Recipes

By Subbalakshmi Renganathan

30 Basic South Indian Recipes 30 Basic South Indian Recipes for a family with clear measurements and simple instructions.

Daily Cooking Recipes Dear Readers… You’ve probably your way to this eBook from my blog, or may be a friend passed it along to you. Either way, I’m happy you’re here! Though there are thousands of dishes and variations are available to cook, only few dishes that we cook on our day to day life in our family. For example in Tamil Brahmin Families usually the Sambar, Vatha kuzhambu, Mor kuzhambu are predominant and cooked regularly. I have selected 30 such recipes – 5 from each variety and given here for your ready reference. Obviously this e-book is for a beginners and I believe this will help them to manage the complete basic cooking for a family. This e-book will help them to gain a control over the basic cooking and inspire them to explore more on cooking. If at any point while you’re reading this book you have any questions, please don’t hesitate to contact me. You can best reach me on [email protected] or on my facebook page http://www.facebook.com/subbuskitchen.

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Daily Cooking Recipes

Contents 1. Kuzhambu .............................................................................................................5 a)

Vengaya Sambar .............................................................................................5

b)

Vathakuzhambu .............................................................................................7

c)

Moor kuzhambu .............................................................................................8

d)

Aviyal Kuzhambu ............................................................................................9

e)

Poritha Kuzhambu ........................................................................................10

2. Poriyal .................................................................................................................11 a)

Cabbage Kadhamba Curry ............................................................................11

b)

Potato Kara Curry .........................................................................................12

c)

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

d)

Keerai Thuvaran ...........................................................................................15

e)

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

3. Kootu/Stew .........................................................................................................18 a)

Cucumber kootu/stew ..................................................................................18

b)

Mullangi kootu/Radish Stew .........................................................................19

c)

Eriseri ...........................................................................................................21

d)

Oolan ............................................................................................................22

e)

Vazhakkai Puliyita Kootu...............................................................................23

4. Breakfast .............................................................................................................24 a)

Rawa Kichadi ................................................................................................24

b)

Poori Masala .................................................................................................26

c)

Venn Pongal .................................................................................................28

d)

Adai Aviyal ....................................................................................................29

e)

Aapam ..........................................................................................................31

5. Rasam .................................................................................................................32 a)

Lemon Rasam ...............................................................................................32

b)

Milagu Rasam ...............................................................................................33

c)

Mysore Rasam ..............................................................................................34

d)

Paruppu Rasam ............................................................................................35 ©www.subbuskitchen.com 3

e)

Daily Cooking Recipes Garlic Rasam .................................................................................................36

6. Sweets ................................................................................................................37 a)

Kesari ...........................................................................................................37

b)

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

c)

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

d)

Appam ..........................................................................................................40

e)

Purana Poli ...................................................................................................41

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Daily Cooking Recipes

1. Kuzhambu 4

a) Vengaya Sambar

25 mins Vengaya Sambar (Onion Sambar) is a wonderful main course for rice. Baby onions in tangy gravy are delicious. A traditional Sambar in every family especially when we have guests in our home. Vengaya Sambar with Potato Kara curry is one of the best combinations. Ingredients Baby Onion(Small Onion) - ¼ Kg Thur Dal - 1 Cup Tamarind - 1 lemon size Salt - To taste Turmeric - a pinch Asafoetida - ¼ teaspoon Coriander leaves -few For Grinding: Red Chillies - 10 Coriander Seeds - 4 teaspoon Channa dal(Bengal gram) - 3 teaspoon Grated Coconut - 2 tablespoon Skin peeled onion small sized - 6-8 Oil - 2 teaspoon Fenugreek seeds - ¼ teaspoon

For Seasoning: Oil – 1 teaspoon Mustard seeds – 1 teaspoon Curry Leaves – Few

Directions 1. Soak the tamarind in water for 10 minutes 2. Cook the dhal in a pressure cooker till it is soft and smash it nicely and keep it aside. 3. Peel the onion skin and keep it aside. 4. Extract the tamarind juice and keep it aside 5. In the pan, pour the oil and add the red chillies, channa dhal, fenugeek seeds and coriander seeds and fry it until the dhal becomes golden color and take this aside for grinding. 6. Take few baby onions and coconut for grinding along with the fried ingredients in the above step. 7. Grind all these ingredients to a paste ©www.subbuskitchen.com 5

Daily Cooking Recipes 8. In the pan pour the oil and add the mustard seeds and when it starts to sputter, add the curry leaves and a pinch of Hing 9. Add the peeled Onions and fry it for a minute and then add water to cook the onions. When they are half-cooked add the tamarind extract and salt 10. Let the mixture boil for about 5 minutes in the medium flame till the raw smell of the tamarind goes off 11. Add the smashed dhal and stir well to avoid lumps. 12. Now add the ground paste and allow it to cook in the medium flame. 13. When the Sambar starts to boil, add the coriander leaves. 14. Remove from flame. 15. Now the onion Sambar/ Vengaya Sambar is ready to serve.

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

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Daily Cooking Recipes

4

b) Vathakuzhambu

20 mins This is a very traditional and common dish in every Brahmin’s house as well as in any Brahmin marriages. Ingredients Sundakai vathal/Manathalai vathal - 1 teaspoon Grated Jaggery - 1 teaspoon Tamarind - 1 lemon size Salt - To taste For Grinding: Red Chillies - 6 Whole black pepper teaspoon Urid dal - 2 teaspoon Curry leaves - few Hing - ¼ teaspoon Ghee - 2 teaspoon

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1 For Seasoning: Ghee - 1 teaspoon Mustard seeds - 1 teaspoon Channa dal(Bengal gram) - 1 teaspoon

Directions 1. Soak the tamarind in water and extract the juice 2. Pour the ghee in the pan and fry the pepper, red chillies, urdhal, curry leaves and hing and grind it into a paste in a mixer and set aside 3. Pour the ghee in the pan and add the mustard seeds. When the mustard seeds begins to sputter, add the channa dhal and fry till it becomes light brown color. 4. Add the sundakaivathal and the fry for a minute and then add the tamarind extract and salt and ground paste and allow it to boil 5. When the pepper smell goes off, switch off the flame 6. Add the grated Jaggery and stir well 7. Now the delicious vathakuzhambu is ready to serve with hot rice. http://www.subbuskitchen.com/2009/01/vathakuzhambu-method-i.html

