Monday, August 17, 2009

South Indian Recipes Part-2

MASALA BREAD

6 tsp. grated coconut
lime-sized turmeric
2 tsp. pottu kadalai
2 Tbsp. coriander leaves
1 1/ tsp. coriander seeds
1/2 onion chopped
1 Tbsp. poppy seeds
3 cloves garlic
4 red chillies
salt to taste
ghee for frying
6 slices white bread

Grind first 10 ingredients into a fine paste, adding very little water. Smear on both
sides of the bread slices. Shallow fry in a little ghee until brown. Serve with coconut
chutney.

TOMATO BREAD UPPUMA

6 slices white bread
2 green chillies
2 large onion, sliced
4 cloves garlic
1 large tomato, sliced
1 tsp. coriander powder
1 Tbsp. ghee
1/4 c. chopped coriander leaves
1 tsp. mustard seeds
salt to taste

Cut bread slices into medium sized cubes. Heal ghee and saute mustard seeds
until they pop. Add sliced onions and when golden brown, add green chillies, garlic,
coriander powder, nd sliced tomato pieces. When gravy becomes thick, add bread
cubes and cook till bread is soaked and soft. Add coriander leaves and mix uppuma
well.

VENPONGAL (A rice preparation with moong dhal)

3 c. water
1 stick butter
1/3 c. moong dhal
1 tsp. whole black pepper
1 c. rice
20 cashew nuts
1 tsp. salt
1 tsp. cumin seeds

Add 3 cups of water with moong dhal, rice and salt and cook it on the stove over
medium heat. When the mixture becomes soft and the water is gone, take it out of
the stove. If you cook it in a pressure cooker it will be cooked in 5 minutes. Over
medium heat, melt the butter in a frying pan. Add the pepper to it and saute. Add
the cashew nuts. A minute later add the cumin seeds. As soon as the pepper and
cumin seeds start to pop and the cashews turn golden brown, remove the pan from
the stove and pour the golden mixture into the cooked rice and moong dhal. Serve it
hot. Eat venpongal with Sambar. Serves enough for 4 people.

IDLY VEGETABLE SANDWICH

2 c. rice
1 tsp. mustard
1 c. urad dhal
1/2 tsp. turmeric powder
1/4 head cauliflower
6 tsp. oil
1 carrot
1 Tbsp. curry leaves
1 potato
2 Tbsp. coriander leaves
i onion
chopped
2 tsp. coconut flakes
1 tsp. salt
1 tsp. masala powder (optional)

Prepare batter as for IDLY (in the Breakfast Section) using the rice and urad dhal.
Peel potato. Shred carrot and potato. Cut onion and cauliflower into small pieces. In
a fry pan, heat 4 tsp. oil and saute cut vegetables and coconut flakes for 5-10 minutes.
Add salt, turmeric and the optional masala powder. In another fry pan, saute mustard
seeds in 2 tsp. oil until they pop, add curry leaves and swirl for a minute. Add to
batter. Add the coriander leaves to the batter and mix well. Grease idly-plates. First
add 2 Tbsp. of batter to each hollow then 1 tsp. fried vegetables, then top off with 1
Tbsp. of the batter. Steam cook for 5-7 minutes.

UPPUMA

A cream of wheat preparation more or less like the Southern grits but is mixed with Indian spices

1 c. cream of wheat
1/2 tsp. ginger pieces
1/2 tsp. mustard seeds
2 Tbsp. onions {chopped)
20 cashew nuts
1 hot green pepper, chopped
2 tsp. split urad dhal
2 c. water
4 Tbsp. vegetable oil
3/4 tsp. salt

Slightly brown cream of wheat for 4 minutes i.n a skillet over medium heat and
set it aside. In another pan, saute mustard seeds, cashew nuts, urad dhal in oil over
medium heat until golden brown. Add ginger, onion, chopped green pepper and let it
simmer uncovered for three minutes. Add 2 cups of water and salt with the boiling
ingredients. Let the water come to a full boil. Add the browned cream of wheat while
stirring. Keep on stirring for 5-7 minutes and by that time cream of wheat will be
well cooked. It is good when served hot. Cooked uppuma comes up to 3 cups. Eat
uppuma with chutney or yogurt and pickles.

