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1 Summer Healthy Recipes from Penmai s Kitchen Queens Our sincere thanks to all the members who had contributed their recipes in Penmai. No part of this book may be reproduced or transmitted in any form, all rights reserved by the respective contributors. Though the contents provided here are with good faith and free from errors, we do not warrant its accuracy or completeness.
2 Contributor: Ramyaraj Sirukeerai (Amaranth) or Arai keerai (Amaranthus) Soup Ingredients Amaranth - 2 cups (chopped) Onion - 1 Tomato - 1 Garlic - 4 flakes Red chilli - 2 (optional) Black pepper - 1 tsp Cumin seeds - 1 tbsp Turmeric powder - 1/2 tsp Water - Required Salt - To taste Butter - Optional Method 1. In a pressure cooker add chopped amaranth, onion, tomato, garlic, cumin seeds, turmeric powder, and salt. With that add more water then close the lid and keep for 3 whistles. 2. When the vegetables are completely cooked, strain and reserve the liquid. 3. Take a pan add butter and that reserved liquid. Bring the soup to a boil. Adjust salt, add pepper and stir. Serve hot. Tips: For kids we can add the corn flour mixed with 1 tbsp water and finally add some cream to taste rich. 2
3 கவர ம கள Contributor: Angu Aparna த வய ன ப க கவர ம - 2 க ம - 4 டள உ - த வய ன அள ச ன வக ய - 50 க ர ப சம ளக - 2 இ!ச - ஒ# இ! $%& க& - 1 '() எ% ண - 1 '() ச ற 1. வக ய, இ!ச, ப சம ளக ஆக யவ- ற ப /ய க ந12க 2 க 3ள. 2. ஒ# ப 5த ர5த 6 கவர ம ட ம ம-1 உ ச5$ க ர2க. 3. இ ன # ப 5த ர5 த அ&ப7 ல-ற எ% ண வ79&, க& ப 9& த ள;5த ப7ற ப /ய க ந12க வ5$3ள வக ய, இ!ச ம-1 ப சம ளக ய ப 9& வத2க. 4. ந வதக ய ப7 ந டள த%ண< ர ஊ-ற க த 2க வ2க. க த 5தட ம #ட கல>$ வ5$3ள ம வ ஊ-ற ம வ வ ர க ளற இற2க. 5. இ>த கவர ம 2கள; ச ப7ட? வய ன$, ஆ ர 2க யம ன$ ஆ. 3
4 த வய ன ப க வ>தய - 4 '() வரம ளக - ந ம6ல - 3 '() ச ரக - 1 '() ச ன வக ய க ர )%& - 10 ப6 ள; - ஒ# எAம சபழ அள தக $#வ6-1/2 க கற வப7 ல - ஒ# க 5$ உ - த வய ன அள ந6 ல% ண - த ள;2க க&, உC5த ப# த ள;2க Contributor: Angu Aparna வதய ழ ச ற 1. வ>தய5 த Eத6 ந 3 இர வ ஊற வ5$ வ7ட. 2. வரம ளக, ம6ல ம-1 ச ரக இவ- ற வ15$ அ ர2க. 3. தக ய5 $#வ7 தன;ய க அ ர5$ வ2க. 4. ச ன வக ய5 த5 த AF5$ இர%ட க, ம-1 )% ட ப /ய க வ9/ வ2க. 5. அ&ப76 வ ணல ய வ5$ ந6 ல% ண ய ஊ-ற க ய வ5$ க&, உC5த ப# ம-1 கற வப7 ல ப 9&5 த ள;2க. 6. ஊற வ5$3ள வ>தய5 த வ/க9/ எ&5$ வ ணல ய76 ப 9& வத2க. 7. இ$ வதக ய$ வ9/ வ5$3ள )%& ம-1 வக ய5 த ப 9& வத2க. 8. ப7 அ ர5$ வ5த #2 ம ளக வ7Gத ன ப 9& வத2க வ%&. ப7 அ ர5$ வ5$3ள தக ய ப 9& வத2க, ள; ய க ர5$ ஊ-ற, த வய ன அள உ ச5$ ழ ப ம தம ன H9/6 க த 2க வ7ட. ழ க த 5$, எ% ண தள;>த$ இற2க பFம ற. 4
