1. Mahadeva's Bhaga Sasthra

Chapter Number: 40 Chapter Name: Roti/Indian Bread (Dasami) Chapter Number: 41 Chapter Name: Temple Pongal Chapter Number: 42 Chapter Name: Yellow Or Green Gram Pongal Chapter Number: 43 Chapter Name: Another Variety Of Moong Dal Pongal Chapter Number: 44 Chapter Name: Pigeon Pea (Toor Dal) Pongal Chapter Number: 45 Chapter Name: Masala Pongal Chapter Number: 46 Chapter Name: Cracked Or Broken Wheat Pongal Chapter Number: 47 Chapter Name: Maharashtra Pongal Chapter Number: 48 Chapter Name: Gujarati Pongal Chapter Number: 49 Chapter Name: Himathkani Pongal (Kichadi) Chapter Number: 50 Chapter Name: Keerai Pongal Chapter Number: 51 Chapter Name: Onion Pongal Chapter Number: 52 Chapter Name: Seasoned Onion rice Chapter Number: 53 Chapter Name: Rice & Green Gram Roti Chapter Number: 54 Chapter Name: Bengal Gram Flour Roti (Indian Bread) Chapter Number: 55 Chapter Name: Another Variety Of Bengal Gram Roti Chapter Number: 56 Chapter Name: Sugar Syrup Procedure Chapter Number: 57 Chapter Name: Milk Pongal Chapter Number: 58 Chapter Name: Bengal Gram & Yellow/Green Gram Pongal Chapter Number: 59 Chapter Name: Yellow Or Green Lentils Pongal Chapter Number: 60 Chapter Name: Another Method Of Yellow/Green Moong Gram Pongal Chapter Number: 61 Chapter Name: Sweet Rice Chapter Number: 62 Chapter Name: Coconut Sweet Rice Chapter Number: 63 Chapter Name: Another Variety Of Coconut Sugar Rice Chapter Number: 64 Chapter Name: Mango Juice Rice Chapter Number: 65 Chapter Name: Saanja Chapter Number: 66 Chapter Name: CHIRA Chapter Number: 67 Chapter Name: Thiruvathirai Kali(Sweet) Chapter Number: 68 Chapter Name: Karadai Chapter Number: 69 Chapter Name: Wheat Grits & Almond Roti (Indian Bread) Chapter Number: 70 Chapter Name: Tamarind Rice Chapter Number: 71 Chapter Name: Sesame Seed Powder Chapter Number: 72 Chapter Name: Sesame Powder Rice Chapter Number: 73 Chapter Name: Coconut and Mustard Rice Chapter Number: 74 Chapter Name: Coconut Rice Chapter Number: 75 Chapter Name: Black Gram Powder Rice Chapter Number: 76 Chapter Name: Lemon Rice

Chapter Number: 3 Chapter Name: Add the rice once the water starts to boil and stir it well. Chapter Number: 4 Chapter Name: Stir in the rice well with the boiling water. Cover the pot with a lid. Chapter Number: 5 Chapter Name: Few minutes later stir it again until the rice is 3/4th cooked and mix well again. Chapter Number: 6 Chapter Name: Cover the pot with wet cloth and drain the congee. Place on the warm stove, mix well for 5 minutes and keep aside. Chapter Name: Note: 3/4th rice cooked estimation - the rice will be soft upon touching and existence of white steam throughout the mouth of the pot. Chapter Name: Note: New rice has tendency to overcook. To avoid, soak the rice for 15 minutes in warm water (where steam start to arise) then add into the boiling water. Some instead, before mixing the rice in plain water, they add 3/8 spoon of ghee so it will prevent from overcooking. Chapter Number: 7 Chapter Name: Wheat Grits Rice Chapter Name: This rice has the ability for slow digestion. It counteracts the excess air in the body. When taken in appropriate amount everyday, it will provide energy. Chapter Name: Ingredients: Chapter Name: Clean Water - 1 padi Chapter Name: Ghee - 1 ½ palam Chapter Name: Wheatgrits - ½ padi Chapter Name: Method: Chapter Number: 1 Chapter Name: Place 1 padi of water into a pot which can hold 2 padi of water, once it starts to boil, add 1 ½ palam of ghee. Stir well, cover it with a lid. Chapter Number: 2 Chapter Name: Few minutes later again stir. Once it is ¾th cooked, turn off the fire and stir it again for 5 minutes under the stove with covered.

Chapter Number: 3 Chapter Name: Take 2 padi water in a vessel which can hold 3 padi water and boil it. Chapter Number: 4 Chapter Name: When the water starts to boil add the corn grits, mix it and cover it with a lid. Chapter Number: 5 Chapter Name: When the grits have been ¾th cooked add the flour and stir it. Care should be taken not to form lumps. Stir it twice or thrice for every 2 minutes. Chapter Number: 6 Chapter Name: Then keep the rice or porridge on a warm stove for half an hour which does not have fire in it. Stir it and serve. Chapter Number: 10 Chapter Name: Pearl Millet Rice/Porridge Chapter Name: Ingredients: Chapter Name: Pearl Millet Flour - 1 padi Clean Water - 2 padi Chapter Name: Method: Chapter Number: 1 Chapter Name: Smash pearl millet until the outer layer of the skin is separated from the rice. Chapter Number: 2 Chapter Name: Sprinkle clean water and separate the grits and flour. Chapter Number: 3 Chapter Name: Take 2 padi of clean water and pour it into a pot which can hold 3 padi water. Chapter Number: 4 Chapter Name: Once the water starts to boil, add the flour and grits and mix well until no lumps formed. Chapter Number: 5 Chapter Name: Mix well repeatedly. Once the grits is ¾th cooked, turn off the fire and leave the pot on the stove for approximately 1 hour and stir it again and keep it aside. Chapter Number: 11 Chapter Name: Finger Millet/Sangadi Chapter Number: 12 Chapter Name: Corn, Pearl Millet, Finger Millet Pancake Chapter Number: 9 Chapter Name: Can eat this pancake with kootu(a stew made of many vegetables, gravy, or curd. Chapter Number: 13 Chapter Name: Wheat Flour or Grits Pancake or Roti(Indian Bread) Chapter Name: Ingredients: Chapter Name: Wheat Grits or Flour - ½ padi Ghee - 1½ palam Salt - ⅜ palam Chapter Name: Method: Chapter Number: 1 Chapter Name: Mix well all the above ingredient, add adequate water and make it into uniform dough. Chapter Number: 2 Chapter Name: Keep the dough for 1 ½ hour. Then take a lemon size ball from the dough, place it on the rolling board and roll it into standard size as dosai(crepe) shape with half inch thickness. Chapter Number: 3 Chapter Name: Dust the wheat flour on the roller as well as on the dough before rolling to prevent sticking. Chapter Number: 4 Chapter Name: Place it on the pan(turn on the fire) which is made up of either sand/stone/ steel. Chapter Number: 5 Chapter Name: Once the bubbles appear on the pancake, flip it over once redness starts to appear. Chapter Number: 6 Chapter Name: Follow the same step for rest of the dough. Chapter Number: 7 Chapter Name: We can also use our palm to do this roti. Chapter Number: 8 Chapter Name: Some will place ghee on hand,or will take 3-4 spoons of ghee and water in same amount and place it on both side of the roti/ pancake once it removed from the pan. Chapter Number: 9 Chapter Name: This will maintain the softness of the roti. Chapter Number: 10 Chapter Name: We can eat this roti with any gravy, stew, dhal. Spicy mango/banana paste(jam) also can be spread over the roti. Chapter Number: 14 Chapter Name: Khameer(Sour) For Roti Preparation Chapter Name: In North India, to prepare roti they add some sort of sour ingredient. They call it as khameer. Chapter Name: There are few types: Chapter Number: 1st Type: Chapter Name: 1st Type: Chapter Name: Ingredients: Chapter Name: Clean Water - ½ padi Chapter Name: Bengal Gram - 2 ru.e Chapter Name: Wheat Flour - ½ padi Chapter Name: Method: Chapter Number: 1 Chapter Name: Take 2 bowls which can contain ½ padi of water Chapter Number: 2 Chapter Name: Wash both well. Add few drops of gingely oil into the bowl, spread well, add clean water and let it boil. Chapter Number: 3 Chapter Name: Once it's starts to boil, turn off the fire and let the temperature of the water to reduces to warm. Chapter Number: 4 Chapter Name: Add 2 ru.e of bengal gram. Chapter Number: 5 Chapter Name: Take the another same size bowl and close it over the first bowl. Chapter Number: 6 Chapter Name: Make sure both are in the same size so that the mouth of both the bowls are evenly covered. Chapter Number: 7 Chapter Name: Keep the bowls carefully into the ash and burry it . After 3 hrs, the clean water will appear foamy and it has a sour smell. Chapter Number: 8 Chapter Name: Add ½ padi wheat flour to the above mixture. Clean the bengal gram with water and use this water also to the flour and knead it well. Chapter Number: 9 Chapter Name: Keep it for 72 min or 96 min. Now the khameer is ready. Chapter Number: 10 Chapter Name: To do roti, mix 40 r.e of wheat flour with 1r.e of khameer. Chapter Number: 11 Chapter Name: How much ever khameer we are taking, equal amount of wheat should be added to maintain the same amount of khameer. Chapter Number: 12 Chapter Name: Once the amount decreases, follow the above step to prepare the sour water(by mixing water and bengal gram) and add and mix into the left out khameer. Chapter Name: 2nd Type: Chapter Name: Method: Chapter Number: 1 Chapter Name: Same steps to be followed as in the first method. Chapter Number: 2 Chapter Name: Instead of bengal gram, add 3 palam of sugar into boiling water. Chapter Name: 3rd Type: Chapter Name: Method: Chapter Number: 1 Chapter Name: Instead of bengal gram, mix 1¾ r.e sour curd, 15 r.e wheat flour/grits, powdered sauf or fennel seeds place it on a cloth, tie it and hang it. Chapter Number: 2 Chapter Name: Check whether it has puffed up.

