Preparing different varieties of tiffin recipes for my 4 yr old is a daunting task, sometimes. Yes, after trying out a new recipe, I’m not sure if he is going to eat it at all. I guess, there are some of you out there who would relate to that. But then, it doesn’t stop us from preparing a tried and tested recipe with a twist/variation or an absolutely new tiffin recipe with the hope that our little ones might enjoy it after all.
Tomato dosa, pandumirapakaya pachadi, cabbage pachadi, karivepaku podi
I tried out a new recipe, tomato dosa, from recipe files this week which, fortunately, turned out to be a keeper. The tomatoes gave that kick to the rice+dal batter by lifting the earthy flavor to something tangy, jaggery lent it a sweet touch, and red chillis provided the spice factor. These dosas can be served with any chutney or podi of your choice. My son enjoyed it with white sugar, though.:)
Tomato Dosa Recipe
Recipe Source: From my recipe files
Prep & Cooking: 20-30 mts, Soaking: 2-3 hrs
Serves 5-6 persons
Cuisine: South Indian
Ingredients:
1 1/4 cup raw rice and 2 tbsps of tur dal, soaked in water for 2-3 hrs
2 tomatoes chopped
2 tbsp grated fresh coconut (optional)
2-3 dried red chillis, de-seed and tear
1-2 tbsp grated jaggery
1 tbsp chopped coriander leaves (optional)
salt to taste
oil as required
1 Drain and grind smoothly the rice and tur dal with chopped tomatoes, dried red chillies (de-seed), grated fresh coconut, jaggery, coriander leaves, salt and little water to form a dosa-like batter.
2 Heat griddle on high flame till hot, reduce heat, pour a laddle full of dosa batter, spread the batter with the bottom of the ladle evenly making circles to form a dosa and drizzle with some oil along the edges. Cook on medium heat for 1-2 mts and increase to high flame for a few seconds and flip the other side and cook for 20-30 seconds or till done.
3 Serve hot with any podi or chutney of your choice like karivepaku podi or coconut chutney
Showing posts with label SOUTH INDIAN RECIPES. Show all posts
Showing posts with label SOUTH INDIAN RECIPES. Show all posts
Vermicilli (Semiya) Upma
Honestly, I have a blissful relationship with ‘vermicelli’ - always there to comfort me during crisis times. A blessing in my pantry and a life-saver during times when I run out of dosa or idli batter. Doesn’t need much to work on, just add vegetables for some nutrition and you have a one pot meal ready for lunch or dinner in less than 20 mts.
I made an easy, tasty and light breakfast dish, Semiya Upma, this morning. I like to add tomatoes and coriander to vermicilli upma and also a cinnamon stick during the seasoning process, giving the semiya just the right amount of spice and aroma. For those of you who dislike vermicilli, maybe it’s time to overcome your fears and give it the attention it deserves.
Semiya Upma Recipe
Prep & Cooking Time: 20 mts
Serves 4-5 persons
Cuisine: South Indian
Ingredients:
2 cups vermicilli, roast in a tsp of ghee for 4-5 mts till golden brown
1 finely sliced large onion
3-4 slit green chillis
1″ ginger finely chopped
1 large tomato, chopped
1 tbsp chopped coriander leaves (optional)
1/2 tbsp oil
1 tsp ghee or butter
salt
For seasoning:
1 tsp mustard seeds
1/2 tbsp split blackl gram
1/2″ cinnamon stick (optional)
12-15 curry leaves
1 Boil 4 cups of water and add the vermicelli along with 1/4 tsp salt and 1 tsp oil. Once the vermicelli is cooked (it should be just soft and not mushy), turn off heat, pour the vermicilli into a colander to drain completely and pour cold water over it and keep aside.
2 Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the black gram, cinnamon stick and curry leaves and saute them till the dal turn slightly brown and a nice aroma emanates the kitchen.
3 Add the sliced onions, green chillis and ginger and saute for 2 mts.
4 Add the chopped tomatoes and saute on medium heat for 4 mts. Add salt to taste (remember you have already added salt to the boiling vermicilli, so add accordingly).
5 Now, add the cooked semiya to the sauteed onion-tomato base and mix it lightly and see that no lumps form and it combines well. Add a tsp of ghee or butter and combine well. Garnish with coriander leaves.
6 Serve hot with chutney or pickle of your choice.
I made an easy, tasty and light breakfast dish, Semiya Upma, this morning. I like to add tomatoes and coriander to vermicilli upma and also a cinnamon stick during the seasoning process, giving the semiya just the right amount of spice and aroma. For those of you who dislike vermicilli, maybe it’s time to overcome your fears and give it the attention it deserves.
Semiya Upma Recipe
Prep & Cooking Time: 20 mts
Serves 4-5 persons
Cuisine: South Indian
Ingredients:
2 cups vermicilli, roast in a tsp of ghee for 4-5 mts till golden brown
1 finely sliced large onion
3-4 slit green chillis
1″ ginger finely chopped
1 large tomato, chopped
1 tbsp chopped coriander leaves (optional)
1/2 tbsp oil
1 tsp ghee or butter
salt
For seasoning:
1 tsp mustard seeds
1/2 tbsp split blackl gram
1/2″ cinnamon stick (optional)
12-15 curry leaves
1 Boil 4 cups of water and add the vermicelli along with 1/4 tsp salt and 1 tsp oil. Once the vermicelli is cooked (it should be just soft and not mushy), turn off heat, pour the vermicilli into a colander to drain completely and pour cold water over it and keep aside.
2 Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the black gram, cinnamon stick and curry leaves and saute them till the dal turn slightly brown and a nice aroma emanates the kitchen.
3 Add the sliced onions, green chillis and ginger and saute for 2 mts.
4 Add the chopped tomatoes and saute on medium heat for 4 mts. Add salt to taste (remember you have already added salt to the boiling vermicilli, so add accordingly).
5 Now, add the cooked semiya to the sauteed onion-tomato base and mix it lightly and see that no lumps form and it combines well. Add a tsp of ghee or butter and combine well. Garnish with coriander leaves.
6 Serve hot with chutney or pickle of your choice.
TOMATO CHUTNEY RECIPE
ORIGIN :
Tomato Chutney is a popular side-dish usually served with Idlis and dosas.The South Indians cannot do without these for idlis or dosas.Tomato is good for health and the chutney's main ingredient is tomato.
