South Indian Receipes

2009-06-29T22:33:00.003+05:30

VARIETY OF CHUTNEYS

COCONUT CHUTNEY
Ingredients
Fried Bengalgram dhal - 25 gm
Grated coconut - 25 gm
Green chillies - 2
Salt - to taste
Mustard - 1/4 tsp
Curry leaves - 4 leaves
Method of preparation
Soak the fried bengalgram dhal (Pottukadalai) in a little water
for some time. Grind with grated coconut, green chillies and salt.

Season with mustard and curry leaves.

This chutney can be serve with idli, dosai or chappathi.

Varieties of tiffin - Dosai, Thosai

2009-06-24T15:46:00.010+05:30

DOSAI
(rice dosai)

Ingredients

Blackgram dhal - 1/2 cup
Raw rice - 3/4 cup
parboiled rice - 3/4 cup
fenugreek - 1 tsp
salt - 1 and a half tsp

Method of preparation
Wash and soak raw rice and parboiled rice seperately. Soak dhal with fenugreek for 3 hours.
Grind rices into smooth paste. Grind dhal into smooth and soft mass. Mix with rice paste.
Add salt and well.

If the dosai has to be prepared on the same day, mix a little soured buttrmilk with the batter. I
f the batter is very thick, add little water and mix well.

Grease the dosai pan using a clean rag or with a stalk of a brinjal. Add water and mix
the batter to the correct consistency. Take a ladle full of batter and pour it in the centre.
Spread the batter to form a circle with the back of the ladle. Pour a tsp of oil around the
dosai. Then turn the dosal with a hepl of a flat dosai spoon and cook the other side
adding a tsp of oil. it takes apprximately 2-3 minutes to prepare one dosai.

If the dosais are prepared on the next day, the buttermilk need not be added. Keep the
batter as such. it will get fermented by itself. And you can make dosais.

Varieties of tiffin - Idli (type 2), Idly

2009-06-24T14:57:00.010+05:30

IDLI - 2
Ingredients

Parboiled rice - 1 and a half cup
Blackgram dhal - 1/2 cup
fenugreek - 1tsp
salt - 1 and a half tsp

Method of preparation
Soak rice, wash and drain immediately.Spread it on a cloth. Dry it in a shade. It should be broken into nice rava in a mill. Soak dhal seperately for 3 hours and grind into very soft and smooth batter.Mix the broken rice rava with dhal batter. Add salt and mix well till the salt dissolves.

The next day make and steam idlies in a pressure cooker or idli vessels. You can make mini idlies also with this batter. And serve with sambar or chutney.
To make mini idlies you should use mini idli plates. Children will like this idli very much with sambar.

Varieties of tiffin - Idli, Idly

2009-06-23T15:01:00.016+05:30

VARIETIES OF TIFFIN
1.IDLI-1

Ingredients

Blackgram dhal - 1/2 cup
Parboiled rice - 1 and a half cup
salt - 1 and a half tsp
fenugreek - 1 tsp

Method of preparation

Soak dhal and rice separately for 3-4 hrs. Soak fenugreek with the dhal itself.(Wash them twice or thrice before soaking). Grind rice into a rough mass. Then grind dhal till it becomes very smooth and soft. Mix it with the rice mass. Add salt and mix well. Use a big vessel to keep the batter, because when it ferments it will increase in volume.

Next day, prepare and steam idlies in pressure cooker or idli vessel or idli cooker in a idli plates.

You can also make mini idlies using this batter. The right combination for this idli is sambar. You can prepare any chutney for this.

Welcome to South Indian Receipes blog

2009-06-21T19:37:00.005+05:30

Welcome to our maiden South Indian Recipes blog. Here you'll find lots of kids targeted recipes and the one that satisfies the older palates too.

Make yourself comfortable with recipes that go into making delicious food. These recipes won't make you an expert in cooking right now but following the tips on a regular basis will definitely make you stand apart among your peers.