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South Indian Food Menu & Recipe

South Indian Food Menu & Recipe

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Published by sanjeev1970

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Published by: sanjeev1970 on Mar 31, 2009
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01/12/2013

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SOUTH INDIAN FOOD
The Malabar Coast in the South India is famous for its spices of pungent aromas that luredmany foreign invaders like the Dutch, the French and the English. Cardamom, pepper,cinnamon, cloves and nutmeg are some of the notable spices, which are found in abundance inthe South. The availability of coconut, fish and root tubers have influenced the culinarycreations of the South. Rice is the staple food for the people of South India instead of wheat,which is more popular in northern states.The very mentioning of the name of South India, particularly Tamil Nadu, brings to ones mindthe tastes of Idlis, dosas, Sambhar and Vada. However, there are more than these that cantreat the taste buds. Most of the vegetarian and non-vegetarian dishes of this region have agenerous use of spices and coconuts. The final tempering with oil, mustard seeds, curryleaves, red chillies and urad dhal is almost the same for most of the dishes. In Kerala, thestaple food of the people is fish accompanied with steaming rice of big size. Banana chips and jackfruit chips are the specialty snacks of this state and most of the visitors make sure theyhave at least a few bags of these items in their carry home luggage!The Andhra cuisine has a great Mughal impact. Their food is known for its spiciness andhotness. The kebabs and the Briyanis are not to be missed. Home made pickles, pappads anddry chutney powders to be used with dosa or idli or rice are the famous culinary traditions of this region.
RAVAI UPPAMMA (SEMOLINA UPAMA)
SUBMITTED BY MALINIINGREDIENTS
2 Katories / cups of Rava or Sooji (cream of wheat)1 Katori of mixed vegetables such as Carrots, Green peas, Cauliflower etc finely cut and boiledtill tender1 medium size onion2 green chilies or as per taste1 tablespoon of chopped curry leaves1 tablespoon ginger finely cut1 teaspoon mustard seed1 teaspoon black gram Dal (washed) or Dhuli Urad2 tablespoon of oilSalt to taste
Optional Garnish:
Roasted Cashews
 
PREPARATION
1Roast Rava or Sooji (cream of wheat) in a non-stick pan till golden brown. KEEP ITSEPERATELY.2Put the required oil and add mustard seeds and black Gram Dal or Dhuli Urad.3When it starts fluttering, put chopped onions, green chilies, curry leaves and finely cutginger4When onion turns brown add the roasted Rava or Sooji and sauté nicely.Add salt andcooked vegetable (optional) and sauté nicely.5Then in a medium flame add about 4 Katories/cups of luke warm water and mix well.6To avoid lumps keep on stiring till the Uppamma.7Surve hot with cocunut chutney.8If desired add roasted cashews before serving.
NUMBER OF SERVINGS
:
4
NUTRITIONAL ANALYSIS
 
Per Serving
CaloriesCalories from fatCholesterolFat
RAVA DOSA (SEMOLINA DOSA) (CREAM OF WHEAT DOSA)
 
INGREDIENTS
1 cup Rava (Semolina) (Cream of Wheat Dosa)½ cup Urad Dal1 table spoon plain yogurt1 medium onion (finely chopped/paste)2 green chilies (use finely chopped/paste according to taste)Salt to taste
 
PREPARATION
1Soak Urad dal atleast 6 hour or overnight and grind to paste.2Mix rava (semolina), urad dal paste, yogurt and salt with water to make a thin batter.3Leave in room temperature overnight.4Mix onion and chilies to the thin batter.5Heat pan or griddle with little ghee or oil.6Spread the mix on pan in circular motion to make thin Dosa. * SEE TIP BELOW7Cook on both the sides, if desired.8Serve hot with Chutney.
NUMBER OF SERVINGS
:
NUTRITIONAL ANALYSIS
 
Per Serving
CaloriesCalories from fatCholesterolFat
TIP ON MAKING PERFECT DOSA:
Making thin Dosa is probably the trickiest part. Do it by quickly pouring the batter onpan/griddle. Then, evenly and gently spread it out with the ladle or big spoon by drawingconcentric circles on the batter.
PLAIN DOSA (PLAIN RICE DOSA)

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