south indian recipe

CHICKEN KURMA RECIPE

Ingredients:

1 kg chicken
1 cup onions ( pyaj) (sliced)
2 tblsp poppy seeds (khuskhus) (khuskhus)
1 tblsp coriander seeds
1 tsp cumin seeds
1/2 cup coconut (narial) (scraped)
1/2 cup yogurt
2 cloves garlic (lasan)
2 tsp ginger (adrak) paste
3-4 green cardamoms
3 tblsp oil (tel)
salt (namak) to taste
6 red chillies whole
1/4 cup fresh cream (malai)

How to make chicken kurma:

• Clean, wash and skin the chicken. Cut the chicken into 12-14 pieces.
• Soak poppy seeds in 1 cup warm water for 10 minutes.
• Grind soaked poppy seeds with de-seeded red chillies, coriander seeds, cumin seeds, garlic, green cardamom and scraped coconut.
• Heat oil in a pan. Add sliced onions and cook till they are translucent. Add ginger paste and stir for 15 seconds.
• Add chicken pieces and cook on high heat for 5 minutes stirring constantly. Make sure the chicken does not brown.
• Stir in the ground paste and add 1 cup of water. Add salt and bring to a boil. Reduce heat and add beaten yogurt. Simmer for 5 minutes.
• Finish with fresh cream.
  

  KASI HALWA RECIPE

  
  
  
  
  Ingredients:
  
  
  
  2 cup white pumpkin (kadhu) (grated)
  4 green cardamoms
  1 cup pure ghee
  12 cashewnuts
  1 1/2 cup sugar (cheeni)
  1 cup milk
  saffron (kesar) a few strands
  a pinch camphor (edible)
  
  
  
  How to make kasi halwa:
• Peel, deseed and cut the pumpkin into very small cubes.
• Grind the cardamom with the 1 tablespoon sugar to a fine powder, sieve and keep aside. Heat 2 tablespoons of ghee and fry cashewnuts to golden brown and keep aside.
• Boil the remaining sugar with ¾th cup water and make syrup of one-thread consistency.
• Heat 4 tablespoons of ghee and sauté the pumpkin for a few minutes, add the saffron and the milk.
• Simmer over low heat till the pumpkin is fully cooked and the milk is absorbed totally. Stir and mash the pumpkin lightly with a wooden spatula while cooking.
• Add the syrup slowly to the pulp and continue stirring and cooking. Add the ghee little by little till it is completely absorbed.
• Sprinkle the cardamom powder and the camphor. Add the fried cashewnuts and continue cooking till the halwa starts leaving the sides of the vessel.
  

  VEGETABLE RAVA UPPUMA RECIPE

  
  
  
  
  Ingredients:
  
  
  
  2 cups semolina (sooji, rava)
  1 carrot (gajar)
  1/4 cup french beans (flas beans)
  1 small cauliflower (phool gobi)
  1 capsicum (shimla mirch)
  1 onion (pyaj)
  1 inch ginger (adrak)
  4 green chillies
  1 lemon
  6 tblsp oil (tel)
  1/2 tsp mustard seeds (raai)
  4 red chillies whole
  2 tsp black gram split (urad dal)
  10-12 curry leaves (kari patta)
  1/4 cup green peas (matar) (shelled)
  1/4 tsp asafoetida
  salt (namak) to taste
  
  
  
  How to make vegetable rava uppuma:
• Roast the rava in a dry kadai without the color changing, remove and cool.
• Wash, peel and cut the vegetables to small dices of equal size.
• Peel and chop onion and ginger fine. Wash and slit the green chillies and squeeze the lemon, strain and keep juice.
• Boil water, add little salt and cook carrot, beans and cauliflower for 10 minutes, drain and reserve.
• Heat oil, temper with mustard seeds, red chillies, urad dal and curry leaves. Add the green chillies and stir.
• Add the onion, ginger and cook for a few minutes. Add the capsicum and green peas and sauté for about 5 minutes. Add the cooked vegetables, sprinkle asafoetida and salt to taste.
• Pour 4 cups water and bring to boil.
• When the water starts boiling, add the rava in a flow, stirring continuously to prevent lumps from forming.
• Cook for a few more minutes stirring all the while.
• Remove, drizzle lemon juice and serve hot.

RAVA DOSAI RECIPE

Ingredients:

2 cups semolina (sooji, rava)
1/2 cup rice (chawal) flour
1/2 cup buttermilk
1/4 tsp asafoetida
salt (namak) to taste
1 inch ginger (adrak)
4 green chillies
10-12 curry leaves (kari patta)
1/4 cup coconut (narial) (scraped)
12 cashewnuts
2 tblsp peppercorns
1 tsp cumin seeds
2 tblsp vegetable fat (ghee)
refined oil (tel) to fry

How to make rava dosai:

• Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida and required salt. Stand the batter for at least 6 hours.
• Wash and finely chop the ginger, green chillies and curry leaves. Chop the coconut and cashew nut into very small bits.
• Crush the peppercorns and cumin seeds. Heat the ghee and roast peppercorn and cumin seeds in it and add to the batter.
• Mix the chopped greens, coconut and cashew into the batter. Stir well.
• Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread by swirling the tava.
• Pour a tablespoon oil around and on the dosa.
• Cook till it is crisp and golden in color. Remove and serve hot.

