South Indian Recipe List

Eliappe Recipe

Kaikari Biryani Recipe

Chicken Kurma Recipe

Murukku Recipe

Neimeen Porichathu Recipe

Onion Adai Recipe

Rava Dosa Recipe

Iggaru Royya Recipe

Bagala Baath Recipe

Jackfruit Phuzukku Recipe

Ada Pradhaman Recipe

Neer More Recipe

Paruppu Usili With Green Beans

Yera Pondu Masala Recipe

Olan Recipe

Kaikari Ishtew Recipe

Vegetable Rawa Upma Recipe

Malabar Chemmeen Recipe

Thirattuyal Recipe

Thenjavur Thengaipuri Recipe

Kasi Halwa Recipe

Puliseri Recipe

Mango Pesarel Recipe

Cucumber Pachadi Recipe

White Pumpkin Kootu recipe

Coconut Podi Recipe

Mixed Vegetables In Coconut Milk

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MIXED VEGETABLES IN COCONUT MILK RECIPE

Credits:
indianrecipecollection.blogspot.com
youtube.com

Ingredients:

2 medium potatoes
12-15 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) pulp
3 tblsp groundnut (moong fali) oil (tel)
4 red chillies whole
1 tsp cumin seeds
1 tblsp coriander seeds
8-10 cloves garlic (lasan)
1 tsp turmeric (haldi) powder
salt (namak) to taste
1 tsp mustard seeds (raai)
1 tsp black gram split (urad dal)
8-10 curry leaves (kari patta)

Method:

·    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.

Watch & Learn:

COCONUT PODI RECIPE

Credits:
pinklittlecake.blogspot.com
youtube.com

Ingredients:

1 1/2 cups coconut (narial) (scraped)
1 cup red chillies whole
2 tblsp mustard seeds (raai)
1/4 cup black gram split (urad dal)
salt (namak) to taste
1/2 tsp asafoetida
8 tblsp oil (tel)

Method:

·    Heat 4 tablespoons of oil and fry the coconut to a reddish brown color and cool.

·    Heat the remaining oil and fry the dal, chillies and mustard seeds separately, remove and cool.

·    Mix all the ingredients and grind to a coarse powder. Store in a dry airtight bottle.

Watch & Learn:

WHITE PUMPKIN KOOTU RECIPE

Credits:
aahaaram.wordpress.com
youtube.com

Ingredients:

750 gms white pumpkin (kadhu) 1/4 tsp turmeric (haldi) powder salt (namak) to taste for masala 1/2 cup coconut (narial) (scraped) 1 tblsp cumin seeds 4 green chillies 1 tsp peppercorns 11/2 tsps. rice (chawal) (chawal) for tempering 1 tsp mustard seeds (raai) 2 red chillies whole 1 tsp black gram split (urad dal) 10-12 curry leaves (kari patta) 2 tblsp sesame seeds (til) 1/4 tsp asafoetida (hing)

Method:

·    Peel, deseed and cut the pumpkin into small cubes.

·    Grind the masala ingredients to a smooth paste.

·    Cook the pumpkin in 2 cups water, salt and turmeric powder.

·    When half done, add the masala and simmer till it thickens. Stir frequently.

Heat oil and temper with the above ingredients.

Watch & Learn:

CUCUMBER PACHADI RECIPE

Credits:
kaipunyam.blogspot.com
youtube.com

Ingredients:

2 small sized cucumber (kheera)
1/2 inch ginger (adrak)
2-3 green chillies
2 tblsp coconut (narial) (scraped, optional)
1 1/2 cups yogurt
1 tsp oil (tel)
1/2 tsp mustard seeds (raai)
5-6 curry leaves (kari patta)
2 red chillies whole
salt (namak) to taste

Method:

·    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.

Watch & Learn:

MANGO PESAREL RECIPE

Credits:
memoirsfrommykitchen.blospot.com

Ingredients:

2 raw mangoes
4 green chillies
4 tblsp gingelly oil (tel)
1/2 tsp mustard seeds (raai)
1 tsp red chilli (lal mirch) powder
1/4 tsp asafoetida
1/2 tsp salt (namak)

Method:

·    Wash, wipe and cut the mangoes with skin into very tiny pieces.

·    Wash and slit the green chillies and keep aside.

·    Heat the oil, temper with mustard seeds, add asafoetida, salt and red chilli powder.

·    Stir and add the green chillies and mangoes, toss well and cook for about two to three minutes.

·    Remove and cool. It is ready to serve and can be kept for 6-7 days at refrigerated temperature.

