Recipe for Pani Puri - It's not a snack, It’s Emotion :

Ingredients :

Oil, Mint leaves, Coriander leaves, Green Chillies, Ginger, Tamarind Pulp, Chat Masala, Cumin Powder, Black Salt, Potatoes, Chickpeas, Onions and Salt

Procedure :

1.  Heat oil in a deep pan and fry Iyer’s Panipuri until they turn crispy and golden brown.
2.  For the tangy and refreshing pani, blend mint leaves, coriander leaves, green chillies, cumin powder, and salt into a fine paste. Transfer this mixture to a large bowl, add cold water, and mix well. Adjust the seasoning to your taste and refrigerate to chill.
3.  To prepare the filling, mix mashed potatoes, boiled chickpeas, chopped onions, chopped coriander leaves, chaat masala, and salt in a bowl.
4.  Now you’re all set! Fill each puri with the prepared stuffing, pour in the chilled pani, and enjoy every bite with delight!

Recipe for Cluster Beans Vathal - Eat Healthy and Stay Healthy :

Ingredients :

Oil or Gee and Iyers Cluster Beans Vathal.

Procedure :  Simply fry Iyer’s Cluster Beans Vathal in oil or ghee and enjoy it with your meal

Health Benefits: Iyer’s Cluster Beans Vathal is a rich source of fiber, protein, iron, and essential vitamins. It is low in fat and calories, making it a healthy addition to your meals.

Recipe for Dry Mango Vathal - A recipe has no soul. You, as the cook, must bring soul to the recipe :

Ingredients :

Iyer’s Dry Mango Vathal, Urad dal, Channa dal, Coriander seeds, Red chillies, Sesame oil, Mustard seeds, Curry leaves and Salt.

Procedure :

1.  Soak the mango vathals in hot water. This replaces tamarind in the recipe.
2.  In a little oil, roast urad dal, chana dal, coriander seeds, red chillies, pepper, cumin, and curry leaves until aromatic.
3.  Let the mixture cool slightly, then grind all the roasted ingredients into a fine paste.
4.  Add the paste to a pan with the soaked vathals, salt, jaggery, and enough water to make a gravy.
5.  Add salt (vathal will have salt, so taste and add), boil until it thickens.
6.  Temper with sesame oil, mustard seeds, red chillies, curry leaves, and hing.

Health Benefits: Iyer’s Mango Vathal is a good source of dietary fiber, vitamins A and C, and various minerals. These nutrients contribute to improved digestion, a boosted immune system, and enhanced eyesight.

Recipe for Dry Narthangai Vathal - Eat with purpose, feel the difference  :

Ingredients :

Iyer’s Dry narthangai, Mustard seeds, Methi powder, Hing and Red chilly powder.

Procedure :

1.  Soak the dried Iyer’s Narthangai in hot water for about 8 hours or until they become soft and tender.
2.  Discard the water after soaking, as it will be very salty.
3.  Chop the softened narthangai into bite-sized pieces.
4.  In a tempering pan or kadai, heat oil. Once hot, add mustard seeds and let them splutter.
5.  Lower the flame and add methi powder, hing, and red chilli powder. Fry gently for about a minute — be careful not to burn the spices.
6.  Mix the tempering into the chopped narthangai thoroughly.
7.  Let the mixture rest overnight, allowing the oil and spices to blend in beautifully.

Health Benefits: Dry Iyer’s Narthangai is a natural source of Vitamin C, renowned for its immunity-boosting benefits. Traditionally, it has also been used to help relieve symptoms of fever and nausea.

Nourish your gut. Strengthen your body.
Healthy food is the foundation of a healthy life.
Let food be your medicine, and medicine be your food.

Recipe for White Pasta :

Ingredients :

For Pasta: 3/4 cup pasta, 1/2 teaspoon salt, 4-5 cups of water

For Vegetables: 1/2 teaspoon oil, 1/4 chopped (carrot, green capsicum, red capsicum and broccoli), salt to taste

For White Sauce: 1½ table spoon butter, 1 tablespoon Maida/Wheat flour, 1 cup milk(250ml), 1/4 tablespoon oregano, pinch of black pepper/ red chilli flakes, if needed pizza seasoning like 1.4 tablespoon oregano.

Procedure :

1.  Heat the water for a minute on high flame Add pasta to it and little salt, heat it for additional 10 minutes on medium flame. Keep stirring in between so that the pasta doesn't stick to the bottom of the container. After boiling, drain out the water from pasta.
2.  Chop all the vegetables, Take a pan and add butter, now add onions in the pan and saute it for 2 minutes and add other vegetables one by one. keep them aside.
3.  Table another pan ass Maida/ Wheat flour, keep stirring for 10 minutes add milk.
4.  Keep stirring for 5 more minutes and add the boiled pasta along with the cooked vegetables.
5.  Garnish it with cheese and grill it for 5 minutes. Garnish with oregano seasoning and chilli flakes/ black pepper. Hot white sauce pasta is ready to serve. Enjoy!

Recipe for Vermicille / Semiya Payasam :

Ingredients : Serves 3

1.  3/4 cup of vermicelli / semiya ( non roasted)
2.  1/2 cup sugar
3.  1/8 cup of cardamom powder or few strands of saffron
4.  200 ml of water ( you could avoid water if you need thick payasam
5.  2 teaspoon of ghee
6.  Cashew nuts and raisins as needed

Procedure :

1.  Take a heavy bottom pot and add ghee . Add cashews and sauté it till it turns brown and add raisins and saute it too . Keep them aside for garnishing.
2.  Add semiya / vermicille in the pot and roast it till it turns golden brown and keep it aside.
3.  Add milk to the pot and let it boil in the medium flake. Add the vermicille/ semiya to the milk and let it get fully cooked. Keep stirring from payasam get burned.
4.  Add sugar and cardamom / saffron and stir for 5 more minutes for the payasam to thicken.
5.  Garnish with raisins and nuts.

Recipe for Appalam Vathakuzhambu :

Ingredients : Tamarind , sambar powder, salt, asafodita, Musturd,Til oil , Red Chillies . fenugreek ,iyer's plain applam made into pieces and kari leaves

Procedure : Heat 2 table spoon of til oil in the tawa, add mustard, asafodita, fenugreek,red chillies , broken pieces of iyer's plain papad, fry it for few seconds and then add sambar powder, salt , tamarind juice and kari leaves . Allow it to boil for 10 to 15 minutes in low flame . Delicious papad Vathakuzhambu is ready to eat with hot rice.

Note : You can also make delicious Sundakai / Manathakali/ Clusterbean vathal kuzhambu in the same way replacing papad with iyers sundakai vathal / iyers manathakali vathal / iyers clusterbean vathal . One can use vatha kuzhambu powder instead of sambar powder for the better taste.

Recipe for making Vatha Kuzhambu Powder :

Ingredients :

1.  Coriander seeds - 3/4 cup  
2.  Normal Dried Red Chilli - 20
3.  Kashmiri Dried Red Chilli - 20
4.  Toor Dal / Tuvaram Paruppu - 1/4 cup
5.  Urad Dal / Ulundu Paruppu - 1/4 cup    
6.  Whole Pepper - 2 tblspn
7.  Cumin Seeds / Jeerakam - 1 tblspn
8.  Fenugreek Seeds / Methi / Vendayam - 1.5 tsp
9.  Mustard Seeds / Kaduku - 1     tblspnOil - 1/2 tsp + 1/2 tsp

Method:

• Heat 1/2 tsp oil in a heavy bottom kadai. Add in all the ingredients except dry red chilli and saute for a good 10 mins on medium heat till everything is nicely toasted. Remove it to a plate and let it cool down.
• Now in the same kadai. Add the remaining 1/2 tsp oil and fry the chillies for 5 mins till it is golden. Remove it to the same plate and let it cool completely. Now first take chillies in a blender and powder them coarsely. Then add the roasted spices and grind them to a fine powder.
• Remove that to a plate and let the powder cool.
• Store in a air tight container or store them in fridge.

Recipe for Masala Papad Chaat :

• Microwave or deep fry masala papad .
• Spread the chat on top of the papad and serve

Recipe for Chaat Preparation Finely cut onion, green chillies, tomato, coriander leaves , boiled potatos cubed , cucumber diced and cubed ,roasted groundnuts & sev (optional ) lime juice if desired . Mix all ingredients with salt , jeera powder, chat powder . Either spread the masala evenly over the roasted / fried papad or break the roasted /fried papad into pieces and mix with the ingredients and serve.

 

 

Recipe for Gold Finger chaat :

Preparation :Similar way prepare the chaat masala with all the ingredients and stuff it into deep fried gold finger and serve immediately.

 

 

Recipe for Appalam Kootu / Papad dal curry :

Ingredients :

1.   Grind Fennel seeds and Coconut , Coconut – 3 spoons, fennel half spoon
2.   Grind into a fine paste by adding 1/3 cup of water
3.   Pressure cook the Channa Dal till nice and soft and keep aside. One cup channa dal
4.   Heat up a pan add in oil and fennel seeds
5.  Add in curry leaves. 8-12 leaves
6.   Add in onions and saute until the onions are translucent, 1 onion
7.   Add in tomatoes. 1 tomato
8.   Add in salt, as required
9.   Add in chilli powder and saute for 2 to 3 mins, as required
10.   Add in cooked channa dal and add in coconut paste.
11.   Add in water and cook for 5 mins and switch off the stove.
12.   DeepFry the pappad (plain papad, mini papad, sago sandige any flavor)
13.   Add the pappad and mix everything well and keep in simmer for 2 mins.