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Penmai Recipes eBook

Penmais Kitchen Queen Recipes


Festival Recipes
Tips Tips

Lunch Box Recipes


Mushroom Recipes
Gravy Recipes
Side Dish Recipes
Breakfast Recipes
Rice Varieties
Non-Veg Fry Recipe
Poriyal Recipe
Snacks Recipes
Cauliflower Recipes
Chutney Recipes
Keerai Recipes

&

Receipe of the month


Recipe of the Month
Lunch Box Recipes
Mushroom Recipes
Gravy Recipes

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Side Dish Recipes


Breakfast Recipes

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Rice Varieties
Non-Veg Fry Recipes

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Poriyal Recipes
Snacks Recipes

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Cauliflower Recipes
Chutney Recipes
Keerai Recipes

Penmai's Kitchen Queen


Festival Recipes
Tips... Tips...

Our special and sincere thanks to all the content provider in this eBook.
Designing: Karthikeyan & Parasakthi

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Credit goes to the righ ul owner ar cle

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Receipe of the month

Lunch Box Recipes


Most of us know what to cook for lunch box... We all might be bored with same kind of
recipes... Lets share here our lunch box recipes so that everyone will get more ideas for
preparing lunch Box Recipes.

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Here is some variety of tasty & delicious Lunch box recipes... posted by Penmai Friends.

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- Uma Ravi

Penmai Recipes eBook

>

Receipe of the month

Rotti rolls (

) - akshu anitha @ anitha aravind

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>

Receipe of the month


Panini Sandwich - radhu_murali

Great for lunch/Brunch for adults and kids


Ingredients:
Oil 2 tablespoon
Nuts Any nuts like peanuts, cashews, almonds 1 spoon each
Sesame seeds (any color) 1 tablespoon.
Vegetables Carrots, all colors Capsicum, Onion, Brinjal - chopped at the same size
Tofu or Paneer
Chilli Garlic Sauce, Chinese chilli sauce, soy sauce, Ketch up (for kids)
Optional : Chopped Garlic, Red Chilli paste 1/2 tablespoon

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Method:
Dry roast all nuts and sesame seeds separately.
At high heat add oil in at bottom kadai or non stick pan.
Add chilli paste (if using), add garlic (if using).
Add all vegetables and Tofu or Paneer and saut.
Do not cover the Kauai, make sure to see it that the vegetable does not becomes
soggy or over cooked.
After 5 minutes, add salt, pepper and other sauces to your taste.
Take it away from the stove, add the nuts and sesame seeds and let it cool.
This can be prepared and stored in fridge or freezer.
If you have a Panini maker, stuff this into your bread and add cheese and make it
as sandwich otherwise in a dosa pan or Tava, add oil or ghee and toast two bread
slices.
Add the stufng to the bread along with the desired amount of cheese and toast it
again on the tava by placing a heavy bottom pan on top the sandwiched bread.
In 1 minute, the cheese might have melted. Take the sandwich, cut it into two
pieces and serve with ketch up or sauce.

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You can also substitute meat. I prepared the stufng last night and made the
sandwich today for the entire family and brought it for my lunch to work. It tastes
good. Hope you all enjoy!!!!!!!
Make sure to use the dish that will hold all your vegetables and tofu to stir nicely
without breaking them to pieces while frying. Do not over crowd the veggies in the
dish. This will taste like kootu instead of grilled.

Tips Tips

vijivedachalam

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Receipe of the month


Soya Rice - sspriya

Ingredients
Soya balls 50 gms
Rice 2 cups(soak it for 1/2 hour)
Jeera 1 teaspoon
Ginger Garlic paste 1 teaspoon
Curd 1 Tablespoon
Chilly powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Onion 1 no
Green chilly 1
Salt to taste
Ghee & Oil as you wish.

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METHOD
Put the soya balls in boiling water and keep it for 10 minutes.
Then drain it and pour cold water. Then drain the water completely by
squeezing the soya balls.
Put the oil and ghee in the cooker and splutter the jeera, then fry the
chopped onion and green chilly, then add ginger garlic paste and salt, Fry it
well.
Then add curd, chilly powder,garam masala, soya chunks and saute it, then
add rice and put the lid.
Sim the stove after the 1st whistle.
Then wait for 2 more whistle and put off the stove.
Garnish with coriander.
Raitha with onion,cucumber,carrot will serve good with this rice.

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You can also prepare channa rice with the same method by replacing soya with
channa. Soak 1/2 cup channa for 5-6 hrs. Add salt and pressure cook it.
Now add this instead of soya in the same recipe.
Before adding this, smash 1/4th of the cooked channa. (Instead of adding it
as whole grain, doing so will give extra taste).

Tips Tips
Cooker

vijivedachalam

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Receipe of the month


RECIPE OF THE MONTH

MUSHROOM RECIPES
Mushroom Gravy - Akshu. Anitha

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>

Receipe of the month

- Poovizhi

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>

Jv66@Jeyanthi
Receipe
of the month

Mushroom White Gravy (serves 5) - Nvishnudevi


Ingredients:
Mushroom - 2 packets, Ginger garlic paste - 1tbsp, Cinnamon - 1, Cloves - 2, Onion - 4,
Cashew - 100gm, Green chilli - 3 to 4, Salt - to taste, Milk - 300ml, Coriander - to
garnish, Oil - to your need, Ghee - 2tbsp

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If you feel cashew will add calories add roasted gram(pottu kadalai instead)

Method:
Pour the oil in pan say 3tbsp
Saute onion. add ginger garlic paste, cashew, green chillies to it and fry it
After the ingredients are fried, make it to paste in mixi
Pour the ghee in pan add the cinnamon, cloves, mushroom to it and saute it
Then add the white paste, milk to it. If the gravy is thick add some water and bring
it to boil.
Sim it for 5 mins and garnish it with coriander.
Now the white mushroom gravy is ready to serve.

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Receipe of the month


Gravy Recipes - Veg & Non Veg


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(Simple tomato gravy) - Srijosh

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Receipe of the month


Bottle gourd Gravy Curry - Angu Aparna

Ingredients
Bottle gourd - 4 cups sliced, Red chilly powder - 2 tsp, Turmeric powder - a pinch, Tamarind
paste - 1/2 tsp, Salt - as needed
Ingredients for Gravy
Sesame seeds - 3 tsp, Grated coconut, Roasted Bengal gram powder - 1tsp, Red chillies - 7

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Ingredients for Seasoning


Vegetable oil - 2 tsp, Asafetida powder - a pinch, Mustard seeds - 2 tsp, Red Chillies - 1 or 2,
Curry leaves - a sprig

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Preparation
Take a bowl, put the sliced bottle gourd cubes with water and then add salt. Cook it until
tender. In a separate Kadai, roast the sesame seeds, red chillies, and grated coconut till it
get browned and keep aside.
Roast the Bengal gram in a separate kadai and grind it into a powder.
In another bowl, heat oil. Add gravy paste and Bengal gram powder and then add a pinch
of turmeric powder, red chilly powder and mix all these with water.
Then add the bottle gourd pieces, tamarind paste and cook on medium heat.
After the bottle gourd gets cooked well and raw avor of Bengal gram powder is gone,
simmer your stove until the gravy gets thickened.
For seasoning, heat oil in a small pan, add asafetida and mustard seeds. When the
seeds start to pop, add a couple whole red chillies and fry until lightly browned. Then add
the curry leaves and fry for a second and pour this over the bottle gourd
gravy
curry. Now the tasty bottle gourd gravy curry is ready.

