Ingredients:

• Big lemon 6
• 2 -3 tbsp oil
• 1/4 cup salt
• 1/2 cup powdered sugar
• 1/2 sp asafetida
• Less than 1/4 cup chilly powder
• 1 sp turmeric powder
• 1 sp mustard seeds
• 1/2 sp fried and powdered fenugreek

Method:

• Wash and clean Lemon.
• Cut into pieces.
• Cook it in a cooker with out water.
• In a pan make seasoning with mustard seeds.
• Put turmeric and asafetida.
• Mix well. Now add cooked lemon.
• Mix well and add salt, sugar and chilly powder.
• Mix well. Pour the balance oil.
• When oil came out of the pickle remove and keep aside.
• Use instant sweet and sour Lemon pickle.
• But surely keep the pickle in the fridge and use. Put less quantity and use immediately.

Lemon Pickle (2)

Ingredients:

• 1 Kg Lemon
• 200 Gms. Red Chilly Powder
• 100 ~ 150 Gms. Salt
• 1/4 Kg Oil
• 50 Gms. Fenugreek (Fried and Powdered)
• 1 Spoon Asafetida
• 50 Gms. Mustard Seeds
• 2 Spoons Turmeric Powder

Method:

• Wash and wipe lemons and cut them in same size.
• Pour oil in a deep pan and make seasoning.
• Put the lemon pieces in a deep bowl.
• Add red chilly powder, salt and fenugreek powder and mix well.
• Put the seasoning on the lemon mixture.
• Mix well.
• Then transfer it to air tight bottle.
• You cannot use this pickle immediately.
• You can use this after 4 or 5 days.
• But daily you must mix the pickle without fail.
• And you can keep this also for a year.

Notes:

• Next to mango we generally use lemon pickle. We can put many varieties in this also.

Instant Lemon Pickle - Boiled Lemon Pickle

Ingredients:

• 6 Big Lemon
• 2 - 4 tbs. oil
• 1/4 cup salt
• 1/2 sp Asafetida
• 1/4 cup or 2 -3 sp more Chilly powder
• 1/2 sp turmeric powder
• 1 sp Mustard seeds
• 1 tbs. Fried and powdered Fenugreek Powder

Method:

• Wash and clean Lemon. Cut into small pieces.
• With out water cook it in the pressure cooker.
• Remove from the cooker and keep aside.
• In a pan,Pour oil and make seasoning with mustard.
• Put turmeric powder and asafetida.
• Add cooked lemon pieces and mix well.
• Reduce the flame.
• Add salt, red chilly powder and fenugreek powder.
• Add some more oil and let it come over the pickle.
• Now remove from the fire and use immediately.
• But please keep this pickle in the fridge.

Kalla kaai thokku - hogplum (amtekai)

Ingredients:

• 1 Kg Kalla kai
• 200 Gms. Red Chilly Powder
• 100 ~ 150 Gms. Salt
• 1/4 Kg Oil
• 50 Gms. Fenugreek (Fried and Powdered)
• 1 Spoon Asafetida
• 50 Gms. Mustard Seeds
• 2 Spoons Turmeric Powder

Method:

• Wash, wipe Kalla kai.
• Cut and remove the seed. Or you can just cut them.
• Put it in a mixer grinder and run it for a min or two.
• Remove and keep aside.
• Pour oil in a pan.
• Put mustard seeds, turmeric powder and asafetida.
• Now put the Kalla kai in the pan and mix well.
• Add salt, fenugreek powder and red chilly powder. Mix well.
• Make the stove simmer and mix the thokuoccasionally.
• When oil comes out of the thoku remove it from the fire.
• After it reaches room temperature, store in a bottle.
• This is one of the best pickle item.
• You can keep this for a year.

Kalla kaai Pickle -hogplum (amtekai)

Ingredients:

• Kalla kai 1/2 kg
• Red chilly powder 150 gms ( you can adjust as per your taste. Oil fry red chilly and powder them)
• Salt - 50 gms ( you can adjust this too)
• Oil to fry

Method:

• Make seasoning with mustard seeds and turmeric powder.
• Crack the kalla kai to remove the white seeds from inside.
• Put the cracked kalla kai in the pan and add salt, fenugreek powder and hing powder.
• Mix well. Let it be for a while and stir well.
• When it starts cooking add red chilly powder.
• Simer the flame and when oil comes out of the pickle remove it from the fire.

Notes:

• Kalla kai - hogplum/amtekai.
• We will usually get this in the season of Krishna Jayanthi.
• This will looks like Ashako tree fruit, and red and green in colour. It is sour in taste.
• So we will usually use this to make pickle.

Sweet Brinjal Pickle

Ingredients:

• 1 kg small brinjals
• 50 gms salt
• 25 gms turmeric powder
• 25 gms mustard powder
• 50 gms garlic
• 50 gms green chilly
• 50 gms red chilly powder
• 100 gms sugar
• 500 gms gingely oil
• 250 ml vinegar

Method:

• Peel garlic and clean the ginger.
• Grind garlic and ginger with 2 - 3 sp of vinigar.
• The paste must be very fine.
• Keep aside.
• Wash, wipe and slice the brinjals.
• Or if the brinjals are very small and tiny you can split it into four.
• Heat oil in a deep pan.
• Add sliced brinjals and chopped green chilies.
• Fry well add all the other masalas except vinegar.
• Cook for about 10 min. or till the brinjal cooked well.
• Add vinegar and the brinjals cook well in that.
• Remove from the fire and cool.
• Store in a jar.
• You can use this immediately and better you keep this in the fridge and use.

Maa Vadu

Ingredients:

• 1 kg Mavadu
• 1/2 kg Crystal Salt
• 200 ml Castor Oil
• 100 Gms. Turmeric Powder

Method:

• Wash and wipe baby mangos
• Put all ingredients in a jar and mix well everyday
• It will be watery after 4-5 days.
• Do not remove water and do not add water. Can keep this for a long time .

Notes:

• In Madras we will get baby mangos (mavadu). Using this u can prepare a delicious pickle.

Garlic and Mango Pickle

Ingredients:

• Garlic 15 - 20 pods
• Raw Mango 1 cup chopped
• Red Chilly Powder 2/3 cup
• Pickle powder 6 spoons
• Stone Salt 2/3 cup
• Turmeric Powder 1/2 tsp
• Sesame Oil as required
• mustard seeds 2 sp

Method:

• Peel all the garlic pods and keep aside.
• Wash, clean and cut the raw mango into big chunks.
• In a mixing bowl, put garlic pods, raw mango chunks, red chilly powder, pickle powder, turmeric powder and salt togather and mix well.
• If the mango is not sour enough, reduce the quantity of salt.
• Taste the pickle and adjust the taste.
• Then transfer all the mixed ingredients to a clean jar.
• Now make seasoning with mustard seeds and pour it on the mixture.
• Add oil in that and mix well.
• Your pickle is ready. After 4 -5 days you can use the pickle.

Notes:

• If you already have mango pickle made, add few garlic pods into the pickle and leave it for 3 - 5 days for the garlic pods to absorb the juices. Use as required.

