south recipes

south recipes

SOUTH INDIAN RECIPE

ONION BAJJI

250 g gram floor
1 tbsp cumin
2 stems of curry leaf
2 green chillies chopped
100 g onion,
1 small bunch of coriander leaves chopped
salt to taste
oil for deep frying

Make thick dough of gram floor, add green chilli, cumin and chopped curry leaf. Heat oil in a pan, once hot, drop batter coated sliced onion in oil.
Cook until they are golden drown.
Serve with cool mint sauce.

ANDHRA WADA

In my house, no festival is completed without Andhra Wada. During the festive days, almost all the south Indian kitchens at home end up with more or less the same menu. Wada is crunchy and is packed with protein.
1 cup whole green Moong dal (green gram lentil)
2″ ginger chopped
2 green chillies chopped
50 g onion finely chopped
1 small bunch of coriander leaves chopped
1 tsp Cumin seeds
1 tsp gram flour
salt to taste
oil for deep frying
Cooking
Soak whole Moong dal in water (dal should soak completely in water) for 8 hours. Strain the water from the dal remove the green skin form dal. Grind the soaked dal to a paste (Dough should be very thick) While grinding the dal, add ginger and green chillies to the grinder as well. After grind dal to a smooth paste, add gram flour, chopped onions, cumin seeds, and coriander leaves to the batter and mix well.
Take a deep frying vessel and add enough oil for deep frying.
When the oil is hot(drop a piece of dough and the dough should immediately rise to the top), wet your hands with water and take a golf sized ball and flatten it into a wada on a wet paper towel.
Slowly drop it into the hot oil carefully and fry it on both sides on medium heat to a golden brown colour.

ANDHRA KODI CURRY

1kg diced chicken
250g onions.
25g fresh tamarind juice
500g chopped tomatoes
2 fresh chillies
2 tsp sunflower oil
½ tsp chilli powder
½ tsp turmeric powder
1/2 tsp curry power
1/2 tsp chilli power
1/2 tsp ginger & 15 garlic paste
1 tsp cumin seeds.
1/4 tsp coriander seeds.
4 cloves
2 redchilli dry
50gmrs oil

Cooking
Finely chop the onion, chillies. Gently fry these in the sunflower oil in a large pan. Add cumin seeds, red chillies, coriander seeds, cloves, chilli powder, cumin, tumeric, garam masala, curry power, coriander seeds. Add the copped tomatoes, stir in and cook for 5 mins. Add the diced chicken and tamarind juice cook in for 30 min in a very slow heat. It should be a rich thick meaty sauce when done so extend your cooking time as necessary.

MALABAR FISH CURRY

1kg Scottish Coley
250g onion.
100g chopped tomatoes
2 fresh chillies
2 tbls sunflower oil .
½ tsp chilli powder
½ tsp turmeric powder
1/2 tsp garam masala
1/2 tsp curry power
half lime
15 g fresh ginger.
15g fresh garlic
1 tsp cumin seeds.
100 g Coconut Milk
20 g Tamarind fresh
1 tsp coriander seeds.
3 cloves
2 redchilli dry
50 g oil

Marinating
Make a mix of ginger, garlic, fresh chilli, lemon juice, salt, curry power, turmeric, garam masala and chilli powder. Apply on the fish and rest it for 30 min.

Cooking
Finely chop the onion, chillies. Gently fry these in the sunflower oil in a large pan. Add the chilli powder, cumin, garam masala, curry power, coriander seeds. Add the copped tomatoes, stir in and cook for 5 mins. Add
marinated fish, tamarid juice, coconut milk allow it simmer for 10 min and . Simmer it for 20 min in a very slow heat.

VEGETABLE PULUSU

100 g Carrot
100 g Green beans
100 g peas
100 g Potatoes
100 g Cauliflowers
100 g Mix peppers
100 g Broccoli
100 g red onions
2 Fresh Chillies
2 tbls sunflower oil
½ tsp chilli powder
½ tsp turmeric powder
1/2 tsp garam masala
1/2 tsp curry power
15 g fresh ginger
15g fresh garlic
1 tsp cumin seeds
1/2 tsp coriander seeds
1/2 mustard seeds
50 g Fresh tamarind juice

Finely chop the onion, chillies. Gently fry these in the sunflower oil in a large pan. Add cumin seeds, Fresh chillies, coriander seeds, mustard seeds, chilli powder, cumin, tumeric, garam masala, curry power, coriander seeds. Add the copped tomatoes, stir in and cook for 5 mins. Add the diced vegetables and tamarind juice cook in for 30 min in a very slow heat.

LEMON PULAO RICE

500 g Basmati rice – 500 g
4 lt Water
5 Cloves
2 Bay leaves
1/4 tsp turmeric
1 tsp Cumin seeds
4 Cardamoms
50 grm Onion
5 tsp Vegetable oil
Salt
Soak basmati rice in water for half an hour. Heat oil in a pan for about 2 minutes. Add bay leaves, Cumin seeds, cardamoms & cloves, cumin seeds and stir for a few seconds. Add onions, Lemon juice, turmeric, fry for about 2 minutes. Add hot water and stir it until water boiling. Now add socked rice. Allow it cook for 10 min and drain the water using colander.

SEMIYA PAYASAM

200 g Vermicelli
2 ltrs Milk
100 grms sugar
50 g cashew nuts
50 g Raisines
50 g pistachios
Saffron
50 unsalted butter.

Heat milk in a pan and reduce the milk to 75%. Heat butter and roast the Vermicelli , cashew nuts , raisins and pistachios till golden brown. Add reduced the milk , sugar, saffron and cook on low flame till vermicelli fully cooked.