South Indian Recipes
Cabbage Upkari Recipe
Ingredients
Finely chopped cabbage (1 small), urad dal (1tsp), channa dal (1tsp), mustard seeds (1tsp), hing (a pinch), finely chopped onion (2 med.), dry red chillies (5-6), curry leaves (1sprig), shredded coconut (2tbsp), cooking oil (2tbsp) and salt (to taste).
Method of preparation:-
Take a pan, heat the oil in it and add mustard seeds, dals, curry leaves and red chillies in the pan. Fry them until the mustard seeds get crackle. Now add the chopped onions and fry them until the onions get translucent and starts turning brown. Add the chopped cabbage, some water and salt in the pan. Now cover the pan and cook the cabbage on low heat until it gets cooked. Add the shredded coconut and the hing in the cooked cabbage and then mix them well. Heat it for few minutes and then serve it hot with rice and dal.
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Bisi Bela Huli Anna Recipe
Ingredients
Rice (1c), toor dal (1/2c), Bisi Bhele Huli Anna powder (5tsp), chopped green chillies (4), mustard seeds (1/2tsp), curry leaves (1sprig), urad dal (1tsp), channa dal (1tsp), chopped cashew nuts (2tsp), ghee or clarified butter (3tbsp), chopped vegetables like potatoes, green beans and carrots (2c), thick tamarind juice (1/2c) and salt (to taste).
Method of preparation:-
Take rice and the toor dal, wash them together and cook them with chopped vegetables under pressure until they get completely cooked. Add the tamarind juice in it and then mix it well. Add the bisi bhele huli anna powder in it. Now keep it aside. Take a pan, place it over heat. Heat the ghee in it and add the mustard seeds, curry leaves, green chillies, urad dal, cashew nuts and channa dal. Fry them in the ghee. When the seasoning gets ready then adds the rice and vegetable mixtue in the pan and add the salt according to taste. Now the dish is ready to serve.
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Pitlai Recipe
Ingredients
Bitter gourd or karela (2med.), cooked Tovar dal (1/2c), tamarind paste (1 1/2tsp), urad dal (2tsp), grated coconut (1/2c), sugar or jiggery (a little), chick peas (3/4can), green chilies slit (3), red dry chilies (3-4), coriander seeds (1 1/2tsp), peppercorns (few), mustard seeds, curry leaves, oil for frying, turmeric and salt (to taste).
Method of preparation:-
Take bitter gourds, slit them into four quarter and then cut 1/2inch thick piece across. Take a pan, heat a little oil in it. Sauté the cut gourds and the green chilies in the pan . Add 2 cups of water, turmeric, tamarind and salt. Keep it to simmer until the gourds get tender. Add chickpeas and sugar or jiggery in the pan. While the gourds are cooking, in another pan heat a little oil and fry coriander seeds, red chilies, urad dal and peppercorns in the oil. Fry them until they get well roasted. Now add coconut in the pan and stir for 1 to 2 minutes and then grind in a blender. Add a little tomato paste. Put this paste in the bitter gourd- tamarind mixture. Add the dal and mix it well. Again heat until it begins to simmer. Now remove the pan from heat and then pour the seasoning on the top.
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Kanjeepuram Idli Recipe
Ingredients
Par boiled rice (3c), urad dal (1/2c), salt (1/2tsp), ghee (2tsp), cooking oil (6tsp), curry leaves, hing (1/2tsp), cumin seeds (1/2tsp), pepper (1/2tsp),dry ginger powder (1tsp).
Method of preparation:-
Rinse the par boiled rice and urad dal and then soaks them separately in water for about 2 hours. Put the dal and rice in the grinder separately and then grind them coarsely. Now mixthe grind dal and rice together then add salt and hing in the mixture. Keep this mixture for overnight so that this will forment. Take a pan, place it over heat. Heat the oil and ghee in it and then fry the peppers, curry leaves and cumin seeds in it. Add this fried mixture into the flour mixture. Add the dried ginger and mix it well. Now the idli flour gets ready. Take a flat vessel, coat it with oil and then pour the idli flour into this vessel. Pressure it for about 45 minutes ovr low heat with the pressure cooker weight. When the idli gets cooked then take out the vessel from the cooker. Keep it to cool and then serve it with chutney or sambar.
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Ordinary Adai Recipe
Ingredients
Channa dal (1c), thuvar dal (2c), urad dal (1/2c), moong dal (4tsp), cream of rice (1/2c), hing (1/4tsp), salt (1/2tsp), red chillies (8), green chillies (4) and oil for making adai.
Method of preparation:-
Take channa dal, urad dal, moong dal, thuvar dal and the cream of rice. Rinse all these and then soak them together in a bowl in 6 cups of water. Then grind them coarsely with salt, red chillies and hing in a grinder to make the batter of this mixture. Now to make adai, take a non stick pan, place it over heat. Put some oil on the heated pan and then spread a big spoonful of batter on the non stick pan and again put 1 teaspoon of oil around it. Keep it to cook on this side for few minutes and then turn the side. Put 1 teaspoon of oil around it and cook it from this side. Cook it until it turns light brown. When it gets cooked then remove it from the pan and place in the serving dish. Serve it hot with some jiggery or with any chutney.
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Tamarind Uppma Recipe
Ingredients
Cream of rice (2c), urad dal (1tsp), channa dal (1tsp), tamarind paste (1tsp), mustard (1/4tsp), methi (1/2tsp), red chillies (6), curry leaves, turmeric powder (1/4tsp), cooking oil (4tsp), hing (a small pinch), salt (1tsp).
