Angu Aparna Recipes PDF - Penmai's Kitchen Queen

Penmais
Kitchen Queen
Recipes
ANGU APARNAs @ Aparnas Recipes
www.Penmai.com
Our sincere thanks to our member Angu Aparna @ Aparna who had contributed her
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.

Penmais Kitchen Queen
www.Penmai.com
Recipes Index
Sl.No
Title
Page No.
Fish 65 - Fish Chill
10
#! $
11
# ! & $
12
14
13
+, -%.'
15
14
+ % '
16
15
')-
18
16
3 % '
19
www.Penmai.com
! "
%
10
'
12

www.Penmai.com
& &
17
21
18
56
23
19
24
20
25
21
3 .
26
22
7 8
27
23
".
'
24
9' .:
30
25
. '
31
26
32
27
33
28
.' - #
'
34
29
;6.)
30
<
'
37
31
<
'
38
32
. > !
39
33
Pepper-Mint Lemonade
40
34
! 3?
41
35
;6.)
www.Penmai.com
28
(Curd Fruit Salad)

36
42

www.Penmai.com
36
:3
43
37
<
44
38
Channa Pulao
45
39
Aloo Gobi with Channa Dal
47
40
+ '
48
41
-"
52
'
. . '
! '
42
53
43
.:. '
54
44
'
55
45
'
57
46
'
59
47
'
48
.:
49
64
50
,.
66
51
Mutton Chops - South Indian Style
67
52
69
53
Seer Fish Fry (Poricha Nei Meen)
71
54
Dalcha - Hyderabadi Special Recipe
72
www.Penmai.com
" -)
! :
) B6.) '
61
63

www.Penmai.com
55
Nattu Kozhi Rasam
73
56
B : -
74
57
75
58
Vegetable Bonda
77
59
Kuzhi Paniyaram
79
60
Masala Dosa
80
61
-. 3B
82
62
. 8
83
63
84
64
-.
65
-"
66
67
85
. . '
".
86
87
' 6
: (D"
-)
68
".
69
70
;7 :
92
71
Tomato Coriander Chutney
93
72
3"3
94
73
+ )
www.Penmai.com
' 6
89
)+ :
90
91
95

www.Penmai.com
74
'"
96
75
9'
97
76
98
77
99
78
+ %
100
79
101
80
81
82
102
105
3! .)
83
103
106
84
".
85
Yummy & Spicy Chicken Fry
108
86
109
87
88
Wheat Rotti
111
89
Oatmeal Kanji
112
90
Moong Dal Dosa
113
91
114
92
D) .
www.Penmai.com
' 6
+#)
107
110
115

www.Penmai.com
93
Curd Rice - Bagala Bath
116
94
117
95
".
96
'
119
97
120
98
B8
99
122
100
.) F
123
101
124
102
".
103
) F
126
104
B6.) F
127
105
3 F
128
106
129
107
& .
130
108
. .
131
109
'
'
F
' F
F ii
110
111
www.Penmai.com
.
.) .
118
121
125
132
133
134

www.Penmai.com
112
Egg Fried Rice
113
H ?
114
3 .
138
115
139
116
117
.+ ,
118
www.Penmai.com
135
"
'
,
137
140
. ,
141
142

www.Penmai.com
-1/2
$.
)-
1.
, , ,
2.
3.
+( -
4 *$ . *
www.penmai.com
( 0
( ($ .
/ 0
10 3
*$ .
0,
7 0 6
3 8.

www.Penmai.com
$ 2
: 2
, *
8 1
1 *
)-
1.
+
>6, +
2.
4 *10
$, (
? @(
*$ .
-
4 *10
($ .
3.
:4
4.
:*
5.
6.
* 4
B >6
6 + 0,
/ *
*>6 1 $(
>6
B 0 *$ .
D/ / 0
4 E+
>8
7.
?$ .
4 *$ .
* >8
>8
37($ .
8 B(
* 0
>8 *>6 * .
www.penmai.com

www.Penmai.com
" ;
0 $ 2
: 2
essence 0
D/ 2
( 0 B(0)
)-
1.
? 00 +
2.
00
0 =
/ 0
*>6(
>6
($ . *
*10 , 0 =
$ 0(4 0 : 0(
3.
:*
4.
/D -
6($ .
www.penmai.com
*>6
$ .
4 7 0(
$ .
/ 0 6 *+10 ($ .
( 0
- 6 0 D*
5.
$ .
$ .
D 8 0
*
( 6 0
* 7$ .

www.Penmai.com
- 2
$ 2
: 2
J17, > 20
8 - + >8
$.
)-
1.
2.
/ 0
+
*>6
: + B($ . *
8=
/ =
$ . 1
$ .
: +
>6 0
$ .
J17, > >6
>6 *10
: 0(
3.
: 6 0 0(
D/ : 0
7 $
>8
*10
($ .
4.
+ *
>8
5.
6.
/, *?
: 6 0
:*
*:
8 0
/(
6($ .
D/ - 4
?$ .
>6 3
*>6 *
6($ . 0 1.
7.
www.penmai.com
JK >
0 @/.

www.Penmai.com
* - +
> $
>80
- -
)-
1.
* 0
2.
> $
3.
L 0
www.penmai.com
/ 0 0(
$ .
10, > / 0(
*A(4 -0 1
$ .
* >

www.Penmai.com
- +
/ - +
- $
)-
1.
2.
3.
1 D7
www.penmai.com
@>
D/ - ($ .
/, 0
* 0,
10 48($ ..
/
0.

www.Penmai.com
- $
E(4, (
B
,
- -
)-
1.
>8
0 10
2.
3.
D7
0 ( *$ .
6 0, 7 *
, K? B / 0, E(4 (
7B
0 0
www.penmai.com
8>8(
0
$ .
D/
8.
+(4 .

www.Penmai.com
Fish 65 - Fish Chill

Ingredients:
Fish Fillet - 1/2 kg
Corn Flour - 1/4 cup
Garam Masala Powder - 2 tspn
Chilli Powder - 2 tsp
Kasturi Methi Powder - 2 tspn
Ginger Garlic Paste - 2 tspn
Salt - to taste
Red Food Color - a pinch
Lime Juice - 1 tspn
Oil - to fry
Method:
1. Wash and cut the fillet into pieces of medium size cubes.
2. In a bowl put all the ingredients along with fish pieces (except oil) and mix well
with some water. The mixture should not be dry.
3. Keep this mixture aside for 1 hrs to 1 and half an hour.
4. Afterwards, Heat oil in a pan.
5. Put fish pieces in the hot oil and let it to cook in both sides.
6. Tasty and Crispy Chilly Fish or Fish 65 is ready. Serve it hot with
onion,carrot,lemon slices.
www.penmai.com

www.Penmai.com
! "
3 " ;
6 - 1/2
4 - 2 tspn
> - 2
- 1 tspn
- 1
6 - 1 (N 8
O - 1 inch 0
- 50 Gram
- $
- 1 tspn
- $
- :( $
)-:
1.
2.
3.
, >, ,
6, O -B
6 *
7 0
>6 0 6 0(
/ 0 (
/ 0 0
/D -
10
6 .
3 ? $
6 / 0 (, *
$
5.
0 6 0 ($ .
4,
+ *
$ .
0
4.
(*
, K* 0
-B
D/ *>6 ($ .
10 +
0 (
7$ .
6.
www.penmai.com
6 B
/.

www.Penmai.com
#! $
" ;
- 1
- 8
- 10
A?
4 - 1
64 - 1
L +
+ * - 2 0
- 2
- 1
- 3
- 3
- 3
- $
- 7(
)-:
1.
$ . +
A? ?B -B
-4 *10
2.
/ E
>6,
+ *
3.
, :
, O
/ 0
$ .
6:
4,
6 1 *Q
>6B 10 *
E/
, 64, +
, + * - >6 B 0 0
0(
, (
6 1 0
6 0 (
$ .
0 E 0, 0

>6
*>6,
*>8
7 0 6($ .E >8>6 N
www.penmai.com
($ .
0 6 *
0
D/ 8 0 6 0(
8 0 6 0 + >8
N
0 0
*4, + *
L +
4.
/.
10

www.Penmai.com
'3
: N E>6 6(4
$ .
0, 6 @>8
+ *
(4 - R>8=
*+ /
www.penmai.com
4 0
/(
0(
0. 3L
$ .
*>6 * .
11

www.Penmai.com
# ! & $
'
3 " ;:
O N
- 1
- 100
6 - 3
* - 2 0
- 1
- 1/2
(: - 3
- +
: - + A? $
8 - 1
/ 8 - 3 *
- :(
- 10
- $
)-:
1.
2.
0 0
6 .
,
>6 10 3
-B
3 A7 0,
>8(
$ . N J
0(
4.
5.
: S
*
, 6 *
1
0
D7
D7
D/
J(
>8(
$ .
0 8(>8 6 0(
3 ,>6
www.penmai.com
-B
$ .
- >6 :($ . *
3 8 JK
$ . (:
B /
/ 0 *K 0 6 0(
3.
>6 * (
$ .
, ,
, + *, B(
( *
(:
>6
6 .
12

www.Penmai.com
6.
, / 8, O
*K=
7.
/ 0 ( *
0 0
0 0
/ 0 0 >84
( ($ .
(*
0 ( *
8.
-B
:(
>6 10
6 .
4 ( *4,
-B
JK 0
/ 0 >8, 4 *
>6 10
3L(4 S8 ($ . 10 3L(4 *4 4
7$ .
9.
E >8>6 O N
www.penmai.com
/.
13

www.Penmai.com
3" ;:
0+
/( - 4
- 4
- 1/2
- $.
)-:
1.
+ 6 *
>6 5 *8
2.
B 0 6 0(
>6
- *8
*>6 ( 6 0(
8 0 6 0
/D ( *(4
D/
K0
$ .
$ . 0 8(>8 /(
( *$ .
( * 0 , 6 @>8
0+
0+
/(
8(8 *
>6
4
(
($ . *4 +
$ . 0 0
0, B 0
6 .
10 >84
6 .
0 >80
0+
6 .
6 .
4.
, /(
*>6, ( (
8>8*
3.
0 @-,
>6 6
* >8
>8, *(
/* >8 6 0(
$ .
'3 :
/* $
>84
/1-
0
1$

0+$
6 *
(( R0. $
( *
6 .
/*
7 +(4 .
0+
6 . 8 S86 / 0
0+( R0.
www.penmai.com
14

www.Penmai.com
+, -%.'
3" ;:
7 $ - 2
- 1/2
/( - 1
- 1 >8
- 7(
(8 0(
$ )
- 2
- 1
(*+ >
)-:
1.
, 7 $ -B
0*>6 >6(
2.
3.
4.
5.
+ *

