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Before you jump to South Indian lunch recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.

Just about every single article you read about restoring your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is really very true. Sometimes, though, the last thing you need is to have to prepare an evening meal from scratch. Once in a while you need to pay a visit to the drive through while you’re on your way home and complete the day. There is simply no reason that you simply shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This may be possible because plenty of the popular fast food places are trying to make their menus better now. Here is how one can find healthy food choices at the drive through.

Milk, juice and water would be the best selections for beverages. Drinking a large soda forces hundreds of empty fat laden calories into your diet. One portion of pop is eight ounces. That helping typically includes at the very least a hundred calories and more than a few tablespoons of sugar. Most fast food soft drink sizes start at twenty ounces. Thirty ounces, however, is a lot more common. This means that your drink on it’s own will put dozens of ounces of sugar into your body as well as several thousand empty calories. Milk, fruit juices and also plain water are more healthy choices.

Common logic tells us that one certain way to get healthy and shed pounds is to drop the drive through and to banish fast food restaurants from your thoughts. Most of the time this is a good idea but if you make good choices, there’s no reason you can’t visit your drive through once in a while. Once in a while, permitting someone else cook dinner is just what you require. When you want wholesome menu items, you do not have to feel bad about visiting the drive through.

We hope you got insight from reading it, now let’s go back to south indian lunch recipe. To cook south indian lunch you need 37 ingredients and 51 steps. Here is how you do it.

The ingredients needed to cook South Indian lunch:

1. Get Ingredients for idli
2. Get Idli rice
3. Use Sabudana / sago
4. Get Whole skinless urad dal
5. You need Salt
6. Provide Ingredients for dosa
7. Take Raw rice
8. Use Idli rice
9. Get Urad dal
10. Provide Chana dal
11. Use Poha/ aval/ flattened rice
12. Use Salt
13. Get Ingredients for sambar
14. Take Toor dal heaped
15. Get Potato
16. Use Shallots (small onion)
17. Provide Green chilli
18. Take Tomato
19. Prepare Tamarind small marble size
20. Get Turmeric powder
21. Get Jaggery powdered
22. Take Asafoetida
23. Get Curry leaves
24. Provide Coriander leaves
25. Get Salt
26. Prepare To Temper
27. Get Mustard seeds
28. Take Cumin seeds
29. Prepare Curry leaves
30. Prepare Asafoetida
31. Prepare Oil
32. Take Ingredients for coconut chutney
33. Get Grated coconut
34. You need Fried gram dal (pottukadalai)
35. Get Green chillies
36. You need water
37. You need salt

Steps to make South Indian lunch:

1. METHOD OF IDLI*
2. Take the fermented batter. - No need to mix again,use the batter as it is.
3. Meanwhile keep the steamer ready. - Line the moulds with cotton cloth or grease the idli moulds with little oil
4. Pour the batter in each mould. - While keeping the plates on the stand second plate deep mould should be over the holes of the first plate.
5. Steam it for 10 to 12 mins on medium flame.
6. Once done remove the stand from the steamer and keep aside for 1 min to cool.
7. Remove the plate from the stand and invert over a plate. Remove the idli plate and sprinkle some water over the backside of the cooked idlis. Slowly separate the cloth from the Idlis. Soft fluffy Idlis are ready to serve.
8. METHOD OF DOSA*
9. Firstly, in a large bowl, soak 3 cups of rice and methi seeds for at least 5 hours. - furthermore, soak urad dal for 3 hours.
10. Drain the water from urad dal and keep aside. - transfer the soaked urad dal into blender and blend to smooth and fluffy batter.
11. Collect it into a large bowl and keep aside. - further, blend the soaked rice along with poha adding water if required. - transfer to the bowl of urad dal batter.
12. Mix well making sure the batter has combined completely. - also clean the sides with your hand.
13. Cover and ferment in a warm place for 8- 12 hours. - the next day you can see the batter has raised well indicating it's well fermented.
14. Further scoop the required batter in a different bowl. - and add salt to the batter and mix well.
15. Furthermore, heat griddle and pour a ladleful of the batter on it and spread it in a circular motion thin circle.
16. Also smear a little oil over it. - then cover the dosa for a minute and cook till the bottom of dosa turns golden brown. - finally, fold over to make a semi-circle or a roll and serve immediately with coconut chutney and sambar
17. METHOD OF SAMBHAR*
18. Heat oil in a thick bottom pan.
19. Add the mustard seed.Once it crackles add the methi seeds followed by red chilli, curry leaves, asafoetida and shallots fry till the onion turns golden brown.
20. Lower the flame. - Add the grated coconut and fry till light brown.
21. Add the sambhar powder and fry for 3 – 4 seconds[ be careful the masala powder should not burn]
22. Immediately add the tamarind juice and jaggery.
23. Increase the flame to medium and cook till oil separates and raw smell of tamarind leaves.
24. Add the ladies finger and mix well.
25. Add the dal and boil for few minutes.
26. Once done garnish with finely chopped coriander leaves.
27. Ready to serve
28. METHOD OF CHUTNEY*
29. First grind coconut, chilli, daria dal and salt together without water.
30. Then add warm water according to the consistency you want and grind.
31. For thick chutney grind it coarsely and add less water.
32. For thin chutney grind to a smooth paste and add more water.
33. Transfer it to a bowl.
34. Heat oil in a pan.
35. Add mustard seeds and urad dal.
36. Once they splutter add curryleaves
37. Ready to serve
38. METHOD OF Rava KESARI*
39. Firstly, heat 2 tbsp ghee / clarified butter and roast 10 cashews, 1 tbsp raisins on low flame.
40. Once the cashews turn golden brown, keep aside. - now in the same ghee roast ½ cup bombay rava.
41. Use fine / coarse variety rava. - roast on low flame for 5 minutes or till it turns aromatic. keep aside.
42. In a large kadai boil 1 cup water.
43. Keeping the flame on low, add in ½ cup roasted bombay rava. - stir continuously till the rava absorbs water and no lumps are formed.
44. Further add ¾ cup sugar (add ½-1 cup depending on sweetness you prefer). - keeping the flame on low, stir well till the sugar dissolves.
45. Furthermore add 2 tbsp saffron water or kesari food colour. (soak few treads of saffron in 2 tbsp of warm water for 15 minutes)
46. Also and ¼ cup ghee and stir continuously.
47. Make sure the mixture is combined well and no lumps are present.
48. Cover and simmer for 2 minutes or till rava gets cooked well completely.
49. Additionally add roasted cashews, raisins and ¼ tsp cardamom power.
50. Mix well till the rava kesari separates from pan.
51. Finally, serve rava kesari / kesari bath as a dessert.

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