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Brahmins Kitchen

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Tiffin The word tiffin is of Indian origin, and it is

used to describe a type of meal. The precise

meal under discussion varies, depending on

regional dialect, but as a general rule, tiffin is

a light meal eaten during the daytime. This

word appears in Indian English, spoken

throughout India in addition to a plethora of

other languages. Tiffin is derived from a

word meaning to sip, perhaps referencing

the light nature of the meal by differentiating

it from a gulp.

This is a sincere attempt to write about the traditional

Tamil Brahmins (Tam-Brahm) recipes.

This newsletter will contain the recipes of the food that

are typically cooked in a Tamil Brahmin community (Iyer

& Iyengar or any Brahmin community).

There is an old saying that goes like this You are what

you eat and Brahmin Cuisine follows the concept of

shaping the personality, mood and mind of the family

members.

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A u t h o r s : B r a h m i n s K i t c h e n

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Brahmins Kitchen

www.iyerscorner.com Volume 1, Issue : 7 Page 1 of 78

Table of Contents

GAYATHRI MUTHUKUMAR .............................................................................................................................. 4

RAVA ADAI ............................................................................................................................................................ 4

SATHU PARATHAS ( POTTUKADALAI MAAVU ) ............................................................................................................... 4

STUFF BUN ( KIDS SPECIAL ) ...................................................................................................................................... 5

PANEER WRAP ( KIDS SPECIAL FAT FREE ) ................................................................................................................. 5

HANDVO GUJARATHI RECIPE ................................................................................................................................... 6

CHILLY PAROTA ( KIDS SPECIAL ) ................................................................................................................................ 6

VEG CUTLET ........................................................................................................................................................... 7

CHEESE GARLIC TOAST ............................................................................................................................................. 8

CHEESE NUGGETS .................................................................................................................................................... 9

CHINESE BHEL ...................................................................................................................................................... 10

PANEER PAKODA ( KIDS SPECIAL ) ............................................................................................................................ 10

RAVA ADAI .......................................................................................................................................................... 10

VEG CHEESE SANDWICH (KIDS SPECIAL) .................................................................................................................... 11

ONION RIGS (KIDS SPECIAL) .................................................................................................................................... 11

RAVA IDLY ........................................................................................................................................................... 11

SPICY PASTA (KIDS SPECIAL) .................................................................................................................................... 12

DOSA PIZZA ......................................................................................................................................................... 12

CHOCLATE STUFFED PARATHAS ................................................................................................................................ 12

CHOCLATE STUFFED PARATHAS ................................................................................................................................ 13

SAIPRIYA ARUNKUMAR ................................................................................................................................. 13

PARUPPU SEVAI ( USING READY MADE SEAVAI ) ........................................................................................................... 13

SEVAI BATH.......................................................................................................................................................... 14

EASY RAAGI UTHAPPAM ......................................................................................................................................... 15

EASY KUZHIPANIYAARAM ........................................................................................................................................ 15

PONGAL .............................................................................................................................................................. 16

MOONG DAAL DOSAI ............................................................................................................................................. 17

EASY BEAN DOSAI ................................................................................................................................................. 18

VEGETABLE PENNE PASTA ....................................................................................................................................... 19

PAV BHAAJI WITH CHANNA...................................................................................................................................... 20

CHEESY WAFFLE ................................................................................................................................................... 21

KUZHAL PUTTU ..................................................................................................................................................... 22

INSTANT RAVA DOSAI ............................................................................................................................................ 23

CARROT IDLI ......................................................................................................................................................... 23

VEGETABLE KICHIDI ............................................................................................................................................... 24

BHATURE ............................................................................................................................................................. 25

VEGETABLE HAKKA NOODLES .................................................................................................................................. 26

POORI WITH TOMATO ONION GRAVY........................................................................................................................ 27

OATS PRATHA ...................................................................................................................................................... 28

AAPAM ............................................................................................................................................................... 28

PULI PONGAL ....................................................................................................................................................... 29

ADAI ................................................................................................................................................................... 30

CHOCLATE DOSA ................................................................................................................................................... 31

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SUBBULAKSHMI SANJEEVI ............................................................................................................................. 32

PAANI PURI .......................................................................................................................................................... 32

KEERAI ADAI ........................................................................................................................................................ 33

PODI IDLI ............................................................................................................................................................. 34

VEGETABLE ADAI ................................................................................................................................................... 35

RAYAR UPMA / PORICHA UPMA .............................................................................................................................. 36

MUDAKATHAAN DOSAI .......................................................................................................................................... 37

USHA VENKI ................................................................................................................................................... 38

KAARA UPMA ....................................................................................................................................................... 38

.................................................................................................................................. 39 ................................................................................................................................... 40 ........................................................................................................................... 41 ............................................................................................................. 42 ............................................................................................................................................... 43 ................................................................................................................ 44 PEAS PARATHA ...................................................................................................................................................... 45

..................................................................................................................................... 46 ..................................................................................................................... 46 ......................................................................................................................... 47 ................................................................................................. 48 .................................................................................................................. 49 .................................................................................................................. 50 .................................................................................... 51 .............................................................................. 52 ................................................................................................................. 53 ...................................................................................................................... 54 .................................................................................................................. 55 ........................................................................................................................................ 56 .......................................................................................................................................... 58

BHAGAVATHI HARI ........................................................................................................................................ 58

KACHORI PURI ....................................................................................................................................................... 58

LOPSI TOMATO BAATH ............................................................................................................................................ 59


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TAVALAI ADAI ....................................................................................................................................................... 59

MANGO AVAL UPMA .............................................................................................................................................. 60

PUDINA LOPSEE BATH ....METHOD 2. ........................................................................................................................ 60

LOPSI INATANT IDLI ................................................................................................................................................ 60

RAGI ROTI ........................................................................................................................................................... 61

GARLIC PUDEENA DOSA .......................................................................................................................................... 61

PANEER DOSA ....................................................................................................................................................... 61

TOOTI FRUITY BREAD SANDWITCH ............................................................................................................................. 62

LOPSI PUDEENA BATH ............................................................................................................................................. 62

DOSA UPMA ........................................................................................................................................................ 62

ARISI UPMA.......................................................................................................................................................... 63

SAMBAR IDLY ....................................................................................................................................................... 63

GRILLED MINT AND GARLIC SANDWITCH ..................................................................................................................... 64

IDLI MANCHURIAN ................................................................................................................................................ 64

PULI SEMIYA ......................................................................................................................................................... 65

VEG AVAL ............................................................................................................................................................ 65

LEMON AND COCONUT SEVAI .................................................................................................................................. 66

AKKI ROTI ............................................................................................................................................................ 67

RAGI VEG SEVAI .................................................................................................................................................... 67

RAGI VEG SEVAI .................................................................................................................................................... 68

RAGI VEG SEVAI ( MULTIPLE VARIETIES) .................................................................................................................... 68

LOPSI ADAI .......................................................................................................................................................... 69

VEGGY FRANKIES ................................................................................................................................................... 69

SPRING ROLLS ...................................................................................................................................................... 69

COCONUT DOSA ................................................................................................................................................... 70

RAGI , CORN AND LOPSI DOSA .................................................................................................................................. 70

PESARAT DOSA ..................................................................................................................................................... 70

SUDHARSHANA VENKATRAMIYENGAR .......................................................................................................... 71

WHEAT KOZHAKATAI ............................................................................................................................................. 71

OATS KOZHAKATTAI ............................................................................................................................................... 72

GRANNY PROTIEN ADAI ........................................................................................................................................... 72

GRANNY VENDHAYA DOSAI ...................................................................................................................................... 73

GRANNY KAL DOSAI ............................................................................................................................................... 74

UNDRALU ............................................................................................................................................................ 75

INSTANT ADAI MIX ................................................................................................................................................ 75

THAVALA DOSAI .................................................................................................................................................... 76

AZHAGAR KOIL DOSAI............................................................................................................................................. 77

GRANNI ADAI ....................................................................................................................................................... 78


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Gayathri Muthukumar

Rava Adai Ingredients Method

Rava_ 1cup Tuvardhal _ 3 / 4cup

Channa dhal _ 3 / 4 cup Chopped onion _ 2

Curry leaves_1 arc Salt

Dry red chillies _ 8 to 10

Soak the rava separately and dhal together.grind the dhal with red chillies ,

salt and finally curry leaves. Remove and add soaked rava and chopped onions.

