Penmai Dinner Recipes eBook

8/13/2019 Penmai Dinner Recipes eBook

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Healthy and Tasty Dinner Recipes from Penmais Kitchen Queen

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Healthy & Tasty Dinner Recipes from Penmais Kitchen Queen

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Chapathi with Baby corn Masala.

Making Chapathi As usual.

Baby corn Masala

Ingredients:

Baby corn - about -8

Capsicum-1/2 Nos to 1 No. (chop big size cubical)

Onion- 2 Nos roughly Sliced& 2 No.s cubed onion (Size litte big)

Tomato - 2 to 3 Nos roughly Sliced

Turmeric, salt, Chilli powder

Cumin seeds & jeera

Milk 1/2 cup (for richness you can add coconut milk also)

(If required you can add fried panner)

Method:

1. Cut each baby corn into 2 to 3 pieces, pressure cook it with some salt & turmeric

powder. After cooked filter the excess water.

2. Heat a pan, add 1 spoon oil, add cumin seed to sputter, add roughly sliced onionsaute for some time, add tomato cook for 2 to 3 mins. keep it aside to get cool.

after cooling make it fine paste.

3. On the same pan saute cubed onion & Capsicum. Keep aside (If you require

panner include it in the saute).


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4. Same pan heat 1 spoon oil add cumin seeds & jeera (both 1/2 tea spoon) after

sputter, add the ground paste. Add 1 spoon chilli powder, salt (for your taste)

cook it for 2 mins. Now add cooked baby corn & cook for another 2 mins. Now

add milk (coconut milk) cook for another 3 mins. When it comes to your required

consistency (thicker or somehow liquid) add the capsicum & onion (panner).

5. Garnish with coriander leaves.

6. Serve it hot with chapathi. Its yummy. all of you try it let me know.


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Home made Pav Bhaji Masala

Ingredients:

Potato 3 1/2 inch cubed

Carrot 2 1/2 inch cubed

Green peas handful

Beans few cut in small pieces (optional)

Cauliflower few florets. (Cook in hot water seperately)

Onion 1 finely chopped

Tomato 2 finely chopped

Capsicum 1 finely chopped (most important for the authentic taste)

Red chilli powder 1/2 tsp (can adjust spice as per your taste)

Pavbhaji masala powder 1 tsp

Lemon juice 1/2 tsp

Coriander finely chopped 2 tblsp

Butter 2 tblsp

Oil and salt as needed

Method:

1. Cook the veggies in cooker till done with little salt and haldi.

2. Heat the oil and half of the butter together in a pan. Once hot add the onions and

capsicum pieces. Fry well.

3. Add the tomato and mix well.


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4. Add salt, red chilli powder, pavbhaji masala powder and mix well till everything

comes together like gravy.

5. Now add the cooked cauliflower.

6. Slightly mash the cooked veggies and mix well with the gravy.

7. Add little water so that it can all cook to become a semi solid gravy dish.

8. Add chopped coriander to garnish and squeeze lemon juice on top.

9. Once removed to the serving dish, put the rest of the butter on top and leave it

before you serve for five mins. The natural butter melting on top and gettingmixed with the dish gives the flavour.

10. This can be served with rotis, phulkas, toasted pav bread peices or even toasted

regular bread pieces.

11. Hope you enjoy!!


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Kuzhi Paniyaram

Ingredients:

Idli batter - 2 cup

Onion - 2 Medium Size (Finely Chopped)

Green Chili - 2 chopped

Curry Leaves - 1 string

Urad Dal - 1 tspn

Chana Dal - 1 tspn

Mustard Seeds - 1/2 tspn

Cumin Seeds - 1/2 tspn

Oil - For tempering

Method:

1. In a kadai pour a table spoon of oil and heat and temper mustard seeds, chana

dal, Urad dal & Cumin Seeds.

2. Then add Curry Leaves, Chopped Onions and Green Chillies and then fry it till

onion gets golden colour.

3. Now add the sauted mixture to the idli batter.4. Heat the kuzhipaniyaram pan; Add 1/4 tspn of oil in each hole and pour the batter

(in each hole); let it cook for 3 minutes and flip it to cook on the other side of

Paniyaram.

5. Serve it hot with Coconut Chutney or Tomato Chutney or Kara Chutney


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Tips:

1. You can remove the chili pieces after sauting.

2. You can add grated carrot or grated cabbage to the batter to make it colorful and

a healthy.


