South Indian Recipes

Chicken Fry

2009-06-29T03:06:00.000-07:00

Ingredients:

Chicken Boneless 1/2 kg
Corn Flour Powder 2 Tablespoon
Maida (Plain flour) 2 Tablespoon
Chili powder 1 Teaspoon
Pepper powder 1 or 1/2 Teaspoon
Ajinomoto (Optional) a pinch
Soya sauce 1/2 Teaspoon
Lemon juice 1 Teaspoon
Ginger n garlic paste 1 Teaspoon
Egg 1
Salt
Oil to fry

Method:

Marinate the chicken with all the above ingredients and leave it for 3 to 5 hrs.
Heat the oil in a frying pan.
Fry the chicken in oil.

Crab Masala Fry

2009-03-28T10:42:00.000-07:00

Ingredients:

Crab 5 pieces ( Clean it and keep aside)
Onion 3
Tomato 1
Ginger n Garlic paste 2 Teaspo0n
Chili Powder 1 tsp
Pepper powder 1 tsp
Curry Leaves a bunch
Oil
Salt

Method:

Add oil to kadai and add onion and fry for 3 minutes.
Add ginger n garlic paste and fry for 2 minutes.
Add tomato and fry it.
Add masala powder fry for 2 minutes add crab and salt.
Add water to the kadai, the crab must be soaked in water.
Cook the crab, all the water should evaporate.
Fry well and make it dry.
Garnish with fresh strands of corriander leaves.

Onion Chutney

2009-03-28T09:37:00.000-07:00

Ingredients:

Big Onion 4
Tomato 1
Dry Red Chili 2 or 3
Oil
Salt as needed

Method:

Slice onion and tomato into small pieces.
Add oil to kadai.
Add dry chili and fry for few seconds.
Add onion and fry till it turns into golden brown colour.
Add Tomato and saute well.
Cool the content.
Add the mixture to mixcy and add salt.
Grind the mixture into a paste.
Onion chutney is ready.

Serve with dosa or Idli......
Though Onion chutney is not my favorite this particular recipe is great.... I had this onion chutney at my friends place and liked it a lot... So thought of sharing the recipe..... Give a try.

Badam Halwa

2008-10-24T14:51:00.001-07:00

Ingredients:

Badam 1 Cup
Milk 2 Cup
Sugar 2 Cup
Ghee 1 Cup

Method:

Soak badam in hot water for 2 hours.
Then remove the skin.
Grind the badam with milk and make it into a fine paste.
Add sugar to the badam paste in a pan.
Bring it to a boil and keep mixing till the content becomes thick.
Add ghee little by little and continue to stir.
The content will absorb the ghee.
Stir well and off the stove.
Apply ghee on a tray and spread the content.
Cool it and make pieces.

Yummy badam halwa is ready.

Mutton Kulambu

2008-09-07T06:11:00.000-07:00

Ingredients:

Mutton 1/2 Kg
Small onion or shallots 4 to 5
Ginger n garlic paste 1 Teaspoon
Oil
Salt
Coriander to garnish
Coconut milk 1 Cup

Masala Paste:

Sombu (Fennel Seeds) 1/2 Teaspoon
Cardamon 2
Clove 2
Cinnamon bark 1 inch
Dry red chili 6 or 8
Fry all the above in a kadai without adding oil.
Cool it and powder it and add little water and grind well.

Method:

Add oil to pressure cooker and fry onion till golden brown colour.
Add ginger n garlic paste and mutton fry for few minutes.
Add the masala paste and salt.
Add coconut milk and little water close the cooker.
Pressure cook the mutton.
When mutton is cooked garnish it with coriander leaves.

Its great with hot steaming white rice...... This is my mother-in-laws recipe and really a great one. Will upload the picture soon.

Masala Peanut / Peanut Pakoda

2008-04-08T03:31:00.000-07:00

Peanuts are a valuable source of B vitamins, such as folate can help prevent birth defects. One small handful of peanuts contains 2 big grams of fiber i.e. 9% of the fiber which we need each day. Peanuts contain high quality plant protein. This is especially important for children, vegetarians and people eating more meatless meals. Click here to know all about PEANUT.

