SouthSouth IndianIndian DishesDishes

For Senior Group   Day 1

  MASALAMASALA DOSADOSA Ingredients: Method: 200 gms rice • Wash rice and gram and soak them separately. After 6 100 gms broken black gram hours,grind them separately to a fine paste Add salt,mix ½ tsp salt and beat. Keep the batter aside in a warm place. Use it Oil to fry after 8-10 hours when the batter is doubled. For filling, Filling (Masala) : heat the oil in a frying pan, add asafetida, mustard seeds and 125 gms onion shred curry leaves, when it splutters, add onion and green chilli, fry 200 gms boiled, peeled and mashed for a minute. Add potato, salt, coriander leaves and tamarind potato juice. Mix and remove from flame. Heat the tawa. Grease 2 chopped green chilli tawa with oil. Pour a cup or tbsp of batter, spread in round 1 pinch asafoetida shape. If batter is thick then add some water. 1 tsp mustard seeds 1 tbsp oil,1/2 tsp salt • Cook till the dosa gets a little cooked. Pour oil on the sides. 1 tbsp chopped coriander leaves Gently loosen the sides and the bottom. Change the side, put ½ tbsp tamarind juice,8-10 curry leaves filling in the centre and spread a little. Fold over from both sides. Remove from tawa.

• Serve with coconut chutney and sambhar.

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  COCONUTCOCONUT CHUTNEYCHUTNEY

Ingredients: Method: 1 chopped fresh coconut • Grind coconut, green chilli, gram and red chilli with 2 chopped green chilli tamarind juice to a fine paste. 1 tbsp roasted and peeled gram • Heat oil in a frying pan. Add mustard seeds, fry to 8-10 curry leaves golden and add curry leaves. ½ tsp mustard seeds ½ cup tamarind juice • When curry leaves are golden, temper the chutney (paste of coconut). Mix 2 whole red chilli 1¼ tsp slat • Serve with idli, dosa etc. 1 tbsp oil (Note: To prepare tamarind juice, soak ripe tamarind for 15-20 minutes in water. Mash with hands and separate pulp by straining).

      Day 2

  COCONUTCOCONUT DOSADOSA Ingredients: Method: 150 gms rice • Soak rice and gram separately in water for 4-5 hours and 75 gms peeled broken black gram grind them separately. Mix well and keep the batter aside for 1 fresh coconut 4-5 hours in a warm place.

½ tsp salt, oil to fry • Grind the coconut with coconut water finely and prepare coconut milk.

• Add coconut milk with salt in rice-gram batter and beat well. If batter is thick add some more water. Batter should neither be very thick nor be thin.

• Heat the flat tawa and grease it with oil. Spread half cup of batter on tawa in thin but round shape quickly but lightly. Pour some oil on the sides of dosa and fry it. When it is cooked from one side roll it and remove from tawa.

• Serve hot with coconut chutney and sambhar.

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  GREENGREEN CHUTNEYCHUTNEY

Ingredients: Method: 50 gms cleaned and chopped coriander • Grind finely coriander leaves, green chilli, salt, tamarind leaves. juice, lemon juice and jaggery or sugar. 8 chopped green chilli ½ tsp mustard seeds • Heat oil in a frying pan. Fry mustard seeds and add chutney. Fry for 2 minutes. 1 tsp salt 2 tbsp tamarind juice • Remove chutney from fire and cool it down. Once again grind and use. 1 tsp lemon juice 1 tbsp ground jaggery or sugar 1 tsp oil

      Day 3

  STUFFEDSTUFFED IDLIIDLI Ingredients: Method: 1 cup rice • Mix the filling well and keep aside. ¾ cup peeled broken black gram 1 pinch sodium-bi-carbonate • Soak rice and gram separately for 5-6 hours. Grind finely, mix and blend well. Cover batter and keep in a warm place 1 tsp salt, oil to fry for 10-12 hours.