Chapter Number: 5 Chapter Name: When the rice is half cooked take it out and filter the water using a clean white cloth. Chapter Number: 6 Chapter Name: Take a vessel which has not become sticky by frequent cooking and cook the rice along with the milk. The rice granules should be cooked to the right consistency(flower like). Chapter Number: 7 Chapter Name: Lastly add the pure ghee to the rice and mix it evenly. Then keep this rice on a live coal without smoke for sometime and then use. Chapter Number: 20 Chapter Name: Keelani Kushka Chapter Name: Ingredients: Chapter Name: Rice - ½ padi Water - 1½ padi Salt - 1¾ palam Thick Curd - 2½ palam Big Lemon - 1 Ghee - 1¾ palam New Mud Pan - 1 Milk - veesam 1/16 padi + veesam 1/16 padi Chapter Name: Method: Chapter Number: 1 Chapter Name: Wash and clean the rice with water and filter the water completely. Chapter Number: 2 Chapter Name: Boil the water in a vessel which is rust free. Then add the cleaned rice and close it with a lid. Chapter Number: 3 Chapter Name: After some time when the rice has half cooked add the powdered salt mix it and when it again starts to boil add the lemon juice,ghee and curd one by one and stir it. Chapter Number: 4 Chapter Name: When the rice has completely cooked take it out from the fire and filter it using a clean white cloth.

Chapter Number: 5 Chapter Name: After it has cooked remove from fire and keep it on a live coal without smoke for sometime. Chapter Number: 6 Chapter Name: Then transfer it to a clean metal plate. Add the cream of milk and sugar, mix it and serve. Chapter Name: Sojji And Adai Or Roti Chapter Name: This type of rice called sojji is done during festivals like "Ekadasi" where Brahmins are unable to fast. This is also called "Usali" and is done by people from Karnataka and Maharashtra. This recipe and the recipes after this have to be seasoned. Chapter Number: 22 Chapter Name: Seasoning Chapter Name: Ingredients: Chapter Name: Ghee/Sesame oil Chapter Name: Red Chilies Chapter Name: Urad Dal/Black Gram Chapter Name: Asafoetida Chapter Name: Curry Leaves Chapter Name: Method: Chapter Number: 1 Chapter Name: Ghee or Sesame oil- Heat this in a saute pan(wok) or iron ladle or mud pot or a vessel which is rust free until the spluttering sound stops. Chapter Number: 2 Chapter Name: Red Chillies - Remove the stems and break it into smaller pieces and drop it in the ghee or oil and leave it until it is half-cooked. Chapter Number: 3 Chapter Name: Urad Dal or Black gram- Add this to the red chillies and keep it until the spluttering sound stops.

Chapter Number: 29 Chapter Name: Plain Upma (Thick Porridge)

Chapter Number: 33 Chapter Name: Seasoned Flattened Rice/Poha

Chapter Number: 40 Chapter Name: Roti/Indian Bread (Dasami) Chapter Name: Ingredients: Chapter Name: Cracked Wheat or Wheat flour - ½ padi Ghee - 1½ palam Chapter Name: Method: Chapter Number: 1 Chapter Name: This dish is usually done in Mumbai, Pune and Maharashtra. Chapter Number: 2 Chapter Name: Knead cracked wheat or wheat flour in ghee. Add enough milk to knead it. Make lemon sized balls out of it. Make rotis in a papad making block of wood. Refer to 13th recipe to make rotis. Put this in a pan and cook the rotis. Chapter Number: 3 Chapter Name: This is also kneaded with water instead of milk.

Chapter Number: 44 Chapter Name: Pigeon Pea (Toor Dal) Pongal

Chapter Number: 49 Chapter Name: Himathkani Pongal (Kichadi)

Chapter Number: 52 Chapter Name: Seasoned Onion rice

Chapter Number: 54 Chapter Name: Bengal Gram Flour Roti (Indian Bread) Chapter Number: 55 Chapter Name: Another Variety Of Bengal Gram Roti

Chapter Name: Saffron - 4 r.e Ghee - 5 palam Rock Candy - 5 palam Chapter Name: Method: Chapter Number: 1. Chapter Name: Heat ghee in a pan. Add semolina and fry until light brown. Heat milk in a pan and when it boils, add the semolina. Chapter Number: 2. Chapter Name: Stir well. Add brown sugar to it. Add raisins,almonds and cardamom powder. Almonds should be soaked in hot water, de skinned, sliced and fried in ghee. Chapter Number: 3. Chapter Name: Dissolve saffron in milk and mix it with the dish. Add ghee and keep it for 5 minutes. Chapter Number: 4. Chapter Name: Powdered rock candy is added before serving the halwa. Chapter Number: 67. Chapter Name: Thiruvathirai Kali(Sweet) Chapter Name: Ingredients: Chapter Name: Rice - 1 padi Pure Water - 2 ½ padi Fried Yellow Or Green Gram - veesam 1/16 padi Chana Dal/Bengal Gram - veesam ½ padi Grated Coconut - 5 palam Jaggery - ½ veesam Cashewnuts - 5 palam Cardamom Powder - ½ r.e Ghee - 1/8 padi Chapter Name: Method: Chapter Number: 1. Chapter Name: Clean the rice, fry it in a pan little by little until it is golden brown and make flour out of it. Boil pure water in a pot. Fry the whole moong dal and then split it to use it.

Chapter Number: 69 Chapter Name: Wheat Grits & Almond Roti (Indian Bread) Chapter Name: Ingredients: Chapter Number: Wheat Grits Chapter Name:

• ½ padi Chapter Number: Ghee Chapter Name:
• ¼ padi Chapter Number: Almonds Chapter Name:
• 7 ½ palam Chapter Number: Pista Chapter Name:
• 7 ½ palam Chapter Number: Rock Candy Chapter Name:
• ½ veesai Chapter Number: Kasturi Chapter Name:
• 4 pinches Chapter Number: Saffron Chapter Name:
• 8 pinches Chapter Number: Rose water Chapter Name:
• veesam 1/16 padi Chapter Name: Method: Chapter Number: 1 Chapter Name: Powder almonds, pista and rock candy. Add it to the grits. Add ghee and knead well. Make balls out of it. Chapter Number: 2 Chapter Name: Dissolve kasturi and saffron in rosewater. Add it to the kneaded balls and knead again. Make lemon sized balls out of it and flatten it. Chapter Number: 3 Chapter Name: Keep this rolled dough in a coated plate and close it with another plate. Allow fire on top of the plate and under the plate. Chapter Number: 4 Chapter Name: When the roti's are done and the aroma arises, remove from fire and set aside.

Chapter Number: 3 Chapter Name: Take a brass vessel and heat the oil till it gets medium heated. Add red chilly, mustard seeds,fenugreek seeds and asafoetida and temper based on the way prescribed in the 22nd recipe. Chapter Number: 4 Chapter Name: To the above tempered mixture add turmeric powder and curry leaves and mix it gently. Chapter Number: 5 Chapter Name: Then add the tamarind mixture and stir continuously till all the water gets completely absorbed into the mixture. Chapter Number: 6 Chapter Name: The end mixture should be very thick in consistency. Add the paste to the rice kept on a stone surface and mix it gently . Chapter Number: 7 Chapter Name: If we tie the mixture in an areca leaf(palm leaf) it will stay good for 10–15 days. Chapter Number: 71 Chapter Name: Sesame Seed Powder Chapter Name: Ingredients: Chapter Name: For Making Rice: Chapter Name: Small Rice - ½ padi Chapter Name: Water - 1½ padi Chapter Name: Turmeric Powder - ¼ r.e Chapter Name: Gingely Oil - 3 palam Chapter Name: Powdered Crystal Salt - ½ palam Chapter Name: To Roast And Grind: Chapter Name: Pepper - ¼ palam Chapter Name: Cumin Seeds - ⅛ palam Chapter Name: Fenugreek Seeds - 1/16 palam Chapter Name: Coriander Seeds - ¼ palam Chapter Name: Red Chilly - ¼ palam Chapter Name: Black Gram - 1½ palam

Chapter Number: 6 Chapter Name: Heat the gingely oil in a skillet till it gets medium heated. Break the red chilly into two and add it to the oil. When it is half cooked add the mustard seeds. When it crackles along with red chilly and gets half cooked add the soaked bengal gram. Ensure that there should not be any water in the bengal gram. Then keep the tempered items separately. Chapter Number: 7 Chapter Name: Then add the curry leaves and asafoetida to the above mixture when it is still hot. After the crackle sound has stopped take the asafoetida and powder it and again add it to the tempered mixture. Chapter Number: 8 Chapter Name: Add the tamarind juice to the skillet along with the tempered mixture and boil it. The mixture should become thick in consistency. Chapter Number: 9 Chapter Name: Add it to the cooked heaped rice . Finally roast the de-skinned sesame seed powder and add it to the rice mixture . Gently mix everything completely and use. Chapter Number: P.S Chapter Name: Consume this rice in a small quantity. Otherwise increase in thirst and dizziness will happen. After consuming this rice it is always advisable to drink hot water to enable smooth digestion. Chapter Number: 72 Chapter Name: Sesame Powder Rice Chapter Name: Ingredients: Chapter Name: For Making Rice: Chapter Name: Rice - 1⁄2 padi Water - 11⁄2 padi Melted Ghee - 11⁄2 palam Chapter Name: To Roast and Grind: Chapter Name: De-skinned Sesame Seed - 1⁄8 padi Red Chilly - 1⁄4 palam

Chapter Number: 82 Chapter Name: Baby Brinjal Rice (Vangi Bath)

Chapter Number: 3 Chapter Name: Take a lead coated vessel , add the tamarind and water. Squeeze the tamarind as much u can and extract the juice out of it. Discard the seed and pulp. To this add one half of the curry or spice mixture and mix it. Chapter Number: 4 Chapter Name: Take the baby brinjal and cut ¾ th of the stem. Make 4 slits in each brinjal without cutting into halves. Fill the slit with equal amount of tamarind spice mixture and prepare it. Chapter Number: 5 Chapter Name: Take a vessel which is rust free and which can hold 300 palam of water. Add the ghee and heat it. Then add the red chilly,mustard seeds,black gram,bengal gram and temper based on the way prescribed in the 22nd recipe. Chapter Number: 6 Chapter Name: Finally add the baby brinjal filled with the tamarind spice mixture to the tempering. Then sprinkle water on the brinjal, cover it and cook. Repeat the process after some time by sprinkling some more water till the brinjal is ¾th cooked. Chapter Number: 7 Chapter Name: Mix turmeric powder and water. Let it boil. Then add rice and boil till it gets half cooked. Chapter Number: 8 Chapter Name: Next add the ghee and mix it with the rice,cover it and cook. Chapter Number: 9 Chapter Name: When the rice is ¾ cooked add the remaining half of the curry or spice mixture and give a stir. Chapter Number: 10 Chapter Name: Lastly add the baby brinjal to the rice and keep the rice in a low flame for 4 minutes. Cut the lemons into half and squeeze the juice without the seed in the rice and mix gently and serve. Chapter Number: 83 Chapter Name: Baby Brinjal Rice (Another Version) Chapter Name: Ingredients: Chapter Name: For Making Rice: Rice - ½ padi Ghee - ½ palam