Ingredients:

Peanut 1 Cup
Gram Flour 1/4 Cup
Chili Powder 1 Teaspoon (as needed)
Asafoetida a pinch
Butter 1 Teaspoon
Salt as needed
Water little
Oil to fry

Method:

Take the peanut in a big bowl.
Sprinkle gram flour, asofoetida, chili powder, salt and butter and mix well.
Sprinkle water little by little and mix well ( note:- take care not to add excess water).
Heat oil in a kadai.
When the oil is hot, wet your hand in water and take peanut and spread it in kadai, so that the peanut will get separated.
When peanut turns brown in colour remove it and spread it in a tissue or news paper.
When it cools serve it and can store it in air tight container.
Its great for evening snack.

Dhal Curry

2008-03-28T09:00:00.000-07:00

A simple dhal curry preparation. This is a quick recipe which strikes my mind when I got to cook in a rush. Its great with steaming white rice and spicy potato fry.

iceIngredients:

Toor Dhal 1 Cup
Small Onion (Shallots) 2 to 3
Garlic pods 2
Green Chili 2 or 3
Tomato 2 Small
Jeera powder 1/2 Teaspoon
Asafoetida 1/4 Teaspoon
Turmeric powder 1/4 Teaspoon
Mustard seeds 1/2 Teaspoon
Dry Red chili 3
Cummin seeds 1/4 Teaspoon
Curry Leaves a bunch
Oil
Salt

Method:

Wash the dhal and take it in cooker.
Addd chopped onions, tomato, slitted green chili and crushed garlic pods.
Add asafoetida, turmeric powder and jeera powder.
Add lttle water and pressure cook the dhal.
Add salt and little water boil it for 5 minutes.
Heat oil in a kadai and add mustard seeds.
When it splits add jeera seeds, curry leaves and dry chili.
Add this to the dhal curry and mix well.

Ribbon Pakoda

2008-03-28T08:25:00.000-07:00

Its is also known as Shival or Ribbon Murukku. Ribbon Pakoda is a very popular South Indian tea time snack. Its very easy and simple to prepare. One of my favorite snack. Choose the correct plate for the murukku press.

Ingredients:

Rice powder 1 Cup
Gram Flour(Kadalla MAvu) 1/2 Cup
Asofoetida a pinch
Chili powder 1 Teaspoon
Salt a needed
Butter 1 Teaspoon
Water as needed
Oil for deep frying

Method:

Mix the rice powder and gram flour.
Add chili powder, salt and mix well.
Add butter and mix well with hand.
Sprinkle water as needed and mix well to make the dough.
Be careful do not add excess water.
Put the dough in murukku press and press it in hot oil.
Fry and remove it and cool it.
Store it in dry container.

Dhal Rice

2008-03-18T12:35:00.000-07:00

Ingredients:

Mysore dhal 1 cup
Rice 1 cup
Big Onion 1
Tomato 3
Green Chili 4 to 5
Garlic pods 3 to 4
Sambar powder 1 Tablespoon
Turmeric powder 1/2 Teaspoon
Oil
Salt

Make a coarse paste:

Small onion 4 and 1/2 teaspoon cummin(jeeragam) seed.
Put it into a mixcy and make a coarse paste.

Method:

Wash the dhal and rice.
Add oil to cooker and saute onions and curry leaves for 3 minutes.
Add green chili and tomatoes and fry well.
Add Sambar podi and turmeric powder and saute for 2 minutes.
Add the coarsely grinded paste and fry for 2 minutes.
Add rice and dhal.
Add 3 and 1/2 cups of water.
Close the cooker and leave 2 whistle.
Open the cooker add 2 tablespoon of ghee and serve hot.

Serve with appalam and any vegetable curry.

Coconut Burfi

2008-03-16T13:06:00.000-07:00

Ingredients:

Grated coconut 1 Cup
Sugar 1 Cup
Water 1/4 Cup ( To soak the sugar)
Cardamom Powder 1/2 Teaspoon
Ghee 1 Teaspoon

Method:

Keep heavy bottomed pan on stove.
Add sugar and pour the water (till the sugar soaks)
Dissolve the sugar and bring it to strings make it sugar syrup.
Add the grated coconut and cardamom powder, mix well.
Keep mixing till the coconut sticks on side.
Spread ghee on a tray and pour the coconut.
Make the slices immediately and cool it.

