Final Penmai Recipes eBook

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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

Penmais Kitchen Queen Recipes

Festival Recipes

Tips TipsIn English

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Penmai Recipes eBook

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RecipeoftheMonth

LunchBoxRecipes

MushroomRecipes

GravyRecipes

SideDishRecipes

BreakfastRecipes

RiceVarieties

Non-VegFryRecipes

PoriyalRecipes

SnacksRecipes

CauliflowerRecipes

ChutneyRecipes

KeeraiRecipes

Penmai'sKitchenQueenPenmai'sKitchenQueenFestivalRecipesFestivalRecipesTips...Tips...Tips...Tips...

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Receipe of the month

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>> Receipe of the month

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.

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

- Uma Ravi

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Lunch Box Recipes

Penmai.com



Rotti rolls ( ) - akshu anitha @ anitha aravind

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Penmai.com



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

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.

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.

vijivedachalam

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Tips Tips

Penmai.com


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.

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.

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).

vijivedachalam

Cooker ?

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Tips Tips


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Mushroom Gravy - Akshu. Anitha

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RECIPE OF THE MONTH

MUSHROOMRECIPES


Penmai.com


- Poovizhi

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Jv66@Jeyanthi

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

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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Penmai.com


Gravy Recipes - Veg & Non VegGravy Recipes - Veg & Non VegGravy Recipes - Veg & Non Veg

(Simple tomato gravy) - Srijosh

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Penmai.com


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

Ingredients for Seasoning

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

Curry leaves - a sprig

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.

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.


Penmai.com


- Parijatham

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Penmai.com


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

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 ginger-

garlic 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 5-

10 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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Side Dish RecipesSide Dish Recipes

VegVeg & & Non VegNon Veg

Side Dish Recipes

Veg & Non Veg

- Nisha Hameetha

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- Nisha Hameetha

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Penmai.com


- Tint@Usha

Ingredients:

Red Capsicum 1 or 2

Onion 2 or 3 (Chopped)

Tomato 1 (Medium)

Red Chillies (4 5)

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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- Aparna

Capsicum Chutney


Penmai.com


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...Nisha Hameetha

Breakfast RecipesBreakfast RecipesBreakfast Recipes


Penmai.com


Moong Dal DosaMoong Dal DosaMoong 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.

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.


Penmai.com


Tip: Can also add fried ground nuts if required. Grated carrot can also be added Tip: Can also add fried ground nuts if required. Grated carrot can also be added

for garnishing along with coriander leaves.for garnishing along with coriander leaves.

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


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.

Tip: Can also add fried ground nuts if required. Grated carrot can also be added

for garnishing along with coriander leaves.

Aloo Poha Aloo Poha Aloo Poha ...Anbarasi


Penmai.com


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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.

...Nisha Hameetha

Penmai.com



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.

Ingredients:

Urad dal - cup

Oats - 1 cup

Idly Rava - 1 cup

Salt - To taste

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.

Ingredients:

Quaker Oats - 1 cup

Skimmed milk - cup

Cinnamon - 1 pattai

Cardamom - 2 pods

Honey - 1 tsp

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.

Oatmeal KanjiOatmeal KanjiOatmeal Kanji

Oats IdliOats IdliOats Idli ...Sumitra

...Angu Aparna

Penmai.com




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Rice VarietiesRice Varieties

VegVeg and and Non VegNon Veg

Rice Varieties

Veg and Non Veg

...swaga2008 @ Swathi

(Vangi Bath)

Penmai.com


...Parasakthi

Keerai Rice

Ingredients:

Rice - 1 cup

Any Keerai - 1 Big bunch

Big Onion - 2

Tomato - 1

Garlic akes - 4

Green Chillies - 2

Sambar Powder - 2 tsp


Oil - 1 tsp

Mustard Seeds - 1/2 tsp

Urad dhal - 1 tsp

Salt - To taste

Method:

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.

Image courtesy: smahi@Maheswari


Penmai.com


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Penmai.com


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Penmai.com



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

Method:

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.

Penmai.com


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Penmai.com


Non-vegetarian Fry RecipeNon-vegetarian Fry RecipeNon-vegetarian Fry Recipe

...PriyagauthamHMUTTON 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

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)

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.


Penmai.com



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...Nisha Hameetha

Penmai.com


Yummy & Spicy Chicken Fry

Ingredients:

Chicken - 1/2 kg


Red chilly powder - 4 tsp


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

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.

...Angu Aparna

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.

Penmai.com



...Nisha Hameetha

:

- 1/2

- 1/4

- 1/4

- 1/4

- 1/4

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Green Crab Fry ...Santhi1984

Ingredients:

Crab - 500gms

Small onion - 100 gms

Tomato - 2

Coriandar leaves

Green chilly - 2

Curry leaves - 1 sprig

Ginger - 1 piece

Garlic - 6 nos

Chilly powder - 1 tsp


Fennel seed powder - 1 tsp

Cloves - 3

Cinnamon - 2

Bay leaf - 1

Salt - To taste

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.

Penmai.com



Spicy Chicken Pepper Fry

...Dharani242

Ingredients:

Chicken - 1/2 kg (Boneless preferred)

Onion - 1 chopped

Tomato - 1 chopped



Red chilli powder - tsp

Coriander powder - 1 tsp

Salt - To taste

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.


Penmai.com



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Penmai.com


...Nisha Hameetha

:

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Penmai.com




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Penmai.com


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Penmai.com




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Nisha Hameetha

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Tips Tips

Penmai.com



...Nisha Hameetha

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Snacks Recipes

Penmai.com


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.

