August 2011 | South Indian Cooking Recipes
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Tuesday, August 30, 2011

Cauliflower Manchurian / Gobi Manchurian

Cauliflower Manchurian / Gobi  Manchurian is a Chinese recipe and the one I prepared with the mix of Indian style as Indochinese.  For preparation there are two process first to prepare Gobi Fry then make Sauce and mix Manchurian with the sauce as I mentioned below.

Cauliflower Manchurian Gobi  Manchurian
Ingredients for Gobi Fry

One medium size Cauliflower florets
1 tsp of Red Chilli powder
1/2 cup of Corn flour
1/4 tsp of Black Pepper powder
1 tbsp of Ginger Garlic paste 
1/2 cup of all purpose flour / maida
1 tbsp of Soy sauce 
Pinch of Ajinomoto(optional)
Salt for taste
Oil for deep frying
Ingredients for Sauce 

3 no of Green chilli 
1 tbsp of Corn flour 
4 no of Onion
4 tbsp of Tomato sauce
1 tbsp of Soy sauce
1 tsp of Chilli sauce
10 cloves of Garlic 
One inch long piece of Ginger
Small bunch of Spring onion 
Pinch of Ajinomoto(optional)
1/2 tsp of Sugar
Salt for taste
1 tbsp of Oil

Preparation of Gobi / Cauliflower Manchurian Fry
In a big vessel, add water and boil with pinch of turmeric powder and salt, add cauliflower florets in boiling water. Switch off the Stove and keep the pan closed for five minutes; make water to drain water and keep the half cooked cauliflower florets in open air to cool. Now in a bowl mix corn flour, all purpose flour, red chili powder, pepper powder, salt, ajinomoto, ginger garlic paste then add water little by little to make a thick batter , add soy sauce finally and mix well.
Heat oil in a pan, dip half cooked cauliflower florets in the batter and deep fry till crisp.
Preparation of Sauce for Gobi/Cauliflower Manchurian
Finely chop onion, ginger, garlic, green chilli and the bulbs of spring onion.
Heat a pan with oil and add the above chopped items and fry till become soft and color becomes golden, now add salt, ajinomoto, soya sauce, tomato sauce, sugar and some water then boil it for few seconds, now mix corn flour with little water and add in the boiling sauce, cook for few more seconds; corn flour helps to make the sauce thick and gives a glace look to the sauce.

Mix enough quantity of sauce with deep fried cauliflower
Garnish with some spring onion leaves and serve.

Monday, August 29, 2011

Shrimp / Prawns Chili Fry

Prawns Fry is a spicy recipe, for this Recipe I used medium size Prawns. make note that while cleaning the Prawns it is better to remove the nerve or thread like thing present in the top of the body.


500 gm of Fresh Prawns 
1 tsp of Ginger garlic paste
3 tsp Chilly powder
1/2 tsp of Black Pepper powder 
1/4 tsp of Turmeric powder
3 tsp of all purpose flour or (maida)
1 ½ tsp of Corn flour
Salt for taste
Pinch of Red food color  (optional)
One Egg


Clean and wash the prawns well
Add all the above ingredients into a vessel and add egg then add the prawns mix it well keep it for few hours or refrigerate for 1 hour.
Deep fry it well with oil, the crispy and spicy Prawns Chili Fry ready

Sunday, August 28, 2011

Mushroom Gravy Recipe

Mushrooms are edible fungi which is a good source of High-quality Protein, Vitamins, Fiber and Unsaturated fatty acids.

