brahmins kitchen - the iyers corner - authentic iyers...

Brahmins Kitchen

http://www.iyerscorner.com

7 / 2 5 / 2 0 1 5

Less Oil Any type of oil or fat will help the body absorb

fat-soluble vitamins (A, D, E and K), and make

sex hormones. But moderating intake of fat in

general, and some types in particular, is

important.

The general advice is that fats and oils should

make up no more than about 33 per cent of

our daily calorie intake. For men, that's 95g,

for women 70g. In terms of oil, it's 7

tablespoons for a man, 5 for a woman.

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.

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 : 12 Page 1 of 41

Table of Contents

TIPS & TRICKS..................................................................................................................................................... 3

WRITEUP ON OIL LESS AND LESS OIL COOKING BAGAVATHI HARI ................................................................................. 3

SUBBALAKSHMI SANJEEVI ................................................................................................................................. 4

DAHI VADA ..................................................................................................................................................... 4

BREAD DAHI VADA .......................................................................................................................................... 4

AAPPAM WITH THENGAI PAAL ........................................................................................................................ 4

QUICK ENNAI KATHIRIKARI KARI ..................................................................................................................... 5

BROCOLI CAPSICUM PORIYAL ......................................................................................................................... 5

VEG PASTA ..................................................................................................................................................... 6

SUNDAL OF ALL VARIETIES .............................................................................................................................. 7

KOLLU SUNDAL .......................................................................................................................................... 7

MORNING VEG SABJI TURNS OUT AS VEG MASAL AS SIDE DISH FOR CHAPATHI FOR NIGHT ................................................ 8

KARAPORI ...................................................................................................................................................... 9

MIXED VEGETABLE OIL LESS SABJI ................................................................................................................. 10

VEGETABLE SALAD ........................................................................................................................................ 10

SAIPRIYA ARUNKUMAR ................................................................................................................................... 11

RED AVAL UPMA ............................................................................................................................................... 11

GOTHUMAI RAVA KICHDI ..................................................................................................................................... 12

SENAIKIZHANGU MASIYAL.................................................................................................................................... 13

AAPPAM FLOUR AND AAPPAM .............................................................................................................................. 14

STEAMED VADA CURRY: ...................................................................................................................................... 15

EASY IDLI/DOSA SAMBHAR .................................................................................................................................. 16

SIMPLE VEG KOOTU ........................................................................................................................................... 17

VEG USILI ........................................................................................................................................................ 18

CRISPY PORI .................................................................................................................................................... 19

CARROT IDLI .................................................................................................................................................... 20

BAGAVATHI HARI ............................................................................................................................................. 21

VEGEATABLE KURMA.................................................................................................................................... 21

VEGEATABLE AVAL ....................................................................................................................................... 22

CURD/ TAYIR AVAL ........................................................................................................................................ 22

TENGAI AND JEERA MILAGU AVAL................................................................................................................... 22

LEMON AVAL ................................................................................................................................................ 22

AVIAL ........................................................................................................................................................... 23

MIXED VEG GOTSU .......................................................................................................................................... 23

KOSAMRI ...................................................................................................................................................... 24

KOSAMRI TYPE 2 ........................................................................................................................................... 24

TOMATO MIX WITH PORI .................................................................................................................................. 24

TOMATO MIX WITH PORI .................................................................................................................................. 25

CUCUMBER MIX WITH PORI .............................................................................................................................. 25

KHARA PORI ..................................................................................................................................................... 25

ORDINARY BALE PORI ......................................................................................................................................... 26

BHELPURI TYPE 2 ............................................................................................................................................ 26

http://www.iyerscorner.com/

Brahmins Kitchen


SUNDAL .......................................................................................................................................................... 26

CORN, ONION. TOMAYO, GARLIC AND CARROT SOUP ................................................................................... 27

GROUNDNUT VETTAL KUZAMBU .................................................................................................................. 28

VAZAI TANDU CURY ...................................................................................................................................... 28

KEERAI MASIYAL ........................................................................................................................................... 29

DANGHER PACHADI ...................................................................................................................................... 29

ALL VEGIES SAMBAR .......................................................................................................................................... 30

SEMIYA PAYASAM ........................................................................................................................................ 30

MURUNGAI KEERAI CURY .................................................................................................................................... 31

SEETHAPHAL WALNUT ICECREAM ................................................................................................................ 31

VEGEATABLE AVAL ....................................................................................................................................... 31

USHA VENKI ..................................................................................................................................................... 32

.................................................................................................................... 32 ................................................................................................................... 33 ............................................................................................................................................. 33 PHULKA ROTI .................................................................................................................................................... 34

................................................................................................................... 35 GAYATHRI MUTHUKUMAR .............................................................................................................................. 35

AMNI KOZAKATTAI............................................................................................................................................. 35

SUDHARSHANA VENKATRAM IYENGAR ........................................................................................................... 36

BAKED SAMOSA ................................................................................................................................................ 36

SAMBAR PENNE PASTA ....................................................................................................................................... 36

URAD DAL DHOKLA ............................................................................................................................................ 37

MASALA AVAL ( POHA) ...................................................................................................................................... 37

STEAMED MUTHIYAS .......................................................................................................................................... 37

INSTANT MUTTER PANEER ................................................................................................................................... 38

OATS KOZHAKATTAI ........................................................................................................................................... 38

WHEAT OATS ROTIS ........................................................................................................................................... 38

AMLA DAL ....................................................................................................................................................... 39

LOW FAT PUNJABI DAL MAKHANI (LUNCH OR DINNER SIDE DISH) ................................................................................. 39

PANEER MAKHANI OR BUTTER PANEER MASALA ........................................................................................................ 40

SRI RAM UMA .................................................................................................................................................. 40

UPMA KOZHAKATTAI .......................................................................................................................................... 40

KOOZHU .......................................................................................................................................................... 41

SEVAI ............................................................................................................................................................. 41

MAMBAZHA PULICHERY ...................................................................................................................................... 41


Brahmins Kitchen


Tips & Tricks

Writeup on Oil less and Less Oil cooking Bagavathi Hari * ALWAYS FRY ingredients with least oil, in low flames.

