1. isbn 979-8-88572-644-3.pdf
Page 1
Content: Ebook
Content: ISBN:
Content: 979-8-88572-644-3
Content: HEALTH
Content: &
Content: HERBS
Page 3
Content: Ebook ISBN: 979-8-88572-644-3
Content: PREFACE
Page 4
Content: CONTENTS
Content: SOUPS
Content: CREAM OF BROCCOLI SOUP
Content: 1
Content: ALMOND SOUP
Content: 2
Content: PUMPKIN SOUP
Content: 3
Content: GREENS SOUP
Content: 4
Content: BANANA STEM SOUP
Content: 5
Content: INDIAN GOOSEBERRY RASAM
Content: 6
Content: CORIANDER RASAM
Content: 7
Content: JUICES & DRINKS
Content: MINT CUMIN TEA
Content: 8
Content: TENDER COCONUT DRINK
Content: 9
Content: ADHIMADHURAM TEA
Content: 10
Content: ALFA ALFA JUICE
Content: 11
Content: OMA VALI JUICE
Content: 12
Content: MINT GREEN MANGO JUICE
Content: 13
Content: INDIAN GOOSEBERRY JUICE
Content: 14
Content: THANDAI JUICE
Content: 15
Content: CARROT AND CUCUMBER JUICE
Content: 16
Content: SALADS
Content: PINEAPPLE AND CURD SALAD
Content: 17
Content: LEEKS VINEGRETTE
Content: 18
Page 5
Content: CONTENTS
Content: GLAZED ORANGE AND CORIANDER
Content: 19
Content: CARROT SALAD
Content: GINGER AND CARROT SALAD
Content: 20
Content: PAPAYA SALAD
Content: 21
Content: SPICE POWDERS AND CHUTNEYS
Content: THOODHUVALAI KEERAI PODI
Content: (SOLANUM TRILABATUM SPICE POWDER)
Content: 22
Content: ORANGE PEEL AND GINGER THOKKU
Content: 23
Content: VALLARAI THUVAYAL (CENTELLA ASIATICA)
Content: 24
Content: RADISH (CHUTNEY) THUVAYAL
Content: 25
Content: CABBAGE (CHUTNEY) THUVAYAL
Content: 26
Content: VEGETABLES
Content: RED KIDNEY BEANS CURRY
Content: 27
Content: PINEAPPLE CURRY
Content: 28
Content: VEGETABLE SABZE
Content: 29
Content: BAKED POTATO FRIES
Content: 30
Content: KURINJA GREENS PORIYAL
Content: 31
Content: STIR FRIED SOYA NUGGETS
Content: 32
Content: BITTER GOURD CRISPS
Content: 33
Content: MANATHAKKALI KEERAI MASIYAL
Content: (SOLANUM NIGRUM)
Content: 34
Content: MAIN DISHES
Content: FENUGREEK LEAVES PARATHA
Content: 35
Content: BROKEN WHEAT KHICHDI
Content: 36
Content: SPINACH DOSAI
Content: 37
Content: SPINACH PANCAKE
Content: 38
Content: KARA DOSAI
Content: 39
Content: KANCHIPURAM IDLY
Content: 40
Content: GODUMAI KULZHI PANEEYARAM
Content: 41
Content: THOODHUVALAI KULA KUTTAI
Content: (GREENS STEAMED BALLS)
Content: 42
Content: MUSTARD SEED RICE
Content: 43
Content: BANANA STEM RICE
Content: 44
Content: MUDA KATHAN KAMBU DOSAI
Content: (CARDIOSPERMUM HELICACABUM)
Content: 45
Content: SOYA ADAI
Content: 46
Content: PAAPUTTU
Content: 47
Content: DESSERTS
Content: DATE CAKE
Content: 48
Content: TENDER COCONUT PAYASAM
Content: 49
Content: PHIRNI
Content: 50
Content: GRAPES JELLY
Content: 51
Content: APPLE STEW
Content: 52
Content: ASH GOURD KHEER
Content: 53
Content: GLOSSARY
Content: 54
Content: ABBREVIATIONS
Content: 54
Page 6
Content: CREAM OF BROCCOLI SOUP
Content: INGREDIENTS
Content: BROCCOLI FLORETS
Content: 1 CUP
Content: BUTTER
Content: 3 TBSP
Content: PLAIN FLOUR
Content: 3 CUPS
Content: MILK
Content: 1 CUP
Content: WATER
Content: 2 ½ CUPS
Content: SALT
Content: TO TASTE
Content: PEPPER
Content: TO TASTE
Content: NUTMEG POWDER
Content: TO TASTE
Content: Heat 1½ tbsp of butter, add ¾ of the broccoli, cook gently for a few minutes.
Content: Add the water and cook until soft.
Content: Remove from the heat and pass through a blender to make a puree.
Content: Melt the remaining butter in a pan over gentle heat.
Content: Add the flour and stir for 1 minute.
Content: Add the milk and bring to boil making sure there are no lumps.
Content: Add broccoli puree.
Content: Simmer for a few minutes and add salt, pepper and nutmeg powder.
Content: Steam the remaining broccoli to a bright green colour (do not overcook).
Content: Remove carefully and refresh in ice-cold water. Drain.
Content: Add to the thickened soup and heat for a few minutes just before serving.
Content: ALMOND SOUP
Content: INGREDIENTS
Content: ALMONDS
Content: 15 TO 20
Content: BUTTER
Content: 2 TBSP
Content: WHITE PUMPKIN
Content: 1 TCUP
Content: CABBAGE
Content: 1 CUP
Content: POTATOES
Content: 2
Content: WATER
Content: 5 CUPS
Content: MILK
Content: 1 CUP
Content: FLOUR
Content: 1 TBSP
Content: SALT AND PEPPER
Content: TO TASTE
Content: FRESH CREAM
Content: ¼ TCUP
Content: Soak the almonds in hot water for 10 minutes.
Content: Remove the skin. Keep aside a few for decoration.
Content: Heat the butter, add the vegetables and almonds and cook on a low flame for 3-4 minutes.
Content: Add water and cook in a pressure cooker.
Content: When cooked, puree in a blender, and strain.
Content: Mix the milk, flour, pureed vegetables and water. Cook for a few minutes.
Content: Sliver the remaining almonds and roast them a little on a tawa or in an oven until crisp.
Content: Fill the bowl with the soup, add the cream (optional).
Content: Garnish with slivered almonds.
Content: Serve hot.
Content: 1
Content: 2
Page 7
Content: PUMPKIN SOUP
Content: INGREDIENTS
Content: RED PUMPKIN PUREE 2 CUPS
Content: WATER 2 CUPS
Content: GROUND CINNAMON 1/2 PIECE
Content: GROUND NUTMEG 1/2 TSP
Content: SKINNED MILK 1 CUP
Content: SALT TO TASTE
Content: FRESH BLACK PEPPER 1/2 TSP
Content: SPRING ONION 1 SPRIG
Content: Peel the pumpkin, roast in oven until soft. Puree in blender.