INGREDIENTS
Mustard seeds - 1/2 tsp.
Tomato - 1/4 Kg.
Oil - 2 tbsps.
Salt - 1/2 tsp.
Red Chillis powder - 1/2 tsp.
Asafoetida - a pinch
PROCEDURE
Step 1:First wash the tomatoes in the clean water.
Step 2:Chop the tomatoes into fine pieces.
Step 3:Add salt to the chopped tomatoes and grind it into a thick paste in a mixer-grinder.
Step 4:Heat in oil in a frying pan,and add the mustard seeds into the pan.
Step 5:Wait until it sputters.Then,add the grinded tomato paste into the pan.
Step 6:Fry the tomato paste in the pan for 15 minutes.
Step 7:Add the chilli powder to the pan,mix well .Wait until the tomato chutney thickens further.
Step 8:Add a pinch of asafoetida to the chutney and mix well,remove from heat.
Serve this for idli or dosa.
Tomato Chutney is a popular side-dish usually served with Idlis and dosas.The South Indians cannot do without these for idlis or dosas.Tomato is good for health and the chutney's main ingredient is tomato.
INGREDIENTS
Mustard seeds - 1/2 tsp.
Tomato - 1/4 Kg.
Oil - 2 tbsps.
Salt - 1/2 tsp.
Red Chillis powder - 1/2 tsp.
Asafoetida - a pinch
PROCEDURE
Step 1:First wash the tomatoes in the clean water.
Step 2:Chop the tomatoes into fine pieces.
Step 3:Add salt to the chopped tomatoes and grind it into a thick paste in a mixer-grinder.
Step 4:Heat in oil in a frying pan,and add the mustard seeds into the pan.
Step 5:Wait until it sputters.Then,add the grinded tomato paste into the pan.
Step 6:Fry the tomato paste in the pan for 15 minutes.
Step 7:Add the chilli powder to the pan,mix well .Wait until the tomato chutney thickens further.
Step 8:Add a pinch of asafoetida to the chutney and mix well,remove from heat.
Serve this for idli or dosa.
Mint chutney
ORGIN:
Mint Chutney is a healthier side dish for uppmaas,idlis or dosaas.In the North India,this is used as a side dish/ingredient for all Chat Items like Bhel Puri,dhai puri,Pani Puri or even for Normal Puris.
Above all ,Mint is good for health as it improves digestion.
INGREDIENTS
Mint (Pudhina) - 1 bunch
Green Chillis - 3
Tomato - 1
Salt - 1/4 tsp.
Oil - 1/2 tsp.
Tamarind - 1/2 tsp.
PROCEDURE
Step 1:First pluck the mint leaves separately from the branch and wash in clean water to remove the dust.
Step 2:Keep it aside.
Step 3:Heat oil in a frying pan and fry the tomatoes , Green chillis for five minutes.
Step 4:Then grind the fried tomatoes,green chillis and tamarind,pudhina (mint) leaves with salt in a mixer-grinder to get a thick paste.
Step 5:Serve with idlis,dosas,puris etc...
NOTE:
*Choose Bangalore tomatoes for the chutney.Other varieties would taste sour.
*Take all the ingredients in the above mentioned quantity only.
*Choose fresh mint (pudhina) leaves only.
Mint Chutney is a healthier side dish for uppmaas,idlis or dosaas.In the North India,this is used as a side dish/ingredient for all Chat Items like Bhel Puri,dhai puri,Pani Puri or even for Normal Puris.
Above all ,Mint is good for health as it improves digestion.
INGREDIENTS
Mint (Pudhina) - 1 bunch
Green Chillis - 3
Tomato - 1
Salt - 1/4 tsp.
Oil - 1/2 tsp.
Tamarind - 1/2 tsp.
PROCEDURE
Step 1:First pluck the mint leaves separately from the branch and wash in clean water to remove the dust.
Step 2:Keep it aside.
Step 3:Heat oil in a frying pan and fry the tomatoes , Green chillis for five minutes.
Step 4:Then grind the fried tomatoes,green chillis and tamarind,pudhina (mint) leaves with salt in a mixer-grinder to get a thick paste.
Step 5:Serve with idlis,dosas,puris etc...
NOTE:
*Choose Bangalore tomatoes for the chutney.Other varieties would taste sour.
*Take all the ingredients in the above mentioned quantity only.
*Choose fresh mint (pudhina) leaves only.
Yellow Pumkin Chutney
ORIGIN:
Yellow Pumkin Chutney is taken usually with idlis,dosas or mixed with plain rice.Yellow has got medicinal value as it improves the disgestive capability.This is a typical south indian dish.
INGREDIENTS
Yellow Pumkin - 1/4 kg
Red Chilli - 3
Black Gram Dhal - 1 tsp
Tamarind - 1 tsp.
Oil - 1/2 tsp.
Salt - 1/2 tsp.
Asafoetida - 1/4 tsp.
PROCEDURE
Step 1:First peel the skin of yellow pumkin.
Step 2:Then chop the pumkin into fine small pieces.
Step 3:Heat oil in a frying pan and add the chopped yellow pumkin pieces into it and fry till the yellow pumkin is cooked .Keep the cooked pumkin aside.
Step 4:Now heat oil in a frying pan,fry black gram dhal,Tamarind,asafoetida,Red chillis in the pan for 2 minutes.
Step 5:Then add salt to the fried ingredients and the cooked yellow pumkin mixture and grind them in a mixer-grinder to make a thick paste.
Step 6:Serve with Idlis,Chappathis,puris or dosas.
Yellow Pumkin Chutney is taken usually with idlis,dosas or mixed with plain rice.Yellow has got medicinal value as it improves the disgestive capability.This is a typical south indian dish.
INGREDIENTS
Yellow Pumkin - 1/4 kg
Red Chilli - 3
Black Gram Dhal - 1 tsp
Tamarind - 1 tsp.
Oil - 1/2 tsp.
Salt - 1/2 tsp.
Asafoetida - 1/4 tsp.
PROCEDURE
Step 1:First peel the skin of yellow pumkin.
Step 2:Then chop the pumkin into fine small pieces.
Step 3:Heat oil in a frying pan and add the chopped yellow pumkin pieces into it and fry till the yellow pumkin is cooked .Keep the cooked pumkin aside.