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Kadai Vegetable

Ingredients:

French beans, 1/4 inch pieces 10-12

Carrots, 1/4 inch cubes 2 medium

Cauliflower, few florets

Green peas 1/4 cup

Green capsicums, seeded , 1/4 inch cubes 2 medium

Coriander seeds 1 tbsp

Cumin seeds 1 tsp

Whole dry red chillies 4-5

Garlic 10 cloves

Green chillies 3-4

Ginger , one inch piece 2

Oil 4 tblsp

Onions, sliced 2 medium

Turmeric powder 1/2 tsp

Coriander powder 1 tbsp

Red chilli powder 1 tsp

Tomatoes, chopped 3 large

Salt to taste

Garam masala powder 1 teaspoon

Fresh coriander leaves, chopped 3 tablespoons


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Method:

1. Cook carrots, beans, cauliflower peas with little salt and water in a pan or in

cooker for 2 whistles.

2. Raw grind coriander and cumin seeds and three red chillies coarsely.

3. Grind garlic, green chillies and half the ginger to a paste. Make juliennes of the

rest of the ginger.

4. Heat oil in a pan. Add the ground spice masala. Add onions and capsicum fry till

golden brown.5. Add ginger-garlic-green chilli paste and saut for one minute.

6. Now add the partially cooked vegetables.

7. Add turmeric powder, coriander powder and red chilli powder. Stir continuously.

Add tomatoes, salt and half a cup of water and cook till the vegetables are fully

cooked and the water has dried up.

8. Cook for four to five minutes on low heat. Sprinkle garam masala powder.

9. Serve hot, garnished with ginger juliennes and coriander leaves.

10. This can be served with chapathi, phulkas, naans and also with dosa.

Idhu palaraalum virumbapadum, restaurentil adkkadi naam order seyyum oru dish.

aanaal veetil seyvadhu vegu sulabam.

Happy cooking!!!


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Pumpkin Parathas

Ingredients:

Pumkin - 150 gms - grated

Kasurimethi (dried fenugreek leaves) - 2 tsps - soaked in water and strained

Garlic cloves - 2 - grated

Ajwain powder (roasted and ground carom seeds) - 1/2 tsp

Jeera powder (roasted and ground cumin seeds) - 1/2 tsp

Haldi powder (ground turmeric) - 1/4 tsp

Lalmirch powder (Dried and ground red chillies) - 1/2 to 3/4 tsps depending on

taste

Salt - to taste

Gehunkaatta (wheat flour) - 1/2 kg

Refined oil - 1 tsp for kneading dough

Water - little

Cholesterol-free butter for cooking

Method:

1. Grate the kaddoo (pumpkin) and keep aside.2. Soak kasurimethi in water for 5 mins.

3. Grate the garlic cloves so that they mix well.

4. To the grated kaddoo, add strained kasurimethi, grated garlic and other masalas

as enumerated above.


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5. Add gehunkaatta (wheat flour) to this mixture and knead well as grated kaddoo

will leave some water content. When required add little water in order to make a

soft dough. Now add 1 tsp of refined oil to the dough and finish it. Cover and

keep for a few minutes Bowl.

6. Heat a tava (griddle) on medium flame.

7. Roll medium sized, round parathas.

8. Cook using any good quality cholesterol-free butter.

9. You can serve hot accompaniments like dahi (with a dash of jeera powder,pudina powder and sendha/black/rock salt) and any favouriteachaar.

10. You can pack these parathas off for your kids with dahi and achaar too.

11. You can store the leftover dough for the next day in a 'Wonderlier Bowl' or even a

"Star Bowl' if the quantity is less.


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Masala Dosa

Ingredients:

For Dosa:

Dosa batter

Oil

For Masala:

Potatoes - 2 (Medium Size)

Big Onion - 1 (Finely Chopped)

Green chilies - 3 (Cut into Small Pieces) Curry Leaves - 1 strand

Cilantro - handful (Chopped)

Mustard seeds - 1/4 tspn

Chana dal - 1/2 tspn

Turmeric powder - 1/4 tspn

Green Peas - 1/4 cup

Salt - As needed


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Method:

Preparation of Potato Masala:

1. Boil the potatoes and mash them. Boil the Green Peas.

2. Place a Kadai in stove, add a teaspoon of oil, temper the mustard seeds and

chana Dal.

3. Add curry leaves, green chillies and sliced onion. Saute it until the onion gets

golden colour. Then add turmeric to it.4. Now add a cup of water and salt to taste and boit it.

