1. isbn 979-8-88572-732-7.pdf

Chapter Name: Mahadeva's Bhaga Sasthra

Chapter Number: 1

Chapter Name: Small Rice Making - Congee Drained

Chapter Number: 2

Chapter Name: Small Rice Cooking - Congee Undrained

Chapter Number: 3

Chapter Name: Big Rice - Drained Congee

Chapter Number: 4

Chapter Name: Big Rice - Undrained Congee

Chapter Number: 5

Chapter Name: Mixed (Begged Rice) Rice Making

Chapter Number: 6

Chapter Name: New Rice

Chapter Number: 7

Chapter Name: Wheat Grits Rice

Chapter Number: 10

Chapter Name: Pearl Millet Rice/Porridge

Chapter Number: 11

Chapter Name: Finger Millet/Sangadi

Chapter Number: 12

Chapter Name: Corn, Pearl Millet, Finger Millet Pancake

Chapter Number: 13

Chapter Name: Wheat Flour or Grits Pancake or Roti(Indian Bread)

Chapter Number: 14

Chapter Name: Khameer(Sour) For Roti Preparation

Chapter Number: 15

Chapter Name: Khameer Roti

Chapter Number: 16

Chapter Name: Sirmari Roti

Chapter Number: 17

Chapter Name: Vegetable And Potato Mixed Pancake

Chapter Number: 18

Chapter Name: Sameli Kushka

Chapter Number: 19

Chapter Name: Mamooli Kushka

Chapter Number: 20

Chapter Name: Keelani Kushka

Chapter Number: 21

Chapter Name: Mohasam Kani Kushka

Chapter Number: 22

Chapter Name: SEASONING

Chapter Number: 23

Chapter Name: Normal Sojii

Chapter Number: 24

Chapter Name: Seasoned Sojii

Chapter Number: 25

Chapter Name: Green Moong Dal Sojii

Chapter Number: 26

Chapter Name: Coconut Milk Sojii

Chapter Number: 27

Chapter Name: Maharashtra Sojii

Chapter Number: 28

Chapter Name: Masala Soji

Chapter Number: 29

Chapter Name: Plain Upma (Thick Porridge)

Chapter Number: 30

Chapter Name: Cracked Wheat Thick Porridge

Chapter Number: 31

Chapter Name: Plain Pan Thick Porridge

Chapter Number: 32

Chapter Name: Cracked Wheat Pan Upma

Chapter Number: 33

Chapter Name: Seasoned Flattened Rice/Poha

Chapter Number: 34

Chapter Name: Seasoned Flattened Rice With Curd

Chapter Number: 35

Chapter Name: Seasoned Flattened Rice With Tamarind

Chapter Number: 36

Chapter Name: Flattened Rice With Sour Lemon Juice

Chapter Number: 37

Chapter Name: Milk Flattened Rice

Chapter Number: 38

Chapter Name: Thavalai Adai(Pancakes)

Chapter Number: 39

Chapter Name: Another Variety Of Thavalai Adai (Pancake)

Chapter Number: 40

Chapter Name: Roti/Indian Bread (Dasami)

Chapter Number: 41

Chapter Name: Temple Pongal

Chapter Number: 42

Chapter Name: Yellow Or Green Gram Pongal

Chapter Number: 43

Chapter Name: Another Variety Of Moong Dal Pongal

Chapter Number: 44

Chapter Name: Pigeon Pea (Toor Dal) Pongal

Chapter Number: 45

Chapter Name: Masala Pongal

Chapter Number: 46

Chapter Name: Cracked Or Broken Wheat Pongal

Chapter Number: 47

Chapter Name: Maharashtra Pongal

Chapter Number: 48

Chapter Name: Gujarati Pongal

Chapter Number: 49

Chapter Name: Himathkani Pongal (Kichadi)

Chapter Number: 50

Chapter Name: Keerai Pongal

Chapter Number: 51

Chapter Name: Onion Pongal

Chapter Number: 52

Chapter Name: Seasoned Onion rice

Chapter Number: 53

Chapter Name: Rice & Green Gram Roti

Chapter Number: 54

Chapter Name: Bengal Gram Flour Roti (Indian Bread)

Chapter Number: 55

Chapter Name: Another Variety Of Bengal Gram Roti

Chapter Number: 56

Chapter Name: Sugar Syrup Procedure

Chapter Number: 57

Chapter Name: Milk Pongal

Chapter Number: 58

Chapter Name: Bengal Gram & Yellow/Green Gram Pongal

Chapter Number: 59

Chapter Name: Yellow Or Green Lentils Pongal

Chapter Number: 60

Chapter Name: Another Method Of Yellow/Green Moong Gram Pongal

Chapter Number: 61

Chapter Name: Sweet Rice

Chapter Number: 62

Chapter Name: Coconut Sweet Rice

Chapter Number: 63

Chapter Name: Another Variety Of Coconut Sugar Rice

Chapter Number: 64

Chapter Name: Mango Juice Rice

Chapter Number: 65

Chapter Name: Saanja

Chapter Number: 66

Chapter Name: CHIRA

Chapter Number: 67

Chapter Name: Thiruvathirai Kali(Sweet)

Chapter Number: 68

Chapter Name: Karadai

Chapter Number: 69

Chapter Name: Wheat Grits & Almond Roti (Indian Bread)

Chapter Number: 70

Chapter Name: Tamarind Rice

Chapter Number: 71

Chapter Name: Sesame Seed Powder

Chapter Number: 72

Chapter Name: Sesame Powder Rice

Chapter Number: 73

Chapter Name: Coconut and Mustard Rice

Chapter Number: 74

Chapter Name: Coconut Rice

Chapter Number: 75

Chapter Name: Black Gram Powder Rice

Chapter Number: 76

Chapter Name: Lemon Rice

Chapter Number: 77

Chapter Name: Bitter Orange (Narthangai) Rice

Chapter Number: 78

Chapter Name: Bitter Pomegranate Juice Rice

Chapter Number: 79

Chapter Name: Sour Pomegranate Juice Rice

Chapter Number: 80

Chapter Name: Mango Juice Rice

Chapter Number: 81

Chapter Name: Mango Rice

Chapter Number: 82

Chapter Name: Baby Brinjal Rice (Vangi Bath)

Chapter Number: 83

Chapter Name: Baby Brinjal Rice (Another Version)

Chapter Number: 84

Chapter Name: Maharashtra Baby Brinjal Rice

Chapter Number: 85

Chapter Name: Methi leaves Rice (Sabjabath)

Chapter Number: 86

Chapter Name: Dal Soup (Kuzhambu) Rice

Chapter Number: 87

Chapter Name: Curd Rice (Thathiyodhanam)

Chapter Number: 88

Chapter Name: Alternate Curd Rice (Bagalabath)

Chapter Number: 89

Chapter Name: Curd Porridge

Chapter Number: 90

Chapter Name: Ordinary Dal

Chapter Number: 91

Chapter Name: Lemon Juice Dal

Chapter Number: 92

Chapter Name: Maharashtra Normal Dal

Chapter Number: 93

Chapter Name: Maharashtrian Spicy Dal

Chapter Number: 94

Chapter Name: Pigeonpea Lentil Using Tamarind

Chapter Number: 95

Chapter Name: Ridge Gourd Lemon Dal

Chapter Number: 96

Chapter Name: Ridge Gourd Tamarind Dal (Another Method)

Chapter Number: 97

Chapter Name: Ridge Gourd Dal Without Tamarind

Chapter Number: 98

Chapter Name: Cucumber, Snake Gourd & Brinjal Dal

Chapter Number: 99

Chapter Name: Dal Using Onion

Chapter Number: 100

Chapter Name: Pachadi

Chapter Name: RICE, PORRIDGE, PANCAKES, INDIAN BREAD

Chapter Number: 1

Chapter Name: Small Rice Making - Congee Drained

Chapter Name: Ingredients:

Chapter Name: Small Rice - 1 padi Water - 3 padi

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Soak small rice for 24 minutes, mix well and drained.

Chapter Number: 2

Chapter Name: Take 3 padi of clean water in a pot which can hold 5 padi of water and heat it.

Chapter Number: 3

Chapter Name: When the water starts to boil, add the drained rice. Stir in the rice well with the boiling water. Cover the pot with a lid.

Chapter Number: 4

Chapter Name: Few minutes later stir it again until the rice is 3/4th cooked and mix well again.

Chapter Number: 5

Chapter Name: Cover the pot with wet cloth and drain the congee. Place on the warm stove, mix well for 5 minutes and keep aside.

Chapter Name: Note: 3/4th rice cooked estimation - the rice will be soft upon touching and existence of white steam throughout the mouth of the pot.

Chapter Number: 2

Chapter Name: Small Rice Cooking - Congee Undrained

Chapter Name: Suitable for egaputargal who eats once a day. For rest it will give indigestion issues.

Chapter Name: Ingredients:

Chapter Name: Small Rice - 1 padi Clean Water - 2 padi

Chapter Number: 3

Chapter Name: Big Rice - Drained Congee

Chapter Number: 4

Chapter Name: Big Rice - Undrained Congee

Chapter Name: Ingredients:

Chapter Name: Big Rice - 1 padi Clean Water - 2 padi

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Soak big rice for 10 minutes, mix well and drain.

Chapter Number: 2

Chapter Name: Take 2 padi of clean water in a pot which can hold 4 padi of water.

Chapter Number: 3

Chapter Name: Boil water.Once the water starts to boil, add the drained rice into the boiling water.

Chapter Number: 4

Chapter Name: Stir in the rice well with the boiling water. Cover the pot with a lid.

Chapter Number: 5

Chapter Name: Few minutes later, once the rice and water starts boiling, stir well again and cover.

Chapter Number: 6

Chapter Name: Check whether the rice has 3/4th cooked as mentioned above and mix well again, turn off the stove(take away from stove).

Chapter Number: 7

Chapter Name: Leave it on the off stove(warm) for 5 minutes and keep aside.

Chapter Number: 5

Chapter Name: Mixed (Begged Rice) Rice Making

Chapter Name: Ingredients:

Chapter Number: 6

Chapter Name: New Rice

Chapter Number: 3

Chapter Name: Add the rice once the water starts to boil and stir it well.

Chapter Number: 4

Chapter Name: Stir in the rice well with the boiling water. Cover the pot with a lid.

Chapter Number: 5

Chapter Name: Few minutes later stir it again until the rice is 3/4th cooked and mix well again.

Chapter Number: 6

Chapter Name: Cover the pot with wet cloth and drain the congee. Place on the warm stove, mix well for 5 minutes and keep aside.

Chapter Name: Note: 3/4th rice cooked estimation - the rice will be soft upon touching and existence of white steam throughout the mouth of the pot.

Chapter Name: Note: New rice has tendency to overcook. To avoid, soak the rice for 15 minutes in warm water (where steam start to arise) then add into the boiling water. Some instead, before mixing the rice in plain water, they add 3/8 spoon of ghee so it will prevent from overcooking.

Chapter Number: 7

Chapter Name: Wheat Grits Rice

Chapter Name: This rice has the ability for slow digestion. It counteracts the excess air in the body. When taken in appropriate amount everyday, it will provide energy.

Chapter Name: Ingredients:

Chapter Name: Clean Water - 1 padi

Chapter Name: Ghee - 1 ½ palam

Chapter Name: Wheatgrits - ½ padi

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Place 1 padi of water into a pot which can hold 2 padi of water, once it starts to boil, add 1 ½ palam of ghee. Stir well, cover it with a lid.

Chapter Number: 2

Chapter Name: Few minutes later again stir. Once it is ¾th cooked, turn off the fire and stir it again for 5 minutes under the stove with covered.

Chapter Number: 8

Chapter Name: Foxtail & Little Millet Rice:

Chapter Name: Ingredients:

Chapter Name: Foxtail or Little or Kodo Millet - ½ padi Water - 1¼ padi

Chapter Name: Method:

Chapter Name:

1. Clean the millet by beating,pounding and removing the dirt.

Chapter Name: 2. Take a vessel which can hold 2 padi water and boil the water.

Chapter Name: 3. Then add the cleaned millet into it and stir it.

Chapter Name: 4. Close it with a lid.

Chapter Name: 5. After it is ¾th cooked again stir it and remove it from the fire after 5 minutes and use it.

Chapter Number: 9

Chapter Name: Corn Rice Or Porridge

Chapter Name: Ingredients:

Chapter Name: Corn - 1 padi Water - 2 padi

Chapter Name: Method:

Chapter Name:

1. Clean the corn by beating and pounding it. Remove the husk and place it in the pounding machine along with 1/16 veesam padi water.

Chapter Name: 2. Beat it nicely. Then separate the grits and flour. If there is whole corn in the grits take that alone and pound using 1/16 veesam padi water and repeat the process till there is no whole corn and separate the grits and flour.

Chapter Number: 3

Chapter Name: Take 2 padi water in a vessel which can hold 3 padi water and boil it.

Chapter Number: 4

Chapter Name: When the water starts to boil add the corn grits, mix it and cover it with a lid.

Chapter Number: 5

Chapter Name: When the grits have been ¾th cooked add the flour and stir it. Care should be taken not to form lumps. Stir it twice or thrice for every 2 minutes.

Chapter Number: 6

Chapter Name: Then keep the rice or porridge on a warm stove for half an hour which does not have fire in it. Stir it and serve.

Chapter Number: 10

Chapter Name: Pearl Millet Rice/Porridge

Chapter Name: Ingredients:

Chapter Name: Pearl Millet Flour - 1 padi Clean Water - 2 padi

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Smash pearl millet until the outer layer of the skin is separated from the rice.

Chapter Number: 2

Chapter Name: Sprinkle clean water and separate the grits and flour.

Chapter Number: 3

Chapter Name: Take 2 padi of clean water and pour it into a pot which can hold 3 padi water.

Chapter Number: 4

Chapter Name: Once the water starts to boil, add the flour and grits and mix well until no lumps formed.

Chapter Number: 5

Chapter Name: Mix well repeatedly. Once the grits is ¾th cooked, turn off the fire and leave the pot on the stove for approximately 1 hour and stir it again and keep it aside.

Chapter Number: 11

Chapter Name: Finger Millet/Sangadi

Chapter Number: 12

Chapter Name: Corn, Pearl Millet, Finger Millet Pancake

Chapter Number: 9

Chapter Name: Can eat this pancake with kootu(a stew made of many vegetables, gravy, or curd.

Chapter Number: 13

Chapter Name: Wheat Flour or Grits Pancake or Roti(Indian Bread)

Chapter Name: Ingredients:

Chapter Name: Wheat Grits or Flour - ½ padi Ghee - 1½ palam Salt - ⅜ palam

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Mix well all the above ingredient, add adequate water and make it into uniform dough.

Chapter Number: 2

Chapter Name: Keep the dough for 1 ½ hour. Then take a lemon size ball from the dough, place it on the rolling board and roll it into standard size as dosai(crepe) shape with half inch thickness.

Chapter Number: 3

Chapter Name: Dust the wheat flour on the roller as well as on the dough before rolling to prevent sticking.

Chapter Number: 4

Chapter Name: Place it on the pan(turn on the fire) which is made up of either sand/stone/ steel.

Chapter Number: 5

Chapter Name: Once the bubbles appear on the pancake, flip it over once redness starts to appear.

Chapter Number: 6

Chapter Name: Follow the same step for rest of the dough.

Chapter Number: 7

Chapter Name: We can also use our palm to do this roti.

Chapter Number: 8

Chapter Name: Some will place ghee on hand,or will take 3-4 spoons of ghee and water in same amount and place it on both side of the roti/ pancake once it removed from the pan.

Chapter Number: 9

Chapter Name: This will maintain the softness of the roti.

Chapter Number: 10

Chapter Name: We can eat this roti with any gravy, stew, dhal. Spicy mango/banana paste(jam) also can be spread over the roti.

Chapter Number: 14

Chapter Name: Khameer(Sour) For Roti Preparation

Chapter Name: In North India, to prepare roti they add some sort of sour ingredient. They call it as khameer.

Chapter Name: There are few types:

Chapter Number: 1st Type:

Chapter Name: 1st Type:

Chapter Name: Ingredients:

Chapter Name: Clean Water - ½ padi

Chapter Name: Bengal Gram - 2 ru.e

Chapter Name: Wheat Flour - ½ padi

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Take 2 bowls which can contain ½ padi of water

Chapter Number: 2

Chapter Name: Wash both well. Add few drops of gingely oil into the bowl, spread well, add clean water and let it boil.

Chapter Number: 3

Chapter Name: Once it's starts to boil, turn off the fire and let the temperature of the water to reduces to warm.

Chapter Number: 4

Chapter Name: Add 2 ru.e of bengal gram.

Chapter Number: 5

Chapter Name: Take the another same size bowl and close it over the first bowl.

Chapter Number: 6

Chapter Name: Make sure both are in the same size so that the mouth of both the bowls are evenly covered.

Chapter Number: 7

Chapter Name: Keep the bowls carefully into the ash and burry it . After 3 hrs, the clean water will appear foamy and it has a sour smell.

Chapter Number: 8

Chapter Name: Add ½ padi wheat flour to the above mixture. Clean the bengal gram with water and use this water also to the flour and knead it well.

Chapter Number: 9

Chapter Name: Keep it for 72 min or 96 min. Now the khameer is ready.

Chapter Number: 10

Chapter Name: To do roti, mix 40 r.e of wheat flour with 1r.e of khameer.

Chapter Number: 11

Chapter Name: How much ever khameer we are taking, equal amount of wheat should be added to maintain the same amount of khameer.

Chapter Number: 12

Chapter Name: Once the amount decreases, follow the above step to prepare the sour water(by mixing water and bengal gram) and add and mix into the left out khameer.

Chapter Name: 2nd Type:

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Same steps to be followed as in the first method.

Chapter Number: 2

Chapter Name: Instead of bengal gram, add 3 palam of sugar into boiling water.

Chapter Name: 3rd Type:

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Instead of bengal gram, mix 1¾ r.e sour curd, 15 r.e wheat flour/grits, powdered sauf or fennel seeds place it on a cloth, tie it and hang it.

Chapter Number: 2

Chapter Name: Check whether it has puffed up.

Chapter Number: 15

Chapter Name: Khameer Roti

Chapter Name: Ingredients:

Chapter Name: Wheat Flour/Grits - ½ padi

Chapter Name: Khameer - ½ palam

Chapter Name: Salt - ¼ palam

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Mix well all the above items with sufficient clean water.

Chapter Number: 2

Chapter Name: Knead it well and make it into a dough.

Chapter Number: 3

Chapter Name: Keep it in a warm environment. Later make it into multiple small round like dough.

Chapter Number: 4

Chapter Name: Roll it to make roti. Place it on a clean wet cloth and flatten it.

Chapter Number: 5

Chapter Name: Cover it with another wet cloth and leave it for another 30 minutes.

Chapter Number: 6

Chapter Name: Heat a pan which is made up of sand/steel/ stone. Place the roti and cook it well.

Chapter Number: 7

Chapter Name: Turn over once the roti starts to puff.

Chapter Number: 8

Chapter Name: Some will sprinkle (buttermilk) while turning over the roti. This also can be cooked on a dosa(crepe) pan.

Chapter Number: 16

Chapter Name: Sirmari Roti

Chapter Name: Ingredients:

Chapter Number: Milk

Chapter Name:

• ½ padi

Chapter Number: Khameer

Chapter Name:

• 1¼ palam

Chapter Number: Cream Of Milk

Chapter Name:

• 5 palam

Chapter Number: Wheat Grits

Chapter Name:

• ½ padi

Chapter Number: Salt

Chapter Name:

• ¼ palam

Chapter Number: Curd

Chapter Name:

• veesam 1/16 padi

Chapter Number: Milk

Chapter Name:

• veesam 1/16 padi

Chapter Name: Method:

Chapter Number: 1.

Chapter Name: Combine milk and khameer and mix it nicely.

Chapter Number: 2.

Chapter Name: Combine cream of milk, wheat grits. Add salt to it.

Chapter Number: 3.

Chapter Name: Now add the milk and kameer mixture to the grits mixture. Mix it gently and knead it into a soft pliable dough.

Chapter Number: 4.

Chapter Name: Leave this dough for sometime without disturbing. After some time it would have raised in volume. Then take a lemon size ball from the dough and roll it into a thin circle of half inch thickness.

Chapter Number: 5.

Chapter Name: Combine the curd and milk together and spread this mixture evenly on all the roti's.

Chapter Number: 6.

Chapter Name: Place all the roti's on a clean wet cloth and cover it with a wet cloth for 36 minutes.

Chapter Number: 7.

Chapter Name: After 36 minutes it will be puffed up. Then put some 2 to 3 holes on the center of the roti and cook it.

Chapter Number: 8.

Chapter Name: It should become slightly red in colour and puff up. Till then we have to sprinkle sour buttermilk evenly on the roti.