Heat the tava and pour the batter make thin adai.

Sathu Parathas ( Pottukadalai Maavu ) Ingredients Method

What flour _ 2 cups for dough Sathu ( pottukadalai mavu) _ 1 cup Chopped onion _ 1 cup

Chopped green chillies _ 4 Coriander leaves _ 1 / 4 cup

Kalonji ( opt)_ 1 tsp Jeera _ 1 / 2 tsp Haldi pdr _ 1 / 4 tsp

Chilly pdr _ 2 tsp Salt

Oil_1 tbsp

Heat a kadai add oil fry onion then dry pdrs.now one by one.finally pottukadalai mavu and coriander leaves. Mix

well.switch off .keep aside. Make dough with wheat flour.make cup

shape put the fillings cover it and roll it. Put it in tawa smear some oil cook well and serve hot with raitha or sauce.


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Stuff Bun ( Kids Special ) Ingredients Method

Bun_ 4 ns Oil_ 1tbsp

Chopped onions_ 1 Sprouts_ 1 cup Ginger,garlic paste_ 1 / 2 tsp

Jeera pdr _ 1 / 2 tsp Dhaniyapdr_ 1 / 2 tsp

Chilly pdr_ 1tsp Garam masala_ pinch Chopped tomatoes _ 1

Coriander leaves _ little Salt

Scoop the bun in the centre. Keep aside. Heat oil in kadai add onions saut till it

turns brown. Then add sprouts and dry pdrs.now one by one cook well, finally add tomatoes cook for 5 more mnts add

little water. It should be semi solid. Remove and fill it in the bun serve it as

evening snack. Note: instead of sprouts u can add any grated veges or tofu or paneer.

Paneer Wrap ( Kids Special Fat Free ) Ingredients Method

Medium size chapatis _ 10nos Paneer_ cut into small cubes 2 cups

Sliced tomatoes_ 1 Violet cabbage _ 1 cup

Basil leaves (opt)_ 5 leaves chopped Greenapple_ thinly sliced_1 /2 cup

Spruots_ 1 / 4 cup Dressing Limejuice 2tbsp, chilly flakes 1 tsp,

honey 1 tsp, salt

Take a bowl pour the dressing ingredients, mix well. Now add the

above ingredients to the dressing again mix well.keep aside. Taste it before

stuffing. Method

Take a chapatti place the filling in one corner roll it and serve .very healthy. Note: u can stuff according to ur taste.


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Handvo Gujarathi Recipe Ingredients Method

Rice_ 2 cups Channa dhal _ 1 cup

Moong dhal _ 1 / 2 cup Urid dhal _ 1 / 4 cup Soak together for 4 hrs and grind it

.ferment it for 10 to 12 hr.now add greenchilly, haldi pdr, salt and ginger.

grated carrot or white pumpkin or surakai along with 1 chopped oniin (opt).

Heat a pan or appa kadai take a ladle full of batter pour in the centre spread a

little like u tt appam. Smear oil on the sides.close the lid and cook it in medium flame.turn it .once done serve hot with

sauce or chutney. Note: in South we call it as adai, a

change in dhal measurment that's all.

Chilly Parota ( Kids Special ) Ingredients Method

Left over rotis_ 6nos.

Ginger, garlic paste _ 1 tsp Chilly paste _ 1 tsp

Salt Tomatoe sauce_ 2 tbsp

Coriander leaves _ 1 / 4 cup Grated carrot _ 1 thinly chopped onions_ 2 length wise

Slit green chilly _ 2 Capsicum _ 1 thinly cut length wise

Orange red color _ pinch Oil_ 2 tbsp

Cut the rotis in to desired shape.

Heat a kadai shallow fry the rotis and keep aside.

Now heat oil in kadai add onion, g+g paste, chilly paste and chillies , veges fry

till half cooked .now add salt , tomatoe sauce and color. Mix well and add the fried rotis .serve hot.

Note : u can change the veges according to ur choice. Can give it for lunch as

tiffin. Kids really enjoy the change.


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Veg Cutlet Ingredients Method

Mix veges like _ grated carrot, beetroot,

boiled fresh peas, grated paneer, mashed potatoes 1cup each

Chopped onions_ 3 Chopped green chillies _ 3 Ginger, garlic paste _ 1 tsp

Oil _ 2 tbsp Bread crumbs_1 cup

Red chilly pdr _ 2 tsp Coriander leaves _ 1 / 4 cup Salt

Garam masala1 / 4 tsp

Heat kadai add onions , g+ g pasteand

chillies then add veges one by one fry till half cooked , now add mashed potatoes

and paneer with all dry pdrs.now. mix well . Make medium size ball.flat it with half inch thickness, roll it in bread

crumbs and toast it in tawa with amul butter or oil.

Note : u can add boiled sweet corn half crushed and mix to the veges instead of paneer.


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Cheese Garlic Toast Ingredients Method

Bread _ 8 slices Amul butter_ 100 gms

Finely chopped garlic or paste_ 1 tbsp Chilly paste _ 2 tsp

Salt little Mozrilla cheese_ 100 gms

Bring the butter to room temperature. In that add all other ingredients except

mozrilla cheese. Grate the cheese separately. Now take a slice of bread spread this

mixture finally top up with grated cheese and bake in 180 degree preheated oven

for 10 to 15 mnts.serve hot. If u don't have oven u can try it in normal tawa.keep it in medium flame

.close it with lid and cook until the cheese melts.


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Cheese nuggets Ingredients Method

Boiled potatoes _ 4 Ginger, garlic paste _ 1 tsp Chilly paste _ 1 tsp

Coriander leaves _ little Processed cheese or mozrilla _ 8 nos

Salt Bread crumbs _ 1 cup Coriander _ 1 tbsp

Oil for frying

Mash the potatoes mix cornflour, ginger,

garlic paste, chilly paste, salt, coriander leaves. Keep aside.

Cut the cheese into 2 inch rectangular slice ( like potatoes finger chip ) Make a small ball of potatoe mixture flat

it with ur palm place a piece of cheese and roll it in cylindrical shape, roll it in

bread crumbs and deep fry till golden brown. Note : if u get mozrilla cheese for

stuffing that is best.if not use processed cheese.can stuff paneer also. good

evening snack for kids and teenagers .just taste like out side food.


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Chinese Bhel Ingredients Method

Hakka noodles_ 1 pkt Tomatoe sauce_ 1 / 2 cup

Pdr sugar_ 1 / 4 cup Grated ginger_ 1 tsp Soya sauce_2 tsp

Salt chilly paste_ 1 tsp

Orange red color_ pinch (opt) Veges_ cabbage, onion, carrot thinly sliced lengthwise.

Boil the Hakka noodleS as per the pkt

instruction. Remove and dry the noodles. Fry It in

hot oil.keep aside. saut the given veges very lightly.now take a big basin mix all the given

ingredients excluding of noodles .just before serving add the noodles, mix well

and serve immediately. Note: adjust the sugar pdr according to your taste. This fried noodles can be

stored for 15 days in airtight container.

Paneer Pakoda ( Kids Special ) Ingredients Method

Paneer_ 250 gms Besan flour _ 1. 5 cups

Salt Cahewpaste_ 3 tbsp

Chillypdr_ 2 tsp Garlic, garlic paste_ 1 tsp Oil for frying

Take a bowl, mix cashew paste, salt ,

Besan flour, chilly pdr, g+g paste make a thick batter.

Now cut the paneer into 1 inch thick square cubes. Dip it in the batter and fry . serve hot with tomato sauce.

Note : if u want u can add garam masala pdr a little to the batter.

Rava Adai Ingredients Method

Rava_ 1cup

Tuvardhal _ 3 / 4cup Channa dhal _ 3 / 4 cup Chopped onion _ 2

Curry leaves_1 arc Salt

Dry red chillies _ 8 to 10

Soak the rava separately and dhal

together.grind the dhal with red chillies , salt and finally curry leaves. Remove and add soaked rava and chopped onions.