5 க இல, த ச Contributor: Angu Aparna த வய ன ப க க - 1 க பசFச - 1 க உC>$ - ஒ# கப7/ வ>தய - ச ற $ உ - த வய ன அள ச ற க ம # 1. க, பசFச, உC>$, வ>தய அ ன5 தI 5 மண7 நர ஊற வ2க. 2. ஊற ய ப7, அ ன5 தI க ர%டF6 ப 9& அ ர5$ எ&5$ உ ச5$ க ர5$2 க 3ள. 3. ஒ# ந 3 ம வ ள;2க வ7ட. க இல 1. ள;2க வ5த ம வ அ&5த ந 3 இ9ல த9/6 ஊ-ற ந வக வ5$ எ&5$2 க 3ள. 2. ஆ ர 2க யம ன,? வய ன, எள;த க சய2J/ய க இ9ல தய. க த ச 1. இ த ம வ2 க %& த சI?டல. த சய க வ பத- E ம வ க!ச த%ண< ஊ-ற க ர5$2 க 3ள. 2. த ச2 க6 ல அ&ப76 ஏ-ற, க ய வ5$ எ% ண தடவ7 க ம வ க6ல 6 ஊ-ற பரவல க த5$, எ% ண வ79&, இ#றE த #ப7 ப 9& நற க வக வ5$ எ&2க. 3.? வய ன க த ச தய. 5
6 Kambu sadam Contributor: Anusuya.M Ingredients Kambu 1 cup Water 4-5 cups Salt - To taste Method 1. Clean the grain from dust particles and drain completely. Keep aside for 15 more minutes. Blend it into a mixer and grind to coarse powder. 2. Heat 5 cups of water in a vessel. Add ground kambu to the water once it starts boiling.. Stir well and add salt to taste. 3. By reducing the flame, keep stirring and allowing it to cook for 15 to 20 minutes, till the grains go soft. 4. The grains will be very soft and Stir in between to prevent the mixture sticking to the pan. 5. Once cooled you can roll it into small balls and serve. 6. Serve it with pearl onion, green chillies, butter milk and curd. 6
7 Kambu Koozh Contributor: Anusuya.M Ingredients Kambu rice 1 cup Cold buttermilk 2 cups Water 1 cup Salt - To taste Method 1. Roll the leftover kambu sadam into small balls. 2. Mix the sadam along with cold buttermilk and water. 3. Add salt according to your taste. 4. Serve with raw onion or vadams or pickle or coconut thuvaiyal of your choice. 7
8 க உம Contributor: Angu Aparna த வய ன ப க க - ஒ# க ப. வக ய - 1 ப ச ம ளக - 2 இ!ச - ச ற ய $%& உC>$ - 1 '() கட ல ப# - 1 '() ந - 1 '() க& - ச ற $ ச ரக - ச ற $ கற வப7 ல - ஒ# க 5$ உ - த வய ன அள க 5தம6ல ச ற தள ச ற 1. வக ய, ப சம ளக ம-1 இ!ச ய ப /ய க ந12க 2 க 3ள. 2. க ப த%ண<F6?5த ச$ வ/5$ எ&2க. 3.?5த சத க ப ஒ# ப 5த ர5த 6 ப 9& த வய ன அள த%ண< ஊ-ற வக வ5$ எ&5$2 க 3ள. 4. வ ணல ய76 ந வ79&, அ$ க >த$, க&, ச ரக, உC>$, கட லப#, கற வப7 ல ப 9& த ள;5த ப7, இ!ச, ப சம ளக ம-1 வக ய5 த ச5$ நற க வத2க. 5. வதக ய ப7 உம வ7- த வய ன அள த%ண< ஊ-ற உ ச5$ க த 2க வ2க. 6. க த வ>த$, வக வ5$3ள க ச5$ க ளற க 5தம6ல இ ல Lவ7 பFம ற. 7. ஆ ர 2க யம ன, ச5த ன,? வய ன க உம தய. 8
9 Contributor: Angu Aparna க ட உகத ளக&ய வதய ழ த வய ன ப க E ளக9/ய வ>தய 2 '() $#வ7ய தக - 2 '() ச ன வக ய க ர உF5த )%& - 10 ப6 ச ன வக ய (வ7G$ அ ர2க) - 1 '() ள; - ச ற ய எAம ச அள அFச கGவ7ய ந< - 2 க உ - த வய ன அள வ'() ப &க ம ள 1 '() ச ரக - 1 '() உC5தப# - 1 '() பசFச 1 '() வ3 ள எ3-1 '() தன;ய - 2 '() வர ம ளக - 5 (க ர5த - க-ப ச5$2 க 3ள) E ளக9/ய வ>தய - 1 '() கற வப7 ல - ஒ# க 5$ த ளக ந6 ல% ண க& கற வப7 ல ச ற $ ச ற 1. இர%& க த%ண<F6 ள; ய ஊற வ2க. ச ன வக ய 2. ம-1 )% ட த AF5$ வ2க. 9
