Masal vadai (Bengal gram dhal vada )

Masal vadai - preparation time 30 mins (for soaked dhal)
Every one love this vadai which will be made during evening snacks. The smell of mint, crispness of the vadai in outer portion and cooked soft portion inside will be very tasty. To enhance the taste and for digestion we will be adding ginger and fennel. when served with tea and some sweet the whole family will love you for the taste of the snack.

Ingredients:-
Channa split dhal - 1 cup
Fennel seed (Saunf) - 1 tsp
Red Chili - 3 (split into 2 pieces each) or Chili powder - 1 tsp
Ginger - 1 inch (small piece)
Onion - 1 (finely chopped)
Mint leaves - 10 or 15 finely chopped (optional)
Coriander seeds- ½ tsp (Dhania)
Curry leaves - 6 (finely chopped)
Coriander leaves - 5 (finely chopped)
Water - very little to grind the dhal
Oil - To deep fry
Salt to taste


Preparation method:-
Soak the channa spilt dhal for 3 hrs. Drain the water complete and grind with fennel, ginger, red chili, coriander seeds coarsely.
Use wiper to grind it coarsely(if you want you can sprinkle water).
To the flour add onion, mint leaves, curry leaf, coriander leaf & salt.
Initially make small balls using the dough for easy preparation. Using plastic sheet or banana leaf flatten the balls to circle (don’t make too thin it will be difficult to take). You can make in your hand also (i.e. with plastic sheet) if you can make quickly.
Heat the oil in deep frying pan and drop the vadai very slowly (usual practice is to drop on the edge of oil kadai). Fry the vadai till it is golden brown.
You can put in tissue paper to remove excess oil and serve hot.

Plantain (vazhakai) roast

Plantain (vazhakai) roast - preparation time 15 to 20 mins

Plantain - 1 chopped to ½ inch circle
Chili powder - 1 tbspn
Saunf (Fennel seed) - ½ tsp (coarsely grinded)
Salt to taste
Turmeric powder - ¼ tsp

Preparation method:-
Mix the chili powder, saunf, salt, turmeric and coat the plantain.
Heat tawa and put some oil in it. Place the coated plantain and roast. Turn and roast till both sides become golden brown and bit crispy.

Yam (Senai/Karunai) roast

Yam/Senai roast - preparation time 20 to 25 mins
We have to cook the Yam along with tamarind or tamarind paste to remove the itching nature of the kizhangu. Yam is good for people who have constipation problem. Some people are afraid to take due to its itching nature try out as below roast it will be tasty and people will eat it.

Ingredients:-
Yam (Senai) - 200gmsTurmeric - ¼ tsp
Chili powder - 1 tbsp
Saunf (Fennel seed) - ½ tsp (coarsely grounded)
Salt to taste
Besan flour and rice flour - 3 tsp each.


Preparation method:-
Yam have to be chopped to squares of 1 inch and thickness of ½ inch. Boil this along with ¼ tsp tamarind; turmeric and keep aside (don’t cook too soft because it has to be roasted in tawa).

Mix the flours, chili powder, saunf, sprinkle water and coat the yam (because it has to be coated over the boiled yam. If more water added it won’t be crispy).
Heat tawa(shallow fry or roasting tawa) and put some oil in it. Place the coated yam and roast.
Turn and roast till both sides become golden brown and bit crispy.

Roasted Onion Chutney (Vadhakiya vengaya chutney)

Roasted Onion and Urad dhal chutney - preparation time 10 mins
Mom used to make this chutney for fenugreek dosa (Vendaya dosai) it will be bit spicy and goes well with the slightly bitter taste vendaya dosai.

Ingredients:-
Big Onion - 2 (chop) or small onion - 20 nos
Sesame oil - 3 tbsp
Urad dhal - 2 tbsp
Salt - to taste
Tamarind paste - ¼ tsp
Red Chili - 4 (or according to your taste)

Preparation method:-
Roast 1.5 tbsp of urad dhal with little oil when it changes colour slightly add the red chili and roast till the urad turns golden brown red chili to dark red colour. Leave this to cool.
In a pan add onion, oil and fry till the onion is light brown.
Cool the onion and grind with chili, salt, tamarind paste. When almost ground add the roasted urad dhal. Grind the chutney coarsely.
For garnishing roast mustard, urad dhal with oil and add to chutney.