Paneer Pakoda...Deepabala

...Angu aparna

Method:

Paneer - 1/4 kg

Besan - 1 cup

Rice our - 2 tbsp

Corn our - 1 tbsp

Red chili powder - 1/2 tsp


Ajwain - 1/2 tsp (carrom seeds)

Baking soda - A pinch

Salt - To taste

Cooking oil - For deep frying

Ingredients:

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Penmai.com



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Penmai.com



Vijigermany

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Cauliflower RecipesCauliflower RecipesCauliflower Recipes

Crispy Cauliower

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

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.

...sumitra

Penmai.com




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

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.

...Gkarti @Karthiga

JV_66 @ Jayanthy

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Cauliower - Tomato Curry

Penmai.com


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.

...Nisha Hameetha

Cauliower Paratha

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


Coriander leaves - 1 handful

(chopped)

: :

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Penmai.com



Smahi

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Penmai.com



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.

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.

...Dhivyasathi @ Sathya

...Deepika Mahesh

:: Kara Chutney ::

Chutney Recipes

:: Onion Chutney ::

Penmai.com



... GShanthi

:: Daal (Paruppu) chutney ::

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.

:: Green Chutney for toast & Chat items ::

...PriyagauthamH

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.

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

Tomato - 1 (chopped)

Oil - 2 tsp

Coconut gratings - 2 tsp

Curry leaves

Garlic - few pods

Salt - To taste

Ingredients:

Toor dal - 3 tbsp

Urad dal - 1 tsp

Gram dal - 2 tsp


Red chillies - 4

Asafetida - A small piece

Big onion - 1 (chopped)

Penmai.com



:

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...Angu Aparna

...Saradhamurugan


Penmai.com


Online Tamil

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across India for


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enmai.com

| &

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Murungai Keerai Ragi Adai...PriyagauthamH @ PriyaIngredients:

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

For Batter:

Ragi our - 1 cup

Rice our - 1/2 cup

Salt

Water

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.

Keerai RecipesKeerai RecipesKeerai RecipesKeerai RecipesKeerai RecipesKeerai Recipes


Penmai.com


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

Method:

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.

Image credit: kamalascorner.com


Penmai.com


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

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.

Mudakkathan Keerai Dosa...Gayathri Pattabi

Ingredients:

Mudakathankeerai Grinded - 1 cup

Ragi our - 2 cup

Salt - to taste

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.


Penmai.com


:

1 ( )

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Receipe of the Month

...Ramyaraja

Image credit: cookingwithshobha.com

Penmai.com



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...Poovizhi


Penmai.com


Online Tamil

Book Store

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across India for


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PASTA DOUGH

- 3 , - 3, - 6 - 9 , - 3 ,

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pasta shapil .

Anithas Kitchen - Akshu Anitha

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

>> Penmais Kitchen Queen

Penmai.com


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.

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.

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

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 / ch i cken ku rma i s bes t

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.com


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

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.

Malathis Kitchen - Malathi75

Tips Tips Nisha Hameetha

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Penmai.com


- 1/2

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Nishas Kitchen - Nishahameetha


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Penmai.com


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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Penmai.com


Chicken 65

Ingredients:

Chicken

Corn Flour Powder

Chicken 65 Masala (I used Sakthi Chicken 65

Masala)

Salt

Curd

Oil

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.

Paraskathis Kitchen


.

,

.

Jv66@Jeyanthi


Penmai.com


Lavanyas KitchenLavanyas KitchenLavanyas KitchenLav @ Lavanya

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)

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

This curry goes good with chapatti or rice.


Penmai.com


- , - ,

- , - ,

- , -

- ,

.

.

.

Maheshwaris KitchenMaheshwaris KitchenMaheshwaris KitchenSmahi @ Maheshwari


Penmai.com


Preethis KitchenPreethis KitchenPreethis KitchenPreethi4U

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

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.

Notes :

Instead of oil you can also use Ghee.

Penmai.com



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Nishas KitchenNishas KitchenNishas KitchenNisha Hameetha

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Anithas Kitchen

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>> Penmais Kitchen QueenNishas Kitchen

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Parijathams Kitchen

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Lavanyas Kitchen

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

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.

Cabbage/CarrotAdairecipeCabbage/CarrotAdairecipeCabbage/CarrotAdairecipe

Usha Samy

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>> Penmais Kitchen QueenGomathys Kitchen

VegCutletVegCutletVegCutlet

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.

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.

Penmai.com


Maheshwaris Kithchen

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Penmai.com



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across India.


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Aparnas

Kitchen

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Penmai.com


Ramyas

Kitchen

RamyasRamyas

KitchenKitchen

Ramyas

Kitchen

MILAGU KUZHAMBU (IYER METHOD)

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

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.

Penmai.com

Penmai.com




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Penmai.com



...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



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.

Goes well with

sambar and rasam

satham. Can also

mix with hot rice and

eat.

Penmai.com



...Smahi @ Maheswari

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Anusekarans KitchenAnusekarans KitchenAnusekarans Kitchen

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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. It normally

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.

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.


Penmai.com


Sumathisrinis KitchenSumathisrinis KitchenSumathisrinis Kitchen

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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.

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.


Penmai.com


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Penmai.com


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.

Instant Rasamalai

Pranavids Kitchen

Milk powder - 1 cup

Egg - 1

Madia -1 tbsp

Baking powder - 1 tsp

Ghee -1 tsp

Milk - 5 cups

Ingredients:

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)

Method:

Subhasreemurali

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Raja Nanthana

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Penmai.com



Singapore

F r i e d R i c e

Priyagauthams Kitchen

For chicken:

Chicken breast - 1

Cinnamon - 1

Peppercorns - 1/2 tsp lightly crushed

Annasipoo - 1 (star anise)


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

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.

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.

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.

Ingredients:

Method Optional

Chilly Oil Preparation


Penmai.com


Maheswaris Kitchen...smahi

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