10 3. உF5$ வ5$3ள வக ய5த 6 ச ற த ம9& எ&5$ அ ர5$ வ2க. 4. வ15$ ப /2க2 க &2கப9&3ள ப #9க ள வ1 வ ணல ய76 ஒற ப7 ஒற க ச5$ நற க வ15$ ப /5$2 க 3ள. 5. தக 5 $#வ லI லச க வ1 வ ணல ய76 வத2க வ7Gத க அ ர5$2 க 3ள. 6. இ ப G$ வ ணல ய76 எ% ண ஊ-ற, க&, கற வப7 ல ப 9& த ள;5த ப7, மOதE3ள ப /2க ம6 வ5$3ள E ளக9/ய வ>தய5 த எ% ணய76 ப 9& வத2க. 7. ப7 அ ர5$ வ5$3ள ச ன வக ய5 த ச5$ ப ச வ ச ன ப வ ர வத2க ய ப7, த AF5$ வ5$3ள ச ன வக ய ம-1 )% ட ச5$ நற க வத2க வ%&. 8. ப7 ஊற வ5$3ள ள; ய2 க ர5$ ஊ-ற த வய ன அள உ ச5$ நற க க த 2க வ2க. 9. ழ க த 2க ஆரப75த$ வ15$ ப /5$ வ5$3ள L ள ச5$ நற க ழ ப2 க த 2க வ7ட. 10. ப7 அ ர5த தக ய ழப76 ஊ-ற ழ நற க2 க த 5$ எ% ண ம ல ம த2 வ ர க த 2கவ79& இற2க. 11.? வய ன, உடA2 ள;ச ய ன E ளக9/ய வ>தய2 ழ ர/. 10
11 வள*க வ+க ய ம Contributor: Angu Aparna த வய ன ப க ம - 3 க வ3ளF2க - 1 பFய வக ய - 1 ப#க ய ப / - 1/2 '() ச ரக ப / - 1/2 '() உ - த வய ன அள க 5$ம6ல இ ல - ஒ# கப7/ ச ற 1. வ3ளF, வக ய த 6 ந<2க, $#வ7 ம 2ச ய76 நச க அ ர5$ எ&5$2 க 3ள. 2. ஒ# ப 5த ர5த 6 ம ர ஊ-ற அத 6 அ ர5$ வ5$3ள வ7G$, உ, ப#க ய ப /, ச ரக ப / ம-1 க 5$ம6ல இ ல ச5$ நற க கல2க ஃF9ஜ 6 ச ற $ நர வ5த ப7 பFம ற. 11
12 ,+ இளந. Contributor: Angu Aparna த வய ன ப க R - 10 இளந< - 3 எAம ச பழ - 2 நன F சப5 - ½ க த%ண< - 2 டள ஐ( க9/ - த வய ன அள ச ற 1. R க த 6 ந<2க வ79& ம 2ச ய76 ப 9& ஒ#?-1 அ ர5$ எ&5$2 க 3ள. 2. இளந< ர ச வ7 வG2 கIட ச5$ ஒ# ப 5த ர5த 6 எ&5$2 க 3ள. 3. எAம ச பழ5 த ப7ழ >$ ச 1 எ&5$2 க 3ள. 4. ஒ# ப 5த ர5த 6, அ ர5$ எ&5$ வ5$3ள R, வG2 கIட ச>த இளந<, ப7ழ >$ வ5$3ள எAம ச பழ ச 1, நன F சப5 ம-1 த வய ன அள த%ண< ச5$ நற க கல>$ க 3ள. 5. கல>$ வ5$3ள ப ன5 த டளF6 ஊ-ற ச ல ஐ( க9/க ள ப 9& பFம ற. 6. ஜ 6 ஜ 6 R இளந< தய. ற : ஐ( ச2க வ7#ப தவக3 அத ன5 தவ75$2 க 3ளல. 12
13 ,+ ஜ 2 Contributor: Angu Aparna த வய ன ப க இள R - 10 ப 6-4 க ச2க ர - 1/4 க ச ற 1. ப ல க ச ஆற வ5$ எ&5$2 க 3ள. 2. Rக ள த 6 ந<2க வ79&, ம 2ஸ ய76 ப 9& ஒ#?-1 அ ர5$ எ&5$2 க 3ள. 3. ஒ# ப 5த ர5த 6 அ ர5$ வ5$3ள Rட க ச ஆற வ5$3ள ப லI, ச2க ர யI ச5$ நற க2 கல>$ க 3ள. 4. இத ன அ ர மண7 நர ப7F9ஜ 6 வ5த ப7 பFம றல. 13
14 வதயக ர 45 Contributor: Angu Aparna த வய ன ப க $வர ப# - 50 க ர வ>தய2க ர - 1 க9& ப. வக ய - 1 த2க ள; - 1 க >த ம ளக - 2 ச ரக - 1 '() ப. அFச - 1 '() ம!ச3 L3 ச ற தள க& - 1/2 '() எ% ண - 1 '() உ - த வய ன அள. கற வப7 ல ச ற $ ச ற 1. $வர ப# ப 2கF6 ப 9& வக வ5$ எ&5$2 க 3ள. 2. வ>தய2 க ர ய?5த ச$ ப /ய க வ9/2 க 3ள. 3. வக ய ம-1 த2க ள; ய ப /ய க வ9/2 க 3ள. 4. வ1 வ ணல ய76 ச ரக, அFச ம-1 ம ளக ய ச5$ ச ல ந ம டக3 வ15$ ப7 ப /5$2 க 3ள. 5. இ ப G$ வக வ5$3ள ப#ட, க ர, வக ய, த2க ள; ம-1 உ ச5$ வக வ2க. 6. க ர வ>த$ ப /5$ வ5$3ள ப / ய ப 9& ஒ# க த வ79& இற2க. வ ணல ய76 எ% ண ஊ-ற க& ம-1 கற வப7 ல ப 9& த ள;5$ க ரய76 க 9/ க ளற. 7. வ>தய2 க ர J9& தய. 14