Ginger Thokku 2

Ingredients:

• Soft Ginger 200 gms
• Stone salt 50 gms
• Fresh red chilly powder 50 gms
• Oil as required
• Pickle powder 1 sp
• Jaggery 2 tab crushed
• Tamarind paste 2 sp
• Turmeric powder 1/2 sp
• Mustard seeds 1 sp

Method:

• Wash, clean and peel ginger.
• Cut and grind like a paste.
• In a pan, pour oil and make seasoning with mustard seeds and turmeric powder.
• Add ginger paste and fry well.
• Add tamarind paste and mix well.
• Allow it to cook for a while.
• Now add all the other ingredients and stir well.
• Wait till the oil comes out of the pickle.
• Remove from the fire and bring it to room temp.
• Store in a bottle.
• Very good for health and good side dish for curd rice, chappati or dosa or even idly.

Green Chilly Thokku 2

Ingredients:

• Fresh hot green chilly 200 gms
• Tamarind paste 2 - 3 sp
• Jaggery 25 gms
• Stone Salt 50 gms
• Pickle powder 1 sp
• Gingely oil 100 gms
• Mustard seeds 2 sp
• Turmeric powder 1/2 sp

Method:

• In a pan pour some oil and make seasoning with mustard seeds and turmeric powder.
• Add cleaned and finely chopped green chillies.
• Fry well and add all the other ingredients.
• Allow it to cook for a while.
• Let the oil come out of the pickle.
• Remove and bring it to room temp.
• Store in a bottle.
• Very good for curd rice and good side dish for dosa and chappati too.

Notes:

• If you dont like jaggery in the pickle you can avoid it.

Garlic Pickle 4

Ingredients:

• Garlic cloves 1/4 kg
• Stone salt 50 gm
• Tamarind paste 2 - 3 sp
• Red chilly powder 100 gms
• Pickle powder 1 - 2 sp
• Gingely oil 200 gms
• Jaggery one small piece
• Mustard seeds 2 sp
• Turmeric powder 1/2 sp

Method:

• Pour some oil in the pan and put mustard seeds.
• After that add turmeric powder and garlic.
• Now add tamarind paste. Mix well.
• Allow it to cook for a min or two.
• Now add all the other powders and jaggery.
• Fry for a while.
• Add additional oil so that after cooking the oil must come on the garlic.
• Then remove from the fire and bring it to room temp.
• Now store in a dry bottle.
• Your pickle is ready to serve.

Notes:

• It is good to use stone salt for pickles.
• If you want, you can use normal table salt also.
• Otherwise you can put the stone salt in a mixier grinder and just grind for a min.
• Then use for pickle so that you can prepare your pickle quickly.

Basic powder for Pickle

Ingredients:

• Fenugreek 200 gms
• Mustard seeds 100 gms
• Asafetida bar 200 gms
• 3 -4 sp gingely oil

Method:

• Cut asafetida into pieces.
• Keep aside.
• In a pan dry fry Fenugreek well. Keep aside.
• Pour some oil in a pan and fry the pieces.
• Remove and grind with fenugreek and mustard seeds.
• Use this powder to give good smell for pickles.

Notes:

• You can grind red chilly in mixie and use for pickles.
• It will give good colour and hot to the pickle.

Garlic Pickle 3

Ingredients:

• Garlic cloves 1/4 kg
• Stone salt 50 gm
• Lemon juice 1 cup
• Red chilly powder 100 gms
• Fenugreek 1 sp
• Coriander powder 1 sp
• Asafetida powder 1/4 sp
• Gingely oil 200 gms
• Jaggery one small piece
• Mustard seeds 2 sp
• Turmeric powder 1/2 sp

Method:

• Fry fenugreek in a pan and make it powder.
• Keep aside.
• Pour some oil in the pan and put mustard seeds.
• After that add turmeric powder and garlic.
• Now add all the other powders and jaggery.
• Fry for a while.
• Now add lemon juice and cook for a min.
• Add additional oil so that after cooking the oil must come on the garlic.
• Then remove from the fire and bring it to room temp.
• Now store in a dry bottle.
• Your pickle is ready to serve.

Makali Kizangu Pickle

Ingredients:

• Makali Kizangu I/2 kg
• Curd 1/4 lt
• Red chilly powder 100 gms
• Salt 200 gms

Method:

• Wash Makali well.
• Remove mud and sand.
• Cut into small pieces.
• Add red chilly powder and salt with curd
• Mix well. Now put the cut pieces in the curd mixture.
• Daily mix them for a week.
• Your pickle is ready.
• Then start using.
• This pickle get spoiled for years together.

Notes:

• You can grind red chilly and put in the curd to get very fresh pickle.
• My husband use to pour the liquid, (curd and red chilly mixture after the pickle is ready) for dosa and chappati.

Punjabi Carrot Pickle

Ingredients:

• 3 medium carrots peeled
• 1 medium cauliflower stalks removed
• 1/2 cup salt
• 1/4 cup red chilly powder
• 1 tbsp. turmeric
• 1 cup vinegar
• 1 cup jaggery grated

Method:

• Cut carrots lengthwise into four, or six, if very thick.
• Cut lengths into 1 1/2 inch
• Keep aside.
• Separate cauliflower florets. Break to halves if very big.
• They should match size of carrot pieces.
• Add chilli, salt, turmeric.
• Toss well.
• Transfer to a clean dry bowl, Keep in sun
• for 4 days.
• Heat vinegar till warm.
• Add jaggery, stir. Heat further till vinegar is very hot, and jaggery has melted.
• Cool to room temperature. Add to sunned vegetables.
• Transfer to a clean dry pickle jar, close lid tightly.
• Keep in a warm dark place for 5-6 days.
• Mix well with a wooden spoon;
• Serve with chappathi, rice or just about anything.

Green Pepper Pickle

Ingredients:

• Green pepper - 250 gm
• Lemon - 5
• Turmeric powder - a pinch
• Asafetida powder - a pinch
• Mustard seeds -1 tsp
• Salt to taste
• Cooking oil - 4 tbsp

Method:

• First of all keep a clean and dry container ready.
• Clean the green pepper thoroughly and pat them dry with a clean cloth.
• Then, transfer them into the container.
• Add lemon juice over them such that they are fully immersed in the juice.
• Heat oil in a kadai, add mustards seeds, asafoetida powder and turmeric powder and pour it over the pepper and mix well.
• Keep it aside for a week and use it with a dry spoon.

Gongura Pickle

Ingredients:

• 4 bunches of gongura leaves
• 2 1/2 tsp. sesame seeds
• 2 1/2 tsp. urad dal
• 1 tsp. fenugreek seeds
• 1 tsp. coriander seeds
• 1 tsp. cumin seeds
• 4-5 dry red chilies
• 3-4 green chilies
• 2 tbsp. oil
• Salt to taste

Method:

• Separate gongura leaves from the bunch and wash them.
• Then fry them in the oil till they are tender.
• Fry green chilies and keep apart.
• Roast sesame seeds, urad dal, cumin seeds, fenugreek seeds, coriander seeds and dry red chillies and keep apart.
• Allow them to cool.
• Then grind them in a grinder and keep aside.
• Now grind the green chillies and gongura leaves to a paste.
• Mix both the dry powder, salt as per taste and gongura-green chilli paste together and grind again till they mix well.
• Your gongura pickle is ready.
• Season it and serve with rice.
• If you want you can make seasoning and pour on the pickle.
• Heat 1 tbsp. oil in a pan, when it gets hot put mustard seeds.
• When they splutter put 1/2 tsp. chana dal and urad dal together and 1-2 dry red chilies.
• Put the seasoning on the pickle.

