skebook.pdf

7/27/2019 skebook.pdf

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By Subbalakshmi Renganathan

30 BasicSouth Indian

Recipes

0 Basic South Indian Recipes for a family with clearmeasurements and simple instructions.


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Daily Cooking Recipes

www.subbuskitchen.com 2

Dear Readers

Youve probably your way to this eBook from my blog, or may be a friend passed it

along to you. Either way, Im happy youre here!

Though there are thousands of dishes and variations are available to cook, only few

dishes that we cook on our day to day life in our family. For example in Tamil

Brahmin Families usually the Sambar, Vatha kuzhambu, Mor kuzhambu are

predominant and cooked regularly. I have selected 30 such recipes 5 from each

variety and given here for your ready reference. Obviously this e-book is for a

beginners and I believe this will help them to manage the complete basic cooking for

a family. This e-book will help them to gain a control over the basic cooking and

inspire them to explore more on cooking.

If at any point while youre reading this book you have any questions, please dont

hesitate to contact me. You can best reach me [email protected]

or on my facebook pagehttp://www.facebook.com/subbuskitchen.
mailto:[email protected]:[email protected]:[email protected]://www.facebook.com/subbuskitchenhttp://www.facebook.com/subbuskitchenhttp://www.facebook.com/subbuskitchenhttp://www.facebook.com/subbuskitchenmailto:[email protected]


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Contents1. Kuzhambu .............................................................................................................5

a) Vengaya Sambar .............................................................................................5

b) Vathakuzhambu .............................................................................................7

c) Moor kuzhambu .............................................................................................8

d) Aviyal Kuzhambu ............................................................................................9

e) Poritha Kuzhambu ........................................................................................10

2. Poriyal .................................................................................................................11

a) Cabbage Kadhamba Curry ............................................................................11

b) Potato Kara Curry .........................................................................................12

c) Vazhaikaai Podimas (Raw Banana Podimas) .................................................14

d) Keerai Thuvaran ...........................................................................................15

e) Vazhaipoo Usili (Banana flower Usili)............................................................16

3. Kootu/Stew .........................................................................................................18

a) Cucumber kootu/stew ..................................................................................18

b) Mullangi kootu/Radish Stew .........................................................................19

c) Eriseri ...........................................................................................................21

d) Oolan ............................................................................................................22

e) Vazhakkai Puliyita Kootu...............................................................................23

4. Breakfast .............................................................................................................24

a) Rawa Kichadi ................................................................................................24

b) Poori Masala .................................................................................................26

c) Venn Pongal .................................................................................................28

d) Adai Aviyal ....................................................................................................29

e) Aapam ..........................................................................................................31

5. Rasam .................................................................................................................32

a) Lemon Rasam ...............................................................................................32

b) Milagu Rasam ...............................................................................................33

c) Mysore Rasam ..............................................................................................34

d) Paruppu Rasam ............................................................................................35


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e) Garlic Rasam .................................................................................................36

6. Sweets ................................................................................................................37

a) Kesari ...........................................................................................................37

b) Semiya (Vermicilli) Payasam .........................................................................38

c) Sakarai Pongal (Sweet Pongal) ......................................................................39

d) Appam ..........................................................................................................40

e) Purana Poli ...................................................................................................41


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1.Kuzhambu

a)Vengaya Sambar 4

25 mins

Vengaya Sambar (Onion Sambar) is a wonderful main course for rice. Baby onions in

tangy gravy are delicious. A traditional Sambar in every family especially when we

have guests in our home. Vengaya Sambar with Potato Kara curry is one of the best

combinations.

Ingredients

Baby Onion(Small Onion) - Kg

Thur Dal - 1 Cup

Tamarind - 1 lemon size

Salt - To taste

Turmeric - a pinch

Asafoetida - teaspoon

Coriander leaves -few

For Grinding:

Red Chillies - 10

Coriander Seeds - 4 teaspoon

Channa dal(Bengal gram) - 3teaspoon

Grated Coconut - 2 tablespoon

Skin peeled onion small sized - 6-8

Oil - 2 teaspoon

Fenugreek seeds - teaspoon

For Seasoning:

Oil 1 teaspoon

Mustard seeds 1 teaspoon

Curry Leaves Few

Directions

1.

Soak the tamarind in water for 10 minutes2. Cook the dhal in a pressure cooker till it is soft and smash it nicely and keep it

aside.

3. Peel the onion skin and keep it aside.4. Extract the tamarind juice and keep it aside5. In the pan, pour the oil and add the red chillies, channa dhal, fenugeek seeds

and coriander seeds and fry it until the dhal becomes golden color and take

this aside for grinding.

6. Take few baby onions and coconut for grinding along with the friedingredients in the above step.

7. Grind all these ingredients to a paste


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8. In the pan pour the oil and add the mustard seeds and when it starts tosputter, add the curry leaves and a pinch of Hing

9. Add the peeled Onions and fry it for a minute and then add water to cook theonions. When they are half-cooked add the tamarind extract and salt

10.Let the mixture boil for about 5 minutes in the medium flame till the raw smellof the tamarind goes off

11.Add the smashed dhal and stir well to avoid lumps.12.Now add the ground paste and allow it to cook in the medium flame.13.When the Sambar starts to boil, add the coriander leaves.14.Remove from flame.15.Now the onion Sambar/ Vengaya Sambar is ready to serve.

http://www.subbuskitchen.com/2009/01/onion-sambar.html
http://www.subbuskitchen.com/2009/01/onion-sambar.htmlhttp://www.subbuskitchen.com/2009/01/onion-sambar.htmlhttp://www.subbuskitchen.com/2009/01/onion-sambar.html


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b)Vathakuzhambu 4

20 mins

This is a very traditional and common dish in every Brahmins house as well as in any

Brahmin marriages.

Ingredients

Sundakai vathal/Manathalai

vathal - 1 teaspoon

Grated Jaggery - 1 teaspoon

Tamarind - 1 lemon size

Salt - To taste

For Grinding:

Red Chillies - 6

Whole black pepper - 1

teaspoon

Urid dal - 2 teaspoon

Curry leaves - few

Hing - teaspoon

Ghee - 2 teaspoon

For Seasoning:

Ghee - 1 teaspoon

Mustard seeds - 1 teaspoon

Channa dal(Bengal gram) - 1 teaspoon

Directions

1. Soak the tamarind in water and extract the juice2. Pour the ghee in the pan and fry the pepper, red chillies, urdhal, curry leaves

and hing and grind it into a paste in a mixer and set aside

3. Pour the ghee in the pan and add the mustard seeds. When the mustardseeds begins to sputter, add the channa dhal and fry till it becomes light

brown color.4. Add the sundakaivathal and the fry for a minute and then add the tamarind

extract and salt and ground paste and allow it to boil

5. When the pepper smell goes off, switch off the flame6. Add the grated Jaggery and stir well7. Now the delicious vathakuzhambu is ready to serve with hot rice.http://www.subbuskitchen.com/2009/01/vathakuzhambu-method-i.html
http://www.subbuskitchen.com/2009/01/vathakuzhambu-method-i.htmlhttp://www.subbuskitchen.com/2009/01/vathakuzhambu-method-i.htmlhttp://www.subbuskitchen.com/2009/01/vathakuzhambu-method-i.html


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c)Moor kuzhambu 4

20 mins

Moorkuzhambu (Puliseri) is a special dish in Nagercoil district. We can have this by

mixing with Rice as well as with Sevai.