15 Ingredients Mor Kuzhambu Pumpkin - one cup (cubed pieces) Thick butter milk - 3 cup Turmeric powder - Half spoon Green chilies - 3 to 4 Grated coconut ½ cup Salt - As required Grinding Toor dal - 1 tbsp Coriander - 2 tbsp Jeera - 1 tbsp Put little hot water and grind it. Then add coconut and green chilies also then grind it nicely. Contributor: ANUKP Method 1. Cook pumpkin nicely. 2. Take butter milk add turmeric powder, boiled pumpkin, add salt as required. 3. Now add the grind paste also. 4. Heat 2 spoon of coconut oil add mustard seeds,curry leaves, red chili (2). Add the mixed butter milk. Keep it for only 5 minutes (when bubble comes). 5. Decorate with coriander leaves. 6. Potato fry is best combination. 15
16 Ingredients Raw rice - 2 cup Boiled rice ½ cup Coconut - 1 full hand (scrubbed) Yeast ½ spoon Sugar - 3 spoon Salt - :As required Appam Contributor: ANUKP Method 1. Soak the rice 4 hours. 2. Grind coconut and boiled rice together. To this add the rice and grind everything together. After grinding add yeast, sugar, salt. Let it along for overnight. 3. Pour the flour in the appam pan rotate the pan circular wise. Now close the lid for 2 to 3 minutes. 4. Now your hot appam is ready to ear. 5. Serve with coconut milk or stew. Tips If you don't want yeast, add baking powder, 30 minutes before making appam. Cococnut milk gives coolness to our body. 16
17 Ingredients Thinai Arisi - 1/2 cup Big onion - 1 (chopped finely) Water - 3 cups Salt - To taste Oil - 1 tsp Coconut oil - 1 tsp Mustard seeds - 1 tsp Urad Dal - 3/4 tsp Curry leaves Green chilli - 1 chopped Contributor: Anusuya.M Thinai Upma Method 1. Dry roast 1/2 cup of thinai arisi for about 3 mins. 2. Heat oil in a pan and add mustard seeds, urad dal, green chili, curry leaves to temper. 3. Add Onions and fry it for a while. 4. Add a glass of water and bring it to a boil. 5. Now add Thinai arisi and keep stirring over low flame for about 10 minutes. 6. Serve hot with sugar. 17
18 Varagarisi Upma Contributor: Anusuya.M Ingredients Onion - 1/2 cup chopped Green chilli - 1 slit Ginger - 1 inch piece Mixed vegetables - 1 cup of carrot, peas and beans Varagu - 1/2 cup Water - 1 ½ cup Salt - To taste Oil - 2 tsp Mustard seeds - 1 tsp Urad dal - 1 tsp Red chilli - 1 Asafoetida - A pinch Curry leaves Few Method 1. Wash Varagu, drain the water and keep it aside. 2. Heat oil in a pan; add mustard seeds, urad dal, red chillies and asafoetida. 3. Then add finely chopped onions, green chilli, and ginger, curry leaves and fry till onions turn transparent. Then add all the vegetables and saute for a few minutes. 4. Add water and salt needed and bring to boil. Now add Varagu over low flame and stirring continuously. Cover the lid and cook on low heat. 5. Serve hot with any chutney of your choice. 18
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