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Brahmins Kitchen

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Ready Mix These Ready mix recipes are the main

players in your dorm kitchen. You can get

it ready yourself or ask somebody who

loves cooking- to make them for you.

Armed with these, nobody will believe that

you are a novice cook if they happen to

taste your preparations.

This is a sincere attempt to write about the

traditional “Tamil Brahmin’s” (Tam-Brahm) recipes.

This newsletter will contain the recipes of the food

that are typically cooked in a Tamil Brahmin

community (Iyer & Iyengar or any Brahmin

community).

There is an old saying that goes like this “You are

what you eat” and Brahmin Cuisine follows the

concept of shaping the personality, mood and mind

of the family members.

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A u t h o r s : B r a h m i n s K i t c h e n

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Brahmins Kitchen

www.iyerscorner.com Volume 1, Issue : 13 Page 1 of 112

Contents

TIPS AND TRICKS ............................................................................................................................... 7

TIPS – GAYATHRI MUTHUKUMAR.......................................................................................................... 7

GAYATHRI MUTHUKUMAR ................................................................................................................ 7

KOOTU PODI ....................................................................................................................................... 7

MOR KUZAMBU MIX .............................................................................................................................. 8

INSTANT COFFEE ................................................................................................................................. 8

VATRAL KUZAMBU PODI ....................................................................................................................... 9

PULLIKAICHAL PODI ........................................................................................................................... 10

SESAME PODI .................................................................................................................................... 10

THANI KOOTU PODI ........................................................................................................................... 11

AVAL UPPMA ..................................................................................................................................... 11

RAVA UPMA ...................................................................................................................................... 12

ARISI UPMA ...................................................................................................................................... 12

KANDANTHIPLI PODI .......................................................................................................................... 13

CORIANDER PDR ............................................................................................................................... 13

PARUPPU USLI PODI .......................................................................................................................... 14

ITALIAN HERBS PDR .......................................................................................................................... 14

DRIED TOMATOES .............................................................................................................................. 15

KANCHIPURAM IDLY ........................................................................................................................... 15

URID DHAL LADDOO ........................................................................................................................... 16

SEMIYA UPMA ................................................................................................................................... 16

SPROUTS ADAI MIX ........................................................................................................................... 17

GOTHUMA RAVA MIX .......................................................................................................................... 17

WHITE PASTE ................................................................................................................................... 18

CAUGH PDR ...................................................................................................................................... 18

GINGER, GARLIC AND GREEN CHILLY PASTE ...................................................................................... 18

VEN PONGAL MIX .............................................................................................................................. 19

PORICHA KUZAMBU MIX ..................................................................................................................... 19

RAVA PAYASA MIX ............................................................................................................................. 20

BADAM PAYASAM MIX ........................................................................................................................ 20

KADALAI PARUPPU PAYASAM ............................................................................................................. 21

NUTRI KHEER.................................................................................................................................... 21

PUNJABI MASALA PDR ....................................................................................................................... 22

DRY GREEN CHILLY PDR ................................................................................................................... 22

COMMON GRAVY ............................................................................................................................... 23

ONION PASTE ................................................................................................................................... 23

CHAPATHI ......................................................................................................................................... 24

SUDHARSHANA VENKATRAM IYENGAR ....................................................................................... 24

INSTANT KUZHIPANIYARAM / DOSAI MIX ............................................................................................... 24

ARACHA SAMBAR PODI ....................................................................................................................... 24

KADAI MASALA POWDER ..................................................................................................................... 24

HOME MADE MANCHURIAN MIX .......................................................................................................... 25

HOME MADE MANCHURIAN MIX .......................................................................................................... 25

PARUPUSILI ...................................................................................................................................... 25

INSTANT JEERA RASAM ...................................................................................................................... 26

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JIFFY MORKUZAMBU .......................................................................................................................... 27

JIFFY RICE IDLI.................................................................................................................................. 27

ELLODHARAI MIX ............................................................................................................................... 28

JIFFY PARUPPU PODI ......................................................................................................................... 29

ENNAI KATHRIKKAI PODI .................................................................................................................... 29

KURMA PODI ..................................................................................................................................... 30

KOOTU PODI ..................................................................................................................................... 30

INSTANT KOOTU PODI ........................................................................................................................ 31

GRANNY RASAVAANGI POWDER ......................................................................................................... 31

CURRYLEAVES SADHAM POWDER ...................................................................................................... 31

OATS IDLI MIX ................................................................................................................................... 31

TAMARIND PASTE .............................................................................................................................. 32

KARUVEPILAI KUZHAMBU POWDER ..................................................................................................... 32

INSTANT SAMBAR POWDER ................................................................................................................ 32

INSTANT ADAI MIX ............................................................................................................................. 33

INSTANT WHEAT IDLI ......................................................................................................................... 33

PRESERVING HERBS.......................................................................................................................... 33

THALAGA KUZHAMBU POWDER ............................................................................................................ 33

INGREDIENTS FOR PUNJABI CHOLE MASALA POWDER ......................................................................... 34

MILLET MIX ....................................................................................................................................... 35

INSTANT RASAM MIX.......................................................................................................................... 36

GREEN CHILLI POWDER ...................................................................................................................... 37

GALIC POWDER ................................................................................................................................. 37

GINGER POWDER .............................................................................................................................. 37

DHANIYA PODI (RICE MIX) .................................................................................................................. 37

PULI MILAGAI .................................................................................................................................... 38

GINGER GARLIC PASTE ...................................................................................................................... 38

ONION POWDER ................................................................................................................................ 38

GARLIC PARUPPU PODI MIX ............................................................................................................... 39

MIXED DAL ........................................................................................................................................ 39

SUBBALAKSHMI SANJEEVI ............................................................................................................ 40

THOGAYAL MIX POWDER ................................................................................................................... 40

ARISI UPMA REDY MIX ....................................................................................................................... 40

BAJJI BONDA MIX .............................................................................................................................. 41

PATTNAM PAKODA POWDER .............................................................................................................. 41

THENGUZHAL MIX .............................................................................................................................. 41

MULLU MURUKKU .............................................................................................................................. 42

PAYATHAM LADU MIX ........................................................................................................................ 42

KARACHA DOSAI MIX - TWO TYPES .................................................................................................... 42

KARUVEPPILAI PODI..................................................................................................................... 43

ELLU PODI ........................................................................................................................................ 43

IDLI MILAGAI PODI - MY PREPARATION ................................................................................................ 44

ANGAAYA PODI ................................................................................................................................. 45

KASHAYA PODI .................................................................................................................................. 45

SRI RAM UMA .................................................................................................................................... 46

INSTANT PARRUPU PODI ..................................................................................................................... 46

MILAGHU KUZHAMBHU PODI ............................................................................................................... 46

ADAI MIX .......................................................................................................................................... 46


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PARRUPPU USILI MIX ......................................................................................................................... 47

KANCHEEPURAM IDLI MIX ................................................................................................................... 47

CURRY OR VADHAKAL PODI ............................................................................................................... 47

PORICHA KOOTU POWDER MIX .......................................................................................................... 47

PIDIKOZHAKATAI OR ARISI UPMA ........................................................................................................ 48

THAVAL ADAI MIX .............................................................................................................................. 48

THENGUZHAL MURUKKU MIX .............................................................................................................. 48

VENPONGAL MIX ............................................................................................................................... 49

INSTANT BAJJI BONDA MIX ................................................................................................................. 49

FILTER COFFEE POWDER ................................................................................................................... 49

RAVA DOSAI RECEIPE........................................................................................................................ 50

ANGAYA PODI ................................................................................................................................... 50

RAVA LADDU MIX ............................................................................................................................... 50

VAZHAKAI PODI - OLD TRADITIONAL RECEIPE ..................................................................................... 51

CURRYLEAVES KUZHAMBHU POWDER ................................................................................................. 51

SAMBHAR PODI ................................................................................................................................. 52

BHAGAVATHI HARI .......................................................................................................................... 53

BADAM INSTANT DRINK POWDER ........................................................................................................ 53

RAGI MALT MIX ................................................................................................................................. 53