Heat the tava and pour the batter make thin adai.


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Veg Cheese Sandwich (Kids Special) Ingredients Method

Wheat bread _ 1 pkt Finely chopped Onion,capsicum, greenchillies (5),

coriander , 1 / 2 cup each. Salt

Grated cheese_ 1 / 2 cup For white sauce Maida_ 2 tbsp

Oil or butter_ 2 tsp Milk_ 1 cup

Pepperpdr _ 1 / 2 tsp

Heat a kadai add oil fry onion then

capsicum and chillies finally coriander leaves.keep aside.

For white sauce: Heat a kadai add oil or butter fry the maida for 3 mnts.now add milk little by

little mix well with out forming lumps. Add pepper pdr and salt.finely grated

cheese. Itt should be semi solid. Add this to capsicum mixture and mix well. Take 2 bread slice spread the mixture in

both the slice,close it and toast it.serve hot with tomatoe sauce.

Note: in hotel they prepare in this method and sell it as cheese sandwich.try this taste just like outside

sandwich.

Onion Rigs (Kids Special) Ingredients Method

Onions_ 2 Besan flour_ 1 cup

Soda water_ as per requirement Red chilly pdr _ 1 tsp

Salt Oil_ for frying

Cut the onions in round shape and

separate it into rings.mix the besan , chilly pdr, salt and soda water and make

thick batter. Now heat oil in kadai, dip one ring to the batter and fry.like this repeat the

balance and serve hot.

Rava Idly Ingredients Method

Rava_ 2 cups

Oil +ghee_ 75 gms Curd_ 500 gms Cooking soda_ 1 / 2 tsp

Temparing Mustard seeds, Asafoetida, curry leaves,

channa dhal, urid dhal, cashews 10 broken, greenchilly and ginger chopped.

Fry the raw a in kadai. Now add the

tempering to the rawa and mix this with curd.if necessary add some more curd and finally soda.mix well and make idlis.

Note: u can add any veges to the batter.


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Spicy Pasta (Kids Special) Ingredients Method

Any type of pasta_ 2 cups Garlic_ 10 finely chopped

Fresh red chillies _ 3 to 4Finely chopped or Chilly flakes _ 2 tsp

Fresh basil _ 5 leaves finely chopped Oregano_ 1 / 2 tsp

Salt Oil_ 1 tbsp Parmesan cheese or processed cheese_

3tbsp

Boil 7 cups of water , now add the pasta and cook for 7 mnts. Close the lid for 1

mnt. Drain the pasta immediately. Keep aside by mixing 1 tsp

of olive oil. Now in non stick tawa or kadai add oil

fry the garlic and red chillies add salt , now add the boiled pasta.mix well finally add oregano, cheese and basil leaves .

Mix well and serve hot. Note: adjust the spice according to ur

taste.very simple and tasty.

Dosa Pizza Ingredients Method

Dosa batter_ 2 cups

Grated veges_ carrot, onion, capsicum, tomatoe jalapeos (6,), olives (10,)

Pizza or tomatoe sauce_ 1 / 2 cup Processed cheese _ 1 cup Grated Mozrilla cheese_ 1 cup Grated

paneer ( opt) _ 1 / 2 cup cubes Sweet Sweetcorn or baby corn_ 1 / 2

cup

Make big thick dosa in tawa spread some

pizza sauce, now sprinkle some given veges finally with both the cheese. While

doing all this process keep the gas slow . Now close it with lid. Cook until it is done . Serve hot.

Note : kids who r crazy eating pizza, mother'S can satisfy the by giving

this.veges are purely of your choice.

Choclate Stuffed Parathas Ingredients Method

Wheat flour_ 2 cups Water to make dough. Grated chocolate _ 1 cup

Grated nuts _ badam and cashews 10 each

Make dough out of wheat . Now make

2medium size rotis , in one add the grated chocolate and sprinkle some nuts.

Cover it with another roti and press the sides .sprinkle some ghee and cook both sides.

Note: kids surely impress with this rotis .u u can avoid nuts if u don't want.


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Choclate Stuffed Parathas Ingredients Method

Wheat flour_ 2 cups

Water to make dough. Grated chocolate _ 1 cup Grated nuts _ badam and cashews 10

each

Make dough out of wheat . Now make 2medium size rotis , in one add the

grated chocolate and sprinkle some nuts. Cover it with another roti and press the

sides .sprinkle some ghee and cook both sides.

Note: kids surely impress with this rotis .u u can avoid nuts if u don't want.

Saipriya Arunkumar

Paruppu Sevai ( Using ready made seavai ) Ingredients Method

Sevai Tur dal 1/2 cup Channa dal 1/2 cup

Red chilly 3/4 Turmeric a pinch

Asafoetida Tempering:

Oil Mustard a tspn

Urid dal a tspn Curry leaves Asafoetida

Soak both the dals in water for an hour.Grind them after straining the

water.Add red chillies,turmeric,salt and asafoetida while grinding. Pressure cook this paste for abt three

whistles. When the pressure comes down allow

the cooked dals to cool. Whip the pressure cooked dals in the mixie to get a coarse powder...

Keep this aside...

To make sevai: Boil water in a vessel. when the water gets boiled,add a tspn of

oil,a pinch of salt and the sevai.Turn off the stove and close with a lid.Wait for

five mts. Then strain the water and keep the sevai aside...

Now take a kadai,add oil,mustard,urid

dal,asafoetida and curry leaves. Saute the cooked dal for a minute.Add the cooked sevai and saute for a

minute.Add salt if needed. Sprinkle coconut oil to enhance the


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flavour. Paruppu sevai is ready to serve..

Sevai Bath Ingredients Method

Readymade sevai

Curd a cup Salt

For seasoning: Oil

Mustard a tspn Urid dal a tspn Green Chilly 1

Ginger small piece Hing

Curry leaves a sprig For garnishing:

Coriander leaves Pomegranate

To make sevai:

Boil water in a vessel. when the water gets boiled,add a tspn of oil,a pinch of salt and the sevai.Turn off

the stove and close with a lid.Wait for five mts.

Then strain the water and trfr the sevai to a bowl. Allow to cool.

Add curd ,salt and mix well. Season it with oil,mustard,urid

dal,asafoetida,chopped green chilly and ginger and curry leaves. Garnish with coriander leaves and

pomegranate.. Sevai bath is ready...


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Easy Raagi Uthappam Ingredients Method

Ragi flour a cup

Dosa batter 2 cups Chilly 1

Ginger a small piece Salt

Onion 2

Mix ragi flour with the dosa batter.Add salt,chopped green chilly and chopped

ginger.Mix well. Chop the onions and top it while making

oothappam. Now start making oothappam using the

batter. Tasty ragi oothappam is ready...

Easy Kuzhipaniyaaram Ingredients Method

Dosa batter Grated carrot 1/2 cup

Grated ginger small piece Kasuri methi a pinch (optional) Coriander leaves a sprig

Grated chilly 2 Oil

Salt

Mix carrot,Ginger,chilly ,coriander leaves,kasuri methi and salt alongwith

the dosa batter. Make paniyarams using the paniyaram

kadai. Enjoy kuzhipaniyaram with sauce or chutney...

Note:

You can add n number of veggies u prefer. Can make sweet version too


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Pongal Ingredients Method

Raw rice 2 cups Moong dal 3/4 cup

Pepper 25 to 30 corns Turmeric a pinch Ginger small piece

Cumin seeds a tspn Milk 1/2 cup

Salt Curry leaves a sprig Cashews

Ghee

Soak the rice in water. Take a cooker,add a tspn of ghee.

Add cumin seeds,pepper,curry leaves,ginger and moong dal one by one.saute for few seconds.

Add 8 cups of water. Let it boil

Add washed rice. Add turmeric. Add salt.

Pressure cook for 8 whistles. Take a kadai. Add ghee and fry the

cashews.keep aside. After the pressure gets released,open the lid and add the milk,mix well.

Add the fried cashews. Serve hot with ghee.

