198. Raw Banana Powder🔗

1. Apply gingely oil on the raw banana and place it in a smokeless fire and cook it by adding fire on the top. Then let it cool. Heat a kadai with ghee and fry the chilly, black gram,bengal gram and powder it.

2. Add the salt to the powder and mix it with the raw banana after peeling its skin. Then grind the banana with the powder. It will be dry like powder rather than soggy.

3. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it. Then temper with mustard seed,black gram,bengal gram and chilly as described in the 22nd recipe.

4. Add the asafoetida to the tempered mixture. When it becomes like powder take it out and add the rest of the tempered mixture to raw banana and mix it. 5. Then add cooked pigeon pea and give a nice stir and take it out from the fire. Lastly add grated coconut and mix and serve.

1. Apply gingely oil on the raw banana and place it in a smokeless fire and cook it by adding fire on the top.Then let it cool.

2. Take a kadai and heat the ghee or oil fry black gram,chilly,bengal gram,mustard seed,cumin seed,methi seed separately one by one and powder them together. Add salt to it.

3. Then peel the skin of the raw banana and grind it along with the powder and make it into powder. Mix tamarind and water and extract the juice without any residue or seed and mix it with raw banana mixture or we can also use juice of 2 lemon and mix it. 4. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed and asafoetida as described in the 22nd recipe.

5. When the asafoetida has become powder take it out and mix the tempered mixture with the raw banana and stir it and serve.

1. Take the plantain flower and remove the outer red skin . Now inside the flower there will be a thick stem like thing,remove that also. Cut the remaining flower into small pieces and soak it in either butter milk or water used for washing rice for half an hour.

2. Then squeeze the water with both the hands. Take the water and toor dal along with cut plantain flower in a lead coated vessel and heat it. In another small lead coated vessel take the tamarind and some water and squeeze the tamarind without any seed or residue.

3. Then add it to the plantain flower which is cooking with the dal. After the flower gets cooked ,take it out from the fire ,cool it and squeeze it and keep it in a separate vessel. Add salt,roasted chilly powder,dried coconut kernel to the plantain flower and mix it.

4. Cut the fresh coriander leaves into small pieces and add it to the flower mixture. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed and black gram,turmeric powder and asafoetida as described in the 22 recipe.

5. Remove the asafoetida after it has tempered. Now take the plantain flower mixture and add it to the tempered mixture and give a nice stir. Finally add the karima powder,mix it and serve.

201. Plantain Stem

First take out thread like nerves from the stem and cut the remaining stem into pieces. Then hold 4 or 5 pieces at a time and cut into small pieces. Mix the moong dal with the plantain stem and keep it for 2 hrs. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it. Then temper with mustard seed,urad dal,bengal gram and chilly as described in the 22nd recipe. Put the plantain stem and dal mixture to this,mix it with a spoon and sprinkle some water and close with a lid. When the dal has been completely cooked add the red chilly powder,karima powder and salt and give it a mix. After 3 or 4 minutes add the grated coconut and serve.

202. Type of Bitter Gourd curry

Ingredients

| Bitter gourd | - 24 palam | | Salt | - ½ palam | | Lemon | - 2 | | Water | - 1 padi | | Ghee | - 1 ½ palam(for frying bitter gourd) | | Chilly | - ¼ palam | | Pepper | - ⅛ palam | | Coriander seed | - ⅛ palam | | Cumin seed | - veesam 1/16 palam | | Methi seed | - veesam 1/16 palam | | Grated coconut | - 1 ½ palam | | Mustard seed | - ⅛ palam | | Turmeric powder | - veesam 1/16 palam | | Asafoetida | - 2 ku.a | | Ghee | - 1 ½ palam(for tempering) | | Chilly | - ⅛ palam | | Mustard seed | - ⅛ palam | | Urad dal | - ¼ palam | | Water | - ⅛ padi | | Tamarind | - ½ palam | | Powdered salt | - ½ palam | | Jaggery | - ⅛ palam | | Karima powder | - ½ palam |

Remove the edges and stem of the bitter gourd and cut into pieces. Keep it in a lead coated vessel. Take the juice from 2 lemons . Add the juice and salt to the bitter gourd and keep it for 1 hour. After a hour gently squeeze out the water and discard it. By doing this we can get rid of the bitterness of the gourd. Heat the water in a lead coated vessel and when it is boiled add the bitter gourd. When it gets cooked discard the water. Take the ghee in a vessel which has not become sticky by frequent cooking and heat it. Then put the bitter gourd and fry gently without burning it. Separately fry chilly,pepper,coriander seed,cumin seed and methi seed in 1 palam ghee and grind it into a fine powder along with grated coconut,mustard seed,turmeric powder,asafoetida into a smooth paste(like butter) by adding water. No need to fry coconut,mustard seed,turmeric powder and asafoetida. Add the smooth paste to the bitter gourd and mix it well. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed ,chilly and urad dal as described in the 22nd recipe. Then add the spice mixed bitter gourd into it and stir with spoon.In a lead coated vessel take the tamarind and some water and squeeze the tamarind without any seed or residue and add the salt,jaggery to it. Add this tamarind water to the bitter gourd which is cooking and close with a lid. When the tamarind water is fully absorbed add the karima powder and mix it nicely and serve.

203. Potato curry

Cook the potato with water and peel the skin. Wash it once with water and cut into pieces. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it. Then temper with mustard seed,urad dal,bengal gram,cumin seed and chilly as described in the 22nd recipe. Then put the cooked potato into the tempering and mix it. After 5 minutes add the salt,roasted chilly powder,karima powder and mix it . Then take it out from the fire and add the grated coconut and serve.

204. Onion curry

Ingredients Onion - 12 palam Ghee - 3 palam Red chilly - ¼ palam Urad dal - ¼ palam Bengal gram - ¼ palam Mustard seed - ¼ palam Powdered salt - ⅜ palam Roasted chilly powder - veesam 1/16 palam Karima powder - ½ palam Grated coconut - 1 palam

Remove the odour from the onion by the same method as described in the recipe 193(onion and dal sambar). Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed ,bengal gram,chilly and urad dal as described in the 22nd recipe. Then add the onion to this temper and mix it. Add the salt,chilly powder and karima powder to the onion,mix it and after 5 minutes take it out from fire. Lastly add the grated coconut and serve. Even we can add 2 spoon full of cooked toor dal and juice from 1 lemon before adding coconut and serve.

205. Elephant yam curry

Boil the water(3 padi) in a vessel and cut the amanikilai into pieces and put them in the hot water. Remove the skin of the yam and cut into pieces and add this also into the boiling water. After it gets cooked strain the water and wash the yam once again in a clean water. Take gingely oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed, bengal gram,chilly and urad dal as described in the 22nd recipe. In a lead coated vessel take the tamarind and some water and squeeze the tamarind without any seed or residue . Add salt and chilly powder to the tamarind water and add it to the yam curry and cook with closed lid. When the tamarind water is completely absorbed and the yam is cooked add the karima powder,mix it and take it out from fire. Then add grated coconut and serve.

206. Gooseberry curry

Boil the water in a vessel. Mix the rice bran and slaked lime water(sunnambu) and put in the boiling water. Cut the gooseberry into half and remove the seed. Put it in the boiling water and cook . When it has been cooked strain the water and wash the gooseberry in clear water. By doing this we can remove the sour and bitter taste from the gooseberry. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed ,chilly and urad dal as described in the 22nd recipe. Then add the cooked gooseberry to the tempering,mix it and close with a lid. After 3 minutes add salt,karima powder and cooked toor dal one by one to the curry and mix it. Add the grated coconut after taking it from fire and serve.

Using toor dal,salt,coriander leaves,green chilly,ginger,asafoetida,lemon,grated coconut prepare the dal balls as we did in the recipe 125(pg 192). Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed ,chilly and urad dal as described in the 22nd recipe. Then add the steamed dal balls to the tempering and fry it and serve. We can also use moong dal instead of toor dal in this recipe. Also we can powder the balls after steaming it instead of cutting it into pieces.

Boil the water in a vessel. Remove the stem of the cabbage and cut into 4 pieces and put it in the boiling water. Take the outer skin of the onion and cut into two and put them into the water along with the cabbage. Close with a lid. When the cabbage has completely cooked strain the water and collect the cabbage and onion separately and cut into pieces. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed,bengal gram,chilly and urad dal as described in the 22nd recipe. Then add the onion first and add the cabbage and stir it. When we put the vegetables and fry a unique sound will come. After the sound stops add the salt,karima powder,roasted gram flour and lastly add grated coconut and mix it and serve.

209. Cauliflower curry

Boil the water in a vessel and put the cauliflower into it and close with a lid. When it is fully cooked drain the water and cool it. Then cut it into halves. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed,bengal gram,chilly and urad dal as described in the 22nd recipe. Now put the cooked cauliflower and stir it. After few minutes again stir it. When the sound has stopped add the salt,karima powder,roasted gram flour and grated coconut to the curry and serve.

210. Brinjal curry mixed with gram flour Ingredients

| Brinjal | - | 12 palam | | Ghee | - | 1 palam | | Chilly | - | ⅛ palam | | Mustard seed | - | ¼ palam | | Urad dal | - | ¼ palam | | Powdered salt | - | ⅜ palam | | Karima powder | - | ½ palam | | Roasted gram flour | - | 1 palam | | Grated coconut | - | 2 ½ palam |

Remove the stem(kaambu) and cut into pieces and put them in water. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed,chilly and urad dal as described in the 22nd recipe. Add the brinjal to the tempering,mix it and close with a lid. After some time when it is cooked completely add the salt,karima powder,roasted gram flour and grated coconut and mix it and serve.

211. Turnip curry

Ingredients

| Water | - | 4 padi | | Turnip | - | 12 palam | | Ghee | - | 1 palam | | Chilly | - | ⅛ palam | | Mustard seed | - | ⅛ palam | | Urad dal | - | ¼ palam | | Bengal gram | - | ¼ palam | | Powdered salt | - | ¼ palam | | Karima powder | - | ¼ palam | | Roasted gram flour | - | ⅜ palam | | Grated coconut | - | 1 palam |

Boil the water in a vessel. Remove the stem and cut into 4 pieces and put them in hot water. After it gets cooked completely drain the water and cool it. Then remove the skin and cut into fine pieces (like grating). Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed,bengal gram,chilly and urad dal as described in the 22nd recipe. Add the cooked turnip to the tempering and fry. After frying for sometime add the salt,karima powder,roasted gram flour and grated coconut and mix it well for 2 minutes. Then take it out from fire and serve.

212. Kohlrabi grated curry(red radish curry)

Ingredients

| Kohlrabi | - | 18 palam | | Ghee | - | 1 ½ palam |

Boil the water in a vessel. Remove the stem of the kohlrabi and cut into 4 pieces and put them in hot water. After it gets cooked completely drain the water and cool it. Then remove the skin and cut into fine pieces (like grating). Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed,bengal gram,chilly and urad dal as described in the 22nd recipe. Then add the cooked kohlrabi and fry it. Then add salt,karima powder,roasted gram flour and grated coconut and mix it for 2 minutes and serve.

Remove the roots of the purslane and wash it nicely and cut into pieces. Take the moong dal and clean it without sand and dirt and mix it with the purslane . Keep it for 2 minutes. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed,chilly and urad dal as described in the 22nd recipe. Then fill the vessel with water in which we have done the tempering. Add the moong dal mixed with purslane to the boiling water and give a stir. Keep closed with a lid. When the purslane gets cooked add the salt,karima powder ,mix it and keep it on the fire for 5 minutes. Then remove from fire and add grated coconut,mix it and serve.

Take the greens and cut into fine pieces and wash it with water. Then drain the water. Take the oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed,chilly and urad dal as described in the 22nd recipe. Before starting to cut soak the groundnut in little water. Now add the soaked groundnut to the tempering and fry it for a minute. Then add the chopped amaranth greens to it and sprinkle some water. Close it with a lid. When it is partially cooked add the cooked toor dal and mix it. Again close it with a lid. In a lead coated vessel take the tamarind and some water and squeeze the tamarind without any seed or residue . Add the tamarind extract to the greens and again close it with a lid. When the greens has completely cooked add the salt,karima powder and mix it. If the water has been completely absorbed take it out from the fire otherwise keep cooking by stirring occasionally. Care should be taken not to burn it. Then take it out from fire and add the grated coconut. Mix it and serve.

Take the greens and cut into fine pieces and wash it with water. Then drain the water. Take the oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed,chilly and urad dal as described in the 22nd recipe. Before starting to cut soak the groundnut in little water. Now add the soaked groundnut to the tempering and fry it for a minute. Then add the chopped arakeerai greens to it and sprinkle some water. Close it with a lid. When it is partially cooked add the cooked toor dal and mix it. Again close it with a lid. In a lead coated vessel take the tamarind and some water and squeeze the tamarind without any seed or residue.Add the tamarind extract to the greens and again close it with a lid. When the greens has completely cooked add the salt,karima powder and mix it. If the water has been completely absorbed take it out from the fire otherwise keep cooking by stirring occasionally. Care should be taken not to burn it. Then take it out from fire and add the grated coconut. Mix it and serve.

Ingredients Water - ¼ padi (for soaking bengal gram) Bengal gram - 2 ½ palam Bladder dock greens - 12 palam Water - veesam (1/16) padi (for cooking greens and dal) Powdered salt - ⅜ palam Water - veesam(1/16) padi (for extracting tamarind juice) Tamarind - ¼ palam Roasted gram flour - ½ palam Karima powder - ¼ palam Ghee - 1 palam Chilly - ⅛ palam Mustard seed - ⅛ palam Urad dal - ¼ palam Grated coconut - 1 palam

Take a vessel and soak bengal gram till it becomes soft. Then drain the water. Then take the greens and wash it with water and chop it finely. Then add it to the soaked dal. Take a lead coated vessel and cook the greens with water by closing it with a lid. When it is fully cooked add salt and mix it with spoon. In a lead coated vessel take the tamarind and some water and squeeze the tamarind without any seed or residue. Mix the roasted gram flour to the tamarind water and add it to the greens dal mixture and give a stir. Then add karima powder and stir once again. Take the ghee in a big iron spoon and temper with mustard seed,chilly and urad dal as described in the 22nd recipe and add it to the curry. Lastly add the grated coconut to the curry and mix it. In the same way we can cook purslane greens curry with tamarind.

Remove the tingling taste of the colocasia as we did in the 122 recipe (colocasia dhal sambar) . Then remove the skin and cut into pieces. Take the oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed,chilly and urad dal as described in the 22nd recipe. Then add the colocasia into the tempering and cook with a closed lid. In a lead coated vessel take the tamarind and some water and squeeze the tamarind without any seed or residue and add the roasted chilly powder and salt . Mix this tamarind mixture to the colocasia which is cooking. Cook until all the tamarind water gets absorbed. When it is completely done add the karima powder and grated coconut and mix it and serve.

Boil the water in a vessel and add the carrot and cook till it is properly cooked. Then remove the skin and keep it in a lead coated vessel. Mix the curd with kiyarettu and grind the mustard seed,chilly,grated coconut and salt into a fine paste. Add this paste to the carrot curd mixture and mix it well. Take the ghee in a vessel which has not become sticky by frequent cooking and temper with mustard seed,chilly and urad dal as described in the 22nd recipe. Add veesam rubai edai turmeric powder and the carrot to the tempered mixture and cook it till it becomes thick. Mix the asafoetida with water and add it to the curry. When the curry has become dry take it out from the fire and serve.

219. Methi leaves curry

Ingredients

Remove the roots of the methi leaves and finely chop and wash them. Boil the water and add the chopped methi leaves and cook it till soft. Then remove from the water and squeeze it. Take the ghee in a vessel which has not become sticky by frequent cooking and temper with mustard seed,chilly and urad dal as described in the 22nd recipe. Add the cooked methi leaves and sprinkle some water and stir it. After it gets cooked add the toor dal and mix it. Lastly add the salt,karima powder and grated coconut and mix it and serve.

220. August tree leaves curry (agathi keerai)

Ingredients

Remove the roots of the august tree leaves and finely chop and wash them. Boil the water and add the chopped leaves and cook it till soft. Then remove from the water and squeeze it. Take the ghee in a vessel which has not become sticky by frequent cooking and temper with mustard seed,chilly and urad dal as described in the 22nd recipe. Add the cooked leaves and sprinkle some water and stir it. After it gets cooked add the toor dal and mix it. Lastly add the salt,karima powder and grated coconut and mix it and serve.

221. Drumstick leaves curry

Remove the thick stem of the drumstick leaves and finely chop and wash them. Boil the water and add the chopped leaves and cook it till soft. Then remove from the water and squeeze it. Take the ghee in a vessel which has not become sticky by frequent cooking and temper with mustard seed,chilly and urad dal as described in the 22nd recipe. Add the cooked leaves and sprinkle some water and stir it. After it gets cooked add the toor dal and mix it. Lastly add the salt,karima powder and grated coconut and mix it and serve.

222. Soyikeerai curry

Remove the roots of the leaves and finely chop and wash them. Boil the water and add the chopped leaves and cook it till soft. Then remove from the water and squeeze it. Take the ghee in a vessel which has not become sticky by frequent cooking and temper with mustard seed,chilly and urad dal as described in the 22nd recipe. Add the cooked leaves and sprinkle some water and stir it. After it gets cooked add the toor dal and mix it. Lastly add the salt,karima powder and grated coconut and mix it and serve.