• Add salt and sodium-bi-carbonate. Add water to make the For Filling: batter of medium consistency. ½ cup boiled green peas ½ boiled, peeled and mashed potato • Grease idli moulds and pour some batter. Add some filling, again pour some batter on it. Similarly, fill all the ½ tsp red chilli powder moulds. Cook in steam. ½ tsp salt ½ tsp garam masala • Serve hot with coconut chutney and sambhar.

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  TAMARINDTAMARIND CHUTNEYCHUTNEY Ingredients: Method: 1 cup thick tamarind juice • Grind all the ingredients except tamarind juice with little 1 tsp roasted and ground cumin quantity of water.

1 tsp coarse ground mustard seeds • Add tamarind juice to ground mixture. 3 chopped green chilli ½ tsp ginger powder • Delicious chutney is ready to serve with idli, uthapam. ½ tsp garam masala ½ tsp red chilli powder 2 ground cloves 1 pinch ground cardamom 8-10 curry leaves 1 tbsp sugar, 1¼ tsp salt

      Day 4

  VERMICELLIVERMICELLI UPMAUPMA

Ingredients:Ingredients: Method:Method: • Heat half ghee in a frying pan and add vermicelli. Roast 2 cup vermicelli to golden colour and keep aside. 1 tsp peeled broken black gram • Heat remaining ghee and fry mustard seeds and curry 1 tsp mustard seeds leaves. Add gram and fry to golden colour. 2 chopped green chilli ¾ tsp salt • Add green chilli, salt, tamarind juice and 1½ cup water. Add vermicelli after it boils. 3 tbsp ghee 1 tbsp condensed tamarind juice • Remove from flame after water is dried. 6-8 chopped curry leaves • Serve hot with coconut chutney.

      Day 5

  VEGETABLEVEGETABLE UTHAPAMUTHAPAM Ingredients: Method: 2 cup batter of ground rice • Mix rice and gram batter. Add salt and beat. Keep aside for 10-12 hours for fermentation. 1½ cup batter of broken black gram 1½ tsp salt • Add onion, green peas, potato, tomato, green chilli, coriander leaves, curry leaves and salt as per taste in a 1 tbsp chopped onion bowl and mix. 1 tbsp boiled green peas • Heat tawa and grease it with oil. 1 large boiled, peeled and chopped potato Spread half cup of batter on tawa. Spread some oil on the 1 large chopped tomato • sides. 2 chopped green chilli • When uthapam is slightly cooked from the lower side, 1 tbsp chopped coriander leaves sprinkle some vegetable and press gently to set the 10-12 chopped curry leaves vegetable on uthapam.

salt as per taste, oil to fry. • When one side is cooked to golden, turn the side and cook to golden colour.

• Serve hot with chutney.

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  KHAJOORKHAJOOR KIKI CHUTNEYCHUTNEY

Ingredients: Method: 200 gms chopped and seedless dates • Grind date and raisin in half cup water to fine puree. 1 tbsp lemon juice • Keep aside in a bowl. Add lemon juice, garam masala, 1 tbsp raisin ginger, salt, cumin and black pepper. Mix well. ½ tsp garam masala • Serve with idli, upma, uthapam etc. 1 tbsp ground ginger 1¼ tsp salt 1 tsp cumin powder ½ tsp red chilli powder

      Day 6

  SAMBHARSAMBHAR VADAVADA

Ingredients:Ingredients: Method:Method: • Soak gram for 4 hours. Grind gram to make a fine paste 1½ cup broken black gram (patthi). Keep aside in a warm place. Add green chilli, black 1 finely chopped green chilli pepper, sodium-bi-carbonate, salt, curry leaves and cumin powder, beat for 2-3 minutes. ½ tsp black pepper powder ¼ tsp sodium-bi-carbonate • Heat oil in a frying pan. Reduce to medium flame.

1 tsp salt • Make vadas from paste and make a hole by inserting a 8-10 finely chopped curry leaves wet finger. Fry golden brown. ½ tsp cumin powder, oil to fry • Serve hot with coconut chutney and sambhar.

