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

May 13, 2014

Mysore Masala Dosa

Mysore Masala Dosa !! An iconic Karnataka recipe predominant in Bangalore and Mysore regions. The specialty  of this dosa is the red chutney smeared inside and stuffed with  potato filling which is served with gatti chutney and sambar. This is a crowd pulling recipe which immensely popular in Indian restaurants, almost every Indian restaurant have this recipe added to their menu.  

This dosa recipe is a delicious treat for entire family for a weekend breakfast. 


For the batter
2 cups Plain rice (sona masoori)
2 cups Idli rice
1 cup Urad Dal
1 tsp Fenugreek Seeds
1 cup Yogurt
1 tsp Sugar
1 1/2 tsp Salt
1/4 tsp Baking Soda
Water as needed

For red chutney
10-15 whole Red chilies
1 pod of Garlic, peeled
2 sticks of Cinnamon

For Potato filling
5 medium sided Potatoes, halved
1 onion, finely chopped
1 tsp Mustard seeds
1 tsp Channa dal
3-4 Green chilies, cut lengthwise
A sprig of curry leaves
1/4 tsp Turmeric powder
1/2 tsp freshly grated Ginger
3 tsp Oil
Water as needed

For White coconut chutney

For sambhar


  • For the batter
    • Wash and soak plain rice, idli rice,Urad dal and fenugreek seeds  seperately in water overnight
    • Wash the soaked rice and urad dal in water for 2-3 times 
    • First grind the rice in wet grinder into a smooth batter. Next grind urad dal in wet grinder into a smooth batter. Add water as needed
    • Mix batter with salt and baking soda. Ferment for 8-10 hours until batter turns spongy 
    • Remember- do not add to much water. The ladle should have a thick covering of batter after it is dipped in the batter
    • After the batter ferments, add yogurt and sugar. Mix well
  • For Red chutney
    • Cook red chilies in water for 2-3 minutes. Make a smooth paste of red chilies, garlic and cinnamon
    • Season it with salt
  • For potato filling
    • Cook potatoes in water using a  pressure cooker for 10 minutes.  After it cools, peel and mash the potatoes
    • In a pan, heat oil. When it turns smoky, add mustard seeds, bengal gram, curry leaves and green chilies. Saute for few seconds
    • Then add turmeric powder and onion. Cook until onions softens
    • Add Potatoes and season it with salt. Add 2 cups of water and mix well. Cook for 2 minutes 
  • Making of Mysore Masala Dosa
    • Preheat full flat pan on medium heat. Pour a scoop of batter in center of the pan. Using back of the ladle spread the batter in clockwise direction. Wait for a minute to cook
    • Now smear a tsp of Red Chutney on top of dosa. Wait for another 30 sec. Until dosa turns golden brown and crisp
    • Place a scoop of potato filling in the center of dosa
    • Fold the dosa 
    • Serve hot with chutney and sambhar

May 12, 2014

White Bass Puli Varuval | White Bass Fish Fry

Meen varuval (fish fry) is an exotic shallow fried fish from coastal TamilNadu. This recipe is a reminiscent of both flavors and textures. The marinade is a family recipe made from tamarind pulp, rice flour, chili-coriander powder, turmeric and salt. This shallow fried fish is crispy on the outside, juicy and succulent inside. 

This is completely a different recipe from what I have tried before. For this recipe, I used wild caught thinly sliced White Bass fish from Canada which perfectly suited this recipe.   This is a must try recipe for seafood lovers.