223. Baby bitter gourd curry Ingredients Baby bitter gourd - 10 palam Water - 1 padi Tamarind - 1 palam Salt - ¾ palam Turmeric powder - ⅛ palam Ghee or gingely oil - 1 ½ palam Water - ⅛ padi Tamarind - ½ palam Salt - ⅛ palam Jaggery or natural unrefined cane sugar - 2 palam

Select those bitter gourd which is more or less like turkey berry in size. Remove the top and bottom part of the gourd. Take tamarind and some water and squeeze the tamarind without any seed or residue and add the salt,turmeric powder. Boil the tamarind water and add the bitter gourd and cook till it gets cooked properly. Then discard the water. Take the ghee in a vessel and heat it and then add the cooked bitter gourd and stir. Again take the tamarind and water with salt and squeeze it without any seed or residue. Now add the tamarind extract to the gourd which is frying. It should reduce in size like grapes. Lastly add the jaggery or natural unrefined cane sugar to the curry and stir it. When the sugar or jaggery has melted and become dry take it out from the fire and serve.

224. Raw Banana upperi(fry)

Remove the edges and stem of the raw banana and peel the skin. Cut into pieces. Add the salt,sour curd and chilly powder to the sliced banana and soak for 1 hour. Take the ghee or gingely oil in a vessel and heat it. Then add the spice mixed raw banana in 3 rounds and fry it. In the same manner we can prepare potato, kara karunai(a type of yam) upperi.

225.Bitter gourd upperi(fry)

Ghee or gingely oil - 8 palam

Remove the edges of the bitter gourd and cut into pieces. Powder the salt and sprinkle on the bitter gourd. Squeeze the juice from lemon and add this also to the bitter gourd and keep it for sometime. Then squeeze the gourd so that all its bitterness is removed. Add the salt,sour curd and chilly powder to the sliced bitter gourd and soak for 1 hour. Take the ghee or gingely oil in a vessel and heat it. Then add the spice mixed bitter gourd in 3 rounds and fry it.

226. Colocasia upperi(fry)

Remove the edges of the colocasia and peel the skin. Cut into pieces. Add the salt,sour curd and chilly powder to the sliced colocasia and soak for 1 hour. Take the ghee or gingely oil in a vessel and heat it. Then add the spice mixed colocasia in 3 rounds and fry it.

227. Ripe Plantains with sugar upperi (fry)

Remove the top and bottom part of the plantain and peel the skin. Cut into two halves. Then cut it into pieces with 1 inch thickness. Heat the coconut oil and put the plantain pieces and fry it till it becomes golden colour. It will have some sound when it is frying. Mix the water and salt and add it to the frying plantain. Fry it till the sound is heard. Then mix the jaggery and water and heat it till it becomes like a string. When it has become like a string add the plantain to it and mix it and cook it till it becomes dry. Then first add the dry ginger powder and cumin powder and mix it. Lastly add the sugar and ela arisi powder and mix and serve.

228 PAYASANGAL (KHEER)

RICE PAYASAM

Ingredients

Pour pure water one and ½ padi in two and ½ padi water holding capacity pot and boil it. Put rice, chana dal. Put rice and dal in the boiling water and close the lid. When it is cooked well, add milk in the cooked rice and dal. Add jaggery and mash it well in a brass ladle and remove from fire. Powder elaichi and add to the payasam. Instead of milk, coconut milk of 6 palam grated coconut can be added. Dissolve ground coconut I in ½ padi water and remove the remnants.

229 CHANA DAL/BENGAL GRAM PAYASAM

Ingredients

Chana dal/Bengal gram 1/8 padi Milk ½ padi Jaggery/brown sugar 15 palam

Grated coconut 2 and ½ palam

Cardamon powder 1/8 palam

Pour ¾ padi water in a 2 padi water capacity holding pot. Add chana dal to the

boiled water. After the dal is boiled, add to it. Add sugar to the payasam. Add

grated coconut to the payasam and mash it with a brass laddle. Mix powdered to

the payasam.

230 MOONG DAL PAYASAM

Ingredients

Moong dal/yellow and green gram - 1/8 padi

Milk - ¼ padi

Brown sugar - 15 palam

Cardamom - 1/8 palam

Pour ¾ padi water in a 2 padi water holding capacity pot and boil it. Fry and boil

moong dal in a closed vessel. Pour milk, brown sugar in the dal/lentil. Mash well

and add powdered cardamom and mix well.

Fry and boil dal in a closed vessel. Pour milk and brown sugar in the dal. Mash

well and add powdered cardamom.

231 BROKEN WHEAT PAYASAM (SEMOLINA)(RAVAI)

Ingredients

Ghee - 1 palam

Semolina - 6 palam Milk - ½ padi

Brown sugar/jaggery -15 palam

Cardamom powder -1/8 palam

Pour water into a 2 padi water holding capacity pot and boil well. Boil ghee in a pot. Fry semolina in ghee by stirring it with a ladle. Mix it with boiling water and close with a lid. Stir it continuously to avoid forming lumps. Instead of pouring the whole semolina into the water, add it in smaller quantities and stir it often. After the semolina is half cooked, add milk to it. Add brown sugar before removing from fire and mix well. Add powdered cardamom to the payasam.

Almonds have to be soaked in hot water. The skin has to be removed. Cut them into pieces, fry the almonds in ghee and add it to the payasam. The same procedure can be done for cashewnuts also.

232 PAL PAYASAM

Ingredients

Milk 2 padi

Ghee 1 palam

Rice 1 palam

Brown sugar 18 palam

Almonds 1 palam

Cardamom powder ¼ palam

Nutmeg powder 1/8 palam

Mace 1/8 palam Pour milk in a 3 padi water holding capacity pot and boil it. Heat ghee in an iron

laddle and fry rice. Mix it with the milk and keep it until well done. Add brown

sugar to the milk.

Soak almonds in hot water, remove the skin and slice it with a knife. Fry them in

ghee and add to the payasam. Add cardamom powder, nutmeg powder, mace

(jathipathiri podi). Mix these powders one by one into the payasam.

233

Ingredients

Take a tray and put semolina into it and set aside. Add milk ( 4 palam) to the

semolina and knead well. After an hour, pound it in the pounder to soften it.

Sprinkle some milk while pounding the flour. Take gooseberry sized balls from it

and make it into a pappad. While the pappad is wet, refer to 73 page diagram and make cross marks in it. By doing this, the pappads will not break into pieces

when put in the payasam.

Boil ghee in an iron pot and fry the pappad one by one and smash it into smaller

pieces. Keep it in a vessel. Boil milk in a 3 padi water capacity holding pot. Stir it

continuously with an iron ladle. Otherwise the milk may burn from the bottom

and over boil or leak away.

When the milk thickens, add sugar along with the smashed and powdered

pappads. Soak almonds in hot water, remove the skin and cut them into slices.

Fry the almonds in ghee and add it along with the fried poppy seeds. Add

powdered cardamom, nutmeg powder and mace to the payasam.

234 FRIED SEMIGAI PAYASAM

Ingredients

Semolina 1/8 padi

Salt veesam 1/16 palam

Ghee ¼ palam

Milk 2 padi

Ghee 2 and ½ palam

Brown sugar 18 palam

Almonds 1 and ½ palam

Nutmeg powder 1/8 palam

Mace 1/8 palam

Cardamom powder ¼ palam Raisins 1 and ½ palam

Saffron ¼ rupee coin size

Keep semolina in a tray and add water three ¾ palam. Knead it well in circular

motion and set aside for an hour. Pound it in a pounder until it becomes soft.

Add little water if necessary and pound again. Add salt, hardened ghee. Grind

this both and add it to the kneaded semolina. Pound again until well mixed.

Stretch it lengthwise like a ling thin wire and put it to dry on a stick. After it dries

set it aside without breaking it much. This is called semigai.

Pour milk into a three padi water holding capacity pot, keep it on the stone and

stir it often with a brass ladle. When the milk condenses to half, take ghee. Heat

the ghee in the iron pot. Fry the semigai and put it in the thickened milk. Stir it

with the ladle and when it becomes thick, add sugar to the semigai kheer. Soak

almonds in hot water, remove the skin. Fry almonds in ghee and add it to the

payasam. Also add nutmeg powdered, mace, cardamom separately and put it in

the payasam. Fry raisins in ghee and add to the payasam. Saffron can be

dissolved in little milk and added to the kheer.

235 SEMIGAI (VERMICILLI) PAYASAM

Ingredients

Semigai/vermicelli - 5 palam

Milk - 1 padi

Brown sugar - 15 palam

Cardamom powder - ¼ palam Pour 1 padi pure water into a wide mouthed vessel and boil it. Semigai 5 palam.

Refer to 234 recipe and fry the semigai and boil it in the water. Remove from

stove and pour 1 and ½ padi water in it. Pour milk 1 padi in 2 padi water capacity

pot and boil it. When the milk condenses, add brown sugar 15 palam and stir it.

Then drain the water from the semigai and mix it with the sugar and milk. Put

cardamon powder ¼ palam in the payasam.

236 ONION PAYASAM (NOT DONE IN THE ASHRAM)

237 GOOSEBERRY PAYASAM

Ingredients

Rice husk ¼ padi

Gooseberry 6 palam

Milk ½ padi

Brown sugar 7 and ½ palam

Almonds 1 palam

Cardamom powder ¼ palam

Nutmeg powder 1/8 palam

Mace powder 1/8 palam

Raisins ½ palam

Saffron veesam 1/16-rupee coin size

Pour 1 padi water in the vessel and boil rice husk in that water. After it boils, add

gooseberry and soak it for half an hour. Remove the water and pour fresh water

in it. Cut the gooseberries and remove the seeds from it. Boil the milk until it thickens. Put the gooseberries in it and after 2 minutes, add sugar. Stir it for 5

minutes.

Soak almonds in hot water, remove the skin and cut them into slices. Grind the

almonds with milk and pour this in the payasam. Add cardamom powder,

nutmeg, mace and raisins. Clean the raisins and remove the stem. Wash it with

water, dry it in a thin cloth, fry it in the ghee and add it to the kheer. You may also

add saffron dissolved in milk.

238 RED BANANA KERALA FRUIT PRATHAMAN

Ingredients

Ghee - 2 palam

Plaintain (red Kerala fruit) - 25

Brown sugar - 30 palam

Coconut milk - 4 and ½ padi

Copra - 2 palam

Ghee - veesam 1/16 padi

Pour ghee in a 3 padi capacity water holding pot and smear ghee on all sides of

the pot. Peel red and ripe bananas and place it in the ghee smeared pot. Pour

two feet pure water and keep it on fire and mash it. Stir well so that it does not

stick to the bottom of the pot. After all the water is evaporated and the banana

thickens,

Extract milk from big coconuts. Grate 6 big coconuts and pour water to extract 1

padi milk out of it. Out of the remnants of the extract, pour water to extract 1 and ½ padi milk more. Out of these left overs, add water to extract 2 padi milk.

Keep these extracted milk separately.

Pour the third time extracted milk into the bananas. Put sugar into this. Boil well

and when it has thickened, add the second time extracted milk and keep stirring it

on fire until it has thickened. Lastly pour the first time extracted milk. Grate the

copra thinly and fry it in ghee and put this into the prathaman. Pour ghee after

heating it. Jaggery can be used instead of sugar and cow's milk instead of coconut

milk.

Part 3 –

239. THOGAYAL (CHUTNEYS) PARUPPU THOGAYAL (DAL CHUTNEY)

Ingredients Sesame oil/Til oil - ½ palam Red chillies - ¼ palam Dals - 2 palam Grated coconut - 1 and ½ palam Salt - ½ palam Asafetida - 3 pinches (gundalavu) These are called Thogayal or Thuvayal or Chutneys. This should be ground coarsely. Heat sesame oil in an iron pan. Remove the stem of red chillies and fry it in the oil. Take one of the following dals like Urad dal (black gram), Chana dal (bengal gram), Toor dal (pigeon pea), Moong dal (yellow or green gram) and fry with the half fried red chillies. Fry grated coconut along with the red chillies and dal. After it is fried to golden brown, add salt and tamarind (after removing the seeds). Add asafetida and sprinkle water and grind all the ingredients coarsely.

240. VEGETABLES AND TUBER CHUTNEY

Salt - 3/8 palam Tamarind - ¼ palam Asafetida - 3 pinches (gundalavu) This chutney can be done with brinjal, snake gourd, raw banana, citrus medica (narthankai), vilankai (limonia acidissima), ginger, and veldt grape (cissus quadrangularis) (pirandai) Take any one of the vegetables, scrape the skin and cut it into smaller pieces. Refer to the 22nd method for seasoning and add ghee or sesame oil, red chillies, mustard, urad dal to season. Add grated coconut and mix it with the vegetables. Fry it for 2 or 3 minutes. Put salt, tamarind, asafetida. Grind it in the grinder. Raw banana, brinjal, vilankai (elephant apple) can be directly burnt in the fire, de-skinned and used for chutney. Veldt grape (pirandai) and Citrus medica or Narthankai should be shallow fried in oil or ghee before seasoning. Ginger can be used directly after scraping the skin.

241. COCONUT CHUTNEY

Ingredients Sesame oil - 1 and ½ palam Red chillies - 1 palam Mustard - ½ palam Urad dal - 6 palam Grated coconut - 6 palam Asafetida - 3 (gundalavu) Salt - 1 palam Tamarind - 1 and 12 palam Refer to 22nd seasoning method and use sesame oil, red chillies, mustard, urad dal. Fry grated coconut (stir twice in a ladle). Put it in the grinder along with other ingredients. Fry asafetida until crisp and add it to the coconut. Add salt and tamarind after removing the seeds from it. Sprinkle some water and grind it coarsely. If this item is powdered without water, it can be kept for 10 to 15 days. If water is added, it spoils the next day itself.

242. FRESH CORIANDER LEAVES CHUTNEY

Ingredients Coriander leaves - 1 palam Red chillies - ¼ palam Mustard - ¼ palam Urad dal/black gram - 1 palam Cumin seeds - 1/8 palam Asafetida - 5 (gundalavu) Salt - ½ palam Tamarind - ¾ palam Cut the roots of fresh coriander leaves and cut it into smaller pieces. Fry separately red chillies, mustard, urad dal, cumin seeds. Put sesame oil in a pan and fry all these items separately. Fry the cleaned coriander leaves for some time and transfer all these into a pounder. Keep asafetida 5 pinches, in the fire until crisp and add it to the mixture. Pound these ingredients for some time and add salt and de-seeded tamarind and pound it well again. Salt and tamarind has to be added after pounding the other ingredients first. Otherwise the chillies and lentils will not be powdered well enough.

243. MANGO CHUTNEY

Ingredients Mangoes - 4 and ½ palam Sesame oil/Til oil - ½ palam Fenugreek/methi seeds - 1/8 palam Mustard seeds - 3/8 palam Red chillies - 3/8 Salt - 5/8 Scrape out the skin of mangoes, cut it into small pieces and throw the seeds away. Heat sesame oil in a pan and add fenugreek or methi seeds and mustard. Put the fenugreek first in the heated oil and when it becomes brown, add the mustard. When the mustard stops spluttering remove from fire and set aside. Fry red chillies in sesame oil and put it in the grinder. Put salt in the chillies and the cut mangoes in it. Pound it well until all the ingredients are powdered. Then add the fenugreek and mustard in the pan and pound it again. This chutney will last for one week or so.

244. GREEN CHILLIES AND FRESH CORIANDER LEAVES CHUTNEY

Ingredients Sesame oil/Til - ¼ palam Asafetida - 6 pinches (gundalavu) Mustard - 3/8 palam Grated copra - ½ palam Tamarind - 3/4th palam Salt - ½ palam Green chillies - 1 and ¼ palam Coriander leaves – ¾ palam Pour sesame oil in a pan and heat it. Fry asafetida in the fire until it is crispy and set aside. Then add mustard in the same oil and when it stops spluttering, remove from fire. Add grated copra in the mustard and fry well. Remove seeds from the tamarind. Grind tamarind along with the other ingredients in the grinder. Add salt, green chillies, fresh coriander leaves along with the ground tamarind and grind it. When it is almost done, add the fried asafetida and grind again. After that add the mustard and coconut to grind again.

245. SUKKANKAI THUVAYAL (CHUTNEY) Ingredients Sukkankai - 8 and ¾ palam Red chillies - 3/8 palam Tamarind - 3/8 palam Salt - ¾ palam Turmeric powder - ¼ rupee coin size Asafetida - 8 pinches (gundalavu) Remove the skin and de-seed the sukkankai. Cut it into smaller pieces. Fry red chillies in sesame oil. Add tamarind after removing the seeds and grind it. Add salt and grind again with the sukkankai. Add turmeric powder, and fried asafetida to the ingredients. Pour sesame oil to a pan and heat it. Once heated, add fenugreek seeds and fry it brown. Then add the mustard seeds and mix well with the ingredients above. Grind it again to use. Fresh coriander leaves and green chillies can be used instead of red chillies.

246. TENDER SOUR LEAVES CHUTNEY

Ingredients Green leaves (any one variety) - 2 and ¼ palam Red chillies - 5/8 palam Sesame oil/Til - ¾ palam Asafetida - 1/16-rupee coin size Fenugreek - veesam 3/16 palam Turmeric - veesam 1/16-rupee coin size Mustard - ¾ palam Salt - ½ palam Sour leaves, gongura, and roots of vetiver (mariamkozhundu) can be used for this chutney. Take one type of green leaves and fry it in the pan and set aside. Fry red chillies in little oil. Heat til oil in a pan, and add asafetida until it is crispy and remove from the fire. Fry fenugreek, turmeric, and mustard in the same oil in which asafetida is fried. When the mustard stops spluttering, remove and set aside. Grind the fried green leaves, salt, along with the red chillies. After it is coarsely ground add the mustard, fenugreek, turmeric and grind again.