Chapter Number: 9

Chapter Number: 17

Chapter Name: Vegetable And Potato Mixed Pancake

Chapter Name: Ingredients:

Chapter Name: Tapioca - ½ veesai Wheat Grits - 7 palam Salt - 1⁄8 palam

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Steam the tapioca until it is cooked. Then remove the skin.

Chapter Number: 2

Chapter Name: Mix wheat grits, salt, and the tapioca to uniform consistency.

Chapter Number: 3

Chapter Name: Add adequate water to mix it and make dough.

Chapter Number: 4

Chapter Name: Then make small balls out of the dough. Place the small dough on the rolling board and roll it.

Chapter Number: 5

Chapter Name: Now place it on the dosa pan and cook it as for roti.

Chapter Number: 6

Chapter Name: Similarly, we can also do this roti with potato/pumpkin/raw banana. But must steam/roast it and remove the skin prior to making.

Chapter Number: 7

Chapter Name: Then mix with semolina and do the roti.

Chapter Name: Kushka (Aromatic Dishes)

Chapter Name: These dishes are prepared in an excited mood and in fun way. These are eaten using curd, milk, sugar. Moreover these cannot be combined with the dal soup, rasam or kootu which is either tangy or spicy or bitter. Also these

Chapter Number: 18

Chapter Name: Sameli Kushka

Chapter Name: Ingredients:

Chapter Name: Jasmine Flower - ¼ padi

Chapter Name: Water - ½ padi

Chapter Name: Small Rice - ½ padi

Chapter Name: Water - ½ padi

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Select good variety of Pink jasmine or Winter jasmine. After it flowers remove the green stem.

Chapter Number: 2

Chapter Name: Divide the flower into 4 equal parts and tie it in a muslin cloth separately.

Chapter Number: 3

Chapter Name: Take the water in a vessel and heat it. Tie a piece of cloth on the mouth portion of Bogini (a pot like vessel which has small mouth at the top and wider middle portion so that when it is used for cooking the vapour does not escape easily from the mouth and the item gets cooked quickly and evenly).

Chapter Number: 4

Chapter Name: Place a first batch of muslin cloth on the bogini which has the flower and pour 2 ladles of boiling water on it by turning the cloth in all directions. Repeat the process for the rest of the three flower batches.

Chapter Number: 5

Chapter Name: Then keep this fragrant water covered separately.

Chapter Number: 6

Chapter Name: Then wash and clean the small rice with water. Filter the water completely.

Chapter Number: 7

Chapter Name: Take the water in a vessel that can hold 2 padi water and heat it. When it starts to boil put the cleaned rice,stir it and close it with a lid.

Chapter Number: 8

Chapter Number: 9

Chapter Number: 10

Chapter Number: 11

Chapter Number: 19

Chapter Name: Mamooli Kushka

Chapter Name: Ingredients:

Chapter Name: Rice - ½ padi

Chapter Name: Thick Curd - 1¼ palam + 1¼ palam

Chapter Name: Water - 1 padi

Chapter Name: Milk - ⅛ padi + ⅛ padi

Chapter Name: Powdered Salt - ½ palam

Chapter Name: Ghee - 2½ palam

Chapter Name: Method:

Chapter Number: 1

Chapter Number: 2

Chapter Number: 3

Chapter Number: 4

Chapter Number: 5

Chapter Name: When the rice is half cooked take it out and filter the water using a clean white cloth.

Chapter Number: 6

Chapter Name: Take a vessel which has not become sticky by frequent cooking and cook the rice along with the milk. The rice granules should be cooked to the right consistency(flower like).

Chapter Number: 7

Chapter Name: Lastly add the pure ghee to the rice and mix it evenly. Then keep this rice on a live coal without smoke for sometime and then use.

Chapter Number: 20

Chapter Name: Keelani Kushka

Chapter Name: Ingredients:

Chapter Name: Rice - ½ padi Water - 1½ padi Salt - 1¾ palam Thick Curd - 2½ palam Big Lemon - 1 Ghee - 1¾ palam New Mud Pan - 1 Milk - veesam 1/16 padi + veesam 1/16 padi

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Wash and clean the rice with water and filter the water completely.

Chapter Number: 2

Chapter Name: Boil the water in a vessel which is rust free. Then add the cleaned rice and close it with a lid.

Chapter Number: 3

Chapter Name: After some time when the rice has half cooked add the powdered salt mix it and when it again starts to boil add the lemon juice,ghee and curd one by one and stir it.

Chapter Number: 4

Chapter Name: When the rice has completely cooked take it out from the fire and filter it using a clean white cloth.

Chapter Number: 5

Chapter Number: 6

Chapter Number: 7

Chapter Number: 21

Chapter Name: Mohasam Kani Kushka

Chapter Name: Ingredients:

Chapter Name: Rice - ½ padi Ghee - 3 veesam 3/16 padi Water - ¾ padi Cream Of Milk - 5 palam Rock Candy or Unrefined Sugar - 10 palam

Chapter Name: Note: When we heat the milk for more time in a slow flame a thick layer settles on the top which is called the cream of milk.

Chapter Name: Method:

Chapter Number: 1

Chapter Number: 2

Chapter Number: 3

Chapter Number: 4

Chapter Number: 5

Chapter Name: After it has cooked remove from fire and keep it on a live coal without smoke for sometime.

Chapter Number: 6

Chapter Name: Then transfer it to a clean metal plate. Add the cream of milk and sugar, mix it and serve.

Chapter Name: Sojji And Adai Or Roti

Chapter Name: This type of rice called sojji is done during festivals like "Ekadasi" where Brahmins are unable to fast. This is also called "Usali" and is done by people from Karnataka and Maharashtra. This recipe and the recipes after this have to be seasoned.

Chapter Number: 22

Chapter Name: Seasoning

Chapter Name: Ingredients:

Chapter Name: Ghee/Sesame oil

Chapter Name: Red Chilies

Chapter Name: Urad Dal/Black Gram

Chapter Name: Asafoetida

Chapter Name: Curry Leaves

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Ghee or Sesame oil- Heat this in a saute pan(wok) or iron ladle or mud pot or a vessel which is rust free until the spluttering sound stops.

Chapter Number: 2

Chapter Name: Red Chillies - Remove the stems and break it into smaller pieces and drop it in the ghee or oil and leave it until it is half-cooked.

Chapter Number: 3

Chapter Name: Urad Dal or Black gram- Add this to the red chillies and keep it until the spluttering sound stops.

Chapter Number: 4

Chapter Number: 5

Chapter Number: 6

Chapter Number: 23

Chapter Name: Normal Sojji

Chapter Name: Ingredients:

Chapter Name: Small Rice - 1 padi Water - 3 padi

Chapter Name: Method:

Chapter Number: 1

Chapter Number: 2

Chapter Number: 3

Chapter Number: 24

Chapter Name: Seasoned Sojji

Chapter Name: Ingredients:

Chapter Name: Small Rice - 1 padi

Chapter Name: Water

Chapter Number: 2 padi

Chapter Name: Turmeric Powder

Chapter Number: 1/8 r.e

Chapter Name: Salt

Chapter Number: 1/2 palam

Chapter Name: Pepper

Chapter Number: 1/8 palam

Chapter Name: Cumin Seed

Chapter Number: 1/8 palam

Chapter Name: Ghee

Chapter Number: 2 palam

Chapter Name: For Seasoning:

Chapter Name: Ghee

Chapter Number: 3 padi

Chapter Name: Red Chillies

Chapter Number: 1/4 palam

Chapter Name: Urad Dal/Black Gram

Chapter Number: 1/2 palam

Chapter Name: Mustard Seeds

Chapter Number: 1/4 palam

Chapter Name: Curry Leaves

Chapter Number: 1/8 palam

Chapter Name: Method:

Chapter Name:

1. Add small rice to a pan and fry it in smaller quantities. Pour 3 padi ghee in a 5 padi water holding capacity pot and heat it.

Chapter Name: 2. Refer to the 22nd recipe method for seasoning by adding red chillies, urad dal and mustard. Add curry leaves to the seasoning and when the spluttering sound stops, add 2 padi water to the prepared seasoning.

Chapter Name: 3. Put turmeric powder in the water. When the water boils, add the fried rice after cleaning it thoroughly in water and draining the water. Stir well and close it with a lid.

Chapter Name: 4. After some time see if the rice is 3/4th boiled. Add powdered salt to the boiling sojji and stir it with a ladle.

Chapter Name: 5. Heat ghee in an iron ladle or pan and after it is fully heated, add pepper, cumin seed and pour it in ghee. Add asafoetida in this and after it becomes crispy, take it out of the ghee.

Chapter Name: 6. Add the ghee with pepper and cumin seed in the sojji. Mix it and keep it for 5 minutes and remove from the fire.

Chapter Number: 25

Chapter Name: Green Moong Dal Sojji

Chapter Number: 26

Chapter Name: Coconut Milk Sojji

Chapter Name: Ingredients:

Chapter Name: Rice

Chapter Name:

• ¾ padi

Chapter Name: Green gram/moong dal

Chapter Name:

• ¼ padi

Chapter Name: Grated Coconut

Chapter Name:

• 10 palam

Chapter Name: Water

Chapter Name:

• 2 padi

Chapter Name: Turmeric Powder

Chapter Name:

• ⅛ r.e

Chapter Name: For Seasoning:

Chapter Name: Ghee

Chapter Name:

• 3 palam

Chapter Name: Red Chillies

Chapter Name:

• ¼ palam

Chapter Name: Urad Dal/Black Gram

Chapter Name:

• ½ palam

Chapter Name: Mustard

Chapter Name:

• ¼ palam

Chapter Name: Curry Leaves

Chapter Name:

• ⅛ palam

Chapter Name: Pepper

Chapter Name:

• ⅛ palam

Chapter Name: Cumin Seed

Chapter Name:

• ⅛ palam

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Fry small rice in smaller quantity until golden brown. Fry green moong dal. Whole green lentils have to be fried until golden brown. After it is fried it can be broken and used. By doing this the lentils will be tasty and aromatic. Mix this with the fried small rice.

Chapter Number: 2

Chapter Name: Grind smoothly grated coconut in a stone grinder by sprinkling water and dissolve it in 2 padi water. Squeeze the milk out of this and throw the remnants. Heat ghee in a coated vessel. Refer to 22nd recipe for seasoning by adding red chillies, urad dal and mustard.

Chapter Number: 3

Chapter Name: Add curry leaves and when it stops spluttering, add the coconut milk prepared above. Put turmeric powder into the coconut milk. After it starts boiling, clean and drain the fried rice and lentil and add to the coconut milk.

Chapter Number: 4

Chapter Name: Stir well and close it with a lid. After some time see if the rice and dal is 3/4th boiled. Add powdered salt to the boiling sojji and stir it with a ladle.

Chapter Number: 5

Chapter Name: Heat ghee in an iron ladle or pan and after it is fully heated, add pepper, cumin seed and pour it in ghee. Add asafoetida in this and after it becomes crispy, take it out of the ghee. Add only the ghee with pepper and cumin seed in the sojji. Mix it and keep it for 5 minutes and remove from the fire.

Chapter Number: 6

Chapter Name: You can add this seasoning of cumin seed, pepper and asafoetida before adding the cleaned rice. By doing this, the aroma of cumin seed, pepper and asafoetida will spread all over the dish.

Chapter Number: 27

Chapter Name: Maharashtra Sojji

Chapter Name: Ingredients: Rice - 1 padi Ghee - 6 palam Cumin seed - ¼ palam Fried Red Chilli Powder - ¼ palam

Chapter Number: 28

Chapter Name: Masala Sojji

Chapter Number: 29

Chapter Name: Plain Upma (Thick Porridge)

Chapter Number: 30

Chapter Name: Cracked Wheat Thick Porridge

Chapter Number: 31

Chapter Name: Plain Pan Thick Porridge

Chapter Number: 32

Chapter Name: Cracked Wheat Pan Upma

Chapter Number: 33

Chapter Name: Seasoned Flattened Rice/Poha

Chapter Number: 34

Chapter Name: Seasoned Flattened Rice With Curd

Chapter Number: 35

Chapter Name: Seasoned Flattened Rice With Tamarind

Chapter Name: Ingredients:

Chapter Number: Flattened rice

Chapter Name:

• ½ padi

Chapter Number: Tamarind

Chapter Name:

• 2 palam

Chapter Number: Pure Water

Chapter Name:

• ¾ padi

Chapter Number: Turmeric Powder

Chapter Name:

• veesam 1/16 r.e

Chapter Number: Salt

Chapter Name:

• 1 palam

Chapter Number: Jaggery

Chapter Name:

• ½ palam

Chapter Number: Red Chillies

Chapter Name:

• ¼ palam

Chapter Number: Fenugreek

Chapter Name:

• ¼ palam

Chapter Number: Asafoetida

Chapter Name:

• veesam 1/16 r.e

Chapter Number: Chana Dal/Bengal Gram

Chapter Name:

• veesam 1/16 padi

Chapter Number: Grated Coconut

Chapter Name:

• 2 or 3 palam

Chapter Name: For Seasoning:

Chapter Number: Sesame oil

Chapter Name:

• veesam 1/16 padi

Chapter Number: Red Chillies

Chapter Name:

• ¼ palam

Chapter Number: Urad Dal

Chapter Name:

• ½ palam

Chapter Number: Mustard

Chapter Name:

• 1/2 palam

Chapter Number: Curry Leaves

Chapter Name:

• ¼ r.e

Chapter Name: Method:

Chapter Number: 1.

Chapter Name: Pound flattened rice to cracked rice consistency in a pounder. Mix tamarind in pure water and remove the seeds from it. Add salt, turmeric powder and jaggery to the tamarind.

Chapter Number: 2.

Chapter Name: Fry red chillies, fenugreek, asafoetida in oil and put it in the tamarind juice. Soak chana dal in water for some time and fry it in ghee and mix the cracked flattened rice to it and add it to the tamarind juice. Soak well.

Chapter Number: 3.

Chapter Name: Refer to the 22nd recipe for seasoning method and use sesame oil, red chillies, urad dal, mustard, curry leaves. Add the tamarind mixture to this and fry well for 3 minutes. Remove from fire and use.

Chapter Number: 4

Chapter Name: Grated Coconut 2 or 3 palam can be added to the tamarind juice before adding it to the seasoning. Flattened rice can be used without pounding.

Chapter Number: 36

Chapter Name: Flattened Rice With Sour Lemon Juice

Chapter Name: Ingredients:

Chapter Name: Flattened Rice - ½ padi

Chapter Name: Lemon Juice - veesam 1/16 padi

Chapter Name: Red Chillies - ¼ palam

Chapter Name: Asafoetida - veesam 1/16 r.e

Chapter Name: Fenugreek - ¼ palam

Chapter Name: Salt - 1 palam

Chapter Name: Turmeric Powder - 1/16 r.e

Chapter Name: Chana Dal/Bengal Gram - veesam 1/16 padi

Chapter Name: For seasoning:

Chapter Name: Ghee - veesam 1/16 padi

Chapter Name: Red Chillies - ¼ palam

Chapter Name: Urad Dal - ½ palam

Chapter Name: Mustard - ½ palam

Chapter Name: Curry Leaves - ¼ r.e

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Pound flattened rice to cracked rice consistency in a pounder. Soak it in water for some time. Fry red chillies, asafoetida and fenugreek in oil and powder it. Add powdered salt and turmeric powder to the lemon juice and mix it with the flattened rice.

Chapter Number: 2

Chapter Name: Soak chana dal in water for some time and dry it in the shade. Fry this in little ghee and add it to the flattened rice. Refer to the 22nd seasoning method and use ghee, red chilli, urad dal, mustard, and curry leaves. Add the flattened rice to this seasoning and remove from fire after 2 or 3 minutes to use. This dish can also be prepared without cracking the flattened rice in the pounder.

Chapter Number: 37

Chapter Name: Milk Flattened Rice

Chapter Number: 38

Chapter Name: Thavalai Adai( Pancakes)

Chapter Number: 39

Chapter Name: Another Variety Of Thavalai Adai (Pancake)

Chapter Number: 40

Chapter Name: Roti/Indian Bread (Dasami)

Chapter Name: Ingredients:

Chapter Name: Cracked Wheat or Wheat flour - ½ padi Ghee - 1½ palam

Chapter Name: Method:

Chapter Number: 1

Chapter Name: This dish is usually done in Mumbai, Pune and Maharashtra.

Chapter Number: 2

Chapter Name: Knead cracked wheat or wheat flour in ghee. Add enough milk to knead it. Make lemon sized balls out of it. Make rotis in a papad making block of wood. Refer to 13th recipe to make rotis. Put this in a pan and cook the rotis.

Chapter Number: 3

Chapter Name: This is also kneaded with water instead of milk.

Chapter Number: 41

Chapter Name: Temple Pongal

Chapter Number: 42

Chapter Name: Yellow Or Green Gram Pongal

Chapter Number: 43

Chapter Name: Another Variety Of Moong Dal Pongal

Chapter Number: 44

Chapter Name: Pigeon Pea (Toor Dal) Pongal

Chapter Number: 45

Chapter Name: Masala Pongal

Chapter Number: 46

Chapter Name: Cracked Or Broken Wheat Pongal

Chapter Number: 47

Chapter Name: Maharashtra Pongal

Chapter Name: Ingredients:

Chapter Name: Rice - 1/2 padi

Chapter Name: Moong Dal/Yellow/Green Gram - 1/4 padi

Chapter Name: Ghee - 1/4 palam

Chapter Name: Ghee - 5 palam

Chapter Name: Mustard - 1/2 palam

Chapter Name: Asafoetida - veesam 1/16 r.e

Chapter Number: 48

Chapter Name: Gujarati Pongal

Chapter Number: 49

Chapter Name: Himathkani Pongal (Kichadi)

Chapter Number: 50

Chapter Name: Keerai Pongal

Chapter Number: 51

Chapter Name: Onion Pongal

Chapter Number: 52

Chapter Name: Seasoned Onion rice

Chapter Number: 53

Chapter Name: Rice & Green Gram Roti

Chapter Name: Ingredients:

Chapter Name: Rice Flour - 1/4 padi

Chapter Name: Moong Dal Flour - ¼ padi

Chapter Name: Salt - ¾ r.e

Chapter Name: Ghee - 1 palam

Chapter Name: Pepper - ¼ palam

Chapter Name: Cumin Seeds - ¼ palam

Chapter Name: Asafoetida - ¼ r.e

Chapter Name: Ghee - 3 palam

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Knead rice and yellow or green gram flour with salt and water. Make 8 or 10 balls out of it. Make these balls into flat rotis. Pour ghee in the centre of a flat pan and put the rotis in this. Pour another spoon of

Chapter Number: 54

Chapter Name: Bengal Gram Flour Roti (Indian Bread)

Chapter Number: 55

Chapter Name: Another Variety Of Bengal Gram Roti

Chapter Number: 56

Chapter Name: Sugar Syrup Procedure

Chapter Number: 57

Chapter Name: Milk Pongal

Chapter Name: Ingredients:

Chapter Name: Good Quality Rice - ½ padi Ghee - 4 palam Milk - 1 padi Pure Water - ½ padi Grated Coconut - 5 palam Brown Sugar - 15 palam Cardamom Powder - ½ r.e

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Clean rice, wash it with water and spread it in a white cloth. Let it dry well. Heat ghee in a 4 padi water holding capacity pot and fry the rice until golden brown. Pour milk and water into the rice and mix. After the rice is almost done, add grated coconut to the rice. Add brown sugar and stir it and keep it in fire for 10 minutes.

Chapter Number: 2

Chapter Name: After it is done, add cardamom powder to the Pongal. Almonds can be soaked in hot water. Remove the skin and cut it into pieces. Fry it in ghee and add it to the Pongal. Cashew nuts can be fried in ghee and added. Edible green camphor can be powdered and mixed with the Pongal. If ghee is added, the milk smell will reduce.

Chapter Number: 58

Chapter Name: Bengal Gram & Yellow/Green Gram Pongal

Chapter Name: Ingredients:

Chapter Number: Pure Water

Chapter Name:

• 1 ¾ padi

Chapter Number: Ghee

Chapter Name:

• ½ palam

Chapter Number: Bengal Gram

Chapter Name:

• 1/8 padi

Chapter Number: Yellow or Green Gram Dal

Chapter Name:

• 1/8 padi

Chapter Number: Rice (good quality)

Chapter Name:

• ½ padi

Chapter Number: Milk

Chapter Name:

• ¼ padi

Chapter Number: Grated Coconut

Chapter Name:

• 4 palam

Chapter Number: Jaggery

Chapter Name:

• 20 palam

Chapter Number: Cardamom Powder

Chapter Name:

• ¼ palam

Chapter Number: Cashewnuts

Chapter Name:

• 5 palam

Chapter Number: Ghee

Chapter Name:

• 6 palam

Chapter Name: Method:

Chapter Number: 1.

