Transcript Document

South Indian Dishes
For Junior Group
Day 1
PAPER DOSA
Ingredients:
Method:
•
1 cup rice
½ cup broken black gram
1 tsp salt
•
Oil to fry
•
•
hg
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.
hg
COCONUT CHUTNEY
Ingredients:
1 chopped fresh coconut
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).
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
hg
hg
Day 2
RAWA DOSA
Ingredients:
Method:
•
½ cup semolina
½ cup rice flour
½ cup wheat flour
1 cup sour curd
1 tsp salt
•
•
•
Oil to fry
•
hg
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.
hg
Day 3
MASALA DOSA
Ingredients:
200 gms rice
100 gms broken black gram
½ tsp salt
Oil to fry
Filling (Masala) :
125 gms onion shred
200 gms boiled, peeled and mashed
potato
2 chopped green chilli
1 pinch asafoetida
1 tsp mustard seeds
1 tbsp oil,1/2 tsp salt
1 tbsp chopped coriander leaves
½ tbsp tamarind juice,8-10 curry leaves
hg
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
Day 4
RAWA IDLI
Ingredients:
1 cup semolina (rawa)
Method:
•
Take a big bowl, add semolina, curd and slat. Mix well
and keep aside for half and hour.
1½ cup sour curd
½ tsp salt
hg
• 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
GREEN CHUTNEY
Ingredients:
50 gms cleaned and chopped coriander
leaves.
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.
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
hg
hg
Day 5
VEGETABLE IDLI
Method:
Ingredients:
1½ cup rice
½ cup peeled broken black gram
•
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, sodiumbi-carbonate and salt. Mix well. Cook vegetable idli like
masala idli.
•
Serve hot with chutney and sambhar.
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
TAMARIND CHUTNEY
Ingredients:
1 cup thick tamarind juice
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.
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
Day 6
RAWA UPMA
Ingredients:
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.
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
•
Garnish with coriander leaves when water is dried. Serve
hot.
hg
Day 7
VERMICELLI UPMA
Ingredients:
2 cup vermicelli
1 tsp peeled broken black gram
1 tsp mustard seeds
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
Add vermicelli after it boils.
•
Remove from flame after water is dried.
•
Serve hot with coconut chutney.
2 chopped green chilli
¾ tsp salt
3 tbsp ghee
1 tbsp condensed tamarind juice
cup water.
6-8 chopped curry leaves
hg
hg
Day 8
TOMATO UTHAPAM
Ingredients:
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.
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.
hg
hg
PEANUT CHUTNEY
Ingredients:
1 cup roasted and peeled peanut shells
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.
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
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
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
•
Serve hot with coconut chutney and sambhar.
1 cup grated paneer
10-12 chopped curry leaves
1 finely chopped green chilli oil to fry.
hg
sides.
hg
Day 10
SAMBHAR VADA
Ingredients:
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.
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
hg
hg
Day 11
ALU BONDE
Ingredients:
Method:
350 gms boiled, peeled and mashed
potato
•
Add salt as per taste to gram flour and make thick batter.
Keep aside.
½ tsp cumin
•
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.
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.
hg
hg
KHAJOOR KI CHUTNEY
Ingredients:
Method:
200 gms chopped and seedless dates
•
Grind date and raisin in half cup water to fine puree.
1 tbsp lemon juice
•
Keep aside in a bowl. Add lemon juice, garam masala,
ginger, salt, cumin and black pepper. Mix well.
•
Serve with idli, upma, uthapam etc.
1 tbsp raisin
½ tsp garam masala
1 tbsp ground ginger
1¼ tsp salt
1 tsp cumin powder
½ tsp red chilli powder
hg
hg
Day 12
TOMATO SAMBHAR
Ingredients:
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.
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
Day 13
VEBETABLE SAMBHAR
Ingredients:
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.
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
hg
hg
Day 14
RASAM
Ingredients:
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.
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
Day 15
CURD PULAO
Ingredients:
2¾ cup boiled rice
1½ cup fresh curd
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.
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
hg
hg