0 0
@>8
0 N
6 .
JB(4
? $
/ 0,
0(
10
*-4
6 0
($ . ?
>8(
*
L .
SU4
+10 *7= . 0
JB(4 : *710
7 0 6 0(
$ ?
$ 10 , 0
-, ($ .
10 , JB(4 ?
: B
0 6($ . N +(4
7.
-B
D/ - $ -4
?
6.
$ .
6 0 *
$ .
, 8 /(,
*K .
+ **>6
, ?E JB(
$ .
R8 E ?E JB(4 /.
'3 :
JB(4 ?E, D **
+(4 . 0 ( :
www.penmai.com
J*
* * 83:
(4 .
15

www.Penmai.com
+ % '
3" ;:
? B - 1
: - + A?
- 2 tspn
- $
(: - 1
- 50 Gram
6 - 1
- :( $
64 - 1 tspn
+3
* - 0
- 1/2 tspn
- + >8
- $
)-:
1.
K*
N
>6
*
6 *
($ .
K* *>6 4(7
>6 Q
D/ - 4
0 5
*>6 0 6($ . 0
E$
10 +0$
*6-4
+(4 . ( (A
8 (4
2.
B J
0 *
: 0 *10
( .
*>6 (
6 ).
D/ / 0 0 :
($ .
3.
3 , (:,
4.
5.
+ *
+3
*
*
8 >8 0(
$ .
-B
*>6
64 >6 710 ,
3 ,
6 / 0
6 .
/ (:? / 0
www.penmai.com
10
/ 0 ( B($ .
+ *, >8 0
(
6.
6 -
($ .
16

www.Penmai.com
7.
0 0 0
, O
8.
D? / 0 0
>6( 10 ( *
( ( * 0 , 0
0 4 *
/ 0( ( *>6 N
6 .
( *>6 ( ($ .
9.
E ? B 4
www.penmai.com
/.
17

www.Penmai.com
')-
>* -
64 - 1/4 Tspn
A?? B - 1 Tspn
- 1 70 ((8 B( 0(
$ )
- +
- 4
- 1/2 Tspn
- :( $
- $
)-
1.
>* K*
*
3.
(*
0 4 *
-B
($ .
*>6 0 6 0(
0 6 0(
, 0
/ 0 0 6 0(
$ .
+ *
*
B *
>6
+ *
5.
$ .
4.
K* 4(7
/D / 0 3
2.
6 J
*>6 B( 0
>6 3
0 0
( 6 0(
0
+
$ .
-B
4
$ .
*>6, 64 >6 :
? / 0 0
*$ .
6.
10
7.
*4 - ( 0
0
B 4
>* / 0 3
/ 0( 10 (
www.penmai.com
-B
6 .
( A?? B
6 .
18

www.Penmai.com
3 % '
3 " ;
>B - +
. 3
6 - 1
(: - 1
64 - 1/2
+3
- 100
- 2
- 1/2
- $
- 1/4
- 1/2
- $
: - $
- :( $
+ * - $
- $
)-:
1.
2.
+ *
3.
:=
D/ / 0 0
J1

B((
4(7
$ .
:
D/ 6 0(
$ .
>
4.
5.
8 B((
0 6 0(
D( 6 0(
$ .
$ .
$ .
, 0
/D / 0
> B,
4
6, (: -B
0 10 *
*>6 0
6($ .
6.
+ *
10
64, 1 , ,
+3 , + * >6 :($ .
7.
>8 0
8.
0 0
www.penmai.com
3
>
-B
6 / 0 ($ .
/ 0 ($ .
19

www.Penmai.com
9.
0 0
/ 0 ( *$ .
10. 4
/ 0 A
$ >80
D/ -B
4 0
( ($ .

7$ .
11. E >
www.penmai.com
B 4
/.
20

www.Penmai.com
& &
3 " ;:
- 1
- 1/2 tspn
64 - 1/2 tspn
+3
(: - 2
+ * - :(
A? B - 2 tspn
- 1/4 tspn
- 100 Gram
- 1
- 2 tspn
- 1/4 tspn
- 1/2 tspn
- 1/2 tspn
- 2 tspn
- $
- $
- $
)-
1.
2.
0 6 0(
K* 8>8, 4(7
/D - O
0 6 0(
3.
-B
4.
+ *
-B
(: -B
6.
8 B( 0(
$ .
10 , 64, , + *
>6 : *
?
, O
/ 0 3
www.penmai.com
*>6
>8 0
>6 ($ .
5.
/ 0 4-5 *
>8 ($ .
+3
>6
$ .
(:
$ .
/ 0 ($ .
, 3
(
-B
6 .
21

www.Penmai.com
7.
, 0
$
6 *
8.
9.
>6, 0
>6 *>6
D/ E
D/ *>6,
6
($ .
/D JK0
& O E
www.penmai.com
80 ,
A? B -B
* ($ .
/.
22

www.Penmai.com
56
3 " ;
V7 - 100
/( - 200
B J17 +
/ > - 10
7 $/ - $
- + >/
- $
- 10
)-
1.
2.
+ *
V7 B 0 6 0(
$ .
+
- Q
B 0 0
V7 >6 *$ .
3.
4.
5.
10 , /(? /($ .
-B
>6
www.penmai.com
6 0 *6 .
/ > >6 B 0 6($ .
7 $/, (

7.
1$
+ *
J17 +
6.
, B 0 0
J17, >
( ($ .
/.
23

www.Penmai.com
3 " ;
. L10 - 1
J>
O - + 0
+ * - $.
+3
- 2
- 1
(8 B(0)
8 B(0 (Optional)
- 4
6 (8 B(0)
- $ (8 B(0)
- 0
- $
- 7( $
)-
1.
L1 K* E
2.
L1
0 (*
3.
4.
+ *
5.
6.
D7
D 8 0
$ . -4 41 $
L10
, O,
/ 0
D/
, 8 >8
, + *, 3 ,
( (
$ .
- ( *$ .
0(
*8 0, 6*
6, 1 B
> *
0*>6,
>6 ($ .
6 D*
6 .
D/ *>6 >8
0 0
, +3
D(*>6,
6 $ .
+
0
6 *
>6 0
0 6 0(
>6
0 + (J
: 7 0 6($ . E
+ **>6
/.
'3 :
B B
7 10
.
L1-4
www.penmai.com
L1=
6 .
24

www.Penmai.com
.
3 " ;:
$ - 100
$ - 50
7 $ - 25
7 3
- 2
- 3
6 *K0 - 1
(Optional)
- $
- 7 -4 $
)-:
1.
2.
-B
, $, $, >8
3 , ?
/ 0, - 0
3.
8 >8(
$ .
, O
6 *K0 -B
D/ *>6 >8 *10
$ .
+ *
( >6 7 0 6($ .
( 0 10 0
4. E ( 8.
www.penmai.com
25

www.Penmai.com
3 " ;:
$ - +
7 $ -
$ - +
$ - +
+3
A?
- $
- $
- -4 -
- $
- $
6 *K0 - +
(*+ +1
- +
(*+ +1
)-:
1.
2.
>8 0
4:/1 D7
?
*/
>6 5 3
+1
4:/1 D7
8 0 6 0(
6 >8 6 0(
(,
-B
*$ . *7
+ *
0*6 . J
( (
-B
( 0 8>8 */
>6 *>8 + 5 3
( 0 *
>6
D7
$,
, O
/ 0
$ .
( 1 *
*$ . *
*>8 */
*-4
>6 8>8
, +3
0 D/*>6 > $ -4 0(
3.
6 . *4, +
, O
0 :
4:/1 D7
7 $, $, $,
*K0, A?
D/ - 5 3
( *$ . J (4
>6 6
: 10*6 . *4
6, B
$ .
: 7 0 6($ . E */
( E -4 8.
www.penmai.com
26

www.Penmai.com
7 8
3 ";;:
L10 - 1 Cup
4 - 1 Tspn
+3
- + 0
6 (
>8(
$ )
- $
- $
- 7(
)-:
1.
L1 K* E/
6 . L10
L1
L1
6(4
>8
+ *
4.
K* 6 0,
+(4
$ .
-4 0
>8 0
6 ), +3
-B
10
- @(
D >6(
*
6 .
$ .
6, N 8
+>8
6 . (7
*8(( R0. 8 *8
10
+(4 ). + (
*>6 6($ ..
*8 0
1 L10
+0$
10
N J
+ * *>6
>6 7 0 6($
B B $
+(4 . -4 3
, 4
5.
E$
$ .
L10 $
L1 * +
OE
/ 0 $ J3
3.
>6 0 6 0(
6 0(
0 0
D7
+0$
-4
0 *
+
2.
+(4 . L10
6 * 3
>: + 6 8X
4 .
'3 :
*+
+1
/ 0(
3 , ?
, + *
-=
www.penmai.com
27

www.Penmai.com
".
'
3 " ;:
+(34 - 1/2
7 3
O - + 0
- 2
- 2
6
6 - 2 -
- 1 Tspn
64 - 1 tspn
L +
* - + 0
$ - 2
? - + >8 (*+ >
- 1/2 tspn
- 2 tspn
- 1 tspn
- $
)
- $.
)-:
1.
+( 3 E
D(
0 0 6 0
0 ($ . 7 3 8
8 B( 34
2.
O -B
/ 0 0 6 0(
3.
+ *
4.
/ 0 10 ($ .
D(*>6 6 ? ?
$ .
*>6
* >6 : *
*K
0 O
-B
( *
-B
6
($ .
/ 0 3
+( 34 -B
($ . 0
www.penmai.com
10 , 64, L +
, 0 0
>6 ?
( 0
( *
>6
>6 (
$, -B
28

www.Penmai.com
N J
0
5.
6.
D/ / 0 >8 *10
- 7 0 0
, O
/ 0
$ .
+( 34
*8 0 *
>6 6 0
>6 7($ .
+34
, 10
: 10
( @
7$ .
www.penmai.com
29

www.Penmai.com
9' .:
3 " ;
U4 $ - 2 Cup
/ - 4 Glass
O - + O? 0
64 - 1
- $
3
- 50 Gram
- 2
6
- 1
)-:
1.
3 , O, ?
2.
- 8 B((
$ .
U4 $
/ -B
/ 0
($ .
3.
+ 6 *-
: *4 8 B( 0
?
4.
4 3 *
5.
*>6 64 >6
3 , O -B
>6 ($ .
($ . $
$ 4
4 (
+
D - (
10 0
-(
($ .
1 U4 /(: * E$ , (0
4 .
www.penmai.com
30

www.Penmai.com
. '
3 " ;
- 3 Tspn
- 1 Tspn
- 100 Grams
6 - 10
- 4 Tspn
: - + A?
0+
- 1/2 Cup
* - + 0
64, L
- $
- :(
+
- :(
)-:
1.
1 J
2.
3.
4.
-B
- B 0 ($ .
0+* : 0 ($ .
6 *
-B
>8 ($ .
0 64, L
6.
0 *$ .
3 A7 0
8$
5.
-B
8 -
+ * >6
1 8(>8 6 0 *
:($ .
>6
($ .
7.
0 30
>8 0
6 -B
>6 ($ .
8.
0 +(4
6 . *
0 0
*K >6 (
0 - $
>6 (, :
/ 0 4 @>8
( *$ .
9.
www.penmai.com
:10
( 7$ .
31

www.Penmai.com
3 " ;
- 1 Cup
?7 - 1 Cup
L10 - + *8
- 0
- $
)-:
L:
1.
, ?7, L10, 1
5 *
($ .
2.
, =
/ 0 0(
>6 0 6 0
$ . +
:( *$ .