Egg Masala

2008-03-13T03:51:00.000-07:00

Ingredients:

Boiled Egg 4
Onion 2
Tomato 1
Chili powder 1 Teaspoon
Pepper powder 1/4 Teaspoon
Coriander Leaves to garnish
Salt
Oil

Method:

Add oil to kadai and add finely chopped onions and fry for 3 to 4 minutes.
Add chopped tomato and saute till oil separates.
Add chili powder and salt saute for 2 minutes.
Add the boiled egg ( slit the egg slightly) to the kadai and cook it for 5 minutes in sim.
Sprinkle the pepper powder and mix well.
Garnish with coriander leaves.

Pudalankaai (Snake gourds )Pooriyal

2008-03-06T04:33:00.000-08:00

Snake gourds looks like hanging snakes, hence the name snake gourd. It is a subtropical plant grows very fast in warm climates and produces lots of gourds for a long time. Skin is light green is colour and flesh is hearty for curries.
Snake gourd is useful in restoring the disordered processes of nutrition. It is told it has cooling effect in the body. The juice of the fresh leaves is useful in heart disorders and also use for the treatment of jaundice.

Ingredients:

Pudalankaai 200 gms
Channa Dhal 3 Tablespoon
Small onion (Shallots) 3 to 4
Green chili 3 (as needed)
Turmeric powder 1/4 Teaspoon
Mustard 1/4 teaspoon
Urid dhal 1/2 Teaspoon
Curry leaves little
Oil
Salt

Method:

Soak channa dhal in water for 15 to 2o minutes.
Scrap the pudalankaai (Snake gourds ) skin and slit it.
Remove the inside seeds and cut it inti small pieces.
Add oil to kadai when its hot add mustard seeds.
When mustard seed pops add urid dhal.
When it turns brown add chopped onions, curry leaves, green chili and turmeric powder.
Add soaked channal dhal and fry for 3 minutes.
Add the chopped pudalankaai (Snake gourds ) and add little water , salt.
Close the lid and cook it.
ts great with steaming with rice.

Long Beans Pooriyal

2008-03-05T12:27:00.000-08:00

Native to Southeast Asia, it is a climbing plant. It comes in different varieties from the more common pale green pod variety, to the more slender darker green one, to a deep brownish red variety. These beans are rich in vitamin A and contain a fair amount of vitamin C.

Ingredients:

Long Beans a bunch
Small Onion (Shallots) 4
Curry Leaves little
Mustard 1/4 Teaspoon
Urid dhal 1/2 Teaspoon
Dry Red Chili 2 or 3
Oil
Salt

Grind to Paste:

Fresh grated coconut 4 Tablespoon, 1/2 Teaspoon jeera (cummin seeds) and a green chili.
Grind it coarsely and keep it aside.

Method:

Wash the long beans and cut into small pieces.
Heat oil in the kadai and add mustard when it splits add urid dhal.
When urid dhal turns brown add dry red chili and fry for few seconds.
Add chopped onions and curry leaves and fry for 2 minutes.
Add the long beans and salt mix well.
Add little water and close the lid.
When the beans are half cooked and the grinded coconut paste.
Cook the beans and mix well.

Carrot Kheer

2008-02-28T10:33:00.000-08:00

Ingredients:

Carrot 4
Milk 4 Cups
Sugar 1 Cup( as needed)
Cardamom Powder 1/2 Teaspoon

Method:

Wash the carrot and peel it and cut in in chunks.
Pressure cook the carrot.
Grind the cooked carrot in a mixcy and make a paste.
Meanwhile boil the milk in a pan.
Add the carrot paste to the boiling milk and mix well.
Boil it well and keep stirring.
Add sugar and cardamom powder.
Carrot kheer is ready.
Cool it and serve the carrot kheer.

Spicy Potato Fry

2008-02-18T09:26:00.000-08:00

Spicy Potato fry is my favorite dish. Its very simple and easy to make. If you love potato you will definitely like the spicy potato fry. Its great with steaming rice and rasam or any veg dish. Potatoes are good sources of carbohydrate and vitamin C. It is said to be good for high blood pressure and for hyper acidity patient.
I use potato for making a good face mask ( 1 tablespoon of grated potato and 1 Table spoon of curd mix well and apply it to the face and leave it to dry and wash it) . Its ideal to make your skin looks bright and very refreshing.

