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South Indian Dishes

South Indian Dishes. For Junior Group. hg. hg. hg. hg. Day 1. PAPER DOSA. Method: Soak rice and gram separately in water for 6-7 hours.Grind finely but separately.Mix and beat them together.

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South Indian Dishes

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  1. SouthIndian Dishes For Junior Group

  2. hg hg hg hg Day 1 PAPER DOSA • Method: • Soak rice and gram separately in water for 6-7 • hours.Grind finely but separately.Mix and beat • them together. • Add salt in the batter, cover and keep sides in a in a warm place for 10-12 hours.When the quantity of butter is doubled then it is ready for • dosa. • Heat the tawa and grease it with oil. Pour half cup of batter and spread a thin layer on tawa in a round shape.Fry it by pouring some oil on both the sides of dosa.Gently loosen the sides and the bottom.Roll the dosa. • Serve with sambhar and chutney. Ingredients: 1 cup rice ½ cup broken black gram 1 tsp salt Oil to fry hg hg hg hg

  3. hg hg hg hg COCONUT CHUTNEY Ingredients: 1 chopped fresh coconut 2 chopped green chilli 1 tbsp roasted and peeled gram 8-10 curry leaves ½ tsp mustard seeds ½ cup tamarind juice 2 whole red chilli 1¼ tsp slat 1 tbsp oil Method: • Grind coconut, green chilli, gram and red chilli with tamarind juice to a fine paste. • Heat oil in a frying pan. Add mustard seeds, fry to golden and add curry leaves. • When curry leaves are golden, temper the chutney (paste of coconut). Mix • Serve with idli, dosa etc. (Note: To prepare tamarind juice, soak ripe tamarind for 15-20 minutes in water. Mash with hands and separate pulp by straining). hg hg hg hg

  4. hg hg hg hg Day 2 RAWA DOSA • Method: • Mix semolina,rice flour and wheat flour.Add • some water and curd to prepare batter of medium • consistency (neither very thick nor very thin). • Cover and keep aside for2 hours. • Heat flat tawa and grease it with oil. • Add some water to batter if required.Spread a thin layer of batter on tawa in round shape.Put some oil and fry from both sides to light brownish color. • Serve with sambhar and chutney. Ingredients: ½ cup semolina ½ cup rice flour ½ cup wheat flour 1 cup sour curd 1 tsp salt Oil to fry hg hg hg hg

  5. hg hg hg hg Day 3 MASALA DOSA Ingredients: 200 gms rice100 gms broken black gram½ tsp saltOil to fryFilling (Masala) :125 gms onion shred200 gms boiled, peeled and mashed potato2 chopped green chilli1 pinch asafoetida1 tsp mustard seeds1 tbsp oil,1/2 tsp salt1 tbsp chopped coriander leaves½ tbsp tamarind juice,8-10 curry leaves Method: • Wash rice and gram and soak them separately. After 6 hours,grind them separately to a fine paste Add salt,mix and beat. Keep the batter aside in a warm place. Use it after 8-10 hours when the batter is doubled. For filling, heat the oil in a frying pan, add asafetida, mustard seeds and curry leaves, when it splutters, add onion and green chilli, fry or a minute. Add potato, salt, coriander leaves and tamarind juice. Mix and remove from flame. Heat the tawa. Grease tawa with oil. Pour a cup or tbsp of batter, spread in round shape. If batter is thick then add some water. • Cook till the dosa gets a little cooked. Pour oil on the sides. Gently loosen the sides and the bottom. Change the side, put filling in the centre and spread a little. Fold over from both sides. Remove from tawa. • Serve with coconut chutney and sambhar. hg hg hg hg

  6. hg hg hg hg Day 4 RAWA IDLI Ingredients: 1 cup semolina (rawa) 1½ cup sour curd ½ tsp salt Method: • Take a big bowl, add semolina, curd and slat. Mix well and keep aside for half and hour. • Grease the idli mould with oil and fill ¾ of the mould with semolina batter. • Take a pan or pressure cooker and fill ¼ with water and heat the water to boil. Keep the stand in water, take care that water level should be lower than the mould. Cook the idles in steam for 8-10 minutes. Test the idli with a match stick, poke the stick in idli, if it comes out without any batter struck to it that means idli is ready. • Serve with chutney and sambhar. hg hg hg hg

