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Recipe
Recipe
Our sincere thanks to all the members who had contributed their recipes in Penmai.
No part of this book may be reproduced or transmitted in any form, all rights reserved by the
respective contributors. Though the contents provided here are with good faith and free from
errors, we do not warrant its accuracy or completeness.
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Onion- 2 Nos roughly Sliced& 2 No.s cubed onion (Size litte big)
Milk 1/2 cup (for richness you can add coconut milk also)
Method:
1. Cut each baby corn into 2 to 3 pieces, pressure cook it with some salt & turmeric
powder. After cooked filter the excess water.
2. Heat a pan, add 1 spoon oil, add cumin seed to sputter, add roughly sliced onion
saute for some time, add tomato cook for 2 to 3 mins. keep it aside to get cool.
after cooling make it fine paste.
3. On the same pan saute cubed onion & Capsicum. Keep aside (If you require
panner include it in the saute).
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4. Same pan heat 1 spoon oil add cumin seeds & jeera (both 1/2 tea spoon) after
sputter, add the ground paste. Add 1 spoon chilli powder, salt (for your taste)
cook it for 2 mins. Now add cooked baby corn & cook for another 2 mins. Now
add milk (coconut milk) cook for another 3 mins. When it comes to your required
consistency (thicker or somehow liquid) add the capsicum & onion (panner).
5. Garnish with coriander leaves.
6. Serve it hot with chapathi. Its yummy. all of you try it let me know.
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Contributor: Sbsudha
Ingredients:
Red chilli powder 1/2 tsp (can adjust spice as per your taste)
Butter 2 tblsp
Method:
1. Cook the veggies in cooker till done with little salt and haldi.
2. Heat the oil and half of the butter together in a pan. Once hot add the onions and
capsicum pieces. Fry well.
3. Add the tomato and mix well.
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4. Add salt, red chilli powder, pavbhaji masala powder and mix well till everything
comes together like gravy.
5. Now add the cooked cauliflower.
6. Slightly mash the cooked veggies and mix well with the gravy.
7. Add little water so that it can all cook to become a semi solid gravy dish.
8. Add chopped coriander to garnish and squeeze lemon juice on top.
9. Once removed to the serving dish, put the rest of the butter on top and leave it
before you serve for five mins. The natural butter melting on top and getting
mixed with the dish gives the flavour.
10. This can be served with rotis, phulkas, toasted pav bread peices or even toasted
regular bread pieces.
11. Hope you enjoy!!
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Ingredients:
Method:
1. In a kadai pour a table spoon of oil and heat and temper mustard seeds, chana
dal, Urad dal & Cumin Seeds.
2. Then add Curry Leaves, Chopped Onions and Green Chillies and then fry it till
onion gets golden colour.
3. Now add the sauted mixture to the idli batter.
4. Heat the kuzhipaniyaram pan; Add 1/4 tspn of oil in each hole and pour the batter
(in each hole); let it cook for 3 minutes and flip it to cook on the other side of
Paniyaram.
5. Serve it hot with Coconut Chutney or Tomato Chutney or Kara Chutney
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Tips:
1. You can remove the chili pieces after sauting.
2. You can add grated carrot or grated cabbage to the batter to make it colorful and
a healthy.
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Contributor: Sbsudha
Ingredients:
Garlic 10 cloves
Oil 4 tblsp
Salt to taste
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Method:
1. Cook carrots, beans, cauliflower peas with little salt and water in a pan or in
cooker for 2 whistles.
2. Raw grind coriander and cumin seeds and three red chillies coarsely.
3. Grind garlic, green chillies and half the ginger to a paste. Make juliennes of the
rest of the ginger.
4. Heat oil in a pan. Add the ground spice masala. Add onions and capsicum fry till
golden brown.
5. Add ginger-garlic-green chilli paste and saut for one minute.
6. Now add the partially cooked vegetables.
7. Add turmeric powder, coriander powder and red chilli powder. Stir continuously.
Add tomatoes, salt and half a cup of water and cook till the vegetables are fully
cooked and the water has dried up.
8. Cook for four to five minutes on low heat. Sprinkle garam masala powder.
9. Serve hot, garnished with ginger juliennes and coriander leaves.
10. This can be served with chapathi, phulkas, naans and also with dosa.
Idhu palaraalum virumbapadum, restaurentil adkkadi naam order seyyum oru dish.
aanaal veetil seyvadhu vegu sulabam.
Happy cooking!!!
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Contributor: Srikumarsavi
Ingredients:
Lalmirch powder (Dried and ground red chillies) - 1/2 to 3/4 tsps depending on
taste
Salt - to taste
Water - little
Method:
1. Grate the kaddoo (pumpkin) and keep aside.
2. Soak kasurimethi in water for 5 mins.
3. Grate the garlic cloves so that they mix well.
4. To the grated kaddoo, add strained kasurimethi, grated garlic and other masalas
as enumerated above.
