Showing posts with label South Indian. Show all posts
Showing posts with label South Indian. Show all posts

Tuesday, 14 January 2014

Sweet Pongal

'Makara Sankranti' is one of the most auspicious occasions for the Hindus, and is celebrated in almost all parts of India. In Tamil Nadu Sweet Pongal is prepared on this auspicious day. I learnt this delicious recipe from a dear friend of mine.


Raw Rice - 1/2 cup heaped
Moong Dal - 1/8 cup 
Jaggery - 3/4 cup
Water - 3 cups(for cooking rice) + 1 and 1/4 cup(for jaggery syrup)
Ghee - 2 tbsp
Cashews - 8 broken
Raisins - 1 tbsp
Cardamom powder - a pinch

edible camphor (optional) a pinch


  1. Dissolve jaggery in boiling water, to dissolve easily. Then heat it up until for the remaining lumps to get dissolved, let it come to a rolling boil.
  2. Switch off and strain to remove impurities.Then add edible camphor(a very tiny pinch not more than that) and cardamom. Keep aside
  3. In a pressure cooker dry roast moong dal till golden brown.Then add rice and give a quick stir.Add 3 cups of water and pressure cook for3-4 whistles until mushy.Mash it well.Then add jaggery syrup.
  4. Add the jaggery syrup and cook well in medium flame for 5 mins.If it starts getting dry add milk and keep mixing till you get the pongal consistency. Roast the cashews & raisins in ghee and add to pongal.

Wednesday, 5 December 2012

Puliyogare (Tamarind rice)

'Puliyogare' is a South Indian rice preparation made usually with leftover rice. Its a easy preparation if you have the 'Puliyogare' masala ready at home. Just add rice to the masala and the rice is ready to eat...Its that easy !!!

3 tbs white til (sesame seeds)
3 tbs dhania seeds (coriander seeds)
5-6 dry red chillies
1 tbs methi seeds (fenugreek seeds)
7-8 peppercorns
2 tbs kadipatta leaves
1 tbs jaggery
1 tsp hing (Asafoetida)
salt as per taste

For Rice preparation
2 tbs Peanuts
1 tbs chana dal
1 tbs urad dal
1 tbs kadipatta
Oil for frying (making tadka/ tempering)

  1. Soak 2 cups of tamarind in warm water for 1 hour. Extract the juicy pulp with your hands.We will need 2 cups of this pulp for this recipe.
  2. Dry roast white til, dhania seeds, dry red chillies, methi seeds, peppercorns, hing and 1 tbs kadipatta. Roast till golden brown. Make a powder in a food processor. 
  3. Heat a non stick pan and add the oil. Add the extracted tamarind pulp and the dry powder (step 2) to this pulp. Add jaggery to this pulp and keep stirring continuously till the pulp starts to leave oil from the sides.
  4. Put off the gas and let this mixture cool down completely (This is your puliyogare masala which can be stored in an airtight container for about a month)
  5. Heat oil in a pan, add peanuts, chana dal, urad dal and kadipatta. Add 2 tbs of the puliyogare masala and pre cooked rice to this tempering. Stir well. Add salt if required.

Saturday, 12 May 2012

Garlic Rasam

I would like to thank a dear friend Padma, for sharing this recipe with me. I enjoy sipping on this rasam on a perfect rainy day!! I'm sure you too will enjoy the same :)


10 garlic pods (4 for grinding masala, 6 crushed garlic for tadka)
1 tsp turmeric powder
1 tbsp jeera
1/2 tbsp dhania seeds
1/2 tbsp urad dal
1/2 tbsp mustard seeds
2 dry red chillies
6-8 black peppercorns
1 tomato cut into fine pieces
A bunch of coriander leaves (some for grinding and some for final garnish)
10 curry leaves (for tadka - 6 pieces and grinding-4 pcs)
2 tbs tamarind paste mixed in 1.5 ltr of water (its preferred to use the tamarind fruit soaked in hot water rather than paste)
1 tbs oil
2 tbs ghee
salt as per taste


