Brahmins Kitchen - Iyers Corner · Brahmins Kitchen Volume 1, Issue: 19 Page 3 of 51 Tips and Tricks Tips on Left over - Gayathri Muthukumar 1. If u have remaining potatoe masalas

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Lovely Left over For a foodstuff that is consumed by half the

world's population, in the west, we seem to

value it so lightly. Of all the rice cooked at

home , we throw away large portion of thm

every year.

The statistics from other countries aren't any

better. The Department of Agriculture

estimates that about a third of rice bought by

consumers is thrown out.

The advice on looking after rice is that it

should be cooled as quickly as possible after

cooking before storing and also making sure

that we make good lovely food from the

leftover.

This is a sincere attempt to write about the

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

This newsletter will contain the recipes of the food

that are typically cooked in a Tamil Brahmin

community (Iyer & Iyengar or any Brahmin

community).

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

what you eat” and Brahmin Cuisine follows the

concept of shaping the personality, mood and mind

of the family members.

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

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www.iyerscorner.com Volume 1, Issue: 19 Page 1 of 51

Contents

TIPS AND TRICKS ........................................................................................................................... 3

TIPS ON LEFT OVER - GAYATHRI MUTHUKUMAR .................................................................................. 3

TIPS ON LEFT OVER - HEMALATHA JAYARAMAN................................................................................... 4

SUBBALAKSHMI SANJEEVI ........................................................................................................... 5

EMATHU PONGAL ............................................................................................................................. 5

VEGETABLE RICE ............................................................................................................................. 6

LEFTOVER LIME RICE ....................................................................................................................... 7

PAZHAIA KUZHAMBU THEEYAL ........................................................................................................... 8

SAADHA VADAM ............................................................................................................................... 9

UTHAPPAM AND KUZHI PANIAARAM AND KARANDI DOSAI WITH LEFT OVER IDLY FLOUR........................ 10

LEFT OVER RICE - BAGAALAABATH .................................................................................................. 11

LEFT OVER ADAI MAAVU - KEERAI ADAI AND VEGETABLE ADAI ........................................................... 12

Keerai Adai .............................................................................................................................. 12

Vegetable Adai ........................................................................................................................ 12

LEFT OVER VADAIS – VADAKARI ...................................................................................................... 14

LEFT OVER CHAPATHI NOODLES/MASALA CHAPATHI ......................................................................... 15

PODI IDLY OR IDLY CUTLET WITH LEFT OVER IDLIES ......................................................................... 16

MORNING URULAI KIZHANGU MASAL TURNED AS URULAI KIZHANGU KADAPPA ..................................... 17

GAYATHRI MUTHUKUMAR ........................................................................................................... 18

BREAD FRITTERS ........................................................................................................................... 18

RICE PARATHA .............................................................................................................................. 18

IDLY MIX ....................................................................................................................................... 19

TRUFFLE LOLLYPOP ....................................................................................................................... 19

KHEER KADAM............................................................................................................................... 20

JEERA POLI ................................................................................................................................... 20

GOLD CAKE .................................................................................................................................. 21

SAIPRIYA ARUNKUMAR ............................................................................................................... 22

LADDU CHAPPATHI ......................................................................................................................... 22

LEFT OVER IDLY FRY ..................................................................................................................... 23

ICE BRIYANI................................................................................................................................... 24

LEFT OVER RICE PONGAL ............................................................................................................... 25

LEFT OVER RICE VADAM ................................................................................................................ 26

EASY KUZHIPANIYARAM .................................................................................................................. 27

CHAPPATHI CHIPS.......................................................................................................................... 27

CHEESY WAFFLE ........................................................................................................................... 28

ADAI WAFFLE ................................................................................................................................ 29

LEFT OVER TOMATO/ONION CHUTNEY ............................................................................................... 30

LEFT OVER BHAJJI MIX-->BESAN DOSA ........................................................................................... 31

LEFT OVER CHICK PEAS SUNDAL/GRAVY. --->HUMMUS ..................................................................... 32

LEFT OVER THENGAI THOGAYAL-->KOOTU ....................................................................................... 33

MASALA BISCUIT ............................................................................................................................ 34

LEFTOVER CHICK PEAS – CHICKPEAS RICE ...................................................................................... 35

PEDA MODAK ................................................................................................................................ 36

LEFTOVER SEMIYA UPMA-->PAKODA ................................................................................................. 37

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SRI RAM UMA ................................................................................................................................ 38

IDLY UPMA .................................................................................................................................... 38

BHAGAVATHI HARI ....................................................................................................................... 39

YUMMY MINI BISIBELE BATH ........................................................................................................... 39

ADAIMAVU KUNUKKU ...................................................................................................................... 39

KOSAMBRI TURNED INTO PORUCCHA KOOTU .................................................................................... 39

PORUCCHA/SUTTA APPALAM TOGAYAL ............................................................................................ 40

COCONUT CHUTNEY USED IN PORUCCHA KOOTU OR MORE KOOTU ................................................... 40

MULTIGRAIN SUNDAL SAMBAR/ KURMA ............................................................................................ 40

SUNDAL ADAI ................................................................................................................................. 40

MANGALORE BONDA FROM LEFT OVER DOSA/IDLI BATTER. .............................................................. 41

HOT PHULKA, SPROUT KURMA , CUCUMBER ...................................................................................... 41

LEFT OVER ROTI AND BREAD UPMA ................................................................................................ 42

MORNING PORUCCHA KOOTU TURNED TO GOTSU FOR EVE TIFFEN .................................................... 43

MORN RASA VANDAL CHAPATHI ...................................................................................................... 43

REMODELED UPMA FROM PUDI KOZAKATTAI, ARISI UPMA, RAVA UPMA, TAVAL ADAI, KILLU KOZHAKATTAI

.................................................................................................................................................... 43

LEFTVOVER DOSA UPMA ................................................................................................................. 43

LEFT OVER THENGAITHUGAYAL MADE AS MORKUZHAMBU & PACHADI ................................................ 44

INSTANT JAM MILKSHAKE ................................................................................................................ 44

BREAD UPMA ................................................................................................................................ 44

LEFT OVER SWEETS KHEER............................................................................................................ 44

KARACHA DOSA FROM LEFT OVER FLOURS ...................................................................................... 45

VELLA POORNAM INTO PAYASAM ..................................................................................................... 45

MORNING MIXED SABJEE/ ALOO SABJEE TURNED INTO STUFFED DOSA, ROTI ROLLS ................................ 45

ONION/PUDINA/TOMATOE OR ANY LEFT OVER CHUTNEY DOSA. ......................................................... 46

MORNING CARROT SALAD TURNED INTO MIXED SUBJEE FOR ROTI/ USED IN ROTTI UPMA/ BREAD UPMA.