Content: In a large saucepan, heat the water over medium heat.
Content: Add pumpkin puree, cinnamon and nutmeg.
Content: Bring to a boil. Reduce heat and simmer for 5 minutes.
Content: Stir in the milk. Cook until hot. Don't boil. Add salt.
Content: Ladle into warmed individual bowls.
Content: Garnish with black pepper and chopped green spring onion.
Content: Serve hot.
Content: 3
Content: GREENS SOUP
Content: Heat water in a pressure cooker.
Content: Add dhal and cook for 3 whistles.
Content: Open pressure cooker, add pepper, cumin, tomatoes, turmeric powder and chopped greens and cook.
Content: Heat oil in a kadai. Add mustard, black gram, cloves, cinnamon and curry leaves.
Content: Add salt to taste.
Content: Garnish with coriander leaves.
Content: Note: Helps to build iron content in the body.
Content: INGREDIENTS
Content: GREENS (CHOPPED) 50 GMS
Content: WATER 2 CUPS
Content: DHAL 1 CUP
Content: PEPPER 10
Content: CUMIN 1/2 TSP
Content: TOMATO 3 NO'S
Content: TURMERIC POWDER 1/2 TSP
Content: OIL 2 TSP
Content: MUSTARD 1/2 TSP
Content: BLACK GRAM 1/2 TSP
Content: CLOVES 2
Content: 4
Page 8
Content: CORIANDER RASAM
Content: INGREDIENTS
Content: CORIANDER LEAVES
Content: 2 FISTS
Content: TOMATOES
Content: 3
Content: PEPPER
Content: ½ TSP
Content: CUMIN
Content: 1 TSP
Content: CINNAMON
Content: 1/2 PIECE
Content: COCONUT GRATED
Content: 1 TBSP
Content: CURRY LEAVES
Content: A FEW
Content: LIME
Content: 1
Content: DHAL WATER
Content: 2 CUPS
Content: CLARIFIED BUTTER
Content: 2 TSP
Content: Heat clarified butter (ghee) in a pan; add pepper, cumin and cinnamon.
Content: Crush tomatoes with hand until pulpy, add to the spices.
Content: Stir fry till tomatoes look glazed, add chopped coriander leaves.
Content: Add grated coconut.
Content: Add two cups dhal water.
Content: Cook covered for fifteen minutes.
Content: Add required salt, lime juice to taste.
Content: When it starts boiling remove from heat and keep covered for fifteen minutes.
Content: Serve hot with rice.
Content: MINT CUMIN TEA
Content: Boil water to boiling point.
Content: Add above ingredients.
Content: Boil water down to 2 cups, strain and serve.
Content: Note: Good for digestion.
Content: INGREDIENTS
Content: MINT LEAVES
Content: 2 CUPS
Content: CUMIN (POWDERED)
Content: ½ TSP
Content: JAGGERY
Content: 2 TSP
Content: WATER
Content: 2 CUPS
Page 9
Content: TENDER COCONUT DRINK
Content: INGREDIENTS
Content: TENDER COCONUT
Content: 3 ½ CUPS
Content: ROSE SYRUP
Content: ½ CUP
Content: LIME JUICE
Content: FEW DROPS
Content: SUGAR (OPTIONAL)
Content: Scrape the flesh from the coconut shell,
Content: if not too tender chop into pieces.
Content: Mix tender coconut water, rose syrup
Content: and lime juice.
Content: Add chopped/scraped coconut flesh.
Content: Add sugar if required.
Content: Serve chilled.
Content: Note: Cools the body. Helps
Content: dehydration. It is also a diuretic.
Content: ADHIMADHURAM TEA
Content: INGREDIENTS
Content: ADHIMADHURAM ROOTS
Content: 1 TSP
Content: (DRIED)
Content: PALM SUGAR CANDY
Content: 4 TSP
Content: DRIED GINGER
Content: ½ TSP
Content: Boil 2 cups water.
Content: Dissolve crushed palm sugar candy.
Content: Add dried ginger,.
Content: Boil for 10-15 minutes.
Content: Powder adhimadhuram root (Indian
Content: liquorice).
Content: Add to the above.
Content: Serve.
Content: Note: Drink in small quantities once a
Content: day for a clear throat.
Page 10
Content: ALFA ALFA JUICE
Content: INGREDIENTS
Content: ALFA ALFA
Content: 2 HAND FULL'S
Content: CUMIN
Content: 1 TSP
Content: GINGER
Content: 1 PC
Content: WATER
Content: 200 ML
Content: HONEY/
Content: JAGGERY
Content: 4 TBSP
Content: Boil all ingredients in water.
Content: Strain; add honey or brown sugar syrup if required.
Content: Drink on an empty stomach in the mornings.
Content: Note: Helps reduce blood clots, diabetes, skin diseases, ulcers, weight and even cancer.
Content: 11
Content: OMA VALI JUICE
Content: Heat a mud/clay pot.
Content: Add half litre water, add leaves.
Content: Cook on low heat until reduced to ¼ quantity.
Content: Add crushed rock sugar candy and cardamom.
Content: Cover and leave aside for half an hour.
Content: Cool, strain and serve.
Content: Note: Have half a cup in the morning and evening instead of cough syrup.
Content: INGREDIENTS
Content: OMA VALI LEAVES
Content: 2 FULL
Content: ROCK SUGAR CANDY
Content: 25 GMS
Content: CARDAMOM
Content: 3
Content: PEPPER
Content: 5
Content: HONEY
Content: 3 TSP
Content: 12
Page 11
Content: MINT GREEN MANGO JUICE
Content: INGREDIENTS
Content: MINT (CHOPPED)
Content: ½ CUP
Content: RAW MANGOES
Content: 2
Content: SUGAR
Content: 2 TBSP
Content: ROCK SALT
Content: ½ TSP
Content: SALT
Content: A PINCH
Content: CUMIN SEEDS
Content: (ROASTED)
Content: 1 TSP
Content: Boil the mango with skin in water,
Content: remove and cool.
Content: Remove juice
Content: Mix together juice and all other
Content: ingredients.
Content: Add 2 cups water.
Content: Serve chilled.
Content: 13
Content: INDIAN GOOSEBERRY JUICE
Content: Mix all ingredients together and serve.