MALABAR CHEMMEEN KARI RECIPE

Ingredients:

1 kg. (small) prawns
6 pieces kodumpuli
4 curd (dahi) chillies
2 green chillies
2 raw mangoes
2 sprigs curry leaves (kari patta)
4 red chillies whole
1 tblsp red chilli (lal mirch) powder
1 tsp turmeric (haldi) powder
1 tblsp coriander powder (dhania powder)
1 tsp fenugreek seeds (methi seeds)
6 tblsp oil (tel)
1 tblsp coconut (narial) oil (tel)
salt to taste
1/2 cup sambar onions ( pyaj)
2 drumsticks
2 cups coconut (narial) (scraped)

How to make malabar chemmeen kari:

• Clean, de-vein and wash the prawns. Pat them dry and marinate in turmeric powder and little salt.
• Peel and chop the onion, wash and slit the green chillies and the curd chillies.
• Cut the drumstick into 3" pieces. Peel the mangoes and cut into wedges.
• Lightly pound the methi seeds and keep. Soak and grind coconuts with ½ cup warm water and extract thick milk and keep. Keep the coconut residue also.
• Heat 4 tablespoons of oil in a vessel, add the onion and fry till transparent. Add the masala powders and stir.
• Put in the green and curd chillies, curry leaves and the kodumpuli. Add the coconut residue and 4 cups of water. Boil till it reduces by half and thickens.
• Strain the curry through a mesh pressing well to extract all the flavors. Keep aside.
• Heat the remaining oil and coconut oil, add the methi seeds and the whole red chillies and stir well.
• Add the marinated prawns, drumsticks and mangoes. Cook till the prawns are 3/4th done.
• Pour in the curry and simmer till it combines well, add salt to taste.
• Remove from heat and add the coconut milk and reheat to simmering point.

YERA PONDU MASALA RECIPE

Ingredients:

36-40 medium prawns
1 onion (pyaj)
1 tomato (tamatar)
4 green chillies (slit)
30 cloves (lavang) garlic (lasan)
1/2 lemon
6 tblsp gingelly oil (tel)
e saltto taste to tast
for masala paste
4 red chillies whole
1 tblsp coriander seeds
1 tblsp cumin seeds
1 tsp pepper corns
for tempering
1/2 tsp mustard seeds (raai)
1 tsp black gram split (urad dal)
10-12 curry leaves (kari patta)

How to make yera pondu masala:

• Shell, de-vein and wash the prawns thoroughly. Squeeze the lemon, add little salt and mix with the prawns.
• Peel and chop the onion and tomatoes finely. Peel the garlic and keep aside.
• Heat a pan and dry roast the masala ingredients along with 10 cloves of garlic. Grind to a smooth paste with little water.
• Heat oil in a wide kadai and temper with mustard seeds, dal and curry leaves.
• Add the remaining garlic, slit green chillies and masala paste. Stir-fry on high heat till the fat separates.
• Add the tomatoes and continue cooking till the masala starts drying up.
• Add the prawns, toss well and cover with a tight fitting lid.
• Let it sweat on low heat, stirring frequently for about 10 minutes.
• Open the lid and cook the prawns over high heat to thicken the masala. Add salt to taste and serve hot.

PARUPPU USILI WITH GREEN BEANS RECIPE

Ingredients:

250 gms. french beans (flas beans)
1/2 tsp turmeric (haldi) powder
2 green chillies
1/2 tsp mustard seeds (raai)
1 tsp black gram split (urad dal)
2 red chillies whole
8-10 curry leaves (kari patta)
4-5 tblsp gingelly oil (tel)
salt (namak) to taste
for dal paste
1/4 cup bengal gram (chana) split
2 tblsp black gram split (urad dal)
1/4 cup pigeon pea split (arhar dal)
2 tblsp green gram split (moong dal)
6 red chillies whole
1/4 tsp asafoetida
salt (namak) to taste

How to make paruppu usili with green beans:

• Wash, string and cut French beans into half centimeter sized dices. Cook beans in salted boiling water for two to three minutes. Drain well and reserve. Wash, remove stems and finely chop green chillies.
• Soak all the dals for about twenty minutes. Drain and grind to a thick paste with dry red chillies, salt and asafoetida powder. Add water if required.
• Apply a little oil on a piece of banana leaf according to the size of the steamer or the pressure cooker. Spread dal paste evenly on it and steam in a cooker for fifteen minutes or till cooked. Insert a toothpick or needle into the dal mixture and if it comes out clean then it is cooked.
• Turn out cooked dal on a large plate and cool. Crumble cooked dal to a coarse powder with your palm and fingers. If dal is quite dry and solid, then you can blend it briefly in a food processor to crumble.
• Heat oil in a shallow pan, temper with mustard seeds, red chillies, urad dal and curry leaves.
• Stir-fry briefly and add chopped green chillies.
• Add the cooked beans and crumbled dal mixture. Toss on high heat for a two to three minutes. Reduce heat and cook, stirring frequently for five to six minutes or till the beans and dal start sizzling.
• Adjust seasoning and serve hot.