.................................................................................................................................................... 46

LEFT OVER PULIKACHAL, CAN BE USED IN SAMBAR .......................................................................... 46

LEFT OVER CHUTNEYS TURNED INTO VEG PULAV. ............................................................................ 47

CHOCOBREAD FROM LEFTOVER BREAD ........................................................................................... 47

GIRIJA EASWARAN....................................................................................................................... 48

RICE PAROTHA .............................................................................................................................. 48

VIDHYA VENKAT ........................................................................................................................... 49

RICE ADAI ..................................................................................................................................... 49

VEGETABLE RICE BALLS ................................................................................................................. 49

REVATHI PRABHU ........................................................................................................................ 50

CRISPY ROTI ................................................................................................................................. 50

POORNIMA SASHIDHAR ............................................................................................................... 51

VADAI CURRY WITH LEFT OVER VADAI............................................................................................. 51


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Tips and Tricks

Tips on Left over - Gayathri Muthukumar 1. If u have remaining potatoe masalas. It can be used for sandwiches, dip it in

Besan paste and make it as bonda.

2. Remaining pani puri pudina and coriander water can be used for any north indian

subzis and veg biryani. 3. Rasgolla sugar syrup can be used for any fresh juices instead of adding sugar.

4. Remaining fruits after any pooja occasion can be made as fruit custurd top up

with whipped cream. 5. Ripped bananas can be made as healthy panchamrith.

6. Previous day arisi uppma can be made as pidi kozakattai and serve with coconut

chutney. 7. Remaining usili can be made as veg vada with some chopped onions and saunf

(opt).

8. Excess curd can be made as hung curd and prepare srikand ( I have already

posted the recepie). 9.whey water can be used instead of water in buttermilk, wheat dough for roti, if u

kept it as it is out side can be used to curdle the milk for paneer. For morkuzhambu.

10. Left over icecreams can be made as thick milkshake by adding little Thick milk, pdr sugar or remaining sugar syrup, essence according to the flavour and chopped

nuts for Garnishing.

11. Remaining veges like bitter guard, brinjal, raw mango, kothavarangai ( I don't

know english name for this ). Can be boiled separately with salt and Haldi and sun dry it.can be used for vathal kuzambu.

12. Remaining milk peas can be used in kheer, by diluting in a cup of milk or grind

it in to paste add to the kheer and give one boil. 13.remaining mavaddu water can be used to wash iron utensils . Can soak the

Vepambu in that water for 5 days and remove sun dry , fry it and consume.

14. Little shampoos,liquid soap bottles can be dipped in water and Soak ur washing hand towels, doormats and curtains wiping cloth.and wash .will get good fragrance.

15. Roses, aruham pil, vilvam, sembaruthi, orange peel , tulsi, mardhani leaves,

neem leaves , can be sundries and can be mixed with vasanai pdr.


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Tips on Left over - Hemalatha Jayaraman 1. Vella poornam in excess (prepared for kozhukattai) can be used to stuff in

chapathi.

2. Adai maavu if remaining in small quantity can be prepared as kunukku by adding some rice flour for crispness.

3. Left over amavadais can be used for making vadacurry with onion, tomato,

garam masala etc.

4. Left over karamani sundal can be prepared as nombu adai with rice flour sprinkled with hot water, tempering kadugu, urad dhall, green chilies and

perungayam.

5. Left over paruppusili can be added with dosa batter to make crispy adais. 6. Izhai kola maavu in excess can be sun dried and with a whip in mixie can be

reused.


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Subbalakshmi sanjeevi

Emathu Pongal Emathu pongal!!! Madhyana sadam meendha niraiya dish pudhusa senja madhiri

nightukku seiyalaam. Nethu night i made meendha kinwarice pongal. Thaniya

pasiparuppu padhi vegumbodhu madhyana sadam pottu vegavakkanum. All other

recipe follow the same pongal recipe. SIDE DISH. KADALAIMAVU KOTSU: cut onion+ one potato peeled+two tomatoes+ few garlic+ five pachamilagai neelama

cut+ curry leaves manjal podi+ salt + arai lemon+ kadalai mavu rendu spoon

karachadhu.

PROCESS: Vanalila kadugu thalichuttu pachamilagai onion garlic and curry leaves

nanna vadhakkittu tomato potato add panni vadakki manjal podiyum vadakki thanni uthi salt pottu kai vegavaikkanum. Vendhapparam kadalai mavu 2 spoon mattum

karachu uthanum. Nanna sendhu varumbodhu arai moodi lime pizhinju

orakkidanum. Readymade kotsu. You can also ad carrot and beinjal. Best witb even

chapathi; pongal; idli and dosai. Try and tell me.


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Vegetable rice Ingredients

Left over rice reheated in Microwave oven or Recooked with water and drained

Onion chopped finely 2 Green chillies chopped 2

Green peas finely cut one small cup

Beans finely cut one small cup Carrot finely cut one small cup

Inji cleane and cut one two tsps

Coriander leaves chopped finely

Salt to taste Pattai one piece

Elakkai one

Krambu one Kaskas half tsp

PROCEDURE Cook all cut veg either in MW oven or in cooker with verylittle water

Heat heavy bottom big kadai

Pour 5 tsps of oil

Fry Pattai, Elakkai , Krambu and Kaskas Add chopped inji, green chillies and then onion

Fry till onion becomes soft

Add Cooked vegetables without water and cook for 5 minutes

Add salt and stir and cook for 0ne minute

Now add Reheated rice (Make as loose rice without lumps) Mix everything without breaking the rice

Serve hot with Onion Raitha


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Leftover Lime Rice INGREDIENTS

Left over rice reheated in Microwave oven or Recooked with water and drained

Lime Juice from 3 Lemons Manjal podi half tsp

Saltto taste

Oil 5 tsps Kadugu

Ulutham paruppu 2 tsps

Kadalai paruppu 2 tsps

Green chillies chopped 5 Curry leaves

Perungaya powder

PROCEDURE

In a bowl mix salt, manjal podi and perungaya powder and mix well

Add lime juice with this and mix well Now heat kadai and in oil kadugu, ulutham paruppu and kadalai paruppu

thaalikkanum, then add curry leaves and fry for a minute

Switch off the gas and immediately add lime juice mix.