10 -12 Thinly sliced White Bass Fillets
Oil for shallow fry

For Marinade
1/2 cup Tamarind pulp (thick extract)
2 tsp Chili-Corander powder
1/4 tsp Turmeric powder
2 tsp Rice Flour


  • Make a paste of all the ingredients under marinade
  • Apply marinade on fish and refrigerate for 30 minutes
  • In a full flat pan, add 1/4 cup of oil. Place fish on the pan. Shallow fry on both the sides until it turns brown and crisp on medium heat
  • Serve hot with lemon wedges and onion slices

May 8, 2014

Ragi Rotti | Finger Millet Falt Bread

"Ragi Rotti" is a traditional breakfast recipe in the state of Karnataka. Ragi is an extremely nutritious millet with an great source of carbohydrate, protein, fiber and calcium.  It is also an excellent food for weight loss program and for those who have diabetes. It is given to kids between the ages 1.5 yrs to 5 yrs in the form of ragi seri for development of bones.

Even today, consumption of ragi has been a staple diet in my house and it is prepared in the form of flat bread (rotti), ragi ball, Dosa, idli or Ragi kanji.  

This recipe is made with ragi flour combined with onions, dill, green chilies, cilantro and  cumin. It is quiet filling.


2 Cups of Ragi flour
1 Onion, finely chopped
1 Carrot, shredded (optional)
1 bunch of Dill, finely chopped
Handful of cilantro, finely chopped
5 Green Chilies, finely chopped
1 tsp Cumin seeds


  • In a mixing bowl, combine all the ingredients. Add enough water to knead it into a smooth dough 
  • Now divide the dough into equal portions and roll it into balls. About 3 inches each
  • Smear few drops of  oil on a full flat pan. Take a portion of ragi ball, place it at the center,  start patting along the edges and  flatten it into a circle 
  • Cover the pan and  fry evenly on both the sides. Add a little oil on the sides if needed
  • Serve hot with coconut chutney and Ghee

May 7, 2014

Idli Podi

Idli podi other wise called chutney powder is a great combination with steamed idli's. This idli podi is an exotic combination of lentils and spices like urad dal, Bengal gram, pepper,  red chilies, sesame seeds, coriander seeds and curry leaves which are roasted and ground into coarse powder that can last to several months. 

Idli powder is mixed with sesame seed oil or any oil and it is served with idli. Also, you can serve this idli podi with dosa or any south Indian breakfast dishes. This podi has a vibrant color and a great aroma.


1 cup Urad Dal
1 cup Channa Dal
3 tsp Pepper
10 Whole red Chili
2 tsp Sesame Seeds
1 tsp Coriander seeds
A Bunch of Curry Leaves


  • Dry roast all the ingredients seperately. Make slightly coarse powder using a blender
  • Season it with salt
  • Sore in an air tight container up to 4 months

May 6, 2014

Vazhaipoo Kootu | Plantain Flower Stew

Vazhaipoo Kootu is a traditional tamil recipe  made exclusively from plantain flowers. 
Vazhaipoo is extremely tasty, but cleaning the flower is a laborious process. Specialties of  plantain flowers are vada (deep-fried fritters), kootu (stew), or poriyal (stir fry). 

Whenever I bring this flower, after removing the style I divide it into two portions to make two different recipes.

Vazhaipoo kootu is prepared with bengal gram and plantain flowers which is immensely flavored with garlic. It is served with white rice or chapathi.


1/2 cup Bengal gram
4 cups Plantain flowers, finely chopped
1/2 tsp Chili power
1/4 tsp Turmeric powder

 For seasoning
2 tsp Oil
1/2 tsp Mustard seeds
1 Whole Red Chili
1 Garlic clove, crushed


  • How to clean plantain flowers-
    • Remove the petal from the flower. You can see a bunch of florets inside. They are very delicate and easily fall off from the flower. 
    • Repeat above step until you reach a stage where the florets are extremely tender. So retain the entire chunk of flower holder both the petals and florets

    • Now take a floret, remove the outer cover until the stalk. Inside the floret you can see the stamen. Remove the entire stamen by pulling it. Repeat this process for remaining florets
    • You can chop the tender florets, without removing the stamen
    • Remember to soak vazhaipoo in water. They discolor immediately

