Brahmins Kitchen Ready Mix. This is a sincere attempt to write about the traditional Tamil Brahmin s (Tam-Brahm) recipes.

Transcription

1 Brahmins Kitchen Ready Mix These Ready mix recipes are the main players in your dorm kitchen. You can get it ready yourself or ask somebody who loves cooking- to make them for you. Armed with these, nobody will believe that you are a novice cook if they happen to taste your preparations. 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. A u t h o r s : B r a h m i n s K i t c h e n 7 / 3 1 /

2 Contents TIPS AND TRICKS... 7 TIPS GAYATHRI MUTHUKUMAR... 7 GAYATHRI MUTHUKUMAR... 7 KOOTU PODI... 7 MOR KUZAMBU MIX... 8 INSTANT COFFEE... 8 VATRAL KUZAMBU PODI... 9 PULLIKAICHAL PODI SESAME PODI THANI KOOTU PODI AVAL UPPMA RAVA UPMA ARISI UPMA KANDANTHIPLI PODI CORIANDER PDR PARUPPU USLI PODI ITALIAN HERBS PDR DRIED TOMATOES KANCHIPURAM IDLY URID DHAL LADDOO SEMIYA UPMA SPROUTS ADAI MIX GOTHUMA RAVA MIX WHITE PASTE CAUGH PDR GINGER, GARLIC AND GREEN CHILLY PASTE VEN PONGAL MIX PORICHA KUZAMBU MIX RAVA PAYASA MIX BADAM PAYASAM MIX KADALAI PARUPPU PAYASAM NUTRI KHEER PUNJABI MASALA PDR DRY GREEN CHILLY PDR COMMON GRAVY ONION PASTE CHAPATHI SUDHARSHANA VENKATRAM IYENGAR INSTANT KUZHIPANIYARAM / DOSAI MIX ARACHA SAMBAR PODI KADAI MASALA POWDER HOME MADE MANCHURIAN MIX HOME MADE MANCHURIAN MIX PARUPUSILI INSTANT JEERA RASAM Volume 1, Issue : 13 Page 1 of 112

3 JIFFY MORKUZAMBU JIFFY RICE IDLI ELLODHARAI MIX JIFFY PARUPPU PODI ENNAI KATHRIKKAI PODI KURMA PODI KOOTU PODI INSTANT KOOTU PODI GRANNY RASAVAANGI POWDER CURRYLEAVES SADHAM POWDER OATS IDLI MIX TAMARIND PASTE KARUVEPILAI KUZHAMBU POWDER INSTANT SAMBAR POWDER INSTANT ADAI MIX INSTANT WHEAT IDLI PRESERVING HERBS THALAGA KUZHAMBU POWDER INGREDIENTS FOR PUNJABI CHOLE MASALA POWDER MILLET MIX INSTANT RASAM MIX GREEN CHILLI POWDER GALIC POWDER GINGER POWDER DHANIYA PODI (RICE MIX) PULI MILAGAI GINGER GARLIC PASTE ONION POWDER GARLIC PARUPPU PODI MIX MIXED DAL SUBBALAKSHMI SANJEEVI THOGAYAL MIX POWDER ARISI UPMA REDY MIX BAJJI BONDA MIX PATTNAM PAKODA POWDER THENGUZHAL MIX MULLU MURUKKU PAYATHAM LADU MIX KARACHA DOSAI MIX - TWO TYPES KARUVEPPILAI PODI ELLU PODI IDLI MILAGAI PODI - MY PREPARATION ANGAAYA PODI KASHAYA PODI SRI RAM UMA INSTANT PARRUPU PODI MILAGHU KUZHAMBHU PODI ADAI MIX Volume 1, Issue : 13 Page 2 of 112

4 PARRUPPU USILI MIX KANCHEEPURAM IDLI MIX CURRY OR VADHAKAL PODI PORICHA KOOTU POWDER MIX PIDIKOZHAKATAI OR ARISI UPMA THAVAL ADAI MIX THENGUZHAL MURUKKU MIX VENPONGAL MIX INSTANT BAJJI BONDA MIX FILTER COFFEE POWDER RAVA DOSAI RECEIPE ANGAYA PODI RAVA LADDU MIX VAZHAKAI PODI - OLD TRADITIONAL RECEIPE CURRYLEAVES KUZHAMBHU POWDER SAMBHAR PODI BHAGAVATHI HARI BADAM INSTANT DRINK POWDER RAGI MALT MIX SEMIYAVPPAYASAM MIX RAVA PAYSAM MIX GOJJAVALAKKI/ PULI AVAL PAYSAM MIX( OATS) CORNFLAX PAYASAM MIX GREEN TEA MIX YELLU PODI JEERA PODI PARUPPU PODI MIX FRIED GRAMS AND GARLIC PODI FLAX SEEDS AND KOLLU PODI ANGAYA PODI CURRY LEAVES PODI PUDEENA POWDER PULIYODARAI PODI CORIANDER LEAVES POWDER TENGAI PODI GINGER AND GARLIC PASTE PUDINA PASTE MIXED MASALA TOMATOE CONCENTRATE ONION AND TOMATOE PASTE BISIBELE BATH INSTANT POWDER INSTANT METHI PULAV MIX METHI BATH POWDER ARISI UPMA OR RICE UPMA MIX KILLU KOZAKATTAI INSTANT MIX RAVA IDLI MIX LOPSEE/GODUMAI RAVA IDLI MIX GULKHAND OR ROSE SYRUPS Volume 1, Issue : 13 Page 3 of 112

5 JAL JEERA POWDER AMCHR POWDER BASIN LADOO KAMBU OR BAJJRA DOSA MIX COCONUT RICE MIX LEMONRICE MIX GREEN MUTTER MIX SUNDAKKAI PODI NELLI MULLI/ DRY GOOSBERRIES NEER NELLIKAI PAKODA MIX CURY POWDER MADHWAS GOJJU POWDER VANGHIBATH POWDER CORN RAVA IDLIS CORN, OATS, BAJRA AND RAGI DOSA MIX INSTANT JAMUN POWDER VELLA DOSAI MIX SUKKU PODI YELLU PODI PEANUT POWDER CHUTNEY PODI USHA VENKI ப ள ய தர ம க ஸ க ப ப ட ட ம க ஸ ம ளக ச க சப ப ட அவல சம ம க ஸ வ உப ப ம ம க ஸ அர ச ப ட ட ம க ஸ தண மச ல ப ப ட ச ம ர ப ட அர ச உப ப ம ம க ஸ பமத வர ம க ஸ ச த த த ரத கஷ ம ம க ஸ சப ப ட எள ள ப ட ப ட ட க க ரல ப ட கர யவப ரல ப ட Volume 1, Issue : 13 Page 4 of 112

6 பமத ய ண ம க ஸ தட ர ம க ஸ ச ட மச ல ப ட பக ள ள ப ப ட பசட ட ந ட ர ப ப ப ட யதங க ய ப ட ர ப ப ப ப ட வரக இ ண ட - ஆந த வரக ந ர த தம ப ட ர ப ப ப ப ட வரக ம ன ற ம ள ள த யதன க ழல ம க ஸ வ லட ட ம க ஸ அங க ப ப ட ர ப ப பக ழ க கட ர ம க ஸ ஊற க ய ப ட ஜ ஜ ம க ஸ சத த ம வ கஞ ச ம க ஸ த ன அர ம க ஸ ச ப ர ப ப உர ண ர ம க ஸ யம ர க க ழம ப ம க ஸ க ழம ப மச ல ப ட வ ரழக க ய ப ட இட ல ப ட ம ர ங கக க ர ம க ஸ யவப ம ப ப ட ச க க க ப ட ம க ஸ க ஞ ச ப ம இட ல ம க ஸ ப ண ட ப ட யம ர ம ளக ய ர ப ப ப ட Volume 1, Issue : 13 Page 5 of 112

7 MARAGATHAM GANESAN PAYASAM MIX DIGESTIVE AND HEALTHY READY TO EAT POWDER - ANGAYA PODI PUSHPA KANNAN RAVA DOSAI MIX PAAYSAM PODI ZEERA PEPPER PODI தள க க ரர ANGAYA PODI RAMYA KRISHNAN AGATHI KEERAI PODI Volume 1, Issue : 13 Page 6 of 112

8 Tips and Tricks Tips Gayathri Muthukumar When u add green chillies, curry leaves or washed rice and dhal, dry it fully in cotton cloth and add it to the mixture.otherwise things will get spoilt soon. Store it in clean dry quality bottles or else it will get spoilt. Don't store in plastic bags.if u r going to keep out side. In freezer zip lock is fine. Use dry spoons to take the pdrs. Before taking mix well once and use it. Gayathri Muthukumar dry red chillies - 20 to 25 Channa dhal - 3 / 4 cup Dhaniya - 1 / 2 cup Sesame seeds - 1 / 4 cup Asafoetida pdr - 1 tbsp Haldi pdr - 1 tbsp Pepper - 1 tsp Kootu Podi Method Dry roast 1 by 1 in a tsp of oil.cool it and pdr it. When ever u make kootu.give the tempering add the veges along with that add required mix.add dhal cook for 5 mnts and serve hot Volume 1, Issue : 13 Page 7 of 112

9 Tuvardhal - 3/ 4 cup Channa dhal - 1 / 2 cup Dhaniya - 1 / 4 cup Jeera - 4 tsp Rice - 1 fistful Red chilly - 12 nos Mor kuzambu mix Method Sun dry and Pdr this in mill or in mixer as fine pdr. Take a glass of thick butter milk add half cup Water add 2 tsp of the mix, salt and Haldi pdr. Give tampering in 2 tsp of oil.this stage add veges and cook soft.now add the buttermilk mixture to the tempering with curry leaves.boil it for 5 to 7 mnts and serve hot. any instant coffee pdr - 10 rs pkt Milk pdr gms Pdr sugar - 1 / 2 cup Instant Coffee Take a bowl add these ingredients one by one.mix well. Add a tsp in a cup or according to ur taste pour hot boiling water and enjoy while travelling in train or in wherever u travel in group. Volume 1, Issue : 13 Page 8 of 112

10 Vatral Kuzambu Podi How to prepare kuzambu out of this pdr? For 4 pepole Take 3 cups of water, mix 3 tbsp of the mix add salt and in tbsp of oil give the tampering for vathal kuzambu, add to this and boil till the consistency comes and raw smell goes. U can add any veges while tempering and add while boiling. NOTE: very useful who travel often. And kitchen in hotel rooms. Volume 1, Issue : 13 Page 9 of 112

11 Pullikaichal Podi Tamarind gms Channa dhal - 50 gms Dhaniya - 2tsp Methi seeds - 1 / 2 tsp Dry red chillies - 20 nos Asafoetida, salt, Haldi - 1 tsp Fry one by one in a tbsp of oil and add jaggery little and pdr it. For tempering Mustard seeds - 1 tsp Channa dhal - 1 tbsp Groundnut gms Curry leaves Fry this in oil and mix it with the pdr. When ever u want boil the rice add 2 tbsp of oil add the required Qty and mix well. Sesame seeds - 1 cup( White) Red chillies - 10 Salt Urid dhal - 3 tbsp Sesame podi Temparing Oil - 1 tbsp Asafoetida - 1 big size Urid dhal 1 tbsp Curry leaves Dry roast the sesame and keep aside. Now in a tsp of oil add the chillies and urid dhal fry till brown.pdr it.noit.now add the tempering. Mix well altogther. Store it in dry container. Volume 1, Issue : 13 Page 10 of 112

12 Thani Kootu Podi Channa dhal - 100gms Dhaniya - 25 gms Pepper - 1 / 2 tsp Asafoetida - 1 big size Haldhi - 1 tsp Red chilly - 20 Salt Fresh grated coconut - 2 moodi Jaggery - 1 / 4 kg Tamarind - 50gms Fry all the ingredients in a tbsp of oil till brown except jaggery. While powdering add jaggery and mix well. Store it in dry container. Whenever you want add 1 / 2 cup mix to 2 2cups of water mix well and boil till thick. Thick poha or aval - 1 / 2 kg Green chillies - 6nos Asafoetida - 1 tsp Salt Aval Uppma Tempering Mustard seeds, curry leaves, channa dhal, urid dhal Clean the aval by removing stones and nel. now dry roast the aval till brown and make it pdr In a tbs of oil add the tempering fry the chillies well. Mix this to the aval. When ever u need take 1 glass of aval in a bowl. Heat 3 / 4 cup of boiling water pour to the mixture little my little in other hand mix it properly.close it with lid for 5 mnts.after 5 mnts u can see it is cooked.serve hot. Can be taken as break fast in hotels. U can add fried groundnuts or fried mor milagai and grated coconut. Volume 1, Issue : 13 Page 11 of 112

13 Rava gms Green chillies - 10 Rava Upma Temparing Mustard seeds - 1 tbsp Curry leaves - 2 arc Urid dhal - 2 tbsp Oil - 4 tbsp Method Dry roast the rava till u feel light. Now heat the oil add the tempering roast the chillies till it observes the moist. How to use it? Cut 1 chopped onions, fry it in oil then add 3 cups of water for 1 cup rava mix.boil it add rava and cook as usual. Onion is optional. Can use tsp of oil to fry onion. Pacharisi - 1 kg Tuvardhal - 1 / 4 cup Pepper - 1 tbsp Salt Arisi Upma Temparing Dry red chillies - 8 Channa dhal - 2 tbsp Urid dhal - 2 tbsp Mustard seeds - 2 tsp Asafoetida pdr - 1 tbsp Curry leaves - 2 arc Method Wash the rice and dhal.soak it for half an hour. drain it and spread it in clean cloth to absorb water. Dry it fully. Now in 2 tbsp of oil add the tempering and finally in same heat add the rice and switch of the gas. Mix well.cool it and store it in clean dry container. Can deep freeze for long shelflife. Mix 1 cup mavu : 3 cups Water if the rice is old or 1: 2 for new rice Volume 1, Issue : 13 Page 12 of 112

14 Kandanthipli - 50 gms Tuvardhal - 50 gms Pepper - 2tsp Tamarind - 50 gms Red chillies - 10 Asafoetida - 1 small piece Haldi pdr - 1 / 2 tsp Salt Kandanthipli Podi In a tsp of oil fry the kandanthipli till dark brown. Remove. Now add other ingredients fry till dark and pdr it together. Temparing Jeera and curry leaves. Method Put hot rice in a plate smear a tsp of Gingily oil, mix well have it with sutta apalam. Good for body pain and common illness fresh coriander - 5 cup Chopped Dry red chillies - 10 Tamarind - 2 inch piece Asafoetida - 1 big size Channa dhal - 1 / 4 cup Urid dhal - 1 / 4 cup Salt Oil Coriander pdr Wash the coriander twice to remove the mud. Chop and spread it in a clean cloth and make it fully dry for 2 to 3 days in semi sun not on the direct sun. Now in a tsp of oil fry the given ingredients and finally don't add oil dry roast the coriander. Grind it into pdr. SHELF life outside 1 month. ( if the coriander is properly dried) or else refrigerate. Method Add to hot rice with a tsp of Gingily oil.good for eyes. Volume 1, Issue : 13 Page 13 of 112

15 Tuvar dhal - 1 cup Channa dhal - 1 cup Yellow moong dhal - 1 / 4 cup Red chilly - 10 Salt Paruppu Usli Podi Wash and drain it. Spread it on the cloth dry it. Add the other ingredients pdr it coarsley with salt and Asafoetida pdr and curry leaves. Or with out washing give it to the mill and corsely Corsley pdr it. at home pdr the other ingredients a nd mix to gether. Method Take a cup of mix add 1 cup Water and 2 tsp of oil mix well.steam it. Remove add the tempering for usili add boiled veges of ur choice and follow ur usual procedure for usili. Adjust the water according to the consistency. Celery - 4 sticks Basil - 1 fist ful Patseley - 1 fist full Italian Herbs Pdr Wash well and dry this in semi sun for 2 days till it is completely dry. Make pdr and store it out side. Can be used for pasta and pizza, baked Italian food. Volume 1, Issue : 13 Page 14 of 112

16 Tomatoes - 3 kgs Haldi - 1 tsp Salt Chilly pdr - 1 tsp Dried tomatoes Method Cut the tomatoe in to 6 pieces spread it in a big plate mix all other ingredients to the tomatoes.sun dry until it absorbs all water and completely dry. Note: Mix it daily before keeping in the sun daily. Can be stored years together out side. Use bangalore tomatoes. * before filling it in bottle check whether it is dried completely. Can be used for pizza toppings and pickles. Rice - 1 / 4 kg Parboil rice - 1 / 4 kg Urid dhal - 1 / 2 kg Tempering Mustard seeds - 1 tbsp Channa dhal - 3 tbsp Half crushed pepper - 1 tbsp Jeera - 1 tbsp Cashews - 10 Chopped Salt Asafoetida - 1 tbsp Oil - 2 tbsp Sukku pdr - 1 tsp Kanchipuram idly In mill pdr the rice and dhal to thin rava. In oil fry the tempering and mix with salt to the rice mixture. Method Take the mixture according to ur requirement. Add sour curd about 1 / 2 cup and hot oil 1 / 2 karandi to the mixture with required water. Soak it for 1 hr.apply oil in small tumbler or deep cups and steam it. Volume 1, Issue : 13 Page 15 of 112

