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

South Indian DishesSouth Indian DishesFor Senior Group

Ingredients:200 gms rice100 gms broken black gram½ tsp saltOil to fryFilling (Masala) :125 gms onion shred200 gms boiled, peeled and mashed potato2 chopped green chilli1 pinch asafoetida1 tsp mustard seeds1 tbsp oil,1/2 tsp salt1 tbsp chopped coriander leaves½ tbsp tamarind juice,8-10 curry leaves

MASALA DOSA 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

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 CHUTNEYCOCONUT 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 15-20 minutes in water. Mash with hands and separate pulp by straining).

Ingredients:150 gms rice75 gms peeled broken black gram1 fresh coconut

½ tsp salt, oil to fry

COCONUT DOSACOCONUT 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

Ingredients:50 gms cleaned and chopped coriander leaves.


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 CHUTNEYGREEN 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.

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 IDLISTUFFED 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 10-12 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.


Day 3

Ingredients:1 cup thick tamarind juice

1 tsp roasted and ground cumin

1 tsp coarse ground mustard seeds


½ tsp ginger powder

½ tsp garam masala


2 ground cloves

1 pinch ground cardamom

8-10 curry leaves

1 tbsp sugar, 1¼ tsp salt

TAMARIND CHUTNEYTAMARIND 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.

Ingredients:Ingredients:

2 cup vermicelli

1 tsp peeled broken black gram

1 tsp mustard seeds


¾ tsp salt

3 tbsp ghee

1 tbsp condensed tamarind juice

6-8 chopped curry leaves

VERMICELLI UPMAVERMICELLI UPMAVERMICELLI UPMAVERMICELLI UPMA

Method: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

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


1 tbsp chopped coriander leaves

10-12 chopped curry leaves

salt as per taste, oil to fry.

VEGETABLE UTHAPAMVEGETABLE UTHAPAM

Method:• Mix rice and gram batter. Add salt and beat. Keep aside

for 10-12 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

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


KHAJOOR KI CHUTNEYKHAJOOR 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.


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 VADASAMBHAR VADASAMBHAR VADASAMBHAR VADA

Method: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.


Day 6

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


WIPATTUWIPATTU

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

Ingredients:1 cup rice

½ cup ground fresh coconut

50 gms small pieces of jaggery


1 pinch salt

½ cup milk

½ cup rice flour

Oil/ ghee to fry

APPAMAPPAM

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

Ingredients:1 cup semolina

¼ cup rice flour

1 tsp grated coconut

½ tsp garam masala


1 tsp salt

2½ cup sour whey

Oil to fry

SUJI ADAISUJI 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

Ingredients:1 cup roasted and peeled peanut shells

1 small chopped onion

½ tbsp chopped ginger




1 tbsp oil

1 tsp mustard seeds

1 tbsp tamarind juice

8-10 curry leaves

PEANUT CHUTNEYPEANUT 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.

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 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 KABABHYDERABADI 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


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 cumin seeds

½ tsp turmeric

½ tbsp ghee or oil (as per choice) salt as per taste.

RASAMRASAMRASAMRASAM

Method:Method:• Wash dal nicely. Soak in 6 cup water for 15-20 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


1 cup tuvar dal

150 gms chopped lauki

150 gms chopped brinjal


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 SAMBHARVEBETABLE SAMBHARVEBETABLE SAMBHARVEBETABLE SAMBHAR

Method: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

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


½ tsp garam masala, 1 tsp salt

½ cup finely ground fresh coconut

¼ cup water

HYDERABADI BIRYANIHYDERABADI 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

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 PEETHENARIAL 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 10-15 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

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 KHEERBHUTTE 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

Documents

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