south indian recipes

Dal chutney

Ingredients..

Channa dal 2 cups, Tomato 4, garlic 4 piece, 1 big onion, red chillies, rai,jeera salt to taste and oil. 

Method..
Heat oil in a pan, vaghar with red whole chillies, rai, jeera, add everything, sauté till dal is done. Grind it. You can vaghar on top too with curry leaves. 
Eat with pasarattu.

 By Mrs Nandita Chauhan





🌼Suji Apam🌼

Ingredients 200gms Suji
ginger green chilies paste 1tsp 
1,Onion chopped
Coriander chopped 
Salt and curds to make the batter( falling consistency)

Method.
Take everything in a big bowl ,
Mix and keep for sometime then put 1/4sp soda bicarb in 1/2 the batter,mix pour on the heated tawa aft applying oil. 
It takes 2 mins to cook.
Yummy Apams  are ready to eat with or without chutney . You will get 2trays from this .

 By Mrs Punita Chawda





🌼Tomato Chutney 🌼

Ingredients
1kg tomato 
2sp garlic paste
2sp or more red chillie powder
1sp roasted  jeera powder 
Salt and oil.

Method
Boil and make tomato puree .
Heat oil in a deep pan add garlic paste and roasted jeera powder immediately add the puree . Cook till oil doses out than put red chilie and salt. Heat for sometime and its done.

By Mrs Punita Chawda



🌼Peanut chana dal chutney🌼

Ingredients
1cup peanuts
1cup chana dal
2" ginger cubed 
5-6 garlic cloves 
4dry red chilies 
1/2sp jeera

Method
Put little oil in pan and saute everything on low flame till u get good aroma . Soak in little water.
Add 1/2 fresh coconut 
And grind to paste. Put 1cup curds , salt and do baghar with udad dal, raijeera, curryleaves, both chilies, hing .

By Mrs Punita Chawda






🌼Pappu🌼

Ingredients 
200gms tuwar dal
4 bunches palak 
2-3bunches khatti bhaji 
( chukka )
1 bunch methi bhaji
2-3 tomatoes 
1 brinjal 
3 onions
1 carrot

Method
Boil everything and churn now do baghar with chopped garlic, dry red chilies, curry leaves add this to the daal , put 2sp sambhar masala, little tamarind paste. Boil for sometime . 
Eat with ghee and rice...😊slurp slurp

 By Mrs Punita Chawda




*Paddu Recipe*

Ingredients-
2cups rice
1 cup urad dal
1/3cup poha
1small onion
Mustard seeds
Little Ginger (optional)
Salt
Curry leaves
Hing

Process-
Soak urad dal and rice for 6hrs
Grind it with soaked poha
Keep it for fermentation overnight. 
In oil add mustard seeds, hing curry leaves. Add chopped onions and grated ginger
Add this tampering to d fermented batter and mix. 
Heat paddu pan on the stove. Grease the paddu pockets (compartments) with little oil. Pour little batter in each pocket.
Cook it well on both sides. Eat with coconut chutney.
I never made this myself..I ate when my mother-in-law made


 By Mrs Ketki

I






Appam

Ingredients 4 cups regular rice
1 cup cooked rice
3/4 fresh coconut. Use only white portion of it.
1tsp soda bicarbonate
Soak d rice for 5hrs.

Method

Than grind it with coconut n cooked rice n add lil water in a mixer.
Than tk 1 cup of batter in a kadai roast it for 5 to 8 minutes.  The batter shud leave d kadai. tk d roasted batter mix it with previous grinded batter... mix it in a mixer. Than add soda. Keep it for fermentation at least 8 to 10 hrs.  Next pour d butter or oil or ghee in a medium or small hot  kadai for greasing then pour the batter of desired quantity in the kadai.hold d kadai n swirl so that the batter is evenly spread . cover it with d lid n check  until cooked.gently scrape it out. (Do not over turn the appam.) A niced cooked Appam will hv jaali kind of holes n will b lil heavy towards the center.  Serve hot with Avial or coconut chutney or tomato onion chutney.or sambhar.