Ingredients

Sour butter milk - 1 Cup

Salt - To taste

For Grinding:Red Chillies - 2

Grated Coconut - Cup

Green Chillies - 4

For Seasoning:

Oil - 1 teaspoon


Fenugreek seeds - 1/4

teaspoon

Directions

1. Soak the raw rice for some time.2. Grind the coconut, chillies and raw rice to a fine paste3. Add the ground paste to the sour butter milk in a heavy bottomed pan and

add salt. If the mixture starts to boil switch off the flame.

4. In a separate pan add the oil and when the oil is hot add the mustard seeds.When the mustard sees begins to sputter add the fenugreek seeds and fry it

until it becomes red color and then add curry leaves. Add these to the

Moorkuzhambu.

5. Now the Moorkuzhambu is ready to serve.http://www.subbuskitchen.com/2009/01/moorkuzhambu-puliseri.html
http://www.subbuskitchen.com/2009/01/moorkuzhambu-puliseri.htmlhttp://www.subbuskitchen.com/2009/01/moorkuzhambu-puliseri.htmlhttp://www.subbuskitchen.com/2009/01/moorkuzhambu-puliseri.html


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d)Aviyal Kuzhambu 4

40 mins

Aviyal kuzhambu, rich tangy gravy with lots of vegetables.

Ingredients

Raw Banana(Vazhaikaai) - 1/2

Salt - To taste

Potato - 1

Carrot - 1

Snake gourd(Pudalangaai) - 1/2

Brinjal - 4Cucumber/Ash gourd - 1 small

piece

Tamarind - 1 gooseberry size

Turmeric - a pinch

For Grinding:

Red Chillies - 3

Grated Coconut - 1 Cup

Green Chillies - 5

Raw Rice - 1 teaspoon

Cumin seeds - teaspoon

For Seasoning:

Coconut Oil - 3 teaspoon

Curry leaves - few

Directions

1. Cut all the vegetables length wise and keep it aside2. Soak the tamarind in water and extract the juice3. Soak the raw rice in water for some time.4. Grind the coconut with soaked rice, red chillies and green chillies and cumin

seeds into a fine paste.

5.

Cook the vegetables in a heavy bottomed vessel by adding water andturmeric.

6. When the vegetables are half cooked add the tamarind extract and salt and letthe mixture boils till all the vegetables are fully cooked.

7. Then add the ground paste and when the mixture starts boiling then switchoff the flame.

8. Add the coconut oil and curry leaves and now Aviyal Kuzhambu is ready toserve with plain rice.

http://www.subbuskitchen.com/2009/01/aviyal-kuzhambu.html
http://www.subbuskitchen.com/2009/01/aviyal-kuzhambu.htmlhttp://www.subbuskitchen.com/2009/01/aviyal-kuzhambu.htmlhttp://www.subbuskitchen.com/2009/01/aviyal-kuzhambu.html


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e)Poritha Kuzhambu 4

30 mins

Tired of cooking kuzhambu using tamarind. This is a different variety of kuzhambu

without using tamarind.

Ingredients:

Drumstick - 1

Salt - To taste

Potato - 2

Carrot - 1

Snake gourd(Pudalangaai) - 1/2

Brinjal - 2

Thur dal - Cup

Turmeric - a pinch

For Grinding:

Red Chillies - 4

Grated Coconut - 1/2 Cup

Green Chillies - 5

Raw Rice - 1 teaspoon

Cumin seeds - teaspoon

Pepper - teaspoon

For Seasoning:

Oil - 1 teaspoon

Curry leaves - few



Directions

1. Cook the Thurdal in the pressure cooker till soft and mash the dal.2. Chop all the vegetables as we do for kootu.3. Soak the raw rice in water for some time.4. Cook all these vegetables in a heavy bottomed pan by adding water along with

a pinch of turmeric and salt

5. In a separate pan pour the oil and add the red chillies and pepper and fry for aminute and grind these along with coconut, Jeeragam and raw rice soaked in

water to a fine paste

6. Add these ground paste and mashed dal to the vegetables once they arecooked. Switch off the flame once the kuzhambu starts to boil.

7. In a separate pan, pour the oil and add mustard seeds. When the mustardseeds begin to sputter add the Urid dal and fry it until it becomes red color

and then add curry leaves. Add these ingredients to the kuzhambu

8. Now the Poritha Kuzhambu is ready to serve with plain Rice.http://www.subbuskitchen.com/2009/01/poritha-kuzhambu.html
http://www.subbuskitchen.com/2009/01/poritha-kuzhambu.htmlhttp://www.subbuskitchen.com/2009/01/poritha-kuzhambu.htmlhttp://www.subbuskitchen.com/2009/01/poritha-kuzhambu.html


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2.Poriyal

a)Cabbage Kadhamba Curry 4

20 mins

Kadhamba curry is nothing but a mix of many vegetables. Here I have mixed beans,

cabbage, carrot and peas. This is all time favourite for my husband and I believe

many of us like this too as it is rich in combination of vegetables. This is again simple

to make and Kadhamba curry would be helpful with respect to the quantity if we

have guests at our home.

Ingredients

Cabbage kgBeans 20 nos.

Red Chilli 1

Carrots 3

Curry Leaves few

Salt To Taste

Moong Dal 4 Teaspoon

Grated Coconut 2 teaspoon

For Seasoning:

Oil 1 teaspoon


Urid dal 1 teaspoon

Directions

1. Clean the beans and carrots and peel the carrot skin2. Finely chop the cabbage, beans and carrots3. To this add Moong dal and peas and keep it ready. Heat oil in a heavy

bottomed pan, add mustard seeds. When the mustard seeds starts to sputter,add Urid dal and broken red chilli and fry it till the dals turn golden brown

color.

4. Add the vegetables and mix it well in the oil.5. Sprinkle little amount of water for the vegetables to cook and add salt6. When the water evaporates, add little oil and allow the vegetables to cook

completely

7. Finally add grated coconut and mix well and remove from flameThe yummy Kadhamba curry is ready to serve with any kuzhambu or Rasam

http://www.subbuskitchen.com/2012/10/cabbage-kadhamba-curry.html
http://www.subbuskitchen.com/2012/10/cabbage-kadhamba-curry.htmlhttp://www.subbuskitchen.com/2012/10/cabbage-kadhamba-curry.htmlhttp://www.subbuskitchen.com/2012/10/cabbage-kadhamba-curry.html


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b)Potato Kara Curry 4

20 mins

Urulai Kizhangu Kara curry (Potato curry) is one of my favourite curry. Everyone loves

Potato - there is no doubt about it and potato is one of largest consumed vegetable

across world. Fried potato with spices is something which automatically brings water

in your mouth. Urulai Kizhangu curry, Vengaya Sambar and white rice are my all time

favourite.