Green Chilly and Ginger Pickle

Ingredients:

• Green chilies - 100gms
• Curry leaves - 10 sticks (optional)
• Ginger - 100 gms
• Garlic - 50 gms
• Salt to taste
• Tamarind - 100gms
• Turmeric powder - 1 tsp
• Mustard - 2 tsp
• Gingerly oil - 100 ml
• Fenugreek seeds 25 gms (fry well and powder )
• Jaggery - 100gms

Method:

• Heat tawa put oil.
• When the oil gets hot add mustard seeds and curry leaves to it.
• Cut the chilly, peel ginger and garlic.
• Cut into small pieces.
• (If you want you can grind them in a mixer grinder)
• And add it and fry for a few min.
• Next add the tamarind syrup to it.
• Add salt and turmeric powder allow it boil for
• about 10 mts in low flame.
• Once the chilly and ginger gets cooked and becomes little thick add the jaggery and the fenugreek powder and keep on stirring it for about 5 mts .
• You start getting good smell of chilly, ginger, jaggery and once the oil starts coming out it means your pickle is ready.
• This pickle can be kept up to a max of 6 months.

Stuffed Red Chilli Pickle

Ingredients:

• 500 gms. fresh long red stuffing chillies
• 6-8 lemons juice extracted
• 1/2cup mustard powder
• 2 tbsp. dried mango (amchoor) powder
• 2 tbsp. salt
• 1 tsp. turmeric powder
• 1 tsp. cumin or sonf
• 1/2tsp. asafetida powder
• 1 tsp. whole mustard seeds
• 2 tbsp. oil

Method:

• Wash chilies, dab them dry.
• Oil hands a bit, or use kitchen plastic gloves to handle chilies.
• Slit each, removed just some seeds depending on how hot a pickle you want.
• Keep aside.
• Mix all dry powders and salt, except asafetida.
• Stuff each chilly with this mixture.
• Heat oil in a small pan till smoky.
• Add asafetida, whole seeds, take off fire.
• Allow to cool to room temperature.
• Pack whole chillies into a wide mouthed sterile jar.
• Pour lemon juice over them.
• Pour oil over them.
• Shake jar gently, cover and keep aside.
• Shake every day, for 5-6 days, till chillies are tender.
• Very good side dish for chappati.

Bell Pepper Pickle

Ingredients:

• 5-6 large firm bell peppers
• 1/2tsp. cumin seeds
• 1 tsp. mustard seeds,
• 15-17 dry red chillies,
• 8-10 flakes garlic
• 1 tbsp. soft brown sugar
• 2 tbsp. lemon juice
• Salt to taste
• 3 tbsp. oil

Method:

• Deseed and chop bell peppers into one inch square pieces.
• Grind all ingredients to a paste, except peppers, oil and salt. Keep aside.
• Heat oil in a heavy pan, add peppers, and fry till they are bright and tender.
• Drain, keep them aside.
• Add paste to the remaining hot oil.
• Fry paste well, till oil starts to separate.
• Add salt, peppers, stir and check taste.
• Cool and store in airtight jar.
• Good for curd rice and chappati.

Small Onion Pickle

Ingredients:

• Small onions 15-20
• Chilly powder 1/2 tea spoon
• Medium size Raw Mango (grated) 1
• Salt To taste
• Oil 2 tb spoon
• Mustard seeds 1/4 tea spoon
• Fenugreek seeds 1/2 tea spoon
• Asafoetida 1 pinch
• Turmeric powder 1/2 tea spoon

Method:

• 1.Give 2 small vertical cuts to the onion perpendicular to each other. Care should taken not to cut onions in 2 pieces.
• 2. Add chilli powder and salt in grated raw mango.
• 3. Stuff the mixture in each onion & keep aside.
• 4. Take oil in pan. Add Mustard seeds. Heat till Mustard seeds crackle.
• 5. Immediately close the flame after adding fenugreek seeds, Asafoetida and turmeric powder.
• 6. Allow it to cool then pour this oil on the onions and you are ready to serve in lunch or dinner time.
• 7. Store in refrigerator in air tight container.

Garlic pickle

Ingredients:

• Garlic (with its outer coverings well peeled) 1 Kg
• Gingelly Oil 500 ml
• Lime fruits (medium sized) 30 nos.
• Coriander seeds 30 gms
• Fenugreek (vendhayam in Tamil) 10 gms
• Jeera 10 gms
• Asafoetida 10 gms
• Chilli powder 100 gms
• Salt powder 100 gms
• Jaggery (powdered) 100 gms
• Turmeric powder 10 gms
• Mustard 10 gms

Method:

• Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour.
• Grind them in a mixie nicely.
• This is "Masala Powder".
• Cut the lime fruits, extract the juice, filter and keep it.
• Add a pinch of salt to this so that it may not turn bitter.
• Heat the gingelly oil in a thick pan.
• Add mustard.
• After it splutters, add the peeled garlic.
• When it becomes one-fourth cooked add lime juice.
• When the garlic becomes half cooked, add chilli powder, masala powder and salt powder and turmeric powder.
• When it becomes three fourths cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes.
• Allow it to cool and store in bottles.

Notes:

• Keep on stirring the garlic and other components throughout taking care not to mash the garlic.
• It can be used on the same day.

Radish Pickle

Ingredients:

• 1 kg. tender fresh radish
• vinegar

Method:

• Wash, wipe, and slice radish into desired pieces.
• Do not make pieces too small or they will get mushy on pickling.
• Soak them in salt water for 10-12 hours or overnight.
• Drain and wash thoroughly under cold running water.
• Drain completely, dab with kitchen cloth if necessary.
• Pack tight layers into sterile jar, without leaving spaces.
• Pour vinegar over slices to cover them.
• Keep it as it is for 48 hours at least before using.

Mixed Veg. Pickle

Ingredients:

• 200 gms. cauliflower
• 50 gms. cluster beans
• 50 gms. french beans
• 50 gms. gherkins
• 50 gms. carrots
• 10 gms. ginger
• 10 gms. fresh turmeric
• 15 fresh firm green chillies

Method:

• Wash, wipe, and slice cauliflower, carrots, gherkins into desired pieces.
• Leave cluster , chillies whole, separated.
• Slice ginger and turmeric.
• Do not make pieces too small or they will get mushy on pickling.
• Soak them in wet brine for 10-12 hours or overnight.
• Drain and wash thoroughly under cold running water.
• Drain completely, dab with kitchen cloth if necessary.
• Pack tight layers, vegetable by vegetable into sterile jar, without leavingspaces.
• Dissolve sugar into vinegar while still hot.
• Pour vinegar to cover them.

Amla in Salt(neer neli kai)

Ingredients:

• 1 kg Amla
• 100 gm green chilly
• Salt
• 1 sp asafetida powder
• 1 sp turmeric powder
• 4 tea sp oil
• 1 sp mustard seeds
• 2 sp fenugreek powder ( dry fry and powder it)

Method:

• Get fresh Amla from the market.
• Wash and keep aside.
• If you buy 1 kg Amla, get 100 gm.
• Green chilly also.
• Pour 4 tea spoons of oil in a pressure cooker add mustard seeds and turmeric powder.
• After the mustard seeds brusts, add cut green chilly in that.
• Fry well.
• Pour 2 liters of water in cooker and put all the amlas and add salt.
• Put fenugreek powder and hing powder.
• Close the lid and allow 3 whistles.
• After opening transter it to bottles.
• As usual keep it in the fridge to avoide fungus.