247. VEPPILAI KATTI

Ingredients Red chillies - ¾ palam Asafetida - 1/8-rupee coin size Ajwain - ¼ palam Sour leaves (mixed) - 6 palam Remove the stem of red chillies and add salt and pound it thin. Mix tender leaves of narthankai (citrus medica), lemon leaves, kozhinji leaves, gongura leaves, vilankai leaves, sour pomegranate leaves. Remove the middle veins of these leaves and pound it in a pounder. Add the red chillies and pound again. Put asafetida in fire and fry it until crisp. Add this to the veppilai katti and stir this well before use. This is a very tasty and healthy dish. Some may add ajwain to this dish.

248. PARUPPU PODI

Ingredients Chana dal (Bengal gram) - ¼ padi Toor dal (Pigeon Pea) - 3/8 padi Urad dal (Black gram) - veesam 1/16 padi Salt - ¾ palam Red chillies - 1/8 palam Fry separately chana dal, toor dal, urad dal until golden brown. Fry separately salt, red chillies and mix it to the dal. Put this in a grinder little by little and grind it to a flour. Pour ghee to the rice and sprinkle the powder on top of it to eat the dish. You can even squeeze one lemon to this before using.

249. PULIYANKAI THOKKU (SOUR THOKKU)

Ingredients Tamarind - 5 veesai Salt - 1 and ¼ padi Turmeric powder - 1 and ¼ palam Red chillies - 5 palam Fenugreek - ¼ palam Mustard - 1 palam Urad dal - ½ palam Asafetida - ¼ palam The tamarind fruit has to be raw or about to ripe. Take 5 veesai of this fruit. Add salt to the tamarind fruit and pound well. Add turmeric powder to the pounded tamarind, mix well and grind it again. Put this in a mud pot or a coated vessel and after two days remove the seeds and veins. Then pound it again and set aside. This pound item can be kept for a year. One week's portion of this item can be removed separately in a smaller mud pot for use. This portion can be further improved as follows: Heat sesame oil in a pan. Put red chillies in the oil and fry until brown and remove the chillies and set aside. Refer to the 22nd seasoning method and use fenugreek, mustard, urad dal to season this dish. Crush asafetida and put this in the seasoning. Pound the chillies and the asafetida. Take ½ veesai of the tamarind thokku and put the asafetida and chillies in it. Mix well and pound it again and add the seasoning to it. Green chillies can be used instead of red chillies. This is done during the season of the tamarind fruit.

250. GOOSEBERRY THOKKU

Ingredients Gooseberry - 20 padi Salt - 2 and ½ padi Turmeric - ½ palam Sesame oil - 7 and ½ palam Red chillies - 7 and ½ palam Fenugreek - ½ palam Urad dal - ½ palam Mustard - 1 and ½ palam Asafetida - ½ palam Pound gooseberry with a rust-free iron pounder. Remove the seeds, clean and set aside. Pound it again and mix well. Set aside in a rust-free pot or a stone vessel. Add salt and turmeric powder. Add this to the gooseberry and pound it again. Remove it in a pot. This is done for a whole year. One week's consumption for your family can be kept aside and the following method has to be used. Pour til or sesame oil in a pan and add red chillies to it. Remove the stem of the chillies and fry this in oil until brown. Remove the red chillies from it. Refer to the 22nd seasoning method and add fenugreek, urad dal, mustard to the oil in which red chillies are fried. Crush asafetida and add it to the seasoning. Then add the fried red chillies and crushed asafetida to the pounder and pound it again. Take 20 palam out of the gooseberry and mix the red chillies and asafetida and pound it again. During the gooseberry season, a certain amount of the berries to be consumed per day, can be plucked to make thokku out of it.

251. KADUKAI THOKKU (YELLOW MYROBALAN)

Ingredients Yellow Myrobalan - 1 veesai Salt - 10 palam Turmeric - ¼ palam Pick tender Yellow Myrobalan. Pound it in a rust-free iron rod into pounder. Add salt 10 palam and turmeric powder into it. Pound it again. Transfer it into a coated vessel. After 15 days remove and refer to the 250 recipe procedure for seasoning method. This is a very healthy dish. Use it wisely.

252. PULI INJI

Turmeric - 1 and ½ palam Asafetida - 1 palam Powdered Salt - ½ padi Sesame Oil - 20 palam Mustard - 5 palam Select tamarind which is about to ripe. Break it into two and remove the seeds. Pound it in the pounder, remove the hard skin and powder it. Remove the skin of ginger and cut it into small rice like pieces. Fry red chillies, asafetida and turmeric in sesame oil separately, powder it and set it aside. Mix powdered salt in the chillie powder and further add to the powdered tamarind. Heat sesame oil in a pan and add mustard to it. After the mustard stops fluttering, add this to the tamarind mixture. Transfer this mixture to a mud pot and close it tightly with a lid. 10 palam red chillies can be added if you need to make this dish more spicer. This item is in a powdered form. One (alaku) measurement hot water can be sprinkled to make it like a paste. This can be stored for a year. But if the tamarind is not so sour, 4 or 5 lemons can be squeezed into it instead of the hot water. Then one week's requirement can be taken out from this and used. This item is very tasty and healthy also.

Urgayum Vatralgalum

This comes as complementary or side-dish when you mix rice with thogayal or curd. This is mostly done once in year and used for the rest of time in that year. The pickle is stable for long time because of the ingredients added such as chilli, salt, Vendhayam (Fenugreek seeds), turmeric, nalla ennai (oil), karayam, and in this salt, nalla ennai, turmeric can be added more always. If you done add more of these ingredients, the pickle won't be soft and will become black. Take out the seeds of chilli from the chilli powder and these seeds are the reason for the insects to come. The Jadi is the best option to keep the pickles. Also, pickles are kept in sand vessels and stone vessel. If you are putting the pickles in sand-vessel, you have to apply kungaliyam in the inner walls of the vessel for using and the insects won't come. The process to make the sand or rock-vessel ready for pickle is,

1) Keep a new sand vessel on stove and heat. After it is heated, pour 5 palam nalla ennai on the hot vessel (some people use candle instead of nalla ennai) . After it is boiled nicely, powder 1 palam kungaliyam and put it in the hot oil . Immediately wrap a cloth on a stick and stir the stick such a way it touches the inner walls of the vessel. Later you can use the same cloth for covering the mouth of the vessel.

253) Pachai podi sertha vendhaya Mangai (Page no 157)

Mango – (100 pieces)

Salt – 2.5 Padi

Pepper – 40 Palam Turmeric powder – 8 palam

Vendhayam – 7.5 palam

Kayam – 2.5 palam

Ginely oil – 20 palam

Mango – (100 pieces) Each piece is cut into 8 portions with the seed and, clean and soak in some water.

Filter the water and place all mango pieces in a plate.

Salt – 2.5 Padi measurement

Pepper – 40 Palam

Turmeric powder – 8 palam. Dry all these above three things, grind them and make powder like

kungumam Senthur.

Vendhayam – 7.5 palam – Use 1 plam of Ginely oil with the Vendhayam and fry it till it becomes reddish.

Kayam – 2.5 palam. Mix this kayam with the vendayam fried above and grind it to powder, Take this

mixture and add it to the above three things/powder and spread it in a new moram or plate that is plated by Eeeam.

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. 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.

254. Pachai Podi Serndha Kadumangai

Mango – (100 pieces)

Salt – 2.5 padi,

Chilli powder – 1 padi,

Mustard powder – 0.5 padi,

Turmeric powder – 0.25 padi.

Kayam – 2 Palam

Gingely oil – 20 palam

Raw groundnut – 0.25 padi

Raw fenugreek seed

Mango – (100 pieces) Each piece is cut into 8 portions with the seed and, clean and soak in some water.

Filter the water and place all mango pieces in a plate.

Salt – 2.5 padi, Chilli powder – 1 padi, Mustard powder – 0.5 padi, Turmeric powder – 0.25 padi. In this, take salt, chilli, mustard, turmeric dry it separately and grind to powder like Kunkumam and keep separately.

Kayam – 2 Palam. Grind kayam into powder and mix it with the things in the previous paragraph, and keep it in a moram. After that, Gingely oil – 20 palam . Mix the gingley oil with the mixture prepared above in moram. After that take a handful of powder in moram and spread it in the vessel and then take a handful of mango pieces and spread on it, continue with next handful of mixture and followed by handful of mango pieces and complete it.

Raw groundnut – 0.25 padi – Raw fenugreek seed - Mix both groundnut and fenugreek seed and spread over on the mango in vessel. Do the same steps for the rest of mango and mixture, one handful each time mango and then mixture. After that, Gingely oil – 40 palam. Pour the gingley oil in the mango and cover the vessel with a cloth. After 3 days shake the vessel / pot upside down. Like this for a month, take the vessel shake up and down and This mango pickle is very tasty and very nutritious and it won’t decay from the day it is made to the day it is used completely. This is highly prepared by people living in telugu areas such as Vishakapatinam and Kanjam.

255. Varuthapodi serntha Vendhayamangai

Mango – 100 pieces

Salt – 2.5 padi,

Chilli – 30 palam,

Turmeric – 7.5 palam,

Fenugreek seed – 10 palam

Ginely oil – 20 palam

Kayam – 2 palam

Mango – (100 pieces) Each piece is cut into 8 portions with the seed and, clean and soak in some water.

Filter the water and place all mango pieces in a plate.

Salt – 2.5 padi, Chilli – 30 palam, Turmeric – 7.5 palam, Fenugreek seed – 10 palam. Take all the said ingredients except salt, fry them individually with little gingely oil and grind them to powder like Kunkumam. Grind the salt to powder and mix salt and all powder we prepared to get a mixture.

Ginely oil – 20 palam – Pour it in a frying pane and heat it on the stove.

Kayam – 2 palam – Put the kayam in the heat oil we prepared above, once it becomes reddish, take the pane from stove. Take the Kayam from the pane and grind it to powder. Mix the kayam powder with chilli powder. Pour and mix oil with this and chilli powder. As we saw in the previous pickle chapter, Mix it with the mango pieces we have cut and place it in a vessel as we seen before.

256. Lemon Pickle

Lemon – 100 lemons

Ginely oil – 15 palam

Kayam – 1.5 palam.

Chilli – 15 palam, Turmeric – 3 palam,

Fenugreek seed – 5 palam,

salt – 1.5 padi

This pickle is very tasty and very nutritious.

Chilli – 15 palam, Turmeric – 3 palam, Fenugreek seed – 5 palam, salt – 1.5 padi. Except salt, for all the

other things take each ingredient little by little fry it with oil and grind them separately to become like Kukumam . Powder the salt and mix salt and other things we prepared into one mixture.

Ginely oil – 15 palam. Heat it in pane and after the oil is heated,

Kayam – 1.5 palam. Fry this kayam powder with the gingely oil and powder it. Mix this powder with the other mixture we given in the 1st paragraph, then mix this powder gently with oil in the pane.

Lemon – 100 lemons. Each lemon has to be 1.5 palam complete and they have to be matured riped well.

Each lemon is pierced into 4 parts without going apart. The mixture is put above and in the lemons and

they are placed in the vessel and rest mixture is put into it. Cover the vessel and keep a heavy vessel on it. The after 2 or 3 days, open the cover and shake the vessel upside down, and do this process for next 20 days, and you can use it.

When you use the pickle, take the pickle only by wooden stick or (kalimberadha fork). After the rasam got one with pickle, take a soft skin-peeled ginger and make it into pieces or take green chillies remove its kambu and cut into 4 pieces and you can put it into the pickle. Apart from this, you can also use magalikalangu with its skin removed and been cut into small small pieces. Even the powders said in the pickle are used without frying, but Fenugreek seed is always heated fried before using.

257. Another method Lemon pickle

Ginely oil – ¾ vesai

Lemon – 100

Chilli – 30 palam, Turmeric – 3 palam,

Fenugreek – 5 palam,

Salt – 1.24 padi,

Gingely oil – 10 palam,

Kayam – 1 palam

Ginely oil – ¾ Veesai. Pour this gingely oil in a clay vessel or rock vessel and heat it.

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.

After that,

Chilli – 30 palam, Turmeric – 3 palam, Fenugreek – 5 palam, Salt – 1.24 padi, Gingely oil – 10 palam,

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.

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.

Narthangai (White lemon) – 100 fruits

Chilli – 1 Veesai,

Fenugreek – 5 palam,

Salt – 2.5 padi,

Turmeric – 10 palam, Kayam – 3 palam,

Ginely oil – 1 veesai

Fruits Such as Kinchilakai or Kadarangai (white lemon) that has souring juice inside can be used to make

this pickle.

Chilli – 1 Veesai, Fenugreek – 5 palam, Salt – 2.5 padi, Turmeric – 10 palam, Kayam – 3 palam, Ginely oil

– 1 veesai – Using all this ingredients make the pickle powder as we did in the 256th pickle preparasion

process.

Narthangai – 100 – put this in water for about or less than 4 or 5 hours, and then take dry it with a cloth.

It is put in water to remove some solution from the fruit. Likewise take the fruit that has the solution

removed, cut it like a coil without it getting separated. Then remove the (pilaipu) and seeds with a stick

only. Now take a handful of pickle powder made for each fruit and fill it, and pour the powder on the

fruit also. Then for a month, every 2 or 3 days, the whole thing is shaken up and down, and later used.

This pickle instead of cutting the fruit like a coil, it can also be cut into 2 halves, and then each half into

four, then each piece is cut into 4 parts and used to make the pickle.

259) Another way of Narthangai Pickle

Narthangai – 100 fruits

Salt – Half (1/2) Padi, Gingely oil – (1/4 visai)

Mustard – 1 palam

Chilli powder

Narthangai – 100 fruits. As said in the last 258, soak the narthangai in water to remove the acidity

(thailam ) from it. As said in the last para of last 258, cut the lemon into 4 equal parts and place them in

a plate that is coated with lead (eeam) or clay vessel and then,

Salt – Half (1/2) Padi, grind it and mix with the narthangai and close it for 4 days. After 4 days it is closed,

5th day dry the clear water inside and dry the fruits. Before the fruit becoming hard, in the tender stage

Gingely oil – (1/4 visai). Place this in a vessel and on a stove and heat it. After it is heated,

Mustard – 1 palam. Put it in the heat oil and heat it till the ‘sada pada’ sound stops. After that put the

tender lemons and stir it, half or quarter padi water is sprinkled on it. After closing this for 2 minutes,

Chilli powder – After preparing the chilli powder as said in the last chapter 258, the powder is mixed well

with the fruits above and stir it nicely, then take the vessel out of stove and close the mouth of the

vessel by a cloth.

The salt that is added here, not like previous pickle, should be added a half padi extra and complete. The

salt is the one that adjusts the bitter (kaipurashathai) taste of this fruit.

260) Fasting Narthangai (white lemon) Pickle

Narthangai – 100 fruits Salt – 2.5 padi

Narthangai 100 fruits as said in the previous chapter 258, soak it in water till the acidity (thailathai) is

gone. Cut the fruit as coils and remove the seeds from it,

Salt – 2.5 padi. Grind it into powder and mix and fill this the same manner to all the fruits, and keep it

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

for fasting for diseased people.

261) Mangai thihipu vurgai (Mango sweet pickle)

Mango - 40 palam

Sugar – 3 visai

Kunguma flower – ¼ palam

Elarisi podi – quarter (1/4) plam

Kalimberadh plate

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.

Sugar – 3 visai - boil it with 2.25 padi of water and then remove the dust as said in page number 113.

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 mangoe pieces. After doing this, the paagu in liquid state is boiled (for 2 kothis) till it becomes like a solid metal.

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 vessel. For every 4 or 5 days this is kept in the sun light. Like this three or four times when it is new and after kept in hot, this can be used.

This pickle is not done by this country people, but this is done easily by people in Bobay, Calcutta and rajasthan. This is a side dish for roti, adai, puri. This is extensively used by diseased people. This pickle will not become bad for 1 or 2 years and as time pass on this will be more tasty and good for health.

Some people also put beacon, nutmeg, mace of nutpeg, cubeb, Elysium, lavanga with each one with

(1/2) Ru. Aa podi before taking it out from stove.

262) Alumbichangai thithipu vurgai (Sweet lemon pickle)

Lemon – 100 fruits

Rock candy – 53 palam

Elarisi podi – ½ palam

Hard laundry waserman cloth (keti chalavai thuni) – 5 muzham

Lemon – 100 fruits. Remove the skin of the fruit and in the outer part, small small holes are created.

Kalkandu (Rock candy) – 53 plam. Grind this into powder like noyi rice (broken rice).

Elarisi podi – ½ palam – grind this and mix this with the rock candy grinded above.

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.

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.

263) Vilangai thithipu vurgai (Sweet Monkey fruit pickle)

Matured Vilangai Sugar – 3 parts

Matured Vilangai is broken, the flesh inside is peeled out, then boiled little, then spread in a cloth and the pickle is prepared as said in the 261 pickle preparation. If Vilangai is 1 part, sugar for pagu is 3 parts.

This sweet pickle condemns the heat disease and (oshathathai othairukum). Also it is very tasty.

264) Sotrukarazhai thithipu Vurgai (Indian aloe sweet pickle)

Indian aloe

Matured Indian aloe's madalgal is cut, the rice inside is taken, nicely washed in good water and rinsed in the water and taken again and washed, dried by a cloth without wet remaining, boiled little and water is filtered and again put in cloth to dry the wet and as said in 268 Vilangai pickle the same sugar level is used here also and made paagu and the pickle is made in the same way. This pickle condemns the heat related disease and (Nabiranathaium kandikum). Also it is very tasty.