  1. 1/4 Kg of Mushroom (Cut it into Lengthwise)
  2. 2 No of Green chilli (chopped)
  3. 1 No of Tomato (chopped)
  4. 1 No of Big Onion  (Sliced)
  5. 1 tsp of Chicken Masala Powder
  6. 1 tsp of Curry Powder
  7. 1 tsp of Red Chilli Powder
  8. 1 tsp of Ginger Garlic Paste
  9. Salt for taste
  10. Pinch of Turmeric powder
  11. Oil one tsp
  12. Coriander leaves(chopped
  13. 4 tsp of Grated coconut
    • In an hot bowel add oil, sliced onion after onion become transparent, add ginger garlic paste, fry it for few seconds.
    • Add the Chopped tomato, green chilli, coriander leaves, fry it 3 min
    • Add the Mushroom, Chicken Masala Powder, Curry Masala Powder, Red Chilly Powder, Turmeric powder, Salt, mix well the mushroom with the masala powder's fry it for 2 min, then add one cup of water.
    • close the bowel with a plate
    • After 5 min. mix the gravy well, then add grated coconut and mix it well.
    This gravy goes with Chappathi, Paratto, Dosa, Idly.

    Tuesday, August 23, 2011

    Vegetable Briyani

    Briyani Recipe is my all time favorite. For Vegetable Briyani  we need less masala while for Non-Veg we use more masala and the method is also simple.

    Vegetable Briyani
    Vegetable Briyani

    2 cup of Basmati rice
    3 spoons of Ghee
    1 cup of
    Potato, Carrot, beans, green peas
    2 piece (2 inch) of Cinnamon
    4 Cardamom
    2 Cloves
    1 Big onion Chopped
    3 spoons of Ginger garlic paste
    1 No of Tomato
    1 bunch of Coriander leaves
    1 bunch of Mint leaves
    2 no of Green chili
    1 spoon of Chili powder

    2 Spoon of Curd(Yogurt)
    1 Spoon of Lemon Juice (Optional)
    Salt for taste
    3 spoons of Oil


    In a pressure cooker add oil, ghee then add cardamom, cloves and cinnamon then fry for a min.

    Then add ginger garlic paste and a chopped big onion, fry until the raw smell goes, Now add tomato and fry for 3 minutes and add all above vegetables

    Then add the chili powder, Curd(Yogurt) and Lemon Juice (Optional) mix well.

    Add 4 cups of water, Rice and salt close the cooker give 2 whistle.

    You can add any Vegetables you like. 

    Mouth Watering Spicy Vegetable Biryani ready.

    Friday, August 19, 2011

    Coconut Chutney with Cashew nut

    Coconut chutney is Very popular and routine recipe in South India with the combination of Idly, Dosa, or Pongal. With the regular one I tried with Cashew nut for a change and It gave fantastic taste

    1. Grated coconut 1 cup
    2. Pottu kadalai / Roasted gram 50 gm
    3. Green chilli 3 No
    4. Garlic 2 No
    5. Cashew nut  7
    6. Salt for taste
    7. Red chilli  2 No
    8. Curry leaves
    9. Mustard seeds ¼ tsp
    To Grind:
    • In a Mixer grinder add Grated coconut,Pottukadalai(Roasted gram), Green chilli, Garlic, Cashew nut, Salt  and add little amount of water then grind it into a paste.
    • In a pan add the Mustard seeds after spluttering
    • Add the Curry leaves, Red chilli.
    • Add this above in the grinded paste.
    • This chutney goes with Dosa, Idly, and Chappathi.

    Tuesday, August 16, 2011

    Black Eyed Peas Rice / Karamani Rice

    "Black Eyed peas" is called "Karamani pairu" in Tamil, which is widely used to prepare various recipes in India and all over the World. This Recipe is one of the favorite for me. let me share something how to prepare. you can use  Thattai pairu(Moth Bean) if Karamani not available both have similar taste.