SEMIYAVPPAYASAM MIX..................................................................................................................... 53

RAVA PAYSAM MIX ............................................................................................................................ 53

GOJJAVALAKKI/ PULI AVAL ................................................................................................................. 54

PAYSAM MIX( OATS).......................................................................................................................... 54

CORNFLAX PAYASAM MIX .................................................................................................................. 54

GREEN TEA MIX ................................................................................................................................ 55

YELLU PODI ...................................................................................................................................... 55

JEERA PODI ...................................................................................................................................... 55

PARUPPU PODI MIX ........................................................................................................................... 55

FRIED GRAMS AND GARLIC PODI........................................................................................................ 55

FLAX SEEDS AND KOLLU PODI ........................................................................................................... 56

ANGAYA PODI ................................................................................................................................... 56

CURRY LEAVES PODI ......................................................................................................................... 56

PUDEENA POWDER ........................................................................................................................... 56

PULIYODARAI PODI ............................................................................................................................ 57

CORIANDER LEAVES POWDER ............................................................................................................ 57

TENGAI PODI..................................................................................................................................... 58

GINGER AND GARLIC PASTE ............................................................................................................ 58

PUDINA PASTE .................................................................................................................................. 58

MIXED MASALA ................................................................................................................................. 59

TOMATOE CONCENTRATE .................................................................................................................. 59

ONION AND TOMATOE PASTE. ............................................................................................................ 59

BISIBELE BATH INSTANT POWDER ...................................................................................................... 60

INSTANT METHI PULAV MIX ................................................................................................................ 61

METHI BATH POWDER ....................................................................................................................... 62

ARISI UPMA OR RICE UPMA MIX ......................................................................................................... 62

KILLU KOZAKATTAI INSTANT MIX ......................................................................................................... 63

RAVA IDLI MIX ................................................................................................................................... 63

LOPSEE/GODUMAI RAVA IDLI MIX ....................................................................................................... 64

GULKHAND OR ROSE SYRUPS ........................................................................................................... 64


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JAL JEERA POWDER .......................................................................................................................... 64

AMCHR POWDER ............................................................................................................................... 65

BASIN LADOO .................................................................................................................................... 65

KAMBU OR BAJJRA DOSA MIX ............................................................................................................ 65

COCONUT RICE MIX .......................................................................................................................... 66

LEMONRICE MIX ................................................................................................................................ 66

GREEN MUTTER MIX ......................................................................................................................... 66

SUNDAKKAI PODI ............................................................................................................................... 67

NELLI MULLI/ DRY GOOSBERRIES ....................................................................................................... 67

NEER NELLIKAI .................................................................................................................................. 67

PAKODA MIX ..................................................................................................................................... 68

CURY POWDER ................................................................................................................................. 68

MADHWAS GOJJU POWDER................................................................................................................ 69

VANGHIBATH POWDER ....................................................................................................................... 69

CORN RAVA IDLIS .............................................................................................................................. 70

CORN, OATS, BAJRA AND RAGI DOSA MIX .......................................................................................... 70

INSTANT JAMUN POWDER .................................................................................................................. 70

VELLA DOSAI MIX .............................................................................................................................. 71

SUKKU PODI ..................................................................................................................................... 71

YELLU PODI ...................................................................................................................................... 71

PEANUT POWDER .............................................................................................................................. 72

CHUTNEY PODI ................................................................................................................................. 72

USHA VENKI ...................................................................................................................................... 73

புளிய ோதரை மிக்ஸ்......................................................................................................... 73 ைோகிப்புட்டு மிக்ஸ் ............................................................................................................... 74 மிளகு சீைக ைசப்ப ோடி ...................................................................................................... 75 அவல் ோ சம் மிக்ஸ் ..................................................................................................... 76 ைவோ உப்புமோ மிக்ஸ் ......................................................................................................... 77 அரிசி புட்டு மிக்ஸ் ............................................................................................................. 77 தணி ோ மசோலோப்ப ோடி .................................................................................................. 78 சோம் ோர் ப ோடி ...................................................................................................................... 79 அரிசி உப்புமோ மிக்ஸ் ....................................................................................................... 80 பமதுவரை மிக்ஸ் ............................................................................................................. 81 சித்தைத்ரத கஷோ ம் மிக்ஸ் ...................................................................................... 82 ைசப்ப ோடி ................................................................................................................................. 83 எள்ளு ப ோடி .......................................................................................................................... 83 ப ோட்டுக்கைரல ப ோடி .................................................................................................. 84 கருயவப் ிரல ப ோடி ....................................................................................................... 85


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பமது ய ோண்ைோ மிக்ஸ் .................................................................................................. 86 தட்ரை மிக்ஸ் ...................................................................................................................... 86 சோட் மசோலோ ப ோடி ........................................................................................................... 87 பகோள்ளுப்ப ோடி ................................................................................................................... 88 பசட்டி நோடு ருப்பு ப ோடி ............................................................................................. 88 யதங்கோய் ப ோடி ................................................................................................................... 89 ருப்புப்ப ோடி வரக இைண்டு - ஆந்திை வரக ................................................... 89 நோர்த்தம்ப ோடி ....................................................................................................................... 90 ருப்புப்ப ோடி வரக மூன்று ....................................................................................... 91 முள்ளுத்யதன்குழல் மிக்ஸ் ......................................................................................... 92 ைவோ லட்டு மிக்ஸ் .............................................................................................................. 93 அங்கோ ப்ப ோடி .................................................................................................................... 94 ருப்பு பகோழுக்கட்ரை மிக்ஸ் .................................................................................... 95 ஊறுகோய் ப ோடி ................................................................................................................... 96 ஜ்ஜி மிக்ஸ் ........................................................................................................................... 97 சத்து மோவு கஞ்சி மிக்ஸ் ............................................................................................... 98 தோனி அரை மிக்ஸ் ...................................................................................................... 99 ோசிப் ருப்பு உருண்ரை மிக்ஸ் .............................................................................. 100 யமோர்க்குழம்பு மிக்ஸ் ..................................................................................................... 101 குழம்பு மசோலோ ப ோடி ................................................................................................... 102 வோரழக்கோய் ப ோடி ........................................................................................................ 103 இட்லி ப ோடி ........................................................................................................................ 104 முருங்கக்கீரை மிக்ஸ் ................................................................................................... 105 யவப் ம்பூ ப ோடி ................................................................................................................ 106 சுக்கு கோ ி ப ோடி மிக்ஸ் .............................................................................................. 107 கோஞ்சீபுைம் இட்லி மிக்ஸ் ............................................................................................ 108 பூண்டு ப ோடி ....................................................................................................................... 109 யமோர் மிளகோய் ருப்பு ப ோடி.................................................................................... 110


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MARAGATHAM GANESAN ............................................................................................................. 110

PAYASAM MIX ................................................................................................................................. 110

DIGESTIVE AND HEALTHY READY TO EAT POWDER - ANGAYA PODI ................................................ 111

PUSHPA KANNAN .......................................................................................................................... 111

RAVA DOSAI MIX .............................................................................................................................. 111

PAAYSAM PODI ................................................................................................................................ 111

ZEERA PEPPER PODI ....................................................................................................................... 111

தளிகைக் ைாரர் ..................................................................................................................... 112 ANGAYA PODI ................................................................................................................................. 112

RAMYA KRISHNAN ......................................................................................................................... 112

AGATHI KEERAI PODI ........................................................................................................................ 112


Brahmins Kitchen


Tips and Tricks

Tips – Gayathri Muthukumar When u add green chillies, curry leaves or washed rice and dhal , dry it fully

in cotton cloth and add it to the mixture .otherwise things will get spoilt soon.

Store it in clean dry quality bottles or else it will get spoilt.

Don't store in plastic bags .if u r going to keep out side. In freezer zip lock is

fine.

Use dry spoons to take the pdrS. Before taking mix well once and use it.