17 Urid dhal laddoo Urid dhal - 1 kg Pdr sugar - 3 / 4 kg Chopped cashews - 10 Eilaichi pdr - 2 tsp Dry roast the urid dhal till brown and give it in mill to make thin rava pdr. Method Mix sugar pdr and eilaichi pdr to the urid dhal pdr.store it in airtight container. Method For 1 1cup mix add 4 tbsp of hot ghee and make laddoos. Very healthy for teenagers, ladies semiya gms Mustard seed - 1 tbsp Channa dhal - 2 tbsp Urid dhal - 2 tbsp Oil - 2 tbsp Green chillies - 6 Semiya Upma In oil add the tempering finally Semiya fry till golden brown. Cool it and store it in air tight container. Method 1 : 1.5 water with chopped veges or only onion Volume 1, Issue : 13 Page 16 of 112

18 Sprouts Adai Mix Kambu, solam, soya, yellow moong, par boiled rice, channa dhal eaeach 1/ 4 kg Red chillies - 15 Curry leaves Salt Sun dry the given ingredients including chillies. Now in mill pdr it as thin rava and at home pdr the chillies and curry leaves with salt pdr it and mix it with the sprout pdr. When ever u want mix this rava mixture in required water with chopped onions and make adai. Gothuma rava mix Gothuma rava - 1 kg Green chillies - 10 Channa dhal - 3 tbsp Urid dhal - 3 tbsp Salt Curry leaves - 3 arc Mustard seeds - 2 tbsp Oil 4 tbsp Dry roast the rava till light. In oil add the tempering. Finally add the roasted rava and mix well. When ever u want add 1 cup of mix in 3 cups of boiling water. If want can add mixed veges or only onion. Volume 1, Issue : 13 Page 17 of 112

19 White Paste Cashews - 1/2cup Melon seeds - 1 / 2 cup Kaskas - 1 / 4 cup Soak all in hot water. After half an hr drain the water and wash it twice and make it paste. Can be add a tsp in all north indian subzis. palm candy gms Dhaniya - 1 karandi Pepper - 1 karandi Haldi - 1 tsp Caugh Pdr Fry Dhaniya and pepper separately.cool it pdr it with candy. Store it in airtight container. Whenever you want add 1 / 2 tsp of mix in 1 cup of hot milk or in 1/2 cup hot water. Ginger, Garlic And Green Chilly Paste Chopped green chillies - 1 cup Chopped ginger - 1 / 3 cup Chopped garlic - 1 / 4 cup Salt - 1 tsp Wash ginger and chillies dry it fully then grind it to gether. SHELF LIFE : 1 month in fridge Volume 1, Issue : 13 Page 18 of 112

20 Pacharisi - 1 cup Yellow moong dhal - 1 / 2 cup Temparing Pepper - 1 tbsp Jeera - 1 tbsp Grated ginger - 2 tbsp Ghee or oil - 1 tbsp Asafoetida - pinch Ven Pongal Mix Fry the rice and dhal. Wash it and dry it. In a kadai add oil do the given tempering cool it. Now coarsel pdr the rice and dhal with the tempering. Store it in dry container. For 1 cup of mix 4 cups Water and directly cook it in cooker. finally add fried cashews. red chillies - 6 Pepper - 2 tsp Jeera - 1 tsp heaped Urid dhal - 2 tbsp Oil - 1 tbsp Poricha Kuzambu Mix Koprai or fresh coconut - 1 / 2 cup In oil fry 1 by 1 finally add coconut.and switch off the gas. Pdr it once it is cool. ( pepper should fried properly) Store it in fridge not out side. Method Boil the veges add 2 tbsp of mix. Volume 1, Issue : 13 Page 19 of 112

21 Rava - 1 cup Pdr sugar - 1cup Eilachi pdr - 1 tsp Milk pdr - 1 / 2 cup Rava payasa mix Dry roast the rava till it turns brown. Mix other ingredients well once the rava is cool. Method Boil the mix in water. Then add hot reduced milk to the mix. Decorate with fried cashews. Always add the cashews before serving.don't mix it with the mix and store. Some time it gives old stock smell. Badam Payasam Mix badam - 1 cup Pdr sugar - 2 cups or adjust to your taste Eilaichi pdr - 1 tsp Saffron - 1 / 2 tsp Milk pdr - 1 / 2 cup Soak the badam in hot water for 1 hr. Remove the skin and split it and dry it fully. Now pdr it.mix this with sugar and milk pdr mixture. Finally add saffron and just pulse it in mixture to given even stir. Method Soak 10 badam and cut length wise. Reduce the milk and add this pdr decorate with chopped badam and serve lukewarm. Volume 1, Issue : 13 Page 20 of 112

22 kadalai paruppu - 1 cup Pdr sugar cups Cashews - 10 Eilaichi pdr - 1 tsp Kadalai Paruppu Payasam Dry roast the kadalai paruppu till brown. In same kadai dry roast the cashews. Pdr the paruppu nicely and along with that pdr the cashews.mix this with sugar pdr and eilaichi pdr. store it in clean dry container. Method In 1 tsp of ghee roast the mixture and add the necessary Qty of reduced milk and serve. Nutri Kheer Badam, cashew - 1 / 2 cup each, pista 10, walnut 6, dry dates 5, saffron 1 / 2 tsp, eilaichi pdr 1 / 4 tsp Pdr sugar 1 cup. Dry roast the nuts carefully and pdr it. Mix this with sugar. Method Soak 3 figs and dates in milk and chop it finely. Reduce the milk add this pdr and give 1 boil.decorate with dates and figs. Note: if u want to avoid sugar.can substitute with honey or nattu sakarai after the cooking is done. This can be made as ladoo also with smearing hot ghee. Good for children. Volume 1, Issue : 13 Page 21 of 112

23 Punjabi Masala Pdr Bay leaves - 50 gms Green eilaichi, black eilaichi, val milagu, Lavang10 gms each. Pattai - 25 gms Sha jeera - 10 gms Maratimoggu - 5 nos(star anis) Dhaniya gm Sun dry it and pdr it.iit. if it i rainy season dry roast the ingredients one by one and pdr it. Can be used for all types of subzis.1 / 4 tsp is enough. But close it in airtight container to retain the flavour. Dry Green Chilly Pdr Green chillies - 1 cup whole Salt 1tbsp Water - 2 cups Boil the water add rock salt dissolve it. Now add the chilles.switch off the gas and close with lid.cool it. Drain the water, sun dry the chillies till crispy. Pdr it and store it out side in air tight container. Method Can be used in raithas, curd rice, masala buttermilk, salads, where ever u r using fresh green chillies, u can replace. This will avoid the wastage of chillies. Volume 1, Issue : 13 Page 22 of 112

24 OIL - 6 tbsp Onion - 3 big Tomatoe _3 big Kashmiri mirch or begi - 6 Saunf - 1 / 2 tbsp Kalonji - 1 / 2 tsp Cashews - 10 Pepper Star anis - 1 Dalchini - 1 inch Eilaichi - 1 Lavang Kaskas - 1 tbsp Common Gravy Heat 2 tbsp oil fry onion.keep aside Add 2 2tsp oil add tomatoes and sauté. Now heat 2 tbsp of oil fry the given masalas and grind it with onion and tomatoes into smooth paste. Heat a tbsp of oil fry the paste till it leaves the sides. (Now add ginger garlic paste of 1 tsp, mirchi pdr, salt, haldi,fresh cream and kova 2 tsp each. cook for 5 to 7 mnts.) Now add the boiled mix veges / only paneer / only alu/ only boiled channa ie chole. Any thing u can add of ur choice. Note: shelf life in freezer 3 months. With in bracket items r adding for the veges u r going to add. onions 10 Oil - 1 / 2 cup Salt - little Onion Paste Chop the onion and fry it in the given oil. Fry It in medium flame till it turns dark brown color. Cool it. If there is oil drain and make paste. Store it in freezer. Can be used for all subzis. Volume 1, Issue : 13 Page 23 of 112

25 Chapathi Wheat flour - 2 cups Water to knead the dough Make chapatis. In a tawa put the roti in 3 sec turn it other side keep 3 sec. Like that semi cook the chapathis. Keep it thick polythene cover or like boost, oats cover. Pin the cover properly without gap. Deep Deep freeze it. When ever u need, bring it to room temperature and toast it fully. Sudharshana Venkatram Iyengar Instant kuzhipaniyaram / Dosai mix Instant kuzhipaniyaram,dosai mix:take 1 cup of wheat flour add curd 1 laddle,salt,chilli powder,hing,turmeric a pinch n mix well to a batter with water...add cuury leaves...make kuzhi paniyaram in microwave for 2 mins n give a stand by time for a min n take n serve.you can add any dal flour n millet flour... Aracha sambar podi fry in lil oil of half a cup of channa dal,one cup of dhanya,methi1/2tp,jeera,redchilli10 till brown with hing,powder n store.can be used for,sambar,kotsu,bisibela,sambar sadham sundal...etc.. Kadai masala powder Dry roast 1 tbs of sesame seeds,jeera,saunf,few black whole peppercorns n two redchilli..n cool n powder it to coarse texture.use it or any kadai dishes...like kadai paneer,kadai veggie,kadai tofu,kadai baby corn..etc.. Volume 1, Issue : 13 Page 24 of 112

26 Home Made Manchurian Mix Mix a tbs of gram flour with 2 tbs of all purpose flour,2 tbs of cornflour,salt per taste,chilli powder n garlic powder 1 tsp,a 1/4 tsp of hing,mix well n store it in airtight container n store it in fridge. Home Made Manchurian Mix Mix a tbs of gram flour with 2 tbs of all purpose flour,2 tbs of cornflour,salt per taste,chilli powder n garlic powder 1 tsp,a 1/4 tsp of hing,mix well n store it in airtight container n store it in fridge. Parupusili Soak 1 cup of tur dal n half a cup of channa dal with hing. After 2 hours grind coarsely with green chilli,redchilli,cilantro,curryleaves,salt.in a microwave bowl steam it for 5 to 6 mins..cool n crumble in mixe..store in airtight container n store it in freezer.use as when required... Volume 1, Issue : 13 Page 25 of 112

27 Instant Jeera Rasam Ingredients: 150 grams (1X 175 ml cup) thoor dhal 60 grams (2/3rds of the 175 ml cup) cumin seeds 10 to 12 dry red chillis (they weighed less than 5 grams) 2 tablespoons sea salt ( I use salt crystals; if you want to use table salt, adjust accordingly) 50 grams (1/2 of the 175 ml cup loosely packed) tamarind 2 teaspoons turmeric powder 2 teaspoons asafoetida powder Dry roast the dhal until just about warm. transfer to a flat dish and allow to cool. Dry roast red chillis until they are brittle and then add to the same the cumin seeds. Toss them around for about two minutes. Transfer to the same dish as the dhal. Likewise, dry roast the asafoetida powder, salt and the turmeric powder just a little bit. Clean the tamarind and tear it in pieces. If possible dry the tamrind in hot sun or dry roast gently on a low flame. This exercise is to ensure that the tamarind is dry enough and the powder is uniform without clogging in lumps and removing the moisture. Take the dhal and condiments in the dry spice blender and pulse. Add to this the tamarind and grind to a fine to slightly coarse powder. Cool and store in airtight containers. To make the rasam, mix a 2 table spoons of this powder in two and half cup hot water.pour the mixed solution in a pan and bring to a boil, stirring off and on to avoid formation of lumps as the dhal cooks. Switch the heat off soon as the rasam foams. Heat a teaspoon ghee in a pan and add mustard seeds. When they crackle add the curry leaves and transfer the tempering to the prepared rasam. Garnish with fresh chopped coriander leaves if you have them on hand. This rasam will be rare in density and can be had as soup also. Enjoy with steamed hot rice and any vegetable of choice. This powder and some other ready mix powders have been stocked now in my pantry. Volume 1, Issue : 13 Page 26 of 112

28 Jiffy morkuzambu The following powder, if made & stored helps one make morkuzambu in 5 mts. If you want to add vegetables, it takes, one-whisle time or the vegetable-cooking time. Roast to golden brown on a dry kadai & powder: Gram dhal - 4 tbsp Red chillies Jeera - 3 tsp Methi & pepper - ½ tsp, each Curry leaves - few Beat one cup of thick curds well, add to it 1 tbsp of the above powder & mix thoroughly. In a kadai, heat 1 tsp oil & temper 1 red chilli, mustard seeds, methi seeds (or powder) & curry leaves. Add the above mixture & switch off immediately. Keep stirring for 2-3 mts & add salt. If adding vegetables, boil them with littler salt & minimum water & then add curdmixture. Temper last. Jiffy Rice Idli take 2 cups of idli rice,1 cup urad dal,1 tspmethi seeds,aval 1/2 cup n mill it to fine rava consistency...mix the dry powder with 11/4 water for 1 cup of flour...n mix well n soak it for 2 hours.. later add little rock salt n give it a run in a mixie n put it in airtight steel container inside microwave oven without switching on the power else place it inside another big container n close it tightly to ferment for 12 hours.make idlis.very soft with out any fruitsalt,baking soda. This recipe i got it from chitvish premium app. I did tried many times n idlis cameout very soft. Volume 1, Issue : 13 Page 27 of 112

29 Ellodharai Mix Dry roast black ellu 50 gms n cool n grind to a smooth powder.roast in little sesame oil oil urad dal 3 tbs,channa dal3 tbs redchillies12 methi a pinch hing a big pinch to golden brown n cool & grind black ellu seprately as a powder n keep it aside & grind other ingredients to coarse powder n add ellu powder n give a good stir in mixie.stock in a air tight container. This powder can be used to make ellu kuzhambu too with tamarind water. For kuzhambu temper with mustard add tamarind paste 2 tsp n add 750 ml of water with hing n turmeric powder n boil it for 7 mins. Add 1/4 cup of ellodharai powder n make it to a paste n add it to the boiling kuzhambu.mix well n add curry leaves n boil for few. Mins till u get thick consistency like a gravy. Tips: Can be used to make ellodharai rice too. Cook rice fullfy n add 3 tso pf sesame oil n mix well & cool it in a broad plate.then add the required amount of ellodharai powder n mix it well without breaking the rice by hand or with laddle.add more sesame oil if u need or as per ur rice quantity.check for salt.add some fresh curry leaves on the top n mix the rice..it gives a pleasant flavour. Serve. Volume 1, Issue : 13 Page 28 of 112

30 Jiffy Paruppu Podi Pepper - 1 tsp Jeera - 2 tsp Fried gram ( pottu kadalai) - 1 cup Red chilli powder - 1 tsp Garlic cloves - 10 Salt In the mixi jar first grind together pepper & jeera. Then add fried gram, salt & fried gram. Grind fine. Add garlic, unpeeled. Grind again. Serve with hot rice & ghee ( or gingelly oil). The same can be converted to a quick side dish for chappathi, the following way. Heat 1 tbsp oil in a kadai. Temper ½ tsp mustard seeds, 1 tsp urad dhal & few curry leaves. Add I chopped onion, 1 slit green chilli & 1 chopped tomato. When they are fried well add 1 cup of water & salt ( very little only). Add as much of the powder as the thickness required & simmer. Before removing, add 1 tbsp fresh ( not at all sour) curds & chopped coriander Heat 1 tbsp oil in a kadai. Ennai Kathrikkai Podi In a kadai heat litlle oil n add urad dal,channa dal,dhaniya each 1/2 cup n hing of sundakai size,redchillies 10 till the dals are golden brown.cool n grind it with salt to a coarse powder.this can be used for podi kathrika curry. Volume 1, Issue : 13 Page 29 of 112

31 Kurma Podi Take dhanya,puff dal each 1 cup 1cup,jeera,sombu to gether 1cup,kuskus50gms,dried green chillies 20,garlic dry roasted with skin 15 cloves,warm in micro for 1min n grind it to coarse,powder.use it,for,kurma or,any gravy masala. This is fatless kurma mix. No need to add coconut. Just temper with whole garam masala n add onion saute well n add mix veggies 250 gms saute n add salt water,tomato,turmeric powder n cook for one whistle. Open n add the kurma powder 5 tsp with water n give a good boil. Remove from heat n add cilantro.serve.healthy kurma is ready. Grinding with coconut is optional.can avoid turmeric powder if u wish to have white kurma. Kootu podi In a micro safe galss ware add 1 cup of dhanya,1/2 cup of urad dal,channa dal each,10 redchillies,hing,pepper1 tsp,jeera1 tsp..mix well with 1 tsp of oil n micro high for 3 to 5 mins..cool n powder it to coarse.store well.can be roasted over cook top too till golden brown. In a pan temper n add veggie with turmeric,salt,tamarind,n once the veggies are done add cooked dal n boil for few mins n then kootu podi as per need as a paste with water n add to the veggies n boil it for few mins.add curry leaves n cilantro n serve. If u want u can grind coconut n add to the kootu.i normally avoid coconut n use the kootu podi alone. Volume 1, Issue : 13 Page 30 of 112

