Bsc 4th Semester-Menu 9 (South Indian-3)

                                                     South Indian Menu-3

 

                                                             Menu no-9

 

Tamarind Rice

Kori  Gashi

Kalan

Sambhar

Saviyan payasam

 

 

 

Tamarind Rice                                                                No of portion-4

Ingredients:

 

 

2 cups basmathi rice
1/2 cup tamarind juice
salt to taste
1/2 tsp turmeric powder
1/2 tsp jaggery powder
1 tsp fenugreek
a pinch of asafoetida
1 tsp mustard
1 tsp channa dhal
6 red chilly
100 gms sesame oil(as needed)
a bunch of curry leaves
1 tsp peanuts

How to make tamarind rice:

 

·         Pressure Cook the rice and spread on a plate. keep aside.

·         Heat the non-stick skillet add fenugreek and asafoetida dry fry (without oil) for a minute.

·         Grind this into a fine powder. Set aside.

·         To the tamarind juice add salt, turmeric powder, jaggery, ground powder of fenugreek and asafoetida.

·         Fry mustard, red chillies, channa dhal, peanuts and curry leaves in sesame oil.

·         Pour into the tamarind juice mixture.

·         Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.

·         Add cooked tamarind gravy to the rice.

·         Pour in 1 tsp. of oil, if needed. Mix well and serve.

 

Kori Gashi                                                                                No of portion-4

 

Ingredients:

1 large onion

2 tbsp coriander seeds

1 tbsp cumin seeds (jeera)

1” cinnamon

4 to 5 cloves

3 to 4 cardamom

12 to 15 mild red chillies (byadgi / kumte mirsang)

2 tsp chopped ginger

4 to 5 chopped garlic

2 tbsp grated coconut

1/4 tsp haldi powder

1 marble-sized tamarind

1/2 cup thick coconut milk

Approx 1 kg chicken, skinned and chopped

Oil

Salt to taste

6 to 8 curry leaves

 

Preparation:

 

In a small pan, heat 1 tbsp oil. Roast coriander seeds, jeera, cinnamon, cloves, cardamom, red chillies, ginger, garlic and coconut on a low flame till they are lightly roasted and you get a nice aroma. Transfer this to the blender and grind along with the previously roasted 1/2 onion, haldi powder, tamarind, 1/4 cup coconut milk. Add about a cup of water little by little as you blend into a smooth paste - make sure the paste is smooth.

 

In the large pan (which already has 1/2 the roasted onions), pour this paste. Add chicken pieces and salt and mix well. Add 1/4 cup coconut milk and 1/2 cup water and cook covered for about 40 minutes or till chicken is completely cooked. Add more water if required, adjust salt and cook for a few more minutes.

 

Season with curry leaves.

Kalan                                                                                                   No of portion-4

 

Ingredients:

 

 

1 Raw banana (the kerala nendran banana is the best if available)
6 cups Beaten, thick sour curds
200 gms Chena (jameen kand/karunaikizhangu/suvarne gadde)
1 cup Coconut
2 tsp Turmeric powder
1 tbsp Pepper powder
Salt to taste
2-3 Red chillies
2-3 Green chillies
1 tbsp Mustard seeds
1 tsp Methi seeds
few Curry leaves
Coconut oil

 

How to make kalan:

·         Wash and cut the vegetables into 2" square pieces. They should be thick

·         Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.

·         Fry the methi seeds to a golden brown in a drop of oil and grind to a fine powder and keep this aside also..

·         In 1/2cup of water dissolve the pepper powder and strain it through a clean cloth. Cook the vegetables in this water with turmeric powder and salt.. When the water dries, add 1tsp ghee

·         Add the beaten sour curds to the cooked vegetables and boil, stirring occasionally, until the gravy is thickened.

·         Add the grinded coconut mixture and fenugreek powder into it and bring the gravy to boil stirring continuously.

·         Remove the gravy from flame.

·         Heat oil in a pan. When it smokes add the mustard seeds. When the mustard splutters, add the red chillies broken into halves and curry leaves and season the gravy with it.

 

Sambhar                                                                                           No of portion-4

 

Ingredients

1 cup toovar (arhar) dal
200 gms bottle gourd (doodhi / lauki) , cut into pieces
6 to 8 drumsticks (saijan ki phalli / saragavo), pieces (optional)
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
6 to 7 curry leaves (kadi patta)
2 pinches asafoetida (hing)
2 tbsp sambhar powder
7 small sized shallots (madras onions)
2 tbsp tamarind (imli)
1 tbsp chopped coriander (dhania)
1 large or 2 medium tomatoes, quatered
2 tbsp oil
salt to taste

 

Method

1.      Wash the dal thoroughly and add 4 teacups of water.

2.      Pressure cook the dal until soft. Blend the cooked dal in a mixer.

3.      Boil the pumpkin with the drumsticks in 1 1/2 teacups of water. Drain and add to the dal. if you like, boil the onions with the pumpkin.

4.      Soak the tamarind in a little water and keep aside for 30 minutes. Rub the tamarind by hand and strain. Add to the dal mixture.

5.      Heat the oil and fry the mustard seeds and fenugreek seeds until they begin to crackle. Add the curry leaves and fry for 2 to 3 minutes.

6.      Add the asafoetida, cooked dal mixture, sambhar powder and coriander.

7.      Add salt and boil for 5 to 7 minutes.

8.      Add the tomatoes and boil again for 2 to 3 minutes.

9.      Serve hot.

 

Saviyan Payasam                                                                     No of portion-4

 

Ingredients
Semiya: 1 cup
Water: 2 cups
Sugar: 1.25 cups
Milk: 2 cups
Cashew nuts: 20
Cardomom: 7
Ghee: 3 tablespoon
Pachai karpooram(Edible Camphor): a pinch

 

Procedure
Step1:
Heat ghee in a frying pan and the cashew nuts and keep it aside

Step2:
In the same ghee fry the vermicelli (semiya) until it starts to trun color to reddish brown

 

Step3:
Boil 2 cups of water and add fried semiya

Step 4:
Stir and cook until all the water is drained. The semiya should be soft but it should not be mushy

Step5:
After the semiya is cooked add sugar and mix well

Step6
Now add the boiled milk and cardomom powder and edible camphor.
Garnish with fried cashews