Some Traditional ' South-Indian ' Recipes

[1] Mooga Ghasshi ( sprouted green gram in fresh coconut gravy )

Ingredients:

Moong[Green Gram](whole sprouted) 250 gm,
Fresh Grated Coconut 1/2 no, Dried Red Chillies 3-4 no,
Tamarind about 1 Tsp, Coriander Seeds 1 Tb,
Urad Dal[skinned, split Black Lentils] 1 Tb, Salt to taste,
Mustard Seeds 1/2 Tb, Curry Leaves 5-7 no.

Method:

Saute the red chillies in little oil and then make a paste of coconut, chillies and tamarind. Saute the coriander seeds and split black lentils in oil and add to the paste and grind to get a smooth paste.
Cook the Moong with salt and water till almost done. Now add the paste and salt (if required) and simmer for 5 minutes. Add water to get the required consistency and give it one boil and remove.
Heat a Tb of oil in a small pan for tempering. To this add the mustard seeds. When they crackle, add curry leaves and pour onto the moong mixture.
Serve hot with an Indian bread of your choice.


[2] Dali Toi ( yellow lentil dal made in the traditional way )

Ingredients:

Toor Dal (yellow lentils) 1 Cup, green Chillies(slit length-wise) 2-3,
To season: Oil 1 Tb, Mustard Seeds 1 Tsp, Curry Leaves 5-7,
Dried Red Chillies 2( Brocken into pieces), Asafoetida a pinch(optional)
Salt to taste

Method:

Pressure-cook the lentils till done97-10 minutes). then smash the lentils with the back of a big spoon till no whole lentils are left OR you can beat the lentils with an egg beater. Now add water to get the consistancy that you want. Add green chillies and salt and boil for a few minutes.Remove from heat and keep covered.
To season, Heat oil in a small pan and add the mustard seeds. When they crackle, add the asafoetida,red chillies and curry leaves. Remove from heat and pour over the lentils.

Vegetable Stew

Ingredients:

Cauliflower Flowerettes 250 gm, Potatoes (cut into batons) 2,
Carrots (cut into batons) 2, Green Peas 250 gm,
Onions (sliced) 2, Cinnamon 2", Cloves 3,
Green Cardamom 2, Oil as required

For Paste: Fresh Grated Coconut 1/2, Green Chillies 2-3,
Cumin Seeds 1 Tsp, Ginger 1", A small pc of tamarind

Method:

Heat oil and add cinnamon, cloves and cardamom. Now add onions and saute till translucent. Then add the rest of the vegetables and salt and enough water to cook the vegetables(1/2 cup). Now cover and cook till the vegetables are done but DO NOT overcook. Now add the coconut paste, add water to make it as thin as you require and let it simmer for 5 minutes. Never boil the stew once you have added the paste.
Garnish with chopped coriander and serve hot.

Mutton Saguti ( Spicy Lamb Curry)

Ingredients:


Leg of lamb (cut into 1" pcs) 1/2 kg, Onions(large) 2 no,
Lime Juice, Salt, Oil or Clarified Butter(ghee)

Green Masala: Green Chillies 6, Coriander Leaves 1 bunch,
Mint 1/2 bunch, ginger 2" , Garlic 6 cloves

Red Masala: Dried Coconut(kopra)[grated] 1/2 OR Dessicated Coconut 100 gm,
Onion(large) 1, Poppy Seeds 1 Tsb; Cloves 6, Black Peppercorns 6,
Cinnamon 2", Coriander Seeds 2 Tb; Mace a pinch, Dried Red Chillies 12,
Turmeric Powder 1 Tsp.


Method:

Wash the lamb pcs. Finely chop onions. Make the green masala paste using the above ingredients with as little water as possible. Mix this green masala paste with the lamb and let it marinate for one hour.
For Red Masala: Fry the coconut,onion and poppy seeds in a little oil(1-2 tsp) till brown. Then add the remaining ingredients and saute till they release their aroma. Make the red paste using water as required.
In a large vessel take oil or cl. butter and saute the finely chopped onions in it. When the onions are translucent, add the marinated lamb, red masala paste and cook for 1 hour or pressure-cook for 1/2 hour. Now add salt to taste and juice of one lime.
Garnish with chopped coriander and serve hot with rice or indian bread.

Vanilla Sponge Cake

Ingredients:

Flour 115 gm, Powdered Sugar 115 gm,
Fat/ Margarine 60 gm, Eggs (large) 2,
Vanilla Essence 1/4 Tsp; Baking Powder 1/4 Tsp;
Water As Required

Method:

Pre-heat the oven to 180degree centigrade. Line a 1/2 Kg cake tin with grease-proof paper.
Sieve flour with baking powder. Cream the fat & sugar till light and fluffy. Beat eggs along with vanilla essence till stiff.Then add to the fat mixture. Add the flour all at once and mix, using cut and fold method, lightly. Add water to get a dropping consistancy. Pour into the tin and bake at required temperature for 30-35 minutes.