Tomato Thokku

Ingredients:

• 500Gms. Tomato
• 100 ~ 150 Gms. Red Chilly powder
• Mustard seeds
• Udad dal
• Asafetida
• Fried and powdered Fenugreek
• 100 ~ 150 Gms. oil
• Curry leaves
• Salt

Method:

• Put tomatoes in hot water and peel the skin and put them in a mixer grinder and make a thick paste or juice.
• Or other wise without peeling the skin put tomatoes as it is in the mixer grinder and make a thick paste or juice or use tomato puree.
• Pour oil in a deep pan and make seasoning. Now pour the tomato juice in that.
• Mix well and add red chilly powder, fenugreek powder, asafetida powder, curry leaves and salt
• Let it cook for a while.
• Occasionally mix the thokku.
• It will take some time to cook.
• When oil comes out of the thokku, you can remove the tomato thokku from the fire.
• You can mix this tomato thokku with rice, or use this as side dish for chapatti , or you can make sandwiches also by using this thokku.

Images:

Masala Aavaka

Ingredients:

• 2 kg Aavaka Mango
• 1/4 kg Fenugreek Seeds
• 1/2 kg White Whole Channa
• 1/2 kg Red Chilly Powder
• 100 Gms.. Garlic (peeled)
• 1/4 kg Salt
• 1/2 to 1 kg Oil (Gingelly oil is preferred)

Method:

• Wash, wipe and cut Mangos of same size
• Put them in a jar.
• Add all ingredients in it.
• Mix well with a dry karandi
• Close and keep aside
• Oil should be up to the brim and mix it every day.
• After a weeks time, u can use it.
• You can keep it years together.

Salt Narthangai

Ingredients:

• Fresh Narthangai 10 - 15
• Salt

Method:

• Get Narthangai from the market.
• Wash and wipe. Cut or make surul i.e role the narthangai with a knife, to make like a spring.
• Put stone salt in side the spring and stuff.
• When it is full that is the right quantity of salt for that one narthangai.
• Do all narthangai like that and store in a pengan jadi or ceramise jar.
• Close the lid.
• Daily once shuffle it.
• With in one week you can start using it.
• This is best for curd rice.
• It is very good for new mothers and old people.
• Because there is no oil in this and this will not get spoiled for years togather.
• If you want to dried narthangai, cut them and put stone salt and shuffel daily.
• After one week put it in a big plate and dry it in the sun light.
• Daily do it with out fail till the narthangai becomes fully dry and replace it in a jar.

Notes:

• My grand mother will say NARTHANGAI KU POOTA UPPUM, NATHANAR KU SENJA SEERM YEAPA VUM VEENA PO GATHU.

Stuffed Lemon Pickle

Ingredients:

• 1/2 kg lemon, washed and dried
• 100 gms ginger, washed and peeled
• 21/2 tbsp salt
• 21/2 tbsp black salt
• 11/2 tbsp red chilli powder
• 1/4 tsp asafoetida
• 1 cup sugar
• 3 tbsp ajwain
• 1/4 tbsp crushed mustard seeds
• 1 tbsp garam masala

Method:

• Give 4 cuts to lemons, keeping the whole lemon intact
• Grate the ginger
• In a steel vessel, put all the ingredients
• Mix it well and fill the lemons.
• Tie the vessel with muslin cloth
• Keep it sun for 30 days
• Store in air-tight container.

Amla Pickle Hot Variety

Ingredients:

• 1 kg Amla
• 100 gm. Red chilly Powder( fry Red chilly in a greased pan and powder)

Method:

• Get fresh Amla from the market.
• Wash and keep aside.
• Pour 2 liters of water in cooker and put all the amlas and add salt.
• Close the lid and allow 3 whistles.
• After opening, let it become cool.
• Remove the seed from the Amla and keep ready.
• Pour oil in a pan and make seasoning with mustard seeds and turmeric powder.
• Add the Amla pieces and mix well.
• Now add red chilly powder and stir well.
• Put fenugreek powder and hing powder.
• Let them mix well.
• Remove it from the fire.
• Allow it to cool.
• Transter it to bottles.
• As usual keep it in the fridge to avoide fungus.

Mango Ginger

Ingredients:

• 1/2 Mango ginger
• 1/2 green chilly
• Salt
• Lemon Juice

Method:

• We will get manga ginger in Madras.
• Get manga ginger from the market.
• Clean well.
• Make small pieces out of it.
• Cut green chillies also into small pieces.
• Now put the two items in a bowl and add lemon juice and salt.
• Mix well.
• Taste it.
• If you want to correct the salt or sour you can add them as per your taste.
• Mix well and you can use this immediately for curd rice.
• Asusual if you keep it in the fridge you can use this manga ginger for a long time.

Narthangai with Red chilly powder

Ingredients:

• Fresh Narthangai
• Red chilly
• salt
• Oil
• Fenugreek powder (dry fry and powder)
• Asafetida powder
• Mustard seeds

Method:

• Get Narthangai from the market.
• Wash and wipe.
• Cut in to pieces.
• Put stone salt in a mixer grinder and make powder or use salt as per your wish.
• Fry Red chilly in a pan by pouring a little oil and crush it in the mixer grinder.
• Now put a pan and pour oil in it. Add mustard seeds and turmeric powder.
• After musted seeds bursts put it on the cut pieces.
• Add fenugreek powder and hing powder.
• Add powdered salt and mix well.
• Now pour oil on it and mix well.
• Store in a pengan jadi or ceramic jar.
• Close the lid.
• Shuffle it every day.
• With in one week you can start using it.
• This is best for curd rice.
• If you wants dried pickle, after one week put it in a big plate and dry it in the sun light.
• Daily do it with out fail till the narthangai becomes fully dry and replace it in a jar.

Aavaka

Ingredients:

• 2 kg Aavaka Mango
• 1/4 kg Fenugreek Seeds
• 1/2 kg White Whole Channa
• 1/2 kg Red Chilly Powder
• 1/4 kg Salt
• 1/2 to 1 kg Oil (Gingelly oil is preferred)

Method:

• Wash, wipe and cut Mangos of same size
• Put them in a jar. Add all ingredients in it.
• Mix well with a dry wooden spoon.
• Close and keep aside
• Oil should be up to the brim and mix it every day.
• After a weeks time, u can use it.
• You can keep it years together.

Raw Black Pepper with curd.

Ingredients:

• 1/2 kg green raw pepper
• 1/4 kg curd
• salt

Method:

• In Madras we used to get raw green colour pepper.
• We can make good pickle out of this raw green pepper.
• Just get them from the market and wash them.
• Put them in thick butter milk with salt.
• Mix well and keep as it is for 2 to 3 days.
• After that we can start use this as side dish for curd rice.
• To use more days keep it in the fridge.

Green Chilly with Curd Moor Milakai

Ingredients:

• 1 kg Green and thin fresh green chilly
• 1 kg curd
• salt

Method:

• Wash and clean the green chilies without removing the kambu.
• Dont cut the chilies fully but just open them from one end to another with the help of knife.
• Put them in thick butter milk and add salt.
• Keep as it is for a day.
• Next day remove the chilies from the curd and keep them in sun light
• Evening again put them in the balance butter milk and soak.
• Again the next day keep the chilies in the sun light. L
• ike this do till all the butter milk has been absorbed.
• Let the green chilies also become dry. A
• nd they will turn cream in colour.
• If you are able to break them with your fingers means it is correct.
• Now you can store them in a container
• Whenever you want to make some side dish for curd rice, just take a hand full of this dried chilies.
• Put them in hot oil and fry them till they turn brown or black.
• This is the best side dish for curd rice.

