GREAT INDIAN FOOD(SOUTH INDIAN)

SOUTH INDIAN RECIPES
Coconut is the main ingredient of south Indian recipes. Here is a good collection of some mouth watering south Indian food and dishes.

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 chillies1 lemon6 tblsp oil (tel)1/2 tsp mustard seeds (raai)4 red chillies whole2 tsp black gram split (urad dal)10-12 curry leaves (kari patta)1/4 cup green peas (matar) (shelled)1/4 tsp asafoetidasalt (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.

MIXED VEGETABLES IN COCONUT MILK RECIPE
Ingredients:
2 medium potatoes12-15 broad beans (kali seim ki phalli)1/2 cup green peas (matar) (shelled)1/4 flower cauliflower (phool gobi)2 medium carrot (gajar)100 gms red pumpkin (kadhu)1 1/2 cups coconut (narial) (scraped)2 tblsp tamarind (imli) pulp3 tblsp groundnut (moong fali) oil (tel)4 red chillies whole1 tsp cumin seeds1 tblsp coriander seeds8-10 cloves garlic (lasan)1 tsp turmeric (haldi) powdersalt (namak) to taste1 tsp mustard seeds (raai)1 tsp black gram split (urad dal)8-10 curry leaves (kari patta)
How to make mixed vegetables in coconut milk:
Peel and dice the potatoes into 1 inch cubes. String the beans and halve them, cut them into one inch pieces. Shell the peas. Wash cauliflower and separate the cauliflower florets. Peel and dice the carrots into 1 inch cubes. Peel and dice the pumpkin into 1 inch cubes.
Add warm water to one cup of scraped coconut and extract thick and thin milk. Keep aside. Dissolve tamarind pulp in half cup of water.
Heat a little oil and sauté 2 whole red chillies, cumin, coriander, garlic and the remaining half cup of scraped coconut till a nice aroma is given out. Grind into a fine paste.
Boil the vegetables in the thin coconut milk with turmeric powder, tamarind extract and salt till three-fourth done. Add the ground masala and cook for 10 minutes.
Heat a little oil separately and add the remaining red chillies broken into two, mustard seeds and urad dal. Add curry leaves and add this to the vegetables.
Continue cooking the vegetables till done. Then add the thick coconut milk and simmer for two to three minutes. Serve hot with boiled rice.

RAVA DOSAI RECIPE
Ingredients:
2 cups semolina (sooji, rava)1/2 cup rice (chawal) flour1/2 cup buttermilk1/4 tsp asafoetidasalt (namak) to taste1 inch ginger (adrak)4 green chillies10-12 curry leaves (kari patta)1/4 cup coconut (narial) (scraped)12 cashewnuts2 tblsp peppercorns1 tsp cumin seeds2 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.

CHICKEN KURMA RECIPE
Ingredients:
1 kg chicken1 cup onions ( pyaj) (sliced)2 tblsp poppy seeds (khuskhus) (khuskhus)1 tblsp coriander seeds1 tsp cumin seeds1/2 cup coconut (narial) (scraped)1/2 cup yogurt2 cloves garlic (lasan)2 tsp ginger (adrak) paste3-4 green cardamoms3 tblsp oil (tel)salt (namak) to taste6 red chillies whole1/4 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.

BAGALA BAATH RECIPE
Ingredients:
2 cups rice (chawal)1 cup yogurt1/2 cup milk1/4 cup fresh cream (malai)1 cucumber (kheera)1 carrot (gajar)1 raw mango (aam)1/4 cup green grapes (angoor) (seedless)1 tsp mustard seeds (raai)1 red chillies whole4 green chillies1" ginger (adrak)1/4 tsp asafoetida (hing)1 sprig curry leaves (kari patta)2 tblsp gingelly oil (tel)salt (namak) to taste
How to make bagala baath:
Clean, wash and boil rice and slightly overcook it. Drain well and cool. When it reaches room temperature, mix in the milk, asafoetida and salt to taste.
Wash and chop green chillies and ginger finely. Peel and deseed cucumber. Grate, mix in a little salt and keep aside.
Peel and grate the carrot and mango and keep separately. Slice the grapes into two and keep.
Heat oil in a small pan and temper with mustard seeds, asafoetida, red chilli and curry leaves. Add the ginger and green chillies, stir well and add to the prepared rice.
Add the yogurt, cream and the grapes. Mix well and chill in the refrigerator.
Squeeze out excess water from the cucumber. Garnish the rice with the grated cucumber, carrot and mango and serve.

CUCUMBER PACHADI RECIPE
Ingredients:
2 small sized cucumber (kheera)1/2 inch ginger (adrak)2-3 green chillies2 tblsp coconut (narial) (scraped, optional)1 1/2 cups yogurt1 tsp oil (tel)1/2 tsp mustard seeds (raai)5-6 curry leaves (kari patta)2 red chillies wholesalt (namak) to taste
How to make cucumber pachadi:
Wash and scrub cucumbers thoroughly and then grate with the skin.
Pour yogurt (made of skimmed milk) into a clean muslin cloth and hang it for half an hour, preferably in a cool place.
Peel, wash and finely chop ginger. Wash green chillies, remove stem and finely chop.
Grind together scraped coconut, green chillies and ginger to a fine paste.
Mix together the grated cucumber, ground coconut masala and yogurt. Add salt to taste.
Heat oil in a small pan, add mustard seeds. When they start to crackle, add curry leaves, whole red chillies broken into two, stir for a moment.
Pour it on to the yogurt mixture. Stir it thoroughly.
Serve chilled.