1.
:( 6
0 6 0(
2.
> >8
$ .
(, E, :
(R8
> /.
1.
2.
6 =
D/ - 0(
6 *
3. E
www.penmai.com
-, 0
+ * >6
E . / -4 J
0,
$ .
*>6, + J
0 6($ .
/.
32

www.Penmai.com
3 " ;
- + Cup
. 3
- 1
- 2
O - 0
L10 - 1 tspn
64 - 0
* - + 0
- 1 tspn
- 1 tspn
- 0
- $
- $
)-:
1.
3 , ?
-B
O 8 B((
$ .
2.
D7
3.
0 8 0 6($ .
- 0 6 0(
4.
5.
, * >6 : *
10 , 64, , L10,
3 ? / 0
3 *
D/
$ .
*
-B
*>6, 0
>6 $
O, ?
($ .
*-4 $
D/ -
/ 0 ( ($ .
6.
10
, 0
/ 0
* 7$ .
7.
(, E 0
www.penmai.com
/.
33

www.Penmai.com
.' - # '
3 " ;:
J>8 1
0+* 3
- 2 tspn
- 200 Grams
- 2 tspn
6 - 10
(*K0 () - 1 tspn
: - A? $
7 K* D/ - 2 Cup
B 0 8(:
4 - 1 tspn
L +
?7 - 1 tspn
: - 2 tspn
J>8 1
* - + 0
- $
- 1 tspn
- 1 tspn
- 1 tspn
- 5 ( -- / 0(
$ )
- 1 tspn
:.:
64
* - 0
)-:
1.
D7
: ($ .
-B
A7 0 ($ .
2.
7 0 0
>6
6 0 0
($ .
3.
B 0 8( 6( >6
+> B
B 0 8 0(
www.penmai.com
/ 0
*
$ .
34

www.Penmai.com
4.
0+=
0(
5.
, N J
1
*
4
*
-, 64, * >6
0
J>8
>6 ($ .
3 ? / 0 ?
A7 0 0
(
6 .
:( 0 - $
( * 0
B 0
8 0 0
4 ( *$ .
3 4 *
( *K
( ($ .
/ 0
9.
/ 0
/ 0
8.
( *
-B
7.
8(
0 0
$ .
K0 *
: *
6.
(4
- 4
(*>6 ($ .
10. E, A(4 4:/? J>8 1 4
www.penmai.com
8.
35

www.Penmai.com
;6.)
3 " ;:
/ - 3
. 3
+3 8 - 1/2 Tspn
D 8 - 1/2 Tspn
7(
- 1
- 1
- $
- + *8
)-:
1.
7(
2.
7, 3
6 0(
-B
D(*>6
D( 0+* (*
8, D
( 7>
www.penmai.com
$ .
3. +
+3
8 -B
0
0 0
0
*
*K0,
/ 0
7$ .
36

www.Penmai.com
<
'
3 " ;:
Y34 - 10
D / - 3
A?
7 /
- 2
-
/D - 2 /
>8 - $
)-:
1.
Y3
2.
>6 + E-B 0 6 0(
$ .
D * K(=
/ 0 +
6 0(
$ .
3.
A?
4.
5.
D(*>6 (*
*10 B 6 0(
, 0 6 0 0
D /, *10 0
A?
/D / 0
10 0
$ .
Y34, K(=
B,
7 /
10
-
/1
-B
$ .
>8 >6
7$ .
6.
Y34 D/ /.
'3 :
/ *+ /
www.penmai.com
*/ 0(
37

www.Penmai.com
<
'
3 " ;
Y34 - 10
/( - 1/4
- 4
)-:
1.
? 0 6 0(
2.
Y34
6 0(
3.
4.
0 0
/(=
www.penmai.com
>6 + E-B 0
$ .
+
=
D( *>6, (
$ .
Y34
/ 0
*7>
? 0
10
$ .
7 .
38

www.Penmai.com
. > !
3 " ;
- 50 Gram
1( - 1 >6,
. 3
(: - 1
. 7 - 1 Tspn
64 - 1/2 Tspn
+ * - 0
- 1
- 2
- 1 Tspn
- a pinch
- 1 Tspn
- $.
)-:
1.
+ 4(7
2.
1( E
3.
4.
3
5.
B 0
0 8 >8(
(: 8 >8(
, 7 -B
*
K0 0
6.
-B
>6 0 6 0(
$ .
$ .
/ 0
8 0(
+
$ .
$ .
, , 3 , (: -B
/ 0 ($ .
10
8 0 0
*>6 ($ . *
+ *
www.penmai.com
>6 +
- 64 -B
>6 : 0 *
>8 $ . '
39

www.Penmai.com
Pepper-Mint Lemonade
Ingredients
Lemon - 2
White Sugar - 1/2 Cup
Fresh Mint - 1 Springs
Water - 1 1/2 Ltr to 2 Ltrs
Red Chilli or Green Chilli - 1
Method:
1. Sqeeze the limes and store the juice in a bowl.
2. In a large bowl Add sugar to lime juice and stir it until dissolved.
3. Then Add Mint Springs and stir again.
4. Now Add Water and mix well. Then add sliced chillies.
5. Cover the bowl with a lid. Keep it in a fridge for 4-6 hours.
6. Drink it after the time.
www.penmai.com
40

www.Penmai.com
! 3?
(Curd Fruit Salad):
3 " ;:
>8 */ - 1 Cup
> - 200 Grams
- 1
- 2 Slices
- 1
>7 - 5
- 1/4 Tspn
/( - $
)-:
1.
*+
2.
-B , /( / 0 (*
4 0 6 0(
6( >6
D/ /(
$ .
>8
0 0
6($ .
3.
>8 0
10
4.
$ .
: /6
www.penmai.com
*+
[> > /.
41

www.Penmai.com
;6.)
(Cucumber Onion Mor)
3 " ;:
/ - 2
. 3
+3 8 - 1/2
D 8 - 1/2
7(
-
-
B
B
- $
- + *8
)-:
1.
7(
-B
0 6 0(
2.
0 0
8, 8 -B
*
*7>
www.penmai.com
$ .
D( 0+* (*
7(
-B
3 ,
/ 0
, .
48 -4
6 $ .
42

www.Penmai.com
:3
(Kirni Fruit Juice)
3 " ;
/:
- + /
>8 - (-
>6? /( - E(4
)-:
1.
/:
2.
(*
-B
3.
D( >8 ($ .
>8 0
>8 >6
E /:
/:
, >6?/(
0 6($ .
8. *7>
0 *
48( .
'3 :
(4 $
www.penmai.com
0. >6? /(
0 / 0(
43

www.Penmai.com
<
'
(Nungu Payasam)
3 " ;:
Y34 - 6
/( - $
- 2
- 3
)-:
1.
Y3
D( E
$ .
2.
? 0 6 0(
3.
/(=
( / 0 (*
4.
$ .
8 0 6 0(
$ .
0
-B
0(
0 0
/( -
Y34, 8 0 0
10
-4
($ .
5.
E Y34
6.
www.penmai.com
*7>
/.
0 *
48( .
44

www.Penmai.com
Channa Pulao
Ingredients:
Basmathi rice - 2 Cups
Dry Channa - 1 Cup (Soak the Channa overnight and pressure cook for 3 whistle
with little salt)
Small Onion - 1 cup (Finely Chopped & 10 nos for paste)
Tomato - 3 (Medium size)
Garlic - 2 (Big size)
Red chilli - 4
Greenchilli - 2
Grated Coconut - 1/4 Cup
Dry methi leaves - 1 tspn
Garam masala - 1/2 tspn
Bay leaf - 1
Cinnamon - 1 Small Stick
Cloves - 2
Cardamon - 2
Jeera - 2 tspn
Oil - as needed
Salt - as needed
Sugar - a pinch
Preparation:
Make the paste of the following.
Garlic Onion Paste:
1 Garlic
www.penmai.com
45

www.Penmai.com
Red chili
Jeera
Small Onions (10)
Fry these ingredietns with a tsp of oil and then grind with coconut.
Tomato Paste:
Grind the tomatoes and keep it aside.
Method:
1. Soak the Basmati Rice for 7-10 mins and then fry it with a table spoon of Ghee.
2. In an another pan, heat oil and add Cloves, Cinnamon, Cardamon and Bay leaf.
3. Now add chopped Small Onions, Garlic, Green Chilli. Fry for some mins. Then
add grounded garlic onion paste and fry it still raw smell goes.
4. Now add tomato paste and stir it well.
5. Then add Channa, Salt, Methi leaves, Sugar and Garam Masala and Cook it
well.
6. Now add Basmati Rice & Water and pressure cook it. ( 1 1/2 cup water for 1 cup
basmati rice)
7. Tasty Channa Pulao is ready. Serve hot with Raita.
www.penmai.com
46

www.Penmai.com
Aloo Gobi with Channa Dal

Ingredients:
Cauliflower - 1 (Medium Size)
Potato - 2 Nos (Medium Size)
Channa - 1 Cup (Soaked and Boiled)
Cumin Seeds - 1/2 tspn
Onion - 1 (Medium Size) (Finely Chopped)
Ginger - 1"
Turmeric Powder - 1/2 tspn
Salt - As needed
Coriander Seeds - 2 tspn (Ground It)
Garam Masala - 1 tspn
Coriander Leaves - Handful
Tomato - 1
Method:
1. Chop the potatoes into medium size cubes.
2. Chop the Cauliflower into medium size cubes. Boil with water and dry it.
3. Chop the tomatoes finely. In a pan heat oil, Add Cumin Seeds and fry it turns
golden brown colour. Now add chopped onions and saute it.
4. Add Chopped Potatoes, Tomatoes, Turmeric Powder, Boiled Channa, Salt and
Mix well. Close the lid and allow it to cook for 10 mins.
5. Afterwards, Add Chopped and boiled Cauliflower Pieces and Ginger. Saute it for
some mins. Again cover the lid and cook for an additional 10-15 mins.
6. Now add Coriander Powder and Garam Masala. Stir for a minute.
7. Spicy and Hot Aloo Gobi with Channa Dal is ready to serve.
8. Garnish the recipe with Cilantro Leaves and Serve hot.
www.penmai.com
47