By Mrs Maya Chawda

Paniyaram

Ingredients
2 cups idli batter
1 medium size onion, finely chopped or minced
1 or 2 green chilies, finely chopped
½ inch ginger, finely chopped or grated
a pinch of asafoetida (optional)
½ tsp crushed black pepper (optional)
¼ tsp red chili powder
2 tbsp chopped curry leaves
½ cup grated coconut
salt if required

Instructions
mix all the ingredients in the idli batter.
add salt if the idli batter does not have salt previously added to it.
stir well.
heat the paniyaram chatti.
add a few drops of oil.
pour spoonful of the batter ¾ of the paniyaram mould.
allow the batter to cook for 2-3 minutes on a low or medium flame.
turn each paniyaram with the help of a wooden skewer or spoon.
now allow the other side to get cooked and crisp.
turn once or twice for uniform cooking.
remove and keep in a casserole so that they stay warm.
serve masala paniyaram with coconut chutney or sambar.
The above Masala Paniyaram  recipe  learned frm google n hv made it. Too tasty.
cooking way is same but d measurements is different
1 cup plain rice
2 cup udal dal. Rest all is same as above.n method is as same. But if u serve hot the outer part will b crispy. Very yummy taste

By Mrs Maya Chawda







Vegetable Vadai...

,ingredients::1  cup urad daal, 1 cup tuar daal, 1 cup moong daal,  2 tbsp suji ,4 onion ,1 carrot  , half cabbage  , 8 beans, red and green chilly according to taste, salt to taste coriander , and 3 to 4 piece  coconut , oil for frying .  

Method::Soak urad dal,  tuar dal and  green gram (Moong) dal in water for about an hour. After an hour clean the dal and drain out the water completely. Now add  red chillies, salt and grind it to a thick coarse paste without adding any water.Now  add suji in the paste.chop the  onion,chillies and  coriander leaves.  grate the  carrot  and coconut. Now cut beans into    Small Pieces.  finely cut half cabbage .Add all to the dal paste. add salt, a pinch of asafoetida powder and mix everything.Now heat oil in a kadai. Take a small orange size dough and keep it in plastic sheet. Wet your fingers and pat it slightly and make round vadai. Make a hole in the centre and gently remove it and put it in the hot oil. You can fry  three to four vadais at a time in the oil and fry till it become golden color.

By Mrs Leena Rathod

Palakura pappu-

Heat oil, add vaghar, cook chopped onions,  add ginger/garlic paste
Add chopped spinach,  cook, add masala- dhaniya n chilli powder
Add cooked chana dal( not too mushy) n lastly chopped tomatoes n cook.
Tastes gud with rice
Thanks ketu 😊
Dondakaya/ tindora fry...
Heat oil, add vaghar, cook chopped onions, add ginger and garlic paste
After onions r cooked, add chopped tindora,  cook till tender, add dhaniya n chilly powder. Top 
with cilantro.

Mrs Purvi 










*Red bell pepper-tomato Chutney*

In oil add garlic (4), one large red bell pepper (cut) and 3 tomatoes large cut and 2 green chillies( if u like ) cook all of them together on medium flame for an hr or so. Once it reduces add chilli powder,  little turmeric and salt. Cook for few mins on high flame. Then grind it. Add tadka.











*Tindora chutney*

Cut tindora as round chips. In oil add tindora, garlic, green chillies,  then add tal,  methi seeds (few) and salt & cook them. Once tindora gets cooked completely add tamarind water and grind it. 

