Showing posts with label South indian. Show all posts
Showing posts with label South indian. Show all posts

Nov 1, 2016

479: Coconut Mint Chutney


Chutney plays a very multiple role in Indian cuisine. This Mint chutney is cooling and excellent for digestion. It served with Dosa, Idli , Indian fritters and snacks.

Preparation Time: 5 Minutes
Serves:                        3-4 People
 Recipe Category:    Chutneys
 Recipe Cuisine:       South Indian


Ingredients:
Grated Fresh Coconut                  ¼ cup
Chopped Mint leaves                    ¼ cup
Green chilies                               3 no.
Grated Ginger                             1 Tablespoon
Chutney dhal                              1 Tablespoon
Lemon juice                                1 Tablespoon
Salt                                            As required

Procedure
  • Add all ingredients to a blender/ food processor .
  • Grind it to fine paste. Add water if required. The chutney should not be runny but it should not be firm too. It is a kind of dip.
  • Transfer to a storage container or serving dish
 Note:
  • Do not store this chutney in refrigerator. Consume the chutney within 3-4 hours.
  • Add lime not only for taste but also for coconut to retain its color.
 See My Other Chutneys





Oct 21, 2016

478:Nippattu/ Rice Cracker


Prep Time :               10 mins
Soaking Time:         30 mins
Cook Time :               10 mins 
 Serves:                        3-4 People
 Recipe Category:    Snacks & Savories
 Recipe Cuisine:       South Indian  

Nippattu is a traditional crunchy snack of Karnataka. Nippattu are rice crisps made from rice flour, all-purpose flour, butter, peanuts, roasted gram and spices which is irresistible in taste. It is a crispy and spicy snack which is prepared for festivals. It is easy to make recipe with simple ingredients. You can prepare this couple of days in advance too. It stays fresh for up to 10 days. So here's Nippattu for all those nutty flavor lovers! 

 Ingredients
Rice flour                              1 cup
All Purpose Flour                   ¼ cup
Asafetida powder                  ¼ Teaspoon
Ghee -                                  2 Teaspoon
 Salt                                      To taste
  Oil                                       for Deep frying
Grind Coarsely
Fried gram dal/pottu kadalai      1/4 cup
Peanuts                                   ¼ cup
Grind Paste
 Dry Coconut grated                 1/2 Cup
 Curry Leaves                          few
Byadagi Red Chilies -               5 -10 ( based on your spice level)
 For Soak and Drain
Moong Dal                            1 Tablespoon.
Chenna Dal                          1 Tablespoon

Method: 
  • Soak the moong dhal and Channa dhal in water for 30 mins. Drain it and keep aside.
  • Grind Peanuts and Roasted Split Gram coarsely.   Keep aside.
  • Grind dry coconut, red chilies and curry leaves to a fine paste.  Keep aside.
  • Mix together all the ingredients (except Oil for frying) along with the ground mixture using Water to make firm dough.
  • Divide the dough to small lemon sized balls.
  • Now, heat the oil for deep frying in a kadai or pan on medium flame.
  • Cut some plastic sheets into square shaped pieces. Spread some Oil over this. Take a small ball of the dough and flatten them to make a circular shape on the plastic sheet.
  • Heat Oil in a pan and deep fry these discs till crisp. Repeat the same procedure with rest of the dough.
  • Drain them on kitchen napkins to remove excess oil.
  • Let it cool to room temperature and store it in air-tight containers.  


Note:
  • Always use freshly ground rice flour(flour mill or home made) instead of the one available in grocery stores for good and crispy Nippattu..Rice flour quality is the key factor for the taste and texture. If the rice flour is very finely ground(like what we get in grocery stores) it will result in hard Nippattu ,if it is mill ground with a slight coarse texture they yield good crackers.
  • use spicing as per tolerance.
  • If the Nippattu are becoming soft , they are not properly cooked .