Now add loose reheated rice (without lumps) with this and mix without breaking the rice

Lime rice with left over rice is ready to serve hot. Can be tasted with any kooty or appalam or vadagam


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Pazhaia Kuzhambu Theeyal

We have tasted this when we were young

I don’t know if any one will comment that I am mentioning about two to three days old kuzhambhu continuously kept on Kumutti aduppu in maakkal chatty adding first

to second and third day’s sambar or kuzhambu.

My mom used to cut small onions a lot and Murungai Keerai and will add with this left over kuzhambu.

She used to pour Nallennai 2 to 3 karandi over this and close to get cooked like getti theeyal

It will smell so good

We used to sit around my mom and have pazhaia saadham in hand

We have to make a small kuzhi using our thumb at the centre of rice received in

hand

Andha Kuzhila Kuzhambu Theeyal konjam vachuduva

Keezha sidharama irukka chinna vazhai ilai irukkum

Appadiye kadhai pesindu saapiduvom

Alavukku meeri saapittuduvom

Ippa ninaichaalum Amma ninaivudhan.

ENNAI SAADHAM

We also have tasted Ennai saadham along with this Kuzhambu Theeyal

Thanni saadham pizhinju eduthu adhula oru karandi nallennai uthi thevaiyana alavu uppu sethu pisaiyanum

Idhuthan Ennai Saadham

Very good for girls particularly during those three days.

Hip will be strengthened and stomach will get cleansed HOW MANY OF YOU HAVE TASTED THIS. I AM PRIVELEDGED.


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Saadha Vadam INGREDIENTS

Left over rice 2 cup

Aval half a cup washed and soaked in curd Small onion fined chopped

Green Chillies 5 finely chopped

Curry leaves Salt to taste

Lemon juice from 3 lemons

PROCEEDURE 1. Mix rice and aval soaked in curd by hand till it becomes soft and unidentified as

rice and aval

2. Now add cur onions, green chillies, curry leaves ,salt and lime juice 3. Mix everything finely like vadam maavu

4. Now spread white soft cloth under hot sun

5. Make killu vadaam in a row 6. Repeat this till the entire mix is done

7. Now cover it with another soft cloth

8. Let it dry for two to three days till it becomes dry no little moisture

9. Store it airtight container and keep it separately 10. Try to make vadam as quickly as possible as this cannot be stored for a long

time

11. It can be eaten like evening snack also


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Uthappam And Kuzhi Paniaaram And Karandi Dosai With Left Over Idly Flour

INGREDIENTS Left overIdly flour

Finely chopped onion

Green Chillies finely chopped Curry leaves finely chopped

Inji cleaned and chopped finely

Oil

PROCEDURE.

Mix all ingredients together

You can also fry onion, chillies inji and curry leaves after spluttering kadugu and then mix with left over idly flour

Add salt to taste

Heat Dosai pan and make thick uthappam Cook in mid flame only

Add little oil around Uthappam

Turn and cook the other side also

UTHAPPAM IS READY

With green or Kaara Chatny it becomes a tasty tiffin for evening or night

KUZHIPANIARAM

With the same flour you can make Kuzhipaniaram

Heat Kuzhipaniaram pan Apply oil over each kuzhi

Pour this flour using small karandi

Cover with a lid

Cook only in mid flame Test to see if this is cooked with a small tooth pick

Turn to other side with the same toothpick

Serve hot with any type of chatny preferably Kaara chatny

KARANDI DOSAI

Heat Iluppai Karandi (Made of Hard Iron) or very small kadais Apply little more oil than usual

Pour one karandi maavu

Dont spread it Cover with a lid

Cook only in medium flame

See if it is cooked Use small jalli karandi to turn to the other side and cook again

Very tasty Karandi dosai is ready


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Left Over Rice - Bagaalaabath INGREDIENTS

Left over rice

Fresh curd Salt to taste

Kadugu

Inji finely chopped Green Chillies finely chopped

Small onions finely chopped

Curry leaves

Oil one tsp

PROCEDURE

Mix rice with salt and curd finely as to look like soft loose paste Now heat kadai and splutter kadugu and fry onion, green chillies, inji and curry

leaves

Add this with mixed curd rice Garnish with Green grapes and cherries

Eat with fried Mor milagai

Morning you should eat to sleep soundly in the afternoon.

Afternoon saappade irangadhu

Stomoch filling tasty BAGAALAABATH READY


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Left Over Adai Maavu - Keerai Adai And Vegetable Adai

Keerai Adai

INGREDIENTS: Left overAdai maavu, Mulai keerai or Arai keerai cleaned and cut into very small size, small onions cut

into small pieces, a few green chillies, ginger cut to small pieces, salt, little turmeric

powder

PROCESS:

Mix all ingredients together in a bowl and make adai as usually.

Make thick adai. Put five holes and pour sesame oil into all holes and around the adai

Keep the gas lit in mid flame

And cover the adai with idlipanai moodi or electric cooker moodi

When it is cooked, turn the adai to the other side. Now don’t close as we need it little crispy also

Eat with Aviyal/Butter/Vellam etc

Vegetable Adai

INGREDIENTS: Left over Adai mavu, onion cut into small pieces, green chillies, ginger, curry leaves and dhaniya leaves, salt, turmeric powder, peerkangai cut into

small pieces, beans, carrot, potato peeled and cut into small pieces, pinju

kathirikkai ( cut into small pieces and put it in water for five minutes ) any other vegetable which is soft to get cooked quickly.

PROCESS: Mix all ingredients together in a bowl and make adai as usually. Make thick adai.

Put five holes and pour sesame oil into all holes and around the adai

Keep the gas lit in mid flame

And cover the adai with idlipanai moodi or electric cooker moodi When it is cooked, turn the adai to the other side.

Now don’t close as we need it little crispy also


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NOTES

When using brinjall make sure to soak it after cutting into small pieces.

Don’t fry any of the ingredients and it will get cooked while making the adai

All vegetables in same quantity and required amount for the flour you have.

Need not search for all the vegetables mentioned. Whatever you have can be used. Eat with Aviyal/Butter/Vellam etc.

