Appalath Thogayal ( appalam means fried papad )

Ingredients :

• Fried appalam - 3 to 4 [ chopped] 
•  [which become soft ]
• Green chillies - 3 to 4 [ according to taste ]
• Tamarind paste - 1/2 tsp
• Oil - 2 table spoon 
• Salt - very little [ because already salt is in appalams ]
• Curry leaves - little
• Fresh grated coconut - 1/4 cup

Method :

First take one kadai , add oil. When it becomes hot, add chopped appalams and fry till its change in colour and little crisp. Then add other ingredients to that and grind in mixer to a smooth paste. 
Serve with idli, dosa and hot steamed rice adding little oil to that. Have with wafers or wadams.

Ela Neer Payasam

Ingredients :

• Whole milk  - 2 cups
• Milk maid - 1 cup
• Coconut milk - 1 cup
• Coconut water [ elaneer ] - 1 cup
• Tender coconut - 1 cup [ vazukai chopped ]
• Cashew nuts - 8 to 10 [ broken ]
• Saffon [ kesar ] - little [ soaked in warm milk ]
• Ghee - 2 tsp
•  [ fry the cashews in the  ghee and keep aside ]

Method :        

First take one non- stick vessel. Add ghee to that, fry the cashews in the ghee till its change into golden in colour.Then remove that and keep aside. In same vessel, add milk and allow to boil. When the milk reduced add the saffon  to that  and  mix well,  and  allow to boil for 5 minutes. Then add the coconut milk to that and boil  for 10 minutes in low flame. Then remove from the fire. Before serving add coconut water and chopped tender coconut to that.  Keep it  in  the fridge and serve cool  or hot. Enjoy your tender coconut payasam.

Yarecha Curry

Ingredients :

• Previous day's sambhar - 1 bowl
• Previous day;s rasam mandi - 1/2 cup [ after using rasam remaing portion ]
• Previous day's aviyal - 1 cup
• Previous day's dry curry - 1 cup
• And whatever pacadi, kootu  etc.- 1 cup

Method :

Take one deep heavy bottom vessel. Add all the ingredients together mix well , and boil in high flame foe 10 minutes. Then keep the gas in low flame and  allow to boil for another 5 minutes more. In between stir the curry.When it becomes thick and nice aroma comes remove from the gas. It goes well with rice, roti, and dosas.

P. note.:  Generally people makes this when some funtion held in a house [ sadya  prepared ].

Oma rasam type 2

Ingredients :

• Thur dal  boiled and mashed - 1 cup
• Tomatoes - 2 [ chopped ]
• Green chilli - 2 [ slit ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Asafoetida - 1/4 tsp
• Butter milk - 1 cup [ thin ]
• Chopped coriander leaves - little

For seasoning :

• Mustard seeds - 1 tsp
• Ajvan [ omam ] - 1/2 tsp
• Ghee - 1 tsp
• Curry leaves - little 

Method :

Take one vessel, add  a tsp of oil and fry the chopped tomatoes, green chillies for 2 to 3 minutes. Then add 3 glasses of water to that,  and add salt, turmeric and asafoetida to that. Mix well.  Allow to boil for 10 minutes in low flame. Then add the mashed thur dal along with butter milk.  If required add some more water. Check
the salt and wait till the rasam to come up, then heat the ghee and add the mustard  seeds to that, when its pop add ajvan to that . Wait for a second and then  pour to the rasam. Garnish with curry leaves and coriander leaves. Serve with hot rice and roasted curry along with fried papad.

Oma Rasam

Ingredients :

• Thur dahl - 1/2 cup [ boiled and mashed ]
• Ripe tomatoes - 2 or 3
• Green chillies - 2 [ slit ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Ajvan [ omam ] - 1/2 tsp
• Dry red chillies - 2 to 3
• Curry leaves - little
• Ginger - 1/4 inch piece
• Garlic flakes - 2 [ optional ]
• [ soak ajvan,red chillies, ginger, garlic, curry leaves and green chillies in water
•  and grind to a smooth paste ]
• Ghee - 2 tsp
• Chopped coriander leaves - little 
• Lemon juice - 2 tsp

For seasoning :

• Mustard seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Ghee - 2 tsp

Method :

Wash the thur dal and add enough water and pressure cook in the cooker. After pressure goes open and mashed it well and keep aside. Then take one vessel, add chopped tomatoes, salt , turmeric, mashed thur dal,  asafoetida, and 2 glass of water. When it starts boiling, and the ground masala and mix well. Allow to boil for 10 minitues in low flame or till the raw smell goes. Then add required water to that, Wait for the rasam to raise up. Remove from the gas. Add lemon juice to the rasam.  Then keep one small kadai, add ghee to that, when it becomes hot, add seasoning and pour in to the rasam.  Garnish with Chopped coriander leaves. Serve hot with steamed rice, any poriyal, and papad.