32 Instant Kootu Podi Puff dal 1cup, red chillies 10,1/4 a cup n grind to a coarse,powder use it for,kutu,morkuzhambu..etc... This is very handy n usefull for ppl who have to avoid coconut due to thier health n for weight watchers. In a cooker temper mustard,jeera,urad,channa dal n when it splutters add 200 ml of water n soaked channa dal,watery veggies like ashgourd,wintermelon,ridgegourd,bottle gourd,keerai any spinaches etc. with salt,turmeric hing n cook for two whistles.cool open n add the mixed kootu podi to a paste with water n add it n boil well till it thickens lightly.add curry leaves & cilantro. Coconut is avoided in this recipe.if u want grind it freshly n add it to the kootu.if using coconut u can use less amount of coconut around 1 tbsp can be used.so it is very good for health. Granny Rasavaangi Powder In lil oil from tur dal 2 tbs redchilles 12 hing n cool n powder them.store it infridge.when needed in a pan boil tamarind water with chopped brinjal n turmeric n salt n hing..when brinjal is cooked add the powder dissolved in water n add it to the gravy.boil till it thichkens.temper with mustard n cury leaves.the amount of powder can be made as per ur need. Curryleaves Sadham Powder Dry fry 1/4 cup of each dhanya,channa dal,turdal,redchillies,curry leaves,salt,with green chilli together n powder it.in a kadai temper with mustard,jeera,urad,channa, n curry leaves n redchilli few,add,the ground powder,n saute,for few mins..then add cooked n cooled rice n mix well..check for salt.same for pudhina,kothamalli,ellu. For ellu sadham u can add dry roasted sesame atlast with rice fr spl touch. Oats Idli Mix Powder oats 3 cups,wheat rava 1.5 cups n temper mustard,jeera,urad dal n channa dal,hing n curry leaves well n cool it.then add it to the oast mixture,salt,hing n mix well n store it in a airtight container. When needed take 1 cup of oats idli mix n mix it with whipped curd,cilantro n finely minced cabbage,capsicum,peas,,etc.add salt as per need mix well n soak it for 15 mins.then check with consistency add water if needed n then add Eno fruit salt n give a quick mix.now steam idlis for 12 mins.cool n remove n serve. Eno fruit salt must be added just before steaming...never add it before.the batter must be like rava idli batter. Volume 1, Issue : 13 Page 31 of 112

33 Tamarind Paste Just take 250 gms of tamarind remove seeds n hard strings n make it into small peices n place it in a wide bowl pour water to immerse the tamarind say around 550ml of water... microwave high mode for 5 mins cool for 2 hours n then grind it in big mixie jar till smooth paste..store it in a airtight container n place it in fridge.use always dry spoon...will stay fresh for 2 months.can cook in cooker for two whistles n leave it cool it for 2 hours before grinding. I do this for years learnt from my sister n still going great with the same method. Karuvepilai Kuzhambu Powder In lil oil fry uradal,channa,tur dal each 1/4 cup,6 redchillies,pepper 1tsp,jeera,hing sundaka size,. fry till brown n powder n store well.when needed use it by grinding with fried curryleaves one cup tightly packed.. for karuvepilai kuzhambu.if u want u can add dhanya 1/2 cup with dal while frying.this can be used for pepper kuzhambu too. Instant Sambar Powder Dry Fry lightly Dhaniya 3/4 cup,turdal 1 3/4 cup,channa dal,raw rice,salt each 1/4 cup,pepper,methi,mustard seeds each 1 tsp.keep aside.in a kadai add 1/2 tsp of oil n fry Redchilli powder 1/4 cup,turmeric powder 1 tsp hing 1 tsp lightly n cool it.grind to a smooth coarse powder in mixie n store it in a airtight container. When needed in a cooker temper with mustard,jeera,urad dal,channa dal n add onions n saute well in low flame n add 200 ml of water n 1 tbsp of instant sambar podee,veggies,tamarind paste 3/4 tsp,tomato paste or chopped,green chilli 2 n cook for one whislte.cool open n add cilantro n curry leaves.this is a jiffy sambar where we need not cook tur dal seperately as tur dal is incorporated already.very handy. I tried it with various veggies n it turned out so good.tastes like hotel sambar. Can make with onion,tomato alone.check for salt always aftwr adding veggies.if needed add very little salt for veggies alone as salt is included with the instant mix. Volume 1, Issue : 13 Page 32 of 112

34 Instant Adai Mix Take raw rice & boiled rice each 1 cup & turdal channadal each3/4 cup & moong dal1/2 cup urad dal 1/4 cup n dry grind them to a coarse rawa consistency with redchillies 8.While making adai take one cup of dry adai mix n soak it in enough water with salt for 30 mins..after 30 mins check for the consistency if needed add more water.now add hing,curry leaves,cilantro & anyother grated veggies.make as adais. I have been using this for soo many years for my busy schedule but not in compromising the taste. If u want it in finer coarse powder then dry grind as per ur need. Instant Wheat Idli take 2 cups of wheat rava n add whipped curd n mix finely chopped green capsicum,ginger green chilli paste,hing,salt,grated carrots,salt n temper them with mustard,jeera,urad n channa dal..add curry leaves n cilantro mix well the wheat rava n curd mix to idli batter consistency..add eno salt n make idlis immediately. Preserving Herbs Take cleaned n washed mint or curry leaves or methi leaves n let them dry on table on a paper for 12 to 24 hours as per climate..n then microwave them high on a microsafe plate try with 2 mins first n keep check n then micro it if not done once it is green n crispy just cool n crush it n store or make it in bulk n make a powder n store it in freezer...mint,curry,methi,can be done in this way... Thalaga kuzhambu powder In lil oil fry 1/2 cup of tur dal,1/2 cup of sesame seeds n raw rice n 1 tbsp of urad n channa dal n redchillis as per ur taste withhing...cool n powder,together in store it in airtight container in fridge. Volume 1, Issue : 13 Page 33 of 112

35 Ingredients For Punjabi Chole Masala Powder {Shelf Life 3-4 months} Cumin Seeds/Jeera - 2 tbsp Caraway Seeds/ Shah-Jeera - 1 tbsp Dry Red Chilli/Sukhi Lal Mirch - 5 Turmeric/Haldi - 1 pieces {or Turmeric Powder - 1 tsp} Coriander Seeds/Dhaniya - 1 tbsp Black Peppercorns/Kali Mirch - 1/2 tbsp Cloves/Laung - 10 White Sesame Seeds/Safed Til - 1 tbsp Green Cardamom/Hari Elachi - 10 Black Caardamom/Badi (Mooti) Elachi - 4 Dry Ginger/Saunth/Sukku - 2 pieces {I used Ginger Powder - 1/2 tbsp} Dry Mango Powder/Amchur - 1 tbsp Cinnamon/Dalchini - 5 sticks 1" each Bay Leaf/Tejpatta - 2 Star Anise/Chakri Phool - 1 Nutmeg/Jaiphal - a small pieces or 1/2 tsp grated/powder Rock Salt/Kala Namak - 1/2 tbsp Method: 1. Dry roast all ingredients one by one (except any powder form spice) and allow to cool. ~ Keep a lid handy when roasting sesame seeds as it will starts to pop. Don't have to roast powder like mango/ginger/turmeric/rock salt etc 2. Cool all the ingredients and grind into smooth powder using mixer/coffee/spice grinder. Sieve powder masala, cool and store in air tight container. Our flavorful punjabi chole masala is ready. Volume 1, Issue : 13 Page 34 of 112

36 Millet Mix Mill to a fine powder of varagu arisi,kuthiraivali,thinai,samai,cholam,ragi,oats each 500 gms.when making dosas add redchilli powder,hing,jeera,pepper crushed,onions finely chopped,cilantro n curry leaves n make a thin batter like rava dosa with curd 2 tbsp n water.make dosas like rava dosa. Can make moarkali with this mix. Can make usili alone or with veggies too. If u want to make thick like adais u can make it. I add oil in the batter itself n make dosas in non stick tawa.make moarkali in microwave oven by mixing oil,buttermilk,tempering,salt,hing,moarmilgai curry leaves n cilantro. Volume 1, Issue : 13 Page 35 of 112

37 Ingredients: 1cup of toordal 1/2 cup of coriander seeds 1/4 cup of cumin seeds 1/4 cup of peppercorns 10 red, dried chillies 1tsp turmeric powder Tamarind 150gms Jaggery to taste (optional) Salt to taste Instant Rasam Mix For tadka: 1 Tbsp oil, 3tsp mustard seeds, 3tsp cumin seeds, 2tsp of asafoetida powder and handfull of curry leaves Method: 1. Toast toordal in a pan until it starts to change the color. Add coriander seeds, cumin seeds, peppercorns, chillies to the same pan and toast until the coriander seeds start to change color. Add tamarind to it and turn off the stove. Let cool. 2. Grind the toasted ingredients along with turmeric powder, salt and jaggery (if using) into a fine powder. 3. Heat the oil in a small pan and add the tadka ingredients. When the mustard seeds start to pop, turn off the stove. Cool and add it to the ground mixture. Store in an airtight jar. Note: When rasam needs to be made, add water to mix and boil. For a cup of water use about a Tbsp of mix or accordingly. Cooked tomato cubes and minced cilantro can be added to further enhance the flavor of rasam. Volume 1, Issue : 13 Page 36 of 112

38 Green chilli powder Wash n destalk 250 gms of green chillies n pat dry it n chop finely n spread it in stainless steel plate n sun dry it for few days till it turns brittle n crisp yet reatins green colour.then powder it in mixie to a fine texture n store it in airtight ontainer. Can be used in any gravies n curries n raithas n dishes where u need green chillies. If u store it in freezer it stays for a longer period. This powder will be greenish in colour. Galic powder Peel n chop garlic finely n sun dry it till it turns brittle.once it is brittle n crispy powder it in mixie with lil turmeric powder.store it in airtight container. Can be used in any dishes where fresh garlic is needed. Can be used for garlic bread like stuff for sprinkling. Ginger powder Clean n wash fresh ginger 250 gms n chop finely.sun dry it for couple of days till it is brittle n dry.powder it in mixie n store in airtight container. This can be used in all dishes where ever fresh ginger is needed.this will not give the flavour of sukku or dried ginger.it gives the fresh ginger aroma. Dhaniya podi (Rice Mix) Coriander seeds ( dhania ) : 100 gm Kadalai paruppu ( bengal gram dal ) : 1 spoon Ulutham paruppu ( black gram dal ) : 1 spoon Asafoetida : 1 small piece Dry red chilli : 10 Salt : as needed Mustard : ¾ spoon Oil : 5 spoon Method Clean coriander seeds. Heat a frying pan. Add coriander seeds, fry and set aside. Heat oil in a frying pan. Add kadalai paruppu, ulutham paruppu, chilli, asafoetida, mustard and fry. Powder the item with salt and store. This podi can be added with hot rice with ghee or edible oil like sesame oil. Volume 1, Issue : 13 Page 37 of 112

39 Puli Milagai Wash & pat dry & de stalk n finely chop green chillies 250 gms n keep aside.in a kadai add sesame oil 50ml n temper with mustard,urad,channa dal n add green chillies,tamarind paste 4 heaped tsps,salt,turmeric powder1 tsp,hing powder 1 tsp n mix well with 400 ml of water. Boil the mix in medium low flame by checking salt till the milagai paste leaves the side of kadai.add dry roasted n powdered methi powder 1 tsp n mix well n cool.store it in a airtight constainer n store it in fridge.always use dry spoon.can be mixed with hot steamed rice,side dish for idli,dosa,rice kozhakattai,upmas,curd rice etc. Can be stored upto 3 months n above in fridge if u use dry spoon. Ginger garlic paste Wash peel n chop finely fresh ginger 250 gms n peel garlic 250 gms n mince it in a mixer till it is fine.then store it in a airtight container n store it in fridge.always use dry spoon.this stays fresh for 1 month. No need to add salt or turmeric or oil. As many ppl do not like paste form as it gives pungent smell it is always better to mince finely in mixie. Home made healthy preservativeless gingergarlic paste is ready.i make like this n using it for the past 5 years. Onion Powder Take 1 kg of onion n peel n chop finely in length wise n spread it a plastic cover or stainless steel plate n sun dry it till it becomes dry n brittle.then grind it with turmeric powder 1 tsp to a fine powder n store it in fridge.use for any dishes which needs onion or sprinkle on naan,parathas,raithas n rice varieties n ready mix types. If u store it in deep freezer will stay fresh for a year.can be done in bunch at summers. Volume 1, Issue : 13 Page 38 of 112

40 Garlic Paruppu Podi Mix Dry fry in a kadai 1 cup of tur dal,garlic 5 flakes with skin,redchillies 8 till nice aroma comes from tur dal till it turns golden brown.cool n grind to a fine powder with salt in mixer n store in a airtight container. This can be mixed with hot rice adding ghee or sesame oil or any edible oil. This powder can be used to make rasam when u dont have cooked dal at hand.comes so handy.can be added to raitha or curd n temper with mustard,jeera n urad dal n make a pachadi. Very healthy mix.can be used for tiffin items too. Can add more garlic as per ur need. Mixed dal Wash n drain 1 cup of turdal,1/2 cup of each moong dal & channa dal n cook in pressure cooker with turmeric powder n methi seeds 1/2 tsp with 4 cups of water.cook for one whistle on high heat n simmer for 5 mins.cool opne n mash the dal.once it is cooled transfer it to a tuppeware conatiner n use when u need for emergency sambar,rasam,kootu etc which needs cooked dal. In a pressure cooker add 1 tsp of oil n temper with mustard,jeera,urad n channa dal n add the tamarind water,turmeric powder,salt,veggie,hing n cooked dal as per need n mix well n cook for two whistles.cool open n mix well n give it a boil...meanwhile add the paste of kootu podi with out coconut or with coconut n give a boil.add curry leaves n cilantro.easy breezy one pot kootu is ready. Methi seeds n turmeric powder are added to preserve the cooked dal not to get rancid so soon.can be stored upto 10 days in fridge compartment. If u want it to be used rarely freeze it n will last for 3 months. Can add to roti dough too for making dal paratha by adding chiili powder,roasted jeera powder n ajwain,cilantro n curry leaves minced. Volume 1, Issue : 13 Page 39 of 112

41 Subbalakshmi Sanjeevi Thogayal Mix Powder Neettu milagai 100 grams ulundhu (white) 50 grams Katti perungayam one big piece. Drt Fry everything till ulundhu becomes golden colour. grind to coarse in mixie. And store it in airtight container. For making thengai thogayal thengal + this powder 3 to 4 tsps. Over. For thakkali vengayam thogayal fry thakkali vengayam and grind along with this powder. Like wise for all thogayal use this. You can miz this ppwder with hot rice and eat appidiye. Try know Arisi Upma Redy Mix Raw rice one kg. Thuvaramparuppu kaal kilo. Milagu 50 gram. varamilagai 10 gram. All to b ground to coarse (ravakku udaikkanum) in mama up machine. then Nice salladaila salichudanum. Nice Maasai vandalism Upma Pannalaam. Rava Madhuri udanjadhu ARISI UPMA READY MIX Volume 1, Issue : 13 Page 40 of 112

42 Bajji Bonda Mix Kadalaiparuppu one kg raw rice kaal kg. Pasiaruppu 100 gram. Heat all paruppu individually separately. Kai pprukkum soodu ppdhum. Konjam aaranapiragu maavu machinela koduthu nicea arachu aaravachu airtight containerla store pannanum. Thevayappa konj maavu eduthu karapodi salt a pinch of perungaya powder konjam jalam sethu irlai or peerkangai or kathirikkai or onion or chow chow nanachu bajji podalam Pattnam Pakoda Powder Rice flour - 1 cup, Pttukadalai maavu half a cup, Kadalai maavu half cup, Mix all Maavu and keep it in an air tight container Mix items mentioned in 1 with items mentioned in 2 without adding little water first and add little water then to make it like chapthi maavu. Add one teaspoon of oil or ghee with the flour to have good smell Make it into small balls not smooth ones but rough ones Heat oil and fry the balls. Thenguzhal Mix RAW RICE 4 cups heated not fried VELLAI ULUNDHU one cup fried nicely Mix both and make nice powder in Maavu Machine You can keep this for three to four months in an airtight container When preparing add perungaya powder, vella ellu varuthathu, Jeeragam, nei or dalda 50 grams and water to make like chapathi dough and make thenkuzhal. SEEDAI MIX The same powder but along with perungaya powder, salt, ghee or dalda, jeeragam add uravacha kadalai paruppu oru kaipidi and make small urundais and spread it over a white cloth and fry in oil. while frying put more seedai urundais to be soaked in oil like so that vedikkadhu. Volume 1, Issue : 13 Page 41 of 112