* For our dry powder ( molagapodi, parupu podi, dania podi, jeera podi etc in oven

only) By this oilconsumed is very less and while grinding each powder, a drop of oil added

in mixie container is enough.

* If done in kadai, dry roast in low flames, till u get the colour and later while

grinding just a drop of oil added into the mixie jar is quiet enough.

* EVERY DAY we do seasonning and garnishing, for which daily oil is used. To

reduce the consumption, always Heat spoon of oil, add four spoons of musturd and 8 spoons of ud dal and 6 cut red chillies, fry golden brown, put off flames, cool and

store in small box/ tupperwear container. This lasts for almost four days, and every

day adding oil can be avoided.

By practising this, We can c that we use only a spoon of oil in place of 6 or 8

spoons.

* MUSTURD AND UD DAL can be spluttered in empty kadai and used dry, after

storing it in a container. *It can also be dry heated in oven( in high for 3mnts) and used

* For vazai fry either can be done in oven or in kadai, after sprinkling watee every 3

mnts, in lowerflames.

* For potatoe, sepan kazangu fry, marinating them after peeling skin, mixing few

spoons of basin, chllie powder salt and haldi with water, keeping aside for 20mnts

and then frying on a low heat , helps to consume less oil. * ROti dough has to be mixed in a slow process, beating the dough here and then.

Not even a single drop of oil is need to be added.while making rotis out of this,

spread evenly, not too thin, so that rotis bulge and we get soft onea in two layers.

* Menu prepared, should be in sucha way that daily consuption of oil is noted and

evenly spread througout a week.

* Childrens hav to be encouraged to eat more salads and sundals to avoid oil.


Brahmins Kitchen


Subbalakshmi Sanjeevi

DAHI VADA Ingredients: Urad dhal 1 cup; 2 pacha milagai; salt; olive oil 5 to 6 tsp. Dhahi 2 cups; coriander leavea and carrot turuval for farnishing. If available a pinch of black

salt

PROCESS: Grind soaked and drained urad dhal +pachamilagai + salt to soft

vadqmavu. Now using non stick pan sprinkle olive oil.

Make small vadas directly on the pan with holes and keep in mid flame. Put one

spoon olive oil in around the holes. Close the pan with the glass lid. shallow fry.

When cooked turn and cook again.

Arrange these vadas in a bowl and pour thick curd over it and garnish with

coriander leaf and carrot thuruval. On top of sprinkle black salt. Oil less DAHIVADA READY

BREAD DAHI VADA INGREDIENTS: corner cut Bread slices 5; curd one cup; coriander leaf and carrot

thuruval and chat masala powder to sprinkle.

PROCESS: Take a bowl full of water. Mix one tsp of salt. Now dip one slice of bread

for a second and make it like vadai without holes and arra ge in another bowl.

Repeat the same other pieces. Now pour curd over the vadas and garnish with coriander leaf and carrot thuruval and a pinch of chat masala powder.

NO OIL BREAD DAHI VADA IS READY. Can do it very quickly for sudden fuests.

Good healthy stomach filing item. Try this and write to me.

AAPPAM WITH THENGAI PAAL INGREDIENTS: SOAK 1 azhakku raw rice+one aazhakku idli rice+ two tsp urad

dhal+ one tsp vendhayam for 2 hoirs and grind all together to very nice maavu. Allow it to get soured for a night. You can keep it in fridge and whenever you plan

to to prepare aappam remove from frindge and keep ot out for a minimum of two

hours. THENGAI PAAL from a coconut (three times) to be kept ready.

PROCESS. Make aappam in non stick kadai. Pour one karandi thin maavu in hot

pan or kadai and make aappam. Serve hot with thengai paal and vellam.

Tasty tasty AAPPAM WITH THENGAI PAAL is ready


Brahmins Kitchen


QUICK ENNAI KATHIRIKARI KARI Split small pinju kathirikkai on both sides without cutting it into pieces. Sprinkle

water and cook in Microwave oven for 4 to 5 minutes in high temperature.

Heat kadai put 2 tsp olive oil and add cooked kathirikkai. Add salt, sambar podi 2

tsp and kadalai maavu 1 tsp and fry gently for 5 minutes without breaking it. Quick ennaikathirikai kari ready

BROCOLI CAPSICUM PORIYAL Clean and cut brocoli one flower, capsicum one, tomato one and onion one and 2 green chillies and microwave all together in high temperature for five minutes.

Heat kadai put one tsp olive oil and season with kadugu and kadalai paruppu and

curry leaves. Add cooked veg. Add salt and fry for 5 minutes. Very tasty and

healthy broccoli curry is ready


Brahmins Kitchen


VEG PASTA INGREDIENTS : PASTA OF ANY DESIGN half kg. Finely chopped long size onion,

capsicum, bangalore tomato, pachamilagai, potato peeled and chopped, carrot and

garlic 4 to 5 pieces also chopped. Coriander leaves for garnishing.

OPTIONAL : Tomato sauce, chilly sauce and soya sauce. We dont like to mix with

pasta so I dont use. Like wise seasoning of masala items can be done if you like. I dont like that smell so I dont add.

PROCESS: Keep all cut veg in microwave oven in high for five minutes. Cook pasta

in a kadai with a tsp of oil. After cooking drain qnd wash in running tap water. Now

heat kadai and add a tsp of olive oil ( if you like you can season masala items now)

and add cooked vegetables and add salt to taste. ( here you can add all sauce a tsp each. Soya sauce alone a few drops) Saute for two minutes.

Then add cooked Pasta and mix with vegetables. saute gently an d Sim cook fot two

minutes. Garnish with coriander leaves.

TASTY PASTA READY.


Brahmins Kitchen


SUNDAL OF ALL VARIETIES NEED OIL ONLY FOR SEASONING.

SO ALL SUNDALS AS EVENING SNACK IS GOOD FOR ALL AND PARTICULARLY FOR

DIABETIC PATIENTS

KOLLU SUNDAL

INGEDIENTS

Kollu kal kilo

salt

For seasoning kadugu,Kadalai paruppu. varamilagai and curry leaves

PREPARATION

Kollu to be cleaned without dust or small stones

soak it for 2 hours

Now cook it in cooker till one whistle comes Slowly remove the steam by using a spoon very carefully

If you allow Kolly to stay till the steam comes down automatically there is a chance

to get the Kollu smashed.