When people get fever, cold or caugh you can give them. Thay feel better have some taste to mouth  and feel  to eat more.

Hotel Sambhar [ Easily we can make it at home ]

Ingredients :

• Tuvarr dal - 1/2 cup
• Red tomato - 1 [ roughly chopped ]
• Carrot, red pumpkin, brinjal, [ all together ] - 1/2 cup
• Tamarind paste - 1/2 tsp [ thin pulp ]
• Coriander leaves - little
• Oil - 2 tbsp
• Red chilli powder - 1 tsp
• Salt - as required

To grind :

• Fried channa dal - 2 tsp
• Fresh grated coconut - 1 tbsp
• Tomato - 1 [ chopped ]
• Dry red chillies -4 to 5 ( fried in oil )
• Sambhar powder - 2 tsp [ heaped ]

For seasoning :

• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Broken black gram - 1/2 tsp
• Dry red chilli - 1 [ broken]
• Small onion - 8 to 10
• Asafoetida - a pinch
• Methi seeds - 1/4  tsp
• Green chilli - 1 [ slit ]
• Curry leaves - little

Method :

Wash the tuvar dal and pressure cook along with turmeric powder. Allow for atleast 6 to 7 whistles to come. After the pressure leaves, add little water to that, mash well and keep aside. Meantime, grind all the ingredients in a mixer to a smooth paste and keep aside. Then take the same pressure cooker [ wash and take ] keep on the gas. Add oil to that. When the oil becomes hot, add seasoning one by one. When the dal changes into brown and the red chilli becomes crisp, add onion and other vegetablesto that. Mix well. Then pour the mash dal above the vegetables. Add salt, turmeric, red chilli powder, tamarind pulp, along with ground masala and sugar. Mix well and check the salt. Close the cooker and wait for 3 whistles to come. After the pressure goes, open the cooker and garnish with chopped coriander leaves and curry leaves. Your tasty sambhar is ready to serve with idli, dosa and steamed rice. 

Veggie Roll [ Easy method ] An evening snack

Ingredients :

• Potato boiled - 1/4 k.g. [ mashed ]
• Grated carrot - 1/2 cup
• Boiled peas - 1/2 cup
• Green chilli paste - 1 1/2 tsp [ according  to taste ]
• Salt - as required
• Lemon juice - 1 tsp
• Chat masala - 1/2 tsp
• Ginger chopped - 1/2 tsp
• Chopped coriander leaves - little
• Cumin seeds or oregano [ ajwain ] - 1/4 tsp
• Maitha - 1/2 cup
• Conflour - 2 tsble spoon
• Bread crumps - 1/2 cup [ for dusting ]
• Oil - enough for frying

Method :

Take one big bowl, mix all the ingredients except bread crumps. Mix well. Mean time, keep enough oil in a kadai. When oil becomes hot, make rolls from the mixture, dust it in bread crumps and deep fry till it changes into golden and crispy. Remove from the oil and serve hot with tomato ketchup or green chutney. Your easy-to-make yummy evening snack is ready to eat.

P.S. These rolls can be prepared in advance and stored in freezer  for a week. Before preparing take it from the freezer. After the roll gets back to the room temperature, then fry the same in oil. 

Chilli Parota

Ingredients :

• Left over parathas - 4 [ made previous day cut into thin pieces ]
• Spring onion - 1 bundle [ chopped & keep leaves and onion separately ]
• Salt - as required
• Grated cabbage - 2 tbsp
• Grated carrot - 2 tbsp
• Capsicum - 1 chopped
• Green chillies - 2 to 3 [ chopped ]
• Ginger - 1/2 inch piece [ peel and chopped ]
• Garlic flakes - 4 to 5 [ chopped ]
• Red chilli paste - 1 tsp
• White pepper powder - 1/4 tsp [ if needed ]
• Ginger garlic paste - 1/2 tsp
• Tomato ketchup - 2 tbsp
• White kabuli channa - 1 handful [ boiled optional ]
• Soya sauce - 1 tsp
• Oil - 3 tbsp

Method :

First take one kadai & add oil. When the oil becomes hot, add chopped garlic. Fry for 2 seconds till the garlic changes into brown color. Then add onion fry for 3 minutes and add other vegetables one by one. Fry for 5 minutes [ Don't fry more since the vegetables should stay crisp ]. Then add soya sauce to that. After 2 minutes, add ginger garlic paste, red chilli paste, a pinch sugar, salt and tomato ketchup. Mix well & finely add piece parotas and mix well. Garnish with onion leaves. If you want to add channa add along with the vegetables. Serve hot your yummy easy chilli parota is ready for eating.


P. S : Nowadays you can get good parotas in super market also. You can buy and prepare this.

Tharaty Pal [ Pal Khoa or Sweet Milk Khoa ]

Ingredients :

• Whole milk - 1 1/2 litre
• Sugar - 1 1/4 cup
• Curd - 1 tsp

Method :

Pour the milk into a thick & wide bottom vessel. Bring it to a boil on medium flame. Let the milk continue to boil on medium flame untill almost all the water evaporates and milk starts becoming thick. Keep on stirring every minute, to make sure that the milk doesn't boil over and it doesn't stick to the bottom. When the milk starts to get thick and reduces to 3/4th of the vessel, add curd to that and mix well. Leave for 5 minutes.  After 5 minutes, add sugar to that and stir well. After adding sugar, the mixture becomes a little watery again. Continue to simmer for 10 to 15 minutes more. Your yummy Tharaty Pal is ready to eat.


P.S: Tharaty Pal - A popular milk sweet which is prepared in every Brahmin marriages in Tamil Nadu.

Vegetable Thogayal

Ingredients :

• Carrot - 1/2 cup [ chopped ]
• Raw mango [ kacha pakka chopped ] - 1/2 cup
• Red pumpkin - 1/2 cup [ chopped ]
• Capsicum - 1/2 cup [ chopped ]
• Green chilli - 2 [ slit]
• Ginger - 1/2 inch piece
• Tomatoes - 2 [ chopped ]
• Onion - 1 [ peeled and chopped  optional ]*
• Mint leaves  - little
• Coriander leaves - little
• Fresh grated coconut - 1/2 cup
• Salt as required
• Sugar - 1/2 tsp
• Asafoetida - 1/4 tsp
• Tamarind paste - 1/4 tsp

*Those are not eating onion thay can omit 


For seasoning :

• Mustard seeds - 1/2 tsp
• Black broken dal - 2 tbsp
• Dry red chillies - 7 to 8
• Oil - 2 tbsp

Method :

First peel and chop all the vegetables and keep aside. Then heat a kadai & add oil to that. When the oil becomes hot, add the seasoning and fry till the dal changes into golden in color and the chillies become crisp. Then add onion, fry for 2 seconds and add other vegetables one by one. Just fry the vegetables for 5 minutes [ Not necessary that it should get completely cooked ]. Add salt, asafoetida, tamarind paste, mint leaves, coriander leaves ginger, little sugar. Finely add coconut. Mix well and remove from the gas. When it becomes cool, grind in mixer to a smooth paste. It goes well with roti and rice. You can also spread in bread slice too.

Angaya Podi

Ingredients :

• Curry leaves - 1 cup
• Black pepper - 1/4 tsp
• Cumin seeds - 2 tsp
• Dried sundakkai vathal - 20
• or manathakkali vathal- 1 tbsp
• Asafoetida - a pinch
• Veppampoo [ dried neem flower ] - 1 tbsp
• Dry ginger [ sukku ] - 1/2 inch piece
• Fresh ghee or Gingelly oil - 2 tbsp

Method :

Wash the curry leaves, put it and dry roast in a heavy bottom pan. Stir continuously till it becomes crisp.  Then keep aside. Then dry roast pepper till it splutters. Keep aside. Dry roast each ingredients separately. Dry roast sundakkai till it becomes black but it should not be burnt. Add a pinch of asafoetida and little salt. Then grind every thing to a smooth powder .

How to use :

In  cooked rice, put 1 or 2 tsp of this powder. Heat a tsp of ghee or gingelly oil and pour over this powder. Mix well and eat.

This is a powder which cures indigestion and stomach upsets. This controls diarrhoea.

P.S :  Its good for health especially for ladies after delivery.

Oats Green Moong Dal Kichidi

Ingredients :

• Oats - 2 cups
• Green moong dal - 2 cups [ soaked in hot water for 1 hour ]
• Onion - 1 big [ finely chopped ]
• Green chillies - 2 [ finely chopped ]
• Ginger - 1/2 inch piece [ finely chopped ]
• Garlic flakes - 2 [ finely chopped ]
• Tomato - 1 big [ chopped ]
• Salt - as required
• Turmeric - 1/2 tsp
• Curry leaves - little
• Fresh coriander leaves - little

For seasoning :

• Cumin seeds -1 tsp
• Asafoetida - 1/2 tsp
• Ghee - 2 tbsp
• Dry red chilli - 1 [ broken]
• Cinnamon - small piece
• Clove- 2
• Bay leaf - 1

Method :

First boil the moong in the cooker. Wait for atleast 8 whistle to come. After the pressure leaves, open the cooker and put the moong into a vessel. Then keep the vessel in the gas. Mean time, wash the oats 5 to 6 times in water [ This prevents the same from being sticky ]. Squeeze the otas and put it in the vessel along with tomatoes which is on the gas. Allow to boil for 5 minutes in low flame.

Take one small kadai and add ghee to that. When it becomes hot, add cinnamon, clove, bay leaf and cumin seeds. When it pops, add red dry chilli, chopped onion, ginger garlic pieces. Fry till it changes into brown in color. Add this to the kichidi. Add salt and mix well. Allow to boil for 3 minutes more. Before removing from the gas, add asafoetida and curry leaves. Mix well. Garnish with chopped coriander leaves. Serve with papad and curd. Add 1 tsp fresh ghee on the top of kichidi. Enjoy your oats kichidi.

Kathamba Rasam

Ingredients :

• Curry leaves - 1 hand full
• Mint leaves - 1 hand full
• Coriander leaves - 1 hand full
• Dry red chillies - 7 to 8 [ fried in oil ]
• Rasam powder - 1/2 tsp
• Asafoetida - 1/4 tsp
• Red tomatoes - 3 [ chopped ]
• Boiled thuar dal - 1/2 cup [ mashed ]
• Salt -  as required
• Turmeric - 1/2 tsp
• Black pepper and cumin seeds powder - 1/2 tsp [ mix ]
• Tamarind paste - 1/4 tsp [ optional because we are adding more tomatoes ]

For seasoning :

• Ghee - 11/2 tsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1/2 tsp

Method :

First take one vessel. Add some water, put all the  three  leaves, salt, turmeric, rasam powder, asafoetida, fried red chillies, and chopped tomatoes. Keep the vessel on the gas. Allow to boil for  10 minutes in the low flame. When the raw smell goes add the mashed dal along with required water. Add pepper cumin seeds powder. Wait for 5 minutes. When the  rasam boiled  and raised up. Remove from the gas and add the seasoning which prepared from the ghee. Serve with hot steamed rice and roasted curry along with papad. You can have this like a soup. Enjoy the rainy season.

Seviyan Vermicelli Pakkodi [ Monsoon Special ]

Ingredients :

• Vermicelli [ Semiya ] - 1 packet
• Onion - 2 [ peeled and sliced finely ]
• Potato - 1 big [ boiled and mashed ]
• Green chillies - 2 [ finely chopped ]
• Ginger - 1/2 inch piece [ peeled and finely chopped ]
• Fennel seeds _ 1/2 tsp
• Besan - 1 cup
• Rice flour - 1 tbsp
• Mint leaves - little [ chopped ]
• Fresh coriander leaves - little [ chopped ]
• Salt - as required 
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 1/2 tsp
• Oil - enough for frying

Method :

First take one kadai, add little oil and fry the seviyan till it becomes crisp. Then add some water and boil it, till the seviyan becomes soft. Then drain the water, wash it in the warm water [ This prevents from getting over cooked ] and keep aside. Cut the onions into fine slices, chop the green chillies and ginger. Take one big potato, boil, peel, mash it and keep aside. Then take one big bowl, add boiled vermicelli, mashed potato, sliced onion, green chilli, ginger, besan, rice flour, salt, turmeric, fennel seeds, red chilli powder, chopped mint, coriander and 1 table spoon of hot oil. Mix well without adding water. Meantime, keep enough oil in the kadai. When the oil becomes hot, make small small pakodas from the mixture and put it in the oil. When it changes into golden color and becomes crisp, remove from the oil. Serve with green chutney or tomato ketchup. Enjoy your rainy season with hot pakodas.

Rawa White Dokla [ Gujarathi Dish ]

Ingredients :

• Rawa [ suji ] - 2 cup
• Fresh thick curd - 2 cup
• Salt - as required
• Lemon salt or lemon eno - 1 tsp
• Water - 2 cups
• Ginger - 1/2 inch piece [ finely chopped ]
• Green chillies - 2 [ slit ]
• Curry leaves - little
• Fresh coriander leaves - little
• Oil - 2 to 3 tsp
• Sugar - 11/2 tsp

For seasoning :

• Mustard seeds - 1 tsp
• Curry leaves - little
• Asafoetida - a pinch
• Green chilli - 2 [ slit ]

Method :

Take one big bowl. Add rawa, curd, salt, chopped ginger, lemon salt and water, mix well and keep aside for 25 minutes. Mean time take 1 glass of  water and keep on the gas. When its start boiling add salt, sugar, and chopped coriander leaves. Then keep one fry pan add 2 tsp of oil to that, when the oil  becomes hot, add mustard seeds. When the seeds pop, add asafoetida, green chillies [ slit ] and curry leaves and pour to the water and set aside. After 25 minutes the batter becomes fluffy. Keep the pressure cooker on the gas, when the water becomes hot apply little ghee on the vessel and pour the mixture up to 3/4 level. Close  the cooker and allow to boil for 20 minutes. [ like idli ] Remove from the gas. Wait for 2 seconds. Then tilt the vessel on the plate and cut the dokla on squre pieces. While serving arrange the dklas on the plate and sprinkle the water to the doklas which we prepared and kept before. Have with green chutney.