Coriander Rice.

Ingredients:-

cooked rice: Two cups

Pepper: One tsp
Cumin: one tsp
Daniya: two tsp
Red chilly: two
(dry roast and powder the above four items)

mustard: 1 tsp
pepper: 1 tsp
Channa dal:2 tsp
salt :
Oil: 2 tsp

Method:

In a wok add two tsp oil and add mustard, pepper, channa dal, and salt and saute till the dal turns little brownish and now add the roasted powder and mix it for two minutes and now add the rice and mix it well till it is evenly coated.

Coriander rice is ready now.

Javvarasi Vadai.

Ingredients:-

Javvarasi one cup
Urad dal one cup
Salt
Cumin seeds one tsp
Oil for frying.

Method:-

Soak javvarasi in one or two cups of water
Also soak Urad dal in water separately

First grind the urad dal after one hour of soaking to a fine thick paste.Avoid adding water while grinding.

Now drain away the water in the javvarasi totally and add the same in the urad dal paste.

The batter is ready.

Add cumin seeds and salt in the batter.

Heat the kadai with enough oil and make vadai out of the batter and deep fry. you may make a small hole in the center of the vadai.

It is yummy, crispy and tasty.

Keerai poriyal.

Certain keerais taste well when we make it as poriyal. One such keerai is ponnankanni.
Sidha Doctors say, it helps in keeping our body shining like Gold and also helps to keep our eyes very bright.We should use the leaves and if you want to use the stems, cut it into small pieces. But leaves need not be cut, since it is very small like methi leaves.

Ingredients:-

Keerai 2 cups
Red chilly 2
garlic 2 numbers
onion 1 cup
moong dal half a cup
(soaked in water for half an hour)
salt
oil 1 tsp

Method:-
Heat oil in a kadai and add red chilly broken into two or three pieces., saute it for two minutes and add garlic, and then onion and
slightly fry till it turns golden, then add the keerai and the soaked dal with little water,stir it till the keerai turns soft and then add salt and stir it for some time till it is ready.

Ulundu Kanji.

This is one of the liquid food which is very helpful in relieving most of the pains in the body. Especially hip pains, joint pain and cervical pains in the shoulder and neck. But you must take it for atleast 21 days to get a total relief.

Ingredients:-

Ulundu/Urad dal one cup
Coconut shredded One cup
Jagerry One cup

Method:-

Heat the kadai with 8 cups of water. When it starts to boil, add the urad dal. When the dal is half boiled, add the coconut and jaggery and stir continuously so that it won't stick in the bottom. When the dal is fully boiled and the kanji is ready remove it from fire.

Carrot chutney.

Ingredients:-

Carrot: 250 gm
coconut: one cup
gingely oil one spoon.
Pepper powder: 2 spoon
salt

Method:--

Wash the carrot and peel the skin.
shred it well
In a wok add gingely oil and saute the carrot.
Put the carrot, coconut, pepper powder and salt in a mixie and
grind it smoothly without adding much water.

Kosthu

Kosthu is a super side dish for tiffin items. Generally we have sambar for idly or dosa, for a change, you may indulge in kosthu. It goes well with dosa, pongal and idly especially with pooris.

Ingredients:-

Katharikkai 5 or 6
moong dal 100 gms
tamarind lemon size
small onions 10
mustard 1 spoon
green chillies 2
ginger one piece of an inch
curry leaf
salt
turmeric powder
coriander leaves

method:-

boil the moong dal with enough water and keep it aside.
dice the katharikkai and small onions

Add oil in a kadai and saute mustard, curry leaves green chillies, and ginger. Now add small onions and katharikkai, after two minutes add salt, turmeric powder and hing. After the brinjal is properly cooked add one cup of tamarind water. when the raw smell goes, add the boiled moong dal and add coriander leaves. Now the kosthu is ready. The kosthu should not be of thin consistency.

Pudhina thokku

Ingredients:-

Pudhina two cups
tamarind a pinch
red chilly one
green chilly one
salt as per taste

for tempering

mustard
hing


method


grind the above ingredients . in a kadai heat oil and add the tempering . then mix the nicely ground paste and saute it for three to four minutes till the thokku comes out of the pan without sticking.