South Indian Recipes
AAPPAM
INGREDIENTS :-
Boiled rice – 200 gms
Horsebean – 2 tsp
Fenugreek seeds - ¼ tsp
Salt - ¼ tsp
Coconut milk or tender coconut water -01 cup
Baking soda - ¼ tsp
METHOD :-
Soak par boiled rice, horsebean and fenugreek seeds for 3-4
hours and grind nicely.
Leave this flour overnight to get sour.
Add coconut milk/tender coconut water, salt and baking
soda to the flour.
Heat a thick pan.
Pour a laddle of flour inside the pan. Shake the pan in a
circular motion so that the flour spreads and expands along
the edges or spread it with the help of the laddle.
Cook covered for a few minutes until the aappam becomes
soft.
CHAKKAR PONGAL
INGREDIENTS :-
Long grain rice – 2 cup
Split green gram (without skin) – 1 cup
Fresh coconut cut, small pieces or
shredded coconut – ½ cup
Ghee – ¾ cup
Sugar – 2 ½ cup
Cardamoms - 6
Raisins and cashews – 4 tbsp
Milk – 2 cup
Water - 2 ½ cup
METHOD :-
Dry roast the split green gram on medium heat for 5 to 10
minutes till it becomes light pink and a nice aroma arises.
Cook the rice and split green gram in 2 cups milk with 2 ½
cups water in rice cooker or on stove in a pan.
In the meantime, while it is cooking melt the 3 tablespoons
of ghee and fry the raisins and cashews on medium heat till
cashews turn light golden, drain them and fry coconut
pieces or shredded coconut in the same ghee till golden.
Set all these seasoning aside.
crush the cardamom to powder.
When the rice gets cooked, remove the rice and place it in a pan large enough to hold it and
Add sugar, cook on medium heat till all the sugar is absorbed.
Stir it often to avoid
burning.
After the sugar has been absorbed add ½ cup ghee and turn off the stove. Add the fried coconut, cashews, raisins and cardamom powder. Stir it and let it stay on the
stove for 2 or 3 minutes.
Afterwards remove from heat.
Serve warm.
COCONUT CHUTNEY
INGREDIENTS :-
Grated coconut – 1
Green chili – 4
Ginger – ½ inch piece
Roasted chana –4 tbsp
Salt to taste
FOR THE TEMPERING
Mustard seeds – 1 tsp
Udad dal – ½ tsp
Curry leaves – a few
Red chili – 1
Oil – 1 tsp
METHOD :-
Grind the ingredients mixture to a paste.
After grinding, add the water for consistency and mix properly.
For the tempering, heat the oil in a pan.
Add the mustard seeds.
As the seeds start spluttering, lower the flame.
Add all the other ingredients and let them splutter for a few seconds.
Temper the grinded chutney with this.
Cool it
COCONUT RICE
INGREDIENTS :-
Long grain rice – 1 cup
Coconut milk – 1 cup
Broken cashew bits – 1 tbsp
Green chilies, slit - 3
curry leaves - 1
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Horsebean – 1 tsp
Grated fresh coconut – 2 tbsp
Coriander, chopped – 1 tbsp
Oil – 2 tbsp
Salt to taste
METHOD :-
Method for coconut milk:
Soak 1 grated coconut in 2 1/2 cups water for 1 hour.
Grind in a blender using same water.
Strain to extract the milk. Repeat process with the
residue twice. Press out till residue is crumbly.
Use milk as mentioned later in recipe.
Makes 3 cups milk.
Method for the rice:
Wash and soak rice in salted water for 30 minutes.
Drain rice in colander, keep water aside.
Heat oil in a heavy saucepan.
Add horsebean , seeds, cashews, stir till spluttering.
Add chilies and curry leaves. Stir, add rice.
Stir very gently, with a wide spatula till oil coats rice evenly.
Add coconut milk, 1½ cups drained water.
Add salt, keeping in mind the water was salted.
Bring to a boil, reduce heat, simmer covered.
Stir occasionally. When done 3/4, add lemon.
Mix very gently. Simmer till done and all water evaporates.
Add more water in between if required.
Garnish with coriander and coconut before serving.
DOSA
INGREDIENTS :-
Rice – 3cups
Udad dal – 1 cup
fenugreek seeds -2 tsp
Oil for shallow frying
Water – enough for grinding the batter.
Salt to taste
METHOD :-
Wash and soak the rice and udad dal separately for 6-8
hours.
Drain the water and keep aside
Grind the urad dal to a thick consistency, adding water.
You will know when to stop when you see the batter
bubbling up a little.
Now grind the rice.
Mix the two batters stirring clockwise and anti-clockwise.
Add salt and cover. Leave it to ferment overnight.
Stir well, add water if the batter is too thick. Add salt if required.