Notes:

• We can prepare this item in the green chilly season.
• We can keep this moor milakai for many years .

Coriander Masala Thokku

Ingredients:

• 1 kg Onion
• 1 Big Bunch of Coriander
• 100 Gms. Garlic
• Lemon size Tamarind
• 100Gms. Ginger
• 100Gms. Green chilly
• 1/4 kg oil
• Salt
• Mustard seeds for seasoning
• Asafetida powder and fenugreek powder (optional)
• 2 Red chilly
• One small piece of Jaggery

Method:

• Wash, clean and finely chop coriander
• Chop onions, garlic and green chilies.
• Peel the skin of ginger and make pieces.
• Soak tamarind and take thick water from that.
• Pour oil in a deep pan and put onion, ginger, garlic and green chilies and fry well
• Add thick tamarind water and bring it to a boil.
• And let it boil for a while.
• Now add chopped coriander leaves and switch off the stove.
• Close the pan and keep as it is for 10 minutes.
• After that put all the ingredients in the pan in a mixer grinder and grind them finely.
• Now again pour oil in the pan and make seasoning and add the grind paste in that and mix well.
• Add salt.
• Add powdered Jaggery.
• Mix well till the coriander thokku cooks well.
• When oil comes out of the thokku you can switch off the stove.
• You can use the coriander thokku as side dish for idly, dosa, chapatti, puri and for curd rice also.

Drum Srick Thokku

Ingredients:

• 1/4 kg Drum sticks
• A small lemon size tamarind
• 1/4 kg Onion
• 100Gms. Oil
• 50 ~ 100 Gms. Red chilly powder
• Mustard seeds
• Asafetida powder
• Fenugreek powder
• Turmeric powder
• Salt
• A small piece of Jaggery

Method:

• The drum sticks must be rich in marrow.
• Peel the skin of drum sticks and make small pieces of them.
• Chop onions.
• Soak tamarind for half an hour.
• Now grind drum stick, onion and tamarind finely.
• Pour oil in a deep pan and make seasoning with mustard seeds
• Put the mixture in the oil and mix well.
• Add fenugreek powder, asafetida powder, red chilly powder, turmeric powder and salt.
• Mix them well.
• Allow it to boil.
• Let all the water in the mixture disappear.
• When oil comes out of the thokku add powdered
• Jaggery and mix well again.
• Remove the Drum stick thokku from the fire and start using immediately.
• As usual you can store this in a air tight bottle and keep it for more than a year.

Notes:

• I think this will be the best thokku in the world.

Rajasthani type Green Chilly

Ingredients:

• 15 - 20 green chilly
• 1/2 lemon
• salt
• 2 sp oil
• 1 sp mustard seeds

Method:

• This is a very easy dish, which goes with chappati and Bajra the kambu roti.
• Take 15 to 20 green hot chilly, 1/2 lemon and salt.
• Pour 2 teaspoons of oil in a pan and put mustard seeds in that.
• Add cut green chilly in that and fry well.
• When it is half cooked pour (1/2) lemon juice and add salt.
• Mix well and switch off the stove.

Green Chilly Pickle

Ingredients:

• 500 Gms. Green chilly
• 50 Gms. Oil
• 50 Gms. Tamarind
• Mustard Seeds
• Asafetida
• Powdered Fenugreek
• Turmeric
• Salt to taste

Method:

• Wash and soak tamarind for 1/2 an hour.
• Wash and clean green chilies and chop them finely.
• Take thick water from tamarind.
• Pour oil in a deep pan and put mustard seeds, turmeric powder and asafetida.
• Now put the green chilly and pout tamarind water in the oil and fry well
• Add powdered fenugreek and salt. Mix them continuously
• Simmer the stove and it will take time to cook.
• When it becomes thick, you can switch off the stove
• After some time you transfer the green chilly thokku in a dry bottle
• You can use this for 10 to 15 days only.
• As usual if you keep this pickle in the fridge you can keep it for more than a month
• You can use this green chilly pickle as side dish for chapatti also.

Green Chilly Thokku

Ingredients:

• 500 Gms. Green chilly
• 250 Gms. Oil
• 50 Gms. Tamarind
• Mustard Seeds
• Asafetida
• Powdered Fenugreek
• Turmeric
• Salt to taste

Method:

• Wash and soak tamarind for 1/2 an hour.
• Wash and clean green chilies and grind them finely with tamarind in a mixer grinder.
• Pour oil in a deep pan and put mustard seeds, turmeric powder and asafetida.
• Now put the green chilly tamarind paste in the oil and fry well
• Add powdered fenugreek and salt. Mix them continuously
• Simmer the stove and it will take time to cook.
• When it turns black and when oil comes out of the thokku you can switch off the stove
• After some time you transfer the green chilly thokku in a dry bottle
• You can use this for more than a year.
• Surely you like this thokku.

Pickle Introduction

Ingredients:

• Pickle is one of the important items of our daily food. Pickling is one way to preserve seasonal vegetables during off seasons.

Method:

• Now a days, we get many varieties of pickles in the shops. But, preparing it ourselves gives us satisfaction.
• The important thing is use fenugreek powder and asafetida powder in all your pickles with out fail. That will increase your pickles flavour and life. My grand mother insisted on this very much. So Please follow for good results.
• There should be absolutely no water content in the spoons used to serve pickles or else it will produce fungus.
• Store pickles only in glass or jar.
• DO NOT STORE PICKLES IN PLASTIC OR STAINLESS STEEL CONTAINERS.
• For daily use, transfer it to a small container and use.

Garlic Thokku

Ingredients:

• 50 Gms. Ginger
• 50 Gms. Tamarind
• 250 Gms. Garlic
• 4 Teaspoons Red Chilly Powder
• 1 Teaspoon Mustard Seed Powder
• 1 Teaspoon Fenugreek Powder (fried and powdered)
• 4 to 6 Table spoons Gingelly Oil
• 1 Small piece of Jaggery
• Salt to taste
• Curry leave

Method:

• First peel ginger and cut in to small pieces.
• Peel garlic and make pieces
• Wash and soak tamarind in 4 teaspoons of water for 1/2 an hour.
• Put ginger, garlic and tamarind in a mixer grinder and grind well
• Pour oil in a pan and make seasoning
• Add the ginger mixture in the pan and mix well
• Add red chilly powder, fenugreek powder, mustard powder and salt.
• Mix well and allow it to cook well.
• After some time add the powdered Jaggery in the thokku
• And mix well.
• Add curry leaves and when oil comes out of thokku, you switch off the stove.
• After it cools transfer the garlic thokku in a jar or bottle.
• This is one of the best thokku .
• You can keep for more than a year.

Ginger Pickle

Ingredients:

• 100 Gms. Ginger
• 2 to 3 Lemon
• Salt to taste

Method:

• Peel ginger and cut it into small pieces.
• Remove juice from lemon and add with ginger pieces till they turn in to red
• Add salt and keep in the sun light till they dry well
• Keep the dried ginger in a air tight container and use whenever you feel vomiting or when you feel indigestion.