Check out other Rice Cracker Recipes in my blog here:

Thattai                                                               Puzhungal Arsi Thattai  

                                   



Sep 13, 2016

476: KADALA PARIPPU PRADHAMAN /Chenna Dhal Payasam


Onam is a harvest festival and is the biggest celebration of state Kerala.  Kadalaparippu Pradhaman is another classic dessert or traditional Payasam of Kerala. Every Onam I try to make different kinds of Pradhaman or Payasam, Here I’m sharing my recipe for Paruppu Pradhaman. Wishing all Keralites a Happy and Prosperous Onam.

Ingredients:

Kadala Paruppu / Chenna Dhal      1 cup
Water                                          2 cups
Jaggery                                       300 gms
Thick Coconut milk                       1 cup
Thin Coconut milk                        2 cups
Powdered Cardamom                   2 Tsp.
Dry Ginger Powder                       ½ Tsp. 
Coconut slices                             1 Tbsp.
Ghee                                          3 Tbsp.
Cashew nuts                                2 Tbsp. 

Method:

  • Wash the Chenna dhal thoroughly. Pressure cooks it with 2cups of water for 3 whistles on medium high heat.
  • Meantime, boil the jaggery in 1 cup of water so that it melts completely.  Filter it and keep aside.
  • Open the cooker lid, and check the dhal. The dhal should be well cooked but should not become a paste.
  • Mash the chana dal with the back of a wooden spoon. Do not mash it to a very smooth paste.
  • Heats a wide pan add the 2 tbsp. of ghee, cooked dhal and jaggery.
  • Now pour the thin coconut milk, keep stirring, lower the heat to low and cook till the mixture has slightly thickened.
  • Now add cardamom powder and dry ginger powder to the mixture. Combine well.
  • Reduce heat and add the Thick coconut milk. Mix well and remove from the heat after a minute. DO NOT BOIL.
  • Heat 1 tsp of ghee in another pan and roast the Cashew nuts and coconut, add it to the Pradhaman
  • Drizzle 1 tbsp. ghee over the mixture.
  • Serve in a dessert bowl.

Note:

Adjust the jaggery and coconut milk according to your preference.




My Other Pradhaman Recipes  (Click the Link)

Palada Pradhaman Payasam
Chakka Pradhaman Payasam
Ada Pradhaman Payasam

Sep 1, 2016

475: Capsicum Puli Kuzhambhu/ Bell Pepper Tamarind Curry





 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves:           3-4 People
 Recipe CategoryKuzhambhu
 Recipe Cuisine:  South Indian
 Author:  


Capsicum Puli Kuzhambhu is a tangy and spicy gravy that goes well with rice and curry.


Ingredients 
Chopped Bell Pepper                      1 cup
Tamarind                                       gooseberry size
(Soaked and juice extracted)
PuliKuzhambhu Powder                  2 tablespoon
Finely chopped green chilies            2 no.
Finely chopped ginger                     1 tablespoon
Turmeric Powder                            1/2 teaspoon
Finely chopped curry leaves            2 strings
Jaggery powder                             1 teaspoon
Salt                                              To Taste

For seasonings

Mustard seeds                                 1/2 teaspoon
Curry leaves                                    1 spring
Hing                                               ¼ teaspoon
Dried Red chilies                              2 no.
Coconut oil                                      2 teaspoon

Method:
  • Soak tamarind in water and squeeze out to make tamarind juice. Keep aside.
  • Heat a pan with oil, add all seasonings and fry for few seconds.
  • Now add chopped capsicum and green chilies, and sauté until becomes soft.
  • Now add turmeric powder, puli Kuzhambhu powder, salt and fry until oil separates out from the masala.
  • Add the tamarind juice, and keep cooking till the capsicum is soft. Now add the Jaggery powder and cook till the raw smell goes away. Turn off when the contents thicken and the oil separates out from the gravy.
  • It can be stored in the fridge and can be used for a week.
  • Serve with hot rice.



