Murungai keerai adai (Moringa leaves and rice,pulses pancake)

 Murungai keerai adai (Moringa leaves and rice, pulses pancake) - preparation time 3 hrs 

According  to me adai is a wholesome food or tiffin because it is rich in protien content due to the pulse which we include while preparing the batter. Also lots of small onion which is added for taste and richness to adai. To all this now in this recipe i am adding fresh moringa leaves while making the adai. Surely you will love the taste of the adai.
This adai is packed with health benefits so don't leave without trying this when you get fresh drumstick tree leaves.

Ingredients:-
Boiled rice - 2 cup (wash rice and soak for 2 hrs)
Bengal gram(Kadalai paruppu) - ½ cup (wash dal and soak for 2 hrs)
Toor dal (Thuvaram paruppu) - ½ cup (wash dal and soak for 2 hrs)
Mustard seed - ¼ tsp
Sesame oil -4 tsp
Urad dhal - 3 tbspn
Chili - 8 (can increase according to your spice)(soak in water)
Coriander seed (Dhaniya) - 2 tbsp
Cumin seed (Jeera) - 2 tbsp
Salt to taste
Water - to grind
Asafoetida - ¼ tsp
Curry leaves - 10 (finely chopped)
Moringa leaves (Murungai elai) - 1 cup 
Small onion - 20 (peeled and chopped fine)

Preparation method:-
In mixer grind little rice along with coriander seed, cumin seed, chili, required water (don't add too much water) to coarse paste (like rava).
For detail refer adai making
Likewise grind the soaked dal's and mix with ground rice mixture. We have to be careful while grinding the dal else it will become like a paste.

Now in a kadai heat oil and add mustard seed. Once it splutters add urad dal and roast till golden brown.
Add asafoetida, chopped small onion, curry leaves and fry till onion is cooked.
Add the garnishing ingredients to ground rice & dal mixture along with required amount of salt.
Mix all the ingredients well.  
Take required amount of adai flour, add required amount of water, add the moringa leaves as you like (some might like large amount some like just few leaves) to make adai in tawa.

Use this adai flour (mavu) and make adai in heated tawa. You can use sesame oil or coconut oil to cook adai.

It will be soft to eat. Goes well with coconut chutney.

Ellu podi sadham (Sesame seed powder rice)

Making of Ellu podi sadham (Sesame seed powder rice) - Prepartion time 20 mins
I love to take ellu satham with moor kuzhambhu which is an excellent combination. Mom used to make this rice occasionally mostly it will be on a saturday of puratasi month. The taste will be good so you cannot resist this rice along with moor kuzhambu.

For so many years i thought of making this rice but my husband once told that he don't like ellu sadham. Once i even bought to make that but didn't try in my mom's home also my brother hate this rice and say some reason to avoid this rice. I tried in little quantity and came out well.

Now i thought of trying this rice atleast for me so bought sesame seed and kept. When my husband travelled for business i tried this podi and made ellu rice using the podi. It came out well. So now i am sharing this health and tasty recipe to you all. Another important health tip, Sesame seed (Ellu) is a very rich source of calcium. Do you know sesame seed per 100 gms contains more than 1100 mg of calcium i.e. the richest source when compared to milk, ragi, almond and chickpeas  

Ingredients:-
Sesame rice powder - 2tbsp (refer making of ellu podi)
Green chili - 1
Curry leaves - 1 string
Sesame oil - 1 tbsp
Rice - cooked and cooled (1 cup)
Mustard - 1/4 tsp
Urad dal - 1 tbsp

Preparation method:-
In a vessel spread the cooked rice, add little sesame oil and leave it to cool then only the variety rice will not be sticky.
Take a kadai heat little oil. Add mustard to splutter, urad dhal to brown, green chili and curry leaves. Switch of the flame.

Add the rice to the kadai along with 1 tbsp of sesame rice powder and mix. If you want more rich you can add little more ellu podi  and mix. Check the spice level and salt.

Serve this variety rice with fried papad or as i said with delicious moor kuzhambu.

Chow chow and carrot sambhar for rice (Vegetable Dhal gravy for rice)

Chow chow and carrot sambhar for rice - Preparation time 20 mins.