Remove and drain the kollu cooked water in a container which you can use for

rasam Now season kadugu, kadalaiparuppu, varamilagai, a pinch of manjal podi and curry

leaves and add cooked Kollu with little salt and remove and enjoy as evening snack.

Sometimes i make this as side dish for the lunch also. So that day becomes

Kollurasam day.

How is it. Instead of KOLLU any other payaru vagai can be cooked

PAYARU SUNDAL

PATTANI SUNDAL

KARAMANI SUNDAL KARUPPU ULUNDHU SUNDAL

KONDAI KADALAI SUNDAL

PASI PARUPPU SUNDAL

KADALAI PARUPPU SUNDAL ETC.

For pasi paruppu and kadalai paruppu dont use cooker. After soaking strainght

away cook in Kadai. Add coconut thuruval for these sundal.

Tips : Using Onion is optional. In that case after seasoning add podisa narukkina

onion and fry till it becomes soft and add sundal vagaiyara.


Brahmins Kitchen


Morning Veg Sabji Turns Out As Veg Masal As Side Dish For Chapathi For Night INGREDIENTS Morning leftover veg sabji kadalai maavu oru karandi kara podi oru

tsp and salt

PROCESS Heat kadai and add veg sabji. Add kara podi and salt to tast. Fry for a

minute and add water. Allow it to boil for two minutes. Now mix kadalaimaavu separately in a bowl with water. See that there is no lump. Now pour this into the

sabji.

Mix nicely till it becomes like gravy. No chance . No one will know that it is made of

left over sabji. Got over within ten minutes. Try know


Brahmins Kitchen


KARAPORI This is prepared during karthigai in my inlaw's side. very tasty norukku theeni in the

evenings

INGREDIENTS

Aval pori 1/4 kg

Nellu pori cleaned 1/4 kg pottukadalai 1/4 kg

nilakadalai varuthathu thol neeki while parupppu

varamilagai 2

Manjal podi one pinch salt little

Karuveppilai

PROCESS

Dry fry each item separately without oil and mix them in one big vessal. Dry fry one

tsp salt and add with the mix.

In the same hot kadai season in one tsp olive oil varamilagai, majal podi, and

kuruveppilai and add this with the mixed pori. Mix all using long spatula till

everything gets mixed evently and store in airtight container.

NORU MORU PORI READY

TIPS

Every time when you fry each pori you can mix little salt and karapowder and a

pinch of manjal podi with half tsp oil and mix all poris adding only dryfried

kurveppilai.This is another method and tastes more. Idhu naanaa try pannadhu.

tastes nice. Try this also


Brahmins Kitchen


MIXED VEGETABLE OIL LESS SABJI INGREDIENTS: Onion , tomato, cauliflower, broccoli, carrot, for seasoning just one

tsp olive oil , mustard, channa dhal and urad dhat, one varamilagai or pachamilagai,

curry leaves and a pinch of turmeric powder.

PROCESS: cut all vegetables into little big pieces tgan usual and microwave it without oil in high temperature for five minutes. Then heat kadai and season with

mustard+dhals+milagai and curry leaves and add cooked veg with little salt and

turmeric powder.

Sault for a minute or two. Oil less mixed vegetable sabji is ready. Tastes nice and

good for health.

VEGETABLE SALAD INGREDIENTS : Cucumber; carrot; onion; tomato; beetroot; vazhaithandu cut qnd

washed with either lime or morthanni; pepper and salt powder; coriander leaves.

PROCESS: Cut all vegetables into thin slices and arrange in circles with good colour

combination. Sprinkle pepper and salt powder and garnish with coriander leaves. A

good starter for lunch


Brahmins Kitchen


Saipriya Arunkumar

Red Aval upma Things required:

Red aval 2 cups Red chilly 3

Onion 2

Carrot1

Curry leaves a sprig

Asafoetida

Salt

To temper:

Oil a tspn

Mustard a tspn

Urid dal a tspn

Method: Soak red aval in water for 10 mts.

Take a kadai,add a tspn of oil.

Add mustard,allow it to sputter

Add urid dal,red chilly and saute.

Add asafoetida

Add chopped onion Add grated carrot

Strain the water in red aval and add it.

Sprinkle salt

Saute till it becomes soft.

Garnish with curry leaves

Healthy red aval upma is ready..


Brahmins Kitchen


Gothumai rava kichdi Things required:

Gothumai rava 2 cups

Moong dal a ladle Onion1

Capsicum 1

Peas little

Beans a cup

Red chilly 3to 4

Turmeric a pinch

To temper

Oil a tspn

Cinnamon a small piece

Saunf a tspn

Method: Saute moong dal in a kadai till the raw smell goes off.

Take a cooker,add a tspn of oil.

Saute saunf and cinnamon

Add chopped onion,red chilly, saute.

Add turmeric

Add chopped capsicum,beans,peas... Add 4 cups of water

Bring to boil

Add moong dal,leave for a minute.

Add gothumai rava

Add salt,coriander leaves

Pressure cook for 3 whistles...

Aromatic gothumai rava kichdi is ready


Brahmins Kitchen


Senaikizhangu masiyal Things required:

Senaikizhangu/yam 250 gms

Tur dal 1/4 cup Tamarind gooseberry size

Chilly 4

Turmeric a pinch

Ginger

Asafoetida

Curry leaves

For seasoning:

Coconut oil a tspn

Mustard

Urid dal

Curryleaves

Chilly Chopped Onion

Method:

Soak tamarind in water and extract the pulp.

Wash yam finely and put it in a vessel.Add water till it sinks.Add tur dal,curry

leaves,ginger,turmeric and chillies(3).pressure cook for three whistles.Add the cooked yam mix to the tamarind extract.Allow it to cook by adding asafoetida till it

gets a thicker consistency.Turn off the stove and trfr it to another container.Take a

pan and add coconut oil.Add mustard,urid dal,onion,chilly(1) and curry leaves.Top it

over the yam masiyal.

Tasty senaikizhangu masiyal is ready.

Goes well with white rice,dosa and chappathi.

Note:you can also use lemon juice instead of tamarind.Can also use rice flour to get thicker consistency.