www.Penmai.com
+ '
" ;
? >* - 1 .
> - 1/4 inch sice
(: - 1
6 - 1
- 200 Gram
- 2 tspn
- 1 tspn
- 1/2 tspn
- 1 1/2 tspn
O - 1 O?
- $.
- $.
- $.
www.penmai.com
48

www.Penmai.com
)-
www.penmai.com
49

www.Penmai.com
1.
? >* 0 0 6 0(
2.
3.
O -B
4.
+ *
5.
7 0 0(
0 6 0(
*>6, ,
, 7 0 0
3 , 5
$ .
$ .
$ .
, >, >6 :
6 *
/ 0
: ($ .
*4
-B
/ 0 2 3L(4 (
($ .
6.
7.
*4, +
>6 : *
(*
>6 0 6($ .
*>6
B( 0
10 , 64, + *,
3 , O
6 *K0
>6 ? 4
( *4 (:? / 0
( *
/ 0 3
0 0
*$ .
www.penmai.com
50

www.Penmai.com
8.
D/ -B
*$ . 5 3L(4 *4 0
>6 4
9.
-4 +
10. 0 > -B
www.penmai.com
/ 0 4 (
? >*
( *$ .
(
- 4
* 7$ .
4 .
51

www.Penmai.com
-"
. . '
";;
J+3( - + >6
?7 - 25 Gram
: - 1 tspn
+3
64, L +
- 100 Gram
- 100 Gram
- 5
- 1/2 tspn
0+
- 1/4 Cup
- $
- 1 tspn
: */ - 1/2 Cup
- $
)-
1.
10
D/ *>6 E
0,
/ 0 ($ .
2.
*4,
3
0+
6 0(
3.
4.
5.
, 0
, +3
, ?7,
, :,
- B 0 0
$ .
1 *
( >8( $ .
*>6 64, L
: 0 *
/ 0
, *
: *=
($ .
/(4
0 +
0, $
/ 0 ($ .
6.
E J+3( /(4
www.penmai.com
8.
52

www.Penmai.com
! '
" ;
6 - 6 (70)
- 100 Gram
4 - 3
- 4
- 1 1/2 tspn
(: - 1
O - 1 O?
- 2 tspn
- $.
- $.
- $.
)-
1.
2.
10
7 0 JK 0(
6 A7 0 0(
0 6 0(
0
-B
: ( *
$ . O -B
$ . + *
, + *, 4,
>6 : *
6 *
(:=
3.
(*
*4, + 4(7
>6 : *
4
*
-B
$
0
- @6
$ .
6 *K0 >6 ?
N J
>6 ( *
($ . 4
, 7 0
10 , 64, + *
( *4 >8 0
*>6,
/ 0 ( *
>6 0 6 0(
*>6
/ 0
/ 0 ( ($ . K0, B 0 0
410
$ .
0 0
/ 0 4 (
7$ .
'3 : *+
0(
, (4
K0, 3=
/ 0
www.penmai.com
53

www.Penmai.com
.:. '
" ;
(: - 6
0+* 3
J17 +
1 Tspn
4 - 6
:(
64 - tspn
3
1
100 Gram
3 tspn
7
- 5
* 1 Tspn
tspn
$
- $
- tspn
)-
1.
(:
K*, E6
7 0
2.
0+
D7
0(
,
$ .
, J17, ,
- B 0 0(
3.
4.
*>6 64,
0 0
0 0 4
, , 4
$ .
D( 8 >8(
3 = , (:=
*
*K
$ .
: 0 8 B(
/ 0 ? (
>6 ( 0
-4 10
D/ *>6
(4
($ .
5.
E (:( 4
6.
>, :
www.penmai.com
/.
-(4 - 4
4 .
54

www.Penmai.com
'
" ;
*/ - 1 0.
* - 50 Gram
4 - 4
6 - 1
- 150 Gram
- 2 tspn
- 4 to 5
- 1/4
O - 1 O?
- $.
- $.
- $.
www.penmai.com
55

www.Penmai.com
)-
1.
6 B((
2.
O -B
3.
+ *
: *
*
5.
0 6 0(
-B
$ . 3
$ .
$ .
*>6, , + *, 4, >6
, 7 0 0
/ 0
4.
7 0 0(
-B
6 *
: ( : 6 0(

$ .
B 0 : 6 0(
$ .
* 0
E6
**
6 B( *
, ( 0
>6 5 3L(4 *>6 *
D/ 8(>8
: 6 0 ($ .
6.
K0, B 0 0
0
7.
3=
*4, +
>6 : *
4
*
9.
/ 0 0 6 0(
*>6
B(
$ .
10 , 64, + *
6 *K0 >6 ?
/ 0
*$ .
*$ . 4
J
>6 Q
( *4 0 0
3
8.
D/ -B
1$
*/ 0
*/ 10
/ 0 4 (
, (4-4 + 5 -10 3L(4

>6 ( ($ .
4 (
7$ .
10. 0
www.penmai.com
-B
>(4 - 4
4 .
56

www.Penmai.com
'
" ;
>
- 1/2
* - 100 Gram
4 - 5
6 - 1
- 200 Gram
- 3 tspn
- 4 to 5
O - 1 O?
- $.
- $.
- $.
- (
)-
1.
2.
O -B
3.
> 0
4.
+ *
/ 0
*
6.
0 6 0(
$ .
K* 6 0(
*>6, , + *, 4, >6
, 7 0 0
4
-B
-B
6 *
: ( : 6 0(

K0, B 0 0
$ .
B 0 : 6 0(
>6 0
$ .
*4, + 4(7
>6 : *
4
$ .
6 0(
7.
6 >8
$ .
$ .
: *
5.
7 0 JK 0(
*>6
O
10 , 64, + *
6 *K0 >6 ?
( *4 K* 0
>6
/ 0 5-+10 10 3L(4 ( *
4( S8 3-4 *
www.penmai.com
>
*$ .
57

www.Penmai.com
8.
-B
30
6 *
0 0
/ 0 ? 4
( ($ .
9.
* 7$ .
'3 :
*+
, (4
K0, 3=
/ 0 0(
www.penmai.com
58

www.Penmai.com
'
" ;
- 1/2
* - 100 Gram
4 - 5
6 - 1
- 200 Gram
- 3 tspn
- 4 to 5
O - 1 O?
- $.
- $.
- $.
- (
)-
1.
2.
O -B
3.
( 0
4.
+ *
/ 0
*
6.
0 6 0(
$ .
K* 6 0(
*>6, , + *, 4, >6
, 7 0 0
4
-B
-B
6 *
: ( : 6 0(

K0, B 0 0
$ .
B 0 : 6 0(
>6 0
$ .
*4, + 4(7
>6 : *
4
$ .
6 0(
7.
6 >8
$ .
$ .
: *
5.
7 0 JK 0(
*>6
O
10 , 64, + *
6 *K0 >6 ?
( *4 K* 0
>6
www.penmai.com
>
/ 0 5-+10 10 3L(4 ( *
59

www.Penmai.com
0 0
8.
-B
/ 0
4 ( ($ .
(
* 7$ .
'3 :
*+
, (4
K0, 3=
/ 0 0(
www.penmai.com
60

www.Penmai.com
'
" -)
" ;
*/ - 1 .
www.penmai.com
- 200 Gram
61

www.Penmai.com
- 2 tspn
4 - 4
> - 1/4 inch sice
(:,
O - 1 O?
- 1 tspn
- 5
- 2 tspn
6 1 each
- $.
- $.
)-
1.
7 0 0(
0 6 0(
2.
3.
+ *
, 7 0 0
/ 0
$ .
*>6, ,
: *
, >, 4, >6
3 ,
30
$ . O -B
-B
: ($ .
(:
>8 3 0
>6 3L(4 ($ .
4.
(: 30
($ . O
/ 0 2 3L(4 (
(*
6($ . * 0
0
E6
**
>6 0
6 B( *
, (
>6 5 3L(4 *>6 *
D/
8(>8 : 6 0 ($ .
5.
*4, +
>6 : *
4
*>6
6 *K0 >6 ?
( *4 0 0
*$ . *
1$
6.
/ 0
/ 0 4 ( *$ . 4
0
10 , 64, + *,
, (4-4 + 5 -10 3L(4 J
*/
>6 ( ($ .
*/ 10
4 (
7$ . 0
-B
www.penmai.com
/D -B
>(4 - 4
4 .
62

www.Penmai.com
.:
! :
" ;
(: - 4
. 3
6 - 2
- 1
+ * - 0
64 - 1
- 1 1/2
(>8
D
0)
- 0
- $
- :(
- 1/2
)-
1.
(:, 3
+ *
: *
4.
8 B((
A7 0 JK 0(
2.
3.
$ .
-, 64,
7 0 0
$ .
, + * >6
($ .
B( 0
3 / 0,
(: / 0 $
: (
>6
($ .
5.
(: 30
4
6.
( *
E (: 3
www.penmai.com
>6 3L(4 ?

* ($ .
6 >: /.
63

www.Penmai.com
" ;
- 1/2 kg
O - 2 inch
6 - 1 (Medium Size)
- 1/2 tspn
7 $/ - a pinch
64 - 1/2 tspn
+ * - 1 0
- $
www.penmai.com
- -4 -
64

www.Penmai.com
- a pinch
- $
)-
1.
2.
O,
6,
6 0(
*
3.
0 6 0(
1 S
(*
>6 0
*>6, 64, + * >6 : 0, *

, 7 $/, $
>6 3
($ .
*4 Q
$
($ .
$ .
$ .
$ O
4.
6 >6
/ 0
D/ /(
7
D
10*6 . (
*>8*>6,
S8 0
. (:
>6
+(4
0
D/
/( ).
(
5.
1$
( @ 7 .
'3 :
O,
6,
-B
/ 0
0(
www.penmai.com
65

www.Penmai.com
,.
3 " ;
- 1/2 Kg
7 3
- 6 to 8 nos ( -4 -)
- 1 tspn
+ * - 0
- 2 (Medium Size)
6 *K0 - 4 tspn
- 1 tspn
- 1 tspn
-
- $
- $
)-
1.
( 0
>6
2.
K* *
>8, 0 O
K* 6 0(
>6
>6 O
$ .
10 *
($ .
3.
7 3 8
4.
O
5.
6.
4 10
K0

>6
>6

>6
6 >8 +
>6 ($ .
D/ : 0 S8 >6 20
(( 0
$ .
- + * >6 : 0, *
6 *K0, B( 7 3
3
*
8 B((
6 .
6 .
4 *>8*>6
($ .
(
E+
1+(4 )
7.
0 6 @>8
+ 5 3
8.
E @ E( (
www.penmai.com
0 4