Chapter Number: 2 Chapter Name: Then add the ghee and turmeric powder to the rice.Heat the water and mix the rice and boil till it gets cooked properly. Put the rice in a lead coated vessel. Let it cool. Chapter Number: 3 Chapter Name: Separately take the ingredients to roast using little ghee for each and grind it separately. Then mix all the powder into one. Chapter Number: 4 Chapter Name: Also mix the grated dry coconut and powdered crystal salt to the above mixture and grind it once. Then divide the spice mixture or curry into two equal portions. Chapter Number: 5 Chapter Name: Take a lead coated vessel , add the tamarind and water. Squeeze the tamarind as much u can and extract the juice out of it. Discard the seed and pulp. To this add one half of the curry or spice mixture and mix it. Chapter Number: 6 Chapter Name: Take the baby brinjal and cut ¾ th of the stem. Make 4 slits in each brinjal without cutting into halves. Fill the slit with equal amount of tamarind spice mixture and prepare it. Chapter Number: 7 Chapter Name: Take a vessel which is rust free and which can hold 300 palam of water. Add the ghee and heat it. Then add the red chilly,mustard seeds,bengal gram,black gram and temper based on the way prescribed in the 22nd recipe. Chapter Number: 8 Chapter Name: Finally add the baby brinjal filled with the tamarind spice mixture to the tempering. Then sprinkle water on the brinjal, cover it and cook. Repeat the process after some time by sprinkling some more water till the brinjal is ¾ th cooked. Chapter Number: 9 Chapter Name: Mix turmeric powder and water. Let it boil. Then add rice and boil till it gets half cooked. Chapter Number: 10 Chapter Name: Add the baby brinjal to the rice . When the rice is ¾ cooked add the remaining half of the curry or spice mixture and give a stir. Chapter Number: 11 Chapter Name: Lastly add the ghee to the rice and keep the rice in a low flame for 4 minutes and serve.

Chapter Number: 85 Chapter Name: Methi leaves Rice (Sabjabath)

Chapter Number: 1 Chapter Name: Mix turmeric powder and water. Let it boil. Then add rice and boil till it gets cooked properly. Chapter Number: 2 Chapter Name: Separately take the ingredients to roast using little ghee for each and grind it separately. Then mix all the powder into one. Chapter Number: 3 Chapter Name: Also mix the grated dry coconut and powdered crystal salt to the above mixture and grind it once. Then divide the spice mixture or curry into two equal portions. Mix the first portion of spice powder to the rice. Chapter Number: 4 Chapter Name: Take a lead coated vessel , add the tamarind and water. Squeeze the tamarind as much u can and extract the juice out of it. Discard the seed and pulp. To this add the other half of the curry or spice mixture and mix it. Chapter Number: 5 Chapter Name: Take the tender methi leaves and discard the root and finely chop it. Chapter Number: 6 Chapter Name: Take a vessel (which can hold 1½ padi of water) and heat the water. Then add the finely chopped methi leaves and salt and let it cook. Chapter Number: 7 Chapter Name: When the leaves is half cooked take out from the stove and add cold water. Then squeeze it gently and spread it. Then add the tamarind juice mixed with spice powder to the leaves. Chapter Number: 8 Chapter Name: Take a vessel which is rust free and heat the ghee. Add mustard seed,red chilly,bengal gram,black gram and temper based on the way prescribed in the 22nd recipe. Chapter Number: 9 Chapter Name: Then add the methi leaves mixed with tamarind juice and spice powder followed by rice mixed with spice powder. Mix gently and keep in low flame for 5 minutes.

Chapter Number: 7 Chapter Number: 8 Chapter Number: 87 Chapter Name: Curd Rice (Thathiyodhanam) Chapter Name: Ingredients: Chapter Name: For Making Rice: Chapter Name: Water - 1 ½ padi Chapter Name: Rice - ½ padi Chapter Name: Milk - ½ padi Chapter Name: Sour Curd - ¼ padi Chapter Name: Butter - 2 palam Chapter Name: Powdered salt - ½ palam Chapter Name: To Temper: Chapter Name: Ghee - 1 ½ palam Chapter Name: Red Chilly - ½ r.e Chapter Name: Mustard seed - ½ r.e Chapter Name: Black Gram - ¼ palam Chapter Name: Bengal Gram - ¼ palam Chapter Name: Curry Leaves - 1/8 palam Chapter Name: For Garnishing: Chapter Name: Pepper - 1/8 palam Chapter Name: Ginger - ¼ palam Chapter Name: Asafoetida - 1/8 r.e

Chapter Number: 4 Chapter Name: Then mix the water and tamarind together in a lead coated vessel to get the juice extract and remove the seeds and residue. Add the tamarind juice to the dal which is cooking. Chapter Number: 5 Chapter Name: Then add the salt also to the dal. Mash the dal using a brass ladle and after 5 minutes we should check the dal whether it is watery or solid like by lifting it and pouring into the vessel. Chapter Number: 6 Chapter Name: If it is watery separately mix water with raw rice flour and add it to the dal by stirring it immediately. If we did not stir it immediately it may get burnt or lumps will be formed. Adding the rice flour with water is not necessary if the dal is thick like consistency. Chapter Number: 7 Chapter Name: Using ghee,mustard seed,red chilly,curry leaves temper it as prescribed in the 22nd recipe and add it to the dal. Chapter Number: 8 Chapter Name: Mix the asafoetida in half palam water and dissolve it. Then add it to the dal and mix it nicely and serve. Chapter Number: 9 Chapter Name: People who don't like cinnamon can avoid it and use. Chapter Number: 95 Chapter Name: Ridge Gourd Lemon Dal Chapter Name: Ingredients: Chapter Name: Water - 1¼ padi Chapter Name: Pigeon Pea - ¼ padi Chapter Name: Ghee - ½ palam Chapter Name: Turmeric Powder - veesam 1/16 r.e Chapter Name: Ridge Gourd - 18 palam Chapter Name: Green Chilly - 1 palam Chapter Name: Salt - ¾ palam Chapter Name: Rice Flour - ½ r.e Chapter Name: Ghee - 1 palam Chapter Name: Red Chilly - ¼ palam Chapter Name: Black Gram - ¼ palam Chapter Name: Asafoetida - veesam 1/16 r.e Chapter Number: 96 Chapter Name: Ridge Gourd Tamarind Dal (Another Method) Chapter Name: Chilly - 3⁄8 palam Chapter Name: Pepper - 1⁄8 palam Chapter Name: Coriander Seed - 1⁄2 palam Chapter Name: Cumin Seed - 3 veesam 3/16 palam Chapter Name: Fenugreek Seed - veesam 1/16 r.e Chapter Name: Cinnamon - 1⁄8 r.e Chapter Name: Grated Copra - 1⁄2 palam Chapter Name: Ghee - 3 palam Chapter Name: Water - veesam 1/16 padid Chapter Name: Tamarind - 1 1⁄2 palam Chapter Name: Salt - 7⁄8 palam Chapter Name: Ghee - 1 palam Chapter Name: Chilly - 1⁄4 palam Chapter Name: Black Gram - 1⁄4 palam Chapter Name: Asafoetida - veesam 1/16 r.e Chapter Name: Method: Chapter Name:

1. Boil the water in a lead coated vessel. Chapter Name:
2. Add toor dal,turmeric powder and ghee one by one to the boiling water,mix it and close it with a lid. Chapter Name:
3. Remove the outer skin of the ridge gourd and cut into pieces. Add it to the dal when the dal has 3/4th cooked and again close it with a lid. Chapter Name:
4. Fry chilly,coriander seed,pepper,cumin seed,fenugreek seed,cinnamon and grated copra separately in ghee and grind it to a fine paste using water. Chapter Name:
5. Mix this paste with little water and add it to the dal after it is completely cooked. Chapter Name:
6. Mix water and tamarind and extract the juice by removing the seed and residue. Add this tamarind juice along with salt to the dal and mash it. Chapter Number: 7 Chapter Name: After 5 minutes if the dal is too watery add raw rice flour and mix it immediately and remove it from the fire. Chapter Number: 8 Chapter Name: Do the tempering using ghee,black gram,red chilly as prescribed in the 22nd recipe and add it to the dal. Chapter Number: 9 Chapter Name: Dissolve asafoetida in water and add this also to the dal and serve. Chapter Number: 10 Chapter Name: As mentioned earlier people who don't like cinnamon can avoid it and use. Chapter Number: 97 Chapter Name: Ridge Gourd Dal Without Tamarind Chapter Name: Ingredients: Chapter Name: Water - 1¼ padi Chapter Name: Pigeon Pea - ¼ padi Chapter Name: Ghee - ½ palam Chapter Name: Turmeric Powder - veesam 1/16 r.e Chapter Name: Ridge Gourd - 18 palam Chapter Name: Pepper - ¼ palam Chapter Name: Black Gram - 1 palam Chapter Name: Grated Copra - 2½ palam Chapter Name: Water - 1/8 padi Chapter Name: Salt - ¾ palam Chapter Name: Ghee - 1 palam Chapter Name: Chilly - ¼ palam Chapter Name: Mustard Seed - 1/8 palam Chapter Name: Urad Dal - ¼ palam Chapter Name: Asafoetida - 2 ku.e Chapter Name: Method: Chapter Number: 1 Chapter Name: Boil the water in a vessel. Add pigeonpea,ghee,turmeric powder to the boiling water and close it with a lid.