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Daily Cooking Recipes

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c) Moor kuzhambu

20 mins Moorkuzhambu (Puliseri) is a special dish in Nagercoil district. We can have this by mixing with Rice as well as with Sevai. Ingredients Sour butter milk - 1 Cup Salt - To taste For Grinding: Red Chillies - 2 Grated Coconut - ½ Cup Green Chillies - 4 For Seasoning: Oil - 1 teaspoon Mustard seeds - 1 teaspoon Fenugreek seeds 1/4 teaspoon Directions 1. Soak the raw rice for some time. 2. Grind the coconut, chillies and raw rice to a fine paste 3. Add the ground paste to the sour butter milk in a heavy bottomed pan and add salt. If the mixture starts to boil switch off the flame. 4. In a separate pan add the oil and when the oil is hot add the mustard seeds. When the mustard sees begins to sputter add the fenugreek seeds and fry it until it becomes red color and then add curry leaves. Add these to the Moorkuzhambu. 5. Now the Moorkuzhambu is ready to serve. http://www.subbuskitchen.com/2009/01/moorkuzhambu-puliseri.html

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Daily Cooking Recipes

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d) Aviyal Kuzhambu

40 mins Aviyal kuzhambu, rich tangy gravy with lots of vegetables. Ingredients Raw Banana(Vazhaikaai) - 1/2 Salt - To taste Potato - 1 Carrot - 1 Snake gourd(Pudalangaai) - 1/2 Brinjal - 4 Cucumber/Ash gourd - 1 small piece Tamarind - 1 gooseberry size Turmeric - a pinch For Grinding: For Seasoning: Red Chillies - 3 Coconut Oil - 3 teaspoon Grated Coconut - 1 Cup Curry leaves - few Green Chillies - 5 Raw Rice - 1 teaspoon Cumin seeds - ½ teaspoon Directions 1. Cut all the vegetables length wise and keep it aside 2. Soak the tamarind in water and extract the juice 3. Soak the raw rice in water for some time. 4. Grind the coconut with soaked rice, red chillies and green chillies and cumin seeds into a fine paste. 5. Cook the vegetables in a heavy bottomed vessel by adding water and turmeric. 6. When the vegetables are half cooked add the tamarind extract and salt and let the mixture boils till all the vegetables are fully cooked. 7. Then add the ground paste and when the mixture starts boiling then switch off the flame. 8. Add the coconut oil and curry leaves and now Aviyal Kuzhambu is ready to serve with plain rice. http://www.subbuskitchen.com/2009/01/aviyal-kuzhambu.html

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Daily Cooking Recipes

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e) Poritha Kuzhambu

30 mins Tired of cooking kuzhambu using tamarind. This is a different variety of kuzhambu without using tamarind. Ingredients: Drumstick - 1 Salt - To taste Potato - 2 Carrot - 1 Snake gourd(Pudalangaai) - 1/2 Brinjal - 2 Thur dal - ¾ Cup Turmeric - a pinch For Grinding: Red Chillies - 4 Grated Coconut - 1/2 Cup Green Chillies - 5 Raw Rice - 1 teaspoon Cumin seeds - ½ teaspoon Pepper - ¼ teaspoon

For Seasoning: Oil - 1 teaspoon Curry leaves - few Mustard seeds - 1 teaspoon Urid dal - 1 teaspoon

Directions 1. Cook the Thurdal in the pressure cooker till soft and mash the dal. 2. Chop all the vegetables as we do for kootu. 3. Soak the raw rice in water for some time. 4. Cook all these vegetables in a heavy bottomed pan by adding water along with a pinch of turmeric and salt 5. In a separate pan pour the oil and add the red chillies and pepper and fry for a minute and grind these along with coconut, Jeeragam and raw rice soaked in water to a fine paste 6. Add these ground paste and mashed dal to the vegetables once they are cooked. Switch off the flame once the kuzhambu starts to boil. 7. In a separate pan, pour the oil and add mustard seeds. When the mustard seeds begin to sputter add the Urid dal and fry it until it becomes red color and then add curry leaves. Add these ingredients to the kuzhambu 8. Now the Poritha Kuzhambu is ready to serve with plain Rice. http://www.subbuskitchen.com/2009/01/poritha-kuzhambu.html ©www.subbuskitchen.com 10

Daily Cooking Recipes

2. Poriyal a) Cabbage Kadhamba Curry

4 20 mins

Kadhamba curry is nothing but a mix of many vegetables. Here I have mixed beans, cabbage, carrot and peas. This is all time favourite for my husband and I believe many of us like this too as it is rich in combination of vegetables. This is again simple to make and Kadhamba curry would be helpful with respect to the quantity if we have guests at our home. Ingredients Cabbage – ¼ kg Beans – 20 nos. Red Chilli – 1 Carrots – 3 Curry Leaves – few Salt – To Taste Moong Dal – 4 Teaspoon Grated Coconut – 2 teaspoon For Seasoning: Oil – 1 teaspoon Mustard seeds – 1 teaspoon Urid dal – 1 teaspoon Directions 1. Clean the beans and carrots and peel the carrot skin 2. Finely chop the cabbage, beans and carrots 3. To this add Moong dal and peas and keep it ready. Heat oil in a heavy bottomed pan, add mustard seeds. When the mustard seeds starts to sputter, add Urid dal and broken red chilli and fry it till the dals turn golden brown color. 4. Add the vegetables and mix it well in the oil. 5. Sprinkle little amount of water for the vegetables to cook and add salt 6. When the water evaporates, add little oil and allow the vegetables to cook completely 7. Finally add grated coconut and mix well and remove from flame The yummy Kadhamba curry is ready to serve with any kuzhambu or Rasam http://www.subbuskitchen.com/2012/10/cabbage-kadhamba-curry.html

