Tag: southindianfood

Categories
Fried Foods

(101) Medu Vada

Ingredients

  • 1 cup Udad dal
  • 1 tsp. Salt.
  • ¼ tsp Asafoetida.
  • Ground nut oil for frying

Method

  1. Soak Udad dal for 12 to 14 hrs.
  2. After 14 hours wash dal  thoroughly and drain water with strainer.
  3. Grind Udad dal into fine paste.
  4. Add salt and Asafoetida in batter.
  5. Stir vigorously with your hand such that it traps air  in batter.
  6. Check batter with putting small drop of batter in cup of water. If that drop floats then your batter is ready for making vada.
  7. If not floating then again stir for some more time .
  8. Once batter is ready heat oil in  kadhai for deep frying.
  9. Simultaneously take water in one cup .
  10. Take small portion of the batter on back side of the spoon,dip your finger in cup of plain  water and then make hole in that batter. Flip the spoon in hot oil so that batter in the form of Vada falls in oil without changing shape ( see the video).
  11. Fry till golden brown.
  12. Make all Medu vadas in this style .
  13. Enjoy Medu vada with sambhar and chutney.
Categories
cold drink Quick Cooking Tips

(100) Coconut Milk & Coconut Punch

Ingredients

  • Coconut flesh.
  • Coconut water.

Method

  1. Wash and clean coconut flesh.
  2. Cut in to 3 inches pieces.
  3. Crush the coconut flesh in juicer so coconut milk will be extracted .
  4. Extracted milk you can use as in preparation of authentic south indian and  thai food.
  5. Extracted milk also use as in preparation of mocktail like Coconut punch.
  6. For 100 ml. Coconut punch, add 60 ml. Coconut water and 40 ml. Coconut milk.
  7. Blend properly and filter ( optional) it.
  8. If you don’t have enough coconut water ,you can also add plain water instead of coconut water and adjust by adding the milk quantity . So that taste won’t be compromise. If necessary add sugar powder also.
  9. Enjoy Coconut punch in scorching summer.
Green Coconut
Coconut flesh
Categories
chutney

(68) Coconut chutney

Idli-dosa’s chutney

Ingredients

  • 10 coconut cubes.
  • 1 cup curd.
  • Tempering ingredients
  • 1 tbsp. salt.

Tempering ingredients

  • 1 tbsp oil.
  • ½ tsp. Mustard seeds (rai).
  • ½ tsp. Udad dal.
  • 6-7 Curry leaves.
  • 2 byadgi chilis.
  • 1 tbsp. Coriander leaves.

Method

  1. Defrost cubes in one bowl.
  2. Add whisked curd , salt and mix it.
  3. Heat tempering vessel with oil and add mustard seeds.
  4. As mustard seeds crackled add udad dal and stir continuously till it turns colour. Add chili , curry leaves and coriander leaves. Give 1-2 stir and pour this in coconut chutney bowl.
  5. Mix thoroughly and coconut chutney is ready.
  6. Enjoy with Idli,Dosa, Uttapam and other South Indian dishes.
coconut chutney