Content: INGREDIENTS
Content: JUICE OF GOOSE BERRY
Content: 2 TBSP
Content: WATER
Content: 1 CUP
Content: HONEY
Content: 2 TSPS
Content: 14
Page 12
Content: THANDAI JUICE
Content: INGREDIENTS
Content: ALMONDS 8
Content: PISTACHIOS 8
Content: MELON SEEDS 12
Content: ANISEED 1 TSP
Content: NUTMEG POWDER A PINCH
Content: POPPY SEEDS 1 TSP
Content: COLD WATER 2 CUPS
Content: BLACK PEPPERCORNS 1 TSP
Content: CINNAMON POWDER ½ TSP
Content: COLD MILK 2 ½ CUPS
Content: SUGAR 6 TSP
Content: ROSE PETALS A FEW
Content: Soak the nuts separately in half cup of water each.
Content: Drain water. Peel skin.
Content: Grind together the almonds, pistachios to a thick paste along with all the other ingredients.
Content: Add cold water to the ground paste and mix well.
Content: Strain through a damp muslin cloth.
Content: Add the milk and sugar; mix well.
Content: Garnish with rose petals.
Content: Serve chilled.
Content: Note: Cools down the body during summer. Almond help to prolong both physical and mental health.
Content: CARROT AND CUCUMBER JUICE
Content: Wash and skin carrots and cucumber.
Content: Put all ingredients through a juicer.
Content: Serve chilled.
Content: Note: If you do not possess a juicer put all ingredients in a blender and liquidize. Add required water and run the blender a couple of times to mix thoroughly.
Content: Strain and serve chilled.
Content: Note: Cucumber is a blood pressure lowering food and a diuretic. Carrot is rich is beta - carotene and helps in the maintenance of acid balance in the body.
Content: INGREDIENTS
Content: CARROTS 2
Content: CUCUMBER 1
Content: CELERY stalks 2
Content: ORANGE (peeled) ½
Page 13
Content: PINEAPPLE AND CURD SALAD
Content: INGREDIENTS
Content: MILK SET AS CURDS
Content: WITH 1/2 TSP SUGAR
Content: 2 CUPS
Content: PINEAPPLE (SLICES)
Content: 1 LARGE
Content: FRESH CREAM
Content: 1/2 CUP
Content: WALNUTS
Content: 3/4 CUPS
Content: VEG GELATIN
Content: 2 TBSP
Content: BOILING WATER
Content: 1/2 CUP
Content: Dissolve gelatin in 1/4 cup of water over heat.
Content: Beat the set curds.
Content: Beat in cream and cooled gelatin mixture.
Content: Place in freezer till semi set.
Content: Remove from freezer and beat once again.
Content: Cube pineapple slices.
Content: Add pineapple cubes and broken walnut.
Content: Set in fridge (not freezer).
Content: Decorate with chopped walnuts & pineapple cubes.
Content: LEEKS VINEGRETTE
Content: Rinse the leeks thoroughly. Steam until just tender. Drain thoroughly.
Content: Place the remaining ingredients in a screw-top jar and shake well to combine.
Content: Season to taste with salt and pepper.
Content: Transfer the drained leeks, while still hot, to a shallow serving dish.
Content: Pour over the dressing and leave to cool.
Content: Just before serving, sprinkle with the chopped parsley and walnuts.
Content: INGREDIENTS
Content: VERY YOUNG LEEKS
Content: 24
Content: OLIVE OIL
Content: 4 TSP
Content: WHITE VINEGAR
Content: 1 TSP
Content: DIJON MUSTARD
Content: 1/2 TSP
Content: SALT AND PEPPER
Content: TO TASTE
Content: PARSLEY (CHOPPED)
Content: 1 TSP
Content: WALNUTS (CHOPPED)
Content: 2 TSP
Page 14
Content: GLAZED ORANGE AND CARROTS
Content: INGREDIENTS
Content: CARROTS
Content: 1.3 KG
Content: BUTTER
Content: 50 GMS
Content: SUGAR
Content: 1 TBSP
Content: CORIANDER SEEDS
Content: 1 TSP
Content: ZEST AND JUICE OF
Content: SMALL ORANGE
Content: 1
Content: PARSELEY
Content: 2 TBSP
Content: Cut carrots into one cm thick diagonal slices
Content: Boil five min till tender.
Content: Drain. Set aside.
Content: Meanwhile roughly grind the coriander seeds in a mixie or grinding stone.
Content: Melt butter; add sugar, orange juice and coriander seeds.
Content: Boil on low heat for five minutes until sugar dissolves completely and becomes a shiny glaze.
Content: Tip carrots back into the pan and toss well to coat.
Content: Season to taste, then stir in the chopped parsley before serving.
Content: GINGER AND CARROT SALAD
Content: Layer sliced carrots in a large saucepan with small knobs of butter, sprinkling of ground ginger, salt and pepper to taste.
Content: Pour over the orange juice and gently cook for 15-20 min until the carrots are just tender.
Content: Sprinkle with chopped parsley.
Content: Serve hot.
Content: Note: Ginger helps fight infection and chest congestion. Helps in painfull, swelling and morning stiffness of joints.
Content: INGREDIENTS
Content: CARROTS
Content: 1 KG
Content: BUTTER
Content: 50 GMS
Content: GINGER (GROUND)
Content: 1/2 TSP
Content: SALT
Content: TO TASTE
Content: BLACK PEPPER
Content: (FRESHLY GROUND)
Content: 1/4 TSP
Content: ORANGE JUICE
Content: 300 ML
Content: PARSLEY (CHOPPED FRESH)
Content: 2 TBSP
Page 15
Content: PAPAYA SALAD
Content: INGREDIENTS
Content: PAPAYA
Content: 1
Content: PEPPER (POWDER)
Content: ½ TSP
Content: CUMIN (POWDER)
Content: 1 TSP
Content: LIME JUICE
Content: 2 TSP
Content: BLACK SALT
Content: ½ TSP
Content: SALT
Content: TO TASTE
Content: Skin and cube papaya.
Content: Mix all ingredients together.
Content: Set aside for 15-20 minutes.
Content: Serve.
Content: Note: Keeps the stomach clean of worms.
Content: THOODHUVALAI KEERAI POWDER
Content: Heat ghee in a pan.
Content: Add asafoetida fry, powder, set aside.
Content: Add red chillies, fry, remove, set aside.
Content: Add black gram dhal fry till reddish in color, add black pepper, and remove all ingredients
Content: Add thoodhuvalai keerai (Solanum trilobatum leaves), sauté on low heat taking care not to burn the leaves.
Content: Powder red chillies, when powdered add black gram dhal, asafoetida pepper, salt and the leaves, powder again.
Content: Blend once again, remove and store in air tight bottles.
Content: Serve on idly with clarified butter.
Content: Note: Clears chest colds, coughs and asthma.
