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.
· 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.
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
Parboiled idli rice : 3 cups
Black gram dhal : 1 cup
Fenugreek seeds : ¾ tsp
Salt : As needed
· 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.
· 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.
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.
Rice ada : ½ cup
Milk : 3 cups
Sugar : ½ cup
Cardamom : ¼ tsp
Cashew nuts : 10 gms
Raisins : 10 gms
Butter/Ghee : ½ tsp
· 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.
Vangi Bhath: Vangi Bhath is a Karnataka style recipe prepared with brinjal, takes less than 30 minutes with commonly available ingredients.
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
Bengal gram : ¼ cup
Black gram dhal : 5 tsp
Coriander seeds : ¼ cup
Dry red chillies : 10
Pepper corns : ¼ tsp
powder : ¼ cup
Khuskhus : 1 tsp
Cinnamon : 1 piece
Cardamom : 1
Cloves : 4
· 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.
· 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.
Pesarattu: Pesarattu is a very popular dish in Andhra Pradesh and it is served with uppuma as a breakfast menu.
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
· 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.
The above recipes can be prepared and sold by the students in the school campus.
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