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RASAM

Ingredients

2 large ripe healthy tomatoes
4 cups water or top water of boiled dal (stock)
2 whole red chillies
1 stalk curry leaves
1 tiny sprig mint leaves
1 tiny sprig coriander leaves
1-2 flakes garlic grated
2-3 pinches clove-cinnamon powder
1/2 tsp. sambar masala
8-10 peppercorns
1 1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
2 pinches asafoetida
1 marble sized ball of jaggery or 1/2 tsp. sugar
1 small strip tamarind
1 tbsp. ghee or oil
salt to taste

Preparation

Put whole tomatoes in boiling water, simmer for 3 minutes, keep aside for 5 minutes. Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds. Roast till aromatic, grind in a mortar or under a stone till powdered. Keep aside. Remove tomatoes from water, peel away the broken skin. Grate or mash till fine. To the thick pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and mash well either with hand or with a hand blender. The ingredients should have blended well into the pulp. Take in a deep pan, add stock or water. Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter. Add garlic and stir, add carefully to the rasam. Bring to a boil, check spices and salt and adjust. Simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.

Serve hot as a soup or with steaming hot plain rice and papads.



SAMBAR

Ingredients

Tur dal - 100gms
Sambar Masala - 3 tablespoons
Drumstick - 2 (medium sized)
Lady's finger - 3 (cut into small pieces)
Brinjal - 1
Medium Onion - 1 (Cut into 6 pieces)
Medium sized potato - 1 (peeled and cut into very small pieces)
Curry leaves - 10
Coriander leaves - 1 table spoon (chopped)
Garlic - 1 teaspoon (chopped)
Dried red chilli - 2 Cut into pieces
Salt - 1/2 tablespoon
Tomatoes - 2 (medium sized cut into pieces)
Tarmarind - size of a lime soaked in 1/2 cup water
Methi Seeds - 1/4 tablespoon
Vegetable oil or Ghee - 2 table spoon
Asafoetidia (Optional) - 1 tablespoon
Mustard Seeds - 1 teaspoon

Preparation

Cook Tur Dal in two cups of water, when half cooked add pieces of drumstick, potato, brinjal, lady's finger, onion, tomato pieces, and salt. Cook till dal is very soft. Dissolve sambar masala in little water and add it to the cooked vegetables. Take the pulp of the soaked Tamarind and add, blend well and cook. In another pan heat oil and add mustard seeds. When they stop spluttering add chopped garlic, methi seeds, dried red chilli pieces, Asafoetida and curry leaves. Fry for two minutes and then add to dal vegetable mixture and boil it for 1 minute. Finally add chopped coriander leaves on the top.


AVIAL

Ingredients

Drum stick : 200 gm
Tara ['Chempu'] : 200 gm
Ash gourd [Kumbalanga] : 200 gm
Yam ['Chena'] : 100 gm
Tara stems ['Cheerathandu]:100 gm
Curry leaves : 1 flake
Carrot : 1
Banana dices : 1
Coconut [grated] : 1
Green chilly : 6
Tamarind : a small ball
Turmeric powder : ½ tsp
Cumin seeds : 1/2 tsp
Red chilly powder :1 tsp
Salt required
Coconut oil : 1 tbsp

Preparation

Clean the vegetables and slice it in 1 ½ " sizes. Simmer it a little water adding salt and turmeric powder and keep aside. Grind the grated coconut, green chilly, cumin seeds, turmeric powder, chilly powder Mix the grinded mix with soluted tamarind and add to simmered vegetables keep aside. Stir and boil it again in low flame. Add coconut oil and curry leaves. ' Avial' is ready to serve. Instead of Tamarind, curd can be used.


CHILLY CHICKEN

Ingredients

Chicken: 500 gm,
Oil: 2tb sp,
Soya Sauce: 2tb sp,
Tomato Sauce : 1 1/2 tb sp,
Chilly Sauce: 1 1/2 tb sp,
Salt [required],
Ginger: 1 piece,
Garlic: 6 sheaths,
Capsicum: 1
Large Onion: 2,
Water: 1/2 cup

Preparation

Heat the Pan and drop oil. Add well cleaned chicken pieces and stir it. When the chicken pieces become light brown add Soya sauce, tomato sauce and chilly sauce. Stir and mix well. Add the required salt. Add chopped ginger, chopped garlic , thickly chopped onion and capsicum. Mix the pepper powder and stir it. When the onion becomes brown, add 1/2 cup of water, stir and cover it. Cook in low flame till the water is dry.

Now the chilly chicken is ready to serve.


CHICKEN FRIED RICE

Ingredients

1 kg of Basmati Rice
Soy Sauce - 300 gms
200 gms Ginger cut into small pieces
300gms Garlic cut into small pieces
Coriander leaves
Onion cut into long pieces
Chicken pieces pre cooked.
Pepper & salt to taste

Preparation

Boil the Basmati Rice, when it is cooked well keep it a side, and let the water to drain Heat a little oil in a pan. Fry the onions, cooked chicken pieces, beans, ginger and garlic . Add the soy sauce and the pepper to it. After the soy sauce starts to boil add the cooked rice and mix it well

Garnish with coriander leaves.


KERALA PAYASAM

Ingredients

1/2 cup fine vermicelli
2 tbsp. sago grains
1 cup water
1 litre milk
few drops saffron colour (optional)
1/2 cup sugar
1 tbsp. halved cashews
1 tbsp. raisins
2 tsp. ghee
1/2 tsp. cardamom powder
1-2 drops rose or kewra essence

Preparation

Heat ghee in a heavy pan, fry cashews, drain keep aside. Fry raisins lightly, drain keep aside. Add in vermicelli, stir and roast till light golden. Add sago, stir. Add water, bring to a boil. Allow to cook till water is almost absorbed. Loosen gently with spatula, add milk, bring to a boil. Add sugar, cardamom, fried dryfruit, essence, colour. Cook for 2-3 minutes, stir to keep from scalding.

Serve hot, or chilled as dessert.

 

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