Gayathri Muthukumar

Kootu Podi dry red chillies - 20 to 25 Channa dhal - 3 / 4 cup

Dhaniya - 1 / 2 cup

Sesame seeds - 1 / 4 cup

Asafoetida pdr - 1 tbsp

Haldi pdr - 1 tbsp

Pepper - 1 tsp

Method

Dry roast 1 by 1 in a tsp of oil.cool it and pdr it.

When ever u make kootu .give the tempering add the veges along with that add

required mix .add dhal cook for 5 mnts and serve hot


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Mor kuzambu mix Tuvardhal - 3/ 4 cup

Channa dhal - 1 / 2 cup

Dhaniya - 1 / 4 cup

Jeera - 4 tsp Rice - 1 fistful

Red chilly - 12 nos

Method

Sun dry and Pdr this in mill or in mixer as fine pdr.

Take a glass of thick butter milk add half cup Water add 2 tsp of the mix, salt and Haldi pdr. Give tampering in 2 tsp of oil.this stage add veges and cook soft.now add

the buttermilk mixture to the tempering with curry leaves .boil it for 5 to 7 mnts

and serve hot.

Instant Coffee any instant coffee pdr - 10 rs pkt

Milk pdr - 100 gms

Pdr sugar - 1 / 2 cup

Take a bowl add these ingredients one by one.mix well.

Add a tsp in a cup or according to ur taste pour hot boiling water and enjoy while

travelling in train or in wherever u travel in group.


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Vatral Kuzambu Podi How to prepare kuzambu out of this pdr?

For 4 pepole

Take 3 cups of water , mix 3 tbsp of the mix add salt and in tbsp of oil give the

tampering for vathal kuzambu, add to this and boil till the consistency comes and raw smell goes.

U can add any veges while tempering and add while boiling.

NOTE: very useful who travel often. And kitchen in hotel rooms.


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Pullikaichal Podi Tamarind - 100 gms

Channa dhal - 50 gms

Dhaniya - 2tsp

Methi seeds - 1 / 2 tsp

Dry red chillies - 20 nos Asafoetida, salt, Haldi - 1 tsp

Fry one by one in a tbsp of oil and add jaggery little and pdr it.

For tempering

Mustard seeds - 1 tsp

Channa dhal - 1 tbsp Groundnut - 100 gms

Curry leaves

Fry this in oil and mix it with the pdr.

When ever u want boil the rice add 2 tbsp of oil add the required Qty and mix well.

Sesame podi Sesame seeds - 1 cup( White)

Red chillies - 10 Salt

Urid dhal - 3 tbsp

Temparing

Oil - 1 tbsp

Asafoetida - 1 big size Urid dhal 1 tbsp

Curry leaves

Dry roast the sesame and keep aside.

Now in a tsp of oil add the chillies and urid dhal fry till brown.pdr it.noit.now add the

tempering. Mix well altogther. Store it in dry container.


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Thani Kootu Podi Channa dhal - 100gms

Dhaniya - 25 gms

Pepper - 1 / 2 tsp

Asafoetida - 1 big size

Haldhi - 1 tsp Red chilly - 20

Salt

Fresh grated coconut - 2 moodi

Jaggery - 1 / 4 kg

Tamarind - 50gms

Fry all the ingredients in a tbsp of oil till brown except jaggery.

While powdering add jaggery and mix well. Store it in dry container.

Whenever you want add 1 / 2 cup mix to 2 2cups of water mix well and boil till

thick.

Aval Uppma Thick poha or aval - 1 / 2 kg

Green chillies - 6nos Asafoetida - 1 tsp

Salt

Tempering

Mustard seeds, curry leaves, channa dhal, urid dhal

Clean the aval by removing stones and nel.

now dry roast the aval till brown and make it pdr

In a tbs of oil add the tempering fry the chillies well .

Mix this to the aval .

When ever u need take 1 glass of aval in a bowl. Heat 3 / 4 cup of boiling water pour to the mixture little my little in other hand mix

it properly.close it with lid for 5 mnts.after 5 mnts u can see it is cooked.serve hot.

Can be taken as break fast in hotels. U can add fried groundnuts or fried mor

milagai and grated coconut.


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Rava Upma Rava - 500 gms

Green chillies - 10

Temparing

Mustard seeds - 1 tbsp Curry leaves - 2 arc

Urid dhal - 2 tbsp

Oil - 4 tbsp

Method

Dry roast the rava till u feel light. Now heat the oil add the tempering roast the chillies till it observes the moist.

How to use it?

Cut 1 chopped onions, fry it in oil then add 3 cups of water for 1 cup rava mix.boil it

add rava and cook as usual.

Onion is optional. Can use tsp of oil to fry onion.

Arisi Upma Pacharisi - 1 kg

Tuvardhal - 1 / 4 cup

Pepper - 1 tbsp

Salt

Temparing Dry red chillies - 8

Channa dhal - 2 tbsp

Urid dhal - 2 tbsp

Mustard seeds - 2 tsp

Asafoetida pdr - 1 tbsp

Curry leaves - 2 arc

Method

Wash the rice and dhal .soak it for half an hour. drain it and spread it in clean cloth

to absorb water. Dry it fully.

Now in 2 tbsp of oil add the tempering and finally in same heat add the rice and

switch of the gas. Mix well.cool it and store it in clean dry container.

Can deep freeze for long shelflife.

Mix 1 cup mavu : 3 cups Water if the rice is old or 1: 2 for new rice


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Kandanthipli Podi Kandanthipli - 50 gms

Tuvardhal - 50 gms

Pepper - 2tsp

Tamarind - 50 gms Red chillies - 10

Asafoetida - 1 small piece

Haldi pdr - 1 / 2 tsp

Salt

In a tsp of oil fry the kandanthipli till dark brown. Remove. Now add other ingredients fry till dark and pdr it together.

Temparing

Jeera and curry leaves.

Method

Put hot rice in a plate smear a tsp of Gingily oil , mix well have it with sutta apalam. Good for body pain and common illness

Coriander pdr

fresh coriander - 5 cup Chopped

Dry red chillies - 10

Tamarind - 2 inch piece

Asafoetida - 1 big size Channa dhal - 1 / 4 cup

Urid dhal - 1 / 4 cup

Salt

Oil

Wash the coriander twice to remove the mud. Chop and spread it in a clean cloth and make it fully dry for 2 to 3 days in semi sun not on the direct sun.

Now in a tsp of oil fry the given ingredients and finally don't add oil dry roast the

coriander.

Grind it into pdr.

SHELF life outside 1 month. ( if the coriander is properly dried) or else refrigerate.

Method

Add to hot rice with a tsp of Gingily oil.good for eyes .


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Paruppu Usli Podi Tuvar dhal - 1 cup

Channa dhal - 1 cup

Yellow moong dhal - 1 / 4 cup

Red chilly - 10

Salt

Wash and drain it. Spread it on the cloth dry it. Add the other ingredients pdr it coarsley with salt and Asafoetida pdr and curry leaves.

Or with out washing give it to the mill and corsely Corsley pdr it . at home pdr the

other ingredients a nd mix to gether.

Method

Take a cup of mix add 1 cup Water and 2 tsp of oil mix well .steam it . Remove add the tempering for usili add boiled veges of ur choice and follow ur usual procedure

for usili.

Adjust the water according to the consistency.

Italian Herbs Pdr Celery - 4 sticks Basil - 1 fist ful

Patseley - 1 fist full

Wash well and dry this in semi sun for 2 days till it is completely dry.

Make pdr and store it out side .

Can be used for pasta and pizza , baked Italian food.


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Dried tomatoes Tomatoes - 3 kgs

Haldi - 1 tsp

Salt

Chilly pdr - 1 tsp

Method Cut the tomatoe in to 6 pieces spread it in a big plate mix all other

ingredients to the tomatoes.sun dry until it absorbs all water and completely dry.

Note: Mix it daily before keeping in the sun daily.

Can be stored years together out side.

Use bangalore tomatoes.

* before filling it in bottle check whether it is dried completely.

Can be used for pizza toppings and pickles.