Ingredients

Potato - 1/2 kg

Turmeric powder - 1/4teaspoon

Red Chilli powder - 1 teaspoon

Corn powder/Gram flour/ Rice

flour - 1 teaspoon

Salt - To Taste

For Seasoning:

Oil - 1 teaspoon


Urid dal - 1 teaspoonAsafoetida - 1/2 teaspoon

Directions

1. Peel the potato and chop the potato and soak it in water and keep it aside2. Heat the oil in pan and add mustard seeds. When the mustard seeds begins to

sputter add uraddhal and fry until it becomes golden brown color

3. Now add a pinch of hing and turmeric powder and add the chopped potato4. Add 1 cup of water along with salt and chilli powder and allow it to cook

completely. Add necessary water to cook

5. Once the potato is cooked properly add some oil and keep the flame low tofry the potatos.

6. Finally sprinkle corn powder or gram powder for the potatos to fry nicely7. Remove from flame after the potatoes are fried nicely.

Notes:

The delicious Urulai Kizhangu Kara curry (potato curry) is ready to serve. By

adding little more oil, the potatos can be roasted to a golden brown color and

this will add a lot of taste to it but my advice is not to do that. Once a while a


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fried potato may be very good, but not for regular consumption. Dont use

more than a tbsp of oil for regular cooking.

8. The variation to this recipe is to add onion. You can fry the sliced onionin the oil before adding the potato.

9. If you have micro wave oven, then put the potato directly in themicrowave and cook it for 3 mins. Check the potato and if require cook for 1-2

more mins. Then remove the potato from the microwave, peel the skin and

cut the potato into cubes and fry it in the oil as per the steps mentioned

above.

10. Try to consume less oil as possible... Enjoy Urulai Kizhangu Kara curry!http://www.subbuskitchen.com/2009/09/urulai-kizhangu-kara-curry-potato-

curry.html
http://www.subbuskitchen.com/2009/09/urulai-kizhangu-kara-curry-potato-curry.htmlhttp://www.subbuskitchen.com/2009/09/urulai-kizhangu-kara-curry-potato-curry.htmlhttp://www.subbuskitchen.com/2009/09/urulai-kizhangu-kara-curry-potato-curry.htmlhttp://www.subbuskitchen.com/2009/09/urulai-kizhangu-kara-curry-potato-curry.htmlhttp://www.subbuskitchen.com/2009/09/urulai-kizhangu-kara-curry-potato-curry.html


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c)Vazhaikaai Podimas (Raw Banana Podimas) 4

20 mins

Raw banana (Vazhaikaai) is a common vegetable in south India, especially in the

Brahmin families. I cook different recipes using Vazhaikaai. Vazhaikaai Podimas is one

of the famous recipe in my family made using Vazhaikaai. The reason behind is the

fact that we are grating the Vazhaikaai for this recipe and when you fry and cook the

grated Vazhaikaai it adds a lot of taste to the poriyal. The recipe for - Vazhakkai

Podimas(raw banana Podimas/poriyal) is given below.

Ingredients

Raw Banana(Vazhaikaai) - 2

Green Chillies - 2Chopped Ginger - 1 teaspoon

Curry leaves - Few

Salt - To Taste

Grated Coconut - 2 teaspoon

For Seasoning:

Oil - 1 teaspoon



Directions

1. Cut the raw bananas(Vazhaikaai) in half and put it in a pan and add water tocook it

2. When one side of raw banana(Vazhaikaai) turns black color, turn it to otherside and cook

3. Wet your hand and try to pierce/peel the skin. When the skin is peeled, thenthis is the correct stage to remove the raw banana(Vazhaikaai) from flame

4. Remove the raw banana(Vazhaikaai) from flame and allow it to cool5. Peel the skin of the cooked raw banana(Vazhaikaai) and grate it6. Add the chopped green chilli, salt, ginger, coconut and mix it well without

smashing it

7. Heat the oil in the pan, add mustard seeds and when the mustard seedsbegins to sputter add urdhal and fry till it becomes golden brown color

8. Add the grated raw banana (Vazhaikaai) along with other ingredients and mixit well and keep it in flame for 2 mins. Remove from flame.

9. The delicious raw banana Podimas/ Vazhakai Podimas is ready to servehttp://www.subbuskitchen.com/2009/09/vazhaikai-podimasraw-banana-

podimas.html
http://www.subbuskitchen.com/2009/09/vazhaikai-podimasraw-banana-podimas.htmlhttp://www.subbuskitchen.com/2009/09/vazhaikai-podimasraw-banana-podimas.htmlhttp://www.subbuskitchen.com/2009/09/vazhaikai-podimasraw-banana-podimas.htmlhttp://www.subbuskitchen.com/2009/09/vazhaikai-podimasraw-banana-podimas.htmlhttp://www.subbuskitchen.com/2009/09/vazhaikai-podimasraw-banana-podimas.html


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d)Keerai Thuvaran 4

20 mins

Keerai (Spinach) is one of the healthiest food which is available in abundant in the

cheaper price. Spinach is an excellent source of vitamins C and A, and iron, and

contains about 40 percent potassium. It has high calcium content, but also contains

oxalic acid. This acid combines with calcium to form a compound that the body

cannot absorb. For this reason, the calcium in spinach is considered unavailable as a

nutrient. It is essential to consume Keerai (Spinach) at least twice a week. Keerai can

be cooked in many different ways and one such recipe is given below.

Ingredients

Spinach(Any greens) - 1 bunch

Red Chilli - 1

Cumin Seeds - 1/2 teaspoon

Baking soda - 1/4 teaspoon

Salt - To Taste


For Seasoning:

Oil - 1 teaspoon

Mustard seeds - 1 teaspoonUrid dal - 1 teaspoon

Directions

1. Finely chop the spinach and clean it thoroughly2. Strain in a strainer to avoid excess water3. Heat the pan, add oil and once the oil becomes hot, add the mustard seeds

and when the mustard seeds start to sputter add urdhal and fry it till the dhal

becomes golden brown color.

4. Add the strained spinach and add baking salt and salt cook it till it becomessoft

5. Grind the grated coconut along with cumin seeds and red chilli in a mixer andthen add it to the cooked spinach and mix well

6. Keep the Keerai Thuvaran in medium flame for 2 minutes and then removefrom flame

7. The yummy Keerai Poriyal(Spinach Poriyal)/Keerai Thuvaran is ready to Servehttp://www.subbuskitchen.com/2009/09/keerai-thuvarankeerai-masiyal.html
http://www.subbuskitchen.com/2009/09/keerai-thuvarankeerai-masiyal.htmlhttp://www.subbuskitchen.com/2009/09/keerai-thuvarankeerai-masiyal.htmlhttp://www.subbuskitchen.com/2009/09/keerai-thuvarankeerai-masiyal.html


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e)Vazhaipoo Usili (Banana flower Usili) 4

40 mins

Vazhaipoo (Banana flower/Banana blossom) is one of the commonly used flower in

Tamil nadu for cooking. It has lot of medicinal properties and a very healthy flower

and tasty too. But, to prepare Vazhaipoo for cooking is very much time consuming

and people do not cook it very often even though it is very cheap, healthy and tastier

flower for cooking. Here we are going to make Vazhaipoo Paruppu Usili. Paruppu

Usili is a traditional Brahmin's recipe. It is dhal crumbles on the vegetable/flower.

