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Master Indian Cooking in 12 hours (English) – 77 recipes

Learn to prepare variety of Indian dishes including Dosa, Idli, Vada, Pongal, Puttu, Rasam, Sambar, Biriyani, kesari etc
Instructor:
Radha Bai
745 students enrolled
south indian cooking

‘No one is born a great cook, One learns by doing’

‘Cooking is like Love. It should be larger than what you think you need’

‘A recipe has no soul. You as the cook must bring soul to the recipe’

‘Eating is a necessity but cooking is an art’

This course is designed to help people to learn and prepare Indian dishes easily

This course will be conducted by Mrs. Radha Bai in a homely environment (kitchen) in English language.

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List of dishes: (77 recipes)

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  • Breakfast recipes:

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Idli – Idli or idly are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Southern India and among Tamils in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils and rice.

Venn Pongal – Venn Pongal is a south Indian dish made with pepper, rice, and moong daal. Venn (Tamil word for white) Pongal is a popular savory dish in Tamil, Sri Lankan and other South Indian homes and is typically served as a special breakfast especially in Tamil Nadu and Northern and Eastern Sri Lanka. It is usually served with sambar and coconut chutney.

Dosa – A dosa is a rice pancake, originating from South India, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, then fermented

Kuli Paniyaram – is an Indian dish made by steaming batter using a mould. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa.

Milk Kolukattai – is a traditional south Indian Recipe made with Rice flour & cooked in Coconut milk or cow milk.

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  • Lunch recipes:

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Cooked Rice – Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice, African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used.

Sambar – Sambar is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. It is popular in South Indian and Sri Lankan cuisines. Sambar often contains sambar powder, a coarse spice mix made of roasted lentils, roasted whole red chilies, fenugreek seeds, coriander seeds and sometimes asafoetida and curry leaves. Regional variations include cumin, black pepper, grated coconut, cinnamon, chana dal, urad dal, tur dal, or other spices.

Rasam – Rasam is a spicy-sweet-sour stock traditionally prepared using kokum, tamarind, or dried green mango juice as a base along with jaggery, chili pepper, black pepper, cumin, tomato, and other spices as seasonings.

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  • Types of dosa:

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Plain dosa – Plain Dosa is a quick meal recipe made with fermented batter of rice. This simple recipe is pan fried and is extremely popular across the country and is best served with tangy flavoured sambhar and coconut chutney.

Onion dosa –  is a plain dosa recipe with finely chopped onion topping over the dosa which gives the plain dosa a very yummy taste.

Masala dosa – contains a spicy and aromatic stuffing (aloo masala) made with boiled or mashed potato, onion and spices in between thin rolled plain dosa or in-between dosa flanks.

Egg dosa – is a regular rice and lentil crepe topped and cooked with seasoned eggs in an omelette form or bulls eye form

Podi dosa – is a popular south indian breakfast variety made with podi sprinkled on top of steamed dosa

Carrot dosa – A soft pancake like dish made with rice flour and grated carrots

Butter dosa – These davangere dosas Are not like the regular Dosa. the taste as well as the texture is different. They are crisp and yet have a soft, light texture.

Ghee dosa – We all love Ghee Roast Dosa especially kids. In restaurants, we have seen ghee roast served like a cone. Especially kids dosa is served with a small umbrella just to attract the kids. All kids love to have this yummy and crispy cone dosa.

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  • Variety rice items:

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Lemon rice – It is a tempting south Indian dish prepared by adding lemon juice while stir frying steamed rice in spices.

Curd rice – Curd rice also called yogurt rice, is a dish originating from India. The word “curd” in Indian English refers to unsweetened probiotic yogurt. Curd rice is made by simply mixing soft cooked mushy rice with curd and salt.

Tomato rice – It’s simply rice cooked with lots of tomatoes and lots of spices. This rice is seasoned with curry leaves, mustard seeds, green chilies, garam masala, black pepper, chili powder and also some whole spices!

Egg rice – A delicious Chinese recipe with stir fried eggs squashed together with garlic, onion, rice and various spicy sauces and finally served with scrambled egg on top.This amazingly easy egg recipe is a great idea to cook for a quick meal in those tired worked up days or when you have some leftover rice left.

Tamarind rice – is an easy and flavoured south indian style rice recipe made with cooked rice, tamarind extract and spices. The recipe is generally made in Hindu temples and served as prasadam.