43 Mullu Murukku INGREDIENTS: Raw rice heated not fried 4 cups (Kai porukkara soodu) kadalai paruppu heated 1 cup pasiparuppu heated 1 cup. Mix all these after heating and grind in machine. Flour is ready. Payatham Ladu Mix 1 kg pasiparuppu nanna varuthukkanum. Theeya koodadhu. Add 10 grams of elakkai seeds. Machinela nicea arachundu varanum. Urundai vellam 3\4 podiya seevi indha maavoda mix panni nei sethy urundai pannanum. for elaborate recipe refer PAYATHAM LADUin the same webside Method : 1 Karacha Dosai Mix - Two Types 1 Godhumai mavu 4 cup Arisi mavu 2 cup Rava varukkadhadhu 1 cup Perungaya powder (While preparing idhellam katti illama karachu, Kadugu, Onion, Green Chillies, Curry leaves, Ginger all cut into small pieces ellam vadhakki indha maavoda kalandhu dosai vakkalam Karacha dosaikku pour dosa batter from corner to centre not like the way we pour regular dosa from center to corner. There will be small small holes that is the speciality of Karacha Dosai. To make it more crispy you can pour oil around the dosa and over small holes also.now karacha dosai is ready.) Method : 2 Indha maavoda konjama meendha sathu maavu or thenkuzhal maavu or amway protein mix or soya maavu edhellam sekkalam.. very tasty and healthy dosa mix is ready now Volume 1, Issue : 13 Page 42 of 112

44 KARUVEPPILAI PODI Karuveppila to be washed and dried under shade and Microwave for a minute. Kadalai paruppu one small cup ulundhu one small cup peungayam one small piece varamilagai karathukku thevaiyanadhu Naan 8 to 10 milagai poduven puli konjam kal uppu Preparation Dry fry every thing individually including salt and perungayam and grind to coarse in mixie. This is good for not only rice also for dosai and adai, Try and tell me how did you like it Ellu Podi Karuppi Ellu kaal kilo kal illama clean panni wash panni kaaya vachu varuthudanum. Vella ellum use pannalam Neetu milagai 50 gram Ulundhu gram Kadalai paruppu 10 gram Perungayam 1 small piece kal uppu Puli konjam Dry fry everything individually including puli and perungayam and salt and grind to coars. If you like sweet konjam urundai vellam udachu sekkalam Romba tasta irukkum Ellu saadhan sanikizhamai senju viniyogam senjal nalladhu saapidavum tastethan. ketti thayir or appalam thottundu saapittam super Volume 1, Issue : 13 Page 43 of 112

45 Idli Milagai Podi - My Preparation INGREDIENTS: one cup urad dhal one cup channa dhal 3/4 cup idli rice/1/2 cup (Fry till it becomes golden brown like pori arisi) white thil (ELLU) 1/4 cup One and a half cup red chillies (remove stem)/ salt (Kal Uppu)/ Perungayam.one big piece PROCESS:Dry fry all dhals separately Dry fry red chillies separately Dry fry white thil separately Dry fry salt After frying mix all dhals + White Thil in a bowl In a mixie take redchillies fried + Mixed dhal + Salt ( all required quantity for that measure of grinding) and grind coarsely. Repeat the process to grind all that fried and kept. Now mix the powder with perungaya powder ( as needed ) Now the Idli podi is ready NOTES: The idli rice has to be fried red otherwise rice smell will dominate. Adding fried idli will reduce karam and good for health. This can be used as side dish for dosa, idli, adai etc. This can be mixed with hot rice and (sesame oil) nallennai as PODISADHAM. Take a small cup of this powder and grind with fried coconut to make THENGAI PODI. Since all ingredients are dry fried this powder will last long. Volume 1, Issue : 13 Page 44 of 112

46 Angaaya Podi sundaikaai vathal cleaned one cup Red chilles 10 5 tsp channa dhal 5 tsp urad dhal perungayam kutti piece kal uppu Fry everything individually to golden brown including salt Dont add puli for this as it will loose its medicinal value Grind everything to nice powder. Angaaya podi is ready This is good to stop diarrhea and to stop vomiting and vomiting sensation. After delivery as pathia saappadu this is good It help to get rid of gastric problems also Kashaya Podi Dhania 200 grams Vaal milagu 50 gram Arisi Thippili 50 gram Chitarathai 10 gram Sukku10 gram Adhi madhuram 10 gram Elakkai 5 gram Fry all individually AND Aarinappuram mixiela nicea nicea. powder panni air tight containerla store pannanum. Very important: Sukku thool panni mixiela araikkanum. Illatti mixie repairthan. HEALTH TIPS: Indha ppwdera 2 3 tsp kothikara jalathula pottu 2 minites after oru thattala moodi vachudanum. Then afyer 5 minutes idhai periyava appadiye kudikkalam. Children can have ot with little vellam. Good for fever; cold; running nose; stomach pain; fatigueness; indigestion; sore throat etc. Kai Marundhu Kanndippa Ellar Veettulayum Irukkanum. Have a healthy life with our traditional medicine. Volume 1, Issue : 13 Page 45 of 112

47 Sri Ram Uma Instant parrupu podi Note : it will nt be lost long. But u can use it for one week pottukadalai 1 Cup pepper 5 Tsp redchillies 10. No need to fry. by adding salt simply u can powder it n mixie. it will b best combo for rice with adding nallayennai and side dish for idli dosai. milaghu 50 Grms ulutham parruppu 50 Grm puli One lemon size redchilli 5 Milaghu Kuzhambhu Podi curry leaves Konjam perungayam in a tsp of nallayennai fry everything and powder it. thevaiyana pozhudhu endha podiya thannila mix panni vaikavum. Heat nallayennai Add kadughu perungayam then add mixed kozhambhu. Nandragha kodhithavudan yerakivaikavum. Adai Mix boiled rice 2 Cup chennadal 2 Cup thoordal 1 Cup uluthamparruppu 1/2 Cup payatham parruppu oru kaipidi.redchilli 15 Perungayum. siridhu neram veyil lil kaaya Vaithu machine ellana mixie la ravai padathuku odaichuvaikavum thevaina podhu neeril Oru cup edhuthu karaithu vaithu vengayam curryleaves Pottu thegha thuruvi pottu adai vaarkalam. Volume 1, Issue : 13 Page 46 of 112

48 Parruppu Usili Mix ThuvarDal 1 Cup chenna dal 1 Cup Redchilli 10 Perungayam siridhu konjam uppu mixie il ravai madhiri udaitjuvaikavum. Thevaiyana podhu siridhu venneril siridhu pesarinsmadhiri 20 Mns vaithu aavi yil vegavaikavum. vendhavudan udhirthu endha vegetables la usili panramo adhula mix pannidalam. Kancheepuram Idli Mix Raw rice -2 cups, ulutham parupu - 2 cups, salt - 3 tspn, pepper corns - 2 tspn, seeragam - 2 tspn konjam sukku mixie or mill il ravai padathiru ku udaithu varavum. thevaiyana podhu siridhu neeril uppu serthu idli padhathirku mudhal naal karaithu vaikavum. add heated 4 Tsp ghee and gingelly oil (do not heat oil). Mix well and greese the vessel with little ghee and gingelly oil and pour batter to half the size of vessel. Curry Or Vadhakal Podi chenna dal 1 Cup dhania 1/2 Cup 4redchilli 20 Dry roast everything or in little oil u can fry. And powder it n mixie. for vazhakkai.kathirikai. potato. sepankizhanghu vadhakal u can add ths powder. It will b very tasty. Poricha Kootu Powder Mix ulutham parrupu 50 Grm milaghu 25 Grm redchillie15 konjam (puli jeeragham need nt to fry ) Fry everything in little Oil and powder it n Mixie for preparing poricha kootu cook moongdal add vegetables and cook by adding salt put ths powder As per your needs and add grinded coconut. Then kadughu thalichu kottinal poricha kootu ready. Some people also fry coconut also and powder it but i wont add.thengha mattum appo araichu kalandha dhan taste. Volume 1, Issue : 13 Page 47 of 112

49 Pidikozhakatai Or Arisi Upma pacharasi oru cup thanniyil 15 Mns ooravaithu thaniya vadikatti oru wetcloth il parathi vidavum. Kaaindhavudan mixie il ravai madhiri udaithu vaikavum. Adhiley oru 2 Tsp thurdhal 1tsp jeera 2 Tsp pepper odaithuvaikavum edhu pidikozhakattai arisi upma seivadharkum payan padum silla per arisiyai ooravaikamal apadiye machine aladhu mixie il udaithuviduvargal. vanaliyil 1 Tsp yennai serthu adhil kadughu serthu ulutham paruppu kadala parruppu thalithu podiyagha naarukiya Pachamilagai karuveppilai serkavum. 2 Cup neer vittu kodhikavaithu uppu serthu uoma ravaiyai serkavum Sirudhu keetiyavudan aarinavudan kozhakattaiyagha pidithu aaviyil vegha vaithu edukavum. arisi upma Ku ennum konjam neeram vegavsithu udhir udhiragha edukavum. Thaval Adai Mix pacharisi 1 Kg ulutham parruppu 1 Cup thooramparrupu 1/2' cup kadalaparruppu 1/2 Cup milaghu jeeragham Rendum serthu 25 Grm machine il koduthu ravai yagha udaikavum. thevaiyana podhu arainavenneril ravai ahey kalandhu adhil Thevaiyana pachamilagai ingi c.leaves podiyagha narruki uppu serthu kalakavum. thevaiyanal thengavai pallu pallah narruki maavil serkavum. Edhu adai varpadhiruku oru 4 Mani neeram kalandhu vaikavum. Vanalil adai varkalam. Munbellam vengala pannaiyil adai madhiri thatti vegha vaipargal. pacharisi 1 Kg Thenguzhal Murukku Mix uluthumparruppu 1/4 Kg pottukadalsi 1 Cup ellathayum serthu machine il Maavagha araithu Vaikavum thevaiyana maavai eduthu siridhu jerragham perungaya thool serthu kettiyagha pisandhu murukku acil pottu yennaiyil pizhindhuvidavum Volume 1, Issue : 13 Page 48 of 112

50 Venpongal Mix pacharisi 3 Cup payathamparrupu 1 Cup siridhu verum vanaliyil sevakka varukkavum milaghu jeeragham siridhu neyil varruthu podithu kollavum inji thool seivi veyillil kaayavaikavum. thevaiyana uppu serthu Perungaya thool siridhu seerthu ellam onnah serthu kalandhu vaikavum. Thevaiyana podhu mix eduthu cooker il thanner serthu kuzhyavegavaiyhu siridhu ghee serthal pongal ready. edhu kudumbathudan veliyoor sellum podhu eduthu sellalam. Instant Bajji Bonda Mix kadalaparruppu 2 Cup pacharisi 1 Cup 10 Redchillies perungayam siruthundu pepper 2 Tsp uppu evai annaithum machine il koduthu maavagha araithu vaikavum bajji seiyah maavai siridhu neer vittu dosai maavu karaipadhu pool karaithu vebdiya kaaikatikalai baaji maavil thooithu bajji podalam bonda seivadharku maavai kettiyapesaindhu adhil podiyagha narukiya vengayam karuveppilai kothamallai sirudhu inji serthu kettiya pesandhu yennaiyil ooruti podavum. Sevandhavudan edukavum. b grade 200 A Grade 200 robestha grade 200 Filter Coffee powder Vaangi kadaiyil koduthu varuthu siridhu korakiranu araichu adhil 50 Grm chicory kalandhu vaikavum. thevaipadumpodhu mbers yerpah decotion yerakavum kadayil coffee filter kedaikum adhil meel pagathil 4 Tsp powder pottu siridhu azhuthi adhil 1 Glass kodhikavaitha neerai ootri vaikum siridhu nerathil devotion yerangi erukum adhey thaniye vaikavum. Adhil ennoru vaati hotwater oothi decotion yerakalam coffee kalakum podhu dhan paal kaachavendum paal rombha kettiyagavum erukakudadhu thanniyaghavum erukakudadhu medi ah kaachi adhil oru 3/4 Glass paalil siridhu decotion kalandhu thevaiyana sarkari serkavum. pitthalai dabarah tumbler erundhal adhil ootri kudithal edhuvey kumbakonam degree coffee. Volume 1, Issue : 13 Page 49 of 112

51 Rava Dosai Receipe arisi maavu 2 Cup ravai 2 Cup maida 1 Cup crushed Jeeragham and pepper 2'tsp siridhu neyil varutha udaiyha mundhiri 2 Tsp Thevaiyana alavu uppu serthu kalandhu vaikavum. thevayana pulippu moreil kalandhu adhil podiyagha nartukiya pachamilagai inji karuveppilai kothamalli ellam kalandhu siridhu neerka karaithu melisagha dosai varakavum. Angaya Podi dhania vepamboo sundakkai vathal, manathakaali vathal, pepper jeeragam sukku 50 Grms each 1 cup Karuveppilai dry fry everything separately except salt and sukku Powder everything together in a mixie. Rava laddu mix ravai 1/2 Kg sugar 1 Kg elakai 5grm mundhiri 50 Grm broken into pieces vanaliyil siridhu ghee vittu mundhiriyai sevaka varukkavum. Adgey vanaliyil ravaiyai varuthuvaikavum. machine il mudalil sarkaraiyudan ellakai serthu araokavum. Pindu ravaiyai araikavum. Ellam mundhiriyudan onnu serthu kalandhuvidavum. note mudhalil sarkari dhan mudhalil araikavendam yenna sarkari machineil otti kondu vidum. Pinbu ravai yai pottu arsithal sarkaraiyum serndhu ravaiyudan vandhuvidum thevaiyana podhu neiyai ooruki konjam konjamah maavil sethu oorundai pidikavum. Volume 1, Issue : 13 Page 50 of 112

52 Vazhakai Podi - Old Traditional Receipe vazhakai 2 ulutham parruppu 4 Tsp perungayam siruthundu redchilli 10 mudhalil vazhaikaiyai gas il suttu thool orithu thaniyagha udhirthu vaithukollavum. piraghu siridhu vanaliyil ennai vittu uluthaparruppu milagai vathal perungayam varruthu konjam puli uppu serthu udhirthu vaitha vazhaikaiyum serthu podi pannavum. stove erundhal vazhaikai adhil sudalam. Vazhakai sudum podhu adupai sim il vaikavum. Thiruupi thirrupi sudavendum. Orey pakama suttal thenjupoidum. Curryleaves Kuzhambhu Powder milaghu 50 Grm uluthamparrupu 50 Grm milagaivathal 7 Curry leaves 2 Cup puli onelemon size konjam perunjam curryleaves thaverah mathadha siridhu nallahyennaiyil varukavum. pachayagha curry leaves yum serthu podi pannivaikavum. thevanaya podhu vanaliyil nalla yennai vittu kadughu thalitthu endha powder Siridhu neeril karaithu kodhikavittu erakaram. Volume 1, Issue : 13 Page 51 of 112

53 Sambhar Podi ச ம ர ப ட அர ப தற க ந ட ட ம ளக ய வ ங க ன ல ப ட க ண ம. க ம அத கம வ ர ம ப வர கள க ண ட ம ளக ய வ ங கல ம. க ண ட ம ளக ய 250 க ம தன 500 க ம த. ர ப ப 200 க ம கட க 25 க ம க. ர ப ப 100 க ம உ. ர ப ப 50 க ம பவந த ம 50 க ம மஞ சள 50 க ம ம ளக 200 க ம அரனத த ம பவ ல ல உணர த த ம ஷ ன ல பக ட த த ரநச க அர க கவ ம. அர க க ம ய த யதரவ ன ல ச ற த க ய ந த கற யவப ரல யசர த த அர க கல ம ம ளக ய க த ரத வ ம ளக க ம உ ம ப க க ம கவ ம நல லத. ந ன ப ட ல ச கம யசர க கம ட ய ன Volume 1, Issue : 13 Page 52 of 112

54 Bhagavathi Hari Badam Instant Drink Powder * 100gms Badam fried in dry kadai, till it gets little crispy. * 150gms sugar * 10nos cardamom * Kitchen camphor two pieces. Run all these in dry mixie jar, powder finely, store in a dry jar. Ragi Malt Mix * Clean wash dry 300gms of ragi, fry it in dry kadai, till Aroma comes, and there is white split in it. * Powder this with with 200 gms of sugar, ten crisp badam, 10 cardamoms and one piece of kitchen camphor. * MIX two spoons of this ragi malt with 200 ml of milk, for a natural health drink. Semiyavppayasam Mix * FRY in dry kadai, 250gms of semiy, till light brown. * POWDER 200gms of sugar with 5badams and 5 cashews, 10 cardamoms. *MIX all together, store.. * Add TEN nos of fried cashews also. When u hav to prepare payasam, mix all these in 500ml milk thats boiled, or partly can be used. PUT IT on low flame for ten minutes and serve. Rava Paysam Mix * Fry 300gms of rava(small) in low heat till light golden brown. * Powder 200gms of sugar, crispy pistas 20nos, 10 cardamoms together. * Mix all the ingredients, store in dry jar. Heat milk 200ml and add this mix 6spoons, and let it get blended for ten minutes. Add a spoon of ghee, fried cashews and serve. Volume 1, Issue : 13 Page 53 of 112

