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South India Recipes

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Source: http://the.honoluluadvertiser.com/article/2001/Nov/01/hf/hf15a.html

Idli (Rice cakes)
3 cups	rice
1 cup	urad dal, (split black beans)*
1 cup	hot water
1/2 teaspoon	salt
Soak the rice and dal separately for about 7 hours. Rinse well, put both in a blender and blend with hot water for about 15 minutes. Batter should be thin but feel grainy to the touch. Pour batter into a bowl, cover and let stand overnight, about 12 hours. Stir batter and pour into lightly greased ramekins or custard cups for steaming. Place on a steaming rack and steam for about 20 to 30 minutes, until batter is firm, like a cake. Remove cooked idli from pan. Place dishes upside down on a towel. Place a cold towel on top of dishes to promote cooling. Remove steamed cakes from dishes. Serve warm with sambar or chutney or with a little butter sprinkled with sugar. Uttapa (Rice pan cakes) * Idli batter (recipe above)
1	green pepper, finely chopped
1 large	onion, finely chopped
	Butter or peanut oil for frying
Add green pepper and onion to idli batter. Heat a non-stick frying pan and add a little butter or oil to the pan. Pour about 1/4 cup of batter into pan. Cover pan and cook for 5 minutes or until done. Serve with chutney. Sambar
1 cup	split yellow peas, (can be found at Down to Earth, a natural foods store in Mo'ili'ili)
1	tomato, coarsely chopped
1	onion, coarsely chopped
2	marungay beans, or 1 cup string beans, cut into 1/2-inch pieces
1/2 teaspoon	turmeric
1 teaspoon	coriander powder
1/2 teaspoon	powdered chili pepper
1 teaspoon	cumin powder
1/2 teaspoon	salt
	Coriander, (Chinese parsley) for garnish
Cook the split peas in water until soft. Add remaining ingredients and cook until vegetables are soft. The mixture should be the consistency of soup. Season with salt to taste. Garnish with coriander. Coconut Chutney
1 cup	fresh coconut
1 cup	plain yogurt
1	green chili pepper
1 clove	garlic
1 piece	ginger
1/2 teaspoon	salt
	Garnish: Curry leaves, coriander (Chinese parsley) leaves or mustard seeds
Place ingredients except garnish in a blender and blend until smooth. Garnish and serve. Poori (Fried bread)
2 cups	all-purpose flour
1 cup	whole wheat flour
2 tablespoons	melted butter
1/4 teaspoon	salt
	Warm water
	Oil for frying
Combine flours in a bowl. Add butter and salt and enough water to make a stiff dough. Knead dough and let dough rest for about 30 minutes. Divide into 20 portions. Roll each portion into a 3-inch circle. Heat about 1-inch of oil in a deep frying pan or wok. Oil should be very hot. Fry the circles of dough, one at a time, until it puffs up, about 30 seconds. Turn over and fry until golden. Drain and remove from oil. Serve hot with bhaji. Bhaji (Potato dish)
3 large	potatoes
1	red onion, chopped fine
1 clove	garlic, minced
2 tablespoons	oil
1/2 teaspoon	Chinese mustard seeds
2	chili peppers, chopped fine
1 cup	water
1/2 teaspoon	salt or to taste
Peel potatoes and cut into 3/4-inch cubes or slices. In a frying pan, heat oil and the mustard seeds. When the seeds crack, add onions and garlic. Fry until onions turn pink. Add potatoes and saute for a minute. Add chili pepper and water and season with salt. Cover the pan and cook, covered, until potatoes are done. Garnish with curry or Chinese parsley leaves. Serve with pooris. Chai
2 cups	water
3	tea bags
1/3 cup	milk
3 teaspoons	sugar or to taste

Bring all ingredients to a boil; turn off heat and let tea steep. Serve hot.

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