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South Indian Dishes For Senior Group  Ingredients: 200 gms rice 100 gms broken black gram ½ tsp salt Oil to fry Filling (Masala) : 125 gms onion shred.

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Presentation on theme: "South Indian Dishes For Senior Group  Ingredients: 200 gms rice 100 gms broken black gram ½ tsp salt Oil to fry Filling (Masala) : 125 gms onion shred."— Presentation transcript:

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2 South Indian Dishes For Senior Group

3  Ingredients: 200 gms rice 100 gms broken black gram ½ tsp salt Oil to fry Filling (Masala) : 125 gms onion shred 200 gms boiled, peeled and mashed potato 2 chopped green chilli 1 pinch asafoetida 1 tsp mustard seeds 1 tbsp oil,1/2 tsp salt 1 tbsp chopped coriander leaves ½ tbsp tamarind juice,8-10 curry leaves MASALA DOSA Method: Wash rice and gram and soak them separately. After 6 hours,grind them separately to a fine paste Add salt,mix and beat. Keep the batter aside in a warm place. Use it after 8-10 hours when the batter is doubled. For filling, heat the oil in a frying pan, add asafetida, mustard seeds and curry leaves, when it splutters, add onion and green chilli, fry for a minute. Add potato, salt, coriander leaves and tamarind juice. Mix and remove from flame. Heat the tawa. Grease tawa with oil. Pour a cup or tbsp of batter, spread in round shape. If batter is thick then add some water. Cook till the dosa gets a little cooked. Pour oil on the sides. Gently loosen the sides and the bottom. Change the side, put filling in the centre and spread a little. Fold over from both sides. Remove from tawa. Serve with coconut chutney and sambhar. Day 1

4  Ingredients: 1 chopped fresh coconut 2 chopped green chilli 1 tbsp roasted and peeled gram 8-10 curry leaves ½ tsp mustard seeds ½ cup tamarind juice 2 whole red chilli 1¼ tsp slat 1 tbsp oil COCONUT CHUTNEY Method: Grind coconut, green chilli, gram and red chilli with tamarind juice to a fine paste. Heat oil in a frying pan. Add mustard seeds, fry to golden and add curry leaves. When curry leaves are golden, temper the chutney (paste of coconut). Mix Serve with idli, dosa etc. (Note: To prepare tamarind juice, soak ripe tamarind for minutes in water. Mash with hands and separate pulp by straining).

5  Ingredients: 150 gms rice 75 gms peeled broken black gram 1 fresh coconut ½ tsp salt, oil to fry COCONUT DOSA Method: Soak rice and gram separately in water for 4-5 hours and grind them separately. Mix well and keep the batter aside for 4-5 hours in a warm place. Grind the coconut with coconut water finely and prepare coconut milk. Add coconut milk with salt in rice-gram batter and beat well. If batter is thick add some more water. Batter should neither be very thick nor be thin. Heat the flat tawa and grease it with oil. Spread half cup of batter on tawa in thin but round shape quickly but lightly. Pour some oil on the sides of dosa and fry it. When it is cooked from one side roll it and remove from tawa. Serve hot with coconut chutney and sambhar. Day 2

6  Ingredients: 50 gms cleaned and chopped coriander leaves. 8 chopped green chilli ½ tsp mustard seeds 1 tsp salt 2 tbsp tamarind juice 1 tsp lemon juice 1 tbsp ground jaggery or sugar 1 tsp oil GREEN CHUTNEY Method: Grind finely coriander leaves, green chilli, salt, tamarind juice, lemon juice and jaggery or sugar. Heat oil in a frying pan. Fry mustard seeds and add chutney. Fry for 2 minutes. Remove chutney from fire and cool it down. Once again grind and use.

7  Ingredients: 1 cup rice ¾ cup peeled broken black gram 1 pinch sodium-bi-carbonate 1 tsp salt, oil to fry For Filling: ½ cup boiled green peas ½ boiled, peeled and mashed potato ½ tsp red chilli powder ½ tsp salt ½ tsp garam masala STUFFED IDLI Method: Mix the filling well and keep aside. Soak rice and gram separately for 5-6 hours. Grind finely, mix and blend well. Cover batter and keep in a warm place for hours. Add salt and sodium-bi-carbonate. Add water to make the batter of medium consistency. Grease idli moulds and pour some batter. Add some filling, again pour some batter on it. Similarly, fill all the moulds. Cook in steam. Serve hot with coconut chutney and sambhar. Day 3

8  Ingredients: 1 cup thick tamarind juice 1 tsp roasted and ground cumin 1 tsp coarse ground mustard seeds 3 chopped green chilli ½ tsp ginger powder ½ tsp garam masala ½ tsp red chilli powder 2 ground cloves 1 pinch ground cardamom 8-10 curry leaves 1 tbsp sugar, 1¼ tsp salt TAMARIND CHUTNEY Method: Grind all the ingredients except tamarind juice with little quantity of water. Add tamarind juice to ground mixture. Delicious chutney is ready to serve with idli, uthapam.