Appadiye sappidalam. Healthy tiffin


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Left Over Vadais – Vadakari INGREDIENTS

Left over Vadais both Medhu vadai or Masal vadai

Riped Tomatoes chopped finely Inji Poondu paste one tsp

Onion big ones 2 or 3 cut to small pieces

Varamilagai podi one tsp

Manjal podi half tsp Thengai paal one cup (Optional)

Pattai one piece

Elakkai one Krambu one

Kaskas half tsp

Salt to taste Coriander leaves to garnish

PROCEDURE

Make small pieces of leftover Vadais Heat heavy bottom big kadai

Pour 5 tsps of oil

Fry Pattai, Elakkai , Krambu and Kaskas

Add inji poondu paste and fry for a minute

Add Onion and Fry till onion becomes soft Add tomatoes and cook till raw smell goes

Now add varamilagai podi and manjal podi and salt

Again cook in medium flame for 5 minutes

Then add left over vadais and cook for 2 minutes Finally add Thengai paal and stir well and remove from fire

Garnish with coriander leaves

Eat after the vadais get soaked and become soft


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Left Over Chapathi Noodles/Masala Chapathi INGREDIENTS

Left over Chapathi cut like noodles (thin and long pieces)

Tomatoes riped 2 smashed Onion Big ones 2 cut to long thin pieces

Garlic pieces 10

Tomato sauce 5 tsps

Chilly sauce 2 tsp ( optional) Soya sauce few drops (optional)

Varamilagai podi one tsp

Manjal podi half a tsp Salt to taste

Oil preferably olive

Corinader leaves for garnishing

PROCEDURE

Heat kadai and add oil

Add onion and fry till it becomes soft and brown Add garlic and fry for a minute

Now add smashed tomatoes

Add Kaara podi and manjal podi and salt Cook for 5 minutes in medium flame

Now add tomato sauce and other sauces

Stir and add chapathi pieces and open cook for ten minutes in medium flame Remove from fire and garnish with coriander leaves

Very tasty CHAPATHI NOODLES/MASALA CHAPATHI is ready


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Podi Idly Or Idly Cutlet With Left Over Idlies INGREDIENTS

Left over Idlis cut to small cubes

Idli podi 6 tsps Oil 6 to 7 spoons (preferably nallennai/Olive)

PROCEDUURE

Heat Kadai and pour oil Add Idly cubes

On top of it add Idli podi

Now slowly and gently turn the idly cubes The idli podi should spread over all the idly cubes evenly

Keep heated for few minutes

Now PODI IDLY OR IDLY CUTLET is ready Within minutes it will get over.


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Morning Urulai Kizhangu Masal Turned As Urulai Kizhangu Kadappa INGREDIENTS

Left over Urulaikizhangu Masal

Onion cut to little big pieces 2 Tomatoes chopped

Garlic few pieces

Varamilagai podi 1 tsp

Manjal podi little Kadalai maavu 5 tsps

Salt little

Curry leaves For garnishing coriander leaves

PROCEDURE Microwave onion, garlic and tomatoes for 6 minutes in high temperature

OR you can directly cook (I will mention it later)

Heat kadai and pour little oil and splutter kadugu

Add onion, garlic, tomatoesand curry leaves one by one and fry till they become soft Add Urulaikizhangu Masal (Left over)

Fry for 2 minutes

Add Manjal podi and kaara podi and fry again for 3 minutes till the raw smell leaves Add little salt and 2 cups of water and allow it get boiled

Now mix Kadalai maavu in a cup of water without lumps

Add this with cooked urulaikizhangu and stir continuously Cook for 3 minutes till it becomes gravy and smells good

URULAI KIZHANGU KADAPPA IS READY

EASY TO COOK. TASTY WITH CHAPATHI


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Gayathri Muthukumar

Bread Fritters old bread - 6 slices

Fresh cream( pal yeddu) 1 cup Milk maid - 100 gms

Garnishing - chopped pista and badam

Ghee - 1 / 2 cup

Method

Toast the left over bread in tawa by smearing ghee on both sides until it becomes

hard. Now in a kadai add the cream and milk maid cook till thick.

Now cut the bread to triangle shape , take a spoon of milk mixture top up on the

bread and garnish with chopped nuts.

SOME MORE TIPS WITH LEFT OVER BREAD

1.With the hard sides of the bread make crumbs and can be used to roll cutlets and

nuggets. 2. Can be deep freeze the crumbs and mix a tsp of cocoa pdr and decorate for black

forest cake and any chocolate base cake.

3. Can make bread halwa ( will give u the recepie) 4. Fried bread can be used in soups.

5. To thicken any gravies can add little bread crumbs.

Rice Paratha cooked mashed rice - 1 cup

Wheat flour - 1 cup, Ginger, garlic paste - 1 tsp

Chopped chillies - 3 , Chopped coriander - fist full Haldi pdr - 1 / 4 tsp , Red chilly pdr - 1 tsp

Jeera pdr - 1 / 2 tsp , Dhaniyapdr - 1 / 2 tsp

Saunf opt - 1 / 4 tsp ,Salt

Oil - 1 tbsp

Method

Take a bowl add all the ingredients to the bowl mix well .now add water make a soft dough, finally add 1 tbsp of oil. Make usual parathas.

Have it with Curd or any kara chutney .


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Idly Mix left over idlis - 10

Slit green chillies - 4

Ginger, garlic paste - 1 tsp Sliced onion - 2

Tomatoe sauce - 2 tbsp

Red chilly sauce - 2 tsp

Soy sauce - 1 tsp Red chilly pdr - 1 tsp

Salt

Cornflour 1 tsp mixed in 3 tbsp of water. Oil - for frying

Method Cut tge idlis in strips and Deep fry the idlis in oil.

Now heat 2 tbsp of oil add ginger, garlic paste, greenchilly, other ingredients one by

one.finally add the idlis and mix well. Now add the cornflour water and give good

mix.serve hot.

Truffle Lollypop left over chocolate cake_ 2 cups

Melted butter _ 2 tsp Melted dark chocolate _ 1 cup

Kebab sticks or candy sticks_ 10

Color vermicelli _ 1 / 4 cup ( will get it in babakery item shop)itit's optional

Method Crumble the cake and smear 2 tsp of melted butter to make small balls.

Now melt the chocolate in microwave for 30 sec and check.

Insert the cake balls in sticks. Dip it in melted chocolate and arrange it in glass tumbler.

Roll it in vermicelli.

Refrigerate for 10 mnt.and serve.


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Kheer Kadam left over rosgollas_ 5

Left over kova or peda _ 10

Grated kopra_ 1 / 4 cup Paneer _ 1 / 4 cup Grated

Rose essence _ 1 / 4 tsp ( opt)

Method Put paneer, peda together and mix well with little rose essence.make a soft dough.

Now make cup shape and stuff the rosgollas. Close the cup and make balls. Roll it in

kopra or fresh grated coconut. Serve. Note: here after u will buy extra rosgollas to make this sweet. Really awesome

taste. If u buy it cost 550 per kg.