265) Nellikai thithipu vurgai (Amla sweet fruit)

Amla fruit – 40

Limstone (Sunambu)

Amla – 40 fruits. This fruit has to be good and big, holes are made on the outer skin by sharp brass stick or some other sharp stick. Little lime stone is mixed with water, and that water is taken and put in the holes of fruit and kept for sometime. Then it is boiled in water, it is taken after a single boil, then dried using a cloth. As in 261 sweet mango pickle, the same sugar is used and pagu is prepared in the same way and fruits are put in it and sweet pickle is made.

This pickle quality is like sweet mango pickle, but it is used in fasting. (Arosagam) will be cured.

266) VaduMangai (Bonsai Mango pickle)

Bonsai mangoe – 10 Padi

Salt – 2 ½ padi

This also as previous pickle can be as one thing for one year stock. Bonsai mangoe – 10 Padi – very souring and picked from the tree with stem (kambu) , very small in size like (mullika), those bonsai mangoes are washed nicely and their Kaambu is little cut, and kept without

Salt – 2 ½ padi – this salt is grinded to powder, and take a vessel or container that can hold the above all cleaned mangoes and the powdered salt, first salt is spread and little mangoes are put, then salt is spread over it, followed by mangoes and then salt over it, and the vessel is covered by a cloth to prevent air from going in and out, then taken at times and shaken up and down for the salt to get well mixed with mangoe, and this can be used after 10 to 15 days.

267) Maroru vagai vadu managai (Another way of Bonsai Mangoe)

Bonsai Mangoe (Mavadu) – 10 padi

Salt – 3 Padi

Chilli – 2 visai

Vendhayam (Fenugreek) – ¼ padi

Turmeric – 2 palam

Kayam (Asofoteida)– 2 palam

Oil – ½ padi

Mustard – ¼ plam

This is also like other pickles prepared as yearly stock.

Bonsai Mangoe (Mavadu) – 10 padi – These mangoes are choosen and cleaned as said in the previous

pickle preparation 266.

Salt – 3 Padi

Chilli – 2 visai

Vendhayam (Fenugreek) – ¼ padi

Turmeric – 2 palam Kayam (Asofoteida)– 2 palam

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,

Oil – ½ padi

Mustard – ¼ plam

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.

268) Green chilli vatral (Pachai milagai vatral)

Green chilli – 40 palam.

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,

Curd – 1/8 padi

Salt – 4 palam

Kayam Asofetida – 1/8 palam

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.

Without even cutting the chili, even 2 or 3 small holes can be put in the chilli and used.

269) Vegetable vatral

Ladys finger, Sundaikai (turkey berry), Bitter guard, Kothavarangai (cluster beans), manathakalikai (sun

berry), kurumathangai, kathirikai (brinjal), avaraikai (English bean) are the vegetables.

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; turkey berry is crushed, Brinjal is cut according to the length axis, Kurumathangai is cut as vilvai vilayayi; For sun berry, English bean and cluster beans nothing is done, they are dried as vathal and in any one of item is fried with needed ghee or oil, and powdered salt is spread on it and can be used as Vatral. This can also be added in Kulambu as vegetables. As it can be used as two ways, like the above chilli vatral this is not added to salt.

270. Yellowmoong daal Kosambari

This kosambari is a mix of the below ingredients,

Yellowmoong – 200 grams (soak in water for some time, filter without and keep it aside)

Lemon – 1

Salt – 10 grams

Cucumber – 37.5 grams (should be cut like small rice grains), can also use green mango instead of cucumber and lemon

Green chilly – 5 grams (To be sautéed and added)

Grated coconut – 75 grams

Ghee and oil mix – 37.5 grams

Hing – 1 veesam ( I think it’s a pinch)

Seasoning: (Thadukka)

Mustard – 10 grams, urud dhal – 10 grams, red chilly – 5 grams

(Keep everything ready, to be mixed and just before eating)

271. Channa daal Kosambari

Same like the above, instead of yellowmoong use channa daal

Another variety of channa daal

kosambari

(Channa daal – 200 grams (soak for 10 minutes, and then spread in a white cloth and allow it to dry for 10 minutes, and then keep it in one pathram)

Kalkandu – 90 grams, elachi – little may be 2 grams,

Mix all the above and serve, if u want u can also add 60 grams of grated dry coconut.

272. Another Variety of Channa Daal Kosambari

273. Banana stem curd kosambari

Water – 750 ml, Butter milk – 200 ml, salt – 2.5 grams (Mix all the three and set it aside

Banana stem – 375 grams (take the tender part, not the root part) cut this like uniform small rice grains

and soak in the above buttermilk water mix. Then squeeze and take it out and keep it aside.

Curd – 500 ml (soak the above banana stem in the curd)

Salt – 10 grams ( add salt)

Green chilly – 4.6 grams, ginger – 4.6 grams (chop like small rice grains and mix with the above.

Final seasoning

Oil ghee mix – 37.5 grams, hing – 1 veesam (may be a pinch), mustard, urud dhal – 14 grams, chilli – 4.6

grams

274. Another type of Banana stem kosambari

Water – 750 ml, butter milk – 200 ml, salt – 2.5 grams (Mix all the three and set it aside)

Banana stem – 375 grams (take the tender part, not the root part) cut this like uniform small rice grains and soak in the above buttermilk water mix. Then squeeze and take it out and keep it aside.

Lemon – 2 nos, squeeze it on top of the above banana stem.

Salt – 10 grams (add salt)

Green chilly - 4.6 grams (chop like small rice grains and mix with the above. Turmeric – little

Final seasoning

Oil – 37.5 grams, hing – 1 veesam (may be a pinch), mustard, urud dhal – 14 grams, chilli – 4.6 grams

275. Cucumber jaggery tamarind kosambari

Cucumber – 370 grams, (remove the skin and inside seeds and cut into small uniform pieces and keep it in a vessel.

Tamarind – 37.5 grams( take 3 times of water and mix with tamarind) (remove the seed and skin of tamarind and take only the essence and keep it aside)

Add the below

Salt – 9.3 grams, jaggery – 37.5 grams, turmeric little, cardamom little.

Seasoning – Gingelly oil – 18.75 gram, mustard – 4.6 gram, red chilly – 4.6 gram, urud daal – 4.6 gram,

hing – required

276. Cucumber, shredded coconut and banana mixed curd kosambari

277. Mango kosambari

Mango – 370 grams, (Choose mango in such a way it is sour and does not have fibre) cut into small pieces like rice grains.

Jaggery – 93.5 grams, elachi – 4.6 grams, salt – 14 grams (mix all these three with the above cut mango)

Seasoning: gingelly oil – 18.75 grams, mustard – 4.6 grams, red chilly – 4.6 grams, urud daal – 9.3 grams, hing

VADAGAM

278. Kaarapodi

Ingredients Asafoetida

Salt

Red chillies

Grind above three ingredients separately. Mix all three grinded ingredients and grind once again.

Ingredients

Pure water

White aval

Karapodi

Chopped coriander leaves

Rubbed Sesame seed

Finely chopped Green Chilies

Pour pure water of 1 and ½ palam in a vessel and put white aval of ½ padi in the water. Allow it to soak nicely in the water. Afterwards drain the water completely and mix the drained aval nicely. Now mix the karapodi, chopped coriander leaves, sesame seed, finely chopped green chilies with mixed aval. Now make small gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely.. After the balls are completely dried, it can be consumed by frying it in ghee or oil.

Note: Sesame seed is added in this recipe to give taste. But it spoils the vadagam soon. So if we want to preserve and use this dish for a longer period we can avoid sesame seed from the recipe as an option.

Ingredients

Pure water White aval

Karapodi

Chopped Bannana stem

Rubbed Sesame seed

Pour pure water of 1 and ½ palam in a vessel and put white aval of ½ padi in the water. Allow it to soak nicely in the water. Afterwards drain the water completely and mix the drained aval nicely. Now mix the karapodi, chopped banana stem, rubbed sesame seed with mixed aval. Now make small gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely. After the balls are completely dried, it can be consumed by frying it in ghee or oil.

281. Nel pori/Aval pori/ Puffed rice vadagam

Ingredients

Pure water

Nel pori

Karapodi

Rubbed Sesame seed

Soak Nel pori 1 padi in water 1 padi for one nalligai (24 minutes). Drain the water and put the pori in a tin coated vessel.( eeya paathiram). Now mix the karapodi the pori in tin coated vessel ( eeya paathiram) nicely. Now make small gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely . After the balls are completely dried, it can be consumed by frying it in ghee or oil.

282. Pumpkin mixed pori vadagam

Ingredients

Pure water

Nel pori

Grated pumpkin Karapodi

Rubbed Sesame seed

Soak Nel pori 1 padi in water 1 padi. Drain the water and put the pori in a tin coated vessel.( eeya paathiram). Break the full pumpkin and remove the seeds from inside completely. Peel the outer skin.

Grate the pumpkin with a grater. Now put the grated pumpkin in a thick cloth and squeeze the water out nicely. Take the grated pumpking of 9 palam and put along with the pori in tin coated vessel. Mix the pori, grated pumpkin with the karapodi 7/8 palam, rubbed sesame seed gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely. After the balls are completely dried, it can be consumed by frying it in ghee or oil.

283. Muttai pori vadagam

Ingredients

Pure Water

Muttai pori

Karapodi

Finely chopped Bannana stem

Rubbed Sesame seed

Soak Muttai pori 1 padi in water. Drain the water and keep the pori aside. Now mix the karapodi, rubbed sesame seed and finely chopped banana stem with the pori nicely. Now make small gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely . After the balls are completely dried, it can be consumed by frying it in ghee or oil.

284. Coconut vadagam

Ingredients

Pure water

Aval

Karapodi Ripe Grated coconut

Lemon

Soak aval ¼ padi in water and drain the water completely. Put the drained aval in pounding stone (Ural).

Ripe grated coconut 24 palam to be mixed with aval in the pounding stone. Grind the mixture in the pounding stone and put it in a tin coated vessel (eeyam pattiram). Put Karapodi 7/8 palam and Lemon juice out of 7 nos of lemon in the mixture in the vessel and mix nicely. Now make small gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely. After the balls are completely dried, it can be consumed by frying it in ghee or oil.

285. Mixed vadagam

Ingredients

Pure water

Nel pori

Aval

Muttai pori

Chopped Bannana stem

Grated pumpkin

Finely chopped Green Chilies

Chopped coriander leaves

Rubbed Sesame seed

Karapodi

Soak Nel pori ¼ padi, aval ¼ padi and muttai pori ¼ padi in water and drain the water completely. Put the drained aval, nel pori and muttai pori in a tin coated vessel (eeyam pattirum). Add the remaining ingredients chopped banana stem, grated pumpkin, finely chopped green chillies, chopped coriander leaves, rubbed sesame seed and karapodi into the mixture in tin coated vessel and mix nicely. Now make balls gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely. After the balls are completely dried, it can be consumed by frying it in ghee or oil.

286. Pumpkin vadagamm

Ingredients

water

Split/Whole Black gram *

Pumpkin $

Salt

Red Chilies

Asafoetida

Cumin

Finely chopped Green chilies

Soak peeled black gram in water overnight. Put the grated pumpkin inside a cloth and tie the cloth. Place the cloth with grated pumpking in between two wooden planks and place a weight over the top wooden plank. Nest day grind the soaked black gram nicely to the consistency of butter. Mix the grated pumpkin with Black gram paste. Grind salt, red chilies and asafoetida together to a powder and add the powder with cumin to the mixed paste. Then finely chopped green chillies has to be mixed with paste nicely or can be grinded to the paste to mix well. Now make small gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely. After the balls are completely dried, it can be consumed by frying it in ghee or oil. This vadagam can also be used as a seasoning ingredient to make curries.

Instead of black gram we can also use mixture of Split Bengal gram, Split gram/Yellow lentil/Toor dhal

along with black gram

$ Instead of pumpkin we can also use tender fenugreek seed leaves, Ladies finger or cluster beans chopped finely

287. kool vadagam Ingredients

Water

Rice

Curd

Powdered salt

Cumin

Rubbed sesame seed

Asafetida

Take cleaned 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 grinded powder in a vessel. Pour the drained water ¾ padi in a tin coated vessel (eeyam pattirum) and heat it. When the water gets boiled put the rice powder into the boiling water simultaneously stirring the mixture with a ladle. Once the mixture comes to thick paste remove it from the heat. Next day add curd, powdered salt, cumin and rubbed sesame seed into the thick paste of rice. soak asafoetida in water and put in the rice paste and mix nicely. Now make small gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely. After the balls are completely dried, it can be consumed by frying it in ghee or oil.

288. Another variety of Kool vadagam

Ingredients

Water

Boiled Rice

Curd

Powdered salt

Cumin

Crushed pepper Rubbed sesame seed

Asafetida

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 continuously stir it with a ladle. Once the mixture comes to thick consistency remove it from the heat. Once the paste is cooled, make small gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely. After the balls are completely dried, it can be consumed by frying it in ghee or oil.

Note: Fry only 2 or 3 balls at a time in oil or ghee

APPALAM (PAPPAD) This item is done on special festival days. This is also done as a substitute to vegetables. We should prepare the appalam flour first. Smear gingelly oil on big Bengal gram. Dry it in the sun and machine grind it to break it into pieces. Again dry it, remove the black skin and grind it to a fine powder. Some people will soak the black gram, remove the skin, dry it and then powder the dal into flour. This will lessen the taste of the dal. BLACK GRAM APPALAM WITH LEMON Ingredients Pure water - 1/8 padi Salt - ¾ palam Black gram flour/urad dal flour - ½ padi Cardamom powder - 1/8 palam Pepper pods - ½ palam Cumin seeds - ¼ palam Lemons - 7 Asafetida - 1/8-rupee coin size Gingelly oil/til oil - ½ palam Crushed sesame seeds - 1 and ½ palam Rice flour - 2 and ½ palam Boil pure water and salt in a coated vessel and after it boils remove from fire and set aside. Sieve it into another vessel. Add black gram flour into the salted water and sprinkle cardamom powder, broken pepper pods, cumin seeds into the flour. Squeeze the juice of 7 lemons, after removing the seeds. Dissolve asafetida in water and pour it into the flour. Knead the flour tightly. Smear gingelly oil in the on the kneaded flour and close it with a lid. Put this on the pounder and pound well. The more you pound, the more the pappad will become soft. You can smear oil while pounding the flour. Make small lemon sized balls out of it. Set aside crushed sesame seeds and rice flour separately. Smear the rice flour on a smooth plank and take a lemon sized ball and flatten it. Also smear the sesame seeds on it. Take the pappad machine and make round shaped appalam. Repeat this process for the rest of the pappad also. Smear the rice flour periodically. You can fry this in oil or ghee or in the fire directly.

APPALAM WITH SPINACH JUICE

Ingredients Pure water - 3 veesam 3/16 padi Salt - ¾ palam Oil vengaram(onions) - ½ palam Appalakaram (Pappad) - ¼ palam Lime froth - ¼ palam Vasalaikeerai rasam - 1 and ½ palam Black gram flour/urad dal flour- ½ padi Cardamom powder - 1/8 palam Crushed pepper -1/4 palam Asafetida - ¼ rupee coin size Gingelly oil - ½ palam Take pure water in a vessel. Add salt, oil vengaram (onions), appalakaram (pappad) and lime froth in the vessel with water. Boil it and strain the water. Add vasalaikeerai (spinach) rasam to it. Dissolve asafetida in water and add to it along with black gram flour, cardamom powder, crushed pepper pods and cumin seeds. Then mix everything well and knead it to a dough. Smear gingelly oil on top of the dough and keep it for the entire day. The next day put this on the pounder and pound well. The more you pound, the more the pappad will become soft. You can smear oil while pounding the flour. Make small lemon sized balls out of it. Smear the rice flour on a smooth plank and take a lemon sized ball and flatten it. Take the pappad machine and make round shaped appalam. Repeat this process for the rest of the pappad also. Smear the rice flour periodically. You can fry this in oil or ghee or in the fire directly.

293. BLACK GRAM FLOUR APPALAM WITH VELDT GRAPE (ADAMANT CREEPER) Ingredients Pure water - ¼ padi Veldt grape (pirandai) - 5 palam Salt - ¾ palam Oil vengaram (onion) - ½ palam Appalakaram (pappad) - ¼ palam Black gram flour (urad dal flour) – ½ padi Cardamom powder - 1/8 palam Crushed pepper pods - ¼ palam Cumin seeds - 1/8 palam Asafetida - ¼ rupee coin size Gingelly oil/til oil - ½ palam Cut tender veldt grape, squeeze and remove the left overs and put this juice in the water in the vessel. Add salt, oil vengaram, appalakaram in the water and boil it. Strain the water. Add black gram flour, cardamom powder, crushed pepper pods and cumin seeds in the salted water. Dissolve asafetida in water and add this water. Knead everything to a dough. Smear gingelly oil on top of the dough and keep it for the entire day. The next day put this on the pounder and pound well. The more you pound, the more the pappad will become soft. You can smear oil while pounding the flour. Make small lemon sized balls out of it. Smear the rice flour on a smooth plank and take a lemon sized ball and flatten it. Take the pappad machine and make round shaped appalam. Repeat this process for the rest of the pappad also. Smear the rice flour periodically. You can fry this in oil or ghee or in the fire directly.

Set aside pure water and salt in a coated vessel. Crush thuthi ver with a stone and put this in the salt water. Add ghee to this salt water and boil it. Strain this water. Add the black gram flour to it. Dissolve asafetida in the water and pour this into the flour.