9  Ingredients: 2 cup vermicelli 1 tsp peeled broken black gram 1 tsp mustard seeds 2 chopped green chilli ¾ tsp salt 3 tbsp ghee 1 tbsp condensed tamarind juice 6-8 chopped curry leaves VERMICELLI UPMA Method: Heat half ghee in a frying pan and add vermicelli. Roast to golden colour and keep aside. Heat remaining ghee and fry mustard seeds and curry leaves. Add gram and fry to golden colour. Add green chilli, salt, tamarind juice and 1½ cup water. Add vermicelli after it boils. Remove from flame after water is dried. Serve hot with coconut chutney. Day 4

10  Ingredients: 2 cup batter of ground rice 1½ cup batter of broken black gram 1½ tsp salt 1 tbsp chopped onion 1 tbsp boiled green peas 1 large boiled, peeled and chopped potato 1 large chopped tomato 2 chopped green chilli 1 tbsp chopped coriander leaves chopped curry leaves salt as per taste, oil to fry. VEGETABLE UTHAPAM Method: Mix rice and gram batter. Add salt and beat. Keep aside for hours for fermentation. Add onion, green peas, potato, tomato, green chilli, coriander leaves, curry leaves and salt as per taste in a bowl and mix. Heat tawa and grease it with oil. Spread half cup of batter on tawa. Spread some oil on the sides. When uthapam is slightly cooked from the lower side, sprinkle some vegetable and press gently to set the vegetable on uthapam. When one side is cooked to golden, turn the side and cook to golden colour. Serve hot with chutney. Day 5

11  Ingredients: 200 gms chopped and seedless dates 1 tbsp lemon juice 1 tbsp raisin ½ tsp garam masala 1 tbsp ground ginger 1¼ tsp salt 1 tsp cumin powder ½ tsp red chilli powder KHAJOOR KI CHUTNEY Method: Grind date and raisin in half cup water to fine puree. Keep aside in a bowl. Add lemon juice, garam masala, ginger, salt, cumin and black pepper. Mix well. Serve with idli, upma, uthapam etc.

12  Ingredients: 1½ cup broken black gram 1 finely chopped green chilli ½ tsp black pepper powder ¼ tsp sodium-bi-carbonate 1 tsp salt 8-10 finely chopped curry leaves ½ tsp cumin powder, oil to fry SAMBHAR VADA Method: Soak gram for 4 hours. Grind gram to make a fine paste (patthi). Keep aside in a warm place. Add green chilli, black pepper, sodium-bi-carbonate, salt, curry leaves and cumin powder, beat for 2-3 minutes. Heat oil in a frying pan. Reduce to medium flame. Make vadas from paste and make a hole by inserting a wet finger. Fry golden brown. Serve hot with coconut chutney and sambhar. Day 6

13  Ingredients: 1 cup rice flour ½ tsp ginger powder 2 tbsp roasted, peeled and ground bengal gram 1 tsp ground sugar 1 tbsp ground and roasted peanut shells ½ tsp salt, oil to fry ½ tsp black pepper powder WIPATTU Method: Mix ground gram and peanuts in a flat plate, keep aside. Add ginger powder, sugar, salt and black pepper to rice flour. Knead the flour with water to tender dough. Make small flattened balls from the dough. Warp these flattened balls in gram-peanut powder and keep aside. Heat oil and fry all the flattened balls to brownish colour. Serve hot with coffee-tea. Day 7

14  Ingredients: 1 cup rice ½ cup ground fresh coconut 50 gms small pieces of jaggery ½ tsp black pepper powder 1 pinch salt ½ cup milk ½ cup rice flour Oil/ ghee to fry APPAM Method: Soak rice for 2 hours. Strain and grind finely. Add jaggery, black pepper powder, salt and coconut to ground rice. Sprinkle milk on mixture and knead to hard dough. Prepare small balls from dough. Heat oil/ ghee and reduce the flame. Fry balls to golden colour. Serve hot with coffee-tea. Day 8

15  Ingredients: 1 cup semolina ¼ cup rice flour 1 tsp grated coconut ½ tsp garam masala ½ tsp red chilli powder 1 tsp salt 2½ cup sour whey Oil to fry SUJI ADAI Method: Add semolina, rice flour, grated coconut, garam masala, red chilli powder and salt in a bowl. Mix well. Add whey (as required) and prepared thick batter. Cover and keep aside for half an hour. Heat a flat tawa. Grease tawa with oil and spread half cup of batter in round shape. Spread oil to the edges and cook to golden from both the sides. Serve hot with sambhar and chutney Day 9

16  Ingredients: 1 cup roasted and peeled peanut shells 1 small chopped onion ½ tbsp chopped ginger 4 chopped green chilli 1 tbsp chopped coriander leaves ½ tsp red chilli powder 1 tbsp oil 1 tsp mustard seeds 1 tbsp tamarind juice 8-10 curry leaves PEANUT CHUTNEY Method: Grind well – peanut, onion, ginger, green chilli and coriander leaves with tamarind juice and little quantity of water. Keep aside in a bowl. Heat oil in a frying pan and fry mustard seeds to golden colour. Add curry leaves and red chilli. Temper chutney immediately. Red chilli should not be burnt. Mix temper in chutney and serve.