Jeera poli left over puris_ 10

Left over Jamun syrup _ 3 cups

Basundhi _ 1 cup ( opt)

Method

Dip the pooris in sugar syrup arrange it in a plate and top up with basundhi


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Gold Cake left over biscuits _ 12 ( any sweet biscuits)

Melted butter 3 tsp

Prepared custurd _ 2 cups Sliced bannanas _ mixed with a tsp of lemon juice_ 20 pcs.

Method

Place a round ring on the plate.now spread some crumbled biscuits with smeared butter and spread 1 / 2 inch thickness in the ring. Spread some vanilla flavoured

custurd paste on top of the biscuit if 1 inch thickness .now spread some sliced

bannanas.refrigerate for 1 hr. Remove the ring once it is set. And serve.

Note: it can be made in a tart dish and just remove the plate. Grease some butter

or ghee . U can decorate with some grated nuts or butter scotch nuts or pralines.


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Saipriya Arunkumar

Laddu Chappathi I learnt this dish frm my friend who was from Gujarat.

Things required:

Left over Chappathi 5 Sugar/jaggery/nattu sakkarai 2 tspn

Ghee a tspn

Method: Whip chappathi,sugar and ghee together in a mixie.

It should be coarse and not smooth

Just serve in a plate Easy but yummy kids special laddoo chappathi ready.


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Left Over Idly Fry Things required:

Idlis 5

Turmeric powder a pinch Salt

Tomato Chilly sauce a tbspn

For seasoning: Oil a tspn

Mustard a tspn

Cumin seeds a tspn

Garnish:

Curry leaves,Coriander leaves

Method:

Dice the idlies into cubes

Take a kadai,add a tspn of oil Season it

Add idlies

Add turmeric powder a salt Add tomato chilly sauce

Add curry leaves and coriander leaves

Crispy idly ready


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Ice Briyani Things required:

Left over rice

Curd a ladle Milk 2 ladles

Salt

Butter a tbspn

Seasoning:

Oil a tspn

Mustard a tspn Urid dal a tspn

Chopped green chillies 1

Curry leaves a sprig

Garnishing:

Coriander leaves

Pomegranate

Method:

Take a bowl,add rice and smash well Add milk,curd,butter and salt.mix

Add the seasoing

Garnish and serve... Healthy yummy ice briyani ready


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Left Over Rice Pongal Things required:

Left over rice 2 cups

Moong dal 3/4 cup Pepper 25 to 30 corns

Turmeric a pinch

Ginger small piece

Cumin seeds a tspn Milk 1/2 cup

Salt

Curry leaves a sprig Cashews

Ghee

Method:

Take a cooker,add a tspn of ghee.

Add cumin seeds,pepper,curry leaves,ginger and moong dal one by one.saute for

few seconds. Add 4cups of water.

Let it boil

Add left over rice. Add turmeric.

Add salt.

Pressure cook for 8 whistles.

Take a kadai. Add ghee and fry the cashews.keep aside.

After the pressure gets released,open the lid and add the milk,mix well.

Add the fried cashews. Serve hot with ghee.

Tasty pongal is ready....


Brahmins Kitchen


Left Over Rice Vadam Things required;

Left over rice

Onion 3 Green chillies 5

Curry leaves a sprig

Salt

Method:

Smash the rice nicely in a bowl.

Add chopped onions,chillies. Add curry leaves and salt

Mix well

Spread a white cloth under the sunlight

Pinch and keep the rice untill its over, like we do for karuvadam

Sundry for two days

Yummy,crispy vadam is ready


Brahmins Kitchen


Easy Kuzhipaniyaram Things required:

Left over Dosa batter

Grated carrot 1/2 cup Grated ginger small piece

Kasuri methi a pinch (optional)

Coriander leaves a sprig

Grated chilly 2 Oil

Salt

Method:

Mix carrot,Ginger,chilly ,coriander leaves,kasuri methi and salt alongwith the left

over dosa batter. Make paniyarams using the paniyaram kadai.

Enjoy kuzhipaniyaram with sauce or chutney...

Note:

You can add n number of veggies u prefer.

Chappathi Chips Things required:

Left over chappathi

Oil for frying Method:

Cut chappathi into pieces

Deep fry in oil until it turns crispy

Strain the excess oil and serve... Crispy chips ready...

You can serve the chappathi chips with hummus(recipe posted) ...


Brahmins Kitchen


Cheesy Waffle Things required:

Dosa/idli batter

Chopped Onion Sliced Tomato

Pepper powder

Turmeric powder

Kasuri methi if required Cheese slice

Method: Take the dosa/idli batter and add pepper powder,Turmeric powder and kasuri

methi.Mix well.Spread the batter on a sandwich toaster and add onion and

tomato.close the toaster and cook till you get the crispy waffle.cut the waffle into two.Add the cheese slice and cover it like a sandwich.

Cheesy waffle is ready to serve...

Note : you can also stuff vegetables like carrot,capsicum,cabbage...


Brahmins Kitchen


Adai Waffle Things required:

Adai batter

Toaster

Method:

Spread the adai batter evenly on the toaster and toast for three to four minutes until it turns crispy

Flip on the other side and toast for a minute

Crispy adai waffle is ready Serve hot with mayonnaise/sauce/chutney...


Brahmins Kitchen


Left over tomato/onion chutney Left over tomato/onion chutney can be added to vathakuzhambu which makes

vathakuzhambu more yummy.

Things required: Leftover chutney

Drumstick 1

Tamarind gooseberry size

Sambhar powder a tbspn Salt

Asafoetida

Curry leaves a sprig Oil

Mustard

Fenugreek seeds Method:

Take a pan,add oil,mustard and fenugreek seeds.

Add drumstick,curry leaves

Add sambhar powder Saute

Add the left over chutney,saute for few minutes

Add tamarind pulp Add salt,asafoetida

Cook well

Yummy vathakuzhambu ready


Brahmins Kitchen


Left Over Bhajji Mix-->Besan Dosa Things required:

Bhajji mix

Rava a ladle Curd 1/2 ladle

Chopped onion a cup

Chopped tomato a cup Chopped chillies 1

Coriander a sprig

Salt

Asafoetida

Method:

Mix left over bhajji mavu,rava,curd,asafoetida and salt. Start making dosas by topping onion,tomato,chilly and coriander


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Left Over Chick Peas Sundal/Gravy. --->Hummus Things required:

Left over chick peas sundal/gravy

Cumin powder 1/2 tspn Pepper 1/2 tspn

Garlic 3

Olive oil a tspn

Salt Sesame seeds a pinch

Method: Wash the left over chick peas.