Brahmins Kitchen


Aappam flour and aappam Aappam flour:

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

Method:

Soak everything together in water for one hour except salt and sugar.

Grind softly.While grinding add sugar and salt.Do not disturb the flour for three to four hours.

Aappam:

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...


Brahmins Kitchen


Steamed vada curry: For grinding:

Channa dal 1 cup

Red Chilly 4 Fennel seeds a tspn

Salt

For sauting:

Oil a tspn

Fennel seeds 1 tspn

Brinj leaf 1 Cinnamon small piece

Cloves 2

Chilly powder 1 tspn

Tomato 2

Onion 2 Garlic 5 to 6 pods

Green Chilly 1

Curry leaves

Coriander leaves

Method: Soak channa dal in water for half an hour.Grind the strained channa dal with red

chilly,salt and fennel seeds.Steam it like idli. Now take a pan.Add oil,fennel

seeds,cloves,brinj leaf,cloves and garlic.saute well.

Add chopped onions,saute.Add chopped tomatoes and a green chilly.saute.Add red

chilly powder.add curry leaves.saute till the raw smell goes off.Add the steamed

dal.Add water and salt.cook till you get the consistency of a gravy..Garnish with

curry leaves and coriander leaves.steamed vadacurry is ready..

Note:Instead of steaming you can also deep fry the grinded masala dal as if you do

for pakoda.

When you consider the tasty side..This type of vada curry tastes too good than

steamed one.

But on healthier side steamed one works fine..


Brahmins Kitchen


Easy idli/dosa sambhar Things required:

Oil a tspn

Mustard

Cumin seeds 1 tspn

Chilly 2

Peanuts Small onion 5/6

Garlic 5/6 pods

Tomato 1

Assorted Vegetables 2 cups

Moong dal 1 ladle

Tamarind gooseberry size Turmeric powder a pinch

Sambhar powder 1 tspn

Asafoetida

Rice flour a tspn

Curry leaves

Method:

Pour oil in a pressure cooker.Add mustard,cumin seeds,garlic,chillies,small

onion,tomato and vegetables.Add moong dal..Add little turmeric powder and

saute.Add water and cook for 5 mts.Now add the tamarind extract.Add sambhar

powder and salt.Add asafoetida.Add curry leaves and pressure cook for three

whistles.After the pressure comes down add a tspn of rice flour in water and add it

to the Sambhar.cook till you meet the required consistency. Garnish with curry leaves and coriander leaves.

Sambhar is ready to serve with idly/dosa.....


Brahmins Kitchen


Simple veg kootu Things required:

Assorted veggies a cup

Pressure cooked moong dal 1/2 cup

Turmeric powder a pinch

Crushed Pepper a tspn

Asafoetida Salt

Curry leaves

Coconut oil a tspn

Rice flour a tspn

To temper: Oil a tspn

Mustard

Cumin seeds

Urid dal

Curry leaves

Method:

Take a kadai,add all the vegetables along with water and cook until the vegetables

become soft.Add turmeric powder.Add the pressure cooked dal.Add crushed

pepper.Add asafoetida.

Let the flavor arise.Add rice flour mixed in water for quick thickening.Add a tspn of

coconut oil and curry leaves.Mix well and turn off the stove.

Season it with mustard,cumin seeds urid dal and curry leaves


Brahmins Kitchen


Veg usili Things required:

Rice a cup

Moong dal 1/2 cup

Coconut a ladle

Onion 1 Carrot 1

Potato 1

Brinjal 2

Chilly 3

Salt

Oil a tspn Urid dal a tspn

Mustard a tspn


Method:

Take a kadai and fry moong dal till raw smell goes off. Add oil in a cooker.

Add mustard,urid dal,chilly,curry leaves and onion.

Add all the vegetables and saute

Add Coconut

Add Moong dal

Wash the rice for two or three times and add it.

Add four cups of water Add salt

Pressure cook for three whistles

Yummy veg usili is done...


Brahmins Kitchen


Crispy Pori Things required:

Puffed rice a cup

Fried grams 1/4 cup

Crushed badam 1/4 cup

Garlic pearls 3

Salt as req Turmeric a pinch


Method:

Take a kadai,saute garlic

Add fried grams and badam,saute Add curry leaves,turmeric

Add puffed rice.

Add salt if needed

Saute till u get nice aroma out of it...

Crispy pori is ready....


Brahmins Kitchen


Carrot idli Things required:

Idli batter

Carrot 2 Salt if required

Coriander leaves a sprig

To temper:

Oil a tspn

Mustard a tspn

Chilly 1

Method:

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....


Brahmins Kitchen


Bagavathi Hari

VEGEATABLE KURMA * Cut 400 gms of mixed vegies( onion, carrot, beans, aloo, chow chow and

beetroots)

* Heat spoon of oil, fry one spoon of saunf, piece of cinnamon and one bay leaf, adding the boiled vegies( u cam boil it in oven, keeping in high for 5minutes,

sprinkling water)saute, adding haldi.

* Heat kadai, add handful of fried grams, two spoon of kuskus, when they get

heated put off the flames.

* GRind the above, with 10 to 12 garlic pearls, 4 green chillies and 4 NATTU

TAKKALI( since this gives sourness and taste) * Soak black chana overnite, boil and add to the vegies.

* Now add the paste, salt and let it boil for ten mnts

* Add spoon of red chilli powder, mix thoroughly, put off after 10 mnts .

Garnish wth corinder leaves.

Serve with rice, rotis or ser dosas.


Brahmins Kitchen


VEGEATABLE AVAL * SOAK 400gms of thick aval, once they r soft, HEAT kadai add one spoon of oil,

add spoon each of musturd, jeera, ud dal and chanadal.

Fry till golden brown, adding bunch of cury leaves and haldi powder. * Add 250gms of mixed vegies( carrot, beans, cabbage, aloo, capsicum, onion,

sweet corns, and radish/ turnip---- al these together or that is available)

* saute, till they are almost cooked, adding spoon of sambar powder, chillie powder

and hing. Add one more spoon of oil, add salt fry till aroma comes.

* Now add the soft aval mix well, let it stay in low flames for 15minutes.

*'Garnish with coriander leaves, serve hot.

CURD/ TAYIR AVAl * Soak 300gms of aval on water till soft. * Add salt and 200 ml beaten curd.