Tasty pongal is ready....


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Moong Daal dosai Ingredients Method

Moong dal 2 cups Oats a ladle

Chilly 2 Ginger a small piece

Salt Curry leaves a sprig

Soak moong dal in water for an hour. Add oats in the water just ten minutes

before grinding. Now grind the moong dal,oats coarsely. Add chilly, ginger,Curry leaves and salt

while grinding. Fermentation is not required.

Make crispy dosas out of the batter... Crispy moong dal dosa is ready... Note:

You can add a tspn of saunf while grinding which enhances the flavour.


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Easy Bean Dosai Ingredients Method

Besan flour 1/2 cup Rava/sooji 1/2 cup

Buttermilk a cup Salt

For topping: Tomato 1

Onion 2 Grated carrot 1/2 cup Chilly 2

Cumin powder a tspn Salt

Basil leaves 4 Coriander a sprig

Chop and mix everything mentioned under "for topping".keep aside

Take a bowl.Add besan flour,rava,salt and buttermilk.let it be in a dosa flour consistency.

Now start making dosa and top it with the mixed toppings.

Flip onto the other side. Yummy besan dosa is ready... Note:

You can add a pinch of baking soda/powder to make it crispy


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Vegetable Penne Pasta Ingredients Method

Penne pasta 2 cups

Milk. 1 cup Tomato1

Chilly 1 Pepper 1 tspn Salt

Carrot 1 Corn 1/2 cup

Oil Sombu 1 tspn

Heat three cups of water.Add pasta,salt and a tspn of oil to the boiling

water.Allow it to cook for 10 mts.Turn off the stove and cover with the lid for 10 mts.After 10 mts strain the water and

wash it in cold water so that it will not be sticky.

By the time grind tomato,chilly and pepper.After it becomes coarse add half cup milk,a pinch of turmeric powder and

whip it. Heat oil in a pan.Add sombu,saute.Now

add the vegetables and sauteAdd the grinded masalas.Allow the vegetables to get cooked in that masala.Add the

remaining milk and leave it for two mts.Add the pasta to the vegetables.Add

little salt and cook till the masala merges with the pasta.Garnish with coriander leaves.Delicious vegetable penne pasta

is ready to serve with sauce

Note:you can also garnish with cheese and mixed herbs.

Capsicum, broccoli can also be used.


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Pav Bhaaji with channa Ingredients Method

Channa 1 cup Potato 2 Tomato 2

Asafoetida Besan flour 1 tspn

Chilly powder 1 tspn Cumin seeds 1 tspn Ginger garlic paste

Pav masala Turmeric1/2 tspn

Salt Coriander leaves

Soak channa in water for atleast. 7 to 8 hours.Then pressure cook channa and

potato for four whistles.Grind tomato to a paste. Take a pan.Add oil.Add asafoetida.Add

jeera and besan flour,saute well. Add tomato paste.Add ginger garlic

paste and saute till the raw smell goes off.Add turmeric,chilly powder ,salt and pav masala,saute well.Add smashed

potato and pressure cooked channa.Add little water and cook.check for a medium

consistency and turn off the stove.Add little butter and coriander leaves over it.you can also add lemon juice if needed

Channa for pav is ready.

Pav bread Little Butter

Method: Heat a tawa,add little butter over it.slice the pav bread and rub both sides on the

butter and leave for 30 secs.pav is ready

Do pav bhaji at home and enjoy tasting it.


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Cheesy Waffle Ingredients Method

Dosa/idli batter Chopped Onion Sliced Tomato

Pepper powder Turmeric powder

Kasuri methi if required Cheese slice

Take the dosa/idli batter and add pepper powder,Turmeric powder and kasuri

methi.Mix well.Spread the batter on a sandwich toaster and add onion and tomato.close the toaster and cook till

you get the crispy waffle.cut the waffle into two.Add the cheese slice and cover

it like a sandwich. Cheesy waffle is ready to serve... Note : you can also stuff vegetables like

carrot,capsicum,cabbage...


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Kuzhal Puttu Ingredients Method

Red rice puttu powder 1 cup

Coconut 1/2 cup Salt a pinch Water

Ghee a tspn Sugar a tspn

Boil the water well. Take a bowl.Add puttu powder and salt.

Add hot water to this.mix well. Dont add too much of water. Take the kuzhal,add puttu mix and then

coconut.Do it alternativelty. Add some water in the puttu vessel and

allow to boil.keep the kuzhal and steam. Wait for ten mts. Trfr to a plate.

Garnish with ghee and sugar. Kuzhal puttu is ready...

Serve with a banana.... How to make puttu mix:

Soak red rice in water for an hour. Strain the water and dry it in a cloth.

After the water gets dried,saute in a pan until it becomes hot. Grind in a mixie and sieve it...

Puttu powder is done...

Note: This can also be done using normal raw

rice too..


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Instant Rava Dosai Ingredients Method

Rice flour 4 cups Maida 1 cup Rava/sooji 1/2 cup

Pepper a tspn Cumin seeds a tspn

Chilly 1 Salt ae needed Onion.

Carrot (if needed)

Mix rice flour,Maida,sooji,pepper and

cumin seeds in water.Mix without any lumps.The flour should not be like

normal dosa flour.It should be more watery.Add salt.keep without disturbing for 20 mts.Add chilly before making

dosa. Dont spread like Normal dosa flour.

start pouring from the sides and Allow it to spread. Add chopped onion and grated carrot

over it..

Carrot Idli Ingredients Method

Idli batter

Carrot 2 Salt if required

Coriander leaves a sprig To temper:

Oil a tspn Mustard a tspn

Chilly 1

Chop the carrots and grind well with a

pinch of salt to make a puree.Add the carrot puree to the idli batter.Take a

kadai,add oil.Add mustard and allow it to sputter.Add chopped chilly and saute.Add it to the batter.Add chopped

coriander sprigs.Mix well. Make carrot idlies out of this batter...

Healthy carrot idlies are ready....


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Vegetable Kichidi Ingredients Method

Roasted Semolina/rava/sooji 1 cup

Vegetables 1 cup Garlic 5/6 pods

Capsicum 1 Onion 1 Tomato 1

Chilly 3 Ginger a small piece

Fennel seeds 1 tspn Cumin seeds 1 tspn Mustard

Urid dal 1 tspn Curry leaves a sprig

Coriander leaves a sprig Salt Asafoetida

Turmeric powder Ghee

Finely Chop all the vegetables.Take a

kadai,add ghee.Add mustard,allow it to sputter.Add urid dal,cumin seeds and

fennel seeds.saute onion,garlic,ginger,chilly,tomato and vegetables (except capsicum)one by

one.Add three cups of water and add Turmeric and asafoetida.let the veggies

cook.Add the roasted rava and keep stirring so that no lumps will be formed.Add the needed salt.keep in low

flame and let the rava cook.Add chopped capsicum.Garnish with chopped

coriander and curry leaves. You can also garnish with fried cashews.Add a tspn of ghee to add

richness. Vegetable kichdi is ready to serve...


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Bhature Ingredients Method

Maida 1 cup Semolina /rava 2 tspn

Salt Baking powder a pinch (optional) Oil for frying

Add maida ,salt ,Baking

powder(optional),roasted rava together and mix with water.knead the dough

tightly.Add a tspn of oil and knead well.Allow it to set for two hours. Make small balls out of the dough.

Roll it with medium thickness.Dont roll to a thin layer.Deep fry in oil

Bhature is ready... Enjoy having it with chole...

Note.you can also make the dough by adding maida and rice flour to an equal

proportion alongwith semolina.


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Vegetable Hakka Noodles Ingredients Method

Noodles

Assorted vegetables a cup Salt

Oil Shahjeera a tspn Soya sauce a tspn

Tomato sauce 2 tspns Chilly flakes a tspn

Crushed pepper a tspn Mixed herbs a pinch Coriander leaves a sprig

Cheese for garnishing

Cook the noodles in boiling water by

adding little salt and a tspn of oil. Strain the water and wash the noodles

immediately in cold water to avoid sticking.keep aside.. Take a kadai.Add oil.Add shahjeera.Add

chopped veggies.add salt,soya sauce,crushed pepper.Add cooked

noodles.Add tomato sauce.Add chilly flakes and mixed herbs.saute well.Add coriander leaves.