Step 4:Now heat oil in a frying pan,fry black gram dhal,Tamarind,asafoetida,Red chillis in the pan for 2 minutes.
Step 5:Then add salt to the fried ingredients and the cooked yellow pumkin mixture and grind them in a mixer-grinder to make a thick paste.
Step 6:Serve with Idlis,Chappathis,puris or dosas.
Cabbage Chutney
ORIGIN:
Cabbage is rich in vitamin k.Most of the people hate cabbage for its odour.When cabbage chutney is prepared,the dish is really out of its odur but still remains healthy.This is used as a side dish for idlis,dosas or can be taken with plain rice.
INGREDIENTS
Cabbage - 100gms.
Grated coconut - 1 tsp.
Black Gram Dhal - 1 tsp.
Red Chillis - 3 pieces
Tamarind - 1/2 tsp.
Salt - 1/2 tsp.
Asafoetida - a pinch
PROCEDURE
Step 1:First chop the cabbage into fine pieces.
Step 2:Heat oil in a frying pan and fry the chopped cabbage in the oil till it is cooked .
Step 3:Keep the cooked - fried cabbage aside.
Step 4:Now,heat oil in a frying pan and fry black gram dhal and red chillis till the black gram changes color.
Step 5:Remove from heat.
Step 6:Now, add the fried dhal-chilli mixture,tamarind,grated coconut,salt,asafoetida to the cooked cabbage and grind without adding water in a mixer-grinder to make a thick paste.
Step 7:Serve with idlis,dosas,chappathis or plain rice.
NOTE:
*Take all the ingredients in the above mentioned quantity only.
*Cook the cabbage in appropriate quantity of oil and keep on mixing
on Low flame.
*Donot add water while grinding as cabbage itself is rich in water content.
Cabbage is rich in vitamin k.Most of the people hate cabbage for its odour.When cabbage chutney is prepared,the dish is really out of its odur but still remains healthy.This is used as a side dish for idlis,dosas or can be taken with plain rice.
INGREDIENTS
Cabbage - 100gms.
Grated coconut - 1 tsp.
Black Gram Dhal - 1 tsp.
Red Chillis - 3 pieces
Tamarind - 1/2 tsp.
Salt - 1/2 tsp.
Asafoetida - a pinch
PROCEDURE
Step 1:First chop the cabbage into fine pieces.
Step 2:Heat oil in a frying pan and fry the chopped cabbage in the oil till it is cooked .
Step 3:Keep the cooked - fried cabbage aside.
Step 4:Now,heat oil in a frying pan and fry black gram dhal and red chillis till the black gram changes color.
Step 5:Remove from heat.
Step 6:Now, add the fried dhal-chilli mixture,tamarind,grated coconut,salt,asafoetida to the cooked cabbage and grind without adding water in a mixer-grinder to make a thick paste.
Step 7:Serve with idlis,dosas,chappathis or plain rice.
NOTE:
*Take all the ingredients in the above mentioned quantity only.
*Cook the cabbage in appropriate quantity of oil and keep on mixing
on Low flame.
*Donot add water while grinding as cabbage itself is rich in water content.
Curry Leaves Chutney
ORIGIN
Curry Leaves are rich in iron and good for hair growth.It provides good flavour and odour to the food prepared.Mostly all south indian dishes are either cooked with curry leaves or garnished with them.Curry leaves chutney taken be taken with idlis,dosas or plain rice or curd rice.
INGREDIENTS
Tender Curry Leaves - 1 Cup.
Ginger -1/2 tsp.(chopped / grated)
Tamarind - 1/4 tsp.
Salt - 1/2 tsp.
Black Gram Dhal - 1 tsp.
Red Chillis - 3 pieces
Asafoetida - a pinch.
PROCEDURE
Step 1:Heat oil in a frying pan and fry black gram,red chillis,tamarind in the pan for 2 minutes.
Step 2:Now,pluck the curry leaves from thetep 3: branch.
Step 3:Add the fried ingredients like dhal,chillis and tamarind to the curry leaves.
Step 4:Add salt and asafoetida also and grind all of them together to make a coarse paste.
Step 5:Serve with idlis,dosas or lain/curd rice.
NOTE:
*Take all the ingredients in the above mentioned quantity only.
*Take Tender curry leaves only as non-tender ones would taste bitter.
*Tamarind can be used with or without frying with the other ingredients.
Curry Leaves are rich in iron and good for hair growth.It provides good flavour and odour to the food prepared.Mostly all south indian dishes are either cooked with curry leaves or garnished with them.Curry leaves chutney taken be taken with idlis,dosas or plain rice or curd rice.
INGREDIENTS
Tender Curry Leaves - 1 Cup.
Ginger -1/2 tsp.(chopped / grated)
Tamarind - 1/4 tsp.
Salt - 1/2 tsp.
Black Gram Dhal - 1 tsp.
Red Chillis - 3 pieces
Asafoetida - a pinch.
PROCEDURE
Step 1:Heat oil in a frying pan and fry black gram,red chillis,tamarind in the pan for 2 minutes.
Step 2:Now,pluck the curry leaves from thetep 3: branch.
Step 3:Add the fried ingredients like dhal,chillis and tamarind to the curry leaves.
Step 4:Add salt and asafoetida also and grind all of them together to make a coarse paste.
Step 5:Serve with idlis,dosas or lain/curd rice.
NOTE:
*Take all the ingredients in the above mentioned quantity only.
*Take Tender curry leaves only as non-tender ones would taste bitter.
*Tamarind can be used with or without frying with the other ingredients.
Coconut Chutney
ORIGIN:
"Coconut chutney" is a south indian side dish for Idlis,dosas,pongal or bajji .It is rich in cholesterol and fat as its main ingredient is coconut.
INGREDIENTS
Grated coconut - 1 cup.
Green chillis - 2
Salt - 1/4 tsp.
Mustard seeds - 1/4 tsps.
Water - 2 tbsps.
Coconut oil - 1tsp.
Curry leaves (chopped) - 1 tsp.
PROCEDURE
Step 1:First of mix grated coconut with salt .
Step 2:Chop the green chillis into small pieces.
Step 3:Add water to the grated coconut and mix it with chopped green chillis
Step 4:Then ,grind this in amixer-grinder to get a semi solid paste .