55 Gojjavalakki/ Puli Aval * FRy 500gms of thick aval till crisp, run in mixie when cool for rava. * Heat 4 spoon oil, separate small orange size tamarind into strands, fry in oil till crisp, transfer to mixiey dry jar. Add spoon of powdered jaggery to this, powder both and mix to the above powdered rava. * Heat 4 spoons of oil, fry one spoon of musturd seeds, ud dal 2 spoons, chana dal one spoon, groundnuts 6 spoons, bunch of cury leaves, 6 red chillies. * Now add the fried ingredients, into the aval rava mix, 100gms grated copra, salt, fried piwdered hingh and one two spoons of rasam or sambar powder. * If this ia stored in a air tight container, whenever it should be prepared, just adding half cup of HOT water to one cup of above ingredients/ avalakki mix, gives u tasty aval. This is of much help, during travel. THis is basically KARNATAKA DISH. ***GOJJAVALAKKI OR HULIAVALAKKI IS READY TO EAT**** Paysam Mix( Oats) * FRY oats 200gms in dry kadai, till aroma comes. * powder 150gms of sugar with ten badams and 5 cardamoms. mix all the ingredients, store. When paysam is to be prepared, mix the above with 300ml of thick boiled millk, keep in low flames for ten minutes. Addcashews and serve. This serves 6. This can be partly used, according to ones requirements... THIS can be made in jiffy... Cornflax Payasam Mix POWDER 100gms of cornflaxes, to which add 50gms of powdered sugar, 5badams and 5 cardamoms.mix well store WHEN payasm has to be prepared, Boil 100ml thick milk, add the mix, boil for ten minutes, add fried cashews and serve. Volume 1, Issue : 13 Page 54 of 112

56 Green Tea Mix * Grate 100gms ginger, bunch of pudina leaves, bunch of basil leaves. * HEat oven for 3minutes. * In a microseafe container add all the ingredients; keep for 4 minutes, after giving a brake at 2nd minute in high. * Let it be inside oven for two minutes. * They are almost crispy. * Now mix the above with 5spoons of tea powder, 2 cardamoms and 100gma of suagar, run in mixie for powder. * whenever u would feel like having, Heat 150ml of water, add spoon of the above, boil for 2 minutes, filter, add spoon of lemon juice or spoon of honey, have hot. Very good for cough, cold and sinusities. This helps in losing weight also... Yellu Podi *FRY 200GMS OF YELLU in empty kadai, till it splutters. *HEat oil and fry 3 spoons of ud dal and 8 red chillies. * when almost cool, add salt and powder in dry mixie jar. * store in airtight container. * Mix this with rice, bunch cury leaves, musturd and ud dal fried...and serve. Jeera Podi * when there is indigeation having this with lavish spoons of ghee. Is the best medicine. ** Fry 200gms of jeera in a spoon of gingelyoil, and also one spion of pepper. **powder this in dry jar with enough salt, store in air tight container. Paruppu Podi Mix **FRy 300gms of toordal, till colour changes and aroma comes. *Fry 5red chillies, piece if hingh, till crisp. * when cool, powder in dry mixie jar, with enough salt. Fried Grams And Garlic Podi * Heat 300gms of pottukadali or fried grams till crisp. * FRy 5 red chillies and 30pearls of Garlic, for 5 minutes. * when cool, add enough salt, powder in dry mixie jar. ** very healthy one with lots of protein suppliments.** Volume 1, Issue : 13 Page 55 of 112

57 Flax Seeds And Kollu Podi ** HEAT KADAI fry 100gms each of flax seeds, seasome seeds and kollu, each separately till color changes and aroma comes. ** fry 8 to ten red chillies, spoon of ud dal in oil. ** powder all these with salt, in dry mixie jar, store in air tight container. can mix with hot rice and ghee and had. Angaya Podi * FRY 50 gms of each of sundaikai, manatangali, vepampoo till dark in a hot kadai. * FRY spoon of dania, jeera and pepper with spoon of ud dal. * Fry all the above in dry jar till finely piwdered with salt. Can be had weekly once with hot rice and ghee and sutt appalam... Curry Leaves Podi ** wash two cups of curry leaves, drain, preheat oven, heat it in high for two minutes. Leave it inside oven for two minutes. ** Heat spoon of oil, fry, small goosberry size tamarind, spoon of ud dal and chana dal, spoon of pepper and 8 red chillies, till brown. * * Transfer crispy cury leaves into mixie dry jar, with all other ingredients, for a fine powder. HEalthy and Nutritious, and colorful podi. This can be mixed with rice, had hot as well taken for lunch, with fried musturd and ud dal. THE CURY LEAVEA CAN BE FRIED CRISPY, by heating the kadi high with heat, transferring the cury leaves, putting of the flames. Pudeena Powder ** wash and drain excess water frm two bunches of pudina. ** preheat ove, heat these leaves in high for 3 minutes in a micro oven safe bowl. ** leave it for two minutes, inside. ** Heat oil in kadai, add ud dal, chana dal spoon each, small piece of tamarind and ten red chillies, fry till brown, add two spoona of dry copra grated. ** Transfer allthese into dry mixie jar, add salt, and powder to a fine powder. This can be had with hot rice with ghee... Volume 1, Issue : 13 Page 56 of 112

58 Puliyodarai Podi ** HEAT kadai, fry, 200gms of dania, spoon of ud dal and chana dal, spoon of jeera and pepper, spoon of methi, bunch of cury leaves, spoon of flax seeds, 8 redchillies, 100gms of till seeds, 50gms of grated coconut, fry till aroma comes and colour changes. ** Fry separately 75gms of tamarind in low heat till crisp. ** Add enough salt and powder all these together for a yummy tangy powder. Cook rice, after its cooled, add haldi powder, gingelly oil, cury leaves and the above podi according to ones taste, season with muaturd, ud dal, chanadal and groundnuts. Havw with rice vadam.( omapodivadam---homemade) Coriander Leaves Powder **CLEAN ONE BUNCH of corinder leaves, wash and drain. Wipe with dry cloth, put it to dry in shadow. Heat oil, fry 2 spoons each of chanadal and ud dal with 8 red chillies and one piece of tamarind, till crisp. powder all the above with salt, for a coarse podi. This will not be as fine as pudina and cury leaves powders, since if we fry them either in kadai or oven, emits a different dry smell. So its powdered drying in shade, so u get a coarse texture...but very yummy one. Volume 1, Issue : 13 Page 57 of 112

59 Tengai Podi * HEAT kadai, fry grated coconut from one whole one, in lower flames, till the colour changes and u get nice aroma. * heatoil, fry two spoons each of ud dala and Chanadal, 8red chillies, piecw of tamarind and piece of hingh, till golden colour. * when all the ingredients come to room temperature, powder with enough salt and store in airtight jar... GINGER And Garlic Paste ** GRATE 100gms of ginger, peeling its skin. **Take 4 pods of garlic, separate the skin, take out pearls( around 50 pearls) ** GRIND both together, add half spoon of salt, one spoon of oil and one spoon of lemon juice. *"REfrigerate, can be used for more than 3 weeks. Pudina paste * wash and grind one bunch of pudina, with 4 green chillies, salt and two spoons of lemn juice that acts as a preservative. * Refrigerate...Can be used for 3 weeks. Volume 1, Issue : 13 Page 58 of 112

60 Mixed Masala * HEAT cooker, add spoon of oil, add spoon of jeera and musturd. * Add 3 onions, 3 tomatoes and half potatoes, skin pealed, saute. * Add bunch of black chana or any available pulse, add haldi, salt, half spoon of chillie powder and half spoon of sambar powder. * Saute, add 6 garlic pearls and one inch of grated ginger, mix well. * Top it with handful of corinder leaves, add 400ml water, close the cooker, for 4 whistles and simmer for ten minutes. * once steam is released, serve hot with rotis. * quiet a light diet, for dinner course, withonly two spoons of oil... Tomatoe Concentrate * Take 500gms of Tomatoes, boil in hot water, peel the skin after cool. * Run this in mixie, with spoon of salt, add lemon juice, mix with the thick concentrate. This can be refrigerated, used for 4 weeks. Can be used, in rasams, kurmas, soups, sambars, curries and wih alteration can be made as sauce.. Onion And Tomatoe Paste. * TAKE TEN ONIONS, peel the skin, cut them into 4. * Take Ten tomatoes and cut them to 4. *Grind both onion and tomatoe peaces into smooth paste. * Add spoon of salt, heat apoon of oil in kadai, ad the ground paste, boil/ fry in low heat, till the paste leaves sides. ( using nonstick pan, makes our job easier, in a jiffy) * Add apoon of lemon juice and preserve in refrigerator, can be used for 3weeks as per ur needs. Can be used on kurmas, sambar, curries and while making pulav.. Volume 1, Issue : 13 Page 59 of 112

61 Bisibele Bath Instant Powder THis is for 500gms of rice and adding veggies accordingly... * Fry 200gms of dania, 50 gms ud dal, 25 red chillies, 8 cinnamon sticks, 4 spoons of kuskus, 100gms of chanadal, 25gms of tilseeds, till golden brown. FRY 100gms of copra grated, Toor dal 150 gms, till golden brown each separately, and keep separately.( should be fried in sufficient oil) * Fry big lemon size tamarind, separating into strings, in 4 spoons of oil. * cool and powder all these except toor dal. * powder toor dal, add finally to the mix. Lets c how this powder can be used.. Just cook 400gms of rice, soft. To this add the powder and cooked vegiesand salt. HEAT OIL fry musturd, groundnuts and cashews, with 100ml ghee.( These cab be fried and added to the above powder also.) Very handy and tasty powder, with perfect blending of all chatpata masalas... Volume 1, Issue : 13 Page 60 of 112

62 Instant Methi Pulav Mix **separate methi leaves, wash and wipe them, on a dry towel. Put it in table or shade, dry.(2cups---400gms of dry leaves) **Heat kadai, fry 5 cardamoms, 4 lavanghs, 5 pieces of cinnamon, two big pieces of bay leaves, 6 chillies, spoon of jeera, till crisp. ** In dry kadai, fry handful of garlic and 3spoons of grated ginger.( This can be fried in microoven for 3mnts high also] ** once all the ingredients are cool, powder and store in a airtight jar. ** Lets c how this can be used... The above powder can be used for two servings( for 500gms of rice) First metod: *Cook rice into separate pearls, heat two spoons of oil, add one onion, haldi powder, when onions turn golden brown, add the rice, needed salt and mix well. * Now add 150gms of this powder, mix and saute, adding spoon of ghee and also some more chillie powder. 2 spoons of Lemon juice canbe added. Very handy/ healthy powder... Method 2 ** Heat the cooker, add two spoons of oil/ ghee, add two cut onions, when the onions turn brown, add drained rice (500gms-- soaked in water for 20mnts), saute, add haldi and salt, can add pulses of ur choice, add 150gms of the above INSTANT mix, saute, add 50ml sour curds, mix, after ten minutes, add somemore chilli powder if needed, add 750ml water and close the cooker for 4 whistles and simmer for 5 mnts, then put off the flames. It is Ready to be served, with onion raita... Volume 1, Issue : 13 Page 61 of 112

63 Methi Bath Powder *SEPARATE methi leaves from bunches, dry in shade or microwave dry crispy...250gms when dry. *Heat oil, add 100gms dania, 50gms chana dal, spoon of jeera and 50gms of ud dal, 10 red chilles, lemon size dry tamarind, one spoon til and grated copra 50gms, fry in low heat til crisp. Lets c how to use this: *we can make methi bath of 600gms of rice from this powder. * Heat cooker, add two spoons of oil/ ghee, add 300gms of washed rice, hand ful of green dal( optional), cut onions two and one tomatoe(optional), salt, add spoon of oil, either chillie powder or chillies according to taste( if u want it hotter ) add 700ml water and 10 tbspns of this powder, mix and close the cooker for 6 whistles and simmer for 5 mnts. Can just eat it without any side dish. Note: This is without any kind of masala ingredient, so can be had any day, avoding only ONIONs from the above. MEthod 2: Same process, except can add handfyl of capsicum, carrot and aloo... Arisi Upma Or Rice Upma Mix * CLEAN ONE KG OF RICE, 200gms of toor dak and 50gms of chanadal. *Get it powdered at a flour mill, for rawa. * sieve it, to separate the coarse rava and powder. ** Rava can be made as, simple arisi upma, adding one and half times water, for every portion of RICE RAVA, with little coconut oil, coconut, musturd, ginger, green chillies and cury leaves added for seasonning, not to forget piece of hingh. ** The left over powder can be sprinkled with water, added with equl portion of chana and toordal, soaked for half an hour, ground to paste, with red chillies, curry leaves and piece of ginger, made as HOT AND TASTY ADAIS... Volume 1, Issue : 13 Page 62 of 112

64 Killu Kozakattai Instant Mix Usually killu kozakattai is made by preparing batter, steaming then making into... ** we can clean one kg of rice, add 200 gms each of chana and toor dal, get it done as rava at the flour mill, or can make it into rava and store in airtight containers. When u want to use, add enough water to get them mixed thorouly, adding ground jeera, redchillis and cury leaves and steam. THis can be seasonned with musturd uddal and cury leaves, wih haldi, salt and hingh.. U could add grated coconuts or onions or both, left in kadai till its done. Rava Idli Mix *Take on kg of rava, fry till aroma comes. * Heat oil, 2tbspns, add two spoons of musturd seeds, 4spoons each of uddal and chana dal, handful of cashews, spoon of hingh powder, ten chopped green chillies and bunch of chopped cury leaves. * Fry all theabove till golden brown and crispy. * Then add the fried rava, saute, adding two more spoons of oil, till rava is fully fried.add salt and store. * Just half an hour before u want to prepare idlis, add one portion of sour buttermilk to one portion of rava. * Add corinder leaves and grated carrots, mix and keep for twenty mts. * Grease the idli moulds, add one laddle each of this mix, steam hot idlis, serve hot with pudina chutney. Volume 1, Issue : 13 Page 63 of 112

65 Lopsee/Godumai Rava Idli Mix ** HEAT OIL IN KADAI, ADD TWO spoons of musturd, ud dal, chana dal, cahsews, 6 greenchillies chopped, bunch of cury leaves chopped, enough salt, till they turn golden brown. Now add 500gms of lopsee (that is fried till aroma comes and golden brown in a empty kadai) ** let it be in low flames for ten more minutes. Once cool, store in airtight container. Whenever u r making lopsee idlis, add equal amount of sour curd and enough water to the mix, let it remain for twenty minutes, add mixed vegies and corinder leaves, steam in greased idli moulds. Gulkhand Or Rose Syrups * Gulkhand or this rose syrup is of high Nutritious values. * This can be added with milk and had hot or cold. * can have with breads and buns. * kids hav to be encouraged in relishing more of this natural mix. * KIDS ajd elders can hav a spoon of this, to improve eye sight as well for purifying the blood. Take special rose colour rose petals, although can be made with all varieties. Weigh the rose petals, and wash the Rose petals in running water. Take a thick dry glass bottle, add layer of each rose petals and equal sugar or Honey, till the neck of the bottle. Keep this in sun, closed with a white muslin cloth. Jal Jeera Powder Take 50gms each of of jeera, black salt, asafoetida and 25gms of ajwain,ten grams of citric acid, pepper and dry ginger. TO this add hand ful of dry mint leaves. Heat it in oven or dry kadi till warm. Powder in mixie for flowing fine powder. Can be used in fruit salads, green salads, added with water/ buttermilk, had with lemon juice and while making panipuri PAANI.. Volume 1, Issue : 13 Page 64 of 112

66 Amchr Powder TAke 4 sour mangoes, peel the skin, chop into pieces, about an inch. Spread this on a big sheet or tambalàm, sun dry, daily, In about 5 days they get hard and thick. Then powder this in dry mixue jar and store when cool. Can be used as a substitute to tamarind, in many dishes and also to give taste and sourness in a particular dish. Basin Ladoo *Take 500gms of chanadal, clean, sun dry and get it powdered in flourmill/ or grind it dry in mixie, sieve to a fine flour. *powder 500gms of sugar and 20 cardamoms also. * store the above each separately in airtight containers. Whenever u want to prepare laddos, heat 6tbsn of ghee in kadai, add 250gms of basin, mix with ghee, fry in low flames, till u get an exotic aroma, and the colour of the basin changes. Now add 250gms of powdered sugar and mix well, adding cashews and raisins, fried in ghee. When the mix gets warm, add two more spoons of ghee, mix well, and make firm laddoos out of it, store in airtight containers. This mix can be used for two months. Kambu Or Bajjra Dosa Mix TAKE 500gms of kambu, clean, wash and spread in sheet under hot, till crisp. Take this to the flourmill, get it powdered with 100gms of rice.. When cool, fry this powder, little by little, cool and preserve in dry jar. For making Dosas, splutter jeera and musturd seeds, smash few green chillies,chop mint and corinder leaves ànd add to the batter. Add a tumbler of sour buttermilk and salt. Mix the batter with water to dosa consistency, leave it to set for half an hour. Heat dosa pan, start pouring the batter fromsides to center.pour a spoon of oil arounf, turn aside for crisp dosas. It turns tasty, but the colour is slight half white, due to the bajjra... Volume 1, Issue : 13 Page 65 of 112

67 Coconut Rice Mix ** GRATE coconut from two big coconuts.(500gms) * Heat 4tbspns if oil, add 3 spoons of musturd, 5tbspns of ud dal, hand ful of cashews, 6 chopped green chilllies, bunch of cury leaves, fry till colour changes. * Now add grated coconut, salt, half spoon of sugar, one more spoon of oil, fry in low heat till u the coconut is fried. * This canbe refrigerated, used fir cooked cooled rice. * This can also be added to curries and also to aval upma for making tengal aval.. Lemonrice Mix *HEAT two tb spoons of Gingelly oil in a pan. * Add musturd seeds 3spoons, ud dal 5 tbspns, chanadal 5tbspns, haldipowder, hingh, groundnuts 100gms, 8green chillies chopped fine, bunch of curry leave chopped, fry all these until crisp, adding salt mix well. * Allow this to cool.mix juice of 5 big lemons and mix thoroughly, refrigerate in a airtight container. * when ever u want prepare lemon rice, cook rice, cool rice thats separate pearl like, add this mix( This mix is for 500gma of cooked rice)according to the quanyity of rice. * Garnish with fresh corinder leaves. *The same can be used for aval also. Aval can be soaked, then this mix can be added. * Aval can be heated, till warm, powdered in mixie for aval rava, hot boiling water can be added, to soften the aval rava, then mixed with this instant mix and served. Green Mutter Mix **Green peas can be shelled, washed tied in a muslin cloth and immersed in hot boiling water for just two minutes and again dropped in cold water, wiped dry by our kitchen towel and can be filled in zip lock covers and frozen. ** when ever we need this, this can be put in hot water few seconda, drained and used. **Microwave grated ginger 100gms, 5 onions and 25 garlic pearls, in a preheated oven for 3 minutes in high, when cool, powder coarsely. * when they r to the room temperature, heat spoon of oil, add spoon of jeera, saunf, 6 chopped green chillies and above mentioned dry ingredients, haldi powder, salt and chillie powder too. * let this be in low flames for 5minutes. * when cool, store in a airtight container. * with fresh cooked rice, mutter and two spoons of this masala can be added as it is, with a spoon of ghee or with kurmas, other veteatables of any combo. * This can be used separately or together with mutter. Volume 1, Issue : 13 Page 66 of 112

68 Sundakkai Podi ** Wash and chop green sundakkai to fine pieces.(500gms) ** Heat a spoon of oil, Fry 100gms of Dania seeds, 20 red chillies, one piece katti perungayam, 50gms rice, 25 gms white till, spoon each of chana and ud dal into golden brown colour and when cool powder coaresely. ** Heat two tbspns of oil, add musturd, ud dal, once they splutter add the sundakkai pieces, and fry in low fire till cooked and fried.( in the meanwhile add haldi and salt has to be added) ** Now add the coarse powder, toss and fry in low flames, till the ingredients come together. ** Its Yummy and Healthy mix, that can be had with rice or had as side dish... Nelli Mulli/ Dry Goosberries ** CUT the big Gooseberries/Nellikai, into tiny pirces, removing the seed. ** Mix salt with it and sun dry on a flat surface, either on big plates or plastic sheets. ** They get crispy in 4 days. ** Later, store in airtight containers. *WHile making more kuzambu on dwadasi this can be added with coconut and ground. * FOr curd pachadi this can be used. * THIS Can be chewed daily, since good in vitamin and full of nutrients. Neer Nellikai ** Wash and wipe with dry cloth, 500gms of BIG GOOSBERRIES. ** BOIL 400ml of water, add haldi, hingh and salt. ** After about 2minutes, add the dry Gooseberries, simmer, put of after 5minutes. ** when cool, transfer to airtight bottle, Refrigerate. This can be used in pachadis, more kozambu, by mashing the goosberry. Can season musturd, methi, chilli powder and hingh in ginegelly oil, mix the mashed gooseberries, had as instant pickles... Volume 1, Issue : 13 Page 67 of 112

69 Pakoda Mix *FRY chana dal 500gms, till little warm. *When cool, dry into coarse powder with spoon of saunf and 5 red chillies. *Store this in a airtight container. Pakoda kurma done with pakoda mix: * Add little hot water, salt and cury leaves to the mix, here i have taken 200gms.keep it for ten minutes to get marinated. * Heat oil, make small goosberr size out of the batter, keep aside. * Chop 4 onions and tomatoes, 6garlic pearls and inch of ginger grated. * Heat spoon of oil on a pan, add piece of bay leaf and inch of cinnamon stick, spoon of saunf, ones they splutter, add chopped onions, tomatoes, garlic and ginger. * Add haldi powder salt, cook in low flames. * Grind 4 green chillies, 4spoons of grated coconut, 4pieces of cashew nuts, into fine paste. *Add this paste to the cooked onion and tomatoes. * Make use of the washed water, (both pakodas, as well ground paste's) by adding to the mix. * Let it boil, and also come together. * Add half spoon of chilli powder and soft pakodas. * cook in lower flames for 5 minutes, add fresh coriander leaves chopped, serve hot. Cury Powder * Heat 200gms each of Fried grams, Groundnuts and 200 til, till crisp and till seasome splutters. * Fry 100gms of dania seeds and 200gms of red chillie, till crisp. Powder all the above store in a air tight jar. This can be used for curries, like brinjal, kovakkai, sorakkai. This can also be used for kurmas, adding coconut garlic and ginger together. Volume 1, Issue : 13 Page 68 of 112

70 Madhwas Gojju Powder THE combination of ingredients, in this adds flavour and unique soft taste to the dish. * Fry in two spoons of oil, 100gms of Dania, 100gms ud dal, spoon of methi seeds, spoon of jeera, 2 tbspn til seeds, 50gms red chillie( good to use the Badige type of red chillies) till crisp and golden brown. Add 100gms of grated copra to this and powder all these very fine. Having a good shelf life and can be refrigerated for 6 months. PINEAPLLE GOJJU: *CUT 300gms of pineaplle into small pieces. *Heat spoon of oil in a pan, add musturd seeds, two red chillies, broken to pieces, bunch of cury leaves, haldi, cut pineapple and salt. * saute till pineapple is cooked, add 4 spoons of thick tamarind pulp, spoon of grated jaggery, 5 to 6 spoons of thia powder. * cook till gojju, comes together. THIS ONE is tangy, yummy and soft. It is like our pachadi. We can replace pineapples with lemon/ bitter gourd/simple tamarind pulp and many other vegies. Vanghibath Powder **HEAT kadai, add spoon of oil, fry 100gms of dania, 50gms each of ud and chana dal, spoon of till, 4 spoons of grated copra, 6 piecea of cinnamon and 20 red chillies---fry till crispy and golden brown..powder into fine powder. This can be used in vanghibath as follows. HEat oil, add musturd, ud dal and red chillies, light green brinjals( preferred one) 250gms cut into thin pieces of one inch length, fry till cooked, and crisp. Add salt, mix 400gms of rice, 50gms of cooked peas or groundnuts, add 8spoons of this powder.mix well. Very handy one it is. BRinjals can be replaced with capcisums, and mixed vegies. Volume 1, Issue : 13 Page 69 of 112

71 Corn Rava Idlis THE corn pearls we get in provision stores(dry ones) can be made into rava, after frying them to get warm, either at home or in flour mill.(500gms) This has to be fried in low heat till aroma comes and color changes lightly, with a spoon of oil. To this add fried musturd, ud dal, chana dal, cury leaves and green chillies, mix well add sour curds( equal proportion of the rava)and salt, let it get set. After half an hour, add coriader leaves, pudina leaves, cashews and pour into moulds. But this will be slightly yellowish and we may have to keep it few minutes more, in low flame. Corn, Oats, Bajra And Ragi Dosa Mix CLEAN 200 gms of corn, oats, bajra,ragi and rice. FRy each of them separately till u get a nice aroma. FRY till warm 200gms of ud dal also. MIX ALL THESE TOGETHER, get it powdered fine at the flour mill. Take 300gms of the mix, add onion paste( grind 2 onions into paste), two chillies chopped, bunch of cury and corinder leaves, salt and fried musturd and jeera. Add small pieces of coconut, chopped into small pieces. Make the same into hot dosas... This can be preapared in a jiffy if the mix ia ready... Instant Jamun Powder **Take 200gms of milk powder( usually we have at home) * Add two tbspn of common flour or maida to it. * Add spoon of ghee and cardamom powder. * Mix this well, then add little water drop by drop, make light dough, make small balls or oval shape as u like.( can keep a pista, badam or raisin inside) * Deep fry in a low flame, keep aside. * Take 400ml water, add 300gms sugar, keep to boil, adding spoon of ghee, cardamom powder, kitchen camphor, boil for 15mnts, until syrup thickens. * Add the jamuns into, serve hot or cold... Volume 1, Issue : 13 Page 70 of 112

72 Vella Dosai Mix ** FRy 400gms of wheat flour in spoon of ghee, till aroma comes. ** To this add 2 spoons each of rice flour, cardamom powder and maida. Mix well and store in a airtight container. When u want to prepare vella dosa, If u r preparing for 200 gms, then take 100 gms of jaggery, two spoons coconut grated, transfer to boiling water of 100ml. Once jaggery dissolves, add the powder into, mix well without lumps, keep aside for ten minutes. Can add enough water to get dosa batter consistency. Heat dosa pan, add a spoon of oil, prepare dosas out of this. Yummy with lavishly served butter or ghee. PL Note: Jackfruit, banana, mangoes or any fruit of ur choice, including strawberries can be added.( after grinding into soft pulp, mixing with the batter) SINCE jaggery is good source of Iron, good for our kiddies. Sukku Podi ** IN A HOT KADAI, heat 200gms of sukku, till warm and crisp. **Make into smaller pieces, run in for dry powder with 100gms of Jaggery. This helps in digetion... Yellu Podi FRY 200GMS OF white seasome/ yellu, in hot kadai, till it splutters. Add 150gms of jaggery, powder dry, store in airtight container. Having a spoob of this, each day helps intake of protein and iron regularly... Volume 1, Issue : 13 Page 71 of 112

73 INGREDIENTS: * 200 gms of peanuts. * spoon of cumin seeds. * spoon of coriander seeds.. * 10 to 15 red chilllies. * 4 to 6 garlic pearls. * salt to taste. Peanut Powder Fry all the above in a hot kadai, one by one till crisp. When it comes to room temperature, powder al together. Can be had with hot rice, with ghee, idlis and dosas. Ingredients: * 100gms chana dal * 100gms ud dal * Ten to twelve red chillies broken. * Grated copra 100gms. * One piece of Tamarind. * Two spoons of Jaggery, grated. * Cury leaves little. * Salt to taste. Chutney Podi This one an authentic karnataka mix/ dish. Can be had with idlis/dosas/akkirotti/ raghi rotti etc.. Heat two spoons of oil, and fry all the above except Jaggery, till crisp, golden colour. Once cool, powder in dry jar, adding jaggery at the end. Store in air tight container. Volume 1, Issue : 13 Page 72 of 112

74 Usha Venki ப ள ய தகர ம க ஸ ப ள ப ர உர ண ர. ஊரறரவத த ரநச க அர த த க பக ள ளவ ம. ம ளக ய த த பவந த ம ஒர ஸ ப ன தண ஒர ய ள ஸ ப ன கர யவப ரல ஒர கப ம ளக ஒர ய ள ஸ ப ன ப ர ங க ம. க ல ஆ ல வ ட ட ஒன ற ஒன ற க வற த த ப ட பசய வ ம. க ல நல பலண பணய பக ஞ சம அத கம க வ ட ட கட க உ. ர ப ப க ரல ர ப ப ம ளக ய வற றல ய ட ட த ள க கவ ம. யத ல ந க க யவர க க ரல ய ட ட வற க கவ ம. மஞ சள த ள யசர க கவ ம. ப ள க கர சல ல உப ப கலந த ஊற ற பக த க க வ வ ம. வ ர ப ப ட ல பவல லம யசர க கல ம. நன க பக த க கவ ட ட பகட ட ஆக ம ய த அர த த ப ட ர யசர த த இறக கவ ம. யமல க பக ஞ சம க நல பலண பணய வ வ ம. Volume 1, Issue : 13 Page 73 of 112

75 ர ப ப ட ட ம க ஸ க ஒர க யல கல மண ந க க இ ண ட மண யந ம தண ண ர ல ஊறவ ட ட வட கட ட ந ழல ல உலர த த நன ற க க ரவத த பமஷ ன ல பக ட த த அர க கவ ம. இந த ம ரவ த ண ல ம ட ர ய ல கட ட இட ல ப ரன ல ரவத த ஆவ ல த த ந ம ம யவகரவத த எட க கவ ம. ச ட ஆற த ம பவற ம வ ணல ல யலச க வற த த ஆறரவத த க ற ற ப ப க த ப வ ல ய ட ட ரவக கவ ம. உ ய க க க ம ம ரற தண ண ர ல உப ப ய ட ட கலந த ம வ ல பதள த த ரசந த சல லர ல சல த த இட ல த த த த ல ரவத த த த ந ம ம ஆவ ல யவகரவத த எட த த வ ர ப ப ட சர க கர யதங க ய யசர த த இன ப ப ப ப ட கயவ க ப ப ட கயவ பசய த ச ப ல ம. Volume 1, Issue : 13 Page 74 of 112

76 ம ளக ச ர ரசப ப ட தண ஒர கப ம ளக க ல கப ச கம க ல கப ம ளக ய வற றல த த த வ ம ர ப ப க ல கப க.யவப ரலஒர ய ள ஸ ப ன ப ண ட எட ட ல. வ ர ப ப ட ல யசர க கவ ம. அரனத ரதய ம பவற ம வ ணல ல வ சரன வர ம வர வற த த ஆறவ வ ம. ன ப ம க ச ல பக பக ப க அர த த ஆறவ ட ட ப வ ல ய ட ட ரவக கவ ம. யதரவ ன ய த ப ள க கர சல ல உப ப ப.த ள யசர த த பக த க க வ ட ட இந தப ப ட ர ய ம யசர த த வ ள வ எட த த த ள த த பக ட வ ம. ச த ண ர ப ப சத த ல க இறக க ஒர ஸ ப ன ய ட ல ம கவ ம வ சரன கவ ம ர ச கவ ம இர க க ம. Volume 1, Issue : 13 Page 75 of 112

77 அவல சம ம க ஸ அவல ஒர கப ம ந த ர த ட ரச ஏலக க ய சர க கர இ ண ட கப பநய ஒர ஸ ப ன பநய ல ம ந த ர த ட ரசர ச வக க வற த த எட த த பக ள ளவ ம. அயத வ ணல ல அவரல நன க த ர த த ய ட ட நன க ப ற ய ம அளவ வற த த ஆறவ வ ம. ம க ச ல ய ட ட நன க ரநச க ஏலக க ய யசர த த ப ட பசய த எட க கவ ம. சர க கர ர தன க ய ட ட ப ட பசய த ஆறவ வ ம. உ யனய ம க ச ர த றக க மல ஆறவ ட ட எட த த அரனத ரதய ம ஒன ற கக கலந த எட த த ப வ ல ய ட ட ரவக கவ ம. யதரவ ன ய த ரல க ய ச ச இந த ம க ர ய ட ட பக த க க வ ட ட இறக கவ ம. Volume 1, Issue : 13 Page 76 of 112

78 ரவ உப ப ம ம க ஸ ரவ ஒர க யல ஆ ல ந ற க ம கட க ம ன ற ஸ ப ன உ. ர ப ப க. ர ப ப தல இ ண ட ய ள ஸ ப ன க.ம ளக ய எட ட உப ப ம ன ற ஸ ப ன ஆ ல ல அரனத ரதய ம ய ட ட த ள த த ரவர ய ம யசர த த நன க வற த த ஆறவ ட ட உப ப யசர த த நன க கலந த ர ட ன ப வ ல ய ட ட ரவக கவ ம. யதரவ ன யந த த ல ஒர கப ரவக க இ ண ட கப தண ண ர பக த க கவ ட ட ஒர ய ள ஸ ப ன ஆ ல வ ட ட ரவர ய ட ட க ளற ன ல ஐந த ந ம த த ல உப ப ம ப ட. வ ர ப த த ற யகற க ய கற வதக க ய ம யசர க கல ம. அர ச ப ட ட ம க ஸ அர ச ப ட ட ம க ஸ ப ழ ங கர ச ஒர க யல அர ச ர ம ழ க ம அளவ ற க தண ண ர ஊற ற இ ண ட மண யந ம ஊறரவத த றக நன க கரளந த வட வ ட ட ந ழல ல உலர த த ஆறவ ட ட பமஷ ன ல க ட த த பமல ல ரவ தத த ல உர த த க பக ள ளவ ம. இரத வ ணல ல யலச க வற த த ஆறவ ட ட சல த த ம ரவ ந க க வ ட ட ரவர ந ழல க உலர த த எட க கவ ம. உ ய க க க ம ம ரற பவத பவத ப ன ந ர ல உப ப யசர த த கர த த க பக ண ட அதரன ம வ ல பதள த த உத கப ரசந த யவட ட ல ரவத த எட த த க ண ட ல உத ர த த யதங க ய சர க கர பநய யசர த த கலக கவ ம. Volume 1, Issue : 13 Page 77 of 112