PULISERI RECIPE

Credits:
amatuerscookingdiary.blogspot.com
youtube.com

Ingredients:

1 cup coconut (narial) (scraped)
1 tsp rice (chawal)
4 cup buttermilk
4 tblsp oil (tel)
6 red chillies whole
1 tsp mustard seeds (raai)
1/2 tsp fenugreek seeds(methi seeds)
10-12 curry leaves (kari patta)
salt (namak) to taste

Method:

·    Soak rice in warm water, drain and grind with the coconut to a smooth and thick paste.

·    Add the butter milk to this paste and make a batter of medium thick consistency.

·    Heat two tablespoon oil and fry the four red chillies and pound to a powder.

·    Heat the remaining oil and temper with mustard seeds, methi seeds and remaining red chillies.

·    Add the chilli powder and curry leaves. Stir well and pour the batter.

·    Bring to boil and simmer till it thickens slightly. Add salt to taste.

Watch & Learn:

KASI HALWA RECIPE

Credits:
youreverydaycookradha.blogspot.com
youtube.com

Ingredients:

2 cup white pumpkin (kadhu) (grated)
4 green cardamoms
1 cup pure ghee
12 cashewnuts
1 1/2 cup sugar (cheeni)
1 cup milk
saffron (kesar) a few strands
a pinch camphor (edible)

Method:

·    Peel, deseed and cut the pumpkin into very small cubes.

·    Grind the cardamom with the 1 tablespoon sugar to a fine powder, sieve and keep aside. Heat 2 tablespoons of ghee and fry cashewnuts to golden brown and keep aside.

·    Boil the remaining sugar with ¾th cup water and make syrup of one-thread consistency.

·    Heat 4 tablespoons of ghee and sauté the pumpkin for a few minutes, add the saffron and the milk.

·    Simmer over low heat till the pumpkin is fully cooked and the milk is absorbed totally. Stir and mash the pumpkin lightly with a wooden spatula while cooking.

·    Add the syrup slowly to the pulp and continue stirring and cooking. Add the ghee little by little till it is completely absorbed.

·    Sprinkle the cardamom powder and the camphor. Add the fried cashewnuts and continue cooking till the halwa starts leaving the sides of the vessel.

Watch & Learn:

THANJAVUR THENGAIPURI RECIPE

Ingredients:

for pancake

1cup refined flour (maida)
1/4 cup rice (chawal)flour
1 1/2 cups milk
1/4 tsp salt (namak)
1/4 cup coconut (narial) (scraped)
2 tblsp sugar (cheeni)
2 tbsps butter
3 eggs
for filling
1 1/2 cups coconut (narial) (scraped)
1/4 cup sugar (cheeni)
4 green cardamoms
a pinch camphor (edible)
refined oil to fry
4 tblsp icing sugar

Method:

·    Sieve refined flour, rice flour and salt together. Soak ¼ cup scraped coconut in 1 cup warm water, grind and extract the milk. Mix with the remaining ingredients for the pancake (reserve the liquid of half egg), whisk thoroughly and make a smooth batter. Rest for about an hour.

·    Dilute the batter with water, if required, and make thin 6" pancakes on a non-stick pan. Cook on both the sides for two minutes each. You should be able to get about 16-20 pancakes.

·    Pound the cardamom with little sugar to a fine powder, sieve and mix with the remaining ingredients for the filling and divide it equally as per the number of pancakes.

·    Place the filling on one side of the pancake and roll it tightly once, then fold the sides.

·    Seal the edges with the reserved beaten egg and keep aside. Repeat process with all the pancakes.

·    Heat oil in a kadai and deep fry to golden brown.

·    Serve warm dusted with icing sugar.

THIRATTUYAL RECIPE

Credits:
sasi-samayal-kurippu.blogspot.com
youtube.com

Ingredients:

8-10 cups milk
4 green cardamoms
1/2 cup sugar (cheeni)
1/2 cup jaggery (gud) (grated)
1 pinch (optional) camphor (edible)

Method:

·    Boil the milk in a wide and shallow kadai. Reduce the heat and continue to simmer.

·    Grind the cardamom with 1 tablespoon sugar to a fine powder.

·    Keep skimming the sheet of cream that forms on the surface of the simmering milk and reserve in a bowl.

·    When the milk has reduced to half the original quantity, add the sugar and cardamom powder.

·    Continue simmering to reduce the milk further, stirring continuously with a spatula.

·    As the milk starts solidifying, add the skimmed cream and jaggery. Stir and continue cooking till it melts and combines well.

·    Sprinkle the camphor powder, mix well and serve.

·    You can also store this in a sterilized bottle for a few days.

Watch & Learn: