South India Food Recipes

Vinayagar Chathurthi Greetings

noreply@blogger.com (R.Punitha) — Sun, 08 Sep 2013 13:00:00 +0000

Hi All my Blogger Friends ,

Vinayaga Chathurthi Vaalthukkal

Raagi Halwa

noreply@blogger.com (R.Punitha) — Sun, 02 Dec 2012 16:16:00 +0000

Ingredients:

Ragi Flour - 1 Cup

Water - 5 Cups

Grated Coconut - 1 Cup

Milk - 1 Cup

Jaggery - 1 Cup

Cardamom Powder : 2 tsps

Ghee - 4 tsp

Almonds - 10 (Blanched and skinned)

Method:

Soak ragi flour with water for 1/2 an hour.

Grind with coconut and strain using a fine strainer.

Discard the pulp.

Add milk to the ragi+coconut liquid.

Stir in the jaggery till its completely dissolved.

Put it on the stove on a low heat and keep stirring.

Within 5 minutes, the mixture would have thickened.

Add ghee frequently to ease the stirring.

Add the cardamom powder to it and keep stirring.

Give continuous stirring till the mixture reaches a semi solid consistency.

Remove to a ghee greased plate and garnish with almonds.

Cut into pieces when cool.

Mixed Sprouts Curry

noreply@blogger.com (R.Punitha) — Thu, 29 Nov 2012 16:49:00 +0000

Ingredients:

Mixed Sprouts - 2 cups

Onion - 1no (medium size)

Tomato - 2 nos (medium size)

Green chillies - 2 nos

Ginger paste - 1 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 1 tsp

Garam masala powder - 1 tsp

Freshly squeezed lemon juice - 1 tsp

Fresh Coriander leaves a handfull ( for garnishing )

Oil as you need

Salt to taste

Method:

In a pressure cooker cook the sprouts for 2 whistles with a cup of water ,

turmeric powder and with little salt..

In a pan add 2 tsp of oil, add finely chopped onions and saute till light brown in color

Add grated tomato, chopped ginger and green chillies.

Add turmeric powder, coriander powder and stir and cook well

Stir the gravy well and add the cooked sprouts and adjust salt and water.

Add garam masala powder and cook the curry till sprouts take up the flavor of spices.

Adjust the consistency of gravy as per your choice garnish with coriander leaves.

Finally squeeze out some lemon juice and serve with Hot Rice or Chappathis....

Cucumber Dosa

noreply@blogger.com (R.Punitha) — Thu, 22 Nov 2012 10:51:00 +0000

Ingredients:

Idly Batter- 1 cup

Cucumber pieces - 1 cup (peeled and chopped)

Salt to taste

Oil as you need

Method:

Make a nice paste of the cucumber pieces and mix it with the idly batter and adjust salt .

In a pan Pour the batter and put oil around the dosa.

Make it crispy and turn it to the other side to cook.

Serve hot with coconut chutney or peanut chutney.....

Kosambari

noreply@blogger.com (R.Punitha) — Wed, 21 Nov 2012 07:21:00 +0000

Ingredients:

Split moong dal - 1 cup

Carrot - 1/2 cup (grated)

Cucumber - 1/2 cup (grated)

Lemon juice - 1 Tbs

Green chilies - 2 nos (finely chopped)

Mustard seeds - 1/2 tsp

Asafetida - a pinch (optional)

Fresh coriander leaves - a handfull

Oil as you need

Salt to taste

Method:

Soak the split moong dal in water for one hour

Drain the water and keep it aside

In a bowl put the grated cucumber and carrot and mix it well.

Finally add the dal, lemon juice, chopped coriander and salt.

In a pan heat oil , splutter mustard seeds ,

then add the chopped green chillies and asafoetida

Add it to the bowl and saute well with the dal mixture.

