Tag Archives: South Indian Cuisine

Menu For The Day

Please click on the menus mentioned below to read the detailed recipes.

Morning Beverage Radish Juice
Breakfast Chana Dal Idly
Peanut Chutney
Lunch Carrot Rice
Bhindi sambar
Evening Beverage Jal Jeera
Snacks Masala Vada
Dinner Onion Uttapam
Nariyal Chutney
Dessert Milk Cake



Menu for the day

Please click on the menus mentioned below to read the detailed recipes.

Morning Beverage Muskmelon Juice
Breakfast Sandwich Pakoda
Lunch Masala Dosa
Drumstick Sambar
Coconut Chutney
Evening Beverage Filter Coffee
Snacks Banana Chips
Dinner Masala Uttapam
Peanut Chutney
Dessert Seviyan Kheer

Recipe: Carrot Sambar


Prep Time: 10 minutes

Cook Time: 35 minutes

Serves: 4


  • Toor dal: 1 Cup
  • Water: 3 Cup
  • Salt: 1 ½ teaspoon or to taste
  • Turmeric powder (Haldi): ¼ Teaspoon
  • Carrot: 2 medium, peeled and cut into small pieces
  • Tomato – 2, chopped
  • Onion: 1 small, chopped
  • Curry Leaves: 4-5
  • Dried Red chili: 1
  • Garlic cloves: 2, chopped
  • Ginger: ¼-inch piece, chopped
  • Green chili: 1, chopped
  • Oil: 1 Tablespoon
  • Mustard Seeds: ¼ Teaspoon
  • Sambar powder: 2 Tablespoon
  • Tamarind paste: 1 Tablespoon


  • Pressure cook the dal with water, 1 teaspoon salt and turmeric powder on high flame for 3 whistles.
  • After the steam goes, open the cooker. Mash the dal using a masher or spoon. Keep aside.
  • In a big pot, heat oil and add mustard seeds. When it splutters, add curry leaves, red dried chili, chopped ginger, garlic and onion and sauté till onions are light brown.
  • Add tomato and green chili and cook for 2 minutes.
  • Add the chopped Carrot. Mix well and cover till Carrots are almost cooked.
  • Add sambar powder and tamarind paste. Cook for 30 seconds.
  • Add the cooked dal. Mix well.
  • Add water to adjust the consistency.
  • Let it boil for 5-6 minutes.
  • Turn off the heat and serve hot.

Cook’s Note:

  • You may cut the Carrot into big pieces and cook with dal in pressure cooker.


Recipe: How to make Idli from Idli Rava / How to make Idli with Idli Rice


Prep time: 12-18 hours

Cook Time: 20 minutes

Serves: 4


  • Urad Dal (white lentils): 1/2 Cup
  • Idli Rava / Idli Rice: 2 Cups
  • Methi (Fenugreek) seeds: 7-8 seeds
  • Salt: 2 Teaspoon or to taste
  • Cooking Soda: 1 teaspoon
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required
  • Oil: for greasing


  • Wash the urad dal 2-3 times. Soak in water with methi seeds for 5-6 hours.
  • In a separate container soak the idli rava or idli rice for 5-6 hours.
  • Soak Poha 10-15 minutes before starting to grind the rice and dal.
  • Drain the water of urad dal. add soaked poha or cooked rice and grind until the dal becomes smooth and puffy paste. Not too thick, not too thin paste. Add little water while grinding if required. You may use the dal-methi soaked water.
  • Transfer the batter to a container.
  • Now drain the water from idli rava / rice and grind it to smooth but thick paste using little wate. Add this to the dal paste container. Mix well and cover the container.
  • Let it ferment in room temperature for another 5-6 hours or overnight. The batter will increase in volume.
  • Add salt and soda. Whisk the batter well for 3 minutes.
  • Heat water in an idly vessel and put it on high flame. Grease the idly plates with little oil and gently fill the rounds with the batter. Put it inside the idly vessel and let it steam for 15-20 minutes. Do not overcook, otherwise it might become hard and dry. Just keep an eye and remove the idlis once not sticky.
  • Take out the idly plates and leave it for 4-5 minutes. Do not remove the idlis immediately.
  • Take out the idlis with a spoon or knife and serve hot with chutney and sambar.