Step 5:Heat oil in a frying pan ,add mustard seeds ,wait until it sputters,add curyy leaves also to the same pan and add this to the grinded paste and mix well.
Step 5:Mix well.
Step 6:Coconut chutney is ready .
Step 7:Serve with idlis,dosas,pongal,bonda,bajji
NOTE
*Please use the ingredients in the above mentioned quantity only.
*Grind into a nice paste.
*Red chillis can also be added instead of or along with green chillis
"Coconut chutney" is a south indian side dish for Idlis,dosas,pongal or bajji .It is rich in cholesterol and fat as its main ingredient is coconut.
INGREDIENTS
Grated coconut - 1 cup.
Green chillis - 2
Salt - 1/4 tsp.
Mustard seeds - 1/4 tsps.
Water - 2 tbsps.
Coconut oil - 1tsp.
Curry leaves (chopped) - 1 tsp.
PROCEDURE
Step 1:First of mix grated coconut with salt .
Step 2:Chop the green chillis into small pieces.
Step 3:Add water to the grated coconut and mix it with chopped green chillis
Step 4:Then ,grind this in amixer-grinder to get a semi solid paste .
Step 5:Heat oil in a frying pan ,add mustard seeds ,wait until it sputters,add curyy leaves also to the same pan and add this to the grinded paste and mix well.
Step 5:Mix well.
Step 6:Coconut chutney is ready .
Step 7:Serve with idlis,dosas,pongal,bonda,bajji
NOTE
*Please use the ingredients in the above mentioned quantity only.
*Grind into a nice paste.
*Red chillis can also be added instead of or along with green chillis
SAMBAR POWDER
ORIGIN
"Sambar Powder is one of the most vital ingredients used in most of the South Indian Dishes like Sambar,Rasam,and even in fried curries.It exists from the 19th century only .Prior to this , red chillis with grinded Dhaniyas or coriander seeds were used in the dishes.But use of Sambar powder increases the taste and flavour of the recipes made out of it.
INGREDIENTS
Red Chillis - 1/2 Kg.
Coriander Seeds or Dhaniya - 1/2 kg.
Bengal Gram - 50 grams.
Thuvar Dhal - 50 grams
Pepper - 25 grams
Cumin seeds - 2 tablespoons
PROCEDURE
Step 1:Dry the above ingredients in the sunlight for about 5 to 6 hours.
OR
Fry the above ingredients without oil in a dry frying pan till they turn light reddish brown.
Step 2:Then , Grind (dry) all the above dried ingredients in a mixer-grinder to get finely grinded Sambar powder.
Thus , Sambar Powder is ready to be used in any of the recipes.
NOTE:
*Do not over fry or over dry the ingredients as it will taste bitter then.
* Take all the ingredients in the above mentioned quantity only.
*Grind the dried ingredients finely.
"Sambar Powder is one of the most vital ingredients used in most of the South Indian Dishes like Sambar,Rasam,and even in fried curries.It exists from the 19th century only .Prior to this , red chillis with grinded Dhaniyas or coriander seeds were used in the dishes.But use of Sambar powder increases the taste and flavour of the recipes made out of it.
INGREDIENTS
Red Chillis - 1/2 Kg.
Coriander Seeds or Dhaniya - 1/2 kg.
Bengal Gram - 50 grams.
Thuvar Dhal - 50 grams
Pepper - 25 grams
Cumin seeds - 2 tablespoons
PROCEDURE
Step 1:Dry the above ingredients in the sunlight for about 5 to 6 hours.
OR
Fry the above ingredients without oil in a dry frying pan till they turn light reddish brown.
Step 2:Then , Grind (dry) all the above dried ingredients in a mixer-grinder to get finely grinded Sambar powder.
Thus , Sambar Powder is ready to be used in any of the recipes.
NOTE:
*Do not over fry or over dry the ingredients as it will taste bitter then.
* Take all the ingredients in the above mentioned quantity only.
*Grind the dried ingredients finely.
Rasam Powder
ORIGIN:
"Rasam powder" is an important ingredient in the preparation of rasam,as it adds flavour and fragrance to rasam.It is easy to prepare.
INGREDIENTS
Red chillis - 100 gms.
Coriander seeds (Dhaniya seeds) - 100 gms.
Pepper - 25 gms.
Jeera (cummin seeds) - 2 tbsps.
Thuvar dhal -50 gms.
Tumeric powder -2 tsps.
PROCEDURE
Step 1:Fry al the above ingredients dry (without adding oil) in a frying pan till the ingredients change color (turn light reddish or brown) .
Step 2:Then grind the fried ingredients in a mixer-grinder to get a nice powder.
Step 3:Store the rasam powder in a dry air-tight container.
NOTE:
*Please use the ingredients in the above mentioned quantity only.
*Do not over fry the ingredients.
*Do not add oil while frying,fry dry
"Rasam powder" is an important ingredient in the preparation of rasam,as it adds flavour and fragrance to rasam.It is easy to prepare.
INGREDIENTS
Red chillis - 100 gms.
Coriander seeds (Dhaniya seeds) - 100 gms.
Pepper - 25 gms.
Jeera (cummin seeds) - 2 tbsps.
Thuvar dhal -50 gms.
Tumeric powder -2 tsps.
PROCEDURE
Step 1:Fry al the above ingredients dry (without adding oil) in a frying pan till the ingredients change color (turn light reddish or brown) .
Step 2:Then grind the fried ingredients in a mixer-grinder to get a nice powder.
Step 3:Store the rasam powder in a dry air-tight container.
NOTE:
*Please use the ingredients in the above mentioned quantity only.
*Do not over fry the ingredients.
*Do not add oil while frying,fry dry
Boorelu
It’s festival time! Sankranti, our most auspicious harvest festival is just around the corner - time for indulgence, good food, new clothes and lot of fanfare. Preparation for Sankranti, begins weeks in advance at my grandmother’s (ammamma) home and is always centered around fun and traditional festive foods. Sankranti evokes memories of the warmth and tantalizing aroma of food being cooked in ammamma’s kitchen that would perk up our palates and endless rounds of hot-piping sweets and savories would disappear as soon as they were cooked, much before lunch time..:).
Purnam Boorelu - Undrallu, traditional Andhra sweet
Boorelu, one of the most popular sweets prepared in the homes of Andhras, symbolic of joy and festivity, completely embodies the idea of a traditional Andhra sweet to the hilt.