Vegetable Briyani

noreply@blogger.com (R.Punitha) — Sun, 18 Nov 2012 23:24:00 +0000

Ingredients:

Basmati Rice - 2 cups

Mixed Vegetable (cauliflower, potato, carrot , beans) - 1 cup

Green Peas - 150 gms

Ginger garlic paste - 2 tsp

Onion - 3 nos (Finely chopped)

Green Chillies - 2 (Finely chopped)

Mint leaves - handfull (cleaned and chopped)

Coriander leaves - handfull (cleaned and chopped)

Red Chilly Powder - 1 tsp

Cloves - 5 nos

Cinnamon - 5 nos

Cardamom - 5 nos

Black Pepper Powder - 1/2 tsp

Tomato - 3 nos (chopped)

Curd - 1/2 cup ( lightly sour )

Oil - 2 tbs

Ghee - 2 tbs

Dry Fruits (cashew nuts, raisin) - 10 nos (optional)

Bread slices - 5 nos (toasted)

Salt to taste

Method:

Wash and soak the basmati rice half an hour before cooking.

Toast the bread slices in ghee.

Fry the dry fruits in ghee. Cook the green peas.

Take 2 tbs oil and 1 tbs ghee in a pressure cooker add cinnamon , cloves, Cardamom and

black pepper powder and stir for about a minute.

Then add mint leaves, coriander leaves , onions and

saute them for a minute till they get pink in color.

Add ginger garlic paste and red chilli powder and stir.

Add fine chopped tomatoes and fry till they are properly cooked.

Add all the vegetables and the green peas.

Add the curd and stir well Cook it for about 10 seconds. .

After the vegetables blend well with the briyani masala

add 3 cups water and the soaked basmati rice.

Give 2 whistle and put off the gas.

After cool add the remaining ghee, fried bread pieces ,

dry fruits and green coriander, mint leaves.

Serve the hot vegetable biryani with onion raita

Rice Fritters

noreply@blogger.com (R.Punitha) — Sat, 17 Nov 2012 06:07:00 +0000

Ingredients:

Grain rice - 1 cup

Milk - 2 cups

Cream - 150 gms

Orange Zest - 1/4 cup

Lemon Zest - 1 tbs

Sugar - 1 cup

Egg - 1 no

Baking powder - 1 tsp

Oil - for frying

Honey sauce:

Honey - 1 cup

Orange juice - 1/2 cup

Cinnamon - 1/4 tsp

Method :

In a pan boil milk and cream at medium flame.

Add the orange zest, lemon zest, rice, and sugar and mix thoroughly.

Cover with a lid and turn the flame to low.

Stir the rice pudding now and then and doesn't allow to stick to the bottom.

If the pudding becomes too dry before the rice is cooked, add extra milk.

The rice is cooked when the pudding looks quite dry and thick.

Turn off the heat and let it come to room temperature,

In a bowl beat the egg and mix with the cold rice pudding.

Finally add the baking powder to the batter and stir well

In a deep pan put oil and heat at medium flame.

Using two spoons , scoop the rice batter and shape likes in the image.

Deep fry until golden brown drain on a paper towel to absorb the extra oil.

In a pan combine the honey, orange juice, and cinnamon and heat at medium flame.

After 2 or 3 minutes turn off the flame. Now the sauce is ready.

Drizzle the sauce on top of the fritters and dust with powdered sugar and Serve !!!

Green Gravy Chicken

noreply@blogger.com (R.Punitha) — Thu, 15 Nov 2012 17:16:00 +0000

Ingredients:

Chicken Pieces - 6 nos (Big size)

Green chillies - 4 nos

Onion - 1 no ( Big Size)

Curd - 2 Tbs

Coriander leaves - a handfull

Mint leaves - a few

Ginger-garlic paste - 4 tsp

Coriander powder - 1 tsp

Cloves powder - a pinch

Cumin powder - 1 tsp

Turmeric powder - a pinch

Garam masala - 1/2 tsp

Oil as you need

Salt to taste

Method:

Marinate the chicken pieces with a tsp of ginger garlic paste , salt and curd for 2 hours.

Grind onions, mint - coriander leaves, ginger-garlic, green chilies into a smooth paste.

In a pan heat oil and add cumin seeds.

When they start popping, add the marinated chicken , turmeric powder and the ground paste .

Add garam masala, coriander powder, cloves powder salt and adequate water .

Cook till chicken pieces come soft and dry.