Chapter Name: Boil pure water in a four padi water holding capacity pot and add ghee to the boiling water. Add Bengal Gram to the water and when it is half cooked, add yellow or green moong dal and mix well. Wash and drain the rice and add it to the lentils.

Chapter Number: 2.

Chapter Name: Close the lid. After the rice is ¾th cooked, add milk, grated coconut, jaggery, cardamom powder and stir well. Remove the skin of cashewnuts and fry it in ghee and add to the Pongal. Add ghee 6 palam to the Pongal and keep it on a live coal without smoke for sometime and then take it out and serve.

Chapter Number: 59

Chapter Name: Yellow Or Green Lentils Pongal

Chapter Name: Ingredients:

Chapter Number: Good Quality Rice

Chapter Name:

• ½ padi

Chapter Number: Yellow or Green Gram

Chapter Name:

• ¼ padi

Chapter Number: Pure Water

Chapter Name:

• 1½ padi

Chapter Number: Ghee

Chapter Name:

• 5 palam

Chapter Number: Milk

Chapter Name:

• 1/8 padi

Chapter Number: Jaggery

Chapter Name:

• 15 palam

Chapter Number: 60

Chapter Name: Another Method Of Yellow / Green Moong Gram Pongal

Chapter Number: 2

Chapter Name: Close the lid. When the rice is 3/4th cooked, add butter, powdered rock salt or brown sugar and ghee. Cloves can be fried in ghee and added to the Pongal. Soak and remove the skin of almonds. Fry it in ghee and add it to the dish.

Chapter Number: 3

Chapter Name: Almonds should be soaked in hot water, de skinned and cut into pieces. Then it can be added to the Pongal. Clean the raisins by removing the stems, wash and dry them. Then fry it in ghee and add to the Pongal.

Chapter Number: 4

Chapter Name: Remove the skin of ginger, grate it and add to the dish. Add cardamom powder and stir the Pongal. Ginger and cloves are added for quick digestion and not for taste.

Chapter Number: 61

Chapter Name: Sweet Rice

Chapter Name: Pure Water - 1 ½ padi Ghee - 1¾ palam Rice - ½ padi Saffron - ¼ palam Brown Sugar - 20 palam Raisins - 3 palam Almonds - 3 palam Ghee - 7 pala Rock Sugar - 5 palam Cardamom Powder - ½ palam Raw Green Edible Camphor - 1/8 r.e

Chapter Number: 1

Chapter Name: Boil pure water in 3 padi water holding capacity pot. Add ghee to the boiling water. Clean,wash and drain the rice and add to the boiling water. Drain the water and transfer it into a tray.

Chapter Number: 2

Chapter Number: 3

Chapter Number: 4

Chapter Number: 62

Chapter Name: Coconut Sweet Rice

Chapter Name: Ingredients:

Chapter Name: Pure Water - 1 ½ padi

Chapter Name: Ghee - 2 r.e

Chapter Name: Small Rice/Broken rice - ½ padi

Chapter Name: Saffron - 1 r.e

Chapter Name: Grated Coconut - 12 palam

Chapter Name: Brown Sugar - 25 palam

Chapter Name: Cardamom - 1 r.e

Chapter Name: Raisins - 4 palam

Chapter Name: Almonds - 4 palam

Chapter Name: Ghee - 10 palam

Chapter Name: Cloves - ¼ r.e

Chapter Name: Rock Sugar - 6 palam

Chapter Name: Method:

Chapter Number: 1

Chapter Number: 2

Chapter Number: 3

Chapter Number: 4

Chapter Number: 63

Chapter Name: Another Variety Of Coconut Sugar Rice

Chapter Name: Ingredients:

Chapter Name: Small Rice/Broken Rice - ½ padi Pure Water - 1½ padi Ghee - 2 r.e Saffron - ¼ palam Grated Coconut - 12 palam Brown Sugar - 25 palam Milk - ¼ padi Raisins - 2 palam Almonds - 2 palam Cardamom Powder - 1 r.e Ghee - 10 palam Cloves - 1/8 palam Rock Sugar - 5 palam

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Boil water in a three padi water holding capacity pot and put little ghee into it. Add the rice into it. After the rice is cooked, drain the water and spread it in a tray and cool the rice.

Chapter Number: 2

Chapter Name: Dissolve saffron in milk and pour it into the rice and mix well. Add grated coconut into it. Make sugar syrup out of brown sugar by following the sugar syrup recipe at the beginning of this chapter.

Chapter Number: 64

Chapter Name: Mango Juice Rice

Chapter Name: Ingredients:

Chapter Name: Good Quality Rice - ½ padi

Chapter Name: Ghee - 1 palam

Chapter Name: Mango Juice - 2 padi

Chapter Name: Brown Sugar - 25 palam

Chapter Name: Cardamom Powder - ½ palam

Chapter Name: De-skinned Almonds - 5 palam

Chapter Name: Raisins - 5 palam

Chapter Name: Ghee - 15 palam

Chapter Name: Rock Sugar - 5 palam

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Wash and drain the rice thoroughly. Add ghee to a pan and add the rice when it is heated. Fry until it becomes red.

Chapter Number: 2

Chapter Name: Pick juicy and sweet mangoes and squeeze the juice out of it. Strain the juice and boil it in a 3 padi water holding capacity pan. After it boils well, add the rice and stir it.

Chapter Number: 3

Chapter Name: When the rice is 3/4th boiled, add brown sugar, cardamom powder, almonds and raisins. Almonds should be soaked in hot water, de skinned, sliced and fried in ghee.

Chapter Number: 65

Chapter Name: Saanja

Chapter Name: Ingredients:

Chapter Number: Ghee

Chapter Name:

• 2 palam

Chapter Number: Wheat Grits

Chapter Name:

• ½ padi

Chapter Number: Pure Water

Chapter Name:

• 1 padi

Chapter Number: Brown Sugar

Chapter Name:

• 20 palam

Chapter Number: Cardamom Powder

Chapter Name:

• ¼ palam

Chapter Number: Cashewnuts or almonds

Chapter Name:

• 3 palam

Chapter Name: Method:

Chapter Number: 1.

Chapter Name: Fry ghee in a pan and add the grits to it. Fry it to slight brown in color. Remove and set aside. Boil water in a pot and add the grits to it.

Chapter Number: 2.

Chapter Name: Add brown sugar, cardamom powder, almonds or cashew nuts to it.

Chapter Number: 3.

Chapter Name: Almonds should be soaked in hot water, de-skinned, sliced and fried in ghee. Add ghee to the rice.

Chapter Number: 66

Chapter Name: CHIRA

Chapter Name: Ingredients:

Chapter Number: Ghee

Chapter Name:

• 1 palam

Chapter Number: Wheat Grits

Chapter Name:

• ¼ padi

Chapter Number: Milk

Chapter Name:

• ¾ padi

Chapter Number: Brown Sugar

Chapter Name:

• 10 palam

Chapter Number: Raisins

Chapter Name:

• 2½ palam

Chapter Number: Almonds

Chapter Name:

• 2 palam

Chapter Number: Cardamom Powder

Chapter Name:

• ¼ palam

Chapter Name: Saffron - 4 r.e Ghee - 5 palam Rock Candy - 5 palam

Chapter Name: Method:

Chapter Number: 1.

Chapter Name: Heat ghee in a pan. Add semolina and fry until light brown. Heat milk in a pan and when it boils, add the semolina.

Chapter Number: 2.

Chapter Name: Stir well. Add brown sugar to it. Add raisins,almonds and cardamom powder. Almonds should be soaked in hot water, de skinned, sliced and fried in ghee.

Chapter Number: 3.

Chapter Name: Dissolve saffron in milk and mix it with the dish. Add ghee and keep it for 5 minutes.

Chapter Number: 4.

Chapter Name: Powdered rock candy is added before serving the halwa.

Chapter Number: 67.

Chapter Name: Thiruvathirai Kali(Sweet)

Chapter Name: Ingredients:

Chapter Name: Rice - 1 padi Pure Water - 2 ½ padi Fried Yellow Or Green Gram - veesam 1/16 padi Chana Dal/Bengal Gram - veesam ½ padi Grated Coconut - 5 palam Jaggery - ½ veesam Cashewnuts - 5 palam Cardamom Powder - ½ r.e Ghee - 1/8 padi

Chapter Name: Method:

Chapter Number: 1.

Chapter Name: Clean the rice, fry it in a pan little by little until it is golden brown and make flour out of it. Boil pure water in a pot. Fry the whole moong dal and then split it to use it.

Chapter Number: 2

Chapter Number: 3

Chapter Number: 4

Chapter Number: 5

Chapter Number: 68

Chapter Name: Karadai

Chapter Name: Ingredients:

Chapter Name: Good Quality Rice - 1 padi

Chapter Name: Chana Dal/Bengal Gram - 1/8 padi

Chapter Name: Pure Water - 3/4 padi

Chapter Name: Coconut pieces - 5 palam

Chapter Name: Jaggery - 1/2 veesai

Chapter Name: Cardamom Powder - 1/2 r.e

Chapter Name: Method:

Chapter Number: 1

Chapter Number: 2

Chapter Number: 3

Chapter Number: 69

Chapter Name: Wheat Grits & Almond Roti (Indian Bread)

Chapter Name: Ingredients:

Chapter Number: Wheat Grits

Chapter Name:

• ½ padi

Chapter Number: Ghee

Chapter Name:

• ¼ padi

Chapter Number: Almonds

Chapter Name:

• 7 ½ palam

Chapter Number: Pista

Chapter Name:

• 7 ½ palam

Chapter Number: Rock Candy

Chapter Name:

• ½ veesai

Chapter Number: Kasturi

Chapter Name:

• 4 pinches

Chapter Number: Saffron

Chapter Name:

• 8 pinches

Chapter Number: Rose water

Chapter Name:

• veesam 1/16 padi

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Powder almonds, pista and rock candy. Add it to the grits. Add ghee and knead well. Make balls out of it.

Chapter Number: 2

Chapter Name: Dissolve kasturi and saffron in rosewater. Add it to the kneaded balls and knead again. Make lemon sized balls out of it and flatten it.

Chapter Number: 3

Chapter Name: Keep this rolled dough in a coated plate and close it with another plate. Allow fire on top of the plate and under the plate.

Chapter Number: 4

Chapter Name: When the roti's are done and the aroma arises, remove from fire and set aside.

Chapter Number: 70

Chapter Name: Tamarind Rice

Chapter Number: 3

Chapter Name: Take a brass vessel and heat the oil till it gets medium heated. Add red chilly, mustard seeds,fenugreek seeds and asafoetida and temper based on the way prescribed in the 22nd recipe.

Chapter Number: 4

Chapter Name: To the above tempered mixture add turmeric powder and curry leaves and mix it gently.

Chapter Number: 5

Chapter Name: Then add the tamarind mixture and stir continuously till all the water gets completely absorbed into the mixture.

Chapter Number: 6

Chapter Name: The end mixture should be very thick in consistency. Add the paste to the rice kept on a stone surface and mix it gently .

Chapter Number: 7

Chapter Name: If we tie the mixture in an areca leaf(palm leaf) it will stay good for 10–15 days.

Chapter Number: 71

Chapter Name: Sesame Seed Powder

Chapter Name: Ingredients:

Chapter Name: For Making Rice:

Chapter Name: Small Rice - ½ padi

Chapter Name: Water - 1½ padi

Chapter Name: Turmeric Powder - ¼ r.e

Chapter Name: Gingely Oil - 3 palam

Chapter Name: Powdered Crystal Salt - ½ palam

Chapter Name: To Roast And Grind:

Chapter Name: Pepper - ¼ palam

Chapter Name: Cumin Seeds - ⅛ palam

Chapter Name: Fenugreek Seeds - 1/16 palam

Chapter Name: Coriander Seeds - ¼ palam

Chapter Name: Red Chilly - ¼ palam

Chapter Name: Black Gram - 1½ palam

Chapter Name: For making tamarind paste:

Chapter Name: Water

Chapter Name:

• ¼ padi

Chapter Name: Tamarind Pulp

Chapter Name:

• 3½ palam

Chapter Name: Powdered Crystal Salt

Chapter Name:

• ½ palam

Chapter Name: For tempering:

Chapter Name: Gingely Oil

Chapter Name:

• 6 palam

Chapter Name: Red Chilly

Chapter Name:

• 1 palam

Chapter Name: Mustard Seeds

Chapter Name:

• ½ palam

Chapter Name: Soaked bengal Gram

Chapter Name:

• 6 palam

Chapter Name: Curry Leaves

Chapter Name:

• ¼ palam

Chapter Name: Solid Asafoetida

Chapter Name:

• 1/8 r.e

Chapter Name: De-Skinned Sesame Seed Powder

Chapter Name:

• 2 palam

Chapter Name: Method:

Chapter Name:

1. Mix turmeric powder and water. Let it boil. Then add rice and boil till it gets cooked properly.

Chapter Name: 2. When the rice is still on stove add the first portion(3 palam) of gingely oil and mix it gently till it gets evenly coated. Put a lid and keep covered for 3 min. Then spread the rice on a clean stone surface and let it cool.

Chapter Name: 3. Roast the ingredients one by one given under the table to roast using little gingely oil. After it is cooled, powder it and mix gently to the cooked rice. Lastly add the powdered crystal salt to the rice.

Chapter Name: 4. Now add the 2 palam of gingely oil to the rice kept on a clean stone surface. Gently mix it with hand and make a heap.

Chapter Name: 5. Take a lead coated vessel, add the tamarind and water. Squeeze the tamarind as much u can and extract the juice out of it. Discard the seed and pulp. Take the crystal salt and powder it. Add it to the tamarind juice.

Chapter Number: 6

Chapter Name: Heat the gingely oil in a skillet till it gets medium heated. Break the red chilly into two and add it to the oil. When it is half cooked add the mustard seeds. When it crackles along with red chilly and gets half cooked add the soaked bengal gram. Ensure that there should not be any water in the bengal gram. Then keep the tempered items separately.

Chapter Number: 7

Chapter Name: Then add the curry leaves and asafoetida to the above mixture when it is still hot. After the crackle sound has stopped take the asafoetida and powder it and again add it to the tempered mixture.

Chapter Number: 8

Chapter Name: Add the tamarind juice to the skillet along with the tempered mixture and boil it. The mixture should become thick in consistency.

Chapter Number: 9

Chapter Name: Add it to the cooked heaped rice . Finally roast the de-skinned sesame seed powder and add it to the rice mixture . Gently mix everything completely and use.

Chapter Number: P.S

Chapter Name: Consume this rice in a small quantity. Otherwise increase in thirst and dizziness will happen. After consuming this rice it is always advisable to drink hot water to enable smooth digestion.

Chapter Number: 72

Chapter Name: Sesame Powder Rice

Chapter Name: Ingredients:

Chapter Name: For Making Rice:

Chapter Name: Rice - 1⁄2 padi Water - 11⁄2 padi Melted Ghee - 11⁄2 palam

Chapter Name: To Roast and Grind:

Chapter Name: De-skinned Sesame Seed - 1⁄8 padi Red Chilly - 1⁄4 palam

Chapter Name: Crystal Salt

Chapter Name:

• ½ palam

Chapter Name: For Tempering:

Chapter Name: Ghee

Chapter Name:

• 6 palam

Chapter Name: Red Chilly

Chapter Name:

• ¼ palam

Chapter Name: Black Gram

Chapter Name:

• ½ palam

Chapter Name: Mustard Seed

Chapter Name:

• ¼ palam

Chapter Name: Curry Leaves

Chapter Name:

• ¼ r.e

Chapter Name: Method:

Chapter Number: 1.

Chapter Name: Heat the water and mix the rice and boil till it gets cooked properly. Drain the excess water. Put the rice in a clean stone surface.When the rice is still hot add the ghee and keep mixing with hand.

Chapter Number: 2.

Chapter Name: Soak the sesame seed in water for few minutes and drain the water completely. Place it on a clean surface and rub it with hands till all the skin is removed.

Chapter Number: 3.

Chapter Name: Roast the sesame seed till it gets browned and then add red chilly.

Chapter Number: 4.

Chapter Name: Now take a mortar and pestle . Add the roasted sesame seed , chilly and crystal salt and powder it.

Chapter Number: 5.

Chapter Name: Add the powder to the rice mixed with ghee. Gently mix with hands.

Chapter Number: 6.

Chapter Name: Take a brass vessel and heat the ghee till it gets medium heated. Add red chilly, mustard seeds, black gram and curry leaves and temper based on the way prescribed in the 22nd recipe.

Chapter Number: 7.

Chapter Name: Add the above tempered mixture to the rice and mix nicely and use.

Chapter Name: P.S: As said before consume this rice in a small quantity.

Chapter Number: 73

Chapter Name: Coconut and Mustard Rice

Chapter Name: Ingredients:

Chapter Name: For Making Rice:

Chapter Name: Rice - ½ padi Water - 1½ padi Powdered Crystal Salt - ¾ palam

Chapter Name: To Grind:

Chapter Name: Mustard Seed - ½ palam Red Chilly - ¼ palam Grated Coconut - 2½ palam Turmeric Powder - 1/8 palam

Chapter Name: Lemon Juice:

Chapter Name: Big Size lemon - 4

Chapter Name: For Tempering:

Chapter Name: Ghee - 6 palam Red Chilly - ¼ palam Mustard Seeds - ¼ palam Black Gram - ½ palam Solid Asafoetida - 1/8 r.e Curry Leaves - ¼ palam

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Heat the water and mix the rice and boil till it gets cooked properly. Drain the excess water. Put the rice in a clean stone surface. Let it cool.

Chapter Number: 2

Chapter Name: Mix mustard seed,red chilly,grated coconut and turmeric powder and grind using water to smooth paste. Add the paste to the rice. Then add powdered crystal salt.

Chapter Number: 74

Chapter Name: Coconut Rice

Chapter Number: 75

Chapter Name: Black Gram Powder Rice

Chapter Number: 76

Chapter Name: Lemon Rice

Chapter Number: 77

Chapter Name: Bitter Orange (Narthangai) Rice

Chapter Number: 78

Chapter Name: Bitter Pomegranate Juice Rice

Chapter Name: Ingredients:

Chapter Name: For Making Rice:

Chapter Name: Rice - 1/2 padi

Chapter Name: Water - 1 1⁄2 padi

Chapter Name: For Making Bitter Pomegranate Juice:

Chapter Name: Powdered Crystal Salt - 3/4 palam

Chapter Name: Bitter Pomegranate Juice - 1 3/4 palam

Chapter Name: Turmeric Powder - 1/4 r.e

Chapter Name: For Tempering:

Chapter Name: Ghee - 6 palam

Chapter Name: Red Chil - 1/2 palam

Chapter Name: Mustard Seeds - 1/4 palam

Chapter Name: Black Gram - 1/4 palam

Chapter Name: Bengal Gram - 1/2 palam

Chapter Name: Slit Green Chilly - 1/2 palam

Chapter Name: Curry Leaves - 1/4 palam

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Heat the water and mix the rice and boil till it gets cooked properly. Drain the excess water. Put the rice in a clean stone surface. Let it cool.

Chapter Number: 2

Chapter Name: Take the powdered crystal salt in a vessel that has not become sticky by frequent cooking. In the same vessel add the bitter Pomegranate juice and turmeric powder. Mix the mixture to the cooled rice .

Chapter Number: 3

Chapter Name: Take a skillet and add ghee. When it gets heated add red chilly, mustard seeds, bengal gram,black gram,slit green chilly and curry leaves and temper based on the way prescribed in the 22nd recipe.

Chapter Number: 79

Chapter Name: Sour Pomegranate Juice Rice

Chapter Number: 80

Chapter Name: Mango Juice Rice

Chapter Name: Ingredients For Making Rice:

Chapter Name: Rice

Chapter Name:

• ½ padi

Chapter Name: Water

Chapter Name:

• 1½ padi

Chapter Name: For Making Mango Juice:

Chapter Name: Powdered Crystal Salt

Chapter Name:

• ¾ palam

Chapter Name: Mango Juice

Chapter Name:

• 2½ palam

Chapter Name: Turmeric Powder

Chapter Name:

• ¼ r.e

Chapter Name: For Tempering:

Chapter Name: Ghee

Chapter Name:

• 6 palam

Chapter Name: Red Chilly

Chapter Name:

• ½ palam

Chapter Name: Mustard Seeds

Chapter Name:

• ¼ palam

Chapter Name: Black Gram

Chapter Name:

• ¼ palam

Chapter Name: Bengal Gram

Chapter Name:

• ½ palam

Chapter Name: Slit Green Chilly

Chapter Name:

• ½ palam

Chapter Name: Curry Leaves

Chapter Name:

• ¼ palam

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Heat the water and mix the rice and boil till it gets cooked properly. Drain the excess water. Put the rice in a clean stone surface. Let it cool.