Home remedies

We can do certain remedies from spices/vegetables/fruits which we use in our daily life. This helped me in many ways without taking tablets. You people can also get benefited by the remedies naturally. Try it out these handy tips and provide your inputs.
Note: If any problem is long lasting consult a good doctor.

For Headache:-

1. Chew 2 or 3 cloves. The juicy from cloves will be spicy and you feel bit relaxed after this.
2. Make some paste from dry ginger and make it hot. You can apply this on your forehead to get relief from headache.
3. Headache & indigestion - Take 3 or 4 tsp of lime juice, half tsp salt and add to 100 ml of hot water. If you take it hot you feel very much relived.

For Cuts :- While chopping vegetables if your finger is cut deeply and blood comes keep some turmeric powder over it immediately the blood will stop.

Bring down body heat:-

1. Dry roast jeera and boil it with water and drink regularly it is good for health.
2. Take one or 2 drop of castor oil and put on your head. It will bring down the body temperature. It is too cold so, take care.
3. Soak few ½ tsp fenugreek seed (venthayam) in 3 tblsp of curd overnight and in morning take it in empty stomach.
4. Soak one cup of cooked and cooled rice 2 cups of water. Add washed and chopped curry leaves, finely chopped 3 small onions, 3 tsp of curd, required salt to the rice and leave for 3 or 4 hours. Take this rice which will make body cool.
5. If possible and in Tamilnadu take oil bath atleast once in a week. It will relax the nerves and when massaging oil in your head you will feel relaxed.
6. Soak feenugreek seed overnight and grind to paste. Apply this paste for few mins (20 or 30) in your head and wash it off.

Monthly once you can take this juice: - Grind 10/20 gms of ginger to paste and extract the juice from it (don’t add more water). Leave this in a container overnight in fridge. In morning pour the clear juice in a cup and leave off the settled portion. Add 1 tblspoon of honey, 1 ½ tblspoon of lemon juice, mix well. Take this in empty stomach (preferably early morning) it is good for health
For sore throat:- Gurgle hot water (bearable heat) with 2 tblspoon of rock salt 3 or 4 times a day. You can feel the relief.
For mouth ulcer:-

1. Take 2 tsp of sesame oil (Nalla ennai) in mouth and gurgle for 10 to 15 mins. And split the oil. Repeat this for 2 or 3 times a day. Repeat this for 2 or 3 days. The mouth ulcer will get cured without any tablets.
2. Take manathakkali keerai (Solanum nigrum ) and chew it 3 or 4 times a day. Chew and keep the juice in mouth for few minutes for good remedy.
3. Take mung dhal in some source (either in kootu/sambar/side dish).
4. Take tender coconut water twice for few days.
5. I tried gurgle with coconut oil once. it also worked well.

For chest cold :- If you are suffering from chest cold, boil neem leaves in 1/2 litre of water. The water has to reduce to 100/120 ml. Drink this periodically. When giving to males take care because this will reduce the spern count. For children this is good medicine.

For Cough:-

1. Grind pepper coarsely and roast with ghee and take.
2. Heat dates with ghee and take it.
3. Add pinch of turmeric powder with milk and take it hot.

If leg is paining. Take hot water (bearable heat) in a tub and immerse your leg in the hot water for 15 to 10 minutes. You will feel bit relaxed.
Green tea is an antioxidant. You can take green tea (without milk & sugar) regularly. But pregnant or feeding women should not take this. Green tea will keep you much active.

Onion & Coriander Chutney

Onion & Coriander Chutney - preparation time 10 to 15 mins

Ingredients:-
Onion - 1 (chop)
Coriander (remove roots and chop the leaf along stem) - ½ cup
Sesame oil - 3 tbsp
Urad dhal - 1 tbsp
Salt - to taste
Tamarind paste - ¼ tsp
Chili - 3

Preparation method:
Roast the chili separately with little oil. In a pan add onion, oil and fry till the onion is light brown.
Cool the onion and grind with chili, salt, tamarind paste and chopped coriander leaves.
For garnishing roast mustard, urad dhal with oil and add to chutney. If you want you can fry the chutney in pan.