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Daily Cooking Recipes

b) Potato Kara Curry

4 20 mins

Urulai Kizhangu Kara curry (Potato curry) is one of my favourite curry. Everyone loves Potato - there is no doubt about it and potato is one of largest consumed vegetable across world. Fried potato with spices is something which automatically brings water in your mouth. Urulai Kizhangu curry, Vengaya Sambar and white rice are my all time favourite. Ingredients Potato - 1/2 kg Turmeric powder - 1/4 teaspoon Red Chilli powder - 1 teaspoon Corn powder/Gram flour/ Rice flour - 1 teaspoon Salt - To Taste For Seasoning: Oil - 1 teaspoon Mustard seeds - 1 teaspoon Urid dal - 1 teaspoon Asafoetida - 1/2 teaspoon Directions 1. Peel the potato and chop the potato and soak it in water and keep it aside 2. Heat the oil in pan and add mustard seeds. When the mustard seeds begins to sputter add uraddhal and fry until it becomes golden brown color 3. Now add a pinch of hing and turmeric powder and add the chopped potato 4. Add 1 cup of water along with salt and chilli powder and allow it to cook completely. Add necessary water to cook 5. Once the potato is cooked properly add some oil and keep the flame low to fry the potatos. 6. Finally sprinkle corn powder or gram powder for the potatos to fry nicely 7. Remove from flame after the potatoes are fried nicely. Notes: The delicious Urulai Kizhangu Kara curry (potato curry) is ready to serve. By adding little more oil, the potatos can be roasted to a golden brown color and this will add a lot of taste to it but my advice is not to do that. Once a while a

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Daily Cooking Recipes fried potato may be very good, but not for regular consumption. Don’t use more than a tbsp of oil for regular cooking. 8. The variation to this recipe is to add onion. You can fry the sliced onion in the oil before adding the potato. 9. If you have micro wave oven, then put the potato directly in the microwave and cook it for 3 mins. Check the potato and if require cook for 1-2 more mins. Then remove the potato from the microwave, peel the skin and cut the potato into cubes and fry it in the oil as per the steps mentioned above. 10. Try to consume less oil as possible... Enjoy Urulai Kizhangu Kara curry! http://www.subbuskitchen.com/2009/09/urulai-kizhangu-kara-curry-potatocurry.html

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Daily Cooking Recipes

c) Vazhaikaai Podimas (Raw Banana Podimas)

4 20 mins

Raw banana (Vazhaikaai) is a common vegetable in south India, especially in the Brahmin families. I cook different recipes using Vazhaikaai. Vazhaikaai Podimas is one of the famous recipe in my family made using Vazhaikaai. The reason behind is the fact that we are grating the Vazhaikaai for this recipe and when you fry and cook the grated Vazhaikaai it adds a lot of taste to the poriyal. The recipe for - Vazhakkai Podimas(raw banana Podimas/poriyal) is given below. Ingredients Raw Banana(Vazhaikaai) - 2 Green Chillies - 2 Chopped Ginger - 1 teaspoon Curry leaves - Few Salt - To Taste Grated Coconut - 2 teaspoon For Seasoning: Oil - 1 teaspoon Mustard seeds - 1 teaspoon Urid dal - 1 teaspoon Directions 1. Cut the raw bananas(Vazhaikaai) in half and put it in a pan and add water to cook it 2. When one side of raw banana(Vazhaikaai) turns black color, turn it to other side and cook 3. Wet your hand and try to pierce/peel the skin. When the skin is peeled, then this is the correct stage to remove the raw banana(Vazhaikaai) from flame 4. Remove the raw banana(Vazhaikaai) from flame and allow it to cool 5. Peel the skin of the cooked raw banana(Vazhaikaai) and grate it 6. Add the chopped green chilli, salt, ginger, coconut and mix it well without smashing it 7. Heat the oil in the pan, add mustard seeds and when the mustard seeds begins to sputter add urdhal and fry till it becomes golden brown color 8. Add the grated raw banana (Vazhaikaai) along with other ingredients and mix it well and keep it in flame for 2 mins. Remove from flame. 9. The delicious raw banana Podimas/ Vazhakai Podimas is ready to serve http://www.subbuskitchen.com/2009/09/vazhaikai-podimasraw-bananapodimas.html

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Daily Cooking Recipes

d) Keerai Thuvaran

4 20 mins

Keerai (Spinach) is one of the healthiest food which is available in abundant in the cheaper price. Spinach is an excellent source of vitamins C and A, and iron, and contains about 40 percent potassium. It has high calcium content, but also contains oxalic acid. This acid combines with calcium to form a compound that the body cannot absorb. For this reason, the calcium in spinach is considered unavailable as a nutrient. It is essential to consume Keerai (Spinach) at least twice a week. Keerai can be cooked in many different ways and one such recipe is given below . Ingredients Spinach(Any greens) - 1 bunch Red Chilli - 1 Cumin Seeds - 1/2 teaspoon Baking soda - 1/4 teaspoon Salt - To Taste Grated Coconut - 2 teaspoon For Seasoning: Oil - 1 teaspoon Mustard seeds - 1 teaspoon Urid dal - 1 teaspoon Directions 1. Finely chop the spinach and clean it thoroughly 2. Strain in a strainer to avoid excess water 3. Heat the pan, add oil and once the oil becomes hot, add the mustard seeds and when the mustard seeds start to sputter add urdhal and fry it till the dhal becomes golden brown color. 4. Add the strained spinach and add baking salt and salt cook it till it becomes soft 5. Grind the grated coconut along with cumin seeds and red chilli in a mixer and then add it to the cooked spinach and mix well 6. Keep the Keerai Thuvaran in medium flame for 2 minutes and then remove from flame 7. The yummy Keerai Poriyal(Spinach Poriyal)/Keerai Thuvaran is ready to Serve http://www.subbuskitchen.com/2009/09/keerai-thuvarankeerai-masiyal.html

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Daily Cooking Recipes

e) Vazhaipoo Usili (Banana flower Usili)