Vegetable hakka noodles is ready...


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Poori with Tomato Onion Gravy Ingredients Method

Tomato 5 Onion 4 Chilly 2

Sambhar powder a tspn Turmeric powder a pinch

Salt Asafoetida Coriander leaves

Oil Mustard

Urid dal

For poori Wheat flour 2 cups

Salt Water for kneading Oil a tspn

Take a kadai.Add oil.Add mustard.let it sputter.Add urid dal.Add chopped onion

and chilly.Saute well.Add chopped tomatoes.saute.Add turmeric powder,chilly powder ,asafoetida and

salt.Saute well.Add coriander leaves. Easy tomato onion gravy is ready...

Goes well with chappathi,dosa,white rice....

Poori Making:

Take a bowl.Add wheat flour,salt and required water.knead the dough.Add a

tspn of oil and knead well. Make small balls out of the dough.

Roll the balls to the required size. Take oil in a kadai. Let it get hot.

Add the rolled dough for deep fry Poori is ready....


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Oats Pratha Ingredients Method

Wheat flour 2 cups

Salt For stuffing:

Oats 1 cup Chilly powder a tspn

Cumin powder a tspn Salt Turmeric powder a pinch

Make chappathi dough using wheat

flour... Take oats in a vessel.Add chilly

powder,Cumin powder,turmeric powder and salt.Add only little water and mix well.Make some balls out of it.

Make balls out of chappathi dough also.Place the oats masal inside the

chappathi dough and start making parathas.

Aapam Ingredients Method

Raw rice 2 cups Idli rice 2 cups

Urid dal 1/2 cup Fenugreek seeds 1 tspn

Poha a ladle Salt 2 tspn Sugar 2 tspn

The flour should be little watery.Add a ladle of flour in the aappam maker and rotate the same.so that the flour will

spread well. Cover with the lid.

Let it be for a minute. Aapam is ready. You can have aappam with sodhi,coconut

milk,vadacurry...


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Puli Pongal Ingredients Method

Raw rice 2 cups Tamarind gooseberry size Salt

Hing

For seasoning; Oil Mustard

Channa dal 2 tspn Urid dal 2 tspn

Curry leaves Red chilly 5 Cashew

Soak the Tamarind in water and extract

the pulp.Take the cooker,Add oil.Add mustard and allow it to sputter.Add

channa dal,urid dal,red chilly,cashews,curryleaves and hing.Saute well.Add four cups of water

for two cups of rice.Add turmeric powder.Let it boil.When it comes to boil

add the washed rice and cook.When the rice is half done add salt and tamarind extract.Close the lid and pressure cook

for a whistle.Puli pongal is ready.Add coriander leaves over the puli pongal.

Note:You can also add onion. Instead of pressure cooking you can also go for open pot method.


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Adai Ingredients Method

Raw rice 1 cup

Idli rice 1 cup Channa dal 1/2 cup Tur dal 1/2 cup

Urid dal 1/4 cup Moong dal 1/4 cup

Asafoetida Red Chilly 4 to 5 Salt

Fennel seeds if required 1/2 tspn

Soak the dals together in a container

and the rice in another container.soak it for an hour.you can use the mixie for

grinding.Grind the rice first.Then grind the dals alongwith chilly,asafoetida and fennel seeds.Mix both with salt to make

a batter. You can make adai afterleaving the

batter for one hour. Adai: Take a tawa.spread the batter with a

small hole in the center.Add chopped onions over it.Add oil.After cooking one

side turn upside down. Hot crispy adai is ready. Enjoy with aviyal.....

Two more suggestions. 1. Substitute rice with varagu arisi. No

difference in taste but healthy. 2. Add murunga keerai to adai maavu

after grinding.


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Choclate Dosa Howcome your kid can say, "mamma,I don't like dosa".Here comes the chocolate

dosa to attract your kid.

Ingredients Method

Dosa batter Chocolate bar medium size

Grate the chocolate bar and keep

aside.Switch on the dosa maker.Spread the dosa batter and close with a lid for a

minute.Remove the lid and spread the grated chocolate.Again cover it with the lid for a minute and chocolate dosa is

ready. Note:No need to turn the chocolate dosa

upside down. You can also add nuts too.


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Subbulakshmi Sanjeevi

Paani Puri Ingredients & Method

Ellam ungalukkukkuthan. Hygenica prepare pannadhu. Readymade paanipuri is available in packets like appalam. Fry and make potato

masal without chillies make pulinthanni enjoy.

Recipe for pulithanni: little puli; seedless dates; little salt; vellam; varamilagai , pudhina leaves (optional) grind all these in small mixie jar. Add water . vadigatti

vachukkanum. purila potato fill panni pulithanni uthi azhaga aathile okkandhundu roadla side

kadaila nikkama alavillaama sappittundeee kadhai pesalam.

Okva. Purse kuraiyadhu.


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Keerai Adai Ingredients & Method

Adai mavu, (2 cups raw rice, 1 cup channa dhal, paasiparuppu 1 cup, little ulundhu and little thuvaramparuppu= soak all together for 2 hours and then grind to coarse

maavu with vara milagai, salt and perungayam Mulai keerai or Arai keerai cleaned and cut into very small size, small onions cut into small pieces, a few green chillies, ginger cut to small pieces, salt, little turmeric

powder

PROCESS: Mix all ingredients together in a bowl and make adai as usually. Make thick adai.

Put five holes and pour sesame oil into all holes and around the adai Keep the gas lit in mid flame

And cover the adai with idlipanai moodi or electric cooker moodi When it is cooked, turn the adai to the other side. Now dont close as we need it little crispy also

Eat with Aviyal/Butter/Vellam etc. Appadiye sappidalam. Healthy tiffin


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Podi Idli Ingredients & Method

Nijamave Podi Idli- left over Idli adjustment previous day night tiffin pannina Idli

Next day morning fridglendhu iduthu ovenla suda vachudanum or appadiye chinna chinna pieces kathiyala cut pannitdanum vanalila ennai irukkunnu uthi idli pieces pottu lighta oru thiruppu thirupppittu

adhumela idli milagaipodi pottu idli piece udaiyama simla stove vachu appappa thiruppi vitta..........super podi idli thayar.

kothamalli adhu idhu pottu garnish pannalam Adhuvarikum vanalila meendhu irundhathane pannumpodhe padhi kali

meedhi thattukku varumbodhe....... try pannungo


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Vegetable Adai Ingredients Method

Adai mavu,( 2 cups raw rice+1cup

channa dhal+1 cup moongdhal+ little thuvaranparuppu and little ulundhu+soak for two hours and grind to

coarse with varamilagai, salt and perungayam),

onion cut into small pieces, green chillies, ginger, curry leaves and dhaniya leaves, salt, turmeric powder,

peerkangai cut into small pieces, beans, carrot, potato peeled and cut into small

pieces, pinju kathirikkai ( cut into small pieces and put it in water for five minutes ) any other vegetable which is

soft to get cooked quickly.

Mix all ingredients together in a bowl and make adai as usually.

Make thick adai. Put five holes and pour sesame oil into all holes and around the adai

Keep the gas lit in mid flame And cover the adai with idlipanai moodi

or electric cooker moodi When it is cooked, turn the adai to the other side.

Now dont close as we need it little crispy also

NOTES: When using brinjall make sure to soak it after cutting into small pieces.

Dont fry any of the ingredients and it will get cooked while making the adai

All vegetables in same quantity and required amount for the flour Need not search for all the vegetables

mentioned. Whatever you have can be used.