Coconut rice – is an easy and flavorful rice dish made with fresh grated coconut, tempering spices, curry leaves and rice.

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  • Kerala recipes:

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Aappam – is a spongy pancake made with fermented raw rice and coconut batter. It is also known as the Palappam.

Rice Puttu – is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside

Ada payasam (kheer) – A classic dessert from Kerala, popular during the festival of Onam. Ada Pradhaman is a variation of payasam, made with Ada rice, cashew nuts, coconut and palm jaggery mixed well.

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  • Millet recipes:

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White rava upma – One of the most common Indian breakfast, Rava Upma or simply Upma is a savory porridge made with semolina and veggies.

Broken wheat upma – is an excellent source of fiber and is also low in fat. Its much healthier than rava upma.

kichadi – is a perfect culmination of Rava (Sooji), Vegetables and Ghee. It’s colorful, soft, slightly mushy and melt in the mouth. Goes very well with Coconut Chutney and Tiffen Sambar.

Vermicelli upma – is an Indian breakfast dish, where vermicelli is cooked along with vegetables and everyday spice powders. It is made just like the popular South Indian Upma, just the difference is, that instead of Rava, Vermicelli is used.

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  • Gravies (Veg):

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Green pea masala curry – is very popular main course Indian dish prepared with green peas and tomatoes. Vegan and gluten free, this curry can also be an excellent base for any vegetarian or non-vegetarian main course curry.

Mushroom Gravy – is a delicious Punjabi style mushroom masala curry recipe. This is an Easy recipe of white button mushrooms in an onion-tomato based medium spiced gravy.

Green gram curry – is used for daily cooking with loads of nutrition and taste to be served as curry with steamed rice or roti.

Green gram dal curry – This moong bean dal hits every note for a perfect meal. It is warming and filling, creamy and chunky, spiced but not spicy. Serve it with rice, fresh naan or toasted bread for an easy weeknight meal!

Buttermilk curry – Buttermilk curry is a delicious Gujarati recipe which is prepared with buttermilk, green chillies, rice flour and spices. The sour taste of this dish caters to your taste buds well. Try this easy to cook vegetarian dish during lunches. Serve this lip-smacking delicacy with steamed rice

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  • Chutney:

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Tomato chutney – is a spicy and tangy sauce recipe prepared from tomatoes and other indian spices. Tomato chutney can be served with either breakfast recipes or even with mains course like rice and roti.

Coconut chutney -is a Southern Indian chutney-side-dish and condiment, a common in the Indian subcontinent. The condiment is made with coconut pulp ground with other ingredients such as green chillies and coriander. It is served with dosa, idli and vada.

Tomato thokku – is a versatile dish which goes well with idli, dosa, chapati, paratha, curd rice, upma and many more dishes. Mixed with hot steamed rice, topped with a tsp of sesame seed oil, it tastes awesome. It can be used as a spread for bread toast and sandwiches.

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  • Egg recipes:

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Egg podimas – is a simple egg stir fry made with eggs and onions. It goes well with rice but can be very well paired up with Chapati/Roti as well.

Omelette – is a dish made from beaten eggs, fried with butter or oil in a frying pan. It is quite common for the omelette to be folded around fillings such as cheese, chives, vegetables, mushrooms, meat, or some combination of the above.

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  • Preparation of ingredients:

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Idli dosa batter preparation – is a fermented batter made of idli rice and whole (or split) urad dal. It is used to make idli (soft, steamed rice cakes) or dosa (savory crispy crepes).

Spicy side dish powder for Idli – Idli podi or milagai podi is a coarse spice powder, originating from the Indian subcontinent, with a mixture of ground dry spices that typically contains dried chilis, black gram, chickpeas, salt and sesame seeds. The spice mix is commonly referred to in informal speech as “gunpowder” or chutney powder.

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  • North Indian recipes:

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Puri – is a deep-fat fried bread made from unleavened whole-wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry or bhaji, as in puri bhaji, but may also be eaten with sweet dishes.

Chapathi – also known as roti, safati, shabaati, phulka and roshi, is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa and the Caribbean.

Poori masala – is a simple and easy potato mashed curry prepared as a side dish to poori or for dosa. It is typically served in a fast food restaurant as a side dish to poori for morning breakfast. it is very simple dish made by mashing the boiled potatoes.

