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Wednesday, February 24, 2010

South Indian Cooking



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.


MEDU WADA


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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