474: 252 South Indian Recipes

 The traditional food of South India is mainly rice based. South Indian cuisine includes the cuisines of the five southern states of India: Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana.

The cuisine is famous for its wonderful mixing of rice and lentils to prepare yummy lip smacking dosas, vadas, idlis and uttapams.

The South Indian food is a brilliant blend of flavors, colors, seasoning, nutritional balance, fragrance, taste, and visual appeal. Here I posted 297 Recipes.  Take your pick from these recipes, and serve them on a banana leaf, to recreate a perfect south Indian meal-time!

Recipes Here:  (Please click the link)

http://sadhanakitchen.blogspot.com/p/south-indian-cuisine.html

473: Anjarai Petti/ Masala Dabba- Exploring The Indian Spice Box

Spices are an integral part of the Indian kitchen and each one adds punch and flavor to the pantry. A stunning Indian spice box, also known as a “Anjarai Petti / Masala Dabba”. The masala box is a popular spice storage container widely used in Indian kitchens. A round stainless steel tin with a tight-fitting solid or glass lid, a masala dabba typically holds seven or more smaller canisters that house an array of spices that often flavor an Indian meal. I think the beauty of the masala dabba is that you can customize it to your own cooking preferences. It’s really a matter of personal taste. You can include whatever works for you. In India, masala dabbas are traditionally passed down from mother to daughter when the daughter marries and begins a new life in her husband’s home. I am using masala dabba since beginning of my cooking journey.

I have Three masala dabbas. For my Wedding, my mom gave one Anjarai Petti as Kalyana Seer(Wedding Gift) . It is very old now. Other two boxes, I bought it from Cost Plus /World Market shop. I recommend buying it from India if possible. Because it is much cheaper.

The following spices are in my  Tadka  (Tempering)  Masala Box photographed above:

1. Mustard Seeds

2. Coriander Seeds

3. Fenugreek Seeds 

4. Urdh dal

5. Chenna Dal

6. Cumin Seeds

7. Black Peppercorns

The following spices are in my Spice Powder Masala Box photographed above:

1. Turmeric Powder

2. Coriander Powder

3. Red Chili Powder

4. Kashmiri Chili Powder

5. Asafoetida powder ( Hing Powder)

6. Pav Bhaji Powder

7. Chenna Masala Powder

  

The following spices are in my Whole Spices Masala Box photographed above:

1. Star Anise

2. Cinnamon Sticks 

3. Green Cardamon 

4. Bay Leaves

5. Fennel Seeds

6  Nutmeg

7. Cloves 

Tip:

 Clean the Masala Dabba  once in two months and dry them in sunlight.

What is in your Masala Box?

472: Puli Kuzhambhu Podi/Tamarind Curry Powder

Prep Time :             5 mins

 Grind Time :          3 Mins
  Recipe Category: Spice Powders
 Recipe Cuisine:     South Indian
 Author:                    Sadhana Padmanabhan

Homemade powder gives the kuzhambhu and Gravy,  real fresh taste, since these powders are fresh and not packed ages ago. Here is a simple recipe from my Madappalli.  This powder can be used for Pulli Kuzhambhu & Kara Kuzhambhu  preparations. It will save more time a lot.

 Ingredients

Dhania  / Coriander seeds   1/2 cup

Dry Red chilies                   10 no.
Kashmiri chilies                  10 no.   

Chenna dhal                      2 tablespoon

Black pepper                     1 teaspoon

Cumin seeds                     1 teaspoon

Curry leaves                      Few

Rice                                 1 tablespoon

Dry coconut                      1 tablespoon

Method:

•  Dry roast the all the ingredients separately till they turn into golden brown color. Keep aside. Allow it cool (Stove heat should be very low.).
• Transfer it to a mixer jar and grind them together to fine powder. Now Puli Kuzhambhu powder is ready. 
• Store it in the an airtight glass container. 

NOTE:

• Ensure no spices are burnt; in that case the taste will be bitter.
• 
  

471: Kariveppallai Kuzhambhu/Tangy Curry Leaves Kuzhambhu

The scientific name of the curry plant is Murraya Koenigii Spreng and it belongs to the Rutaceae family. The plant is native to India and is usually found in tropical and subtropical regions.

Curry Leaves

Curry Leaves Health benefits:

In Ayurvedic medicine, curry leaves are believed to have several medicinal properties such as anti-diabetic, antioxidant. The roots are used for treating body aches and the bark is used for snake bite relief. 
Health benefits are:

Stops Diarrhea                                     Lowers Cholesterol Levels

Gastrointestinal Protection                    Good for Eyesight

Anti-Diabetic Properties                        Fights Cancer

Protects the Liver                                 Good for Hair Growth

very soothing effect for cold and sinus

Curry leaves are usually used to give a distinct aroma and flavor to Indian dishes, especially South Indian food. Curry leaves are usually used for flavoring curries, rasam, vegetable dishes, pickles, buttermilk, and chutneys. They are usually fried in clarified butter or vegetable oil and before adding the main ingredients. It can give a unique flavor and aroma to any dish.

I prepared Kariveppallai Kuzhambhu for the lunch last weekend. It came out very well as usual. I just wanted to share this recipe. This is a very popular recipe in South Indian community.

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Serves: 3-4 People
 Recipe Category: Kuzhambhu
 Recipe Cuisine:  South Indian
 Author:Sadhana Padmanabhan

Ingredients

Tamarind Extract              1 cup

Turmeric Powder               ¼ teaspoon

Salt                                 To taste

Black pepper powder          a Pinch

Fry and Grind
  Sesame oil                      1 teaspoon

Black gram dhal                 1 tablespoon

Chenna dhal                      1 tablespoon

Fresh coconut                    1 teaspoon

Red chilies                         4 no.