    Black Eyed Peas Rice  - Karamani Rice
    1. 1 cup of Rice 
    2. 1/2 cup of  Karamani
    3. 1 Tomato chopped
    4. 1 Big Onion (Length wise sliced)
    5. 5 No of Small Onion 
    6. 4 No of pealed Garlic 
    7. 4 No of Dry red chilli 
    8. 2 No of Green chilli 
    9. Few amount of Curry leaves
    10. Few amount of  Coriander leaves
    11. 1/2 Tsp of Turmeric Powder
    12. 1/2 Tsp of Mustard seeds
    13. 1/2 Tsp of Cumin seeds 
    14. 1 pinch of Asafoetida
    15. Salt for taste
    16. 5 tsp of Sunflower Oil
    17. 3 tsp of Sesame Oil

    Method of Cooking :

    • Soak one cup of rice in water for 15 min
    • Half Boil the Karamani and keep it aside.
    • In a pressure cooker add the Sunflower Oil and Sesame Oil
    • Then add Mustard seeds, Cumin seeds, Asafoetida after spluttering add the Big Onion (Length wise sliced)
    • Small Onion, Garlic, Dry red chilli, Green chilli, Curry leaves, Coriander leaves.
    • The onion becomes transparent add the tomato, it will become into a paste.
    • Add 2 cup of water, Turmeric Powder, Salt, Rice and Karamani
    • Pressure cook it for 2 whistle.
    This Recipe is perfect for lunch.

    Sunday, August 14, 2011

    Crispy Okra fry / Vendakai fry

    Okra is often known as "Lady's Finger" in English "Vendakai" in Tamil and  "Bhindi" in Hindi but  in United States and some other parts of the world it is called as "Okra". It is a popular Vegetable in India. It can be cooked as a various recipes like Curry, Subji or with Sambar. Here I am going to present you the crispy and tasty recipe from Okra called Okra fry. You can savor it as a starter.
    Normally few children's hate the taste of okra but it is a different one for the children's as a evening snack.

    Okra contains good amounts of vitamin A, vitamin C, Calcium, Minerals and Dietary fiber.

    1. 1/4 Kg of Ladies Finger(Okra)
    2. ½ tsp of tumeric powder
    3. 3 tsp of red chilli powder
    4. 4 tsp of corn flour
    5. 2 tsp of lemon juice
    6. Salt for taste
    7. Oil for fry
    Method of Preparation :
    • Wash the Ladies Finger(Okra)  and cut it into length wise
    • First add the lemon juice mix it well ( lemon juice removes the stickiness from Okra)
    • Then add all above powders
    • Keep it aside for 30 minutes
    • Then deep fry it well in Oil
    This will goes with rice and also as a Starter.

    Wheat Dosa

    Wheat dosa is a simple and tasty  South Indian dish. In Tamil we call it as Godumai Dosai, 
    preparation time is less and easy to prepare.

    2 cup of Wheat flour
    1 cup of chopped Onion
    Small amount of Curry leaves
    Salt for taste


    In a bowl add the wheat flour, chopped onion, curry leaves and salt
    Add required water into it, make it like dosa batter
    In a dosa pan pour the batter and pour some oil around the dosa
    do same as another side also, cook it well.
    Tasty and Healthy Wheat dosa ready.
    Serve the dosa with onion chutney or sambhar

    Saturday, August 13, 2011

    Pearl Millet Paniyaram / Kambu Paniyaram

    Some Benefits and facts of Millets :

    Millet's are one of the oldest and traditional foods known to humans and possibly the first cereal grain to be used for domestic purposes

     in India and all over the world. Pearl millet is one variety of millet and is the staple food of farmers. It is also called as बाजरी (Bajri in Western India), ಸಜ್ಜೆ (Sajje in Kannada); கம்பு (Kambu in Tamil); बाजरा (Bajra in Hindi, Urdu and Punjabi) and సజ్జలు (Sajjalu inTelugu).

    The protein content in millet is very close to that of wheat; both provide about 11% protein by weight.Millets are rich in B vitamins, especially niacin, B6 and folic acid, calcium, iron, potassium, magnesium, and zinc.


        1 cup of Millet powder
        1 cup of Rice batter (Aarisi mavu)
        1/2 cup of Big onion chopped
        Curry leaves few
        Chopped Green chilly  3
        1 spoon of  Cumin seeds (optional)
        Salt for taste


    Mix the Millet powder and Rice batter (Aarisi mavu) stir it well,add little water also
    Then add the Big onion,Curry leaves,Green chilly,Cumin seeds,Salt mix it well together
    Make the batter not too thick not too runny
    In the paniyara pan apply oil,put the mixed batter into it
    Boil both the sides well
    Healthy and Tasty Millet Paniyaram ready

    Note: If you are having whole kambu(millet), grind it in the mill to nice powder

    Sunday, August 7, 2011

    Tomato chutney

    There are various of ways to prepare Tomato chutney recipes. and this method of preparation is my favorite and also common one in South India


    Tomato: 2 no.

