Indian Menu Ideas set 3

Indian Menu Ideas III

Masala Vada

Madras Rasam

Chicken Chettinad




Coconut Chutney

Lemon Rice 

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


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.


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


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.


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.


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.


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


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.


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


Dry red chillies

Mustard seeds

Fenugreek seeds


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

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