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  • Brahmins Kitchen

    http://www.iyerscorner.com

    9 / 1 9 / 2 0 1 5

    Lovely Left over For a foodstuff that is consumed by half the

    world's population, in the west, we seem to

    value it so lightly. Of all the rice cooked at

    home , we throw away large portion of thm

    every year.

    The statistics from other countries aren't any

    better. The Department of Agriculture

    estimates that about a third of rice bought by

    consumers is thrown out.

    The advice on looking after rice is that it

    should be cooled as quickly as possible after

    cooking before storing and also making sure

    that we make good lovely food from the

    leftover.

    This is a sincere attempt to write about the

    traditional “Tamil Brahmin’s” (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.

    https://www.facebook.com/groups/BrahminsKitchen/

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

    https://www.facebook.com/groups/BrahminsKitchen/

  • Brahmins Kitchen

    www.iyerscorner.com Volume 1, Issue: 19 Page 1 of 51

    Contents

    TIPS AND TRICKS ........................................................................................................................... 3

    TIPS ON LEFT OVER - GAYATHRI MUTHUKUMAR .................................................................................. 3

    TIPS ON LEFT OVER - HEMALATHA JAYARAMAN................................................................................... 4

    SUBBALAKSHMI SANJEEVI ........................................................................................................... 5

    EMATHU PONGAL ............................................................................................................................. 5

    VEGETABLE RICE ............................................................................................................................. 6

    LEFTOVER LIME RICE ....................................................................................................................... 7

    PAZHAIA KUZHAMBU THEEYAL ........................................................................................................... 8

    SAADHA VADAM ............................................................................................................................... 9

    UTHAPPAM AND KUZHI PANIAARAM AND KARANDI DOSAI WITH LEFT OVER IDLY FLOUR........................ 10

    LEFT OVER RICE - BAGAALAABATH .................................................................................................. 11

    LEFT OVER ADAI MAAVU - KEERAI ADAI AND VEGETABLE ADAI ........................................................... 12

    Keerai Adai .............................................................................................................................. 12

    Vegetable Adai ........................................................................................................................ 12

    LEFT OVER VADAIS – VADAKARI ...................................................................................................... 14

    LEFT OVER CHAPATHI NOODLES/MASALA CHAPATHI ......................................................................... 15

    PODI IDLY OR IDLY CUTLET WITH LEFT OVER IDLIES ......................................................................... 16

    MORNING URULAI KIZHANGU MASAL TURNED AS URULAI KIZHANGU KADAPPA ..................................... 17

    GAYATHRI MUTHUKUMAR ........................................................................................................... 18

    BREAD FRITTERS ........................................................................................................................... 18

    RICE PARATHA .............................................................................................................................. 18

    IDLY MIX ....................................................................................................................................... 19

    TRUFFLE LOLLYPOP ....................................................................................................................... 19

    KHEER KADAM............................................................................................................................... 20

    JEERA POLI ................................................................................................................................... 20

    GOLD CAKE .................................................................................................................................. 21

    SAIPRIYA ARUNKUMAR ............................................................................................................... 22

    LADDU CHAPPATHI ......................................................................................................................... 22

    LEFT OVER IDLY FRY ..................................................................................................................... 23

    ICE BRIYANI................................................................................................................................... 24

    LEFT OVER RICE PONGAL ............................................................................................................... 25

    LEFT OVER RICE VADAM ................................................................................................................ 26

    EASY KUZHIPANIYARAM .................................................................................................................. 27

    CHAPPATHI CHIPS.......................................................................................................................... 27

    CHEESY WAFFLE ........................................................................................................................... 28

    ADAI WAFFLE ................................................................................................................................ 29

    LEFT OVER TOMATO/ONION CHUTNEY ............................................................................................... 30

    LEFT OVER BHAJJI MIX-->BESAN DOSA ........................................................................................... 31

    LEFT OVER CHICK PEAS SUNDAL/GRAVY. --->HUMMUS ..................................................................... 32

    LEFT OVER THENGAI THOGAYAL-->KOOTU ....................................................................................... 33

    MASALA BISCUIT ............................................................................................................................ 34

    LEFTOVER CHICK PEAS – CHICKPEAS RICE ...................................................................................... 35

    PEDA MODAK ................................................................................................................................ 36

    LEFTOVER SEMIYA UPMA-->PAKODA ................................................................................................. 37

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  • Brahmins Kitchen

    www.iyerscorner.com Volume 1, Issue: 19 Page 2 of 51

    SRI RAM UMA ................................................................................................................................ 38

    IDLY UPMA .................................................................................................................................... 38

    BHAGAVATHI HARI ....................................................................................................................... 39

    YUMMY MINI BISIBELE BATH ........................................................................................................... 39

    ADAIMAVU KUNUKKU ...................................................................................................................... 39

    KOSAMBRI TURNED INTO PORUCCHA KOOTU .................................................................................... 39

    PORUCCHA/SUTTA APPALAM TOGAYAL ............................................................................................ 40

    COCONUT CHUTNEY USED IN PORUCCHA KOOTU OR MORE KOOTU ................................................... 40

    MULTIGRAIN SUNDAL SAMBAR/ KURMA ............................................................................................ 40

    SUNDAL ADAI ................................................................................................................................. 40

    MANGALORE BONDA FROM LEFT OVER DOSA/IDLI BATTER. .............................................................. 41

    HOT PHULKA, SPROUT KURMA , CUCUMBER ...................................................................................... 41

    LEFT OVER ROTI AND BREAD UPMA ................................................................................................ 42

    MORNING PORUCCHA KOOTU TURNED TO GOTSU FOR EVE TIFFEN ......................