Add the above mentioned things along with the washed chickpeas and blend it in a

mixie.

Hummus is done...

This can be used as a sandwich spread/dip


Brahmins Kitchen


Left Over Thengai Thogayal-->Kootu Things required:

Assorted vegetables a cup

Pressure cooked moong dal 1/2 cup Turmeric powder a pinch

Left over thengai thogayal

Crushed Pepper a tspn

Asafoetida Salt

Curry leaves

Coconut oil a tspn Rice flour a tspn

To temper:

Oil a tspn Mustard

Cumin seeds

Urid dal

Curry leaves Method:

Take a kadai,add vegetables along with water and cook until the vegetables become

soft.Add turmeric powder.Add left over thengai thogayal.Add the pressure cooked dal.Add crushed pepper.Add asafoetida.

Let the flavor arise.Add rice flour mixed in water for quick thickening.Add a tspn of

coconut oil and curry leaves.Mix well and turn off the stove. Season it with mustard,cumin seeds urid dal and curry leaves

Note: Alternatively You can also pressure cook the vegetables for a whistle...


Brahmins Kitchen


Masala Biscuit Things required:

Carrot curry Biscuit

Slicer Tomato

Cheese

Chilly seasoning/chat masala

Method:

Place a biscuit on a plate Place a tomato slice over it

Spread carrot curry

Add grated cheese Sprinkle chat masala /chilly seasoning

Yummy starter/evening snack is ready


Brahmins Kitchen


Leftover Chick Peas – Chickpeas Rice Things required:

Pressure cooked Chick peas a cup Rice 2 cups

Onion 2

Chilly powder 2 tspn

Salt Curd a tspn

Turmeric a pinch

For seasoning;

Ghee a tspn

Cumin seeds a tspn Bay leaf 1

Star anise 1

Garlic 4/5

Cloves 1 Cinnamon a small piece

Method: Take a cooker,add a tspn of ghee

Add all the things mentioned under seasoning and saute

Add onions

Add chickpeas,turmeric Add 4 cups water

Add chilly powder

Cook for few minutes Add the washed rice

Add curd,salt

Pressure cook for three whistles Garnish with coriander leaves...

Serve hot with raitha


Brahmins Kitchen


Peda Modak Things required:

Leftover purnam

Milk powder Condensed milk

Milk 1/2 glass

Butter Saffron

Method:

Mix the saffron with the milk and set it aside. Keep the pan in the stove in a low flame.

Add butter.

After it gets melted add the milk powder. Saute for a few minutes.

Then add the condensed milk.

Mix well till it becomes a dough. Now add the saffron milk and mix again.

Turn off the stove.allow the dough to cool.

make small balls .

Press the balls to the shape of a cup Stuff the left over purnam inside.

Cover it

Yummy peda modak is ready


Brahmins Kitchen


Leftover semiya upma-->pakoda Things required:

Semiya upma

Besan flour a ladle Chilly powder a tspn

Asafoetida a pinch

Salt(if needed)

Curry leaves Oil for frying

Method: Mix semiya upma,besan flour,chilly powder,asafoetida,salt,curry leaves by

sprinkling needed water.

Heat oil in a kadai Deep fry pakodas by adding small small pieces

Note:

If needed we can also add ginger garlic paste,saunf too

U can also saute some curry leaves and add over pakodas


Brahmins Kitchen


Sri ram Uma

Idly Upma idli 5 Nandragha udhirthu vaikavum

green chillies 4 Chopped kadalaparrupu ulutham parruppu 2'tsp

curry leaves

heat oil in kadai add kadughu perungayam then add c.dhal nd u.dal fry for a while then add green chillies Curryleaves then add udhirthu vaitha idli serthu thevaiyana

uppu manja podi serthu oru perati keep in low flame for few minutes.kothamalli

thoovi variations u can also add chopped onions or grated carrot .


Brahmins Kitchen


Bhagavathi Hari

Yummy Mini Bisibele Bath *From the brought fwd left over life, yummy Mini BisiBele bath i make.

Here goes the Receipe. *This is for 200gms of rice.

*Heat cooker, add two spoons of oil, adding two spoons each of musturd, jeera and

til, to sizzle.

* Now add a piece of cinnamon, cury leaves, red slit chilli, handfull of groundnuts. * Dice 300gms of capcicum, carrot, aloo, beans, brinjal and onions, al together,

wash and add.

* add pinch of haldi, salt, saute in lower flames. * Add spoon of sambar powder, handful of washed green gram dal, the left over

rice.

* Add 100ml water and 100ml diluted tamarind juice.

* Add 6spoons of grated copra, bunch of cury leaves, closethe cooker for 4 whistles adding spoon of ghee.

Serve hot with raita and pakodas/javvarsi vadams(prefrbly homemade)

Adaimavu Kunukku * Adai batter required quantity*

* To this add 3 onions chopped for 300gms of batter.

* 5 green chillies and bunch of curey leaves. * Bunch of chopped spring onions.

* Mix theae together to a tight batter, adding little salt, deeofry inmedium heat.

Serve hot.

This is yummy especially if the adai batter is little sour.

Kosambri Turned Into Poruccha Kootu * kosambri left over, has to be washed and water drained. * Add some more cucumber, one carrot and one potato into it.

* pressure cook allthe above, grind two spoons if grated coconut( since it contains

coconut) two red chillies, spoon of jeera and spoon of pepper. Add the paste to the

xooked dal, boil, till reaching kootu consiatency. * sizzle spoon of oil, ud dal and cury leaves and add to the kootu.

Any veg of ur choice( that suits for poruccha kootu) can be chopped added and

steamed...


Brahmins Kitchen


Poruccha/Sutta Appalam Togayal *SOmetimes both sutta applam or poruccha appalam get excess and get

soft.(namuttu paydum)4to 6 such apppalams.

* Heat spoon of oil in kadai, add 6red chillies, piece of tamarind and katti perungayam, fry golden brown.

* Take one cup(200gms) of grated coconut.

* Transfer appalam, all fried items, little salt( since enough is there in appalam)and

grated coconut, adding enough water, grind into thick togayal.

Coconut Chutney Used In Poruccha Kootu Or More Kootu * Greens, white pumpkin, Ridge gourd etc., any of the above vegies, hav to be cooked with enough green gram dal.

* Then Heat spoon of oil in kadai, sizzle musturd, jeera, curry leaves and add the

cooked dal and veggies.