Sambhar, kootu, rasam and poriyal will be the regular dishes we used to cook for our lunch either one of the gravies with some vegetable curry and curd for our every day meal. Sambhar will have a unique taste and if cooked with right ingredients and proportion it will be yummy with main dish like white rice, idli, dosa, chapathi, puri etc. It contains the taste of slight tangy, sweet, spicy, salt in each and every bite/spoon of rice.
During summer the same spicy sambhar will be cooked in slow flame to make it to a solid consistency of the sambhar which we used to call as sunda kuzhambhu which is the best partner for rice soaked in water along with small onion, curry leaves, salt and curd (Thanni sadham). This will taste a step above than the sambhar. 
Now let use see how to make the sambhar for rice. Mom used to make and give me the sambhar powder which is the main ingredient for sambhar. I will update the making of sambhar powder after asking her. Below is the way how my mom used to make sambhar and serve. I follow the same because mom is first teacher and the best as always :-)

Ingredients:-
Sambhar powder - 1and 1/2 tsp
Salt - 1/2 tsp
Turmeric powder - 1/4 tsp
Sesame oil - 1 tbsp
Curry leaves - 1 string leaves chopped
Coriander leaves - 2 string leaves and stem chopped
Tamarind - small ball of 1 inch diameter soaked in little water (or goose berry size . i prefer tamarind slightly sweet else we have use 1/4 tsp of sugar )
Boiled milk - 1 laddle
Cooked toor dhal - 1 cup
Chow chow & carrot - chopped to slightly thick slices 1 cup
Water - 2 cup 
Mustard seed - 1 tsp
Fenugreek seed  - 1/4 tsp
Asafoetida - a pinch
Red chili - 1 (broke to pieces and remove the seeds)
small onion - 6 (Chopped to thin strings)

Preparation method:-
Pressure cook one and half ladle of toor dhal with a tsp of mung dhal and required amount of water (1 cup) for 3 to 4 whistle. Mix this with the milk and keep aside.

After mashing the tamarind well and extracting the juice filter the tamarind water to vessel in which sambhar is going to be made.
To the tamarind extract add salt, turmeric, sambhar powder and mix. Check the spice and salt, adjust according to your taste. Boil the mixture.

In a pan add the chopped vegetable with 1 tsp sesame oil. Fry till raw smell goes off and slightly the color will change.

Add 1 cup water to the vegetable and leave to cook the vegetable till it becomes soft. Now transfer cooked vegetable to boiling sambhar mixture. 

Let the vegetables boil for 5 mins to absorb the taste of sambhar. Add boiled toor dhal with little water and milk mixture to boiling sambhar.

In a tawa add sesame oil, mustard to splutter, fenugreek seed along with red chili, half of the chopped curry leaves and coriander leaves, chopped onion. Fry till the onion is cooked or you can add the full onions while frying and cooking the vegetables as i did.

Finally add the asfoetida to the garnishing and transfer this to boiling sambhar. Add the remaining curry leaves and coriander leaves. Let this boil for 2 seconds.

Check the consistency of the sambhar if too thick add little boiling water and transfer to the serving bowl. Taste and see whethet the salt is correct and adjust.
Tasty and traditional sambhar is ready to eat. I used to cook sambhar, rasam and vegetables in mud utensil so the taste of sambhar will be excellent and more tasty.
Happy and healthy cooking. I am cooking the gravies like kootu, sambhar, rasam using mud utensil in gas stove over 10 years. I feel cooking is fast and the gravy is hot for little more time.
If you cook dhal, vegetable and gravy for sambhar in parallel it will take even less time.
Also please don't pressure cook the vegetables as you cook dhal because the vegetable will be over cooked. Cook the vegetables as i didn't you will really the credit for the tasty sambhar. Vegetable to be cooked according to the hardness. 
Cooking is an art which is to be completed with passion and patience. Required time should be given to get a tasty dish.

Thiruvathirai kaali (Roasted rice sweet)

Thiruvathirai kaali (Roasted rice sweet) - Preparation time 20 mins

During fasting mom used to make this. It is a mild sweet dish which will be very good for a snack also. First you try in small quantity and serve . This will be a light to eat and filling also. 

Ingredients:-
Rice - 1 cup
Water - 2 and 3/4 cup
Grated coconut - 2 tbsp
Jaggery - 1/2 cup
Cardamon - 2 (ground to powder)
Ghee - 1 tbsp
Cashew - 10  (broken to pieces)

Preparation method:-
In a kadai dry roast the rice till it becomes slightly brownish white.