PUTTU (Steam cooked rice flour)

1 c. rice flour
1/2 c. sugar
1/8 tsp. salt
1/2 c. coconut
1/2 c. water
7 pods cardamom

Mix rice flour, salt and water and steam cook in a pressure cooker for 5 minutes.
Add sugar, coconut and powdered cardamom. Mix well. Can be served as a snack
also. Makes into 2 cups.

POORI

1/2 c all purpose flour
3/4 c water
1 c. wheat flour
1/4 tsp. salt
1 1/2 Tbsp. butter (melted)
1 c. vegetable oil

Combine all purpose flour, wheat flour and salt in a mixing bowl. Heat butter until
it is very hot and smells. Pour it in the mixing bowl over the flour carefully and mix
slowly. Then add water gradually and knead to a light, but smooth dough. Knead
on a lightly floured surface several minutes, until smooth and and elastic. Pinch off
about 1 tablespoon dough and form a small ball. You can make about 25 balls. With
a rolling pin, flatten the balls as much as it can go into thin round pastries. Fry in
hot oil until puffed and become golden. Takes only a few seconds for each to be deep
fried. Good to eat when it is hot. Serve it with potatoes. Poori looks and tastes more
or less like the flour tortillas (sold in all grocery stores to make tacos) being deep fried
in oil.


PARATTA (An Indian bread)

2 c. 011 purpose flour
1/2 c. cold water
1/2 c. oil
1/4 c. oil (to sprinkle and fry)
1 tsp. salt


Mix the flour, salt, oil and water to make the dough. Knead it and make it smooth
like a play-dough. Divide the dough into 6 small balls. Cover it wit a damp cloth and
leave it aside for about 3 hours. After 3 hours, take each ball separately, dip it in a
little oil and spread the ball into a very thin round pastry. Spread it as far as it can go.
Applying little oil, fold the round pastry into pleats like making a hand fan. Holding
the pleats in one hand, twirl the foldings into a round flat patty. Leave the pastries
in a pan airtight for 15 minutes. After 15 minutes, sprinkle oil on each pastry. Roll
them out into circle of 4 inches in diameter without unfolding the pleats. Grease the
skillet over medium heat. Drop paratta on the skillet. When it turns slightly brown,
turn it over for the other side to be cooked. Take it out when golden brown. Apply
melted butter to make it soft. Keep parattas airtight. Good to eat when hot. Goes
well with meat or vegetable kurma.

KICHADI (A preparation with rice sticks)

8 oz. rice sticks
1 c. frozen peas and carrots
3 c. water
2 green peppers
1 potato
1 small onion, chopped
1 tomato
5 Tbsp. oil.

Spices to be sauteed first:
1/2 tsp. fennel seeds
1/2 tsp. cinnamon
1 tsp. garlic (chopped)
2 cloves
1/2 tsp. ginger (chopped)
2 cardamom
1/8 tsp. turmeric
2 tsp. salt

Boil rice sticks with 3 cups of water in a saucepan until they become soft (not too
soft). Drain excess water and keep it aside. Cut all vegetables into small sizes except
onion which should be cut lengthwise. In a frying pan, heat oil and saute fennel seeds,
garlic, ginger, cinnamon, cloves and cardamom. Two minutes after adding these, add
turmeric, pepper and chopped onion. Keep stirring the mixture. Two minutes later,
add the rest of the vegetables and salt. Keep stirring until all the vegetables become
soft. When vegetables are cooked, add the cooked rice sticks and mix the whole
mixture and remove from stove. Tastes good when served hot.

Cream of Wheat IDLI (Steam cooked patties made with cream of wheat)

1/2 c. urad dhal
1 c. water
1 c. cream of wheat
salt to taste
blender

Batter has to be ready a day ahead of preparation. Soak urad dhal in water for
3 hours and grind it with 1/2 cup of water. Put cream of wheat on the damp white
cloth which goes over the idli plates and steam cook for 10 minutes. Mix steam cooked
cream of wheat with urad dhal batter, and salt adding about 1/2 cup of water. Leave
the batter outside for 24 hours to be fermented. Pour batter over the cloth spread on
the holes of the idli plate and steam cook either inside idli pan or inside a pressure
cooker.