Eat with Aviyal/Butter/Vellam etc. Appadiye sappidalam. Healthy tiffin


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Rayar Upma / Poricha Upma Ingredients Method

1:1 pacharisi:thuvaramparuppu; 10

varamilagai; salt; konjam puli; perungaya powder and curry leaves.

soak rice and paruppu for two hours. Then coarse grind with milagai, salt, puli

and perungayam like adaimavu. Then kadaila konjam niraiya olive oil or nallennai uthi kadugu kariveppilai

thalichu apparam indha mava adhula pottu kilaranum kilaranum

kilarindeeeeeee ieukkanum. Low fire must. Cover it with a lid and by and then adi pidikkama irukka kilari

vidavum Appappa adi pidikkaradha

sappittukkalam. Uppuma madhiri udhiri udhira vandhappuram thengai thuruval (Optional) pottu kalandhu sooda

appidiye cupla pottu spoonaala TV pathundu saptindee irukkalam. Side diah

vendam.


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Mudakathaan Dosai Ingredients Method

Mudakathan keerai

Pacha milagai dosai mavukku thevaiyanadhu

Inji small piece

Remove the stem from the mudakathan leaves. It is very hard. Use only leaves.

Stem cannot be used. Clean leaves. Grind mudakkathan keerai + pacha milagai + inji to paste in mixie

and drain in big hole vadikatti Dosai maavu Try this proportion= 3 cups

idli rice+3 cups raw rice to be soaked together for 2 hours. Also soak 1 cup ulundhr and cup venhayam for 2

hours. First grind ulundhu and vendhayam for five minutes and add rice

along with ulundhu and grind to paste and finally add salt Add Mudakathan karaisal and grind for a

minute. Or you can mix mudakathan karaisal

with already prepared dosai maavu . Now the Dosai Maavu is ready Prepare as usual like how you prepare

karacha dosai ie. From corner to center in dosaikal crispy ones

We can also make like normal dosai for soft dosai.

Healthy, tasty green colour dosai ready Kara chatny, pudhina chatny, milagai podi, sambar edhu venumnalum

thottukalam Illatti appidiye saapirdalaam

DONT TRY GRINDING MUDAKATHAN KEERAI IN GRINDER. NOT POSSIBLE. Uses: Mudakathan keerai is the best medicine for joint pain, ear pain and for

treating constipation. It also acts as pain killer. Leaves ground to paste and applied evenly on the lower abdomen of the newly delivered women helps to remove all the

waste products saturated in uterus.


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Usha Venki

Kaara Upma Ingredients & Method

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Bhagavathi Hari

kachori puri Ingredients & Method

* soak 50gms of ud dal, after hald an hour, drain and grind to smooth paste, adding 5 greenchillies, bunch of coriander leaves, salt and piece of ginger. * sieve 300gms if maida, add the ud paste, spoon of ghee, little salt, and bind to a tight dough.

* sprinkle little water if needed for binding the dough. * roll puris out of this, deep fry, serve with coconut chutney. Can make 20 puris out of this. **since Maida is not recommended much, we could do this once in a while**"


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Lopsi tomato baath Ingredients & Method

* fry 250gms of lopsi in kadai. * make a puree of 5 tomatoes( Nattu takkali) * Heat kadai, add a spoon of oil, musturd, ud dal green chillies, cury leaves, hingh and add 375ml of water added to the tomatoe puree. * let it boil, add salt and half spoon of sambar powder. * Now add the fried lopsi and some more water, if needed. * once its cooked, put off flame. ** can be had hot, without any sidedish.**

Tavalai adai Ingredients & Method

* Take 300 gms rice, soak drain and powder into small rava. * Soak 50gms each of toor and chana daal, aftet half an hour, run in mixie with 4 redchillies to a coarse paste.

* Take a kadai, heat spoon of oil, add jeera one spoon, 2 red chillies cut, bunch of cury leaves, hingh and add 450ml of water and boil. * Add 4 spoona of grated coconut, into it. * when water starta boiling add salt and rice rava. * when the rava is almost cooked, add he coarse dal paste and mix well. * let it remain in low flame. * when itcomes together, put off flames, cliae it tight. * Heat tava, take a nimbu size of this mixture, pat into round cutlet shaped tavalai adais.

* can make 6 to 8, turn both the sides, adding oil around. * goes well with sambar, and can make15 out of this.


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Mango aval upma Ingredients & Method

* soak 250gms of aval and keep it ready to use. * Take a nwdium size mango and grate it. * Grate 4 green chillies, with this. * Heat spoon of oil, add musturd, ud dal, chana dal, cury leaves, one red chillie,haldi powder and when they turn golden brown, add the grated mango.

* c that mango ia cooked, add salt. * mix and finally add the ready to use aval, mix well and saute for 15mnts, till cooked.

** In this season, when we get lots of mangoes, they can be made use of. Its yummy and tangy to. Two onions can also be fried and added.

Pudina lopsee bath ....method 2. Ingredients & Method

*Take a kadai, add spoon of oil, musturd and ud dal and two red chillies. *Take two bunches of pudina, run into paste with two gren chillies, add the water frm which mixe is washed and keep it.

* Addthis pudina water 325ml, to thw kadai, boil. * once water comea to boil, add 250gms fried lopsi, add salt, saute till ita cooked.

Lopsi inatant idli Ingredients & Method

* Fry 250gms of lopsi in kadai till golden brown and cool. * Heat oil (2spoons ) in kadai, add musturd, ud dal, chana dal and cashew nuts. * Add bunch of cury leaves, 4 chopped green chillies. * When they are almost done, put off the flames. * In a big vessel addbthe fried lopsee, all the seaaonnings and 300 ml of curd, add salt and mix. After half an hour, add grated carrots, bunch of chopped coriander, mix, steam in idli moulds


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Ragi Roti Ingredients & Method

* Take 300gms of ragi flour, add salt and mix. * chop 3 onions fine, with 3 green chillies. * add bunch of corinader leaves, pudina leaves. * mix all these with ragi flour, bind to soft dough. *soak a wet cloth, put it on a plane sueface, pat one ball of this, dividing this into equal parts.

* Heat tava, turn both sides, serve with pudina chutney.

Garlic pudeena dosa Ingredients & Method

* Take our usual dosa batter. * grind pudina with salt, green chillies and lemon juice to a paste. * grind two pods of garlic pearla into sofr chutney. * Heat tava spread one laddle of batter, starting from center. * when the dosa is 75% cooked, coat it with one table spoon of pudina chutney, at the outer end, with garlic chutny at the center.

* after 3 mnts, turn to other side and serve it hot. Spicy dosa for kiddies as well oldies.

Paneer dosa Ingredients & Method

* keep ready dosa batter. * grate paneer in grater. * Heat tawa, spread thin layer from center to sides. * immediately sprinkle the grated paneer, little chopped coriander leaves, pinch of salt and chillie powder sprinkled around the dosa.

*Simmer fold and serve hot. *Once side baking is enough.


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Tooti fruity bread sandwitch Ingredients & Method

* Take 8 slices of bread. * Buy tooty fruity in bakery about 100gms. * Grate coconut about 100gms and mix wirh the tooty fruity. * powder 50gms of sugar with elachi and mix with that. * Add a tbspn of honey into it. Heat the toaster or sandwitch maker. Coat little ghee on the bread slice, spread the mix( tooty fruity, sugar, honey) on

one slice and close it with other, and then close the toaster and heat. U get lovely home made dilpasand taste bread sandwitches. This can be done on a tawa too.

This one is kiddies special...

Lopsi pudeena bath Ingredients & Method

*Take two bunches of pudina, wash grind it, with 3 green chillies. * Heat oil in cooker, add a bay leaf, bit of cinamon, one elachi, one onion cut and a spoon of chopped ginger and garlic.

* Fry this and add 250gms of lopsee and fry again for few seconds. * Add salt and 375ml of water, including the pudina paste and washed water. * Add spoon of ghee, close the cooker for 3 whistles and simmer for 5 mnts. Can hav this with raita.

Dosa Upma Ingredients & Method

* Take ten dosas( we do it mostly with left overs) and cut them, rolling wach one into thin strips like that of sphegwtties.

* add spoon of oil to heated kadai, add one chopped onion, cup of capcicum, carrot and beans put together.

* Fry this with salt haldi and chilli powder, sauting till cooked. * Now add the cut dosas, and cury leaves * fry little and serve hot...