Content: INGREDIENTS
Content: THOODUVALAI KEERAI
Content: 10 FIST FULL'S
Content: ASAFOETIDA
Content: A SMALL PIECE
Content: DRIED RED CHILLIES
Content: 6
Content: BLACK GRAM DHAL
Content: 50 GMS
Content: BLACK PEPPER
Content: 6
Content: SALT
Content: TO TASTE
Content: CLARIFIED BUTTER
Content: 10 GMS
Page 16
Content: ORANGE PEEL AND GINGER THOKKU
Content: INGREDIENTS
Content: ORANGE PEEL (FINELY CHOPPED)
Content: 1 CUP
Content: GINGER (SKINNED & CHOPPED)
Content: 1 CUP
Content: TAMARIND
Content: SIZE OF A LIME
Content: MUSTARD
Content: 1 TSP
Content: ASAFOETIDA
Content: 1 TSP
Content: CHILLI POWDER
Content: 3 TSP
Content: TURMERIC POWDER
Content: 1 TSP
Content: JAGGERY (CRUSHED)
Content: 1/2 CUP
Content: WATER
Content: 4 CUPS
Content: RICE FLOUR
Content: 1 TSP
Content: GINGELLY OIL
Content: 1/2 CUP
Content: SALT
Content: 2 TSP
Content: Soak tamarind in four cups water. Make a thick extract, strain and set aside
Content: Heat oil in a kadai (wok), add mustard seeds, when they pop add the asafoetida, stir add tamarind extract.
Content: Add chilli powder, turmeric powder, orange peel and ginger to the boiling thokku.
Content: Cook in pressure cooker for five whistles.
Content: Lower heat and cook for 20-30 minutes until it starts thickening.
Content: Mix rice flour with a little water to a thick pouring consistency.
Content: Add rice flour and jaggery to the simmering thokku.
Content: Cook till the thokku starts rolling off the kadai and the oil separates.
Content: Cool and store in a clean glass container.
Content: Serve with rotis, rice and bread.
Content: 23
Content: VALLARAI (CHUTNEY) THUVAYAL
Content: Heat gingelly oil, add mustard seed, when it splutters add black gram dhal.
Content: Fry till golden and crisp.
Content: Add vallarai (centella asiatica greens).
Content: Fry till well done.
Content: Add the rest of the ingredients and sauté.
Content: Cool. Grind in a blender to a slightly coarse paste using a little water.
Content: Serve with idly's, dosai, rice and chappathis.
Content: Note: Helps increase memory power and reduces phlegm and cough.
Content: INGREDIENTS
Content: VALLARAI
Content: 50 GMS
Content: MUSTARD
Content: 1/2 TSP
Content: BLACK GRAM DHAL
Content: 1/2 TSP
Content: DRIED RED CHILLI
Content: 5-6
Content: COCONUT (GRATED)
Content: 2 1/2 TBSP
Content: GINGER
Content: 1 INCH PIECE
Content: TAMARIND
Content: SIZE OF A MARBLE
Content: SALT
Content: TO TASTE
Content: GINGELLY OIL
Content: 2 TBSP
Content: 24
Page 17
Content: RADISH (CHUTNEY) THUVAYAL
Content: INGREDIENTS
Content: RADISH 2
Content: TAMARIND SIZE OF ½ A LIME
Content: DRIED RED CHILLIES 5
Content: BLACK GRAM DHAL 2 TBSP
Content: MUSTARD SEEDS 1 TSP
Content: ASAFOETIDA A PINCH
Content: SALT TO TASTE
Content: OIL 1 TBSP
Content: Skin and grate raddish.
Content: Heat Oil in a kadai/wok.
Content: Add mustard seeds, black gram dhal, red chillies, asafoetida.
Content: Stir fry for afew minutes till the chillies look red.
Content: Add radish, sauté till water sound subsides.
Content: Add tamarind, fry for a few minutes.
Content: Remove and grind to a paste with a sprinkling of water.
Content: Serve with rice.
Content: Note: Stimulates appetite. Radish is one of the richest sources of iron, calcium and sodium.
Content: CABBAGE (CHUTNEY) THUVAYAL
Content: INGREDIENTS
Content: CABBAGE 1 CUP
Content: WHITE SESAME SEEDS 1 TBSP
Content: DRIED RED CHILLIES 2 – 3
Content: GINGER ½"
Content: TAMARIND 1 TBSP
Content: ASAFOETIDA TO TASTE
Content: SALT TO TASTE
Content: OIL 1 TBSP
Content: Heat oil, add red chillies, asafoetida and ginger. Sauté.
Content: Add chopped cabbage and fry well.
Content: Add tamarind, sesame seeds and salt.
Content: Fry for a few minutes.
Content: Grind in a food processor with a sprinkling of water to make a thick paste.
Content: Serve with rice.
Page 18
Content: RADISH (CHUTNEY) THUVAYAL
Content: INGREDIENTS
Content: RADISH
Content: 2
Content: TAMARIND
Content: SIZE OF
Content: ½ A LIME
Content: DRIED RED CHILLIES
Content: 5
Content: BLACK GRAM DHAL
Content: 2 TBSP
Content: MUSTARD SEEDS
Content: 1 TSP
Content: ASAFOETIDA
Content: A PINCH
Content: SALT
Content: TO TASTE
Content: OIL
Content: 1 TBSP
Content: Skin and grate raddish.
Content: Heat Oil in a kadai/wok.
Content: Add mustard seeds, black gram dhal, red chillies, asafoetida.
Content: Stir fry for afew minutes till the chillies look red.
Content: Add radish, sauté till water sound subsides.
Content: Add tamarind, fry for a few minutes.
Content: Remove and grind to a paste with a sprinkling of water.
Content: Serve with rice.
Content: Note: Stimulates appetite. Radish is one of the richest sources of iron, calcium and sodium.
Content: 25
Content: CABBAGE (CHUTNEY) THUVAYAL
Content: INGREDIENTS
Content: CABBAGE
Content: 1 CUP
Content: WHITE SESAME SEEDS
Content: 1 TBSP
Content: DRIED RED CHILLIES
Content: 2 - 3
Content: GINGER
Content: ½”
Content: TAMARIND
Content: 1 TBSP
Content: ASAFOETIDA
Content: TO TASTE
Content: SALT
Content: TO TASTE
Content: OIL
Content: 1 TBSP
Content: Heat oil, add red chillies, asafoetida and ginger. Sauté.
Content: Add chopped cabbage and fry well.
Content: Add tamarind, sesame seeds and salt.
Content: Fry for a few minutes.
Content: Grind in a food processor with a sprinkling of water to make a thick paste.
Content: Serve with rice.