Chapter Number: 3

Chapter Name: Take a skillet and add ghee. When it gets heated add red chilly, mustard seeds, black gram,bengal gram,slit green chilly and curry leaves and temper based on the way prescribed in the 22nd recipe.

Chapter Number: 4

Chapter Name: Add the tempered mixture to the rice and gently mix it. Let it be on the stove for 5 min and serve.

Chapter Number: 81

Chapter Name: Mango Rice

Chapter Name: Ingredients:

Chapter Name: For Making Rice:

Chapter Name: Rice - 1/2 padi

Chapter Name: Water - 1½ padi

Chapter Name: To Grind:

Chapter Name: Mustard Seed - 1/2 palam

Chapter Name: Red Chilly - 1/4 palam

Chapter Name: Grated Coconut - 2½ palam

Chapter Name: Turmeric Powder - 1/4 r.e

Chapter Name: Powdered Crystal Salt - 3/4 palam

Chapter Name: Grate Sour Mango - 3 palam

Chapter Name: For Tempering:

Chapter Name: Ghee or Gingely Oil - 6 palam

Chapter Name: Red Chilly - 1/4 palam

Chapter Number: 82

Chapter Name: Baby Brinjal Rice (Vangi Bath)

Chapter Name: Clove

Chapter Name:

• 1/16 palam

Chapter Name: Black Gram

Chapter Name:

• 2 palam

Chapter Name: Grated Dry Coconut

Chapter Name:

• 3 palam

Chapter Name: Powdered Crystal salt

Chapter Name:

• 2¾ r.e

Chapter Name: To Make Tamarind Juice:

Chapter Name: Tamarind

Chapter Name:

• ¾ palam

Chapter Name: Water

Chapter Name:

• 1½ palam

Chapter Name: To Cook Baby Brinjal:

Chapter Name: Baby Brinjal

Chapter Name:

• 34 palam

Chapter Name: Water

Chapter Name:

• 1½ palam

Chapter Name: For Tempering:

Chapter Name: Ghee

Chapter Name:

• 4 palam

Chapter Name: Red Chilly

Chapter Name:

• ¼ palam

Chapter Name: Mustard Seeds

Chapter Name:

• ¼ palam

Chapter Name: Black Gram

Chapter Name:

• ½ palam

Chapter Name: Bengal Gram

Chapter Name:

• ½ palam

Chapter Name: To Make Rice:

Chapter Name: Water

Chapter Name:

• 1 padi

Chapter Name: Rice

Chapter Name:

• ½ padi

Chapter Name: Turmeric Powder

Chapter Name:

• 1/16 palam

Chapter Name: Ghee

Chapter Name:

• 3 palam

Chapter Name: Lemon Juice

Chapter Name:

• 2 nos

Chapter Name: Method:

Chapter Name:

1. Separately take the ingredients to roast using little ghee for each and grind it separately. Then mix all the powder.

Chapter Name: 2. Also mix the grated dry coconut and powdered crystal salt to the above mixture and grind it once. Then divide the spice mixture or curry into two equal portions.

Chapter Number: 3

Chapter Name: Take a lead coated vessel , add the tamarind and water. Squeeze the tamarind as much u can and extract the juice out of it. Discard the seed and pulp. To this add one half of the curry or spice mixture and mix it.

Chapter Number: 4

Chapter Name: Take the baby brinjal and cut ¾ th of the stem. Make 4 slits in each brinjal without cutting into halves. Fill the slit with equal amount of tamarind spice mixture and prepare it.

Chapter Number: 5

Chapter Name: Take a vessel which is rust free and which can hold 300 palam of water. Add the ghee and heat it. Then add the red chilly,mustard seeds,black gram,bengal gram and temper based on the way prescribed in the 22nd recipe.

Chapter Number: 6

Chapter Name: Finally add the baby brinjal filled with the tamarind spice mixture to the tempering. Then sprinkle water on the brinjal, cover it and cook. Repeat the process after some time by sprinkling some more water till the brinjal is ¾th cooked.

Chapter Number: 7

Chapter Name: Mix turmeric powder and water. Let it boil. Then add rice and boil till it gets half cooked.

Chapter Number: 8

Chapter Name: Next add the ghee and mix it with the rice,cover it and cook.

Chapter Number: 9

Chapter Name: When the rice is ¾ cooked add the remaining half of the curry or spice mixture and give a stir.

Chapter Number: 10

Chapter Name: Lastly add the baby brinjal to the rice and keep the rice in a low flame for 4 minutes. Cut the lemons into half and squeeze the juice without the seed in the rice and mix gently and serve.

Chapter Number: 83

Chapter Name: Baby Brinjal Rice (Another Version)

Chapter Name: Ingredients:

Chapter Name: For Making Rice: Rice - ½ padi Ghee - ½ palam

Chapter Name: Turmeric Powder Water

Chapter Name:

• 1/8 r.e - 1½ padi

Chapter Name: To Roast And Grind:

Chapter Name: Ghee Coriander Seed Red Chilly Pepper Cumin Seed Nutmeg Mace Clove Black Gram Grated Dry Coconut Powdered Crystal salt

Chapter Name:

• 2½ palam - ½ palam - ½ palam - 1/8 palam - 1/16 palam - 1/8 palam - 1/8 palam - 1/16 palam - 2 palam - 3 palam - 2¾ r.e

Chapter Name: To Make Tamarind Juice:

Chapter Name: Tamarind Water

Chapter Name:

• ¾ palam - 1½ palam

Chapter Name: To cook baby brinjal:

Chapter Name: Baby Brinjal Water

Chapter Name:

• 34 palam - 1½ palam

Chapter Name: For Tempering:

Chapter Name: Ghee Red Chilly Mustard Seeds Black Gram Bengal Gram

Chapter Name:

• 4 palam - ¼ palam - ¼ palam - ½ palam - ½ palam

Chapter Name: Method:

Chapter Name:

1. Take the rice and clean it (removing impurities). Completely drain the water.

Chapter Name: 89

Chapter Number: 2

Chapter Name: Then add the ghee and turmeric powder to the rice.Heat the water and mix the rice and boil till it gets cooked properly. Put the rice in a lead coated vessel. Let it cool.

Chapter Number: 3

Chapter Name: Separately take the ingredients to roast using little ghee for each and grind it separately. Then mix all the powder into one.

Chapter Number: 4

Chapter Name: Also mix the grated dry coconut and powdered crystal salt to the above mixture and grind it once. Then divide the spice mixture or curry into two equal portions.

Chapter Number: 5

Chapter Name: Take a lead coated vessel , add the tamarind and water. Squeeze the tamarind as much u can and extract the juice out of it. Discard the seed and pulp. To this add one half of the curry or spice mixture and mix it.

Chapter Number: 6

Chapter Name: Take the baby brinjal and cut ¾ th of the stem. Make 4 slits in each brinjal without cutting into halves. Fill the slit with equal amount of tamarind spice mixture and prepare it.

Chapter Number: 7

Chapter Name: Take a vessel which is rust free and which can hold 300 palam of water. Add the ghee and heat it. Then add the red chilly,mustard seeds,bengal gram,black gram and temper based on the way prescribed in the 22nd recipe.

Chapter Number: 8

Chapter Name: Finally add the baby brinjal filled with the tamarind spice mixture to the tempering. Then sprinkle water on the brinjal, cover it and cook. Repeat the process after some time by sprinkling some more water till the brinjal is ¾ th cooked.

Chapter Number: 9

Chapter Name: Mix turmeric powder and water. Let it boil. Then add rice and boil till it gets half cooked.

Chapter Number: 10

Chapter Name: Add the baby brinjal to the rice . When the rice is ¾ cooked add the remaining half of the curry or spice mixture and give a stir.

Chapter Number: 11

Chapter Name: Lastly add the ghee to the rice and keep the rice in a low flame for 4 minutes and serve.

Chapter Number: 84

Chapter Name: Maharashtra Baby Brinjal Rice

Chapter Name: Ingredients:

Chapter Name: To Make Curry Or Spice Powder:

Chapter Name: Coriander Seed - 2½ palam

Chapter Name: Grated Dry Coconut - 5 palam

Chapter Name: Clove - ¼ palam

Chapter Name: Cumin Seed - ¼ palam

Chapter Name: Caraway Seed - ¼ palam

Chapter Name: Pepper - ¼ palam

Chapter Name: Cinnamon - ¼ palam

Chapter Name: Cardamom - ¼ palam

Chapter Name: Asafoetida - ¼ palam

Chapter Name: Red Chilly - 1 palam

Chapter Name: Turmeric - ¼ palam

Chapter Name: Salt - 2¼ r.e

Chapter Name: To Cook Brinjal:

Chapter Name: Baby Brinjal - 40 palam

Chapter Name: Mustard Seed - ½ r.e

Chapter Name: Ghee - 5 r.e

Chapter Name: For Making Rice:

Chapter Name: Rice - ½ padi

Chapter Name: Ghee - ½ palam

Chapter Name: Water - 1 padi

Chapter Name: Tempering for rice:

Chapter Name: Ghee - 5 palam

Chapter Name: Clove - ¼ palam

Chapter Name: For Garnishing:

Chapter Number: 85

Chapter Name: Methi leaves Rice (Sabjabath)

Chapter Name: For making Rice:

Chapter Name: Rice - ½ padi

Chapter Name: Water - 1½ padi

Chapter Name: Turmeric Powder - 1/16 palam

Chapter Name: To Roast and Grind:

Chapter Name: Ghee - 2½ palam

Chapter Name: Coriander Seed - ½ palam

Chapter Name: Red Chilly - ½ palam

Chapter Name: Pepper - ⅛ palam

Chapter Name: Cumin Seed - 1/16 palam

Chapter Name: Nutmeg - ⅛ palam

Chapter Name: Mace - ⅛ palam

Chapter Name: Clove - 1/16 palam

Chapter Name: Black Gram - 2 palam

Chapter Name: Grated Dry Coconut - 3 palam

Chapter Name: Powdered Crystal salt - 2¾ r.e

Chapter Name: To Make Tamarind Juice:

Chapter Name: Tamarind - ¾ palam

Chapter Name: Water - 1½ palam

Chapter Name: To Cook Methi Leaves:

Chapter Name: Tender methi leaves - 24 palam

Chapter Name: Water - ¾ padi

Chapter Name: Salt - ¼ palam

Chapter Name: For Tempering:

Chapter Name: Ghee - 6 palam

Chapter Name: Red Chilly - ¼ palam

Chapter Name: Mustard seed - ¼ palam

Chapter Name: Black Gram - ½ palam

Chapter Name: Bengal Gram - ½ palam

Chapter Number: 1

Chapter Name: Mix turmeric powder and water. Let it boil. Then add rice and boil till it gets cooked properly.

Chapter Number: 2

Chapter Name: Separately take the ingredients to roast using little ghee for each and grind it separately. Then mix all the powder into one.

Chapter Number: 3

Chapter Name: Also mix the grated dry coconut and powdered crystal salt to the above mixture and grind it once. Then divide the spice mixture or curry into two equal portions. Mix the first portion of spice powder to the rice.

Chapter Number: 4

Chapter Name: Take a lead coated vessel , add the tamarind and water. Squeeze the tamarind as much u can and extract the juice out of it. Discard the seed and pulp. To this add the other half of the curry or spice mixture and mix it.

Chapter Number: 5

Chapter Name: Take the tender methi leaves and discard the root and finely chop it.

Chapter Number: 6

Chapter Name: Take a vessel (which can hold 1½ padi of water) and heat the water. Then add the finely chopped methi leaves and salt and let it cook.

Chapter Number: 7

Chapter Name: When the leaves is half cooked take out from the stove and add cold water. Then squeeze it gently and spread it. Then add the tamarind juice mixed with spice powder to the leaves.

Chapter Number: 8

Chapter Name: Take a vessel which is rust free and heat the ghee. Add mustard seed,red chilly,bengal gram,black gram and temper based on the way prescribed in the 22nd recipe.

Chapter Number: 9

Chapter Name: Then add the methi leaves mixed with tamarind juice and spice powder followed by rice mixed with spice powder. Mix gently and keep in low flame for 5 minutes.

Chapter Number: 86

Chapter Name: Dal Soup (Kuzhambu) Rice

Chapter Name: Ingredients:

Chapter Name: To Cook Dal:

Chapter Name: Water - 2 padi

Chapter Name: Pigeon Pea - 1/4 padi

Chapter Name: Ghee or Gingely Oil - 1/2 palam

Chapter Name: Turmeric Powder - 1/8 palam

Chapter Name: Rice - 1/2 padi

Chapter Name: To Roast & Grind:

Chapter Name: Red Chilly - 1/2 palam

Chapter Name: Coriander seed - 1/2 palam

Chapter Name: Pepper - 1/4 palam

Chapter Name: Cumin seed - 1/8 palam

Chapter Name: Fenugreek Seed - 1/16 palam

Chapter Name: Black Gram - 1 palam

Chapter Name: Nutmeg - 1/8 palam

Chapter Name: Mace - 1/8 palam

Chapter Name: Clove - 1/8 palam

Chapter Name: Cinnamon - 1/8 palam

Chapter Name: To Make Tamarind Paste:

Chapter Name: Tamarind - 3 palam

Chapter Name: Water - 1/4 padi

Chapter Name: Salt - 1 1/2 palam

Chapter Name: Ghee Or Gingely oil - 3 palam

Chapter Name: To make Masala paste:

Chapter Name: Grated Dry Coconut - 4 palam

Chapter Number: 7

Chapter Number: 8

Chapter Number: 87

Chapter Name: Curd Rice (Thathiyodhanam)

Chapter Name: Ingredients:

Chapter Name: For Making Rice:

Chapter Name: Water - 1 ½ padi

Chapter Name: Rice - ½ padi

Chapter Name: Milk - ½ padi

Chapter Name: Sour Curd - ¼ padi

Chapter Name: Butter - 2 palam

Chapter Name: Powdered salt - ½ palam

Chapter Name: To Temper:

Chapter Name: Ghee - 1 ½ palam

Chapter Name: Red Chilly - ½ r.e

Chapter Name: Mustard seed - ½ r.e

Chapter Name: Black Gram - ¼ palam

Chapter Name: Bengal Gram - ¼ palam

Chapter Name: Curry Leaves - 1/8 palam

Chapter Name: For Garnishing:

Chapter Name: Pepper - 1/8 palam

Chapter Name: Ginger - ¼ palam

Chapter Name: Asafoetida - 1/8 r.e

Chapter Number: 88

Chapter Name: Alternate Curd Rice (Bagalabath)

Chapter Number: 89

Chapter Name: Curd Porridge

Chapter Number: Salt

Chapter Name:

• 4 r.e

Chapter Number: To Temper:

Chapter Number: Ghee

Chapter Name:

• 4 r.e

Chapter Number: Red Chilly

Chapter Name:

• 1/2 r.e

Chapter Number: Mustard seed

Chapter Name:

• 1/2 r.e

Chapter Number: Black Gram

Chapter Name:

• 1 r.e

Chapter Number: Curry Leaves

Chapter Name:

• 1 palam

Chapter Number: To Garnish:

Chapter Number: Green Chilly

Chapter Name:

• 1 r.e

Chapter Number: Coriander Leaves

Chapter Name:

• 1/2 r.e

Chapter Number: Dry ginger

Chapter Name:

• 1/2 r.e

Chapter Number: Method:

Chapter Number:

1. Clean the cream of rice ( removing stone,sand etc) and soak it for an hour.

Chapter Number: 2. Take a lead coated vessel(which can hold 4 padi of water) and mix the sour curd and curd and water. Lastly add the cream of rice and cook it. When it has cooked add the salt.

Chapter Number: 3. Finely chop the green chilly and coriander leaves and mix it with the porridge.

Chapter Number: 4. Add the dry ginger and stir it with a ladle. Then saute the curry leaves and mix it in the porridge.

Chapter Number: 5. Take a skillet and add ghee. When it is heated add red chilly,mustard seed,black gram and temper based on the way prescribed in the 22nd recipe.

Chapter Number: 6. Add this tempering to the porridge when it is about to serve.

Chapter Number: 90

Chapter Name: Ordinary Dal

Chapter Number: 91

Chapter Name: Lemon Juice Dal

Chapter Name: Ingredients:

Chapter Number: Water

Chapter Name:

• 1 padi

Chapter Number: Pigeon Pea

Chapter Name:

• ¼ padi

Chapter Number: Ghee

Chapter Name:

• ½ palam

Chapter Number: Turmeric Powder

Chapter Name:

• veesam 1/16 r.e

Chapter Number: Salt

Chapter Name:

• ¼ palam

Chapter Number: Lemon

Chapter Name:

• 2

Chapter Number: Ghee

Chapter Name:

• ½ palam

Chapter Number: Red Chilly

Chapter Name:

• 1/8 palam

Chapter Number: Black Gram

Chapter Name:

• ¼ palam

Chapter Number: Mustard Seed

Chapter Name:

• 1/8 palam

Chapter Number: Curry Leaves

Chapter Name:

• 1/8 palam

Chapter Number: Green Chilly

Chapter Name:

• ¼ palam

Chapter Name: Method:

Chapter Number: 1.

Chapter Name: Take the water in a big pot. When it gets boiled add the pigeon pea,turmeric powder , ghee and mix it.

Chapter Number: 2.

Chapter Name: Then close the pot with a lid.

Chapter Number: 3.

Chapter Name: When the lentil has cooked completely like cotton consistency add the powdered salt.

Chapter Number: 4.

Chapter Name: Then mash the lentil using brass ladle. When the water in the lentil has completely absorbed and has become thick ,take it off from the stove and let it cool.

Chapter Number: 5.

Chapter Name: Take big size juicy lemon and cut into halves. Remove the seeds. Then squeeze the juice into the lentil and mix it nicely.

Chapter Number: 6.

Chapter Name: Heat the ghee in a vessel. Add chilly,mustard seed,black gram and temper as prescribed in the 22nd recipe.

Chapter Number: 92

Chapter Name: Maharashtra Normal Dal

Chapter Name: Ingredients:

Chapter Number: Pigeon Pea

Chapter Name:

• ¼ padi

Chapter Number: Ghee

Chapter Name:

• ¼ palam

Chapter Number: Water

Chapter Name:

• 1 padi

Chapter Number: Turmeric Powder

Chapter Name:

• ½ r.e

Chapter Number: Powdered Salt

Chapter Name:

• 1 r.e

Chapter Number: Ghee

Chapter Name:

• 1 r.e

Chapter Number: Jaggery

Chapter Name:

• 1 r.e

Chapter Number: Asafoetida

Chapter Name:

• 2 r.e

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Mix pigeon pea with water ,clean it and filter the water completely.

Chapter Number: 2

Chapter Name: Add the ghee to the pigeon pea . Take the water in a vessel and heat it.

Chapter Number: 3

Chapter Name: When the water gets boiled add the dal and stir it. Add the turmeric powder when the dal starts to boil.

Chapter Number: 4

Chapter Name: When the dal has cooked completely(cotton like consistency) add the salt,jaggery,ghee,asafoetida and stir it nicely.

Chapter Number: 5

Chapter Name: After sometime take it out from stove and mash it with a brass ladle and serve.

Chapter Number: 93

Chapter Name: Maharashtrian Spicy Dal

Chapter Name: Ingredients:

Chapter Number: Water

Chapter Name:

• 1 padi

Chapter Number: Pigeon Pea

Chapter Name:

• ¼ padi

Chapter Number: Turmeric Powder

Chapter Name:

• 1/8 r.e

Chapter Number: Ghee

Chapter Name:

• ¼ palam

Chapter Number: Powdered Salt

Chapter Name:

• 1 r.e

Chapter Number: Jaggery

Chapter Name:

• ½ r.e

Chapter Number: Cumin Seed

Chapter Name:

• ¼ r.e

Chapter Number: Red Chilly

Chapter Name:

• ½ r.e

Chapter Number: Grated Copra

Chapter Name:

• 1 palam

Chapter Number: Asafoetida

Chapter Name:

• 1/16 r.e

Chapter Number: Ghee

Chapter Name:

• 1 palam

Chapter Number: Red Chilly

Chapter Name:

• ¼ r.e

Chapter Number: Mustard Seed

Chapter Name:

• ½ r.e

Chapter Name: Method:

Chapter Number: 1.

Chapter Name: Boil the water in a big vessel. Add the dal mixed with ghee,turmeric powder and close it with a lid.

Chapter Number: 2.

Chapter Name: When the dal has completely cooked add the salt and jaggery and mix it.

Chapter Number: 3.

Chapter Name: Fry separately cumin seed,red chilly,grated copra in ghee and powder it nicely. Then add it to the dal.

