Tag Archive | "south-indian"
Sambhar (II)
Sambhar is a part of every meal in south Indian families, whether it is a breakfast or lunch/ dinner. It is served with urad dal vada, idli, dosa, upma, rice etc. The recipe I have given here is one of the varieties of sambhar, using coconut, small onions and other fresh spices. Easy to make [...]
Continue reading...Cabbage and Green Peas with Fresh Coconut
Tuesday, July 6, 2010
Ingredients: 2 cups shredded cabbage, 1 cup shelled green peas, 1 cup freshly grated coconut, 2 green chillies (or as per taste), 1/2 tsp turmeric powder, Salt to taste, 2 cups water (for cooking), For tempering - 1 tbsp mustard seeds (rai), 1/2 tbsp urad dal, 10-12 curry leaves; washed and pat dried, 2 tbsp [...]
Continue reading...Long Beans Vegetable with Coconut
Tuesday, June 1, 2010
Long beans are also known as Yardlong beans. There are different names for these beans in different languages in India, like Karamani in Tamil, Chawalichya Shenga in Marathi, Alsandalu in Telugu, Bodi in Hindi and so on. Ingredients: 2 cups of long / cow-pea beans; thoroughly washed under running water and cut into small pieces, [...]
Continue reading...Steamed Idlis
Thursday, May 27, 2010
Ingredients: 2 cups uncooked rice, 1 cup urad dal, 1-2 tsp methi (fenugreek) seeds (or adjust to taste), Salt to taste, 1-2 cups water or as required, Ghee or oil for greasing. Method: Soak rice and urad dal separately in water, overnight. Soak methi seeds along with urad dal. Next day grind the soaked rice [...]
Continue reading...Adai (A South Indian Breakfast)
Monday, April 19, 2010
Adai is a South Indian delicacy made out of dal (lentils). It can be eaten as breakfast, lunch or dinner. The recipe is full of proteins since the main ingredients here are different lentils, hence is healthy for growing kids. Methi (Fenugreek leaves and seeds) makes it slightly bitter but when combined with other dals [...]
Continue reading...Red Coconut Chutney
Monday, April 12, 2010
Red Coconut Chutney is a type of coconut chutney or dip that can be traditionally served with dosas, wadas, upma and idlis. But believe me it can be had with Pohe, Parathas, Khichdis, Pulaos and even chapatis. Ingredients: For the chutney - 1 cup grated fresh coconut, 2 dry red chillies; lightly roasted, 2 tbsp [...]
Continue reading...Green Coconut Chutney for Dosa, Idli and Uttappam
Monday, March 15, 2010
There are different ways to prepare coconut chutneys to serve with Dosas, Idlias, Uttappams and even Upma. This recipe is for green coconut chutney made of coriander and mint leaves. Ingredients: For the chutney- 1 cup freshly scraped coconut, 1/2 inch piece of ginger, 1-2 green chillies (as per taste), 1/4 cup fresh coriander leaves, [...]
Continue reading...Plain Coconut Chutney for Dosa, Idli and Uttappam
Tuesday, March 9, 2010
There are different ways to prepare coconut chutneys to serve with Dosas, Idlis, Uttappams and even Upma. This recipe is for a simple and plain coconut chutney. Ingredients: For the chutney - 1 cup freshly scraped coconut, A small grape size ball of tamarind; soaked in warm water for 3-4 minutes, 2 tbsp chutney dal, [...]
Continue reading...Batanical Curry (South-Indian Mushroom and Peas Curry)
Thursday, October 22, 2009
My friend had prepared this recipe and sent it over. I just loved the way she had combined the not so Indian traditional vegetable – mushroom with the traditional South Indian spices, especially the use of coconut made it very delicious. Here is a recipe for Mushroom and Green Peas, a fresh recipe unlike the usual [...]
Continue reading...Appe (Paddu)
Tuesday, July 28, 2009
‘Appe’ is commonly prepared in Southern India and Maharashtra. The batter is similar to that of ‘idli’ but this recipe could be prepared as sweet too. Will post that recipe soon. This is the traditional savory recipe for appe. The photo posted here was taken at one of the South-Indian joints we visit regularly. Ingredients: 2 [...]