Chapter Number: 1 Chapter Name: Dry the black gram and clean it without the husk. Put it in a machine and grind it to smooth powder. This is called Dangarmath. Chapter Number: 2 Chapter Name: Put curd in a coated vessel and mix and stir well. Put powdered salt in the curd. Chapter Number: 3 Chapter Name: Cut green chillies into small pieces, fry it in the ghee and put it in the curd. Cut and squeeze a big lemon, deseed it and put it in the curd. Chapter Number: 4 Chapter Name: Dangarmath can be added into the curd and mixed well without any lumps. Chapter Number: 5 Chapter Name: Refer to 22nd seasoning method for seasoning. Chapter Number: 108 Chapter Name: White Pumpkin Doriya Curd Pachadi Chapter Name: Ingredients : Chapter Name: Pumpkin - 12 palam Chapter Name: Sour Curd - ½ padi Chapter Name: Salt - ¾ palam Chapter Name: Green Chillies - ½ palam Chapter Name: Coriander Leaves - ¼ palam Chapter Name: Ginger - ¼ palam Chapter Name: For Seasoning : Chapter Name: Ghee - ¾ palam Chapter Name: Red Chillies - 1/8 palam Chapter Name: Mustard - 1/8 palam Chapter Name: Black Gram - ¼ palam Chapter Name: Bengal Gram - ¼ palam Chapter Number: 109 Chapter Name: Green Chilli, Coriander Curd Pachadi (Denza) Chapter Name: Ingredients : Chapter Name: Curd - ¼ padi Chapter Name: Salt - 3/8 palam Chapter Name: Green Chillies - 2 palam Chapter Name: Coriander Leaves - 1 palam Chapter Name: For Seasoning : Chapter Name: Ghee - 1 palam Chapter Name: Chillies - 1/8 palam Chapter Name: Black Gram - ¼ palam Chapter Name: Mustard - 1/8 palam Chapter Name: Asafoetida - 2 ku.a

Chapter Number: 1 Chapter Name: Some of the vegetables used are brinjal, raw banana, cucumber, snake gourd, squash, broad beans, lady's finger etc. Chapter Number: 2 Chapter Name: Root vegetables which can be used are potato, sweet potato and colocasia. Chapter Number: 3 Chapter Name: Cut any one of the vegetables or root vegetables mentioned above. Chapter Number: 4 Chapter Name: Put ¼ padi water in a lead coated vessel which can hold 1 padi water. Chapter Number: 5 Chapter Name: Close the lid and let the vegetables be half cooked. Chapter Number: 6 Chapter Name: Pour ¼ padi of pure water in tamarind in a lead coated vessel. Dissolve and de seed the pulp. Chapter Number: 7 Chapter Name: Add curry powder, salt and turmeric powder to the half cooked vegetables. If the dish is watery, dissolve rice flour in 1 veesam padi water to add to the dish. Chapter Number: 8 Chapter Name: Stir well after adding the rice flour. Follow the 22nd seasoning procedure and season this curry. Chapter Number: 9 Chapter Name: Dissolve asafoetida in one-rupee coin size water and add to the curry. Chapter Number: 114 Chapter Name: Brinjal Tamarind Curry (Rasavangi) Chapter Name: Ingredients : Tender Brinjals - 18 palam Red Chillies - ½ palam Coriander Seeds - ½ palam Yellow or Green Gram - 2 palam Pepper - 1/8 palam Fenugreek - veesam 1/16 palam [Page 127: blank/decorative -- skipped]

Chapter Number: 2 Chapter Name: Crush the tamarind and dissolve it and add salt, curry powder, jaggery and rice flour. Mix well. Pour oil or ghee in a lead coated vessel and heat it. Chapter Number: 3 Chapter Name: Remove the stems from the red chillies and add it to the ghee. After the chillies are half fried, add mustard, fried fenugreek seed and turmeric powder to the seasoning. Chapter Number: 4 Chapter Name: Pour the tamarind juice mixture in it. Boil this until the gravy becomes thick. Dissolve asafoetida in water and pour it in the curry. Chapter Number: 117 Chapter Name: Lady's Finger Tamarind Curry Chapter Name: Ingredients : Chapter Name: Lady's Finger - 9 palam Chapter Name: Tamarind - 1 1⁄2 palam Chapter Name: Salt - 1 palam Chapter Name: Grated Coconut - 2 palam Chapter Name: Cleaned Sesame Seeds - 1⁄2 palam Chapter Name: Rice - 1⁄2 palam Chapter Name: Red Chillies - 3⁄8 palam Chapter Name: Coriander Seeds - 1⁄4 palam Chapter Name: Cumin Seeds - 1⁄8 palam Chapter Name: Mustard - 1⁄8 palam Chapter Name: Fenugreek - 1⁄8 palam Chapter Name: For Seasoning : Chapter Name: Ghee or Oil - 1 1⁄2 palam Chapter Name: Red Chillies - 1⁄8 palam

Chapter Number: 3 Chapter Name: Fry coriander seeds, pepper, cumin seeds, fenugreek seeds, grated coconut,cloves (optional) separately in ghee or oil. Chapter Number: 4 Chapter Name: Add the fried chillies, mix well and grind it in the grinder. Dissolve tamarind in ¼ padi water and remove the seeds. Chapter Number: 5 Chapter Name: Add the ground mixture and the powdered salt to this and keep it on fire. After it boils, test the consistency of the curry. Chapter Number: 6 Chapter Name: If it is still watery, mix 1/8 padi water to rice flour. Dissolve it in water and pour it in the curry. Chapter Number: 7 Chapter Name: Then refer to 22nd seasoning method for seasoning. Dissolve asafoetida in water and pour it in the curry. Keep stirring. Chapter Number: 8 Chapter Name: After it boils, remove the vessel from fire. Chapter Number: 120 Chapter Name: Tubers And Vegetable Dal Curry Chapter Name: Ingredients : Chapter Name: Vegetables -18 palam Chapter Name: Pigeon Pea -½ padi Chapter Name: Ghee or Oil -1 palam Chapter Name: Turmeric Powder -1/8 palam Chapter Name: Red Chillies -5/8 palam Chapter Name: Coriander Seeds -½ palam Chapter Name: Pepper -¼ palam Chapter Name: Cumin Seeds -1/8 palam Chapter Name: Fenugreek Seeds -1/8 palam Chapter Name: Crushed Sesame Seeds -1 palam Chapter Name: Grated Coconut -2 palam Chapter Name: Tamarind -3 palam Chapter Name: Salt -2¼ palam Chapter Name: Rice Flour -1 palam [Page 135: blank/decorative -- skipped] Chapter Number: 4 Chapter Name: Mix rice flour in pure water ⅛ padi. Pour this in the curry and stir well. Otherwise the rice flour will form lumps. After it boils once, refer to the 22nd seasoning method for seasoning. Chapter Number: 10 Chapter Name: Add asafoetida after dissolving in one-rupee coin size water. If this curry is just 2 ½ padi, this will be tasty. Chapter Number: 121 Chapter Name: Vathal Dal Curry Chapter Name: Ingredients : Tamarind - 1 ½ palam Black Gram - ½ palam Cleaned Sesame Seeds - ½ palam Pepper - ½ palam Red Chillies - ⅛ palam Grated Coconut - ¼ palam Salt - ¾ palam Vathal - ½ palam Ghee - 1 ½ palam Bengal Gram Flour - 1 palam Chapter Name: For Seasoning : Ghee - ½ palam Red Chillies - ⅛ palam Mustard Seeds - ¼ palam Black Gram - ¼ palam Asafoetida - 2 ku.a Chapter Name: Method : Chapter Number: 1 Chapter Name: Vathals can be done with brinjal, bitter gourd, colocasia, clustered beans, turkey berry, black nightshade (wonder cherry) can be used. Chapter Number: 2 Chapter Name: Dissolve tamarind in ½ padi water in a coated vessel and remove the seeds. Chapter Number: 3 Chapter Name: Fry separately in ghee or oil black gram, cleaned sesame seed, pepper, chillies, grated coconut. Mix this with the tamarind pulp and keep it on fire and boil it. Chapter Number: 4 Chapter Name: Boil 2 ladleful of pigeon pea and salt to the boiling mixture. Add any type of vathal and fry it in ghee and add it to the boiling curry. Chapter Number: 5 Chapter Name: Press and stir it with a heavy ladle. Mix water ¼ padi to bengal gram flour and put it in the curry. Chapter Number: 6 Chapter Name: After it boils once, refer to seasoning method 22nd to season the dish. Chapter Number: 122 Chapter Name: Colocasia Dal Curry Chapter Name: Ingredients : Pigeon Pea(cooked) - 2 ladle full Tamarind - 1½ palam Salt - ½ palam Castor Leaves - 12 palam Colocasia - 12 palam Red Chillies - ¼ palam Coriander Seeds - ½ palam Pepper - 1/8 palam Copra - 1 palam Cleaned Sesame Seeds - ½ palam Rice Flour - ½ palam [Page 138: blank/decorative -- skipped]

Chapter Number: 133 Chapter Name: Colocasia Morkuzhambu (Incomplete) Chapter Name: Ingredients : Chapter Name: Pure Water - 2 padi Chapter Name: Tamarind - 1 palam Chapter Name: Salt - ½ palam Chapter Name: Aamanakku (Castor) Leaves - 12 palam Chapter Name: Colocasia Tuber - 12 palam Chapter Name: Tamarind - ½ palam Chapter Name: Salt - ¾ palam Chapter Name: Roasted Chilli Powder - 1/8 palam Chapter Name: Roasted Fenugreek Powder - veesam 1/16 palam Chapter Name: Turmeric Powder - veesam 1/16 palam Chapter Name: Green Chilli - 3/8 palam Chapter Name: Coriander Leaves - ¼ palam Chapter Name: Ginger - 1/8 palam Chapter Name: Curd - ½ padi Chapter Name: Bengal Gram Flour - 1 palam Chapter Name: Ghee - ½ palam Chapter Name: Mustard Seed - 1/8 palam Chapter Name: Red Chilli - 1/8 palam Chapter Name: Curry Leaves - ¼ palam Chapter Name: Method : Chapter Number: 1 Chapter Name: Mix water and tamarind in a lead coated vessel and boil it. Chapter Number: 2 Chapter Name: Add salt and cut the castor leaves into small pieces and add it to the boiling tamarind mixture. Chapter Number: 3 Chapter Name: Now add the colocasia and close it with a lid. Let it boil for some time. Chapter Number: 4 Chapter Name: When the tuber has cooked properly just take the tuber alone and wash it nicely. Remove the skin and cut into small pieces. This process removes the tingling effect of the tuber. Chapter Number: 5 Chapter Name: Take ⅛ padi water and tamarind in a lead coated vessel and squeeze the tamarind. Discard the seeds and residue. Chapter Number: 6 Chapter Name: Cut the green chilli and coriander leaves into small pieces. Chapter Number: 7 Chapter Name: Now add salt, roasted chilli powder, roasted fenugreek powder, turmeric powder, green chilli and coriander leaves to the tamarind mixture and mix it. Chapter Number: 8 Chapter Name: Remove the outer skin of the ginger and grind it. Add it to the tamarind water. Chapter Number: 9 Chapter Name: Now mix curd with little water and stir it nicely. Add this to the tamarind mixture. Chapter Number: 10 Chapter Name: When the vegetable or tuber is 3/4th cooked add this tamarind mixture to it. Chapter Number: 11 Chapter Name: When this mixture reduces to half mix gram flour with little water and add it to the vegetable. When it nicely boils temper using Ghee, mustard, red chilli and curry leaves as before and serve. Chapter Number: 134 Chapter Name: Another Variety Of Simple Morkuzhambu With Vegetables/Tubers Chapter Name: Vegetables such as white pumpkin, snake gourd, ladies finger and tubers such as colocasia and potato can be used for making this type of morkuzhambu. If you choose to use colocasia, the same should be processed with tamarind extract as described before.