Chapter Number: 4.

Chapter Name: Dissolve the asafoetida in water and add it to the dal.

Chapter Number: 5.

Chapter Name: Using ghee,red chilly and mustard seed temper as prescribed in the 22nd recipe.

Chapter Number: 6.

Chapter Name: Add the tempered items into the dal ,mix it nicely and serve.

Chapter Number: 94

Chapter Name: Pigeonpea Lentil Using Tamarind

Chapter Name: Ingredients:

Chapter Number: Water

Chapter Name:

• 1 padi

Chapter Number: Pigeon Pea

Chapter Name:

• ¼ padi

Chapter Number: Ghee

Chapter Name:

• ½ palam

Chapter Number: Turmeric Powder

Chapter Name:

• veesam 1/16 r.e

Chapter Number: Red Chilly

Chapter Name:

• ½ palam

Chapter Number: Pepper

Chapter Name:

• 1/8 palam

Chapter Number: Coriander Seed

Chapter Name:

• 3/8 palam

Chapter Number: Cumin Seed

Chapter Name:

• ¼ r.e

Chapter Number: Cinnamon

Chapter Name:

• 1/8 r.e

Chapter Number: Grated Copra

Chapter Name:

• 2 palam

Chapter Number: Ghee

Chapter Name:

• 1 palam

Chapter Number: Water

Chapter Name:

• 1/8 padi

Chapter Number: Tamarind

Chapter Name:

• 1 ½ palam

Chapter Number: Salt

Chapter Name:

• ¾ palam

Chapter Number: Water

Chapter Name:

• veesam 1/16 padi

Chapter Number: Raw Rice Flour

Chapter Name:

• 1 r.e

Chapter Number: Ghee

Chapter Name:

• 1½ palam

Chapter Number: Red Chilly

Chapter Name:

• 1/8 palam

Chapter Number: Mustard Seed

Chapter Name:

• 1/8 palam

Chapter Number: Curry Leaves

Chapter Name:

• 1 r.e

Chapter Number: Asafoetida

Chapter Name:

• 2 r.e

Chapter Name: Method:

Chapter Number: 1.

Chapter Name: Boil the water in a lead coated vessel. Add the dal,turmeric powder,ghee to the boiling water and close it with a lid.

Chapter Number: 2.

Chapter Name: Fry the red chilly in gingely oil and keep it aside. Separately fry pepper,coriander seed,cumin seed,cinnamon and grated copra in ghee. Then using water grind these items into a fine paste(butter consistency) along with red chilly.

Chapter Number: 3.

Chapter Name: Mix this fine paste in little water and add it to the dal after it has completely cooked. Also add ghee(1 palam) to the dal and mix it.

Chapter Number: 4

Chapter Name: Then mix the water and tamarind together in a lead coated vessel to get the juice extract and remove the seeds and residue. Add the tamarind juice to the dal which is cooking.

Chapter Number: 5

Chapter Name: Then add the salt also to the dal. Mash the dal using a brass ladle and after 5 minutes we should check the dal whether it is watery or solid like by lifting it and pouring into the vessel.

Chapter Number: 6

Chapter Name: If it is watery separately mix water with raw rice flour and add it to the dal by stirring it immediately. If we did not stir it immediately it may get burnt or lumps will be formed. Adding the rice flour with water is not necessary if the dal is thick like consistency.

Chapter Number: 7

Chapter Name: Using ghee,mustard seed,red chilly,curry leaves temper it as prescribed in the 22nd recipe and add it to the dal.

Chapter Number: 8

Chapter Name: Mix the asafoetida in half palam water and dissolve it. Then add it to the dal and mix it nicely and serve.

Chapter Number: 9

Chapter Name: People who don't like cinnamon can avoid it and use.

Chapter Number: 95

Chapter Name: Ridge Gourd Lemon Dal

Chapter Name: Ingredients:

Chapter Name: Water - 1¼ padi

Chapter Name: Pigeon Pea - ¼ padi

Chapter Name: Ghee - ½ palam

Chapter Name: Turmeric Powder - veesam 1/16 r.e

Chapter Name: Ridge Gourd - 18 palam

Chapter Name: Green Chilly - 1 palam

Chapter Name: Salt - ¾ palam

Chapter Name: Rice Flour - ½ r.e

Chapter Name: Ghee - 1 palam

Chapter Name: Red Chilly - ¼ palam

Chapter Name: Black Gram - ¼ palam

Chapter Name: Asafoetida - veesam 1/16 r.e

Chapter Number: 96

Chapter Name: Ridge Gourd Tamarind Dal (Another Method)

Chapter Name: Chilly - 3⁄8 palam

Chapter Name: Pepper - 1⁄8 palam

Chapter Name: Coriander Seed - 1⁄2 palam

Chapter Name: Cumin Seed - 3 veesam 3/16 palam

Chapter Name: Fenugreek Seed - veesam 1/16 r.e

Chapter Name: Cinnamon - 1⁄8 r.e

Chapter Name: Grated Copra - 1⁄2 palam

Chapter Name: Ghee - 3 palam

Chapter Name: Water - veesam 1/16 padid

Chapter Name: Tamarind - 1 1⁄2 palam

Chapter Name: Salt - 7⁄8 palam

Chapter Name: Ghee - 1 palam

Chapter Name: Chilly - 1⁄4 palam

Chapter Name: Black Gram - 1⁄4 palam

Chapter Name: Asafoetida - veesam 1/16 r.e

Chapter Name: Method:

Chapter Name:

1. Boil the water in a lead coated vessel.

Chapter Name: 2. Add toor dal,turmeric powder and ghee one by one to the boiling water,mix it and close it with a lid.

Chapter Name: 3. Remove the outer skin of the ridge gourd and cut into pieces. Add it to the dal when the dal has 3/4th cooked and again close it with a lid.

Chapter Name: 4. Fry chilly,coriander seed,pepper,cumin seed,fenugreek seed,cinnamon and grated copra separately in ghee and grind it to a fine paste using water.

Chapter Name: 5. Mix this paste with little water and add it to the dal after it is completely cooked.

Chapter Name: 6. Mix water and tamarind and extract the juice by removing the seed and residue. Add this tamarind juice along with salt to the dal and mash it.

Chapter Number: 7

Chapter Name: After 5 minutes if the dal is too watery add raw rice flour and mix it immediately and remove it from the fire.

Chapter Number: 8

Chapter Name: Do the tempering using ghee,black gram,red chilly as prescribed in the 22nd recipe and add it to the dal.

Chapter Number: 9

Chapter Name: Dissolve asafoetida in water and add this also to the dal and serve.

Chapter Number: 10

Chapter Name: As mentioned earlier people who don't like cinnamon can avoid it and use.

Chapter Number: 97

Chapter Name: Ridge Gourd Dal Without Tamarind

Chapter Name: Ingredients:

Chapter Name: Water - 1¼ padi

Chapter Name: Pigeon Pea - ¼ padi

Chapter Name: Ghee - ½ palam

Chapter Name: Turmeric Powder - veesam 1/16 r.e

Chapter Name: Ridge Gourd - 18 palam

Chapter Name: Pepper - ¼ palam

Chapter Name: Black Gram - 1 palam

Chapter Name: Grated Copra - 2½ palam

Chapter Name: Water - 1/8 padi

Chapter Name: Salt - ¾ palam

Chapter Name: Ghee - 1 palam

Chapter Name: Chilly - ¼ palam

Chapter Name: Mustard Seed - 1/8 palam

Chapter Name: Urad Dal - ¼ palam

Chapter Name: Asafoetida - 2 ku.e

Chapter Name: Method:

Chapter Number: 1

Chapter Name: Boil the water in a vessel. Add pigeonpea,ghee,turmeric powder to the boiling water and close it with a lid.

Chapter Number: 2

Chapter Number: 3

Chapter Number: 4

Chapter Number: 5

Chapter Number: 98

Chapter Name: Cucumber, Snake Gourd & Brinjal Dal

Chapter Name: Method:

Chapter Number: 99

Chapter Name: Dal Using Onion

Chapter Name: Method:

Chapter Number: 100

Chapter Name: Vegetable & Tuber Pachadi

Chapter Number: 101

Chapter Name: Vegetable Milk Pachadi

Chapter Number: 2

Chapter Name: Select good and big vegetables and keep it on fire. Turn it so that it cooks on all sides. These vegetables can be burnt in the fire or cooked in the water. After cooking, cool the vegetables.

Chapter Number: 3

Chapter Name: Put curd and salt in a coated vessel. Remove the edges of the green chillies and cut it into smaller pieces. Fry it in ghee and mix it with the curd along with the fried or cooked vegetable. If the vegetables are hot, the curd will leave water.

Chapter Number: 4

Chapter Name: Mash well.

Chapter Number: 5

Chapter Name: Refer to the 22nd recipe for seasoning procedure.

Chapter Name: Ingredients :

Chapter Name: Any Vegetables or Tubers -12 palam

Chapter Name: Milk - ¼ padi

Chapter Name: Grated Coconut - 1 palam

Chapter Name: Salt - 1/8 palam

Chapter Name: For Seasoning :

Chapter Name: Ghee - ½ palam

Chapter Name: Mustard - 1/8 palam

Chapter Name: Black Gram - ¼ palam

Chapter Name: Bengal Gram - ¼ palam

Chapter Number: 102

Chapter Name: Sour Pachadi Of Vegetables

Chapter Number: 103

Chapter Name: Curd Pachadi

Chapter Number: 104

Chapter Name: Another Variety Of Curd Pachadi

Chapter Number: 105

Chapter Name: Another Recipe For Pachadi (Sour)

Chapter Number: 106

Chapter Name: Methkootma Puli Pachadi

Chapter Name: Ingredients For Methkootma :

Chapter Name: Black Gram - 12 palam

Chapter Name: Bengal Gram - 11 ½ palam

Chapter Name: Yellow Gram - 12 ¾ palam

Chapter Name: Pigeon Pea - 10 ½ palam

Chapter Name: Wheat - 11 palam

Chapter Name: Cumin Seeds - ½ palam

Chapter Name: Asafoetida - ¼ palam

Chapter Name: Mustard - ½ palam

Chapter Name: Turmeric - ¼ palam

Chapter Name: Coriander Seeds - 1 palam

Chapter Name: Curry Leaves - 1 palam

Chapter Name: Ingredients For Pachadi :

Chapter Name: Tamarind - 1 ½ palam

Chapter Name: Salt - ¾ palam

Chapter Name: Green Chillies - ½ palam

Chapter Name: Methkootma - 1 ½ palam

Chapter Name: For Seasoning :

Chapter Name: Ghee - ½ palam

Chapter Name: Red Chillies - 1/8 palam

Chapter Name: Bengal Gram - ¼ palam

Chapter Name: Method :

Chapter Name:

1. Fry all the ingredients except asafoetida. Put the asafoetida on fire and make it like puffed rice and mix it with the other ingredients.

Chapter Name: 2. Grind this in a grinding stone finely, and use it when needed.

Chapter Number: 107

Chapter Name: Dangarmath Curd Pachadi

Chapter Number: 1

Chapter Name: Dry the black gram and clean it without the husk. Put it in a machine and grind it to smooth powder. This is called Dangarmath.

Chapter Number: 2

Chapter Name: Put curd in a coated vessel and mix and stir well. Put powdered salt in the curd.

Chapter Number: 3

Chapter Name: Cut green chillies into small pieces, fry it in the ghee and put it in the curd. Cut and squeeze a big lemon, deseed it and put it in the curd.

Chapter Number: 4

Chapter Name: Dangarmath can be added into the curd and mixed well without any lumps.

Chapter Number: 5

Chapter Name: Refer to 22nd seasoning method for seasoning.

Chapter Number: 108

Chapter Name: White Pumpkin Doriya Curd Pachadi

Chapter Name: Ingredients :

Chapter Name: Pumpkin - 12 palam

Chapter Name: Sour Curd - ½ padi

Chapter Name: Salt - ¾ palam

Chapter Name: Green Chillies - ½ palam

Chapter Name: Coriander Leaves - ¼ palam

Chapter Name: Ginger - ¼ palam

Chapter Name: For Seasoning :

Chapter Name: Ghee - ¾ palam

Chapter Name: Red Chillies - 1/8 palam

Chapter Name: Mustard - 1/8 palam

Chapter Name: Black Gram - ¼ palam

Chapter Name: Bengal Gram - ¼ palam

Chapter Number: 109

Chapter Name: Green Chilli, Coriander Curd Pachadi (Denza)

Chapter Name: Ingredients :

Chapter Name: Curd - ¼ padi

Chapter Name: Salt - 3/8 palam

Chapter Name: Green Chillies - 2 palam

Chapter Name: Coriander Leaves - 1 palam

Chapter Name: For Seasoning :

Chapter Name: Ghee - 1 palam

Chapter Name: Chillies - 1/8 palam

Chapter Name: Black Gram - ¼ palam

Chapter Name: Mustard - 1/8 palam

Chapter Name: Asafoetida - 2 ku.a

Chapter Number: 110

Chapter Name: Bengal Gram Flour Pachadi (Joonka)

Chapter Number: 111

Chapter Name: Adding Onions In The Pachadi

Chapter Number: 112

Chapter Name: Tamarind Curries

Chapter Number: 113

Chapter Name: Vegetable Tamarind Curry

Chapter Number: 1

Chapter Name: Some of the vegetables used are brinjal, raw banana, cucumber, snake gourd, squash, broad beans, lady's finger etc.

Chapter Number: 2

Chapter Name: Root vegetables which can be used are potato, sweet potato and colocasia.

Chapter Number: 3

Chapter Name: Cut any one of the vegetables or root vegetables mentioned above.

Chapter Number: 4

Chapter Name: Put ¼ padi water in a lead coated vessel which can hold 1 padi water.

Chapter Number: 5

Chapter Name: Close the lid and let the vegetables be half cooked.

Chapter Number: 6

Chapter Name: Pour ¼ padi of pure water in tamarind in a lead coated vessel. Dissolve and de seed the pulp.

Chapter Number: 7

Chapter Name: Add curry powder, salt and turmeric powder to the half cooked vegetables. If the dish is watery, dissolve rice flour in 1 veesam padi water to add to the dish.

Chapter Number: 8

Chapter Name: Stir well after adding the rice flour. Follow the 22nd seasoning procedure and season this curry.

Chapter Number: 9

Chapter Name: Dissolve asafoetida in one-rupee coin size water and add to the curry.

Chapter Number: 114

Chapter Name: Brinjal Tamarind Curry (Rasavangi)

Chapter Name: Ingredients : Tender Brinjals - 18 palam Red Chillies - ½ palam Coriander Seeds - ½ palam Yellow or Green Gram - 2 palam Pepper - 1/8 palam Fenugreek - veesam 1/16 palam

Chapter Number: 115

Chapter Name: Vathal Kuzhambu

Chapter Name: Ingredients:

Chapter Number: Pure Water

Chapter Name:

• ½ padi

Chapter Number: Tamarind

Chapter Name:

• 1½ palam

Chapter Number: Salt

Chapter Name:

• ¾ palam

Chapter Number: Curry Powder

Chapter Name:

• ½ palam

Chapter Number: Jaggery

Chapter Name:

• 1/8 palam

Chapter Number: Rice Flour

Chapter Name:

• ¼ palam

Chapter Number: Oil or Ghee

Chapter Name:

• 1 palam

Chapter Number: Red Chillies

Chapter Name:

• 1/8 palam

Chapter Number: Mustard Seeds

Chapter Name:

• 1/8 palam

Chapter Number: Vathal

Chapter Name:

• 1½ palam

Chapter Number: Turmeric Powder

Chapter Name:

• 1/8 r.e

Chapter Number: Asafoetida

Chapter Name:

• veesam 1/16 r.e

Chapter Name: Method:

Chapter Number: 1.

Chapter Name: Bitter Gourd vathal(dry form of bitter gourd), turkey berry vathal,black night shade or sun berry vathal can be used for this tamarind curry.

Chapter Number: 2.

Chapter Name: Add pure water with tamarind and remove the seeds from it.

Chapter Number: 3.

Chapter Name: Crush the tamarind and dissolve it and add salt, curry powder, jaggery and rice flour. Mix well.

Chapter Number: 4.

Chapter Name: Pour oil or ghee in a lead coated vessel and heat it.

Chapter Number: 5.

Chapter Name: Remove the stems from the red chillies and add it to the ghee. After the chillies are half fried, add mustard along with one of the vathals. Add turmeric to the seasoning.

Chapter Number: 6.

Chapter Name: Pour the tamarind juice mixture in it. Boil this until the gravy becomes thick. Dissolve asafoetida in water and pour it in the curry.

Chapter Number: 7

Chapter Name: When we are using sour vegetables vathal we should fry them separately in oil and then use it. When using turkey berry first crush it and remove the seeds,wash it in water and fry it.

Chapter Number: 8

Chapter Name: When adding these vegetables to the tempering see to it the spluttering sound has stopped. After it has stopped we can add the fried vegetables,turmeric powder and tamarind juice and other process should be done.

Chapter Number: 116

Chapter Name: Fenugreek Curry

Chapter Name: Ingredients : Fenugreek Seeds - 1 palam Sesame Oil - 1⁄4 palam Pure Water - 1⁄2 padi Tamarind - 1 1⁄2 palam Salt - 3⁄4 palam Curry Powder - 1⁄2 palam Jaggery - 1⁄8 palam Rice Flour - 1⁄4 palam Oil or Ghee - 1 palam Red Chillies - 1⁄8 palam Mustard Seeds - 1⁄8 palam Turmeric Powder - 1⁄8 r.e Asafoetida - veesam 1/16 r.e

Chapter Name: Method : 1. Take fenugreek seeds and fry it in sesame oil. Add pure water with tamarind and remove the seeds from it.

Chapter Number: 2

Chapter Name: Crush the tamarind and dissolve it and add salt, curry powder, jaggery and rice flour. Mix well. Pour oil or ghee in a lead coated vessel and heat it.

Chapter Number: 3

Chapter Name: Remove the stems from the red chillies and add it to the ghee. After the chillies are half fried, add mustard, fried fenugreek seed and turmeric powder to the seasoning.

Chapter Number: 4

Chapter Name: Pour the tamarind juice mixture in it. Boil this until the gravy becomes thick. Dissolve asafoetida in water and pour it in the curry.

Chapter Number: 117

Chapter Name: Lady's Finger Tamarind Curry

Chapter Name: Ingredients :

Chapter Name: Lady's Finger - 9 palam

Chapter Name: Tamarind - 1 1⁄2 palam

Chapter Name: Salt - 1 palam

Chapter Name: Grated Coconut - 2 palam

Chapter Name: Cleaned Sesame Seeds - 1⁄2 palam

Chapter Name: Rice - 1⁄2 palam

Chapter Name: Red Chillies - 3⁄8 palam

Chapter Name: Coriander Seeds - 1⁄4 palam

Chapter Name: Cumin Seeds - 1⁄8 palam

Chapter Name: Mustard - 1⁄8 palam

Chapter Name: Fenugreek - 1⁄8 palam

Chapter Name: For Seasoning :

Chapter Name: Ghee or Oil - 1 1⁄2 palam

Chapter Name: Red Chillies - 1⁄8 palam

Chapter Number: 118

Chapter Name: Ordinary Dal Curry

Chapter Name: Turmeric Powder

Chapter Name:

• veesam 1/16 palam

Chapter Name: Pigeon Pea

Chapter Name:

• ¼ padi

Chapter Name: Tamarind

Chapter Name:

• 1½ palam

Chapter Name: Fenugreek

Chapter Name:

• ¼ r.e

Chapter Name: Salt

Chapter Name:

• 1¼ palam

Chapter Name: Rice Flour

Chapter Name:

• ¼ palam

Chapter Name: Red Chillies

Chapter Name:

• 3/8 palam

Chapter Name: Curry Leaves

Chapter Name:

• ¼ palam

Chapter Name: For Seasoning :

Chapter Name: Ghee or Oil

Chapter Name:

• ¼ palam

Chapter Name: Red Chillies

Chapter Name:

• 1/8 palam

Chapter Name: Mustard Seeds

Chapter Name:

• 1/8 palam

Chapter Name: Method:

Chapter Number: 1.

Chapter Name: Boil water 2 padi in a lead coated vessel and add ghee or oil and turmeric powder to it.

Chapter Number: 2.

Chapter Name: Add toor dal or pigeon pea to the boiling water and close the lid. When the dal is cooked well, add water 1/8 padi.

Chapter Number: 3.

Chapter Name: Squeeze the juice of tamarind, remove the seeds and mix it with the dal. Fry the fenugreek separately in oil until it is brown.

Chapter Number: 4.

Chapter Name: Powder and put this in the curry. Then add rice flour after dissolving it in 1 veesam padi water.

Chapter Number: 5.