  1. Grind raw into fine paste - Garlic, Dhania seeds, Jeera, Urad dal, Red chillies, Mustard seeds, Pepper corns, Curry leaves and Coriander leaves in a mixer. Add very little water if required and keep aside.
  2. Heat Oil in a kadai or non-stick pan. Add mustard and when it splutters add jeera and curry leaves. Immediately add the crushed garlic and once it fries to a light brown colour, add the ground paste, turmeric powder and salt and fry well.. Add tomatoes and let it cook well.
  3. Add the tamarind juice and reduce the heat to complete low.. add more salt if necessary and let it come to a slow frothing.. you will have to bring it down before it starts boiling.. 
  4. Rasam once boiled loses its taste..
  5. Taste and check. If you feel it is too sour, add tuer dhal water to soften the taste.. 
  6. Garnish with Coriander.
  7. Your Garlic rasam is ready to serve with hot hot rice..         

Tip: When you want to eat rasam rice.. the secret is in mixing the rice well with it.. knead the rice a bit before u add the rasam..  to bring out the real taste..

Saturday, 14 April 2012

Madras onion sambar

'Madras onions' are nothing but Shallots. It is easily available here in Bangalore and other cities in South Indian. It is used in many South Indian preparations. This is a very interesting sambar recipe made from these onions which taste suberb! The same sambar recipe (the masala) can be used and onions can be replaced with beans, white pumpkin, potatoes, cauliflower

10-15 madras onions (shallots)
2 tbs dhania seeds (coriander seeds)
2 tbs fresh coconut (grated)
1 tbs chana dal (bengal gram)
1/2 tsp methi seeds (fenugreek seeds)
10 dry red chillies
2 tbs tamarind pulp
1 tbs mustard seeds for making tadka
10-15 curry leaves for making tadka
a pinch hing
2 tbs oil
1 cup tur dal
salt as per taste
Oil for making tadka

  1. Peel the onions. Do not cut them. Use them as is in sambar.
  2. Boil water and cook the dal with turmeric and salt.
  3. Mix the cooked dal well and add salt, tamarind paste and jaggery to the dal. Keep aside.
  4. Heat some oil in a pan then add chana dal, methi seeds, red chillies, hing, dhania seeds, coconut and keep frying for a few minutes.
  5. Grind the above dry spices to a fine paste by adding little water.
  6. Take a hard bottom pot and heat some oil. Add the onions which are peeled. Let then cook for some time. After sometime the onions will start turning transperant. Add the paste to these onions. Cook for a while.
  7. Add tur dal and bring it to a boil.
  8. Heat oil in a small pan and add 4 red chillies, mustard seeds and a pinch of hing. Pour this over the hot boiling sambar.
  9. Enjoy with delicious sambar with dosas, idlis or just plain boiled rice.

Monday, 9 April 2012

Methi Dosa


1 cup methi leaves 
3 cup dosa rice (soaked in water for 6-8 hrs)
1 cup urad dal (split black gram lentil)
1 tsp methi seeds
1 tbsp cumin seeds
1 tbsp dhania seeds
dry red chillies 5-6
tamarind pulp 2 tsb
jaggery 2 tsp
salt as per taste
fresh grated coconut 1/2 cup

  1.  Soak dosa rice and urad dal overnight (8 hrs apprx.). Then grind them to a fine thin batter by adding little water.
  2. Dry roast methi seeds, dhania seeds, jeera, dry red chillies and coconut. Grind in mixer to make a fine paste. Add little water while grinding.
  3. Add the above paste to dosa batter. Add tamarind pulp and jaggery. Add salt as per taste. 
  4. Finely chop the methi leaves and add to dosa batter.
  5. Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan. 
  6. Grease all the corners and then cook it on the other side also.  
  7. Put little water on the tawa and wipe it with a clean cloth before making each dosa.

Monday, 19 March 2012

Rava Onion Dosa

2 cups rice flour
1/4 cup maida
1 cup rava (sooji)
1 medium size onion (finely chopped)
coriander leaves(finely chopped)
salt as per taste
Oil to make dosas (you can also use butter/ ghee)

  1. Mix all the dry ingrediants (rice flour,maida,rava) and add water to make a thin paste. Soak overnight (about 8 hours)
  2. Add chopped onions and coriander leaves.
  3. Add salt as per taste
  4. To make dosas - heat a non stick pan and spread the batter over the pan once it is hot.  
  5. Serve hot with coconut chutney