* ($ .
8.
66

www.Penmai.com
Mutton Chops - South Indian Style

Ingredients
Mutton 1 Kg
Oil 3 tspn
Cinnamon 1 inch
Cloves 4 Nos
Cardamom 3 Nos
Big Onion 2 (Medium Size)
Tomato 2 (Medium Size)
Ginger Garlic Paste 3 tspn (Preferably add more garlic)
Green Chili 2
Red Chili Powder 1 tspn
Coriander Powder - 1 tspn
Sakthi Mutton Masala 2 tspn
Curd 2 tspn
Salt to taste
Curry leaves 1 strand
Coriander Leaves cup (Finely Chopped)
Water 1 cup
Method
1. Cut and clean the Mutton pieces.
2. Chop onion and coriander leaves finely.
3. Grind ginger garlic into paste.
4. In a cooker heat oil, add cinnamon, cloves, cardamom and onion. Fry until onion
turns to golden colour.
www.penmai.com
67

www.Penmai.com
5. Now add ginger garlic paste and fry till raw smell leaves.
6. Add tomato, green chili and cook for 2 mins.
7. Then now add mutton, coriander powder, red chili powder sakthi mutton masala
and salt.
8. Mix and cook for few minutes.
9. Now Add curd to the mutton masala and little water. if required add salt to taste.
10. Put the cooker lid and allow it for 3-5 whistles.
11. Release the lid after pressure is released.
12. Now cook agian in medium flame with open lid for 10 mins until gravy thickens to
desired level.
13. At the end, add curry leaves and coriander leaves and mix well.
www.penmai.com
68

www.Penmai.com
) B6.) '
" ;
7(
- 10 (*OE 7( +1
E R6 )
: - 25
- $
B 0 (4
*-4
- 100
(: - 2 (N 8
/ - 2
: - 2
L10 - 2
* - + 0
: -4
64 - 1/2
L10 - 1/2
* - + 0
- 2
3
1
- 6
0 7 ( -4 -)
- 1
- 2
0+
- 1/2
- 1
- + >8
- :( $
- 1/2
)-
1.
2.
3.
-B
(: 8 >8(
$ .
: 0 0 ($ .
*
+ *
6 0
B 0 8 -4
/, :, L10, 1 , +
0+
, O
- >6 B 0 : 6 0(
$ .
www.penmai.com
69

www.Penmai.com
4.
*4 *
5.
7( E
(
, (:? / 0 ($ .
3
0 7( :
7(
*, 64,
10.
30
$
11. 4
L(4
- 7(
>6
-B
L10 >6 : *
/ 0 ($ .
0 0
10 , ( 0
( *
D/ -
/ 0 ( *$ .
12. 4 *+10
$ .
(6 0 6 0( $ .
Regional Recipes-dsc09794.jpg
*
-+ *
*>6 :( 6 0
N +(4
/ 0 0 6($ .
*4 0 0
0, *
8.
9.
- *, B( 0
K0 B 0 6 +>=
7.
3 ,
(:=
6.
www.penmai.com
7(
>6 0
6 .
*710 +
K0 4 ( 0
- ( 7$ .
70

www.Penmai.com
Seer Fish Fry (Poricha Nei Meen)

Ingredients:
Seer fish - 1 kg
Oil - To Fry
For Marinade
Red Chilly Powder - 1 tspn
Turmeric Powder - 1 tspn
Corainder or Dhania Powder - 1 tspn
Ginger - 1 inch
Garlic - 15 Gloves
Groundnut Oil - 2 tspn
Lemon - 1
Rice Flower - 2 tspn
Curry Leaves - 1 Stroke
Salt - To taste
Method of Preparation:
1. Clean and Wash the fish with water thoroughly and cut the fish into medium size
slices.
2. Peel ginger and garlic and grind it to a paste. Squeeze the lemon and keep the
juice.
3. Wash and chop the curry leaves finely.
4. Mix all the ingredients for the marinade. Apply this paste evenly on the fish. Keep
it in the fridge for an hour.
5. After a hour, Heat oil in a pan.
6. Put the fish pieces in the hot oil and deep fry the pieces till fish is completely
cooked and golden brown. Serve hot with lemon and onion slices.
www.penmai.com
71

www.Penmai.com
Dalcha - Hyderabadi Special Recipe

Ingredients:
Mutton - 1/4 Kilo
Bengal Gram - 100 Grams
Corainder Powder - 2 tsp
Turmeric Powder - 1 tspn
Red Chilly Powder - 1 tspn
Green chillies - 2 to 3
Onion - 3 nos (Finely Sliced)
Oil - 2 tspn
Method of Preparation:
1. Clean and wash the mutton pieces. Cut mutton into small pieces.
2. Soak the Bengal Gram Dal in water for 30 minutes.
3. Then Boil the dal by adding enough water and turmeric power.
4. After the dal is cooked, Mash it well and keep aside.
5. In an another pan, pour a tspn of oil and fry the 2 sliced onions. Crush and keep
aside. Now heat oil in another pan add the remaining sliced onions and fry till
gets golden brown.
6. Then Add the giner-garlic paste, a pinch of turmeric powder and fry it to till light
brown. Then now add the mutton pieces and fry till oil separates.
7. Now Add chilli powder, coriander powder and 2 cups water and cook till the
mutton is tender. Now add the mashed dal, crushed fried onions to the mutton
masala. Add some water and salt as needed.
8. Simmer the stove till the mutton completely cooked. Now dalcha is ready to
Serve.
www.penmai.com
72

www.Penmai.com
Nattu Kozhi Rasam

Ingredients
Country Chicken - 1/4 kilo
Small Onion - 100 Grams
Jeerakam - 1 tspn
Dhania Powder - 2 tspn
Chilly Powder - 1 tspn
Curry leaves - 1 stroke
Gingelly oil - 1 tspn
Cooking oil - 2 tspn
Salt - To taste
Method of Preparation
1. Clean and wash the chicken well. Cut chicken into small pieces.
2. In a pan, heat a tspn of oil and fry the jeerakam and peeled onions till it gets
fried. Then add Dhania and chilly powder to onion and fry it to 2-3 mins and turn
off the stove.
3. Grind this into a fine paste. Now heat a pan and pour a tspn oil.
4. Fry ginger-garlic paste and curry leaves.
5. After add chicken pieces and fry it for 3-5 mins.
6. Now add the grinded onion paste to the chicken pieces and fry it for some mins.
7. After add some water and salt to the mixture.
8. Allow it to cook and boil well. Don't make it to thick stuff. Keep in liquid form. Turn
off the stove and keep aside.
9. Now add gingelly oil to kozhi rasam and mix well. Serve hot.
10. It is very good remedy for cold and cough.
www.penmai.com
73

www.Penmai.com
B : -
3 " ;
J17
/( 1
)-
1.
J17 J
2.
*4 0
>6 >84
* 0
6 >8(
>6
$ .
J17
4 B0
0
5.
J17 (*
K0 /( *
0
4.
D7
6 .
0(
3.
10-15 3L(4
6 .
>8 - B B
$ .
/.
www.penmai.com
74

www.Penmai.com
" ;:
$ 1
7 $ 1 tspn
$
1 tspn
6 3
(E(0)
/( 2 tspn
* 1 /(4
7 -4
)-:
1.
7 $
2.
0 0
K0 $
D/ / 0 ^ * 0 /
6 .
8*
6,
8? *
8 6 0
-?
1(
6, B
8
(4 /
1(
8*
8*
N 0 -
6 .
8*
0:
6 (4 E-
*
*4,
0:
1(
410
8 $ -B
+ **>6 A
6 .
3
B
6 .
VB $ JK=
www.penmai.com
) 0 *K10 7
B 7 6(
8.
*8 0(
/ 0( 10
6 .
*K10 7=
7.
6.
7 -4
>
6 0(
+ *
@(
5.
$ .
0(
4.
( 10 0 6 0(
6 .
3.
7 6($ .
75

www.Penmai.com
9.
7 0 6(4
1 8>6
0 7
8 0(
$ .
10. *4 /(, *, E(
7 0
11. *
1*
/ 0( (
+(4
-B
>6
6 .
N 0
12. K0 E
>6
10
1 @
*( (
6 .
1 /.
'3 :

7 0 E(
, A
E(? /(4
K0
+(4 .
*+
+ =
7 0
1=
www.penmai.com
J17
+ =
/ 0(
76

www.Penmai.com
Vegetable Bonda
Ingredients
Big Onion - 2
Green chilli - 2
Potato - 2
Carrot - 1 Medium Sixe
Peas - 3 tspn
Beans - 5 nos
Chilli powder -1/2 tspn
Turmeric powder - a pinch
Salt to taste
For the seasoning
Oil - 2 tspn
Mustard seeds - 1 tspn
For bonda batter
Kadalai Mavu - 1/2 cup
Rice flour - 1/4 cup
Red chilli powder - 1 tspn
Cooking soda )- a pinch
Salt to taste
Oil for deep frying
Method:
1. Boil the potatoes, remove the skin and mash it slightly.
2. Finely chop the onions, green chillies, beans & Carrot.
3. Cook the peas, beans and carrot with less water.
www.penmai.com
77

www.Penmai.com
4. Heat oil in a pan, add mustard seeds and let it to splutter. Now add finely
chopped onions, green chillies and saute it till it gets fried.
5. Then add the cooked vegetables, turmeric powder, chilli powder, salt for taste
and saute for a few minutes.
6. Then add mashed potato and mix well. Turn off the stove and keep the mix
aside.
7. After it gets cooled, make a round ball of these vegetable mixure.
8. In a another pan mix besan, rice flour, red chilli powder, salt and cooking soda.
Add water to make a batter as a slightly thick. (the batter should not be too thick
or too thin. It should be semi solid)
9. Heat oil in a pan.
10. Dip the vegetable balls in the bonda mixur and drop the vegetable balls after it to
the hot oil. Cook the bondas well till it turns golden colour on all side. Take the
bondas out and dry the oil.
11. Serve hot with coconut chutney.
www.penmai.com
78

www.Penmai.com
Kuzhi Paniyaram
Ingredients
Idli batter - 2 cup
Onion - 2 Medium Size (Finely Chopped)
Green Chili - 2 chopped
Curry Leaves - 1 string
Urad Dal - 1 tspn
Chana Dal - 1 tspn
Mustard Seeds - 1/2 tspn
Cumin Seeds - 1/2 tspn
Oil - For tempering
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 kuzhi paniyaram 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
Tips
You can remove the chili pieces after sauting.
You can add grated carrot or grated cabbage to the batter to make it colorful and a
healthy.
www.penmai.com
79

www.Penmai.com
Masala Dosa
Ingredients
For Dosa
Dosa batter
Oil
For Masala
Potatoes - 2 (Medium Size)
Big Onion - 1 (Finely Chopped)
Green chilies - 3 (Cut into Small Pieces)
Curry Leaves - 1 strand
Cilantro - handful (Chopped)
Mustard seeds - 1/4 tspn
Chana dal - 1/2 tspn
Turmeric powder - 1/4 tspn
Green Peas - 1/4 cup
Salt - As needed
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.
www.penmai.com
80