Knead and make this into a dough. Smear gingelly oil on top of the dough and keep it for the entire day. The next day put this on the pounder and pound well. The more you pound, the more the pappad will become soft. You can smear oil while pounding the flour. Make small lemon sized balls out of it. Smear the rice flour on a smooth plank and take a lemon sized ball and flatten it. Take the pappad machine and make round shaped appalam. Repeat this process for the rest of the pappad also. Smear the rice flour periodically. You can fry this in oil or ghee or in the fire directly.

297. ANOTHER VARIETY OF KOPPULA APPALAM (PUFFED APPALAM) Ingredients Pure water - ¼ padi Salt - ¾ palam Appalakaram - ¾ palam Asafetida - ¼ rupee coin size Black gram flour/urad dal flour - ½ padi

Pour pure water in a pan. Add salt to it. Add appalakaram and asafetida dissolved in water and boil it. Add black gram flour to the salt water.

Knead and make this into a dough. Smear gingelly oil on top of the dough and keep it for the entire day. The next day put this on the pounder and pound well. The more you pound, the more the pappad will become soft. You can smear oil while pounding the flour. Make small lemon sized balls out of it. Smear the rice flour on a smooth plank and take a lemon sized ball and flatten it. Take the pappad machine and make round shaped appalam. Repeat this process for the rest of the pappad also. Smear the rice flour periodically. You can fry this in oil or ghee or in the fire directly.

Powdered pepper pods - 1/8 palam Dry samba aval and grind it to a powder. Separate thin powder and coarse ones (1/4 padi). Mix together salt, asafetida and pure water and boil it. Then strain the water and divide it into two portions. Add one portion to the coarse aval. Put cumin seeds, crushed pepper into the aval. Soak it and pound it well. Set aside. Smear the pounder with ghee and sprinkle the other portion of the water now and then and pound it again. Make big balls out of it and close this with a wet cloth. Take lemon sized balls out of this and make pappad like the previous recipe. Smear the thinly ground aval flour on a smooth plank and take a lemon sized ball and flatten it. Take the pappad machine and make round shaped appalam. Repeat this process for the rest of the pappad also. Smear the thin aval flour periodically. You can fry this in oil or ghee or in the fire directly. Instead of making pappad out of the entire kneaded flour, pappads can be made according to the requirement in small quantities. You can make pappads from ladies finger juice, veldt grape juice, vasalaikeerai juice and thuthi ver juice. The same way yam juice, brinjal root juice can also be included in the appalam. Instead of the appalakaram, cooking soda is also added. By adding the juice of the leaves, roots, vegetables and vengaram, appalakaram etc the appalam becomes big and fluffy.

299. BLACK GRAM DOSA

rice half 750gm

black gram quarter 375gm

Soak rice and black gram in water for an hour. Drain the black gram and grind them in stone ural

add ¼ cup water and grind until the texture is light and fluffy when completely ground. Transfer the

batter into a aluminium pot.

fine salt ¾ dint

Add this salt into the aluminium pot containing the dosa batter. pour ¼ cup water into the pot and mix it

well. Then, use the dosa pan that has been mentioned in page 59 (nom 45 or 46) let it hot and apply

some sesame oil on the pan. Then pour 1 ladle batter on the pan and spread it in a circular manner according to your preferred size and thickness. After few minutes, once the batter not stick to the

wooden spoon and pan, turn it over and sprinkle some water on it. Repeat the above activity and once

the dosa ready put it on a plate. Do as mentioned till all the dosa batter finished.

Some people will keep the dosa batter for overnight for fermentation.

300. COCONUT DOSA.

grated coconut 12 palam, (420gram)

rice ¼ padi (375 gram)

salt ½ palam (18 gram)

Soak the rice in water for an hour, drain the water; mix the salt and grated coconut. Then grind it with water till the texture is light and fluffy when completely ground. Next, repeat the steps mentioned in 299 for blackgram dosa.

301. FENUGREEK SEEDS

rice ¼ padi (375 gram)

black gram 1/8 padi (176.5gram)

fenugreek seeds 70gram

Soak the rice, black gram and fenugreek in water for an hour. drain rice, black gram and

fenugreek. Then grind it with water till the texture is light and fluffy when completely ground. Keep the

dosa batter for overnight for fermentation. Then add 21.8gram salt, 13gram cumin and 2.18gram

asafetida that stir with water into the dosa batter and mix it well. Then repeat the steps mentioned in

302. ONION DOSA. Use the same method as nom 299 and 301. Before make the dosa add 175 gram onion, 50gram

green chillies and 15gram coriander leaves that cut into small pieaces and mix well. Add extra salt

according to your tatste. Curry leaf also can be added.

303- 307

308. Ordinary Idli

Ingredients:

Procedure:

• Soak the idli rice for 48 minutes and drain the water. After that drain the rice without water and grind it in the mortar and using a winnow (to free grain from the lighter particles of chaff, dirt, etc., especially by throwing it into the air and allowing the wind or a forced current of air to blow away impurities) separate the part which has become flour and take the part which has rice. • Soak the urad dal for 3 hours and after that grind it smooth like butter and place it in a lead coated vessel which can hold 6000 gms of water. To this add the part which has rice and mix it using water as needed. Keep the mixture undisturbed for whole day. • To the above fermented mixture add the chana dal and powdered salt. Also add finely chopped green chilly( without the stem )and coriander leaves (without the root) . • Dissolve the asafoetida with 35gms of water and add to the fermented batter and mix. • Take the vessel which is used to steam idli and fill it with half the amount of water. When the water starts to boil close it with the lid. Then place a banana leaf coated with oil on the idli plate and pour 2 laddle full of batter. Again close it with banana leaf coated with oil. Repeat the process for one more idli plate and close it with lid. • After 15 minutes (when water comes out from the lid like drops) open it. Sprinkle water on the leaf and take the idli out. Repeat the process for the rest of the batter. P.S : We can also soak the rice and dry it in shadow.Then grind the rice in a hand mill as we do for making rice upma. Then use that rice for making idli.

Ingredients :

Rice - 375 gms (¼ padi) Urad dal - 187.5 gms (⅛ padi) Pepper - 8.75 gms (¼ palam) Cumin seeds - 8.75 gms (¼ palam) Powdered crystal salt - 43.75 gms (1 ¼ palam) Ghee - 210 gms (6 palam) Chopped green chilly - 17.5 gms (½ palam) Chopped coriander leaves - 8.75 gms (¼ palam) Gram dal - 52.5 gms (1 ½ palam) Grated coconut - 105 gms Asafoetida - 0.78 gms (1/16 ௮.எ) Powdered dry ginger - 4.37 gms (⅛ palam) Lemon - 3 (palasa leaf)

Procedure :

• Soak the rice for half an hour. After that clean the rice and drain the water . Then put the rice in the mortar and grind it . • Keep the rice in a lead coated vessel which can hold 3000gms of water. • Soak the urad dal for 1 hour , after that grind it smooth like butter. To this add the rice and mix it using water as needed. Keep the mixture undisturbed for whole day. • Next day add the pepper,cumin seeds,powdered crystal salt,ghee,chopped green chilly,chopped coriander leaves,gram dal,grated coconut,asafoetida(dissolve it in water),dry ginger powder to the fermented batter. • Lastly add the lemon juice. • Take the vessel which is used to steam idli and fill it with half the amount of water. When the water starts to boil close it with the lid. Then place a banana leaf coated with oil on the idli plate and pour 2 laddle full of batter. Again close it with banana leaf coated with oil. Repeat the process for one more idli plate and close it with lid. • After 15 minutes (when water comes out from the lid like drops) open it. Sprinkle water on the leaf and take the idli out. Repeat the process for the rest of the batter.

Ingredients:

Cream Of Wheat - 375 gms (¼ padi) Ghee - 140 gms (4 palam) Curd - 375 gms (¼ padi) Powdered crystal salt - 17.5 gms (½ palam) Pepper - 8.75 gms (¼ palam) Cumin seeds - 8.75 gms (¼ palam) Asafoetida - 0.78 gms (1/16 [?].[?])

Procedure :

• Divide each ingredient into 4 equal parts. Then from that divided part combine 1 part of cream of wheat,1 part of ghee,1 part of curd,1 part of powdered crystal salt,1 part of pepper,1 part of cumin seeds and keep it in a lead coated plate. • Similarly combine the remaining 3 parts of each ingredient separately as we did earlier and keep it in a lead coated vessel. • Dissolve the asafoetida in 17.5 gms of water. Divide that water also into 4 equal parts and mix it with each of the combined ingredients in the lead coated vessel. • Add required amount of water to each of the vessel containing the ingredients so that the consistency of the batter is same as idli batter. • Take the vessel which is used to steam idli and fill it with half the amount of water. When the water starts to boil close it with the lid. Then place a banana leaf coated with ghee on the idli plate and pour 2 laddle full of batter. Again close it with banana leaf coated with ghee. Repeat the process for one more idli plate and close it with lid. • After 15 minutes (when water comes out from the lid like drops) open it. Sprinkle water on the leaf and take the idli out. Repeat the process for the rest of the batter. • If we combine all the ingredients into one without dividing into 4 equal parts and prepare idli it will not be soft and it will be hard .

Ingredients :

Procedure :

• Clean the rice and dry it in shadow. Then grind it coarsely. • Then add jaggery,cardamom powder,grated coconut and ghee to the coarsely ground rice and make it as a batter using hot water as needed. • Take the vessel which is used to steam idli and fill it with half the amount of water. When the water starts to boil close it with the lid. Then place a banana leaf coated with ghee on the idli plate and pour 2 laddle full of batter. Again close it with banana leaf coated with ghee. Repeat the process for one more idli plate and close it with lid. • After 15 minutes (when water comes out from the lid like drops) open it. Sprinkle water on the leaf and take the idli out. Repeat the process for the rest of the batter.

Ingredients:

Procedure :

• Soak the idli rice for 48 minutes and drain the water. After that drain the rice without water and grind it in the mortar and using a winnow (to free grain from the lighter particles of chaff, dirt, etc., especially by throwing it into the air and allowing the wind or a forced current of air to blow away impurities) separate the part which has become flour and take the part which has rice. • Take the water and boil it. In the boiling water add grated coconut,cardamom powder and sugar . • Lastly add the water to the prepared rice and mix it. • Take the vessel which is used to steam idli and fill it with half the amount of water. When the water starts to boil close it with the lid. Then place a banana leaf coated with oil on the idli plate and pour 2 laddle full of batter. Again close it with banana leaf coated with oil. Repeat the process for one more idli plate and close it with lid. • After 15 minutes (when water comes out from the lid like drops) open it. Sprinkle water on the leaf and take the idli out. Repeat the process for the rest of the batter.

Ingredients :

Procedure: • Grate the jaggery and mix it with coconut in a vessel. Fry this mixture for 5 minutes without getting burnt. Then add cardamom powder to the jaggery mixture. This is called stuffing. • Clean the rice and dry it under shadow. Then grind it to flour. • Boil the water and then add the rice flour and mix it well. When the flour gets boiled once remove it from the fire and spread it on a plate. • Then apply gingely oil in hands and knead the rice flour firmly. • From that rice flour make small round ball(gooseberry size). • Take each ball and dust it in the rice flour and make a bowl shape. Then keep the required stuffing and close the outer layer. Repeat the process for the rest. • Cook each dumpling in the same way as we cooked idli in idli plate. Since these are very small dumpling, in one idli plate u can arrange many at a time and cook. Take care they should not touch each other.

P.S : For the stuffing we can also use sesame seed,coconut,variety of dal,cream of wheat . We can mix any one or two or three with sugar or jaggery and cardamom powder and prepare the sweet version. For savoury version we can use variety of dal,salt,green chilly,coriander leaves and cumin seed.

314. Coconut Stuffed Oil Dumplings

Ingredients:

Procedure :

• Clean the rice and dry it under shadow. Then grind it to flour. Then add the wheat flour and salt to the rice flour and mix it. • Take the water and boil it . Slowly add the above flour mixture and gently mix it with hands applying ghee. As earlier divide the mixture into small ball (lemon size) and keep it aside. • Grate the jaggery and mix it with coconut in a vessel. Fry this mixture for 5 minutes without getting burnt. Then add cardamom powder to the jaggery mixture. This is called stuffing. • Take each ball and dust it in the rice flour and make a bowl shape. Then keep the required stuffing and close the outer layer. Repeat the process for the rest. • Inspite of cooking in idli vessel we can cook it in oil or ghee till it becomes golden red.

Ingredients:

Urad dal - 187.5 gms (⅛ padi) Cream of rice flour - 105 gms (3 palam) Chopped green chilly - 35 gms (1 palam) Chopped coriander leaves - 17.5 gms (1/2 palam) Powdered salt - 17.5 gms (½ palam) Powdered pepper - 8.75 gms (¼ palam) Powdered cumin seed - 4.37 gms (⅛ palam) Gram dal - 52.5 gms (1 ½ palam) Asafoetida - 0.78 gms (1/16 [?].61) Lemon - 3 Water - 187.5 gms (⅛ padi) Rice flour - 375 gms ( ¼ padi)

Procedure :

• Soak the dal for 1 hour and drain it. Then grind it and keep it in a lead coated vessel. • Clean the rice and dry it under shadow. Then grind it to flour like cream of rice. Add the urad dal to the cream of rice and let it ferment. • Next day add chopped green chilly,coriander leaves,powdered salt,powdered pepper and cumin seed,gram dal to the fermented batter. • Add the asafoetida(dissolved in water) and also add the lemon juice. • Soak the rice ,dry it and grind it like flour. • Boil the water and put the rice flour and mix it gently. When the mixture gets boiled switch off the stove and keep it aside. Then apply gingely oil to the hand and nicely knead it. • As earlier divide the mixture into small ball (lemon size) and keep it separately. • Take each ball and dust it in the rice flour and make a bowl shape. Then keep the required urad dal stuffing and close the sides of the outer layer. Repeat the process for the rest. • Cook it using the vessel used for idli.

PATCHANANGAL (SNACKS)

316 AAMA VADA

Ingredients

Chana dal/Bengal gram -1/4 padi

Urad dal/black gram - ¼ padi

Toor dal/pigeon pea - ¼ padi

Pepper - ¼ palam

Cumin seeds - ¼ palam

Turmeric powder - 1/8 palam

Salt - ¾ palam

Green chillies - 2 palam

Pepper - ¼ palam

Cumin seeds - ¼ palam

Turmeric powder - 1/8 palam

Sesame/til oil - 25 palam

Soak Bengal gram, Black gram and Pigeon Pea and remove the water. Coarsely grind the salt and green chillies along with the dal. Put pepper, cumin seeds, turmeric powder in the ground dal and mix well. Make lemon sized balls and set aside. Heat sesame oil in an iron pan and when it stops spluttering, flatten the lemon

sized balls in an oiled banana leaf and drop it slowly in 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.

317 ANOTHER TYPE OF AMA VADAI

Ingredients

Toor dal/pigeon pea - 1/8 padi

Chana dal/Bengal gram - ¼ padi

Urad dal/black gram - 1/8 padi

Salt - ½ palam

Green chillies -1 and ½ palam

Red chillies - ¼ palam

Grated coconut - 2 palam

Asafetida - veesam 1/16-rupee coin size

Turmeric powder - 1/8 palam

Sesame oil/til oil - 25 palam

Soak Pigeon Pea, Bengal gram, Black gram/Urad dhal in water. After it is soaked

well, clear the water and put this in the grinder. Add salt, green chillies, red

chillies, grated coconut, asafetida. Put all this in the grinder and grind well.

Heat sesame oil in an iron pan and when it stops spluttering, flatten the lemon

sized balls in an oiled banana leaf and drop it slowly in 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.

318 MOONG DHAL AAMA VADAI

Ingredients

Chana dal/Bengal gram - ¼ padi

Urad dal/black gram - veesam 3/16 padi

Toor dal/pigeon pea - 1/8 padi

Moong dal/yellow gram - 1/16 padi

Salt - ¾ palam

Green chillies - 2 palam

Red chillies - 1/8 palam

Turmeric powder - 1/8palam

Asafetida - veesam 1/16-rupee coin size

Sesame oil/til oil - 25 palam

Soak Bengal gram, Black gram, Pigeon Pea, Yellow or Green gram. Soak all these

dals in water and after it is soaked well, remove the water and put it in the

grinder.

Add salt, green chillies, red chillies, turmeric, asafetida. Put all this in the grinder

and grind well. Heat sesame oil in an iron pan and when it stops spluttering,

flatten the lemon sized balls in an oiled banana leaf and drop it slowly in 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.

319 CASHEWNUT AAMA VADAI Ingredients

Milk - ½ padi

Cashewnuts - 12 palam

Ghee - 18 palam

Sugar - 6 palam

Cardamom powder -1/2 palam

Pour milk in a pot. Put cashewnuts in the milk after removing the skin. Soak for

one hour and grind it. Heat ghee in a pan. Make lemon sized balls out of the

ground cashewnuts.

Heat sesame oil in an iron pan and when it stops spluttering, flatten the lemon

sized balls in an oiled banana leaf and drop it slowly in 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.

Mix sugar with cardamom powder. After removing the vadai from the fire,

sprinkle sugar on top of the vadai. If the vadai is hot enough, the sugar will melt

by itself. This vadai can be done with almonds also. If you wish to add salt and

chillies, sugar and milk can be avoided.

