Cooking South Indian Dinner of 3 dishes

We will be cooking a dinner (serving 4 people) of 3 South Indian meals with 2 «garnishes» = 5 all in all.

In Today’s Menu:
1. Vegetable cutlets
2. Chili Gobi
3. Vegetable Korma (kurma)
4. Chappathi
5. Spring woppas

It will take you up to 1.5 hours.

Here is the STEP-BY-STEP cooking scenario:

VEGETABLE CUTLETS

SPICES! 1 tsp ginger paste 1 tsp garlic paste 1/2 tap garam masala 1/2 tsp termaric powder  salt breadcrumbs
1 tsp ginger paste
1 tsp garlic paste
1/2 tap garam masala
1/2 tsp termaric powder
salt
breadcrumbs

Vegetable ingredients:  100 gr boiled carrots 100 gr boiled beetroot 250 gr boiled potato 3 onions
Vegetable ingredients:
100 gr boiled carrots
100 gr boiled beetroot
250 gr boiled potato
3 onions
Fresh veggies: 3 onions curry leaves coriander leaves 2 green chilis
Fresh veggies:
3 onions
curry leaves
coriander leaves
2 green chilis

Chop 100 gr of green pepper and 2 small onion
Chop 100 gr of green pepper and
2 small onion

Mash boiled veggies not to  have smaller pieces (like the ones which were cut)
Mash boiled veggies not to have smaller pieces (like the ones which were cut)

6

Heat the pan, add 4 table spoons of coconut oil and once it's hot add fresh curry leaves. Enjoy the smell.
Heat the pan, add 4 table spoons of coconut oil and once it’s hot add fresh curry leaves. Enjoy the smell.
Add 1 table spoon of ginger paste and 1 table spoon of garlic paste
Add 1 table spoon of ginger paste and 1 table spoon of garlic paste
Add fresh chopped veggies.
Add fresh chopped veggies.
Add spices and stir.
Add spices and stir.
Add mashed boiled veggies. Stir for 2 minutes.
Add mashed boiled veggies. Stir for 2 minutes.
Add bread crumbs to make the mixture to make it stick. Stir for a minute.
Add bread crumbs to make the mixture to make it stick. Stir for a minute.
Out of the veggie dough - form small rounds.
Out of the veggie dough — form small rounds.
Dip them in whisked eggs and then dip again into the breadcrumbs.
Dip them in whisked eggs and then dip again into the breadcrumbs.
Heat any vegetable oil and fry the cutlets until the brown color.
Heat any vegetable oil and fry the cutlets until the brown color.
Dry excessive oil on the paper towel.
Dry excessive oil on the paper towel.
Enjoy when it's hot best.
Enjoy when it’s hot best.

Alright! Next is:

CHILI GOBI

ALL INGREDIENTS:  1/2 table spoon of Maida (all-purpose wheat flower)  1 table spoon corn flower 100 gr cauliflower 1 teaspoon of salt a little bt of black pepper Kashmir chili pepper 100 gr of pepper  2 small onions curry leaves 1 green chili  coriander leaves
ALL INGREDIENTS:
1/2 table spoon of Maida (all-purpose wheat flower)
1 table spoon corn flower
100 gr cauliflower
1 teaspoon of salt
a little bt of black pepper
Kashmir chili pepper
100 gr of pepper
2 small onions
curry leaves
1 green chili
coriander leaves
Mix flours with cauliflower + red power chili pepper + some black pepper + salt
Mix flours with cauliflower + red power chili pepper + some black pepper + salt
Heat the vegetable oil and fry it for 2 minutes
Heat the vegetable oil and fry it for 2 minutes
Chop 100 gr of green pepper and 2 small onion
Chop 100 gr of green pepper and
2 small onion
In a separate pan:  Heat 2 table spoons of coconut oil, add fresh curry leaves, and then add chopped onion and green pepper.
Making GRAVY: in a separate pan:
Heat 2 table spoons of coconut oil, add fresh curry leaves, 1 table spoon of ginger and garlic pastes, and then add chopped onion and green pepper.
Add these sauces: a table spoon of soya sauce, a table spoon of green chili pepper sauce and as much of tomato sauce as you want.
Add these sauces: a table spoon of soya sauce, a table spoon of green chili pepper sauce and as much of tomato sauce as you want.
Here you go.
Here you go. Also, add some warm water to make the gravy loose
Now mix the fried cauliflower with the gravy and stir it for couple of minutes.
Now mix the fried cauliflower with the gravy and stir it for couple of minutes.
Sprinkle with fresh coriander leaves.  It's ready.
Sprinkle with fresh coriander leaves.
It’s ready.