          Making of Kootu-
  • Cook Bengal gram in a pressure cooker upto 3 whistles with  1 1/2 cups of water
  • Add plantain flowers, chili powder and turmeric powder. Pressure cook again for 1 whistle
  • In a pan, heat oil. When it turns smoky, add mustard seeds, red chili and garlic clove. when it starts to sizzle, return the seasoning to the pressure cooker. Season it with salt and simmer for 5 minutes
  • Serve hot with rice or chapathi

May 2, 2014

Barley & Horsegram Ganji

A phenomenal traditional protein drink to cleanse the digestive track. Roasted barley and horsegram are  powdered which is mixed with water and finely chopped vegetables. All these ingredients are pressure cooked. The end result is just as mellow and smooth. To add a little heat freshly ground pepper powder is added.

A regular intake of this porridge helps to reduce blood sugar and cholesterol. The horsegram also helps to remove kidney stones and lowers high blood pressure.


For ganji powder-
1 cup Barley
1 cup Horse gram 

For ganji-
2 cups of any kind of vegetables (carrots, onions, tomato, cucumber, radish...)
2 tsp Ganji Powder
4 cups of water
Handful of cilantro, finely chopped


  • For ganji powder-
    • Roast barley and horse gram separately. After it cools, make a smooth powder
    • You can store this powder upto 6 months in an airtight container
  • Preparing ganji-
    •  Mix all ingredients listed under ganji.  Adjust salt and pepper as per taste
    • Pressure cook upto 3 whistles
    • Garnish with cilantro and serve immediately

Kathirikai Podimas

An incredible sauteed brinjal recipe made with freshly ground spices. The podi (means "powder") is made from roasted bengal gram, pepper, cumin seeds and red chili. 
This is a slow roasted and time consuming recipe. But its worth  all the time spent on this recipe. The best combo are  when served with curd rice, chapathi and as a side dish with sambar rice. 


1 kg Purple brinjals, diced
1/2 tsp Turmeric powder
1/2 cup Oil

For podi - 
2 tsp Bengal gram
1/2 tsp Cumin seeds
1/4 tsp Pepper corns
5-8 Byadgi red chilies


  • Roast all the ingredients listed under podi together in a pan. Let it cool
  • Grind it into a smooth powder
  • On a preheated pan, add oil. When it turns smoky, add brinjal and turmeric powder. Saute on medium heat for 20 minutes until it is completely cooked and water is completely evaporates
  • Add the freshly prepared podi powder and season it with salt. Mix well and saute on low heat for 5 minutes
  • Serve with curd rice, chapathi or sambar rice

Apr 30, 2014

Ragi Ganji | Finger Millet Porridge

Ragi Ganji is the most healthiest drink of all due to its immense health benefits. This drink can be given to all age groups. Ragi is a good source of calcium and that's why it is given to toddlers to strengthen bones. 

Ragi ganji is usually served for breakfast. Ragi contains an amino acid called tryptophan, it reduces appetite which is good for weight loss. Ragi is low in glycemic response, which good for diabetic patients.

For me, this is a re-energizing drink after morning workout. Initially, I was skeptical of having this drink, but after my mother-in-law showed me how to prepare this rejuvenating drink; it tasted simply great!!


1 cup Ragi Flour
1/2 cup Milk
1 tsp Sugar
Pinch of Salt
3-4 cups of water


  • Mix ragi flour and water in a pot and bring it boil while stirring frequently. As it starts to thicken, add sugar, salt and water to adjust the level of thickness. About 10 minutes on medium heat
  • The ragi flour color starts to deepen while it cooks. Add milk and stir well. Boil for another 2-3 minutes
  • Serve hot with chopped nuts on top

Apr 22, 2014

Mushroom Thokku

Thokku is a  typical South Indian semi gravy recipe which involves slow cooking of vegetables until they are completely cooked and oil separates out from rest of the ingredients. 
Mushroom thokku is a delicious and a wonderful combination of mushrooms and tomatoes cooked with fennel, chili powder and garlic. This delicacy served with hot rice or chapathi. 