Serve with Hot Rice or Chicken Briyani or Mutton Briyani :) :)

Lakshmi-Kubera Pooja At Home

noreply@blogger.com (R.Punitha) — Tue, 13 Nov 2012 12:01:00 +0000

Kubera Yanthram

Hi My Dear Blogger Friends ,

Please follow this Hindu rituals and do get enlighted....
Kubera is regarded as the god of wealth in Hindu mythology. Lord Kubera is also known as the god of yakshas (savage beings). Kubera is always remembered with the goddess of fortune, Lakshmi. Chanting of Kuber Mantra blesses the worshipper with money and prosperity by drawing new avenues and sources of income and wealth. Mantra of Kubera helps to increase the flow of funds and the ability to accumulate wealth. Kubera Mantra is as follows:

Kubera Manthram

"Om yakashyaya kuberaya Veaishravanaya
dana danyathpathaye
danadanya smithirmme dehi tapaya swagah"

HappY Diwali

noreply@blogger.com (R.Punitha) — Sun, 11 Nov 2012 11:41:00 +0000

Ingredients:

Milk - 2 cups

Maida - 1 cup

Sugar - 1 cup

Butter - lime sized ball

Soda Uppu - 1 pinch

Ghee or Vanaspati for frying

Method:

Boil milk till it comes to 1/2 of its quantity

Add one cup of maida and soda uppu with the thickened milk .

Make into smooth dough use butter.

Make into small lemon sized balls and press into rounds of about 1 1/2" diameter.

In a pan at medium flame heat ghee or vanaspati.

Fry the Badhusa one by one till it comes to golden brown colour.

Prepare sugar syrup with one string consistency.

Put the fried badhusas in the syrup. Give some time to absorb the sugar syrup.

Gently turn it to the other side.

Remove from sugar syrup after 10 minutes and arrange it in a tray

and garnish with sliced nuts and saffron.

Our delicious Diwali Festival Badusha is ready to serve.

Chicken Nuggets

noreply@blogger.com (R.Punitha) — Sat, 10 Nov 2012 04:56:00 +0000

Ingredients:

Boneless Chicken - 1 cup

Maida flour - 2 tbs

Eggs - 2

Bread crumbs - 2 tbs

Salt - to taste

Pepper - 2 tsp

Dried Basil - 2 tsp

Oil for Deep fry

Method:

Clean and cut the chicken into chunks.

Mince the chicken pieces with salt and spices (basil and pepper).

Break the eggs into a bowl and beat.

Take the chicken mix into unshape pieces and roll them in the maida flour

Dip into the egg mix and coat with bread crumbs and keep aside.

In a pan at medium flame heat oil and drop unshaped nuggets in the oil and fry

all sides untill it comes brown in colour . Don't allow them to burnt.

Serve hot with sauce or green chilly chutney ..

Urad Dal Chutney

noreply@blogger.com (R.Punitha) — Thu, 08 Nov 2012 17:10:00 +0000

Ingredients:

Urad Dal - 1 cup

Red Chilies - 6 nos

Asafoetida - a pinch

Tamarind juice - 1 tbs

Mustard Seeds - 1 tsp

Cumin Seeds - 1 tsp

Curry Leaves - a few

Oil - as you need

Salt to taste

Method :

In a pan at medium flame heat a tsp of oil and fry the red chillies and the urad dal seperately.

When the dal becomes cool, grind it with red chilies , tamarind juice, asafetida and salt .

Transfer to a bowl and keep aside.

Season the chutney with mustard , cumin seeds and the curry leaves...

Sweet and Sour Idly

noreply@blogger.com (R.Punitha) — Wed, 07 Nov 2012 17:32:00 +0000

Ingredients:

White rice - 1 cup(Raw rice)

Poha - 1 cup

Coconut - 1/2 cup (shredded)

Jaggery,- 1 cup (finely grated)

Buttermilk - 1/2 cup

Fenugreek - 1/4 tsp

Cardamom - 2 nos (powdered)

Raisins - 5 nos ( roasted)

Cashew halves - 5 nos (roasted)

Method:

Soak rice and fenugreek seeds 2 hours seperately.

Soak poha for 5 minutes and squeeze and keep aside

Rinse rice well and make a nice paste along with coconut,

fenugreek seeds , jaggerry and poha.

Instead of water use the buttermilk while grinding.

Adjust salt and allow the batter to ferment upto 8 hrs.

Add the cardamom powder and pour the batter in a oil greased pan.

Decorate with the roasted raisins and cashews.

Steam the idly at medium flame and serve with chutney or sambar or pickle.