Kanchipuram idly Rice - 1 / 4 kg

Parboil rice - 1 / 4 kg

Urid dhal - 1 / 2 kg

Tempering Mustard seeds - 1 tbsp


Half crushed pepper - 1 tbsp

Jeera - 1 tbsp

Cashews - 10 Chopped

Salt Asafoetida - 1 tbsp

Oil - 2 tbsp

Sukku pdr - 1 tsp

In mill pdr the rice and dhal to thin rava.

In oil fry the tempering and mix with salt to the rice mixture.

Method

Take the mixture according to ur requirement. Add sour curd about 1 / 2 cup and

hot oil 1 / 2 karandi to the mixture with required water. Soak it for 1 hr.apply oil in

small tumbler or deep cups and steam it .


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Urid dhal laddoo Urid dhal - 1 kg

Pdr sugar - 3 / 4 kg

Chopped cashews - 10

Eilaichi pdr - 2 tsp

Dry roast the urid dhal till brown and give it in mill to make thin rava pdr.

Method

Mix sugar pdr and eilaichi pdr to the urid dhal pdr.store it in airtight container.

Method

For 1 1cup mix add 4 tbsp of hot ghee and make laddoos.

Very healthy for teenagers , ladies

Semiya Upma semiya - 500 gms

Mustard seed - 1 tbsp


Urid dhal - 2 tbsp

Oil - 2 tbsp

Green chillies - 6

In oil add the tempering finally Semiya fry till golden brown. Cool it and store it in

air tight container.

Method

1 : 1.5 water with chopped veges or only onion


Brahmins Kitchen


Sprouts Adai Mix Kambu, solam, soya, yellow moong, par boiled rice, channa dhal eaeach 1/ 4 kg

Red chillies - 15

Curry leaves

Salt

Sun dry the given ingredients including chillies .

Now in mill pdr it as thin rava and at home pdr the chillies and curry leaves with salt

pdr it and mix it with the sprout pdr.

When ever u want mix this rava mixture in required water with chopped onions and

make adai.

Gothuma rava mix Gothuma rava - 1 kg

Green chillies - 10


Urid dhal - 3 tbsp

Salt Curry leaves - 3 arc

Mustard seeds - 2 tbsp

Oil 4 tbsp

Dry roast the rava till light .

In oil add the tempering. Finally add the roasted rava and mix well.

When ever u want add 1 cup of mix in 3 cups of boiling water. If want can add mixed veges or only onion.


Brahmins Kitchen


White Paste Cashews - 1/2cup

Melon seeds - 1 / 2 cup

Kaskas - 1 / 4 cup

Soak all in hot water. After half an hr drain the water and wash it twice and make it

paste.

Can be add a tsp in all north indian subzis.

Caugh Pdr palm candy - 100 gms

Dhaniya - 1 karandi Pepper - 1 karandi

Haldi - 1 tsp

Fry Dhaniya and pepper separately .cool it pdr it with candy. Store it in airtight

container.

Whenever you want add 1 / 2 tsp of mix in 1 cup of hot milk or in 1/2 cup hot water.

Ginger, Garlic And Green Chilly Paste Chopped green chillies - 1 cup

Chopped ginger - 1 / 3 cup

Chopped garlic - 1 / 4 cup

Salt - 1 tsp

Wash ginger and chillies dry it fully then grind it to gether.

SHELF LIFE : 1 month in fridge


Brahmins Kitchen


Ven Pongal Mix Pacharisi - 1 cup

Yellow moong dhal - 1 / 2 cup

Temparing

Pepper - 1 tbsp

Jeera - 1 tbsp Grated ginger - 2 tbsp

Ghee or oil - 1 tbsp

Asafoetida - pinch

Fry the rice and dhal. Wash it and dry it.

In a kadai add oil do the given tempering cool it. Now coarsel pdr the rice and dhal with the tempering .

Store it in dry container.

For 1 cup of mix 4 cups Water and directly cook it in cooker. finally add fried

cashews.

Poricha Kuzambu Mix red chillies - 6 Pepper - 2 tsp

Jeera - 1 tsp heaped

Urid dhal - 2 tbsp

Oil - 1 tbsp

Koprai or fresh coconut - 1 / 2 cup In oil fry 1 by 1 finally add coconut.and switch off the gas. Pdr it once it is cool.

( pepper should fried properly)

Store it in fridge not out side.

Method Boil the veges add 2 tbsp of mix.


Brahmins Kitchen


Rava payasa mix Rava - 1 cup

Pdr sugar - 1cup

Eilachi pdr - 1 tsp

Milk pdr - 1 / 2 cup

Dry roast the rava till it turns brown. Mix other ingredients well once the rava is

cool.

Method

Boil the mix in water. Then add hot reduced milk to the mix. Decorate with fried

cashews.

Always add the cashews before serving .don't mix it with the mix and store. Some

time it gives old stock smell.

Badam Payasam Mix badam - 1 cup

Pdr sugar - 2 cups or adjust to your taste


Saffron - 1 / 2 tsp Milk pdr - 1 / 2 cup

Soak the badam in hot water for 1 hr.

Remove the skin and split it and dry it fully.

Now pdr it .mix this with sugar and milk pdr mixture.

Finally add saffron and just pulse it in mixture to given even stir.

Method

Soak 10 badam and cut length wise.

Reduce the milk and add this pdr decorate with chopped badam and serve

lukewarm.


Brahmins Kitchen


Kadalai Paruppu Payasam kadalai paruppu - 1 cup

Pdr sugar - 1. 25 cups

Cashews - 10


Dry roast the kadalai paruppu till brown. In same kadai dry roast the cashews. Pdr

the paruppu nicely and along with that pdr the cashews.mix this with sugar pdr and

eilaichi pdr. store it in clean dry container.

Method

In 1 tsp of ghee roast the mixture and add the necessary Qty of reduced milk and serve.

Nutri Kheer Badam , cashew - 1 / 2 cup each, pista 10, walnut 6, dry dates 5, saffron 1 / 2

tsp, eilaichi pdr 1 / 4 tsp

Pdr sugar 1 cup.

Dry roast the nuts carefully and pdr it . Mix this with sugar.

Method

Soak 3 figs and dates in milk and chop it finely. Reduce the milk add this pdr and

give 1 boil .decorate with dates and figs.

Note: if u want to avoid sugar .can substitute with honey or nattu sakarai after the

cooking is done.

This can be made as ladoo also with smearing hot ghee. Good for children.


Brahmins Kitchen


Punjabi Masala Pdr Bay leaves - 50 gms

Green eilaichi, black eilaichi, val milagu , Lavang10 gms each.

Pattai - 25 gms

Sha jeera - 10 gms

Maratimoggu - 5 nos(star anis) Dhaniya - 100 gm

Sun dry it and pdr it.iit . if it i rainy season dry roast the ingredients one by one and

pdr it.

Can be used for all types of subzis .1 / 4 tsp is enough. But close it in airtight

container to retain the flavour.

Dry Green Chilly Pdr Green chillies - 1 cup whole

Salt 1tbsp

Water - 2 cups

Boil the water add rock salt dissolve it. Now add the chilles.switch off the gas and

close with lid.cool it.

Drain the water, sun dry the chillies till crispy.

Pdr it and store it out side in air tight container. Method

Can be used in raithas, curd rice, masala buttermilk, salads , where ever u r using

fresh green chillies , u can replace.

This will avoid the wastage of chillies.


Brahmins Kitchen


Common Gravy OIL - 6 tbsp

Onion - 3 big

Tomatoe _3 big

Kashmiri mirch or begi - 6

Saunf - 1 / 2 tbsp Kalonji - 1 / 2 tsp

Cashews - 10

Pepper - 2 - 3

Star anis - 1

Dalchini - 1 inch

Eilaichi - 1 Lavang - 1 - 2

Kaskas - 1 tbsp

Heat 2 tbsp oil fry onion.keep aside

Add 2 2tsp oil add tomatoes and sauté.

Now heat 2 tbsp of oil fry the given masalas and grind it with onion and tomatoes

into smooth paste.

Heat a tbsp of oil fry the paste till it leaves the sides.

