South Indian dishes

Cook pineapple, tomatoes, dal, pepper powder, rasam powder with a pinch of turmeric powder and salt in 3 1/2 cups of water. Cook till the raw smell of rasam powder is gone. Add a pinch of hing and simmer it for 1-2 minutes. Season it with cumin, garlic, curry leaves and mustard seeds roasted in ghee. Add lemon. Garnish with corindar.

Chop onion, potato and tomato into small pieces and keep them separately. Cut the green chili into fine pieces. Cut the bread slices into small pieces sizing about 1cm x 1cm. Warm a fry pan in low heat and put some oil. When the oil is hot put the cumin and mustard seeds and fry that properly. Add the chopped chilies and fry with medium heat. Then add the chopped onions and fry till it turns red. Add the chopped potato and fry it properly. Add half tea spoon of turmeric powder and stir it properly.Then add the chopped tomato and leave that for 2-3 minutes with constant stirring. Add salt . Then add the garam masala powder and mix that properly. Add the cashew nuts and raisins. Add the bread pieces and stir it properly. Leave it for 2-3 minutes in medium heat with intermittent stirring and your bread upma is ready for breakfast. You can add some Sev or mixture to taste it better.

Take a flat, large bowl and wash the poha in water. Do not allow the water to stay and drain immediately without any traces of water. Then soak the aval in the 1/2 cup tamrind juice for about 15-20 minutes along with a pinch of salt. Grind the coriander seeds, red chillies, black pepper, blackgram dhal, bengalgram dhal after frying them in a tsp of cooking oil. Grind them into a fine texture. Then take a large pan and pour some cooking oil and add the mustard seeds and allow them to splutter. Then add the cut green chillies. Then add 1/4 tsp of turmeric powder and then add 1/2 tsp of blackgram dhal and allow it to turn to a light brown colour. If onion is added then it should be fried till it turns transparent in colour. Then the poha should be added. By this time it would have absorbed all the tamrind juice. Then add the grounded masala to the poha. And stir the mixture well till the poha is coated with the masala well. Just check for salt and add more if needed. Keep the pan covered for about 2-3 minutes and garnish with the curry and coriander leaves just before serving.

Wash rice and dal and drain water completely. In a large sauce pan, heat ghee and oil on medium heat. Slit green chillies length wise. Fry the green chillies, curry leaves, pepper powder and peppercorns. Add the rice, dal and asafoetida to this and fry for 3 minutes. Add 4 1/2 cups of water, salt and cover the sauce pan. Cook it on medium heat till rice and daal become very soft and keep stirring in between to avoid burning. Add more water if necessary. Garnish with coriander. Serve hot with coconut chutney.

Fry the masala ingredients in a little oil and grind into a smooth paste. Add this paste to the extracted tamarind juice (approx. 1/2 litre) Add salt and allow to simmer for 15 to 20 minutes till it gets a little thickened. Season with mustard seeds.

Soak the dals in water for one hour Cut the beans and cook it. Drain and grind the dals with salt, red chillies and asafoetida. In a kadai, heat up the oil. Add mustard. When it sprinkles, add the ground dals and fry till they turn slightly red. Add more oil when it begins to stick to the vessel. Add the cooked beans and mix well. Serve with rice

Heat pan, add oil and season with mustard and curry leaves. Cut garlic cloves into half and fry well until light brown. Add chopped tomatoes and fry until tender. Add turmeric, coriander, chilli powder and fry for 2 min. Add 1/4 cup water to it. Let it boil for 5 min. Add coconut milk or paste. Add salt to taste. Soak tamarind in 1/4 cup water, drain and add to the above. Leave until the gravy thickens Serve with hot plain rice and pappad.

Wash potato properly and cook then peel and mash it Wash and chop all leaves Add 4, 5 spoons oil and heat, add black gram, cumin, mustard seeds and fry for 2 minutes (appear golden color) Add chopped leaves, fry it then add mashed potato add all other ingredients such as turmeric, ginger, garlic, chilli and table salt, to mix properly. Finally to add citrogen juice, properly mix it Make round small balls (desired size or tennis ball size) To take gram flour another bowel, add table salt and baking powder Mix properly, add 100 ml water, mix like a phaste (jelly) Take deep pan add 1/4 kg oil and heat Take mashed potato balls and dip properly in the gram flour phaste, then keep slowly in the oil, fry properly to become golder colour, take outside, to continue whole material.

Cut tomatoes, onions and green chillies into very small pieces. Chop the coriander leaves also. Mix milk with pancake mix and make it as semi-liquid paste. Add salt and chilli powder to the mix. Add tomatoes, onions, green chilles and coriander leaves to the pancake mix and mix well. Heat a thick nonstick pan and spread the pancake mix on the pan. Add oil around the corners of the pancake. Once it is heated for two minutes turn the pan cake to the other side using a flat spatula and heat it upto two more minutes. Remove from the pan.

Soak Toor dhal in water for 45 minutes, grind it with chillies and asafoetida into a coarse semisolid batter. Mix it with grated coconut, chopped coriander leaves and salt. Soak tamarind in water, strain well and boil this solution with salt. Make small balls out of the dhal batter and put a few balls in the boiling tamarind water. When the dhal balls are fully cooked, they rise up to the surface. Remove those balls and add the remaining balls for cooking. Serve hot with Plain rice.