SOUTH INDIAN DISHES

Ingredients

• Brinjals   2
• Raw banana   2
• Potato 2
• Carrot  2
• French beans 100 gms
• Pumpkin 2 big pieces
• Drumsticks 3
• Coconut  half
• Sour curd 2 cups
• Green chillies  5
• Turmeric powder ½ tablespoon
• Cumin seeds  1/2 tablespoon
• Salt to taste

• Clean the vegetables and cut them into 2 inch pieces and parboil them with turmeric powder and salt.
• Grate the coconut and grind it with green chillies and cumin seeds to get a smooth paste.
• Take the cooked vegetables and add the ground paste, salt and curd and simmer on low flame for some minutes.
• Then temper with coconut oil, mustard seeds and curry leaves.

Ingredients

• Ladies finger  200 gms
• Curd  500 gms
• Onion  2
• Green chillies 2, slit lengthwise
• Curry leaves   2 sprigs
• Oil 50 ml
• Coconut oil  1 tablespoon
• Red chilli  4
• Turmeric powder  ½ tablespoon
• Mustard seeds ½ tablespoon
• Fenugreek seeds   ¼ tablespoon
• Salt to taste

• Cut the ladys fingers to 1.5 cm pieces.
• Whip the curd with turmeric powder.
• Take oil in a pan and season it with mustard seeds, fenugreek seeds, red chillies and curry leaves.
• When the mustard crackles add the sliced onions and green chillies and saute well.
• Add the ladies finger and fry well.
• Finally add the whipped curd, salt to taste and simmer on low heat.
• Serve hot laced with coconut oil.

Ingredients

• Tomato 300 gms, chopped
• Arhar dal 4 tablespoon
• Tamarind   20 gms
• Curry leaves 2 sprigs
• Coriander leaves  a small bunch
• Red chilli 2
• Asfoetida   a pinch
• Rasam powder   1 teaspoon
• Pepper corns ¼ teaspoon, crushed
• Ghee 2 tablespoons
• Mustard seeds ¼ teaspoon
• Salt to taste

• Cook the arhar dal with turmeric powder and half a litre of water.
• Strain the dal and mash it.
• Soak the tamarind in warm water and sieve it to get the juice.
• Bring one cup water to boil and add the chopped tomatoes, tamarind juice, asfoetida, chopped coriander, curry leaves and rasam powder.
• Heat ghee and temper it with mustard seeds and red chillies and pour over the rasam.
• Serve hot garnished with chopped coriander leaves.

Ingredients

• Arhar dal 2 cups
• Mixed vegetables 2 cups, Brinjal, French beans, carrot, etc
• Onion  2, chopped
• Coconut 2 tablespoons
• Coriander leaves  2 tablespoons
• Fenugreek seeds a pinch
• Asfoetida  a pinch
• Turmeric powder   ¼ teaspoon
• Oil  2 tablespoons
• Mustard seeds  1 teaspoon
• Curry leaves 2 sprigs
• Coriander leaves  2 tablespoons, chopped
• Tamarind   lemon sized ball
• Salt to taste

• Cook the dal after cleaning and mash it well.
• Chop the mixed vegetables into pieces and add them to the cooked dal.
• Add the onions, boil and keep aside.
• Roast the asfoetida, fenugreek seeds and coriander seeds in oil and grind it with coconut and tamarind to form a smooth paste.
• Add this to the dal mixture and then add turmeric powder, salt and a little water and boil for a minute.
• Heat oil and add the mustard seeds and curry leaves and when the mustard crackles add this to the dal.
• Serve hot with steaming rice or idli.

Ingredients

• Raw jackfruit 1, medium size
• Coconut   1, grated
• Green chillies  20 gms
• Onion 1
• Turmeric powder 1 teaspoon
• Cumin seeds ½ teaspoon
• Curry leaves  2 sprigs
• Salt   to taste

• Cut the jackfruit into quarters and cut off the white pith on top.
• With oil greased hands, remove the seeds and slice to thin slices.
• Cook the pieces with salt and enough water.
• Grind the cumin seeds, green chillies, turmeric powder, coconut and onion.
• Mix this ground masala with the cooked jackfruit and cook for a few minutes.
• Heat oil and add the curry leaves and mustard seeds and when the seeds splutter, add the sliced onions and fry till brown.
• Add this to the jackfruit mixture and cook for few minutes and serve hot.