Ginger Thokku

Ingredients:

• 150 Gms. Ginger
• 50 Gms. Tamarind
• 50 Gms. Garlic
• 4 Teaspoons Red Chilly Powder
• 1 Teaspoon Mustard Seed Powder
• 1 Teaspoon Fenugreek Powder (fried and powdered)
• 4 to 6 Table spoons Gingelly Oil
• 1 Small piece of Jaggery
• Salt to taste
• Curry leaves

Method:

• First peel ginger and cut in to small pieces.
• Peel garlic and make pieces
• Wash and soak tamarind in 4 teaspoons of water for 1/2 an hour.
• Put ginger, garlic and tamarind in a mixer grinder and grind well
• Pour oil in a pan and make seasoning
• Add the ginger mixture in the pan and mix well
• Add red chilly powder, fenugreek powder, mustard powder and salt.
• Mix well and allow it to cook well.
• After some time add the powdered Jaggery in the thokku
• And mix well.
• Add curry leaves and when oil comes out of thokku, you switch off the stove.
• After it cools transfer the ginger thokku in a jar or bottle.
• This is one of the best thokku .
• You can keep for more than a year.

Lemon with ginger and green chilly

Ingredients:

• 1 Kg Lemon
• 200 Gms..Green Chilly
• 100 ~ 150 Gms. Salt
• 50 Gms. Oil.
• 50 Gms. Fenugreek (Fried and Powdered)
• 1 Spoon Asafetida
• 50 Gms. Mustard Seeds
• 2 Spoons Turmeric Powder
• 100 Gms. Ginger.

Method:

• Wash and wipe lemons and cut them in same size.
• Pour oil in a deep pan and make seasoning.
• Cut Green chilies in to small pieces.
• Peel ginger and make small pieces.
• Add chilly pieces and ginger pieces with lemon pieces.
• Pour the seasoning on them.
• Add salt and mix well.
• You can use this after a day or two and you can keep as it is for only one week.
• But if you keep it in the fridge you can keep this pickle for a year too.

Lemon Pickle

Ingredients:

• 1 Kg Lemon
• 200 Gms. Red Chilly Powder
• 100 ~ 150 Gms. Salt
• 1/4 Kg Oil
• 50 Gms. Fenugreek (Fried and Powdered)
• 1 Spoon Asafetida
• 50 Gms. Mustard Seeds
• 2 Spoons Turmeric Powder

Method:

• Wash and wipe lemons and cut them in same size.
• Pour oil in a deep pan and make seasoning.
• After seasoning add all the cut lemon pieces in the oil and fry well.
• Add red chilly powder, salt and fenugreek powder and mix well.
• Mix the pickle continuously.
• Let the lemon pieces cook well.
• After it cooks well remove from the fire and let it cool.
• Then transfer it to air tight bottle. You can use this pickle immediately.
• And you can keep this also for a year.

Images:

Vendaya Manga

Ingredients:

• 1 Kg Mango
• 200 Gms. Crushed Chilly
• 100 ~ 150 Gms. Salt
• 1/4 Kg Oil
• 50 Gms. Fenugreek (Fried and Powdered)
• 1 Spoon Asafoetida
• 50 Gms. Mustard Seeds
• 2 Spoons Turmeric Powder

Method:

• Wash, wipe and cut Mangos of small size.
• Put them in a big bowl.
• Put Fenugreek powder and salt on it.
• If you have crushed chilies, put it as it is in the bowl.
• Else, fry red chilies with very little oil and crush it and put it in the bowl.
• Pour oil in a pan
• Put mustard seeds, turmeric powder and asafoetida.
• Pour oil on the mango mix and mix well.
• After it reaches room temp, transfer it to air tight bottle and use.

Kalyana Manga

Ingredients:

• 1 Kg Mango
• 200 Gms. Red Chilly Powder
• 100 ~ 150 Gms. Salt
• 1/4 Kg Oil
• 50 Gms. Fenugreek (Fried and Powdered)
• 1 Spoon Asafetida
• 50 Gms. Mustard Seeds
• 2 Spoons Turmeric Powder

Method:

• Wash, wipe and cut Mangos of small size.
• Put them in a big bowl. Add red chilly powder,
• Fenugreek powder and salt.
• Pour oil in a pan
• Put mustard seeds, turmeric powder and asafetida.
• Pour oil on the mango mix and mix well.
• After it reaches room temp, transfer it to air tight bottle and use.
• You can use this pickle immediately and if you keep it in the fridge you can use this for 15 to 20 days.

Mango Thokku

Ingredients:

• 1 Kg Mango
• 200 Gms. Red Chilly Powder
• 100 ~ 150 Gms. Salt
• 1/4 Kg Oil
• 50 Gms. Fenugreek (Fried and Powdered)
• 1 Spoon Asafetida
• 50 Gms. Mustard Seeds
• 2 Spoons Turmeric Powder

Method:

• Wash, wipe Mangos.
• Peel the skin and grate them.
• Pour oil in a pan
• Put mustard seeds, turmeric powder and asafetida.
• Now put the grated mango in the pan and mix well.
• Add salt, fenugreek powder and red chilly powder.
• Mix well.
• Make the stove simmer and mix the thoku occasionally.
• When oil comes out of the thoku remove it from the fire.
• After it reaches room temperature, store in a bottle.
• This is one of the best pickle item.
• You can keep this for a year.

Notes:

• If you select slightly ripe mango, it will give a sweet taste to Thokku or you can add a spoon of sugar while preparing Thokku.

Images:

Manathakkali Vathal

Ingredients:

• Manathakkali Vathal
• Oil
• Salt

Method:

• Fry 1 table spoon of the manathakkali vethal in 1 teaspoon of ghee, in low flame till the berrys bulge.
• Crush and mix the fried vethal with 1/2 cup cooked rice (Hot)and a little salt.
• This manathakkali vethal saadam is really yummy, and a good relief from the regular heavy food.
• You can also have the fried vethal as a side dish for thayir saadam(curd rice).

Notes:

• In this way you can eat fried vepampoo and fried salted sundikai also.
• Fry them in ghee before serve them. Crush them and add salt then mix with rice.

Leaf Powder

Ingredients:

• 2 hand full of lime leaves
• 2hand full of ‘Narthai leaves’
• ½ cup red chilly
• ½ sp asafetida
• a small lemon size tamarind / ½ sp tamarind paste
• Salt

Method:

• Make pieces of tamarind.
• Dry fry red chilly, salt and tamarind.
• Chop the leaves and put them all in a mixer grinder.
• Without water grind them.
• Remove from the mixer and put it in a airtight container.
• Very good for health.
• Serve with hot cooked rice and gingely oil.

Samba Powder

Ingredients:

• 2 sp cumin seeds
• 2 sp black pepper
• ¼ sp asafetida
• salt

Method:

• Just grind them, and when ever you need you can add this in hot rice and eat.
• You can pour ghee or gingelly oil with this.
• If you want you can fry this powder in ghee and add that to rice and mix well.

Notes:

• Very good for recovering patients after fever.

Kalathu Podi

Ingredients:

• Sukku dried ginger 1 big piece
• Black pepper 1 tea sp
• Cumin seeds 1 tea sp
• Veapempoo 1 tea sp
• Thur dal 1 tab sp
• Udad dal 1 tab sp
• Solid asafetida 1 smallpiece
• Curry leaves a little
• Salt

Method:

• Dry fry all the above ingredients seperatly.
• Put every thing in mixer grinder and grind soft powder.
• Serve with hot rice and ghee.
• This will digest easily for ladies who are giving milk to babies and the baby will not vomit the milk.
• This will avoid ‘gas formation’ in stomach.

