South Indian Recipes
Aresalu Sweet Rice From South India Recipe
Ingredients
1. Soak rice for 24 hours and then dry on a flat plate (2c)
2. oil (to fry)
3. brown sugar or jaggery (2c)
4. poppy seeds
5. water (2c)
Method of preparation:-
1. Take a saucepan, mix 2 cups of water and 2 cups of brown sugar and then boil it. Keep it on boiling until it becomes neither too sticky nor too diluted. Reduce the heat to low and keep the syrup on low heat.
2. Take dry roasted and finely powdered rice, add this slowly to the syrup, cook it by mixing it properly until it becomes a paste. Keep this paste aside and then shape it into small balls of lemon size and patted in the poppy seeds container and pressed flatty.
3. Take a pan, heat oil in it and then fry this in hot oil and then drain on paper towel.
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Andhra Mutton Curry Recipe
Ingredients
1. Mutton cubed (500gms)
2. fennel seeds (1/2tsp)
3. turmeric powder (1/4tsp)
4. cinnamon (1inch stick)
5. black peppercorns (4)
6. cumin seeds(1tsp)
7. coriander seeds (1tsp)
8. poppy seeds (1tsp)
9. cloves (2)
10. oil (4tbsp)
11. green cardamom (2)
12. black pepper powder (2tsp)
13. chopped fresh coriander leaves (2tbsp)
14. chopped tomato (1large)
15. chopped onion (3med.)
16. curry leaves (10)
17. ginger- garlic paste (1tsp)
18. salt (to taste)
19. red chili powder (1tsp)
Method of preparation:-
1. Take mutton pieces, clean and wash them and cook them in pressure cooker with two cups of water, salt and turmeric powder. Cook it for 6 whistles and then open the lid. Drain and reserve the liquor
2. Take a pan, dry roast the poppy seeds, black peppercorns, fennel seeds, cinnamon, coriander seeds, cumin seeds, cloves and green cardamom in the pan. Keep them to cool and then make powder of this mixture by grinding it.
3. Take a kadai, heat oil in it. Add curry leaves and onions and saute them until the onions get brown. Add ginger- garlic paste, red chili powder and half of the black pepper powder and then saute them for a minute.
4. Now add tomato and mutton pieces, cook them on high heat until the tomato gets soft. Add spice powder and salt and keep it to simmer for five minutes. Add the reserved cooking liquor and one cup of water and keep it to boil.
5. Keep it to simmer on low heat until all the mutton pieces get well cooked with thick gravy. Add the remaining black pepper powder and mix it well. Now garnish it with coriander leaves and serve it hot.
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Bread Upma Recipe
Ingredients
1. White bread preferably a day old (6-8 slices)
2. oil (4tbsp)
3. chopped onion (1med.)
4. chopped fresh coriander leaves (2tbsp)
5. chopped green chillies (2)
6. lemon juice (1tsp)
7. red chilli powder (1/2tsp)
8. turmeric powder (1/4tsp)
9. boiled and diced potato (1med.)
10. cumin seeds (1/2tsp)
11. mustard seeds (1/4tsp)
12. asafoetida (a pinch)
Method of preparation:-
1. Take bread slices, break them into smaller pieces with or without crust. Take a kadai, heat oil in it. Add a pinch of asafoetida, Add the mustard seeds and the cumin seeds in the kadai.
2. When the mustard seeds get crackle and the cumin seeds change its color then sauté the onions in the oil. When the onion gets translucent then add the diced potatoes and saute them for 2 minutes.
3. Now add bread pieces, turmeric powder and red chillies powder and then toss them to mix well. Sprinkle some water and cook for 2 minutes. Add the green chillies, coriander leaves and lemon juice and then toss and serve hot in the serving dish.
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South Indian Pullav (Rice) Recipe
Ingredients
1. Rice or basmati rice (1c)
2. onion (1large)
3. garlic (1 1/2cloves)
4. tomato puree (1/3c)
5. vegetables like carrots and peas (1c)
6. ginger powder (1/8- 1/4tsp)
7. coriander powder (1/4-1/2tsp)
8. chili powder (1/8-1/4tsp)
9. cardamom (1-2 pieces)
10. cloves (1piece)
11. green chili cut into small pieces (1)
12. cinnamon powder (1/8tsp)
13. salt (1tsp)
14. bay leaf (1)
15. coriander leaves (1tsp)
Method of preparation:-
1. Clean and wash the rice with water and keep them aside. Take onion and cut it into lengthwise slices.
2. Take a pan, heat butter in it and then fry the sliced onions in it for about 4 minutes. Add the chili, cloves, bay leaves, cinnamon and fry them until the onions turn golden brown. It will take about 4-5 minutes.
3. Now add fresh ginger and garlic paste. Now add the dhania powder, tomato paste and one cup of water and keep it to boil. Add the vegetables, salt and rice. Add ¼ cup of coconut flakes according to your desire.
4. Now reduce the heat to low and cover the pan. Stir the mixture after 4 minutes. Again cover the pan and cook for about 10-15 minutes. When the rice and vegetables get cooked then sprinkle the chopped coriander leaves on the top.
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Moru Kali Recipe
Ingredients
1. Moru (yogurt) thick and sour (1 1/2c)
2. chopped fresh coriander leaves (1tbsp)
3. oil (1tsp)
4. finely chopped green chili (2)
5. scrapped coconut (3tbsp)
6. rice flour (1c)
7. salt (to taste)
8. asafoetida (1/4tsp)
9. mustard seeds (1/2tsp)
10. whole dry red chili (1)
11. chana dal (1tsp)
12. curry leaves (10-12)
Method of preparation:-
1. Take a bowl, mix yogurt and rice flour in it. Add coconut, green chilies and salt and mix it well. Add a little water.