This dhal crumbles gives a wonderful flavour to this curry.

Ingredients

Vazhaipoo (Banana flower) - 1medium size

Salt - To Taste

For Grinding:

Thurdal - 3/4 Cup

channa Dal - 1/4 Cup

Hing - A Pinch

Salt - To Taste

Red Chilli - 2

For Seasoning:

Oil - 1 teaspoon



Directions

1. Soak the Dal's in water over night or for at least 2 hours in hot water2. Rinse the Dal's and strain the water and grind it in mixer once along with red

chilli, hing and salt without adding water

3. The ground mixture should not be so smooth.4. Heat the oil in the pan, and add the ground paste and keep the flame in low5. Allow the ground paste to cook in oil and it will break down into smaller

pieces.

6. In a separate pan, heat some oil and add mustard seeds when the oil is hot.7. When the mustard seeds starts to sputter, add the urdhal and fry till it turns

into golden brown color.


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8. To this add chopped Vazhaipoo (Banana Flower) along with salt and sprinklesome water to cook the Vazhaipoo (Banana Flower)

9. When the Vazhaipoo Poo(Banana Flower) is cooked completely, add thebroken Dal mixture and mix it well

10.The mouth-watering Vazhaipoo Poo (Banana Flower) Paruppu Usili is ready toserve.

11.You can also directly mix the Vazhaipoo Poo Paruppu Usili with the white riceand a spoon of ghee and serve.

http://www.subbuskitchen.com/2009/10/vazhai-poo-usuli-banana-flower-

banana.html
http://www.subbuskitchen.com/2009/10/vazhai-poo-usuli-banana-flower-banana.htmlhttp://www.subbuskitchen.com/2009/10/vazhai-poo-usuli-banana-flower-banana.htmlhttp://www.subbuskitchen.com/2009/10/vazhai-poo-usuli-banana-flower-banana.htmlhttp://www.subbuskitchen.com/2009/10/vazhai-poo-usuli-banana-flower-banana.htmlhttp://www.subbuskitchen.com/2009/10/vazhai-poo-usuli-banana-flower-banana.html


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3.Kootu/Stew

a)Cucumber kootu/stew 4

20 mins

Cucumber Kootu is a kootu variety which I make quite often in my kitchen. Its a very

tasty kootu and can be cooked quickly and easily. Cucumber is a healthy vegetable.

Ingredients

Cucumber - 250 g

Channa dal - 1/2 cup

Turmeric Powder - A pinch

Salt - To Taste

For Seasoning:

Oil 1 teaspoon


Urid dal 1 teaspoon

For Grinding:

Coconut Gratings - 2

tablespoons

Red Chilli - 1

Jeera - 1 Teaspoon

Rice - 1 Teaspoon

Directions

1. Cook channa dhal in pressure cooker till soft.2. Cut the cucumber into medium bite size pieces and put that in a heavy

bottomed vessel.

3. Add salt and turmeric powder and enough water to cover the cucumber.4. Cook on medium flame till soft. Then add cooked dhal.5. Meanwhile grind the coconut gratings along with red chilles, jeera and Rice to

a paste.

6. Add this to the cooked cucumber and mix well. Season it with mustard seeds,channa dal and curry leaves.

7. The mouth-watering cucumber kootu is ready to serve. This goes well withSambar/vathakuzhambu/plain rice

http://www.subbuskitchen.com/2010/04/cucumber-kootu.html
http://www.subbuskitchen.com/2010/04/cucumber-kootu.htmlhttp://www.subbuskitchen.com/2010/04/cucumber-kootu.htmlhttp://www.subbuskitchen.com/2010/04/cucumber-kootu.html


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b)Mullangi kootu/Radish Stew 4

20 mins

Mullangi is very good for health. Especially it cures cold. This is one variety of

preparing radish kootu (mullangi kootu). I usually like to have this with plain white

rice.

Ingredients

Radish(Mullangi) - 2

Moong dal - 1/4 cup


Salt - To Taste

Peanuts - 2 teaspoon

For Seasoning:

Oil 1 teaspoon


Urid dal 1 teaspoon

For Grinding:

Coconut Gratings - 2

tablespoons

Red Chilli - 2

Coriander seeds - 2 Teaspoon

Channa dal(Bengal gram) - 2

Teaspoon

Directions

1. Peel the radish (Mullangi) skin and wash the same in the water. Then chop itto smaller pieces and keep it aside

2. Pressure cook Moong dal, groundnut and radish with turmeric powder andsalt.

3. Smash the cooked dal and keep it aside4. Heat some oil in pan, add red chilli, gram dal, coriander seeds and fry till the

gram dal changes to golden brown color. Remove from flame and add it to

mixer

5. Add grated coconut to the mixer and grind it to a nice paste.6. Heat some oil in a pan, add mustard seeds, when the mustard seeds starts to

sputter, add urdal and fry till it turns golden brown color


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7. To this add broken curry leaves and cooked chopped radish and cookedgroundnut and mix well

8. Add the smashed dal and ground coconut paste and allow the mixture to boil9. Add water if necessary to make it to a kootu consistency10.When the kootu starts to boil, remove from flame.11.The yummy radish kootu is ready to serve with Sambar

http://www.subbuskitchen.com/2011/09/radish-kootu-mullangi-kootu-

method-2.html
http://www.subbuskitchen.com/2011/09/radish-kootu-mullangi-kootu-method-2.htmlhttp://www.subbuskitchen.com/2011/09/radish-kootu-mullangi-kootu-method-2.htmlhttp://www.subbuskitchen.com/2011/09/radish-kootu-mullangi-kootu-method-2.htmlhttp://www.subbuskitchen.com/2011/09/radish-kootu-mullangi-kootu-method-2.htmlhttp://www.subbuskitchen.com/2011/09/radish-kootu-mullangi-kootu-method-2.html


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c)Eriseri 4

20 mins

Eriseri is a famous stew/kootu in Kerala and southern regions of Tamilnadu. Delicious

stew and great side dish for any tangy gravy.

Ingredients

Senaikizhangu(Yam) - 1/2 Kg


Salt - To Taste

For Seasoning:

Oil - 1 teaspoonMustard seeds - 1 teaspoon


For Grinding:

Coconut Gratings - 1/2 Cup

Red Chilli - 1

Pepper - 1/2 Teaspoon

Cumin Seeds(Jeeragam) - 1/4

Teaspoon

Oil - 1 teaspoon

Directions

1. Chop the Senaikizhangu and keep it aside2. Pour the oil in the pan and add the red chilli and pepper and fry for some time

and then grind it to a powder in a mixer

3. Add the ground paste to the senai and add salt and turmeric powder and cookit till soft in pressure cooker

4. Grind separately the cumin seeds and grated coconut and grind it to fine paste5. Add the ground paste to the cooked senai and allow the mixture to boil6. In a separate pan pour the oil and add the mustard seeds and when the

mustard seeds begin to sputter add the grated coconut and fry it till it

becomes red color.