Boorelu Recipe
Prep & Cooking: 1 hour, Soaking: 4 hours
Makes approx 25 boorelu
Cuisine: Andhra
Ingredients:
1/2 cup cup black gram dal/urad dal/minappappu
1 cup rice
1 cup bengal gram/channa dal/sengapappu
1 cup sugar or 1 cup grated jaggery (adjust according to your choice)
1/4 cup fresh grated coconut (optional)
3/4 tsp cardamom powder
salt to taste
oil for deep frying
1 Drain water from the black gram dal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter. Add a pinch of salt and mix well. Leave aside covered.
2 Cook bengal gram with just enough water to cover the dal. The dal should be just cooked and hold shape. Drain any left over water from the dal after its cooked. Add jaggery or sugar to the dal and use a masher to mash them together till it blends well.
3Take a heavy-bottomed vessel and add the ground dal paste and cook till it appears like a thick paste, stirring continuously as the dal tends to stick to the vessel. Turn off heat and cool.
4 Add grated coconut, cardamom powder and mix well. Shape small bite sized balls like shown in the picture above.
5Heat enough oil in a wide heavy bottomed vessel for deep frying the balls. Dip each ball in the batter and let it coat evenly and place in the oil and deep fry till golden brown and crunchy. You can deep fry a batch of four to five balls depending on the size of the vessel.
6Serve warm. Store in an air tight container as they last for at least two days.
Note:
Alternately, you can cook the jaggery or sugar till it melts and then add the mashed dal to the syrup and cook it till it forms a thick paste. Ensure that the rice-dal batter is thick so that it coats the balls evenly and holds shape. The batter should not be runny. Just before eating, make a small hole on top and fill it with a little ghee or melted butter. Its purely optional though. You can use the left over batter to make savory balls by adding a little more salt, cumin seeds and green chilli paste. Deep fry these savory balls till golden brown.
Purnam Boorelu - Undrallu, traditional Andhra sweet
Boorelu, one of the most popular sweets prepared in the homes of Andhras, symbolic of joy and festivity, completely embodies the idea of a traditional Andhra sweet to the hilt.
Boorelu Recipe
Prep & Cooking: 1 hour, Soaking: 4 hours
Makes approx 25 boorelu
Cuisine: Andhra
Ingredients:
1/2 cup cup black gram dal/urad dal/minappappu
1 cup rice
1 cup bengal gram/channa dal/sengapappu
1 cup sugar or 1 cup grated jaggery (adjust according to your choice)
1/4 cup fresh grated coconut (optional)
3/4 tsp cardamom powder
salt to taste
oil for deep frying
1 Drain water from the black gram dal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter. Add a pinch of salt and mix well. Leave aside covered.
2 Cook bengal gram with just enough water to cover the dal. The dal should be just cooked and hold shape. Drain any left over water from the dal after its cooked. Add jaggery or sugar to the dal and use a masher to mash them together till it blends well.
3Take a heavy-bottomed vessel and add the ground dal paste and cook till it appears like a thick paste, stirring continuously as the dal tends to stick to the vessel. Turn off heat and cool.
4 Add grated coconut, cardamom powder and mix well. Shape small bite sized balls like shown in the picture above.
5Heat enough oil in a wide heavy bottomed vessel for deep frying the balls. Dip each ball in the batter and let it coat evenly and place in the oil and deep fry till golden brown and crunchy. You can deep fry a batch of four to five balls depending on the size of the vessel.
6Serve warm. Store in an air tight container as they last for at least two days.
Note:
Alternately, you can cook the jaggery or sugar till it melts and then add the mashed dal to the syrup and cook it till it forms a thick paste. Ensure that the rice-dal batter is thick so that it coats the balls evenly and holds shape. The batter should not be runny. Just before eating, make a small hole on top and fill it with a little ghee or melted butter. Its purely optional though. You can use the left over batter to make savory balls by adding a little more salt, cumin seeds and green chilli paste. Deep fry these savory balls till golden brown.
PEPPER CURRY
ORIGIN:
'Pepper Curry' popularly known as 'Milagu Kulambu' is a must
sidedish for people suffering from gastric problems.It is a popular sidedishin the Brahmin (IYER) family of South India (Tamil Nadu).It exists from the middle 18th century.This dish has got medicinal values and is taken by women after their labour delivery period for a few days.
INGREDIENTS
Pepper - 3 tsps.
Thuvar Dhal - 4 tsps.
Tamarind - a medium sized ball
Curry Leaves- to taste
Salt - to taste
Asafoetida- a pinch
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Oil - 50 gms.
Red chilli - 3 pieces
PROCEDURE
Step 1:Pour one tsp. of oil in the kadai .Heat the oil for a minute.Then add 3 tsps. full of pepper , 3 pieces of red chillis , 4 tsps of thuvar dhal into the oil and fry them .Keep this mixture aside.
Step 2:Now , take a lemon sized ball of tamarind and add water to it.
Step 3:Now,grind the mixture with the tamarind water in a mixer-grinder to make a thick finely grinded paste.
Step 4:Now heat the remaining oil in a kadai ,add asafoetida(a pinch),curry leaves and mustard seeds to it and the grinded paste also .
Step 5:Now,fry the mixture til it boils.Add a few cups of water to the mixture and boil until the liquid mixture becomes a semi solid .
Step 6:Serve hot with ghee rice.
NOTE:
*Do not take too much or too little of tamarind.
*Use dark appearing tamarind only.
* Take all the ingredients in the above mentioned quantity only.
'Pepper Curry' popularly known as 'Milagu Kulambu' is a must
sidedish for people suffering from gastric problems.It is a popular sidedishin the Brahmin (IYER) family of South India (Tamil Nadu).It exists from the middle 18th century.This dish has got medicinal values and is taken by women after their labour delivery period for a few days.
INGREDIENTS
Pepper - 3 tsps.
Thuvar Dhal - 4 tsps.
Tamarind - a medium sized ball
Curry Leaves- to taste
Salt - to taste
Asafoetida- a pinch
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Oil - 50 gms.
Red chilli - 3 pieces
PROCEDURE
Step 1:Pour one tsp. of oil in the kadai .Heat the oil for a minute.Then add 3 tsps. full of pepper , 3 pieces of red chillis , 4 tsps of thuvar dhal into the oil and fry them .Keep this mixture aside.