Wada 
4 cups udal dal
1tbs Ginger  n green chilli paste.
1tsp zeera
1/2 cup fresh coconut fine chopped optinal
Salt to taste.
3 cups oil to fry

Method

Soak udal dal for 5 to 6 hrs.then grind it add salt n ginger chilli paste, zeera. Prepare very small just round wada but bigger than marble. 
After that soak d wada in hot tuvar dal rasam for 15 min before serving.n garnish with kothmir serve hot.
By Mrs Maya Chawda


















Ghisoda+Til  Chutney 

2 ghisoda or Ridge gourd
3tsp sauted sesame
2green chillies
7 garlic cloves
6 ti 7 curry leaves
2 small cubes ginger
One lemon juice 
1/2 tsp jeera 
Lil Kothmir  n  onions is optional.

Saute
 all the ingredients in lil oil  and grind . Eat with any plane rice.ir paratha or bhajiya.
The same method u can try with dudhi, brinjal, raw tomatoes, bhindi, or only onions. but dont peel d dhudhi n ghisoda😊

By  Mrs Maya Chawda








Rasam

5 lemon juice
1 mediam bunch mint
Ginger n garlic n green chilli paste.
Lil garam masala powder
Salt to taste.
1tsp Dhaniya  zeera powder. 
1 Tsp ghee
1 tsp zeera.
10  curry leaves
2 pinch hing
Coriander leaves for garnishing.

Make a paste of mint n garlic n ginger n 3 green chillis.
Heat ghee add zeera n lil hing n paste of mint n pour 4 cups of water n add lemon juice n rest all ingredients. Boil. Garnish with kothmir serve hot






Tomato Rasam

5  boiled tomatoes
1 onion boiled
1 tsp garam masala
1Tsp  red chilli powder
1 tsp dhaniya zeera powder
2 tsp garlic n ginger paste
1tsp ghee
Hing to taste
Salt to taste. 

pressure cook tomatoes n onion with at least 4 cups of water. Strain d water. peel d tomatoes n grind both together in mixer. 
Heat little ghee n add jeera, hing.ginger garlic paste
curry leaves n rest all ingredients then add d tomatoes onion cooked water. Boil. If u need add water. So ir shud b thin.
garnish with lot of kothmir.

By Mrs Maya chawda





Beetroot rasam-

Peel n pressure cook beetroot. 
Heat little oil n add jeera, few methi seeds, coriander seeds, dry red chillies.  Add grated coconut n gring into a fine powder. 
Grind beetroot n make puree.
Heat ghee, add mustard, garlic, curry leaves n thn add beetroot puree. Boil.Add little tamarind and rasam masala
( optional, as you are already making fresh masala) 
Top with cilantro.

By Mrs Purvi Waghela







🌼Dhoskaai Chutney

1raw dhoskai peeled &diced
1/2sp sauted jeera
1/4sp sauted methi
1/2sp sauted rai 
Garlic, red chillie powder. Mix and grind.
Pour hot oil over this.
Dhoskai is yellow in colour  oval shaped cucumber breed
🌼Fresh coconut chutney

1coconut
3  Coriander bunches
3 mint bunches 
8-10green  chillie powder
8-10 garlic
4tsp sesame sauted
Tamarind pulp
Salt.
Mint and Coriander leaves green chillies to be sauted in oil. Mix everything and grind.
Just tk dal 1/2cup onlyTuvar dal rasam rest all is same u can pressure cook dal with 5 cups of water tomatoes n onions.  N add 2 tsp of sambhar masala while boiling.
By Mrs Punita Chawda











Home made sambhar masala!

1tsp chana dal
1tsp tuvar dal
1 tsp raw rice or udal dal optinal
1tsp methi seeds
1Tsp black pepper
10 cloves
5 sticks of whole haldi or u can use powder. 
4 sticks cinamon 
8 dry red chillis
1/2 cup coriander seeds
1 tbsp zeera

Dry all d ingredients in sun or u can roast it in kadai. N make a powder of it.but dont use wet hands or wet jar .it wont stay for long time. U can use it for 5 to 6 months depend on ur use😊

 By Mrs Maya Chawda