79 தண மச ல ப ப ட தண இ ண ட கப க ரல ர ப ப இ ண ட ய ள ஸ ப ன க ய ந த ம ளக ய எட ட க ல யலச க ஆ ல வ ட ட க. ர ப ர ய ட ட ச வக க வற க கவ ம. ன ப தண ம ளக ய ய ட ட வற த த ஆறவ ட ட ம க ச ல பக பக ப க அர த த ரவத த க பக ள ளவ ம. அர த த வ ட ச ம ர ய ட ல இட ல ச ம ர பசய வதற க ம வதக கல கற கள க க ம த வ இறக க ன ல ம கவ ம ர ச க இர க க ம. க ண ட இல ல த யந த த ல க க ட ட க க அர க க ம ட வ ட ல இந தப ப ட ர த வ யதங க ய த ற வ பக ட ல ம. Volume 1, Issue : 13 Page 78 of 112

80 ச ம ர ப ட க ய ந த ம ளக ய அர க யல தண க ல க யல த வ ம ர ப ப க ல க யல க ரல ர ப ப ந ற ரறம த க ம ம ளக ந ற ச கம ஐம த க ம பவந த ம ஐம த க ம கட க ஒர ய ள ஸ ப ன வ ள மஞ சள ந ற ரறம த க. கர யவப ரல ச ற தளவ ம ளக ய தவ மற ற ப ர ட கள அரனத ரதய ம ஒன ற ககலந த பக ண ட பவற ம வ ணல ல பக ஞ சம பக ஞ சம க ய ட ட நன க ச ட றக க வற த த ய ப ர ல பக ட ட ஆறவ வ ம. ம ளக ர பவ ல ல க ரவத த ம ஷ ன ல பக ட த த ரநச க அர க கவ ம. ன ப ம ண ட ம ய ப ர ல பக ட ட நன க ஆறவ ட ட எட த த ரவக கவ ம. எவ வளவ ம தம ன ல ம பக மல இர க க ம. ச ம ர வத தல க ழம ப ஆக வற ற ற க ம ச ல வதக கல கற கள க க ம ன ட த தல ம. Volume 1, Issue : 13 Page 79 of 112

81 அர ச உப ப ம ம க ஸ ச சர ச ஒர க யல த வ ம ர ப ப ந ற க ம ம ளக ஐம த க ம ச கம ஐம த க ம அரனத ரதய ம பமஷ ன ல பக ட த த ரவ தத த ல உர த த வ ங க ரவக கவ ம. உ ய க க க ம ம ரற யதரவ ன ய த த ள த த யதங க ய யசர த த தண ண ர பக த க க வ ட ட உப ப ம உர சரல ய ட ட உப ப யசர த த க ளற உப ப ம வ கயவ அல லத அர கயவ தட ட ச ப ம கவ ம ர ச க இர க க ம. Volume 1, Issue : 13 Page 80 of 112

82 பமத வக ம க ஸ உள ந த ஒர க யல ச சர ச இர ந ற க ம ம ளக ஒர ய ள ஸ ப ன உப ப ம ன ற ஸ ப ன ம ன ரறய ம பமஷ ன ல ம வ க அர த த ஆறரவத த ப வ ல ய ட ட ரவக கவ ம. உ ய க க க ம ம ரற யதரவ ன சம த த ல ம வ ல பக ஞ சம க தண ண ர வ ட ட இட ல ம வ தத த ல கர த த அர மண யந ம ஊறரவக கவ ம. ன ப ம வ ல.ம ளக ய இஞ ச பக..தரழ ய ட ட நன க கலந த வர க தட ட எட க கவ ம. Volume 1, Issue : 13 Page 81 of 112

83 ச த தரத கத ஷ ம ம க ஸ ச த த த ரத அத மத ம ச க க ம ளக த ப ல அரனத ரதய ம பவற ம வ ணல ல வற த த ம க ச ல ப ட பசய த ரவத த க பக ள ளவ ம. க ய ச சல சள ட த த ர க க ம ய த தண ண ர பக த க க ரவத த இந தப ப ட ர பக ஞ சம க ய ட ட பக த க க ரவத த வட கட ட ல னங கற கண ட யசர த த க ட த த வ வ ர வ ல க ணம க ம. Volume 1, Issue : 13 Page 82 of 112

84 ரசப ப ட ம ளக ய க ல க யல த வ ம ர ப ப ந ற க ம ச கம ஐம த க ம ம ளக ந ற க ம தண ந ற ரறம த க ம வ ள மஞ சள ஐம த க ம அரனத ரதய ம கலந த பக ண ட பவற ம வ ணல ல வ சரன வர ம வர வற த த ஆறவ ட ட பமஷ ன ல பக ட த த பக பக ப க அர க கவ ம. சப ப ட க க க ரல ர ப ப ய க க த. அத ய ல ரநச கவ ம அர க கக க த. எள ள ப ட கர ப ப எள ஒர கப உ. ர ப ப ஒர கப க ரல ர ப ப த வ ம ர ப ப தல க ல கப ம ளக ய வற றல இ ண ட கப ப ர ங க ம உப ப ஆ ல ம ன ற வ த ர ப ர ய ம பவற ம வ ணல ல ச வக க வற க கவ ம. பவற ம வ ணல ல எள ரள கரளந த த ர த த நன க ப ற ய ம வர வற க கவ ம. ஆ ல ச ற த ஊற ற ப ர ங க த ரத ப ற த த ம ளக ர ந றம ம ற மல வற க கவ ம. அரனத ரதய ம நன க ஆறவ ட ட உப ப யசர த த பக பக ப க ப ட க கவ ம. ச தத யத ட ம இட ல யத ரசய ட ம ச ப ம கவ ம ர ச க இர க க ம. ப ள க க ய ச சல பசய ய ம ய த இந தப ப ட ர த வ ன ல அர ரம க இர க க ம. Volume 1, Issue : 13 Page 83 of 112

85 ப ட ட க கல ப ட ப ட ட க க ரல ஒர கப ப ர ங க ம உப ப அரனத ரதய ம ஒன ற க ம க ச ல அர த த ரவத த க பக ள ளவ ம. அவச ம க சட ன பசய ய ம ய த ம ர ப ப இல ல மல இட ல ச ம ர பசய ய ம ய த ம ன ட த த க பக ள ளல ம. Volume 1, Issue : 13 Page 84 of 112

86 ர யவப கல ப ட கர யவப ரல இ ண ட கப க ரல ர ப ப இ ண ட ய ள ஸ ப ன உள த தம ர ப ப இ ண ட ய ள ஸ ப ன க.ம ளக ய த த ம ளக ஒர ஸ ப ன ப ள ச ற உர ண ர ப ர ங க ம உப ப பவல லம வ ர ப ப ட ல க ல ஆ ல வ ட ட ம ளக ய வற றரல வற த த எட க கவ ம. ன ப பவல லம தவ மற ற அரனத ரதய ம தன த தன க ச வக க வற த த ஆறவ ட ட பவல லம உப ப யசர த த ம க ச ல ய ட ட ப ட பசய த ஆறவ ட ட ப வ ல ய ட ட ரவக கவ ம. ச ன ச தத த ல பநய நல பலண பணய வ ட ட ப ட ர ய ம ய ட ட கலந த ச ப ல ம. வதக க ம க ய கற கள ல த வ ன ல அர ரம ன மணம ம ர ச ய ம பக ட க க ம. Volume 1, Issue : 13 Page 85 of 112

87 பமத ய ண ம க ஸ க ரல ர ப ப ஒர க யல ச சர ச ந ற க ம ம ளக ய வற றல எட ட. ம ன ரறய ம பவ ல ல நன க க ரவத த பமஷ ன ல பக ட த த அர க கவ ம. அயத ட உப ப ம ன ற ஸ ப ன சரம ல யச ஒர ஸ ப ன யசர த த கலந த சல த த எட த த ரவக கவ ம. உ ய க க க ம ம ரற க ல ங க ம வ ற க ஒர க ண ட ஆ ல ப ட க நற க க பவவ க ம இஞ ச ச ரச ம ளக ய கர யவப ரல பக.ம.தரழ ஆக வற ரற யசர த த ததண ண ர வ ட ட தளர வ கப ரசந த த த ந ம ம ஊறரவக கவ ம. ன ப ஆ ரல ச ரவத த ச ற உர ண ர கள க உர ட ட ப ய ட ட ப ன ன றம க ப ற த த எட க கவ ம. தட க ம க ஸ ப ழ ங கலர ச ஒர க யல ப ட ட க க ரல க ல க யல உள த தம ர ப ப ந ற க ம க ய ந த ம ளக ய எட ட ப ர ங க ம இ ண ட ஸ ப ன எள இ ண ட ஸ ப ன உப ப ம ன ற ய ள ஸ ப ன அர ச ர நன ற க கரளந த பவ ல ல க ரவத த எட க கவ ம. உ. ர ப ர பவற ம வ ணல ல யலச க வற த த எட க கவ ம. அர ச நன ற க க ய ந தத ம உள ந த ப ட ட க க ரல ம ளக ய யசர த த பமஷ ன ல பக ட த த ரநச க அர த த சல த த அதன ன உப ப எள ப ர ங க ம யசர த த கலந த எட த த ரவக கவ ம. உ ய க க க ம ம ரற ஒர கப ம வ ற க ஒர ய ள ஸ ப ன க ரல ர ப ர தன க ஊறரவத த ம வ ல ழ ந த ய ட ட க.யவப ரல யசர த த ம ரவ ரசந த தட ர கரள தட ட ஆ ல ல ய ட ட ப ன ன றத த ல எட க கவ ம Volume 1, Issue : 13 Page 86 of 112

88 ச ட மச ல ப ட ச கம தண ஆம ச ச ர த ள தல அர கப கர ப ப உப ப தல ஒர ய ள ஸ ப ன ம ளக ய வற றல த ரனந த அரனத ரதய ம பவ ல ல நன ற க க ரவத த ரநச க அர த த எட க கவ ம. த ர ச சட ய ல ப ர ன ப ர ஆக வற ற ல த வ ன ல ச ரவ க ட ம. Volume 1, Issue : 13 Page 87 of 112

89 ப ள ள ப ப ட பக ள ள ஒர கப உ. ர ப ப அர கப ம ளக ய வற றல அர கப பக ப ர த ற வல க ல கப ப ர ங க ம ஆ ல உப ப பக ள ரள நன க ச த தம பசய த பவற ம வ ணல ல பம ற பம ற ப க வற க கவ ம. ஆ ல ல யதங க ய தவ மற ற ப ர ட கரள வற த த கர ச க பக ப ர யதங க ர யசர த த நன க ச வக க வற த த ஆறவ வ ம. உப ப யசர த த அரனத ரதய ம ஒன ற க கலந த பக பக ப க அர க கவ ம. பசட ட ந ட ர ப ப ப ட த வ ம ர ப ப ஒர கப ம ளக ஒர ய ள ஸ ப ன ம ளக ய வற றல க ல கப ச சர ச க ல கப ப ர ங க ம உப ப உப ப தவ மற ற ப ர ட கரள பவற ம வ ணல ல ச வக க வற த த உப ப யசர த த ரநச க அர க கவ ம. Volume 1, Issue : 13 Page 88 of 112

90 யதங ய ப ட யதங க ய ஒர கப உள ந த அர கப த. ர ப ப க. ர ப ப தல க ல கப ம.வற றல இர த ப ர ங க ம உப ப ஆ ல யதங க ர பவற ம வ ணல ல ச வக க வற த த எட க கவ ம. ஆ ல ல ப ர ங க ம ம ளக ர ப ற த த எட க கவ ம. ன ப ர ப ப வரககரள ய ட ட ச வக க வற த த ஆறவ வ ம. உப ப யசர த த பக பக ப க அர க கவ ம. இந தப ப ட பநய கலந த ச தத த ன ம இட ல யத ரசக க ம யசர த த ச ப ம கவ ம ச ரவ கஇர க க ம. ர ப ப ப ப ட வக இரண ட - ஆந த ர வக ப ட ட க க ரல ஒர கப ம ளக ய வற றல த த ச கம ஒர ய ள ஸ ப ன ப ண ட ஐந த ல உப ப ச கம ம ளக ய இ ண ர ய ம பவற ம வ ணல ல வற க கவ ம. ம தல ல ம ளக ர ப ட த த ன ப மற ற ப ர ட கரள யசர த த பக பக ப க அர க கவ ம. பநய ச தத த ல கலந த ச ப ம கவ ம ச ரவ க இர க க ம. Volume 1, Issue : 13 Page 89 of 112

91 ந ர த தம ப ட ந ர த த இரல எல ம ச ரச இரல ம ளக ய வற றல தல த த ப ள பநல ல க க ய அளவ உ. ர ப ப க ல கப ப ர ங க ம உப ப ஆ ல ஒர ய ள ஸ ப ன இரலகரள நன க அலச த ண ல த ர க கவ ம. ஆ ல ல ப ர ங க ம ப ள ஆக வற ரற ப ற த த எட க கவ ம. ன ப உ. ர ப ப ம ளக ய ய ட ட வற த த இரலகரள ய ட ட யலச க வற த த ஆற ரவத த உப ப யசர த த ரநச க அர க கவ ம. ச ன ச தத த ல கலந த ச ப ம கவ ம ச ரவ க இர க க ம. Volume 1, Issue : 13 Page 90 of 112

92 ர ப ப ப ப ட வக ம ன ற ச க க ர ப ப ப ட த வ ம ர ப ப ஒர கப க ரல ர ப ப அர கப ம ளக இ ண ட ய ள ஸ ப ன ச க க இர த ண ட ம ளக ய த த ப ர ங க ம கர யவப ரல க ல கப அரனத த ப ர ட கரளய ம பவற ம வ ணல ல தன த தன க வற த த ஆறரவத த ரநச க அர க கவ ம. ச தத த ல பநய அல லத நல பலண பணய வ ட ட இந தப ப ட ர கலந த ச ப ம கவ ம நன ற க இர க க ம. Volume 1, Issue : 13 Page 91 of 112

93 ம ள ள த யதன க ழல ம க ஸ ச சர ச ம ன ற ஆழ க க க ரல ர ப ப ம க க ல கப ச ப ர ப ப ம க க ல கப ப ர ங க ம உப ப இ ண ட ர ப ப வரககரளய ம பவற ம வ ணல ல நன க ச ட வர ம வர வற க கவ ம. அர ச ர யலச க வற க கவ ம. நன க ஆறவ வ ம. ன ப பமஷ ன ல பக ட த த ரநச க அர க கவ ம. ந ழல உலர த தல உலர த த உப ப ப ர ங க த த ள யசர த த நன க கலந த ப வ ல ய ட ட ரவக கவ ம. யதரவ ன ய த ம வ ல தண ண ர பதள த த பக ஞ சம க பவண பணய யசர த த ப ம பகட ட க ரச மல பக ஞ சம தள ரசந த ம ள ள ம ற க க அச ச ல ம ரவ ய ட ட ஆ ல ல ழ ந த எட க கவ ம. ஆ ல ல யந ட க ழ ம க இர ந த ல ச ப ல க ண ட ல ழ ந த ஆ ல ல ய ட ட ச ற த யந ம கழ த த த ர ப வ வ ம. ச வக க எட க க யவண ட ம என ற அவச ம இல ரல. எண பணய ஓரச அ ங க த ம எட த த வ ல ம. இந த ம ற க க நல ல பவள ர ந றத த ல வர ம. Volume 1, Issue : 13 Page 92 of 112

94 ரவ லட ட ம க ஸ பவள ரள ரவ ஒர க யல சர க கர ஒன றர க யல ஏலக க ய த த ம ந த ர நற க க த க ல கப பவற ம வ ணல ல ரவர நன க ச வக க வற த த எட க கவ ம. அயத வ ணல ல ஏலக க ர ய ட ட வற த த எட க கவ ம. நன க ஆரறரவத த பமஷ ன ல பக ட த த ரநச க அர த த வ ங கவ ம. சர க கர ர ம க ச ல பக ஞ சம பக ஞ சம க ய ட ட ரநச க அர க கவ ம. அர த தவ ன ம க ச ர த றந த ல சர க கர ப ட ல ர ந த ப ரக வர ம. அதன ல பக ஞ சம ஆறவ ட ட எட த த ரவ ம வ ல பக ஞ சம பக ஞ சம க கலந த இன ப ர பசக பசய த எட த த ரவக கவ ம. யதரவ ன ய த ம ரவ அகலம ன த த த த ல ய ட ட க பக ண ட வ ணல ல பநய வ ட ட ம ந த ர ர இளஞ ச வப க வற த த பக ட ட ம ண ட ம பக ஞ சம அத கம க பநய வ ட ட நன க ச ரவத த ம வ ல ம தல ல ஊற ற ர க கவ ம. பநய ர ம வ ல ஊற ற ன ல ப ங க வ யவண ட ம. அப ய த பநய ர ஊற ற க ண ட ல நன க கலந த ச க இர க க ம ய யத உர ண ர கள க ட க கவ ம. எவ வளவ க பகவ வளவ பநய ச க இர க க றயத அந தளவ ற க உர ண ர கள உத மல அர ரம க வர ம. Volume 1, Issue : 13 Page 93 of 112

