Uttapam 3, Semolina Pancake from South India
Utthappam is a thick, savoury, Dosa like pancake from South India. It contains other ingredients like onions, green chillie, tomatoes, curry leaves and other vegetables of choice, like green/bell peppers and mushrooms. Vegetables should be ... [... more]
Mamta's Kitchen |
Traditional LemonRice of South India
when they crackle add onion,chillies,peanuts curry leaves and fry till onion turns add turmeric powder and roast for 1/2 a minute. add salt and turn off the gas. add the lemon juice and garnish with corriander leaves and grated carrot ... [... more]
International Vegetarian Union |
Curry Leaf Chutney
Note from Mamta: This chutney comes from South India, mainly Kerala region. I had it for the first time on my recent visit to India in March 2008. It is so full of flavour, delicious! We later made it with roasted peanuts, fried urad (split black ... [... more]
Mamta's Kitchen |
Semolina Uppama
This is an easy to make savoury snack from south India, now very popular in North India too, where it is often referred to as savoury semolina Halwa. Serves 4 Heat oil in the kadhai, add mustard seeds, asafoetida, and the dals and curry leaves ... [... more]
Mamta's Kitchen |
Sambhar Powder 1, A South Indian Dal Spice Mix
This South Indian Curry Powder is a hot and fiery spice mix from South India, which is used to spice up various dals (lentils), as well as sambhar. Roast/ dry fry (without oil) all other ingredients, except turmeric, in the same pan. Grind to a ... [... more]
Mamta's Kitchen |
Mysore Pak (Besan Fudge)
This sweet comes from South India. It is rich in fat but quite delicious. makes 20-25 pieces Heat 1 cup of ghee and add besan flour, stir well and keep aside. Place sugar in a heavy bottomed pan or kadhai, with enough water to cover, and cook on ... [... more]
Mamta's Kitchen |
Aubergine (Eggplant) Pilaf Rice
This unusual combination of rice and brinjals is a speciality of the state of Karnataka In South India. Serves 4-6 Dry roast coriander seeds, red chillies and the dals in a wok or pan. Cool and powder them in a coffee grinder. Keep aside. Heat ... [... more]
Mamta's Kitchen |
Dosa Pancake - Rice and Lentil (Savoury)
Dosas, rice and lentil pancakes, originally comes from South India but is now very popular all over India. It is not difficult to make, but has to be planned a day or two in advance. Makes approximately 15 Wash and soak dal and fenugreek seeds ... [... more]
Mamta's Kitchen |
Sesame Seed Powder, A Spice Mix from South India
Dry fry cumin seeds and 30 dry chillies in a wok or frying pan, until the cumin seeds darken several shades. Keep aside. Powder the cumin seeds, dried red chillies and sesame seeds together and add garlic powder, coriander powder and salt. You ... [... more]
Mamta's Kitchen |
Chana/Tuvar Dal Powder (Spice Mix from South India)
Dry fry the cayenne powder for about 15 seconds. Allow to cool. Powder the chana dal, cumin seeds, cayenne, salt and garlic powder/asafoetida together. Serve with hot rice and ghee/oil and thinly slivered onion on the side. You can try making it ... [... more]
Mamta's Kitchen |
Curry Leaves Powder (Spice Mix from South India)
In a large frying pan put urad dal, chana dal and 6-8 dried red chilies. Dry fry until the dals are light brown, stirring frequently. Mix all powdered ingredients together and eat with fresh hot rice and ghee or oil. You can dry fry 1 tbs. each ... [... more]
Mamta's Kitchen |
Uttapam 1, Rice and Lentil Pancake from South India
Uthappam is like a thick Dosa pancake. It usually contains other ingredients like onions, green chillie, tomatoes, curry leaves and other finely shredded vegetables of choice. Vegetables should be chopped small enough to be able to cook quickly ... [... more]
Mamta's Kitchen |