Cooking+ Preptime : 30 min


250 gms Mushrooms, cubed
1 Onion, finely chopped
1 Tomato, finely chopped
1 tsp Ginger-garlic paste
4 tsp Oil
1 tsp Mustard seeds
1/2 tsp fennel seeds
1/4 tsp Turmeric powder
1 tsp Chili powder 
1/4 tsp Coriander powder 
Handful of cilantro


  • Heat oil in a pan until smoky. Add mustard seeds and fennel seeds. When it starts to crackle, add onions until it turns transparent

  • Then add mushrooms and mix well. Cook for 5 min
  • Next add tomatoes and cook for 5 minutes
  • Next, add ginger-garlic paste, turmeric powder, coriander powder, chili powder. Stir for few seconds 
  • Season it with salt , cook until thokku thickens and oil separates out from rest of the ingredients in about 5 minutes. Top it with cilantro and serve hot

Apr 11, 2014

Thayir Semiya

Thayir Semiya recipe is very close to my heart. Thayir Sadham otherwise called curd rice is a typical South Indian recipe which has so many dimensions and variations. Well, Thayir semiya is one of them. 

I always plan the menu ahead of time. But, there are certain days  I want to be away from kitchen or even those days where I haven't planned the menu. Thayir Sadham comes in handy!! Both me and PG enjoy this delicious food. And its a great recipe for a lunch box menu.

The recipe itself is very simple, composed of cooked roasted semiya which is seasoned with mustard seeds, bengal gram, curry leaves, lots of fresh ginger, green chilies and yogurt.

Cooking time: 20min | Serves: 3


2 cups Semiya (vermicelli)
3 Cups of water
1 tsp Grated Ginger
2 Green Chilies, finely chopped
Few sprigs of Cilantro, finely chopped

For Seasoning:
2 tsp Oil
1 tsp Mustard seeds
1 tsp Bengal gram
Few springs of Curry leaves
2 Red Chilies (optional)


  • On a preheated sauce pan, roast semiya until it turns light brown. Set aside

  • In the same pan, boil water and season it with salt
  • Add semiya and stir well. Cover the dish. Cook for 8-10 min until semiya is cooked and water is completely absorbed. Let is cool

  • Heat oil in a pan. When it turn smoky add mustard seeds, bengal gram, curry leaves and red chilies. Pour the seasoning on top of semiya

  • Add yogurt, ginger, cilantro and chilies. Mix well
  • Chill or serve as needed

Use a fork to separate semiya. When the semiya is warm, they easily seperate

You may also like :
Thayir Sadham
Thayir Oats

Apr 8, 2014

Lemon Rice | Chitranna

An age old recipe from South India, yet enjoyed by people from different age groups. Its the most commonly served temple prasadham, to festival, breakfast and lunch box recipes. 

My love for this recipe is so immense that I want to share this recipe to everyone. Lemon rice used to be my lunch box recipe atleast once a week until I graduated. And the joy cannot be expressed when I used to shared my food with the friends @ lunch time ....

A very simple seasoning comprising of oil, mustard seeds, bengal gram, peanuts, curry leaves, onions, turmeric and lemon juice is integrated with warm white rice. A dash of lemon juice and turmeric highlights this  lemon rice recipe and to add a little crunch peanuts and channa dal are incorporated.


2 Cups of Rice
1 Lemon
Few sprigs of Cilantro, finely chopped (optional)

For seasoning
4 tsp Oil
1 tsp Mustard seeds
1 tsp Bengal gram
4 tsp Peanuts
2 sprigs of Curry leaves
5-6 Green Chilies, finely chopped
1 small onion, finely chopped 
1/4 tsp Turmeric powder


  • Cook rice with 4 cups of water. Allow rice to cool and separate the rice using a fork or ladle
  • In a sauce pan, heat oil. When it is smoky, add mustard seeds, bengal gram & peanuts. Saute until it turns light brown
  • Then add curry leaves and green chilies. Give it a little stir
  • Add onions. Saute until it turns transparent. Then add turmeric powder. Stir for few seconds. Pour this seasoning on top of freshly prepared rice
  • Squeeze lemon juice and add cilantro. Adjust salt as per taste. Mix well
  • Serve immediately

Apr 2, 2014

Pudina Chicken Fry | Mint Chicken Fry

Chicken is slow cooked in mint puree until it is juicy and tender. This recipe has bursting flavors of mint, cinnamon, cloves, green chilies, onion, ginger and garlic.

