Chef Gaurav Bansal Shares Traditional South Indian Recipes To Try At Home

If you’re not from Southern India, you would want to move beyond the classics like idlis and dosas after a point in time. Whether you want to try the regional specialities or make an authentic South Indian spread, this is just the right article for you.

Specially curated by the Head Chef of KA 16 Restaurant at Ibis Styles Mysuru, Chef Gaurav Bansal, here is a list of some of the popular and time-honoured dishes that you must recreate in your kitchen. With these easy-to-follow step-by-step recipes that are not only beginner-friendly but will also transport you to the coastal regions of India.

Bisi Bele Bath Arancini

Ingredients:

• Arborio rice – 250 gm
• Sambhar powder – 50 gm
• Mozzarella cheese – 30 gm
• Bread crumbs – 20 gm
• Salt – 10 gm
• Oil (for frying) – 300 ml
• Chilli flakes – 10 gm
• Dried oregano – 5 gm
• Black pepper – 3 gm
• Parsley (chopped) – 4 gm
• Fresh coconut – 30 gm
• Mustard seeds – 5 gm
• Curry leaves – 5 gm
• Coconut oil – 8 gm
• Whole dry red chillies – 5 gm
• Amul processed cheese – 8 gm

Method:

1. Cook arborio rice until soft and slightly sticky.
2. In a pan, heat the coconut oil. Add mustard seeds, curry leaves, and whole dry red chillies.
3. Add sambhar powder, salt, and grated coconut. Sauté for a minute.
4. Mix in the cooked rice. Add cheese and stir well to coat with the masala. Let it cool completely.
5. Take a small portion of the cooled rice mixture.
6. Stuff the centre with a mix of mozzarella and Amul cheese. And make arancini balls.
7. Roll each arancini ball in bread crumbs.
8. Heat oil in a deep pan and fry the arancini until golden and crisp.
9. Sprinkle chilli flakes, oregano, black pepper, and chopped parsley.
10. Use wooden sticks in each ball and tie them from the top with a coriander sprig to attract attention.
11. Serve it with Chilli Coriander Coconut Dip.

Semige Rava Meen Fingers

Ingredients:

• Indian river fish (boneless strips) – 200 gm
• Corn flour – 15 gm
• Rava (semolina) – 15 gm
• Refined flour (maida) – 10 gm
• Egg – 1 no
• Mustard paste – 10 gm
• Ginger garlic paste – 15 gm
• Chilli paste – 10 gm
• Salt – 10 gm
• Black pepper – 10 gm
• Oil (for frying) – 400 ml

Method:

1. Cut fish into finger-sized strips.
2. In a bowl, mix mustard paste, salt, chilli paste, ginger garlic paste, and black pepper.
3. Coat the fish fingers in the marinade and let them rest for 45 minutes.
4. In a small bowl, beat the egg.
5. In another bowl, mix corn flour and maida.
6. Spread the rava (Semolina) on a plate.
7. Dredge each marinated fish finger in the flour mixture. Dip into the beaten egg.
8. Roll it in rava to coat evenly, and press gently so the rava sticks well.
9. Heat oil in a pan over medium heat. Shallow fry the fish fingers until golden brown and crispy on all sides.
10. Garnish on a plate with a side salad and a lemon wedge. Serve it with Spicy Tartar Sauce.

Gatti Masala Koli Sukka

Ingredients:

• Chicken – 300 gm
• Fresh coriander leaves – 1 cup
• Green chillies – 4–5 pcs
• Ginger – 20 gm
• Garlic – 20 gm
• Grated coconut (fresh) – 30 gm
• Onion (sliced) – 40 gm
• Curry leaves – 1 sprig
• Mustard seeds – 1 tsp
• Turmeric powder – ½ tsp
• Black pepper powder – ½ tsp
• Garam masala powder – 1 tsp
• Salt to taste
• Coconut oil – 30 ml

Method:

1. In a blender, grind fresh coriander leaves, green chillies, ginger, garlic, and a little water into a smooth paste.
2. Heat the coconut oil in a pan. Add mustard seeds, add curry leaves and sliced onions. Sauté until golden brown. 
3. Add the green masala paste and cook for 6–7 minutes until the raw smell goes away.
4. Add turmeric powder, pepper, and salt. Mix well.
5. Add chicken pieces and stir to coat them with the masala. Cover and cook on a low flame for 10–15 minutes.
6. Once the chicken is cooked and the masala is thick, add grated coconut and garam masala.
7. Cook uncovered for another 5 minutes until the dish is dry and aromatic.
8. Serve it with a side of masala onion salad and garnish it with fried curry leaves.