Leave it to cool and grind to coarse powder using a mixer.

In a vessel melt the jaggery with the given amount of water and filter the dirt from the jaggery. 

To the coarse roasted rice powder add the filtered jaggery water.

In a pressure cooker keep the rice, jaggery mixture and pressure cook for 5 whistle

Keep the flame on low for 5 mins and switch of the flame.
When the pressure is released.

To the cooked rice jaggery kaali add the grated coconut, cashew roasted in ghee, cardamon powder (or can be added to the jaggery syrup as above). Mix well and serve hot.
This will be a tasty and satisfactory dish to take. Also healthy one with less ghee and jaggery.

Masala dosai (Dosa with potato stuffing)

Masala dosai - Preparation time 20mins  if dosa batter is available

We usually use the potato gravy that was prepared for puri. Potato masala can be prepared little more than the required quantity so we can use it for making masala dosai if the dosa dough is readily available. 

Ingredients:-
Dosa batter - 2 cup
Ghee or sesame oil - to prepare dosa
Boiled potato - 3 (pressure cook the potato, peel off the skin and chop to big cubes)
Carrot - 1 finely chopped (optional)
Small onion - 10 (chopped to thin strips)
Green chili - 2 (chopped to small pieces)
urad dhal - 1 tbsp
mustard seed - ¼ tsp
Sesame oil - 2 or 3 tbsp
Salt - to taste
Turmeric powder - ¼ tsp
Coriander leaves - finely chopped 1 tbsp
Curry leave 1 string - finely chopped  

Preparation method:-
For making dosa flour refer making of dosa flour
First refer puri masala or we will make the potato masala which is required to keep in the dosai.
In a pan add oil, mustard, urad dhal and fry till the dhal is golden brown. 
Add the chopped green chili, onion, carrot (optional), curry leaves, salt and fry till the onion is cooked softly.
Add turmeric powder, required water to cook. Add mashed potato pieces and coriander leaves to fried items. 
Let the masala be slightly thick so that it can be spread over the dosa we are going to make.
Heat the dosa tawa.

Make a thin dosa using dosa batter and leave it to cook for few seconds. When the color of dosa flour changes it has been cooked.
Spread the masal over the dosa as thin as possible and leave the dosa to roast. 

When done fold the dosa and serve with coconut chutney and sambhar (which we used to make for idli).

Fresh Garlic podi for idli and dosai (Poondu podi )

Making of Garlic powder for idli and dosai (Poondu podi ) - Preparation time 15 mins
This podi will be on great demand when mom prepare vendhaya dosai. The dosa will smell awesome and tasty sooo good because of that we will keep on eating. The dosa will be thick and very soft.
When mom prepare vendaya dosa she will make sure to prepare poondu podi also.

 She used to make in the hand grinding stone in which she used to make idli flour. You know sometimes in last minute only she will prepare this poondu podi so after preparing & removing the podi she will keep the stone closed with a plate. When she prepares the dosai we will put the hot dosai with sesame oil in the middle part of the stone to remove the podi and also to coat the hot dosa with the spicy poondu podi and will enjoy eating.

At any cost we won't get that good old golden days back in life :-). Those tasty mom made food will be ever lasting. Okay now we will see how to make this very simple poondu podi. This is another healthy way to consume the fresh garlic

Ingredients:-
Garlic pods - 20
Red chili - 8 to 10 (Roast to dark brown with little sesame oil in low flame)
Salt - to taste

Preparation method:-
In a kadai roast the red chili and cool it. Using mixer grind this to fine powder and transfer to a air tight container.
In the mixer add the peeled and crushed garlic pods, the ground red chili powder according to spice level. 
The garlic will also be spicy so add the chili powder in little quantity along with required amount of salt. (You can always add chili powder even afterwards if you want more spice and mix).
Using whipper button grind the mixture(garlic, salt, red chili powder).
Garlic naturally contains oil so it will be sticky only. You have to open the mixer jar and mix the ingredients with a dry spoon to get the garlic mashed well.
This will be an aromatic and somewhat paste like podi. Goes very well with idly and dosai. Particularly with vendhaya dosai :-).

Tomato Gravy (Thakkali Kosthu )

Tomato Kosthu in mom's method - preparation time 20 mins
This method of making tomato kosthu is slightly long, but mom used to cook in this way only. She used to make the kosthu powder when ever she makes but i used to make and store for few days. When compared to other chutneys this is bit special and will be cooked occasionally.