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Spinach Potato Gravy - Angu Aparna

Ingredients
Washed & Chopped Spinach - 5 cups, Boiled Potatoes - 2 Cubs
(Peeled and Sliced into medium size), Salt - as needed
Ingredients for Masala
Green Chillies - 7 nos (adjust to your taste), Chopped Coriander
Leaves - 1 1/2 cup. 1/2 - inch piece ginger, Grated Coconut - 1 Cup
Preparation
Take a kadai, cook the spinach with 1 cup of water and salt. Use medium heat for cooking
the spinach until leaves are tender.
Grind the ginger, coconut, green chillies and cilantro.
Add the ground masala paste to the spinach. And add some water for cooking.
Then add the boiled potatoes. Put salt as needed. Cook it for some time.
Now Spinach Potato Gravy is ready to serve.
Note:
If you wish to make thick gravy, you can mash some boiled potatoes and add it to the gravy
OR else add 1 table spoon of rice our into the gravy.

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Receipe of the month


- Parijatham

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Receipe of the month

- Parijatham

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Receipe of the month


Potato Peas Tomato Gravy - gkarti@Karthiga

Ingredients:
Oil - 2 table spoons
Mustard Seeds - Half table spoon
Urad Dal - 1 table spoon
Cumin Seeds - Half table spoon
Curry Leaves - 10
Onions - 1 (Finely Chopped)
Green Chillies - 4 (Cut in the middle into two halves)
Ginger-Garlic paste - 1 table spoon
Turmeric powder - Half table spoon
Tomatoes - 2 (Finely chopped)
Potato - 2 (To be cut into small pieces)
Peas - 200 gms (You can increase/decrease the quantity based on your wish)
Coriander powder - 1 table spoon
Salt - According to taste
Chilli powder - 2 table spoon/according to taste

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Preparation:
Heat the oil in a pan and add mustard seeds, urad dal and cumin seeds. Allow them
to pop.
Then add the curry leaves, chopped onions and green chilies. After 2 min, add gingergarlic paste and turmeric powder. Fry till the onions turn light brown in color.
Add the potatoes and close the pan with a lid and keep the ame low. Heat for 5 min
and then stir it in the middle. Check if the potatoes turn soft else cover with lid and
wait for another 5 min.
Add peas along with coriander powder, salt (as per taste) and cook on low ame for
3-4 min.
Add the nely chopped tomatoes and mix
well so that the vegetables combine
properly.
Cover the vessel with the lid and wait for 510 min.
In the end add the chilli powder, coriander
leaves and mix well.
You can add more of salt/chilli powder if it
didn't match your taste. Let it boil on low
heat till you get the curry consistency you
desired for.
Turn off the heat. Garnish as per your
choice. The curry is ready to be served.
Serving options:

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Receipe of the month


Side Dish Recipes
Veg & Non Veg

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- Nisha Hameetha

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Receipe of the month

- Nisha Hameetha

- 1/2

- 2
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Penmai Recipes eBook

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Receipe of the month

- Angu Aparna

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www.Penmai.com

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Penmai Recipes eBook

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Receipe of the month

Capsicum Chutney
- Tint@Usha

Ingredients:
Red Capsicum 1 or 2
Onion 2 or 3 (Chopped)
Tomato 1 (Medium)
Red Chillies (4 5)

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Method
Take Red Capsicum, remove the stem and discard the seeds and finely chop it.
Heat oil in a pan and add mustard seeds, red chillies (4-6), add the chopped onion
and then add red capsicum and salt. Cook till the capsicum and onions turn soft.
Then add tomato to it.
Add coconut and remove it from heat. Grind all the ingredients, don't add water
while grinding.
Capsicum chutney is ready. You can serve it with hot idli or dosa.

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.i

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a
m

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e

Books
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Receipe of the month

Breakfast Recipes

...Nisha Hameetha

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Receipe of the month

Moong Dal Dosa


...Angu Aparna

Ingredients:
Split moong dal - 2 cup
Ginger - 1 inch piece
Green chillies - 3
Cumin seeds - 1 tsp
Asafoetida - a pinch
Coriander leaves - Finely chopped
Big onion - 2 nely chopped
Oil - As needed for making dosa
Salt - to taste.

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Method:
Clean and soak moong dal for 4 hours.
Grind it with ginger, green chillies and salt. And keep the batter in vessel.
The consistency of the batter may be neither thick nor thin.
Add chopped onions, cumin seeds, asafoetida and nely chopped
coriander leaves.
Heat a nonstick dosa making tawa.
Pour a ladle of the batter in the centre of the tawa and spread it out from
the centre making dosa in round shapes.
Drizzle a tsp of oil around the dosa.
After it is cooked, ip it over to the other side. Wait for a few seconds till the
other side is cooked, remove the dosa from tawa.
Now hot moong dal dosa is ready to serve. Serve hot it with any chutney.
Coriander chutney and tomato chutney goes well with moong dal dosa.

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>

Receipe of the month

Aloo Poha
...Anbarasi

Ingredients :
Poha/Aval - 1 cup
Onion - 1 nely chopped
Ginger - 1 inch piece nely chopped
Green chillies - 1 nely chopped
Potato - 1
Turmeric powder - a pinch
Salt - to taste
Lemon juice -1 tbsp
Mustard -1 tsp
Curry leaves - a sprig

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Method:
Wash aval / poha under running water for 2-3 minutes and drain all the water.
Keep it aside.
Heat a tsp of oil in a pan, add mustard seeds, curry leaves and when mustard
splutters, add onions and saute till it turns transparent.
Then add ginger, green chillies, turmeric powder and saute for a few more
seconds.
Add cubed potatoes and cook till potatoes are done or you can add cubed
boiled potatoes. Add salt to taste.
Then add the poha to the above saut for a minute.
Add lemon juice and mix well. Garnish with coriander leaves and serve hot.
Quick breakfast is ready in just 10 minutes.

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Tip: Can also add fried ground nuts if required. Grated carrot can also be added
for garnishing along with coriander leaves.

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Receipe of the month

...Nisha Hameetha

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Oats, through their high ber content help to remove the cholesterol
from the digestive system and reduce the risk of heart disease. The
Soluble ber in Oats helps to remove the "bad" cholesterol.

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Receipe of the month


By eating Oatmeal you can have some benets like,
(a) Control your Weight.
(b) Reduce the risk for type 2 diabetes.
(c) Reduce high blood pressure.
(d) Reduce the risk of certain cancers.

Oats Idli

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...Sumitra

Ingredients:
Urad dal - cup
Oats - 1 cup
Idly Rava - 1 cup
Salt - To taste

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Method:
First soak the urad dal in 1cup of water for about 5-6
hours.
Then drain the water and blend both urad dal and
Oats into a ne paste.
Now transfer the batter into a vessel and add Idly Rava and salt to it. Check the
consistency of the batter and add more water if needed.
Leave the batter for one whole night to make the fermentation.
Then next morning, steam cook the idly by pouring the ladle full of batter into the idly
plates as you will cook the normal idly for about 10-15 minutes.
Finally remove the idly and serve them with sambar/coconut chutney/ginger
chutney/any chutney of your choice.

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Oatmeal Kanji
Ingredients:
Quaker Oats - 1 cup
Skimmed milk - cup
Cinnamon - 1 pattai
Cardamom - 2 pods
Honey - 1 tsp

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...Angu Aparna

Method
In a vessel, take oats and skimmed milk together.
Add cinnamon, cardamom and honey.
Let this keep in stove in medium ame, till oats are done.
Now oats kanji is ready to serve.
You can use chopped fruits and vegetables for garnishing.

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Receipe of the month


Rice Varieties
Veg and Non Veg

(Vangi Bath)

...swaga2008 @ Swathi

:

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Receipe of the month

Keerai Rice
...Parasakthi

Ingredients:
Rice - 1 cup
Any Keerai - 1 Big bunch
Big Onion - 2
Tomato - 1
Garlic akes - 4
Green Chillies - 2
Sambar Powder - 2 tsp
Turmeric powder - a pinch
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Urad dhal - 1 tsp
Salt - To taste

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Method:
Image courtesy: smahi@Maheswari
Cook the rice.
Wash keerai and chop it nely.
Chop the onions. Slice the green chillies into two.
Chop the tomatoes and crush the garlic nely.
In a kadai, pour the oil and when it is hot add mustard seeds. When it pops
up add urad dhal and fry it till turns light brown.
Then add chopped onion, green chillies, garlic and fry well.
Then add tomato pieces and fry for few seconds.
Add sambar powder, turmeric powder and salt and mix well.
Now add chopped keerai and mix well.
No need to add water. The keerai will get cooked with its own water
content.
Stir fry till all the water content in the Keerai is absorbed.
Then finally, add the cooked rice and mix well with the keerai mix.
Tasty Keerai Rice is ready to serve hot.