Pudina chicken fry is refreshing with flavors and is fried succulent to perfection. 


1 Kg Chicken, cut into bite sized pieces 
1 Onion, thinly sliced
2-3 sprigs of Curry leaves
1/4 tsp Turmeric powder
1/2 tsp Pepper powder
4 tsp Coriander powder
4 tsp oil

For Masala - 
1 Large bunch of Mint (pudina)
8 - 10 Green Chilies
2 Medium sized onion, cubed
1 Cinnamon stick
4 Cloves
1 inch piece of Ginger
4 Garlic cloves
1/2 tsp Fennel seeds


  • In a heavy bottomed dish, heat oil. Add onions, curry leaves; and saute until it is transparent

  • Add turmeric powder,  and pepper powder
  • Add Chicken and mix well

  • Make puree of all the ingredients listed under Masala

  • Return the masala to the dish and add coriander powder. Mix well until masala is coated over chicken.  Cover the dish and cook in low heat for 30 min. Adjust salt as per taste and cook for another 30 minutes

  • Serve hot with rice or roti 

Mar 26, 2014

Fish Pakoda

A dinner party recipe to cook for a small gathering. This is seafood platter  is crunchy on the outside and moist  inside. 

Any kind of fish can be used to make pakoda like ocean perch, tilapia, salmon, white fish fillet, catfish and so on. 

Long strips of fish is marinated in a spicy batter of corn flour, ginger-garlic paste, pepper and red chili powder which is then deep-fried until it is crunchy.



1 kg Fish fillets (ocean perch, salmon, catfish..)
1 tsp Ginger-Garlic paste
Juice of 1 Lemon
1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1/2 tsp red Chili powder
1/2 tsp pepper powder
1 cup of Corn flour
Oil for deep frying


  • Into a large bowl, mix corn flour, ginger-garlic paste, lemon juice, turmeric powder, coriander powder, red chili powder and pepper powder. Season it with salt. Add little water to make thick paste
  • Apply this spice mix on fish fillet on both the sides. refrigerate for 30 minutes
  • Heat oil for deep frying
  • Gently drop fillets in oil. Fry in medium heat until it turns deep red color. Use an absorbent paper to drain excess oil
  • Serve hot 


A  breakfast recipe represents  Andhra's delightful cuisine. I learnt this recipe from my friends who hail from Andhra Pradesh. Other varieties include "Moong Dal ka Cheela" , "Besan Ka Cheela"  from North Indian Cuisine.

Pesarattu is prepared from ground batter of  green gram, green chilies and ginger.
Green Gram is highly nutritious as it is a good source of protein, thiamin, Niacin, and dietary fibers. Due to its rich protein content, it is served for breakfast. 


1 cup Green Gram
6 Green Chilies, divided
1 inch piece of Ginger
1 red onion, finely chopped
handful of Cilantro


  • Soak green gram for 6-8 hours

  • Grind green gram, chilies, ginger, coriander into a smooth thick batter. Add water for grinding as needed. Then add salt as per taste

  • Separately mix onions, chilies and salt in a bowl

  • On a preheated flat pan, pour a ladle of batter in center and spread it into thin circle from inside to outside. Sprinkle onions on top (it should stick to the crepe). Drizzle few drops of oil in edges. Wait for 30 sec until the edges starts turning brown

  • Flip over other side and cook for another 30 seconds

  • Serve hot with coconut chutney