Chapter Number: 136 Chapter Name: Erupuli or Kaalan Chapter Name: Ingredients : Chapter Number: Ripe Plantains Chapter Name:

• 6 palam Chapter Number: Yam Chapter Name:
• 10 palam Chapter Number: Turmeric Powder Chapter Name:
• veesam 1/16 ru.a Chapter Number: Sour Curd Chapter Name:
• veesam 1/16 padi Chapter Number: Salt Chapter Name:
• 6 palam Chapter Number: Turmeric Powder Chapter Name:
• 10 palam Chapter Number: Pepper Chapter Name:
• ½ palam Chapter Number: Red Chilli Chapter Name:
• ½ palam Chapter Number: Sour Curd Chapter Name:
• 6 padi Chapter Number: Curry Leaves Chapter Name:
• 1 palam Chapter Number: Coconut Chapter Name:
• 2 Chapter Number: Cumin Seed Chapter Name:
• ¼ palam Chapter Number: Coconut Oil Chapter Name:
• 2 palam Chapter Number: Mustard Chapter Name:
• 1 palam Chapter Number: Fenugreek Chapter Name:
• ¼ palam Chapter Name: Method : Chapter Number:

Chapter Name: Remove the front part,bottom part and outer skin of the ripe banana and cut into strips of 1 inch thickness. In the same way remove the outer skin of the yam and cut into 4 pieces. Chapter Number: 2. Chapter Name: Mix turmeric powder and sour curd together and add it to the plantain and yam. Gently mix it with curd mixture for sometime. Then remove them and wash it using water. Chapter Number: 3. Chapter Name: Then soak them in water. Let the vegetables be half soaked in water. Chapter Number: 4. Chapter Name: Next grind pepper and red chilli using water. Now add salt,turmeric powder and the grounded paste to the soaked vegetables. Chapter Number: 5. Chapter Name: Cook the vegetables nicely. Chapter Number: 6. Chapter Name: Now add the curd and curry leaves to the above boiling vegetable. When the curd reduces to 5 padi grate the coconut and grind it into smooth paste along with cumin seed. Chapter Number: 7 Chapter Name: Add this paste to the dish and mix it and remove from the fire. Chapter Number: 8 Chapter Name: Temper using coconut oil,mustard and fenugreek seed by following the 22nd recipe. Chapter Number: 9 Chapter Name: This dish can be prepared using elephant yam, pumpkin and potato. Chapter Name: KootuKal Chapter Name: Very similar to dhal fry, pachadi and curry, kootu is a tasty side dish as well as a very healthy food. If tamarind is not added, this side dish is called as "poricha kuzhambu". Chapter Number: 137 Chapter Name: Poricha Kuzhambu With Vegetables/Tubers Chapter Name: Vegetables such as cluster beans, snake gourd, cucumber, ridge gourd, broad beans, raw banana, yellow pumpkin, white pumpkin, drumstick and tubers such as potato and colocasia (treat this to get it remove its itching component following the procedure given in morkuzhambukal section) can be used to make Poricha kuzhambu. Chapter Name: Ingredients : Chapter Name: Any Vegetable or Tuber - 12 palam Chapter Name: Water - 1⁄2 padi Chapter Name: Pepper - 1⁄4 palam Chapter Name: Red Chilli - 1⁄8 palam Chapter Name: Black Gram - 1 palam Chapter Name: Grated Coconut - 1 1⁄2 palam Chapter Name: Milk - 1⁄4 padi Chapter Name: Salt - 1⁄2 palam Chapter Name: Roasted Gram Flour - 1 palam Chapter Name: Curry Leaves - 1⁄4 palam Chapter Name: Ghee - 1 palam Chapter Name: Mustard Seed - 1⁄8 palam Chapter Name: Black Gram - 1⁄4 palam

Chapter Number: 139 Chapter Name: Kootu With Vegetables/Tubers Chapter Number: 6 Chapter Name: Add the powdered salt to the kootu and allow it to thicken. Saute curry leaves and add. Chapter Number: 7 Chapter Name: Season using ghee,red chilly,mustard and black gram follow the 22nd recipe and add to the kootu. Chapter Number: 8 Chapter Name: Optional: Cook ⅛ padi of pigeon pea and add to the kootu when the vegetable/tuber is nicely cooked and before adding masala. While adding the curry leaves a handful of ground nut fried either in oil or ghee can also be added. Chapter Number: 141 Chapter Name: Bitter Gourd Kootu- Another Method Chapter Name: Ingredients : Chapter Name: Water - ¼ padi Chapter Name: Tamarind - ½ palam Chapter Name: Salt - ¼ palam Chapter Name: Jaggery - ⅛ palam Chapter Name: Bitter Gourd - 6 palam Chapter Name: Ghee or Oil - 1½ palam Chapter Name: Water - 1⅛ palam Chapter Name: Tamarind - 1 palam Chapter Name: Black Gram - 1½ palam Chapter Name: Red Chilly - ¼ palam Chapter Name: Pepper - ¼ palam Chapter Name: Grated Coconut - 2 palam Chapter Name: Salt - ⅜ palam Chapter Name: Ghee or Oil - ½ palam Chapter Name: Red Chilly - ⅛ palam Chapter Name: Mustard Seed - ⅛ palam

Chapter Number: 143 Chapter Name: Arai Keerai (Amaranthus Tricolor) With Tamarind

Chapter Number: 144 Chapter Name: Nendran(Ripe Plantains) Erissery Chapter Number: 1 Chapter Name: Peel off the skin, stalk and remove the tip and split the ripe banana. Cut them vertically into four pieces. Chapter Number: 2 Chapter Name: Make thin slices of them and take them in a lead coated vessel and keep aside. Mix the sour butter milk and turmeric powder with cut ripe banana, add water to it, wash well and discard the water. Chapter Number: 3 Chapter Name: Now add enough pure water so that the cut pieces of ripe banana gets immersed and the water level should be ½ inch above the banana. Mix turmeric powder,pepper, red chilli and salt and grind them into a fine paste. Chapter Number: 4 Chapter Name: Add the paste to the ripe banana and mix well. Keep it on the fire and bring to boil. Mash the banana with spoon and make a paste out of it when it is completely cooked and before the water has not drained fully. Chapter Number: 5 Chapter Name: Grate the coconut and divide it into three equal portions. Mix cumin seeds with one portion and grind nicely. Add little water, mix well and add to Ericheri. When it starts boiling, take it out of fire. Now take a vessel to hold the whole of Erissery, add the rest of the two parts of coconut shreds and keep on fire. Chapter Number: 6 Chapter Name: Mix grated coconut slowly till it becomes dry. Add the coconut oil to the grated coconut which is getting fried and when the oil heats up add mustard seeds, black gram to the hot oil and when the mustard splutters, add the Erissery to it and mix well. Chapter Number: 7 Chapter Name: Following the same procedure, Erissery can be prepared with yam, rasthali(type of plantain), sweet pumpkin and chinese long bean(snake bean). Chapter Number: 145 Chapter Name: Fried Erissery Chapter Name: Ingredients : Chapter Name: Ripe Banana - 10 palam Coconut Oil - 10 palam Turmeric Powder - ¼ ru.a

Chapter Number: 146 Chapter Name: Avial (Vegetable Stew )

Chapter Number: 6 Chapter Name: Remove 4 to 5 ladleful of lentil in another vessel. Heat ghee in a pan and add mustard seeds to it. When the mustard seed stops spluttering, pour it into the rasam. Chapter Number: 7 Chapter Name: When the rasam is boiling, add the lentil from the other vessel. Dissolve asafoetida in water and pour it into the rasam. Chapter Number: 8 Chapter Name: If the rasam is less than 2 ½ padi water then the salt, tamarind, chilli will be more. If the rasam is vessel full then the salt and chilli will be correct. Chapter Number: 151 Chapter Name: Onion, Garlic Lentil Rasam Chapter Name: Ingredients : Water - 4 padi Pigeonpea - ½ padi Ghee - ½ palam Turmeric Powder - 1/8 palam Red Chilli - ¾ palam Coriander Seed - ½ palam Pepper - 3 veesam 3/16 palam Cumin Seed - 1/8 palam Fenugreek Seed - veesam 1/16 palam Mustard Seed - veesam 1/16 palam Black Gram - ¼ palam Bengal Gram - ¼ palam Cleaned Sesame Seed - ½ palam Grated Coconut - 1 palam Onion - 1½ palam Garlic - ½ palam Water - ½ padi Tamarind - 3¼ palam Salt - 2¼ palam Curry Leaves - 1 palam Coriander Leaves - 1/8 palam Ghee - 1½ palam Mustard Seed - ¼ palam Asafoetida - 2 ku.a

Chapter Name: Asafoetida - 2 ku.a Chapter Name: Curry Leaves - 1 palam Chapter Name: Coriander Leaves - ⅛ palam Chapter Name: Ghee - ½ palam Chapter Name: Mustard Seed - ⅛ palam Chapter Name: Method : Chapter Number: 1. Chapter Name: Boil pure water in a vessel that can hold 4 padi water. Add roasted yellow dal, ghee and turmeric powder one by one in the vessel and close it with another vessel filled with water. Chapter Number: 2. Chapter Name: When the lentils are cooked well, remove from fire. Fry separately in ghee or oil, red chillies, coriander seeds, pepper, cumin seeds and asafoetida and grind it to a smooth paste. Chapter Number: 3. Chapter Name: Boil ½ padi water in a vessel that can hold 2 and ½ padi water and which is lead coated. Add tamarind to this water. Remove the seeds from the tamarind and extract the the tamarind juice and boil it. Add the ground mixture to this tamarind water. Chapter Number: 4. Chapter Name: Add salt to the tamarind. Fry curry leaves and add it in the tamarind water. Wash coriander leaves in water, remove the stems and put it in the tamarind water. Chapter Number: 5. Chapter Name: When the tamarind water becomes ¼th amount, pour the water from the cooked dal into the tamarind water. If the vessel is not filled, add some more water to the dal, mash well and add it to the dal. Chapter Number: 6. Chapter Name: Remove 4 or 5 ladle full of lentil and keep it in another lead coated vessel. When the rasam is fully boiled and comes up add this lentil to the rasam. By doing this, the rasam will not leak out of the vessel. Then add ghee to a pan and follow the 22nd recipe method for seasoning. Dissolve asafoetida in little water and add the juice to the rasam.