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Receipe of the month


:


- 2

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Receipe of the month

- 2

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,
,

Penmai Recipes eBook

32

>

Receipe of the month


Corn Meal Maker Fried Rice
...Sumitra

Ingredients:
Basmati rice - 1 cup
Onion sliced - 1
Meal maker - cup
Fresh or frozen Sweet corn - cup
Tomato Sauce - 1 spoon
Soya sauce - spoon
Chilli sauce - spoon
Pepper powder - spoon
Salt - To taste
Olive Oil - As required

c
.i

a
m

Method:

n
e

m
o

Cook basmati rice with salt and cool it.


Cook the Meal maker for 5 minutes in hot water, adding some salt. Drain the hot
water, wash it in running cold water and squeeze the excess water.
In a pan, add oil and fry onion till brown.
Add sweet corn and Meal maker, saute it for a few minutes until they are cooked.
Add tomato and soya sauce. Saute it for a minute.
Add pepper powder and salt. Saute for a minute. Add the rice and mix it well. Keep in
low ame for about 2 minutes and serve.

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>

Receipe of the month


...Deepa Bala

- 1
-

-

-
:

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-

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Penmai Recipes eBook

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>

Receipe of the month

Non-vegetarian Fry Recipe

MUTTON FRY

Ingredients:
Mutton - 1/2 kg
Curd 1 tbsp
Lemon juice 1 tsp
Salt - To taste
Turmeric powder - 1/2 tsp
Sakthi Mutton Masala Powder - 1 tsp
Ginger garlic paste - 1 tsp

n
e

m
o

c
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a
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To temper:
Oil - 1 tbsp
Saunf - 1/4 tsp
Cloves - 3
Cinnamon small piece
Curry leaves A sprig
Salt - To taste
Sambar Onion - Sliced 1/4 cup
Garlic flakes - 7 crushed coarsely
Pepper Corns - 2 tsp crushed coarsely
Coriander - 1 tbsp (chopped)

...PriyagauthamH

Method:
Add curd and lemon juice to mutton and mix well.
Marinate for an hour at least. The longer time will be better.
To the marinated mutton add the above mentioned ingredients and water just
enough to cook mutton. Pressure cook until mutton gets tender.
Heat kadai and add oil. Temper with the above whole garam masala.
Add curry leaves and sambar onion. Cook until onion is translucent.
Add the crushed garlic and saut until rawness disappears.
Add salt (but remember the cooked mutton has salt too).
Now add the pressure cooked mutton alone (drain most of the liquid) and
saut well.
If drying out, sprinkle some of the drained liquid and sprinkle the crushed
pepper. Cook until oil separates. Garnish with chopped coriander.
This will neither be wet gravy nor a dry fry, slightly looks like thokku. Serve
with sambar or rasam rice.

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>

Receipe of the month

- 7 (

:

- 1 (
- 4
- 1

- 1
- 1

- 1

- 3

- 1/2

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!!!

www.Penmai.com

m
o

c
.i

n
e

...Nisha Hameetha

Penmai Recipes eBook

36

>

Receipe of the month

Yummy & Spicy Chicken Fry


...Angu Aparna
Ingredients:
Chicken - 1/2 kg
Ginger garlic paste - 4 tsp
Red chilly powder - 4 tsp
Turmeric powder - a pinch
Coriander powder - 4 tsp
Garam Masala Powder - 1 tsp
Salt - To taste
Pepper powder (Freshly ground) - 1 tsp
Lemon juice - 1 tsp
Corn our - 4 tsp
Curry leaves - 2 sprigs
Green chilies (Slitted) - 6
Oil - to fry

c
.i

a
m

n
e

m
o

Method:
Clean and wash the chicken and drain it. Slice the chicken with a fork (so that
the spices are absorbed while marinating).
Then mix all the ingredients from ginger garlic paste through corn our to the
chicken pieces and toss thoroughly.
Keep aside for 2 hour.
Heat the oil in a pan for deep frying and fry the chicken pieces till they are
cooked and evenly browned.
Then place the fried chicken pieces on tissue papers to absorb the excessive
oil.
Use the same oil (which is used to deep fry the chicken) to fry the curry leaves
and green chillies and then add it to the fried chicken pieces.
Now the yummy and spicy fried chicken fry is ready. Serve it hot.

Tip: You can also use chicken drumsticks instead of chicken pieces.
Sumathisrini
Drumstick & (broken) coconut covered with a news
paper can be preserved in the fridge. By following this
way coconut and drumstick will not get dried.

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>

Receipe of the month

...Nisha Hameetha

- 1/2

- 1/4

- 1/4

- 1/4

- 1/4

- 1/4

-

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.i

m
o

a
m

Green Crab Fry

n
e

...Santhi1984

Ingredients:
Chilly powder - 1 tsp
Crab - 500gms
Turmeric powder - 1/2 tsp
Small onion - 100 gms
Fennel seed powder - 1 tsp
Tomato - 2
Cloves - 3
Coriandar leaves
Cinnamon - 2
Green chilly - 2
Bay leaf - 1
Curry leaves - 1 sprig
Ginger - 1 piece
Salt - To taste
Garlic - 6 nos
Grind:
Corriandar leaf, green chilly & ginger garlic.

Method:
Heat oil in a pan and add cloves, cinnamon, bay
leaf and onion.
Fry till get slightly brown, add tomato, grinded paste,
chilly powder and turmeric powder till raw smell leaves.
Add crab and fry.
Then add 1 cup of water and close the pan.
After 20 minutes mix fennel seed powder and mix gravy till gets dry.
Finally add curry leaves and serve hot.

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Penmai Recipes eBook

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>

Receipe of the month

Spicy Chicken Pepper Fry


...Dharani242
Ingredients:
Chicken - 1/2 kg (Boneless preferred)
Onion - 1 chopped
Tomato - 1 chopped
Ginger garlic paste - 1 tsp
Turmeric powder - a pinch
Red chilli powder - tsp
Coriander powder - 1 tsp
Salt - To taste

m
o

c
.i

a
m

Method:
In a pressure cooker heat oil, add onion and ginger garlic paste and saute it till
slightly browned.
Add tomatoes and fry until the raw smell leaves.
Then add turmeric, red chilli, coriander powder, salt to taste and half portion of
powdered pepper and chicken pieces.
Saute it till the chicken blend with the
spices.
Add half cup of water and cook for 4
- 5 whistles.
In another pan, heat the oil.
Put the ingredients mentioned in
the seasoning part and after it
splutters add the cooked chicken
and remaining grinded pepper
powder and fry it until it becomes
dry.
While serving put the fried curry
leaves above the chicken fry.

n
e

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Receipe of the month

m
o

...Nisha Hameetha


- 1/2

- 2

- 1/2
- 1

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,


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www.Penmai.com

Penmai Recipes eBook

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>

Receipe of the month


...Parijatham


:

- 6 ( )

- 1

- 1/4

- 2


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www.Penmai.com

Penmai Recipes eBook

42

>

Receipe of the month

...Angu aparna


- 1/4


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www.Penmai.com

...Nisha Hameetha

, ,

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.
,

!!!