4 40 mins

Vazhaipoo (Banana flower/Banana blossom) is one of the commonly used flower in Tamil nadu for cooking. It has lot of medicinal properties and a very healthy flower and tasty too. But, to prepare Vazhaipoo for cooking is very much time consuming and people do not cook it very often even though it is very cheap, healthy and tastier flower for cooking. Here we are going to make Vazhaipoo Paruppu Usili. Paruppu Usili is a traditional Brahmin's recipe. It is dhal crumbles on the vegetable/flower. This dhal crumbles gives a wonderful flavour to this curry. Ingredients Vazhaipoo (Banana flower) - 1 medium size Salt - To Taste For Grinding: Thurdal - 3/4 Cup channa Dal - 1/4 Cup Hing - A Pinch Salt - To Taste Red Chilli - 2 For Seasoning: Oil - 1 teaspoon Mustard seeds - 1 teaspoon Urid dal - 1 teaspoon Directions 1. Soak the Dal's in water over night or for at least 2 hours in hot water 2. Rinse the Dal's and strain the water and grind it in mixer once along with red chilli, hing and salt without adding water 3. The ground mixture should not be so smooth. 4. Heat the oil in the pan, and add the ground paste and keep the flame in low 5. Allow the ground paste to cook in oil and it will break down into smaller pieces. 6. In a separate pan, heat some oil and add mustard seeds when the oil is hot. 7. When the mustard seeds starts to sputter, add the urdhal and fry till it turns into golden brown color.

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Daily Cooking Recipes 8. To this add chopped Vazhaipoo (Banana Flower) along with salt and sprinkle some water to cook the Vazhaipoo (Banana Flower) 9. When the Vazhaipoo Poo(Banana Flower) is cooked completely, add the broken Dal mixture and mix it well 10. The mouth-watering Vazhaipoo Poo (Banana Flower) Paruppu Usili is ready to serve. 11. You can also directly mix the Vazhaipoo Poo Paruppu Usili with the white rice and a spoon of ghee and serve. http://www.subbuskitchen.com/2009/10/vazhai-poo-usuli-banana-flowerbanana.html

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Daily Cooking Recipes

3. Kootu/Stew a) Cucumber kootu/stew

4 20 mins

Cucumber Kootu is a kootu variety which I make quite often in my kitchen. It’s a very tasty kootu and can be cooked quickly and easily. Cucumber is a healthy vegetable. Ingredients Cucumber - 250 g Channa dal - 1/2 cup Turmeric Powder - A pinch Salt - To Taste For Seasoning: Oil – 1 teaspoon Mustard seeds – 1 teaspoon Urid dal – 1 teaspoon For Grinding: Coconut Gratings tablespoons Red Chilli - 1 Jeera - 1 Teaspoon Rice - 1 Teaspoon

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2

Directions 1. Cook channa dhal in pressure cooker till soft. 2. Cut the cucumber into medium bite size pieces and put that in a heavy bottomed vessel. 3. Add salt and turmeric powder and enough water to cover the cucumber. 4. Cook on medium flame till soft. Then add cooked dhal. 5. Meanwhile grind the coconut gratings along with red chilles, jeera and Rice to a paste. 6. Add this to the cooked cucumber and mix well. Season it with mustard seeds, channa dal and curry leaves. 7. The mouth-watering cucumber kootu is ready to serve. This goes well with Sambar/vathakuzhambu/plain rice http://www.subbuskitchen.com/2010/04/cucumber-kootu.html

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Daily Cooking Recipes

b) Mullangi kootu/Radish Stew

4 20 mins

Mullangi is very good for health. Especially it cures cold. This is one variety of preparing radish kootu (mullangi kootu). I usually like to have this with plain white rice. Ingredients Radish(Mullangi) - 2 Moong dal - 1/4 cup Turmeric Powder - A pinch Salt - To Taste Peanuts - 2 teaspoon For Seasoning: Oil – 1 teaspoon Mustard seeds – 1 teaspoon Urid dal – 1 teaspoon For Grinding: Coconut Gratings - 2 tablespoons Red Chilli - 2 Coriander seeds - 2 Teaspoon Channa dal(Bengal gram) - 2 Teaspoon Directions 1. Peel the radish (Mullangi) skin and wash the same in the water. Then chop it to smaller pieces and keep it aside 2. Pressure cook Moong dal, groundnut and radish with turmeric powder and salt. 3. Smash the cooked dal and keep it aside 4. Heat some oil in pan, add red chilli, gram dal, coriander seeds and fry till the gram dal changes to golden brown color. Remove from flame and add it to mixer 5. Add grated coconut to the mixer and grind it to a nice paste. 6. Heat some oil in a pan, add mustard seeds, when the mustard seeds starts to sputter, add urdal and fry till it turns golden brown color

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Daily Cooking Recipes 7. To this add broken curry leaves and cooked chopped radish and cooked groundnut and mix well 8. Add the smashed dal and ground coconut paste and allow the mixture to boil 9. Add water if necessary to make it to a kootu consistency 10. When the kootu starts to boil, remove from flame. 11. The yummy radish kootu is ready to serve with Sambar http://www.subbuskitchen.com/2011/09/radish-kootu-mullangi-kootumethod-2.html

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Daily Cooking Recipes

c) Eriseri

4 20 mins

Eriseri is a famous stew/kootu in Kerala and southern regions of Tamilnadu. Delicious stew and great side dish for any tangy gravy. Ingredients Senaikizhangu(Yam) - 1/2 Kg Turmeric Powder - A pinch Salt - To Taste For Seasoning: Oil - 1 teaspoon Mustard seeds - 1 teaspoon Grated Coconut - 3 teaspoon For Grinding: Coconut Gratings - 1/2 Cup Red Chilli - 1 Pepper - 1/2 Teaspoon Cumin Seeds(Jeeragam) - 1/4 Teaspoon Oil - 1 teaspoon Directions 1. Chop the Senaikizhangu and keep it aside 2. Pour the oil in the pan and add the red chilli and pepper and fry for some time and then grind it to a powder in a mixer 3. Add the ground paste to the senai and add salt and turmeric powder and cook it till soft in pressure cooker 4. Grind separately the cumin seeds and grated coconut and grind it to fine paste 5. Add the ground paste to the cooked senai and allow the mixture to boil 6. In a separate pan pour the oil and add the mustard seeds and when the mustard seeds begin to sputter add the grated coconut and fry it till it becomes red color. 7. Add the senai mixture to this above seasoned ingredients. 8. The delicious Eriseri is ready to serve. http://www.subbuskitchen.com/2009/02/eriseri.html