2. Take a deep pan, heat oil in it. Sauté asafoetida, mustard seeds, broken red chili, curry leaves and chana dal in the pan until the dal gets brown. Add 2 tablespoon of water to avoid burning.
3. Now add the rice flour mixture and mix it. Cook it until the liquid gets absorbed and it starts leaving the sides of the pan by stirring it continuously on medium heat. When it gets ready then garnish it with chopped coriander leaves and serve it hot.
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Vegetable Korma Recipe
Ingredients
1. Beans (1c)
2. potato (1)
3. ground coconut (1/2c)
4. peas (1/2c)
5. carrot (1/2c)
6. ginger (small piece)
7. onion (1)
8. garlic flakes (3)
9. cumin seeds (1/2tbsp)
10. chilli powder (1/2tbsp)
11. lime (1/2)
12. coriander (few leaves)
13. coriander powder (1tbsp)
14. turmeric powder (1/2tbsp)
15. oil (1tbsp)
16. salt (to taste)
Method of preparation:-
1. Take a pan, heat the oil in it. Add sliced onion and fry then until turn to light brown. Then add cumin seeds, ginger, garlic, chilli powder, turmeric, coriander powder, salt and fresh coriander leaves. Fry it nicely.
2. Then add the vegetables and pressure cook them until they are cooked. When the vegetables get cooked then add little water and the ground coconut.
3. Reduce the heat and keep it to simmer for 5 minutes. Now squeeze the lime to it and the vegetable korma gets ready. Serve it hot with the chapati.
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Mysore Bonda Recipe
Ingredients
1. All purpose flour (1c)
2. finely chopped onion (1small)
3. sour curd (to make the batter)
4. finely chopped green chillies (2)
5. rice flour (1big spoon)
6. baking soda (a pinch)
7. chopped coriander leaves (optional)
8. salt (to taste)
9. oil (for deep frying)
Method of preparation:-
1. Take a large bowl, add all purpose flour, rice flour, chopped green chillies, coriander leaves, baking soda, chopped onion and salt according to taste in the bowl. Mix them with sour curd to a bajji dough consistency. Keep the bowl aside for 3 hours.
2. Take a frying pan, heat some oil in it. Take the batter of dough consistency. Make the round balls of this batter, When the oil is hot enough, then drop the balls in the hot oil and deep fry them until get golden brown.
3. Now drain the bondas from the oil and serve them hot with chutney or Ketchup. The curd should be sour enough. Enjoy the crispy and tasy bonda.
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Baadhusha Recipe
Ingredients
1. Maida (100gms)
2. sugar (150gm)
3. ghee (100gms)
4. baking soda (a pinch)
5. salt (a pinch)
6. oil for frying
7. grated coconut (for decoration)
Method of preparation:-
1. First make the sugar syrup. Take a pan, Mix sugar with equal amount of water in the pan. Place the pan over heat and cook it for about 5 minutes.
2. Then add ghee, a pinch of baking soda, a pinch of salt and mix it until the bubbles appear. Now add maida in it and mix it by sprinkling water so that it becomes soft.
3. Take off the pan from heat and keep it to cool. Now make the uniform balls of this mixture and then flatten it lightly on both sides. Deep fry the in the hot oil .
4. When they get fried from both the sides then drain then from the oil and immediately put them into the sugar syrup. Keep in the syrup for 5 minutes and then place them on the plate.
5. Make more baadhushas of remaining mixturein the same way. Decorate the top with the grated coconut and then serve the baadhusha.
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Pepper Rasam Recipe
Ingredients
1. Chopped tomatoes into small cubes (1small)
2. cumin seeds (1tsp)
3. curry leaves (1sprig)
4. sugar or jaggery water (1/2tsp)
5. peppercorns (1 1/2tsp)
6. mustard seeds (1tsp)
7. thick tamarind juice (2tsp)
8. chopped coriander leaves (1tsp)
9. hing (a pinch)
10. ghee (2tsp)
11. water (6c)
12. salt (to taste)
Method of preparation:-
1. Make the coarse powder of the peppercorns in the peppermill or in the coffee grinder. Take a pan, put the peppercorn powder with water, tomato, salt, pepper, sugar and the tamarind juice in the pan.
2. Place the pan over low heat and keep it to boil. Prepare the seasoning in the ghee with mustard seeds, cumin seeds, curry leaves and hing.
3. Put this seasoning in the peppercorn mixture and then mix it well. When it gets ready then garnish it with the chopped coriander and serve it hot with plain rice.
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Avial Recipe
Ingredients
1. Cubed and boiled vegetables like beans, carrots, potatoes, raw banana, cauliflower (2c)
2. green chillies (4-5)
3. buttermilk (3/4 packet)
4. cumin seeds (2tsp)
5. shredded coconut (2tbsp)
6. turmeric (1/2tsp)
7. cooking oil for seasoning (3tsp)
8. finely chopped fresh coriander leaves (1tbsp)
9. salt (to taste)
10. mustard seeds (1tsp)
11. hing (a pinch)
12. curry leaves
13. red chili powder (1/2tsp)
Method of preparation:-
1. Take buttermilk in a pan, add salt, turmeric, coconut paste and the boiled vegetables in the buttermilk. Place the pan over low heat and then cook the buttermilk mixture until it becomes thick in texture. Keep it stirring continuously while cooking. When it gets ready then add the chopped coriander leaves and shredded coconut.
2. Take a pan, heat oil in it to prepare the seasoning. Add mustard seeds, hing, curry leaves, red chillies, and cumin seeds in the hot oil. Fry them until the seeds get splutter. Now add this seasoning into the buttermilk mixture.
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