Ingredients:

Potato 3
Chili powder 1 Teaspoon
Whole pepper powder 1/2 Teaspoon
Oil
Salt

Method:

Wash the potato and peel it.
Cut the potato into small pieces.
Add oil to the kadai when its hot add the potato and fry it for 2 to 3 minutes.
Add chili powder, pepper powder and salt mix well.
Do not add water close the kadai and cook the potato.
Mix well and stir it occasionally.
Spicy Potato fry is ready.

Fried Egg

2008-02-16T12:18:00.000-08:00

Ingredients:

Boiled Egg 2 (remove the egg shell)
Pepper 1/2 Teaspoon
Salt as needed
Oil 3 Tablespoon

Method:

Cut the boiled egg into 4 pieces.
Sprinkle pepper and salt to the boiled egg.
Leave it aside for 10 minutes.
Add oil to the pan and add egg to the pan.
Turn sides and fry it.
Remove the fried egg from the pan and serve hot.

Chicken Masala Curry

2008-02-16T11:58:00.000-08:00

Ingredients:

Baby Chicken 1 (1/2 kg)
Onion 3
Tomato 1
Green Chili 3
Ginger n garlic paste 1 Teaspoon
Curry Masala 2 Teaspoon
Oil
Salt

Method:

Add oil to kadai and fry onion and green chili for 4 to 5 minutes.
Add ginger n garlic paste and fry for 2 minutes.
Add tomato and curry powder fry for 1 minutes.
Add the chicken and salt mix well.
Close the kadai and cook the chicken without adding water.
Chicken Masala Curry is ready.
Great with ghee rice and steaming white rice.

Pav Bhaji Masala

2008-02-08T03:04:00.000-08:00

Pav Bhaji is one my favorite dish. Pav Bhaji is very easy to make and it comes as an solution when you are in no mood to cook. Its a blend of vegetables in spices served with pav that is bun toasted with butter.This is a famous dish in Mumbai. Pav Bhaji can be consumed as a lunch, dinner, chat or as evening tiffin and snack.

Ingredients:

Potato 1 Big
Carrot 1
Beans 12
Peas 3/4 Cup
Onion 1
Tomato 1
Garlic pods 2
Ginger 1 inch
Pav Bhaji Masala 2 Tablespoon(as needed)
Chili powder 1/2 Teaspoon
Turmeric powder 1/2 Teaspoon
Coriander leaves a bunch
Butter a small piece
Oil
Salt

Method:

Chop all the vegetables and add salt, turmeric powder and sufficient water and pressure cook it (3 whistle).
Mash the cooked vegetables.
Heat a pan and add oil.
Then add chopped onions and fry for 2 minutes.
Add finely chopped garlic and ginger to the onion and fry for 3 to 4 minutes.
Add tomato and fry well till oil separates.
Add chili powder and pav bhaji masala powder and fry for 1 minute.
Add the mashed vegetables and little water.
Allow it to boil and blend well.
Garnish with coriander leaves.
Put a piece on butter on top before serving.
Serve with pav bun.

Carrot Egg Varuval/ Burji

2008-02-07T05:53:00.000-08:00

Ingredients:

Egg 2
Carrot 1 Big
Onion medium size 1
Turmeric powder 1/4 Teaspoon
Chili powder 1/2 Teaspoon
Garam Masala 1/2 Teaspoon
Cinnamon stick (Pattai) 1 inch
Curry leaves little
Coriander leaves to garnish
Salt
Oil

Method:

Beat the egg well with little salt and keep aside.
Wash carrot and grate it.
Add oil to the pan and add cinnamon stick.
Add chopped onions and curry leaves fry for 3 minutes.
Add all the masala powder and fry for few second.
Add the grated carrot salt and cook the carrot without adding water.
Now add egg and mix well till it becomes dry.
Add coriander leaves and mix well.

Spicy Prawn Fry/ Eral Varuval

2008-02-03T05:09:00.000-08:00

Ingredients:

King Prawn (wash and devein it) 250 gms
Big Onion 2
Ginger 2 inch chopped
Garlic pods 3 chopped
Curry Leaves a bunch
Pepper 1/4 Teaspoon
Chili powder 1/2 Teaspoon (as needed)
Green chili 2 slit it
Coriander a handful
Oil
Salt as needed

Method:

Heat oil in a kadai and add finely chopped garlic and ginger fry for 1 minute.
Add curry leaves and onion fry for 3 minutes.
Add slit green chili and fry for 1 minute.
Add chili powder and fry for few second.
Add prawn and mix well.
Sprinkle pepper powder and salt.
Close the pan with lid and cook the prawn.
Garnish with coriander leaves.
Spicy prawn fry is ready.