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Daily Cooking Recipes

d) Oolan

4 20 mins

Oolan is a traditional Kerala food. Also famous in kanyakumari district. Oolan is a kootu made of Pumpkin which is very very tasty. Ingredients Pumpkin - 1 big piece Turmeric Powder - A pinch Salt - To Taste Green chillies - 5 Cowpea or black eyed pea/karamani - 3 tablespoon For Seasoning: Coconut Oil - 2 teaspoon Curry leaves - few Grated Coconut - 3 teaspoon For Grinding: Coconut Gratings - 1 Cup Directions 1. Cook the Karamani till soft. 2. Chop the green chillies lengthwise 3. Chop the pumpkin into big pieces and cook it along with salt and turmeric and chopped green chillies 4. Grind the coconut with water and squeeze the coconut milk and keep it aside 5. Add the coconut milk to the cooked pumpkin and let the kootu boils. 6. Then add the coconut oil along with curry leaves 7. The delicious Oolan is ready to serve. http://www.subbuskitchen.com/2009/01/oolan.html

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Daily Cooking Recipes

e) Vazhakkai Puliyita Kootu

4 20 mins

A delicious kootu using Raw banana Ingredients Raw Banana - 2 Turmeric Powder - A pinch Salt - To Taste Tamarind - 1 gooseberry size Thur dal - 2 tablespoon Sambar powder - 2 teaspoon Rice flour - 1 teaspoon Asafoetida - 1/4 teaspoon For Seasoning: Oil - 2 teaspoon Grated Coconut - 3 teaspoon Mustard seeds - 1 teaspoon Channa dal - 1 teaspoon Urid dal - 1 teaspoon Directions 1. Pressure Cook the dhal with a pinch of turmeric powder and keep it aside 2. Soak the tamarind in water and extract the juice 3. Peel the skin and chop finely the raw banana and cook it in water. 4. When the raw banana are half cooked add the tamarind extract, salt, turmeric and Sambar powder 5. When the mixture starts to boil add the smashed dhal. 6. Mix the rice flour in little water and add to the kootu to make it a thick consistency and let it boil for sometime 7. In a separate pan add the oil and add mustard seeds and when the mustard seeds begin to sputter add the channa dhal and urdhal and fry till the dhal changes its color to red. Now add the grated coconut and fry till it becomes red color. Add a pinch of Hing. 8. Add these seasoned dhal to the kootu. 9. Now the delicious Puliyita kootu is ready to serve http://www.subbuskitchen.com/2009/10/vazhakkai-raw-banana-puliittakoottu.html

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Daily Cooking Recipes

4. Breakfast a) Rawa Kichadi

4 25 mins

Are you getting bored of the upma? Does your kids and family doesn't want to see the upma for their breakfast?? Are they telling some excuses and skipping the breakfast when they see upma as the breakfast dish??? Try Rawa Kichadi which is nothing but the same upma with vegetables but it is much tastier and your family love this. Since it has more vegetables than the conventional upma it is good for health too... Ingredients Rawa - 1 cup Water - 3.5 cups Beans, Carrot (chopped) - 1 cup Onion - 1 Tomato - 1 Green Peas - 1/4 cup Green Chilli (small) - 2 Salt - 1 teaspoon (for your taste) Curry leaves - few Coriander leaves - few Turmeric powder - a pinch For Seasoning: Oil – 1 teaspoon Mustard seeds – 1 teaspoon Channa dal – 1 teaspoon Directions 1. Finely chop the vegetables and keep it aside 2. Heat the pan and add the Rawa and fry it till the raw smell goes off and take it separately. If you get the fried Rawa in the market then you can skip this step. 3. In the pan, pour the oil and add the mustard seeds. When the mustard seeds begin to sputter add the channa dhal and green chillies and fry it till it becomes light brown color. Add curry leaves as well. 4. Now add the chopped onions and tomatoes and fry them till onions becomes transparent ©www.subbuskitchen.com 24

Daily Cooking Recipes 5. Add all the chopped vegetables and fry for a minute. You can also optionally add 1 teaspoon of Ghee for better taste. 6. Also add the salt and turmeric powder and mix them well. Keep in a medium flame for 5 minutes so that the vegetables are half-cooked 7. Now add the roasted Rawa/semolina and mix well with the vegetables 8. In a separate pan, add 3.5 cups of water(1 : 3.5 ratio) and heat it till the water starts to boil 9. Keep the flame in low and add the boiled water to the Rawa and vegetables and stir well to avoid lumps 10. Keep in low flame till the Rawa and vegetables are cooked completely 11. After 5 minutes, when the Rawa and vegetables are cooked completely, switch off the flame. 12. Add the coriander leaves. The delicious Rawa Kichadi is ready to serve hot with Sambar/Chutney. http://www.subbuskitchen.com/2009/09/rawa-kichadi-vegetable-upma.html

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Daily Cooking Recipes

b) Poori Masala

4 40 mins

No introduction is required for Poori Masala. Its most of our favourite dish. It’s my granddaughter's favourite breakfast. A very nice yummy dish. This is having much less calories compared to the breakfast prepared with raw rice since it is made with atta. Ingredients for Poori Wheat Flour(Atta) - 2 Cups Rawa(Semolina) - 3 tablespoon All purpose flour(Maida) - 1/2 Cup Salt - To Taste Hot Milk/Water - 1 Ladle Water - As needed Oil - 1/4 Litre Ingredients for Masala: Potato - 4 big size Onion - 1 Tomato - 1 Salt - To Taste Mustard Seeds - 1 teaspoon Green Chilli - 2 Channa dal - 1 teaspoon Coriander Leaves - few Turmeric Powder - 1/4 teaspoon Gingelly Oil - 1 tablespoon Directions Method to prepare Masala: 1. Pressure cook the potatoes and once cooked, remove the skin and break it into small pieces 2. Finely chop the onion and tomato and green chilli and keep it aside 3. In a heavy bottomed pan, add Gingelly oil and add mustard seeds when the oil is hot 4. When the mustard seeds starts to sputter, add channa dal and fry until it becomes golden red color ©www.subbuskitchen.com 26

Daily Cooking Recipes 5. Now add turmeric powder, along with chopped green chillies, tomato and onion 6. Fry it till tomato and onion are cooked completely 7. Now add cooked potato pieces and mix it well along with salt 8. Add required water and make the consistency little thin so that it will be like gravy. 9. Finely garnish with chopped coriander leaves. 10. The delicious Potato Masala is ready to serve with Poori

1. 2. 3.