Chapter Name: Fry the red chillies in oil to dark brown and squeeze it in the curry. Add curry leaves after frying in the fire.

Chapter Number: 6.

Chapter Name: Immediately add ghee or oil, red chillies and mustard and refer to 22nd seasoning method for seasoning.

Chapter Number: 119

Chapter Name: Dal Curry

Chapter Name: Ingredients :

Chapter Number: Pigeon Pea

Chapter Name:

• ½ padi

Chapter Number: Ghee

Chapter Name:

• 1 palam

Chapter Number: Turmeric Powder

Chapter Name:

• 1/8 palam

Chapter Number: Red Chillies

Chapter Name:

• 7/8 palam

Chapter Number: Coriander Seeds

Chapter Name:

• ½ palam

Chapter Number: Pepper

Chapter Name:

• 1/8 palam

Chapter Number: Cumin Seeds

Chapter Name:

• 1/16 palam

Chapter Number: Fenugreek Seeds

Chapter Name:

• 1/8 palam

Chapter Number: Grated Coconut

Chapter Name:

• 2½ palam

Chapter Number: Cloves

Chapter Name:

• 1/8 palam

Chapter Number: Tamarind

Chapter Name:

• 3 palam

Chapter Number: Salt

Chapter Name:

• 2¼ palam

Chapter Number: Rice Flour

Chapter Name:

• 1½ palam

Chapter Name: For Seasoning :

Chapter Number: Ghee

Chapter Name:

• 1 palam

Chapter Number: Red Chillies

Chapter Name:

• ¼ palam

Chapter Number: Mustard Seeds

Chapter Name:

• ¼ palam

Chapter Number: Asafoetida

Chapter Name:

• 2 ku.a

Chapter Name: Method :

Chapter Number: 1

Chapter Name: Boil water 4 padi in a 6 padi water holding capacity vessel. Add toor dal or pigeon pea, ghee,turmeric one by one and close the lid.

Chapter Number: 2

Chapter Name: Fry red chillies in ghee or oil.

Chapter Number: 3

Chapter Name: Fry coriander seeds, pepper, cumin seeds, fenugreek seeds, grated coconut,cloves (optional) separately in ghee or oil.

Chapter Number: 4

Chapter Name: Add the fried chillies, mix well and grind it in the grinder. Dissolve tamarind in ¼ padi water and remove the seeds.

Chapter Number: 5

Chapter Name: Add the ground mixture and the powdered salt to this and keep it on fire. After it boils, test the consistency of the curry.

Chapter Number: 6

Chapter Name: If it is still watery, mix 1/8 padi water to rice flour. Dissolve it in water and pour it in the curry.

Chapter Number: 7

Chapter Name: Then refer to 22nd seasoning method for seasoning. Dissolve asafoetida in water and pour it in the curry. Keep stirring.

Chapter Number: 8

Chapter Name: After it boils, remove the vessel from fire.

Chapter Number: 120

Chapter Name: Tubers And Vegetable Dal Curry

Chapter Name: Ingredients :

Chapter Name: Vegetables -18 palam

Chapter Name: Pigeon Pea -½ padi

Chapter Name: Ghee or Oil -1 palam

Chapter Name: Turmeric Powder -1/8 palam

Chapter Name: Red Chillies -5/8 palam

Chapter Name: Coriander Seeds -½ palam

Chapter Name: Pepper -¼ palam

Chapter Name: Cumin Seeds -1/8 palam

Chapter Name: Fenugreek Seeds -1/8 palam

Chapter Name: Crushed Sesame Seeds -1 palam

Chapter Name: Grated Coconut -2 palam

Chapter Name: Tamarind -3 palam

Chapter Name: Salt -2¼ palam

Chapter Name: Rice Flour -1 palam

Chapter Number: 4

Chapter Name: Mix rice flour in pure water ⅛ padi. Pour this in the curry and stir well. Otherwise the rice flour will form lumps. After it boils once, refer to the 22nd seasoning method for seasoning.

Chapter Number: 10

Chapter Name: Add asafoetida after dissolving in one-rupee coin size water. If this curry is just 2 ½ padi, this will be tasty.

Chapter Number: 121

Chapter Name: Vathal Dal Curry

Chapter Name: Ingredients : Tamarind - 1 ½ palam Black Gram - ½ palam Cleaned Sesame Seeds - ½ palam Pepper - ½ palam Red Chillies - ⅛ palam Grated Coconut - ¼ palam Salt - ¾ palam Vathal - ½ palam Ghee - 1 ½ palam Bengal Gram Flour - 1 palam

Chapter Name: For Seasoning : Ghee - ½ palam Red Chillies - ⅛ palam Mustard Seeds - ¼ palam Black Gram - ¼ palam Asafoetida - 2 ku.a

Chapter Name: Method :

Chapter Number: 1

Chapter Name: Vathals can be done with brinjal, bitter gourd, colocasia, clustered beans, turkey berry, black nightshade (wonder cherry) can be used.

Chapter Number: 2

Chapter Name: Dissolve tamarind in ½ padi water in a coated vessel and remove the seeds.

Chapter Number: 3

Chapter Name: Fry separately in ghee or oil black gram, cleaned sesame seed, pepper, chillies, grated coconut. Mix this with the tamarind pulp and keep it on fire and boil it.

Chapter Number: 4

Chapter Name: Boil 2 ladleful of pigeon pea and salt to the boiling mixture. Add any type of vathal and fry it in ghee and add it to the boiling curry.

Chapter Number: 5

Chapter Name: Press and stir it with a heavy ladle. Mix water ¼ padi to bengal gram flour and put it in the curry.

Chapter Number: 6

Chapter Name: After it boils once, refer to seasoning method 22nd to season the dish.

Chapter Number: 122

Chapter Name: Colocasia Dal Curry

Chapter Name: Ingredients : Pigeon Pea(cooked) - 2 ladle full Tamarind - 1½ palam Salt - ½ palam Castor Leaves - 12 palam Colocasia - 12 palam Red Chillies - ¼ palam Coriander Seeds - ½ palam Pepper - 1/8 palam Copra - 1 palam Cleaned Sesame Seeds - ½ palam Rice Flour - ½ palam

Chapter Number: 123

Chapter Name: Sukkankai Dal Kuzhambu (Gravy)

Chapter Name: Ingredients :

Chapter Number: Tamarind

Chapter Name: -1 ½ palam

Chapter Number: Green Chillies

Chapter Name: -1 ½ palam

Chapter Number: Sukkankai

Chapter Name: -8 palam

Chapter Number: Cooked Pigeon Pea

Chapter Name: -1 ½ palam

Chapter Number: Black Gram

Chapter Name:

• ½ palam

Chapter Number: Cleaned Sesame Seeds

Chapter Name:

• ½ palam

Chapter Number: Green Chillies

Chapter Name: -1 ½ palam

Chapter Number: Red Chillies

Chapter Name:

• ⅛ palam

Chapter Number: Grated Coconut

Chapter Name:

• ¼ palam

Chapter Name: Method :

Chapter Number: 1.

Chapter Name: Add tamarind to pure water ½ padi in a coated vessel. Fry separately in ghee or oil black gram, cleaned sesame seeds, pepper, chillies, grated coconut. Mix this with the tamarind pulp and keep it on fire and boil it.

Chapter Number: 2.

Chapter Name: Add pepper to the mixture. Cut green chillies into small pieces and fry it in the ghee and put it in the curry.

Chapter Number: 3.

Chapter Name: Add cooked toor dal to the curry. Instead of vathal, add sukkankai after removing the skin.

Chapter Number: 124

Chapter Name: Curry Leaves Gravy

Chapter Name: Ingredients :

Chapter Number: Tamarind

Chapter Name: -½ palam

Chapter Number: Salt

Chapter Name: -¼ palam

Chapter Number: 125

Chapter Name: Dhal Balls Curry

Chapter Name: Salt

Chapter Name:

• 3/8 palam

Chapter Name: Ginger

Chapter Name:

• 1/2 palam

Chapter Name: Asafoetida

Chapter Name:

• 3 ku.a

Chapter Name: Grated Coconut

Chapter Name:

• 1 1/2 palam

Chapter Name: Lemon

Chapter Name:

• 3

Chapter Name: Ghee

Chapter Name:

• 2 palam

Chapter Name: Tamarind

Chapter Name:

• 3/4 palam

Chapter Name: Red Chillies

Chapter Name:

• 1/8 palam

Chapter Name: Coriander Seeds

Chapter Name:

• 1/4 palam

Chapter Name: Cleaned Sesame Seeds

Chapter Name:

• 1/2 palam

Chapter Name: For Seasoning :

Chapter Name: Ghee

Chapter Name: -1/2 palam

Chapter Name: Red Chillies

Chapter Name: -1/8 palam

Chapter Name: Mustard Seeds

Chapter Name: -1/8 palam

Chapter Name: Asafoetida

Chapter Name: -2 ku.a

Chapter Name: Method :

Chapter Name:

1. Soak pigeonpea in water for half an hour and drain the water after cleaning it thoroughly.

Chapter Name: 2. Mix green chillies, green coriander leaves, salt, ginger, asafoetida and grated coconut to the dal. Grind it well and squeeze the lemon into the pigeon pea mixture.

Chapter Name: 3. Flatten it to palm size and to the thickness of the finger. Steam cook it in the idli cooker by placing it in the banana leaf and applying ghee or oil on that leaf. Cut it into smaller pieces.

Chapter Name: 4. Boil ghee in an iron pan. Add the cut dal pieces and fry it well. Add tamarind to 1 padi water in a lead coated vessel and remove the seeds.

Chapter Number: 126

Chapter Name: Onion Dal Curry

Chapter Name: Not used in Ashram

Chapter Number: 127

Chapter Name: Simple Morkuzhambu

Chapter Name: Ingredients :

Chapter Name: Curd - 1 padi

Chapter Name: Water - ¼ padi

Chapter Name: Salt - ¾ palam

Chapter Name: Rice Powder - ¼ palam

Chapter Name: Turmeric Powder - ⅛ ru.a

Chapter Name: Red Chilli - ½ palam

Chapter Name: Bengal Gram - 1½ palam

Chapter Name: Grated Coconut - 1½ palam

Chapter Name: Green Chilly - ¾ palam

Chapter Name: Coriander Leaves - ½ palam

Chapter Name: Cumin Seed - ¼ palam

Chapter Number: 128

Chapter Name: Simple Mor Kuzhambu (Raw)

Chapter Number: 129

Chapter Name: Bengal Gram Flour Morkuzhambu

Chapter Number: 130

Chapter Name: Bengal Gram Flour Raw Morkuzhambu

Chapter Number: 131

Chapter Name: Mustard Coconut Morkuzhambu

Chapter Number: 132

Chapter Name: Morkuzhambu With Vegetables

Chapter Name: Coriander Leaves

Chapter Name:

• ¼ palam

Chapter Name: Ginger

Chapter Name:

• ⅛ palam

Chapter Name: Curd

Chapter Name:

• ½ padi

Chapter Name: Bengal Gram Flour

Chapter Name:

• 1 palam

Chapter Name: Ghee

Chapter Name:

• ½ palam

Chapter Name: Mustard Seed

Chapter Name:

• ⅛ palam

Chapter Name: Red Chilli

Chapter Name:

• ⅛ palam

Chapter Name: Curry Leaves

Chapter Name:

• ¼ palam

Chapter Name: Method :

Chapter Number: 1.

Chapter Name: Remove the stem of the vegetables and cut into small pieces.

Chapter Number: 2.

Chapter Name: Take ¼ padi water in a lead coated vessel that can hold 1 ½ padi water and boil it. When it starts to boil add the cut vegetables and close with a lid.

Chapter Number: 3.

Chapter Name: Take ⅛ padi water and tamarind in a lead coated vessel and squeeze the tamarind. Discard the seeds and residue.

Chapter Number: 4.

Chapter Name: Cut the green chilli and coriander leaves into small pieces.

Chapter Number: 5.

Chapter Name: Now add salt, roasted chilli powder, roasted fenugreek powder, turmeric powder, green chilli and coriander leaves to the tamarind mixture and mix it.

Chapter Number: 6.

Chapter Name: Remove the outer skin of the ginger and grind it. Add it to the tamarind water.

Chapter Number: 7.

Chapter Name: Now mix curd with little water and stir it nicely. Add this to the tamarind mixture.

Chapter Number: 8.

Chapter Name: When the vegetable or tuber is ¾th cooked add this tamarind mixture to it.

Chapter Number: 133

Chapter Name: Colocasia Morkuzhambu (Incomplete)

Chapter Name: Ingredients :

Chapter Name: Pure Water - 2 padi

Chapter Name: Tamarind - 1 palam

Chapter Name: Salt - ½ palam

Chapter Name: Aamanakku (Castor) Leaves - 12 palam

Chapter Name: Colocasia Tuber - 12 palam

Chapter Name: Tamarind - ½ palam

Chapter Name: Salt - ¾ palam

Chapter Name: Roasted Chilli Powder - 1/8 palam

Chapter Name: Roasted Fenugreek Powder - veesam 1/16 palam

Chapter Name: Turmeric Powder - veesam 1/16 palam

Chapter Name: Green Chilli - 3/8 palam

Chapter Name: Coriander Leaves - ¼ palam

Chapter Name: Ginger - 1/8 palam

Chapter Name: Curd - ½ padi

Chapter Name: Bengal Gram Flour - 1 palam

Chapter Name: Ghee - ½ palam

Chapter Name: Mustard Seed - 1/8 palam

Chapter Name: Red Chilli - 1/8 palam

Chapter Name: Curry Leaves - ¼ palam

Chapter Name: Method :

Chapter Number: 1

Chapter Name: Mix water and tamarind in a lead coated vessel and boil it.

Chapter Number: 2

Chapter Name: Add salt and cut the castor leaves into small pieces and add it to the boiling tamarind mixture.

Chapter Number: 3

Chapter Name: Now add the colocasia and close it with a lid. Let it boil for some time.

Chapter Number: 4

Chapter Name: When the tuber has cooked properly just take the tuber alone and wash it nicely. Remove the skin and cut into small pieces. This process removes the tingling effect of the tuber.

Chapter Number: 5

Chapter Name: Take ⅛ padi water and tamarind in a lead coated vessel and squeeze the tamarind. Discard the seeds and residue.

Chapter Number: 6

Chapter Name: Cut the green chilli and coriander leaves into small pieces.

Chapter Number: 7

Chapter Name: Now add salt, roasted chilli powder, roasted fenugreek powder, turmeric powder, green chilli and coriander leaves to the tamarind mixture and mix it.

Chapter Number: 8

Chapter Name: Remove the outer skin of the ginger and grind it. Add it to the tamarind water.

Chapter Number: 9

Chapter Name: Now mix curd with little water and stir it nicely. Add this to the tamarind mixture.

Chapter Number: 10

Chapter Name: When the vegetable or tuber is 3/4th cooked add this tamarind mixture to it.

Chapter Number: 11

Chapter Name: When this mixture reduces to half mix gram flour with little water and add it to the vegetable. When it nicely boils temper using Ghee, mustard, red chilli and curry leaves as before and serve.

Chapter Number: 134

Chapter Name: Another Variety Of Simple Morkuzhambu With Vegetables/Tubers

Chapter Name: Vegetables such as white pumpkin, snake gourd, ladies finger and tubers such as colocasia and potato can be used for making this type of morkuzhambu. If you choose to use colocasia, the same should be processed with tamarind extract as described before.

Chapter Name: Ingredients :

Chapter Name: Any Vegetables/Tubers - 12 palam

Chapter Name: Pure Water - ¼ padi

Chapter Name: Curd - 1 padi

Chapter Name: Pure Water - ¼ padi

Chapter Name: Salt - ¾ palam

Chapter Name: Turmeric Powder - 1/8 palam

Chapter Name: Rice Powder - ½ palam

Chapter Name: Chilli - ½ palam

Chapter Name: Bengal Gram - 1½ palam

Chapter Name: Grated Coconut - 1½ palam

Chapter Name: Green Chilli - ¾ palam

Chapter Name: Coriander Leaves - ½ palam

Chapter Name: Cumin Seed - ¼ palam

Chapter Name: Method :

Chapter Name:

1. Remove the stem of the vegetables or tubers used.

Chapter Name: 2. Take ¼ padi water in a vessel which can hold 1½ padi of water and boil it. Then add the vegetable or tuber into it.

Chapter Name: 3. Take thick and sour curd in a lead coated vessel that can hold 2½ padi water. Add ¼ padi water into it and beat it.

Chapter Name: 4. Add salt and turmeric powder to the well beaten curd. Now add the rice flour and mix it.

Chapter Name: 5. Now blend bengal gram, red chilli and grated coconut into a smooth paste using little water. Add this paste to the curd and begin to cook on fire.

Chapter Name: 6. Cut the green chilli and coriander leaves into small pieces and squeeze it using palms. Now add this to the curd and mix it. When it boils add the vegetable or tuber after it gets cooked completely.

Chapter Name: 7. Now allow to cook for few minutes. When it is reduces in volume take some cumin seeds and squeeze it between palms and add it to the dish.

Chapter Name: 150

Chapter Number: 135

Chapter Name: Pepper Jeera Raw Morkuzhambu

Chapter Name: Ingredients :

Chapter Name: Curd - ½ padi

Chapter Name: Salt - ½ palam

Chapter Name: Cumin Seed - ¼ palam

Chapter Name: Pepper - ¼ palam

Chapter Name: Coconut - ¼ palam

Chapter Name: Curry Leaves - 1/8 palam

Chapter Name: Ghee - ½ palam

Chapter Name: Rice - 1/8 palam

Chapter Name: Cumin Seed - 1/8 palam

Chapter Name: Method :

Chapter Number: 1.

Chapter Name: Take the curd and 1/8 padi water in a lead coated vessel and mix it nicely. Add salt.

Chapter Number: 2.

Chapter Name: Fry cumin seed and pepper in ghee and grind it to a smooth paste along with grated coconut.

Chapter Number: 3.

Chapter Name: Add this smooth paste to the curd and mix it. Fry curry leaves in heat and add this also to the curd.

Chapter Number: 4.

Chapter Name: Take ghee in a vessel and heat it. Fry the rice and lastly add the cumin seed. Care should be taken not to burn it.

Chapter Number: 5.

Chapter Name: When it stops spluttering add this temper to the curd.

Chapter Number: 8.

Chapter Name: Then temper using ghee,red chilli,mustard and curry leaves as before and mix it with the curd.

Chapter Number: 136

Chapter Name: Erupuli or Kaalan

Chapter Name: Ingredients :

Chapter Number: Ripe Plantains

Chapter Name:

• 6 palam

Chapter Number: Yam

Chapter Name:

• 10 palam

Chapter Number: Turmeric Powder

Chapter Name:

• veesam 1/16 ru.a

Chapter Number: Sour Curd

Chapter Name:

• veesam 1/16 padi

Chapter Number: Salt

Chapter Name:

• 6 palam

Chapter Number: Turmeric Powder

Chapter Name:

• 10 palam

Chapter Number: Pepper

Chapter Name:

• ½ palam

Chapter Number: Red Chilli

Chapter Name:

• ½ palam

Chapter Number: Sour Curd

Chapter Name:

• 6 padi

Chapter Number: Curry Leaves

Chapter Name:

• 1 palam

Chapter Number: Coconut

Chapter Name:

• 2

Chapter Number: Cumin Seed

Chapter Name:

• ¼ palam

Chapter Number: Coconut Oil

Chapter Name:

• 2 palam

Chapter Number: Mustard

Chapter Name:

• 1 palam

Chapter Number: Fenugreek

Chapter Name:

• ¼ palam

Chapter Name: Method :

Chapter Number: 1.

Chapter Name: Remove the front part,bottom part and outer skin of the ripe banana and cut into strips of 1 inch thickness. In the same way remove the outer skin of the yam and cut into 4 pieces.

Chapter Number: 2.

Chapter Name: Mix turmeric powder and sour curd together and add it to the plantain and yam. Gently mix it with curd mixture for sometime. Then remove them and wash it using water.

Chapter Number: 3.

Chapter Name: Then soak them in water. Let the vegetables be half soaked in water.

Chapter Number: 4.

Chapter Name: Next grind pepper and red chilli using water. Now add salt,turmeric powder and the grounded paste to the soaked vegetables.

Chapter Number: 5.

Chapter Name: Cook the vegetables nicely.

Chapter Number: 6.

Chapter Name: Now add the curd and curry leaves to the above boiling vegetable. When the curd reduces to 5 padi grate the coconut and grind it into smooth paste along with cumin seed.

Chapter Number: 7

Chapter Name: Add this paste to the dish and mix it and remove from the fire.

Chapter Number: 8

Chapter Name: Temper using coconut oil,mustard and fenugreek seed by following the 22nd recipe.

Chapter Number: 9

Chapter Name: This dish can be prepared using elephant yam, pumpkin and potato.