Chapter Number: 5 Chapter Name: Take 4 or 5 ladleful of the rasam when it boils well. Heat ghee or oil and add red chillies, mustard and bengal gram. Refer to the 22nd recipe and season the dish. Chapter Number: 6 Chapter Name: Add asafoetida after dissolving in water to the rasam. If needed, onion and garlic can be cut and roasted in ghee and added to the rasam. Chapter Number: 157 Chapter Name: Butter Beans Rasam Chapter Name: Ingredients : Chapter Name: Pure Water - 4 padi Pigeon Pea - ½ padi Turmeric Powder - ⅛ palam Ghee - ½ palam Red Chilli - ⅝ palam Coriander Seeds - ½ palam Pepper - ¼ palam Cumin Seeds - ⅛ palam Asafoetida - veesam 1/16 palam Mustard Seeds - veesam 1/16 palam Black Gram - ¼ palam Bengal Gram - ¼ palam Cleaned Sesame Seed - ½ palam Grated Coconut - 1½ palam Groundnut - ½ palam Fresh Butter Beans - ½ padi Ghee - 3 palam Pure Water - ½ padi Tamarind - 3 palam Salt - 2¼ palam Chapter Name: Method : Chapter Name: DOUBT Chapter Number: 1 Chapter Name: Boil pure water in a vessel that can hold 6 padi water and add pigeonpea, turmeric powder and ghee. Close it with a vessel filled with water. Add red chillies, coriander seeds, pepper, cumin seeds,

Chapter Number: 2 Chapter Name: Put this in a grinder and break the lentil into small pieces. Tie this broken lentils in a thin white cloth and dip this cloth into the boiling water. Chapter Number: 3 Chapter Name: When the lentil is cooked well, that is when the boiling water becomes yellow in color, remove the white cloth and grind the masala by sprinkling some lentil water in it. Chapter Number: 4 Chapter Name: Dissolve this masala in little water and strain it. Then add this to the boiling water and boil the water again. Add salt. Fry curry leaves in fire and add this along with the cleaned coriander leaves. Chapter Number: 5 Chapter Name: Refer to the 22nd seasoning method and use ghee, mustard and cumin seeds. Chapter Number: 6 Chapter Name: Squeeze the juice of 2 lemons into the rasam. Chapter Number: 170 Chapter Name: Mango Vathal Rasam (mango fryums) Chapter Name: Ingredients : Chapter Name: Pure Water - 1 ½ padi Chapter Name: Mango Vathal - 2 palam Chapter Name: Roasted Red Chill Powder - veesam 1/16 palam Chapter Name: Roasted Pepper Powder - ¼ palam Chapter Name: Salt - ½ palam Chapter Name: Black Gram - ½ palam Chapter Name: Grated Coconut - 1 palam Chapter Name: Ghee - ½ palam Chapter Name: Red Chilli - ⅛ palam Chapter Name: Mustard Seed - ⅛ palam Chapter Name: Black Gram - ¼ palam Chapter Name: Bengal Gram - ¼ palam Chapter Name: Asafoetida - 2 ku.a Chapter Name: Method : Chapter Number: 1 Chapter Name: Boil water in 2 ½ water holding capacity lead coated vessel. Select good mango fryums and put it into boiling water and close it with another vessel filled with water.

Chapter Number: 178 Chapter Name: Brinjal curry

Chapter Number: 183 Chapter Name: Alternative Method (Lady's Finger Curry) Chapter Name: Ingredients : Chapter Number: Lady's Finger Chapter Name:

• 12 palam Chapter Number: Sour Curd Chapter Name:
• 1/8 padi Chapter Number: Chilly Powder Chapter Name:
• 1/8 palam Chapter Number: Turmeric Powder Chapter Name:
• veesam 1/16 palam Chapter Number: Powdered Salt Chapter Name:
• 3/8 palam Chapter Number: Ghee Chapter Name:
• 1 1/2 palam Chapter Number: Chilly Chapter Name:
• 1/8 palam Chapter Number: Mustard Seed Chapter Name:
• 1/8 palam Chapter Number: Black Gram Chapter Name:
• 1/4 palam Chapter Number: Karima Powder Chapter Name:
• 1/2 palam Chapter Number: Cooked Pigeon Pea Chapter Name:
• 2 spoon Chapter Name: Method : Chapter Number:

Chapter Name: Remove the edges and stem of the lady's finger. Cut into small pieces and put them in a lead coated vessel. Add the sour curd,chilly powder,turmeric powder and salt to the lady's finger and mix it so that it is coated evenly. Chapter Number: 2. Chapter Name: Take the ghee in a vessel which has not become sticky by frequent cooking and heat it. Then temper with chilly,urad dal,mustard seed as described in the 22nd recipe. Chapter Number: 3. Chapter Name: Add this temper to the lady's finger mixed with curd and mix it nicely and close with a lid . Give a stir now and then till it is cooked completely. After it has been cooked thoroughly add the karima powder and mix it. Then add the cooked toor dal and mix it and serve.

Chapter Number: 191 Chapter Name: Gratéd Cucumber Curry

Chapter Number: 199 Chapter Name: Alternative Method (Raw Banana Powder)

Chapter Number: 202 Chapter Name: Type of Bitter Gourd curry Chapter Number: 203 Chapter Name: Potato curry Chapter Number: 204 Chapter Name: Onion curry Chapter Number: 205 Chapter Name: Elephant yam curry Chapter Number: 206 Chapter Name: Gooseberry curry

Chapter Number: 209 Chapter Name: Cauliflower curry Chapter Number: 210 Chapter Name: Brinjal curry mixed with gram flour Chapter Number: 211 Chapter Name: Turnip curry Chapter Number: 212 Chapter Name: Kohlrabi grated curry(red radish curry) Chapter Number: 213 Chapter Name: Purslane greens Curry (Paruppu keerai curry) Chapter Number: 214 Chapter Name: Foxtail Amaranth with tamarind curry (thandu keerai ) Chapter Number: 215 Chapter Name: Arakeerai with tamarind curry Chapter Number: 216 Chapter Name: Bladder dock greens with tamarind curry Chapter Number: 217 Chapter Name: Colocasia curry Chapter Number: 218 Chapter Name: Carrot curry Chapter Number: 219 Chapter Name: Methi leaves curry Chapter Number: 220 Chapter Name: August tree leaves curry (agathi keerai) Chapter Number: 221 Chapter Name: Drumstick leaves curry Chapter Number: 222 Chapter Name: Soyikeerai curry Chapter Number: 223 Chapter Name: Baby bitter gourd curry Chapter Number: 224 Chapter Name: Raw Banana upperi(fry) Chapter Number: 225 Chapter Name: Bitter gourd upperi(fry) Chapter Number: 226 Chapter Name: Colocasia upperi(fry) Chapter Number: 227 Chapter Name: Ripe Plantains with sugar upperi (fry) Chapter Number: 228 Chapter Name: PAYASANGAL (KHEER) Chapter Name: RICE PAYASAM Chapter Name: Ingredients Chapter Name: Pure water - 1 and ½ padi Chapter Name: Rice - veesam 3/16 padi Chapter Name: Chana dal/Bengal gram - veesam 1/16 padi Chapter Name: Milk - ½ padi Chapter Name: Jaggery - 15 palam Chapter Name: Cardamon powder - ¼ palam Chapter Number: 229 Chapter Name: CHANA DAL/BENGAL GRAM PAYASAM Chapter Name: Ingredients Chapter Name: Chana dal/Bengal gram 1/8 padi Chapter Name: Milk ½ padi

Chapter Number: 235 Chapter Name: SEMIGAI (VERMICILLI) PAYASAM Chapter Name: Ingredients Chapter Name: Semigai/vermicelli - 5 palam Chapter Name: Milk - 1 padi Chapter Name: Brown sugar - 15 palam Chapter Name: Cardamom powder - ¼ palam Chapter Number: 240

Chapter Number: 239 Chapter Name: THOGAYAL (CHUTNEYS) PARUPPU THOGAYAL (DAL CHUTNEY) Chapter Number: 240 Chapter Name: VEGETABLES AND TUBER CHUTNEY

Chapter Number: 253 Chapter Name: Pachai podi sertha vendhaya Mangai Chapter Name: Turmeric powder - 8 palam Chapter Name: Vendhayam - 7.5 palam Chapter Name: Kayam - 2.5 palam Chapter Name: Ginely oil - 20 palam Chapter Name: Mango - (100 pieces) Each piece is cut into 8 portions with the seed and, clean and soak in some water. Chapter Name: Filter the water and place all mango pieces in a plate. Chapter Name: Salt - 2.5 Padi measurement Chapter Name: Pepper - 40 Palam Chapter Name: Turmeric powder - 8 palam. Dry all these above three things, grind them and make powder like Chapter Name: kungumam Senthur. Chapter Name: Vendhayam - 7.5 palam - Use 1 plam of Ginely oil with the Vendhayam and fry it till it becomes reddish. Chapter Name: Kayam - 2.5 palam. Mix this kayam with the vendayam fried above and grind it to powder, Take this Chapter Name: mixture and add it to the above three things/powder and spread it in a new moram or plate that is plated by Eeeam. Chapter Name: Ginely oil - 20 palam - pour the gingely oil in the above mixture which is in Moram or plate and mix gently. Keep some part of this mixture in another moram/plate and rest of mixture is mixed with the mango that is cut above. Mix the mango with spice and place it in either stone vessel satti or Jadi or sand pot, and slowly miss the rest of mixture and mango and put it in the vessel. Chapter Name: If you don't follow the said process step by step and if you are trying to put all mango pieces and powder at once, in some parts it will be mixed and in some places it won't be mixed properly. After placing all the complete mixture in a container said before, cover the mouth of the container with a cloth and place a wood board or a vessel. After 2 or 3 days, With agapai or with any fork that is coated with Eeam stir the mixture and shake up and down the whole mixture. After 8 days, you can start using this pickle and as days passes this pickle will be more tastier. Chapter Name: 250