4. 5. 6. 7.

Method to make Poori: Take the Rawa in a pan, add hot milk/water and leave it for 5 mins To this add wheat flour(Atta) along with Maida, salt and water and knead it to a tight dough Make small balls of the wheat flour. Take one ball of wheat flour and roll it to 4-5 inch Poori using a rolling pin. The same way make other balls of wheat flour In a heavy bottomed pan, pour the oil and when the oil is hot, gently put the rolled dough Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. This should take only a few seconds. Flip the Poori over and cook the other side until golden brown. Yummy Poori is ready to serve with Masala. http://www.subbuskitchen.com/2011/02/poori-with-masala.html

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Daily Cooking Recipes

c) Venn Pongal

4 30 mins

Yet another yummy and simple breakfast. Venn Pongal with kotsu a great breakfast combo. Ingredients Raw Rice - 2 Cups Moong Dal - 1/2 Cup Whole black pepper - 1/2 teaspoon Salt - To Taste Pepper powder - 1/4 teaspoon Cumin Seeds - 1 teaspoon Ghee - 1/2 Cup Broken cashew nuts - 1 tablespoon

Directions 1. Roast the moong dhal in the dry pan and add with the raw rice for rinsing. 2. Cook the raw rice along with the moong dhal in the pressure cooker by adding 1/2 up extra water than normal rice cooking and for 2 extra whistles in the cooker than normal. This will make the rice smashed. 3. Heat the pan, add 1 teaspoon of ghee and add the broken cashews and fry till they turn golden brown color. Take this out and keep it aside in a plate. 4. In the pan, pour the remaining ghee and add the cumin seeds. Once the cumin seeds begin to sputter add the whole black pepper and pepper powder. Fry for some seconds. 5. Add the smashed cooked rice with dhal and add the salt. Stir the rice evenly to spread the pepper and salt and switch off the flame. 6. Now the Venn Pongal is ready to serve hot. You can serve this with coconut chutney/Sambar/Kotsu http://www.subbuskitchen.com/2009/01/venn-pongal.html

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Daily Cooking Recipes 4

d) Adai Aviyal

60 mins Adai Aviyal is one of the famous Tamil Brahmin traditional breakfast dish. Aviyal goes very well with Adai. This Aviyal is little different from the Aviyal I make for the lunch. I add curd instead of tamarind here. Next time when you have any guest for the breakfast, try Adai Aviyal instead of conventional idly/dosa and I am sure they will appreciate this dish. You can also try this for an evening snack though it’s heavy. Ingredients for Adai Raw Rice - 1 Cup Parboiled Rice - 1 Cup Red Chilli - 10 Channa Dal - 1/2 Cup Thur dal - 1/4 Cup Urdal - 2 handful Salt - to Taste Onion - 1 big size Ingredients for Aviyal Carrot - 1 Potato - 1 Peas - 1/4 Cup Cucumber - 1/2 Snake Gourd - 1/4 Brinjal - 2 Raw Banana - 1 Salt - to taste turmeric powder - 1 teaspoon Sour curd - 1/2 Cup

For Grinding: Grated Coconut - 1/4 Cup Green Chilli - 2 Cumin Seeds - 1 teaspoon For Seasoning: Coconut Oil - 1 teaspoon Curry Leaves - few

Directions Method for Adai: 1. Soak the raw rice and parboiled rice together in water for 30 minutes 2. Soak the dals in water for 30 minutes 3. After 30 minutes, strain water from rice and grind it in a mixer along with red chillies and grind it to a nice paste. 4. Take this into a vessel and keep it aside

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Daily Cooking Recipes 5. Now strain water from dals and grind it twice or thrice and the ground dhal should not be smooth 6. Mix the grounded dhal mixture along with rice flour and stir it well along with required salt 7. Now the Adai flour is ready to make delicious Adai 8. Heat the thawa and pour 1 ladle of Adai flour. Spread it evenly and pour 1 teaspoon of oil and keep the flame in low to make the Adai cooked properly in one side 9. Gently turn it to other side and allow it to cook completely. 10. Now the delicious Adai is ready to serve with Avial. We can also serve with Jaggery Method for Aviyal: 1. Chop the vegetables length wise and soak it in water 2. Add the chopped vegetables in a pan and add some water and turmeric powder 3. Allow the vegetables to cook completely and salt 4. In a grinder, add coconut, green chilli, cumin seeds and grind it to a fine paste 5. When the vegetables are cooked completely, add the ground paste and mix it ell 6. Now add the sour curd and mix it properly 7. Finally add coconut oil and chopped curry leaves and mix the avial thoroughly. 8. The delicious Aviyal is ready to serve with Adai and hot rice http://www.subbuskitchen.com/2010/02/adai-aviyal.html

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Daily Cooking Recipes

e) Aapam

4 30 mins

Aapam is very delicious dish made frequently in southern part of Tamilnadu and also in Kerala. This is a very healthy recipe as it does not involve usage of any oil. Aapam is steam cooked and hence good for the children too. Ingredients Raw Rice - 3 Cups Baking Soda - 1/4 teaspoon Salt - to Taste

Directions 1. Soak the rice in water for 30 mins 2. Drain the rice and grind it in mixer and take the batter in a vessel 3. Clean the mixer with some water and along with this add 4 ladle of ground batter and pour this into a pan and keep stirring it till this mixture becomes thick consistency and then switch off the flame 4. Add this to the ground batter and add salt 5. Keep this batter aside for at least 12 hours for fermentation 6. The next day add the soda salt and the aapam batter is now ready for use 7. Heat the pan and pour 1 ladle of batter and rotate the pan to spread the batter evenly and close the pan with the lid 8. Let the aapam cook for some time, then remove from flame. We don’t need to cook the other side of aapam. 9. Serve the delicious Aapam with coconut milk, Sambar and chutney http://www.subbuskitchen.com/2009/02/aapam.html