www.Penmai.com
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 ladlein 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.
www.penmai.com
81

www.Penmai.com
-. 3B
";;
J( + >6
O + 0
(: 1/4
0 $ 1/4
0 $ - 2
)-
1.
J(
2.
0 8 >8(
D(( > O, ?
=
3.
10 E
0(
$ 0 $
0 0
-B
B( (:
$ .
>8 0
(: *K0 -B
/ 0
$ .
D/ / 0
-B
$
*10
4.
30 3
5.
E ( /.
$ .
0 , +>8 E>6 6($ .
'3 :
-4 B ,
www.penmai.com
6 , (
6 .
82

www.Penmai.com
. 8
";;
1( 100
(: 2
. 3
2 (N 8
+3
64 - 1
* 0
-
+
+
3
0
- $
:(
)-
1.
1(
2.
3.
*
+
-B
(:
>6
10 E
8
-
$ .
8 B((
-(
1$
$ .
, 64, L
, * -
($ .
4.
B( 3 , (:
5.
6.
( 0
0(
$ .
10 0
7. 1( 0
www.penmai.com
>6 3
/ 0
($ .
4 ( 6($ .
? / 0
/.
83

www.Penmai.com
";;
( + >6
: +
> 3
A?
D/ 100
4
-
4
-
0+
+ *8
+
$.
)-
1.
( ? E
2.
3.
4.
>8(
D( >
$ .
B((
$ .
, 3
0+
0 6($ .
0 0
>6, O
, (
D/ / 0,
, >
*
=
>8?
/ 0 S8 ( *$ .
5.
10 ,
6 *
6.
D/, A?? B / 0 N
0 ($ .
E (
www.penmai.com
D/ /.
84

www.Penmai.com
-.
";;
S( + >6
6 25
64 1/2
1/2
)-
1.
2.
3.
10,
D7
$ .

7 0 >8
J(
www.penmai.com
0(
/ 0
$ .
*>6 64, L10 -B
: 0 0 0
5.
$ .
0 6 0, @6 0
4.
6 0 8 >8(
/($ .
/.
85

www.Penmai.com
-"
. . '
";;
J+3( + >6
?7 50
: +
+3
64, L +
100
100
1/2
0+
1/4
$
+
: */ 5
)-
1.
D7
K* E
0 1/2
/ 0
($ .
2.
3.
0+
, 0
, +3
0(
1 *
, ?7,
- :
, :,
: B 0
$ .
Q
*K( / 0(
$ .
4.
*
-
*>6 64, L
: 0 *
, *
>8, : *=
($ .
5.
0 Y 0 + 0 $
/ 0
($ .
6.
E ( J+3( /( 4
www.penmai.com
/.
86

www.Penmai.com
6
";;
J( - 50
( - 50
(:( - 50
B 50
7 3
(: 2
O + 0
+ *8
6 10
+ *8
+
: */ 5
> 2 0
*7O $
6
3
2
5
+
-
)-
1.
0( =
2.
-B
6 -B
3.
0 8 >8(
(: 8 B((
O >8 6 0(
4.
5.
3 0
6.
6 0(
$ .
$ .
$ .
$ .
$ .
7 ($ .
www.penmai.com
87

www.Penmai.com
7.
4( 6 *
+
8.
9.
0,
, (
*>6(
10 , >
, *7O -
>6
B($ .
>8 0
6 3
/ 0 (
10.
-B
/ 0 ($ .
B( 0
$ .
/ 0
($ .
11. *
-B
? / 0 ($ .
12. *4 7(4 $
13.
+(4
7 / 0 *>6
/ 0 4( S8 >6 S
14. E, @
www.penmai.com
D/ - ( *$ .
B *
*$ .
*7* /.
88

www.Penmai.com
".
' 6
: (D" -)
3 " ;
+( 34 - 1/4
+ * - 0
64 - 1
- 100
- 2
- $
- $
- :(
)-
1.
+( 3
K* *>6, O
>6
*>6 0 6 *
6 *
D( *>6, 0
D6 4(7
3 0 *$ . ($
8 ( R0).
2.
3 > > 8 B((
? =
3.
*
: *
4.
>8(
*>6
, B( 0
$ .
10 , 64 + * >6
-B
>6 ($ .
6 0 0
$
5.
$ .
+( 3 >6 6
/ 0 ($ .
( *
($ .
6.
E +( 34 7
www.penmai.com
8.
89

www.Penmai.com
".
' 6
" ; :
+ 34 - 2
64, + * $
8 - 0(4 -
- $
- 7(
)- :
1.
+3
0
2.
6 B((
: *
3.
K* E
, - B
$ .
1 *
>8 0
64, + * >6
+(3 >6 (
6 ,
Q
8,
>6 4
6($ .
4. E +( 34 7
www.penmai.com
8.
90

www.Penmai.com
)+ :
3 " ;
D( > 3
+3
64 - 1
0+
-
0+
- +
- +
- 8
8 - 1
- 2 $
- :(
$.
)-
1.
2.
6( >6
0 6 0(
$ .
*4, 64 : 0 >:*
www.penmai.com
-=
(*
>6
$ .
91

www.Penmai.com
;7 :
3 " ;
L - 1
. 3
* - $
64 - $
- 50
- 3
- 1
- $
- :(
)-
1.
2.
*>6
*4 (*
*
L ( 0
-B
/ 0 ($ .
L
$ .
4.
, 64 * : 0
5.
www.penmai.com
-=
33 ? >8
/ 0(
*
, 3
>6 ($ .
>6 $
3.
10
L >:*
($ .
L >: /. -4 - E >:.
92

www.Penmai.com
Tomato Coriander Chutney

Ingredients
Tomato - 2 Nos
Coriander leaves - 1/2 cup (finely chopped)
Green chillies - 2 Nos
Tamarind - a little amount
Urad dhal - 2 tspn
Asafotida powder - 1/4 tspn
Mustard - 1/2 tspn
Oil - as needed
Salt- as per taste
Method:
1. Clean and Cut tomatoes into pieces.
2. Place Kadai on a stove, pour one teaspoon oil and fry Urad dhal till it turns red.
3. Now Add green chillies and fry for a minute.
4. Then add tamarind and fry it for a while.
5. Then add tomato pieces and asafotida powder and fry for 3-5 minutes.
6. Before removing add coriander leaves and fry it for a second.
7. Switch off the stove and allow to cool.
8. Add salt and grind altogether to a paste.
9. Tasty Tomato Coriander Chutney is now ready to serve.
www.penmai.com
93

www.Penmai.com
3"3
8 B( 7 3
8 B( (: 4
-4
+3
* $
1/4
1/4
$
$
:.
64 1/2
L +
1/2
2
)-
1.
2.
10
3.
/ 0 *$ .
3 , (:, ?
+
D
,
/($ .
$ / 0 B D *
*$ .
4.
10, (: 10
D7
0 8>8 /($ .
5.
+3 =
6.
?
+
7.
: 0 , *
, 1 , 64,
0 ,
www.penmai.com
/($ .
(
0, L
: 0 /($ .
, * / 0 ($ .
94

www.Penmai.com
+ )
0 +
A7
(: 5
1
3
20
10
: A? $
* $
1/4
$
$
:.
64 - 1/2
- 1/2
- 1/2
2 *
)-
1.
2.
3
(:
3.
/ 0 4 ($ .
$ , ? B 0
8$
( *
6$ ,
B($ .
0 64, L
- :($ .
4.
3 ,
5.
30
6.
(: =
8>8
(:,
, * / 0 ($ .
/($ .
(, :
? 0
8.
/ 0 3
www.penmai.com
D7
-$ .
7.
+ 0 /($ .
($ .
95

www.Penmai.com
'"
*/ - 1 (Medium Size)
(: - 2
J17 - 10
- 1 tsp
- 250 Gram
- 1/2 S8
- 1 tsp
- -4 -
- $
- $
)-
1.
* B 0
6 0(
2.
3.
(:
4.
5.
6 *
*
7.
, J17, -=
>8(
D7
>6
$ .
>6 0 6($ .
0(
- , $
3 / 0
(: / 0
$ .
*>6 0
10
: ( *4 0
6 3
( *
, 1 /
/D - ( *$ .
1 *
*
K* *>6 (*
( 0
8.
>6 :($ .
$ .
3 D (
6.
6 >8 (4
, -
**
>6
* 8>8 /($ .
/ 0 ( 0 >8 +
, 0

($ .
9.
1 */ 4+ ,
$
www.penmai.com
-B
+(4 .
96

www.Penmai.com
9'
" ;
U4 $ - 1
7 $ -
L10 -
$(4.
*/ - 1 (Small Size)
. 3
(: - 1
- 2
- $
- $
- $
- 1 tsp
- $
)-
1.
L1 4 *
2.
J1
6 *
5.
6.
10
*4 6 *
1 *
E -B
www.penmai.com
, 4
-, 3 , (: >6
($ .
, $
/ 0
* ( ($ .

8.
*/ / 0 0 4
-
7.
$ .
0,
( *
L10
/ 0 10 ($ .
*/, 3 , (: -B
8 B((
4.
0 6($ .
U4 $, 7 $ -B
$ -B
3.
- 10
/($ .
6 */ 0
8 0 7$
*/ U4 8
97

www.Penmai.com
J> - 3
*/ - 1 (N 8
- 1 tsp
- 1/2 tsp
- 1 tsp
- 1 tsp
- 1 tsp
- 2 ( -4 - / 0(
$ )
- $
- $
)-
1.
* 0
/ 0 J(
6 B( 0
(6 0(
2.
3.
J> 0 -
0 0
$ . *
0(
-B
, :
- J>=
0
*
4.
* 0
>6 *
E -B
www.penmai.com
/ 0
D/
6 .
$ .
, 4
8 0(
-B
( 0(
6 V
,
$ .
J>
: 7 0 6($ .
* */ * /.
98

www.Penmai.com
B((
$ .
";;:
- 200
(: - 200
> - 1
- 2
- +
- 1
- 1
- 2
- 1
- $
)-:
1.
2.
?
3
3.
, (: -
/ 0 (, 4
4.
( (
$ .
3 ,
8 B((
*>6 >,
/D / 0
: 0 3 , (:
>6 S8 ( *$ .
( 30
/ 0 A
( 0
$ .
, 3
/ 0
10 @ 7$ .
5.
/. +10-4 $
- @ .
'3 :
>
www.penmai.com
*8(/
/ */($ .
99

www.Penmai.com
+ %
3" ;:
? B - 2
O - + 0
+3
- 4
6
8 B(0 -
- 2 >8
- $
- 7 -4 $
)-:
1.
? 5 *
K**>6, B
, O, ?
-B 0 6 0(
2.
3.
/D /(
*
$ . (
$ )
@>8
4.
*4 + *
*
, . $
$ . ((4
/ 0
K0
).
6 . *
-B
+3
/ 0 *10(
, * / 0(
( 0 @0 , 6
0, 6 0, >
>8,
>6 ( E>6($ .
>6 >8 3
>:=
? B ? / 0 * E +(4 .
'3
-B
/ 0(
6:
, *
4,
? 6 / 0 (
3 / 0 *=
www.penmai.com
, 8 B(
0 / 0(
100

www.Penmai.com
3" ;:
>8 0
- 7
- 1/2
(: - 2
7 3
- 2
- 3
- $
- 3 >8
- $
- 7( $
)-:
1.
>8 0
2.
6:
3 6 0 *>6
3 , (:, ?
>6,
>8 0
-? / 0 *$ .
(:, 3 , ?
. (:, 3
4 10 *6 . (
: 0 >8
+ *
/ 0( ($ .
4.
, 0
$ .
6 ((
$ .
8 >8(
3.
4 0
-A
D/ /(
/ *4, >
>
((
*
, 0 D
*>6 @(, >8 0

