Bsc 4th semester-South Indian Menu

                                                       Bsc 4^th Semester

                                                          (South Indian Menu)

 

Ingredients

2 tbsptoovar (arhar) dal
1 small tomato, chopped
1 1/2 tsptamarind (imli) soaked in 1/4 cup water
1 recipe rasam powder, see below
1/8 tspasafoetida (hing)
a pinch of turmeric powder (haldi)
salt to taste

For the rasam powder
1 tspcoriander (dhania) seeds
3whole dry kashmiri red chillies, broken into pieces
5 to 6black peppercorns (kalimirch)
1 tspmasoor dal (split red lentil)
1/2 tspchana dal (split Bengal gram)
1/8 tspcumin seeds (jeera)
4 to 6curry leaves (kadi patta)

For the tempering
1 tspoil
1/4 tspmustard seeds ( rai / sarson)
3 to 4curry leaves (kadi patta)

For the garnish
2 tbspchopped coriander (dhania)

Method

For the rasam powder

Roast all the ingredients in a pan for 3 to 4 minutes. Allow to cool completely.

Grind the mixture to a powder in a blender. Keep aside.

How to proceed

Combine the toovar dal with 1 cup of water and pressure cook for 2 to 3 whistles or until the dal is cooked.

Add the tomato and tamarind water to the cooked dal and simmer for 2 to 3 minutes.

Add the rasam powder, asafoetida, turmeric powder and salt with 3 cups of water and simmer for 8 to 10 minutes.

For the tempering, heat the oil in a pan and add the mustard seeds and curry leaves. When the seeds crackle, add the tempering to the prepared rasam and simmer for another 4 to 5 minutes.

Serve hot, garnished with the coriander.

 

Ingredients for Beans Thoran Recipe Beans - 1/2 kg Onions(small) - 3 nos Coconut(grated) - 1 cup Green chillies - 3 nos Garlic pods - 2 nos Oil - 1 tbsp Mustard seeds - 1 tsp Turmeric powder - A pinch Curry leaves - A few Salt - As reqd

Preparation Method   1)Cut beans into very small pieces. 2)Grind together coconut, turmeric, onion and green chillies. 3)Heat 1 tbsp of oil in a pan. 4)Add mustard seeds and when they splutter, add beans, garlic and mix well. 5)Add the ground coconut masala. Do not mix, but the masala should cover the beans. 6)Add curry leaves and salt. 7)Keep the pan covered and cook on a low flame for 5 minutes. 8)Stir well. :- Serve hot. :- For easy cooking, one can add coconut, onion, chilly directly to the beans without grinding.   Pal Payassam         No of portion-4

Ingredients:
1 cup - moong dal (Paasi Paruppu)
1 cup - jaggery
1 cup - milk
Water as required
1 tbsp - ghee
2 or 3 - cardamom
10-12 - cashewnut
10 - dry grapes
1 tbsp - coconut (grated)

 

Method

Fry the moongdal slightly in a frying pan without oil.

Pressure cook the fried moongdal with enough water for 3 whistles.

In a vessel heat the jaggery with little water.

Filter the heated jaggery and bring it to boil.

Smash the boiled dal and add it to boiling jaggery.

After mixing it well add milk.

After 2 minutes remove from heat.

Fry the cashewnut and dry grapes in ghee and add it to the above dal & jaggery mixture and mix it well.

Finally add the cardamom powder.

Delicious payasam is ready to serve.

 

CURD RICE

 

Ingredients:

3 tbsps vegetable  cooking oil

1 cup rice

2 1/2 cups water

Salt to taste

1 cup sour yogurt

5-6 urry leaves

1 tsp mustard seeds

3 dry red chillies

Coriander leaves to garnish

Preparation:

Wash the rice well and put in a pressure cooker with the water. Cook till done - cook first on a hig flame till you hear the first whistle, then simmer and allow 1 more whistle. Keep aside for an hour or two.

Mix the yogurt in the rice and add salt to taste.

Heat the oil in a small pan and add the mustard seeds, curry leaves and dry red chillies. Cook till the chillies are almost black.

Add this mix to the rice and stir well.

Serve with a pickle or chutney.

 

 

Meen Poriyal            No of portion-4

      

Ingredients

Fish – ½ kg, cut into medium size pieces

Mustard seeds – 1 tsp

Fenugreek (uluva) – ¼ tsp

Ginger & garlic – 1½ tbsp, crushed into a fine paste

Small onion – 6-8

Kashmiri chili powder – 1½ – 2 tbsp

Coriander powder – 1½ – 2 tbsp

Turmeric powder – ½ tsp

Cocum/kudampuli – 2,3 pieces

Curry leaves

Salt

Coconut oil

Instructions

Soak cocum in 3 tbsp water for 10 minutes.Mix the powders (chili,coriander & turmeric) together with coconut oil/water & make a paste. Heat oil in a meenchatti (earthen ware) or a pan & splutter mustard & fenugreek. Add crushed ginger garlic paste & stir for 3,4 minutes. Add small onion & curry leaves & saute till it becomes soft. Add the masala paste, salt & fry till oil starts appearing. Add cocum along with the water & fish pieces. Combine well. Make sure that fish pieces do not get broken in the process, it will be safer to rotate the pan to ensure that fish & masala is mixed well. Add required amount of water & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame. Serve with rice or kappa (tapioca)

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