IDLI (Steamed rice patties)

The dough for idli has to be ready a day ahead of preparation. Soak rice and urad
dhal separately for 3 hours. Blend soaked rice with 1 tablespoon of water, cooked rice
with 1 tablespoon of water and urad dhal with 1/3 cup of water. All three items have
to be ground finely. Mix all three batters together adding the needed salt also. Keep
the batter outside on top of the refrigerator for 24 hours to be fermented . If using idli
plates that go inside the pressure cooker, grease the plates with oil and fill the holes
with batter. Steam cook inside the pressure cooker far 7 minutes . If using idli plates
that have its own steamer (idlipan) spread damp white cloth on the top of the holes
and fill the holes with batter and steam cook . Makes about 10 idlis. Eat with coconut
chutney, sambar and idlipodi. (Note: Idlipodi is a powder made from sauteing 1 cup
of red chilies, 1/2 cup of urad dhal, 1/4 cup of chana dhal and 1/4 cup of sesame seeds
in a drop of oil until golden brown and then grinding them into a coarse powder.)


AVAL DOSAI (A type of pancake made from rice flakes called aval which can be obtained only in the Indian stores.)

2 c. rice
1/1 c. yogurt
3/4 c. aval (thick) or 1 c.
salt to taste
aval (thin)
1/4 c. vegetable oil

Soak rice in water for 3 hours. Wash aval and soak it in yogurt or buttermilk. Grind
aval with yogurt and rice. Use enough water to make the batter a pouring consistency.
The batter should neither be too thick nor too thin. If to be used immediately, more
yogurt may be added as per taste. Grease the skillet over medium heat. Pour 1/3 cup
of batter and spread it into a thin round pancake. When golden brown, turn it over.
Makes about 15. Tastes good with chutney or sambar.


ONION DOSAI

1 Tbsp. butter (melted) per
1/2 c. onion cut long dosai per dosai

Make the batter as described for plain dosai. Pour 1/2 cup of batter from pitcher
into greased. skillet. O.n top of the pancakes, spread 1/2 cup long thin cut onions and
sprinkle 1 tablespoon of melted butter over it. Turn pancakes when bubbles appear.
When it becomes golden brown, remove from skillet.


MASALA DOSAI

Ingredients for Filling:

3 medium sized potatoes
1/2 tsp. ginger chopped
1/2 c. carrots and peas (frozen)
2 Tbsp. hot green chilies chopped
3 Tbsp. oil
1 Tbsp. coriander leaves chopped
1/2 tsp. mustard seeds
1/8 tsp. turmeric
1/2 tsp. urad dhal
1 tsp. salt
1/2 tsp. chana dhal
1/4 tsp. lime juice
2 c. onions (chopped lengthwise)
1 c. water

Boil potatoes and peel the skin off. Cut potatoes into small squares. Boil carrots
and peas with 1/4 cup of water. When cooked, strain any extra water. . In a frying
pan over medium heat, heat the oil. Add mustard seeds, urad dhal, chana dhal and
saute. When the dhals turn into golden colors add the onion, ginger, chilies, coriander
leaves and turmeric. Cook over slow fire. Add prepared vegetables and salt and saute.
Add lime juice and 1 cup of water. Let the mixture come to a full boil. When half
of the water evaporates, remove from heat and the filling is ready. Make plain dosai
on griddle. When both sides of dosai become golden brown, put 1/2 cup of the above
described potato filling in the middle and fold it in half circle shape. Each dosai takes
1/2 cup of the potato filling.

EGG DOSAI

1 egg per dosai
2 tsp. vegetable oil per dosai

Make batter ready as for plain dosai .Beat an egg in a cup with a fork. Grease
hot griddle with 1 teaspoon of oil over medium heat. Pour 1/2 cup of batter over the
griddle and spread it with a spoon into a round pastry. Pour the 1 beaten egg over
the dosai. Add 1 teaspoon of oil around dosai. In about 3 minutes you’ll see bubbles
on the top of the dosai. Turn dosai over for the other side to be cooked. Remove from
skillet when golden brown. Serve hot.