5. Now Add the mashed potatoes and green peas to the masala mixture.

6. Let it cook together for few mintutes.

7. Spinkle some chopped cilatro on the masala mix.

Preparation of Masala Dosa:

1. Pour a ladle of batter on a hot dosa griddle and immediately spread it using the

back of the ladle in circular motion.

2. Add few drops of oil/ghee on top of dosa.

3. Once the first side of dosa is cooked, flip it and allow to half-cooked on the other

side.

4. Now flip the dosa again and place the potato masala mix at the center of dosa.

5. Cover the masala with dosa and let it cook for a minute.

6. Masala Dosa is ready now. Serve it hot with Coconut chutney, Kara Chutney.


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Paruppuadai / orappadai

Ingredients:

PulungalArisi - 1 cup

Thuvaramparuppu - 1/4 cup Pasiparuppu (Moong Dhal)- 1/4 cup

Kadalaiparuppu(Chnanna Dhal)- 1/4 cup

Kollu(Horse gram)- 1/4 cup

Soyabeans-handful

Varamilagai(red Chilli)-5 Nos.

Varamalli(Corriender seeds)- 2 tablespoon

Perunjeeragam-1 spoon Onion-2 No.s

Oil

Kadugu&uluthamparuppu

Coriander leaves.

Method:

1. Soak Rice in a bowl-3 to 4 hours.

2. Soak all the Paruppu in a separate bowl, add varamilagai, Malli&Perunjiramgam

to soak with this for the same time.

3. Now in the grinder first put soaked milagai&malli then add Rice &paruppu. Fine

grinding is not required.

4. The batter will be now in the dosamavupadham.


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5. Heat a kadai pour oil, let Kadugu&Uluthamparuppu to splatter & add the finely

cutted (cubically cutted)onion. saute for 2 mins with corriender leaves.

6. Add this into the batter, mix well add salt for your taste.

7. Adaidosauthhunga, Coconut chutniyodasapidunga.


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Sambaravai Idly

Ingredients:

Sambaravai 3cups

Urud dhal 1cup

Pepper 2tsp

Jeeragam2tsp

Oil 2tsp

Perungayam powder small pinch

Method:

1. Sambaravaiyai dry vanaliyil varuthukondu mixiyil konjam araithu kollavum

rombavum nice vendumenruillai.piragu ullathamparuppai nangu nicaga araithu

kondu irandaiyum thaneeril uppu pottu oora vaikkavum.

2. Morning ooravaithal night seivatharkku mun sirithu milagu jeeragam peramgaya

powder konjam nalla ennai vittu kalanthu idli thattil vaikkavum.

3. Thevai enral mavil carrot kooda thurivi pottu kollalam.


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Rice Inippu Paniyaram

Ingredients:

Raw rice 1 cup

Boiled rice 1 cup

Urad dal 1/4 cup

Methi seeds 2 teaspoon

Palm sugar(Karuppatti) or jagery Asper your taste

Method:

1. Rice, paruppu, venthayamthanithaniyaooravachu (2 - 3 hours) serthu grinder

la pottuarachukkanum.Evlokettiyaaraikkamudiyumoavlokettiya

araikkanum.

2. Pinch salt pottuoru 8 hours ooravaikkanum.

3. Karuppatti or vellathathanilapagukachanum.

4. Summavellamkarainjapodhum.Thannikammiyaoothipagukachunga.

5. Atha filter pannipaniyarammavulaoothikaraichivaikkanum.

6. MavudosaMavupathathulairukkanum.

7. Appurampaniyarasattiyilaoothavendiyathuthan.


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Javvarisi Upma

All of like this.

Ingredients:

NylonJavvarisi (Kannadimathiriirukkum) - 1 cup

Paithamparuppu - 1/4 cup

Coconut - 1/4 Cup

Butter Milk - 1 Cup

Salt - To taste

Method:

1. Morning Javarissiyai buttermilk, salt pottuooravaikavum.

2. Evening paithamparupaivegavaikavum.

3. Kadaiyil oil ootrikadugu, curry leaves pottuthalithu, ooravaithajavarissipottu

vathakavum, javarissipolapolavenduvandhavudanvegavaitha

paithamparuppu, coconut, coriander leaves pottuirakavum.

4. Ithu 5 sec. la aagura recipe.

Taste it and say.

Penmai Dinner Recipes eBook

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