in ancient
texts. In the Mahabharata, it is said that kheer (similar to
payasam) was served to guests.

In South India, payasam became a sacred dish, always

prepared during festivals, weddings, and temple
o erings. Temples like Guruvayur in Kerala are famous
for their “Pal Payasam.” Traditionally, it was made with
rice, milk, and jaggery, though di erent regions use
ingredients like semiya (vermicelli), moong dal, or
coconut milk.

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Ingredients

• Rice – ½ cup (washed)

• Milk – 1 litre (full cream)
• Sugar or Jaggery – ½ to ¾ cup (as per taste)
• Cardamom powder – ½ tsp
• Ghee – 1 tbsp
• Cashews – 8 10 (fried in ghee)
• Raisins – 8 10 (fried in ghee)

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Procedure

1. Cook Rice – Wash ½ cup rice. In a heavy-bottomed

pan, add rice and 1 litre milk.
2. Simmer – Cook on low ame, stirring often, until
rice softens and milk thickens.
3. Sweeten – Add ½–¾ cup sugar (or jaggery if
preferred) and stir until dissolved.
4. Flavour – Add ½ tsp cardamom powder.
5. Garnish – Fry cashews and raisins in ghee, then mix
into the payasam.
6. Serve – Enjoy warm or chilled.

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 Food costing

1. SNACK - Medu vada

Ingredients Quantity Price

Urad dal (black 500g 150/kg

gram)

Onion (optional) 100g 40/kg

Green chilies 20g 100/kg

Ginger 20g 120/kg

Curry leaves 10g 200/kg

Black pepper (whole) 5g 500/kg

Salt 15g 20/kg

Oil (for deep frying) 500 mL (used) 160/L

Water As required -

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 2. MAIN COURSE: Chicken Biryani

Ingredient Quantity Price

Chicken 500g ₹130.00
Basmati rice 1kg ₹170.00
Onion 500g ₹20.00
Tomato 500g ₹30.00
Yogurt 100ml ₹30.00
Garlic 100g ₹64.00
Ginger 200g ₹61.00
Green chilli 200g ₹25.00
Bay leaf 1leaf ₹10.00
Cinnamon stick 50g ₹10.00
Cloves 50g ₹78.00
Turmeric powder 200g ₹86.00
Chilli powder 100g ₹44.00
Cumin powder 100g ₹101.00
Coriander powder 100g ₹35.00
Garam masala 100g ₹80.00
Coriander leaf Few leaves ₹20.00
Mint leaf Few leaves ₹20.00
Ghee 500g ₹302.00
Salt 1kg ₹30.00
Cardamom pods 50g ₹232.00

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 3. DESSERT : PAYASAM

Ingredients Quantity Price

Rice 1kg ₹90.00

Milk 1L ₹60.00

Sugar 500g ₹40.00

Raisins 200g ₹90.00

Cashew nuts 200g ₹304.00

Cardamom 50g ₹173.00

pods

Saffron 1kg ₹290.00

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 Food safety

Food Safety Guidelines for Medu Vada Preparation

1. Ingredient Handling
• Urad dal → Wash thoroughly and soak in clean, potable water.
Change soaking water if kept for long hours.
• Vegetables & spices (onions, chilies, ginger, curry leaves) →
Wash well under running water before chopping.
• Oil → Use fresh, good-quality refined oil. Avoid reheating oil
multiple times as it produces harmful compounds.

2. Hygiene & Storage

• Maintain personal hygiene: wash hands, wear gloves, use hair
caps, and avoid jewelry while cooking.
• Store soaked dal in a clean container and avoid soaking for more
than 8 hours (risk of fermentation/spoilage).
• Ground batter should be used fresh or stored in the refrigerator
(≤5°C) if not used immediately.

3. Batter Preparation
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• Grind in a clean wet grinder/blender to avoid contamination.
• Do not leave batter at room temperature for too long (especially
in hot climates).
• If fermentation is desired (rare for medu vada), it should be done
under controlled, hygienic conditions.