Easy, right? Great! So the next we cook is:

VEGETABLE KURMA

For that we will need: 100 gr green beans 100 gr potato  100 gr carrots 50 gr cauliflower
For that we will need:
100 gr green beans
100 gr potato
100 gr carrots
50 gr cauliflower
Peal tops of the beans  Peal off carrots
Peal tops of the beans
Peal off carrots
Cut beans, onions and green chili pepper thin
Cut beans, onions and green chili pepper thin
Cut potato and carrot in small pieces
Cut potato and carrot in small pieces
and put it to boil with a taste of salt
and put it to boil with a taste of salt
Heat the pan with coconut oil add curry leaves + onions + green chili pepper + spices (black pepper, 1/2 tea spoon garam masala, 1./2 tea spoon tarmalic power, 1 tea spoon ginger paste and 1 tea spoon of garlic paste)
Heat the pan with coconut oil add curry leaves + onions + green chili pepper
+ spices (black pepper, 1/2 tea spoon garam masala, 1./2 tea spoon tarmalic power, 1 tea spoon ginger paste and 1 tea spoon of garlic paste)
add coconut milk
add coconut milk
add cauliflower + beans
add coconut milk
add cauliflower + beans. steer for 2 minutes
after that add boiled carrots with potato
after that add boiled carrots with potato
stir for 2 minutes
stir for 2 minutes
finish with coriander.  READY!
finish with coriander.
READY!

GOOD! Now the main meals are ready and we need some side garnishes.

CHAPPATHI

100 gr (2 cups) brown wheat flour Some salt
100 gr (2 cups) brown wheat flour
Some salt
Start adding Hot water little by little to make a dough
Start adding Hot water little by little to make a dough
Mix it, mix it, mix it.
Mix it, mix it, mix it.
When the dough is properly mixed - add 1 spoon coconut oil to make it elastic. And MIX again.
When the dough is properly mixed — add 1 spoon coconut oil to make it elastic. And MIX again.
Make small balls
Make small balls
And roll them out into thin rounds (use some flour to prevent sticking)
And roll them out into thin rounds (use some flour to prevent sticking)
Put the flats on the Hot steel pan
Put the flats on the Hot steel pan
flipping every 5 seconds
flipping every 5 seconds
layering some coconut oil on every side once
layering some coconut oil on every side once
Total flips = 4 :). Then it's ready.
Total flips = 4 :). Then it’s ready.

And the last touch is:

SPRING WOPPAS

RICE DOUGH:  100 gr (2 small cups) of white rice flour + some taste of salt Start adding some HOT water. Again, little by little.
RICE DOUGH:
100 gr (2 small cups) of white rice flour +
some taste of salt
Start adding some HOT water. Again, little by little.
Mixing it up with a spoon first.
Mixing it up with a spoon first.
Make a dough. It's still very warm, right? Form a cylinder...
Make a dough. It’s still very warm, right? Form a cylinder…
and put it in the "grinder"... if you have one for that purpose...
and put it in the «grinder»… if you have one for that purpose…
Oil the steamer layers
Oil the steamer layers
Start pressing the dough out.
Start pressing the dough out.
Making the rice vermicelli.
Making the rice vermicelli.
Steam it for 7-10 minutes.  NB: In case you do not have the "grinder" - just form some rounds and steam them.
Steam it for 7-10 minutes.
NB: In case you do not have the «grinder» — just form some rounds and steam them.
Eventually it will look this way.
Eventually it will look this way.

UFF 🙂

Now we are properly hungry and ready to have it all!

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I LOVE INDIAN FOOD!