320 CORN AAMA VADA

Ingredients

Corns - ½ padi

Chana dal/Bengal gram - ¼ padi

Salt - 1 and ¼ palam Cashewnuts - 3 palam

Green chillies - 2 palam

Green coriander leaves - 1 palam

Ginger - ¼ palam

Grated coconut - 5 palam

Asafetida - 1/16-rupee coin size

Lemons - 4

Soak corns and chana dal. Remove the water. Add salt, cashewnuts, green

chillies, green coriander leaves, ginger, grated coconut, asafetida. Grind all these

ingredients. Add lemon juice squeezed out of 4 lemons and pour it in the grinding

dals and grind again. Heat sesame oil in an iron pan and when it stops spluttering,

flatten the lemon sized balls in an oiled banana leaf and drop it slowly in 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.

If you wish to add onions in this, you may add 4 to 5 onions after removing the

skin. Cut the onions finely and add to the chillies and coriander leaves while

grinding it. This type of vadai where onions are added is called masala vadai.

321 VADAS AND SUKIYANS

Ingredients

Urad dal/black gram - ½ padi

Salt - ¾ palam Ginger - ½ palam

Green chillies - 1 and ½ palam

Coriander leaves -1/2 palam

Asafetida - veesam 1/16 palam

Butter - 3 palam

Sesame oil/til oil -25 palam

Soak Black gram for 2 hours in water, clean and remove the water. Put this in a grinder. Add salt and grind it smoothly. Set aside in a coated vessel.

Remove the skin and grate the ginger, remove the stem of green chillies and cut the roots of fresh coriander leaves. Grind all these in the grinder and squeeze it in the ground urad dal. Throw out the remnants or the left over. Afterwards add butter. Knead well and take lemon sized balls.

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.

322 LENTILS, WHEAT FLOUR VADA

Ingredients

Chana dal/Bengal gram - ¼ padi

Moong dal/yellow gram - ¼ padi

Wheat flour - 6 palam Ghee - 3 palam

Salt - 1 palam

Green chillies - 2 palam

Coriander leaves - 2 palam

Ginger - 1 palam

Asafetida - 1/16 palam

Lemon - 3

Sesame oil/ghee - 25 palam

Fry Bengal gram and Yellow lentils separately in ghee. Then mix both and soak it

in water. Add salt, green chillies, coriander leaves, ginger, asafetida to the

soaking dals. After soaking for an hour, remove the water and set aside. Grind all

these without adding much water. Squeeze three lemons to the dal and knead

well.

Knead the wheat flour tightly with water. Sprinkle water to the wheat flour which

is kneaded above and pat some sesame oil to it and keep it aside for half an hour.

This will make the kneaded flour soft. Take a lemon sized amount and keep it like

a cup in your palm and add the ground lentils inside the cup and seal it well.

Flatten it carefully and fry it in ghee or oil. Turn the sides when it is slightly red.

Repeat this procedure for the rest of the flour also.

323 CURD VADAI

Ingredients

Thick curds - 9 palam Semolina/broken wheat - 6 palam

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.

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.

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.

Ingredients

Pepper - 3/8 palam

Cumin seeds - 1/8 palam

Ginger - ¼ palam

Thick curds - 1 and ½ palam

Butter - 1 and ½ palam

Green chillies - ½ palam

Soak urad dal in water for 2 hours and drain the water. Grind this in the grinder by

adding salt to it. Mix pepper, cumin seeds, de-skinned ginger, thick curds, butter,

finely cut green chillies, all these to the ground flour.

Soak rice in another vessel. Drain the water and grind well. Mix it like pancake

batter. Take a lemon sized ball out of the ground urad dal and dip it in the rice

flour batter. Fry it in ghee or oil until it is cooked. Repeat the procedure for the

rest of the ground lentils.

325 FROTHY VADAI

Ingredients

Urad dal/black gram - ¾ padi

Salt - ¾ palam

Green chillies - 3 palam

Coriander leaves - 1 and ½ palam

Grated coconut - 3 palam

Asafetida - 1/8-rupee coin size

Red chillies -1/8 palam Rice flour - 3/16 padi

Butter - 3 palam

Sesame oil - 25 palam

Boil pure water two ¼ padi in a vessel. Boil urad dhal in water and remove from fire. Soak it for half an hour. Grind salt, green chillies, coriander leaves, grated coconut, asafetida, red chillies along with the boiled dal and grind it smoothly.

Mix rice flour with the lentils, mash well. If the dal is soft, add rice flour to it. Vadai will become tight.

If the flour is hard, add butter to the rice mixture. This type of vadai has to be thin and not thick.

Heat sesame oil in an iron pan and when it stops spluttering, flatten the lemon sized balls in an oiled banana leaf 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.

326 GHEE POORI VADAI

Ingredients

Urad dal/black gram -1/4 padi

Milk -1/8 padi

Brown sugar - 18 palam

Rock sugar - 2 palam

Cardamom powder - ½ palam

Rice flour - 1/8 padi Butter - 1 palam

Soak Black gram for 2 or 3 hours, clean well, remove the skin and grind it. Keep it overnight. Boil milk in sugar. Refer to the sugar syrup method and make thin syrup. Remove from fire.

Mix powdered rock sugar and cardamom powder together. Add rice flour and butter in the ground Urad dal mixture. Mash this well in the hand. Make thin vadais out of this, cook it in ghee and put it in the sugar syrup. Sprinkle cardamom powder and sugar mixture on the vadais.

327 AMIRTHA VADAI

Refer to recipe 326 ghee poori vada to make this. But do not add rice flour to it.

328 RICE FLOUR VADAI

Pure water - ½ padi

Salt - ½ palam

Pepper - ¼ palam

Cumin seeds - 1/8 palam

Grated coconut - 6 palam

Rice flour - ½ padi

Boil pure water in the stove. Add salt, pepper, cumin seeds, grated to the boiling water.

Add rice flour to the boiling water, stir well, remove from fire and put it on a tray and cool it. Apply oil on the fingers and mash the mixed flour well and make vadais. Fry it in ghee or oil and cook it.

329 COCONUT POORNA SUKIYAN

Ingredients

Grated coconut - 12 palam

Jaggery - 9 palam

Cardamon powder - ¼ palam

Put grated coconut in a pan and fry well. Powder jaggery and add to the fried

coconut. When this thickens, remove from fire. Add powdered cardamom. Mix

this well and mash. Make gooseberry sized balls and set aside.

330 YELLOW LENTIL/POORA SUKIYAN

Ingredients

Moong dal/Yellow lentil -1/4 padi

Semolina - 1/8 padi

Grated coconut - 1 and ½ palam

Sugar - 6 palam

Cardamom powder - 1/8 palam

Pure water - ¾ padi

Rice flour - 3/16 padi

Fry Yellow dal, semolina separately until golden brown. Boil pure water ¾ padi in

a pan and put the fried semolina and dal. After it thickens, remove from fire and

transfer it into another tray. Add grated coconut, sugar, cardamom powder to

the semolina dal mixture and make a mixture out of it. Make lemon-sized balls

out of the mixture. Make a batter out of pure water ¼ padi and rice flour. Take the balls and dip it in

ghee or oil and cook well. Repeat the procedure for the rest of the flour also.

331 POORI, APPAM, ADIRASAM

Ingredients

Broken wheat or semolina - ½ padi

Ghee - 1 palam

Salt - ¼ palam

Mix all the three ingredients, semolina, ghee, salt in water or milk and knead it

tightly. Apply ghee on top and pound it well. Make small lemon sized balls and

flatten it like a pappad. Fry it in ghee and remove when golden brown. The flour

used here to tap on top of these balls should be wheat flour.

Instead of semolina, wheat flour can be used. While frying these pooris, take a

ladleful of ghee and pour it on top of the frying poories. By doing so, the poories

may puff like balloons.

332 SRIKANDAM

Ingredients

Thick curds - ½ veesai

Brown sugar - ½ veesai

Saffron - ¼ rupee coin size

Cardamom powder - ¼ rupee coin size

Green edible camphor- veesam 1/16-rupee coin size

Boil the milk and ferment it. Tie the curds in a cloth and hang its edges. After a day, all the water will be drained from the curds. The curd becomes thick and

tight. Take ½ veesai of these thick curds.

Take a coated tray and add brown sugar to it and mix it well. Take a wide

mouthed vessel and tie it with a cloth. Put the curds on top of the cloth and press

it in circular motion. The dirt from this will stand on top of the cloth. Remove the

cloth. Dissolve saffron in milk and add cardamom powder. Edible green camphor

can also be added. Mix this well with yogurt. This is called srikandam.

333 SWEET POORI

Ingredients

White semolina - 6 palam

Butter - 4 palam

Brown sugar - 6 palam

Cardamom powder - ¼ palam

Green edible camphor – veesam 1/16-rupee coin size

Add water or milk to white semolina and knead well. Soak this for 30 minutes and

grind it in a grinder. Keep 4 palam of butter near the grinder and grind the

kneaded semolina. Then add the butter little by little until all the butter is used.

The flour will become soft like cotton. Take lemon sized balls and flatten it in the

palm in round shape evenly. Then fry it in ghee until golden brown and turn the

sides. Remove it in a sieve and set aside.

Powder and mix brown sugar, cardamom powder and green edible camphor.

After removing the pooris, pat this powder on either sides and set aside. Repeat this procedure for the rest of the pooris also.

334 APPAM

Ingredients

Pure water - 1 padi

Semolina - ½ padi

Salt - ½ palam

Jaggery - 40 palam

Wheat flour - ½ padi

Boil 1 padi water in a stove. Put semolina in the boiling water and stir well

without forming lumps and close it. After it is cooked ¾th, add salt, jaggery and

mash well. Add wheat flour and mash well. Remove from fire and keep it on tray.

Knead everything together in the tray. Take a lemon sized ball and keep it on the

palm of the hand in an oiled banana leaf and spread it round in shape. Fry it in

ghee or oil and cook it well. This appam can also be made with rice flour.

You can use jackfruit or white pumpkin to make this appam. Cut these fruits into

smaller pieces and boil. After it is almost done, add salt, jaggery and mash well.

Remove from fire. Add ½ padi wheat flour and knead well. Follow the procedure

for appam.

335 ADIRASAM

Ingredients

Rice - ½ padi

Pure water - ½ padi Cardamom powder - ¼ palam

Fried poppy seeds - 1 and ½ palam

Ghee - 20 palam

Soak ½ padi rice in water. Clean the rice and drain the water. Dry and powder

the rice. Keep this flour aside. Make a syrup out of ½ padi of pure water and

jaggery, by boiling both. Add the powdered rice flour and stir well. Remove from

fire and place this in a tray and cool it. Add cardamom powder, fried khuskhus to

the cooled flour in the tray.

Boil ghee in the pan. Apply the ghee in a banana leaf and take lemon sized flour

in the palm of the hand. Flatten the flour and make it round shape. Drop it in the

boiling ghee and cook it. If the kneaded flour is tight, add milk or curds and knead

again.

336 ANNARASAM

Ingredients

Rice - ½ padi

Brown sugar - 20 palam

Ghee to knead - 2 and ½ palam

Ghee - 20 palam

Cardamon powder - 1/8 palam

Poppy seeds/khuskhus - 5 palam

Soak rice in water for two days. Remove the water and spread it in a cloth and

dry it. Pound it well in a pounder. Mix brown sugar and ghee and pound it well again. Heat the ghee 20 palam in a pan. Add cardamom powder in the pounded

flour and knead well. Take a lemon sized ball from the flour and spread it in palm

sized banana leaf smeared with ghee. Fry it in the boiling ghee. After removing

from fire tap both sides of the annarasam in the cleaned poppy seeds.

Some may tap the poppy seeds on the annarasam before frying it in ghee. Then

some poppy seeds may fall into the ghee and become blackened. This may ruin

the ghee. So it is best to fry the annarasam and then tap the poppy seeds on top

of it.

337 WHITE CHEEDAI

Ingredients

Rice flour - ½ padi

Rice - veesam 1/16 padi

Urad dal - veesam 1/16 padi

Grated coconut - 5 palam

Crushed sesame seeds - 3 palam

Pure water - ½ padi

Jaggery - 10 palam

Cardamom powder - ¼ palam

Ghee - 20 palam

Soak ½ padi rice and clean it. Dry it in the shade and grind it to a flour. Fry until

golden brown. Fry rice, urad dhal separately until slightly brown, mix and grind it

in a stone grinder. Mix it with the rice flour prepared above. Fry separately copra or grated coconut, crushed sesame seeds and mix this with

the flour above. Boil ½ padi water in a vessel. Put jaggery into it. When this boils

add the flour and mix well. Set aside in a tray. Put cardamom powder in the tray

and mix well. Take a gooseberry sized ball from it and fry it in 20 palam hot ghee.

Fry 10 balls at a time. Instead of ghee you can use pure sesame oil also.

338 THENKUZHAL MANUKUPPU (KARLIPENI)

Ingredients

Urad dal - ½ padi

Rice - ¾ padi

To make flour for Thenkuzhal,

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.

After it is dried well, grind both these in the grinder. This is called Thenkuzhal

flour.

339 MANUKUPPU MA

Ingredients

Moong dal/yellow or green gram - ¼ padi

Chana dal/Bengal gram - ¼ padi

Rice - ¾ padi

Soak Yellow gram in water for half an hour. Remove the water and dry it well.

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 quantities until it becomes hot. Grind the dal and rice. This is called Manukuppu

Ma or flour.

340 ORDINARY THENKUZHAL (MAVU MURUKKU)

Ingredients

Thenkuzhal ma - ½ padi

Jeera - ¼ palam

Salt - ½ palam

Water - 3/16 padi

Thenkuzhal Ma ½ padi. Set aside in a vessel. Add jeera ¼ palam and powdered

salt in the Thenkuzhal flour. Add water 3/16 padi to the flour and knead it tight.

Refer to 67th page 40th diagram for the machine to prepare the thenkuzhal. Use

the machine and squeeze lemon sized flour in the ghee or oil and cook until red.

Repeat this procedure for the rest of the flour.

341 ANOTHER TYPE OF PLAIN THENKUZHAI

Ingredients

Rice - ¼ padi

Urad dal/black gram - ¼ padi

Salt - ½ palam

Butter - 3 palam

Soak both rice and black gram in water for half an hour and grind it. Set aside in a

vessel. Add salt, butter in the flour. Refer to 67th page 40th diagram for the

machine to prepare the thenkuzhal. Use the machine and squeeze lemon sized flour in the ghee or oil and cook until red. Repeat this procedure for the rest of

the flour.

342 SPICY THENKUZHAL

Ingredients

Urad dal/black gram - ¼ padi

Rice flour - 4 palam

Salt - ½ palam

Green chillies - 1 and ½ palam

Coriander leaves - ½ palam

Ginger - ¼ palam

Asafetida - 2 pinches (gundalavu)

Butter - 1 and ½ palam

Soak black gram in water overnight. The next day, remove the water and grind

the flour smoothly. Add rice flour and powdered salt into the flour. Grind green

chillies, coriander leaves, ginger in the grinder. Squeeze the juice out of this into

the ground flour by placing it in a white cloth. Dissolve asafetida in one- rupee

coin size water and add it to the flour.

Add butter in the flour and knead it. Refer to 67th page 40th diagram for the

machine to prepare the thenkuzhal. Use the machine and squeeze lemon sized

flour in the ghee or oil and cook until red. Repeat this procedure for the rest of

the flour.

343 PLAIN MANUKUPPU Ingredients

Manukuppu ma - ½ padi

Powdered salt - ½ palam

Crushed sesame seeds - 6 palam

Butter - 1 and ½ palam

Add powdered salt and crushed sesame seeds to the manukuppu flour. Also add

butter to the flour and knead it tightly. Refer to page 67 and 40th diagram. Take

lemon sized flour ball and use the machine to make crackers. Fry it in ghee or oil

until well cooked.

344 COCONUT MANUKUPPU

Same as plain manukuppu. Except that you add 6 palam of grated coconut along

with the salt, sesame and butter. Fry it in oil or ghee until well done.

345 FROTHY MANUKUPPU

Ingredients

Moong dal/yellow or green lentils - ¼ padi

Rice flour - ¼ padi

Salt -1/2 palam

Crushed sesame seeds - 3 palam

Boil 1 padi water and add moong dhal/yellow lentils to the boiling water and cook

well. Remove from fire. Add fried rice flour to the cooked moong dhal along with

powdered salt, crushed sesame seeds and knead well. Refer to 343 manukuppu

flour for further instructions. Fry it in ghee or oil until well done.

346 LAGUMANUKUPPU

Ingredients

Rice ¼ padi

Urad dal/black gram ¼ padi

Salt ½ palam

Sesame seeds crushed 6 palam

Butter 1 and ½ palam

Clean and drain ¼ padi rice. Spread it in a cloth and dry it.

Mix black gram with the dried rice and grind it in the grinder. Add powdered salt

and ground sesame seeds along with the butter in the ground flour and knead it

with enough water. Do it just like 343 manukuppu flour style recipe.

You can dry the rice in the shade and fry it until slightly hot. Grind it in the

machine and store it in the container as flour.

347 OMA PODI- AJWAIN SEEDS – CAROM SEEDS

Ingredients

Chana dal flour/besan -1/4 padi

Rice flour - 1/8 padi

Salt - ¼ palam

Carom seeds/ajwain - 1/8 palam

Ghee - ½ palam

Set aside Chana dal and rice flour in a coated vessel. Melt salt in 1 palam water

and pour it in the flour. Add carom seeds and unmelted ghee and mix it well. Knead this with enough water. Refer to page 67 and 40th diagram and take lemon

sized kneaded flour and cook it in ghee or oil. Remove from fire with a sieved

ladle. Repeat this procedure for the rest of the flour also.

