November 2011 | South Indian Cooking Recipes
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Tuesday, November 29, 2011

Dried Anchovies Fish Fry / Nethili karuvadu Varuval

Anchovies Fish is a small salt water fish commonly found in scattered areas throughout the world's oceans and Dried Anchovies, known in Tamil as Nethili karuvadu. Anchovies are rich in healthy protein, essential vitamins (vitamin E and D) and minerals (calcium and selenium). Anchovies are also a good source of heart friendly polyunsaturated fatty acids because it can help lower the cholesterol level and reduce the risk of heart disease. Dried Anchovies Fish Nethili karuvadu Varuval is a popular and spicy recipe in South India.
Dried Anchovies Fish Fry
150 gm Nethili karuvadu
2 Onions
2 tsp Red chili powder
1 Tomato
1 Green chilly
½ tsp Turmeric powder
Salt for taste
4 tsp Oil

Clean and wash the Anchovies / Nethili karuvadu.
In a pan add Oil for fry and add Nethili karuvadu (Anchovies), Turmeric powder, 1½ tsp Red chili powder and salt. Fry well for few minutes till the Nethili karuvadu (Anchovies) cook and like crispy.

In a separate fry pan add Oil and finely chopped Onion with Green chili, ½ tsp Red chili powder and Chopped tomato; fry until the onion become transparent. Finally add Nethili karuvadu (Anchovies) mixture and fry for 2 more minutes.

Spicy and tasty Dried Anchovies Fish Fry / Nethili karuvadu Varuval ready
Serve hot with any Rice variety.

Saturday, November 26, 2011

Thattu vadai / Thatai Crackers

It is a popular crispy snack of South India. People from various regions call it as Tattai murukku, Nippetu, Thattu vadai in Tamil Nadu.

2 cup Rice Flour
¼ cup splited chick peas (Chana dhal)
3 tbsp Butter
2 tsp Chili powder
3 tbsp Gram flour  
1 strand Curry leaves
2 Dry red Chilies
2 tsp Sesame seeds (Optional)
Pinch of Asafetida
Salt for taste
Oil for fry

Soak the splited chick peas (Chana dhal) for an hour in Water.
Roughly grind the Curry leaves and Red dry chilly.
In a bowl mix the grinded items with Rice flour, Chana dhal, Gram flour, Chili powder, Asafetida, Butter and Salt with little water.
Dough should be thick in consistency.
Take small ball like dough and flatten it like thin disk shape; immerse it into the hot oil.
Deep fry on both sides until become golden color and like crispy.
Crispy Thattu Vadai/ Thatai ready. Serve as a Tea time snack.

Tuesday, November 22, 2011

Bottle gourd Fry / Surakai Poriyal

Bottle gourd is a popular vegetable in India; water content is high in Bottle gourd and very nutritious and healthy. This helps in weight loss also; normally in South India for poriyal (Sabji/fry) we use coconut with all vegetables, those who want to slim take Bottle gourd recipes but avoid coconut.

1 medium sized Bottle Gourd
¼ tsp Mustard seeds
¼ tsp Splitted urad dal
1 Onion
2 Green chilies
2 dry Red chilies
2 tbsp grated Coconut
A pinch of turmeric powder
2 tbsp oil
1 strand curry leaves
Salt as for taste

Peel the skin of Bottle Gourd and cut into small pieces.
In a kadai/pan add the oil and heat it; add the Mustard seeds, Spitted urad dal and curry leaves.
After spluttering add the Big Onion finely chopped, dry red chilies, green chilies chopped;
Fry till the Onion became transparent.
Add turmeric powder, salt and sauté for few seconds then add Bottle gourd; mix well with little water and close the pan for 5 minutes.
Finally add grated Coconut and cook for another 5 minutes in low flame.
Serve hot with Rice or Roti.

Tuesday, November 15, 2011

Crispy Cauliflower Chilly Fry

Cauliflower Chilly is a popular Indian recipe.  Children’s like this recipe because it is more crispy and tasty; particularly in rainy season it will tempt us to eat.  

1 medium size Cauliflower florets
3 tsp Red chili powder
1 tbsp Corn flour
1tbsp Rice flour 
1tbsp All purpose flour
1 ½ tsp. of Curry powder
Salt for taste
Oil for fry

In a bowl add the red chilli powder,rice flour, corn flour curry powder,all purpose flour, salt and required water
Make a batter (like our dosa batter not too watery or not too thick) Preparation
Clean the florets well
Cut in small pieces
Dip the florets into the batter.
In a fry pan add oil and heat it.
Deep fry marinate the cauliflower florets until became fully cooked and crispy.

Tuesday, November 8, 2011

Vegetable Pulao Recipe

Vegetable Pulao is an Indian Rice recipe contains variety of Green Vegetables with the flavor of Ghee; you can use Butter instead of ghee. Vegetable Pulao is a Simple and light recipe which is easy to prepare.

Vegetable Pulao
2 cup Basmati rice
1/2 cup Green Peas
1/2 cup carrot
2 Green chilis
2 Onions
 5 tbsp Ghee (clarified butter)
2 piece cinnamon
2 pods cardamom
2 cloves
2 bay leaves
4 cup water
Salt for taste

1. In a pressure cooker add Ghee then add crushed Cardamom, Cloves, Bay leaves and Cinnamon; fry for a minute.
2. Add chopped Onion; fry until the raw smell goes.
3. Now add Green Peas, finely chopped Carrot and Green chili’s fry well.
4. Add the rice and fry for another 2 minutes.
5. Add 4 cups of water and salt close the cooker give 2 whistle, Vegetable Pulao ready.
Serve Hot.

Wednesday, November 2, 2011

Ven Pongal a Traditional Tamil Recipe

Ven pongal is a popular breakfast recipe of Tamil people in South India, Ven pongal also prepared during the farmer festival called Pongal festival falls on every 15th January along with another dish called “Sakkarai Pongal”.

1 cup Rice
¼ cup Green gram dhal
1 tbsp Black pepper
1 inch chopped Ginger
1 strand of Curry leaves
6 Cashews
5 tbsp Ghee or Butter
3 1/2 cup water

1. Cut the Cashews into small pieces.
2. In a hot cooker add ghee, curry leaves, black pepper, salt, cashews and ginger.
3. Fry it well, a nice aroma will come.
4. Add water, green gram dhal, rice and salt.
5. Give 5 whistles and check the consistency, It should be like mashed.
6. Serve hot with Coconut Chutney and Sambar.