Spicy Onion chutney (Kara chutney)

Spicy Onion chutney (Kara chutney) - preparation time 5 to 10 mins
We won't consume onion raw this chutney is made with raw small onion & garlic. This will be very spicy so even little amount of chutney is enough. My mom used to grind this chutney using ammi (stone grinder). Once when i tried my hands started burning. Take care while grinding. If it burn's wash with water and apply coconut oil.

Ingredients:-
Small onion - 10
Red chili - 6
Garlic pod - 5
Mustard - ¼ tsp
Sesame oil - 2 tbspn
Salt - To taste

Preparation method:-
Chop onion, garlic, red chili and grind with little water and salt.
In a tawa/pan roast mustard seed with oil. Add to chutney and serve with hot idli/dosa

Pudina (Mint chutney) Thogayal

Pudina (Mint chutney) Thogayal - preparation time 10 mins
Pudina is a nutritional green. When people don't feel like eating make this chutney spicy people will like.

Ingredients:-
Pudina leaves - 2 cup (clean and drain the water)
Coriander leaves - ½ cup
Grated coconut - 3 tbspn
Green chili - 1 or 2 (you can add according to your spice level)
Roasted urad dhal - 2 tbspn
Mustard - ¼ tsp
Urad dhal - 2 tsp
Sesame oil - 2 tsp
Tamarind - ¼ tsp
Salt to taste
Water - required amount

Preparation method:-
Roast 2 tsp of urad dhal in 1 tsp of oil. Coarsely grind and keep.
Fry pudina, green chili in little oil (when fired it will become very less).
In a mixer add grated coconut, pudina, coriander leaves, chili, roasted urad dhal, tamarind paste, salt and little water (Add water which is required to grind).
In a tawa add 1 tsp oil, mustard, urad dhal and fry till dhal is light brown. Add this to chutney and take with idli/dosa/chapatti.

Coconut & red chili chutney

Coconut & red chili chutney - preparation time 10 mins
This is my very favourite chutney. I love this chutney very much than the green chili & coconut chutney. Particularly with mom's roasted dosa and this chutney granished with chopped and roaste small onion.

Ingredients:-
Grated coconut - 2 cup or 200 gms
Red chili - 2 (you can add according to your spice level)
Mustard - ¼ tsp
Urad dhal - 1 tsp
Roasted channa (pottukadalai) - 1 tbsp
Sesame oil - 2 tsp
Small onion - 2 (chopped)
Garlic - 3 pods (optional)
Salt to taste
Water - required amount

Preparation method:-
In a mixer add grated coconut, roasted channa dhal, chili, salt, onion, garlic and little water (don’t add too much water it will bring down the taste of chutney. Add water which is required to grind).
In a tawa add 1 tsp oil, mustard, urad dhal and fry till dhal is light brown. Add this to chutney and take with idli/dosa/chapatti.
Note: You can also chop the onions and add to the roasted mustard, urad dhal and garnish instead of grinding with coconut it will taste differently.

Easy tomato Chutney

Easy tomato Chutney - preparation time 10 mins
This is quick version of thakkali kosthu. If ingredients are available can be made with in few mins.

Ingredients:-
Tomato - 2 (finely chopped).
Onion - 2 (finely chopped i.e. small squares)
Red chili - 2 (make to 2 pieces each)
Curry leaves - 5 (washed and finely chopped)
Coriander leaves - 4 (washed and finely chopped)
Kosthu podi - 1 tsp
Turmeric powder - ¼ tsp
Water - 1 cup
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Salt to taste

Preparation method:-
In a tawa add 1 tsp oil, mustard, urad dhal & chili. When dhal is golden brown add the chopped onion, tomato, turmeric and fry of few mins. Add water, salt and boil till the ingredients are cooked.
Add kosthu podi, mix well.
Finally transfer to a bowl and garnish with curry and coriander leaves. This chutney can be taken with dosa/idli.


Note: If you want more spice you can also add chili powder.

Coconut chutney

Coconut chutney - preparation time 10 mins
Very easy to make chutney.