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5. Add gehunkaatta (wheat flour) to this mixture and knead well as grated kaddoo
will leave some water content. When required add little water in order to make a
soft dough. Now add 1 tsp of refined oil to the dough and finish it. Cover and
keep for a few minutes Bowl.
6. Heat a tava (griddle) on medium flame.
7. Roll medium sized, round parathas.
8. Cook using any good quality cholesterol-free butter.
9. You can serve hot accompaniments like dahi (with a dash of jeera powder,
pudina powder and sendha/black/rock salt) and any favouriteachaar.
10. You can pack these parathas off for your kids with dahi and achaar too.
11. You can store the leftover dough for the next day in a 'Wonderlier Bowl' or even a
"Star Bowl' if the quantity is less.
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Ingredients:
For Dosa:
Dosa batter
Oil
For Masala:
Salt - As needed
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Method:
Preparation of Potato Masala:
1. Boil the potatoes and mash them. Boil the Green Peas.
2. Place a Kadai in stove, add a teaspoon of oil, temper the mustard seeds and
chana Dal.
3. Add curry leaves, green chillies and sliced onion. Saute it until the onion gets
golden colour. Then add turmeric to it.
4. Now add a cup of water and salt to taste and boit it.
5. Now Add the mashed potatoes and green peas to the masala mixture.
6. Let it cook together for few mintutes.
7. Spinkle some chopped cilatro on the masala mix.
Preparation of Masala Dosa:
1. Pour a ladle of batter on a hot dosa griddle and immediately spread it using the
back of the ladle in circular motion.
2. Add few drops of oil/ghee on top of dosa.
3. Once the first side of dosa is cooked, flip it and allow to half-cooked on the other
side.
4. Now flip the dosa again and place the potato masala mix at the center of dosa.
5. Cover the masala with dosa and let it cook for a minute.
6. Masala Dosa is ready now. Serve it hot with Coconut chutney, Kara Chutney.
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Ingredients:
PulungalArisi - 1 cup
Soyabeans-handful
Perunjeeragam-1 spoon
Onion-2 No.s
Oil
Coriander leaves.
Method:
1. Soak Rice in a bowl-3 to 4 hours.
2. Soak all the Paruppu in a separate bowl, add varamilagai, Malli&Perunjiramgam
to soak with this for the same time.
3. Now in the grinder first put soaked milagai&malli then add Rice &paruppu. Fine
grinding is not required.
4. The batter will be now in the dosa mavu padham.
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5. Heat a kadai pour oil, let Kadugu&Uluthamparuppu to splatter & add the finely
cutted (cubically cutted)onion. saute for 2 mins with corriender leaves.
6. Add this into the batter, mix well add salt for your taste.
7. Adaidosa uthhunga, Coconut chutniyoda sapidunga.
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Ingredients:
Sambaravai 3 cups
Pepper 2 tsp
Jeeragam 2 tsp
Oil 2 tsp
Method:
1. Sambaravaiyai dry vanaliyil varuthukondu mixiyil konjam araithu kollavum
rombavum nice vendumenruillai.piragu ullathamparuppai nangu nicaga araithu
kondu irandaiyum thaneeril uppu pottu oora vaikkavum.
2. Morning ooravaithal night seivatharkku mun sirithu milagu jeeragam peramgaya
powder konjam nalla ennai vittu kalanthu idli thattil vaikkavum.
3. Thevai enral mavil carrot kooda thurivi pottu kollalam.
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Contributor: Rajeswari
Ingredients:
Method:
1. Rice, paruppu, venthayam thani thaniya ooravachu (2 - 3 hours) serthu grinder
la pottu arachukkanum.Evlo kettiya araikka mudiyumo avlo kettiya
araikkanum.
2. Pinch salt pottu oru 8 hours ooravaikkanum.
3. Karuppatti or vellatha thanila pagu kachanum.
4. Summa vellam karainja podhum.Thanni kammiya oothi pagu kachunga.
5. Atha filter panni paniyaram mavula oothi karaichi vaikkanum.
6. Mavu dosa Mavu pathathula irukkanum.
7. Appuram paniyara sattiyila ootha vendiyathuthan.
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Contributor: Susibabu
Salt - To taste
Method:
1. Morning Javarissiyai buttermilk, salt pottu ooravaikavum.
2. Evening paitham parupai vega vaikavum.
3. Kadaiyil oil ootri kadugu, curry leaves pottu thalithu, oora vaitha javarissi pottu
vathakavum, javarissi pola polavendu vandhavudan vegavaitha
paithamparuppu, coconut, coriander leaves pottu irakavum.
4. Ithu 5 sec. la aagura recipe.
5. Taste it and say.
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