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1000 Indian Recipes

Feb 20, 2015




PuIissery Ingredients: Pineapple chunks 10 Oz. Yogurt 4 cups Turmeric powder 3/4 tsp. Salt 1 tsp. Red chili powder 1/4 tsp. Cumin powder 1 tsp Water 2 cups Curry leaves 1 stem Red chilies 2 no Mustard seed 1 tsp. Fenugreek seeds Oil for seasoning ethod: 1. Cook pineapple in water with salt and turmeric powder until tender. Add cumin powder while cooking. Reduce water to about 1 cup. Turn the heat to very low. Add the yogurt to the mixture. Mix well and turn the heat off. 2. Season with oil, mustard seed, red chili, fenugreek seed and curry leaves. Tomato Rasam Ingredients: Red Gram Dal 3-4 tbs Tomatoes (finely chopped) 4 large Garlic paste 1/2 tsp Ginger (finely chopped) 1-inch piece Water 21/2 cups Garlic grated 1tsp Green chilies finely chopped 1 or 2 Coriander leaves finely chopped Salt to taste Chili or pepper powder to taste Turmeric powder 1/2tsp Mustard seeds 1tsp Cumin seeds 1tsp Whole dried red chili (halved) 1-2 Asafetida a pinch Curry leaves few Oil 2tbsp ethod: 1. Pick, wash and pressure cook the dal and keep side. 2. Heat 2 tbsp. oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida. When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies. Add salt, chili & turmeric powder and a cup of water. Simmer for 5-6 minutes and add the cooked dal and 11/2 cup of water and bring to boil. Serve hot garnished with coriander leaves. Kaya Varuthathu Ingredients: (Bananas Fry) Semi ripe banana 1 no Coconut oil 150gm Turmeric powder 1/4tsp Salt to taste ethod: 1. Peel banana and slice into thin round pieces or split bananas into 4 thin pieces and slice. 2. Heat oil and fry the banana pieces. When it is 3/4 done, add turmeric powder and salt mixed in 1tsp water. Fry well. Sarkarapuratty Ingredients: (Fried Bananas Chips in Molasses) Semi ripe Banana 1 no Coconut oil 100 gms Molasses or Jaggery 75 gms Dried ginger powder 5 gms Ghee 1 tsp Water 1/4 glass ethod: 1. Peel the bananas and split it into two pieces. Cut it into 1/4" thick pieces. Fry it in warm coconut oil. 2. Heat the molasses in 1/4glass of water. Remove from fire when it becomes thick. Add dried ginger powder and fried banana pieces in this molasses solution. Keep stirring till the banana pieces separates. Mor Kuzhambu Ingredients: Buttermilk 5 cups Green Chilli (slit) 4-5 no Cumin seeds 1 1/2 tsp Coriander seeds 2 tsp Turmeric powder 1 tsp Coconut (shredded) 2-3 tsp Salt to taste Mustard seeds 1 tsp Curry leaves 1 sprig Oil Ior seasoning ethod: 1. dd 1/2 tsp oI turmeric to the buttermilk and mix well. dd water iI the buttermilk is too thick. dd salt and heat on a low Ilame till the buttermilk reaches room temperature. Take it Irom the Iire and set aside. Roast in a little oil, one by one, the coconut, the remaining turmeric, jeera, coriander and green chillies. Blend to a smooth paste. 2. dd this coconut paste to the warm buttermilk, put it back on the stove and heat Ior approximately 4-5 minutes. 3. Season it with mustard seeds and curry leaves. Serve with hot plain rice. ote: This dish cannot be re-heated on direct Iire. Rice Puttu Ingredients: (Serves - 5) Raw Rice 1/2 kg Coconut 1/2 grated Water to sprinkle Salt to taste ethod: 1. Soak rice in water for 4 hrs, then drain it and grind it to make fine powder. 2. Heat the powder for 5 mts. While heating stir it. Keep it for cooling. 3. Mix salt with water sprinkle this to the powdered rice just to make the powder wet. For making puttu special utensil is used named puttukutty or micro puttu. Put a handful of grated coconut in the puttukutty and then put rice powder till half then add another handful of grated coconut. This is done till the top. Close the lid steam it for 2 mts in cooker. Serve it with potato curry or ghee. Coconut Chutney Ingredients: Coconut Grated 1 cup Red Chillies(dry) 2 nos Mustard seeds 1 tsp Urad dal 2 tsp Tamarind (dry) 1 small piece Salt to taste Sugar 1 tsp Hing 1 tsp Oil 1 tbsp ethod: 1. Grate the Coconuts. 