Method of preparation:-
First dry roast the methi and grind it into powder and then keep it aside. Take a pan, place it over heat. Heat the oil in it and then fry the mustard seeds, urad dal, channa dal, hing, curry leaves and red chillies in the hot oil. Add about 6 cups of water in the pan and then cook for sometime and then add the tamarind paste, turmeric powder and salt in it. Keep it to cook more for sometime. Now add the cream of rice in the pan cook it and keep on stirring the mixture until the cream of rice gets cooked and then add the methi powder. When the tamarind uppma gets ready then garnish it and serve it hot in a serving dish.
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Paal Poori (Sweet Poori) Recipe
Ingredients
Sweetened Condensed milk (1can), evaporated milk (1can), all purpose flour or maida (2c), cooking oil for frying, almonds (1/4c), cream of wheat or rava (2tsp), sugar (4tsp), edible camphor (optional), kesar color (a small pinch), saffron (1/4tsp).
Method of preparation:-
Take a small bowl, put little cold milk in it and soak saffron in it and keep it aside. Take another bowl, soak the rava in it for about 10 minutes. Soak the almonds in hot water for about 1 hour and then peel the skin of almonds . Now grind them into fine paste with 1 cup of milk. Take a sauce pan, place it over heat. Put the condensed milk, evaporated milk and almond paste in it and boil it for about 10 to 15 minutes. Now add the saffron and the kesar color and keep it to cool. Mix maida, soaked rava and sugar in a bowl and knead it into nice dough by using some cold water. Make small balls of this dough and roll them into small poori with a rolling pin and then deep fry them in hot oil. Drain the poories from the oil and then soak in boiled milk mixture. Serve them cold or hot.
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Coconut Milk Pulav Recipe
Ingredients
Coconut milk (1can), vegetable oil or butter (10tsp),basmati rice (2c), coriander leaves (7 to 8 stems), carrots medium size (2), green peas (1/4c), beans (10 -15), cloves (2), cinnamon sticks (1-2) and salt (to taste).
Masala:- ginger 1” piece, garlic cloves (6-8), green chillies (14-15) Cut them into small pieces and grind them finely.
Method of preparation:-
Take rice, clean them and then soak in hot water for about 10 to 15 minutes.Take a pan, place it over heat. Put the cooking oil in it, when the oil heats then add the cinnamon sticks and cloves in the hot oil. Add the vegetables except the peas in the pan and fry them for sometime. Then add the masala paste and fry it for sometime. Now add the green peas and coriander leaves leaves and fry them. Add the coconut milk and water . Keep this mixture for boiling. Now add the rice and then ciover the pan . Reduce the heat to low and cook it for about 20 minutes. Remove the cover from the pan nand cooked the pulav gently. When the pulav gets ready then garnish it with fresh coriander leaves.
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Didir Onion Rava Dosa Recipe
Ingredients
Semolina or Rava (1c), rice flour (1/2c), maida (1c), slightly crushed jeera (1 1/2tsp), finely chopped ginger (3/4inch), finely chopped green chillies (4-5), asafetida (a pinch), salt (to taste), cashew nuts (a bunch) and oil to make dosas.
Method of preparation:-
Take a large bowl, mix maida, rava and rice flour in it. Mix all these together into a thick batter by adding little water at a time so that no lumps are formed. Mix them with hands or electric mixer. Add salt, asafetida and crushed cumins and keep it in warm place for about 6-7 hours. Take a non stick pan, place it over heat to warm and then spray the oil in it. Make the thin consistency of batter and then drizzle it onto the pan with a spoon. Add the chopped green chillies and ginger into the batter. Now sprinkle the cashew nuts and onions onto the pan and cook it on low medium heat. Drop the oil a bit around the sides of it. When the edges of it gets brown from both sides then take it off from the pan with a flat, wide spatula. Serve it hot with sambar or chutney.
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Sambar Recipe
Ingredients
Vegetables (3c like sambar onions, chow- chow and white pumpkin), tuvar dal (3/4c), rasam powder (2tsp), coriander leaves (2tbsp), curry leaves (1tbsp), tamarind (1lemon size), grren chillies (2-4), turmeric powder (1/4tsp), sugar (1 1/2tsp opt.), salt (1 3/4tsp), oil (1tbsp), hing powder (1/4tsp), mustard seeds (1/2tsp), black gram dal (1/2tsp), red chili (1).
Method of preparation:-
Take dal, wash it and then drain it. Put it in the pressure cooker with ½ cup of water and cook it for 10 minutes in the cooker. Keep it to cool and then mash it. Take a bowl, soak the tamarind in 1 cup of water for about 5 minutes then squeeze it well and then strain out its juice. Take the vegetables, put them in a saucepan and cook them with 1 ½ cups of water. When the three quarter cooked then add the green chillies, sugar and salt. Add the tamarind water and keep it to simmer until the raw smell of vegetables disappears. Now add the mashed dal. Curry leaves and rasam powder. Again simmer it until it gets thick. Add the coriander leaves.Now the sambar gets ready. Take a pan, heat oil in it and then add mustard seeds, black gram dal and the red chili powder. When the mustard gets splutter then add the hing powder and then pour this seasoning over the sambar. Now serve the hot sambar with rice and chips in a serving dish.
Number of servings – 6
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