* ADd fried musturd seeds, green chillie, piece of grated ginger, cury and coriander

leaves.

* Sprinkle hingh and serve.

TENGAI And JEERA MILAGU Aval * SOak 300gms of thick aval, till soft.

* Heat spoon of oil, add muaturd ud dal-spoon each, bunch of cury leaves, two sliy green chillies and finally soft aval.

* Add salt mix wel, dd 4tbspn of grated coconut, mix and finally add two spoons of

jeera and pepper powder.

Tastes hot and yummy.

LEMON AVAL *SOAK 300gms of thick aval till soft.

* Heat spoon of oil, add spoon of musturd, ud dal, chanadal, groundnuts, cury leaves and 4 green chillies slit.

* Add haldi powder nd hingh, mix, add soft aval, adding salt mix well, let it be in

low flames for ten minutes.

* put off the fire, and squeeze juice of two lemons, mix well, garnish with chopped

coriander leaves.


Brahmins Kitchen


AVIAL * CUT length wisemeasuring an inch, one carrot big, fistful beans, two small

brinjals, two drumsticks, two potatoes( they can also be boiled, peeled and

added)four sepankazangu/arabi( can also be boiled and peeled and added)fistful of

country and clustered beans, 100gms of whiye pumpkin, 50gms of sweet pumpkin,

piece of yam and sweet potatoe( both skin peeled). * With fresh peas / raw groundnuts.

* Either boil these vegies directly or in oven, for 5 to 8mnts in high with little water.

* Grind 150 GMS OF coconut, 8 green chillies, ones spoon of cumin seeds, handful

of fried grams into thick paste.

* Removing extra water from the vegies, add the paste and 400gms of thick curds,

bring to boil. * tamper musturd and cury leaves on the top.

* Add spoon of coconut oil, to enhance the taste/ flavour which is optional.

Mixed veg GOTSU We usually make Gotsu with PONGAL or ARISI upma. same can be made for lunch,

with kalattu paruppu and other curies. Its highly nutritious and also diet menu( with

less oil and not using coconut)

* CUT one capsicum, two brinjals, one potatoe, piece of sweet pumpkin, 4 tomatoes, fist full beans to small pieces, wash, sprinkle water and haldi powder,

keep in oven for 6minutes in high. ( Onion is optional)

* In a kadai heat half spoon of oil, add musturd one spoon, two red chilli pieces,

two green chillies cut, few cury leaves.

* once done, add the par cooked vegies, add 4tbspn of tamarind pulp, piece of

hingh, salt, half spoon each of red chillie powder and sambar powder. * Let it boil till the raw smell goes.

* Add 50gms of cooked, finely mashed green dal, check the consistency,

accordingly add liittle water, cook in low fire for ten minutes.

Tastes good with hot rice and ghee as well our tiffens, especially RAVA IDLIS..


Brahmins Kitchen


KOSAMRI * TAKE 100 gms of soaked green dal.

* Add grated carrots and two spoons of coconut.

* Top it with fried musturd, green chillies and cut corinder leaves.

* Add salt and lemon.

KOSAMRI TYPE 2 *Soak 100 gms of chana dal for half an hour, drain and transfer to a vessel.

* Add grated carrots and two spoons of coconut.

* Add fried musturd one spoon and chopped green chilli one, and enough salt and

lemon juice.

TOMATO mix with Pori *Cut HYbrid tomatoes into circles.

*Sprinkle black salt, salt, jeera and pepper powder. * TOp every tomato piecw with pudina chutney.( pudina, green chilli, salt and

lemon juice run in mixie for smooth chutney consistency)

* TOP HANDFUL OF PORI.

* Sprinkle grated onions, carrots and chopped corinder leaves on the top

* Add lemon juice or amchur powder.

* Handful of fresh sev can ne topped.


Brahmins Kitchen


TOMATO mix with Pori *Cut HYbrid tomatoes into circles.

*Sprinkle black salt, salt, jeera and pepper powder.

* TOp every tomato piecw with pudina chutney.( pudina, green chilli, salt and

lemon juice run in mixie for smooth chutney consistency)

* TOP HANDFUL OF PORI. * Sprinkle grated onions, carrots and chopped corinder leaves on the top

* Add lemon juice or amchur powder.

* Handful of fresh sev can ne topped.

CUCUMBER mix with Pori * Peel the skin of a tender cucumber, slice ot into thin circular pieces.

* sprinkle salt, jeera and pepper powder. * SPRINKLE spoon of green chillie and pudina chutney ground with salt and lemon

juice.

* Add finely choppped carrot, onion and corinder mixed together.

* Add handful of pori.

* add lemon juice or amchir powder.

* handful of sev can topped up, which is optional.

khara pori * Take 1ltr of pori that is crispy. * Heat spoon of gingely oil in kadai, add 50gms of groundnuts, 3 more molagas,

handful of garlic pods, handful of cury leaves, turmeric powder and hingh, fry all the

ingredients for 5 minutes, then add pori mix well, add little salt and spoon if fried

jeera and pepper powder. Let the pori remain as it is for sonetime, thaen fill it in air

tight container.


Brahmins Kitchen


Ordinary Bale pori * Take 500gms of crisp pori.

* chop one onion, half cucumber, one boiled aloo, grate one carrot, piece of mango,

bunch of corinder leaves and mx ll the above with salt and chilli powder.

* squeeze juice of lemon or pinch of amchur powder( Mangoe powder)

* Mix well and serve. *** PINCH OF BLACK salt canbe added.

Chillie powder can be replaced with green chillie.

Again pudina chutney(fresh pudina leave one bunch + 4 green chillies+ juice of one

lemon+ salt) can be added.

Handful of mixture could be added.

BHELPURI type 2 * Keep ready 500gms crisp salted pori with turmeric powder.

* Grate one carrot, piece of mango and piece of coconut, with bunch of coriander, 3

green chillies.

* Boil 200 gms of groundnuts/ black chana.

Mix all ingredients, squeeze in lemon juice, black salt, serve fresh.

Sundal * BOIL chana black/ kabulichan/ karamani/ green dry peas/mocchi or any pulses after soaking overnite.

* IN a spoon of oil add two red chilliea, muaturd seeds, cury leaves and two fibely

chopped onions.