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Daily Cooking Recipes

5. Rasam 4

a) Lemon Rasam

20 mins Lemon Rasam is one of the most liked Rasam varieties in our home. It is bit different from our conventional Rasam where in we add tomato and Thurdal. Here we add lemon for the sour and the Thurdal is replaced by the Moong dhal. For a change why don’t you try lemon Rasam and let me know your feedback Ingredients Moong dal - 1/4 Cup Tomato(Optional) - 1 Turmeric Powder - A pinch Salt - To Taste Green Chillies - 5 Ginger - a small piece Asafoetida - a pinch Water - 2 Cups Lemon - 1 Coriander leaves - few

For Seasoning: Oil – 1 teaspoon Mustard seeds – 1 teaspoon Channa dal – 1 teaspoon

Directions 1. Cook the dhal in a heavy bottomed pan. When the dhal is half cooked, add the green chillies and ginger. 2. Add turmeric powder, salt and hing to the dhal and let the dhal is fully cooked. 3. Add water to the cooked dhal and let the dhal mixture cook for about 5 minutes in the medium flame. 4. In a separate pan, pour the ghee and add the mustard seeds, when the mustard seeds finished sputtering adds that to the Rasam. 5. Allow the Rasam to cool off and then add the lemon juice extract. Adjust the lemon juice for your taste. Garnish with coriander leaves. 6. Delicious Lemon Rasam is ready to serve with plain rice. http://www.subbuskitchen.com/2009/01/lemon-rasam.html

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Daily Cooking Recipes 4

b) Milagu Rasam

10 mins Milagu Rasam is good for health, especially when we are down with severe cold. Even in the normal days we can make Milagu Rasam just to have a different variety instead of traditional Paruppu Rasam Ingredients Tamarind - 1 small gooseberry size Water - 1 Cup Hing - A pinch Salt - To Taste For Seasoning: Oil – 1 teaspoon Mustard seeds – 1 teaspoon Curry Leaves – Few Directions 1. Soak the tamarind in water and extract the juice 2. Grind the pepper and cumin seeds to a nice powder in a mixer and keep it aside 3. In the pan, pour the ghee and add the mustard seeds. When the mustard seeds begin to sputter add the curry leaves and add the ground powder and fry for a minute. 4. Now add the tamarind extract and add the salt and let the mixture boils till the tamarind raw smell goes off. 5. Now add 1 cup of water and when the Rasam starts to boil switch off the flame. 6. Milagu Rasam is ready to serve with plain rice. http://www.subbuskitchen.com/2009/01/milagu-rasam.html

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Daily Cooking Recipes 4

c) Mysore Rasam

20 mins Mysore Rasam, a scrumptious Rasam variety rich in odour and taste. Ingredients Tamarind - 1 small gooseberry size Thur dal - 1/3 cup Hing - A pinch Salt - To Taste Coriander leaves - few For Grinding:

Ghee - 1 teaspoon Red Chillies - 3 Bengal gram(Channa dal) - 1 teaspoon Pepper - 1/2 teaspoon For Seasoning: Coriander seeds - 2 teaspoon Oil – 1 teaspoon Grated coconut 1 Mustard seeds – 1 teaspoon tablespoon(Optional) Curry Leaves – Few Directions 1. Cook the Thurdal in the pressure cooker till soft. 2. Soak the tamarind in water and extract the juice. 3. Pour oil in the pan; add the red chillies, pepper, coriander seeds and fry for some time. Grind this along with coconut to a fine paste 4. Add the tamarind extract in the heavy bottomed vessel along with salt and a pinch of hing and let the mixture boils for some time till the raw smell goes off. 5. Now add the ground paste and smashed thur dhal and make the flame to medium low till the Rasam starts to boil. 6. In a separate pan, pour the ghee and add the mustard seeds. When the mustard seeds begin to sputter, add these to the Rasam. 7. The delicious Mysore Rasam is ready to serve with plain rice. http://www.subbuskitchen.com/2009/01/mysore-rasam.html

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Daily Cooking Recipes

d) Paruppu Rasam

4 20 mins

Paruppu Rasam is our traditional and easy Rasam. Rich in tomato and dal flavour. A wonderful delight for plain rice. Ingredients Tamarind - 1 small gooseberry size Thurdal - 1 tablespoon Hing - A pinch Salt - To Taste Tomato - 2 Rasam powder - 2 teaspoon Coriander leaves - few For Seasoning:

Ghee - 1 teaspoon Mustard seeds - 1 teaspoon Curry leaves - few Cumin Seeds - 1/2 teaspoon Directions 1. Soak the tamarind in water and extract the juice 2. Cook the Thurdal in pressure cooker and smash it nicely 3. Chop the tomatoes and add these with the extracted tamarind juice and add the salt, hing and Rasam powder and let the Rasam boils till the raw smell of tamarind and Rasam powder goes off. 4. Add the smashed dhal and then switch off the flame once the mixture starts to boil. 5. In a separate pan, add the ghee and add mustard seeds. When the mustard seeds begins to sputter add the cumin seeds, curry leaves and add these to Rasam powder 6. Garnish the Rasam with coriander leaves. 7. Delicious Rasam is ready for serving http://www.subbuskitchen.com/2009/01/paruppu-rasam.html

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Daily Cooking Recipes

e) Garlic Rasam

4 20 mins

Garlic Rasam is good for health and is very delicious. Some orthodox families still don’t take garlic and onion. But garlic is very healthy in many aspects. But only the aroma is too high that it is suitable only on holidays. Ingredients Tamarind - 1 small gooseberry size Water - 2 Cups Garlic pods - 15 Salt - To Taste Pepper - 1/2 teaspoon Red Chillies - 2 Cumin seeds - 1/2 teaspoon Ghee - 2 teaspoon Kandanthipili - 1 small stick Arisithithipili - 1 small stick For Seasoning:

Ghee - 1 teaspoon Mustard seeds - 1 teaspoon Curry leaves - few Directions 1. Pour the ghee in the pan and add the red chillies, coriander seeds, garlic pods, Kandanthipili and arisithipili and fry for sometime 2. Grid all the above ingredients along with pepper and cumin seeds and tamarind into a fine paste in a mixer 3. Pour the remaining ghee in the pan and add the mustard seeds. When the mustard seeds finished sputtering, add the curry leaves and ground paste along with salt and water. Keep the flame in medium low. 4. When the mixture starts to boil, add required water to adjust the consistency. 5. Now the delicious Poondu Rasam (Garlic Rasam) is ready to serve with plain rice. http://www.subbuskitchen.com/2009/01/poondu-rasamgarlic-rasam.html

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Daily Cooking Recipes

6. Sweets 4

a) Kesari

30 mins Kesari a simple, yet mouth-watering sweet dish that we can do easily. For guests, for neivedhyam what more... Ingredients Rawa/Semolina - 1 Cup Sugar - 2 cups Water - 3 cups Cardamom powder teaspoon Cashew nuts - 10 Ghee - 3 tablespoon Kesari powder - a pinch

1/2

Directions 1. Pour little ghee and fry the cashew nuts and keep it aside 2. Add the Rawa and fry for sometime in the ghee till it becomes red color and then add the water 3. When the Rawa is cooked, add the sugar, cardamom powder and Kesari powder and stir it finely 4. Finally add ghee and stir it evenly and add the cashew nuts and switch off the flame 5. The yummy Kesari is ready to serve. http://www.subbuskitchen.com/2009/02/kesari.html

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Daily Cooking Recipes

b) Semiya (Vermicilli) Payasam

4 30 mins

Semiya Payasam is one of the oldest and traditional recipes. I read in one of the website that Semiya Payasam has more than 500+ years of history and they quoted that Purandaradasa has mentioned Semiya Payasam in one of his spiritual keerthana "Rama Nama Payasakke". Whatever it is, believe me, it’s one of the simplest and tastier Payasam which can be cooked quickly. Ingredients Vermicilli(Semiya) - 1/2 Cup Sugar - 3/4 cup Cardamom powder - 1/2 teaspoon Cashew nuts - 10 Ghee - 3 tablespoon Milk - 2 Cups

Directions 1. Boil the milk in the pan and cook the vermicelli in the milk 2. Once the vermicelli is half cooked add the sugar and cardamom powder and cook the mixture till the vermicelli is fully cooked 3. Heat the ghee in the pan and add cashew nuts and fry it until they become golden color. 4. Add this to the cooked vermicelli. 5. Serve Vermicilli (Semiya) Payasam warm in bowl. http://www.subbuskitchen.com/2009/01/vermicilisemiya-payasam.html

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Daily Cooking Recipes

c) Sakarai Pongal (Sweet Pongal)

4 30 mins

Sakarai Pongal, a delicious sweet using rice and jaggery. A neivedhyam we do for Pongal festival. Ingredients Raw Rice - 3/4 Cup Moong dal - 1/2 cup Cardamom powder - 1/2 teaspoon Cashew nuts - 10 Ghee - 5 tablespoon Jaggery Grated - 1 Cup Raisins(Optional) - 5 Milk - 1 Cup Directions 1. Heat the dry pan/cooker and roast the moong dhal and add with the raw rice for rinsing. 2. Cook the raw rice along with the moongdhal in the pressure cooker by adding 1 cup of milk along with water for rice cooking and for 2 extra whistles in the cooker than normal. This will make the rice smashed. 3. In the pan, pour little water and add the Jaggery. 4. When the Jaggery gets dissolved add the smashed cooked rice with dhal. 5. Stir the rice evenly to spread the Jaggery by keeping the flame low. 6. Add the ghee slowly and keep on stirring the Pongal for at least 4-5 mins (you can notice the Pongal leaves the side of the vessel). 7. Finally add the fried cashews, powdered elachi, Karpooram powder and dried grapes. 8. Now the sweet Rice Pongal is ready to serve hot as well as for neivedhyam. http://www.subbuskitchen.com/2009/01/sweet-rice-pongalsarkarai-pongal.html

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Daily Cooking Recipes

4

d) Appam

1 hour Appam, a quick and easy sweet. Ingredients Raw Rice - 1 Cup Grated Jaggery - 1 Cup Banana small size - 1 or 2 Cardamom powder teaspoon

1/4

Directions 1. Soak the raw rice in water for 30 mins 2. Grind it in mixer to a fine paste without adding water 3. Now add grated Jaggery, banana, cardamom powder and grind it to a fine paste 4. Heat oil in a heavy bottomed pan. 5. When the oil is hot, take a small ladle and take 1 ladle of ground Appam flour, pour it directly in the hot oil. 6. Let the Appam fry for a while and then when it turns golden brown color, remove the Appam from the oil, and place it in a paper towel to drain excess oil 7. Repeat the above steps for the rest of the flour 8. The yummy Appam is ready for neivedhyam and for serving Note: If the Appam starts to break in the oil, add 2 teaspoon of wheat flour or rice flour to the ground Appam flour and then try again http://www.subbuskitchen.com/2010/09/appam-method-ii.html

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Daily Cooking Recipes

4

e) Purana Poli

1 hour Appam, a scrumptious sweet we do normally during festivals. Ingredients Maida flour(All purpose flour) 1 Cup Turmeric - a pinch Gingelly oil - 1 teaspoon Ingredients for Puranam

Channa dal - 1/2 Cup Grated Coconut - 2 tablespoon Cardamom powder - 1/2 teaspoon Jaggery - 1/2 Cup Directions 1. Cook the channa dhal in pressure cooker till it is soft. 2. Grind the channa dhal along with grated coconut and cardamom without adding water to fine paste 3. Then add the Jaggery and mix it with the ground paste 4. Puranam is ready 5. Mix the Maida with oil and turmeric and add little water. The dough should be like chapatti dough. Keep it aside for at least 30 mins. 6. Make small balls from the dough. Roll each ball like Poori and stuff the Puranam inside the balls and then roll again. 7. Then put each Poli in the pan and add little and fry one side. Turn other side and add some ghee and fry it. 8. The delicious Purana Poli is ready to serve hot. http://www.subbuskitchen.com/2009/01/purana-poli.html

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