Chapter Number: 255 Chapter Name: Varuthapodi serntha Vendhayamangai Chapter Number: 256 Chapter Name: Lemon Pickle Chapter Number: 257 Chapter Name: Another method Lemon pickle Chapter Name: Ginely oil - ¾ vesai Chapter Name: Lemon - 100 Chapter Name: Chilli - 30 palam, Chapter Name: Turmeric - 3 palam, Chapter Name: Fenugreek - 5 palam, Chapter Name: Salt - 1.24 padi, Chapter Name: Gingely oil - 10 palam, Chapter Name: Kayam - 1 palam Chapter Name: Ginely oil - ¾ Veesai. Pour this gingely oil in a clay vessel or rock vessel and heat it. Chapter Name: Lemon - 100. Put all the lemons in the hot oil and shake them well up and above. Then cover this with a vessel or plate that is full of water. By this, the water will be evaporated by the heat and it will become drops and heat the lemon. In an interval of 2 to 3 minutes, shake the vessel and lemons up and down, and when the lemon becomes reddish and soft, remove the vessel from stove and keep it down. Chapter Name: After that, Chapter Name: Chilli - 30 palam, Turmeric - 3 palam, Fenugreek - 5 palam, Salt - 1.24 padi, Gingely oil - 10 palam, Chapter Name: Kayam - 1 palam - Use all this ingredients and prepare the hot powder as given in 256th pickle preparation process. Now on the plate the lemons are cut into 4 parts without getting separated and it is filled with the hot powder we prepared, put all the powder in the lemon. Shake all the lemons up and down, and you can use this after 3 or 4 days. Chapter Name: If you want to use this pickle on the first day itself, Before frying the lemon, cut into 4 halves, fill it with powder, and then fry it and use it. By doing this, the salt and hot powder will get well mixed with the pickle. Chapter Number: 258. Chapter Name: Narthangai Pickle (White lemon pickle) Chapter Name: Narthangai (White lemon) - 100 fruits Chapter Name: Chilli - 1 Veesai, Chapter Name: Fenugreek - 5 palam, Chapter Name: Salt - 2.5 padi, Chapter Name: Turmeric - 10 palam, Chapter Number: 259 Chapter Name: Another way of Narthangai Pickle Chapter Name: Gingely oil - (1/4 visai) Chapter Name: Mustard - 1 palam Chapter Name: Chilli powder Chapter Name: Narthangai - 100 fruits. As said in the last 258, soak the narthangai in water to remove the acidity Chapter Name: (thailam ) from it. As said in the last para of last 258, cut the lemon into 4 equal parts and place them in Chapter Name: a plate that is coated with lead (eeam) or clay vessel and then, Chapter Name: Salt - Half (1/2) Padi, grind it and mix with the narthangai and close it for 4 days. After 4 days it is closed, Chapter Name: 5th day dry the clear water inside and dry the fruits. Before the fruit becoming hard, in the tender stage Chapter Name: Gingely oil - (1/4 visai). Place this in a vessel and on a stove and heat it. After it is heated, Chapter Name: Mustard - 1 palam. Put it in the heat oil and heat it till the 'sada pada' sound stops. After that put the Chapter Name: tender lemons and stir it, half or quarter padi water is sprinkled on it. After closing this for 2 minutes, Chapter Name: Chilli powder - After preparing the chilli powder as said in the last chapter 258, the powder is mixed well Chapter Name: with the fruits above and stir it nicely, then take the vessel out of stove and close the mouth of the Chapter Name: vessel by a cloth. Chapter Name: The salt that is added here, not like previous pickle, should be added a half padi extra and complete. The Chapter Name: salt is the one that adjusts the bitter (kaipurashathai) taste of this fruit. Chapter Number: 260 Chapter Name: Fasting Narthangai (white lemon) Pickle Chapter Name: Narthangai - 100 fruits Chapter Name: Salt - 2.5 padi Chapter Name: Narthangai 100 fruits as said in the previous chapter 258, soak it in water till the acidity (thailathai) is Chapter Name: gone. Cut the fruit as coils and remove the seeds from it, Chapter Name: Salt - 2.5 padi. Grind it into powder and mix and fill this the same manner to all the fruits, and keep it Chapter Name: like that for 4 or 5 days. After that dry the water inside and dry the fruit till and can be used. This is good Chapter Name: for fasting for diseased people. Chapter Number: 261 Chapter Name: Mangai thithipu vurgai (Mango sweet pickle) Chapter Name: Mango - 40 palam Chapter Name: Sugar - 3 visai Chapter Name: Kunguma flower - ¼ palam Chapter Name: Elarisi podi - quarter (1/4) plam Chapter Name: Kalimberadh plate Chapter Name: Mango - 40 palam - The fruit skin is removed gently and the fruit is cut as (villai villayai). 2 padi water is boiled and after it is nicely boiled, pour the mango pieces in it and boil till it is 2 times boiled, then pour the water out. The fruit now is spread on a cloth that is folded twice, and also put another cloth on the mango pieces. Press it gently till the heat goes and is kept as said above. Chapter Name: Sugar - 3 visai - boil it with 2.25 padi of water and then remove the dust as said in page number 113. Chapter Name: Kunguma flower - ¼ palam. After removing the dust from kungma flower, add the kunguma poo in the above cleaned sugar , as said in that page 113 this mixture is made as young paagu, then adding all the mango pieces. After doing this, the paagu in liquid state is boiled (for 2 kothis) till it becomes like a solid metal. Chapter Name: Elarisi podi - quarter (1/4) plam. Mix this with the mango with paagu, mix this softly and take it away from stove and cool. After that pour it in a (kalimberadha) plate and close the mouth of the Chapter Number: 262 Chapter Name: Alumbichangai thithipu vurgai (Sweet lemon pickle) Chapter Name: Lemon - 100 fruits Chapter Name: Rock candy - 53 palam Chapter Name: Elarisi podi - ½ palam Chapter Name: Hard laundry waserman cloth (keti chalavai thuni) - 5 muzham Chapter Name: Lemon - 100 fruits. Remove the skin of the fruit and in the outer part, small small holes are created. Chapter Name: Kalkandu (Rock candy) - 53 plam. Grind this into powder like noyi rice (broken rice). Chapter Name: Elarisi podi - ½ palam - grind this and mix this with the rock candy grinded above. Chapter Name: Hard laundry waserman cloth (keti chalavai thuni) - 5 muzham. Two people have to hole the 4 corners of the cloth in the sunlight, put the lemon prepared above, and elarisi podi and rock candy powder, and shake it as you do a (saldai), do this for 1 samam time. By doing this rock candy powder get into the holes pierced in lemon. Now cover this in a cloth and hang it from top for a day, keep a lead coated plate down. Next day also this same process is repeated. Chapter Name: Rock candy - 53 palam - Grind this rock candy into powder and this is shaken as said before, then the lemon fruit and the juice from it are put in a kalimberadha vessel and the mouth is covered. Also this is shown in sunlight often. After this is nicely mixed, this can be started to use. This stops the pitha (heat) disease. Also this is very tasty. Chapter Number: 263 Chapter Name: Vilangai thithipu vurgai (Sweet Monkey fruit pickle) Chapter Name: Matured Vilangai Chapter Number: 264 Chapter Name: Sotrukarazhai thithipu Vurgai (Indian aloe sweet pickle) Chapter Number: 265 Chapter Name: Nellikai thithipu vurgai (Amla sweet fruit) Chapter Number: 266 Chapter Name: VaduMangai (Bonsai Mango pickle) Chapter Number: 267 Chapter Name: Maroru vagai vadu managai (Another way of Bonsai Mangoe) Chapter Name: Bonsai Mangoe (Mavadu) - 10 padi Chapter Name: Salt - 3 Padi Chapter Name: Chilli - 2 visai Chapter Name: Vendhayam (Fenugreek) - ¼ padi Chapter Name: Turmeric - 2 palam Chapter Name: Kayam (Asofoteida)- 2 palam Chapter Name: Oil - ½ padi Chapter Name: Mustard - ¼ plam Chapter Name: This is also like other pickles prepared as yearly stock. Chapter Name: Bonsai Mangoe (Mavadu) - 10 padi - These mangoes are chosen and cleaned as said in the previous Chapter Number: 266 Chapter Name: pickle preparation Chapter Name: Salt - 3 Padi Chapter Name: Chilli - 2 visai Chapter Name: Vendhayam (Fenugreek) - ¼ padi Chapter Name: Turmeric - 2 palam Chapter Name: Kayam (Asofoteida)- 2 palam Chapter Name: In this the salt is grinded to powder, salt, chilli, Fenugreek are individually fried in little oil and powdered like Kunkum powder, and kayam also fried and powdered, and all are mixed, then they are mixed in 3 padi of good water. A big vessel that can hold this chilli water, chilli and mangoes is taken and everything is put in it, Chapter Name: Oil - ½ padi Chapter Name: Mustard - ¼ plam Chapter Name: Using oil and mustard, they are fired and thaligm is prepared and poured in the vessel that has vadu mangai and the chilli water, and mixed very well. This vessel's mouth is tied by a cloth, and kept minimum 15 days, and shaken up and down for a kg. Chapter Number: 268 Chapter Name: Green chilli vatral (Pachai milagai vatral) Chapter Name: Green chilli - 40 palam. Chapter Name: This chilli has to be young and long and big, kambu is stripped little, from the tip it is cut a little parallel to the axis of the chilli, this is dried for 2 days by putting in a moram and then, Chapter Name: Curd - 1/8 padi Chapter Name: Salt - 4 palam Chapter Name: Kayam Asofetida - 1/8 palam Chapter Name: All the three can be put in a lead coated plate, then the dried chillies are also put in this and mixed for 2 days and then 3rd day morning this is dried in sun light. After it is dried for 2 or 3 days, as said above again this is mixed with 3 above ingredients soaked, and then dried. This dried vatral whenever needed can be taken and fried by oil or ghee, and used. Chapter Name: Without even cutting the chilli, even 2 or 3 small holes can be put in the chilli and used. Chapter Number: 269 Chapter Name: Vegetable vatral Chapter Name: Ladys finger, Sundaikai (turkey berry), Bitter guard, Kothavarangai (cluster beans), manathakalikai (sun Chapter Name: berry), kurumathangai, kathirikai (brinjal), avaraikai (English bean) are the vegetables. Chapter Name: In this vegetable, the tender one is choosen, in this lady's finger's both tip ends are cut into small pieces of ½ inch; same bitter guard fruits's both tip ends are cut and cut as vilvai vilayayi; Chapter Number: 270 Chapter Name: Yellowmoong daal Kosambari Chapter Number: 271 Chapter Name: Channa daal Kosambari