Penmai Recipes eBook

43

>

Receipe of the month

...Angu aparna

:

- 15

- 1

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Tips Tips
Nisha Hameetha


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Penmai Recipes eBook

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>

Receipe of the month

Snacks Recipes

...Nisha Hameetha

- 5

c
.i

a
m

m
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- 2

- 50

- 1

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Penmai Recipes eBook

45

>

Receipe of the month


Paneer Pakoda

...Deepabala

Ingredients:
Paneer - 1/4 kg
Besan - 1 cup
Rice our - 2 tbsp
Corn our - 1 tbsp
Red chili powder - 1/2 tsp

Ginger garlic paste - 1 tsp


Ajwain - 1/2 tsp (carrom seeds)
Baking soda - A pinch
Salt - To taste
Cooking oil - For deep frying

m
o

c
.i

Method:

Wash and slice into 1" pieces.


Mix a cup of besan, rice our, corn four, ginger garlic paste, red chili powder,
baking soda, salt and enough water to make a thick paste.
Blanch paneer pieces for 5 mts in hot water and drain.
Heat oil for deep frying in a heavy bottomed vessel, dip each paneer piece in
the prepared pakoda batter such that it is coated on all sides and place in the
hot oil. Deep fry on medium ame to a golden brown shade.
Serve with tomato ketchup or green chutney.

n
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:

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- 1
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www.Penmai.com

Penmai Recipes eBook

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>

Receipe of the month


- 2

...Angu aparna

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Penmai Recipes eBook

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>

Receipe of the month


Cauliflower Recipes
Crispy Cauli ower
...sumitra

Ingredients:
Cauliflower (small Size - approx weight 1/4 kg)
Rice flour - 1 table spoon
Maida - 1/2 cup
Corn flour - 1/4 cup
Chilli powder - 1 teaspoon
Salt - as required
Ginger garlic paste -1/2 teaspoon
Red color powder (small quantity - if required)
Cooking oil

m
o

c
.i

a
m

Method:
To remove the insects which are usually present inside the cauliflower, boil
the water add small quantity of turmeric powder and salt to boiling water.
After making the cauliflower into small pieces, put the pieces in boiling water
and switch of the flame.
Wait of sometime and drain out the water so that the dead insects if any
will be drained out.
Mix the flours, chilli powder and salt. Add water to enough quantity to make
dough. Ensure no plumps or slumps are present.
Put the oil in the deep tava, heat it until it is suitable for making the frying.
The cauliflower pieces are dipped in the flour dough and put it in the tava.
Wait until the cauliflower turns into golden brown and take out.
Now you have to serve the hot fried cauliflower.
Dont store it because the crispiness will go and it will not be tastier if you
are not eating when it is hot itself.

n
e

Vijigermany

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>

Receipe of the month


Cauli ower - Tomato Curry
...Gkarti @Karthiga

Ingredients:
Cauliower - 500 grams (chopped into pieces)
Tomato - 250 grams (cut in to 8 pieces)
Tomato - 300 grams (chopped without skin)
Garlic - 2 tsp (chopped)
Ginger - 1 tsp (chopped)
Green chilly 2 (chopped lengthwise)
Green coriander - 2 tsp (chopped nely)
Cumin (jeera) - 1 tsp
Bay leaf - 3 or 4
Mustard seeds - 1 tsp
Sunower oil (or any other vegetable oil) - 2 big spoons
Cinnamon - 1 or 2 sticks
Salt - To taste

m
o

c
.i

a
m

n
e

Method:
Half boil the cauliower.
Heat the oil in a pan and add mustard seeds in it.
When seeds start cracking, add cinnamon and bay leaf.
Fry till golden.
Add cumin, chopped ginger, garlic and green chilly in it. Fry till all the
ingredients turn golden brown.
Add both types of chopped tomato in it and let them cook for 2 minutes.
Add orets of cauliower and let them cook completely.
When all the ingredients cooked well and cauliower become tender than add
salt and garnish with green coriander.
Serve it hot with Chapatti or Paratha.

JV_66 @ Jayanthy

,

, ,
,

, ,

, ,

.
,
,
,
.

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>

Receipe of the month


Cauli ower Paratha
...Nisha Hameetha

Ingredients:
For dough:
Wheat our - 1 cup
Water
Salt

For stufng:
Cauliower - 1 medium size
Chilli powder - 1 tsp
Dhania powder - 1 tsp
Jeera powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander leaves - 1 handful
(chopped)

m
o

c
.i

Method:
Clean the cauliower with boiled water. Grate and keep it aside.
Take a kadai put 2 tsp oil.
Fry onion till soft then add cauliower fry for 5 min.
Add all other masala and keep it aside.
Make two small poories with dough, stuff the masala and roll again.
Roast the paratha on tava.
Taste the hot and delicious Cauliower paratha with onion raitha.

n
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>

Receipe of the month



...Angu Aparna

- 3
- 1 (

- 1 tsp

- 1/2 tsp

- 1 tsp

- 1 tsp

- 1 tsp

- 2 (

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www.Penmai.com

Penmai Recipes eBook

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>

Receipe of the month

Chutney Recipes
:: Kara Chutney ::
Ingredients:
Small onion- 1 cup
Tomato - 3
Red chilly 3
Coriander leaves
Salt To taste
Oil Required amount
Method:
Take a kadai and pour oil in it. Saute small onion.
Add curry leaves, red chilly and chopped tomato.
Fry all of them.
Then add little amount of coriander leaves with it.
Add salt as required.
Grind all the items.
Tasty Kara Chutney is ready now.

...Dhivyasathi @ Sathya

c
.i

a
m

n
e

m
o

:: Onion Chutney :: ...Deepika Mahesh

Ingredients:
Onion - 2 large.
Urad dhal - 1 tbsp
Green chillies - 2
Mustard seeds - 1/2 tsp
Curry leaves - Few
Salt - to taste.
Oil 2 tsp

Method:
In a pan heat oil.
Add urad dal and green chillies.
Fry them till urad dal become brown.
Then add chopped onions and fry till golden
brown.
Later make them cool and add salt and grind
it.
Then for tempering add mustard seeds, urad
dal, curry leaves and pour on the grounded
mixture.

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>

Receipe of the month


:: Daal (Paruppu) chutney ::
... GShanthi

Ingredients:
Toor dal - 3 tbsp
Urad dal - 1 tsp
Gram dal - 2 tsp
Mustard seeds - 1 tsp
Red chillies - 4
Asafetida - A small piece
Big onion - 1 (chopped)

Tomato - 1 (chopped)
Oil - 2 tsp
Coconut gratings - 2 tsp
Curry leaves
Garlic - few pods
Salt - To taste

m
o

c
.i

Method:
Heat a kadai, add oil, add mustard, add urad dal, toor dal, gram dal and red
chillies. Fry tilll brown. Then add onion, fry till light brown, now add tomato and
fry. There is no need to fry a lot at this stage.
Add salt, asafoetida, curry leaves, garlic and fry till a good smell comes.
Remove from stove and keep it to cool. Grind it into a chutney and serve with
idlis, dosas, chapattis and even hot rice. When it bubbles and is thickened add
the roasted jeera powder and the chat masala.
This sweet and sour chutney can be used with all chat items.

n
e

a
m

Note: I do not add any chillies. I keep it as just sweet and sour.

:: Green Chutney for toast & Chat items ::

...PriyagauthamH

Ingredients:
Pudina leaves - 1 cup
Coriander Leaves - 1 cup
Green chillies - 3 or 4
Salt - To taste
Lemon juice

Method:
Grind the Pudina, coriander,green chillies
and Salt together with some water.
Finally add juice from one lemon and mix well.
This Chutney goes well with Bhelpuri, Samosa Chat, Dhahiballa etc.
Can be used with potato stufng to make toasted sandwiches.

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>

Receipe of the month


...Saradhamurugan

-1

- 10
-

m
o

:

2

c
.i

, ,

n
e

a
m

...Angu Aparna


:

-1
- 50
- 3
- 1
-

-

-

,


.