Ingredients:-
Tomato - 2 (Boil in water, when skin's break switch of and leave it to cool. Then peel the skin and finely chop or grind it along with two or three small peeled onion).
Onion - 2 (finely chopped i.e. small strips of 1/2 inch)
Red chili - 2 (make to 2 pieces each. Usually i remove the seeds in red chili in all my dishes)
Green chili - 1 slit in middle
Curry leaves - 5 (washed and finely chopped)
Coriander leaves - 4 (washed and finely chopped)
Small onion - 10 (Keep 3 onions if u want to grind with tomato and fresh coriander leave else chop)
Turmeric powder - ¼ tsp
Water - 1 cup
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Roasted and powdered 2 tbspn of coriander seed, 1 tsp gram dhal, 4 pepper & 1 red chili
Salt to taste

Preparation method:-
Boil in water, when skin's break switch of and leave it to cool.
Then peel the skin and finely chop or grind it along with two or three small peeled onion and little fresh coriander leaves (if available).
In a tawa add 1 tsp oil, mustard, urad dhal, green chili & chili. When dhal is golden brown add the chopped onion fry to transparent color. Add turmeric, water, salt and boil till the onion is cooked.
Add boiled and grind tomato paste and cook till the raw smell of ground onion goes off or finely chopped boiled tomato.
Add coriander, chili powder,coarse ground powder (roasted coriander seed, gram dhal, pepper & chili) to the gravy and boil for few minutes.
Due to dhal in the kosthu powder the gravy will become slightly thick.
Finally transfer to a bowl and garnish with curry and coriander leaves.
Goes well with dosa and idli.

Ullunthu milagu methu vadai (Soft urad dhal & pepper vada)

Ullunthu milagu methu vadai (Soft urad dhal & pepper vada) - Preparation time 1 hr 10 mins
Mom used to make this two types of vadai during pongal festival (Bhogi). Vellam vadai and milagu vadai. These vadai's will be different but tasty.For a change try making this simple vadai.

Ingredients:-
Urad dhal - 1 cup (washed and soaked for 1 hr)
Salt - a pinch
Crushed pepper - 1/2 tbsp
Water - Only to sprinkle while grinding
Oil - To deep fry

Preparation method:-
Remove water from soaked urad dhal and grind in the grinder/mixer till the flour is fluffy.
Add required amount of salt and grind. Mix the coarsely ground pepper and mix with the flour.
Heat the oil for deep frying. 
Take a silver foil. Make small ball in the flour and make vada using the silver foil and fry in medium hot oil.
When cooked and golden brown, remove from oil and transfer to bowl. If excess oil remove using tissue.

Making of Sesame seed rice powder (Ellu podi)

Making of Sesame rice powder (Ellu podi) - Preparation time 10 to 15 minutes
You can make this podi, refrigerate and use for few days. Make this health podi and serve to kids and family along with rice.

Ingredients:-
Sesame seed - 50 g (I used black sesame seed)
Red chili - 7
Salt - to taste

Preparation method:-
In a dry kadai add sesame seed and roast in medium flame. When sesame (ellu) starts spluttering transfer to a plate and leave it to cool.
Roast the chilli and add to roasted sesame seed along with required amount of salt.
When the roasted ingredients are cool grind to coarse powder and transfer to an air tight container.

Chow chow Kosthu (Chayote gravy)

Chow chow Kosthu (Chayote gravy) - preparation time 20 mins
This is the recipe shared by my aunt's. When i asked my mom she told yes we used to do that but she also told she didn't made that recipe during our childhood. This will be an interesting recipe who get chowchow in the neighbourhood. 

To me all the kosthu taste good which varies according to the taste of the vegetable.