Chapter Name: KootuKal

Chapter Name: Very similar to dhal fry, pachadi and curry, kootu is a tasty side dish as well as a very healthy food. If tamarind is not added, this side dish is called as "poricha kuzhambu".

Chapter Number: 137

Chapter Name: Poricha Kuzhambu With Vegetables/Tubers

Chapter Name: Vegetables such as cluster beans, snake gourd, cucumber, ridge gourd, broad beans, raw banana, yellow pumpkin, white pumpkin, drumstick and tubers such as potato and colocasia (treat this to get it remove its itching component following the procedure given in morkuzhambukal section) can be used to make Poricha kuzhambu.

Chapter Name: Ingredients :

Chapter Name: Any Vegetable or Tuber - 12 palam

Chapter Name: Water - 1⁄2 padi

Chapter Name: Pepper - 1⁄4 palam

Chapter Name: Red Chilli - 1⁄8 palam

Chapter Name: Black Gram - 1 palam

Chapter Name: Grated Coconut - 1 1⁄2 palam

Chapter Name: Milk - 1⁄4 padi

Chapter Name: Salt - 1⁄2 palam

Chapter Name: Roasted Gram Flour - 1 palam

Chapter Name: Curry Leaves - 1⁄4 palam

Chapter Name: Ghee - 1 palam

Chapter Name: Mustard Seed - 1⁄8 palam

Chapter Name: Black Gram - 1⁄4 palam

Chapter Number: 138

Chapter Name: Poricha Kuzhambu With Turnip

Chapter Name: Pepper

Chapter Name:

• ¼ palam

Chapter Name: Black Gram

Chapter Name:

• 1½ palam

Chapter Name: Grated Coconut

Chapter Name:

• 1½ palam

Chapter Name: Milk

Chapter Name:

• ¼ padi

Chapter Name: Powdered Salt

Chapter Name:

• ½ palam

Chapter Name: Roasted Gram Flour

Chapter Name:

• ½ palam

Chapter Name: Curry Leaves

Chapter Name:

• ¼ palam

Chapter Name: Ghee

Chapter Name:

• 1 palam

Chapter Name: Red Chilly

Chapter Name:

• 1/8 palam

Chapter Name: Mustard Seed

Chapter Name:

• 1/8 palam

Chapter Name: Black Gram

Chapter Name:

• ¼ palam

Chapter Name: Method :

Chapter Number: 1.

Chapter Name: Cut each turnip into four pieces, cook them well in water, peel off the skin and cut them into small pieces.

Chapter Number: 2.

Chapter Name: Pour water into a lead coated vessel which can hold 1 ½ padi of water and boil. Add the cooked vegetable pieces to it.

Chapter Number: 3.

Chapter Name: Fry red chilli,pepper,black gram and grated coconut individually with a little ghee or oil. Cool them and grind into a nice paste using a little water and keep aside.

Chapter Number: 4.

Chapter Name: Add the ground paste to milk and pour into the vessel containing the cooked turnip.Add the salt to the poricha kuzhambu and boil to thicken.

Chapter Number: 5.

Chapter Name: Mix roasted gram flour with little water and pour into the kuzhambu and boil.

Chapter Number: 6.

Chapter Name: Saute curry leaves and add to the kuzhambu. Season using ghee, red chilli and black gram following the 22nd procedure and add to the kuzhambu.

Chapter Number: 139

Chapter Name: Kootu With Vegetables/Tubers

Chapter Number: 2

Chapter Name: Peel off the skin and clean the vegetable /tuber and cut them into small pieces. Take water in a lead coated vessel that can hold 1 ½ padi of water and add the cut vegetable/tuber into it and boil to cook.

Chapter Number: 3

Chapter Name: Fry chilli, pepper, black gram, grated coconut and cleaned sesame seed one by one using a little ghee or oil and grind them into a nice paste adding a little water.

Chapter Number: 4

Chapter Name: Take water and tamarind in a lead coated vessel and blend nicely, take the extract and add to the cooked vegetable/tuber. When the vegetable/tuber is nicely cooked add the ground masala and mix.

Chapter Number: 5

Chapter Name: Add the powdered salt to the kootu and allow it to thicken.Saute curry leaves and add.Season using ghee,red chilly,mustard and black gram follow the 22nd recipe and add to the kootu.

Chapter Number: 6

Chapter Name: Optional: Cook ⅛ padi of pigeon pea and add to the kootu when the vegetable/tuber is nicely cooked and before adding masala. While adding the curry leaves a handful of ground nut fried either in oil or ghee can also be added.

Chapter Number: 140

Chapter Name: Bitter Gourd Kootu

Chapter Name: Ingredients: Bitter Gourd - 18 palam Lemon - 3 palam Powdered Salt - ¼ palam Water - ½ padi Red Chilly - ⅛ palam

Chapter Name: Pepper

Chapter Name:

• ¼ palam

Chapter Name: Black Gram

Chapter Name:

• 1½ palam

Chapter Name: Grated Coconut

Chapter Name:

• 2½ palam

Chapter Name: Cleaned Sesame Seed

Chapter Name:

• ½ palam

Chapter Name: Water

Chapter Name:

• ¼ padi

Chapter Name: Tamarind

Chapter Name:

• 1 padi

Chapter Name: Powdered Salt

Chapter Name:

• ¾ palam

Chapter Name: Curry Leaves

Chapter Name:

• ¼ palam

Chapter Name: Ghee

Chapter Name:

• ½ palam

Chapter Name: Red Chilly

Chapter Name:

• 1/8 palam

Chapter Name: Mustard Seed

Chapter Name:

• 1/8 palam

Chapter Name: Black Gram

Chapter Name:

• ¼ palam

Chapter Name: Method :

Chapter Name:

1. Cut the bitter gourd as round pieces and take in a lead coated vessel. Take the juice from lemon and add to the cut bitter gourd.

Chapter Name: 2. Add the salt to the bitter gourd and gently mix with soft hand for 24 minutes. Marinate for 15 minutes and squeeze the juice. By doing this the bitterness will be reduced.

Chapter Name: 3. Take water in a lead coated vessel that can hold 1 ½ padi of water and add the bitter gourd into it and boil to cook.

Chapter Name: 4. Fry chilli, pepper, black gram, grated coconut and cleaned sesame seed one by one using a little ghee or oil and grind them into a nice paste adding a little water.

Chapter Name: 5. Take water and tamarind in a lead coated vessel and blend nicely, take the extract and add to the cooked bitter gourd. When the it is nicely cooked add the ground masala and mix.

Chapter Number: 6

Chapter Name: Add the powdered salt to the kootu and allow it to thicken. Saute curry leaves and add.

Chapter Number: 7

Chapter Name: Season using ghee,red chilly,mustard and black gram follow the 22nd recipe and add to the kootu.

Chapter Number: 8

Chapter Name: Optional: Cook ⅛ padi of pigeon pea and add to the kootu when the vegetable/tuber is nicely cooked and before adding masala. While adding the curry leaves a handful of ground nut fried either in oil or ghee can also be added.

Chapter Number: 141

Chapter Name: Bitter Gourd Kootu- Another Method

Chapter Name: Ingredients :

Chapter Name: Water - ¼ padi

Chapter Name: Tamarind - ½ palam

Chapter Name: Salt - ¼ palam

Chapter Name: Jaggery - ⅛ palam

Chapter Name: Bitter Gourd - 6 palam

Chapter Name: Ghee or Oil - 1½ palam

Chapter Name: Water - 1⅛ palam

Chapter Name: Tamarind - 1 palam

Chapter Name: Black Gram - 1½ palam

Chapter Name: Red Chilly - ¼ palam

Chapter Name: Pepper - ¼ palam

Chapter Name: Grated Coconut - 2 palam

Chapter Name: Salt - ⅜ palam

Chapter Name: Ghee or Oil - ½ palam

Chapter Name: Red Chilly - ⅛ palam

Chapter Name: Mustard Seed - ⅛ palam

Chapter Number: 142

Chapter Name: Kootu With Variety Of Vegetables

Chapter Number: Pigeon Pea

Chapter Name:

• 3/8 padi

Chapter Number: Turmeric Powder

Chapter Name:

• 1/8 palam

Chapter Number: Ghee

Chapter Name:

• 1/2 palam

Chapter Number: Ridge Gourd

Chapter Name:

• 6 palam

Chapter Number: Raw Banana

Chapter Name:

• 6 palam

Chapter Number: Cluster Beans

Chapter Name:

• 3 palam

Chapter Number: Broad Beans

Chapter Name:

• 6 palam

Chapter Number: Snake Gourd

Chapter Name:

• 3 palam

Chapter Number: Groundnut

Chapter Name:

• 3 palam

Chapter Number: Black Gram

Chapter Name:

• 2 palam

Chapter Number: Red Chilly

Chapter Name:

• 1/2 palam

Chapter Number: Coriander Seed

Chapter Name:

• 3/8 palam

Chapter Number: Pepper

Chapter Name:

• 1/4 palam

Chapter Number: Cumin Seed

Chapter Name:

• 1/8 palam

Chapter Number: Grated Coconut

Chapter Name:

• 3 palam

Chapter Number: Water

Chapter Name:

• 3/8 padi

Chapter Number: Tamarind

Chapter Name:

• 1 3/4 palam

Chapter Number: Salt

Chapter Name:

• 1 palam

Chapter Number: Ghee

Chapter Name:

• 1 palam

Chapter Number: Red Chilly

Chapter Name:

• 1/8 palam

Chapter Number: Mustard Seed

Chapter Name:

• 1/4 palam

Chapter Number: Asafoetida

Chapter Name:

• 2 ku.a

Chapter Number: Method :

Chapter Number:

1. Take the water in a lead coated vessel which can hold 3 ½ padi of water. Bring the water to boil. Add the pigeon pea, turmeric powder and ghee one after another into the boiling water and keep the vessel closed.

Chapter Number: 2. Peel off the skin of ridge gourd and raw banana and cut it into small pieces. Clean and cut the cluster beans and broad beans into small pieces.

Chapter Number: 3. Cut the snake gourd into round pieces and add all the five cut-vegetables one after the another when the pigeon pea is three fourth

Chapter Number: 143

Chapter Name: Arai Keerai (Amaranthus Tricolor) With Tamarind

Chapter Number: Water

Chapter Name:

• ½ padi

Chapter Number: Pigeon Pea

Chapter Name:

• ⅛ padi

Chapter Number: Tender Amaranthus Tricolor

Chapter Name:

• 24 palam

Chapter Number: Water

Chapter Name:

• ⅛ padi

Chapter Number: Tamarind

Chapter Name:

• 1 palam

Chapter Number: Salt

Chapter Name:

• 1¼ palam

Chapter Number: Red Chilly

Chapter Name:

• ¼ palam

Chapter Number: Pepper

Chapter Name:

• ¼ palam

Chapter Number: Cumin Seed

Chapter Name:

• ⅛ palam

Chapter Number: Fenugreek Seed

Chapter Name:

• ⅛ palam

Chapter Number: Grated Coconut

Chapter Name:

• 1½ palam

Chapter Number: Roasted Gram Flour

Chapter Name:

• ½ palam

Chapter Number: Ghee

Chapter Name:

• ½ palam

Chapter Number: Red Chilly

Chapter Name:

• ⅛ palam

Chapter Number: Mustard Seed

Chapter Name:

• ⅛ palam

Chapter Number: Asafoetida

Chapter Name:

• 2 ku.a

Chapter Number: Method :

Chapter Number:

1. Take the water in a lead coated vessel which can hold 1 ½ padi of water and bring it to boil.

Chapter Number: 2. When the water begins to boil add the pigeon pea to the water and keep the vessel closed.

Chapter Number: 3. Take the tender greens and wash it nicely with water and remove the dirt, dry leaves etc. When the pigeon pea is ¾ th cooked add the greens to it, mix well and keep the vessel closed.

Chapter Number: 4. Take the tamarind and water in a lead coated vessel, mix and press nicely and take the tamarind extract and add it to the boiling pigeonpea and greens when they are completely cooked.

Chapter Number: 5. Add the salt and then fry red chilly,pepper,cumin seeds,fenugreek seeds and grated coconut one after another in a little ghee and mix

Chapter Number: 144

Chapter Name: Nendran(Ripe Plantains) Erissery

Chapter Number: 1

Chapter Name: Peel off the skin, stalk and remove the tip and split the ripe banana. Cut them vertically into four pieces.

Chapter Number: 2

Chapter Name: Make thin slices of them and take them in a lead coated vessel and keep aside. Mix the sour butter milk and turmeric powder with cut ripe banana, add water to it, wash well and discard the water.

Chapter Number: 3

Chapter Name: Now add enough pure water so that the cut pieces of ripe banana gets immersed and the water level should be ½ inch above the banana. Mix turmeric powder,pepper, red chilli and salt and grind them into a fine paste.

Chapter Number: 4

Chapter Name: Add the paste to the ripe banana and mix well. Keep it on the fire and bring to boil. Mash the banana with spoon and make a paste out of it when it is completely cooked and before the water has not drained fully.

Chapter Number: 5

Chapter Name: Grate the coconut and divide it into three equal portions. Mix cumin seeds with one portion and grind nicely. Add little water, mix well and add to Ericheri. When it starts boiling, take it out of fire. Now take a vessel to hold the whole of Erissery, add the rest of the two parts of coconut shreds and keep on fire.

Chapter Number: 6

Chapter Name: Mix grated coconut slowly till it becomes dry. Add the coconut oil to the grated coconut which is getting fried and when the oil heats up add mustard seeds, black gram to the hot oil and when the mustard splutters, add the Erissery to it and mix well.

Chapter Number: 7

Chapter Name: Following the same procedure, Erissery can be prepared with yam, rasthali(type of plantain), sweet pumpkin and chinese long bean(snake bean).

Chapter Number: 145

Chapter Name: Fried Erissery

Chapter Name: Ingredients :

Chapter Name: Ripe Banana - 10 palam Coconut Oil - 10 palam Turmeric Powder - ¼ ru.a

Chapter Name: Pepper

Chapter Name:

• 1/8 palam

Chapter Name: Turmeric Powder

Chapter Name:

• 1/8 ru.a

Chapter Name: Red Chilly

Chapter Name:

• 3/4 palam

Chapter Name: Salt

Chapter Name:

• 1/2 palam

Chapter Name: Coconut

Chapter Name:

• 1

Chapter Name: Cumin Seed

Chapter Name:

• 1/8 ru.a

Chapter Name: Coconut Oil

Chapter Name:

• 2 palam

Chapter Name: Mustard Seed

Chapter Name:

• 1/4 palam

Chapter Name: Black Gram

Chapter Name:

• 1/4 palam

Chapter Name: Method :

Chapter Number: 1.

Chapter Name: Clean and slice ripe banana as before. Add the coconut oil to a pan and heat it up. When hot, add the ripe banana slices and fry them. Break them a little.

Chapter Number: 2.

Chapter Name: Now add enough pure water so that the cut pieces of ripe banana gets immersed and the water level should be 1/2 inch above the banana. Mix turmeric powder,pepper, red chilli and salt and grind them into a fine paste.

Chapter Number: 3.

Chapter Name: Add the paste to the ripe banana and mix well. Keep it on the fire and bring to boil. Mash the banana with spoon and make a paste out of it when it is completely cooked and before the water has not drained fully.

Chapter Number: 4.

Chapter Name: Grate the coconut and divide it into three equal portions. Mix cumin seeds with one portion and grind nicely. Add little water, mix well and add to Erissery.

Chapter Number: 5.

Chapter Name: When it starts boiling, take it out of fire. Now take a vessel to hold the whole of Erissery, add the rest of the two parts of coconut shreds and keep on fire.

Chapter Number: 6.

Chapter Name: Mix grated coconut slowly till it becomes dry. Add the coconut oil to the grated coconut which is getting fried and when the oil heats up add mustard seeds, black gram to the hot oil and when the mustard splutters, add the Erissery to it and mix well.

Chapter Number: 146

Chapter Name: Avial (Vegetable Stew )

Chapter Number: 147

Chapter Name: Olan

Chapter Name: Ingredients :

Chapter Name: Big Pumpkin - 10 palam

Chapter Name: Red Beans - ⅛ padi

Chapter Name: Salt - ⅛ palam

Chapter Name: Coconut - 1

Chapter Name: Coconut Oil - 1½ palam

Chapter Name: Water - 1½ palam

Chapter Name: Method :

Chapter Number: 1

Chapter Name: Select tender pumpkin and cut it into long pieces of approximately 1 inch long, ½ inch broad and as thick as a paddy and take in a vessel. Take beans in a vessel with water and cook.

Chapter Number: 2

Chapter Name: When beans is cooked, add pumpkin pieces with little water and cook well.

Chapter Number: 3

Chapter Name: Powder the salt and add it to avial. Shred the coconut.

Chapter Number: 4

Chapter Name: Take out coconut milk add to the cooked vegetable and beans etc. If we want we can mix coconut oil with water and add it to Olan.

Chapter Number: 148

Chapter Name: Rasam Powder

Chapter Name: Ingredients:

Chapter Name: Red Chillies - 20 palam

Chapter Name: Coriander Seed - 12 palam

Chapter Name: Cumin Seed - 1 palam

Chapter Name: Fenugreek Seed - 1/2 palam

Chapter Name: Pepper - 4 palam

Chapter Name: Method :

Chapter Name:

1. Remove the stem of the red chillies, add 1 spoon gingelly oil and fry it until reddish black.

Chapter Name: 2. Transfer it to a tray. Fry the rest of the ingredients separately without oil, powder it and mix it together.

Chapter Name: 3. Grind the chillies to a powder and mix it with the rest of the powder. Store it in an airtight container so that the aroma does not escape.

Chapter Name: 4. These ground powders can also be stored separately, to use as per requirement for separate rasam recipes. For some recipes certain powder is used more than the other.

Chapter Number: 149

Chapter Name: Pigeon Pea Rasam

Chapter Name: Ingredients :

Chapter Name: Water - 4 padi

Chapter Name: Pigeonpea - 1/2 padi

Chapter Name: Ghee or Gingely Oil - 1/2 palam

Chapter Name: Turmeric Powder - 1/8 palam

Chapter Name: Red Chillies - 5/8 palam

Chapter Name: Coriander Seeds - 3/8 palam

Chapter Name: Pepper - veesam 3/16 palam

Chapter Number: Fenugreek

Chapter Name:

• 1/8 palam

Chapter Number: Cumin Seeds

Chapter Name:

• 1/8 palam

Chapter Number: Water

Chapter Name:

• 1/2 padi

Chapter Number: Tamarind

Chapter Name:

• 3 palam

Chapter Number: Asafoetida

Chapter Name:

• 2 ku.a

Chapter Number: Curry Leaves

Chapter Name:

• 1 palam

Chapter Number: Coriander Leaves

Chapter Name:

• 1/8 palam

Chapter Number: Ghee

Chapter Name:

• 1/2 palam

Chapter Number: Mustard Seed

Chapter Name:

• 1/8 palam

Chapter Number: Method :

Chapter Number:

1. Boil pure water in a vessel that can hold 4 padi water. Add pigeonpea, ghee and turmeric powder one by one in the vessel and close it with another vessel filled with water.

Chapter Number: 2. When the lentils are cooked well, remove from fire. Fry separately in ghee or oil, red chillies, coriander seeds, pepper, cumin seeds and asafoetida and grind it to a smooth paste.

Chapter Number: 3. Boil 1/2 padi water in a vessel that can hold 2 and 1/2 padi water and which is lead coated. Add tamarind to this water. Remove the seeds from the tamarind and extract the the tamarind juice and boil it. Add the ground mixture to this tamarind water.

Chapter Number: 4. Add salt to the tamarind. Fry curry leaves and add it in the tamarind water. Wash coriander leaves in water, remove the stems and put it in the tamarind water.

Chapter Number: 5. When the tamarind water becomes 1/4th amount, pour the water from the cooked dal into the tamarind water. If the vessel is not filled, add some more water to the dal, mash well and add it to the dal.

Chapter Number: 6. Remove 4 or 5 ladle full of lentil and keep it in another lead coated vessel . When the rasam is fully boiled and comes up add this lentil to the rasam. By doing this, the rasam will not leak out of the vessel. Then add ghee to a pan and follow the 22nd recipe method for seasoning. Dissolve asafoetida in little water and add the juice to the rasam.