PLAIN DOSAI (Rice pancakes)

1 c. rice
7 Tbsp. water
1/4 c. urad dhal
1 tsp. salt
1/4 tsp. fenugreek
12 tsp. melted butter
1 Tbsp. cooked rice

The batter for Dosai has to be ready a day ahead during the summer and two
days ahead during winter before preparation. Soak rice and urad dhal separately for
3 hours. Fenugreek can be soaked with urad dhal. In a blender, grind soaked rice
with 1 tablespoon of cooked rice and 3 tablespoons of water. Urad dhal and fenugreek
have be ground with 4 tablespoons of water. Mix ground dough together well adding
salt. Keep the batter outside on top of the refrigerator for 24 hours to be fermented.
Grease a fry pan or griddle with butter over medium heat. Pour 1/2 cup of batter
over griddle and spread it into a thin round pastry. Pour 1 teaspoon of melted butter
around it and another teaspoon of melted butter on top. When bubbles appear on
top of the batter, about 2 minutes after being poured, turn it over. When both sides
become golden brown, remove from griddle and serve hot. Makes 6 Dosai. Good to
eat with coconut chutney and sambar.


CHAPPATHI (A flat round bread made from wheat flour)

1 c. whole wheat flour
2 Tbsp. vegetable oil
1/4 c. all purpose flour (for dough)
1/2 c. water
1/4 c. all purpose flour (for dusting)
1/2 tsp. salt

Mix flours, salt, oil and water and make a dough. Knead the dough for about 8 -
10 minutes to make it soft. Cover it with a damp cloth and leave it aside for about
1 to 3 hours. After 3 hours knead the dough again and divide it into 8 small balls.
Roll the balls into a thin round pastry, of about 5 inches in diameter. If it sticks to
the surface when you flatten the ball, you may dip the pastry in the extra all purpose
flour and keep the surface dusted with flour.
Over medium heat on a hot griddle, place the uncooked CHAPPATHI. When one
side becomes slightly brown, turn it over for the other side to be cooked. Take it out
of the griddle and hold chappathi with tongs over a medium flame on the top of a
gas range. Expose both sides of chappathi to the flame for a few seconds. It will puff
beautifully. Serve it hot. Apply melted butter. Tastes good when eaten with kurma.
2 to 3 servings.


APPAM (A type of pancake made from rice flour)

1 c. rice
1/2 c. water.
1/4 tsp. fenugreek
1/8 tsp. baking soda
1 c. cooked rice
1/4 c. vegetable oil
3/4 tsp. salt
1/3 c. coconut milk

Batter has to be ready a day ahead of making this dish . Mix rice and fenugreek
together in water for 3 hours. Grind it in a blender very finely with cooked rice and
salt, adding about 1/2 cup of water. Leave the batter on the top of the refrigerator
or inside the oven for 24 hours to be fermented. An hour before making Appam add
coconut milk and baking soda and make sure that the batter is of pouring consistency.
Over medium heat, spray oil in a fry pan which has a round bottom. When hot, add
1 tablespoon of dough in the middle of the pan. Holding the side handles of the shake
it in such a way that the batter will spread allover the bottom of the pan and make
a circle. Close pan with a lid. In 2 minutes open lid to see if there is any uncooked
dough. If not, Appam is ready. Makes 8 Appams. Eat with sugar and coconut milk.
Brown or white sugar can be added with the batter if you prefer it to be sweet. Reduce
salt to 1/4 teaspoon if adding sugar.


ADAI (A type of pancake made from dhals)

1 c. rice
2 hot green chilies
1/4 c. chana dhal
3/4 cup water
1/4 c. urad dhal
1/8 tsp. asafoetida
1/4 c. toor dhal
salt to taste
2 red chilies
1/4 cup vegetable oil

Mix rice and dhals together and soak in water for 3 hours. In a blender, grind
the mixture of rice and dhals with the green and red chilies, adding about 3/4 cup of
water. The mixture should not be ground finely. It should be of a coarse nature and a
thicker consistency. Mix asafoetida and salt with it. The batter should not need to be
fermented. Adai can be made as soon as the batter is ready. Over medium heat, brush
the griddle with oil. Pour 1/3 cup of batter over the griddle and spread it around.
It should be thicker than Dosai. When golden brown, turn it over to cook the other
side. Take it out of the griddle and serve hot. Makes about 8 Adais. Goes well with
coconut chutney.

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