Ingredients:-
Chayote (chowchow) - 1 (medium size) chopped to small cubes
Small Onion - 20 (finely chopped i.e. small strips of 1/2 inch)
Roasted and ground red chili powder - 1 tbsp
Green chili - 1slit in middle
Curry leaves - 5 (washed and finely chopped)
Coriander leaves - 4 (washed and finely chopped)
Turmeric powder - ¼ tsp
Tamarind juice - 1 tsp
Water - Required to cook brinjal and onion
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Roast till nice aroma comes and powder- 2 tbsp of coriander seed, 1 tsp gram dhal, 4 pepper & 1 red chili
Salt to taste

Preparation method:-
Add one tbsp of oil to a kadai, add chopped Chayote (without water), turmeric a pinch, salt to cook.
Sortae for few mins and half cup of water and close the kadai this will be cook the vegetable softly.
Mash this using a ladle  slightly (you should feel and have the crunch of vegetable while taking the kosthu)
Clean the tawa and add 1 tbsp oil, mustard, urad dhal, green chili. When dhal is golden brown add the chopped onion fry to transparent colour.
Add remaining turmeric, water, salt and boil till the onion is cooked.
Now add the tamarind juice, cook till the raw smell of tamarind goes off. (Take care while adding the tamarind juice. This gravy will be tasty only when all are in required proportion)
Add boiled and mashed chowchowto the boiling onion and tamarind gravy.
When all the ingredientsblend and become a thick gravy the oil will appears over the kosthu. If you want you can add little water to the gravy.
Add coriander, roasted ground red chili powder,coarse ground powder (roasted coriander seed, gram dhal, pepper & chili) to the gravy and boil for few minutes.
Due to dhal it will become thick.
Heat 1 tsp of gingely oil and add to the chowchow kosthu which will give the shinny texture for the kosthu
Finally transfer to a bowl and garnish with curry and coriander leaves. Take it with jeera & pepper rice/ dosa/idli.

Tomato rice (Thakkali sadham)

Tomato rice (Thakkali sadham) - Preparation time 30 mins

I tasted different type of tomato rice but, i like the way my mom used to make. I don't like to grind the ingredients, so i prefer this method.
Some friends tell me that they used to grind the ingredients which people don't like to eat. I suggest that once or twice do that afterwards inform them that i made this dish by adding the particular spice/fruit/vegetable which you usually don't like to eat. Now you ate it so why don't you try start eating them. Just give your inputs without hurting them.

Teach everyone the flavor, taste, nutrition value and convince them to eat in healthy way.

Ingredients:-1
Tomato - 4 (medium size, chopped to small pieces)
Onion - 3 (medium size, slice them to thin strings)
Green chili - 1
Green peas - small cup full or roughly 20 to 30 peas (optional)
Turmeric powder - 1/2 tsp
Sambhar powder - 1 tsp
Sugar - 1/4 tsp (if you are using fully sour tomato)
Salt - to taste
Clove - 1
Cinnamon stick - 1 inch 
Bay leaf - 1
Sesame oil - 2 tbsp
Ginger - small piece (remove the skin and crush)
Garlic with skin - 4 (crushed)
Garlic peeled pods - 8
Saunf - 1 tsp
Cooked rice - 2 cup 

Preparation method:-
Heat a kadai with 1 tbsp of oil. Add saunf, cinnamon, cloves, bayleaf and fry for few mins. Now add the crushed ginger and garlic. Roast till it becomes slightly brown.

When done add sliced green chili, peeled garlic pods along with chopped onions. Sortae with salt, turmeric till onion is cooked and soft. 

Add sambhar powder and chopped tomato. Cook in a medium or slow flame till oil gets separated from the paste.

In a separate vessel boil the peas with required water, a pinch of salt and turmeric.

Add boiled peas to cooked tomato and onion gravy.

Leave the gravy to cook well (till the oil separates from the gravy).

In a broad vessel add the cooked and cooled rice with little oil.
Add half of the tomato rice paste which we prepared (it is good practise to keep little rice and paste separately so that it any of them goes more we can adjust by adding the required paste/rice) and mix well.

You can always increase the paste according to your taste.
Check the spice and salt. Add the required ingredients and bring to correct taste.
This rice will be good till night if the tomato paste is cooked well and water content is removed. Also the rice should be cool so that it wont become sticky and in good condition.
Sure you all will try this recipe and enjoy with your family and friends.

Chili Baji (Milagai baji)

Chili Baji (Milagai baji) - Preparation time 10 mins
Hotttt baji which mom used to make when we get the large size of chili (usually we used to say as baji milagai). Light green and will be in big size. Mom used to make some processing to bring down the hotness of the chili. Goes well with coconut chutney as usual.