*,
6:
>6 7 6($ .
5. E 7?* *> 8.
www.penmai.com
101

www.Penmai.com
3" ;:
/ * 0
(* D( 4) - 2
*/ - 1
A?
O - + 0
?B - 1
6
- + >8
- + >8
- $
/ 3
- 4
)-:
1.
/ * 0
2.
3.
, */, O, - (*
6 0(
A??B, 4
6 .
,
*7>
7B
0 1 -
3 , -B
7
www.penmai.com
>6
/ 0 (,
+10 *4 7$ .
B( /
+ / * 0
, / -4 $ , E( +$
*
+(4 .
102

www.Penmai.com
3" ;:
>*
0 ?
>* - 2
.:
- 2
O - + 0
0+
- 3 *
:.:
- 1
64 - 1
- 1
- +
- 8 B(0 (> B((
$ )
+3
- + >8
- 2
* - $
- $
6.:
? 3
- 2 8 B(0
- + 0
6 - 8 B(0
- $ - 8 B(0
)-:
1.
>*( 410 8 *
$
/D -B
*
>6,
, 4(7
>6,
*$ .
*4 >* 8>8 : 6 0 ($ .
2.
3.
0+
, ?
, O - 0
$ .
+ *
+3
*>6,
1
10
64, L
$ ), *, 8 B( 0
-
www.penmai.com
>6 (4
B($ .
103

www.Penmai.com
4.
*4 0
0
>*? / 0, 6 0
*K0,
-? / 0
( ($ .
5.
B( 0
, 3
* 7$ .
'3 :
3 *+ /
0
E
, 3 0 / -4
>* 0 6 0
/ 0( (
: B(
*+ >
0: A?
www.penmai.com
0 *>6 ?
$ . O -B
0 0 : *
0 /( .
? B /( .
104

www.Penmai.com
3" ;:
* /
- 1/4 Kilo
/ 8 - 2 Tspn
- $
- $
- 7( $
)-:
1.
2.
>6 5
($ .
*4
3.
>8(
O
4.
7
D
* /
D 8 0*>6, 0
>8 0
*>8(
@>8
5. V
* /
7(
+ *
/ 8,
$ )
*>6, 0
6
10
: 0,
6 ..
>6 ( *
( B>0 , 6 0
www.penmai.com
>6 *>8 *$ . (0 D/
6 *-
*>8 0
* / D (
-
/ 0
6 JK
$ .
6 + >8
,
6 ..
8>8 @ 7$ .
105

www.Penmai.com
3! .)
3" ;:
- 15 Nos
64 - 1 Tspn
- (-
- 1 Tspn
- 1 Tspn
- 1/2 Tspn
- 1 Tspn
1
- 4
- 1 No
- $
)-:
1.
( JK0(
( (
2.
7 3
3.
+ *
+
4.
5.
1 ,
*
7.
8 B((
$ .
*>6 64 >6, 0 710

L
+ ? / 0 ( B(
/ 0 2 *8
B(
/ 0 (*
, (
0(
/D /(( R0)
6 . *
*>6,
(, V
S8 >6 D*
S8
10 , S8*
( 6($ . E
* 0,
S8 0 *
0
*
10 + * *>6, 0
www.penmai.com
6 .
6 .
$ . (
D(
6 ..
0 6 1 *K V+ (*:
8.
>6
B( 3 ? / 0 ( *
-B
6 .
(
6.
J(
6 . . *
: 0,
6 . V K0 + * *>6
0
6 (
6 *
+10
/.
106

www.Penmai.com
".
' 6
3 " ;
+( 34 - 1/4 Kilo
* - 0
64 - 0
.+
- 100 Gram
- 3
- $
- 0
- :(
- 0 (Optional)
)-
1.
+(3 K* 4(7
A7 0 $
>6 0 6 0
3 0(
2.
3 > (
3.
? 8 B($ .
4.
7 *
5.
-B
, * >6
/ 0
+(3 >6 $ . *
$ 7 / 0 >
6.
$ .
6 .
*4 0 0
>8(
-, 64,
, 3
$ .
0 1 *
/ 0(
(4
www.penmai.com
* ($ .
107

www.Penmai.com
Yummy & Spicy Chicken Fry

Ingredients:
Chicken - 1/2 kg
Ginger Garlic paste - 4 tsp
Red chilly powder - 4 tsp
Turmeric powder - a pinch
Coriander powder - 4 tsp
Garam masala powder - 1 tsp
Salt - to taste
Pepper Powder (Freshly Ground) - 1 tsp
Lemon juice - 1 tsp
Corn flour - 4 tsp
Curry leaves - 2 sprigs
Green Chilies (slitted) - 6
Oil - to fry
Method
1. 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 flour to the chicken pieces and toss thoroughly.
2. 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.
3. Then Place the fried chicken pieces on tissue papers to absorb the excessive oil.
4. 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.
5. Now the yummy and spicy fried chicken is ready. Serve it hot.
Note: You can also use Chicken drumsticks instead of chicken pieces.
www.penmai.com
108

www.Penmai.com
- + >6
- 150
: - 0
B (3
-4 - / 0(
$ )
- 0
- $
- $
)-
1.
D7
*/ 0, -- 8 B(
2.
3.
*4 6 *
+
4.
0
, 7 0 0
5.
$ .
>8(
$ .
- 0 @ *
3 ,
>6
>8 0
6 . *
: >6 + (
6 .
E
6.
6 .
30
>6 (
7 0,
/ 0 (*
($ .
>: /.
>:, >, (: , 0 >8,
, 6 L(4 -0.
www.penmai.com
109

www.Penmai.com
+#)
. 3
*/ - +
- $
- $

)-
1.
3 D(
2.
3.
4.
* +
5.
*4 6, B( 0
6.
>8(
>8(
K* N 8
$ .
$ .
B(
8 0(
$ .
$ .
3 , ?
/ 0
$ .
* + J ( *$ .
'3 :
*7>
> (4 .
6 (:
(3L(4 *8
*6
0*>6 *4 6 0 7
=
)
8 >8 / 0(
(: /
0 E *6 .. *>
E=
www.penmai.com
.
0
*/ ?8
+(4 ..
110

www.Penmai.com
Wheat Rotti
Ingredients:
Wheat Flour - 2 cups
Big Onion - 2 Finely Chopped
Green Chillies - 2
Salt - To taste
Water - as needed
Corainder Leaves - in small amount (finely chopped)
Curry Leaves - 5 to 6
Oil - for making rotti.
Method:
1. In a vessel, Take wheat flour with Chopped Onions, Green Chillies, Corainder
leaves, Curry Leaves, Salt and mix it well with water as a little thick batter.
2. Heat a Non stick dosa tawa and pour a ladle of batter in tawa and spread it over
the tawa.
3. Drizzle a tsp of oil around the dosa.and leave it to cook.
4. Then Flip it over to other side. Wait for few seconds for other side get cooked.
5. Remove rotti from tawa and serve it hot with chutney.
6. You can also eat this rotti, as it is without any chutney or sambar.
www.penmai.com
111

www.Penmai.com
Oatmeal Kanji
Ingredients:
Quaker Oats - 1 Cup
Skimmed milk - 3/4 Cup
Cinnamon - 1 pattai
Cardamon - 2
Honey - 1 tsp
Method
1. In a vessel, Take oats and skim milk togethger.
2. Add Cinnamon, Cardamon and honey.
3. Let this keep in stove in medium flame, till oats are done.
4. Now Oats kanji is ready to serve.
5. You can use chopped fruits and vegetables for garnishing.
www.penmai.com
112

www.Penmai.com
Moong Dal Dosa

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 Finely Chopped
Oil - As needed for making dosa
Salt - to taste.
Method
1. Clean and soak moong dal for 4 hours.
2. Grind it with ginger, green chillies and salt. And keep the batter in vessel.
3. The consistency of the batter may be thick nor thin.
4. Add Chopped Onions, cumin seeds, asafoetida and finely chopped coriander
leaves.
5. Heat a nonstick Dosa making tawa.
6. Pour a ladle of the batter in the centre of the tawa and spread it out from the
centre making dosa in round shapes.
7. Drizzle a tsp of oil around the dosa.
8. After it is cooked, flip it over to the other side. Wait for a few seconds till the other
side is cooked, remove the dosa from tawa and serve hot with Any Chutney,
9. Corainder Chutney, Tomato Chutney goes well with Moong Dal Dosa.
www.penmai.com
113

www.Penmai.com
>6( +
/(
* $
)-
1.
>6(, /(, / 0 8 0(
2.
, * / 0
$ .
D/ *>6 *10 10
($ .
3.
>8,
>6
7 6($ .
www.penmai.com
114

www.Penmai.com
D) .
" ;
$ 250
7 $ $
A?
6 ( > B(0)
$
$
)-
1.
- B(
0 6 0(
2.
A?

6 0 1 -=
+>=
10, >8
*10 *
6 .