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Food Safety in Biryani Preparation

1. Ingredient Handling
• Rice:

◦ Use good quality basmati rice.

◦ Wash thoroughly under running water to remove excess
starch.
◦ Store in a clean, dry container.
•

• Meat/Chicken/Fish:

◦ Buy from a reliable source; should be fresh with no foul

odor.
◦ Store raw meat at 0–5°C (refrigerator) and use within 24
hours.
◦ Avoid thawing at room temperature — thaw in refrigerator
or under cold running water.
•

• Vegetables & Herbs:

◦ Wash thoroughly before cutting.

◦ Avoid using wilted or spoiled vegetables.
•

• Spices & Dairy (curd, ghee, milk):

◦ Store in airtight containers.

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 ◦ Check expiry dates for packaged spices and curd.

2. Preparation Hygiene
• Maintain personal hygiene: clean hands, nails, hair caps, gloves if
required.
• Use separate cutting boards for meat and vegetables to prevent
cross-contamination.
• Ensure utensils, knives, and vessels are washed and sanitized.

3. Cooking (Critical Control Point)

• Rice Cooking:

◦ Parboil rice to 70% doneness in clean, potable water.

◦ Avoid keeping cooked rice at room temperature for long
(risk of Bacillus cereus food poisoning).
•

• Meat Cooking:

◦ Marinate meat in hygienic conditions.

◦ Cook chicken/meat till internal temperature reaches 75°C or
above.
◦ Ensure no raw meat juices mix with cooked rice.

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 •

• Layering & Dum:

◦ Cook biryani on proper flame or dum method until fully

cooked.
◦ Final internal temperature of biryani should reach at least
75°C.

4. Serving & Storage

• Serve hot (above 60°C) to prevent bacterial growth.
• If storing, cool quickly and refrigerate within 2 hours of cooking
(≤5°C).
• Reheat thoroughly to at least 75°C before serving.
• Avoid reheating more than once.

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Food Safety in Payasam Preparation

1. Ingredient Handling
• Milk

◦ Use pasteurized milk (or boil raw milk thoroughly before

use).
◦ Store milk at ≤5°C and avoid keeping it at room temperature.
•

• Rice/Vermicelli/Dal

◦ Store in airtight, dry containers.

◦ Check for insects/contamination before use.
•

• Sugar & Jaggery

◦ Store in moisture-free, airtight containers.

◦ Avoid using lumps with fungal growth.
•

• Dry Fruits & Nuts

◦ Roast lightly to prevent rancidity.

◦ Store in airtight jars to avoid insect infestation.
•

• Ghee & Spices (cardamom, saffron, etc.)

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 ◦ Ensure ghee is fresh (no sour/rancid smell).
◦ Keep spices dry and properly sealed.

2. Preparation Hygiene
• Wash hands, wear clean aprons, and tie hair.
• Use sanitized utensils (especially since milk is sensitive to
contamination).
• Do not use the same spoon/ladle for tasting and stirring.

3. Cooking (Critical Control Point)

• Milk boiling → Boil and simmer milk for sufficient time (kills
bacteria and enhances taste).
• Rice/Vermicelli cooking → Cook fully in milk/water until soft.
• Sugar/jaggery addition → Add towards the end, stir well to
dissolve.
• Nuts & raisins → Fry in ghee separately to avoid contamination
and add towards the end.

4. Serving & Storage

• Serve payasam hot (above 60°C) for best safety and taste.

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• If serving cold, cool quickly and refrigerate at ≤5°C within 2
hours.
• Store in clean, covered containers.
• Shelf life:

◦ At room temp: 4–6 hours maximum.

◦ In refrigerator: 1–2 days.
•

• Reheat only once before serving (avoid repeated heating-cooling

cycles).

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___________Thank you_____________

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