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  • Chicken recipes:

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Chicken Gravy – You’ll have to agree, cooking a chicken curry recipe is a skill. A perfect chicken gravy recipe in its full glory is nothing short of a masterpiece.

Butter Chicken Masala – Butter chicken uses a lot of butter (makhan in Hindi) while chicken tikka masala uses tikka masala (a spice blend) comprised of coriander, paprika, black and green cardamom, cinnamon, and turmeric. Butter chicken is sweeter and chicken tikka masala is spicier.

Pepper Chicken Gravy – Initially, spices roasted in the oil and then ground into a thick paste and again cooking the prepared masala in sesame oil adds a nice flavor and richness to the Pepper Chicken Masala. While frying spices, Give each ingredient required time to fry. Particularly, the garlic and ginger should turn light brown in color. It is a key step in the recipe. Also, if you want, add half tsp of Garam Masala.

Chicken 65 – is a spicy, deep-fried chicken dish originating from Hotel Buhari, Chennai, India, as an entrée, or quick snack. The flavour of the dish can be attributed to red chillies, but the exact set of ingredients for the recipe can vary.

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  • Fish recipes:

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Fish fry –This delicious, crispy & spicy fish fry makes for a great appetizer or a side to a meal. A simple vegetable salad or sliced onion compliment the fish fry. It can be served as a side with any variety rice like Ghee rice, cumin or Jeera rice, simple coconut rice.

Fish Tawa fry – Fish Tawa fry is a popular restaurant delicacy in Mangalore. This fried fish is served with a spicy sauce known as Tawa masala and perfect to be served with homemade dal and steamed rice.

Fish kulambu – Let us see how to cook a spicy village style fish kulambu. It is very good with rice. It will be nice for idly dosa also.

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  • Kheer:

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Semiya payasam or Milk Payasam (Vermicelli kheer) – is a simple, yet delicious festive pudding made of vermicelli , milk, dry fruits and flavored with cardamom and/or saffron. Usually a staple on occasions like Tamizh/Tamil new year and Onam where a feast is cooked, and this payasam is served as dessert.

Ada Pradhaman – A classic dessert from Kerala, popular during the festival of Onam. Ada Pradhaman is a variation of payasam, made with Ada rice, cashew nuts, coconut and palm jaggery mixed well. A quick, easy and delicious Indian dessert to relish during the festive season.

Green gram dal payasam (Moong dal kheer) – is a delicious sweet dish made with moong dal, jaggery, coconut milk, ghee and nuts. Kheer and payasam are the terms that refer to Indian puddings mostly cooked with milk.

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  • Briyani:

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Vegetable biryani – is an aromatic rice dish made by cooking basmati rice with mix veggies, herbs & biryani spices.

Chicken biryani – is a savory chicken and rice dish that includes layers of chicken, rice, and aromatics that are steamed together. The bottom layer of rice absorbs all the chicken juices as it cooks, giving it a tender texture and rich flavor, while the top layer of rice turns out white and fluffy. Buried in the Biryani, you’ll find whole cuts of succulent chicken bursting with flavor from the potent array of spices, herbs, and aromatics it’s marinated in.

Mushroom biryani – is a delicious one pot dish made with rice, mushrooms, masala powder & herbs.

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  • Vegetable fry:

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Cabbage fry – This lentil & stir fried cabbage dish is not only healthy and delicious but is also easy to make. It can be served with rice, phulka, roti or chapati.

Banana blossom fry – Peel the banana flower until the petals becomes soft. The outer petals are hard and fibrous. So they should be discarded. Chop the banana flower finely and add turmeric and salt let it stay in the fridge overnight.Pour oil into a pan and fry the shallots, garlic and green chillies till brown. Add the chopped banana flower and cook with lid closed for 15-20 minutes on low flame. Open and serve hot.

Spinach fry – Even in the world of fast stir-fries, spinach is a speedy dish. Imagine the spinach at the end of a long workday, collapsing on the couch and breathing a sigh of relief. That’s what should happen in the wok as you stir-fry  cook the spinach on high heat, stirring it and flipping it, until the moment it goes from rigid to wilted.

Spinach Kadaiyal – can be made in two different ways and both gives different textures – crush sauteed green spinach into smooth puree or retain the texture of cooked greens.