348 ANOTHER RICE CRACKER VARIETY OR MURUKKU

Ingredients

Urad dal/black gram - veesam 1/16 padi

Rice - 1 padi

Crushed til/sesame seeds - 1 and ½ palam

Cumin seeds - 3/8 palam

Asafetida - 1/8 palam

Salt - 2 palam

Clean one padi rice and wash it well. Drain the water well. Grind it in the stone

grinder. Remove the husk from the rice flour by sieving it. Fry Urad dal and the

rice husk separately until golden brown. Mix both in a vessel and grind it to flour.

Then mix it with the above stone ground rice flour.

Add crushed sesame seeds, cumin seeds to the rice flour mixture. Dissolve

asafoetida in water and mix it in the flour.

Add 1/8 padi water to 2 palam salt. Add the dissolved salt water into the rice

flour mixture and knead tightly. Then spread a cloth and take a ball of the

kneaded flour. Take 8 or 9 number hole machine and lengthen the kneaded flour

into a long wire and twist it like a rope and make 4 or 5 circles while twisting the

flour like a rope. When you reach the inner circle leave a space of the width of your palm. There should be an empty space of your palm size inside the circle.

Make this with the rest of the kneaded flour. This is to prevent the rice cracker

from bursting while you fry it in ghee or oil. Fry the murukku one by one in ghee

or oil until slightly reddish in colour.

You can even knead the rice flour with coconut milk or water.

349 SALTED CHEEDAI

Repeat the recipe 348 and add salt, crushed sesame, jeera and asafoetida. Add

grated coconut 10 palam and knead it with enough water. Make small sized balls

(slightly bigger than a pea size) Spread a cloth and keep all the balls separately

without touching each other. Dry it in the air. Fry 20 to 30 balls in ghee or oil

until slightly red in color. Repeat this procedure for the rest of the flour also.

350 BHAJJIS, BONDAS AND PAKODAS

Chana dal flour/Bengal gram flour - ¼ padi

Salt - ½ palam

Cumin seeds - ¼ palam

Pepper - ¼ palam

Ghee - 1 and ½ palam

Red chillie powder - ¼ palam

Coriander leaves - ¼ palam

Take a vessel and add either milk, sour curds or water to Bengal gram flour. Add

only one of the three ingredients and mix it until it is smooth. Crush salt, cumin seeds, pepper and add ghee to the batter. Dissolve asafoetida 4 small pinch in

water and add to the batter.

Mix red chillie powder along with finely cut fresh coriander leaves to the paste.

Add either milk, sour curds or water again to loosen the paste. Knead well. Take

a gooseberry sized amount from the kneaded flour and fry it in ghee or oil little by

little. Remove when golden brown.

Instead of Chana dhal flour, Wheat flour or Urad dal flour can be added.

Tender raw banana, snake gourd, bottle gourd and brinjal can be cut in round

shape, smeared with salt and chillie powder, dipped in the flour paste and fried in

oil until cooked.

351 SNAKEGOURD PAKODA

Ingredients

Snake gourd - 6 palam

Powdered salt - 1/8 palam

Chillie powder - 1/8 palam

Pure water - 3/16 padi

Chana dal flour/besan/Bengal gram flour -1/4 padi

Powdered salt - ¼ palam

Green chillies - 2 palam

Coriander leaves - 1 palam

Lemon - 2

Cut the edges of tender snakegourd and cut them in circles and set aside in a leaf. Sprinkle powdered salt and red chillie powder on top of the snake gourd.

Mix Bengal gram flour to 3/16 pure water. Add powdered salt, cut green chillies, and finely cut coriander leaves to the flour. Squeeze the juice of 2 lemons into the flour mixture. Take the cut snake gourd, dip it in the flour mixture and fry it in oil or ghee until slightly red and cooked.

Wheat flour or Urad dal can be used instead of Chana dal flour. Instead of snake gourd, raw banana, brinjal, cucumber, and bottle gourd can be used. Also these bhajjis can also be made without using vegetable. Just plain flour mixture can be fried as bhajjis.

352 MIXED DAL BONDA (PAKODAS)

Ingredients

Soak Bengal gram, Yellow lentils and Black gram in water. Drain the water after it is soaked well. Grind it in the stone smoothly. Add water and follow 351 recipe.

Add salt, chillies, coriander leaves, lemon juice and make bhajjis by frying them in oil or ghee.

353 ONION BONDA

Ingredients

Onions - 5 palam Green chillies - 1 and ½ palam Ginger - ½ palam

Coriander leaves - ¼ palam

Ghee - 7 and ½ palam

Bengal gram flour/chana dal flour - ¼ padi

Rice flour - 1/8 padi

Salt - 1 palam

Cashewnuts - 2 and ½ palam

Onion, green chillies, ginger and fresh coriander leaves. Cut the edges of onions,

remove the stem of green chillies, scrape the skin of ginger, cut the stem of

coriander leaves and finely cut all the above ingredients. Put them in a coated

vessel which is wide mouthed.

Add solidified ghee to the ingredients and press well with the palm of the hand

and knead well until the ghee melts and becomes frothy.

Mix rice flour and Bengal gram flour to the mixture.

Dissolve salt 1 palam in 1/16 padi water. Add to the flour mixture. Add another

3/16 padi water and knead the mixture well.

De-skin the cashewnuts, cut finely and add to the flour mixture.

Heat ghee 7 and ½ palam in a pan. Take betel nut sized amount from the flour

and fry it in the ghee. Turn these balls three times at least in a minute with a

sieved ladle. Set the ladle aside. Repeat this procedure for the rest of the

mixture.

Potato - 1 veesai Wheat flour - ¼ padi Roasted Bengal gram flour - ¼ padi (pottu kadai) Green chillies - 1 palam Fresh coriander leaves - ½ palam Ginger - 2 palam Garlic - 1 and ½ palam Grated coconut - 2 palam Almonds - 5 palam Onions - 5 palam Cloves - ½ rupee coin size Cardamom - ¼ rupee coin size Cinnamon sticks - ¼ sticks Powdered salt - 3 palam Curds - ¼ padi Ghee - 30 palam

Boil the potatoes, remove the skin and cool them. Place them in a coated tray along with wheat flour and roasted Bengal gram flour. Grind green chillies, fresh coriander leaves, ginger, garlic and grated coconut and add it to the potatoes and flour.

Soak almonds in hot water, slice them and add it to the ingredients. Remove the skin of onions, slice them finely and saute them in ghee. Add this too to the potatoes. Fry green chillies and coriander seeds in oil and add cloves, cardamom and cinnamon to it. Mix it with the potatoes and other ingredients in the tray. Add salt and curds and knead everything together. Make lemon sized balls out of it.

Heat ghee in a pan and add 3 or 4 balls and cook them accordingly. Before serving, these balls can be cut into 4 or 5 pieces and 2 or 3 lemons can be squeezed on it.

Soak Bengal gram, black gram and yellow gram and drain the water. Put it in the grinder by adding salt to it. Them remove the ground dals into another container. Grind red chillies, green chillies and fresh coriander leaves to a fine paste and mix it well with the flour. Add little water to smoothen the flour.

Boil ghee or oil in a pan. Take a sieved ladle and keep the ladle to the centre of the pan. Take some ground flour and bring all the fingers together like a cup and press the flour into the ghee. By doing this the flour will fall like pearls inside the ghee pan. This is called Boondi. Take another ladle and turn the boondis and remove when done. Repeat the procedure until all the flour is done.

356. ANOTHER TYPE OF KARA BOONDI

Ingredients

Add powdered cumin seeds and powdered pepper pods to rice flour and Bengal gram flour. Dissolve salt in water and add to the above flour and mix well. Boil ghee or oil in a pan. Take a sieved ladle and keep the ladle to the centre of the pan. Take some flour and bring all the fingers together like a cup and press the flour into the ghee. By doing this the flour will fall like pearls inside the ghee pan. This is called Boondi. Take another ladle and turn the boondis and remove when done. Repeat the procedure until all the flour is done.

357- 369 --- Boligal

370 LADDUS

MOHANA BHOGA LADDU

Ingredients

Heat ghee 12 palam in a pan and add semolina in it. Stir and fry for 7 to 8 minutes.

Sprinkle ½ padi milk to the ghee mixture in the pan in small quantities and

continue frying. Fry until all the milk is over. When all the milk is absorbed, add

powdered granulated refined sugar or brown sugar 24 palam into it. Fry for

another 10 minutes and remove from fire.

Heat ghee 1 palam in a big ladle. Add cloves into the ghee and after it is fried, add

it to the mixture. Add powdered cardamom into the mixture and mix well. Make

balls out of the mixture. Dissolve saffron in ghee and add this also. Edible green

camphor (pachai karpooram), and almonds can also be added.

371 WHEAT FLOUR LADDU (PORI VILANGAI BALLS)

Ingredients

Ghee - 2 and ½ palam

Wheat flour - 12 palam

Milk - 3 palam

Brown sugar - 12 palam

Grated coconut – 3 palam

Cardamom powder – ¼ palam

Heat ghee in a pan. Add wheat flour into the heated pan and fry. Transfer this

into another pan. Pour milk into a pan and boil it. Add brown sugar into the milk

and boil it. When it comes to the consistency of a string, add coconut or

dessicated coconut (copra). Add this to the sugar syrup along with the fried

wheat flour and stir well. Remove from fire. Add cardamom powder to the wheat flour mixture and stir well. Pat milk into your hands and make balls or laddus

while the flour is hot.

372 ANOTHER VARIETY OF KOOLPAPPAD / PORI VILANGAI BALLS

Soak and wash the whole wheat ½ padi and remove the husk. Dry it well. Clean

Bengal gram/Chana dhal ¼ padi, mix it with the cleaned wheat and grind it to

flour. Refer to recipe 371 from here. But brown sugar and ghee has to be

increased in this recipe. Yellow gram/ Moong dhal can be used instead of Chana

dhal /Bengal gram and rice instead of wheat flour.

373 BENGAL GRAM/ CHANA DHAL LADDU/BESAN LADDU

Ingredients

Ghee - 12 palam

Besan/Bengal gram flour/chana dal flour – ½ padi

Milk - 1/8 padi

Sugar - 24 palam

De-skinned almonds – 2 and ½ palam

Rock sugar -2 and ½ palam

Cardamom powder - ¼ palam

Heat ghee in a pan. Stir Chana dal flour into the ghee. When it is fried well and

you get the aroma of the flour, sprinkle milk little by little into the flour and fry for

some more time. Since the milk is sprinkled and fried, the flour becomes very soft

and fluffy and vessel full. During that time remove from the stove and add brown

sugar, fried skinned almonds, cardamom powder and powdered rock sugar into the Chana dal flour mixture. Make balls (laddus) out of this mixture.

Black gram/Urad dhal, Yellow gram/Moong dhal can also be used to make laddus.

374 SANSANA BESAN LADDU (CHANA DHAL BALLS)

De-skinned Chana dhal has to be dried and ground coarsely. Fry 12 and ½ (palam)

ghee in a pan, until the aroma arises. Sprinkle milk little by little, fry and repeat

the procedure like Besan laddu (373). Add cut almonds, brown sugar, cardamon

powder etc and make laddus out of it.

375 WHEAT GERM LADDU/SEMOLINA LADDU

Ingredients

Ghee - 1 palam

Wheat flour - ¼ padi

Coarsely ground wheat- ¼ padi

Milk - 1 palam

Brown sugar - 24 palam

Almonds - 5 palam

Cardamom powder - ¼ palam

Brown sugar - 5 palam

Pour 1 palam ghee and 1 palam milk in coarsely ground ¼ padi wheat and another

1 palam ghee and 1 palam milk in the ¼ padi wheat flour. Mix well and set aside.

Then take 2 and ½ palam ghee and fry these two separately in that ghee.

Mix ghee 10 palam and brown sugar 24 palam by pressing it with the palm of your

hand until it becomes smooth like butter. Mix de-skinned almonds 5 palam, cardamom powder, brown sugar 5 palam with the wheat germ/semolina and the

brown sugar preparations. Make lemon-sized balls and set aside. These

balls/laddus may be tight initially but they will loosen up.

376 BOONDI LADDU

Ingredients

Brown sugar - 2 veesai

Pure water - 1 and ½ padi

Milk - 1/8 padi

Saffron - one-rupee coin size

Ghee - 2 palam

Powdered salt - ¼ palam

Ghee for frying - 20 palam

Almonds - 5 palam

Raisins - 2 and ½ palam

Powdered rock sugar - 5 palam

Make sugar syrup with brown sugar (2 veesai), pure water one and ½ padi, milk

1/8 padi, water 1/8 padi, saffron. Mix all these ingredients, refer to second sugar

syrup making method.

Grind chana dal thinly to a flour and set aside in a vessel. Ghee 2 palam and

powdered salt ¼ palam to the chana flour and add enough water or milk to make

a batter like pancake. Pour this into a coated tray. Press this with the palm of

your hand to make it string like. Heat 30 palam ghee in a pan. Take a ladle full of the flour mixture and transfer it

to a sieved ladle. Hold it straight to the heated ghee. Keep a stone or wooden

block as high as the pan. Pat the stem of the ladle with the flour mixture, on to

the stone or wooden block. By doing this, the boondi will fall into the heated

ghee evenly as far as possible. Turn the boondis with another sieved ladle until it

is cooked well. Remove and set aside. Then dip the other ladle into water and

remove it. Again take the flour mixture and repeat the process. After all the

boondis are done make them into balls or laddus.

Refer to 67th page, 37th diagram for the shape of the ladle.

You can add deskinned almonds, cleaned raisins, pepper sized crushed brown

sugar. If the consistency of the flour is hard, you can loosen the flour by dipping

the ladle in water and kneading the flour with that little water drops.

These laddoos are done just like the ones mentioned in 376. But the boondis are

done in smaller hole ladles where the holes are more. And the flour is made like

curry and should not be tight. The sugar syrup is done by 376 recipe. Fry

almonds, brown sugar, raisins and ½ palam cloves in ghee and put it in the sugar

syrup or boondis before making the ladoos.

Rice flour - ½ padi

Ghee - 10 palam Brown sugar - 25 palam

Cardamom powder - ¼ palam

Almonds - 3 palam

Crushed rock sugar - 3 palam

Soak rice in water, powder finely and keep the flour ½ padi aside. Boil 10 palam

ghee in a pan and transfer the rice flour into it and fry until golden brown.

Mix ghee 10 palam and brown sugar 25 palam in a wide tray and press it with the

palm of your hand in circular motion until it becomes frothy.

Mix cardamom powder, fried almonds, brown sugar in the rice flour mixture

along with the ghee and sugar mixture and mix well. Make lemon sized balls or

ladoos out of this and keep aside.

379 SURMA LADOOS

Ingredients

Semolina - ½ padi

Ghee - 5 palam

Ghee for frying - 10 palam

Almonds - 3 palam

Raisins - 2 and ½ palam

Brown sugar - 3 palam

Cardamom powder - ¼ palam

Brown sugar for syrup - 30 palam

Mix broken wheat (semolina) ½ padi with melted ghee 5 palam and add milk slowly and knead it. Heat 10 palam ghee in a pan and transfer the semolina into it

and fry it. Then crush the semolina into powder and add almonds, raisins, brown

sugar. Cardamom powder can be added to it.

Brown sugar 30 palam – make sugar syrup like the previous ladoos and transfer

the semolina preparation into it and make ladoos or balls. These balls can also be

done without the use of sugar syrup by directly adding brown sugar into it.

380 JELABIS (SEMOLINA AND BENGAL GRAM/CHANA DAL JELABI)

Ingredients

Semolina - ¼ padi

Rice flour - 1 palam

Chana dal flour/besan - 2 and ½ palam

Ghee - 2 and ¼ palam

Lemons - 2

Brown sugar - 12 palam

Milk -3 palam

Ghee for frying - 18 palam

Brown sugar for syrup - 3 veesam 3/16 padi

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.

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 smooth like butter and if you remove the lid of the tray, this batter will raise up to the elbow of the hand (wire like or string like consistency).

You should go on pressing the flour until you get this string like consistency. If the string breaks you should know that the consistency is not right and press more. Pour 3 palam milk in 12 palam brown sugar and heat it enough to make string like form and set aside. Put 18 palam ghee into a broad jelabi frying pan and heat the ghee. Take a shell of a coconut, make little finger sized hole. Put the prepared jelabi flour into it and close the hole with your fingers. Remove the finger and make circles in the middle of the pan where the ghee is hot. Make 2 circles and make a line in the middle of the circle. Make jelabis out of the entire flour. Dip it in the sugar syrup, remove and set aside all the jelabis.

Instead of making sugar syrup mentioned here, mix brown sugar and follow the steps mentioned in the sugar syrup method and the fried jelabis can be transferred into it.

381 URAD DHAL JELABI

Mix urad dhal flour 1 palam, rice flour 4 palam, curd ½ padi in a coated vessel.

The next day follow the steps of 380 number jelabi to make jelabis

382 BROKEN WHEAT JELABI

Add enough milk to ¼ padi broken wheat to make this into the consistency of idli or steamed rice cakes. Keep it the whole day and follow the procedure of 380 recipe number jelabi making steps. Follow the same steps for sugar syrup also.

383 AMIRTHA KUZHAL ( MANOHARAM) Soak ¼ padi urad dhal in water. Clean and drain the water and grind it smoothly.

Add rice flour 3 palam, butter 1 palam to the batter and knead well. Take a lemon

sized amount from the flour and use the machine to squeeze thenkuzhal. Fry this

in hot ghee and dip it in the sugar syrup.