* Mix one of the above soaked, boilwd pulse, add salt mix and serve hot.

* onion can be replaced or grated coconut can be added to this.

Serve hot.


Brahmins Kitchen


CORN, ONION. TOMAYO, GARLIC AND CARROT SOUP ** NOT even a single drop of oil is used.

* Boil one carrot, hand ful of chopped beans, . half corn pearls( can add ordinary

corn or american)one onion, one tomato( Nattu takkali gives little sourness, and so

that could be used here)and pearls of garlic.( Garlic and onion can also be avoided) till cooked.

* once its cool, grind it to a smooth paste, using the veg stalk( its the water in

which vegies are boiled)

* once done, add enough water to get soup consistency, bring it to boil.

* Add salt, jeera and pepper.

* for growing kids u can top a spoon of fresh butter or creame before serving.


Brahmins Kitchen


GROUNDNUT VETTAL KUZAMBU *TAKE Thick tamarind extract from two big lemon size tamarind.

* Preheat OVEN for two minutes and then keep microwave safe vessel/ glass vessel,

that contains spoon each of gingelly oil, musturd seeds, chanadal, hand ful of ground nuts, 6red chillies, bunch of cury leaves, hingh powder, for 2 mnts in high.

* Transfer that to another vessel.Now pour the tamarind extracts with haldi powder

and 5spoons of sambar powder into the oven bowl and keep it for 8mints in high,

taking it out every third mnts, saute and keep again.

*After 8mnts its, when its almost thick add the ingredients thats fried first, keep for

2more minutes.

* Add salt, saute, and VETTAKUZAAMBU with least oil is ready.

VAZAI TANDU CURY * cut vazaitandu after removing naaru, into small pieces, soak in sour buttermilk, to

retain its colour.

* wash it, and directly transfer to kadai, with two spoons of washed green dal and

salt.add pinch of haldi powder.

* once its cooked, add two spoons of grated coconut. * Add already fried musturd seeds, ud dal and red chillies in a spoon of oil.mix well

and serve.


Brahmins Kitchen


KEERAI MASIYAL * WASH Finely chopped mulai keerai, boil it directly on low heat.

* Add salt and spoon of cooked green dal.

* Mix already fried Musturd seeds, ud dal, jeera and hingh .

* boil till they come together.

DANGHER PACHADI * Fry 200gms of ud dal, till coolur changes and aroma emits. * cool and powder fine.

* Take 6 spoons of this add 100gms of beaten curd, one green chillie cut.

* spoon of crushed jeera, hingh, coriander leaves and salt.

The above lunch course makes a lovely combo.

Only Sutt appalam is to be included.


Brahmins Kitchen


ALL vegies sambar * Cut 300gms of vegies( beans, carrots, drumstick, sweet pumpkin, country beans

and brinjals)

* HEat kadai, add spoon of gingelly oil, ad musturd and methi seeds spoon each,

two red chillies and cury leaves.

* when they turn golden brown, add the washed vegies and any pulse of ur

choice(soaked previous day), add haldi powder, salt, hingh fryfor 5mnts. *Now add tamarind pulp of one lemon size tamarind, add 2 spoons of sambar

powder, let it boil, till raw smell goes and vegies are soft.

* Add 100gms of cooked Toor dal finely mashed.

* Heat oil, fry two spoons of dania, half spoon of chana dal, 6 red chillies, spoon of

til, till golden brown.

* After its cool, add 3 inches copra, finely powder. * Add this to the sambar, boil for 5mnts.

Serve hot with rice.

SEMIYA PAYASAM *Fry 250 gms of semiya/ vermicelli in kadai, with spoon of ghee.

* Add 500ml boiled milk, cook in low heat.

* Powder 400gms of sugar with 5cardamoms and 8badams, and add to cooked

semiya, in thick milk.

* Let it stay in low heat for tenminutes. * put off flames, adding fried cashews which is optional.


Brahmins Kitchen


Murungai keerai cury *CUT 100gms of murngaikeerai very fine.

* Wash, preasure cook with green dal of 50gms, well drained( or else keerai will

turn into kootu) * Heat oil, add muaturd, uddal spoon of each, add two red chillies, add the cooled

greens with dal, saute, add salt, add 4spoons of fresh grated coconut.

PEPPER AND JEERA Rasam:

*Take extracts of one small lemon size tamarind, add a cut tomatoe to it.

* Add cury leaves spoon of sambar powder, add salt, boil till raw smell goes.

* THE content will get half, so add equal water, fried spoon of jeera and pepper

powder, hingh, garnish with, muaturd seeds and corinder leaves.

SEETHAPHAL WALNUT ICECREAM * seethapal pulp one cup( squeeze the seed and collect the pulp.

* Half cup crushed walnuts.

* One cup thick milk.

* ONE cup each of milk powder and fresh cream( u get this by storing and

refrigerating cream of daily milk ) * Half cup sugar, powdered.

* Heat milk, milk powder, fresh cream and sugar in a non stick pan, till itcomes to

boil.

* when set to room temperature, add rhe crushed walnuts and seethapal pulp, mix

throughly.

* Transfer to a plastic individual moulds or a silicon container with a lid.

* keep in freezer for 4 to 6 hours. * when fully set, cut it and serve.

*** JACKFRUIT PUL CAn be added instead seethapal.

VEGEATABLE AVAL * SOAK 400gms of thick aval, once they r soft, HEAT kadai add one spoon of oil,

add spoon each of musturd, jeera, ud dal and chanadal.

Fry till golden brown, adding bunch of cury leaves and haldi powder.

* Add 250gms of mixed vegies( carrot, beans, cabbage, aloo, capsicum, onion, sweet corns, and radish/ turnip---- al these together or that is available)

* saute, till they are almost cooked, adding spoon of sambar powder, chillie powder

and hing. Add one more spoon of oil, add salt fry till aroma comes.

* Now add the soft aval mix well, let it stay in low flames for 15minutes.

*'Garnish with coriander leaves, serve hot.


Brahmins Kitchen


Usha Venki

. . . . . . . .


Brahmins Kitchen


. .. .. . . . . .

. . . . . . . . . .


Brahmins Kitchen


phulka roti

. . . . . . . . . . . . .. . . .