Ingredients

• White pumpkin 500 gms
• Sour curd 500 gms
• Coconut   1
• Green chillies   5
• Ginger  1 inch piece
• Coriander powder 1 tablespoon
• Chilli powder   1 teaspoon
• Chana dal 100 gms, soaked
• Cumin seeds ½ tablespoon
• Salt to taste

• Cut the pumpkin into large pieces and cook in a pressure cooker till one whistle.
• Grate the coconut and grind it with coriander powder, ginger, and red chillies.
• Grind the chana dal separately.
• Fry the pumpkin and add the chana dal cook well.
• Add the ground masala, stir and remove from fire and serve hot with rice.

Ingredients

• Yam 250 gms
• Raw Banana  2
• Coconut   1
• Peppercorns  1 teaspoon
• Mustard   1 teaspoon
• Rice  1 teaspoon
• Turmeric powder ½ teaspoon
• Coconut oil a little, for tempering
• Salt  to taste

• Slice the yam and banana into 1-inch pieces after removing the skin.
• Cook them with water 1 cup and turmeric powder.
• Grind the peppercorns and mix with the vegetables and cook on slow fire for a few minutes.
• Grind the coconut coarsely with the rice.
• Heat the coconut oil and fry the ground coconut and add the yam and banana, coconut paste and salt.
• Cook till done, then season with coconut oil and mustard seeds and curry leaves.

Ingredients

• Semolina 1 cup
• Tomato 2, chopped
• Onion  1
• Green peas ½ cup
• Cauliflower florets ¼ cup
• Diced carrot ¼ cup
• Green chillies 2, sliced
• Mustard seeds ¼ teaspoon
• Urad dal  ¼ teaspoon
• Chana dal   ¼ teaspoon
• Curry leaves 2 sprigs
• Oil   1 tablespoon
• Water  2 cups
• Grated coconut  for garnishing
• Salt to taste

• Roast the semolina till brown.
• Parboil the cauliflower, peas and carrot.
• Heat the oil, add the mustard seeds, chana dal, and urad dal and curry leaves.
• Fry the onions till transparent and fry the tomatoes till the oil floats on top.
• Add the parboiled vegetables, salt and water.
• When the water begins to boil, gradually add the roasted semolina, stirring constantly.
• Garnish with grated coconut and serve hot.

Ingredients

• Rice 250 gms
• Lemon  2, juice
• Mustard seeds  ½ teaspoon
• Urad dal 1 teaspoon
• Chana dal  1 teaspoon
• Red chilli 4
• Groundnut  100 gms, fried
• Curry leaves  2 sprigs
• Green chilli 2
• Ginger     1 inch piece, chopped
• Turmeric powder    ½ teaspoon
• Asfoetida  ¼ teaspoon
• Coriander leaves 50 gms
• Oil 50 ml
• Salt to taste

Ingredients

• Rice 250 gms
• Coconut 1, grated
• Onion 2, chopped
• Red chilli  6, chopped
• Green chilli 2, chopped
• Coriander leaves  50 gms, chopped
• Mustard seeds  ½ teaspoon
• Urad dal 1 teaspoon
• Oil 50 ml
• Salt  to taste

• Cook the rice till half done.
• Heat the oil and temper with the mustard seeds, urad dal, red chillies and curry leaves.
• When the mustard crackles add the chopped onions and green chilies and fry till the onions are brown.
• Add grated coconut and stir without allowing the mixture to get brown.
• Add the cooked rice, coriander leaves, mix well and remove fire.
• Serve hot garnished with grated coconut.

Ingredients

• Rice 250 gms
• Fresh curd   2 cups
• Mustard seeds ½ teaspoon
• Cashews   50 gms, broken
• Red chilli    2
• Green chilli  2, chopped
• Ginger  1 inch piece, chopped
• Curry leaves 2 sprigs
• Coriander leaves  a little
• Oil  1 tablespoon
• Salt to taste

• Cook the rice and when cool mix the curd with it thoroughly.
• Heat the oil and add the mustard seeds, red chillies and curry leaves.
• When the mustard crackles add the green chillies , ginger and salt and pour over the rice mixture.
• Garnish with cashew nuts and coriander leaves and serve cold.

Ingredients

• Mutton ½ kg, pieces
• Coconut 1, grated
• Onion 4, chopped
• Coconut slices ½ cup
• Ginger  5 cm piece, chopped
• Green chilli   5,chopped
• Cloves  5
• Cinnamon  4 cms
• Peppercorns ¼ cup
• Coconut oil ½ cup
• Salt to taste

• Grind the coconut and take the first thick and second thinner milk.
• Heat the oil and fry the green chillies, ginger, peppercorns, cloves and cinnamon and then add the mutton and fry for few minutes.
• Add the thin coconut milk with salt and pressure cook till well done.
• Finally add the thick milk and stir.
• Heat a little oil and fry the onion slices and coconut slices to brown and add to the stew and serve hot.

