Showing posts with label South Indian Recipes. Show all posts
Showing posts with label South Indian Recipes. Show all posts

Tuesday, November 15, 2016

LEMON VERMICELLI



INGREDIENTS:
1) 2 Cups Vermicelli
2) 2 Lemons
3) 1 Carrot Julliene cut
4) 1 Capsicum Julliene cut
5) 2 Green Chillies slit and cut
6) A pinch of asafoetida/hing
7) 1 Teaspoon Mustard seeds
8) Few Curry Leaves
9) 1 Tablespoon Chana Daal
10) 1 Tablespoon Urad Daal
11) 2 Tablespoon Oil
12) 1/2 Teaspoon Turmeric Powder
13) 1/2 Teaspoon Red Chilli Powder
14) Salt to taste
15) 1/2 Cup Roasted Peanuts
16) Fresh Coriander Leaves

PREPARATION TIME: 20 minutes

HOW TO PREPARE:
* In a big pot boil water, add salt and let it boil
* Add Vermicelli and cover for a minute, when done drain it
* Immediately add cold water and keep aside
* In a Wok, Heat oil and crackle mustard seeds, chana and urad daal
* Add asafoetida, curry leaves and saute till daal turns brown
* Add Carrots and Capsicum and saute further for few minutes
* Put in green chillies, turmeric powder, red chilli powder and salt and mix well
* When carrots turn soft, add in cooked vermicelly, gently mix well
* Turn off heat, and add lemon juice and roasted peanuts and mix well
* Garnish with fresh coriander leaves and serve hot!


Saturday, July 23, 2016

ROASTED TOMATO CHUTNEY WITH INSTANT DOSA



INGREDIENTS:
FOR CHUTNEY:
1) 4 Tomatoes
2) 1 Onion Chopped
3) 5-6 Garlic Cloves
4) 1 Tablespoon Yellow Moong Daal
5) 2 Dried red chillies
6) 1 Tablespoon oil
7) 1/2 Teaspoon Mustard seeds
8) 5-6 sticks dried tamarind
9) Salt to taste
10) A pinch of asafoetida

FOR DOSA:
1) 1 Cup Maida
2) 1/2 Cup Besan
3) 1 Cup Suji/Rava
4) 1 Cup Rice Atta
5) Salt to taste
6) Water to mix

PREPARATION TIME: 50 minutes

HOW TO PREPARE:
CHUTNEY
* Wash the tomatoes and keep them on the fire to roast them
* Roasting them gives a nice flavours and removes the skin easily
* Remove the tomato skin and roughly chop them, keep aside
* In a small wok, heat oil, crackle mustard seeds, dried red chillies and moong daal
* Add in asafoetida and garlic cloves and let it cook for a minute
* Add chopped onions and salt and saute till onions turn translucent
* Add tomatoes and red chilly powder and further cook till tomatoes get soft
* Take off heat and let it cool till room temperature
* Add in tamarind and put in mixer jar to grind it into a paste or chutney
* Serve fresh with dosas or idlis

INSTANT DOSAS
* In a bowl mix maida, suji, besan, and rice atta
* Add in salt according to taste
* Add little by little water and keep mixing till it forms a batter
* Rest the batter for 20- 30 minutes
* Add little water if batter feels thick
* On a hot flat tawa apply oil and pour a laddle of batter on it
* spread the batter on tawa evenly and let it cook
* Sprinkle oil and turn the the dosa to cook it other side
* Turn again and fold and serve hot with chutney


Friday, June 3, 2016

COIN UTTAPAMS


INGREDIENTS:
1) 1 Packet Dosa batter
2) 2 Onions Chopped
3) 1 Cup Grated Broccoli
4) 1/2 Cup Grated Carrots
5) Salt to taste
6) Black Pepper to taste
7) 1 Green Chilly Chopped
8) 2 Tablespoon oil

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* In a bowl, put dosa batter and add salt and pepper to taste
* I got a readymade batter from a superstore, you can always prepare batter for this
* Add in chopped onions, chopped chilly, grated carrots and grated broccoli
* On a hot non stick tawa, apply oil and pour in 1/4 laddle of batter on tawa
* Pour in as many as fit on tawa, apporox 5-6 will fit
* Let it cook for few minutes till its firm and cooked on the side
* Apply oil on the poured batter and flip it to cook on other side
* Once cooked arrange them on a tray and serve these coin uttapams with coconut and mint chutney
* They are favourites among kids and a healthy tiffin option too



Friday, April 29, 2016

CURD RICE


Curd rice or Dahi Chawal is a simple delicacy from south India. Mainly taken as part of a meal, but its a comfort food in itself.
Easy preparation and is loved by kids, bachelors, and ready to go meals!
Its very popular among the south states of Andhra Pradesh, Kerela, Karnataka and Tamil Nadu.
Its a savoury dish as compared to the sweet dahi chawal of north India!