    Small Onion: 10 no.

    Tamarind: 1 inch
    Green chilly: 2
    Grated Coconut: 1 cup
    Coriander leaves: few(optional)
    Curry leaves: few(optional)


    In a pan add oil add oil then add Small Onion, Green chilly fry it until the onion become transparent. Add tomato and fry until raw smell goes then add Coriander leaves small amount (optional) and Curry leaves small amount (optional) then add Coconut and tamarind stir well and allow it to cool then add water and grind it into a paste.
    This chutney is very tasty with the combination of Dosa, Idly or Roti

    Wednesday, August 3, 2011

    Dry Fruits for Health Benefits

    Everybody in this world must take care of their health and fitness. To attain good health we need to follow good nutrition and regular exercise. In order to keep healthy life we must have foods just  like as nuts, fruits, vegetables, cereals etc. which are naturally available. Dry fruits are considered rich source of nutrients and regarded as delicacies. Some of the food items which comes under the dry fruits category are : Cashew nuts, Raisins, Walnuts, Almonds (Badam), Pistachio(Pista), Date (Kajur), Peanuts (Groundnut), Macadamia nuts, Hazelnut etc.

    Dry fruits are excellent source of minerals and contain substantial quantities of essential nutrients. They are easy to digest and help keeping us healthy. Similar to fresh fruits dry fruits have strong medicinal properties.

    Many people suffer from a bit of constipation and this is directly related to their diet. People tend to miss out on consuming fiber rich foods that provide the essential roughage, which, in turn, prevents constipation. Opt for eating dried fruits as they are rich in fiber, help in digestion and in general lead to a healthy colon.

    Dry Fruits also have many positive health benefits to pregnant women as well as to the child. Dry Fruits will take good care of the baby’s dietary requirements as well as its growth and development. Regular intake of the dry fruits results in both mental and physical development of human body. Make a habit of having few dry fruits everyday.

    Tuesday, August 2, 2011

    Indian bread with Fenugreek leaves - Methi Roti

    Fenugreek leaves

    Methi means Vendaya Keerai in Tamil and Fenugreek leaves in English; it is a Healthy and powerful herb. Fenugreek greens are abundant in Vitamin C and Vitamin K and minerals like Potassium, Calcium, and Iron. The fenugreek leaves have considerably gained attention in stabilizing the insulin, blood sugar, hemoglobin levels and condition of diabetes and also improving the milk secretion in lactating mothers.
    Methi rotti is a healthy and popular North Indian dish. let us see how to prepare Methi roti

    Ingredients : 

    Methi leaves chopped roughly and loosely packed – 2 cups
    Whole wheat flour – 2½ cups
    Red chili powder – 1 tea spoon
    Turmeric powder – ¼ tea spoon
    Roasted cumin powder – ½ tsp
    Ginger Garlic paste: 1 spoon
    Salt –as per taste
    Ghee (or) Oil – 2 tea spoon for adding in the dough
    Oil for frying roti


    In a bowl add Wheat flour, one tea spoon of Red chili powder, Turmeric powder, Roasted Cumin powder, Ginger garlic paste, Salt, Ghee (or) Oil adding in the dough and mix well; add chopped fenugreek leaves and make a soft by adding water little by little as required; spread 2 tea spoon of oil on the surface of the dough and keep for 15 minutes. Divide the dough into small balls; roll them flat as thin as possible with a rolling pin by dusting with some wheat flour.

    In a hot flat pan, cook rotti both sides by sprinkling some oil on both sides, repeat this for remaining dough also. Methi rotti is ready to serve.