17  Ingredients: 125 gms bengal gram flour, 4 cloves 1 tsp red chilli powder 1 tbsp poppy seeds, 50 gms cashewnuts 1 finely chopped onion 1 tbsp chopped coriander leaves 1 chopped green chilli, ¾ tsp salt 2 ground cardamoms 4 crumbs of bread slices, oil to fry For Filling: 2 green banana, 2 chopped green chilli 1 tbsp chopped coriander and mint leaves ¼ tsp salt HYDERABADI KABAB Method: Soak bengal gram for 4-6 hours in water. Grind finely. Grind clove, red chilli, poppy seeds, cashewnuts and cardamom finely by adding some water. Mix both the ground mixtures. Add Onion, coriander leaves, green chilli and salt. Mix Boil green banana for 2 minutes. Peel banana and add green chilli, coriander leaves, fresh mint and salt. Grind to coarse paste. Filling is ready. Take equal part of gram mixture and prepare small balls. Fill banana mixture in gram mixture ball and press them with palms to make flattened balls. Heat oil in frying pan and fry tikki to golden colour. Serve hot with chutney. Day 10

18  Ingredients: ¾ cup tuvar dal ½ cup tamarind juice 1 tsp red chilli powder 1 tsp mustard seeds 6-8 curry leaves 1 pinch asafoetida ½ tsp black pepper powder ½ tsp cumin seeds ½ tsp turmeric ½ tbsp ghee or oil (as per choice) salt as per taste. RASAMRASAM Method: Wash dal nicely. Soak in 6 cup water for minutes. Heat dal with same water in cooker, add black pepper, turmeric and salt. After three whistle remove from flame. Allow the pressure to release. Stir heavily while mashing with wooden ladle. Add tamarind juice and kook for 5 minutes. Remove from fire. Heat ghee or oil in a frying pan and add mustard seeds, curry leaves and asafoetida. Remove from flame. After cooling add red chilli and temper rasam. Mix well. Serve hot with rice etc. Day 11

19  Ingredients: 1 cup tuvar dal 150 gms chopped lauki 150 gms chopped brinjal 2 chopped green chilli 2 peeled and chopped drumsticks 1 chopped potato 1 tsp mustard seeds ½ cup thick tamarind juice 8-10 curry leaves 2 whole red chilli ½ tsp turmeric, salt as per taste 2 tbsp oil, 1½ tbsp sambhar powder VEBETABLE SAMBHAR Method: Add salt, turnmeric and 8 cup of water of tuvar dal. Cook in a sauce pan. When dal is semi cooked and lauki, brinjal, drumsticks, potato, green chilli, salt and sambhar powder. Increase the flame. After a boil, reduce flame and allow the vegetables and dal to cook properly. Add tamarind juice and remove from lame after 2 minutes. Heat oil in a frying pan and add mustard seeds, curry leaves and whole red chilli to fry to golden colour. Temper sambhar and mix well. Serve hot sambhar with idli, dosa etc. Day 12

20  Ingredients: 200 gms basmati rice, 1½ tbsp ghee 150 gms fine onion shreds 200 gms chopped potato 1 tsp cumin seeds 2 cup water, ¾ cup green peas shells Pudina Masala: 15 gms fresh mint 2 chopped green chilli ½ tsp garam masala, 1 tsp salt ½ cup finely ground fresh coconut ¼ cup water HYDERABADI BIRYANI Method: Heat ghee in a large frying pan. Add onion and potato, stir and fry to golden. Grind finely pudina masala ingredients and mix in a sauce pan. Add rice and peas, stir for 2 minutes. Add water. Cover after a boil. Cook on low flame for 8-10 minuets or till rice is cooked and water is dried. Switch off the stove. Cover the lid. Serve after 10 minutes. Day 13

21  Ingredients: 300 gms sugar 1 tsp rose water 1½ cup rice flour 1 cup lukewarm milk, oil to fry ½ tsp small cardamom seeds NARIAL KE PEETHE Method: Heat sugar, cardamom seeds and 2 glass water. Reduce flame after a boil. Make 3 tar (thread strength ) sugar syrup and remove from heat. Add rose water. Knead rice flour with milk. Cover with moist cloth. After half an hour knead the dough for another minutes so that the dough is soft. Make small balls from dough and make longitudinal peethe. Heat oil and fry peethe to golden colour. Dip in sugar syrup for 10 minutes. Extract and keep aside in air. Store in a jar when it becomes dry. Day 14

22  Ingredients: 1½ cup corn seeds (makka ke dane) 5 cup milk 2 cup coconut milk 1 tbsp chopped almonds ½ cardamom powder 1 tsp rose water 100 gms water 1 tsp raisin BHUTTE KI KHEER Method: Grind corn seeds coarsely. Boil milk and add coarse corn seeds. Allow milk to thicken. Add coconut milk and sugar. Cook When sugar is dissolved, wait for 5 minutes and then add almonds, cardamom powder, raisin and rose water. Remove from flame after 2 minutes. Serve hot or chilled. Day 15


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