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Arisi upma Ingredients & Method

*our Traditional dish* *Take 200gms rice, wash drain, after 20mnts make small rava in mixie * Heatcooker and oil 3tspns, season with, musturd, chana dal cury leaves, chopped chillies 2, hingh and little ginger. * pour 300 ml of water into it, add salt, when it boils, add 75gms grated coconut. * Now add the rice rava, mix well. * close cooker, simmer, sauting it every ten minutes. * put off after15 mnts, once cooked. Serves 2.

Sambar Idly Ingredients & Method

* cool 8 big idlis, cut into one inch pieces. * Heat cooker, adding spoon of oil, season with musturd, methi, red chillie and cury leaves.

* add one onion, piece of capcicum, sweet pumpkin and drumstick. * To this add one tomato, 50 gms each of green dal and toor dal, haldi powder and one spoon of sambar powder and salt.

* Add salt and tamarind juice of 5o ml, and water 150ml, cook for 3 whistles and simmer for ten minutes and put off.

* Now fry in oil, spoon of dania, chana dal one chilli-red, few small oniona and grated coconut.

* run the abovw in mixie for paste and mix with sambar abve, bring to boil. Take a bowl, add ten cut idli pieces, pour 3 ladle of sambar, sprinkle onion pieces, salt jeera and chillie piwder and ghee at the end.

Serve hot..

This serves 3.


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Grilled mint and garlic sandwitch Ingredients & Method

* Take 8 slices of Bread squares. * Take one slice, coat with ghee and then smear one side with mint chutney( made from bunch of mint leaves, one green chilli, one lemon juice and salt)

* The other should be coated with Garlic chutney( run handful of garlic with green chilli one and drop of lemon juice and salt, fry it in kadai in spoon of oil and store)

* The garlic and mint side have tobe opposite to eac other. * place this in toaster with sandwitch maker and toast./ in tawa, turning both sides and cutting to a triangular shape, once toasted. Serves two.

Idli Manchurian Ingredients & Method

* Take 8 idlis, cut into one inch long pieces and deep fry and keep. * Heat kadai with 4 spoons of oil.add two onions, one tomato, 4 green chillies, saute and fry in low heat.

* Add bunch of cury leaves, spoon ofginger garlic paste or 4spoons of finely chopped garlic and ginger together.

* Fry well till raw smell goes. * Add the fried idlis, spoon of soya sauce and tomato sauce. * red color be added( although firm no frm me for adding colours and soda and maida)

* Fry these well adding bunch of spring onions chopped and two spoons of pudina leaves.

* saute and serve hot, although spicy, its yummy.( serves two)


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Puli semiya Ingredients & Method

* Take one pkt of semiya, fry in oil if not roasted earlier.(200gms) * Heat kadai, add spoon of gingely oil, add musturd, methi seeds, ud dal, cury leaves and groundnut seeds.

* fry golden brown, add hingh 300ml of tamarind water, pinch of haldi, one and half spoon of sambar powder and salt.

* Let the water boil for 5mnts, add the semiya, Put offthe flames once it ia cooked, mixinging 5 spoons of grated copra, pinch of till powder. Its yummy and tangy goes wellwith arisi appalm or vadam.

Veg Aval Ingredients & Method

*Take 250 gms of aval, wash and sok. * finely chop, one carrot, onion, capcicum, aloo, bunch of beans and take handfull of mutter.

* Heat oil in kadai, add musturd, ud dal, red chilli and cury leaves, adding haldi powder and salt.

* Now add the vegies, saute and fry till cooked. * To which add spoon of sambar powder, half spoon jeera powder, hingh and fry in low heat, till oil is separated.

* Now add the soaked aval, mix well, add some more oil and cook in low heat, for ten minutes.

* Add 4 spoons of grated copra and mix. * serves 2 and goes well with coconut chutney.


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Lemon and coconut Sevai Ingredients & Method

Lemon sevai:

* Take one pkt anil sevai(200gms), soak in hot water for 5mnts, transfer to sieve and drain.

* Take half of sevai. * Heat gingelly oil in a kadai, tamper with musturd, ud dal, chana dal, hingh, green chillies, cury leaves and haldi powder.

* put off the flames once golden brown, add the sevai, add salt and squeeze juice of two lemons, mix well,dress with chopped coriander leaves.

Coconut sevai:

* Take the other half of sevai. * heat kadai, add a spoon of oil, add spoon of musturd seeds, ud dal, one chopped grwen chilli, cury leaves and few cashews.

* once they turn golden brown add half of one coconut thats grated. * saute for five minutes. * add salt and half spoon sugar, mix well, put off the flames. * Mix the sevai with this. Serve with more kozambu.

( serves two, both sevais together)


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Akki roti Ingredients & Method

This one is famous one from karnataka. Nothing but rice roti, prepared with the state' a Tradition.

* Take 300 gms of rice flour. * Add a spoon of jeera, 2 green chillies cut fine, bowl of coriander leaves and spring onions or pudina leaves.

* Add salt and mix all the ingreidients. * Add 3 onions cut fine, mix and bind to a smooth dough.(lukewarm watercan be used)

* keep aside for half an hour. * Heat the tawa, take a container with thw bottom up, spread a white thin dhothi cloth soaked in water on it.

* Divide the rice dough into equal balls. * Take one ball, pat it on the dhothi cloth round , with water with medium thickeness.

* Tranfer this to the hot tawa, with medium heat, cooking both sides, adding spoon each of oil on both the sides, when turnes.

* can make 8 " akki rottis" out of this. ****Can be had with pudeena chutney, tomato onion gojju.****

Ragi Veg Sevai Ingredients & Method

Make 250gms of ragi sevai, soaking steaming and cooling it. * Take one each of onion, capcicum, carrot and aloo.

* Hand ful of mutter, handful of cut cabbage and beans. * Heat kadai, add oil, temper with musturd, ud dal, green chilies, cury leaves, haldi

salt and chillie powder. * add rhe cut veggies, simmer and fry till cooked. * add a spoon of jeera and pepper powder and handful of copra or coconut grated.

* once done, add sevai mix well, serve hot with more kuzambu. Serves 4 persons.


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Ragi Veg Sevai Ingredients & Method

Make 250gms of ragi sevai, soaking steaming and cooling it. * Take one each of onion, capcicum, carrot and aloo.

* Hand ful of mutter, handful of cut cabbage and beans. * Heat kadai, add oil, temper with musturd, ud dal, green chilies, cury leaves, haldi salt and chillie powder.

* add rhe cut veggies, simmer and fry till cooked. * add a spoon of jeera and pepper powder and handful of copra or coconut grated.

* once done, add sevai mix well, serve hot with more kuzambu. Serves 4 persons.

The same ragi sweet sevai can be replaced with tengai poornam instead of sugar and grated coconut.

* Mix equal proprtion of grated coconut and jaggery, keep it in low heat till they get

to tengai poornam consistency. * Add elachi, cashew to the steamed cooled ragi sevai.

This serves 4 people.

Ragi Veg Sevai ( Multiple Varieties) Ingredients & Method

Make 250gms of ragi sevai, soaking steaming and cooling it.

* Take one each of onion, capcicum, carrot and aloo. * Hand ful of mutter, handful of cut cabbage and beans.

* Heat kadai, add oil, temper with musturd, ud dal, green chilies, cury leaves, haldi salt and chillie powder. * add rhe cut veggies, simmer and fry till cooked.

* add a spoon of jeera and pepper powder and handful of copra or coconut grated. * once done, add sevai mix well, serve hot with more kuzambu.

Serves 4 persons.

The same ragi sweet sevai can be replaced with tengai poornam instead of sugar

and grated coconut. * Mix equal proprtion of grated coconut and jaggery, keep it in low heat till they get

to tengai poornam consistency.

* Add elachi, cashew to the steamed cooled ragi sevai. This serves 4 people.

Ragi tenga and sakkarai sevai: * As described earlier make the sevai, cool.

* Add grated coconut, elachi powder and 200gms of sugar, tossed with cashews fried in ghee.(250gms serves three)

Rich in iron and good for growing kiddies.


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Lopsi Adai Ingredients & Method

*Take 250gms of lopsee, with 50 gms of rice, wash and soak. * soak 125 gms of toor and chana dal together.