Ingredients:-
Baji milagai - 4
Tamarind - gooseberry size
Water - 2 cups
Bengal gram flour - 1 cup
Rice flour - 1/4 cup
Salt - to taste
Asafoetida - a pinch
Red chili powder - 1 tsp
Oil - to deep fry

Preparation method:-
Slit the chili from top bottom so we can remove the seeds from the chili. Be careful don't make the chili to half just slight on the side alone.
In a vessel add the water and boil along with the tamarind or tamarind juice. When the water boils add a;; the slit chili's and boil fr fe seconds.
Switch of the stove, cover the vessel with a lid. Leave this for few mins. This is the process to bring down the hot nature of the baji milagai.
Remove the chili and keep in a plate.
Take a bowl, add bengal gram flour, rice flour, chili powder, asafoetida and mix well. Add required amount of water to make thick paste so that it will get coated over the chili.
Heat oil in kadai for deep frying. Usually i will make each chili into two piece (top portion and bottom portion) to avoid keeping large amount of oil for deep frying.
Fry one chili at a time. Dip chili in the baji paste and coat evenly as a thick layer. Now slowly drop the dipped chili into the oil. 
In medium flame fry for few mins so the outer layer and the flour which will be inside the chili (which goes through the slit portion of the chili) are cooked properly.
Colour of the baji will become slightly brownish yellow and crisp.
Serve hot to your friends and family. 

Elumichai and thakkali rasam (Tomato & Lemon rasam)

Tomato & Lemon rasam - preparation time 15 mins
Tomato along with fresh lemon juice will be nutrition rich rasam. You can take this rasam as soup also.

Ingredients:-
Rasam powder - 1 tsp
Tomato - 1 (chopped to cubes)
Cumin seeds - ½ tsp
Green chili - 1
Lemon juice - 1 tsp
Toor dhal - 2 tbsp (Boil/pressure cook to soft and keep)
Turmeric powder - ¼ tsp
Sesame oil - 1/2 tsp
Salt - to taste

Preparation method:-
In a tawa add 1/4 tsp oil, slited green chili and chopped tomato. Soartae for few mins.
Boil 1 tumbler of water to that add rasam powder, turmeric, salt and tomato along with chili.
Once the added ingredients cooked and starts boiling add cooked dhal with 1 tumbler of water. Once it starts bubbling switch of the flame.
To one teaspoon of oil add jeera, asafoetida roast it and add to rasam. Add finely chopped curry, lemon juice and coriander leaves to rasam. 

Vendaiya keerai puli sundal (Rice with fenugreek leaves and tamarind)

Vendaiya keerai pulisundal (Rice with fenugreek leaves and tamarind extract) - Preparation time 15 mins
Mom used to make pulisundal occasionally. She used to tell me to take when it is not very hot because it will taste good only when in is warm. I like only the taste of hot pulisundal. I made slight twist in the usual pulisundal and tried. It came out well so i am sharing that recipe to you.

Ingredients:-
Raw rice - 1 cup (roast rice till it become slightly puffed and the colour is changed)
Tamarind paste - 1/2 tsp (or tamarind juice from goose berry sized tamarind ball )
Salt - to taste
Turmeric - 1/4 tsp
Mustard - 1/2 tsp
Urad dhal - 1 tsp
Bengal gram dhal - 1 tsp
Red chili - 4 (split into 1 inch pieces)
Fenugreek leaves - 1 cup (cleaned and chopped)
Water - 2.5 cup (same cup which you used to measure rice)
Sesame oil - 1 tbsp
Sambhar powder - 1/2 tsp

Preparation method:-
In a kadai roast the raw rice till the rice becomes white and slightly puffed. Keep this aside.
Heat kadai. Add sesame oil, mustard to splutter, Urad dhal and bengal gram dhal and roast to golden color, add red chili.
When chili is brown add fresh fenugreek leaves and roast.
Add the sambhar powder, turmeric, salt and sortae for few seconds. Add tamarind water extracted from the tamarind with the measured water (2.5 cup)
When it comes to boil, wash the roasted raw rice and add to the boiling puli thani or tamarind spice juice.
Now remove the kadai and transfer the content to a vessel.
Pressure cook this for 4 whistle and simmer for 5 to 10 mins.
Switch off the flame and leave pressure cooker to cool. When pressure is released transfer to a serving bowl.
This will be hot and tasty dish. It will be tasty even when it is not hot. You can take this when you travel because it won't get spoiled for more hours.
Surely you will like this easy, healthy as we added fresh fenugreek leaves  and tasty dish when you try in your kitchen. 
Hope you all like my innovative dish.