      Day 7

  WIPATTUWIPATTU

Ingredients: Method: 1 cup rice flour • Mix ground gram and peanuts in a flat plate, keep aside. ½ tsp ginger powder • Add ginger powder, sugar, salt and black pepper to rice 2 tbsp roasted, peeled and ground bengal flour. Knead the flour with water to tender dough. gram 1 tsp ground sugar • Make small flattened balls from the dough. Warp these flattened balls in gram-peanut powder and keep aside. 1 tbsp ground and roasted peanut shells ½ tsp salt, oil to fry • Heat oil and fry all the flattened balls to brownish colour. ½ tsp black pepper powder • Serve hot with coffee-tea.

      Day 8

  APPAMAPPAM

Ingredients: Method: 1 cup rice • Soak rice for 2 hours. Strain and grind finely. ½ cup ground fresh coconut • Add jaggery, black pepper powder, salt and coconut to 50 gms small pieces of jaggery ground rice. ½ tsp black pepper powder • Sprinkle milk on mixture and knead to hard dough. 1 pinch salt Prepare small balls from dough. ½ cup milk ½ cup rice flour • Heat oil/ ghee and reduce the flame. Fry balls to golden colour. Oil/ ghee to fry • Serve hot with coffee-tea.

      Day 9

  SUJISUJI ADAIADAI

Ingredients: Method: 1 cup semolina • Add semolina, rice flour, grated coconut, garam masala, red chilli powder and salt in a bowl. Mix well. ¼ cup rice flour 1 tsp grated coconut • Add whey (as required) and prepared thick batter. Cover and ½ tsp garam masala keep aside for half an hour.

½ tsp red chilli powder • Heat a flat tawa. Grease tawa with oil and spread half cup of 1 tsp salt batter in round shape. 2½ cup sour whey • Spread oil to the edges and cook to golden from both the Oil to fry sides.

• Serve hot with sambhar and chutney

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  PEANUTPEANUT CHUTNEYCHUTNEY

Ingredients: Method: 1 cup roasted and peeled peanut shells • Grind well – peanut, onion, ginger, green chilli and coriander leaves with tamarind juice and little quantity of 1 small chopped onion water. Keep aside in a bowl. ½ tbsp chopped ginger • Heat oil in a frying pan and fry mustard seeds to golden 4 chopped green chilli colour. Add curry leaves and red chilli. Temper chutney 1 tbsp chopped coriander leaves immediately. Red chilli should not be burnt. ½ tsp red chilli powder • Mix temper in chutney and serve. 1 tbsp oil 1 tsp mustard seeds 1 tbsp tamarind juice 8-10 curry leaves

      Day 10

  HYDERABADIHYDERABADI KABABKABAB Ingredients: Method: 125 gms bengal gram flour, 4 cloves • Soak bengal gram for 4-6 hours in water. Grind finely.

1 tsp red chilli powder • Grind clove, red chilli, poppy seeds, cashewnuts and 1 tbsp poppy seeds, 50 gms cashewnuts cardamom finely by adding some water. 1 finely chopped onion • Mix both the ground mixtures. Add Onion, coriander 1 tbsp chopped coriander leaves leaves, green chilli and salt. Mix 1 chopped green chilli, ¾ tsp salt • Boil green banana for 2 minutes. Peel banana and add 2 ground cardamoms green chilli, coriander leaves, fresh mint and salt. Grind 4 crumbs of bread slices, oil to fry to coarse paste. Filling is ready.

• Take equal part of gram mixture and prepare small balls. Fill For Filling: banana mixture in gram mixture ball and press them with palms to make flattened balls. 2 green banana, 2 chopped green chilli 1 tbsp chopped coriander and mint leaves • Heat oil in frying pan and fry tikki to golden colour. ¼ tsp salt • Serve hot with chutney.

