South Indian Recipes
Gotsu Recipe
Ingredients
Small to medium eggplant (1), diced ripe tomatoes (2), curry leaves, hot green chillies, slit and cut into pieces (6), tamarind paste (1/2tbsp), turmeric (1/2tsp), mustard (1tsp)oil (3-4tbsp), salt (to taste), garlic (optional).
Method of preparation:-
First chop the egg plant into very tiny pieces. Tale a pan, place it over heat. Heat the oil in it and add mustard seeds. When the seeds get pop then add chillies, curry leaves and onions. Fry them until they get tender. Now add eggplant and tomatoes and again fry them for another 5 minutes. Add tamarind paste with a cup or the half cup of water in it. Then put turmeric, garlic and salt in it. Keep it to simmer for a while until the eggplant gets soft and is able to retain its shape. Then take off the pan from the heats and its get ready to serve.
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Pulikacchal Recipe
Ingredients
Soaked tamarind about the size of a large lemon, roasted and dry sesame seeds (2tbsp), oil (3-4tbsp), ginger cut into thin strips (2inch), green chillies (6-7), channa dal (1tsp), mustard seeds (1tsp), asafetida (good pinch), turmeric (a pinch) and curry leaves.
Method of preparation:-
Take a small bowl, Squeeze out the pulp from the soaked tamarind.Add little fresh water each time to extract the pulp. When the bowl gets full of squeezed pulp then keep it aside. Take a pan, place it over heat. Warm the oil in it and add mustard seeds in it. When the seeds get pop then add channa dal, curry leaves, red chillies and asafetida. When the dal turns to red then add green chillies and fry. Now add ginger, tamarind extract, jiggery, turmeric powder and salt to taste. Reduce the heat to low and simmer on low heat until the sauce has reduced to one- third or thickened. Take roasted sesame, crushed them with a rolling pin on a paper and then add to the pulikacchals. Mix it well to avoid the lumps.
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Avial (Mixed Vegetables With Sauce) Recipe
Ingredients
Cubed white squash or pumpkin (1c), plain yoghurt (2c), chopped potato, French beans, cauliflower, drumstick and bell pepper (3c mixed together), grate coconut (1c), green chillies (4 med.), sugar (1tsp), coriander leaves (4tsp), turmeric (1/8tsp), dried red chilli (2), mustard (1/8tsp), cumin (1tsp), Asafoetida (a pinch), split black gram (1/8tsp), cooking oil (1/2c) and salt (to taste).
Method of preparation:-
Take a deep pot; boil the mixed vegetables in a cup of water in it until get tender. Do not discard the left over water keep it in the pot. Take a blender, put yogurt, gated coconut, sugar, turmeric, , cumin, coriander seeds, salt and a cup of water in it. Blend all these until get well mixed. Now pour this mixture into the pot containing the vegetables. Place the pot over heat and keep on heating on medium heat. Slice the green chillies lengthwise and put them in the pot. Reduce the heat and then simmer it for 10 minutes. Stir it frequently while cooking as the yogurt tends to stick to the bottom of the pot. Now take off the pot from heat and keep it aside. Take a frying pan, place it over medium heat. Heat oil in it and add dry red pepper and fry for 1 minute and then add curry leaves, black grams and mustard seeds. When the mustard seeds get pop then add asafetida. Now add the vegetables and the sauce from the pot and again cook for 1 or 2 minutes. Take off the pan from the heat. When it gets ready serve it with rice or puri or with parathas.
Number of servings – 4
Making Time – 40 minutes
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Vegetable Cutlet Recipe
Ingredients
Potato (1med.),Carrot (1med.), beans (4-5), beet root (1med.), peas (optional), garlic (1small), finely cut onion (1med.), fennel seeds (2-3), coriander leaves (little bit), green chilli (2-3), Maida (2-3tbsp), water (little bit), bread crumbs or bread (3-4slices).
