Indian Menu Ideas set 3

Indian Menu Ideas III

Masala Vada

Madras Rasam

Chicken Chettinad

Dosa

Idli

Sambar

Coconut Chutney

Lemon Rice 

Note : The following recipe is for 4 number of pax and please write it in standard recipe format.

MASALA VADA 

Ingredients and quantity

Chana Dal.                80 gram

Rice flour.                 50 gram

Salt.                             TT

Asafoetida.                Pinch

Chopped ginger.      1 teaspoon

Corriander leaf.       Few

Green chillies.          10 gram

Fennel seed.             1 teaspoon

Mango powder.       1 teaspoon

Boiled grated potatoes.    100 gram

Black pepper.            4 gm

Oil.                               Deep fry

Corriander.                Garnish

Methods of Preparation :

• Wash and soak gram lentil overnight and strain it
• Grind it in grinder without using water, grind in coarse form
• Mix lentil ,potato  grated , chopped green chillies, chop corriander , asafoetida, ginger paste , mango Mango powder , crushed black pepper, salt and mix well
• Grease water in hand and make round thick shape of 40/50 gram
• Heat oil and fry the patties ,make it golden brown and remove from heat
• Garnish with corriander leaf and serve with coconut chutney after placing in appetizer plate.

MADRAS RASAM

Ingredients and quantity

Veg stock.                   1 litre

Red chilly.                  2-3 pcs

Asafoetida.                A pinch

Rasam powder.        1 teaspoon

Corriander leaf.       Garnish

Curry leaf.                 2-3 pcs

Tamarind juice         10 ml

Tomatoes                   1 teaspoon

Mustard seed.           1 teaspoon

Oil.                              1  tablespoon

Salt.                             TT

Methods of Preparation :

• Wash and grind tomatoes and keep it aside
• In a soup pot, heat oil , fry mustard seed , black pepper corn , red chilly , asafoetida and curry leaves

• Add Turmeric, tamarind
• Add grinded tomato juice then, stir well

• Add stock and bring to boil , simmer for half hour 
• Add chop corriander , Rasam powder and stir well
• Cook for few minutes

CHICKEN CHETTINAD

Ingredients and quantity

Chicken               800 gram

For Chettinad Masala paste. 

Poppey seed.         1 tbsp

Coconut grated.    2 tbsp

Corriander seed.  1 teaspoon

Cumin seed.           1 teaspoon

Fennel seed.           1 teaspoon

Whole red chilly.   4 pcs

Cinnamon stick.    2 pcs

Green cardamom  4-5 pcs

Cloves.                     4-5 pcs

Ginger.                     1 tbsp

Garlic.                      1 tbsp

Star anise.               3 pcs

Other Ingredients

Turmeric powder.   1 tsp

Onion.                        150 gram

Red chilly.                  1 tablespoon

Tomato.                      200 gram

Lemon juice.             1 tablespoon

Curry leaf.                   8-10 pcs

Salt.                                  TT

Oil.                                2 Tbsp

Methods of Preparation :

• Clean the chicken , remove its skin and cut into cube shape
• Roast the whole red chillies , grated coconut, poppy seeds , corriander seeds, cumin seeds , green cardamom, cloves , cinnamon , star anise, fennel seeds and grind the paste with ginger and garlic
• Heat oil, add onion and cook till translucent. Add tomatoes , red chilly powder and Turmeric powder
• Add chicken ,cook for sometime and add paste and cook.
• Add lemon juice and stock , cover and cook 
• Garnish with corriander leaf , serve Hot.

DOSA

Ingredients and quantity

Rice(soaked)                              150 gram

Urad Dal(split black lentils).    50 gram

Melted ghee.                                20 ml

Fenugreek.                                   10 gram

Methods of Preparation : 

• Blend the rice , fenugreek and Dal separately then mix together and then, whisk few minutes
• Heat a non - sticky tawa , sprinkle a little water on tawa and wipe it of gently Using cloth
• Pour a ladleful of blended ingredients and make a circular of 200-225 mm thin circle
• Smear little ghee over it and along the edges
• Food over to make a semi-circle or a roll. Serve it with sambar and coconut chutney.

IDLY

Ingredients and quantity

Rice                             150 gram

Urad lentil.                100 gram

Oil.                               150 gram

Carrot ( grated ).       Topping

Corriander (chop).   Topping

Methods of Preparation :

• Blend the rice and Dal separately then mix together and whisk
• Take a idly mould , grease oil and pour the idly mixture on the idly mould
• Top by grated coconut and chopped coriander.
• Cook idly in idly cooker , remove from heat and served with cucumber and coconut chutney.

LEMON RICE

Ingredients and quantity

90% boiled Rice.            600 gram

Lemon juice                   1 tbsp

Butter.                             2 tbsp

Mustard seed.                1 tsp

Lemon zest.                   A pinch

Salt.                                  TT

Bay leaf.                          2-3 pcs

Coconut powder.           5 gram

Garnish

Lemon wedges.             4 pcs

Corriander.                   4  leaves

Method of preparation :

• Heat the pan , add oil , fry mustard seed and bay leaf 
• Add all remaining ingredients and season then stir fry for 5 minutes
• Garnish with coconut powder.

SAMBAR

Ingredients and quantity

Chana Dal.                100 gram

Cumin seed.              2 teaspoon

Potatoes.                   100 gram

Onion.                       100 gram

Gourd ( lauka).        100gram

Eggplant.                  100 gram

Carrot.                      100 gram

Pumpkin.                 100 gram

Tamarind                  1 tbsp

Chilly powder.         1 teaspoon

Turmeric powder.   1 teaspoon

Salt.                               TT

Asafoetida.                 A pinch

For tempering

Oil

Dry red chillies

Mustard seeds

Fenugreek seeds

Asafoetida

Garlic and cumin seeds

Methods of Preparation :

• First soak the tamarind in warm water for 30 minutes . Pick and rinse Dal well
• Boil Dal in a pressure cooker
• Add chopped vegetables, Turmeric powder , red chilly powder , asafoetida and salt. Add 2 cup water and stir well
• Pressure cook again for 1 whistle amd remove lid
• Add sambar powder, tamarind pulp then, simmer in pressure cooker for 10-15 minutes
• Heat oil, crackle mustard seeds
• Add fenugreek seeds , garlic , red chilly, asafoetida and temper it to add in pressure cooker
• Remove from heat , serve it and garnish by corriander leaf