Thalicha dosai (Garnished dosai)

Thalicha dosai (Garnished dosai) - preparation time 20 mins
When you take plain dosa daily it will be boring to eat so with the existing dosa flour itself you can change the taste and serve. All will love the changed version of dosai. 

Ingredients:-
Dosa flour - 1 cup
Onion - 1 (chopped to small cubes)
Ginger - 1 inch (chopped finely)
Chili - 1 (chopped finely)
Curry leaves - 1 string chopped finely
Oil - 2 tbsp
Salt - little
Mustard seed - 1/2 tsp
Urad dhal - 1 tsp

Prepartion method:-
Heat a tawa with oil. Add mustard to splutter, urad dhal, onion, chili, little salt and fry till the onion is slightly cooked.
Transfer the cooked ingredients to a vessel. Now add the dosa flour mix well along with ginger, curry leaves.
Heat dosai tawa and pour the batter in the circle form. 
This will be taste little spicy and crunchy because of onion. Taste good when compared to plain dosa. This goes well with idli podi or even without any side dish.

Vegetable paratha (Carrot, Urulai kizhangu paratha)

Vegetable paratha (Carrot, Urulai kizhangu paratha) - preparation time 20 mins
To make stuffed paratha i used to add vegetables to the stuffing so the dinner or breakfast becomes healthy. This will go well with a simple mago pickle and curd. This will be tasty and very good. You can consume even without any side dish if you make it spicy.

Ingredients:-
Boiled potato - 2 
Black jeera - 1/2 tsp
Grated carrot - 2
Boiled peas - handful boiled softy (optional)
Wheat flour - 3 cups
Salt - Required amount
Water - To Knead the dough
Finely chopped Green chili - 1 or 2
Chopped fresh coriander - 1 tbsp
Sunflower or Vegetable oil - 2 tbsp

Preparation method:-
Pressure cook the potatoes. Remove the skin, mash the potatoes.
Mix wheat flour with 1 tbsp oil and salt. Knead the flour with required amount of water. Knead well so that the dough is soft. Apply little oil and rest the flour for few mins (maybe 30 mins)
In a kadai add 1 tsp oil, chopped green chili, grated carrot and cook till raw smell goes off . Sprinkle little water if required. Add mashed potato, boiled peas, chopped coriander leaves to the cooked carrot and mix well.
When the stuffing is cool make small ball stuffing. 
Make small ball using wheat flour. Flatten the ball, keep stuffing ball inside and close. Seal fully with the wheat flour and make like a ball. Dust the ball using the dry wheat flour before rolling to paratha.
Using chapathi roller make paratha. Heat tawa and cook the stuffed paratha both side.
Stuffed vegetable paratha is ready to serve. Kids will take the paratha even without any side dish. My niece and nephew loved it.

Making of Omapodi

Making of Omapodi - Preparation time 25mins (If dry flour's available)

In many diwali snack dishes this is one of the healthy snack as we used to add ajwain(Bishop weed/omam) to make this recipe. Even for kids it will be soft to eat and digestible because of omam in it. This snack won't absorb more oil while cooking. Quick and easy to make deepawali  snack

Try 1:0.5 (Bengal gram flour:rice flour) ratio
Wash and soak the raw rice for 2 hrs and filter the water.
Grind the rice to fine powder. Seive the flour and remove the coarse powder. Grind the coarse powder and seive again.
Grind flour from bengal gram or buy bengal gram flour.

Ingredients:-
Ajwain(omam) - 1 tbsp
Salt - as required
Water - to grind the coconut
Oil - to deep fry

Preparation method:-
In a mixer add little gram flour and ajwain ground the flour till the ajwain becomes fine powder.
Using flour filter seive the flour so it won't be hard or get stuck while pressing the dough for omapodi
Mix both flour's along with diluted salt. Add water little by little and make a dough of chapthati flour consistency.
You can make little loose if you where not able to press the flour in the murukku making machine or dough pressing acchu.
Heat the oil and bring to medium or less flame.
Now using the omapodi achu insert the dough to press over the hot oil.
When the omapodi is done slight aroma will come and the bubble will get subsidized. (Take care else the the omapodi will be burnt it you keep for too long). Omapodi will take very less time to cook when compared to other murukku's.
Now crispy and tasty home made omapodi is ready to eat.
This is an easy to make and healthy snack.