2. In a pan heat the oil and add 1 tsp of urad dal and chillies. Fry for a minute. Let it cool completely. Add tamarind, sugar, hing and coconut and grind it to a fine past 3. Do the seasoning with the other tsp of urad dal , mustard seeds in a tsp of oil. Enjoy with steaming plain rice. othagam Ingredients: Rice 200 ml Coconut 1 no Seasame Oil Jaggery 200gms. ethod: 1. Wash and soak raw rice for an hour. Drain the water completely and spread the rice on a cloth and allow it to dry. The rice can be allowed to dry in the shade itself. Grind the raw rice to a smooth flour. For 1 measure of rice flour take 2 measures of water. Boil this water in a kadai (a shallow thick bottom vessel). Add a pinch of salt and a teaspoon of seasame oil. Allow the water to boil. When the water starts boiling add the rice flour to this, stirring continuously without allowing any lumps to form. When the mixture has formed into a smooth thick batter, remove from the fire. The batter must be thick enough like chappathi batter. 2. Grate fresh coconut. Add a teaspoon of milk to the grated coconut and grind it in a mixer grinder lightly. Add a little water to the powdered jaggery and keep on low fire and stir for some time. When the jaggery has dissolved completely in water add grated coconut to this and keep stirring for some time. Then remove from fire and add powdered cardamoms to this. 3. Smear your hands with a little seasame oil. Smoothen the prepared rice flour batter with your hands. Make small balls (the size of a lemon). Fill these cups with the prepared coconut-jaggery filling. Put these filled up cups on an idli-plate and pressure cook them. TheeyaI Ingredients: (Serves - 4) Baby onions 1 Cup Curry leaves 5 no Mustard seeds 1/2 teaspoon Tamarind paste 2 tablespoons Sugar 1/2 teaspoon Asafoetida 1 Pinch Grated coconut 1/2 cup Red chillies 7 no Coriander seeds 1 tablespoon Cumin seeds 1/4 teaspoon Black peppercorns 7 Turmeric powder 1/4 teaspoon Oil 3 tablespoons Salt ethod: 1. Heat 1 tbsp. oil in a small pan and saute coconut till it is light brown. Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry till it emits an aroma. Add the turmeric powder. Stir-fry for 2-3 seconds. Keep aside to cool. Grind into a coarse powder. 2. Heat 2 tbsp. oil and add the mustard seeds, curry leaves and remaining red chillies. When the seeds start spluttering, add asafoetida and onions. Saute for 5 minutes on a medium flame. Add the ground masala powder and cook for a few seconds. Add water, tamarind extract, salt and sugar and bring to a boil. Simmer for 5-7 minutes. Sambar Ingredients: (Serves 10) Bitter gourd (pavakkai) 1/2 Brinjal (egg plant) 1no Drum Stick 1no Ladies finger 4nos Red chillies 4nos (split into2) Sambar dal (Red gram dal) 1cup Turmeric powder 1/2tsp Curry leaves 1sprig Water 3cup Dried coriander seeds 2tbs Tamarind size of a golf ball Water 1cup Red chilli powder 1tsp Salt to taste Curry leaves 1sprig Asafoetida powder 1/4tsp Grated molasses 1/4tsp Coconut oil 2tbs White gram dal 1/4tsp Fenugreek 1/4tsp Dried chilli 4nos Coconut oil 1/2tsp Coconut oil 2tsp Mustard 1tsp Dried chillies split into 2 2nos Coriander leaves few ethod: 1. Clean the vegetables and slice into long pieces. 2. Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside. 3. Fry the 4th ingredients in 1/2tsp coconut oil. Grind it to a smooth paste and keep aside. 4. Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling. 5. Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves. ote: Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar Injithair Ingredients: Nicely chopped ginger 4 spoons Curd 6 spoons Salt to taste ethod: Mix all the ingredients and stir well. The injithair is ready. AviaI This is a semi-dry preparation which is a mixture of all sorts of vegetables. Ingredients: (Serves 10) Yam sliced thinly into 11/2" length pieces 1cup Cucumber sliced lengthy into 11/2" thick pieces 1cup Snake gourd sliced into 11/2" length pieces 1cup Carrot sliced into into 11/2" length pieces 1/4cup Long runner-beans sliced into 11/2" length pieces 1/2cup Drumstick cut into 2" length pieces 2nos Raw bananas sliced into 11/2" length pieces 1no Mango pieces for sour Turmeric powder 1/2tsp Salt to taste Grated coconut 1/2quantity Green chillies 5nos Cumin seeds 1/2tsp Curry leaves 2sprigs Coconut oil 3tbs ethod: 1. Coarsely grind the coconut, green chillies and cumin seeds. Keep it aside. 2. Clean the vegetables. 3. Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables. When steam comes out, add the coconut paste and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial. Parippucurry Ingredients: Lentils (green gram dal

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