Aug 21, 2016

474: 252 South Indian Recipes


 The traditional food of South India is mainly rice based. South Indian cuisine includes the cuisines of the five southern states of IndiaAndhra PradeshKarnatakaKeralaTamil Nadu and Telangana.
The cuisine is famous for its wonderful mixing of rice and lentils to prepare yummy lip smacking dosas, vadas, idlis and uttapams.
The South Indian food is a brilliant blend of flavors, colors, seasoning, nutritional balance, fragrance, taste, and visual appeal. Here I posted 297 Recipes.  Take your pick from these recipes, and serve them on a banana leaf, to recreate a perfect south Indian meal-time!

Recipes Here:  (Please click the link)


Aug 1, 2016

472: Puli Kuzhambhu Podi/Tamarind Curry Powder



Prep Time :             5 mins
 Grind Time :          3 Mins
  Recipe CategorySpice Powders
 Recipe Cuisine:     South Indian
 Author:                    

Homemade powder gives the kuzhambhu and Gravy,  real fresh taste, since these powders are fresh and not packed ages ago. Here is a simple recipe from my Madappalli.  This powder can be used for Pulli Kuzhambhu & Kara Kuzhambhu  preparations. It will save more time a lot.

 Ingredients

Dhania  / Coriander seeds   1/2 cup
Dry Red chilies                   10 no.
Kashmiri chilies                  10 no.   
Chenna dhal                      2 tablespoon
Black pepper                     1 teaspoon
Cumin seeds                     1 teaspoon
Curry leaves                      Few
Rice                                 1 tablespoon
Dry coconut                      1 tablespoon

Method:
  •  Dry roast the all the ingredients separately till they turn into golden brown color. Keep aside. Allow it cool (Stove heat should be very low.).
  • Transfer it to a mixer jar and grind them together to fine powder. Now Puli Kuzhambhu powder is ready. 
  • Store it in the an airtight glass container. 

NOTE:

    • Ensure no spices are burnt; in that case the taste will be bitter.


Jul 20, 2016

471: Kariveppallai Kuzhambhu/Tangy Curry Leaves Kuzhambhu






The scientific name of the curry plant is Murraya Koenigii Spreng and it belongs to the Rutaceae family. The plant is native to India and is usually found in tropical and subtropical regions.

Curry Leaves


Curry Leaves Health benefits:

In Ayurvedic medicine, curry leaves are believed to have several medicinal properties such as anti-diabetic, antioxidant. The roots are used for treating body aches and the bark is used for snake bite relief. 
Health benefits are:

Stops Diarrhea                                     Lowers Cholesterol Levels
Gastrointestinal Protection                    Good for Eyesight
Anti-Diabetic Properties                        Fights Cancer
Protects the Liver                                 Good for Hair Growth
very soothing effect for cold and sinus

Curry leaves are usually used to give a distinct aroma and flavor to Indian dishes, especially South Indian food. Curry leaves are usually used for flavoring curries, rasam, vegetable dishes, pickles, buttermilk, and chutneys. They are usually fried in clarified butter or vegetable oil and before adding the main ingredients. It can give a unique flavor and aroma to any dish.

I prepared Kariveppallai Kuzhambhu for the lunch last weekend. It came out very well as usual. I just wanted to share this recipe. This is a very popular recipe in South Indian community.

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves: 3-4 People
 Recipe CategoryKuzhambhu
 Recipe Cuisine:  South Indian
 Author:

Ingredients

Tamarind Extract              1 cup
Turmeric Powder               ¼ teaspoon
Salt                                 To taste
Black pepper powder          a Pinch
Fry and Grind
  Sesame oil                      1 teaspoon
Black gram dhal                 1 tablespoon
Chenna dhal                      1 tablespoon
Fresh coconut                    1 teaspoon
Red chilies                         4 no.
Fresh ginger                      1 teaspoon
Fresh curry leaves          -   ¾ cup  
(washed, rinsed and dried)
To Temper 
Sesame oil                        4 Tablespoon
Mustard seeds                   1 teaspoon
Red chilies                         2  no.
Curry Leaves                      Few  
Asafetida                           ¼ teaspoon                               
 