Chapter Number: 150

Chapter Name: Another Variety Of Pigeon Pea Rasam

Chapter Name: Ingredients :

Chapter Name: Ghee or Oil - ½ palam

Chapter Name: Turmeric Powder - ⅛ palam

Chapter Name: Tamarind - 3 palam

Chapter Name: Salt - 2¼ palam

Chapter Name: Roasted Chilli Powder - ⅝ palam

Chapter Name: Roasted Coriander Powder - ⅜ palam

Chapter Name: Roasted Cumin Seed Powder - ⅛ palam

Chapter Name: Roasted Fenugreek Powder - veesam ⅛ palam

Chapter Name: Fried Mustard Powder - veesam 1/16 palam

Chapter Name: Asafoetida - 2 ku.a

Chapter Name: Method :

Chapter Number: 1

Chapter Name: Boil pure water in a vessel that can hold 6 padi water. Add pigeonpea, ghee or oil and turmeric powder to the boiling water one by one and place a vessel filled with water on top of it.

Chapter Number: 2

Chapter Name: Then when the pigeon pea is fully cooked remove from fire. Mix water and tamarind in a vessel that can hold 2 ½ padi water and that is lead coated. Remove the seeds from the tamarind and extract the juice and boil it.

Chapter Number: 3

Chapter Name: Add salt, roasted red chilli powder, roasted coriander seed powder, roasted cumin seed powder, roasted fenugreek seed powder, roasted mustard seed powder one by one to the boiling tamarind water.

Chapter Number: 4

Chapter Name: You can add 1 and ¼ the palam of the rasam powder prepared instead of these individual powders. Add curry leaves fried in fire to the rasam.

Chapter Number: 5

Chapter Name: Cut the roots of coriander leaves,wash it and add it to the rasam and allow the rasam to reduce to ¼ th amount by boiling it. Add the mashed lentil to the rasam.

Chapter Number: 6

Chapter Name: Remove 4 to 5 ladleful of lentil in another vessel. Heat ghee in a pan and add mustard seeds to it. When the mustard seed stops spluttering, pour it into the rasam.

Chapter Number: 7

Chapter Name: When the rasam is boiling, add the lentil from the other vessel. Dissolve asafoetida in water and pour it into the rasam.

Chapter Number: 8

Chapter Name: If the rasam is less than 2 ½ padi water then the salt, tamarind, chilli will be more. If the rasam is vessel full then the salt and chilli will be correct.

Chapter Number: 151

Chapter Name: Onion, Garlic Lentil Rasam

Chapter Name: Ingredients : Water - 4 padi Pigeonpea - ½ padi Ghee - ½ palam Turmeric Powder - 1/8 palam Red Chilli - ¾ palam Coriander Seed - ½ palam Pepper - 3 veesam 3/16 palam Cumin Seed - 1/8 palam Fenugreek Seed - veesam 1/16 palam Mustard Seed - veesam 1/16 palam Black Gram - ¼ palam Bengal Gram - ¼ palam Cleaned Sesame Seed - ½ palam Grated Coconut - 1 palam Onion - 1½ palam Garlic - ½ palam Water - ½ padi Tamarind - 3¼ palam Salt - 2¼ palam Curry Leaves - 1 palam Coriander Leaves - 1/8 palam Ghee - 1½ palam Mustard Seed - ¼ palam Asafoetida - 2 ku.a

Chapter Number: 152

Chapter Name: Another Type Of Onion, Garlic Lentil Rasam

Chapter Name: Salt

Chapter Number:

• 1

Chapter Name: palam

Chapter Name: Roasted Red Chilli Powder

Chapter Number:

• 1/2

Chapter Name: palam

Chapter Name: Roasted Coriander Seed Powder

Chapter Number:

• 3/8

Chapter Name: palam

Chapter Name: Roasted Pepper Powder

Chapter Number:

• 3

Chapter Name: veesam 3/16 palam

Chapter Name: Roasted Cumin Powder

Chapter Number:

Chapter Name: veesam 3/16 palam

Chapter Name: Roasted Fenugreek Powder

Chapter Number:

Chapter Name: veesam 1/16 palam

Chapter Name: Roasted Mustard Powder

Chapter Number:

Chapter Name: veesam 1/16 palam

Chapter Name: Bengal Gram

Chapter Number:

• 1/4

Chapter Name: palam

Chapter Name: Black Gram

Chapter Number:

• 1/4

Chapter Name: palam

Chapter Name: Cleaned Sesame Seeds

Chapter Number:

• 1/2

Chapter Name: palam

Chapter Name: Grated Coconut

Chapter Number:

• 1/2

Chapter Name: palam

Chapter Name: Onion

Chapter Number: -1/2

Chapter Name: palam

Chapter Name: Garlic

Chapter Number:

• 1/4

Chapter Name: palam

Chapter Name: Groundnut

Chapter Number:

• 1 1/2

Chapter Name: palam

Chapter Name: Pepper

Chapter Number:

• 1/4

Chapter Name: palam

Chapter Name: Curry Leaves

Chapter Number:

• 1/2

Chapter Name: palam

Chapter Name: Coriander Leaves

Chapter Number:

• 1/8

Chapter Name: palam

Chapter Name: Ghee

Chapter Number: -1

Chapter Name: palam

Chapter Name: Red Chillies

Chapter Number: -1/8

Chapter Name: palam

Chapter Name: Mustard Seeds

Chapter Number:

• 1/8

Chapter Name: palam

Chapter Name: Asafoetida

Chapter Number:

• 2

Chapter Name: ku. a

Chapter Name: Lemons

Chapter Number:

• 2

Chapter Name: big size

Chapter Number: 1.

Chapter Name: Boil pure water in a vessel that can hold 4 padi water. Add pigeonpea, ghee and turmeric to the boiling water one by one. Close it with another vessel filled with water.

Chapter Number: 2.

Chapter Name: When the lentil is cooked well, add salt, roasted red chilli powder, roasted coriander seed powder, roasted pepper powder, fried cumin seed powder, fried asafoetida powder and fried mustard seed powder.

Chapter Number: 3.

Chapter Name: Fry Bengal gram, black gram, cleaned sesame seed, grated copra separately in ghee. Fry sliced onion and garlic in ghee. Grind all the fried ingredients together.

Chapter Number: 4.

Chapter Name: Grind groundnuts in 1/4 padi water smoothly. Fry pepper pods in ghee and crush it. Add the ground masala and the crushed pepper to the lentil.

Chapter Number: 153

Chapter Name: Bengal Gram Rasam

Chapter Name: Ingredients :

Chapter Name: Water - 4 padi

Chapter Name: Bengal Gram - ½ padi

Chapter Name: Ghee - ¼ palam

Chapter Name: Salt - 1 palam

Chapter Name: Turmeric Powder - 1/8 palam

Chapter Name: Red Chillies - 5/8 palam

Chapter Name: Coriander Seeds - 3/8 palam

Chapter Name: Pepper - veesam 3/16 palam

Chapter Name: Fenugreek - 1/8 palam

Chapter Name: Cumin Seeds - 1/8 palam

Chapter Name: Water - ½ padi

Chapter Name: Tamarind - 3 palam

Chapter Name: Asafoetida - 2 ku.a

Chapter Name: Curry Leaves - 1 palam

Chapter Name: Coriander Leaves - 1/8 palam

Chapter Name: Ghee - ½ palam

Chapter Name: Mustard Seed - 1/8 palam

Chapter Name: Method :

Chapter Name:

1. Take the water in a vessel that can hold 5 padi water and boil it.

Chapter Number: 2

Chapter Number: 3

Chapter Number: 7

Chapter Number: 8

Chapter Number: 9

Chapter Number: 154

Chapter Name: Yellow Gram Rasam

Chapter Name: Water

Chapter Name: Roasted Yellow Gram

Chapter Name: Tamarind

Chapter Name: Salt

Chapter Name: Ghee or Gingely Oil

Chapter Name: Turmeric Powder

Chapter Name: Red Chillies

Chapter Name: Coriander Seeds

Chapter Name: Pepper

Chapter Name: Fenugreek

Chapter Name: Cumin Seeds

Chapter Name: Water

Chapter Name:

• 3 ½ padi

Chapter Name:

• ½ padi

Chapter Name:

• 2 ½ palam

Chapter Name:

• 2 palam

Chapter Name:

• ½ palam

Chapter Name:

• ⅛ palam

Chapter Name:

• ⅝ palam

Chapter Name:

• ⅜ palam

Chapter Name:

• veesam 3/16 palam

Chapter Name:

• ⅛ palam

Chapter Name:

• ⅛ palam

Chapter Name:

• ½ padi

Chapter Name: Asafoetida - 2 ku.a

Chapter Name: Curry Leaves - 1 palam

Chapter Name: Coriander Leaves - ⅛ palam

Chapter Name: Ghee - ½ palam

Chapter Name: Mustard Seed - ⅛ palam

Chapter Name: Method :

Chapter Number: 1.

Chapter Name: Boil pure water in a vessel that can hold 4 padi water. Add roasted yellow dal, ghee and turmeric powder one by one in the vessel and close it with another vessel filled with water.

Chapter Number: 2.

Chapter Name: When the lentils are cooked well, remove from fire. Fry separately in ghee or oil, red chillies, coriander seeds, pepper, cumin seeds and asafoetida and grind it to a smooth paste.

Chapter Number: 3.

Chapter Name: Boil ½ padi water in a vessel that can hold 2 and ½ padi water and which is lead coated. Add tamarind to this water. Remove the seeds from the tamarind and extract the the tamarind juice and boil it. Add the ground mixture to this tamarind water.

Chapter Number: 4.

Chapter Name: Add salt to the tamarind. Fry curry leaves and add it in the tamarind water. Wash coriander leaves in water, remove the stems and put it in the tamarind water.

Chapter Number: 5.

Chapter Name: When the tamarind water becomes ¼th amount, pour the water from the cooked dal into the tamarind water. If the vessel is not filled, add some more water to the dal, mash well and add it to the dal.

Chapter Number: 6.

Chapter Name: Remove 4 or 5 ladle full of lentil and keep it in another lead coated vessel. When the rasam is fully boiled and comes up add this lentil to the rasam. By doing this, the rasam will not leak out of the vessel. Then add ghee to a pan and follow the 22nd recipe method for seasoning. Dissolve asafoetida in little water and add the juice to the rasam.

Chapter Number: 155

Chapter Name: Butter Beans Rasam

Chapter Name: Ingredients :

Chapter Number: Pure Water

Chapter Name:

• 2 padi

Chapter Number: Butter Beans

Chapter Name:

• ¼ padi

Chapter Number: Turmeric Powder

Chapter Name:

• veesam 1/16 palam

Chapter Number: Tamarind

Chapter Name:

• 1½ palam

Chapter Number: Salt

Chapter Name:

• 1¾ palam

Chapter Number: Rasam Powder

Chapter Name:

• 1½ palam

Chapter Number: Curry Leaves

Chapter Name:

• 1 palam

Chapter Number: Fresh Coriander Leaves

Chapter Name:

• ¼ palam

Chapter Number: Ghee

Chapter Name:

• 1 palam

Chapter Number: Mustard Seeds

Chapter Name:

• 1/8palam

Chapter Number: Black Gram

Chapter Name:

• ¼ palam

Chapter Number: Cumin Seeds

Chapter Name:

• 1/8 palam

Chapter Number: Fenugreek Seeds

Chapter Name:

• veesam 1/16 palam

Chapter Number: Asafoetida

Chapter Name:

• 2 ku.a

Chapter Name: Method :

Chapter Number: 1.

Chapter Name: Boil pure water in a 2½ padi water holding capacity vessel. Add butter beans, turmeric powder to the boiling water one by one.

Chapter Number: 2.

Chapter Name: Close it with a vessel filled with water. Dissolve tamarind in water in a lead coated vessel and remove the seeds from it. Add salt to the tamarind juice.

Chapter Number: 3.

Chapter Name: If the butter beans are cooked well, add the tamarind juice and the rasam powder to it. Add curry leaves.

Chapter Number: 4.

Chapter Name: Boil ghee and add mustard seeds, black gram, cumin seeds, fenugreek seeds and follow the procedure of 22nd seasoning method. Dissolve asafoetida in water and add it to the rasam and remove from the fire.

Chapter Number: 156

Chapter Name: Horsegram Rasam

Chapter Name: Ingredients :

Chapter Number: Pure Water

Chapter Name:

• 3 padi

Chapter Number: Roasted Horsegram

Chapter Name:

• ½ padi

Chapter Number: Gingelly Oil or Ghee

Chapter Name:

• ¾ valam

Chapter Number: Turmeric Powder

Chapter Name:

• ¼ valam

Chapter Number: Red Chillies

Chapter Name:

• ½ valam

Chapter Number: Pepper

Chapter Name: -¼ valam

Chapter Number: Coriander Seeds

Chapter Name:

• ½ valam

Chapter Number: Cumin Seeds

Chapter Name:

• 1/8 valam

Chapter Number: Fenugreek Seeds

Chapter Name:

• veesam 1/16 valam

Chapter Number: Mustard Seeds

Chapter Name:

• veesam 1/16 valam

Chapter Number: Grated Coconut

Chapter Name:

• 2 ½ valam

Chapter Number: Pure Water

Chapter Name:

• ½ padi

Chapter Number: Tamarind

Chapter Name:

• 2 ¾ valam

Chapter Number: Salt

Chapter Name:

• 1¾ valam

Chapter Number: Curry Leaves

Chapter Name:

• 2 valam

Chapter Number: Coriander Leaves

Chapter Name:

• 1/8 valam

Chapter Number: Ghee or Gingely Oil

Chapter Name:

• 1¼ valam

Chapter Number: Red Chillies

Chapter Name:

• ¼ valam

Chapter Number: Mustard Seeds

Chapter Name:

• 1/8 valam

Chapter Number: Bengal Gram

Chapter Name:

• 1/8 valam

Chapter Number: Asafoetida

Chapter Name:

• 2 ku.a

Chapter Number: Onion

Chapter Name:

• ¾ valam

Chapter Number: Garlic

Chapter Name:

• ¼ valam

Chapter Number: Method :

Chapter Number:

1. Boil water in a 5 padi capacity water holding vessel. Add roasted horse gram, gingely oil or ghee and turmeric powder into this water one by one. Close it with a vessel filled with water.

Chapter Number: 2. Fry red chillies, pepper pods, coriander seeds, cumin seeds, asafetida and mustard in ghee or oil separately. Fry grated coconut and add this to the above ingredients and grind it to a fine paste by sprinkling ¼ padi water to it.

Chapter Number: 3. Dissolve tamarind in pure water and remove the seeds of the tamarind. Add salt to the boiling tamarind. Add curry leaves and coriander leaves.

Chapter Number: 4. After the rasam is boiled and the water is reduced, mash the cooked horse gram and pour the dal into the rasam.

Chapter Number: 179

Chapter Number: 5

Chapter Name: Take 4 or 5 ladleful of the rasam when it boils well. Heat ghee or oil and add red chillies, mustard and bengal gram. Refer to the 22nd recipe and season the dish.

Chapter Number: 6

Chapter Name: Add asafoetida after dissolving in water to the rasam. If needed, onion and garlic can be cut and roasted in ghee and added to the rasam.

Chapter Number: 157

Chapter Name: Butter Beans Rasam

Chapter Name: Ingredients :

Chapter Name: Pure Water - 4 padi Pigeon Pea - ½ padi Turmeric Powder - ⅛ palam Ghee - ½ palam Red Chilli - ⅝ palam Coriander Seeds - ½ palam Pepper - ¼ palam Cumin Seeds - ⅛ palam Asafoetida - veesam 1/16 palam Mustard Seeds - veesam 1/16 palam Black Gram - ¼ palam Bengal Gram - ¼ palam Cleaned Sesame Seed - ½ palam Grated Coconut - 1½ palam Groundnut - ½ palam Fresh Butter Beans - ½ padi Ghee - 3 palam Pure Water - ½ padi Tamarind - 3 palam Salt - 2¼ palam

Chapter Name: Method :

Chapter Name: DOUBT

Chapter Number: 1

Chapter Name: Boil pure water in a vessel that can hold 6 padi water and add pigeonpea, turmeric powder and ghee. Close it with a vessel filled with water. Add red chillies, coriander seeds, pepper, cumin seeds,

Chapter Number: 160

Chapter Name: Another Type Of Kottu Rasam

Chapter Number: 161

Chapter Name: Pepper Rasam

Chapter Number: 162

Chapter Name: Another Type Of Pepper Rasam

Chapter Name: Ingredients :

Chapter Number: Pure Water

Chapter Name:

• ½ padi

Chapter Number: Pepper

Chapter Name:

• ½ palam

Chapter Number: Grated Coconut

Chapter Name:

• ½ palam

Chapter Number: Salt

Chapter Name:

• ¼ palam

Chapter Number: Milk

Chapter Name:

• ¼ padi

Chapter Number: Ghee

Chapter Name:

• ½ palam

Chapter Number: Cumin Seed

Chapter Name:

• 1/8 palam

Chapter Name: Method :

Chapter Number: 1.

Chapter Name: Fry pepper pods and grated coconut separately in ghee. Sprinkle water and grind it to a fine paste.

Chapter Number: 2.

Chapter Name: Take ½ padi water in a 1 padi water holding capacity coated vessel and mix the paste in it.

Chapter Number: 3.

Chapter Name: Add salt and milk to the rasam and boil well. Heat ghee in a pan and add cumin seeds to it. When the seeds are fried, add it to the rasam.

Chapter Number: 163

Chapter Name: Another Type Of Pepper Rasam

Chapter Name: Ingredients :

Chapter Number: Ghee

Chapter Name:

• 1 palam

Chapter Number: Red Chillies

Chapter Name:

• 1/8 palam

Chapter Number: Mustard Seed

Chapter Name:

• 1/8 palam

Chapter Number: 164

Chapter Name: Cumin Rasam

Chapter Number: 165

Chapter Name: Jaggery And Tamarind Rasam

Chapter Number: 166

Chapter Name: Fried Rasam

Chapter Name: Ingredients :

Chapter Name: Pure Water - 2 padi

Chapter Name: Pigeonpea - ¼ padi

Chapter Name: Ghee - ¼ palam

Chapter Name: Turmeric Powder - 1/8 palam

Chapter Name: Pepper - 3/8 palam

Chapter Name: Cumin Seed - 1/8 palam

Chapter Name: Coriander Seed - ¼ palam

Chapter Name: Red Chilli - 3 veesam 3/16 palam

Chapter Name: Black Gram - ½ palam

Chapter Name: Grated Coconut - 1 palam

Chapter Name: Salt - ½ palam

Chapter Name: Curry Leaves - 1 palam

Chapter Name: Ghee - ½ palam

Chapter Name: Fenugreek Seed - 1/8 palam

Chapter Name: Cumin Seed - 1/8 palam

Chapter Name: Method :

Chapter Name:

1. Boil pure water in a 2½ padi water holding capacity lead coated vessel. Add pigeonpea, turmeric and ghee one by one into the boiling water.

Chapter Name: 2. Close it with a vessel filled with water. Fry separately pepper, cumin seeds, coriander seeds, red chillies and black gram in ghee. Add grated coconut to the above ingredients and grind it to a fine paste.

Chapter Number: 167

Chapter Name: Fenugreek Kottu Rasam

Chapter Name: Ingredients :

Chapter Number: Pure Water

Chapter Name:

• 2 padi

Chapter Number: Tamarind

Chapter Name:

• 6 palam

Chapter Number: Salt

Chapter Name:

• 3/4 palam

Chapter Number: Fenugreek

Chapter Name:

• 1/4 palam

Chapter Number: Pigeonpea

Chapter Name:

• 1 palam

Chapter Number: Red Chilli

Chapter Name:

• 3/8 palam

Chapter Number: Pepper

Chapter Name:

• 1/8 palam

Chapter Number: Grated Coconut

Chapter Name:

• 1 1/2 palam

Chapter Number: Curry Leaves

Chapter Name:

• 1 palam

Chapter Number: Coriander Leaves

Chapter Name:

• 1/8 palam

Chapter Number: Ghee

Chapter Name:

• 1/2 palam

Chapter Number: Red Chillies

Chapter Name:

• 1/8 palam

Chapter Number: Mustard

Chapter Name:

• 1/8 palam

Chapter Number: Asafoetida

Chapter Name:

• 2 ku.a

Chapter Name: Method :

Chapter Number: 1

Chapter Name: Soak tamarind in water for half an hour and remove the seeds. Take out 1 and 1/4 clear water from the tamarind juice and boil it in a coated vessel.

Chapter Number: 2

Chapter Name: Add salt to this. Fry fenugreek, pigeon pea, red chillies and pepper in ghee or oil separately.

Chapter Number: 168

Chapter Name: Green Leaves Rasam

Chapter Number: 169

Chapter Name: Broken Dal Rasam

Chapter Name: Ingredients :

Chapter Name: Pure Water

Chapter Name:

• 1 ¾ padi

Chapter Name: Pigeonpea

Chapter Name:

• ¼ padi

Chapter Name: Ghee

Chapter Name: -1½ palam

Chapter Name: Pepper

Chapter Name:

• ½ palam

Chapter Name: Red Chillies

Chapter Name: