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Brahmins Kitchen http://www.iyerscorner.com Brahmins Kitchen This is a sincere attempt to write about the traditional Srardham “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 The Sraddha ceremony comes under Pitr & Iyengar or any Brahmin community). Yajna. It is the sacred duty of the householder. Every householder should There is an old saying that goes like this “You are what perform the Sraddha ceremony for his you eat” and Brahmin Cuisine follows the concept of ancestors. Pitrs are forefathers who dwell in shaping the personality, mood and mind of the family the Pitrloka. members. They possess the power of clairvoyance and clairaudience. When Mantras are recited, https://www.facebook.com/groups/BrahminsKitchen/ they exercise tremendous influence through their vibrations. The Pitrs (ancestors) hear the A u t h o rs : Brahmins Kitchen sounds through the power of clairaudience and they are pleased. They bless those who offer the oblation. 5 / 9 / 2 0 1 5 Brahmins Kitchen Table of Contents SRARDHAM – TIPS ........................................................................................................................................... 4 VEGETABLES – ( FOR 12 PERSONS) ............................................................................................................................. 4 PROVISION ( FOR 6 PERSONS ) ................................................................................................................................... 5 FEW PRACTISES....................................................................................................................................................... 5 ஸ்ரார்த்த சமையல் - USHA VENKI ...................................................................................................... 6 SRARDHA SAMAYAL – BHAGAVATHI HARI .................................................................................................................... 8 GENERAL PROCEDURE - SRI RAM UMA ....................................................................................................................... 9 THINGS TO BE READY WITH - SRI RAM UMA ............................................................................................................... 10 BASIC COURTESY – SRI RAM UMA ............................................................................................................................ 11 SOME TIPS – BHAGAVATHI HARI .............................................................................................................................. 11 SOME TIPS – BHAGAVATHI HARI .................................................................................. 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SOME TIPS – BHAGAVATHI HARI .............................................................................................................................. 12 GAYATHRI MUTHUKUMAR ............................................................................................................................ 13 ELLU URUNDAI ...................................................................................................................................................... 13 GODHUMAI ALWA ................................................................................................................................................. 14 PAYATHA URUNDAI ................................................................................................................................................ 15 PAAKARKAI VARUVAL ............................................................................................................................................. 15 ELLU URUNDAI ..................................................................................................................................................... 16 MAANGA PACHIDI ................................................................................................................................................. 16 SRI RAM UMA ................................................................................................................................................ 17 KOOTU ................................................................................................................................................................ 17 PAYASAM ............................................................................................................................................................ 17 PAVAKKAI CURRY .................................................................................................................................................. 17 PALAMOSU CURRY ................................................................................................................................................ 18 SEPPANKIZHANGU CURRY ....................................................................................................................................... 18 AVARAIKKAI CURRY ............................................................................................................................................... 18 MILAGU KOZHAMBU.............................................................................................................................................. 19 PERANDAI THOGAYAL ............................................................................................................................................. 19 INJI MAANGA PESARAL........................................................................................................................................... 20 MILAGU VADAI ..................................................................................................................................................... 20 ELLU URUDAI ........................................................................................................................................................ 20 திரட்翁 பால் ............................................................................................................................................ 20 KALATHIRUKKU PARUPPU ........................................................................................................................................ 21 ARAICHU VITTA RASAM .......................................................................................................................................... 21 THENKUZHAL MURUKKU ......................................................................................................................................... 21 SOOJI APPAM ....................................................................................................................................................... 22 SUYYAM OR SUGIYAN ............................................................................................................................................. 23 USHA VENKI ................................................................................................................................................... 23 ைின்மை இமை பச்மச மைார்க்埁ழம்ꯁ ............................................................................ 23 www.iyerscorner.com Volume 1, Issue : 4 Page 1 of 57 Brahmins Kitchen பயத்தம்ப쏁ப்ꯁ பாயசம் ................................................................................................................ 24 தயிர் பச்ச羿............................................................................................................................................. 24 ைாங்காய் பச்ச羿.................................................................................................................................. 24 க쏁மேப்பிமை 鏁மகயல் .......................................................................................................... 25 மதங்காய் மசர்க்காைல் சசய்뿁ம் சமைய쯁க்埁 தைியாக தயார் சசய்뿁ம் கர்ைாப்சபா羿. ................................................................................................................. 25 பாகற்காய் 埁ழம்ꯁ ............................................................................................................................. 26 மசப்பங்கிழங்埁 மைார்க்埁ழம்ꯁ ............................................................................................... 26 ைாங்காய் ஊ쟁காய் ......................................................................................................................... 27 ைாங்காய் இஞ்சி ................................................................................................................................. 27 மசப்பங்கிழங்埁 கறி ......................................................................................................................... 27 எள்쿁 உ쏁ண்மை ............................................................................................................................. 28 毁கியம்........................................................................................................................................................ 29 ோமழக்காய் சபா羿க்கறி ........................................................................................................... 30 அப்பம் ......................................................................................................................................................... 30 மகசரி .......................................................................................................................................................... 31 உ쿁ந்鏁 ேமை....................................................................................................................................
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