Easy bread toast

Easy bread toast - Preparation time 5 mins
Actually my husband made this recipe. We used to take bread with jam/butter/tomato gravy but this one is simple and easy to make. After eating 2 slices with jam you would like to have something hot/spicy in the middle. This recipe will compliment your taste-buds. Ingredients we use to make this will be readily available in our home.

Ingredients:-
Bread pieces - 6 (or according to your wish)
Pepper powder - 1 tbsp
Cumin powder - 1 tbsp
Salt - to taste
Milk - tbsp

Preparation method:-
In a small bowl mix pepper and cumin. Add required amount of salt and mix well with pepper and cumin.
Heat tawa and roast the bread on one side. Turn the bread & over the roasted side sprinkle the spice mixture using fingers evenly over the bread.
Take little milk in a spoon and sprinkle over the spice mixture which is spread over the bread. This milk make the spice mixture to stick to the bread.
Now turn the bread and cook. If you want you can roast both sides with spice mixture. I will add only on one side because that itself will be spicy.
Enjoy this healthy toast as a breakfast or snack.

Kezhvaraghu adai (Easy ragi adai)

Kezhvaraghu adai (Easy ragi adai) - Preparation time 10 to 15 mins
Yesterday evening I felt very hungry. I don't want to eat any oily stuff so thought of trying some easy, simple to make and healthy recipe. Mom gave me ragi flour for making dosai or kanch which i stored in my refrigerator now i want to try new recipe using it.

I tried making in small quantity. When i tasted after making it was so tasty to me so finished eating the 2 to 3 adai by myself left 2 for my husband to taste. It will be very tasty when consumed hot and tasty when cold. You can try this and provide you feedback or input.

I actually flattened the ragi adai flour directly over the hot tawa which might not be possible for some so you can oil a silver foil or plantain leaf to flatten and put in the hot tawa. Remove the sheet or leaf from the flattened adai.

Ingredients:-
Ragi flour (Kezhvarghu maavu) - 1 cup
Red chili powder - 1/2 tsp (or to your spice level)
Curry leaved - 10 (finely chopped)
Carrot - 2 tbsp (grated or finely chopped) optional
Onion - 1 (finely chopped)
Water to make the dough
Salt - to taste
Ginger - 1 tsp (finely chopped)
Green chili - 1 (finely chopped) optional
Oil - to cook

Preparation method:-
Take a vessel add ragi flour, salt, chili powder, salt, curry leaves, carrot, onion, ginger,green chili.

Mix well all the above ingredients and sprinkle  water to make dough .
The dough should not be tight for puri or chappathi. Let it be slight loose so a small ball can be made using the dough.

Heat a tawa (i use iron tawa for making dosa/adai so that dish will be much more tasty than non stick) and coat with little oil.
In a bowl take water. Dip your hand in the water (to avoid the dough sticking to your hand) and then make small ball from the dough.
When tawa is hot keep the dough ball in the middle and slowly flatten the ball and make a circle.

Make small ball so the flattening process will be easy. Spread little oil around the ragi adai. After few mins turn the adai and cook. The color will become dark when it is completely cooked.

You serve ragi adai hot to all your family members.They will be waiting behind you, before you start cooking the next one. Happy and healthy cooking for you.

Making of boiled sweet potato (Vegavaitha sakaravalli kizhangu)

Making of boiled sweet potato (Vegavaitha sakaravalli kizhangu) - Preparation time less than 10 mins

Buy fresh sweet potato wash well in running water to remove the mud covering the skin of tapioca. Cut the tapioca into 3/2 inch pieces. 

In a pressure cooker/pan add cut tapioca pieces, water (till the 1/4 inch of the pieces cover) and salt 1/2 tbsp or less amount. Pressure cook for 1 whistle and switch of the flame.

Remove the water and serve this will be tasty and healthy snack.

Pachai mochai sundal/poriyal (Indian lima bean dry curry)

Pachai mochai sundal/poriyal (Indian lima bean dry curry) - Preparation time 15 mins
We used to get lima bean during december, january season so you can try this dry curry. I used to pressure cook and make this curry as the skin of the bean will be slightly hard. It can be cooked in ordinary vessel also but will take little time.

Ingredients:-
Fresh indian lima beans - 2 cup or 100 gms
Sambhar powder - 1 tsp (or 2 tsp if you like the curry very spicy)
Salt - to taste
Turmeric powder - 1/2 tsp
Mustard - 1/4 tsp
Urad dhal - 1 tsp
Curry leaves - 10
Sesame oil - 1 tbsp
Rice flour - 1 tsp
Water - 1/2 cup or till the beans get immersed in the vessel

Preparation method:-
In a vessel add indian lima beans, sambhar powder, turmeric powder, salt and required water.
Keep this vessel in pressure cooker. Pressure cook for 3 whistle and cook in slow flame for 5 mins.
When pressure is released take the cooked beans and keep.
In a tawa add oil, and heat. Add mustard seed to splutter and roat urad dal to golden brown. Add chopped curry leaves and cooked lima beans along with cooke water.
Let this cook till all the water is used for cooking process. Finally add the rice flour and mix well for few mins and switch of the flame.
Serve this with hot rasam rice or moor kuzhambhu sadham. This can also be given as a sundal (snack).
Surely you all will love this fresh lima bean dry curry (i.e. pachai mochai sundal or poriyal)

Puli Aval (Flattened rice with tamarind)

Puli Aval (Flattened rice with tamarind) - Preparation time 10 mins
When I went to mom's home last month she made it. After returning from market with dad and my nephew we were tired and hungry. Mom gave this snack it was too good, tasty and filling. I tried this in my home when i returned. My husband also liked this snack. You feel filling and light after eating this puli aval. Try i out in next get together.