      Day 11

  RASAMRASAM

Ingredients:Ingredients: Method:Method: ¾ cup tuvar dal • Wash dal nicely. Soak in 6 cup water for 15-20 minutes. Heat dal with same water in cooker, add black pepper, ½ cup tamarind juice turmeric and salt. After three whistle remove from flame. 1 tsp red chilli powder • Allow the pressure to release. Stir heavily while 1 tsp mustard seeds mashing with wooden ladle. Add tamarind juice and kook for 6-8 curry leaves 5 minutes. Remove from fire.

1 pinch asafoetida • Heat ghee or oil in a frying pan and add mustard seeds, ½ tsp black pepper powder curry leaves and asafoetida. Remove from flame. After cooling add red chilli and temper rasam. Mix well. ½ tsp cumin seeds ½ tsp turmeric • Serve hot with rice etc. ½ tbsp ghee or oil (as per choice) salt as per taste.

      Day 12

  VEBETABLEVEBETABLE SAMBHARSAMBHAR Ingredients:Ingredients: Method:Method: • Add salt, turnmeric and 8 cup of water of tuvar dal. Cook 1 cup tuvar dal in a sauce pan. 150 gms chopped lauki • When dal is semi cooked and lauki, brinjal, drumsticks, 150 gms chopped brinjal potato, green chilli, salt and sambhar powder. Increase the flame. 2 chopped green chilli 2 peeled and chopped drumsticks • After a boil, reduce flame and allow the vegetables and 1 chopped potato dal to cook properly. Add tamarind juice and remove from lame after 2 minutes. 1 tsp mustard seeds ½ cup thick tamarind juice • Heat oil in a frying pan and add mustard seeds, curry leaves and whole red chilli to fry to golden colour. Temper sambhar 8-10 curry leaves and mix well. 2 whole red chilli ½ tsp turmeric, salt as per taste • Serve hot sambhar with idli, dosa etc. 2 tbsp oil, 1½ tbsp sambhar powder

      Day 13

  HYDERABADIHYDERABADI BIRYANIBIRYANI Ingredients: Method: 200 gms basmati rice, 1½ tbsp ghee • Heat ghee in a large frying pan. Add onion and potato, stir and fry to golden. 150 gms fine onion shreds 200 gms chopped potato • Grind finely pudina masala ingredients and mix in a sauce pan . 1 tsp cumin seeds 2 cup water, • Add rice and peas, stir for 2 minutes. ¾ cup green peas shells • Add water. Cover after a boil.

Pudina Masala: • Cook on low flame for 8-10 minuets or till rice is cooked and water is dried. 15 gms fresh mint 2 chopped green chilli • Switch off the stove. Cover the lid. ½ tsp garam masala, 1 tsp salt • Serve after 10 minutes. ½ cup finely ground fresh coconut ¼ cup water

      Day 14

  NARIALNARIAL KEKE PEETHEPEETHE

Ingredients: Method: • Heat sugar, cardamom seeds and 2 glass water. 300 gms sugar Reduce flame after a boil. Make 3 tar (thread strength ) 1 tsp rose water sugar syrup and remove from heat. Add rose water. 1½ cup rice flour • Knead rice flour with milk. Cover with moist cloth. After 1 cup lukewarm milk, oil to fry half an hour knead the dough for another 10-15 minutes ½ tsp small cardamom seeds so that the dough is soft. • Make small balls from dough and make longitudinal peethe.

• Heat oil and fry peethe to golden colour. Dip in sugar syrup for 10 minutes. Extract and keep aside in air. Store in a jar when it becomes dry.

      Day 15

  BHUTTEBHUTTE KIKI KHEERKHEER

Ingredients: Method: • Grind corn seeds coarsely. 1½ cup corn seeds (makka ke dane) 5 cup milk • Boil milk and add coarse corn seeds. 2 cup coconut milk • Allow milk to thicken. Add coconut milk and sugar. Cook 1 tbsp chopped almonds ½ cardamom powder • When sugar is dissolved, wait for 5 minutes and then add almonds, cardamom powder, raisin and rose water. 1 tsp rose water 100 gms water • Remove from flame after 2 minutes. 1 tsp raisin • Serve hot or chilled.

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