Method 
  • Heat  oil  in a pan and dry roast the black gram dhal, Chenna dhal ,ginger, red chilies and coconut until golden brown . Keep aside.
  • In the same oil saute the curry leaves till it shrinks little.
  • Grind them with fried ingredients to a smooth paste with little water.
  • Dissolve this paste with tamarind extract. Add some more water, turmeric powder and salt. Mix it well.
  •  Heat the oil in a pan, temper the temper ingredients,  and add curry leaves water and boil . Simmer the stove heat.
  •  Let it boil for 15 to 20 minutes till it gets thickened.  
  • Before switch off the stove heat, add 2 pinches of pepper powder, and mix it well.
  • Serve hot with steamed white rice and  Gingerly oil.
Note:
  • Always use fresh curry leaves for this kuzhambhu.
  • Tastes great if a dash of ghee is drizzled over when we mix it up with the rice


Jun 20, 2016

469: Aval Curd Bath/Curd Aval/ Dahi Poha


Planning to switch to a healthier version for lunch today. This simple and quick to prepare Aval curd Bath recipe is the one you can smoothly opt for. With all the ingredients at an easy access in the kitchen, this is a sure shot recipe to lay your hands on.  Try this Aval curd Bath is packed with the best nutrients more than one can ask for. Less oil, healthy and tastier! Imagine an all-in-one lunch recipe just a few steps away. Even your little one is sure to shout yummy!. I used to make this Aval Curd Bath on Ekadasi days.

Ingredients

Aval/ Flattened Rice / Poha        1 cup.
Thick Plain Curd                        1 ½ cup
Thick  Warm Milk                       ½ cup
Green chilies                             2 no. (Finely Chopped)
Grated fresh Ginger                   1 Tbsp.
Butter                                       1 Tsp.
Curry leaves                               few
Asafetida/ Hing                          a pinch
Oil                                            ½ Tsp.
Mustard seeds                           ½ Tsp.
Chopped coriander leaves           for decoration.

Method:

  • Wash the Poha in water till they soften. Drain and keep it aside for a few minutes.
  • In a bowl, combine the Poha, milk, ginger ,yogurt,butter and salt. Mix well.
  • Add enough curd and check the consistency. Do not make it run thin
  • Heat oil in a pan for seasoning.
  • Add the mustard seeds and let them splutter.
  • Add the chopped green chilies, , curry leaves, and Hing and fry for a few seconds.
  • Pour this to over the Poha mixture and mix until well combined.
  • Garnish with chopped coriander leaves.
  • Serve immediately with Pickle.

 Tip: 
  • Green Grapes and pomegranate can also be added to bring in more taste to this irresistible dish
              

  
Dahi Poha

Jun 1, 2016

468: Beetroot Sambhar





'Sambhar', is a balanced dish with lentils and vegetables blended along with Indian Spices.  This is the best accompaniment to any South Indian Meal. In Tamil Nadu where sambhar usually has one or two vegetables and the flavors are adjusted a bit according to the vegetable added. Beetroot Sambhar is healthy sambhar recipe where beetroot is used as main vegetable. Make delicious Beetroot Sambhar using this simple recipe from Madappalli. This sambhar can be served with rice, idli, and dosa. 

Ingredients:
Beetroot                                         1 cup (Chopped like cubes)
Tamarind                                       1 gooseberry sized
Green chilies, halved vertically-        2 no.
Curry leaves-                                  2 sprigs
Salt-                                              To taste
Asafetida Powder                            ¼ Tsp.
Red Chili powder-                            1/2 tsp or adjust according to your taste
Sambhar Powder                             2 Tbsp.
Coriander leaves (chopped)               1 Tbsp.
To pressure cook dal:
Tovar Dhal/Sambhar Lentil                ½ cup
Water                                              1 cup
Turmeric powder-                             1/4 tsp
Tomato -                                          1 medium sized
Coconut Oil                                       1 Tsp.
For tempering:
Coconut oil                                        1 tbsp.
Black mustard seeds                          ½ Tsp.
Fenugreek seeds                                1/8 Tsp.
Asafetida Powder                                ½ Tsp.   