  7. hg hg hg hg GREEN CHUTNEY Ingredients: 50 gms cleaned and chopped coriander leaves. 8 chopped green chilli ½ tsp mustard seeds 1 tsp salt 2 tbsp tamarind juice 1 tsp lemon juice 1 tbsp ground jaggery or sugar 1 tsp oil Method: • Grind finely coriander leaves, green chilli, salt, tamarind juice, lemon juice and jaggery or sugar. • Heat oil in a frying pan. Fry mustard seeds and add chutney. Fry for 2 minutes. • Remove chutney from fire and cool it down. Once again grind and use. hg hg hg hg

  8. hg hg hg hg Day 5 VEGETABLE IDLI Method: • Boil all the vegetables and strain. • Soak rice and gram separately. Grind after six hours separately, and then mix well. • Add boiled vegetables, grated coconut, ginger, sodium- bi-carbonate and salt. Mix well. Cook vegetable idli like masala idli. • Serve hot with chutney and sambhar. Ingredients: 1½ cup rice ½ cup peeled broken black gram ½ cup green peas shells 1 cup grated cabbage 1 potato finely chopped 1 carrot finely chopped 1 onion finely chopped 1 tbsp grated coconut 1 tbsp chopped ginger 1 pinch sodium-bi-carbonate ½ tsp salt, oil to fry hg hg hg hg

  9. hg hg hg hg TAMARIND CHUTNEY Method: • Grind all the ingredients except tamarind juice with little quantity of water. • Add tamarind juice to ground mixture. • Delicious chutney is ready to serve with idli, uthapam. Ingredients: 1 cup thick tamarind juice 1 tsp roasted and ground cumin 1 tsp coarse ground mustard seeds 3 chopped green chilli ½ tsp ginger powder ½ tsp garam masala ½ tsp red chilli powder 2 ground cloves 1 pinch ground cardamom 8-10 curry leaves 1 tbsp sugar, 1¼ tsp salt hg hg hg hg

  10. hg hg hg hg Day 6 RAWA UPMA Method: • Heat half of the oil in a frying pan and add semolina. Stir regularly and roast to golden colour. Remove from pan and keep aside. • Heat reaming oil in the same frying pan and fry mustard seeds and curry leaves. Add bengal gram, stir and fry for two minutes. • Add green chilli, ginger, onion and bay leaf. Stir for a minute. Remove bay leaf. • Add curd, 2½ cup water and slat. When it boils add roasted semolina and increase flame and stir constantly. • Garnish with coriander leaves when water is dried. Serve hot. Ingredients: 1cup semolina 2 chopped green chilli 1 tsp chopped ginger 1 chopped onion 2 bay leaves 1 tsp mustard seeds 1 tsp broken bengal gram 1 tsp salt 6-8 curry leaves 4 tbsp oil ½ cup whipped curd 1 tbsp chopped coriander leaves hg hg hg hg

  11. hg hg hg hg Day 7 VERMICELLI UPMA Ingredients: 2 cup vermicelli 1 tsp peeled broken black gram 1 tsp mustard seeds 2 chopped green chilli ¾ tsp salt 3 tbsp ghee 1 tbsp condensed tamarind juice 6-8 chopped curry leaves Method: • Heat half ghee in a frying pan and add vermicelli. Roast to golden colour and keep aside. • Heat remaining ghee and fry mustard seeds and curry leaves. Add gram and fry to golden colour. • Add green chilli, salt, tamarind juice and 1½ cup water. Add vermicelli after it boils. • Remove from flame after water is dried. • Serve hot with coconut chutney. hg hg hg hg

