Authentic indian receipes including north indian dishes, south indian dishes, special receipes and varities in south india which includes Karnataka, Andhra, Tamilnadu. All the recipes are tried and tasted!!
INGREDIENTS :- Rice - 1 cup Avalakki/ poha - 1/2 cup Urad dal - 1/4 cup Fenugreek seeds - 1/2 tsp Curd - 1/2 cup Oil Salt to taste. METHOD :- 1. Wash and soak rice, urad dal and fenugreek seeds for 3-4 hours. 2. Mix avalakki and curd. Set aside for 1 hour.
3. Grind rice, urad dal and fenugreek seeds together with little water. 4. Grind avalakki and curd. 5. Mix both the grind paste and salt. The batter should be neither thick or thin.
INGREDIENTS :- Quinoa - 1 cup Idli rice - Fenugreek seeds - 1 tsp Urad dal - 1/2 cup Onion - 1/2 cup Green chilli - 2 Ghee Salt to taste. METHOD :- 1. Soak rice, quinoa, urad dal and fenugreek seeds separately for 6 hours.
2.Grind idli rice and fenugreek seeds with slightly coarse paste adding water as required. 3. Grind quinoa and urad dal. 4. Now mix all the ground batter and make sure everything is combined well. 5. Cover and set aside in warm place for 8 hours or till the batter ferments. 6. Take a small mixing add chopped onion , green chilli, salt and batter(use batter as much as you need, rest you can refrigerate without adding onion and chilli).
7. Heat appe pan, add ghee on each hole, with one tbsp batter.
INGREDIENTS :- Semolina - 1 cup Jaggery - 1/2 cup Papaya - 1 cup Milk - 1 1/2 cup Water - 1 cup Cardamon powder - 1/4 tsp Cashew - 8 Almond - 4 Saffron Ghee - 2 tbsp METHOD :- 1. Heat 1 tsp ghee, roast semolina and saute on medium heat until it turns aromatic. Set aside.
2. In the same pot, heat 1 tsp ghee and fry cashew until light brown. Set aside.
3. In the same pot heat water and add minced papaya, jaggery. saute for 3-4 minutes.
4. Heat milk and add saffron.
5. Now add semolina,ghee, hot milk to the cooked papaya. Stir constantly to prevent the mixture from turning lumpy.
6. Add cashew, crushed almond and Cardamon powder to the sheera. Stir for 2 minutes.
INGREDIENTS :- Brinjal - 3 Cooked rice - 3 cup Vangi bath masala - 2tsp Onion - 1/2 cup Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Channa dal - 1 tbsp Cashew - 10 Tamrind - 1/2 tsp Turmeric powder - 1/2 tsp Oil - 1 tsp Salt to taste. METHOD :- 1. Heat oil, add mustard seeds. When the mustard seeds starts to splutter at urad dal and channa dal, saute till its slightly brown.
2. Add cashew and saute for a minute.
3. Add onion and saute till it turns lightly golden.
4. Add chopped brinjal, tamrind pulp, turmeric powder, salt and vangi bath masala. Cover and cook for 5minutes.
INGREDIENTS :- Ragi / finger millet - 1 cup Idli rice - 1 cup Urad dal - 1/4 cup Fenugreek seeds - 1 tsp Salt to taste. METHOD :- 1. Soak idli rice, urad dal and fenugreek seeds separately for 6 hours.
2. Drain and grind urad dal till you get a smooth and fluffy batter. 3. Drain and grind idli rice and fenugreek seeds with water. 4. Mix the above ground batter together and add ragi flour with water as required. Make sure there is no lumps and mix to a small batter.
5. Add salt before you keep the batter for fermentation. 6. Greese the idli moulds with oil. Pour the batter in a idli mould.
7. Before steaming idli, add 2-3 cups of water in the steamer. Bring the water to boil and then place the idli stand in the steamer. 8. Steam the ragi idli for 15- 20 minutes.