Method of preparation:-
Take all the vegetables like potato, carrot, beans, beet root etc cut wash them and then cut them. Put them in the pressure cooker, cook them with little bit of water, turmeric powder and salt. If there is water after cooking then drain it. put the cooked vegetables in a bowl and smash them and then keep it aside. Take a saucepan, place it over heat. Heat 1 tablespoon of oil in it. Fry onions in it until get brown and then add grounded paste. Fry them for few seconds. Now add the smashed vegetables and fry them until it gets thickened. Keep it to cool. When it gets cool then make small balls of this mixture. Take a bowl, put 2-3 tablespoon of Maida in it, Add a little bit of water and mix it well. Now dip the balls of mixture in this Maida mixture. And then roll them in the bread crumbs. Place them in the plate or paper to dry. Now deep fry or roast both sides of them until they turn into brown. When they get ready serve them with Ketchup or chilli chutney.
Number of servings – 12-15
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Pineapple Gojju Recipe
Ingredients
Crushed pineapples (1can), mustard seeds (1tsp), urad dal (1tbsp), channa dal (1tbsp), sesame seeds (1tbsp), turmeric powder (1/4tsp), asafetida or hing (1/4tsp), grated coconut (1/2c), oil fur frying (4-5tbsp), red chillies (3), green chillies (2), jiggery (a small piece), brown sugar (1tbsp), tamarind paste (1/2tsp) and salt (to taste).
Method of preparation:-
Take a pan, place it over heat. Add channa dal, urad dal, sesame seeds, asafetida in the pan. Dry fry those until they get roast for about 5-6 minutes. Put all these fried ingredients in the grinder and then grind them with chick peas, green chillies, jiggery or brown sugar, tamarind paste and grated coconut to a smooth paste. Add little water while grinding. Take a Kadai, heat the oil in it for a minute then add mustard seeds and turmeric powder in it. Now add the crushed pineapple to it and fry them for about 15 minutes. Then add the ground paste to the fried pineapples and again fry them for 10 minutes. Add salt according to the taste and now take off the Kadai from the heat. This can be serving as a side dish with chapattis or rice and it can be eaten hot or cold.
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Mysore Pak (South Indian Dish) Recipe
Ingredients
Besan (1c), ghee (2c), sugar (1 1/2c) and water (1 3/4c).
Method of preparation:-
First to make syrup, dissolve sugar in the water in a pan. Place the pan over heat and heat it by stirring until the sugar gets dissolve and the syrup gets a thread consistency. The consistency can be checked by feeling the syrup between your fore- finger and thumb. Take chick pea flour in a bowl, remove all the lumps of it and then add it to the syrup. Add 1 tablespoon of flour at a time. Now reduce the heat and then add 2 teaspoons of ghee in it. Cook it and stir it until the flour and the ghee get completely blended with the syrup. Repeat this process to use all the besans. While cooking stir it continuously and keep on adding the ghee of 1 teaspoon until the mixture changes its color and texture. While cooking you will observe that the mixture is not able to absorb any more ghee and the mixture starts to leave the edges of the vessel. Now take a plate, grease it and then place the cooked mixture in it with a spatula. Keep it to cool for about 10 minutes. Then cut it into desired shape pieces. Now place these pieces on the serving tray very carefully.
Make – 40 medium size pieces
Making time – 45 minutes
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Masala Dosa Recipe
Ingredients
For dosa:- Plain rice (1c), White udad dal (1/4c), parboiled rice (1c), oil or ghee (10-12tsp), methi seeds (1/2tsp), curd (1/2c), soda bi carbonate (1/2tsp) and water for grinding.
For masala:- Onions (2large), boiled and peeled potatoes (2large), udad dal, cumin seeds and mustard seeds (1/2tsp), chopped coriander (1tbsp), green chillies (4-5), cashew halved (8-10), oil (2tbsp), turmeric (1/4tsp) and salt to taste.