Fresh ginger                      1 teaspoon

Fresh curry leaves          -   ¾ cup  
(washed, rinsed and dried)
To Temper 

Sesame oil                        4 Tablespoon

Mustard seeds                   1 teaspoon

Red chilies                         2  no.
Curry Leaves                      Few  

Asafetida                           ¼ teaspoon                               

 

Method 

• Heat  oil  in a pan and dry roast the black gram dhal, Chenna dhal ,ginger, red chilies and coconut until golden brown . Keep aside.
• In the same oil saute the curry leaves till it shrinks little.
• Grind them with fried ingredients to a smooth paste with little water.
• Dissolve this paste with tamarind extract. Add some more water, turmeric powder and salt. Mix it well.
•  Heat the oil in a pan, temper the temper ingredients,  and add curry leaves water and boil . Simmer the stove heat.
•  Let it boil for 15 to 20 minutes till it gets thickened.  
• Before switch off the stove heat, add 2 pinches of pepper powder, and mix it well.
• Serve hot with steamed white rice and  Gingerly oil.

Note:

• Always use fresh curry leaves for this kuzhambhu.
• Tastes great if a dash of ghee is drizzled over when we mix it up with the rice

• 
  

470: Fast and Simple Diabetes Menus- 31 Recipes

Even if you are pre-diabetic or borderline diabetic, or diabetes is part of your family, it is important to follow a diabetic diet to prevent diabetes. This title includes 31 mouthwatering recipes to simplify your meal planning for diabetes control!

Please see the Link:

http://sadhanakitchen.blogspot.com/search/label/Diabetic%20Food

Re Think Your Drink:

469: Aval Curd Bath/Curd Aval/ Dahi Poha

Planning to switch to a healthier version for lunch today. This simple and quick to prepare Aval curd Bath recipe is the one you can smoothly opt for. With all the ingredients at an easy access in the kitchen, this is a sure shot recipe to lay your hands on.  Try this Aval curd Bath is packed with the best nutrients more than one can ask for. Less oil, healthy and tastier! Imagine an all-in-one lunch recipe just a few steps away. Even your little one is sure to shout yummy!. I used to make this Aval Curd Bath on Ekadasi days.

Ingredients

Aval/ Flattened Rice / Poha        1 cup.

Thick Plain Curd                        1 ½ cup

Thick  Warm Milk                       ½ cup

Green chilies                             2 no. (Finely Chopped)

Grated fresh Ginger                   1 Tbsp.

Butter                                       1 Tsp.

Curry leaves                               few

Asafetida/ Hing                          a pinch

Oil                                            ½ Tsp.

Mustard seeds                           ½ Tsp.

Chopped coriander leaves           for decoration.

Method:

• Wash the Poha in water till they soften. Drain and keep it aside for a few minutes.
• In a bowl, combine the Poha, milk, ginger ,yogurt,butter and salt. Mix well.
• Add enough curd and check the consistency. Do not make it run thin
• Heat oil in a pan for seasoning.
• Add the mustard seeds and let them splutter.
• Add the chopped green chilies, , curry leaves, and Hing and fry for a few seconds.
• Pour this to over the Poha mixture and mix until well combined.
• Garnish with chopped coriander leaves.
• Serve immediately with Pickle.

 Tip: 

• Green Grapes and pomegranate can also be added to bring in more taste to this irresistible dish

              

  

Dahi Poha

468: Beetroot Sambhar

'Sambhar', is a balanced dish with lentils and vegetables blended along with Indian Spices.  This is the best accompaniment to any South Indian Meal. In Tamil Nadu where sambhar usually has one or two vegetables and the flavors are adjusted a bit according to the vegetable added. Beetroot Sambhar is healthy sambhar recipe where beetroot is used as main vegetable. Make delicious Beetroot Sambhar using this simple recipe from Madappalli. This sambhar can be served with rice, idli, and dosa. 

Ingredients:

Beetroot                                         1 cup (Chopped like cubes)

Tamarind                                       1 gooseberry sized

Green chilies, halved vertically-        2 no.

Curry leaves-                                  2 sprigs

Salt-                                              To taste

Asafetida Powder                            ¼ Tsp.

Red Chili powder-                            1/2 tsp or adjust according to your taste

Sambhar Powder                             2 Tbsp.

Coriander leaves (chopped)               1 Tbsp.

To pressure cook dal:

Tovar Dhal/Sambhar Lentil                ½ cup

Water                                              1 cup

Turmeric powder-                             1/4 tsp

Tomato -                                          1 medium sized

Coconut Oil                                       1 Tsp.

For tempering:

Coconut oil                                        1 tbsp.

Black mustard seeds                          ½ Tsp.

Fenugreek seeds                                1/8 Tsp.

Asafetida Powder                                ½ Tsp.   

Method:

• Pressure cooks the dal with water till it sinks, turmeric powder, 1 tsp of oil and tomatoes for 3 whistles. Let the pressure releases, mash well and keep aside.
• Soak a small ball of tamarind in warm water and squeeze to extract the juice. Discard pulp and seeds.
• Mix sambar powder, chili powder and asafetida powder (Hing) in it and set aside.
• In a kadai, add cooked dal , chopped Beetroots, and green chilies.  Cook in low flame till the veggies get cooked fully.
• Now add the tamarind and sambhar powder mixture and allow to boil for 5 minutes in a medium flame.
• If the sambar is too thick, add more water and bring to boil and if it's too watery, boil until the right consistency is reached.
• Heat the oil for tempering in a small pan. Add the mustard and when they pop, add the rest of the ingredients.
• Pour the seasoning to sambar and add chopped coriander leaves and close with lid.
• Serve piping hot with rice and ghee and vegetables.
• This recipe serves 6.

Beetroot Sambhar