Content: 26
Page 19
Content: RED KIDNEY BEANS CURRY
Content: INGREDIENTS
Content: RED KIDNEY BEANS 2 ½ CUPS
Content: WATER 4 CUPS
Content: TURMERIC POWDER 1 TSP
Content: CARDAMOM 8
Content: GINGER (GROUND) 1 ½ TSP
Content: CINNAMON STICK 2" PIECE
Content: RED CHILLI POWDER 2 TSP
Content: BUTTER 3 TBSP
Content: SALT TO TASTE
Content: Soak the kidney beans in water.
Content: Drain and boil the red kidney beans in enough water to cover till soft.
Content: Retain the water.
Content: Put the boiled kidney beans, water, cardamoms, cinnamon stick, turmeric powder, ground ginger, salt, and red chilli powder in a pan. Bring to a boil.
Content: Cover and cook on low heat until the beans are tender and gravy is quite thick.
Content: Add the butter and serve with rice.
Content: 27
Content: PINEAPPLE CURRY
Content: Heat oil in pan and fry all masala ingredients, except coconut until lightly browned grind in mixie with coconut and little water to a fine paste.
Content: Heat oil, add mustard, when they pop add pineapple, ground paste and curry leaves; fry for 5-8 minutes.
Content: Add salt, tamarind juice, jaggery bring to a boil.
Content: Simmer 10-15 minutes until curry thickens.
Content: Serve with chappathi/dosai/rice.
Content: INGREDIENTS
Content: PINEAPPLE (CUBED) 1
Content: TAMARIND JUICE 1 TSP
Content: JAGGERY 1 TBSP
Content: CURRY LEAVES 1 SPRIG
Content: OIL 2 TBSP
Content: MUSTARD SEEDS ½ TSP
Content: TURMERIC POWDER ½ TSP
Content: SALT TO TASTE
Content: FOR MASALA:
Content: COCONUT (GRATED) ½ CUP
Content: RED CHILLIES 4-6
Content: BENGAL GRAM 1 TSP
Content: BLACK GRAM 1 TSP
Content: CUMIN SEEDS 1 TSP
Content: FENUGREEK SEEDS ½ TSP
Content: 28
Page 20
Content: VEGETABLE SABZE
Content: INGREDIENTS
Content: CARROT (DICED)
Content: ½ CUP
Content: BEANS (CHOPPED)
Content: ¼ CUP
Content: POTATOES (DICED)
Content: 2
Content: CAULIFLOWER
Content: ½ CUP
Content: PEAS (SHELLED)
Content: ¼ CUP
Content: CORIANDER POWDER
Content: 2 TBSP
Content: CHILLI POWDER
Content: 1 TSP
Content: TURMERIC POWDER
Content: ¾ TSP
Content: CLOVES
Content: 4
Content: CUMIN SEEDS
Content: 1 TSP
Content: TOMATOES
Content: 2
Content: CORIANDER LEAVES
Content: A FEW
Content: OIL
Content: 3 TBSP
Content: SALT
Content: TO TASTE
Content: Grind together coriander, chilli, turmeric powders, with cloves and cumin seeds sprinkling a little water to make a paste.
Content: Heat oil in a pan. Add ground masala, chopped tomatoes and vegetables and stir fry.
Content: Add salt, water, cook until vegetables are tender. Remove when gravy is of a thick pouring consistency.
Content: Serve with rotis.
Content: 29
Content: BAKED POTATO FRIES
Content: Prepare the potato. Combine cumin, salt, red chili powder set aside.
Content: Pre heat oven to 400˚f. Cut each potato in half, cutting each half into six wedges.
Content: In a large bowl, combine the potatoes wedges, oil and spice. Toss to mix.
Content: Bake the fries, on a baking tray, arrange potatoes in a single layer and place in the middle of the oven.
Content: Bake until edges are crisp and potatoes are cooked through about 30 min. Serve immediately.
Content: INGREDIENTS
Content: LARGE POTATOES
Content: 2
Content: GROUND CUMIN
Content: ½ TSP
Content: RED CHILLI POWDER
Content: ¼ TSP
Content: VEGETABLE OIL
Content: 1 TSP
Content: SALT
Content: ½ TSP
Content: 30
Page 21
Content: BITTER GOURD CRISPS
Content: INGREDIENTS
Content: BITTER GOURD 250 GMS
Content: TURMERIC ¼ TSP
Content: ROASTED GRAM DAL (POWDERED) 2 TBSP
Content: CORIANDER SEEDS 2 TSP
Content: WHITE SESAME SEEDS 2 TBSP
Content: DRIED RED CHILLIES 2
Content: OIL (FOR DEEP FRYING)
Content: SALT TO TASTE.
Content: Slice the bitter gourd fine.
Content: Mix together gram flour, turmeric powder and salt with a sprinkling of water to make a thick paste.
Content: Mix together sliced bitter gourd and gram flour paste.
Content: Deep fry in hot oil until crisp. Drain oil.
Content: Dry roast and powder the coriander seeds, sesame seeds and dried red chillies.
Content: Sprinkle powdered masala over the bitter gourd crisps and toss to mix well.
Content: Serve hot.
Content: Note: It is specially used as a folk medicine for diabetes.
Content: MANATHAKKALI KEERAI MASIYAL
Content: Chop the keerai (Solanum Nigrum).
Content: Cook green gram dhal in water.
Content: Heat oil and add mustard seeds, black gram dhal, cumin and when they splutter, add greens and sauté.
Content: Fry till greens are cooked.
Content: Add salt and serve hot.
Content: Note: Helps in reducing stomach ulcers.
Content: INGREDIENTS
Content: KEERAI 1 KATTU
Content: GREEN GRAM DHAL ½ CUP
Content: WATER 1 CUP
Content: DRIED RED CHILLI 2
Content: MUSTARD ½ TSP
Content: BLACK GRAM DHAL ½ TSP
Content: OIL 4 TSP
Content: CUMIN 1 TSP
Page 22
Content: FENUGREEK LEAVES PARATHA
Content: INGREDIENTS
Content: WHEAT FLOUR
Content: 1 CUP
Content: GRAM FLOUR
Content: ½ CUP
Content: RICE FLOUR
Content: 2 TSP
Content: FENUGREEK LEAVES
Content: 1 BUNCH
Content: CUMIN POWDER
Content: ½ TSP
Content: CHILLI POWDER
Content: ½ TSP
Content: TURMERIC POWDER
Content: ½ TSP
Content: CORIANDER
Content: POWDER
Content: ½ TSP
Content: SALT
Content: TO TASTE
Content: OIL
Content: FOR FRYING
Content: Mix wheat flour, gram flour, rice flour and chopped fenugreek leaves together.
Content: Add cumin powder, chilli powder, turmeric powder, coriander powder and salt.
Content: Add oil and mix well.
Content: Add necessary water and knead to form a smooth dough.
Content: Divide mixture to even sized balls.
Content: Roll into thin chapathis.
Content: Fry on both sides on a hot griddle/tawa till done.