384 HALWAS AND BURFIS

Ingredients

Wheat - ½ padi

Ghee - 1 palam

Almonds - 5 palam

Rock sugar - 5 palam

Brown sugar - 20 palam

Cardamom powder - ¼ palam

Nutmeg powder - 1/8 palam

Fry wheat half padi and soak it in water for 2 days. Then grind it smoothly. Mix it

in 2 or 3 padi water. Close the mouth of another vessel with a cloth and pour the

wheat mixture in it. Sieve this and keep it aside for 2 hours. Remove the water

from top without mixing it.

Boil together pure water 3/8 padi and ghee 1 palam. Add almonds, rock sugar,

brown sugar, cardamom powder, nutmeg powder. But de-skin the almonds and

powder the granulated sugar. Add the rest of the ingredients after 5 minutes of

adding the almonds. After it boils, add the separated syrup form the wheat and keep stirring it repeatedly. Then smear a tray with ghee and pour the halwa. Let

this be 3 inches thick. After it cools down and thickens, make squares with a

knife.

Dissolve a pinch of saffron in milk and add this to the boiling water along with the

almonds and sugar. Saffron is good for the health and it controls hunger. It cures

a lot of diseases. Instead of wheat, almonds can also be used. Then it is called

Almond Halwa.

385 COCONUT MILK HALWA

Ingredients

Grated coconut - 24 palam

Rice - 2 palam

Sugar - 12 palam

Cardamom powder - ¼ palam

Grind smoothly the grated coconut 24 palam and rice 2 palam by adding water

little by little. Squeeze the milk out of the ground paste. After squeezing the

milk, repeat the process again and throw out the remnants.

Boil the sugar 12 palam in the squeezed milk and boil it. Keep stirring until all the

water is evaporated. By doing this the halwa will not stick to the hand. Smear a

tray with ghee and pour the halwa on it upto 3 inches. Sprinkle cardamom

powder to the halwa.

386 BLACK FLOUR HALWA

Ingredients Red rice powder - ½ padi

Coconut milk - ½ padi

Broken wheat milk - ¼ padi

Buffalo milk - ¼ padi

Brown sugar - 20 palam

Ghee - 7 and ½ palam

Cardamom powder - 1/8 palam

Nutmeg powder - 1/8 palam

Mace - 1/8 palam

Ghee - 2 and ½ palam

Green edible camphor - 1/8 rupee coin size

This item is specially done in the west. This is a very healthy dish for the body.

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.

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. Add buffalo milk ¼ padi into the semolina milk and coconut milk mixture and the

ground rice flour. Make it like a batter. Pour it into a wide mouthed vessel and

put it on fire. Boil it until it becomes like a thick porridge. Keep stirring it to avoid

burning from the bottom.

Mix brown sugar 20 palam and ghee 7 and ½ palam into the porridge and stir it in

the fire until it becomes non-sticky. At this point add cardamom, nutmeg powder

and mace powder into the porridge.

Take a coated wide mouthed tray and smear ghee on to it. Pour the porridge into

the tray and spread evenly. After it cools down make squares out of it. Add also

green edible raw camphor powder into it.

387 SEMOLINA BURFI

Ingredients

Semolina - ¼ padi

Ghee - 1 palam

Milk - veesam 1/16 padi

Ghee - 10 palam

Brown sugar for syrup - 40 palam

Saffron powder - 1/8-rupee coin size

Cardamom powder - ¼ palam

Mix semolina, ghee, milk, and knead it well. Boil 10 palam ghee and add the

semolina, milk mixture and fry it. Then make sugar syrup as mentioned in the

sugar syrup recipe with brown sugar 40 palam and water ¾ padi. Mix saffron powder into a little milk and pour it into the sugar syrup. Add the

fried semolina and cardamon powder ¼ palam into it. Take a ladle and press this

mixture well.

Smear ghee on to a wide mouthed tray and pour this mixture into it to 1 and ½

width. After it tightens cut it into squares. When you make the syrup, the dirt on

top should be removed from the syrup. Otherwise the items made from the

syrup will be black.

388 COCONUT BURFI

Ingredients

Coconuts - 2

Brown sugar for syrup- 26 palam

Saffron powder - 1/8-rupee coin size

Brown sugar - 6 palam

Cardamom powder - ¼ palam

Grate and fry 2 coconuts. Take ¾ amount of water and 26 palam brown sugar and

make syrup out of it like the previous recipe. Dissolve powder into little milk.

Add the grated coconuts into it and mix well. Mix brown sugar 6 palam and

cardamon powder into the grated coconut. Smear ghee in a wide mouthed tray

and pour this mixture into the tray and make small cubes out of it. Instead of

coconut, you can add copra or dessicated coconut to make this burfi.

389 PAPER BURFI

Ingredients Wheat flour - ¼ padi

Brown sugar - 10 palam

Ghee - 10 palam

Cardamom powder - ¼ palam

Put wheat flour ¼ padi, brown sugar, ghee into a tray and knead. Add cardamom powder into the flour and knead again.

Clean the plate and spread a white paper on it. Put the kneaded flour into the paper and spread on it. Then cut it into squares with a knife and close it with another tray. Keep it on the fire. After sometime sprinkle water on top of the closed tray. When it boils well, assume that it is done and remove from fire and after a minute cut it into pieces. Remove the paper and use the burfi.

If you need color in this, add 8 small balls of saffron flower into the ghee and dissolve it. Then add the flour, sugar and knead it.

390 MANGO BURFI

Ingredients

Mango - 20 palam

Milk burfi - 10 palam

Brown sugar - 5 palam

Knead both mango, milk burfi and set aside. Make sugar syrup like the previous burfis and put the mixture in it. Put brown sugar 5 into the mixture and mix well with a ladle. Smear ghee in a pan and pour this into the pan like a block of wood and cut it into squares. You can also make this without making the sugar syrup, by just adding sugar to the mango burfi and milk burfi and boiling it on fire. Then

the mixture can be made into squares.

391 MILK BURFI

Ingredients

Milk burfi - 10 palam

Brown sugar - 5 palam

Cardamom powder- 1/8 palam

Make sugar syrup like the previous recipes. Add milk burfi in the sugar syrup and

stir well. Add both Sugar, cardamom powder into the mixture and stir well again.

Smear ghee in a tray and spread the mixture. Cut it into cubes. Take a coated

vessel and pour mango juice into it. Keep stirring until it becomes a thick

porridge. This is called mango burfi. (kova)

392 CURD BURFI

Ingredients

Thick curds - 10 palam

Brown sugar - 20 palam

Milk - 3 veesam 3/16 padi

Wheat flour - ¼ padi

Ghee - 6 palam

Cardamom powder - ¼ palam

Put of thick curds in a coated vessel and add sugar into it. Stir well and boil in the

fire. Mix both milk and wheat flour into the above mixture. Pour ghee into this and stir everything well and boil it again. After some time, this mixture will

thicken. Smear ghee in a pan and spread this mixture evenly. Cut it into cubes

and sprinkle cardamom powder into it. You can add saffron powder into it by

dissolving it in little milk.

393 KARA BURFI

Ingredients

Grated coconut - 2 and ½ palam

Green chillies - 1 palam

Fresh coriander leaves – ½ palam

Salt - ½ palam

Ginger - ¼ palam

Besan/Bengal gram flour/chana dal flour-1/4 padi

Asafetida - 4 pinches (gundalavu)

Lemons - 4

Ghee - 3 palam

Red chillies - 1/8 palam

Mustard seeds - ¼ palam

Grind grated coconut, green chillies, fresh coriander, salt and ginger. Put all the

five ingredients into a grinder and grind it smoothly.

Make a pancake batter out of Bengal gram flour and water ¾ padi in a coated

vessel. Mix well and add the ground chillie paste into it.

Refer to curd vada recipe. Dissolve and mix asofotida into the batter. Squeeze the juice of 4 lemons into the

batter. Boil ghee 3 palam in a coated vessel.

Refer to the 22nd seasoning method and season this batter. Smear ghee in a pan

and stir this mixture in a stove until it thickens. Pour it into the ghee smeared pan

and cut cubes from the batter.

394 COPRA BURFI

Ingredients

Copra - 13 palam

Fried poppy seeds/khus khus – 3 palam

Cardamom powder – ½ palam

Milk burfi - 3 palam

Brown sugar - 29 palam

Remove the black skin of the copra and grate it. Grind fried khus khus, cardamom

to a dry powder. Mix milk burfi, sugar in a coated vessel and add the dry

powdered khus khus and grated coconut and knead well. Take lemon sized balls

and pat to a square shape and keep it in another tray. Close the tray with another

tray and keep it on fire. Sprinkle water on top of the tray and when it boils well,

assume that it is cooked and set aside from the fire.

395 BADAM BURFI

Ingredients

Almonds - 20 palam

Brown sugar for syrup - 25 palam Brown sugar - 5 palam

Cardamom powder - 1/8 palam

Remove the skin of almonds, soak it in warm water and pound it to a powder.

Make sugar syrup out of 25 palam of sugar, and mix the powdered almonds into

it. Mix well. Take and pound 5 palam of sugar and put it in the badam mixture.

Smear ghee on to a tray and pour the prepared mixture as per the desired

thickness. Cut into cubes.

Sprinkle cardamom powder on top of the cubes in the tray. Dissolve saffron

powder in water and add it to the sugar syrup if needed. Burfis can be made out

of cashewnuts also.

Ingredients

Brown sugar - 1 veesai

Ghee - ½ veesai

Besan/chana dal/Bengal gram flour - ½ padi

Nutmeg powder - ¼ rupee coin measurement

Cardamom powder - ¼ rupee coin size

Mix both sugar 1 veesai and water ¼ padi. Refer to sugar syrup making method to

make the syrup. Boil ghee ½ veesai, in a wide mouthed vessel and after it is

melted add Bengal gram flour and stir well. After it turns golden brown, pour the

sugar syrup into it. After 2 minutes, pour the mixture into the tray smeared with

ghee. After pouring the mixture, the ghee will float on top. Remove the ghee from top. Add nutmeg powder into it. Nutmeg powder and cardamom powder

should be mixed in the syrup before pouring into the tray. After cooling the syrup

make 1 and ½ inches cubes out of it.

397 WHEAT (SEMOLINA ) RECIPES

KULORI

Ingredients

Semolina/broken wheat - ½ padi

Rice flour - 2 and ½ palam

Rice flour - 8 palam

Brown sugar - 8 palam

Ghee - ¾ veesai

Knead semolina ½ padi and rice flour 2 and ½ palam with water. Then soften it by

pounding it in a stone. Set aside for 15 minutes. Sprinkle water on it and pound

it. Smear gingelly oil and make 40 even sized balls and cover it with a wet cloth.

Grind both sugar 8 palam and rice flour 8 palam in a stone grinder. Then take the

balls made and make it into a small bowl and fill 3/8 palam of the ground rice

flour sugar mixture. Close the bowl shaped balls. If the balls are oval shaped seal

the edges well. Keep the sealed items in a papad plate and sprinkle finely ground

rice flour on it. Take a papad machine and make papad like size 8 inches papads

out of it.

Boil ghee ¾ veesai in a pan. Take the pappads and dip it into the ghee. Take the

same ghee in a ladle and pour it on top of the pappad. This pappad will rise above. Take a long stick and turn the kulori and pour the ghee on top of it from

the same pan. Repeat the same procedure. Then the kulori will become like a

round pillow. Repeat this procedure for the rest of the balls also.

398 PATHAR PENI

Ingredients

Semolina - ½ padi

Ghee - 1 palam

Rice flour - 1 palam

Pour milk or water in the wheat/semolina ½ padi and knead tightly and soak for ¼

of an hour. Pound it in a stone until it is soft. Press unmelted ghee 1 palam and

rice flour in a coated vessel to smoothen it. Mix it with the wheat/semolina

mixture. Pound it again until it becomes soft. Take 3 balls from this and spread to

make a pappad. In each papad smear 3 and ½ palam ghee on top of the layer.

Keep the pappad on top of each other and roll it like a carpet. Close it with a wet

cloth. Repeat this procedure with the rest of the balls. Catch both the edges of

the balls and pull it to 4 inches. Then cut it into 5 pieces. Keep these in a ghee

smeared banana leaf and close it with another banana leaf.

Boil 3/8 ghee in a pan. Press it in a pappad making block of wood. Make it round

in shape and put this in the boiled ghee. Take a ladle ful of boiled ghee and drop

it on top of the pappad. The pappad will rise above. Turn it and repeat the

process. As soon as the frying sound from the oil stops, remove and keep the

pappads aside.

Ingredients

Peanuts - ½ padi

Fried poppy seeds – ¼ padi

Cardamom powder – ½ palam

Copra - 5 palam

Semolina - ½ padi

Ghee - 1 palam

Salt - ¼ rupee coin size

Brown sugar - 30 palam

Grind both peanuts and fried poppy seeds into a thin powder. Mix cardamon

powder, dessicated coconut or copra 5 palam, brown sugar 30 palam in the

groundnuts, khus khus mixture and grind again. This is called somasi kaja.

Knead wheat/semolina ½ padi and hardened ghee 1 palam by pouring water or

milk. Set aside in a coated vessel for 15 minutes.

Grind the ghee 1/8 palam and salt in a grinding stone, mix the semolina kneaded

above and turn it until it becomes soft like cotton.

Put unmelted ghee 5 palam and finely ground rice flour 5 palam in a coated vessel

and knead it in a circular motion. This is called Saadi. Divide the semolina into 12

equal parts and keep it in a leaf and close it. Put ghee ½ veesai in a vessel and boil

it. Take 2 balls of the semolina. Make small pappads out of it by pressing the

balls flat. Take a little saadi and keep it on the pappad and close this with another pappad. Roll it lengthwise and cut it into four pieces. Make both the edges sharp

and round it together and make pappad shapes. Keep the gaja 2 and ½ palam

inside the pappad, seal the edges with a wet cloth and press it with the thumb.

Cut the excess portion with a cutter. Refer to page 71, 60t diagram. Put the

pappad in the boiling ghee and pour the ghee on top of the pappad. When it rises

above turn it around. Repeat the process for the rest of the balls also.

400 GAJA MANDIGAI

Ingredients

Brown sugar - ½ veesai

Wheat flour -2 and ½ palam

Cardamom powder - one rupee coin size

Poppy seeds - 2 palam

Saffron - ¼ rupee coin size

Gingelly oil - 1 palam

Make gaja before making this item. Mix a spoonful of saffron in ghee. Press and

mix well in the hand. Mix all other ingredients like brown sugar, wheat flour,

white cardamon powder, poppy seeds, saffron. Put this in a coated vessel and

add solid ghee in it and knead well. Press it with the palm of the hand and knead

smoothly. This is called mandigai gaja.

Knead semolina ½ padi, wheat flour 2 and ½ palam and salt ¼ rupee coin size

loosely. Sprinkle salt water if the flour is tight. Soak this for one hour. Put rice

flour 2 palam and sesame oil 2 and ½ palam in a coated vessel and press it with the palm of your hand. Make this frothy and apply it intermittently in the

semolina mixture.

Put the gingelly oil 1 palam in a tray and put the semolina mixture and close it

with a wet cloth. Take another tray and put the rice flour 1 padi into it. Make 20

equal balls out of the semolina mixture. Sprinkle rice flour on top of it and keep it

in the wet cloth covered.

Make 10 equal balls of mandigai gaja. Take a semolina ball and keep it in the

palm of the hand. Press it and place the gaja ball on it. Place another rava ball on

it and seal the edges of the rava ball. Hide the gaja inside the ball. Smear rice

flour on top of the wooden block and place the balls on it. Smear more rice on it.

Keep this on a pappad making block of wood and sprinkle rice flour on top of it.

Make pappad one fore hand size measurement (muzham). Spread it on top of the

earthern pot. The earthern pot has to be on fire. When it rises above turn the

mandigai. After it becomes hot, seal the edges and fold it like a pillow. Repeat

this for the rest of the balls.

401 RICE FLOUR SEMIGAI

CHANDAI

Ingredients

Rice flour - 1 padi

Salt - ¼ palam

Wash rice thoroughly and dry it in the shade and finely grind the rice to 1 padi

flour. Like the 313th recipe for coconut kozhukattai follow the rice flour procedure. Make small balls out of it. Refer to page 68-44th recipe diagram to

use the machine. Spread a banana leaf on top of the idli machine. Keep your

hand below the machine and make circular motion and put the kozhukattai in a

idli pan with water and steam it.

When the flour is cooked, put ¼ palam salt in the boiling water. Instead of

squeezing and cooking the chandigai, first boil the flour and make balls out of it.

Dip this in 3 padi water which is boiling. Boil the balls and put this in chandigai

stone and squeeze it in the idli making vessel and use it. It is not necessary to boil

it again.

402 SEMIGAI PENI

Ingredients

Semolina/broken wheat - ½ padi

Salt - 1/8 palam

Ghee - 8 palam

Rice flour - ¼ palam

Ghee for frying - 12 palam

Pour water and knead tightly semolina ½ padi and soak it for one hour. Mix both

pure water 1/8 padi and salt 1/8 palam and dissolve it. Sprinkle this water on the

semolina and pound it in the stone pounder and beat it well until it is soft. Make

20 equal balls out of it.

Add unmelted ghee 8 palam, finely ground rice flour ¼ palam in a coated vessel,

press it in the palm of your hand in circular motion until it becomes smooth. Take the balls and extend it to make thin wire. Apply ghee on it. Take a tray and put

all the wires in it. Close this with a banana leaf. Boil ghee 12 palam slightly in

medium fire. Put the wires in the ghee and refer to 58 page-19th diagram. Take

the stick and spread the wires evenly in the pan. The semolina wires will be

slightly brown. Repeat this for the rest of the wires also.

Part 3 –