Notes:

• This podi and Angaya podi is a podi which uses in regular days also and mainly for the delivery women while they have the pathiam since it has very good & easily digestible ingredients.

Angaya Podi 3

Ingredients:

• 1/2 cup dhania seeds
• 2 tsp pepper
• 3 tsp cumin seeds
• neem flower dried a handful
• 1 bit dried ginger
• 20 nos salted and fried sundakkai
• hing 1 big piece
• 1/2 cup curry leaves
• 1/4 cup salt

Method:

• Roast neem flowers,to a dark red colour in a pan without oil.
• keep aside.
• Roast other ingridients also to a reddish brown colour.
• Fry hing.
• Roast curry leaves to a reddish brown colour.
• Heat salt and fry,when fried lightly put all the ingridients in a dry blender and make a very smooth powder.
• Serve with hot cooked rice and ghee.

Angaya Podi 2

Ingredients:

• This is the ingredients for the recipe. Quantity are all app.,(kannalavu, kaialavu).
• Urad dal
• channa dal
• neem flower
• sundaikkai
• manathakkali
• sukku
• arisi thippili
• dhania
• pepper
• haldi
• hing
• salt
• Take dals, dhania in a large qty.
• 4 or 5 sukkus are fine. same with thippili.
• all vathals and neem flower ratio will be same.
• you can add lavishly haldi and one solid hing is necessary.

Method:

• Dry fry all of them and grind nicely.
• Everyday or every alternative days, one should mix this podi with rice and ghee.
• This podi is not only for adults.
• You can use this for small kids who started eating rice.
• This podi will cure vomitting caused by indigestion.

Sukku thipili Marandhu

Ingredients:

• Ingredients: (kan alavu)
• sukku
• kandathipili
• omam
• milagu
• jeera
• virali manjal
• dhania
• jaggery
• ghee

Method:

• Dry fry and grind them.
• Dissolve jaggery in water and add the syrup to the above mixture.
• Now, add ginger juice and when the mixture got solidifies, add sufficient ghee or sesame oil.

Notes:

• My grand mother always makes dishes without measuring (all kannalavu).
• So, I am not sure abt the qty.

General Rules 2

Ingredients:

• General tips

Method:

• Generally we should not use Thur dal or Channa dal while giving milk to baby. It will cause gas problem. So dont use thur dal and channa dal till you feed baby. even for sambars you have to use yellow moong dal only. Make it a point.
• You have to take lots of betal leaves after each meal. After Break fast, lunch, evening and dinner. Atleast 5 to 6 times in a day.
• Take good healthy diet, like have curd with out sour, fresh ghee, fresh fruits like that.
• Take tablets and follow your doctors advice first. Next your mother and Mother in laws advice and then only others.

General rules

Ingredients:

• Avoid taking ‘Thur dal’ for atleast one year or till you are feeding to your child.
• Avoid taking too hot or too cold items.
• Avoid red chilly or green chilly use black pepper instead of them.
• Avoid fried items.

Method:

• Take greens and fruits as per your doctor’s advice or your family elder’s advice.
• Take food at correct time.
• Evening also take your dinner very early like 6.30 pm
• Take lots of ‘betal leaves’ and put ‘thambulam’
• This will help you to avoid indigestion and constipation.
• Take limited water.
• Take head bath as per your custom. Usually alternative day.
• And put ‘sambarani’ with a pinch of turmeric powder and 2 garlic skin.
• This will prevent you by getting cold after taking head bath.
• Take Sutta applam or Thalir vadam.

Garlic Thuvaial

Ingredients:

• 1 cup garlic flakes
• 10 - 12 Red chilies
• A small lemon size tamarind
• 1/2 spoon fried and powdered fenugreek
• Salt
• Oil to fry garlic
• 1/2 sp Mustard seeds
• 1/2 sp Udad dal

Method:

• Fry garlic pieces well with red chilly.
• Soak tamarind in water.
• Grind garlic, red chilly, powdered fenugreek, tamarind and salt.
• Remove the Thuvaiyal and make seasoning with mustard seeds and udad dal.
• Mix well and serve with hot rice and ghee.

Garlic Rasam

Ingredients:

• Kanda thipili 2 sp
• Red chilly 4 -5
• Black pepper 2 sp
• Thur dal 1 sp
• Dhania 1 - 2 sp
• Salt
• Tamarind paste 1 sp
• Cooked Thur dals water 1 cup
• Cooked garlic 1 cup
• Ghee 2 sp
• Mustard seeds 1 sp
• Curry leaves

Method:

• Fry kanda thipili, red chilly, black pepper, dhaniya and thur dal by pouring 1 sp ghee.
• Grind them with water like a paste.
• Keep aside.
• In a deep pan pour balance ghee and put mustard seeds and curry leaves.
• Pour 2 cups of water and tamarind paste.
• Mix well. Add salt.
• Put the masala in this and mix well.
• Allow it to boil for a while.
• Now add cooked garlic and parapu jalam / cooked thur dals water.
• It is not advicable to add thur dal for delivered women so we are adding just a little water of cooked thur dal.
• Even without adding this dal water also you can make rasam.
• Bring it to a boil and remove from the fire.
• Serve with parrapu thuvial and hot rice.Ofcourse with ghee.

Notes:

• Instead of cooking you can put some garlic in ghee and fry them while seasoning.
• Or other wise you can fry some garlic while frying the ingredients and grind along with them.
• Because some wont like to eat garlic but like the taste.

Images:

Tasty Rasam

Ingredients:

• Ginger - 2 inch piece.
• Tomato - 1 - Cut into 8 pieces
• Tamarind paste 1 sp
• Rasam podi - tea spoon
• Salt to taste
• Curry leaves - 1 twig
• Mustard and cumin seeds 1 sp
• Ghee - 1 teaspoon

Method:

• In a deep pan put one sp ghee and make seasoning with mustard seeds and cumin seeds.
• Pour one cup water and add tamarind paste.
• Mix well.
• Add rasam podi, Tomato and salt and bring to boil.
• Add grated ginger and let it boil for a while.
• Add one more cup of water and bring it to a boil.
• Remove from the fire and serve with hot rice and ghee.

Marandhu Podi

Ingredients:

• Ingredients: (kan alavu)
• sukku
• kandathipili
• omam
• milagu
• jeera
• virali manjal
• dhania
• jaggery
• ghee

Method:

• Dry fry and grind them.
• Dissolve jaggery in water and add the syrup to the above mixture.
• Now, add ginger juice and when the mixture got solidifies, add sufficient ghee or sesame oil.

Notes:

• My grand mother always makes dishes without measuring (all kannalavu).
• So, I am not sure abt the qty :)

Angaya Podi

Ingredients:

• Neem flowers 1 tab.sp
• ‘Thipili’ 6 ( I don’t know its English name)
• ‘Sundaikai’ vathal 1 tab sp
• ‘Mantha kali vathal’ 1 tab sp
• thur dal 1 tab sp
• Coriander 1 tea sp
• black pepper 1 tea sp
• cumin seeds 1 tea sp
• Salt
• Redchilly 4

Method:

• Dry fry all the ingredients.
• Make soft powder and put it in a air tight container.
• Serve with hot rice and ghee.