Step 2:Now , take a lemon sized ball of tamarind and add water to it.
Step 3:Now,grind the mixture with the tamarind water in a mixer-grinder to make a thick finely grinded paste.
Step 4:Now heat the remaining oil in a kadai ,add asafoetida(a pinch),curry leaves and mustard seeds to it and the grinded paste also .
Step 5:Now,fry the mixture til it boils.Add a few cups of water to the mixture and boil until the liquid mixture becomes a semi solid .
Step 6:Serve hot with ghee rice.
NOTE:
*Do not take too much or too little of tamarind.
*Use dark appearing tamarind only.
* Take all the ingredients in the above mentioned quantity only.
BRINGAL CURRY (BRINGAL PITLA)
ORIGIN
'Bringal Curry' popularly known as 'Bringal Pitla' is a favourite dish even for Bringal haters in the down south India(Tamil Nadu) .The Pitla is made with Bringal .It exists from the 19 th century.
INGREDIENTS
Thuvar Dhal - 200 gms. (2 cups)
Red Chillis - 7 pieces
Coriander seeds or Dhaniya - 2 tsps.
Bengal Grams - 1 tsp.
Tamarind - a small lemon sized ball of tamarind
Bringal - 150 gms.
Grated Coconut - 1/2 cup;
Salt - 2 tsps.
Oil - 4 tsps.
PROCEDURE
Step 1:Add 2 cups of water to 200 gms. of Thuvar Dhal and heat it in a pressure cooker for 20 minutes.Keep it aside.
Step 2:Slice the bringal into thin long pieces.Now,dissolve the lemon sized ball of tamarind in one cup of water (mix well).Keep it aside.
Step 3:Add 2 tsps of Oil to the kadai(frying pan).Now heat it and add the sliced bringal pieces and fry them in the pan for 5 minutes.Add the tamarind water into the pan,salt to taste and heat until it boils.
Step 4:Now,take another pan and add 1 tsp. of oil ,coriander seeds,red chillis,boiled bengal gram dhal , grated coconut and fry them for 5 minutes.Then,grind this mixture in a mixer-grinder to make a coarse paste.
Step 5:Now,add this paste into the boiling tamarind water with bringal slices and boil for 10 minutes.After 10 minutes, keep it aside.
Step 6:Take a tsp. full of oil and add mustard seeds , a pinch of asafoetida and curry leaves and fry until the mustard sputters.Mix this with gravy prepared above.
Step 7:Serve hot with plain rice.
'Bringal Curry' popularly known as 'Bringal Pitla' is a favourite dish even for Bringal haters in the down south India(Tamil Nadu) .The Pitla is made with Bringal .It exists from the 19 th century.
INGREDIENTS
Thuvar Dhal - 200 gms. (2 cups)
Red Chillis - 7 pieces
Coriander seeds or Dhaniya - 2 tsps.
Bengal Grams - 1 tsp.
Tamarind - a small lemon sized ball of tamarind
Bringal - 150 gms.
Grated Coconut - 1/2 cup;
Salt - 2 tsps.
Oil - 4 tsps.
PROCEDURE
Step 1:Add 2 cups of water to 200 gms. of Thuvar Dhal and heat it in a pressure cooker for 20 minutes.Keep it aside.
Step 2:Slice the bringal into thin long pieces.Now,dissolve the lemon sized ball of tamarind in one cup of water (mix well).Keep it aside.
Step 3:Add 2 tsps of Oil to the kadai(frying pan).Now heat it and add the sliced bringal pieces and fry them in the pan for 5 minutes.Add the tamarind water into the pan,salt to taste and heat until it boils.
Step 4:Now,take another pan and add 1 tsp. of oil ,coriander seeds,red chillis,boiled bengal gram dhal , grated coconut and fry them for 5 minutes.Then,grind this mixture in a mixer-grinder to make a coarse paste.
Step 5:Now,add this paste into the boiling tamarind water with bringal slices and boil for 10 minutes.After 10 minutes, keep it aside.
Step 6:Take a tsp. full of oil and add mustard seeds , a pinch of asafoetida and curry leaves and fry until the mustard sputters.Mix this with gravy prepared above.
Step 7:Serve hot with plain rice.
Lemon Rice
ORIGIN
"Lemon rice" has the uniqueness of being the traditional as well as modern recipe liked by the younger generation as well.It is one of the most important dishes in South Indian Marriages.Lemon is rich in Vitamin C and therefore it is good for health.But Ulcer patients be away from it as lemon increases acidity in empty stomach.
INGREDIENTS
Cooked Rice - 3 Cups
Small lemon - 2 in nos.
Mustard seeds - 1 tsp.
Bengal Gram - 2 tsps.
Ground nut - 2 tbsps.
Oil - 50 ml.
Asafoetida - a pinch.
Tumeric powder - 1/2 tsp.
Green chillis - 5 in nos.
"Lemon rice" has the uniqueness of being the traditional as well as modern recipe liked by the younger generation as well.It is one of the most important dishes in South Indian Marriages.Lemon is rich in Vitamin C and therefore it is good for health.But Ulcer patients be away from it as lemon increases acidity in empty stomach.
INGREDIENTS
Cooked Rice - 3 Cups
Small lemon - 2 in nos.
Mustard seeds - 1 tsp.
Bengal Gram - 2 tsps.
Ground nut - 2 tbsps.
Oil - 50 ml.
Asafoetida - a pinch.
Tumeric powder - 1/2 tsp.
Green chillis - 5 in nos.
Tomato Rice
ORIGIN
"Tomato Rice" is a popularly made south Indian dish.In the modern era,most of the working women prefer cooking this dish as the simplest of all dishes and consumes very less time and of course the main ingredient is tomato which is very easily available in the market !
INGREDIENTS
Cooked Rice - 3 Cups
Tomato - 1/4 kg.
Onion - 3 (medium sized )
Green Chillis - 3
Mustard seeds - 1/2 tsp.
Bengal Gram - 1/2 tsp.
Salt - to taste
Red Chilli powder - 1/2 tsp.
Garam Masala - 1/4 tsp.
Oil - 3 tsp.
PROCEDURE
Step 1:Chop the onions and tomatoes into small pieces.Chop the green chillis also.
Step 2:Heat the oil in a frying pan and add the mustard seeds , Bengal gram and allow the mustard seeds to sputter.