Mango Chammanthi

noreply@blogger.com (R.Punitha) — Tue, 06 Nov 2012 16:39:00 +0000

Ingredients :

Green mango pieces - 1 cup (peeled, sliced)

Green chillies - 5 nos

Small onion - 2 nos

Ginger - 1/2 inch

Coconut - 1 cup (shreded)

Salt - to taste

Method:

Grind all the ingredients together in a mixie jar

If the mangoes are not sour enough add 1 tsp of lemon juice while grinding.

No need to season it. Serve with idly , dosa and chappathi...

Tapioca Curry

noreply@blogger.com (R.Punitha) — Mon, 05 Nov 2012 05:24:00 +0000

Ingredients:

Tapioca - 2 nos (Normal size)

Coconut -1/4 cup (shredded)

Jeera - 1/4 tsp

Garlic - 2 pods

Green chillies - 2 nos

Red chilly - 2 nos

Turmeric powder - 1/2 tsp

Oil - 2 tbs

Mustard seed - 1 tsp

Urad dal - 1tsp

Curry leaves - a few

Method :

Boil tapioca with salt and turmeric powder and mashed it.

Make a nice paste of coconut, curry leaves, jeera, green chillies and garlic

In a pan at medium flame put oil splutter mustard, urad dal and curry leaves.

Add the grounded paste and saute till the raw smell goes.

Put the mashed tapioca and adjust salt

Mix well with coconut paste. Season with red chillies.

Serve with rice , chappathi , poori etc...

Ginger Murabba

noreply@blogger.com (R.Punitha) — Sun, 04 Nov 2012 15:14:00 +0000

Ingredients:

Jaggery - 1 cup

Sugar - 1/2 cup

Ginger - 1/2 cup

Cardamom powder - 1 tsp

Water as needed

Ghee - 1 tbs

Method:

Peel the outer layer of the ginger and wash and grind it to a fine paste,

If need you can add a little water.

Put sugar and Jaggery in a non stick pan and add little water just to sink it.

Keep it on a medium flameand keep stirring.

When it comes to one string consistency, add the ginger paste and cardamom powder.

Keep stiring, until it starts leaving the sides of the container. Switch off the stove.

Grease a plate with ghee and pour the mixture when it is hot.

When it is warm make marks to cut in a squares or use a cookie cutter for any kind of shape.

When it comes to the room temperature , store it in an air tight container.

Vegetable Rava Idli

noreply@blogger.com (R.Punitha) — Sat, 03 Nov 2012 04:43:00 +0000

Ingredients:

Rava - 2 cups

Curd - 1 cup

Carrot - 1 cup (Finely chopped)

Peas - 1/2 cup ( boiled)

Beans - 10 nos (Finely chopped)

Red capsicum -1 no (Finely chopped)

Tomato - 1 no (Round silces) (optional)

Green chillies - 2 nos ( finely chopped)

Ginger - 1 tsp ( grated)

Mustard seed - 1 tsp

Salt - to taste

Edible soda salt - 1 tsp

Oil - 2 tbs

Coconut - 2 tbs (shreded )

Coriander leaves - for garnishing

Method:

Take a big bowl add rawa , 2 tbsp oil and mix well.

Add curd , vegetables , turmeric powder and water mix well make a thick batter .

Add the edible soda salt and mix well

which helps to raising the batter and idlis could be soft.

Heat oil in a pan , temper with mustard seed, chopped green chillies ,

grated ginger and add it to the batter.

Grease oil in a idly plate, arrange the tomato and add the idly batter.

Pressure cook (without whistle) for around 6- 7 mins.

Garnish with gratted coconut and the coriander leaves.

Serve with any kind of chutneys.

Crispy Cashew Pakoda

noreply@blogger.com (R.Punitha) — Fri, 02 Nov 2012 06:40:00 +0000

Ingredients:

Cashews - 1 cup

Gram flour - 1 cup

Rice flour - 1 Tbs

Ginger garlic paste - 2 tsp

Finely chopped mint - a handfull

Finely chopped coriander leaves - a handfull

Green chillies - 4 nos ( chopped )

Curry Leaves- a handfull

Cumin seed - 1 tsp

Red chilly powder - 2 tsp

Dhania coarsely crushed -  1 tsp

Baking soda - 1 tsp

Salt to taste

Oil for frying

Method:

Mix all the ingredients except oil.