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Book Store

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o

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>

Receipe of the month


Keerai Recipes
Murungai Keerai Ragi Adai
...PriyagauthamH @ Priya

Ingredients:
Cleaned murungai Keerai - 1 cup
Onion - 1 (nely chopped)
Red chillies - 3
Salt - To taste
Curry leaves
Hing
Urad dhal - 2 tsp
Channa dhal - 2 tsp
Oil - 1 tsp
Grated coconut - 1 tbsp

c
.i

a
m

For Batter:
Ragi our - 1 cup
Rice our - 1/2 cup
Salt
Water

n
e

m
o

Mix together the ragi our, rice our and salt. Add water and mix until you get a dosa batter
consistency. It will thicken with time. Will need to add more water just before making Adai
again.
For seasoning:
Heat kadai, Add oil.
Add the urad and channa dhal saute until light brown.
Add the curry leaves, red chillies and hing.
Add the onion and cook until translucent.
Add the keerai and salt and cook until Keerai is half done.
Finally add the grated coconut and mix.

Method:
Add this seasoning to the prepared ragi, rice our
batter.
Mix well.
Check and adjust salt.
If the batter has thickened add some water to get
dose batter consistency.
Make adai's and serve with kaara chutney.
Note:
The above can be done slightly differently. Instead of
making a batter, you can add prepared seasoning to
ragi/ rice our and sprinkle water and mix like to a pakora our consistency and deep fry in oil
too. Or Mix the whole thing in a vada batter consistency and shallow fry like vadas too.

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>

Receipe of the month


Keerai Paruppu Kuzhambu
... Anbarasi

Ingredients:
Any Keerai (Except murungai) - 1
Onion - 5
Tomato - 5
Garlic - 6 - 7 pieces
Red chilli - 10 - 15 (depends on taste)
Green chilli - 2 or 3
Toor dal - 150 gms
Turmeric powder - 1 pinch
Asafoetida - 1 pinch
Tamarind - One small ball
Vadagam - Little
Salt - As required

c
.i

a
m

n
e

Method:

m
o

Image credit: kamalascorner.com

Take cooker and put the toor dal in it.

Wash it thoroughly and add the required amout of water, a pinch of

turmeric and asafoetida.

Now add the Keerai, which is also washed & cut into pieces.
Cut the onions and tomato into slices and add it too.
Put the garlic pieces and both the chillies.
Now keep the cooker in stove till 3 whistles.
After 3 whistles, remove the cooker from the stove and open it after the

pressure is completely reduced.


Now transfer the content to the keerai chatti, add required amout of salt

and tamarind and mash it.


You can splitter the vadagam and add to it nally for enriching the taste.
Now the delicious Keerai Paruppu Kuzhambu is ready.

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>

Receipe of the month


Palak Egg Bhurji
...Santhi1984

Ingredients:
Palak - Small cut pieces (2 cup)
Egg - 3 nos.
Onion - 1 no.
Green chilly - 3 nos.
Chilly powder - tsp
Garlic - 4 nos. ( Cut to small pieces)
Oil & Salt - As required

m
o

c
.i

Method:
In a non stick pan, pour 2 tsp of oil and wait tll oil gets heated up.
Add cut onions, green chilli and fry till it get light brown colour.
Mix garlic and teaspoon of chilly powder and then mix Palak fry till it gets fried.
Lastly add egg 3 nos and fry 5 minutes to get ready of Palak Egg Bhurgi.

n
e

a
m

Mudakkathan Keerai Dosa

Ingredients:
Mudakathankeerai Grinded - 1 cup
Ragi our - 2 cup
Salt - to taste

...Gayathri Pattabi

Method:
Clean and Wash Mudakathan
leaves.
Grind it as paste with less water.
If the grinded paste is 1 cup, then
take 2 cup of ragi our.
Add required amount of water as
well salt and make it like dosa
batter. Now add keerai paste in ragi batter. Mix it well.
Keep it aside for 8 hrs. After it is fermented, you can prepare dosas.
It is very healthy for older people.

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>

Receipe of the Month

Receipe of the month

...Ramyaraja

m
o

16

n
e

a
m

c
.i

Image credit: cookingwithshobha.com

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>

Receipe of the month


...Poovizhi


:

-


,


.

-

m
o

c
.i

:



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,


.

,

, (



( )

).

a
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.
.

(
)


.

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Online Tamil
Book Store

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ANGADI

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o

a
m

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.i

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Penmais Kitchen Queen


Anithas Kitchen - Akshu Anitha

PASTA DOUGH

- 3 ,
- 3,

- 3 /4
.

- 6 - 9

m
o

- 3

c
.i

1 /4

, 5

, 1

,


.





.
1


,

.


.
.
, ,

10



.


. (the dough should form into an elastic, smooth
ball).


, 10

.

pasta shapil

.

a
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e

A Few Good Thoughts

Pray as everything depends on god


and work as everything depends on you.
To handle yourself use your brain
and to handle others use your heart.
Don't lose your mind in success
and don't lose your heart in failure.
Beauty and color may attract the eye
but character appeals to the heart.
- Sumathisrini

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Penmais Kitchen Queen


Preethis Kitchen - Preethi4U

Tomato Peas Pulao (With Step by Step pictures)


Ingredients :
Onion - 1, Tomato - 2, Garlic(Chopped) - 2, Turmeric powder - 1/4tsp, Garam masala
powder - 1/2tsp, Green chilli - 2, Red chilly powder(all purpose curry powder) - 1tsp, Green
peas - 1/4cup, Rice - 1cup, Curry leaves - 1string, Corriander leaves - 1tsp, Salt to taste.

m
o

To Temper : Oil - 3tsp, Mustard(optional) - 1/2tsp, Jeera - 1/2tsp


You can also add Elachi, cinnamon, bay leaf and cloves instead of Garam masala powder.

c
.i

a
m

n
e

Method:
Wash and soak the rice for half an hour,
Slice onion, slit green chilies and chop
tomatoes, garlic nely.

1. Heat a pressure cooker with oil and


temper with the item given under "To
temper" table. Add green chillies,onions,
garlic, curry leaves and fry till onion turns
transparent.
2. Now add Green peas and fry for a minute.
Then add tomatoes.
3. Add Turmeric, garam masala, chilly
powder and salt and fry till the masala and
tomato gets cooked. (For 2 mints).
4. Drain the soaked rice and add it, fry for a

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minute and add 2cups of water. At this stage


check for salt if it's less you can add it. Now
add coriander leaves and bring it to a boil
and pressure cook until 3 whistles in
medium ame.

5. Do not open immediately. Allow to settle.


open and stir it gently, mix little ghee for
avour (optional).
Serve it with your favorite Raitha. Potato fry,
any veg / chicken kurma is best
accompaniment for this. Very easy lunch
box recipe too. Takes hardly 30mints to
cook.
Note:Instead oil you can also use Ghee.
Instead of garlic, you can use ginger garlic
paste.

Penmai Recipes eBook

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Penmais Kitchen Queen


Malathis Kitchen - Malathi75

GOBI MANCHURIAN
Ingredients
Cauliower - 1 (Wash the cauliower well under running water-in a pan, add boiling water
and salt and soak the orets in it for about 5 minutes. Drain and remove-keep aside.)
Onion - 1 large size, chopped ne to pieces
Capsicum - 1 sliced to pieces
Garlic - 4 nos (chopped nely)
Ginger - 1 inch size, (nely chopped or crushed
to pieces)
Spring onions - 1 bunch (nely chopped)
Green chillies - 2 nos (nely chopped)
Soya sauce - 2 tbsp
Green chilly sauce - 2 tbsp
Tomato sauce - 3 tbsp
Vinegar - 1 tsp
Oil - as required (for saute-ing and deep-frying)
Salt to taste
For the Batter
Maida/Flour - 1/2 cup
Cornour - 3-4 tbsp
Rice our - 2 tbsp
Ginger-garlic paste - 2 tsp
Salt to taste

m
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.i

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Method of Preparation :
Prepare a batter with the ingredients adding enough water to resemble a bajji batter not too thick not too thin.
In a kadai, heat enough oil for deep frying the cauli-ower. Dip each oret into the
batter and deep fry till golden brown and keep aside in a tissue paper to remove
excess oil.
In another kadai, add 2-3 tbsp oil and add chopped onions, capsicum, green chillies,
chopped garlic and giner and saute for 2 or 3 minutes.
Add all the sauces, and little vinegar for taste. Add salt to taste and mix well.
Now add the fried cauliower and saute well for a minute. Keep stirring till the sauce
coats well on the gobi.
Add chopped spring onions and serve hot with Roti and Naan.