Content: Serve with a curry.
Content: Note: Fenugreek brings down the body heat and helps in balancing diabetes.
Content: 35
Content: BROKEN WHEAT KHICHDI
Content: Wash and soak the dal and broken wheat for 20 minutes.
Content: Drain and set aside.
Content: Heat the ghee in a pressure cooker.
Content: Add cinnamon, cloves, cumin seeds and asafoetida. Saute.
Content: Add the drained dal and broken wheat together with all the other ingredients and stir for five minutes.
Content: Bring water to a boil.
Content: Add hot water and pressure cook for 3-4 whistles.
Content: Allow the steam to escape and open the pressure cooker.
Content: Stir the khichdi vigorously, adding a little hot water if required so that the dhal and the broken wheat mix well.
Content: Serve hot.
Content: Note: This dish is very gentle on the stomach.
Content: INGREDIENTS
Content: BROKEN WHEAT
Content: ½ CUP
Content: GREEN GRAM DHAL
Content: 2 TBSP
Content: GREEN PEAS
Content: ½ CUP
Content: TOMATO (CHOPPED)
Content: 1
Content: GINGER PASTE
Content: ½ TSP
Content: CAULIFLOWER FLORET
Content: ½ CUP
Content: BLACK PEPPERCORNS
Content: ½ TSP
Content: TURMERIC POWDER
Content: ½ TSP
Content: CHILLI POWDER
Content: 1 TSP
Content: CINNAMON STICK
Content: 1 INCH
Content: CLOVES
Content: 3
Content: CUMIN SEEDS
Content: 1 TSP
Content: ASAFOETIDA
Content: A PINCH
Content: CLARIFIED BUTTER
Content: 1 TSP
Content: WATER
Content: 4 CUPS
Content: SALT
Content: TO TASTE
Content: 36
Page 23
Content: SPINACH DOSAI
Content: INGREDIENTS
Content: GREENS (CHOPPED) 2 BUNCHES
Content: PAR BOILED RICE 2 CUPS
Content: RAW (NORMAL) RICE 1 CUP
Content: BLACK GRAM DHAL 1 CUP
Content: FENUGREEK SEEDS 1 TSP
Content: RED CHILLI POWDER 1 TBSP
Content: COCONUT (GRATED) 1 CUP
Content: MINT LEAVES 1 BUNCH
Content: CORIANDER LEAVES 1 BUNCH
Content: GINGER (CHOPPED) 25 GMS
Content: TOMATOES 7
Content: OIL AS NEEDED
Content: SALT AS NEEDED
Content: WATER AS NEEDED
Content: Soak rice, black gram dhal and fenugreek seeds together for an hour.
Content: Drain water and grind to a smooth batter.
Content: Add salt and beat thoroughly.
Content: Half fill a tall vessel, cover with lid and leave overnight to ferment.
Content: The next day, add the coconut and chilli powder.
Content: Heat a tawa and pour a spoonful of batter in a circular movement to make a dosai.
Content: Cook dosai for a minute.
Content: Sprinkle all chopped ingredients, greens, mint and coriander leaves on top press gently with dosai spoon (ladle) into dosai.
Content: Remove from heat and serve with a chutney/thuvayal/sambar.
Content: 37
Content: SPINACH PANCAKE
Content: Grind spinach, Salt, sugar, curds, chilli powder, to a paste.
Content: Add flour to ground paste. Add required water to make the batter slightly thicker than dosa batter.
Content: Make dosas / pancake on tava. Serve hot with tomato sauce.
Content: Note :To make dosais refer recipe kara dosai. This is a spicy dosai.
Content: INGREDIENTS
Content: SPINACH 1 HAND FULL
Content: FLOUR 1 CUP
Content: CHILLI POWDER 1 TSP
Content: GINGER 1 INCH PIECE
Content: CURDS 2 TSPS
Content: SUGAR 1 TSP
Content: SALT TO TASTE
Content: 38
Page 24
Content: KARA DOSAI
Content: INGREDIENTS
Content: DHAL
Content: ½ CUP
Content: PAR BOILED RICE
Content: ½ CUP
Content: RAW (NORMAL) RICE
Content: ½ CUP
Content: BALL OF TAMARIND
Content: SMALL
Content: CUMIN SEEDS
Content: 1 TSP
Content: PEPPER
Content: ¼ TSP
Content: COCONUT (GRATED)
Content: 5 TSP
Content: CORIANDER SEEDS
Content: 3 TSP
Content: RED CHILLIES
Content: 6
Content: SALT
Content: TO TASTE
Content: Soak dal and rice together in water for half an hour. Drain the water.
Content: Grind together with all the rest of the ingredients, sprinkling a little water in between the grinding.
Content: Grind to a slightly coarse batter of a thick pouring consistency.
Content: Heat a tawa/griddle. Smear oil on the hot tawa. Spread a ladle of ground batter in a circular movement in a clock wise direction.
Content: Cook for a few minutes until it turns golden brown. Turn it over and cook the other side in the same way.
Content: Serve hot with chutney of your choice.
Content: 39
Content: KANCHIPURAM IDLY
Content: Soak rices, dhal and fenugreek seeds for about an hour.
Content: Drain. Dry grind to a coarse consistency in a blender.
Content: Coarsely powder cumin and pepper.
Content: Add salt, curd and asafoetida to the ground dhal and rice.
Content: Leave overnight or for 8 hours to ferment.
Content: Next day, mix gingelly oil and heat into the batter and steam in little steel cups.
Content: Turn over the cups to remove the cooked idlies.
Content: Serve hot with chutney.
Content: INGREDIENTS
Content: RAW RICE
Content: 1 CUP
Content: PAR BOILED RICE
Content: 1 CUP
Content: BLACK GRAM DHAL
Content: 1 CUP
Content: FENUGREEK SEEDS
Content: 1 TSP
Content: GINGELLY OIL
Content: 1 CUP
Content: CLARIFIED BUTTER
Content: ½ CUP
Content: CURD
Content: 1 CUP
Content: CUMIN
Content: 2 TSP
Content: BLACK PEPPER
Content: 2 TSP
Content: ASAFOETIDA
Content: A PINCH
Content: SALT
Content: TO TASTE
Content: CURRY LEAVES
Content: A FEW
Content: 40
Page 25
Content: GODUMAI KULZHI PANEEYARAM
Content: INGREDIENTS
Content: WHEAT FLOUR
Content: ½ KG
Content: COCONUT (GRATED)
Content: 1 CUP
Content: GINGELLY OIL
Content: 100GM
Content: PALM SUGAR
Content: 300GM
Content: Break palm sugar into small pieces, heat to dissolve, strain and reheat to make syrup.
Content: Mix together wheat flour and warm syrup, coconut and powdered cardamom.