* Now add little salt, aswell the LEFTOVERCoCONUT chutney. * Add spoon of peper powder and coconut oil for freshness, serve hot...

Multigrain Sundal Sambar/ Kurma * sundal 200gms..

* Heat oil in kadai, add spoon of saunf, jeera, piece of cinnamon,add two onions

two tomatoes, saute well till they turn soft.

*Add haldi salt, add the sundal, mixing 200ml water, spoon of amcur powder and chilli powder.

* Chop bunch of coriander leaves and mint together and top..

Serve hot with rice/dosa/ roti.

Sundal adai * For 200gms of sundal , soak 100gms each of boiles rice and cooking rice for half

an hour. *Grind both together with red chillies, cury leaves, ginger, salt and hingh.

* Sundal can also be ground together in a little coarse form and mixed with rice

batter. * onions can be added, made into hot adais.


Brahmins Kitchen


Mangalore Bonda from left over DOSA/IDLI batter. * Take 100gms of dosa/ idli batter.

* Add 150gms maida and 50gms of riceflour or any available atta at home.

* Beat 50ml sour curd and mix all the above together, until fluffy. * Keep asude for 20mnts.

* Meanwhile chop two onions and 4 greenchillies.

* Chop hand ful of corinder leaves/ cury leaves.

Mix all the above ingredients, make small lemon size balls and deep fry in sizzling oil.

Yummy and tangy bondas, can go without side dish...

Hot phulka, Sprout Kurma , cucumber **Left over sprouts 100gms.

** Heat cooker, add spoon of oil, sizzle bay leaf and cinnamon, add chopped onions

2, chopped tomatoes two, peeled cut potatoe one. **Add the sprout now, adding salt and two spoons grated coconut, 4 garlic pearls,

small piece of ginger, spoon of sambar powder and half spoon of red chillie powder,

ground together for a paste. ** Add the paste, and washed water, another 100ml water and close the cooker for

4 whistles.

**Serve hot with hot pulkhas...


Brahmins Kitchen


Left Over Roti And Bread Upma ** CHOP 4 rotis into thin pieces.

** same with 4 slices of bread.

** Dice 2onions, two tomatoes, one capcicum , one aloo, two carrots hand ful of carrota and any sprout/mutter.

**Heat oil in kadai, sizzle musturd, add ud dal, jeera and redchillies.

** Add the cut vegies, frytill soft.

** Add spoon of sambar powder, let that get fried in sabji, then add salt pepper powder, cut roti and bread pieces.

** Fry for 15 minutes.

*** yummy upma is tangy too..


Brahmins Kitchen


Morning Poruccha Kootu Turned To Gotsu For Eve Tiffen ** P.KOOTO One cup(200gms)

*Heat kadai, add spoon of oil, add musturd, red chilli and cury leaves.

* Once they r done, add mix of 200gms of veggies(chopped onion tomato capcicum brinjals)

* saute for ten minutes, adding salt, haldi tillthey turn soft.

* Now add tamarind pulp, spoon of sambar powder/chilli powder, hingh, let it boil for another ten minutes, till it gets thick.

*Now add kootu that is left over, bring to boil, adding fresh hingh, till it thickens.

Serve with hot dsa, idli, arisi upma or any upma.

Morn Rasa Vandal Chapathi ** Sometimes there is excess dal in rasam, which cant be carried fwd.

* Take wheat flour 400gms, rasa vandal 100ml(mashed) pudina paste 1spoon, onion chutney paste( left over) one spoon, ginger garlic paste one spoon., salt,

chillie powder and 2 spoons ghee.(above r optional, can do only with rasa vandal

and chilli powder too).

* Mix all the above into a smooth dough, roll into chapathis/ rotis, bake in tawa, till done.

* can add boiled aloo too.

But has to be consumed the same night.

Remodeled Upma From Pudi Kozakattai, Arisi Upma, Rava Upma, Taval Adai, Killu Kozhakattai

** Heat oil in kadai, add musturd, ud dal and chana dal each one spoon, when they

turn into golden brown add cury leaves, haldi, salt finely chopped onions 4 nos and 50gms of capcicum/ carrots/beans/mutter, if available.

* Once the vegies turn soft, add chillie powder, mix the left over, mix, keep in low

fire till they turn crispy, adding fresh hingh.

Serve hot, no need of any side dish.

Leftvover Dosa upma ** Make left over Dosas into small pieces( ten medium size dosas) ** If ootappam, can be made into fine separate particles.

** Heat two spoona of oil, sizzle musturd, add ud dal and chana dal, cury leaves

and red chillies.

** when colour is changed add two finely chopped onions, once they turn soft, add chilli powder, spoon of jeera powder, mixing thoroughly.

**Now add the above mix well, keep in low fire for ten minutes, servehot


Brahmins Kitchen


Left Over Thengaithugayal Made As Morkuzhambu & Pachadi MORKUZHAMBU : Grind pottukadalai little and Jeeragam

Mix with thengai thugayal evenly and boil for 2 minutes

Add little salt and manjal podi Kadugu, sundaikkai vathal and curry leaves thaallikkanum

Morkuzhambu ready

PACHADI Mix Thengai thugayal with fresh curd

Add little salt

Kadugu thalikkanum

Garnish with Coriander leaves Thengai thugayal pachadi ready.

Instant Jam Milkshake ** The bananas and cheekoos turn ripe very easily and we may hav to consume

them early.

** Peel the skin of banana, chikoos and also the seeds, transfer into whipping jar,

add two spoons of mixed fruit jam, add 200ml milk, whip for a healthy milk shake. ** somemore milk and sugar can be added, checking consistency, can serve chill.

Bread Upma *LEFT OVER BREAD 5 TO 6 slices, cut into small pieces.

* Cut 200gms of mixed vegies, Onion tomato, capcicum, beans, aloo, cabbage.

* Heat two spoons if oil in kadai, add musturd, ud and chanan dal, once done with it

add cut cleaned vegies. * Add haldhi salt and chilli powder.

* When vegies turn soft add the bread cut into tiny pieces, mix thoroughly.

* After ten minutes of sauting add appoon of jeera and pepper powder, mix wel, serve hot.

Note*

*left over chapathi cut into tiny pieces can be added. * Handful of noodles/pasta boiled can also be mixed.

Left Over Sweets Kheer * The left over laddos, mysorepak, dhoodpeda, khova/ teratti pal can be run in mix with little milk, 4badams and cardamom powder, for a soft shake, by adding enough

milk and sugar, boiling it, u can make a recreshing healthy kheer....