7. Add the senai mixture to this above seasoned ingredients.8. The delicious Eriseri is ready to serve.

http://www.subbuskitchen.com/2009/02/eriseri.html
http://www.subbuskitchen.com/2009/02/eriseri.htmlhttp://www.subbuskitchen.com/2009/02/eriseri.htmlhttp://www.subbuskitchen.com/2009/02/eriseri.html


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d)Oolan 4

20 mins

Oolan is a traditional Kerala food. Also famous in kanyakumari district. Oolan is a

kootu made of Pumpkin which is very very tasty.

Ingredients

Pumpkin - 1 big piece


Salt - To Taste

Green chillies - 5

Cowpea or black eyed

pea/karamani - 3 tablespoon

For Seasoning:


Curry leaves - few


For Grinding:

Coconut Gratings - 1 Cup

Directions

1. Cook the Karamani till soft.2. Chop the green chillies lengthwise3. Chop the pumpkin into big pieces and cook it along with salt and turmeric and

chopped green chillies

4. Grind the coconut with water and squeeze the coconut milk and keep it aside5. Add the coconut milk to the cooked pumpkin and let the kootu boils.6. Then add the coconut oil along with curry leaves7. The delicious Oolan is ready to serve.

http://www.subbuskitchen.com/2009/01/oolan.html
http://www.subbuskitchen.com/2009/01/oolan.htmlhttp://www.subbuskitchen.com/2009/01/oolan.htmlhttp://www.subbuskitchen.com/2009/01/oolan.html


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e)Vazhakkai Puliyita Kootu 4

20 mins

A delicious kootu using Raw banana

Ingredients

Raw Banana - 2


Salt - To Taste

Tamarind - 1 gooseberry size

Thur dal - 2 tablespoon

Sambar powder - 2 teaspoon

Rice flour - 1 teaspoonAsafoetida - 1/4 teaspoon

For Seasoning:

Oil - 2 teaspoon



Channa dal - 1 teaspoon


Directions

1. Pressure Cook the dhal with a pinch of turmeric powder and keep it aside2. Soak the tamarind in water and extract the juice3. Peel the skin and chop finely the raw banana and cook it in water.4. When the raw banana are half cooked add the tamarind extract, salt, turmeric

and Sambar powder

5. When the mixture starts to boil add the smashed dhal.6. Mix the rice flour in little water and add to the kootu to make it a thick

consistency and let it boil for sometime

7. In a separate pan add the oil and add mustard seeds and when the mustardseeds begin to sputter add the channa dhal and urdhal and fry till the dhal

changes its color to red. Now add the grated coconut and fry till it becomes

red color. Add a pinch of Hing.

8. Add these seasoned dhal to the kootu.9. Now the delicious Puliyita kootu is ready to serve

http://www.subbuskitchen.com/2009/10/vazhakkai-raw-banana-puliitta-

koottu.html
http://www.subbuskitchen.com/2009/10/vazhakkai-raw-banana-puliitta-koottu.htmlhttp://www.subbuskitchen.com/2009/10/vazhakkai-raw-banana-puliitta-koottu.htmlhttp://www.subbuskitchen.com/2009/10/vazhakkai-raw-banana-puliitta-koottu.htmlhttp://www.subbuskitchen.com/2009/10/vazhakkai-raw-banana-puliitta-koottu.htmlhttp://www.subbuskitchen.com/2009/10/vazhakkai-raw-banana-puliitta-koottu.html


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4.Breakfast

a)Rawa Kichadi 4

25 mins

Are you getting bored of the upma? Does your kids and family doesn't want to see

the upma for their breakfast?? Are they telling some excuses and skipping the

breakfast when they see upma as the breakfast dish??? Try Rawa Kichadi which is

nothing but the same upma with vegetables but it is much tastier and your family

love this. Since it has more vegetables than the conventional upma it is good for

health too...

Ingredients

Rawa - 1 cup

Water - 3.5 cups

Beans, Carrot (chopped) - 1 cup

Onion - 1

Tomato - 1

Green Peas - 1/4 cup

Green Chilli (small) - 2

Salt - 1 teaspoon (for your

taste)

Curry leaves - few

Coriander leaves - few

Turmeric powder - a pinch

For Seasoning:

Oil 1 teaspoon


Channa dal 1 teaspoon

Directions

1. Finely chop the vegetables and keep it aside2. Heat the pan and add the Rawa and fry it till the raw smell goes off and take it

separately. If you get the fried Rawa in the market then you can skip this step.

3. In the pan, pour the oil and add the mustard seeds. When the mustard seedsbegin to sputter add the channa dhal and green chillies and fry it till it

becomes light brown color. Add curry leaves as well.

4. Now add the chopped onions and tomatoes and fry them till onions becomestransparent


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5. Add all the chopped vegetables and fry for a minute. You can also optionallyadd 1 teaspoon of Ghee for better taste.

6. Also add the salt and turmeric powder and mix them well. Keep in a mediumflame for 5 minutes so that the vegetables are half-cooked

7. Now add the roasted Rawa/semolina and mix well with the vegetables8. In a separate pan, add 3.5 cups of water(1 : 3.5 ratio) and heat it till the water

starts to boil

9. Keep the flame in low and add the boiled water to the Rawa and vegetablesand stir well to avoid lumps

10.Keep in low flame till the Rawa and vegetables are cooked completely11.After 5 minutes, when the Rawa and vegetables are cooked completely,

switch off the flame.

12.Add the coriander leaves. The delicious Rawa Kichadi is ready to serve hotwith Sambar/Chutney.

http://www.subbuskitchen.com/2009/09/rawa-kichadi-vegetable-upma.html
http://www.subbuskitchen.com/2009/09/rawa-kichadi-vegetable-upma.htmlhttp://www.subbuskitchen.com/2009/09/rawa-kichadi-vegetable-upma.htmlhttp://www.subbuskitchen.com/2009/09/rawa-kichadi-vegetable-upma.html


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b)Poori Masala 4

40 mins

No introduction is required for Poori Masala. Its most of our favourite dish. Its my

granddaughter's favourite breakfast. A very nice yummy dish. This is having much

less calories compared to the breakfast prepared with raw rice since it is made with

atta.

Ingredients for Poori

Wheat Flour(Atta) - 2 Cups

Rawa(Semolina) - 3 tablespoon

All purpose flour(Maida) - 1/2Cup

Salt - To Taste

Hot Milk/Water - 1 Ladle

Water - As needed

Oil - 1/4 Litre

Ingredients for Masala:

Potato - 4 big size

Onion - 1

Tomato - 1

Salt - To Taste

Mustard Seeds - 1 teaspoon

Green Chilli - 2

Channa dal - 1 teaspoon

Coriander Leaves - few

Turmeric Powder - 1/4

teaspoon

Gingelly Oil - 1 tablespoon

Directions

Method to prepare Masala:

1. Pressure cook the potatoes and once cooked, remove the skin and break itinto small pieces

2. Finely chop the onion and tomato and green chilli and keep it aside3. In a heavy bottomed pan, add Gingelly oil and add mustard seeds when the oil

is hot

4.