Tips Tips

Nisha Hameetha

, , ,


,


.

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Nishas Kitchen - Nishahameetha

- 1/2
- 1/2
-
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)

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Nisha Hameetha

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Parijathams Kitchen

- Parijatham


- 1/2 kilo
-

- 2

-

-

-
-

- 50 gram

- 10 gram
- 1 tsp

- 1 tsp
- 1 or 2 (small size)

- 1 tsp
- 300 gram


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,

.

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Penmais Kitchen Queen


Paraskathis Kitchen
Tips Tips

Nisha Hameetha

n
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a
m

Method:
Clean the chicken with water for 3 times.
Take the Chicken in the Bowl, Add Chicken 65
Powder, Corn Flour Powder, Salt in small
amount.
Mix it well with chicken.
Add little amount of curd and then mix well.
After 30 mins or 45 mins, Fry the Chicken in Oil.
Chilly Chicken Ready.

m
o

c
.i

Chicken 65
Ingredients:
Chicken
Corn Flour Powder
Chicken 65 Masala (I used Sakthi Chicken 65
Masala)
Salt
Curd
Oil

Jv66@Jeyanthi


,


.

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Penmais Kitchen Queen


Lav @ Lavanya

Lavanya s Kitchen
Red Chori bean (Thatta payaru) kurma/curry

Ingredients
Onion - 1 cut in to small pieces
Tomato - 5 (small size) cut in to small pieces.
Red chori bean - 1 cup (soak in water for 6 hours/overnight)
Sorakkai - diced - 1 cup
zucchini - diced - 1 cup (optional)
Red chili powder - 1 teaspoon,
Dhania powder - 2 teaspoon,
Cumin powder - 1 teaspoon,
Pepper - 1/4 teaspoon (You can replace with 3 tea spoon of sakthi sambar powder too)
Oil - 3 teaspoon
Salt - 1 teaspoon (to your taste)

m
o

c
.i

Preparation:
Heat the oil in pressure pan, add mustard seed / urad dal - when Mustard seed pop, Add
the onion and saute for 5 min.
When it turns golden color, add tomato, salt, a pinch of turmeric and saute till the tomatoes
turn soft
Add veggies, soaked red bean, all masala powder, saute for 2-3 mins
Add 2 cups water, close the lid - cook in high ame till the rst whistle.
Reduce the ame to low after the rst whistle, cook for 15 mins in low ame.
Garnish with 1 table spoon of cilantro

n
e

a
m

This curry goes good with chapatti or rice.

P
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Penmais Kitchen Queen


Maheshwari s Kitchen

Smahi @ Maheshwari

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- ,

- , -

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Penmais Kitchen Queen


Preethi s Kitchen

Preethi4U

Oats Pongal
Ingredients :
Oats - 1 Cup
Moong dal - 1/2 Cup
Salt - to taste
Turmeric - A pinch
To Temper :
Oil - 1 Tsp
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Ginger - Small piece
Curry leaves - 1 string

m
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Method:
Pressure cook Moong dal with pinch of turmeric, Chop
Ginger nely, Crush the pepper and keep it aside.
Take oil in a pan and temper it with the items given
under "to temper".
Add 2 cups of water and salt and bring to boil.
Now add oats and cooked Moong dal and mix it well.
cook until you get the correct consistency.
Serve it hot with sambar and chutney.

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P
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Notes :
Instead of oil you can also use Ghee.

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Satyasriram s Kitchen

Satyasriram

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.
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Penmai Recipes eBook

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Penmais Kitchen Queen


Nisha s Kitchen

Nisha Hameetha

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Penmai Recipes eBook

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72

>

Penmais Kitchen Queen

Anithas Kitchen
Spring Onion Curry

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>

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Nishas Kitchen

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Parijathams Kitchen

- 1 kg
. - 400 gram
- 100 gram
- 1 tea sp
- 1 tea sp
- 15
-6
- 50 gram
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Penmai Recipes eBook

,
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75

>

Penmais Kitchen Queen

Lavanyas Kitchen
Cabbage/Carrot Adai recipe
Idly Rice - 2 cup
Chenna dal - 1 cup
Toor dal - 1/2 cup
Moong dal - 1/4 cup
Urad dal - 1/4 cup
Red chili - 6
Fennel seed - 1/2 teaspoon
Garlic cloves - 2

Usha Samy

m
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c
.i

Preparation method:
Soak the rice and dals for 3 hours. Coarsely Grind it with red chilies, fennel seed,
garlic cloves in wet grinder (approximately take 20 mins)
Fine cut cabbage - 1 cup , carrot - 1 (shredded)
In a skillet, add 2 teaspoon of oil, add a pinch of cumin seed, add cabbage and
shredded carrot, saute for 3 mins, allow it cool for 5 mins, and then mix it to the batter.
Pour one full ladle of Adai batter and spread into a thin circle, drizzle few drops of oil
on and around the Adai.
Cook each side approximately 1 min.

n
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a
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P
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Penmais Kitchen Queen

Gomathys Kitchen

Veg Cutlet
Ingredients:
Potato (boiled) - 2
Onion (nely chopped) - 1
Carrot (grated) - 1
Beans (nely chopped) - 10
Green Peas (boiled) - little
Fresh Sweet Corn (boiled) - little
Coriander Leaves - little
Gram Flour - 2 table spoons
Corn Flour - 2 table spoons
Ghee - little
Oil - little
Salt, Chilly Powder, Garam masala powder, Turmeric powder
- to taste.

c
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m
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Note : Boil green peas & Fresh sweet corn in salted (1/4 tea
spoon) water in a vessel for 5-7mins. Boil the potatoes
separately. Fresh sweet corn is easily available in frozen
form.

Procedure :
Roast ned chopped onion, beans, grated carrot in little
ghee/oil. Add necessary salt, chilly powder, turmeric
powder and garam masala powder while roasting.
Smash the boiled potatoes.
Mix the roasted veg, boiled green peas, fresh sweet corn,
coriander leaves, smashed potatoes, gram our and corn
our with 2 tea spoon ghee and make into a dough.
Make small pieces(in any shape) from the dough.
Apply ghee/oil on hot tawai and place the pieces on it.
Roast well on each sides. Your delicious veg cutlet is
ready. Serve hot with tomato sauce with cucumber
decoration.
Note : 12 cutlet can be made from above quantity of
ingredients.

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Penmais Kitchen Queen

Maheshwaris Kithchen

- 10

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>

Penmais Kitchen Queen

Nalini's Kitchen

- 5

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- 1

- 3
- 2

- 2
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!!!

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).

(finger chips

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...

Penmai Recipes eBook

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>

Penmais Kitchen Queen

Maheswari's
Kitchen

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:
- 1
- 3/4

- 1/4

- 1/2

-1/4

- 2

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.

Penmai Recipes eBook

80

Traditional Tanjore
Paintings Collection

MY

ANGADI

Free shipping
across India.
International Shipping
also Available.
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.i

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83441-43220

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Penmais Kitchen Queen

Aparnas
Kitchen


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Penmais Kitchen Queen

Ramyas
Kitchen
MILAGU KUZHAMBU (IYER METHOD)

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Ingredients:
1. Tamarind - Size of three lemons
2. Salt - to taste
3. Red Chilly - 2
4. Black Pepper - 3 tsp
5. Urad dal - 2 tsp
6. Oil - 4 tbsp
7. Asafoetida - a sprig
8. Mustard - 1 tsp
9. Curry Leaves - a sprig
10. Water - as needed
11. Gingelly oil - as needed

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Preparation Procedure:
In a small kadai, add 1 tsp oil and roast the red chillies, pepper and orid dal
such that urad dal turns light golden brown colour.
Allow this roasted mix to cool for few minutes and grind them well in a mixer
by adding little water in the form of a paste along with Tamarind.
In a kadai, add 3 tbsp oil,
season mustard and
asafoetida.
Put the paste in Kadai stir well
occasionally since it may boil
up and rise in the kadai.
Allow it to boil for some more
time till you think the Kuzhambu
has become semi solid (i.e.,
neither too watery nor too very
thick but thick to an extent).
Add some curry leaves and
switch off the stove. Hot yummy
Milagu Kuzhambu is ready.