Brahmins Kitchen


Karacha Dosa From Left Over Flours There is variety of dal powders remaining after the festivals, like green dal powder,

chanadal powder, ud dal powder, fried gram powde and groundnut powder.

All these can be mixed together, equal quantity of rice flour with spoon each of rava and maida could be added, mixed with water, onions, pepperjeera, cury leaves,

small coconut cut into tiny pieces, salt, green chilli, with seasonning of musturd can

be mixed, into dosa consistency thin batter. AFTER ten minutes, can make into usual crispy dosas, which can be served with

onion/tomato/mint chutney..

Vella Poornam Into Payasam * LEFT over vella poornam 200gms, transfer into mixie jar, add two badams and

two cashews, first dry grind.

** Add 200ml of water, make it into a coarse thick paste. ** Bring to boil, add fresh cardamom powder, cashews fried inghee.

** CAN ADD spoon of fried kuskus to enhancw the taste.

Morning mixed sabjee/ aloo sabjee turned into stuffed dosa, roti rolls ** Heat oil add spoon of oil, jeeraone spoon add a chopped tomatoe and onion.

** when they turn soft, add spoon of grated ginger and grated garlic about 2spoona

each. ** Add spoon of chillie powder, spoon of ghee.

** Now add the brought fwd sabjee, add spoon of chopped pudina, add salt mix

well.

** When making Dosa, use this as stuffing, closing the ends. ** servehot.

This can be used as stuffing in rotis too.

SMear spoon of ghee around the roti, spread two tbspn of the sabjee around, close it and can keep it inside the sandwitch makers for a yummy roll.


Brahmins Kitchen


Onion/Pudina/Tomatoe Or Any Left Over Chutney Dosa. **TAKE A LADDle of dosa batter, spread into dosa.

** WHEN they are half way through, smear around the left overchutney, uniformly,

when the chutney gets dry, turn and keep for few seconds on tawa. ** top it with hot ghee/ butter.

Morning Carrot Salad Turned Into Mixed Subjee For Roti/ Used In Rotti Upma/ Bread Upma.

** Heat oil in kadai, add musturd, uddal, jeera and red chillies. * Add cup of chopped spring onions/ onions, one aloo, beetroot and capcicum.

* Add haldi powder, cury leaves, saute, add spoon of chilli powder, dania powder,

sat. * Finally add the carrot salad, mix well.

* Add one tomatoe, cook in low heatfor ten minutes more.

* top with corinder leaves, serve hot with roti/ rice.

Left Over Pulikachal, Can Be Used In Sambar LEFT OVER PULIKACHAL, Can be used in sambar, for the sour taste.

Has to be finally added. For any dish if we run in short of tamarind pulp/ in time of need, this could be

added.

The groundnuts can be removed and added.


Brahmins Kitchen


Left Over Chutneys Turned Into Veg Pulav. ** LEFT OVER TOMATO, pudeena, onion, garlic chutney 200gms.

* Soak 300gms of rice for twenty mnts.

* Heat spoon of oil in cooker, sizzle cinnamon, bay leaf and saunf. * Add chopped ginger garlic, fry a little.

* Add only tomatoes for tomatoe bath, only pudeena for pudeena bath, mix of

above, with 200gms of onion, aloo, beans, carrot, mutter.

* Mix well, add salt, half spoon chillie powder, hand ful of fresh corianderchopped. * Add 450ml water, add handful of grated paneer, close cooker for 3 whistles and

ten minutes in low flame.

Chocobread From Leftover Bread ** THE left over Bread slices can be coated/filled with Harshys Choco Syrup,

toasted in Sandwitch/Bread Toaster.

The syrup gets little dry when kept in Toaster and gives a yummyvTaste...👍


Brahmins Kitchen


Girija Easwaran

Rice Parotha Rice parotha frm left over rice. Beat d rice in mixie add salt, chilli pwdr, kothmir

leaves, hing powdr, dhania jeera pwdr, kasuri methi powder . leave fr 10 Mins. It will b a paste. Add wheat flour Till it is right consistency for roti. Make balls n roll

into thick parottas. Cook in tava with oil on both sides. It will b v soft n tasty


Brahmins Kitchen


Vidhya Venkat

Rice Adai Mix a cup of mashed rice with turmeric powder, chilli powder, finely chopped onions,

ginger, garlic, coriander leaves and required salt and hing. Mix them all well. Heat a tava and sprinkle oil all over it. Take a small ball of the mixture. Press it to make it

flat and place it on the tava. Cook it on both the sides with oil.

Vegetable Rice Balls Mash the rice and keep it aside. Heat the kadai with a table spoon of oil. Saute it

with mustard seeds, Urad dhal, green chillies and hing. Add finely chopped onions,

carrot, capsicum and cabbage and fry for a while. Add the mashed rice rice and salt. Mix well. After cooling make them to small balls and steam them to get Spicy

Vegetable Rice balls.


Brahmins Kitchen


Revathi Prabhu

Crispy Roti Good evening friends!. I would like to share a dish with left over chapathis.

5 rotis( should make it crispy by heating it on hot tawa) 2 onions

2 tomatoes

2slit green chillies

Curry leaves

Finely chopped ginger garlic and coriander leaves.

Mustard seeds Turmeric powder

Chilli powder

Coriander powder

Kasturi methi salt to taste

Oil required quantity

Heat little oil in a pan. Add mustard seeds and curry leaves for tempering. Add

sliced onion. Fry till soft . Next slit chillies, ginger garlic. Fry it . Should be crunchy.

To it add tomatoes. Let the raw smell goes. Now add all the powders, salt and now break the crispy roti pieces. Add little oil. Mix well. Garnish with coriander leaves

serve piping hot.


Brahmins Kitchen


Poornima sashidhar

Vadai Curry With Left Over Vadai Left over parupu vadai

Onion garlic tomato green chilli Garam masala coriander red chilli tumeric powders

Salt .

Procedure. Finely chop the veggies. In a kadai add oil

Put some sesame seeds urad dhal and sombhu .then add one by one veggies.

Saute it nicely. Mean while coarsely crush the vadai and add it to the kadai. Add all masala powders and very little salt bcoz already vadai has salt. Mix well and add

water. Allow it to cook for 5to 10 mts. Garnish it with coriander and curry leaves. Ur

vadai curry is ready to serve


Documents

Brahmins Kitchen - Iyers Corner · Brahmins Kitchen Volume 1, Issue: 19 Page 3 of 51 Tips and Tricks Tips on Left over - Gayathri Muthukumar 1. If u have remaining potatoe masalas