When the mustard seeds starts to sputter, add channa dal and fry until itbecomes golden red color


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5. Now add turmeric powder, along with chopped green chillies, tomato andonion

6. Fry it till tomato and onion are cooked completely7. Now add cooked potato pieces and mix it well along with salt8. Add required water and make the consistency little thin so that it will be like

gravy.

9. Finely garnish with chopped coriander leaves.10.The delicious Potato Masala is ready to serve with Poori

Method to make Poori:

1. Take the Rawa in a pan, add hot milk/water and leave it for 5 mins2. To this add wheat flour(Atta) along with Maida, salt and water and knead it to

a tight dough

3. Make small balls of the wheat flour. Take one ball of wheat flour and roll it to4-5 inch Poori using a rolling pin. The same way make other balls of wheat

flour

4. In a heavy bottomed pan, pour the oil and when the oil is hot, gently put therolled dough

5. Immediately start flickering hot oil over the top of it with a spatula so that itwill swell up like a ball.

6. This should take only a few seconds. Flip the Poori over and cook the otherside until golden brown.

7. Yummy Poori is ready to serve with Masala.http://www.subbuskitchen.com/2011/02/poori-with-masala.html
http://www.subbuskitchen.com/2011/02/poori-with-masala.htmlhttp://www.subbuskitchen.com/2011/02/poori-with-masala.htmlhttp://www.subbuskitchen.com/2011/02/poori-with-masala.html


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c)Venn Pongal 4

30 mins

Yet another yummy and simple breakfast. Venn Pongal with kotsu a great breakfast

combo.

Ingredients

Raw Rice - 2 Cups

Moong Dal - 1/2 Cup

Whole black pepper - 1/2

teaspoonSalt - To Taste

Pepper powder - 1/4 teaspoon

Cumin Seeds - 1 teaspoon

Ghee - 1/2 Cup

Broken cashew nuts - 1

tablespoon

Directions1. Roast the moong dhal in the dry pan and add with the raw rice for rinsing.2. Cook the raw rice along with the moong dhal in the pressure cooker by adding

1/2 up extra water than normal rice cooking and for 2 extra whistles in the

cooker than normal. This will make the rice smashed.

3. Heat the pan, add 1 teaspoon of ghee and add the broken cashews and fry tillthey turn golden brown color. Take this out and keep it aside in a plate.

4. In the pan, pour the remaining ghee and add the cumin seeds. Once the cuminseeds begin to sputter add the whole black pepper and pepper powder. Fry

for some seconds.

5. Add the smashed cooked rice with dhal and add the salt. Stir the rice evenly tospread the pepper and salt and switch off the flame.

6. Now the Venn Pongal is ready to serve hot. You can serve this with coconutchutney/Sambar/Kotsu

http://www.subbuskitchen.com/2009/01/venn-pongal.html
http://www.subbuskitchen.com/2009/01/venn-pongal.htmlhttp://www.subbuskitchen.com/2009/01/venn-pongal.htmlhttp://www.subbuskitchen.com/2009/01/venn-pongal.html


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d)Adai Aviyal 4

60 mins

Adai Aviyal is one of the famous Tamil Brahmin traditional breakfast dish. Aviyal goes

very well with Adai. This Aviyal is little different from the Aviyal I make for the lunch.

I add curd instead of tamarind here. Next time when you have any guest for the

breakfast, try Adai Aviyal instead of conventional idly/dosa and I am sure they will

appreciate this dish. You can also try this for an evening snack though its heavy.

Ingredients for Adai

Raw Rice - 1 Cup

Parboiled Rice - 1 CupRed Chilli - 10

Channa Dal - 1/2 Cup

Thur dal - 1/4 Cup

Urdal - 2 handful

Salt - to Taste

Onion - 1 big size

Ingredients for Aviyal

Carrot - 1Potato - 1

Peas - 1/4 Cup

Cucumber - 1/2

Snake Gourd - 1/4

Brinjal - 2

Raw Banana - 1

Salt - to taste

turmeric powder - 1 teaspoon

Sour curd - 1/2 Cup

For Grinding:

Grated Coconut - 1/4 Cup

Green Chilli - 2

Cumin Seeds - 1 teaspoon

For Seasoning:


Curry Leaves - few

Directions

Method for Adai:

1. Soak the raw rice and parboiled rice together in water for 30 minutes2. Soak the dals in water for 30 minutes3. After 30 minutes, strain water from rice and grind it in a mixer along with red

chillies and grind it to a nice paste.

4. Take this into a vessel and keep it aside


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5. Now strain water from dals and grind it twice or thrice and the ground dhalshould not be smooth

6. Mix the grounded dhal mixture along with rice flour and stir it well along withrequired salt

7. Now the Adai flour is ready to make delicious Adai8. Heat the thawa and pour 1 ladle of Adai flour. Spread it evenly and pour 1

teaspoon of oil and keep the flame in low to make the Adai cooked properly in

one side

9. Gently turn it to other side and allow it to cook completely.10.Now the delicious Adai is ready to serve with Avial. We can also serve with

Jaggery

Method for Aviyal:

1. Chop the vegetables length wise and soak it in water2. Add the chopped vegetables in a pan and add some water and turmeric

powder

3. Allow the vegetables to cook completely and salt4. In a grinder, add coconut, green chilli, cumin seeds and grind it to a fine paste5. When the vegetables are cooked completely, add the ground paste and mix it

ell

6. Now add the sour curd and mix it properly7. Finally add coconut oil and chopped curry leaves and mix the avial thoroughly.8. The delicious Aviyal is ready to serve with Adai and hot rice

http://www.subbuskitchen.com/2010/02/adai-aviyal.html
http://www.subbuskitchen.com/2010/02/adai-aviyal.htmlhttp://www.subbuskitchen.com/2010/02/adai-aviyal.htmlhttp://www.subbuskitchen.com/2010/02/adai-aviyal.html


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e)Aapam 4

30 mins

Aapam is very delicious dish made frequently in southern part of Tamilnadu and also

in Kerala. This is a very healthy recipe as it does not involve usage of any oil. Aapam

is steam cooked and hence good for the children too.

Ingredients

Raw Rice - 3 Cups

Baking Soda - 1/4 teaspoon

Salt - to Taste

Directions

1.

