Tomato & coriander leaf chutney

Tomato & coriander leaf chutney - Preparation time 10 mins
Simple and very quick chutney. No need to cook or garnish. Made with ingredients available in home

Ingredients:- 
Red chili - 2 roast with little oil or can be added without roasting(you can add according to your spice level)
Coriander leaf - one bunch (Wash it and chop it)
Tomato - 1 chopped
Tamarind paste - little
Salt to taste
Water it required (1 or 2 tbsp)

Preparation method:-
In a mixer add roasted red chili,salt, coriander leaf, tomato pieces and little water.
Don’t add too much water it will bring down the taste of chutney and watery . Add water which is required to grind.
Take with green chutney with chapati or paratha

Radish or Mullangi (Mooli) paratha

Radish or Mullangi paratha - Preparation time 15 mins
Radish is rich in potassium, phosphorus, vitamin C and few more nutritional value. Usually some people don't like the smell of radish so we will use radish after boiling. This recipe I learnt from my sister-in-law.

Ingredients:-
Radish - grated (2)
Cumin seed - 1 tbsp
Wheat flour - 3 cup
Salt - to taste
Water - to boil the grated radish (use only required amount, so we won't drain excess water)

Preparation method:-
In a vessel add grated radish & water. Boil till the raw smell of radish goes off and it is cooked.
Leave mullangi (radish) to cool. In a mixer add the radish, cumin seed and grind to paste.
Transfer the grind to vessel in which you are going to knead the dough. Now to the paste add salt and wheat flour.
Make this to tight dough (the dough you usually used to make for chapati).
From this dough make small balls and round paratha. Heat the tawa and cook with little oil.
Serve when hot along with green chutney. This will be delicious and the paratha's will be soft.

Note: Prepare the dough and make paratha's. If you leave the dough it might become loose because of water content in boiled radish.

Making of boiled sweet corn (Vegavaitha solam).

Making of boiled sweet corn (Vegavaitha solam) - Prepartion time 10 to 15 mins

Now a days i see many people taking boiled sweet corn in big malls and theatre which is really very costly. Boiled corn can be made in home very easily. During childhood mom used to make several healthy snacks and she used to give varieties in the snack.
The making process is really very simple. You can try it out.

Take 2 fresh sweet corn (you can find in most of the vegetable stores). Peel the skin and silky hair in the corn.

Using knife make the corn into 3 or 4 cylindrical pieces. In a pressure pan add 1/2 or 3/4 cup of water (the corn pieces should be half immersed), 1 tsp of rock salt and close the pan.

Pressure cook this for 2 whistle and simmer it for 5 mins. Switch of the flame. When vapour is released. Teach the kids how to remove the corn alone and take.

Serve this to kids and all other family members. If you want much more soft try keeping another whistle. I haven't tried more than 3 whistle.

Sukku paal (Dry ginger milk)

Sukku paal (Dry ginger milk) - Preparation time 10 mins
During childhood actually we used to be very active, not felt the tiredness due to certain practise. Every week we used to take oil bath in sesame oil. Sometimes mom used to crush ginger and garlic in sesame oil and roast to crisp and give us to eat. The hot oil is for bath. Every fortnight we have to take this milk. Twice a month we will have ginger, lemon and honey juice in empty stomach.

We can be healthy buy taking correct food in correct proportion and in correct time. This is my 3C's. Sukku pal is one among the healthy drink.

When you are taking first time try in little quantity because we don't know whether you will be ok or the ginger will upset your stomach.

Ingredients:-
Dry ginger powder - 1tbsp
Water - little
Panam kalkandu sakkari (Palm sugar or candy) - 1 tbsp
Boiled milk - 1/2 cup

Preparation method:-
In a vessel boil water along with panam kalkandu (palm sugar) and dry ginger powder.
When the sugar melts and raw smell of dry ginger powder goes off, filter in a cup.
It will be bit spicy.
Add milk according to your taste and take. Consume bit hot. Even half cup is enough per person. You feel energetic. We used to take before going to bed.

Semiya and Javvarisi Payasam (Vermicelli & Sago sweet)

Semiya & Javvarisi Payasam (Vermicelli & sago sweet) - Preparation time 25 to 30 mins

Few guest came home. I thought of making payasam, but i found that only half cup of 

vermicelli is in home so i thought of making sago and vermicelli payasam.

Thank god it came out very well and nothing was left out.

Ingredients:-
Semiya & Sago (i used small nylon javvarisi) - 100 gms

Sugar - 100 gms (or less if you don't want it to be too sweet)

Boiled milk - 1/2 or 1 cup

Crushed cardamon - 4 

Cashew - 8 (finely chopped)

Ghee - 2 tbsp

Kesari color - one pinch (dissolve in little water and keep)

Water - required amount (2 cup approximately to cook vermicelli & sago)

Preparation method:-

Roast semiya and javvarisi (sago) with 1 tbsp of ghee.

The color changes for vermicelli and sago will start crackle.

Add water and boil till vermicelli and sago is cooked well (both will become transparent).

If not cooked add little hot water and cook.

When vermicelli and sago is cooked add required amount of sugar.

You have to add sugar only when both are cooked because after adding sugar vermicelli and

sago won't cook properly.

Add the milk, boil for few mins. Switch of the flame.

Roast the cashew till brown in ghee.

Add to semiya & sago payasam along with crushed cardamon.

Serve this hot payasam with vadai (refer vadai).

You can also serve in chili during summer season. I served hot to kids and cold for my 

husband.