Method of preparation:-
For masala:- Chop the potatoes coarsely. Chop green chillies. Heat oil in a pan, add cashew and brown them lightly. Add dal, seeds, chillies and onions. Fry then until get tender. Now add turmeric, salt, potatoes, coriander and mix well.
For Dosa:- Take rice and dal, wash them together in a bowl and then soak them in plenty of water and methi seeds for 7 to 8 hours or overnight. Again wash the rice and dal mixture by draining the water 2-3 times. Put the rice in the grinder and grind them to paste. Rava like grains should be felt. Add salt and soda bi carbonate and mix it well. Keep it aside for 8 to 10 hours in a warm place. Beat the curd well and then add to the batter. The batter should be thickly coat on a spoon when dipped. Heat the non stick tawa. Pour a spoonful of batter on the centre of the tawa, and spread it to a thin round with the back of the spoon. Pour a teaspoon of oil over the dosa then spread the chutney over the dosa. Place a tablespoon of masala in the centre of the dosa and then fold it into triangle to cover the masala.when the dosa gets crispy then remove it from the tawa with a spatula. Serve it hot with chutney or sambar.
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Mixed Dal Dosas Recipe
Ingredients
Rice (1c), curd (2tbsp), yellow moong (1/3c), channadal (1/3c), udad dal (1/3c), oil (2tbsp), soda bicarb (1/2tsp), oil to shallow fry and salt to taste.
Method of preparation:-
Take rice and wash them. Now take all the three dals and wash them together. Soak in the plenty of water and then keep them aside for 5 to 6 hours. Take wet dals mixture put it in the grinder to grind. Grind it until semolina type grain can be felt. Then grind the wet rice until get fine. Mix both the batters and add curd, soda, salt and oil in the batter. Mix this batter until it gets fluffy and light. Keep it aside for about 3 to 4 hours before making the dosa. Now heat the griddle, and then pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Put a teaspoon of oil over it. Remove it with spatula when it gets crispy. Serve it hot with chutney.
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Rava Dosa Recipe
Ingredients
Rice flour or plain flour (1/2c), Semolina or fine suji (1c), buttermilk (2-2 1/2c), oil (1tbsp), fine chopped green chillies (2), fine chopped coriander (1tsp) and soda bicarbonate (1/8tsp).
Method of preparation:-
Take a large bowl, mix all the ingredients in it and Blend them together. Add more buttermilk if necessary. Add grated ginger and salt to taste. The batter should be relatively thin, keep it aside for 20-30 minutes. Heat the griddle and then pour 1 large spoon of batter on it. Rotate the griddle to spread the batter then put 1/2teaspoon of oil over dosa. Cook it from both sides. When it gets ready, remove it from the griddle and then serve it hot with chutney.
Makes – 10-12 thin dosas.
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Sada(Plain) Dosa Recipe
Ingredients
Plain rice (1c), oil (10-12 tsp)white urad dal (1/4c), parboiled rice (1c), curd (1/2c), methi seeds (1/2tsp), soda bi carbonate (1/2tsp) and water for grinding.
Method of preparation:-
Take dal and rice, wash them together then add plenty of water and methi seeds in it. Keep them to soak overnight or 7-8 hours. Again wash the rice by draining the water 2-3 times. Put the mixture of dal and rice in the grinder and then grind it to a paste. Grains should be felt in the batter. Add salt and soda bicarbonate and mix it well. Keep it for 8-10 hours in a warm place. Take curd and beat it well then add it into the batter, add water if required. The batter should be thick enough ti thickly coat on a spoon when dipped. Take a non stick tawa, place it over heat. Heat the tawa then pour a spoonful of batter in the centre of the tawa, spread it with the back of the spoon to a thin round. Pour a teaspoon of ghee or oil over it.fry it from both sides, when it gets crispy then remove it from tawa. Serve it hot with chutney or sambar.,
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