Soak the rice in water for 30 mins2. Drain the rice and grind it in mixer and take the batter in a vessel3. Clean the mixer with some water and along with this add 4 ladle of ground

batter and pour this into a pan and keep stirring it till this mixture becomes

thick consistency and then switch off the flame

4. Add this to the ground batter and add salt5. Keep this batter aside for at least 12 hours for fermentation6. The next day add the soda salt and the aapam batter is now ready for use7. Heat the pan and pour 1 ladle of batter and rotate the pan to spread the

batter evenly and close the pan with the lid

8. Let the aapam cook for some time, then remove from flame. We dont needto cook the other side of aapam.

9. Serve the delicious Aapam with coconut milk, Sambar and chutneyhttp://www.subbuskitchen.com/2009/02/aapam.html
http://www.subbuskitchen.com/2009/02/aapam.htmlhttp://www.subbuskitchen.com/2009/02/aapam.htmlhttp://www.subbuskitchen.com/2009/02/aapam.html


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5.Rasam

a)Lemon Rasam 4

20 mins

Lemon Rasam is one of the most liked Rasam varieties in our home. It is bit different

from our conventional Rasam where in we add tomato and Thurdal. Here we add

lemon for the sour and the Thurdal is replaced by the Moong dhal. For a change why

dont you try lemon Rasam and let me know your feedback

Ingredients

Moong dal - 1/4 CupTomato(Optional) - 1


Salt - To Taste

Green Chillies - 5

Ginger - a small piece

Asafoetida - a pinch

Water - 2 Cups

Lemon - 1


For Seasoning:

Oil 1 teaspoon


Channa dal 1 teaspoon

Directions

1. Cook the dhal in a heavy bottomed pan. When the dhal is half cooked, add thegreen chillies and ginger.

2. Add turmeric powder, salt and hing to the dhal and let the dhal is fully cooked.3. Add water to the cooked dhal and let the dhal mixture cook for about 5

minutes in the medium flame.

4. In a separate pan, pour the ghee and add the mustard seeds, when themustard seeds finished sputtering adds that to the Rasam.

5. Allow the Rasam to cool off and then add the lemon juice extract. Adjust thelemon juice for your taste. Garnish with coriander leaves.

6. Delicious Lemon Rasam is ready to serve with plain rice.http://www.subbuskitchen.com/2009/01/lemon-rasam.html
http://www.subbuskitchen.com/2009/01/lemon-rasam.htmlhttp://www.subbuskitchen.com/2009/01/lemon-rasam.htmlhttp://www.subbuskitchen.com/2009/01/lemon-rasam.html


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b)Milagu Rasam 4

10 mins

Milagu Rasam is good for health, especially when we are down with severe cold.

Even in the normal days we can make Milagu Rasam just to have a different variety

instead of traditional Paruppu Rasam

Ingredients

Tamarind - 1 small gooseberry

size

Water - 1 Cup

Hing - A pinchSalt - To Taste

For Seasoning:

Oil 1 teaspoon


Curry Leaves Few

Directions

1. Soak the tamarind in water and extract the juice2. Grind the pepper and cumin seeds to a nice powder in a mixer and keep it

aside

3. In the pan, pour the ghee and add the mustard seeds. When the mustardseeds begin to sputter add the curry leaves and add the ground powder and

fry for a minute.

4. Now add the tamarind extract and add the salt and let the mixture boils tillthe tamarind raw smell goes off.

5. Now add 1 cup of water and when the Rasam starts to boil switch off theflame.

6. Milagu Rasam is ready to serve with plain rice.http://www.subbuskitchen.com/2009/01/milagu-rasam.html
http://www.subbuskitchen.com/2009/01/milagu-rasam.htmlhttp://www.subbuskitchen.com/2009/01/milagu-rasam.htmlhttp://www.subbuskitchen.com/2009/01/milagu-rasam.html


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c)Mysore Rasam 4

20 mins

Mysore Rasam, a scrumptious Rasam variety rich in odour and taste.

Ingredients


size

Thur dal - 1/3 cup

Hing - A pinch

Salt - To Taste


For Grinding:

Ghee - 1 teaspoon

Red Chillies - 3

Bengal gram(Channa dal) - 1

teaspoon

Pepper - 1/2 teaspoon

Coriander seeds - 2 teaspoon

Grated coconut - 1

tablespoon(Optional)

For Seasoning:

Oil 1 teaspoon


Curry Leaves Few

Directions

1. Cook the Thurdal in the pressure cooker till soft.2. Soak the tamarind in water and extract the juice.3. Pour oil in the pan; add the red chillies, pepper, coriander seeds and fry for

some time. Grind this along with coconut to a fine paste

4. Add the tamarind extract in the heavy bottomed vessel along with salt and apinch of hing and let the mixture boils for some time till the raw smell goes

off.

5. Now add the ground paste and smashed thur dhal and make the flame tomedium low till the Rasam starts to boil.

6. In a separate pan, pour the ghee and add the mustard seeds. When themustard seeds begin to sputter, add these to the Rasam.

7. The delicious Mysore Rasam is ready to serve with plain rice.http://www.subbuskitchen.com/2009/01/mysore-rasam.html
http://www.subbuskitchen.com/2009/01/mysore-rasam.htmlhttp://www.subbuskitchen.com/2009/01/mysore-rasam.htmlhttp://www.subbuskitchen.com/2009/01/mysore-rasam.html


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d)Paruppu Rasam 4

20 mins

Paruppu Rasam is our traditional and easy Rasam. Rich in tomato and dal flavour. A

wonderful delight for plain rice.

Ingredients


size

Thurdal - 1 tablespoon

Hing - A pinch

Salt - To TasteTomato - 2

Rasam powder - 2 teaspoon


For Seasoning:

Ghee - 1 teaspoon


Curry leaves - few

Cumin Seeds - 1/2 teaspoon

Directions

1. Soak the tamarind in water and extract the juice2. Cook the Thurdal in pressure cooker and smash it nicely3. Chop the tomatoes and add these with the extracted tamarind juice and add

the salt, hing and Rasam powder and let the Rasam boils till the raw smell of

tamarind and Rasam powder goes off.

4. Add the smashed dhal and then switch off the flame once the mixture startsto boil.

5. In a separate pan, add the ghee and add mustard seeds. When the mustardseeds begins to sputter add the cumin seeds, curry leaves and add these to

Rasam powder

6. Garnish the Rasam with coriander leaves.7. Delicious Rasam is ready for serving

http://www.subbuskitchen.com/2009/01/paruppu-rasam.html
http://www.subbuskitchen.com/2009/01/paruppu-rasam.htmlhttp://www.subbuskitchen.com/2009/01/paruppu-rasam.htmlhttp://www.subbuskitchen.com/2009/01/paruppu-rasam.html


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e)Garlic Rasam 4

20 mins

Garlic Rasam is good for health and is very delicious. Some orthodox families still

dont take garlic and onion. But garlic is very healthy in many aspects. But only the

aroma is too high that it is suitable only on holidays.

Ingredients


size

Water - 2 Cups

Garlic pods - 15Salt - To Taste

Pepper - 1/2 teaspoon

Red Chillies - 2

Cumin seeds - 1/2 teaspoon

Ghee - 2 teaspoon

Kandanthipili - 1 small stick

Arisithithipili - 1 small stick

For Seasoning:

Ghee - 1 teaspoonMustard seeds - 1 teaspoon

Curry leaves - few

Directions

1. Pour the ghee in the pan and add the red chillies, coriander seeds, garlic pods,Kandanthipili and arisithipili and fry for sometime

2. Grid all the above ingredients along with pepper and cumin seeds andtamarind into a fine paste in a mixer

3. Pour the remaining ghee in the pan and add the mustard seeds. When themustard seeds finished sputtering, add the curry leaves and ground paste

along with salt and water. Keep the flame in medium low.