Method:

  • Pressure cooks the dal with water till it sinks, turmeric powder, 1 tsp of oil and tomatoes for 3 whistles. Let the pressure releases, mash well and keep aside.
  • Soak a small ball of tamarind in warm water and squeeze to extract the juice. Discard pulp and seeds.
  • Mix sambar powder, chili powder and asafetida powder (Hing) in it and set aside.
  • In a kadai, add cooked dal , chopped Beetroots, and green chilies.  Cook in low flame till the veggies get cooked fully.
  • Now add the tamarind and sambhar powder mixture and allow to boil for 5 minutes in a medium flame.
  • If the sambar is too thick, add more water and bring to boil and if it's too watery, boil until the right consistency is reached.
  • Heat the oil for tempering in a small pan. Add the mustard and when they pop, add the rest of the ingredients.
  • Pour the seasoning to sambar and add chopped coriander leaves and close with lid.
  • Serve piping hot with rice and ghee and vegetables.
  • This recipe serves 6.

Beetroot Sambhar



Apr 18, 2016

466: Ennai Kathirikkai Kuzhambhu/Spicy Brinjal Curry

Ennai Kathirikkai Kuzhambhu/ Brinjal Curry

 In my house , Brinjal is our all-time favorite vegetable.  Whenever I get small Brinjals from the Indian Grocery store, I used to prepare this kuzhambhu. Baby Brinjals are fried and cooked in Tomato gravy. This is an easiest method of making Ennai Kathirikkai.  If you love Brinjal, i would say u must try this Kuzhambhu, so Please give it a try and let me know how it turned out to you.

 Ingredients:

Indian Baby Brinjals
Kutti Kathirikkai/ Baby Brinjals            10 nos.
Tomatoes                                            4 nos.
Tamarind Extract                                  2 Tbsp.                                        
Grated Coconut                                     5 Tbsp.
Red chili Powder                                    3 Tbsp.
Coriander Powder                                  3 Tbsp.
Turmeric Powder                                    ½ Tsp.
Fennel powder                                        ½ Tsp.
Salt                                                       To Taste.
Gingely Oil                                             For frying the Brinjals

For Seasoning:

Gingelly oil                                            1 Tbsp.
Mustard seeds                                       1 Tsp.
Curry leaves                                          few
Fenugreek seeds                                   ¼ Tsp.
Asafetida powder                                   ½ Tsp.

Method:

  • Wash and chop the tomatoes. 
  • Heat a teaspoon of oil in a pan, add the chopped tomatoes and grated coconut and sauté for 5 minutes in a medium flame. 
  • Add the chili powder, coriander powder, fennel powder and turmeric powder and mix it well and sauté for 2 minutes in low flame. When it cooled down, grind it a mixer and keep aside.
  • Wash Brinjals put an X mark on back side of each Brinjal and check for any worms. Also do not remove the whole stem on the top of Brinjal, just cut little bit.
  • Heat the oil in a deep  pan, fry the Brinjals till crispy. Keep aside.
  • In a deep pan heat Gingely oil, when hot add all season with items given in the list for seasonings and fry for a minute.
  • Now add the grinded masalas, Tamarind extract and salt. Bring to boil till the raw smell goes well.
  • Now add the fried Brinjal and add little Gingely oil and cook for 5 minutes.
  • Turn off the heat when gravy thickens and oil oozes on the sides of pan.
  • Finally garnish with fresh coriander leaves, and serve with hot rice. 
  • It will stay 2 weeks in the refrigerator.

Note:

  • Use only  baby Brinjals. Here I used Indian  baby brinjals
  • Sesame oil/Gingely Oil  is must for this recipe, because it gives nice flavor and aroma.




My other Version of Ennai Kathrikkai kuzhambhu is here:



CURD RICE/DADDOJANAM

Yogurt Rice Tempered with Spices and. Pomegranate.   This moist, pleasantly seasoned rice and yogurt dish in the South Indian ...