Carrot Raita

Ingredients

Grated carrot         : 1/4 cup
Homemade curd    : 1/2 cup ( Recipe here )
Sugar                     : 1/2 tsp
Salt                        : 1/4 tsp

Method

Whisk the curd.
Add the sugar ,salt to it and whisk again
Add the grated carrot and mix.
Carrot raita is ready .
Serve with any pulao or biryani.

Vegetable Stew - Side dish for Appam / Idiyappam

Ingredients

Carrot               : 1
Green peas       ; 1/4 cup
Beans               : 5 nos 
Boiled Potato    : 1
Onion                : 2
Grated ginger    : 1/4 tsp
Green chillies     : 3 nos
Coconut milk      : 2 cups
Curry leaves        : 1 tbsps
Salt
Coconut oil         : 2 tsp

Method

Chop the onion lengthwise.
Wash & chop the vegetables and microwave it for 3 minutes with little salt.
Heat 2 tsp oil in a kadai, add the grated ginger ,curry leaves and fry.
Add the chopped onion and chopped green chilly  and fry till onion turns translucent.
Now add the cooked vegetables,salt and mix and let it cook for few minutes.
Finally add the coconut milk,reduce the flame,cook for 2 minutes and remove from flame.
Serve hot with Appam / Idiyappam.
Enjoy..

Adai Dosa ( mixed Lentil Crepes)

Ingredients

Idly Rice  : 2 cups
Toor dal  : 1/2 cup
Chana dal : 1/2 cup
Urad dal : 1/2 cup
Moong dal : 1/4 cup
Red chilly : 8 nos
Asafotida
Salt
Curry leaves
Oil 

Method

Soak rice and dals separately for 2 hours.
Grind rice and dals together along with  salt, red chillies, to a smooth paste.
Temper with mustard seeds,curry leaves,asafoetida and add it to the batter and mix well. 

Heat a tawa , spread a ladle full of batter and make a dosa.
Pour oil along the edges and some in the middle too.
Flip over and cook the other side for few minutes.
When both sides are done take it out from the fire and serve hot . 

Mango Thokku / Manga Thokku / மாங்காய் தொக்கு

Ingredients

Raw Mango   ; 1
Red chilly powder   : 4 - 5 tsps
Turmeric powder     : 1/2 tsp
Fenugreek seeds       : 1/2 tsp
Mustard seeds           : 1 tsp
Sesame oil                 : 5 tbsps
Asafoetida                  : 1/4 tsp
Salt

Method

Peel the skin of the mango and grate it.
Dry roast the fenugreek seeds and powder it.
Heat oil in a kadai,temper with mustard seeds.
Add the grated mango,turmeric powder,asafoetida,salt and fry.
Add the red chilly powder,mix and cook on low flame.
Add the fenugreek powder,mix and Cook till the mango become soft .

Once the oil leaves at the top remove it from the stove.

Let it cool and store it in an air tight conatainer.