Add 2 tbs of warm oil and mix well

Now the mixture looks dry and lumpy, mix it thoroughly.

Add  warm water  little by little   make a dough thicker than chappthy dough.

In a pan heat oil and take a big lump of the dough in the hand and

drop little by little in the hot oil with the help of fingers  for deep-frying.

Fry all the sides in the medium flame till the pakodas come to light golden brown.

Drain in the tissue paper to absorb the excess oil.

Cool it and store it in an airtight container.

You can serve this as side dish , evening snacks ...etc...

Brinjal Dry Curry

noreply@blogger.com (R.Punitha) — Wed, 31 Oct 2012 04:52:00 +0000

Ingredients:

Violet Brinjals - 5 nos(washed and Chopped)

Turmeric Powder - a pinch

Coriander leaves - a hand full

For Masala powder

Corainder seeds - 3/4 cup

Peanuts - 3/4 cup

Red chilly - 10 nos

Cumin seed - 1/2 tsp

Mustard seed - 1/4 tsp

Pepper - 5 nos

Fenugreek seed - 1/4 tsp

For Seasoning:

Mustard seed - 1/2 tsp

Curry leaves - a few

Oil - 5 tbsp

Method:

Dry roast all grinding ingredients and grind it into coarse powder and keep it aside.

Cut the brinjals into desired shape.

In a pan , heat oil add mustard seeds to splutter ,

then add curry leaves along with the brinjal.

Saute it in medium heat till the brinjal pieces become soft

Add Turmeric powder masala powder and stir gently to coat masala over the pieces

Let it be in medium flame for another 5 mins

Garnish with fresh coriander leaves.

Keerai Pachadi

noreply@blogger.com (R.Punitha) — Tue, 30 Oct 2012 06:36:00 +0000

Ingredients:

Any green - 1 cup (Cleaned and chopped)

Green chillies - 2 nos (chopped)

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Curd - 3 tbs ( Slightly beaten )

Curry leaves - a few

Salt - to taste

Oil as you need

Method:

Clean and chop the green .

In a pan heat oil add mustard seeds and urad dal.

Add curry leaves and green chillies to it.

Now add chopped greens and fry for 2 minutes.

No need to add water.

Then cover and cook at medium flame for few more mintues.

Switch off the fire and allow it to cool

Finally add salt and slightly beaten curd.

Serve this pachadi with rice , roti , or chappathi.....

Egg Cutlet

noreply@blogger.com (R.Punitha) — Mon, 29 Oct 2012 04:50:00 +0000

Hi ,

All My Respectable

Blogger Friends,

My Lovable Viewers,

This is my 2oo th post.

I want to share my cheerful moments with you all Dears.

I Thank my Blogger friends for their continuous support

without any expectation from me.

Friends , Bless me and i'll come soon with full pledged...

Ingredients:

Eggs - 3 nos

Milk - 50 ml

Ginger - Garlic paste - 1/2 tsp

Onions - 1 no ( medium size , finely chopped)

Onions - 1 no ( medium size , sliced)

Green chillies - 2 nos (finely chopped)

Garam masala powder - 1 tsp

Fresh curry and coriander leaves - to garnish

Salt to taste

Oil as you need

Method:

Beat the eggs thoroughly with milk , chopped onion , green chillies,

ginger garlic paste, curry leaves, corriander leaves and salt.

Steam cook this mixture in a pressure cooker until 3 whistles.

You'll get a cake like structure. Cut the cake into medium size pieces.

Alternately you can put this mixture in idli plates (greased) and cook them like normal Idlis.

Keep these cutlets aside.

In a pan heat oil and saute the sliced onions till they turn transparent.

Add the garam masala powder and mix well.

Place these cutlets in the pan and cook them for about 5 min.

Fry well till the both sides of the cutlets come into brown colour.

Serve hot with sambar saadham or rasam saadham .....