Recipe – Instant Rava Appam / Sooji Appe


Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4


  • Rava (Sooji / Semolina): 1 cup
  • Curd: 2 tablespoons
  • Water: ½ cup or as required
  • Salt: 1 teaspoon or to taste
  • Red chili powder: ½ teaspoon
  • Onion: ½ of a medium sized, finely chopped
  • Tomato: 1 medium sized, finely chopped
  • Green chili: 1, finely chopped
  • Ginger: ¼ inch piece, finely chopped
  • Garlic: 2 cloves, finely chopped
  • Ajwain (carrom seeds): ¼ teaspoon (optional)
  • Coriander leaves: 1 tablespoon, chopped
  • Oil: For greasing


  • Appam pan


  • In a bowl add rava, curd and water. Whisk well. Add chopped onion, tomato, green chili, ginger, garlic, salt, red chili powder, ajwain, coriander leaves and mix well. Adjust water to make a thick batter. Whisk well for 5-6 minutes.
  • Place the appam pan on heat.
  • Grease all molds of the pan with oil (¼ teaspoon oil in each molds).
  • Fill each mold with the rava batter.
  • Cover the pan for 3-4 minutes.
  • Flip all appams using a pointed wooden spatula.
  • Sprinkle few drops of oil over it and cover again for 2-3 minutes.
  • Remove the cover
  • Check if rava is cooked all over, if not cook for another 2-3 minutes flipping sides.
  • Once both side in light brown and light crispy, take out.
  • Repeat the process until all appams are done from the batter.
  • Serve with tomato sauce and green chutney.

Cook’s Note

  • You may saute the onion tomato masala in ½ tablespoon oil and mustard seeds before adding to the rava batter.

Recipe – Neer Dosa / Indian Rice Pan cake


Prep time: 18 hours

Cook Time: 20 minutes

Serves: 8-10 dosas


  • Rice: 1 Cup
  • Coconut, powder or grated or chopped: ¼ cup
  • Salt: 1 ½ Teaspoon or to taste
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required


  • Wash dal and rice 2-3 times. Soak the mix in water for 5-6 hours.
  • Drain the water, add soaked poha or cooked rice and coconut to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
  • Transfer the batter to a bowl, cover it and let it ferment for another 12 hours. The batter will increase in volume.
  • Add salt. Mix well.
  • Add more water to make a very thin flowing consistency batter. Thinner than usual dosa batter.
  • Heat a non-sticky pan in very high heat, pour 1 ladle full of batter. Hold the pan high and move the pan immediately to spread the batter all around the pan to thinnest circle possible. Drizzle little oil over it. Cover the pan for 2 minutes. Remove the cover and fold the dosa in half and 2 halves. No need to flip.
  • Serve Hot.
  • You may make it in mini uttapam maker pan as well.


Recipe: Mixed Vegetables in curd and coconut gravy

img_20170611_135538.jpgPrep Time: 15 minutes

Cook Time: 20 minutes

Serves: 4


For the Coconut Paste:

  • Powdered Coconut: 1/4 cup
  • Curd: ½ cup
  • Water: ¼ cup

For the veggies:

  • Mixed Vegetables: 2 cups, washed and chopped in small pieces (2 Potato, 2 Carrot, 7-8 green Beans, ½ cup cauliflower, handful of Peas, 2 drumsticks, 1/4th of a bottle gourd or lauki)
  • Salt: 2 Teaspoon or to taste
  • Turmeric powder (haldi): 2 teaspoons

For the tempering:

  • Oil: 2 teaspoons
  • Cumin seed: 1/2 Teaspoon
  • Curry leaves: 5-6
  • Green chili: 2, cut into halves, lengthwise
  • Dried Red chili: 2
  • Black Peppercorns (kali mirch): 8-10


  • If you are using grated or raw coconut, grind it to paste using little water. If using coconut powder, no need to grind.
  • Whisk curd in a bowl. Add the coconut paste and water. Whisk well and keep aside.
  • In a pot 4 cups of water. Once it starts to boil, add the vegetables, salt and turmeric powder. Medium the heat and cover the pan for 9-10 minutes or till all vegetables are almost cooked (90%). You may pressure cooker them in high heat and turn off the heat before the 1st whistle. Wait for 5 minutes and open the lid. Turn on the heat again and continue the next process.
  • Remove the cover and add the curd coconut paste in this vegetable pot. Mix well and stir gently. Lower the heat and let it simmer.
  • Heat oil in another small pan. Add cumin seeds, green chili, red dried chili, curry leaves and peppercorns. Saute for 2 minutes. Turn off the heat.
  • Add this tempering to the vegetable curd mix.
  • Stir well and simmer for 2-3 minutes or till vegetables are all well-cooked.
  • Turn off the heat and serve hot.