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!!
Chicken - 1 lb Onion - 1 cup Ginger - 1 inch Garlic - 2 cloves Tomato Puree - 1cup Green chillies - 2 Capsicum - 1 cup Red chilly powder - 1 tsp Pepper powder - 1/2 teaspoon (optional) All purpose flour - 2 tbsp Soya sauce - 3 tsp Vinegar - 2 tsp Salt - 1/2 tsp Oil
METHOD :-
1. Mix all purpose flour, chilly powder, pepper powder, soya sauce, vineger, tomato puree, ginger, garlic, and salt. 2. Add the chicken pieces to this marinade and marinate for 2-4 hours in a refrigerator. 3. Heat oil in a fry pan and when the oil is very hot, add the onions and saute till slightly golden. 4. Deep fry the marinated chicken. 5. Add the fried chicken pieces and capsicum and saute on low heat for 10 min until the chicken is tender. 6. Garnish with cilantro.
1. Cut tomato into small pieces and boil until the tomato becomes soft and keep aside. 2. Once the tomato cools down, smash tomato. 3. Now add onion, salt, Rasam powder (in case you don't have rasam powder, you can add chili powder ) 4. Once its boiled add seasoning of garlic, mustard seeds, red chiili. 5. Garnish with coriander leaves.
Chicken - 1lbs Coriander seeds 2 tsp Cumin seeds - 2 tsp Black peppercorns - 6 Red chillies - 6 Ginger - 2 inch Garlic - 6 cloves Ghee - 2 tbsp Oil - 2 tbsp Onion - 1 cup Tomatoes - 2 cup Salt to taste Cilantro - 2 tbsp
METHOD :-
1. Dry roast coriander seeds, cumin seeds and pepper. 2. Grind red chillies, ginger, coriander seeds, cumin, pepper and garlic to a fine paste. 3. Heat ghee in a kadai and add onion and sauté till its slightly brown. 4. Add the ground paste and continue to sauté for 4mins. 5. Add tomatoes and salt and continue to sauté till the tomatoes become soft. 6. Add chicken and stir. 7. Add half a cup of water and stir. Cover and cook on medium heat till the chicken is done. 8. Garnish with coriander leaves.
Idli Rice - 2 cup Urad dal - 1/2 cup Poha (flattened rice) - 1/4 cup Salt - 3/4 tsp
METHOD:-
1. Soak rice and urad dal overnight or atleat 6-7hrs. 2. Grind the rice, urad dal,and poha to a fine paste. 3. Add salt and mix well using your hand. 4. Keep it aside in a oven or dark place with a lid closed. 5. Prepare idli.
All Purpose Flour - 2 cup Sugar - 3/4 cup Ghee - 2 tbsp Pinch of salt Oil to deep fry
METHOD :-
1. Mix all purpose flour(maida), sugar, salt and ghee. 2. Add water and prepare a dove and keep aside for 5 mins. 3. Now make chapati out of this and keep aside for 15-20mins, untill its fully dried. 4. Deep fry in oil.
Wheat (chapati flour) - 3 cup Rava (semolina / rava) - 1 1/2 cup Sugar - 2 cup Ghee - 1 1/2 cup Cashew - 1/2 cup Raisin - 1/4 cup
METHOD :-
1. In a skillet fry wheat on low flame till nice aroma comes. 2. Fry rava also seperately . 3. Heat ghee in a vessel. 4. Fry dry fruits and keep aside. 5. Now mix wheat, rava, dry fruits and sugar in a skillet for 2 min and turn off the flame. 6. Add ghee and mix well and keep aside for 5 mins. 7. Start making loddu and keep in a plate overnight and store it in a box next day.