Home made Protein Burger

noreply@blogger.com (R.Punitha) — Sat, 27 Oct 2012 04:11:00 +0000

Ingredients:

Rajma (kidney beans) - 1 cup

Chick peas - 1/2 cup

Green Peas - 1/2 cup

Onion - 1 large (sliced)

Green Chillies - 5 nos ( chopped)

Turmeric powder - 1/2 tsp

Coriander leaves - a handfull (Cleaned and chopped)

Corn flour - 1 tbsp

Salt to taste

Oil as you need

Method:

Soak the kidney beans, chick peas, green peas together over night.

Pressure cook with water and salt. Drain the water and let them cool. .

Take the onion slices, green chillies and coriander leaves , turmeric powder

into a blender and make a coarse paste.

Now add these drained beans,peas and blend together.

Add cornflour to this mixture to make a thick dough.

At medium flame put the oil greased pan and spread this dough like a burger pattie.

Add few drops around the pattie and roast for about 3-5min on each side.

You can cook 2-4 patties at a time depending on the size of the pan.

Medium flame is very very important.

Take care that it's cooked well inside too.

Serve them with burger buns, lettuce, salad, and ketch up

It can be served with chapatis too.

Cabbage Chutney

noreply@blogger.com (R.Punitha) — Fri, 26 Oct 2012 04:17:00 +0000

Ingredients:

Cabbage - 1 cup (Finely chopped)

Red coloured green chillies - 2 nos

Tamarind paste - 1 Tbs

Garlic pods - 2 nos

Mustard seed - 1 tsp

Curry leaves - a few

Channa dal - 1 tsp

Urad dal - 1 tsp

Asafoetida - a pinch

Turmeric powder(optional) - 1 tsp

Oil - as you need

Salt to taste

Method :

In a Pan, put oil and fry the chillies , garlic and the chopped cabbage seperately

at medium flame till the cabbage loses its raw smell .

Turn off the stove and let this all cool.

Now grind the above cabbage along with tamarind paste and salt to a fine or coarse paste.

Scoop into a fresh clean bowl and temper with the mustard,

chana dal , urad dal and curry leaves etc.,

Very tasty with hot rice with a little bit ghee

Spread on toasted bread as a quick snack, with some chopped tomatoes.

You can try with different vegetables like carrot, capsicum, brinjal etc.,

Carrot - Egg Fried Rice

noreply@blogger.com (R.Punitha) — Thu, 25 Oct 2012 05:08:00 +0000

Ingredients:

Left over rice - 2 cups

Carrots - 2 grated

Peas - 1/2 cup boiled (optional)

Onion - 1 no (chopped)

Green chillies - 3 (chopped)

Tomato - 1 no (medium size , chopped)

Cumin - 1 tsp

Eggs - 2 nos

Oil - as you need

Salt to taste

Pepper powder - 1/2 tsp (optional)

Coriander leaves - a few (chopped )

Method:

In a pan heat oil add the cumin seeds, chopped onion , tomato and green chillies.

Stir well and add the grated carrot and boiled green peas.

Break the eggs and drop over. Mix and roast well

Adjust salt and pepper powder.

Finally add the rice and let it cook for five minutes .

Turn off the flame and garnish with fresh coriander leaves and serve.

Green Chilly Gravy

noreply@blogger.com (R.Punitha) — Wed, 24 Oct 2012 06:03:00 +0000

Ingredients:

Green chillies - 7 nos (medium size)

Seasame seed - 1 tbs

Dry Coconut powder - 1 tbs

Roasted ground nut - 1 tbs

Ginger garlic paste - 1 tsp

Red chillies - 2 nos

Coriander seed - 1 tsp

Cinnamon - 1 inch

Cloves - 2 nos

Tamarind juice - 2 tbs

Mustard seeds - 1 tsp

Small onion - 15 nos (chopped)

Turmeric powder - 1 tsp

Salt - to taste

Oil - as you need

Method :

Cut the green chillies and remove the stem and seeds.

Fry the green chilly pieces in oil at medium flame

Dry roast the seasame , groundnut, coconut , coriander seed, red chillies, cinnamon , clove

Make them into nice paste in a mixer and keep it aside.

Fry the chopped onion and make a paste along with ginger garlic paste and tamarind juice.

In a pan put oil to heat and splutter the mustard seeds

and curry leaves and the fried green chillies.

Stir well and add the all ground paste with turmeric powder and adjust salt and consistency.

Cook at medium flame till the gravy comes thick .

Now the delicious , hot green chilly gravy ready to serve...