(Now add ginger garlic paste of 1 tsp, mirchi pdr, salt , haldi,fresh cream and kova

2 tsp each. cook for 5 to 7 mnts.)

Now add the boiled mix veges / only paneer / only alu/ only boiled channa ie chole.

Any thing u can add of ur choice. Note: shelf life in freezer 3 months.

With in bracket items r adding for the veges u r going to add.

Onion Paste onions 10

Oil - 1 / 2 cup

Salt - little

Chop the onion and fry it in the given oil.

Fry It in medium flame till it turns dark brown color.

Cool it. If there is oil drain and make paste.

Store it in freezer.

Can be used for all subzis.


Brahmins Kitchen


Chapathi Wheat flour - 2 cups

Water to knead the dough

Make chapatis . In a tawa put the roti in 3 sec turn it other side keep 3 sec.

Like that semi cook the chapathis.

Keep it thick polythene cover or like boost , oats cover.

Pin the cover properly without gap.

Deep Deep freeze it.

When ever u need , bring it to room temperature and toast it fully.

Sudharshana Venkatram Iyengar

Instant kuzhipaniyaram / Dosai mix Instant kuzhipaniyaram,dosai mix:Take 1 cup of wheat flour add curd 1

laddle,salt,chilli powder,hing,turmeric a pinch n mix well to a batter with water...add cuury leaves...make kuzhi paniyaram in microwave for 2 mins n give a stand by

time for a min n take n serve.you can add any dal flour n millet flour...

Aracha sambar podi fry in lil oil of half a cup of channa dal,one cup of

dhanya,methi1/2tp,jeera,redchilli10 till brown with hing ,powder n store.can be

used for,sambar,kotsu,bisibela,sambar sadham sundal...etc..

Kadai masala powder Dry roast 1 tbs of sesame seeds,jeera,saunf,few black whole peppercorns n two

redchilli..n cool n powder it to coarse texture.use it or any kadai dishes...like kadai

paneer,kadai veggie,kadai tofu,kadai baby corn..etc..


Brahmins Kitchen


Home Made Manchurian Mix Mix a tbs of gram flour with 2 tbs of all purpose flour,2 tbs of cornflour ,salt per

taste,chilli powder n garlic powder 1 tsp,a 1/4 tsp of hing,mix well n store it in

airtight container n store it in fridge.

Home Made Manchurian Mix Mix a tbs of gram flour with 2 tbs of all purpose flour,2 tbs of cornflour ,salt per

taste,chilli powder n garlic powder 1 tsp,a 1/4 tsp of hing,mix well n store it in airtight container n store it in fridge.

Parupusili Soak 1 cup of tur dal n half a cup of channa dal with hing. After 2 hours grind

coarsely with green chilli,redchilli,cilantro,curryleaves,salt .in a microwave bowl

steam it for 5 to 6 mins..cool n crumble in mixe..store in airtight container n store it

in freezer.use as when required...


Brahmins Kitchen


Instant Jeera Rasam Ingredients:

150 grams (1X 175 ml cup) thoor dhal

60 grams (2/3rds of the 175 ml cup) cumin seeds 10 to 12 dry red chillis (they weighed less than 5 grams)

2 tablespoons sea salt ( I use salt crystals; if you want to use table salt, adjust

accordingly)

50 grams (1/2 of the 175 ml cup loosely packed) tamarind

2 teaspoons turmeric powder

2 teaspoons asafoetida powder

Dry roast the dhal until just about warm. transfer to a flat dish and allow to cool.

Dry roast red chillis until they are brittle and then add to the same the cumin seeds.

Toss them around for about two minutes. Transfer to the same dish as the dhal.

Likewise, dry roast the asafoetida powder, salt and the turmeric powder just a little

bit.

Clean the tamarind and tear it in pieces. If possible dry the tamrind in hot sun or

dry roast gently on a low flame. This exercise is to ensure that the tamarind is dry

enough and the powder is uniform without clogging in lumps and removing the

moisture.

Take the dhal and condiments in the dry spice blender and pulse. Add to this the tamarind and grind to a fine to slightly coarse powder.

Cool and store in airtight containers.

To make the rasam, mix a 2 table spoons of this powder in two and half cup hot

water.Pour the mixed solution in a pan and bring to a boil, stirring off and on to

avoid formation of lumps as the dhal cooks.

Switch the heat off soon as the rasam foams.

Heat a teaspoon ghee in a pan and add mustard seeds. When they crackle add the

curry leaves and transfer the tempering to the prepared rasam.

Garnish with fresh chopped coriander leaves if you have them on hand.

This rasam will be rare in density and can be had as soup also. Enjoy with steamed hot rice and any vegetable of choice.

This powder and some other ready mix powders have been stocked now in my

pantry .


Brahmins Kitchen


Jiffy morkuzambu The following powder, if made & stored helps one make morkuzambu in 5 mts. If

you want to add vegetables, it takes, one-whisle time or the vegetable-cooking

time. Roast to golden brown on a dry kadai & powder:

Gram dhal - 4 tbsp

Red chillies - 8-10

Jeera - 3 tsp

Methi & pepper - ½ tsp, each

Curry leaves - few

Beat one cup of thick curds well, add to it 1 tbsp of the above powder & mix

thoroughly.

In a kadai, heat 1 tsp oil & temper 1 red chilli, mustard seeds, methi seeds (or

powder) & curry leaves.

Add the above mixture & switch off immediately. Keep stirring for 2-3 mts & add salt.

If adding vegetables, boil them with littler salt & minimum water & then add curd-

mixture. Temper last.

Jiffy Rice Idli take 2 cups of idli rice,1 cup urad dal,1 tspmethi seeds,aval 1/2 cup n mill it to fine rava consistency...mix the dry powder with 11/4 water for 1 cup of flour...n mix

well n soak it for 2 hours..

later add little rock salt n give it a run in a mixie n put it in airtight steel container

inside microwave oven without switching on the power else place it inside another

big container n close it tightly to ferment for 12 hours.make idlis.very soft with out

any fruitsalt,baking soda.

This recipe i got it from chitvish premium app. I did tried many times n idlis

cameout very soft .


Brahmins Kitchen


Ellodharai Mix Dry roast black ellu 50 gms n cool n grind to a smooth powder.roast in little sesame

oil oil urad dal 3 tbs,channa dal3 tbs redchillies12 methi a pinch hing a big pinch to

golden brown n cool & grind black ellu seprately as a powder n keep it aside & grind

other ingredients to coarse powder n add ellu powder n give a good stir in

mixie.stock in a air tight container .

This powder can be used to make ellu kuzhambu too with tamarind water.

For kuzhambu temper with mustard add tamarind paste 2 tsp n add 750 ml of water

with hing n turmeric powder n boil it for 7 mins. Add 1/4 cup of ellodharai powder n

make it to a paste n add it to the boiling kuzhambu .mix well n add curry leaves n

boil for few. Mins till u get thick consistency like a gravy.

Tips:

Can be used to make ellodharai rice too.

Cook rice fullfy n add 3 tso pf sesame oil n mix well & cool it in a broad plate.Then

add the required amount of ellodharai powder n mix it well without breaking the rice

by hand or with laddle.Add more sesame oil if u need or as per ur rice

quantity.check for salt.Add some fresh curry leaves on the top n mix the rice..it gives a pleasant flavour.

Serve .


Brahmins Kitchen


Jiffy Paruppu Podi Pepper - 1 tsp

Jeera - 2 tsp

Fried gram ( pottu kadalai) - 1 cup

Red chilli powder - 1 tsp

Garlic cloves - 10 Salt

In the mixi jar first grind together pepper & jeera.

Then add fried gram, salt & fried gram.

Grind fine.

Add garlic, unpeeled. Grind again.

Serve with hot rice & ghee ( or gingelly oil).

The same can be converted to a quick side dish for chappathi, the following way.

Heat 1 tbsp oil in a kadai.

Temper ½ tsp mustard seeds, 1 tsp urad dhal & few curry leaves.

Add I chopped onion, 1 slit green chilli & 1 chopped tomato.

When they are fried well add 1 cup of water & salt ( very little only).