Chapter Number: 275 Chapter Name: Cucumber jaggery tamarind kosambari Chapter Number: 276 Chapter Name: Cucumber, shredded coconut and banana mixed curd kosambari Chapter Number: 277 Chapter Name: Mango kosambari Chapter Number: 278 Chapter Name: Kaarapodi Chapter Number: 279 Chapter Name: Aval vadagam Chapter Number: 280 Chapter Name: Banana stem mixed aval vadagam Chapter Number: 281 Chapter Name: Nel pori/Aval pori/ Puffed rice vadagam Chapter Number: 282 Chapter Name: Pumpkin mixed pori vadagam Chapter Number: 283 Chapter Name: Muttai pori vadagam Chapter Number: 284 Chapter Name: Coconut vadagam Chapter Number: 285 Chapter Name: Mixed vadagam Chapter Number: 286 Chapter Name: Pumpkin vadagamm Chapter Number: 287 Chapter Name: kool vadagam Chapter Number: 288 Chapter Name: Another variety of Kool vadagam Chapter Name: Rubbed sesame seed Chapter Name: Asafetida Chapter Name: Take boiled rice ¼ padi and soak it in water 1 padi for 2 days. Drain the water from soaked rice and keep the water in a vessel. Grind the soaked rice into a nice powder with a pounding stone. Put the drained water to the grinded powder and mix it nicely like a dosa batter. Mix powdered salt, cumin, rubbed sesame seed, crushed pepper, asafetida and mix it in the batter nicely. Now heat the batter and Chapter Name: continuously stir it with a ladle. Once the mixture comes to thick consistency remove it from the Chapter Name: heat. Once the paste is cooled, make small gooseberry size balls from the mix. Place the balls Chapter Name: on a cloth or mat or clean wooden plank to get dried nicely. After the balls are completely dried, Chapter Name: it can be consumed by frying it in ghee or oil. Chapter Name: Note: Fry only 2 or 3 balls at a time in oil or ghee Chapter Name: APPALAM (PAPPAD) Chapter Name: This item is done on special festival days. This is also done as a substitute to vegetables. We Chapter Name: should prepare the appalam flour first. Chapter Name: Smear gingelly oil on big Bengal gram. Dry it in the sun and machine grind it to break it into Chapter Name: pieces. Again dry it, remove the black skin and grind it to a fine powder. Some people will soak Chapter Name: the black gram, remove the skin, dry it and then powder the dal into flour. This will lessen the Chapter Name: taste of the dal. Chapter Name: BLACK GRAM APPALAM WITH LEMON Chapter Name: Ingredients Chapter Name: Pure water Chapter Name:

• 1/8 padi Chapter Name: Salt Chapter Name:
• ¾ palam Chapter Name: Black gram flour/urad dal flour - ½ padi Chapter Name: Cardamom powder Chapter Name:
• 1/8 palam Chapter Name: Pepper pods Chapter Name:
• ½ palam Chapter Name: Cumin seeds Chapter Name:
• ¼ palam Chapter Name: Lemons Chapter Name:
• 7 Chapter Name: Asafetida Chapter Name:
• 1/8-rupee coin size Chapter Name: Gingelly oil/til oil Chapter Name:
• ½ palam Chapter Name: Crushed sesame seeds Chapter Name:
• 1 and ½ palam Chapter Name: Rice flour Chapter Name:
• 2 and ½ palam Chapter Name: Boil pure water and salt in a coated vessel and after it boils remove from fire and set aside. Chapter Name: Sieve it into another vessel. Add black gram flour into the salted water and sprinkle cardamom Chapter Name: powder, broken pepper pods, cumin seeds into the flour. Squeeze the juice of 7 lemons, after Chapter Name: removing the seeds. Dissolve asafetida in water and pour it into the flour. Knead the flour Chapter Name: tightly. Chapter Name: Smear gingelly oil in the on the kneaded flour and close it with a lid. Put this on the pounder Chapter Name: and pound well. The more you pound, the more the pappad will become soft. You can smear

Chapter Number: 296 Chapter Name: KOPPULA APPALAM (PUFFED APPALAM) Chapter Number: 297 Chapter Name: ANOTHER VARIETY OF KOPPULA APPALAM (PUFFED APPALAM) Chapter Number: 298 Chapter Name: AVAL APPALAM

Chapter Name: Semolina/broken wheat - 6 palam Chapter Name: Salt - ¾ palam Chapter Name: Coriander leaves - ½ palam Chapter Name: Green chillies - 1 palam Chapter Name: Ginger - 1/8 palam Chapter Name: Sesame oil/til oil - 25 palam Chapter Name: Take a thick white cloth, tie the four corners and put the curds in it. Leave it for a whole day. All the water will be removed. Put this in a coated vessel. Chapter Name: Add to the semolina, powdered salt, cut coriander leaves, cut green chillies and grated ginger. Add the thick curds to it. Knead well in circular motion. Make lemon sized balls out of it. Chapter Name: Heat sesame oil in an iron pan and when it stops spluttering, flatten the lemon sized balls in an oiled banana leaf, make a hole in the centre of the vada and drop it slowly into the oil. Drop 7 or 8 vadas into the oil and turn the vadas when one side is slightly red. Repeat this procedure for all the vadas. This can be fried in ghee or oil. Instead of semolina, wheat flour can be added. Since this item is made of curds, it should be consumed while it is hot. Chapter Number: 324 Chapter Name: RICE, URAD DAL, THICK CURDS, BUTTER VADAI Chapter Name: Ingredients Chapter Name: Urad dal/black gram - ¼ padi Chapter Name: Salt - ½ palam Chapter Name: Rice - 1/8 padi Chapter Number: 291

Chapter Number: 331 Chapter Name: POORI, APPAM, ADIRASAM Chapter Number: 332 Chapter Name: SRIKANDAM

Chapter Number: 338 Chapter Name: THENKUZHAL MANUKUPPU (KARLIPENI) Chapter Name: Ingredients Chapter Name: Urad dal - ½ padi Chapter Name: Rice - ¾ padi Chapter Name: To make flour for Thenkuzhal, Chapter Name: Soak black gram (Urad dhal) in water, clean well, remove the stones, drain the water and dry it. Clean rice, wash it, remove the water and dry it in the shade. Chapter Name: After it is dried well, grind both these in the grinder. This is called Thenkuzhal flour. Chapter Number: 339 Chapter Name: MANUKUPPU MA Chapter Name: Ingredients Chapter Name: Moong dal/yellow or green gram - ¼ padi Chapter Name: Chana dal/Bengal gram - ¼ padi Chapter Name: Rice - ¾ padi Chapter Name: Soak Yellow gram in water for half an hour. Remove the water and dry it well. Chapter Name: Put this in a pan and fry it in smaller quantities. Fry Bengal gram without soaking it in water. Clean rice in water and dry it in the shade and fry it in smaller Chapter Number: 340 Chapter Name: ORDINARY THENKUZHAL (MAVU MURUKKU) Chapter Number: 341 Chapter Name: ANOTHER TYPE OF PLAIN THENKUZHAI

Chapter Number: 371 Chapter Name: WHEAT FLOUR LADDU (PORI VILANGAI BALLS)

Chapter Number: 374 Chapter Name: SANSANA BESAN LADDU (CHANA DHAL BALLS) Chapter Number: 375 Chapter Name: WHEAT GERM LADDU/SEMOLINA LADDU

Chapter Number: Brown sugar Chapter Name:

• 25 palam Chapter Number: Cardamom powder Chapter Name:
• ¼ palam Chapter Number: Almonds Chapter Name:
• 3 palam Chapter Number: Crushed rock sugar Chapter Name:
• 3 palam Chapter Number: Soak rice in water, powder finely and keep the flour ½ padi aside. Boil 10 palam Chapter Name: ghee in a pan and transfer the rice flour into it and fry until golden brown. Chapter Number: Mix ghee 10 palam and brown sugar 25 palam in a wide tray and press it with the Chapter Name: palm of your hand in circular motion until it becomes frothy. Chapter Number: Mix cardamom powder, fried almonds, brown sugar in the rice flour mixture Chapter Name: along with the ghee and sugar mixture and mix well. Make lemon sized balls or Chapter Number: ladoos out of this and keep aside. Chapter Number: 379 Chapter Name: SURMA LADOOS Chapter Number: Ingredients Chapter Number: Semolina Chapter Name:
• ½ padi Chapter Number: Ghee Chapter Name:
• 5 palam Chapter Number: Ghee for frying Chapter Name:
• 10 palam Chapter Number: Almonds Chapter Name:
• 3 palam Chapter Number: Raisins Chapter Name:
• 2 and ½ palam Chapter Number: Brown sugar Chapter Name:
• 3 palam Chapter Number: Cardamom powder Chapter Name:
• ¼ palam Chapter Number: Brown sugar for syrup Chapter Name:
• 30 palam Chapter Number: Mix broken wheat (semolina) ½ padi with melted ghee 5 palam and add milk Chapter Number: 380 Chapter Name: JELABIS (SEMOLINA AND BENGAL GRAM/CHANA DAL JELABI) Chapter Name: Ingredients Chapter Name: Semolina - ¼ padi Chapter Name: Rice flour - 1 palam Chapter Name: Chana dal flour/besan - 2 and ½ palam Chapter Name: Ghee - 2 and ¼ palam Chapter Name: Lemons - 2 Chapter Name: Brown sugar - 12 palam Chapter Name: Milk -3 palam Chapter Name: Ghee for frying - 18 palam Chapter Name: Brown sugar for syrup - 3 veesam 3/16 padi Chapter Name: Take a coated vessel and put semolina, rice flour, chana dal/Bengal gram flour, ghee and make a batter by adding water like pancake batter. Chapter Name: Squeeze the juice of 2 lemons into the batter and set aside the whole day. Put the batter in alloy coated tray, the next day and if it is thick, sprinkle water or milk and press it in circular motion. As you keep pressing this batter, it becomes

Chapter Number: Red rice powder Chapter Name:

• ½ padi Chapter Number: Coconut milk Chapter Name:
• ½ padi Chapter Number: Broken wheat milk Chapter Name:
• ¼ padi Chapter Number: Buffalo milk Chapter Name:
• ¼ padi Chapter Number: Brown sugar Chapter Name:
• 20 palam Chapter Number: Ghee Chapter Name:
• 7 and ½ palam Chapter Number: Cardamom powder Chapter Name:
• 1/8 palam Chapter Number: Nutmeg powder Chapter Name:
• 1/8 palam Chapter Number: Mace Chapter Name:
• 1/8 palam Chapter Number: Ghee Chapter Name:
• 2 and ½ palam Chapter Number: Green edible camphor Chapter Name:
• 1/8 rupee coin size Chapter Number: This item is specially done in the west. This is a very healthy dish for the body. Chapter Number: Grind finely black rice flour ½ padi in a grinder and set aside. Grate three big coconuts, grind and squeeze the milk ½ padi out of it. Then once again grind the grated coconut out of which milk has already been squeezed, by sprinkling some water and set aside ½ padi. Chapter Number: Put 1/8 padi wheat/semolina in ½ padi water and soak it for half an hour and grind it. Take the milk out of it and grind again the left over. Squeeze the milk out of it again. Check if the semolina has slippery substance in it. Until it is dry, keep on sprinkling water and squeeze the milk out of it. Set aside the milk for some time. Pour out the water on top without stirring. Mix the thick white milk 1/8 padi with the coconut milk.