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Chapter: 11th Food Service Management : Menus and Cuisines

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Preparation of South Indian Cuisines

Aim: To know about the preparations of South Indian cuisines.

Preparation of South Indian Cuisines

 

Aim: To know about the preparations of South Indian cuisines.

 

Equipment needed: Pressure cooker, vessels, cups, kadai, spoons, knives and mixer.

 

1. Preparation – Tamil Nadu cuisine

 

Vegetable Uthappam:

·        Dosa is a South Indian cuisine; it is rich in carbohydrates and proteins.

·        It is usually prepared for breakfast or dinner

·        Uthappam is a variety of dosa, which is slightly thicker than dosa. It can be called as Indian pizza.

·        Uthappam can be served plain or with toppings of our choice. There are vari-eties like vegetable, onion, tomato.

 

Ingredients          Quantity

Dosa batter :         3 cups

Onions (medium) :         1 (chopped)

Tomatoes (medium) :     1 (chopped)

Carrot         :         3 tbsp (grated)

Capsicum (Optional) :   2 tbsp (chopped)

Green chillies        :         3

Coriander leaves  :         a little

Oil     :         as needed

 

Preparation of Dosa batter

Parboiled idli rice :         3 cups

Black gram dhal   :         1 cup

Fenugreek seeds       :        ¾ tsp

Salt                               :        As needed


 

Method:

·        Wash and soak both rice and dhal for 5-6 hours separately. Soak fenugreek seeds along with dhal.

·        Drain the water and grind dhal and rice separately.

·        Add salt in the ground batter and mix it well.

·        Allow it to ferment for 7-8 hours.

 

Method (Uthappam)

·        Grease the tawa with a little oil.

·        Pour the dosa batter and spread it to a circle.

·        Drizzle a teaspoon of oil around the uthappam.

·        Sprinkle the finely chopped vegetables evenly on the top and drizzle a little oil around the uthappam.

·        After the base is cooked, flip it over to the other side.

·        Serve it with chutney or sambar.

 

Note: Add any toppings like grated paneer, grated beetroot, finely chopped mint leaves and make varieties.

 

2. Preparation of Kerala Cuisine

 

Ada Pradhaman: Ada pradhaman is tra-ditionally prepared using rice ada, coco-nut milk and jaggery. Palada Pradhaman is prepared with milk, rice flakes and sugar. It is a main dish during Onam celebration in Kerala.

 

Ingredients                    Quantity

Rice ada                  :      ½ cup

(Readymade)                

Milk                        :      3 cups

Sugar                      :      ½ cup

Cardamom              :      ¼ tsp

(powdered)            

Cashew nuts           :      10 gms

Raisins                    :      10 gms

Butter/Ghee            :      ½ tsp

 

Method

·        Soak ada in boiling water for 30 min-utes.

·        Wash the soaked ada in cold water for 2-3 minutes.

·        Drain the water completely.

·        Boil 3 cups of milk until it reduces to 2½ cups.

·        Add the washed ada and stir in a low flame until it becomes soft.

·        Add sugar and cardamom powder. Cook for some more time.

·        Heat a teaspoon of ghee or butter fry cashew nuts and raisins separately.

·        Add it to the payasam and serve it either hot or chill.

 

3. Preparation of Karnataka Cuisine

 

Vangi Bhath: Vangi Bhath is a Karnataka style recipe prepared with brinjal, takes less than 30 minutes with commonly available ingredients.

 

Ingredients                    Quantity

Rice                        :      1 cup

Brinjal                    :      ¼ kg

Onion (large)          :      1

Turmeric powder    :      ¼ tsp

Masala powder       :      2 tsp

Jaggery                   :      1tsp(powdered)

Tamarind                :      a small ball size

Salt                         :      As required

Oil                          :      As required

Mustard seeds        :      1 tsp

Black gram dhal     :      1 tsp

Bengal gram dhal    :      2 tsp

Asafoetida              :      a pinch

Curry leaves           :      5-6 leaves

Roasted peanuts     :      10 (as you like)

Coriander leaves     :      2 tbsp

Fresh lemon juice    :      1 tbsp


 

Vangi Bhath Masala Powder Preparation

Bengal gram         :         ¼ cup

Black gram dhal   :         5 tsp

Coriander seeds    :         ¼ cup

Dry red chillies     :         10

Pepper corns        :         ¼ tsp

Desiccated coconut                 

powder       :         ¼ cup

Khuskhus   :         1 tsp

Cinnamon   :         1 piece

Cardamom  :         1

Cloves        :         4

 

Method

·        Dry roast khuskhus in a pan and keep it aside.

·        Dry roast the other ingredients (except coconut) on medium heat and keep it cool.

·        Dry roast coconut powder slightly warm and add into the other ingredients.

·        Powder all the ingredients.

 

Method – Vangi Bhath

·        Spread the cooked rice on a plate to cool.

·        Soak tamarind in 1/3 cup of water for 20 minutes. Extract thick juice.

·        Wash and cut brinjals lengthwise and keep it in water to prevent discoloura-tion.

·        Heat oil in a pan; add mustard seeds, black gram dhal, bengal gram dhal, asafoetida, roasted peanuts and sauté.

·        Add chopped onions and curry leaves.

·        Add the brinjals, turmeric powder and salt.

·        Cover and cook on low heat, stirring in between for even cooking

·        Once it is cooked add vangi bath pow-der, jaggery powder and mix well.

·        Add tamarind extract and cook.

·        Once the brinjals are cooked add cooked rice, lemon juice and mix well.

·        Garnish with coriander leaves and serve hot with pappads.

 

3. Preparation of Andhra Pradesh Cuisine

 

Pesarattu: Pesarattu is a very popular dish in Andhra Pradesh and it is served with uppuma as a breakfast menu.

 

Preparation

Ingredients          Quantity

Whole green gram          :         1 cup

Raw rice     :         1 tbsp

Green chillies        :         2-3

Ginger         :         1 piece

Salt   :         To taste

Onion (medium)   :         1finelychopped

Oil     :         As needed


 

Method

·        Wash and soak whole green gram and rice together for 4-5 hours.

·        Grind it with ginger, green chillies and salt coarsely. Let it set for 15 min-utes.

·        Add finely chopped onions to the bat-ter and mix well.

·        Make dosa with oil and serve with coconut or tomato chutney.

 

Instruction

The above recipes can be prepared and sold by the students in the school campus.


Results and Discussion:

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