Add as much of the powder as the thickness required & simmer.

Before removing, add 1 tbsp fresh ( not at all sour) curds & chopped coriander Heat 1 tbsp oil in a kadai.

Ennai Kathrikkai Podi In a kadai heat litlle oil n add urad dal,channa dal ,dhaniya each 1/2 cup n hing of

sundakai size,redchillies 10 till the dals are golden brown.cool n grind it with salt to

a coarse powder.this can be used for podi kathrika curry.


Brahmins Kitchen


Kurma Podi Take dhanya,puff dal each 1 cup 1cup,jeera,sombu to gether 1cup,kuskus50gms

,dried green chillies 20 ,garlic dry roasted with skin 15 cloves,warm in micro for

1min n grind it to coarse,powder.use it,for,kurma or,any gravy masala.

This is fatless kurma mix .

No need to add coconut. Just temper with whole garam masala n add onion saute

well n add mix veggies 250 gms saute n add salt water,tomato,turmeric powder n

cook for one whistle. Open n add the kurma powder 5 tsp with water n give a good

boil .

Remove from heat n add cilantro.serve.Healthy kurma is ready. Grinding with coconut is optional.Can avoid turmeric powder if u wish to have white

kurma.

Kootu podi In a micro safe galss ware add 1 cup of dhanya,1/2 cup of urad dal,channa dal

each,10 redchillies,hing,pepper1 tsp,jeera1 tsp..mix well with 1 tsp of oil n micro

high for 3 to 5 mins..cool n powder it to coarse .store well.Can be roasted over cook

top too till golden brown.

In a pan temper n add veggie with turmeric,salt ,tamarind ,n once the veggies are

done add cooked dal n boil for few mins n then kootu podi as per need as a paste

with water n add to the veggies n boil it for few mins.Add curry leaves n cilantro n

serve.

If u want u can grind coconut n add to the kootu.i normally avoid coconut n use the kootu podi alone.


Brahmins Kitchen


Instant Kootu Podi Puff dal 1cup, red chillies 10,1/4 a cup n grind to a coarse,powder use it

for,kutu,morkuzhambu..etc...

This is very handy n usefull for ppl who have to avoid coconut due to thier health n

for weight watchers.

In a cooker temper mustard,jeera,urad,channa dal n when it splutters add 200 ml of water n soaked channa dal ,watery veggies like

ashgourd,wintermelon,ridgegourd,bottle gourd ,keerai any spinaches etc. with

salt,turmeric hing n cook for two whistles.Cool open n add the mixed kootu podi to

a paste with water n add it n boil well till it thickens lightly.add curry leaves &

cilantro.

Coconut is avoided in this recipe.If u want grind it freshly n add it to the kootu.If using coconut u can use less amount of coconut around 1 tbsp can be used.So it is

very good for health.

Granny Rasavaangi Powder In lil oil from tur dal 2 tbs redchilles 12 hing n cool n powder them.store it

infridge.when needed in a pan boil tamarind water with chopped brinjal n turmeric n

salt n hing..when brinjal is cooked add the powder dissolved in water n add it to the

gravy.boil till it thichkens.temper with mustard n cury leaves.The amount of powder

can be made as per ur need.

Curryleaves Sadham Powder Dry fry 1/4 cup of each dhanya,channa dal,turdal,redchillies,curry leaves ,salt,with

green chilli together n powder it.in a kadai temper with mustard,jeera,urad,channa,

n curry leaves n redchilli few,add,the ground powder,n saute,for few mins..then add

cooked n cooled rice n mix well..check for salt.Same for pudhina,kothamalli,ellu.

For ellu sadham u can add dry roasted sesame atlast with rice fr spl touch.

Oats Idli Mix Powder oats 3 cups,wheat rava 1.5 cups n temper mustard,jeera,urad dal n channa dal ,hing n curry leaves well n cool it.Then add it to the oast mixture,salt,hing n mix

well n store it in a airtight container.

When needed take 1 cup of oats idli mix n mix it with whipped curd,cilantro n finely

minced cabbage,capsicum,peas , ,etc.add salt as per need mix well n soak it for 15

mins.Then check with consistency add water if needed n then add Eno fruit salt n give a quick mix.Now steam idlis for 12 mins.Cool n remove n serve.

Eno fruit salt must be added just before steaming...never add it before .the batter

must be like rava idli batter.


Brahmins Kitchen


Tamarind Paste Just take 250 gms of tamarind remove seeds n hard strings n make it into small

peices n place it in a wide bowl pour water to immerse the tamarind say around

550ml of water...

microwave high mode for 5 mins cool for 2 hours n then grind it in big mixie jar till smooth paste..store it in a airtight container n place it in fridge.use always dry

spoon...will stay fresh for 2 months.Can cook in cooker for two whistles n leave it

cool it for 2 hours before grinding.

I do this for years learnt from my sister n still going great with the same method.

Karuvepilai Kuzhambu Powder In lil oil fry uradal,channa,tur dal each 1/4 cup ,6 redchillies,pepper 1tsp,jeera,hing

sundaka size,.

fry till brown n powder n store well.when needed use it by grinding with fried

curryleaves one cup tightly packed..

for karuvepilai kuzhambu.if u want u can add dhanya 1/2 cup with dal while frying.This can be used for pepper kuzhambu too .

Instant Sambar Powder Dry Fry lightly Dhaniya 3/4 cup,Turdal 1 3/4 cup,Channa dal,raw rice,salt each 1/4

cup,pepper,methi,mustard seeds each 1 tsp.Keep aside.In a kadai add 1/2 tsp of oil

n fry Redchilli powder 1/4 cup,turmeric powder 1 tsp hing 1 tsp lightly n cool

it.Grind to a smooth coarse powder in mixie n store it in a airtight container.

When needed in a cooker temper with mustard,jeera,urad dal,channa dal n add

onions n saute well in low flame n add 200 ml of water n 1 tbsp of instant sambar

podee,veggies,tamarind paste 3/4 tsp,tomato paste or chopped ,green chilli 2 n

cook for one whislte.Cool open n add cilantro n curry leaves.This is a jiffy sambar

where we need not cook tur dal seperately as tur dal is incorporated already.Very

handy.

I tried it with various veggies n it turned out so good.Tastes like hotel sambar.

Can make with onion,tomato alone .Check for salt always aftwr adding veggies.If

needed add very little salt for veggies alone as salt is included with the instant mix.


Brahmins Kitchen


Instant Adai Mix Take raw rice & boiled rice each 1 cup & turdal channadal each3/4 cup & moong

dal1/2 cup urad dal 1/4 cup n dry grind them to a coarse rawa consistency with

redchillies 8.While making adai take one cup of dry adai mix n soak it in enough

water with salt for 30 mins..after 30 mins check for the consistency if needed add more water.Now add hing,curry leaves,cilantro & anyother grated veggies.Make as

adais.

I have been using this for soo many years for my busy schedule but not in

compromising the taste.

If u want it in finer coarse powder then dry grind as per ur need.

Instant Wheat Idli take 2 cups of wheat rava n add whipped curd n mix finely chopped green

capsicum,ginger green chilli paste,hing,salt,grated carrots,salt n temper them with

mustard,jeera,urad n channa dal..add curry leaves n cilantro mix well the wheat

rava n curd mix to idli batter consistency..add eno salt n make idlis immediately.

Preserving Herbs Take cleaned n washed mint or curry leaves or methi leaves n let them dry on table

on a paper for 12 to 24 hours as per climate..n then microwave them high on a microsafe plate try with 2 mins first n keep check n then micro it if not done once it

is green n crispy just cool n crush it n store or make it in bulk n make a powder n

store it in freezer...mint,curry,methi,can be done in this way...

Thalaga kuzhambu powder In lil oil fry 1/2 cup of tur dal,1/2 cup of sesame seeds n raw rice n 1 tbsp of urad n

channa dal n redchillis as per ur taste withhing...cool n powder,together in store it

in airtight container in fridge.