Continue reading...Medu Vada (Urad Dal Vada)
Tuesday, July 21, 2009
Our common love for food, drives me and my husband to South-Indian restaurants to have our Sunday breakfast. Sunday is our day to relax and gorge on food that we love. And what a way to begin the day. South-Indian breakfast mainly consists of Idli, Appe, Dosa, Uttappa and Medu Vada accompanied with chutney and [...]
Continue reading...Uttappam (South-Indian Breakfast)
Thursday, July 16, 2009
Uttappams or Uttappas are thicker than dosas and topped with different toppings like onion, coriander leaves, fresh coconut and many more. These Uttappams are very are soft and delicious. Ingredients: (Prepares 16-17 medium sized uttapams) 1 cup rice, 1/2 cup dhuli urad dal (split black gram), 1/4 cup poha (beaten rice), Salt to taste, Water, [...]
Continue reading...Koottu Curry
Sunday, February 15, 2009
A delicious recipe made in Southern parts of India. It has a mixture of lentil and vegetables which can be served with any kind of Indian Bread or even with rice. It is a healthy and complete meal. Ingredients: 3/4 cup chana dal, 1 carrot; diced into 1″ cubes, 1 onion; chopped, 1 potato; diced [...]
Continue reading...Poatato Stuffing for Masala Dosa
Wednesday, August 6, 2008
Ingredients: 5 potatoes; boiled, peeled and coarsely mashed, 2 large onions; cut into halves and sliced, 10-12 curry leaves, 1 1/2 tsp mustard seeds (rai), 1/2 tsp heeng (asafoetida), 4-5 green chillies; slit vertically, 3-4 inches ginger; peeled and finely chopped, 10-15 cloves garlic; finely chopped, Handful of cashew nuts; broken, A handful of green [...]
Continue reading...Moong Payasa
Saturday, May 10, 2008
Ingredients: 1 cup moong dal, without skin, 1/4 cup sabudana or sago, 1 cup thin coconut milk, 1/2 cup thick coconut milk, 1 cup jaggery, 1/2 tsp elaichi (green cardamom) powder,Dry fruits as per taste, A pinch of salt. Method: In a saucepan, mix thin coconut milk and moong dal and cook for around 20 [...]
Continue reading...Lemon Rice
Thursday, May 8, 2008
Ingredients: (Serves 2-3) 1 cup or 200 gms basmati rice, 8 cashew nuts or peanuts, broken 1/4 tsp turmeric powder, 1/2 tsp rai(mustard seeds), 1/2 tsp methi dana(fenugreek seeds), 1 tsp channa dal(gram), 8-10 curry leaves, 1 green chilli, finely chopped, 1 tsp fresh grated coconut, Salt to taste, Juice of 1 lemon, 3 tsp [...]
Continue reading...- Ridge Gourd Peel Chutney Recipe
- Egg and Lettuce Salad Recipe
- Besan Laddoo (Method II)
- Chilli Honey Chicken
- Vegetable Manchurian
- Red Velvet Cake with Traditional Frosting – A Gift for your Valentine!
- Fruit Custard
- Pasta in Creamy Tomato Sauce
- Semiya/Vermicelli Upma
- Sour Cream Fruit Dip Recipe – Ready in 5 minutes and Kids Love it
- Minal: Rinky you can dip the balls in eggs and roll them ...
- Priya: Love this dear. Will definitely make it for my lun...
- Rinky Tulsani: I didn't understand recipe Cheese Chicken Balls. I...
- Priya: Excellent and easy breezy dip....
- Minal: Thanks :)...
- Fruit Custard
- Chocolate Nut Fudge
- Apple and Orange Cake
- Banana Chocolate Cake
- Strawberry with Cream and Ice Cream
- Dry Fruits in Yogurt – A healthy dessert
- Orange Mousse
- Pineapple Dessert
- Bread Pudding in 20 minutes
- Cookie Crust Chocolate Pie
Sunday, August 1, 2010
2 Comments