Step 3:Now,add the chopped green chillis and onions into the pan and fry them until the onions turn brown in color.
Step 4:Now add the chopped tomatoes into the same pan and fry for 5 minutes.
Step 5:Then add salt to taste,Red chilli powder ,garam masala into the frying pan and fry for 5 minutes again.
Step 6:Now, add the cooked rice into the pan and mix well under heat for a minute.
Step 7:Garnish with Coriander leaves
Serve hot with pappads and onion raitha
"Tomato Rice" is a popularly made south Indian dish.In the modern era,most of the working women prefer cooking this dish as the simplest of all dishes and consumes very less time and of course the main ingredient is tomato which is very easily available in the market !
INGREDIENTS
Cooked Rice - 3 Cups
Tomato - 1/4 kg.
Onion - 3 (medium sized )
Green Chillis - 3
Mustard seeds - 1/2 tsp.
Bengal Gram - 1/2 tsp.
Salt - to taste
Red Chilli powder - 1/2 tsp.
Garam Masala - 1/4 tsp.
Oil - 3 tsp.
PROCEDURE
Step 1:Chop the onions and tomatoes into small pieces.Chop the green chillis also.
Step 2:Heat the oil in a frying pan and add the mustard seeds , Bengal gram and allow the mustard seeds to sputter.
Step 3:Now,add the chopped green chillis and onions into the pan and fry them until the onions turn brown in color.
Step 4:Now add the chopped tomatoes into the same pan and fry for 5 minutes.
Step 5:Then add salt to taste,Red chilli powder ,garam masala into the frying pan and fry for 5 minutes again.
Step 6:Now, add the cooked rice into the pan and mix well under heat for a minute.
Step 7:Garnish with Coriander leaves
Serve hot with pappads and onion raitha
Coconut rice
Coconut Rice
ORIGIN:
"Coconut rice" is a famou south indian dish especially in kerala.Its main ingredient as the name suggests is coconut which is rich in cholesterol and fat.Hence diabetic and heart patients stay away.It is easy to prepare.
INGREDIENTS
Cooked rice - 3cups.
grated coconut - 11/2 cups.
Coconut oil - 2 tsps.
Red chillis - 5
Mustard seeds -1/2 tsp
Black gram dhal - 2 tsps.
Cashew nuts - 2 tsps.
Salt - 1 tsp.
Curry leaves - 2 tsps.
Asafoetida - a pinch.
PROCEDURE
Step 1:First heat oil in a frying pan and fry mustard seeds (till it sputters) and then add black gram dhal,curry leaves and red chillis for 3 minutes.
Step 2:Then add the grated coconut and salt ,asafoetida and fry for 10 minutes.
Step 3:Then add the cooked rice to the above frying pan and mix well for 2 minutes.
Step 4:Garnish with ghee fried cashew nuts .
Step 5:Serve hot with pappad.
NOTE:
*Please use the ingredients in the above mentioned quantity only.
*Do not over fry or under fry the grated coconut.
*Add enough oil to fry.
ORIGIN:
"Coconut rice" is a famou south indian dish especially in kerala.Its main ingredient as the name suggests is coconut which is rich in cholesterol and fat.Hence diabetic and heart patients stay away.It is easy to prepare.
INGREDIENTS
Cooked rice - 3cups.
grated coconut - 11/2 cups.
Coconut oil - 2 tsps.
Red chillis - 5
Mustard seeds -1/2 tsp
Black gram dhal - 2 tsps.
Cashew nuts - 2 tsps.
Salt - 1 tsp.
Curry leaves - 2 tsps.
Asafoetida - a pinch.
PROCEDURE
Step 1:First heat oil in a frying pan and fry mustard seeds (till it sputters) and then add black gram dhal,curry leaves and red chillis for 3 minutes.
Step 2:Then add the grated coconut and salt ,asafoetida and fry for 10 minutes.
Step 3:Then add the cooked rice to the above frying pan and mix well for 2 minutes.
Step 4:Garnish with ghee fried cashew nuts .
Step 5:Serve hot with pappad.
NOTE:
*Please use the ingredients in the above mentioned quantity only.
*Do not over fry or under fry the grated coconut.
*Add enough oil to fry.
Pepper Rasam
ORIGIN:
"Pepper rasam" is a popular south indian dish usually taken with cooked rice.Its main ingredient is tamarind and dhal rich in tanic acid which serves as a good appetizer.Pepper has got medicinal value .
INGREDIENTS
Pepper - 1 tsp.
Thuvar dhal - 2 tsps.
Jeera (cummin seeds) - 1/2 tsp.
Tamarind - lemon sized ball
Tomatoes - 2
PROCEDURE
First of all chop the tomatoes into small pieces.
Dissolve the tamarind in a cup of water and drain the tamarind water into a new bowl to get rid of the mud and residue.
Add the pepper(powdered into coarse powder),thuvar dhal(fried dry),cummin seeds,tumeric powder,salt
"Pepper rasam" is a popular south indian dish usually taken with cooked rice.Its main ingredient is tamarind and dhal rich in tanic acid which serves as a good appetizer.Pepper has got medicinal value .
INGREDIENTS
Pepper - 1 tsp.
Thuvar dhal - 2 tsps.
Jeera (cummin seeds) - 1/2 tsp.
Tamarind - lemon sized ball
Tomatoes - 2
PROCEDURE
First of all chop the tomatoes into small pieces.
Dissolve the tamarind in a cup of water and drain the tamarind water into a new bowl to get rid of the mud and residue.
Add the pepper(powdered into coarse powder),thuvar dhal(fried dry),cummin seeds,tumeric powder,salt
Dhal rasam (paruppu rasam)
ORIGIN:
"Dhal rasam" (paruppu rasam) is a popular south indian dish usually taken with cooked rice.Its main ingredient is tamarind and dhal rich in tanic acid which serves as a good appetizer and proteins respectively.
INGREDIENTS
Thuvar Dhal - 100 gms.
Tomatoes - 100 gms.
Tamarind - small lemon sized ball
Water - 1 cup.
Rasam powder - 2 tsps.
salt - 11/2 tsps.
Asafoetida - a pinch
Coriander leaves - 2 tsps.
Tumeric powder - 1/4 tsp.
PROCEDURE
Step 1:First of all wash thuvar dhal in water and drain the water.