INGREDIENTS:
1) 2 Cups Cooked/Leftover Rice
2) 2 Cups Curd/Yogurt/Dahi
3) 1/2 Cup Grated carrots
4) 1/2 Cup Grated Broccoli
5) 1/4 Cup Grated Ginger
6) Few Curry Leaves
7) 2-3 Green Chillis
8) 2 Tablespoon Oil
9) A Pinch of Asafoetida
10) 1 Teaspoon Mustard Seeds
11) Salt to taste
12) Black Pepper/Red Chilly to taste
13) Pickle and coriander leaves for garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a Pan heat oil, add Asafoetida and crackle mustard seeds
* Add Curry leaves, Grated Ginger and green chillies, saute for a minute
* Add Broccoli and carrots, saute at low heat till carrots get soft
* Add rice and mix well, Keep aside to cool it
* In a separate bowl beat the curd and add salt and pepper
* Mix the salted curd with the rice into a thick paste like consistency
* If needed take more curd or simply add a little water
* Garnish with coriander leaves and serve chilled/room temperature with a pickle
* Any kind of rice can be used in this recipe


Sunday, July 12, 2015

CARROT AND LENTIL SALAD


INGREDIENTS:
1) 3 Carrots
2) 1/2 Cup white urad lentil
3) 1 Dried Red chilly
4) 1/2 Cup Grated fresh coconut (optional)
5) 1 Teaspoon mustard seeds
6) Salt to taste
7) Black pepper to taste
8) 1 Tablespoon oil

PREPARATION TIME: 2 Hours

HOW TO PREPARE:
* Soak the urad lentils for 1 1/2 hours
* In a bowl, grate coconut and carrots
* Add salt and black pepper to the above mix
* Drain the urad lentils and add to mix, mix well
* In a separate pan heat oil, crackle mustard seeds
* Add dried red chilly to oil and let it crackle
* Add oil mix to carrot mix and mix well
* Serve, garnished with coriander


Friday, March 27, 2015

SPICY FRUITY RAITA/CURD


INGREDIENTS:
1) 2 Cups Curd/Yogurt
2) 1/2 Cup Chopped Apple
3) 1/2 Cup Chopped Grapes
4) 1 Teaspoon Red Chilly Flakes
5) 1 Teaspoon Green Chilly
6) Salt to taste
7) Black pepper to taste

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* Finely chop the green chilly and keep aside
* In a bowl whisk the curd to form a smooth paste
* Add in chopped apples and grapes
* Add salt, pepper, red chilly flakes and green chilly
* Mix and serve chilled with pulav, parathas, or as a dip


Monday, September 1, 2014

COCONUT RICE



INGREDIENTS:
1) 2 Cup Boiled Rice or Leftover rice
2) 1 Cup Fresh Coconut grated
3) 2 Potato Sliced
4) 2 Onions Chopped
5) 2 Tomato Chopped
6) 2 Tablespoon Oil
7) 1/4 Teaspoon Mustard Seeds
8) 1/4 Teaspoon Nigella Seeds
9) Few Curry Leaves
10) 1 Teaspoon Urad dal
11) 1 Teaspoon Chana Dal
12) Pinch of Asafoetida
13) 2 Green Chillies
14) Salt to taste
15) Red Chilli to taste
16) 1/4 Teaspoon Turmeric Powder
17) 1 Teaspoon Lemon Juice

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* In a Wok, heat oil, crackle mustard seeds, nigella seeds, Urad dal and Chana dal
* Add in Turmeric powder, Asafoetida, green chillies and curry leaves
* Add in chopped onions, tomatoes and potatoes
* Cook till potatoes are soft
* Add Salt and red chilly powder and mix well
* Add Cooked Leftover Rice and fresh grated coconut
* Mix well, add a little water and cook covered for 2 minutes
* Done! Add Lemon juice, mix well and serve hot !

Nutrition Facts Widget Image

Wednesday, August 27, 2014

MODAK / UKADICHE MODAK


Modak is a sweet dumpling, can be fried or steamed.
Modaks have a special importance in the worship of the Hindu God Ganesha. It is believed to be his favorite food. Ganesha worship ceremony, known in India as Ganesh Chaturthi the puja always concludes with an offering of twenty-one modaks to the deity and as prasaad. Modaks made with rice flour shell are preferred for this purpose, however, wheat shell version are also used. Innovative recipes for modaks have also been created. These include banana nachni modak, motichoor modak and chocolate modak.