Ingredients

• Prawns 200 gms
• Lemon  1, juice
• Red chilli powder 1 teaspoon
• Ginger, garlic paste 1 teaspoon
• Turmeric powder ½ teaspoon
• Cumin powder 1 tablespoon
• Oil for frying
• Salt to taste

• Devein and clean the prawns.
• Mix all the ingredients except the oil and apply over the prawns and marinate it for an hour.
• Heat oil in a shallow pan and deep fry till brown or well cooked.
• Garnish with rings of onions and fried curry leaves.

Ingredients

• Pomfrets 6
• Onion   3, sliced
• Ginger 1 inch piece, chopped
• Green chilli 6, chopped
• Garlic   8 flakes, chopped
• Tomato   3, sliced
• Lemon juice  1 tablespoon
• Turmeric powder ½ teaspoon
• Mustard seeds 1 teaspoon
• Coconut 1, grated
• Curry leaves  2 sprigs
• Coconut oil 2 tablespoons
• Salt  to taste

• Cut the pomfrets into fillets.
• Grind the coconut and take half cup of thick milk, half a cup of second extract and half a cup of third extract.
• Heat the oil and add the mustard seeds and when it splutters add the ginger, garlic, green chillies and onion and fry till the onion turns transparent.
• Add turmeric powder, the fillets and the third extract of the coconut milk.
• Bring to boil and then simmer for 3 minutes, slowly turning the fillets.
• Add salt, tomato and the second extract of the milk and simmer for another 3 minutes.
• Remove from fire and add the first extract of the milk and bring to a boil over low flame.
• Sprinkle lemon juice and mix carefully and serve hot with rice.

Ingredients

• Chicken ½ kg
• Mutton ¼ kg
• Rice ¼ kg
• Curd   1 cup, beaten
• Milk 1 cup
• Onion 3
• Egg  2
• Green pea    ½ cup
• Garlic 1 pod
• Ginger 1 big piece
• Rose water 1 teaspoon
• Ghee  oil for frying
• Salt  to taste

• Soak the rice for 15 minutes and cook till half done.
• Cut the mutton and the chicken to cubes and boil the eggs.
• Boil the green peas and grind the garlic and ginger to a smooth paste.
• Heat oil in a pan and fry the onions and ginger, garlic paste.
• Add the jointed chicken and fry for sometime and then add 3 cups of water and cook till the meat is tender and 1/3 of the gravy is left.
• Add some ghee and the beaten curd and cook till the curd gets absorbed.
• Then add 1 tablespoon of rose water. In another pan make alternate layers of rice and cooked meat, take care that the first and the last layers are that of rice.
• Cook in an oven for 15 minutes on low flame.
• Garnish with fried onions, quartered boiled eggs and boiled green peas.

Ingredients

• Chicken 1 kg, boneless, cut into 1-inch cubes.
• Onion 500 gms, diced
• Tomato  200 gms, chopped
• Ginger garlic paste  3 teaspoon
• Peppercorns 1 teaspoon, crushed
• Curry leaves 2 sprigs
• Turmeric powder    ½ teaspoon
• Chilli powder ½ teaspoon
• Coriander powder  3 teaspoon
• Cinnamon  2-inch piece
• Cardamoms  5
• Cloves   4
• Oil 3 tablespoons
• Cashews  25 gms
• Salt to taste

• Heat the oil and add the cinnamon,cardamom, cloves and the onions and fry till they turn brown.
• Add the ginger, garlic paste, tomatoes, turmeric powder, coriander powder and chilli powder and cook for three minutes.
• Add the chicken cubes and add water enough for cooking.
• Cook till the chicken is tender and the water has dried.
• Add curry leaves, cashews and pepper powder and cook for two minutes and then serve hot.

Ingredients

• Broken rice 1 cup
• Jaggery    ½ cup, grated
• Coconut milk   2 ½ cup, thin
• Coconut milk   1 cup, thick
• Cardamoms    1 teaspoon, ground
• Cashews and raisins  a little

• Wash the rice and cook it in the thin coconut milk till it is soft and tender.
• Add the jaggery and stir till it dissolves.
• Add the thick coconut milk and cook on low flame for sometime.
• Remove from fire and garnish with ground green cardamom powder and fried cashews and raisins.

Ingredients

• Sugar 2 cups
• Gramflour   1 cup
• Water ½ cup
• Ghee 2 cups

• Roast the gram flour with one tablespoon of ghee till it emits an aroma.
• Heat the sugar and water to form a sweet syrup and then add the roasted gram flour stirring carefully.
• Add in spoonfuls of ghee and allow it to boil.
• And when the ghee begins to separate, spread the mixture on a greased plate.
• Cut into desired shapes when hot and serve.