Prepare the non-stick pan by heating it.
Grease the pan with a little oil.
Spread the dosa batter evenly on the pan.
Cook the dosa till one side is crisp and brown.
Fold and serve hot with chutney and sambar.
FISH CURRY
INGREDIENTS :-
Medium sized pomfret - 3 to 4 pieces
green chillies – 6 nos
Coriander seeds – 1 tbsp
Cumin seeds – 2 tsp
Mustard seeds – 1tsp
Coconut grated – 1 cups
Oil – 5 tbsp
Garlic – 5 cloves
Chopped onion – 1 piece
Water – 3 cups
tamarind - 01 lemon size
Curry leaves – a few
Salt to taste
METHOD :-
Wash, clean and cut the pomfret into medium sized pieces
and chop the onions.
Heat 2 tbsp oil in a pan.
Add the onions, coriander seeds and cumin seeds.
Stir fry for 2 – 3 minutes and let it cool.
Now take all the above mentioned spices and grind to a fine
paste with roasted onions. (This masala can be prepared and
stored in the refrigerator for 2 – 3 weeks).
Heat 3 tbsp oil in a pan.
Add the mustard seeds and a few curry leaves.
When the seeds splutter, add the ground masala and cook for 10 – 12 minutes till the oil
separates.
Now add water and boil.
Lower the flame and add the fish pieces and cook for 3 minutes only or the fish shall break.
Add the tamarind or limejuice and the coconut milk.
Boil further for about 5 minutes.
Serve hot with boiled rice.
KOLMI BHATH
INGREDIENTS :-
Basmati rice – 250 gms
Green chili – 3 nos.
Prawns – 500 gms
Sesame seeds – 1 ½ tsp
Coriander seeds – 1 tsp
Cloves – a few
Salt to taste
Oil – 2 tbsp
Coriander leaves – 25 gms
Kopral (dry coconut) – 3 tsp
Curry leaves – few
Mustard seeds – 1 tsp
Asafoetida – a pinch
Water – 500 ml
FOR MARINATION
Turmeric powder – 1 tsp
Chili powder – 1 tsp
Lemon juice – of 1 lemon
Salt as required
METHOD :-
Marinate the prawn with turmeric powder, chili powder,
limejuice and salt.
Wash the rice and soak for 20 – 25 minutes.
Roast coriander seeds, cumin seeds, sesame seeds, bay
leaves, cloves and dry coconut.
Slit the green chili.
Heat oil in a thick bottomed pan and add mustard seeds.
When they crackle, add curry leaves, asafoetida, green chili,
then the spices and marinated prawns.
Sauté for 2 minutes. Add water and bring it to a boil.
Add rice and initially cook on a high flame, when the water
dries up, cook on a slow flame with lid on, till the rice is done.
LEMON RICE
INGREDIENTS :-
any long grain rice –½ cup
Water 2 ½ cup
Salt – 1 tsp
Oil or clarified butter – 3 tbsp
Chopped cashewnuts - 2 tsp
peanuts -2 tsp
Split black gram - 2 tbsp
Mustard seeds – 1 tsp
Red chilies, whole – 3
Turmeric powder – ½ tsp
Lemon juice- 1/3 cup
Green coriander, chopped - 3 tbsp
METHOD :-
Wash and soak the rice in water for 10 minutes.
Drain and keep aside. Boil water in a heavy-bottomed pan.
Stir in rice, salt and ½ tbsp oil. Cover tightly, reduce heat
and simmer without stirring until the rice is fluffy and
tender and the water is fully absorbed. Keep aside.
Heat remaining oil in a small pan.
Stir-fry the cashew nuts until golden brown. Spoon cashew
nuts over the cooked rice and replace cover. Raise the heat
slightly.
Sauté the split black gram and mustard seeds. Add the red
chilies and remove from heat.
Gently fold in the sautéed mixture along with turmeric powder, lemon juice, coriander
into the cooked rice until well mixed.
Serve hot,
MASALA PESARATTU
INGREDIENTS :-
Split green gram(without skin) – ½ kg
Green chilies – 5
Coriander leaves – 2 tbsp
Few curry leaves
Cumin seeds – 1tsp
Salt to taste
Finely chopped onion - 1
Vegetable oil
Chopped ginger -2 inch
METHOD :-
Soak the pulses in water for about 4 to 5 hours.
Drain the water from the pulses and add ginger pieces,
coriander, curry leaves, cumin seeds and salt.
Make a paste of these ingredients, but let it be coarse but
not fine.
Heat the tava / pan and spread little the paste on it just as
you do it for a dosa.
Sprinkle a few drops of oil over it and also sprinkle the
chopped onions over it.
After it turns golden brown remove it from the tava.
Serve hot with a pickle.