Brahmins Kitchen


.

Gayathri Muthukumar

Amni kozakattai Kozakattai dough - 1 cup

Haldi pdr - 1 / 4 tsp

Chilly pdr - 1. 5 tsp

Salt

Asafoetida - 1 / 4 tsp Oil little

Temparing

Mustard seeds, curry leaves, urid dhal , grated fresh coconut

Take a broad basin put the dough add the given ingredients and mix well. Make small balls steam it in idly thattu. Remove. Take a tbsp of oil add the tempering

finally the amnis mix well in medium flame for 5 mnts. Remove and serve as

evening snacks.


Brahmins Kitchen


Sudharshana Venkatram iyengar

Baked samosa Knead 1 cup of wheat flour,salt ajwain & 1tsp of oil ,baking powder 1/2 tsp like poori dough.Keep aside.

Stuffing

Boil aloo2 ,beans10,carrot1 finely chopped n mash slightly.In a kadai add one tsp of

oil n temper with jeera when it splutters add finely chopped onion,gingergarlic

paste,greenchillies chopped n saute well till onions are done n then add the chopped n boiled veggies ,turmeric powder,salt,garam masala 1/2 tsp n saute well till it

forms to a ball.add curry leaves n cilantro finely chopped mix well n cool it.

Roll small chapthi like from the dough n stuff the filling veggies n cover as samosas

n keep aside.Arrange it in a greased microwave safe tray n spary oil over samosas.

Pre heat oven to 230'C n bake the samosas for 20 mins or till it turns brown.Then turn other side n bake for few mins.

Remove n serve after 5 mins.

One can use refined flour but it is not a healthy option.

Can add more oil in dough if needed.

Can avoid garam masala.

Sambar penne pasta In a pressure pan add oil one tsp n temper it with mustard,jeera,urad,channa,

methi seeds n add shallots 15 or 1 big onion chopped finely n saute well n add

tomato ,carrot,beans,finely chopped n green peas n add cooked tur dal 1 cup, with

sambar powder 1 tbs n turmeric powder,salt,tamarind paste 3 tsp,hing,n add whole

wheat pasta 1 cup n mix well with water till the water covers the pasta exactly mix

well n cover n cook on high heat for one or two whitsles n remove from heat.Cool

open n check the consistency of pasta ,salt n add cilantro n curry leaves.Mix well n serve it.

This is sambar pasta.

Tips: great way of doing pasta to ALDENTE consistency n this is so yummy to

consume when we need something different from rice or rotis. With all healthy

indian flavour. Can extract from tamarind of a lemon ball size n adjust water when u add to cover

pasta.

Can use any kind of whole wheat pasta if penne is not available.


Brahmins Kitchen


Urad dal dhokla Dry roast to brown 1 cup of urad dal & 1/4 cup of rice n powder it into fine

rawa.Add eno fruit salt 1 tsp,with whipped curd,salt,till it forms a paste like idli

batter.Steam cook for15 mind .Remove n cool.Temper mustard,jeera,greenchiili slitted6,curry leaves in 1 tsp of oil n once it splutters add 1/4 cup of water n mix

well with tadka n pour over dhokla.cool n cut into squares n serve.

Very healthy diet itself for any age group n any ailment.Very good for bones for any

gender.After adding eno salt the batter should be cooked immdtly.

Masala Aval ( Poha) In a micro safe bowl take. 1 cup of red poha,1/4 cup of puffdal,hing,salt,chilli

powder,curry leaves n jeera 1 tsp n mix well with 1 tsp of oil .Place it in micro safe bowl n microwave on high mode for3 mins..take out. Stirwell n cook for 2 mins.Cool

n u will get a crispy aval mixture.

This is good for health conscious people.

Very good for kids.

Peanust can be added if kids are not allergic to peanut allergy.

Steamed muthiyas Mix 1 cup of wheat flour,1/2 cup of besanflour,salt n eno fruit salt 1 tsp,turmeric

powder,hing,ginger green chilli paste 1 tsp,oil 2 tsp,yogurt2 tbsp,finely chopped

cabbage,methi 1 bunch knead to a soft dough.Make into cylinderical logs of 2 inches

thick n steam cook on cook top for 20 mins or micowave for 5 to 7 mins n give

standby time 1 min.

Cool n chop into bite size roundlets.In a kadai add 1 tsp of oil n temper mustard,till

seeds1tbsp,hing n add steamed muthyas roundlets n fry till the out side is crisp in

low heat .Remove from heat n add cilantro n coconut scarpings. Serve with green

chutney .

You can bake the steamed roundlets at 180 'C for 10 mins or till crisp n brown.

Healthy snack item for any age group with any ailment who are not gluten allergic.

Green chillies can be added if u need spice level more.


Brahmins Kitchen


Instant mutter paneer Grind together chopped onion 1,garlic4, redchilli2, redcapsicum1 tomatoes3 to a

smooth paste.In a kadai heat 1 tsp of oil n temper with jeera,turmeric powder1/4

tsp,garam masala powder 1 tsp stir well in oil n add the paste,salt n boil it for 2 mins .

Then add frozen peas,or cooked green peas,cubed paneer 200 gms n boil for 3

more mins.add cilantro n serve.

Even blioed peeled n cubed aloo can be added instead of paneer n peas.

Just peas alone can be added or paneer alone can be added.

Oats kozhakattai 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..

Wheat oats rotis wheat flour 10tsp oats 2 1/2 tsp

water

salt

Method:

Mix all in a food processor.

Make chappati. You will get such a 'soft chappati'.

You can make 5 chappati out of this quantity.


Brahmins Kitchen


Amla dal Wash & Deseed n cut into wedges 250 gms of amlas .In a pressure cooker add 1 tsp

of oil n temper with mustard,jeera,urad,methid seeds,3 finely chopped garlic n fry

till mustard splutters n garlic turns light brownish ..

now add 750 ml of water ,add amla,salt,turmeric,hing,sambar powder 1 tsp ,turdal1 cup n mix well n cook for one whistle at high heat n simmer for 7 mins at low

heat.Remove from heat.Once the pressure is released naturally open n mash dal

lightly with amlas.Add cilantro n curry leaves n give it a boil n serve.

A healthy vitamin C roch dal is ready with just one tsp of oil.

