Delicious Curd Rice

Curd Rice is a important rice preparation of southern cuisine and most popular in Karnataka. It is highly flavoured and delicious to have in your meals

Ingredients needed:

• Rice - 2 cups
• Yogurt - 1 1/2 cups
• Milk - 1 cup
• Mustard seeds - 2 teaspoon
• Asafoetida - 1/2 teaspoon
• Dried red chillis - 2
• Curry leaves - 10-15
• Chopped Ginger - 2 inch piece
• Chopped Green chillies - 6
• Whipped cream - 1/2 cup
• Grated Cucumber (squeeze out excess water) - 2 medium
• Grated Carrot - 2 medium
• Salt to taste
• Oil - 3 tablespoons

Method:

• Boil water in a handi or deep container and cook the rice and remember the rice should be little over cooked and when done drain excess water & keep aside
• Heat oil in a pan and add mustard seeds, asafoetida, dry red chillies and mix well
• Then add curry leaves, chopped ginger and green chillies and pre prepared rice in it
• Mix all the ingredients well with rice then add salt, yougurt, milk & fresh cream to form a gravy type but not fully gravy
• When all ingredients mixed well with the rice cool at room temperature and then put in freezer to chill it
• Serve your curd rice cold with grated cucumber & carrot

Egg in Coconut Gravy

As the name suggests Egg in Coconut Gravy is a southern cuisine mostly Kerala based and like other egg curry nothing new easy to prepare just the main gravy is made out of coconut and its very thick yet spicy one. You can serve with fine grained rice

Ingredients as follows:

• Coconut milk - 1 cup
• Boiled Eggs - 10
• Oil - 3 tbsp
• ChoppedOnions - 5 medium
• Curry leaves - 15
• Turmeric powder - 1 tsp
• Coriander powder - 2 tsp
• Red chilli powder - 2 tsp
• Ginger-garlic paste - 2 tbsp
• Tamarind pulp - 2 tbsp
• Salt to taste
• Fresh coriander leaves for garnishing

Method of Preparation:

• Heat oil in a pan and add chopped onions
• Once the onions turn brownish add curry leaves, turmeric powder, red chilli powder, coriander powder, ginger garlic paste and 1/2cup water to form the gravy
• For the tamarind pulp keep the tamarinds in hot water for 10-15 min and then extract the pulp
• Now add this pulp in the gravy and blend the whole prepared gravy till now in a blender to make a smooth one
• After blending pour in a pan and again heat it on flame, when heated add coconut milk and salt
• Now vertically cut the eggs in two halves and place on the serving dish and pour the cocnut gravy on the eggs
• Serve hot garnished with coriander leaves

Rice With Lemon

Lemon rice is mainly south based rice preparation. It can be presented both with veg & non veg items totally as per your choice.

Ingredients Needed:-

• boiled rice - 1cup
• green chillies - 2-3
• chopped onion - 2 medium
• lemon juice - 2tsp
• bay leaf (tejpatta) - 2-3
• curry leaves - 6-7
• mustard seeds - 1tsp
• turmeric powder - little bit
• urad dal - 2tsp
• oil - 2tsp
• salt to taste
• coriander leaves

Preparation Method:-

• heat oil in a pan
• add bay leaves, mustard seeds, urad dal, curry leaves & green chillies.
• when oil starts coming out add chopped onions & turmeric powder
• as the onion gets a bit brownish add the boiled rice along with salt as per your taste.
• finally serve hot with lemon juice and coriander leaves.

Sambar Dal with Coconut Chutney

Sambar Dal is one of the most important dish of South Indian Cuisine. It is accompanied by Dosa, Masala Vada, Idli or any other main meal they have. Sambar is a combination of dal & vegetables rich in protein

Ingredients For Sambar Dal:

• Red Lentils (Toor Dal) - 2 Cups
• Tamarind - 1 pc
• Onion (Medium Sized) - 2
• Tomato (Medium Sized) - 2
• Curry Leaves - 8-10
• Roasted Red Chillies - 5-6
• Mustard Seeds - 1 tsp
• Hing (Asafoetida) - 1tsp
• Fenugreek Seeds - 1 tsp
• Chopped Coriander Leaves - 1/2 cup
• Sambar Powder (Easily available in market) - 3 tbsp
• Chopped Green Vegetable (Like Beans, Carrot, Capsicum etc) - 2 cups
• Turmeric Powder (Haldi) - 1tsp
• Salt to Taste
• Refined Oil for cooking

Method For Preparing Sambar Dal:

• Soak the toor dal for 1-2 hours
• Then add 4 cups water, 1tsp oil and boil the dal, as the dal gets semi cooked smash the dal well to form a liquid but a thick one
• When the dal is done remove from gas and keep aside
• Now soak the tamarinds in water for a while and then extract the juice totally
• Heat oil in pan, add chillies, mustard seeds, fenugreek seeds, turmeric powder, curry leaves and mix well
• Add chopped onions, tamarind extract, hing, chopped tomatoes & green vegetable and mix well with the spices
• Then add the boiled dal and cover with the lid for a while so that vegetable get cooked or you can even use boiled vegetables
• Before removing from gas add sambar powder and garnish with coriander leaves to serve hot 

Coconut Chutney is one of the most important as well as most delicious part of South Indian Cuisine served with Dosa, Idli, Vada, Uttapam etc. In short I can say easy but delicious one to have

Ingredients For Coconut Chutney:

• Grated Coconut - 1 Cup
• Roasted Chana Dal - 5 tbsp
• Green Chillies - 5
• Tamarind - 2pcs
• Chopped Ginger - 1pc
• Mustard Seed - 2 tsp
• Black Gram Dal - 2 tbsp
• Curry Leaves - 10
• Refined Oil - 2tsp
• Salt to taste

Method For Preparing Coconut Chutney:

• Blend coconut, tamarind, chillies, gram dal, salt & ginger together in a mixer to form a paste
• Heat oil in a pan, add mustard seeds, black gram dal & curry leaves to mix well
• Add the coconut paste with the spices and mix well to form the chutney
• Finally serve with sambar for meals or breakfast

Masala Vada

Masala Vada is a traditional south indian dish prepared in every home in south and even a very common street food nowadays. Masala Vada varies in shape size but approx between 5 to 8cm

Ingredients Required:

Gram Dal - 1/2 Cup

Chopped Onions - 2

Chopped Green Chillies - 3

Chopped Green Coriander - 1 Bunch

Grated Coconut - 2

Chopped Green Pudina Leaves - 1 Bunch

White Cumin - 1tsp

Salt to taste

Refined Oil for Frying

Method To Prepare:

Soak gram dal whole night or atleast 4hrs

Grind gram dal and cumin seeds together

Then add onion, chillies, and mix well

Form small balls & flatten them to give the shape of vadas

Heat oil in a pan & deep fry in the vadas

Then serve hot with Sambar & Coconut Chutney