Maravalli kizhangu varuval (Tapioca spicy chips)

Maravalli kizhangu kara varuval (Tapioca spicy chips) - preparation time 25 mins
Anything made out of moms hand will be the tastiest, best dish in the world. I admired mom in any ways as you all do. Which ever dish she makes will be in required quantity and the best. My friends used to keep on kidding that if I come to moms home i permanently sit in dinning table and keep on eating.
Even a simple butter milk/thogayal/kottu .....taste the best. We can do anything for our parents because they brought up in a very good way with little earned monthly salary.

I am trying to cover most of the recipes that mom used to make but I think I haven't covered even 25 percent. I dedicate this blog to my mom who supported and guided me in right and truthful path. Thank you mom.
This chips will be bit spicy, sweet, astringent in taste. Try it out.

Ingredients:-
Tapioca - 1 (remove the skin, wash well and keep)
Oil - to deep fry
Chili powder - 1.5 tbsp
Salt - to taste
Bengal gram flour (kadalai mavu) - 2 tbsp
Rice flour - 1 tbsp
Asafoetida - a pinch
Water - little (to make thick sticky paste)

Preparation method:-
Using chips slicer slice the tapioca. Take care while grating because this vegetable will have a nerve in the middle.
To make the slicing process easy cut the tapioca into two part and keep.
Separate and keep the slices.

In a cup mix the flour's, salt, chili powder, asafoetida along with little water (it has to be thick paste slightly coat the (maravalli kizhangu) tapioca slices (if you coat more paste it will become like baji take care :-)))

Heat the oil , slide the coated slices into heated oil one by one. When cooked and bubbles goes off remove from oil . Cook in slow flame or you will burn it.

See also other chips varieties.

Appam with coconut milk

Appam and Thengai paal - Preparation time 8 to 10 hrs for dough fermentation
Mom used to make vellapagu appam but in my husband's home they take appam with thengai paal. I used to make this frequently and occasionally vella - appam. Here I will explain the method of plain appam with thenkai paal.
For several years I didn't try making appam because it will be sticking to kadai and I used to struggle. I tried below proportion to make the dough and it came out well.

Making of aapam dough (maavu)
Ingredients:-Boiled rice 3/4 cup
Raw rice - 1/4 cup
Urad dhal - one medium ladle
Fenugreek seed - 1 tsp
Salt - to taste
Water - little to grind
Appa soda - a pinch
Coconut - 1 grated , ground and extract the milk
Cardamon powder - 1/4 tsp
Sugar - As required (because some coconut will be very sweet some won't)

Preparation method:-Soak boiled rice, raw rice, urad dhal and fenu greek seed for 4 hrs. Grind in a mixer to smooth paste (use less water then only dough will be soft) and leave to ferment for 8 to 9 hrs (according to your climate). Dough should be fermented well.
Next day in a vessel take two ladle of fermented appam dough, mix water, a pinch of salt & appa soda. Make the dough little bit thin than dosa flour. If you rotate the kadai the dough should spread evenly.
Heat a kadai, spread little oil and pour the dough in the sides of the kadai and rotate the kadai with the help of cloth or gloves. This will make the dough spread evenly and middle portion will be little soft and fluffy.Pour little oil over the edge of appam.
Close the kadai with a lid and cook in slow flame.
After few minutes when the edges or slightly brown remove from kadai.

Serve this appam with coconut milk over it (appam). This will be very tasty and healthy

Beetroot, carrot and beans kuruma (Gravy)

Beetroot, carrot, beans kuruma - Preparation time 25 to 30 mins
Pleasant to seen this beetroot kuruma. Taste will be good. This kuruma goes well with parota and chapathi. We are using different color of vegetables to get nutrition value of all the vegetables. Usually I make this kuruma when I prepare parota in home.