  12. hg hg hg hg Day 8 TOMATO UTHAPAM Ingredients: 1 cup boiled rice 1 cup broken black gram 1 large onion – chopped fine, thin and longitudely 1 chopped large tomato 1 Pinch red chilli powder ½ tsp salt, oil to fry. Method: • Soak rice and gram overnight separately. In the morning, grind finely and mix. Keep aside for 8 – 10 hours for fermentation. • Add onion, tomato, red chilli and salt in a bowl and mix. • Heat tawa and grease it with oil. Spread half cup of batter. Spread onion mixture on this batter. Pour some oil on the sides. Turn the sides carefully, making sure that the underside is cooked. Remove from tawa when both the sides are cooked to golden colour. • Serve hot with coconut chutney and sambhar. hg hg hg hg

  13. hg hg hg hg PEANUT CHUTNEY Ingredients: 1 cup roasted and peeled peanut shells 1 small chopped onion ½ tbsp chopped ginger 4 chopped green chilli 1 tbsp chopped coriander leaves ½ tsp red chilli powder 1 tbsp oil 1 tsp mustard seeds 1 tbsp tamarind juice 8-10 curry leaves Method: • Grind well – peanut, onion, ginger, green chilli and coriander leaves with tamarind juice and little quantity of water. Keep aside in a bowl. • Heat oil in a frying pan and fry mustard seeds to golden colour. Add curry leaves and red chilli. Temper chutney immediately. Red chilli should not be burnt. • Mix temper in chutney and serve. hg hg hg hg

  14. hg hg hg hg Day 9 PANEER UTHAPAM Ingredients: 2 cup fermented batter of rice and gram (use the previous method:) 1 tsp salt 1 finely chopped small onion 1 cup grated paneer 10-12 chopped curry leaves 1 finely chopped green chilli oil to fry. Method: • Add onion, paneer, curry leaves, green chilli and salt as per taste in a bowl. Mix well and keep aside. • Heat tawa and grease it with oil. • Add salt as per taste in batter and spread 2-3 tbsp on tawa in round shape. Sprinkle paneer mixture on uthapam and press gently to set. • Pour oil on the sides and shallow fry from both the sides. • Serve hot with coconut chutney and sambhar. hg hg hg hg

  15. hg hg hg hg Day 10 SAMBHAR VADA Ingredients: 1½ cup broken black gram 1 finely chopped green chilli ½ tsp black pepper powder ¼ tsp sodium-bi-carbonate 1 tsp salt 8-10 finely chopped curry leaves ½ tsp cumin powder, oil to fry Method: • Soak gram for 4 hours. Grind gram to make a fine paste (patthi). Keep aside in a warm place. Add green chilli, black pepper, sodium-bi-carbonate, salt, curry leaves and cumin powder, beat for 2-3 minutes. • Heat oil in a frying pan. Reduce to medium flame. • Make vadas from paste and make a hole by inserting a wet finger. Fry golden brown. • Serve hot with coconut chutney and sambhar. hg hg hg hg

  16. hg hg hg hg Day 11 ALU BONDE Ingredients: 350 gms boiled, peeled and mashed potato ½ tsp cumin ½ tsp mustard seeds 8-10 chopped curry leaves 1 chopped onion 2-3 chopped green chilli 1 tsp red chilli power ½ tsp garam masala 1 tbsp chopped coriander leaves salt as per taste 1 tsp grated ginger 1½ cup gram flour, oil to fry. Method: • Add salt as per taste to gram flour and make thick batter. Keep aside. • Add all masala and salt to potato. Mix well and prepare a paste (pitthi). Prepare balls equivalent to tennis balls and flatten them. • Heat oil in a frying pan to smoke. Reduce flame to medium. • Dip flattened balls of potato in gram flour and fry to golden colour. • Serve hot with chutney. hg hg hg hg

  17. hg hg hg hg KHAJOOR KI CHUTNEY Ingredients: 200 gms chopped and seedless dates 1 tbsp lemon juice 1 tbsp raisin ½ tsp garam masala 1 tbsp ground ginger 1¼ tsp salt 1 tsp cumin powder ½ tsp red chilli powder Method: • Grind date and raisin in half cup water to fine puree. • Keep aside in a bowl. Add lemon juice, garam masala, ginger, salt, cumin and black pepper. Mix well. • Serve with idli, upma, uthapam etc. hg hg hg hg