* After one hour grind lopsee and rice first, with bunch of cury leaves, 6 red chillies and piece of ginger and then add dal, grind to coarse consistency. Add salt. * Two onions can also be ground with the above mix, but it has to be consumed in

single use. * spread this on hot tawa for crispy adais...

Veggy Frankies Ingredients & Method

*Take four chapathis. * Grate 50 gms of paneer and cheese.

* Cut 50gms of capsicum, carrots and cabbage * Add pinch of white pepper and jeera.

* Add a apoon of tomatoe ketchup. * Heat a pan add oil and add all the above and add salt. * mix well adding pinch of chillie powder too.

* let them remain for few minutes. * Now add a spoon of oil in tawa, put one chapathi, adding oil, let it be in low flame.

* when they r almost soft, put them on a slicing board, add spoon of the filling, wrap it neatly.

* Take a tissue paper and wrap around the Franchie and serve hot.

Spring Rolls Ingredients & Method

( for 4 to 6 pieces)

* Take one cup of all purpose flour/ maida(200gms) * Rub a table spoon of butter into and make a soft dough.

* Take 50 gms each of thinnly cut, carrots, cabbage, capcicum, spring onions( vengaya taazu) anf their bulbs shredded. * Take a pan heat oil one add the vegs, saute, let it get cooked, add white pepper

half spoon, soya sauce two spoons, mix wel.add salt and putoff the fire. * Now take the dough, make into a small round, roll it into thin round.

* coat one spoon oil on the roll, then add the filling close sides, top and bottom. * Deep fry in oil, put it in tissue paper. * cut it and serve hot with tomato sauce.

Yummy and tangy and kids love them.


Brahmins Kitchen


Coconut Dosa Ingredients & Method

* Take 200gms boiled rice, soak for 2 hours. * grind this with salt smooth and keep this for fermentation for 8 to 10 hours.

* grind 100gms of grated coconut and 4 greenchillies to a smooth paste. * Mix this wirhdosa batter, adding salt. * pour as dosas.

( can make 6 to 8 dosas)

Ragi , corn and Lopsi dosa Ingredients & Method

* Take 5o gms of ragi, lopsee and corn, soak in hot water for 3hrs. * Soak 50gms of ud dal, spoon of methi and rice for one hour. * wash and grind ud dal, methi and rice together, to that add thia washed ragi,

lopsee and corn. * mix with salt, leave it for 8 hours and then make dosas.

( can make 6 to 8 dosas)

Pesarat Dosa Ingredients & Method

* soak 100 gms of boiled rice and raw rice for 4hours. * soak green grams overnight( for 6hrs atleast)100gms. * wash and grind both together.

* Take bunch of cury leaves, ginger and four to six green chillies, run in mixie and add it to dosa batter.

* Add salt mix well and pour dosas. (6 to 8 dosas)


Brahmins Kitchen


Sudharshana Venkatramiyengar

Wheat Kozhakatai Ingredients Method

1 1/2 Cups Cracked Wheat. 2 1/2 Cups Water.

1/3 Cup Toor dhal. Handful Urad Dhal. 3 Green Chillies.

3 Tbsp Dry/Fresh Coconut. (Optional) Seasoning:

Oil. Mustard. Cashew.

2-3 Red Chillies. Curry Leaves.

Hing.

Soak the urad dhal, toor dhal and the green chillies in water for about 2-3

hours. The Urad Dhal is mostly a binding agent for bringing the kozhukattais together.

If the cracked wheat is a little too coarse

for you, pulse it slightly. Set aside. Grind the urad dhal, toor dhal and the green chillies using little water, to a

smooth paste. Set aside. Measure out the fluid (apprx 1/2 cup).

To this ground paste add enough water to bring it to 2 1/2 cups measurement. Set aside.

Take your favourite kadai and splash in

some oil. When hot, add the ingredients mentioned under Seasoning and mix away until they are lightly roasted.

Now bring down the flame to a medium low and add the ground paste. Take care

to see that it does not catch the bottom. Immediately add the measured water + paste (2 1/2 cups) and allow it to mix in

with the seasonings. Now add sufficient salt and wait until the

water just starts to boil. Bring down the heat and slowly add the

pulsed cracked wheat and the dry coconut.

With a whisk bring it together until its almost resembling a thick upma.

Switch off the flame and allow to cool for a few minutes. When its a little more easy to handle,

make little balls by holding them inside your palm and closing your fingers over

the mass..thats where the name comes


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frompidi!!!Grease the idli plates and place all the kozhukattais on them all

ready to be steamed.Keep in the pressure cooker without weight , until you get heavy steam. Then bring it down

to sim for about 6-8 minutes and switch off

Oats Kozhakattai Ingredients & Method

In a kadai add 1 tsp of oil n temper with mustard.jeera,uradaa,channa dal ,redchilli brokens,n hing..n add curry leaves..at this stage if u want add some finely chopped

beans,carrot,spinach,broccoli,peas or any greens like lettuce,celery,as per your wish n saute well..now add 3/4 cup of water n salt n bring it to boil then add 11/4 cup of

oats n mix well in high heat till it forms to a lump...cool n make kozhakattai n steam it for 4 to 5 mins..serve it with kaara chutney or as it is..

Granny protien adai Ingredients & Method

Soak 3/4 cup of tur dal,channa dal,moong dal & 1/4 cup of urad dal together with small sundakai size of hing for 3 hours.then grind with redchillies 2 green chillies ,a

small piece of ginger,grind into a coarse paste & finally add curry leaves handfull n cilantro a handfull finely chopped n the batter must not be a thin but not thick batter .Remove the batter to a vessel.Add any finely grated veggies like onions

,scallion,spinach,cabbage,drumstick leaves ,carrot,beetroot,bottlegourd ,peerkangai etc.Make adai instantly.Never store the batter after adding veggies as it may leave

water n aroma may change. Heat a tawa in a ,meduim high heat n smear with little oil n pour adai batter n spread it into small thick circles.Pour oil around n close n cook for 4 mins then flip

on ther side n cook again without lid by adding little oil around adai for another 3 to 4 mins.when done to golden colour remove from heat n serve.

Tips: This is very good for ppl who have diabetic.If such ppl wants to add wheat rava can add wheat rava soaked for 30 mins & give a run at the last before u remove adai

batter. Oats can be added in the same way like wheat rava but adai will be soft n sticky.But

very healthy. Add 3 tsp of oil in the batter itself n make adais as it consumes less oil.


Brahmins Kitchen


Granny vendhaya dosai Ingredients & Method

Idli rice or boiled rice or parboiled rice 4cups Whole white urad dal 1cup

Methi seeds 8 tsp Wash n soak rice,urad dal,n methi each sperately for 4 to 6 hours.Then grind urad

dal ill it comes frothy say around 30 mins with adding little water at time.Remove the urad batter n keep it in a big vessel.Next add methi seeds grind it till smoth n

fluffy like a paste.Remove n add it to urad batter then lastly add rice n grind it to a smooth paste say around 30 mins to 40 mins depends upon the quality of ur rice.Remove n add it to the urad batter now add rock salt n mix well with your

hands till all th batter gets well mixed.When u take some batter n pour by ur fingers u can see continous flowing of the batter.This ensures for a good dosa or idli

always.Ferment it for 12 hours or over night.If u r in cold places keep the batter inside a oven with lamp on..esle keep it in microwave oven after boiling some water for 5 mins remove that water pot n swtich off the power n keep the batter container

inside it closed with lid.Next morning u can see the batter is well rises..mix gently n make dosa.

Making method of Vendhaya dosai: Heat a tawa in medium heat & smear oil all over tawa & pour batter with laddle n make normal which are not thin but litlle thick dosas & cover n cook for few mins n

then check n turn on other side n cook it without lid for few mins.When it is done store it in a hotpack.make the remaining batter in such a way.The dosa batter must

be like butter like consistency when u grind.If u want u can cook at one side alone by closing with a lid for 2 mins or till u see the top of dosa is well cooked.

Tips Never use methi powder as it will not give that texture for dosa.

To lessen the oil i normally add 6 tsp of oil in the batter n mix well n make dosas.

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