INGREDIENTS:
1) 1 Cup Rice flour
2) 1 Cup water
3) 1/2 Teaspoon salt
4) 2 Teaspoon Ghee/Clarified butter
5) 3/4 Cup Jaggery
6) 3/4 Cup Fresh grated Coconut
7) 1/2 Cup Raisins/Sultanas (seedless)
8) 1/4th Teaspoon Cardamom powder
9) Pinch of red edible color

PREPARATION TIME: 1 Hour

HOW TO PREPARE:
* In a pan boil 1 cup water, add 1 teaspoon ghee and salt
* Add Rice flour and keep stirring to avoid lumps
* Keep aside covered to cool and the rice flour to cook in steam
* Break jaggery into smaller pieces for it to melt quickly
* In a wok, add 1 teaspoon ghee, add jaggery, keep stirring for it to melt
* As it melts, add in coconut, raisins and cardamom powder
* Take it off heat and mix and keep aside to cool
* In a bowl take color and add 1 teaspoon water and mix
* In a plate take out the cooked rice flour and knead it till every bit comes together
* Divide the dough into 2 parts
* Take a little color on hands and knead one part of dough to get orange dough
* Oil hands and take a bit of orange and a bit of white dough and make balls
* Similarly make out 10 more balls from the rest of the dough
* Spread one portion of the dough into a round disc, thinning the edges with your finger tips
* Stuff one portion of the coconut jaggery mixture
* Gather the dough together in tiny pleats and press lightly to form a cone at the top
* Make all modaks and place them in a steamer tray
* Dip one finger in colored water and make tilak/round marks on each modak
* Steam them for 20 minutes
* Serve the Modaks in a decorative plate and add Ghee on the top of it

Nutrition Facts Widget Image

Monday, July 21, 2014

SALTED IDLIS


IDLIS is a traditional breakfast/Savory cake in south Indian households. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.


INGREDIENTS:
1) 5-6 Idlis
2) 2 Tablespoon oil
3) 1 Teaspoon Mustard seeds
4) Few Curry Leaves
5) 1/4 Teaspoon Turmeric powder
6) Salt to taste
7) Red Chilly powder to taste
8) 1 Onion chopped
9) Fresh grated coconut (optional)
10) Fresh Coriander

PREPATION TIME: 10 mins

HOW TO PREPARE:
* Cut the idlis into small pieces and keep in a bowl
* Sprinkle salt and red chilly on idly and mix well, keep aside
* In a wok, add oil and crackle mustard seeds
* Add turmeric, onion and curry leaves, cook for a minute
* Add salted idlis and mix well
* Serve hot in a dish, garnished with fresh grated coconut n coriander


Thursday, December 5, 2013

SOOJI / SUJI UPMA


INGREDIENTS:
1) 1 Cup Sooji/Semolina
2) 1 Tablespoon Oil
3) 1 Teaspoon Black Mustard Seeds
4) 1 Teaspoon Chana Dal
5) 1 Teaspoon Urad Dal
6) 1 Tablespoon Cashew nuts
7) 1 Tablespoon Raw Peanuts
8) 1/4 Teaspoon Turmeric Powder
9) 1 Dry Red Chilly
10) 1 Pinch Asafoetida
11) Few Curry Leaves
12) 1/2" Ginger grated
13) 1 Onion Chopped
14) 1/2 Cup Peas and chopped carrots
15) Salt to taste
16) Green Chilly to taste
17) 2 Cups of Water
18) Fresh Coriander to garnish

PREPARATION TIME: 15 mins

HOW TO PREPARE:
* In a wok, add 1 Teaspoon of oil and add Sooji
* Roast till it starts to get golden color. Keep stirring to avoid sooji to burn
* Once done, keep it aside for further use
* Boil peas and carrots and keep it aside
* In a Non stick pan add oil and mustard seeds and let it crackle
* Add in Channa Dal and Peanuts. Cook for few seconds and add urad dal
* Add Dry red chilly, turmeric powder and asafoetida and stir well
* Add onion and green chilly, sauté for a few minutes
* Add Curry leaves, Peas, carrots, and salt, mix well
* Add Ginger and sauté for few minutes on lower heat
* Add sooji and Cashew nuts and mix well
* Add water and keep mixing till all the water gets absorbed by sooji
* Cover and cook for 2 -3 minutes. Done!
* Serve and Garnish with Coriander


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