Brahmins Kitchen


Ingredients For Punjabi Chole Masala Powder {Shelf Life 3-4 months}

Cumin Seeds/Jeera - 2 tbsp

Caraway Seeds/ Shah-Jeera - 1 tbsp

Dry Red Chilli/Sukhi Lal Mirch - 5 Turmeric/Haldi - 1 pieces {or Turmeric Powder - 1 tsp}

Coriander Seeds/Dhaniya - 1 tbsp

Black Peppercorns/Kali Mirch - 1/2 tbsp

Cloves/Laung - 10

White Sesame Seeds/Safed Til - 1 tbsp

Green Cardamom/Hari Elachi - 10 Black Caardamom/Badi (Mooti) Elachi - 4

Dry Ginger/Saunth/Sukku - 2 pieces {I used Ginger Powder - 1/2 tbsp}

Dry Mango Powder/Amchur - 1 tbsp

Cinnamon/Dalchini - 5 sticks 1" each

Bay Leaf/Tejpatta - 2

Star Anise/Chakri Phool - 1

Nutmeg/Jaiphal - a small pieces or 1/2 tsp grated/powder Rock Salt/Kala Namak - 1/2 tbsp

Method:

1. Dry roast all ingredients one by one (except any powder form spice) and allow to

cool.

~ Keep a lid handy when roasting sesame seeds as it will starts to pop. Don't have to roast powder like mango/ginger/turmeric/rock salt etc

2. Cool all the ingredients and grind into smooth powder using mixer/coffee/spice

grinder. Sieve powder masala, cool and store in air tight container.

Our flavorful punjabi chole masala is ready.


Brahmins Kitchen


Millet Mix Mill to a fine powder of varagu arisi

,kuthiraivali,thinai,samai,cholam,ragi,oats each 500 gms .When making dosas add

redchilli powder,hing,jeera,pepper crushed,onions finely chopped,cilantro n curry

leaves n make a thin batter like rava dosa with curd 2 tbsp n water.Make dosas like

rava dosa.

Can make moarkali with this mix . Can make usili alone or with veggies too.

If u want to make thick like adais u can make it.

I add oil in the batter itself n make dosas in non stick tawa.Make moarkali in

microwave oven by mixing oil ,buttermilk,tempering,salt,hing,moarmilgai curry

leaves n cilantro.


Brahmins Kitchen


Instant Rasam Mix Ingredients:

1cup of toordal

1/2 cup of coriander seeds

1/4 cup of cumin seeds

1/4 cup of peppercorns 10 red, dried chillies

1tsp turmeric powder

Tamarind 150gms

Jaggery to taste (optional)

Salt to taste

For tadka: 1 Tbsp oil, 3tsp mustard seeds, 3tsp cumin seeds, 2tsp of asafoetida

powder and handfull of curry leaves

Method:

1. Toast toordal in a pan until it starts to change the color. Add coriander seeds,

cumin seeds, peppercorns, chillies to the same pan and toast until the coriander

seeds start to change color. Add tamarind to it and turn off the stove. Let cool. 2. Grind the toasted ingredients along with turmeric powder, salt and jaggery (if

using) into a fine powder.

3. Heat the oil in a small pan and add the tadka ingredients. When the mustard

seeds start to pop, turn off the stove. Cool and add it to the ground mixture. Store

in an airtight jar.

Note:

When rasam needs to be made, add water to mix and boil. For a cup of water use

about a Tbsp of mix or accordingly.

Cooked tomato cubes and minced cilantro can be added to further enhance the

flavor of rasam.


Brahmins Kitchen


Green chilli powder Wash n destalk 250 gms of green chillies n pat dry it n chop finely n spread it in

stainless steel plate n sun dry it for few days till it turns brittle n crisp yet reatins

green colour.Then powder it in mixie to a fine texture n store it in airtight ontainer.

Can be used in any gravies n curries n raithas n dishes where u need green chillies.

If u store it in freezer it stays for a longer period. This powder will be greenish in colour.

Galic powder Peel n chop garlic finely n sun dry it till it turns brittle.Once it is brittle n crispy

powder it in mixie with lil turmeric powder.Store it in airtight container.

Can be used in any dishes where fresh garlic is needed. Can be used for garlic bread

like stuff for sprinkling.

Ginger powder Clean n wash fresh ginger 250 gms n chop finely.Sun dry it for couple of days till it is brittle n dry.Powder it in mixie n store in airtight container.

This can be used in all dishes where ever fresh ginger is needed.This will not give

the flavour of sukku or dried ginger.It gives the fresh ginger aroma.

Dhaniya podi (Rice Mix) Coriander seeds ( dhania ) : 100 gm

Kadalai paruppu ( bengal gram dal ) : 1 spoon

Ulutham paruppu ( black gram dal ) : 1 spoon Asafoetida : 1 small piece

Dry red chilli : 10

Salt : as needed

Mustard : ¾ spoon

Oil : 5 spoon

Method Clean coriander seeds.

Heat a frying pan.

Add coriander seeds, fry and set aside.

Heat oil in a frying pan.

Add kadalai paruppu, ulutham paruppu, chilli, asafoetida, mustard and fry.

Powder the item with salt and store.

This podi can be added with hot rice with ghee or edible oil like sesame oil.


Brahmins Kitchen


Puli Milagai Wash & pat dry & de stalk n finely chop green chillies 250 gms n keep aside.In a

kadai add sesame oil 50ml n temper with mustard,urad,channa dal n add green

chillies ,tamarind paste 4 heaped tsps,salt,turmeric powder1 tsp ,hing powder 1 tsp

n mix well with 400 ml of water.

Boil the mix in medium low flame by checking salt till the milagai paste leaves the

side of kadai.Add dry roasted n powdered methi powder 1 tsp n mix well n

cool.Store it in a airtight constainer n store it in fridge.Always use dry spoon.Can be

mixed with hot steamed rice,side dish for idli,dosa,rice kozhakattai,upmas,curd rice

etc.

Can be stored upto 3 months n above in fridge if u use dry spoon.

Ginger garlic paste Wash peel n chop finely fresh ginger 250 gms n peel garlic 250 gms n mince it in a

mixer till it is fine.Then store it in a airtight container n store it in fridge.Always use

dry spoon.this stays fresh for 1 month .

No need to add salt or turmeric or oil.

As many ppl do not like paste form as it gives pungent smell it is always better to

mince finely in mixie.

Home made healthy preservativeless gingergarlic paste is ready.I make like this n

using it for the past 5 years.

Onion Powder Take 1 kg of onion n peel n chop finely in length wise n spread it a plastic cover or stainless steel plate n sun dry it till it becomes dry n brittle.Then grind it with

turmeric powder 1 tsp to a fine powder n store it in fridge.Use for any dishes which

needs onion or sprinkle on naan,parathas,raithas n rice varieties n ready mix types.

If u store it in deep freezer will stay fresh for a year.Can be done in bunch at

summers.


Brahmins Kitchen


Garlic Paruppu Podi Mix Dry fry in a kadai 1 cup of tur dal ,garlic 5 flakes with skin,redchillies 8 till nice

aroma comes from tur dal till it turns golden brown.Cool n grind to a fine powder

with salt in mixer n store in a airtight container.

This can be mixed with hot rice adding ghee or sesame oil or any edible oil. This powder can be used to make rasam when u dont have cooked dal at

hand.Comes so handy.Can be added to raitha or curd n temper with mustard ,jeera

n urad dal n make a pachadi .

Very healthy mix .Can be used for tiffin items too.

Can add more garlic as per ur need.

Mixed dal Wash n drain 1 cup of turdal,1/2 cup of each moong dal & channa dal n cook in

pressure cooker with turmeric powder n methi seeds 1/2 tsp with 4 cups of

water.Cook for one whistle on high heat n simmer for 5 mins.Cool opne n mash the

dal .Once it is cooled transfer it to a tuppeware conatiner n use when u need for

emergency sambar,rasam,kootu etc which needs cooked dal.

In a pressure cooker add 1 tsp of oil n temper with mustard,jeera,urad n channa dal n add the tamarind water,turmeric powder,salt,veggie,hing n cooked dal as per

need n mix well n cook for two whistles.Cool open n mix well n give it a boil

...meanwhile add the paste of kootu podi with out coconut or with coconut n give a

boil.Add curry leaves n cilantro.Easy breezy one pot kootu is ready.