Ingredients:-
Chopped vegetables - 2 cup (beetroot, carrot, beans, onion)
Garlic pods - 10 (without skin)
Ginger 1 inch & 5 garlic crushed
Saunf - ½ tsp
Cinnamon - 1 piece
Bay leaf - 1
Clove - 1
Coconut - 4 tbsp
Sesame oil - 2 tbsp
Red chili powder - 1 tsp
Kaskas - 1/4 tsp
Salt to taste

Preparation method:- In a tawa heat oil and add spices (Saunf, bayleaf, cinnamon & clove) roast till brown. Add crushed ginger, garlic. Fry till raw smell goes off.
Add the chopped beetroot, carrot, beans and fry for few mins and add the onion and fry.
Add salt, water and boil the vegetable till it is cooked.
In a mixer grind coconut, kaskas & saunf. Add this gravy to cooked vegetable along with red chili powder and boil.
This goes well with parota/roti/chappathi.

Nellikai (Gooseberry) juice

Nellikai juice (Amla(Goose berry) sour juice)- Preparation time 5 minsAmla is very good for health. It will be difficult to take raw amla. You can serve nellikai juice. This juice will be bit sour, but it is an antioxidant, rich in vitamin C, fibre, cooling agent, etc. Very good for skin and hair.

Ingredients:-
Amla - 3 (Remove the seed and chop the amla)
Salt - as required
Water - 2 cups

Preparation method:-
Grind amla to smooth paste with little water. Using the filter press and filter the amla juice in a cup.
To this juice add required amount of water & salt.
Serve this nutritional rich juice cold or in room temperature.

Fenugreek leaves Paratha (Vendhaiya elai paratha)

Fenugreek leaves Paratha (Vendhaiya elai paratha) - Preparation time 10 mins
Fenugreek seed and leaves contains many nutritional and medicinal properties. Try to include in your regular food recipes. Good for lactating women, to overcome constipation problem, best coolant agent. Contains fibre, minerals and iron.

Ingredients:-
Fenugreek leaves - 1 cup (Wash, remove excess water and chop finely)
Salt - required amount
Turmeric - a pinch
Red Chili powder or Sambar powder - 1 tsp
Sesame oil - 1 tsp
Wheat flour - 2 cup
Water - To knead the dough

Preparation method:-
In a tawa add oil, chopped fenugreek leaves, salt, turmeric, chili or sambar powder and sortae till raw smell of the fenugreek goes off.
Transfer this to kneading bowel, add wheat flour. Mix well and check the salt level.

Add required amount of water and make tight dough (for chapatti or paratha consistency).
Make small balls and into chapathi's.

Heat the tawa and cook the chapatti's.

This goes well with mung dhal gravy or Potato kuruma

Vellai kondakadali vadai (White chickpea vada)

Vellai kondakadali vadai (White chickpea vada) - 10 mins if soaked chickpea existOne day I soaked white chickpea for 12 hrs(konda kadalai) to make channa masala for puri. Suddenly the plan got changed my husband told to hotel with parents and sister family. I don't want to waste the channa. I can refrigerate and use next day but I decided to try making vadai. I had vazhai poo florets so thought of making channa & plantain flower (kondaikadalai & vazhaipoo) vadai.
Vadai tasted good and came out well.
Ingredients:-
Kondai kadalai - 2 cup (soaked over night)
Vazhai poo fingers - 10 (chop finely) (or) small onion - 10 finely chopped
Salt - to taste
Red chili powder - 1 tsp
Ginger 1/2 inch piece
Curry leaves - 1 string
Fennel seed - 1 tsp
Oil - to deep fry
Preparation method:-
Grind the soaked kondai kadalai along with ginger to coarse vadai dough.
Mix the chili powder, crushed fennel seed, chopped onion or vazhai poo, curry leaves and salt with the ground vadai flour.
Make small balls using the dough and keep.
Heat the oil and keep in medium flame. Flatten the ball and deep fry the vadai. It will become crispy and golden brown.
Transfer to serving bowl. Vadai I made didn't absorb oil. If you want you can use tissue to remove excess oil.
Serve it hot.