*10
7 0
6($ .
www.penmai.com
115

www.Penmai.com
Curd Rice - Bagala Bath

Ingredients
Raw Rice - 1 cup
Warm Milk - 1 1/2 cup
Curd or Plain yogurt - 1 cup
Butter - 1 tsp
For seasoning
Oil - 2 tsp
Mustard seeds - 1 tsp
Green chilli - 2
Ginger - 1 inch piece (Finely chopped)
Curry leaves - 2 sprigs
Salt - to taste
For garnishing
Grated carrot or pomegranates or seedless green grapes - 4 tsp
Preparation
1. Wash and cook rice in such a way that it is slightly overcooked.(Add 1/4 cup
more water than you normally add for cooking rice.) Chop green chillies and
ginger finely.
Method
1. When the rice is hot, mash it nicely and add warm milk and mix well.
2. When it is cooled, add curd, butter and needed salt.
3. Heat 2 tsp of oil, add mustard seeds, when it splutters, add green chilli, ginger,
curry leaves and saute for a few seconds. Then Pour it over the curd rice and Mix
well with Rice. Garnish it with pomegranates or seedless green grapes or
pineapple pieces or grated carrot or even finely chopped raw mangoes.
www.penmai.com
116

www.Penmai.com
'
#.
-B
0(
4 8 (*
0 0
$ )
:.
64
(> 8 B(
$ )
(-
)-
1.
2.
-, 64, * >6 : *
3 / 0
6 .
3 *
-B
8 $ / 0
3.
4 / 0
4 $ .
*4 @ (6 / 0

* ($ .
4. E 4
www.penmai.com
4 *
8.
117

www.Penmai.com
".
'
0 +(34 +
$ J(
+

-
)-
1.
2.
+(3
*10
3.
www.penmai.com
D/ / 0( 0(
,
$ .
, O
/ 0
$ .
>8, $
0, =
7 6($ .
118

www.Penmai.com
'
L +
4, 7 $ 2
+3
)-
1.
L + + *
0 4 / 0
$ , N $
2.
3.
, 7 $, +3
, +
www.penmai.com
/($ .
>8,
($ .
-( 10,
: 7 6($ .
119

www.Penmai.com
8 B(
+3
1 4

- $
)-
1.
+ + *
>8 0(
2.
3.
/ 0
$ .
, +3
/ 0
( 10
$ ..
+
4.
N J
( 0, +
*

8 $ 6 0,
-( ($ .

>8
>6
7 6($ .
www.penmai.com
120

www.Penmai.com
B8
+ >6 (8 B($ )
*/ +
2
2
)-
1.
* + 0**
>8,
D JK0
*$ .
2.
*7
3.
4.
10
3*
$ .
0, 10 0
6 0
>6
>6 + J
*/ 0
>8(
*>6
$ .
:
6($ .
www.penmai.com
121

www.Penmai.com
8 B( ( +
$ 2 *
2 *
0 $ 4 *
O-
6 *K0 2
)-
1.
0
2.
* -
-=
D/ *>6( >8( 10
3. J( *A
www.penmai.com
$ .
( 0, 10 0
>8
>6,
>6 7 6($ .
1
122

www.Penmai.com
.) F
" ;
$ 0 4
7 $ 1
6 (70)
1 >8
$
)-
1.
* -
/
2.
( D (
3.
8$
+>=
$ .
* 0(
^ *
/ 0
$ .
*
7 0
6($ .
www.penmai.com
123

www.Penmai.com
" ;
7 3
$ 4
7 $ +
1/4 ( >80)
$
+ >8
)-
1.
6 =
-4( 0(
2.
/ 0 $
$ .
0
^? E>6
6($ .
www.penmai.com
124

www.Penmai.com
".
' F
" ;
+(34 (> >80) 1/4
$ 4
7 $ +
$
$
+ >8
$
)-
1.
6 =
-4( 0(
2.
/ 0 $
$ .
>8 +(3
0 6 0
>6
7 0 6($ .
www.penmai.com
125

www.Penmai.com
) F
" ;
^ 6
$ 4
7 $ +
$ + >8
$
8 $
)-
1.
6 =
-4( 0(
2. ^ *
/ 0 $
$ .
0 6 0
>6 7 0
6($ .
www.penmai.com
126

www.Penmai.com
B6.) F
" ;
7 7(
$ 4
7 $ +
(> >80) 2
)-
1.
6 =
-4( 0(
2.
www.penmai.com
/ 0 $
$ .
> >8 7(
*
L
0
0 6 0
7 0 6($ .
127

www.Penmai.com
/ / +
7 $
+3
)-
1.
2.
7 $,
+3
/ /
@
www.penmai.com
>6,
V
D/ / 0 ($ .
6 0, *
0,
7 6($ .
128

www.Penmai.com
F - ii
7 3
7 $ 2
)-
1.
, 7 $,
/D *>6( 0(
/ 0
$ .
2. 3 > B( *
0, @
7 6($ .
www.penmai.com
129

www.Penmai.com
& .
" ;
O 50
$ 250
7 $ $
(0+*0)
$
+ >8
)-
1.
0+A
*10
www.penmai.com
+>=
/ 0 >8
7 0 6($ .
130

www.Penmai.com
. .
" ;
? /( 50
$ 250
7 $ 50
+ >8
$
)-
1.
+>=
/ 0
4 *10
7 0
6($ .
www.penmai.com
131

www.Penmai.com
.
" ;
+ >6
$ 250
7 $ $
+ >8
$
)-
1.
:=
D/ *>6 >8
*10
7 0 6($ .
www.penmai.com
132

www.Penmai.com
" ;
7 3
$ 250
7 $ $
D>8
2 (
B(0)
+ >8
$
)-
1.
2.
+>=
/ 0( >8
*10
$ .
*
-
3.
3 0
6
4 *$ .
*4 1
/ 0
>6 7 0
6($ .
www.penmai.com
133

www.Penmai.com
.) .
" ;
$ (0
$ 250
7 $ 25
6 0
B(0)
$
$
+ >8
$
)-
1.
B(
*10
www.penmai.com
(=
*
+>=
/ 0 >8
7 0 6($ .
134

www.Penmai.com
Egg Fried Rice

" ; :
` 7 - 1 1/2
J> - 4
?( -
- $
- 8
- $
- 1 >8
- 4 (
- 1
D! - 1
7( 8($
(7 7 +(
6 )
D! - 2
6 J> Y 3 8 0(
$ .
( ($
+ (
1 J>(
>
>6(
-
$ .
? E+>8, *
>
0
$ .
6
$ .
D! - 3
3 ( K*,
D(,
$ .
+ 6 *
>6,
*$ .
1$
6 +
-
>3 B((
$
-(
>6
($ .
D! - 4
0 N +(4
Y 3 8 0(
www.penmai.com
6 J> +
$ . 3
/($ .
135

www.Penmai.com
63
1.
2.
- :
> *
, +(4 V$
-=
6 0
3.
3
3
, ?( -
=
*$ . *
$ .
/ 8 0 +(4
>$ . =
>8
7$ .
( 6($ .
( >$
$ .
> 0
-$ .
N
10
>8
$ . *
7$ .
www.penmai.com
136

www.Penmai.com
H ?
"
" ;:
a>[> - 1, 0 +
- 1
- 100 , 3
- 50 ,
- 4,
$.
)-:
1.
0 + + *
S
*
2.
($ .
0, Q
0(
0 + =
3.
*
>6
www.penmai.com
,
D/
$ .
*>6 B( 3 (,
a>[> 0+* 6 + =
+>8(
/ 0 +
$ .
@( +
: 10
6($ .
137

www.Penmai.com
3 .
" ;:
A
, K
- 250 ,
0, L +
- ,
- 10,
, *,
$.
)-:
1.
? B 0
0(
6( K$ .
$ .
*>6(
1$
>6 7($ .
, O
D*
www.penmai.com
, 8
L +
>6 7(
($ . 4(
6 S
$ . *
, ,
S8 ($ .
$ . - 10
10
4 E+( ($ .
138

www.Penmai.com
'
" ;:
?7 - 1 8, K37 - 200 , L1 +
- 600 ,
$.
)-:
1.
7( 10 *
0(
0 0 + *
*10
*$ .
0(
6 / 6 0
>6
2.
/ $ . L + B 0
$ .
$ . 6
>6 0
$ .
@(, JB(4 ?
+ (
10
B(
0
+ * *>6,
8>8 *>6 6($ .
www.penmai.com
139

www.Penmai.com
L, >*, ?,
*,
L- ,
, a
, , ? *B,
-6, +3 -
K*
D7
-2
)-:
1.
* - :3 J
($ , B
8 0(
$ . (4(7
00).
*4 *
>6 0
+ *
B($ .
- B 0, 0
$ / 0 0(
*
*>6,
10
L,
$ . B8=
64, +3
/ 0
( :3 >6 , (4-4 J
8 / 0
www.penmai.com
@ 7$ .
140

www.Penmai.com
.+ ,
:
(?
1 J 0
A? -,
:(:
-2 , 0+* 3
-2 *
- $.
-2 *
-4, 64-
, B( 7 3 -2,
, * $,
)-:
1.
(? J
B
8 0(
+> / 0
0+
D7
>6 0
$ . (4(7
00). *
K*
+ *
($ ,
*>6 :( 6 0
(, (? J 0(
, 3
- / 0 +J ( ($ . A?
B *10 7$ .
www.penmai.com
141

www.Penmai.com
. ,
(-1 , *,
- , 0+* >- ,
:(:
L +
-1
-3,
$, 0+*
- $.
-1 *
, 64-
-2, 0+* 3
-2 *
, +3 -$.
.:
O B(0-1
, ?
- ($ .
)-:
1.
( J
($ , B
8 0(
$ . (4(7
00). *
K*
+ *
( E
www.penmai.com
( / 0 0
/ 0
, 0+* 3
>6 0
*>6, :( 6 0
+> >6 : 0,
(, ,
D7
, >
($ . (4 0
* (
/.
142

Angu Aparna Recipes PDF - Penmai&#39;s Kitchen Queen

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Angu Aparna Recipes PDF - Penmai&#39;s Kitchen Queen

Uploaded by

Copyright:

Available Formats

Penmais

ANGU APARNAs @ Aparnas Recipes

Fish 65 - Fish Chill

ANGU APARNAs @ Aparnas Recipes

(Curd Fruit Salad)

ANGU APARNAs @ Aparnas Recipes

Aloo Gobi with Channa Dal

Mutton Chops - South Indian Style

Seer Fish Fry (Poricha Nei Meen)

Dalcha - Hyderabadi Special Recipe

ANGU APARNAs @ Aparnas Recipes

Nattu Kozhi Rasam

Tomato Coriander Chutney

ANGU APARNAs @ Aparnas Recipes

Yummy & Spicy Chicken Fry

Moong Dal Dosa

ANGU APARNAs @ Aparnas Recipes

Curd Rice - Bagala Bath

ANGU APARNAs @ Aparnas Recipes

Egg Fried Rice

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

J17, > >6

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

Fish 65 - Fish Chill

Fish Fillet - 1/2 kg

Corn Flour - 1/4 cup

Garam Masala Powder - 2 tspn

Chilli Powder - 2 tsp

Kasturi Methi Powder - 2 tspn

Ginger Garlic Paste - 2 tspn

Red Food Color - a pinch

Lime Juice - 1 tspn

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

/ > >6 B 0 6($ .

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

D/ *>6 >8 *10

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

? - + >8 (*+ >

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

ANGU APARNAs @ Aparnas Recipes

Angu Aparna Recipes PDF - Penmai's Kitchen Queen

Angu Aparna Recipes PDF - Penmai's Kitchen Queen

D/ >6 >8 10

>6 5 3L(4 >6

>6 5 3L(4 >6