  18. hg hg hg hg Day 12 TOMATO SAMBHAR Method: • Wash dal. Add 8 cup water, turmeric, tomato and salt. Cook. Stir heavily while mashing with a wooden ladle. Add sambhar powder, coriander powder, tamarind juice and sugar, Mix. • Heat oil in a frying pan and fry mustard seeds, fenugreek, cumin, asafoetida and curry leaves to golden colour and temper sambhar • Boil for 8 – 10 minutes. Garnish with coriander leaves and remove from flame. Serve hot with idli-dosa. Ingredients: 2 cup chopped tomato 1¼ cup tuvar dal 2 tsp sambhar powder 1 tsp salt. ½ tsp mustard seeds ½ tsp fenugreek seeds. ½ tsp cumin seeds ¾ tsp turmeric, 8-10 curry leaves 1 tsp coriander powder 1 tbsp chopped coriander leaves ½ cup thick tamarind juice 2 tbsp oil 1 pinch asafoetida, 1 tsp sugar. hg hg hg hg

  19. hg hg hg hg Day 13 VEBETABLE SAMBHAR Ingredients: 1 cup tuvar dal 150 gms chopped lauki 150 gms chopped brinjal 2 chopped green chilli 2 peeled and chopped drumsticks 1 chopped potato 1 tsp mustard seeds ½ cup thick tamarind juice 8-10 curry leaves 2 whole red chilli ½ tsp turmeric, salt as per taste 2 tbsp oil, 1½ tbsp sambhar powder Method: • Add salt, turnmeric and 8 cup of water of tuvar dal. Cook in a sauce pan. • When dal is semi cooked and lauki, brinjal, drumsticks, potato, green chilli, salt and sambhar powder. Increase the flame. • After a boil, reduce flame and allow the vegetables and dal to cook properly. Add tamarind juice and remove from flame after 2 minutes. • Heat oil in a frying pan and add mustard seeds, curry leaves and whole red chilli to fry to golden colour. Temper sambhar and mix well. • Serve hot sambhar with idli, dosa etc. hg hg hg hg

  20. hg hg hg hg Day 14 RASAM Method: • Wash dal nicely. Soak in 6 cup water for 15-20 minutes. Heat dal with same water in cooker, add black pepper, turmeric and salt. After three whistle remove from flame. • Allow the pressure to release. Stir heavily while mashing with wooden ladle. Add tamarind juice and kook for 5 minutes. Remove from fire. • Heat ghee or oil in a frying pan and add mustard seeds, curry leaves and asafoetida. Remove from flame. After cooling add red chilli and temper rasam. Mix well. • Serve hot with rice etc. Ingredients: ¾ cup tuvar dal ½ cup tamarind juice 1 tsp red chilli powder 1 tsp mustard seeds 6-8 curry leaves 1 pinch asafoetida ½ tsp black pepper powder ½ tsp cumin seeds ½ tsp turmeric ½ tbsp ghee or oil (as per choice) salt as per taste. hg hg hg hg

  21. hg hg hg hg Day 15 CURD PULAO Ingredients: 2¾ cup boiled rice 1½ cup fresh curd ¼ cup milk 2 whole red chilli 1 tsp grated ginger 1 tsp mustard seeds 6-8 curry leaves ½ tsp red chilli powder 2 chopped green chilli 1¼ tsp salt, 3 tbsp ghee 2 tbsp chopped coriander leaves Method: • Whip curd and milk well. • Heat ghee in frying pan and add mustard seeds. Allow mustard seeds to splutter, add curry leaves, ginger and red chilli and fry for 1-2 minutes. • Add curd, red chilli, green chilli and slat. Cook for 3-4 minutes. Add rice and reduce flame. Cook till water is dried. • Garnish with coriander leaves. • Serve hot or cold as per choice. hg hg hg hg

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