South Indian food is very popular, it is no longer a favourite of the south Indian alone, it is equally popular and appreciated all over. These recipes are great and delicious in taste, easy to prepare. So come everyone, enjoy the treat.
1. SEMOLINA DOSA
Ingredients :- Semolina(Rawa) - 1cup
Plain flour(maida) -2tsp
Grated coconut - 2tbsp
Green chillies chopped - 2
Curd - 1/2 cup
Cumin seeds - 1/2 tsp
Salt to taste
Oil for cooking.
Method - 1. Mix together semolina, plain flour, curd and 1/2 cup of water to make a batter.
2. Keep aside for 20 minutes and cover it.
3. Now add the grated coconut, green chillies, cumin seeds, salt and mix it well.
4. To make a thin batter, add more water.
5. Heat a griddle, and pour 1/2 cup of batter while tilting the griddle to form a thin layer.
6. Now, put a little oil on the sides.
7. When it is done evenly, fold over into half. Serve hot with your favourite chutney.
2. CORN DOSA
Ingredients: - Sweet corncobs - 3 nos
Green coriander -3 tbsp (chopped)
Gram flour(besan) -2tbsp
Green chillies - 2 (chopped)
Oil - for cooking
Salt to taste
Method: - 1. First grate the corn, then add besan and green chillies, chopped green coriander leaves, salt and water to make a smooth batter of pouring consistency.
2. Now, heat the griddle(non-stick) over a low flame and also grease the griddle (tava) with oil.
3. Pour batter with the help of a ladle or cup(1/2) on the griddle and tilt the griddle so as to get a thin layer.
4. Cook on both the sides till you get the desired golden brown colour. It is ready to eat with chutney. Serve hot.
Note - 1. No soaking
2. No fermenting, required.
3. You can use curd for variation.
3. BEATEN RICE (POHA) IDLI
Ingredients: - Rice semolina(idli rawa) - 1cup
Split black gram (urad dal) - 1/4 cup
Beaten rice (jada poha) - 1/4 cup
Oil for greasing
Salt to taste
Method - 1. Idli rawa and beaten rice, wash and soak both for 2 hours.
2. Now wash black gram and soak it too for 2 hours.
3. Blend rice samolina and beaten rice in a blender to make a smooth batter.
4. Use little water to grind the black gram separately to a smooth paste.
5. Mix both batters and add salt. Now keep aside for at least 8 -9 hours for fermenting.
6. Put 1" water in a big pan with a well fitting lid and place on the flame.
7. Spoon out the batter into greased idli moulds and steam for 15 minutes.
8. Remove idli from the mould after 5 minutes.
9. Serve hot with chutney and sambhar.
4. SAMBHAR (sour curry)
Ingredients: - Split yellow lentil (tuhar dal) - 1cup
Onion chopped - 1
Drumstick - cut into 4-5 pieces
Tomato - 1 chopped
Potato - 1 cut into pieces
Brinjals - 1or 2 cubed
Tamarind (imli) - 1tbsp pulp
Salt to taste
Sambhar Masala
Asafoetida (hing) - 1/2 tsp
Red chillies - 5-6
Fenugreek seeds - 1tsp
Whole coriander -3 tsp
Cumin seeds (jeera) - 1/2 tsp
Split black gram(urad) - 3 tsp
Termeric powder - 1tsp
Method: - 1. Wash and cook the yellow lentil, add onion, brinjal, drumstick, tomato, potato and little water (2 cups) to it.
2. Then add salt,sambhar masala( mixture of ground spices) tamarind pulp to it.
3. Now add 4 to 5 cups of water to it and boil it.
4. Heat the oil, add mustard seeds, asafoetida and curry leaves.
5. Now add this to the sambhar and keep it on slow flame for few minutes. Serve hot.
5. GRAM FLOUR SPREAD
Ingredients: - Gram flour (besan) - 1cup
Green chillies - 2 finely chopped
Green coriander - 2 tbsp
Onions -2 chopped
Cumin seeds - 1/2 tsp
Salt to taste
Oil for cooking
Method: - 1. Keep gram flour in a deep vessel, add salt and cumin seeds to it slowly add water, make a fine batter. Mix it properly. Keep aside.
2. Now, heat the griddle(non -stick), grease it keep it on medium flame.
3. Take a ladle, dip in the batter and spread it evenly on the griddle.
4. Sprinkle onion, green chillies and coriander leaves on it. Put some oil around the spread.
5. Bake it on both the sides.
6. Done. serve hot with your favourite chutney.
6. INSTANT SEMOLINA SPREAD
Ingredients: - Semolina(rawa) - 1 cup
Sour curd - 1 cup
Asafoetida(hing) - 1/2 tsp
Soda bicarb(meetha) - 1/2 tsp
Water -3/4 cup
Salt to taste
FOR TOPPING: Green chillies -2 chopped
Onions -2 chopped (optional)
Tomatoes - 2 chopped
Green coriander 2 chopped 2tbsp
Salt to taste
Method: - 1. Mix all ingredients well. Add water to get pouring consistency.
2. Add soda and keep aside for 30 minutes.
3. Now heat griddle and grease it.
4. Take a deep laddle and pour batter on greased griddle, spread it.
5. Mix all the topping and sprinkle a little topping on it. Press the topping slightly.
6. Make sure that the underside is nicely cooked.Then turn it.
7. Serve hot with your favourite chutney.
7. WHOLE SMALL POTATO CURRY (DUM POTATO)
Ingredients: - Small potatoes - 10 -15
Curd - 1/2 small cup
Cumin seeds - 1/2 tsp
Coriander seeds - 2tbsp powdered
Curry leaves - 3 -4
Bay leaf - 1
Asafoetida - pinch
Masala - 1tsp (ground - spices)
Green coriander leaves - 1tbsp chopped
Ginger paste - 1 small piece grated
Green chilli - 1 optional
Termeric powder - less then 1/2tsp
Oil for cooking
Salt to taste
Method: - 1. Wash, dry and peel potatoes.
2. Heat the oil in a pan, put all potatoes in it and fry them till they become golden brown.
3. Take out all and keep on a napkin.
4. Take little oil in a pan, heat the oil put cumin seeds in it then slowly first add onion, saute it add termeric powder, coriander powder, ginger, salt, asafoetida powder, green chilli and curry leaves in it.
5. Fry for 5 minutes and add curd to it
6. Now mix it properly. After 5 minutes start adding water in it, and boil it on a low flame.
7. Now take potatoes and add them all in the curry. Let it boil for few minutes, add massla and sprinkle chopped green coriander leaves on it. Serve hot.
If you like it please comment on it.
Thank you.
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