Can add finely chopped big onions 1 or 10 shallots too.

Low fat Punjabi Dal makhani (Lunch or Dinner side dish) Soak black urad dal whole 1 cup ,channa dal 1/3 cup for over night.Then rinse well

gently with out taking the skin.Keep aside.

In a pressure cooker add oil 2tsp n add jeera n let it splutter n add finely chopped

onion 1 ,ginger garlic paste 2 tsp ,garlic 6 pods finely chopped saute well till thee

are done.Now add the black urad dal,chenna dal,salt,tomato puree of one big tomato,turmeric 1/4 tsp,green chilli4 finely chopped or crushed to 6 as per ur spice

level,kashmiri red chilli powder 1 tsp n garam masala 1/2 tsp,kasuri methi leaves

crushed1 tst,water 4.1/2cups,mix well n cook on medium high heat for one whistle

n simmer it at low heat for 25 to 30mins switch off.let it cool on its own.After it is

cooled open n mash well with back of laddle or give a short stir with handblender till

it is mushy n blends well.Must not be pasty but smoothy with whole urad dal left some n some gets mashed well...again boil well check for creamy consistency n

salt.Now add curd 1/2 cup ,cilantro finely chopped a handfull n mix well n boil at low

heat for few mins n remove from heat .Serve it along with steamed rice or rotis.

Tips:

Can be made with black urad dal alone or rajma 1/4 cup too can be added. Can avoid butter n add oil to temper or low fat butter can be used.

Add avoid milk cream n add thick friesh curd whipped 1/2 cup n add it at the end of

the product before removing. From heat.

Garlic powder can be used instead of garlic pods .

Dont boil much tike after adding milk cream or whipped curd else it will get curdled.

Can avoid dollop of butter at the end for needed people.

Can use thickly made paste like from skimmed milk powder in the place of cream &

curd.


Brahmins Kitchen


Paneer makhani or Butter paneer masala In a bowl mix 2 chopped onions n 750 gms or 8 red tomatos n 15almonds,kuskus 1

tbsp, melon seeds1 tbs 2tbs of dalia n micro it for 12 mins after standby time 5

mins,cool n grind it to a very smooth paste in a pan pour lite butter n oil n add

jeera,ginger garlic paste 1tsp,n fry well n add kashmiri red chilli powder 2

tsp,dhanya jeera powder 2 tsp,n lil garam masala 1/2 tsp n saute well n add the ground paste n add boil it with salt for 10 mins covered in medium low heat.

Open n add elachi powder1/2 tsp, methi powder1/2 tsp,kasuri methi 1tbsp, chopped

paneer n cook for. 5 mins .

Add whipped curd 1/2 cup n cook for few mins...add cilantro n serve after checking the consistency n salt.you can add low fat milk made to thick paste too instead of

curd or cream. Or add dalia powder n make the consistency.

Dalia is pottukadalai.

Sri ram Uma

upma kozhakattai pacharasi oru cup thanniyil 15 Mns ooravaithu thaniya vadikatti oru wetcloth il

parathi vidavum. Kaindhavudan mixie il ravai madhiri udaithu vaikavum. Adhiley

oru 2 Tsp thurdhal 1tsp jeera pepper odaithuvaikavum

vanaliyil 1 Tsp yennai serthu adhil kadughu serthu ulutham paruppu kadala parruppu thalithu podiyagha naarukiya Pachamilagai karuveppilai serkavum . 2 Cup

neer vittu kodhikavaithu uppu serthu arisiravai jeeragha milaghu serkavum.

Sirudhu keetiyavudan aarinavudan kozhakattaiyagha pidithu aaviyil vegha vaithu

edukavum.


Brahmins Kitchen


koozhu pacharisi Ravaiyagha vudaIthadhu 1/2 Cup raggi maavu 1 Cup Uppu thevaiyana

alavu thayur 1/2 Cup Green chillies 5 Chinnavengayam 10 Podiyagha narukkavum.

arisi ravaiyudan thannir serthu paadhivegum vegumvarai vegavaikavum pinbu

ragimaavai neervittu katti ellamal nandragha karaithu sadhathil serkavum vendhavudan kezhai yeraki aranipuraghu kadandha moreahai serkavum.

Pachamillagai vengayam serthu kudikalam. Edharku thottu kolla edhuvum

thevaiellai

ths s useful for all ages for sugar patients.

endha kooz aadi madhathil ammanuku padaipargal.

Sevai sevai soak puzhungal arisi 2 Cup or according to your family members for 2 Hrs

nandragha nice aagha araithu dosaiku araipadhupol araithu idli yagha vaarkavum

vendhavudan sudagha erukum podhey sevai nazhi ellana oomapodi achil pizindhu

aaravidavum. Namakku virupamana muraiyil lemon thengai sevai puliyodharai podi

sevai seiyalam.

lemon sevai 1/2 Tsp yennaiyil siridhu kadughu uluthamparrupu pachamilagai

thalithu manjapodi c.leaves serthu 2 Lemon eduthu saarupizhindhu uppu serthu

thevaiyana sevaiyil kalakavum.

coconut sevai 1 Thengai thuruvi vaikavum 5 Pachamillagai podiyagha

narukkavum.curry leaves. Oru vanaliyil siridhu ennai serthu kadughu uluthamparrupu kadalaparruppu thalithu thengai pachamilagai serthu vadhaki

thevaiyana sevaiyil serkavum

puliyodharey sevai 1/2 Tsp yennaiyil kadughu uluthamparrupu kadalaparrupu

curryleaves thalichu thevaiyana alavu sevaiyil serkavum. Adhil pukiyodharai podi

erundhal nandragha kalakavum.ellaiendral pulikachal erundhalum serkalam. But pulikachalil yennai adhigamaerukum.

Mambazha pulichery Mambazha tha cut panni uppu manjal podi pottu vega waikkanam. Thengai 4

pachchamilakai, 2 kaanja milakai konjam jeerakam wechu araichu kalkkanam.

Keezhe irakki wechchu keddi thayir vittu veykkanam. Appuram Siridhu thengai

ennai le kaduku, vendayam & kaanja milaka kariveppalai thalichchu kottanam.

brahmins kitchen - the iyers corner - authentic iyers...

Documents