INGREDIENTS :-
Urad dal – 200 gms
Oil for deep frying
Salt to taste
METHOD :-
Wash urad dal and soak it for 5 – 6 hours.
Wash again, remove excess water and grind to a smooth
paste in the mixer.
Empty paste in a bowl, add salt and beat the batter well till
light.
Heat oil to smoking point, then reduce heat.
Take some batter in a wet spoon, make a hole in the centre
and gently dip the batter into hot oil
Fry on a medium flame till golden brown.
Serve either with sambar and coconut chutney or soak in
Rassam as Rassam Wada.
MYSORE KADI
INGREDIENTS :-
Flaked Vegetables like Cucumber,White pumpkin, lady finger
Whole Bengal gram (soaked for half anhour) – 2 tsp
Coriander seeds – ½ tsp
Ginger – ½ inch
Turmeric powder – 2 pinch
Coriander leaves, chopped – 4 tsp
Green chilies - 5
Fresh coconut (grated) – ½ cup
Buttermilk or fresh curd – 1 cup
Sour cream - tsp
Salt to taste
METHOD :-
Cut the vegetables into medium sized pieces.
Wipe ladyfinger with wet cloth to clean them, and then fry them in little oil till they become
separated or harder.
Cook the vegetables with ½ cup of water.
Grind coconut, coriander seeds, turmeric powder, soaked pulses, with turmeric powder, chilies
and coriander leaves and sour cream.
Add some water.
Add the grinded mixture to cooked vegetables and bring them to boil.
Add salt and once all the ingredients get cooked well, add buttermilk and boil for 3-4 minutes.
Serve hot
PONGAL
INGREDIENTS :-
White rice – 1 cup
Red gram – ½ cup
Fresh ground pepper – ¼ tsp
Whole peppercorns – ¼ tsp
Salt -1 tsp
Green chilies - 4
A few curry leaves
Asafoetida – a pinch
Ghee – 1 tbsp
Oil – 1 tbsp
Green coriander – 1 tbsp
broken cashewnuts
METHOD :-
Wash rice and pulses and drain water completely.
In a large sauce pan, heat ghee and oil on medium heat. Slit
green chilies length wise. Fry the green chilies, curry leaves,
pepper powder and peppercorns.
Add the rice, pulses and asafoetida to this and fry for 3
minutes.
Add 4 1/2 cups of water, salt and cover the sauce pan.
Cook it on medium heat till rice and dal become very soft
and keep stirring in between to avoid burning. Add more
water if necessary.
fry the cashew nuts separate and add
Garnish with coriander.
Serve hot with coconut chutney.
POTATO MASALA
INGREDIENTS :-
Potatoes – 3 to 4
Mustard seeds – 1 tsp
Cumin seeds – ½ tsp
Fenugreek seeds – 1 tsp (optional)
ginger - 1 small piece
Onion – 1 big
Tomato – 1 medium
Turmeric powder – ¼ tsp
Curry leaves – a few
Green chili – 2 to 3
Dry red chili – 1 to 2
Coriander leaves – a few sprigs
Salt to taste
oil – 1 tsp
METHOD :-
Boil and then cut the potatoes into cubes.
Chop the green chili, ginger tomatoes and onions.
Heat oil in a pan.
Add the mustard, cumin and fenugreek seeds.
When the seeds start spluttering, add the onions and fry for
4 – 5 minutes till they become brownish.
Add the tomatoes, curry leaves and chili and fry for another
3 – 4 minutes
Add the potatoes, turmeric powder and salt.
Mix very well and mash a few pieces of potatoes.
While mixing, add coriander leaves.
Either stuff it in the dosa or serve hot with dosa.
RASAM
INGREDIENTS :-
Split red gram – 150 gms
Black pepper – 1 tbsp
Cumin seeds – 1 tsp
Garlic – 6 flakes
Turmeric powder – ½ tsp
Tomato – 100 gms
Curry leaves – 2 sprigs
Oil – 1 tsp
Mustard seeds – ½ tsp
Red chili – 3 nos.
Asafetida – ¼ tsp
Tamarind – 15 gms
METHOD :-
Pound the black pepper, ½ tsp of cumin seeds and garlic
into a fine paste.
Cook lentils and use only the water (on top) for Rasam.
Add the ground masala, chopped tomatoes and turmeric
powder to the dal water and boil till you get the aroma of
the masalas.
Temper with red chili, mustard seeds, asafetida, ½ tsp
cumin seeds and curry leaves.
Soak the tamarind in water for some time, blend it well and
this extract to it.
Season well and serve hot after garnishing with chopped coriander leaves.