Content: The dough should be of a thick pouring consistency.
Content: Heat the kulzhi paneeyaram pan, pour a spoon of oil in each depression.
Content: Pour a spoon of batter into each depression. Cook for a few minutes turn over and cook the other side.
Content: Insert a tooth pick; if it comes out clean the paneeyarams are cooked.
Content: Remove and serve hot at either breakfast or teatime.
Content: Note: Kulzhi paneeyaram is an iron or non-stick pan with depressions in it.
Content: 41
Content: THOODHUVALAI KULA KATTAI
Content: Soak rice for 2 hours. Grind rice and cumin seeds to a batter.
Content: Add 1 tsp water to jaggery and heat to melt. Strain.
Content: Heat again to thicken the syrup. Add rice flour to jaggery syrup.
Content: Chop and add the thoodhuvalai (Solanum trilobatum), mix together. Make small balls and steam.
Content: Note: Prevents colds and generally good for health.
Content: INGREDIENTS
Content: THOODHUVALAI
Content: ¼ CUP
Content: RAW (NORMAL) RICE
Content: 500 GM
Content: PEPPER
Content: 1 TSP
Content: CUMIN
Content: 2 TSP
Content: COCONUT (GRATED)
Content: 4 TSP
Content: JAGGERY
Content: 300 GM
Content: 42
Page 26
Content: MUSTARD SEED RICE
Content: INGREDIENTS
Content: RICE
Content: ½ CUP
Content: MUSTARD SEEDS
Content: 1 TSP
Content: FRESH COCONUT (SHREDDED)
Content: ¼ CUP
Content: TAMARIND BALL SIZE OF MARBLE
Content: RED CHILLIES
Content: 2-3
Content: FENUGREEK SEEDS
Content: 1/8 TSP
Content: ASAFOETIDA
Content: 1 TSP
Content: BLACK GRAM DHAL
Content: 1 TSP
Content: JAGGERY (GRATED)
Content: 1 TSP
Content: TURMERIC POWDER
Content: 1 TSP
Content: FRESH CORIANDER
Content: 3 TSP
Content: FRESH GROUNDNUT
Content: 3 TSP
Content: CLARIFIED BUTTER
Content: 3 TSP
Content: CURRY LEAVES
Content: 6
Content: SALT
Content: TO TASTE
Content: Grind together grated coconut, tamarind, red chillies, fenugreek seeds, mustard seeds, 1 tsp of asafoetida and jaggery.
Content: Heat the ghee in a kadai/wok.
Content: Add ½ tsp of asafoetida, black gram dhal, mustard seeds, turmeric powder, dried red chillies and curry leaves.
Content: When mustard seeds pop, add the groundnuts and sauté for a minute or two.
Content: Add the ground paste and stir fry till the raw smell of tamarind disappears.
Content: Add the cooked long grained rice. Stir well, so the rice is well coated with the spicy mixture.
Content: Adjust the salt. Garnish with freshly chopped coriander leaves.
Content: 43
Content: BANANA STEM RICE
Content: Cook rice and banana stem with salt in a pressure cooker for 2-3 whistles, cool and set aside.
Content: Heat clarified butter in a kadai/wok, add mustard seeds, black gram dhal, bengal gram dhal, red chillies halved, curry leaves and grated coconut.
Content: Fry till coconut turns brown.
Content: Add cooked rice.
Content: Stir well for some time.
Content: Serve hot.
Content: INGREDIENTS
Content: RICE
Content: 1 CUP
Content: BANANA STEM (CUT TO ½” PIECES)
Content: 1 CUP
Content: CLARIFIED BUTTER
Content: 3 TBSP
Content: MUSTARD SEEDS
Content: 1 TSP
Content: BLACK GRAM DHAL
Content: 1 TSP
Content: BENGAL GRAM DHAL
Content: 1 TBSP
Content: DRIED RED CHILLIES
Content: 3
Content: CURRY LEAVES
Content: A FEW
Content: GRATED COCONUT
Content: ¼ CUP
Content: WATER
Content: 1 ½ CUPS
Content: 44
Page 27
Content: MUDA KATHAN KAMBU DOSAI
Content: INGREDIENTS
Content: MUDA KATHAN
Content: ¼ CUP
Content: KAMBU
Content: 1 CUP
Content: FENUGREEK
Content: 1 TSP
Content: CORIANDER LEAVES
Content: ¼ CUP
Content: CURRY LEAVES
Content: 1/8 CUP
Content: RED CHILLI (DRIED)
Content: 1
Content: SALT
Content: TO TASTE
Content: OIL
Content: AS NEEDED
Content: Soak kambu (pearl millet) and fenugreek together for 2 hours. Drain and grind to a batter with coriander, curry leaves and red chillies.
Content: Chop mudakathan keerai (Cardiospermum Helicacabum greens) roughly.
Content: Add to the ground batter. Add salt.
Content: Heat and grease a tawa/griddle make dosais (refer kara dosai).
Content: Note: These dosais are crisp and help to reduce joint pains because of the medicinal value of the keerai.
Content: SOYA ADAI
Content: INGREDIENTS
Content: SOYA BEANS
Content: 2 CUPS
Content: GREEN GRAM
Content: 1 CUP
Content: DRIED RED CHILLIES
Content: 3-4
Content: GINGER
Content: ½ INCH
Content: CUMIN SEEDS
Content: 1 ½ TSP
Content: MINT LEAVES
Content: 1 BUNCH
Content: SALT
Content: TO TASTE
Content: OIL
Content: AS NEEDED
Content: Soak soya beans and green gram for two hours.
Content: Drain, grind together soya, green gram, red chillies and ginger to a coarse paste.
Content: Add cumin and chopped mint, mix well.
Content: Heat a tawa, oil it and make thick pancakes.
Content: Serve hot with chutney, podi or pickle with curd.
Page 28
Content: PAAPUTTU
Content: INGREDIENTS
Content: RICE (BROKEN
Content: & SIFTED)
Content: 1 CUP
Content: COCONUT (GRATED)
Content: 2 TSP
Content: SALT
Content: ½ TSP
Content: WATER
Content: 2 CUP
Content: Soak the rice and water together for
Content: 20-30 min.
Content: Add salt and coconut.
Content: Lightly grease a thali (1 inch deep plate)
Content: and pour the coconut rice mixture.
Content: Set aside for ten minutes.
Content: Steam in Idly pan for twenty min.
Content: Serve with potato or rajma curry.
Content: DATE CAKE (EGGLESS)
Content: Chop dates finely and soak in 1 cup of
Content: boiling hot water along with the cooking
Content: soda for 2 hours.
Content: Beat together butter & condensed milk
Content: until smooth.
Content: Add the dates mixture, the powdered
Content: sugar, ½ the quantity of iced water or
Content: milk and ½ the flour then add the
Content: remaining iced water or milk and flour.
