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!!
Dates (seedless) - 1 cup Coconut Milk (freshly sqeezed) - 1 cup Water - 1 cup Jaggery - 1/2 cup Cardamom Powder - 1/4 tsp Cashew - 10 Ghee - 1 tbsp
METHOD :-
1. Chop dates into small pieces and cook them in 1/2 glass of water till they become soft. It usually takes 8-10 minutes in medium flame. 2. Drain the remaining water and keep it aside. 3. Cool the cooked dates before grinding them to rough, coarse paste without adding any water. 4. Take the remaining 1/2 cup of water in heavy bottomed pan and add this date mixture to it. 5. To this add thin coconut milk, jaggery and keep stirring in medium heat. 6. In a pan heat ghee and fry the cashews. 7. When it starts boiling add cardamom powder and cashew and cook further for 2-3 minutes.
Basmati Rice - 2 cup Onion - 3/4 cup Salt to taste Ghee - 1/2 cup Bay leaf - 4 Cashew - 8-10 Cloves - 5 Black Pepper - 5 Water - 3 1/2 cup
METHOD :-
1. Heat Ghee in a cooker and fry cashews and keep aside. 2. In the same ghee and cloves, peppercorn, bay leaf and onion and fry till onion is slightly brown. 3. Now add rice and fry till it starts to splutter or fry for 8-10mins. 4. Now add water, salt and cashew and cook untill the rice is completely cooked.
Chopped Cabbage - 1 1/2 cup Besan - 3 tbsp Cilantro - 1 tbsp Ginger - 1 tbsp Curry leaves - 6 A pinch of hing Turmeric powder - 1/4 tsp Red chili powder - 1/4 tsp Salt to taste Water - 1/4 cup Oil for deep frying
METHOD :-
1. Mix cabbage, besan, cilantro, curry leaves, ginger, hing, turmeric powder, red chili powder and salt. 2. Let the mixture sit for about 10 minutes. 3. Add water, little by little, until a tough is obtained. 4. Make balls from the dough and deep fry it in medium high until it is brown.
Rice noodles/shavige - 1 1/2cup Mustard Seeds - 1tsp Urad dal - 1 tsp Red chilli - 3 Oil - 2tbsp Salt to taste Curry leaves - 5 Grated coconut- 1/4 cup Sugar - 2 tbsp Onion - 1 cup
METHOD :-
1. Heat 5 cups of water in a vessel, and when the water starts to boil add shavige and cook for 4mins. 2. Drain the shavige and keep it aside. 3. In a pan heat oil and add mustard seeds, urad dal, curry leaves, red chilli. 4. Add the onions and fry for 5mins. 5. Now add the cooked shavige, salt, sugar and mix well and cook for 5mins. 6. Turn off the stove and add grated coconut.
Channa dal - 5 tbsp Grated coconut - 2 tbsp Urad dal - 1 tsp Mustard seeds - 1 tsp Curry leaves - 5 A pinch of hing Green chilli - 3 to 4 Coriander leaves - 3 tbsp Cumin seeds - 1 tbsp Salt to taste Oil - 1 tbsp Buttermilk/yogurt - 1 cup Turmeric powder - 1/2 tsp Ginger - 1 " Vegetable like pumpkin, cucumber or celery Peppercorn - 2
METHOD :-
1. Grind channa dal, coconut, coriander leaves, cumin seeds, ginger, 1/2 mustard seeds, green chilli and peppercorn. 2. Mix turmeric powder and buttermilk and keep aside. 3. Heat oil and add mustard seeds, urad dal, hing and curry leaves. 4. Add cucumber/ pumpkin and salt and fry for 10mins. 5. Add the grounded paste and cook till the veggies are cooked. 6. Now add the buttermilk and get it to a boil.