Step 2:Add 1 cup of water to the thuvar dhal and cook this in a pressure cooker for 15 minutes.
Step 3:Dissolve the tamarind in 11/2 cups of water and drain the residue and mud .
Step 4:Chop the tomatoes into small pieces.
Step 5:Add the chopped tomatoes,salt,asafoetida,tumeric powder,rasam powder to the tamarind water and boil for 10 minutes.
Step 6:Add 1 cup of water to the cooked dhal and add this to the boiling mixture,and let it boil for 10 more minutes.
Step 7:Now fry the mustard seeds in 1 tsp of ghee and add this to the boiling rasam.
Step 8:Add the chopped coriander leaves (2 tsps) to the rasam and mix well.
Step 9:Remove from heat
Step 10:Serve hot with cooked rice.
NOTE:
*Please use the ingredients in the above mentioned quantity only.
*Add weight to the pressure cooker while cooking the dhal.
"Dhal rasam" (paruppu rasam) is a popular south indian dish usually taken with cooked rice.Its main ingredient is tamarind and dhal rich in tanic acid which serves as a good appetizer and proteins respectively.
INGREDIENTS
Thuvar Dhal - 100 gms.
Tomatoes - 100 gms.
Tamarind - small lemon sized ball
Water - 1 cup.
Rasam powder - 2 tsps.
salt - 11/2 tsps.
Asafoetida - a pinch
Coriander leaves - 2 tsps.
Tumeric powder - 1/4 tsp.
PROCEDURE
Step 1:First of all wash thuvar dhal in water and drain the water.
Step 2:Add 1 cup of water to the thuvar dhal and cook this in a pressure cooker for 15 minutes.
Step 3:Dissolve the tamarind in 11/2 cups of water and drain the residue and mud .
Step 4:Chop the tomatoes into small pieces.
Step 5:Add the chopped tomatoes,salt,asafoetida,tumeric powder,rasam powder to the tamarind water and boil for 10 minutes.
Step 6:Add 1 cup of water to the cooked dhal and add this to the boiling mixture,and let it boil for 10 more minutes.
Step 7:Now fry the mustard seeds in 1 tsp of ghee and add this to the boiling rasam.
Step 8:Add the chopped coriander leaves (2 tsps) to the rasam and mix well.
Step 9:Remove from heat
Step 10:Serve hot with cooked rice.
NOTE:
*Please use the ingredients in the above mentioned quantity only.
*Add weight to the pressure cooker while cooking the dhal.
Sambar
INGREDIENTS
Thuvar dhal - 200 gms.
Water - 2 cups.
Tamarind - 1 lemon sized ball
Salt - 2 tsps.
Sambar powder - 3 tsps.
Onion - 100 gms.
Tumeric powder - 1/4 tsp.
PROCEDURE
Step 1:First of all chop the onion into small pieces
Step 2:Immerse the dhal in 1 cup of water,add tumeric powder to it and cook in a pressure cooker for 15 minutes.
Step 3:Now,soak the tamarind in hot water (1 cup) for 1/2 an hour.
Step 4:Then ,dissolve the tamarind in the water and filter the residue like mud,seeds etc.
Step 5:Add 2 cups of water to the filtered tamarind water and mix well.
Step 6:Heat oil in a pan,add mustard seeds until they sputter.
Step 7:Then add the chop onions into the same pan and fry for 5 minutes.
Step 8:Add this mixture to the tamarind water and add salt ,sambar powder and mix well.
Step 9:Boil this mixture for 20 minutes.
Step 10:Then add the cooked dhal into it and boil for 10 minutes.
Step 11:Serve hot with plain rice.
Ghee idly $ Mini idly
Ghee idly ingredients:1.Idly rice - 4 cups
2.Urad dal - 1 cup
3.Fenugreek - 1 tsp
Sambar ingredients:
1. Toor dal - 1 cup2. Sambar onions (shallots) - 1/2 cup
3. Tomato - 1
4. Tamarind - small gooseberry size
5. Turmeric powder - 1/4 tsp
6. Oii - 1/2 tbsp
7. Salt - to taste
8. Coriander leaves - few, for garnishing
Sambar powder ingredients:
1. Dry red chillies - 3-42. Coriander seeds - 1/2 tbsp
3. Fenugreek seeds - 1/4 tsp
Seasoning ingredients:
1. Mustard seeds - 1/2 tsp2. Curry leaves - few
3. Asafoetida - a pinch
Ghee idly with sambar preparation:
Idly preparation:- Soak the rice and dal separately for 8 hours.
- Mix fenugreek with dal.
- First grind dal and then grind rice smoothly.
- Then add salt and mix the batter thoroughly with your hands and keep closed in a dark place for 10 hours and let it ferment.
- Then lightly mix the fluffed batter gently.
- Now add a pinch of baking soda and little amount of water.
- Now grease mini idly mould with some oil and pour the batter in the moulds and steam in idly cooker for 7 to 10 mins.
- Then switch off the stove and remove the moulds from cooker and leave them alone for another 10 mins.
- Now dip spoon in cold water and run it around the idles in the mould and flip them out using a spoon and keep aside.
Sambar preparation:
- Take a pan and heat with 1/4 tbsp of oil.
- Add red chillies, coriander seeds and fenugreek seeds and saute for few seconds.
- Remove from heat and allow them to cool for some time.
- Then make a powder and keep aside.
- Soak the sambar onions in water for 1 or 2 hrs.
- Remove the outer layer of the skin and keep aside.
- Wash the dal and keep aside.
- Chop the tomatoes and clean the tamarind.
- Take a pressure cooker and add the toor dal, chopped tomatoes, sambar onions, tamarind, turmeric powder and required quantity of water.
- Pressure cook till the dal become soft.
- Remove from heat and allow to cool for sometime.
- After some time remove the pressure cooker lid and separately take out the shallots and mash the the cooked dal.
- Then heat a pan with remaining oil and add mustard seeds.
- When they start to crackle add curry leaves and asafoetida.
- Now pour the mashed dal, shallots and little quantity of water.
- Cook on low flame for 5 mins.Then add the sambar powder and required amout of salt.
- Mix will and again cook for another 10 mins (In-between stir well. so that they don't burn).
- Finally garnish with coriander leaves and remove from heat.
- Now your tasty sambar for idly is ready to serve.
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