Ingredients:-
Aval - 1 cup (75 or 100 gms)
Tamarind juice - 1 tbsp
Salt - to taste
Turmeric - 1/4 tsp
Red chili - 3 (Split and remove the seeds if you dont want too spicy)
Mustard seed - 1/4 tsp
Urad dhal - 1/2 tsp
Curry leaves - 5 
Sesame oil - 1/2 tsp
Water - to wash the aval

Preparation method:-
Wash the aval and drain the water (leave few tsp of water to soak the aval). After few minutes the aval will become soft and slightly big than dry aval.
Heat a kadai. Add oil, mustard to splutter, urad dhal to become golden brown. Now add the red chili and roast till it becomes deep red. 
Add the tamarind juice, turmeric, salt to the roasted ingredients. When raw smell of tamarind goes off add the soaked aval and mix well.
Garnish with chopped curry leaves and serve hot.

Boiled peanut

Making of boiled peanut (Vegavaitha veerkadalai) .

Buy fresh groundnut (we will get the groundnut with outer shell i will use that groundnut) from vegetable shop. Wash well in running water 2 or 3 times to remove the mud.

In a pressure cooker add washed groundnut, water (till the groundnut's are immersed) and salt 1/2 tbsp for 1/2 kg of groundnut . Pressure cook for 2 or 3 whistle (when groundnut's are very tender 2 whistle is enough else go for 3).

Bring down the flame and cook for few mins and switch of the stove.

Remove the water and serve this will be tasty and healthy snack.

Masala pori (Masala puffed rice)

Usually puffed rice will be a good snack for small kids because it is made of rice, soft and easily digestable. When i go to moms house it is my favourite snack (along with roasted groundnut). It will be bit salty. Some people like when we make it interesting.

Masala pori (Masal puffed pori) - Preparation time 5 to 10 mins
Ingredients
Puffed rice - 2 cup
Mor milagai - 1 (green chili soaked in butter milk with salt and dried in hot sun)
Coriander seeds - 1/2 tsp (slight crush it)
Cummin seeds - 1/2 tsp (slightly crushed)
Turmeric powder - 1/4 tsp
Chili powder - 1/2 or 1 tsp (to your spice)
Curry leaves - 10
Oil - 1 tsp (oil that you like)
Salt - to taste


Preparation method:-
In a pan heat oil, add mor milagai, coriander seeds, cummin seeds, curry leaves and fry till nice aroma comes. Now add chili powder along with turmeric powder, salt.
Mix this with pori (puffed rice). This can be a crispy and good snack for all. Can be made within 5 to 10 minutes.
Keep this in an airtight container to be crisp.

Vellam Aval (Flattened rice with jaggery)

Vellam aval - preparation time 10 to 15 mins

Easy to make and very healthy snack. We used add grated jaggery, fresh coconut so will be fresh and tempting

Ingredients:-
Aval - 1 cup (75 or 100 gms)
Grated jaggery (vellam) - 1/4 cup (15 or 20 gms) you can increase or decrease according to your sweet level
Grated coconut (thenkai) - 3 tbspn
Water - to wash the aval

Preparation method:-
Wash the aval and drain the water (leave few drops to soak the aval). After few minutes the aval will become soft.
Now add grated jaggery & coconut and mix well.

This can be prepared in few minutes and served to kids as evening snacks. Jaggery (Vellam) is rich source of iron and aval is easily digestible rich source of carbohydrate.
If you like cardamon flavour you can add powdered cardamon.

Milagu Aval (Pepper with flattened rice)

Milagu aval - preparation time 10 to 15 mins

Aval is easily digestible , rich in carbohydrate, very easy and quick to make. You can carry this with required spice so when you feel hungry you can make it and eat instantly in no time. We can try different varieties in aval so you like to eat. Here i tried making aval with pepper and cumin seed.

Ingredients
Aval - 1 cup ( or 75 gms)
Salt - to taste
Crushed pepper (Milangu) - 1 tbspn
Curry leaves - 1 string
Crushed cummin (Jeeragam) - 1 tbspn
Sesame oil (or ghee if you prefer) - 1 tbspn
Water - required amount

Preparation method:-
Wash the aval and filter the water. Sprinkle some water and keep aside for 10 mins. Check whether the aval has become soft.
Now in a tawa heat the oil (or ghee). Add pepper, cumin seed, curry leaves and switch of the flame. Add the soaked aval, salt and mix well. If you want you can sprinkle little water and mix.
This will be good evening snack. Can be made in few minutes if you have aval in home. Try it out.