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  • Porridge:

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Rice porridge using drumstick leaves and green gram – Congee is a classic Chinese breakfast dish. It is also a staple in many other countries, including Burma, Indonesia, Japan, and even parts of Europe. Congee is essentially a rice porridge made by boiling rice in a great deal of water until it breaks down into a pudding-like consistency.

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  • Snack items:

——————————————————————————————————————————— Medu Vada – is a South Indian fritter made from Vigna mungo. It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in Tamil cuisine from South India and Sri Lanka, it is generally eaten as a breakfast or a snack.

Masala vada – is made by coarsely grinding soaked chana dal or bengal gram. Then spices, onions & herbs are added to the dough. This dough is then shaped to small disc or patties & deep fried. Massala vada is also known as chana dal vada in some parts of India

Potato Bonda – Aloo Bonda is an Indian snack where spicy potato filling is wrapped with a crispy chickpea flour covering. This snack is a favorite tea time or monsoon snack.

Cauliflower 65 – “Gobi 65” an extraordinary cauliflower dish which can challenge the chicken 65, and win the hearts of vegetarians and non-vegetarians alike. It is extremely simple to prepare and can be served as an quick appetizer/snack.

Onion Bhaji – A bhaji, bhajji, bhajiya or bajji is a spicy snack or entree dish similar to a fritter, originating from the Indian subcontinent, with several variants. Onion bhajis are a superb addition to an Indian meal or great to have as a snack.

Egg Bonda – Egg Bonda is a mouth-watering snack recipe, which you can cook for your loved ones in any season. This South Indian recipe is prepared by boiling eggs and then dipping into a batter made of rice flour, gram flour, green chillies, red chilli powder, black pepper powder and salt. The dipped eggs are further deep fried in vegetable oil and served with tomato ketchup and green chutney. It is otherwise known as egg pakoras and can easily be made at home. You can pair these yummy egg pakoras with a cup of hot tea in the evening.

Banana bhaji – is a simple and easy deep fried fritters recipe made with raw banana or plantain. it is a tasty and a crisp snack which has a sweet and savoury taste to offer in each and every bite. it is typically made during the monsoon and winter season and can be served with dips like pudina and coconut chutney recipe.

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  • Side dishes:

——————————————————————————————————————————— Papad – A papadum is a thin, crisp, round flatbread from India. It is typically based on a seasoned dough usually made from peeled black gram flour, either fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, tapioca, certain millets or potato can be used.

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  • Hot drinks:

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Tea (with milk) – is the most popular manufactured drink consumed in the world, equaling all others – including coffee, soft drinks, and alcohol – combined. Most tea consumed outside East Asia is produced on large plantations in the hilly regions of India and Sri Lanka

Coffee (with milk) – is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain Coffea species. When coffee berries turn from green to bright red in color – indicating ripeness – they are picked, processed, and dried. Dried coffee seeds are roasted to varying degrees, depending on the desired flavor.

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  • Cold drinks:

——————————————————————————————————————————— Butterscotch Milkshake – A milkshake, or simply shake, is a drink that is usually made by blending milk, ice cream, and flavorings or sweeteners such as butterscotch, caramel sauce, chocolate syrup, fruit syrup, or whole fruit into a thick, sweet, cold mixture.

Rose Milk – is an Indian, cold milk drink which is so aromatic with the addition of rose essence and perfect to quench your thirst during the hot summer days.

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  • Chinese recipes:

——————————————————————————————————————————— Vegetable Noodles – have been a popular choice for many indians when it comes to indo chinese recipes. There are many ways to make an amazing noodles recipe which mainly differs with sauces and toppings added to it. one such simple and no fancy noodles based recipe is veg noodles recipe made with basic sauces.

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  • Sweet items:

——————————————————————————————————————————— Rava Kesari – is a sweet Indian food that is common throughout the country. The classic ingredients used for its preparation are semolina, sugar, ghee, water, and milk.

Gulab Jamun – (translated very roughly as ‘rose-fruit’) may have got their name from the fact that they are jamun (an Indian fruit) shaped, round, and usually soaked in a rosewater scented syrup. Essentially, deep fried balls made of milk powder, flour, butter and cream or milk, and then soaked in sugar syrup.

Sweet pongal – is a delicious South Indian dish made with rice, moong lentils, ghee, jaggery or sugar, cardamoms and nuts. It is traditional dish mostly made to offer the gods on special occasions & festivals.

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