4. When the mixture starts to boil, add required water to adjust the consistency.5. Now the delicious Poondu Rasam (Garlic Rasam) is ready to serve with plain

rice.

http://www.subbuskitchen.com/2009/01/poondu-rasamgarlic-rasam.html
http://www.subbuskitchen.com/2009/01/poondu-rasamgarlic-rasam.htmlhttp://www.subbuskitchen.com/2009/01/poondu-rasamgarlic-rasam.htmlhttp://www.subbuskitchen.com/2009/01/poondu-rasamgarlic-rasam.html


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6.Sweets

a)Kesari 4

30 mins

Kesari a simple, yet mouth-watering sweet dish that we can do easily. For guests, for

neivedhyam what more...

Ingredients

Rawa/Semolina - 1 Cup

Sugar - 2 cups

Water - 3 cups

Cardamom powder - 1/2

teaspoon

Cashew nuts - 10

Ghee - 3 tablespoon

Kesari powder - a pinch

Directions

1. Pour little ghee and fry the cashew nuts and keep it aside2. Add the Rawa and fry for sometime in the ghee till it becomes red color and

then add the water

3. When the Rawa is cooked, add the sugar, cardamom powder and Kesaripowder and stir it finely

4. Finally add ghee and stir it evenly and add the cashew nuts and switch off theflame

5. The yummy Kesari is ready to serve.http://www.subbuskitchen.com/2009/02/kesari.html
http://www.subbuskitchen.com/2009/02/kesari.htmlhttp://www.subbuskitchen.com/2009/02/kesari.htmlhttp://www.subbuskitchen.com/2009/02/kesari.html


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b)Semiya (Vermicilli) Payasam 4

30 mins

Semiya Payasam is one of the oldest and traditional recipes. I read in one of the

website that Semiya Payasam has more than 500+ years of history and they quoted

that Purandaradasa has mentioned Semiya Payasam in one of his spiritual keerthana

"Rama Nama Payasakke". Whatever it is, believe me, its one of the simplest and

tastier Payasam which can be cooked quickly.

Ingredients

Vermicilli(Semiya) - 1/2 CupSugar - 3/4 cup


teaspoon

Cashew nuts - 10

Ghee - 3 tablespoon

Milk - 2 Cups

Directions

1. Boil the milk in the pan and cook the vermicelli in the milk2. Once the vermicelli is half cooked add the sugar and cardamom powder and

cook the mixture till the vermicelli is fully cooked

3. Heat the ghee in the pan and add cashew nuts and fry it until they becomegolden color.

4. Add this to the cooked vermicelli.5. Serve Vermicilli (Semiya) Payasam warm in bowl.

http://www.subbuskitchen.com/2009/01/vermicilisemiya-payasam.html
http://www.subbuskitchen.com/2009/01/vermicilisemiya-payasam.htmlhttp://www.subbuskitchen.com/2009/01/vermicilisemiya-payasam.htmlhttp://www.subbuskitchen.com/2009/01/vermicilisemiya-payasam.html


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c)Sakarai Pongal (Sweet Pongal) 4

30 mins

Sakarai Pongal, a delicious sweet using rice and jaggery. A neivedhyam we do for

Pongal festival.

Ingredients

Raw Rice - 3/4 Cup

Moong dal - 1/2 cup


teaspoon

Cashew nuts - 10Ghee - 5 tablespoon

Jaggery Grated - 1 Cup

Raisins(Optional) - 5

Milk - 1 Cup

Directions

1. Heat the dry pan/cooker and roast the moong dhal and add with the raw ricefor rinsing.

2.

Cook the raw rice along with the moongdhal in the pressure cooker by adding1 cup of milk along with water for rice cooking and for 2 extra whistles in the

cooker than normal. This will make the rice smashed.

3. In the pan, pour little water and add the Jaggery.4. When the Jaggery gets dissolved add the smashed cooked rice with dhal.5. Stir the rice evenly to spread the Jaggery by keeping the flame low.6. Add the ghee slowly and keep on stirring the Pongal for at least 4-5 mins (you

can notice the Pongal leaves the side of the vessel).

7. Finally add the fried cashews, powdered elachi, Karpooram powder and driedgrapes.

8. Now the sweet Rice Pongal is ready to serve hot as well as for neivedhyam.http://www.subbuskitchen.com/2009/01/sweet-rice-pongalsarkarai-pongal.html
http://www.subbuskitchen.com/2009/01/sweet-rice-pongalsarkarai-pongal.htmlhttp://www.subbuskitchen.com/2009/01/sweet-rice-pongalsarkarai-pongal.htmlhttp://www.subbuskitchen.com/2009/01/sweet-rice-pongalsarkarai-pongal.html


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d)Appam 4

1 hour

Appam, a quick and easy sweet.

Ingredients

Raw Rice - 1 Cup

Grated Jaggery - 1 Cup

Banana small size - 1 or 2


teaspoon

Directions

1. Soak the raw rice in water for 30 mins2. Grind it in mixer to a fine paste without adding water3. Now add grated Jaggery, banana, cardamom powder and grind it to a fine

paste

4. Heat oil in a heavy bottomed pan.5. When the oil is hot, take a small ladle and take 1 ladle of ground Appam flour,

pour it directly in the hot oil.

6. Let the Appam fry for a while and then when it turns golden brown color,remove the Appam from the oil, and place it in a paper towel to drain excess

oil

7. Repeat the above steps for the rest of the flour8. The yummy Appam is ready for neivedhyam and for servingNote: If the Appam starts to break in the oil, add 2 teaspoon of wheat flour or riceflour to the ground Appam flour and then try again

http://www.subbuskitchen.com/2010/09/appam-method-ii.html
http://www.subbuskitchen.com/2010/09/appam-method-ii.htmlhttp://www.subbuskitchen.com/2010/09/appam-method-ii.htmlhttp://www.subbuskitchen.com/2010/09/appam-method-ii.html


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e)Purana Poli 4

1 hour

Appam, a scrumptious sweet we do normally during festivals.

Ingredients

Maida flour(All purpose flour) -

1 Cup

Turmeric - a pinch

Gingelly oil - 1 teaspoon

Ingredients for Puranam

Channa dal - 1/2 Cup

Grated Coconut - 2 tablespoon


teaspoon

Jaggery - 1/2 Cup

Directions

1. Cook the channa dhal in pressure cooker till it is soft.2. Grind the channa dhal along with grated coconut and cardamom without

adding water to fine paste

3. Then add the Jaggery and mix it with the ground paste4. Puranam is ready5. Mix the Maida with oil and turmeric and add little water. The dough should be

like chapatti dough. Keep it aside for at least 30 mins.

6. Make small balls from the dough. Roll each ball like Poori and stuff thePuranam inside the balls and then roll again.

7. Then put each Poli in the pan and add little and fry one side. Turn other sideand add some ghee and fry it.

8. The delicious Purana Poli is ready to serve hot.http://www.subbuskitchen.com/2009/01/purana-poli.html
http://www.subbuskitchen.com/2009/01/purana-poli.htmlhttp://www.subbuskitchen.com/2009/01/purana-poli.htmlhttp://www.subbuskitchen.com/2009/01/purana-poli.html

skebook.pdf

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