95 அங ப ப ட தண க ல கப ம ளக ஒன றர ட ஸ ப ன ச கம இ ண ட ட ஸ ப ன யவப ம ப ஒர ய ள ஸ ப ன ச க க ஒர வ ல ந ளம அளவ ச ண ர க க ய வற றல ஒர ய ள ஸ ப ன ப ர ங க ம ச ற த கர யவப ரல அர கப ம ளக ய வற றல ம ன ற உப ப அரனத த ப ர ட கரளய ம பவற ம வ ணல ல தன த தன க பம ற பம ற ப க வற த த ஆறவ வ ம. ன ப ம க ச ல ய ட ட ரநச க அர த த எட க கவ ம. ச ன ச தத த ல ப ட ர த வ பநய வ ட ட ச ப ட ல வ ற ற ப ப ண ஆற ம. ச ர த ண ட ம. Volume 1, Issue : 13 Page 94 of 112

96 ர ப ப ப ழ க ட க ம க ஸ ச சர ச அர க யல த வ ம ர ப ப க ரல ர ப ப தல க ல க யல ம ளக ய வற றல த ரனந த ப ர ங க ம இ ண ட ட ஸ ப ன ம ளக ச கம தல இ ண ட ய ள ஸ ப ன கட க ஒர ட ஸ ப ன உ. ர ப ப இ ண ட ட ஸ ப ன ஆ ல ஒர ய ள ஸ ப ன அர ச ய ன ர ப ப ப ர ங க ம ம ளக ய உப ப ஆக வற ரற ரவ தத த ல உர த த சல த த ம ரவ தன க எட த த வ வ ம. த ள த த ரவய ட கலந த ரவக கவ ம. யதரவ ன ய த ஒர கப ரவக க இ ண ர கப தண ண ர பக த க க வ ட ட த ற வ யதங க ய யசர த த க ளற ம க க ல தம பவந தத ம இறக க ஆற த ம பக ழ க கட ர கள க ட த த ஆவ ல யவகரவத த எட க கவ ம. Volume 1, Issue : 13 Page 95 of 112

97 ஊற ய ப ட ம ளக ய த ள ஒர கப கட க த ள ஒர கப வற த த அர த த பவந த ப ப ட ஒர ட ஸ ப ன ப ர ங க த த ள ஒர ட ஸ ப ன உப ப அர கப அரனத ரதய ம ஒன ற க கலந த ரவக கவ ம. அவச ஆவக க ய ஊற க ய ம ங க ர ப ட க நற க க யதரவக க தக ந தத ய ல இந த ப ட ர ய ட ட நல பலண பணய ஊற ற கலந த ரவத த அவச த த ற க ஆவக க ய ஊற க க ன ட த த க பக ள ளல ம. Volume 1, Issue : 13 Page 96 of 112

98 ஜ ஜ ம க ஸ க ரல ர ப ப ஒர க யல ச சர ச இர ந ற க ம ம ளக ய வற றல த த ரமத ந ற க ம உப ப சரம ல யச ஒர ட ஸ ப ன யச ம ப ஒர ய ள ஸ ப ன. வ ர ப ப ட ல. உப ப ரமத யச தவ மற ற அரனத ரதய ம பவ ல ல நன ற க க ரவத த பமஷ ன ல அர த த சல த த உப ப ரமத யச யசர த த நன க கலந த ரவக கவ ம. யதரவ ன யந த த ல ம வ ன தண ண ர யசர த த இட ல ம வ தத த ல கர த த க பக ண ட க ய கற யசர த த ஜ ஜ ய வ ம. ச ற க ற ப ப ந ம எப ய த ம ம வ கலக க ம ய த த ள இட ல ம வ ம கலந த ய ட ல ஜ ஜ உப அழக க வர ம. Volume 1, Issue : 13 Page 97 of 112

99 சத த ம வ ஞ ச ம க ஸ யக த ரம கர ப ப ம ழ உள ந த கம ப யகழ வ க யச, ப ழ ங கலர ச, ச ப ற, ஜவ வர ச, ர ல, கர ப ப ன ஸ, கர ப ப எள ம ந த ர, த ம,ச ன ன யச ளம, ப ர யச ளம கர ப ப பக ண க ரல ப ட ட க க ரல உப ப ய த யவர க க ரல அரனத ரதய ம தல ந ற க ம எட க கவ ம. பவற ம வ ணல ல ஒன ற ஒன ற க ய ட ட நன க வ சரன வர ம வர வற த த ஆற வ வ ம. ன ப பமஷ ன ல அர த த ஆறவ ட ட எட த த ரவக கவ ம. ன க ற ப ப ச லர ஏலக க ய யசர த த அர ப ர. ஆன ல யம ர உப ப ப ர ங க த த ள யசர த த கஞ ச பசய ய ம ய த ஏலம வ சரன வர ம. அதன ல சர க கர ல ஊற ற க ட க க ம ய த ஏலத த ள யசர த த க பக ள ளல ம. இந த ம வ ல அர கவ ம தட ல ம. ஸ வ ம க க சத த ம வ கவ ம பநய வ ட ட ரசந த ரநயவத ம ண ணல ம. Volume 1, Issue : 13 Page 98 of 112

100 த ன அக ம க ஸ ப ழ ங கர ச கம ப யச ளம ச ப ற யவர க க ரல தல க ல க யல அரனத ரதய ம பவ ல ல க ரவத த பமஷ ன ல அர க கவ ம. உ ய க க க ம ம ரற ம ரவ உப ப ன யசர த த இட ல ம வ தத த ல கர க கவ ம. ச ரசம ளக ய பவங க ம இஞ ச க.யவப ரல பக.ம.தரழ அரனத ரதய ம ப ட க நற க க ம வ ல கலந த அர க வ ர க கவ ம. ச ற க ற ப ப பக ஞ சம ப ள ப க யவண ட ம என ற ல ஒர கப த ர யசர த த க பக ள ளல ம. த ர க ரறத த ரவத த வ ர க க ம ய த நன ற க யவக ம. Volume 1, Issue : 13 Page 99 of 112

101 ச ப ர ப ப உர ண க ம க ஸ ச ப ர ப ப ஒர க யல சர க கர ஒன யறக ல க யல ம ந த ர ந ற க ம ஏலம த த பநய ஒர க ழ க ண ட ச ப ர ப ர ச ற த ல ச வக க வற த த பக ள ளவ ம. ஏலக க ர ய ம தன க வற க கவ ம. ஆறவ ட ட இ ண ர ய ம யசர த த ம வ க அர க கவ ம. சர க கர ர ப ட பசய வ ம. யதரவ ன யந த த ல பநய ல ம ந த ர ர த ற வ வற த த எட க கவ ம. ஒர கப ம வ ற க ஒன யனக ல கப சர க கர ப ட ர யசர த த நன க கலந த பக ண ட பநய ர ச க க ய ச ச ஊற ற ம ரவ க ண ட ல க ளற ன ப உர ண ர கள க ட க கவ ம. ச ற க ற ப ப ம தன ம தல க பசய வர கள உர ண ர நன ற க ட க க வர வதற க ந ற க ம ச சர ச ர நன க பவற ம வ ணல ல வற த த ர ப ப ன யசர த த அர த த ட க க ம ய த உர ண ர உத மல வர ம. அத ய ல சர க கர க க த ல க பவல லம யசர த த ம பசய ல ம. பவல லத ரத ப ட பசய வதற க த ல கத த ல ப ற ரம க நற க க ம வ ல யசர த த கட ட ல ல மல நன ற க கலந த பநய ர ச க வ ட ம ய த பவல லம இளக உர ண ர ட ப தற க ம கவ ம எள த க இர க க ம. Volume 1, Issue : 13 Page 100 of 112

102 யம ர க க ழம ப ம க ஸ த வ ம ர ப ப ந ற க ம தண இர த ரதந த க ம ம ளக ய வற றல த ரனந த ச கம ஒர ய ள ஸ ப ன மஞ சள த ள அர ஸ ப ன மஞ சள ப ட தவ மற ற அரனத ரதய ம பவ ல ல க ரவத த பமஷ ன ல அர க கவ ம. உ ய க க க ம ம ரற யலச க ப ள த த த ர ல இந த ப ட ர யதங க ய ன யசர த த அர த த உப ப ப ர ங க ம யசர த த கலந த ந ர த த வர ம வர ப ங க வ ட ட இறக கவ ம. கட க பவந த ம க.ம ளக ய க.யவப ரல த ள த த பக ட வ ம. யதரவ ன க ய கற ர யவகரவத த யசர க கல ம. ச ற க ற ப ப யம ர க க ட ட பசய ய ம ய த யதங க ய ன இந தப ப ட ர யசர த த அர த த பசய த ல ச ரவ அர ரம க இர க க ம. Volume 1, Issue : 13 Page 101 of 112

103 க ழம ப மச ல ப ட ம ளக ய வற றல இர த தண அர ஆழ க க ட ர ஆற த ண ட லவங கம ன ப ண ட ஏலக க ய ன ப ண ட ம ளக இ ண ட ய ள ஸ ப ன ச கம ஒர ய ள ஸ ப ன யச ம ப இ ண ட ய ள ஸ ப ன ச சர ச இ ண ட ய ள ஸ ப ன பவற ம வ ணல ல ஒன ற ஒன ற க யலச க வற த த ஆறவ ட ட அரனத ரதய ம கலந த அர க கவ ம. ன க ற ப ப இந தப ப ட சப ஜ கள பசய ய ம ய த ம க ர ம வரககள பசய ய ம ய த ம ன ட த தல ம. நல ல ந றம ம ச ரவய ம பக ட க க ம. ஆன ல க க க ழம ப வரகக க அவ வளவ க ப ர ந த த. அவச த த ற க க ல த வ யதங க ய ஏத ம இல ல மல ன ட த தல ம. Volume 1, Issue : 13 Page 102 of 112

104 வ கழக ய ப ட ஆ ல ல வற க க க ய ந த ம ளக ய எட ட க ரல ர ப ப ம ன ற ஸ ப ன த வ ம ர ப ப ஒன றர ஸ ப ன தண ம ன ற ஸ ப ன ஆ ல ல ம ளக ர வற த த எட க கவ ம. ப ர ங க ம ப ற த த எட க கவ ம. ன ப ர ப ர ஒன ற ஒன ற க ய ட ட வற க கவ ம. தண ரவ வற த த எட க கவ ம. இந தப ப ட ர எப வ ம பசய த ரக ர ப ல ரவத த க பக ள ளவ ம. உ ய க க க ம ம ரற வ ரழக க ர இ ண க நற க க தண ண ர ல மஞ சள த ள உப ப யசர த த யவகவ வ ம. ம க க ல தம பவந தத ம எட த த ச ரச தண ண ர வ ட ட அலம யத ரல உர த த எட க கவ ம. ன ப ஒர அகலம ன இர பவள த த த த ல நன க உத ர த த ய வ ம. வ ணல ல பநய வ ட ட கட க உள த தம ர ப ப ப ர ங க த த ள கர யவப ரல த ள த த உத ர த த வ ரழக க ல பக ட வ ம. யதரவ ன உப ப யசர க கவ ம. அர த த ப ட ர த வவ ம. க ண ட ல நன க கலந த வ வ ம. ச ன ச தத த ல பநய வ ட ட வ ரழக க ய ப ட ர ப ய ட ட நன க கலக கவ ம. ம கவ ம ர ச க இர க க ம. ச ற க ற ப ப வ ரழக க ர யத ல ச வ யவகரவத த ல ந றம ம ற வ ட ம. யத யல ட யவகரவத த றக யத ரல உர த த பசய த ல வ ரழக க ய பவண ரம க ர ப தற யக அர ரம க இர க க ம. Volume 1, Issue : 13 Page 103 of 112

105 இட ல ப ட ம ளக ய வற றல இ ண ட கப உள த தம ர ப ப ஒர கப க ரல ர ப ப க ல கப ப ர ங க ம எள இ ண ட ய ள ஸ ப ன கர யவப ரல ச ற த ப ள ச ற உர ண ர உப ப பவல லம ஆ ல ச ற த ஆ ரல ச ரவத த ப ர ங க த ரத ப ற த த எட க கவ ம. ம ளக ர வற த த எட க கவ ம. ப ள ர ப ற த த எட க கவ ம. க.யவப ரலர ப ற த த எட க கவ ம. ர ப ர தன த தன க வற த த எட க கவ ம. பவற ம வ ணல ல எள ரள வற த த எட க கவ ம. ம தல ல எள ரள ப ட த த எட க கவ ம. ன ப ம ளக ர ப ட த த க பக ண ட ர ப ர பக பக ப க ப ட த த ப ள உப ப யசர த த ப ட க கவ ம. கர ச க பவல லத ரத யசர த த க.யவப ரலர ய ம யசர த த ப ட த த எட க கவ ம. ச ற க ற ப ப வ ர ப ப ட ல ப ண ட பக ஞ சம க கர ச ல ய ட ட ச ற ற எட க கவ ம. Volume 1, Issue : 13 Page 104 of 112

106 ம ர ங க கர ம க ஸ ம ளக ய வற றல த த உள த தம ர ப ப ஒர ய ள ஸ ப ன தண ஒர ய ள ஸ ப ன ப ண ட த த ல வற த த யவர க க ரல இ ண ட ய ள ஸ ப ன ப ள ச ற உர ண ர பவங க ம ஒன ற ப ட க நற க க த. வ ணல ல ஆ ல வ ட ட ம ளக ர ந றம ம ற மல ப ற த த எட க கவ ம. தண ரவ வற த த உ. ர ப ர வற த த எட க கவ ம. ப ள ர வற த த எட க கவ ம. ப ண ர யலச க வற த த எட க கவ ம. அரனத ரதய ம ஆறவ ட ட ம க ச ல ப ட க கவ ம. கர ச க யவர க க ரலர யத ல ந க க வ ட ட ர ப ப ன யசர த த பக பக ப க ப ட க கவ ம. இறக க வதற க ம ன ப ண ட யசர த த அர க கவ ம. உ ய க க க ம ம ரற ம ர ங ரக க ர ர க ம ப யக த எத வ ம இல ல மல ச த தம பசய வ ம. க ல ஆ ல வ ட ட கட க உ. ர ப ப ம ளக ய த ள த த நற க க பவங க த ரத ய ட ட நன க வதக க ம.க ர ர யசர த த நன க வதக கவ ம. நன க ஆற த ம அர த த ப ட ய ன யசர த த ம க ச ல ஒர ச ற ற ச ற ற எட க கவ ம. க ர ப ட ய ன யசர ந த ஒத த ர ப ய ல ஆக வ ட ம. ச ன ச தத த ல பநய ஊற ற இந த ப ட ர யசர த த கலந த ச ப ம கவ ம ர ச க இர க க ம. ச ற க ற ப ப யவர க க ரல யசர த த ப ட க க ம ய த ந ண ந ள ரவத த ல எண பணய வ சரன வந த வ ட ம. எனயவ க ட வர ச தம கலக க ம ய த யவர க க ரலர ப ட த த ச தத த ல யசர க கவ ம. அத ய ல எந தக க ர ர சரமக க ம ய த ம யலச க தண ண ர ஊற ற யமல க அர ஸ ப ன சர க கர த வ ன ல க ர ந றம ம ற மல ச ரம க இர க க ம. Volume 1, Issue : 13 Page 105 of 112

107 யவப ம ப ப ட யவப ம ப அர கப உள த தம ர ப ப அர கப க ரல ர ப ப க ல கப த வ ம ர ப ப க ல கப ம ளக ய வற றல த த ப ர ங க ம ச கம ஒர ய ள ஸ ப ன உப ப பவற ம வ ணல ல உப ப தவ மற ற அரனத ரதய ம தன த தன க ச வக க வற த த ஆறவ வ ம. றக அரனத ரதய ம உப ப யசர த த கலந த ம க ச ல பக பக ப க அர க கவ ம. ச ன ச தத த ல பநய மற ற ம நல பலண பணர யலச க ச ரவத த ச தத த ல ப ட ர த வ அதன யமல ஊற ற கலந த ச ப ர ச ய ட வ ற ற ல உள ள ப ச ச கரள அழ க க ம. சர க கர யந ள கள க க ம கவ ம நல லத. Volume 1, Issue : 13 Page 106 of 112