Chicken Curry

2008-01-30T14:39:00.000-08:00

Ingredients:

Boneless or baby Chicken 1/2 kg
ginger garlic paste 1 Teaspoon
Curd 2 Tablespoon
Salt as needed
Chili powder 2 Teaspoon
Big Onion 3
Cinnamon stick (Pattai) 2 inch
Tomato Sauce 2 Tablespoon
Oil

Method:

Wash the chicken with turmeric powder.
Marinate the chicken with chili powder, ginger and garlic paste, salt and curd.
Leave it aside for 30 minutes.

Heat oil in kadai.
Add cinnamon stick and onions. Fry till onions turn golden brown colour.
Add the marinated chicken and cook the chicken without adding water.
When chicken is cooked add the tomato sauce and mix well for 2 minutes.
Saucy chicken curry is ready.

Bombay Toast

2008-01-25T14:43:00.000-08:00

A great evening tiffin for the weekend.

Ingredients

White Bread 6 slices
Milk 1 Cup
Egg 1
Sugar 3 Tablespoon
Ghee

Method

Beat the egg and add sugar.
Beat it well till sugar dissolves.
Dip a slice of bread in the egg batter and put it in hot tawa.
Sprinkle ghee around the bread and turn side and cook it.
Bombay toast is ready.

King Prawn Fry

2008-01-24T09:55:00.000-08:00

Prawns are the most popular type of seafood. Prawns is a good source of protein.

Prawns contain lot of omega-3 fatty acids, fatty acids helps to prevent against heart disease and circulatory diseases.

Prawns also contains high levels of vitamin B12, zinc, iodine, phosphorous, potassium, selenium and iron and have smaller quantities of calcium, magnesium and sodium.

Here is great recipe to enhance your meal more delightful.

Ingredients:

King Prawns 200 gms (Devein and washed)
Chili powder 2 Teaspoon
Ginger n garlic paste 1 Teaspoon
Salt as needed
Curry Leaves a bunch
Oil 3 tablespoon

Method:

Marinate prawn with chili powder, ginger n garlic paste and salt.
Leave it aside for half to 1 hr.
Add oil to frying pan.
When oil is hot add the marinated prawn and pan fry it.
Turn side to fry the prawn.
Add curry leaves to the frying pan and fry for few second.
King prawn fry is ready.

Chilli Chicken fry

2008-01-18T03:08:00.000-08:00

Ingredients:

Boneless Chicken 250 gms
Beaten Egg 1
Cornflour 1/2 Cup
Ginger n garlic paste 1 Teaspoon
Oil for frying
Big Onion 2
Garlic 2 pods
Green Chili 2
Soya Sauce 1 Tablespoon

Method:

Mix together the chicken, egg, cornflour, garlic and ginger paste, and enough water so that the chicken pieces are coated with the batter.
Leave it aside for half an hour.
Heat the oil and deep fry the chicken pieces.
Add 2 tbsp oil to a pan, and stir fry the onions for 3 minutes.
Add the green chillies and fry for few second and add chopped garlic pods a, fry for few second.
Add the soya sauce and the fried chicken mix well.
Garnished with coriander leaves.

Sweet Pongal

2008-01-14T04:16:00.000-08:00

Ingredients

Raw Rice 1 cup
Moong dal 1/4 cup
Powdered Jaggery 1 and 1/4 cup
Cardamom powdered 4
Cashewnut 10
Raisins8
Ghee 10 teaspoon

Method

Add little ghee to a kadai and add moong dal fry for 2 minutes and leave it a side.
Add the rice and dal to pressure cooker and add 3 cup of water and pressure cook it (leave 3 to 4 whistle).
Add jaggery in half cup of water and keep in sim till it dissolves completely.
Filter the jaggery.
Open the cooker and mix well and add the jaggery and mix well and keep the stove in low flame.
Heat ghee and fry cashewnuts and raisins and add to pongal along with cardamom powder.