Ingredients:-
Grated coconut - 1 cup
Green chili - 2 or 3 (you can add according to your spice level)
Roasted channa spilt (Pottukadalai) - 1 ½ tsp
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Salt to taste
Water - required amount

Preparation method:-
In a mixer add grated coconut, green chili, roasted channa, salt and little water (don’t add too much water it will bring down the taste of chutney. Add water which is required to grind).

Heat 1 tsp oil to tawa with mustard, urad dhal and fry till dhal is light brown. Add this to chutney and take with idli/dosa/chapatti/pongal/vadai.

Coconut & coriander leaf chutney

Coconut & coriander leaf chutney - preparation time 10 mins

Ingredients:-Grated coconut - 1 cup or 100 gms
Green chili - 2 (you can add according to your spice level)
Coriander leaf - one bunch (Wash it and chop it)
Roasted channa spilt (Pottukadalai) - 1 ½ tsp
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Salt to taste
Water - required amount

Preparation method:-
In a mixer add grated coconut, green chili, roasted channa, salt, coriander leaf and little water (don’t add too much water it will bring down the taste of chutney. Add water which is required to grind).
In a tawa add 1 tsp oil, mustard, urad dhal and fry till dhal is light brown. Add this to chutney and take with idli/dosa/chapatti

Coconut & ginger chutney

Coconut & ginger chutney - preparation time 10 mins

Ingredients:-
Grated coconut - 2 cup or 200 gms
Green chili - 1 (you can add according to your spice level)
Ginger - one small piece
Roasted channa spilt (Pottukadalai) - 1 ½ tsp
Tamarind paste - ¼ tsp (little amount to taste)
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Salt to taste
Water - required amount

Preparation method:-
In a mixer add grated coconut, green chili, roasted channa, salt, tamarind, ginger and little water (don’t add too much water it will bring down the taste of chutney. Add water which is required to grind).
In a tawa add 1 tsp oil, mustard, urad dhal and fry till dhal is light brown. Add this to chutney and take with idli/dosa/chapatti

Tomato Chutney

Tomato Chutney - prepration time 10 mins

Ingredients:-
Tomato - 2 (finely chopped).
Onion - 2 (finely chopped i.e. small squares)
Red chili - 3 (make to 2 pieces each)
Curry leaves - 5 (washed and finely chopped)
Coriander leaves - 4 (washed and finely chopped)
Turmeric powder - ¼ tsp
Water - 1 cup
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Coriander seed - ½ tsp
Salt to taste
Channa split dhal (thuvaram parupu) - ½ tsp

Preparation method:-
In a tawa add 1 tsp oil, mustard, urad dhal & chili. When dhal is golden brown add the chopped onion turmeric and fry of few mins. Add water, salt and boil till the ingredients are cooked.
Boil the tomato and peel of the skin. Grind it to paste and add to cooked onion.
Dry roast the coriander seed, channa dhal and 1 chili in a tawa. When flavor comes cool it, grind coarsely (without adding water) and add to above chutney and boil it for few mins.
Finally transfer to a bowl and garnish with curry and coriander leaves. This chutney can be taken with dosa/idli.

Curd rice (Thalicha thayirsadam)

Curd rice (Thalicha thayir sadam) - preparation time 20 or 25 mins
Curd rice made with ginger, carrot and chili will be very good and healthy to consume

Ingredients:-
Coriander leaf - 1 tbsp (chopped finely)
Green chili - 2/3 (finely chopped)
Urad dhal - 2 tbsp roasted to light brown
Carrot - 4 or 5 tbsp (finely chopped)
Ginger - 1 inch (finely chopped)
Green grapes - 10 or 15
Mustard seed - ½ teaspoon
Split Channa dhal - 1 tbsp
Salt - to taste
Oil - 1 table spoon
Cashew nuts - 6 (finely chopped)
Curry leaves - 2 tbsp finely chopped
Milk - 1 cup

Preparation method:-
Pressure cook 1 cup rice with 1:3.5 (water 2.5 cup+ milk 1 cup).
In a tawa add oil, mustard, dhal, cashew, chili, curry leaves and carrot. Fry till raw smell of carrot goes of.
Mash the pressure cooked rice with curd. To the rice add above garnishing, grapes, curry leaves, salt, ginger. Mix well and serve curd rice (thayir sadam) with pickle.