Methi seeds n turmeric powder are added to preserve the cooked dal not to get rancid so soon.Can be stored upto 10 days in fridge compartment.

If u want it to be used rarely freeze it n will last for 3 months.

Can add to roti dough too for making dal paratha by adding chiili powder,roasted

jeera powder n ajwain ,cilantro n curry leaves minced.


Brahmins Kitchen


Subbalakshmi Sanjeevi

Thogayal Mix Powder Neettu milagai 100 grams ulundhu (white) 50 grams Katti perungayam one big

piece. Drt Fry everything till ulundhu becomes golden colour. grind to coarse in

mixie. And store it in airtight container.

For making thengai thogayal thengal + this powder 3 to 4 tsps. Over. For thakkali

vengayam thogayal fry thakkali vengayam and grind along with this powder. Like

wise for all thogayal use this.

You can miz this ppwder with hot rice and eat appidiye. Try know

Arisi Upma Redy Mix Raw rice one kg. Thuvaramparuppu kaal kilo. Milagu 50 gram. varamilagai 10 gram.

All to b ground to coarse (ravakku udaikkanum) in mama up machine.

then Nice salladaila salichudanum. Nice Maasai vandalism Upma Pannalaam. Rava Madhuri udanjadhu ARISI UPMA READY MIX


Brahmins Kitchen


Bajji Bonda Mix Kadalaiparuppu one kg raw rice kaal kg. Pasiaruppu 100 gram. Heat all paruppu

individually separately.

Kai pprukkum soodu ppdhum. Konjam aaranapiragu maavu machinela koduthu

nicea arachu aaravachu airtight containerla store pannanum.

Thevayappa konj maavu eduthu karapodi salt a pinch of perungaya powder konjam

jalam sethu irlai or peerkangai or kathirikkai or onion or chow chow nanachu bajji

podalam

Pattnam Pakoda Powder Rice flour - 1 cup, Pttukadalai maavu half a cup,

Kadalai maavu half cup,

Mix all Maavu and keep it in an air tight container

Mix items mentioned in 1 with items mentioned in 2 without adding little water first

and add little water then to make it like chapthi maavu. Add one teaspoon of oil or ghee with the flour to have good smell

Make it into small balls not smooth ones but rough ones

Heat oil and fry the balls.

Thenguzhal Mix RAW RICE 4 cups heated not fried

VELLAI ULUNDHU one cup fried nicely Mix both and make nice powder in Maavu Machine

You can keep this for three to four months in an airtight container

When preparing add perungaya powder, vella ellu varuthathu, Jeeragam, nei or

dalda 50 grams and water to make like chapathi dough and make thenkuzhal.

SEEDAI MIX

The same powder but along with perungaya powder, salt, ghee or dalda, jeeragam

add uravacha kadalai paruppu oru kaipidi and make small urundais and spread it

over a white cloth and fry in oil. while frying put more seedai urundais to be soaked

in oil like so that vedikkadhu.


Brahmins Kitchen


Mullu Murukku INGREDIENTS:

Raw rice heated not fried 4 cups (Kai porukkara soodu)

kadalai paruppu heated 1 cup

pasiparuppu heated 1 cup.

Mix all these after heating and grind in machine.

Flour is ready.

Payatham Ladu Mix 1 kg pasiparuppu nanna varuthukkanum. Theeya koodadhu. Add 10 grams of

elakkai seeds. Machinela nicea arachundu varanum.

Urundai vellam 3\4 podiya seevi indha maavoda mix panni nei sethy urundai pannanum. for elaborate recipe refer PAYATHAM LADUin the same webside

Karacha Dosai Mix - Two Types Method : 1

1 Godhumai mavu 4 cup

Arisi mavu 2 cup Rava varukkadhadhu 1 cup

Perungaya powder

(While preparing idhellam katti illama karachu, Kadugu,

Onion , Green Chillies , Curry leaves , Ginger all cut into small pieces ellam

vadhakki indha maavoda kalandhu dosai vakkalam

Karacha dosaikku pour dosa batter from corner to centre not like the way we pour

regular dosa from center to corner.

There will be small small holes that is the speciality of Karacha Dosai.

To make it more crispy you can pour oil around the dosa and over small holes

also.Now karacha dosai is ready.)

Method : 2

Indha maavoda konjama meendha sathu maavu or thenkuzhal maavu or amway protein mix or soya maavu edhellam sekkalam.. very tasty and healthy dosa mix is

ready now


Brahmins Kitchen


KARUVEPPILAI PODI Karuveppila to be washed and dried under shade and Microwave for a minute.

Kadalai paruppu one small cup

ulundhu one small cup

peungayam one small piece varamilagai karathukku thevaiyanadhu Naan 8 to 10 milagai poduven

puli konjam

kal uppu

Preparation

Dry fry every thing individually including salt and perungayam and grind to coarse in mixie. This is good for not only rice also for dosai and adai, Try and tell me how

did you like it

Ellu Podi Karuppi Ellu kaal kilo kal illama clean panni wash panni kaaya vachu varuthudanum.

Vella ellum use pannalam

Neetu milagai 50 gram

Ulundhu 50 10 gram Kadalai paruppu 10 gram

Perungayam 1 small piece

kal uppu

Puli konjam

Dry fry everything individually including puli and perungayam and salt and grind to coars. If you like sweet konjam urundai vellam udachu sekkalam

Romba tasta irukkum

Ellu saadhan sanikizhamai senju viniyogam senjal nalladhu

saapidavum tastethan. ketti thayir or appalam thottundu saapittam super


Brahmins Kitchen


Idli Milagai Podi - My Preparation INGREDIENTS: one cup urad dhal

one cup channa dhal

3/4 cup idli rice/1/2 cup (Fry till it becomes golden brown like pori arisi)

white thil (ELLU) 1/4 cup

One and a half cup red chillies (remove stem)/ salt (Kal Uppu)/

Perungayam.one big piece

PROCESS:Dry fry all dhals separately

Dry fry red chillies separately

Dry fry white thil separately Dry fry salt

After frying mix all dhals + White Thil in a bowl

In a mixie take redchillies fried + Mixed dhal + Salt ( all required quantity for that

measure of grinding) and grind coarsely. Repeat the process to grind all that fried

and kept. Now mix the powder with perungaya powder ( as needed )

Now the Idli podi is ready

NOTES: The idli rice has to be fried red otherwise rice smell will dominate.

Adding fried idli will reduce karam and good for health.

This can be used as side dish for dosa, idli, adai etc.

This can be mixed with hot rice and (sesame oil) nallennai as PODISADHAM.

Take a small cup of this powder and grind with fried coconut to make THENGAI PODI.

Since all ingredients are dry fried this powder will last long.


Brahmins Kitchen


Angaaya Podi sundaikaai vathal cleaned one cup

Red chilles 10

5 tsp channa dhal

5 tsp urad dhal

perungayam kutti piece

kal uppu

Fry everything individually to golden brown including salt

Dont add puli for this as it will loose its medicinal value

Grind everything to nice powder.

Angaaya podi is ready

This is good to stop diarrhea and to stop vomiting and vomiting sensation. After delivery as pathia saappadu this is good

It help to get rid of gastric problems also

Kashaya Podi Dhania 200 grams Vaal milagu 50 gram Arisi Thippili 50 gram Chitarathai 10 gram

Sukku10 gram Adhi madhuram 10 gram Elakkai 5 gram Fry all individually AND

Aarinappuram mixiela nicea nicea. powder panni air tight containerla store

pannanum .

Very important: Sukku thool panni mixiela araikkanum. Illatti mixie repairthan.

HEALTH TIPS: Indha ppwdera 2 3 tsp kothikara jalathula pottu 2 minites after oru

thattala moodi vachudanum. Then afyer 5 minutes idhai periyava appadiye

kudikkalam. Children can have ot with little vellam. Good for fever; cold; running

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