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Penmais Kitchen Queen

...Saravanakumari

:

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.

.

Penmai Recipes eBook

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Penmais Kitchen Queen

...Rudhraa
Ingredients:
Coriander (Kothamalli) - 1 bunch
Coconut - Shell
Urad dal - 2 tsp
Bengal gram dal - 2 tsp
Red chillies - 3
Salt - to taste
Oil - 3 tsp
Curry leaves - a sprig
Mustard seeds - 1 tsp

m
o

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a
m

Method:
Chop the coriander and coconut
in to ne pieces.
Heat the pan. Add 1 tsp of oil
and fry urad dal and Bengal
gram dal.
Now add red chillies to the pan and fry for 10 secs and keep
aside.
Now saute the chopped coriander leaves for 2 mins.
Now put the fried grams alone in a mixer jar and grind it after
that add the coriander leaves to the mixer jar.
Now add chopped coconut to it. Grind it
to a ne paste.
Heat oil in a pan, add mustard seeds,
when it pops add curry leaves and add it
to the thuvaiyal.
Yummy Kothamalli thuvaiyal is ready.

n
e

Goes well with


sambar and rasam
satham. Can also
mix with hot rice and
eat.

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Penmais Kitchen Queen

...Smahi @ Maheswari

:
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) - 1

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86

>

Penmais Kitchen Queen

Anusekarans Kitchen


:


-

- 1/2

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.


.

Angu Aparna

n
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a
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To Prevent milk from spoiling:


In summer to prevent milk from spoiling, boil once again in the evening and let
it get cold with different vessel. Cover and keep in fridge.

Idli-Dosa batter fermentation:


In summer, the fermentation time is very short for Idli-Dosa batter.
6 - 7 hrs in another season, but in summer, the batter get
fermented in 3 4 hrs itself. So it is better to avoid
making the batter once in large amount. And keep the
batter in the fridge soon after your preparation.

It normally

How to keep coriander leaves fresh for long time?


Keep the coriander leaves in paper bag, instead of keeping in
plastic bag. This will help you to keep coriander leaves fresh for
long time.

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Penmais Kitchen Queen

Sumathisrinis Kitchen
bt$plg[s; nfh!; ky;yp


- 100

- 1

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,

Smahi@Maheswari

Nisha Hameetha

To prevent fresh coconut milk from turning rancid add a


pinch of salt to it. This will help preserve it for a few hours.
Nimi
To avoid bad smell of fridge, put some baking soda (Soda Maavu) in
open plastic box and keep in fridge door. This observes all bad smell.
After a few days, replace it with fresh pocket.

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Penmais Kitchen Queen

Smahis Kitchen

- 1

) - 1/2

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- 1/4

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1/4

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Penmais Kitchen Queen

Pranavids Kitchen
Instant Rasamalai
Ingredients:
Milk powder - 1 cup
Egg - 1
Madia -1 tbsp
Baking powder - 1 tsp
Ghee -1 tsp
Milk - 5 cups

m
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Sugar - To taste
(Add required amount of sugar to milk)
Cardamon powder - tsp
Badam powder - 3 tsp
Saffron - A pinch
Pista - 8 - 9
(Make into small pieces)

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Method:
In a vessel add milk & boil for 10 mins.
Add cardamom, saffron and let it boil on slow ame.
Mix milk powder, maida, baking powder, add lightly beaten egg and ghee.
Knead into a dough (Don't add water).
Make 20-22 small balls and little atten it. Put these balls into a boiling milk
and cook for 10 -15 mins or till cooks.
Remove from heat.
Garnish it with nely chopped pista & cool it and keep it fridge for 12 hrs.

n
e

Raja Nanthana
, ,

Subhasreemurali

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Penmais Kitchen Queen

Priyagauthams
Singapore
Kitchen
Fried Rice

Ingredients:
For chicken:
Chicken breast - 1
Cinnamon - 1
Peppercorns - 1/2 tsp lightly crushed
Annasipoo - 1 (star anise)
Turmeric powder - 1/4 tsp
Garlic - 2 akes crushed
Pearl onions - 5 sliced
Water
Salt - To taste
Curry powder - 1/2 - 3/4 tsp
Soysauce & Vinegar - 1/2 tsp each
Rice
Cooked and cooled rice-1 cup

Vegetables
Julienne all veggies
Cabbage & carrot - Handful each
Capsicum - 1
Spring onions - Both green and white parts chopped
Garlic - 2 tsp nely chopped
Flaked red chillies - 1 tsp
(Don't powder but crush in mortar and pestle)
Oil - 1 tbsp
Soy sauce-1 tsp each of light and dark variety
Shelled green peas - 1 tbsp
Bean sprouts (Mulaikattiya moong dhal) - 1 handful
Mushroom - 1 handful
Turmeric powder - 2 pinches
Curry powder - 1/2 tsp
Shelled deveined prawns (optional) - 1 handful
Salt - As required

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Method
Place chicken breast in a vessel add all the dry
ingredients and add the soy sauce, vinegar and
water.
Water just to cover chicken and cook until it is well
done & let it cool.
Then shred the chicken into small bite sized pieces.
The cooked liquid is the chicken stock which can be
used to prepare soups. If want to use stock, you also
need to add handful of chopped leeks and carrots too.
In a wok or kadai add the oil and heat it until smoking.
Now add the garlic saut.
Add the white portion of spring onion and saut.
Add green peas and mushroom and saut.
Add salt, aked red chillies, turmeric powder, curry
powder and saut.
Add the prawns at this stage and cook until prawns is
3/4 done.
Now add the cabbage, carrot, bean sprouts and
capsicum and saut.
Now add the soy sauce.
Cook in such a way the veggies retain their
crunchiness.
Add the cooked shredded chicken.
Finally add the cooked rice and mix it well.
Garnish with the green portions of spring onions.

m
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Optional
Add chopped egg omelets to the above.
Add it when adding the cooked chicken.
Also not necessary that you need all
ingredients.
You can keep it veggie omitting the
chicken, prawn and egg. But to get
avour as in any Chinese cooking the
garlic, spring onion, capsicum must.
It tastes even better if prepared with thin
rice noodles instead of rice.
Sounds tedious but once chicken and
vegetables are prepared, it is a matter of
stir frying.
Serve with chicken 65 or Manchurian or
chilly oil.

Chilly Oil Preparation


Soak 6 bright red long dry chillies in vinegar.
Pound it coarsely with 5 garlic akes and
salt in mortar and pestle.
Heat 1 tbsp oil and add the pounded chilly,
garlic mix and cook until raw smell
disappears.
Keeps well for a week. Very spicy too.

