South Indian Food
Methi pulao
By: Shrima ON September 4th, 2012Ingredients: 11/2 Cup Long Grain (Basmati) Rice 1 cup green peas 50gms paneer (cut into small cubes and deep fried) A small bunch of methi (fenugreek) leaves (chopped) 2 tomatoes (chopped) 4-5 flakes of garlic (paste) 2-3 green chilies (chopped) 1/4th tsp. turmeric powder Red chili powder to taste Salt to taste 11.1tbsp oil/butter Method: Wash methi properly and drain the water and keep aside. Heat oil in the pan and add garlic paste and fry till light brown. Now add tomatoes, peas. Methi, green chilies, salt, chili powder and turmeric powder. Stir-fry for 8-10 minutes. Add rice and fry well for another 5 minutes. Add enough water and pressure cook on low flame for 5 minutes. Garnish ...More
Palak Rice
By: Shrima ON September 4th, 2012Ingredients: 1/2 bunch (cut into small pieces) palak a pod garlic a small piece of ginger 1 chopped onion 1 tomato a few sprigs of curry leaves 1 mashed potato 1 cup basamathi rice salt to taste 1/2 tblsp garam masala powder (optional) For Seasoning 1 tblsp mustard 1/2 tblsp urud and channa dal 1/2 tblsp green chillies and red chillies (cut into pieces) Method: First wash and cut the palak into small pieces and keep aside. Then cook the basmathi rice and set aside. Now take a wok, pour some oil and when the oil is hot, add all the seasoning ingredients and fry till done. Now add the onions, tomatoes and cut palak and nicely mix and ...More
Curd rice
By: Shrima ON September 4th, 2012Ingredients: 1 Cup Boiled Rice 2 cups of plain yogurt (Curd) 2 Tbsp Oil 1/4 cup milk Finely chopped coriander leaves 1-2 green chilies 1 tsp. chana daal 1 tsp. urad daal 1 tsp. mustard seeds 1 1/2 tsp. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp salt Method: In a saucepan heat 2 tablespoonful of oil. Add mustard seeds to the oil. When the mustard seeds start popping add chana and urad daal. After a minute, add in the ginger, coriander and green chilies. Sauté them for a minute. Take the pan off the gas. Add in the rice. Mix the salt and desiccated coconut. Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice is ...More
Onion Uthappam
By: Shrima ON September 4th, 2012Ingredients: 2 cup rice (chawal) 1 cup split black gram lentil (dhuli urad dal) 3 onion (pyaj) 2 green chilly (hari mirch) 1 piece ginger (adrak) 1 tsp coriander leaves (dhania patti) 1 tsp salt (namak) 1/2 tsp red chilly powder (lal mirch) oil. Method: Soak rice and dal separately for about 6 hours. Then grind them separately. Mix them in a container and add salt. Cover and leave for fermentation for 12 hours. Finely chop adrak, pyaj, hari mirch and dhania. Mix lal mirch in chawal batter. Heat a non stick pan/tawa and spread 1 tbsp batter on it. Spread chopped vegetables on it. Cook at low flame and grease it on the corners and turn it to ...More
Thepla
By: Shrima ON September 4th, 2012Ingredients: 2 cups whole wheat flour (gehun ka atta) 2 tbsp curds (dahi) 1/4 tsp turmeric powder (haldi) 1/2 tsp chilli powder 1 tbsp oil salt to taste whole wheat flour (gehun ka atta) for rolling oil for cooking for serving fresh curd chunda Method: Combine all the ingredients in a bowl and knead into a soft and smooth dough using water only if required. Keep aside for 5 to 7 minutes. Divide the dough into 12 to 14 equal portions and roll out each portion into a 125 mm. (5") diameter circle. Heat a tava (griddle) and cook each circle using a little oil, till it turns golden brown in colour on both the sides. Serve hot. ...More
Idili Sambar
By: Shrima ON September 4th, 2012Ingredients: Small Onions - 1 cup, peeled Red Gram Dal - 1/2 cup Tamarind - 1 medium lime sized Tomatoes - 2 Green Chillies - 2 Salt as per taste Oil - 2 tsp Dhania - 2 1/2 tsp Black Gram Dal - 1 1/2 tsp Cumin Seeds - 1/2 tsp Bengal Gram Dal - 2 tsp Red Chillies - 8 Fenugreek Seeds - 1/2 tsp Roasted Gram - 1 tblsp Grated Coconut - 1/4 cup Method: Heat a tsp of oil and fry the dhania, black gram dal, cumin seeds, bengal gram dal, red chillies and fenugreek seeds till golden. Fry one onion and 1 tomato with little oil separately. Grind everything with 1/4 cup of grated fresh ...More
Dhosa
By: Shrima ON September 4th, 2012Ingredients: Dosa shell: 1 1/2 cups rice 1/2 cup urad dal salt to taste Oil Masala Filling: 2 large potatoes 1 medium onion (chopped) 1/2 teaspoon yellow split peas 1/2 teaspoon mustard seed 1/2 teaspoon turmeric 1-2 green chili 1 tablespoon oil salt to taste Method: Dosa shell Separately soak rice and urad dal at least 6 hour or overnight in water. Grind to paste. Mix together, add salt with water to make batter. Leave in room temperature overnight. Mix onion and chilies to the thin batter. Heat pan or griddle with little ghee or oil. Spread the mix on pan in circular motion to make thin Dosa. Cook on both the sides, if desired. Masala Filling (Spicy Filling): Heat oil. Add mustard seed, peas, onions ...More
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