tag:blogger.com,1999:blog-89023963097460075162024-08-29T23:55:05.658+05:30classic varieties of south indian dishesprasadhttp://www.blogger.com/profile/07023981292817879377noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8902396309746007516.post-49734181939594438402010-04-02T23:02:00.001+05:302010-04-02T23:09:41.010+05:30<div style="color: yellow;"><span style="font-size: small;"><u>Ingredients</u></span></div><ol><li><span style="color: black;">Potatoes - 2 cups(Grated)</span></li> <li><span style="color: black;">Gram flour - 1 cup&nbsp;</span></li> <li><span style="color: black;">Rice flour - 1/2 cup&nbsp;</span></li> <li><span style="color: black;">Rawa(semolina) - 1/4 cup</span></li> <li><span style="color: black;">Fresh Curd - 1 cup</span></li> <li><span style="color: black;">Onion - 1 large (Grated)&nbsp;</span><u><span style="color: red;"> </span></u></li> <li><span style="color: red;"><span style="color: black;">Green chillies - 4 (chopped)</span></span></li> <li><span style="color: red;"><span style="color: black;">Cumin Seeds - 1/2 tsp</span></span></li> <li><span style="color: red;"><span style="color: black;">Chilli powder - 1 tsp</span></span></li> <li><span style="color: red;"><span style="color: black;">Oil - as required&nbsp;</span></span></li> <li><span style="color: red;"><span style="color: black;">Coriander leaves - 1 tbsp(chopped)</span></span></li> <li><span style="color: red;"><span style="color: black;">Salt - to taste</span></span></li> </ol><div style="color: yellow;"><span style="font-size: small;"><u>Method</u></span></div><ul><li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Peel, grate potatoes, onion and chop green chillies finely.<br /> </span></span></span></span></li><br> <li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Mix gram flour, rice flour, rawa(semolina) and all spices well.<br /> </span></span></span></span></li><br> <li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Make a batter adding by curd and water and salt. Add onions, coriander leaves and potato mix well, cover and keep for 10 minutes.<br /> </span></span></span></span></li><br> <li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Heat a flat tawa or frying - pan and grease it, put a ladleful of mixture and spread it.<br /> </span></span></span></span></li><br> <li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Fry till the colour turns light brown, cook on both sides of the uttappam, do the same with all the mixture.<br /> </span></span></span></span></li><br> <li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Serve with coriander leaves chutney and salad.&nbsp; &nbsp;</span></span><u><span style="color: red;"> </span></u></span></span></li> </ul><span style="color: red;"><span style="color: black;"><u><span style="color: red;">&nbsp;</span></u> </span></span>prasadhttp://www.blogger.com/profile/07023981292817879377noreply@blogger.comtag:blogger.com,1999:blog-8902396309746007516.post-42474108200965258962010-04-02T22:31:00.000+05:302010-04-02T22:57:33.036+05:30<div style="color: orange; font-family: inherit;"><u>Ingredients</u></div><ol><li><span style="font-size: small;">Vermicelli (semia) - 400 grams</span></li> <li><span style="font-size: small;">Sour Curds - 500 ml&nbsp;</span></li> <li><span style="font-size: small;">Green Chillies - 4 to 6&nbsp;</span></li> <li>Co<span style="font-size: small;">r</span>iander Leaves - A handful bunch</li> <li>Soda dicarb (Cooking Soda) - a big pinch</li> <li>Curry leaves - 3 sprigs&nbsp;</li> <li>Mustard Seeds - 1 tsp</li> <li>Oil - 2 tbsp&nbsp;</li> <li>Salt - to taste&nbsp;</li> <li>Cashew nuts - 50 grams&nbsp;</li> </ol><u><span style="color: orange;">Method</span></u><span style="color: orange;">&nbsp;</span> <br /> <ul><li>Dry roast Vermicelli into fade colour and keep cool.</li><br> <li>Whip sure curd and add to the roasted Vermicelli and little water and soak for 15 minutes.</li><br> <li>Chop green chillies, coriander leaves, curry leaves. Add to the soaked Vermicelli mixture with salt, cooking soda, stir and mix well.</li><br> <li>Heat oil and season with mustard seeds. When they are crackle, add cashewnuts, fry till colour.</li><br> <li>Pour into the soaked vermicelli batter. (This mixture should be semi-solid like idli batter)</li><br> <li>Grease the idle moulds and pour half ladle batter into idli moulds, steam for 15 minutes. Use all batter, thus Over semia idlis .</li><br> <li>Serve hot with coconut chutney or fried gram chutney </li><br> </ul><ul style="font-family: inherit;"></ul><div style="color: orange; font-family: inherit;"><br /> </div>prasadhttp://www.blogger.com/profile/07023981292817879377noreply@blogger.com0