South India Food Recipes
Sunday, September 8, 2013
Sunday, December 2, 2012
Raagi Halwa
Ingredients:
Ragi Flour - 1 Cup
Water - 5 Cups
Grated Coconut - 1 Cup
Milk - 1 Cup
Jaggery - 1 Cup
Cardamom Powder : 2 tsps
Ghee - 4 tsp
Almonds - 10 (Blanched and skinned)
Method:
Soak ragi flour with water for 1/2 an hour.
Grind with coconut and strain using a fine strainer.
Discard the pulp.
Add milk to the ragi+coconut liquid.
Stir in the jaggery till its completely dissolved.
Put it on the stove on a low heat and keep stirring.
Within 5 minutes, the mixture would have thickened.
Add ghee frequently to ease the stirring.
Add the cardamom powder to it and keep stirring.
Give continuous stirring till the mixture reaches a semi solid consistency.
Remove to a ghee greased plate and garnish with almonds.
Cut into pieces when cool.
Thursday, November 29, 2012
Mixed Sprouts Curry
Ingredients:
Mixed Sprouts - 2 cups
Onion - 1no (medium size)
Tomato - 2 nos (medium size)
Green chillies - 2 nos
Ginger paste - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Freshly squeezed lemon juice - 1 tsp
Fresh Coriander leaves a handfull ( for garnishing )
Oil as you need
Salt to taste
Method:
In a pressure cooker cook the sprouts for 2 whistles with a cup of water ,
turmeric powder and with little salt..
In a pan add 2 tsp of oil, add finely chopped onions and saute till light brown in color
In a pan add 2 tsp of oil, add finely chopped onions and saute till light brown in color
Add grated tomato, chopped ginger and green chillies.
Add turmeric powder, coriander powder and stir and cook well
Stir the gravy well and add the cooked sprouts and adjust salt and water.
Add garam masala powder and cook the curry till sprouts take up the flavor of spices.
Adjust the consistency of gravy as per your choice garnish with coriander leaves.
Finally squeeze out some lemon juice and serve with Hot Rice or Chappathis....
Thursday, November 22, 2012
Cucumber Dosa
Ingredients:
Idly Batter- 1 cup
Cucumber pieces - 1 cup (peeled and chopped)
Salt to taste
Oil as you need
Method:
Make a nice paste of the cucumber pieces and mix it with the idly batter and adjust salt .
In a pan Pour the batter and put oil around the dosa.
Make it crispy and turn it to the other side to cook.
Serve hot with coconut chutney or peanut chutney.....
Tuesday, November 20, 2012
Kosambari
Ingredients:
Split moong dal - 1 cup
Carrot - 1/2 cup (grated)
Cucumber - 1/2 cup (grated)
Lemon juice - 1 Tbs
Green chilies - 2 nos (finely chopped)
Mustard seeds - 1/2 tsp
Asafetida - a pinch (optional)
Fresh coriander leaves - a handfull
Oil as you need
Salt to taste
Method:
Soak the split moong dal in water for one hour
Drain the water and keep it aside
In a bowl put the grated cucumber and carrot and mix it well.
Finally add the dal, lemon juice, chopped coriander and salt.
In a pan heat oil , splutter mustard seeds ,
then add the chopped green chillies and asafoetida
Add it to the bowl and saute well with the dal mixture.
Sunday, November 18, 2012
Vegetable Briyani
Ingredients:
Basmati Rice - 2 cups
Mixed Vegetable (cauliflower, potato, carrot , beans) - 1 cup
Green Peas - 150 gms
Ginger garlic paste - 2 tsp
Onion - 3 nos (Finely chopped)
Green Chillies - 2 (Finely chopped)
Mint leaves - handfull (cleaned and chopped)
Coriander leaves - handfull (cleaned and chopped)
Red Chilly Powder - 1 tsp
Cloves - 5 nos
Cinnamon - 5 nos
Cardamom - 5 nos
Black Pepper Powder - 1/2 tsp
Tomato - 3 nos (chopped)
Curd - 1/2 cup ( lightly sour )
Oil - 2 tbs
Ghee - 2 tbs
Dry Fruits (cashew nuts, raisin) - 10 nos (optional)
Bread slices - 5 nos (toasted)
Salt to taste
Method:
Wash and soak the basmati rice half an hour before cooking.
Toast the bread slices in ghee.
Fry the dry fruits in ghee. Cook the green peas.
Take 2 tbs oil and 1 tbs ghee in a pressure cooker add cinnamon , cloves, Cardamom and
black pepper powder and stir for about a minute.
Then add mint leaves, coriander leaves , onions and
saute them for a minute till they get pink in color.
Add ginger garlic paste and red chilli powder and stir.
Add fine chopped tomatoes and fry till they are properly cooked.
Add all the vegetables and the green peas.
Add the curd and stir well Cook it for about 10 seconds. .
After the vegetables blend well with the briyani masala
add 3 cups water and the soaked basmati rice.
Give 2 whistle and put off the gas.
After cool add the remaining ghee, fried bread pieces ,
dry fruits and green coriander, mint leaves.
Serve the hot vegetable biryani with onion raita
Friday, November 16, 2012
Rice Fritters
Ingredients:
Grain rice - 1 cup
Milk - 2 cups
Cream - 150 gms
Orange Zest - 1/4 cup
Lemon Zest - 1 tbs
Sugar - 1 cup
Egg - 1 no
Baking powder - 1 tsp
Oil - for frying
Honey sauce:
Honey - 1 cup
Orange juice - 1/2 cup
Cinnamon - 1/4 tsp
Method :
In a pan boil milk and cream at medium flame.
Add the orange zest, lemon zest, rice, and sugar and mix thoroughly.
Cover with a lid and turn the flame to low.
Stir the rice pudding now and then and doesn't allow to stick to the bottom.
If the pudding becomes too dry before the rice is cooked, add extra milk.
The rice is cooked when the pudding looks quite dry and thick.
Turn off the heat and let it come to room temperature,
In a bowl beat the egg and mix with the cold rice pudding.
Finally add the baking powder to the batter and stir well
In a deep pan put oil and heat at medium flame.
Using two spoons , scoop the rice batter and shape likes in the image.
Deep fry until golden brown drain on a paper towel to absorb the extra oil.
In a pan combine the honey, orange juice, and cinnamon and heat at medium flame.
After 2 or 3 minutes turn off the flame. Now the sauce is ready.
Drizzle the sauce on top of the fritters and dust with powdered sugar and Serve !!!
Subscribe to:
Posts (Atom)