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Penmais Kitchen Queen

Maheswaris Kitchen
...smahi



- 4


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- 1


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- 1/2

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3/4

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m
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Penmai Recipes eBook

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Penmais Kitchen Queen

Saravanakumaris Kitchen
...Saravanakumari


:

- 1

- 1

- 2

- 1

-

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Smahi
,

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Penmais Kitchen Queen


:: Nishas Kitchen ::

- 2

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- 2

- 4

- 1

- 1

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65,



.
,

, ,

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Penmais Kitchen Queen


:: Priyagauthams Kitchen ::

Beans Paruppu Usuli


Ingredients:
Chopped beans - 1 cup
Toor dhal - 1 cup (Soaked for 1 to 1 1/2 hrs)
Red chillies 3 or 4
Salt To taste
Turmeric powder - 1/4 tsp
Season:
Oil - 1 tbsp
Mustard - 1/2 tsp
Urad dhal - 1 tsp
Hing - pinch
Red chillies - 2
curry leaves

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Method:
Toor dhal & red chillies have to be grinded coarsely.
Steam the ground toor dhal and ake it.
In kadai add oil and season with mustard, urad dhal, hing, red chillies and
curry leaves.
Then add chopped beans, salt and turmeric powder.
Sprinkle water and cook till beans is half done.
Add the steamed toor dhal.
Saut and cook until the beans is done.
Once you add the toor dhal it will burn / catch to kadai easily, so cook in a low
ame and if need, add a little more oil.
Better use a nonstick pan.
Serve with more kulambu.

Note:
Paruppu usuli can be prepared plain with no added veg or with cabbage,
ladies nger, cluster beans (kothavarangai) and banana ower (vazhai poo)
too.
The above method uses comparatively less oil. Particularly if using non stick
reduce amount of oil added.
If preparing for guests instead of steaming the ground toor dhal you can cook
it directly in a low ame. Takes more time and will need to use more oil.
For day to day cooking and if using just beans or kothavarangai, I microwave
the veg to steam it, makes it easier.

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Penmais Kitchen Queen


:: Lavanyas Kitchen ::

5 mins Peanut Chutney

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Ingredients:
Roasted blanched peanut - 1 cup
Red chilies - 6
Garlic clove - 1
Tamarind - 1 inch
Salt - To taste

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Method:
Take all the ingredients and, grind in to ne paste in mixer grinder.

Kothamalli Chutney

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Ingredients:

Onion - 1
Tomato - 3
Garlic cloves - 2
Urad dal - 1 table spoon
Red chilies - 6
Tamarind - 1 teaspoon
Cilantro - 1 punch (Without stem)
Salt - To taste

Method:
In a hot pan, add a teaspoon of oil, roast the urad dal and red chilies
(approximately 2 minutes), remove from pan, keep aside.
Add a teaspoon of oil, onion and garlic, saute for 4 mins.
Add tomato and saute till tomato turns soft.
Add cilantro, saute 1 min. then allow it cool for 10 min.
Add salt and tamarind.
Blend everything in to ne paste.

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Penmais Kitchen Queen


:: Rudhraas Kitchen ::

Yams Poriyal
Ingredients:
Yams - 200gm
Tamarind - small lemon size
Turmeric powder - a pinch
Salt - to taste
Oil - 3 tsp
Mustard seeds - 1/2 tsp
Curry leaves - a sprig
Onion - 2
Garlic - 1
Sambar powder - 2 tsp

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Method:
Chop the yams in to cubes and boil in a cooker for 2 whistles with lemon,
turmeric and salt. Drain the water and keep it aside.
Crush garlic and chop the onion.
Now place a vanali in stove and add oil when it gets heated, add mustard
seeds, after it gets popped, add crushed garlic and curry leaves.
Now add the chopped onion and fry till it become golden brown.
Now add the cooked yams to the vanali and fry for a minute.
Now add sambar powder to it and saute it for 5 minutes, add salt if needed.
When the raw smell of sambar powder goes switch off the stove.
Tasty yams poriyal is ready. Goes well with sambar, rasam and curd rice.

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Penmais Kitchen Queen

Ingredients:
Soya (meal maker) 1 cup
Onion - 1 medium size
Tomatoes 2 or 3 medium size
Ginger & garlic paste - 1 tsp each
Turmeric - 1 tsp
Chilli powder 1 1\2 tsp
Coriander powder - 1tsp
Garam masala powder - 1\2 tsp
Cloves - 1
Cinnamon - 1 small
Corriander leaves for garnish and oil

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Method:
Wash & soak soya i.e. meal maker in water. Heat it till cook (comes like puffy
soya ) after drain water and squeeze soya & grind into minced soya.
Meanwhile, cut tomatoes into thin slice & keep aside. Finely chopped onion.
Take a wide pan, heat oil & add cinnamon cloves, add onion and fry till light
brown in color.
Add ginger and garlic patse and fry for 1 min.
Add turmeric powder and fry for few sec, add soya minced fry for 2 mins.
Add all other masala i.e. chilli powder, coriander powder,
garam
masala powder and salt.
Add little water and allow to cook with closed lid on
medium heat for 3 mins.
Now add tomatoes and mix well. Again allow to
cook for 5 mins or until tomatoes are cooked
completely.
Finally add coriander leaves and mix well in low
heat for 2 mins.
Remove from heat and serve with hot chapathis
or plain rice.

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Penmais Kitchen Queen


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Penmai Recipes eBook

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Penmais Kitchen Queen


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Penmai Kitchen Queens

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Penmais Kitchen Queen


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Penmais Kitchen Queen

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Festival Recipes

- Akshu anitha

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Festival Recipes

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Festival Recipes
Ramyas
While preparing chapathi dough add one
spoon full of curd to the dough, it makes
chapathi soft.

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Christmas
Recipes
- Nishahameetha

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Christmas Triangles

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tions
Sugges ess...
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To

Ingredients
50g - puffed rice cereal, 100g - milk powder, 100g - desiccated
coconut, 125 - icing sugar, 80g - green cherries, chopped, 80g red cherries, chopped, 50g - Kismis, 250g - white vegetables
shortening

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Procedure
In a large bowl, mix puffed rice, milk powder, coconut, icing
sugar, cherries and sultanas. Make a well in the center.
Melt the shortening and add to the well in the rice mixture.
Mix with a wooden spoon. Spoon into a shallow 28x18cm tin with foil and smooth
down the surface.
Chill for 30 minutes. Remove the foil and cut into small triangle to serve.

Christmas Fudge

Ingredients
1 cup sugar, 1 cup plain our, 1 cup chocolate syrup, 1/2 cup
butter, 3 eggs whites, 1 tsp vanilla essence, 1/2 tsp salt, 1/2 cup
chopped nuts

Method
Beat butter and Sugar till light. Add eggs and beat well till uffy. Add chocolate syrup
and vanilla essence.
Mix it well. Mix our and salt and beat well. Preheat oven and 350F. Pour the mixture
in baking dish.
Garnish with nuts. Bake for 25 mins. (till toothpick comes out clean when put in the
center). Cool it in refrigerate before serving.

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Festival Recipes

...Angu Aparna

:


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PILLAIYAR URUNDAI RECIPE


Ingredients:
Rice our - 1 1/4 cup
Powdered jaggery - 3/4 cup
Water - 1 cup
Ghee - 1 1/2 tsp
Roasted gram dal - 1 tbsp
Broken cashew 1 tbsp
Coconut 1 tbsp
Cardamom powder 1/4 tsp
Chopped almonds For garnishing

Method:
Boil the jaggery in water and lter.
Fry the dal, cashewnuts and
coconut in ghee.
Add this to the boiling jaggery
syrup.
Add a pinch of cardamom powder.
Reduce the ame, add rice our
and mix well ensuring that no
lumps are formed.
Make small balls, place them on a
ghee-coated pan and steam for 10
minutes.
Garnish with chopped almonds.

Penmai Recipes eBook

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Festival Recipes
Vijigermany

,

m
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a
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Vijigermany

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Tips... Tips...

Vijigermany

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>

Tips... Tips...

JV_66@Jayanthy

,
,

m
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Nishahameetha
To make a healthy chicken dish remove the skin from the
chicken. This will remove the major fat content on the
chicken.

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To get crisp, golden dosa add a teaspoon of fenugreek


seeds to the urad dal and grind it.

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Smahi

Akshu Anitha

Gokila

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Tips... Tips...

Nishahameetha

,

a
m

n
e

Sumitra

m
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c
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Angu Aparna

,
,

smahi@Maheswari

Nishahameetha




,

.

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Book Store

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