Sunday, January 27, 2013

South Indian recipes

India is known for its cuisine along with so many other things. Every state of India has its own special dishes that make that particular state or part of India different than other parts however south Indian recipes are matchless in their taste, colors, nutritional balance and seasoning. There are many south Indian recipes that are liked and tried all over the India. Ripe mango samber recipe is one of these recipes.

Ripe Mango Sambar Recipe

  • Ripe mangoes (sweet/sour, six in number and small in size)
  • Toor dal (one cup)
  • Sambar powder (one teaspoon)
  • Salt (one teaspoon)
  • Tamarind (lime sized)
  • Turmeric powder (one pinch)
  • Green chili/Red chili (one teaspoon, one in number)
  • Karimasala powder (one teaspoon)
  • Mustard seeds (quarter teaspoon)
  • Asafoetida powder (quarter teaspoon)
  • Fenugreek powder (quarter teaspoon)
  • Refined oil/coconut oil (two teaspoon)
Preparation Method
  1. Wash toor pulse, boil it and put it aside.

  2. Take a sauce pan and heat oil in it.

  3. As the oil heats up, put mustard seeds in it and wait till it crackles.

  4. Add asafetida, turmeric powder and fenugreek powder.

  5. Now place red chilies or green chilies and sauté for few seconds.

  6. Place mangoes in the masala, sauté and then pour two teaspoon of water. Cover the pan and slow down the flame. Let the mangoes become tender in the steam.

  7. As the mangoes become tender, add also sambar powder, tamarind juice and salt in it. Cook it for some time and then add toor pulse and let it also cook for five to six minutes.

  8. At the end, add curry leaves and one teaspoon of kari masala powder.

Andhra Mutton Fry Recipe

It is another best south Indian recipe that is widely enjoyed. You can also cook this dish by following given instructions.

  • Mutton (one kg)
  • Rice Flour (200 gram)
  • Ginger Garlic paste (two teaspoon)
  • Red chili Powder (three tablespoon)
  • Turmeric powder (one teaspoon)
  • Corn Flour (100 gram)
  • Lemon juice (two tablespoon)
  • Salt (according to taste)
  • Marinated Green Chilies (20 in number)
  • Oil (350 m)
  • Curry Leaves (20-30)
How to cook
  1. Select the best piece of mutton for this dish, wash it properly and let it dry. Chop mutton into desired pieces. However, keep the pieces not too big or too small.

  2. You should marinate it before cooking so for this purpose; add lemon juice, turmeric powder, salt and red chilly in it. Keep it aside for one an hour or more than it.

  3. Mix up two flours, corn flour and rice flour in some bowl with good capacity. Add salt and water to form dough of it.

  4. If your marinate mutton has spent one hour, place it in this dough and leave it for ten to twelve minutes.

  5. Take a deep frying pan, pour oil in it and let it heat up. Then add marinate mutton in it for deep frying.

  6. Drain the mutton pieces out as they turn their color brown. Keep the flame medium while frying or else mutton will remain raw from internal side.

  7. Now fry chilies and curry leaves in the same oil.

  8. Serve them hot to enjoy the dish fully.

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