Content: Add 1 tsp vanilla essence and mix well.
Content: Bake for half an hour in a moderate
Content: oven.
Content: To test if the cake is done, insert a tooth
Content: pick in the middle of the cake, and if it
Content: comes out clean the cake is done.
Content: Cool on a wire rack, cut and serve.
Content: Note: Sift baking powder with flour.
Content: INGREDIENTS
Content: SEEDLESS DATES
Content: 250 GM
Content: COOKING SODA
Content: 2 LEVEL
Content: TSP
Content: BUTTER
Content: 250 GM
Content: CONDENSED MILK
Content: 1 TIN
Content: SUGAR
Content: 2 GM
Content: HOT WATER
Content: 1 CUP
Content: ICED MILK OR WATER
Content: 1 TIN
Content: FLOUR
Content: 375 GM
Content: BAKING POWDER
Content: 3 LEVEL
Content: TSP
Content: VANILLA ESSENCE
Content: 1 TSP
Page 29
Content: TENDER COCONUT PAYASAM
Content: INGREDIENTS
Content: MILK
Content: 2 CUPS
Content: TENDER COCONUT
Content: 3
Content: COCONUT MILK
Content: 1 ½ CUPS
Content: SAGO (POWDERED)
Content: ½ CUP
Content: SUGAR
Content: 1 CUP
Content: CONDENSED MILK
Content: 4 TBSP
Content: Remove flesh from tender coconut chop and set aside.
Content: Boil milk add sago powder, simmer stirring until well thickened.
Content: Add sugar cook until dissolved.
Content: Remove from fire, cool well.
Content: Add tender coconut water and chill.
Content: Add coconut milk and coconut flesh to the mixture.
Content: Add condensed milk and serve.
Content: PHIRNI
Content: INGREDIENTS
Content: RICE
Content: ¼ CUP
Content: MILK
Content: 2 ½ CUPS
Content: CARDAMOMS
Content: 2
Content: ALMONDS (CRUSHED)
Content: 25 GM
Content: SAFFRON
Content: A PINCH
Content: SUGAR
Content: 125 GM
Content: Soak rice for one hour. Drain. Grind coarsely for 10 seconds.
Content: Heat milk in a heavy-bottom pan. Bring to a boil.
Content: Add rice, cardamoms and almonds.
Content: Stir frequently to ensure that it doesn’t stick to the bottom.
Content: Lower heat. Cook till rice is soft and milk thickens.
Content: Crush saffron. Soak in a few spoons of hot milk.
Content: Add to rice mixture. Add sugar. Stir for 2-3 minutes.
Content: Remove from heat.
Content: Chill and serve.
Content: 49
Content: 50
Page 30
Content: GRAPES JELLY
Content: INGREDIENTS
Content: SEEDLESS BLACK
Content: GRAPES
Content: 1/2 KG
Content: WATER
Content: 1 1/2 CUPS
Content: VEG GELATIN
Content: 3 TBSP
Content: SUGAR
Content: 3/4 CUP
Content: Smash and crush grapes with a potato masher.
Content: Add water and boil.
Content: Mash again, cool and strain.
Content: Add sugar and cook for few seconds till sugar dissolves. Cool.
Content: Soak gelatin in a little grape juice.
Content: Heat to dissolve. Cool.
Content: Add to grape juice.
Content: Note: the amount of juice depends on the grapes and the sugar depends on sweetness of the grapes. So for every two cups of juice, this recipe will be correct. Adjust sugar according to taste.
Content: APPLE STEW
Content: INGREDIENTS
Content: APPLES
Content: 2
Content: SUGAR
Content: 4 TBSP
Content: CLOVES
Content: 6
Content: WATER
Content: 4 TBSP
Content: Skin and chop apples.
Content: Pressure cook with cloves, water and sugar for two minutes.
Content: Allow the steam to go down on its own.
Content: Open lid.
Content: Adjust sugar and water. Cook for a few more minutes till the apples are soft and look translucent.
Content: Serve warm.
Content: 51
Content: 52
Page 31
Content: ASH GOURD KHEER
Content: INGREDIENTS
Content: MILK
Content: 2 CUPS
Content: ASH GOURD
Content: ½ CUP
Content: WHITE BREAD
Content: 2 SLICES
Content: SUGAR
Content: 2 TBSP
Content: CASHEW NUTS
Content: A FEW
Content: VANILLA ESSENCE
Content: FEW DROPS
Content: CREAM (OPTIONAL)
Content: ½ CUP
Content: CARDAMOM
Content: (POWDERED)
Content: ¼ TSP
Content: GHEE
Content: 1 TSP
Content: Boil bread in the milk and blend thoroughly in a liquidizer.
Content: Heat ghee and fry the grated vegetable.
Content: Add sugar, stir fry for two minutes.
Content: Add fried gourd to the milk mixture. Boil for five minutes till it thickens.
Content: Remove from fire, add cream, vanilla essence and fried cashew nuts.
Content: Serve hot or cold.
Content: English
Content: Tamil
Content: Alfa Alfa
Content: Arugampull
Content: Aniseed
Content: Perumjeeragam
Content: Asafoetida
Content: Perungayam
Content: Black gram
Content: Ullutham paruppu
Content: Coriander
Content: Kothamalli
Content: Coriander seeds
Content: Daniya
Content: Cumin
Content: Jeeragam
Content: Curds
Content: Thayir
Content: Curry leaves
Content: Kariveppillai
Content: Dhal
Content: Tuvaram paruppu
Content: Fenugreek leaves
Content: Vendiya keerai
Content: Fenugreek
Content: Vendayam
Content: Flour
Content: Maida mavu
Content: Brown sugar
Content: Jaggery
Content: Gingelly oil
Content: Nallennai
Content: Bengal gram dhal
Content: Kadalae paruppu
Content: Gram flour
Content: Kadalae mavu
Content: Green gram
Content: Payatham paruppu
Content: Poppy seeds
Content: Kasa kasa
Content: Roasted gram
Content: Pottu kadalai
Content: Sesame seeds
Content: Ellu
Content: Turmeric
Content: Manjal
Content: Wheat flour
Content: Godime mavu
Content: Whole green gram
Content: Pasi payaru
Content: ABBREVIATIONS
Content: TBSP
Content: TABLESPOON
Content: TSP
Content: TEASPOON
Content: TCUP
Content: TEACUP
Content: KG
Content: KILOGRAM
Content: GMS
Content: GRAMS
Content: PKTS
Content: PACKETS
Content: ML
Content: MILLILITRE
Content: NO'S
Content: NUMBERS
Content: PC
Content: PIECES
Content: VEG
Content: VEGETARIAN
Content: GLOSSARY
Content: 53
Content: 54