Kadalai mavu and kothumai maavu thattai (Easy wheat & bengal gram flour snack)

Kothumai and kadalai mavu thattai (Easy wheat & bengal gram flour snack) - Preparation time 15 mins
I thought of making some easy snack during a rainy evening. When we were kids mom used to make this maida biscuits (both sweet and spicy). I enjoyed helping mom when she made snacks. I still remember those days when she used to make thattai, maida biscuit, wheat halwa, etc. I tried this one with the readily available flours in home. Surprisingly it came out well and my husband like it. I made in small quantity to try out. It will be good for 2 days max.

Ingredients:-
Wheat flour - 1 cup
Bengal gram flour - 1/2 cup
Ajwain (omam) - 1/ tsp
Salt - to taste
Red Chili powder - 1 tsp (you can increase if you want bit spicy)
Oil - 1 tsp making dough & for deep frying.
Turmeric - 1/4 tsp

Preparation method:-
In a bowl add wheat flour, bengal gram, red chili powder, turmeric powder, salt. 1 tsp oil, salt, ajwain and mix well. 
Add required amount of water and make a tight dough like chapathi dough.
Keep the oil in slow flame.
Make balls from the dough. Dust the ball in dry wheat flour and make slightly thick chapathi's.

Using a biscuit cutter or some sharp box lid cut small circular thattais.

Using a small fork make holes in the small thattai's. By this time the oil will be hot. Insert 6 thattai's (one by one and drop carefully in the oil) into the oil. Fry in low flame till the bubble goes of completely.

Transfer this to tissue paper (For me this snack didn't absorb any oil ). 

When cool transfer to air tight box and sever. Easy to make and very quick snack provided flour's are available in home.

Curd idiyappam (Thayir idiyappam)

Curd idiyappam (Thayir idiyappam) - Preparation time 15 mins
Make idiyappam using idiyappam flour and idyappam mould (refer to making of idiyappam dough). Steam it in idli cooker for few mins. Color will change slightly when idiyappam is done. Transfer to a plate, leave it to cool. It will be like noodles make it to pieces.

Ingredients:
Curd - 1 cup (To taste good it should not be sour)
Curd pickled chili (more milagai) if available of normal dry red chili - 2 chopped to small pieces
Sesame oil - 1/2 tbsp
Small onion - 4 (peeled, washed and finely chopped)
Salt - as required
Mustard - 1/4 tsp
Carrot - Small piece (washed, peeled and chopped to small cubes)

Preparation method:-
In a kadai add sesame oil, mustard to splutter, spilt chili (dark brown if curd pickled chili or dark red when dry red chili is used).
Now chopped small onion, carrot and sortae along with salt till the raw smell goes of. Switch of the flame.
Add the cooked idiyappam (2 cup), curd in a serving bowl. Mix well till all the ingredients blend with idiyappam.
Very delicious and cool variety of idiyappam. 

Manjal pattani masala sundal / my version of beach sundal (Dry yellow peas sundal)

Manjal pattani masala sundal (Dry yellow peas sundal) - Preparation time 10 hrs (including soaking time of dry peas)
When i got married and came to in-laws home she made this sundal during some festival. It tasted good and spicy. I just converted little bit healthy and spicy by adding some more spices like ginger, garlic etc along with the ingredients she used. I haven't asked what she will include in the spice powder which she used to add to the sundal. I did this in my way.

Ingredients:-
Dry yellow peas - 2 cup (150 gms) soak overnight and pressure cook with required water & salt for 3 whistle and in low flame for 5 mins.
Red chili powder - 1/2 tsp
Green chili - 1
Garlic pods - 2
Ginger - 1 inch piece
Onion medium size - 2 (chopped to big pieces for grinding)
Turmeric powder - 1/2 tsp
Salt to taste
Sesame oil - 1 tbsp
Fresh coriander - finely chopped.
Mustard seed - 1/2 tsp
Urad dhal - 1 tsp
Saunf - 1 tsp
Cinnamon - small piece
Clove - 1
Amchur powder (Mango powder) or grated mango - 1 tsp (optional)

Preparation method:-
Pressure cook the peas as mentioned above. Remove the excess water and keep which can be used if required.
Grind the ingredients - onion, green chili, ginger, garlic, clove, saunf, cinnamon to coarse paste (might be like crushed soya chunks)
In a kadai heat oil. Add mustard seed, urad dhal, coarse paste, turmeric, red chili powder and soartae well. Raw smell of the ingredients will go off and oil will separate.
Now add the boiled yellow peas, mix gently. Check the spice and salt. At this stage you can adjust by adding salt and chili powder.
Add chopped fresh coriander. and switch off the flame. If you want some slight tangy taste you can add amchur powder at this stage. This will be an yummy, spicy treat for your closed ones. Really you people will love the recipe when you try this out.