Tag Archives: South India

Masala Dosa (for 2-3 people)

Ingredients:

  • 2 onions
  • 2 tomatoes
  • 2 Green Chile
  • 2 or 3 potatoes
  • Curry leaves
  • Mustard seeds
  • Dal, a handful
  • Turmeric, a pinch
  • Salt

 

 

Preparation:

1 Boil potatoes

 

  1. Cut the vegetables into cubes
  2. Heat oil in a frying pan then add in the order:

a. Mustard
b .Small curry leaves
c .Dal
d. Onion and chilli
e. Tomatoes
f. Turmeric

4.  Cook dosas in a pancake pan
5.  Crush the potatoes by hand and add them to the preparation
6.  Warm all by adding a little water to make a sort of “paste” a bit sticky!

Put preparation on dosa and serve

DOSA(S) :

Dough made from rice and dal powder

Pongal rice (salty)

Ingredients :

  • Peppercorns (+/-1 tablespoons)
  • Cumin (idem)
  • 2 glasses of rice
  • 5 glasses of water
  • Cashew nuts (not many)
  • Special Vanaspati oil (mixture of several oils and condiments)

Preparation :

  1. Heat a little oil in pressure saucepan and add peppercorns and cumin
  2. Add 5 glasses of water
  3. Add 2 glasses of well-washed rice
  4. Cook until 5 whistles in other words until the rice is well cooked
  5. Fry the slightly crushed cashew nuts in a little special oil.
  6. When the rice is cooked, add cashews nuts

Is eaten with the coconut chutney

LEMON RICE

Pressure pot

Ingredients : 

  • Rice (Well washed), 2 glasses
  • Water, 3 cups
  • 1 lemon
  • Dal, one handful
  • Blackgram, one handful
  • 3 dried chilli (red) open them
  • ½ teaspoon turmeric
  • Mustard seeds
  • Curry leaves

Preparation :

  1. Put water and rice in pressure saucepan, cook until you hear a whistling sound, turn off and leave.
  1. Roll the lemon on a hard surface to “get the juice”, cut it in half and press, collect the juice in a bowl. Add a teaspoon of turmeric.
  1. Heat oil in a frying pan, add :
  • Chilli and fry
  • Curry leaves
  • Mustard seeds
  • Dal and the blackgram

Cook for 5 to 10 minutes, and then add

  • The lemon juice and a little water
  • Salt

Turn off under the frying pan

  1. Open pressure pan and mix the cooked rice with the sauce

Coconut rice

Ingredients :

  • 1 glass of rice
  • 1 ½ glass of water
  • 1/3 to ½ of a coconut, cut into small cubes
  • Dal
  • Blackgram
  • 1 onion
  • Curry leaves
  • Mustard seeds
  • 2 dried chillies (red)

 

Preparation :

  1. Put rice and water in pressure saucepan, heat, stop at the first whistle, let cool.
  2. Grind coconut in a blender, adding a little water to have an almost liquid consistency.
  3. Heat oil in frying pan and add in order :
  • Mustard seeds
  • Mustard leaves
  • Dal + blackgram
  • Onion
  • 2 opened chillies
  • Blended coconut

 

 

4.  Add the cooked rice to mixture
5.  Salt

Vegetable sambal (for 2-3 persons)

First part : 

Ingredients :

  • 50 gr of dal
  • 1 onion
  • 1 tomato
  • 1 Chilli
  • 4 to 5 cloves of garlic
  • 1 large glass of water

Put everything into the pressure saucepan, boil, and stop after 3 whistles

Second part :

Ingredients :

  • 1 drumstick
  • 1 Eggplant
  • 1 packet of peas
  • 1 carrot
  • 4/5 beans
  • ½ onion cut into small pieces
  • 2 cloves of garlic
  • Mustard seeds
  • Sunflower oil
  • Curry leaves
  • puli
  • Sambal powder
  • Turmeric
  • Water
  1. Wash and cut vegetables (into pieces slightly larger than for curries).
  2. Heat sunflower oil in a frying pan and add in order:
  • Mustard seeds
  • Curry leaves
  • ½ cut onion
  • 2 cloves of garlic
  • Washed vegetables
  1. Cook for 5 minutes

Third part : 

  1. Remove all that has been cooked in the pressure saucepan, and KEEP the water
  2. Add a piece of puli to the cooking water
  3. Mix the contents of the pressure saucepan (from which the water has been removed) and add the contents of the frying pan.
  4. Add a little of the cooking water preserved ((not the puli)
  5. Add the turmeric
  6. Add sambal mix (sambal powder 1/2 packet)
  7. Add ½ glass of water to the remaining cooking water and knead the puli inside, then throw the puli away.
  8. Add this water to the rest.
  9. Salt to taste

Chapattis

Ingredients :

  • Wheat flour
  • Water
  • Salt
  • Oil

Preparation :

Mix with hands until a kind pie batter consistency, make balls, roll into small pancakes and cook in flat pan putting oil on both sides. 

Chapati on banana leaf

Chapati on banana leaf

Accompaniment :

Ingredients :

  • 2 onions
  • 2 tomatoes
  • Fresh coriander
  • Leaves Curry
  • Mustard seeds
  • Chilli powder

 

Preparation :

Heat oil in frying pan, add in the order :

  • Mustard seeds
  • Curry leaves
  • Fried onions
  • Tomatoes
  • Chilli powder
  • A little water
  • Salt

Palak Panir

Ingredients : 

  • Spinach
  • Cinnamon, 3 sticks
  • Paneer
  • Butter
  • Oil
  • 1 onion
  • Garlic
  • 1 chili
  • Mustard seeds

Preparation :

  1. Boil spinach in hot water with cinnamon sticks
  2. Heat a little oil and butter in a frying pan, and add in order :
    • Mustard seeds
    • Mustard seeds
    • 1 onion, fry it
    • Garlic
    • Chilli
    • Paneer
  1. When the spinach is cooked, drain and remove the cinnamon.
  2. Blend spinach
  3. Put them in the frying pan
  4. Salt

IDLI (For 12 idlis)

  1. Buy ready-made dough: idly/dosa batter

Put it in a pot and dilute with a little water

In a idly saucepan

  1. Put a shallow layer of water (1 to 2 cm) and heat
  2. Oil the idly shapes, and then pour the dough in and stack them in the saucepan.
  3. Close and boil +/-15 minutes (if the pan whistles ‘no problem’ leave it like that for 15 minutes)
  1. Accompanying « Chutney ».

Ingredients : 

  • ½ coconut that you empty (white) with a knife; cut into small cubes
  • 1 green chili
  • Dal, 2 tablespoons
  • Garlic (2 cloves)

 Preparation :

 

Grind this mixture in a blender with a little water until it is completely liquid.

Heat in a saucepan with a little oil, and then add in the order

  • The mustard seeds (1 to 2 teaspoons; heat strongly until seeds pop!)
  • Curry leaves
  • Blended mixture

Remove from the flame after +/-30 seconds

  • Add salt