RAVA IDLY
INGREDIENTS :-
Rava (semolina) – 200 gms
Horsebean – 1 tsp
Bengal gram– 1 tsp
Grated fresh coconut – 2 tbsp
Fresh curd – 500 gms
Oil and ghee – 2 tbsp
coriander leaves – 2 tbsp
Cashew nuts – 5 to 7 nos.
Mustard seeds – 1 tsp
Asafetida – a pinch
Curry leaves – 10 nos.
Green chili – 2 nos.
Cooking soda – ¼ tsp
Salt to taste
METHOD :-
Heat oil & ghee together, fry chopped cashew nuts to a
golden brown. Set aside.
Add mustard seeds, the pulses, asafetida, curry leaves and
chopped green chili.
After it is well sautéed, add rawa.
Roast well on a low flame till light pink.
Add salt, soda-bicarb, coriander leaves, grated coconut, salt
and fried cashew nuts.
Cool.
Mix in beaten curd to make idli batter.
Divide the batter between 12 greased idli moulds.
Boil water in a steamer/cooker, put the stand in the steamer and steam on a high flame for 15 –20 minutes.
serve hot with sambhar and coconut chutney.
RAVA MAIDA DOSA
INGREDIENTS :-
Rava (semolina) – 1 cup
Refined flour – 1 cup
Water – enough to make a thick batter
Grated coconut – 1 tsp (optional)
Green chili – 2 nos.
Coriander leaves – a few sprigs
Butter milk – 1 cup
Salt to taste
Oil for frying
FOR THE TEMPERING
Oil – 1 tsp
Mustard seeds – 1 tsp
Asafoetida powder – a pinch
Curry leaves – a few
METHOD :-
Roast the semolina and keep aside.
Sieve the refined flour.
Then mix all the ingredients except oil.
Make a thick batter.
Now prepare the tempering.
Heat the oil.
Add the mustard seeds.
When the seeds start spluttering, add the asafetida powder
and curry leaves.
Season the batter with it and stir.
Heat a non – stick pan and grease it with a little oil.
Reduce to medium flame, pour some batter on it and spread evenly.
Add a little oil on the sides.
Roast till the dosa becomes brown and then turn it over.
Remove from flame and serve hot with chutney and sambar.
SAMBAR
INGREDIENTS :-
Tuvar dal – 1 cup
Brinjal – 1 small (optional)
Potato – 1
Onion – 1
Tomato – 1
Drumstick – 2
Sambar masala powder – 1 tbsp
Turmeric powder – ¼ tsp
Oil – for tempering
Red chilies – 1 to 2 (whole dry)
Mustard seeds – 1 tsp
Fenugreek seeds – ¼ tsp (optional)
Curry leaves – a few
Tamarind – 1 tbsp (soaked in warmwater)
Salt to taste
METHOD :-
Wash the dal and boil it in the cooker with the turmeric
powder, salt and a little oil.
Cut all the vegetables into small pieces and chop the onion
into medium sized pieces.
In a pan, heat 1 tbsp oil and add mustard seeds and
fenugreek seeds.
When they splutter, add all the vegetables, red chilies,
leaves and sambar masala.
Cook for 2-3 minutes.
In the meantime beat the cooked dal properly and evenly.
Now add the cooked dal (you may add some water if the dal
is too thick).
Strain the water in which the tamarind is soaked.
Boil the sambar for 5-10 minutes.
TOMATO ONION AVIYAL
INGREDIENTS :-
Medium-sized tomatoes - 4
Medium-sized onions - 2
Green chilies - according to taste
Grated coconut (dry/fresh) - ½ cup
Ginger - a small piece
Curd - 4 tsp
Turmeric powder - a pinch
Salt - as required
Curry leaves - few
Cooking oil -1 tsp
Mustard seeds – 1tsp
METHOD :-
Cut the tomatoes and the onions into thin long pieces.
In a vessel, heat a little oil, and fry the cut onions until they
turn light brown.
Add the cut tomatoes, salt and turmeric powder.
Let the vegetables cook for about 5-7 minutes. Meanwhile,
grind together, the coconut and green chilies, along with the
curd into a smooth paste.
Add this mixture to the vegetables and mix.
Let it cook for just another minute or two and remove it
from the gas.
Season with curry leaves and mustard.
Serve hot with rice or chapatis.
Brinjal Rasam
bringal -06 nos
turmeric powder-1/4 tsp
channa dal - 1tsp
corrinander seeds - 1tsp
oil -3 tsp
curry leaves
tamarind - a small ball
red chillies -04 nos
asafoetita - a pinch
salt - as required
Method
slit the bringal in to small pieces
soak the turmeric in a cup of warm water
dry roast the dhals,corriander seeds and red chillies and powder it
boil the bringal with turmenric powder and tamarind water
add the powders and allow it to cook for 4 min
seperately heat oil add mustard seeds ,curry leaves and asafoetita
pour on the rasam and serve hot
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