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.