Milagu Kuzhumbu

Ingredients:

• For Milagu Kuzhambu
• Tamarind - lemon sized/tamarind paste 2 sp
• Coriander seeds - 2 teaspoon
• Black pepper - 2 teaspoons
• Red chilly - 1 no
• Channa dal - 2 teaspoons
• Urad dal - 2 teaspoons
• Hing - a small piece
• Oil- 2 teaspoons
• Curry leaves 2 twigs
• 1/4 turmeric powder

Method:

• Soak tamarind in hot water.
• In a kadai heat 2 teaspoon oil and fry coriander seeds, channa dal, urad dal, pepper, redchilli and hing till golden.
• Add curry leaves and fry for a moment and transfer to a plate.
• Extract juice from tamarind adding 1 and 1/2 cup water or use tamarind paste add salt, turmeric powder and bring to boil in medium flame.
• Grind the fried items for milagu kuzhambu in to a powder and add to the boiling tamarind water and mix well.
• Let is boil for a while and remove it from the fire.

Notes:

• you can serve any green veg. or you can have Thlar Vadam or dried pappad Just keep one min. in MW.
• Dont take fried items.

Marandhu Podi 2

Ingredients:

• There are many varities of Marandu podi, according to their custom. Here is another one.
• Sukku / fried ginger 250 gm
• ‘Thipli’ 5 gms
• Black pepper 20 gms
• Omam/ ajwan 5 gms
• ‘verali manjal’ 1 small piece
• ‘Jadi kai’ ‘Jadi pathri’ and clove small piece
• cardamom 2
• Palm jaggery 50 gm
• Ghee as per requirement

Method:

• Dry fry sukku, thipili. Omam, manjal and black pepper.separately.
• Grind them into a soft powder.
• Store it in a air tight container.
• When ever you need it pour ghee in a small pan.
• Put ‘jadi kai’ jadi pathri, clove and cardamom powder and put this powder as per requirement and mix well.
• Make ‘pagu’ out of ‘palm jagery’ / ‘panai vellam’ and pour in this.
• Make like ‘leagium’ and give for the ladies who delivered child.
• Very good for mother and child’s health and digestion.

Cucumber Pachadi - 2

Ingredients:

• 2 Cucumber wash, peel and finely chop
• 2 cups curd Coriander leaves - washed and finely chop
• 2 -3 Green chillies 1-2 finely chop
• 1 tea spoon Coconut grated 1 tea.spoon
• 1 inch ginger piece
• Salt
• 1/2 sp Mustard
• One pinch Asafetida powder
• 1 sp Oil 1/2

Method:

• Grind green chillies, salt, coconut,ginger and little cilantro in little curd.
• Dont add water at all.
• Mix the above with cucumber, and the remaining curd.
• Fry mustard and asafetida in little oil and add it to above.
• Your cucumber pachadi is ready to serve.

New Year Pachadi. (Vepampoo pachadi)

Ingredients:

• 1 Raw mango (best is Bengloora)
• 1 sp fresh neem flower
• 2 - 4green chilli
• 1/2 cup grated jaggery
• 1 sp oil
• 1/2 sp mustard seeds
• salt

Method:

• wash,peel and cut mango.
• cook it well.
• (if you want you can keep mango pieces and green chilly along with rice while cooking rice in the cooker.)
• In a pan pour oil and make seasoning with mustard seeds.
• Now put fresh neem flowers and fry well.
• Add chopped green chillies and cooked mango.
• Let it cook for a min.
• Now add grated jaggery.
• Mix well.
• Bring it to a boil.
• Remove from the fire and serve.

Inji (Ginger) Pachadi

Ingredients:

• 1/2 cup Peeled and Chopped Ginger
• 6 Red Chilies
• 1/2 cup Grated Coconut
• Salt to taste
• 1 Tea sp oil
• 1 Tea sp Mustard Seeds
• 1 Tea sp Urad Dhal
• Asafetida
• Curry leaves

Method:

• In a pan pour ½ sp oil and fry red chilly and ginger.
• Grind the fried ginger, coconut and dry roasted red chilies to a paste.
• Add the paste to a bowl.
• Add salt to taste.
• Add curd to paste and mix well.
• To make the garnish, heat up a teaspoon of oil in a pan.
• Make seasoning with mustard seeds and curry leaves.
• Add asafetida also in that.
• Pour this on the pachadi.

Mixed fruit raitha

Ingredients:

• 2 cups Curd
• 3 Bananas (half riped - chop well)
• 1cup Pineapple Pieces
• 2 cups finely chopped Apples
• 1 cup chopped Ripe Mango
• 1 cup Pomegranate seeds
• Chopped coriander leaves
• Sugar to taste
• Salt to taste
• White pepper powder to taste

Method:

• Stir the curd with hand mixer properly like thick butter milk and mix salt, sugar, in that.
• Put all fruits in the curd.
• Garnish the fruit raita with chopped coriander and pomegranate.
• Very healthy raitha.
• Children will like this very much.
• Good way to eat more fruits.

Carrot and Beetroot pachadi

Ingredients:

• Carrot – grated 1 cup
• beetroot -grated 1 cup
• green chilly 3
• mustard seed 1/2 tsp
• curry leaves some
• oil 1 tsp
• Curd 2 cup

Method:

• In a pan make seasoning with mustard seeds.
• Now add beet root and carrots.
• Fry well and cook for a while; add into curd.
• Add salt and mix well.
• And also add curry leaves.
• Your pachadi is ready to serve.

Beet root pachadi.

Ingredients:

• Beetroot grated -1 small sized
• Red chilly powder - 1 tsp
• Mustard seeds -1/4 tsp
• Sugar - 1/2 tsp
• Raisins - 5 - 10
• Curd - 1 cup
• Salt - to taste
• Oil- as needed
• For Grinding:-
• Grated coconut - 1/2 cup
• Jeera seeds - 1/4 tsp
• Small onions – 4
• Grind all these together into a smooth paste.
• For seasoning:-
• Mustard seeds -1 tsp
• Red chilies - 3
• Sliced small onions – 1 tab sp
• Curry leaves - a few

Method:

• Cook beetroot with raisins, salt and add very little water ,until it is soft. ( you can keep this in cooker while cooking rice)
• Now add the ground mixture and simmer for few minutes.
• Switch off the heat and add lightly mashed curd, salt and sugar.
• Heat oil in another pan and pop the mustard seeds.
• Add in red chilies, curry leaves and shallots and fry them until brown.
• Add this seasoning to the pachadi.
• This can be served with any type of rice.

Mixed vegetable pachadi

Ingredients:

• 1 cup mixed veg. like cucumber,carrot, potato, peas etc.,
• 1/4 sp turmeric powder
• 1/2 sp cumin seeds
• 3 tabs. coconut fresh
• 2 - 4 green chilly
• 1 cup curd
• 1 sp mustard seeds
• curry leaves
• salt
• 2 sp oil

Method:

• Cook the vegetable in water by adding turmeric powder and salt.
• Grind together the grated coconut, green chillies and cumin seeds and add this mixture to the cooked vegetable and cook again.
• Heat a pan.
• Add oil and add mustard seeds, curry leaves and pour it into the mixture.
• Allow this mixture to cool.
• Finally, add the curd into this mixture and mix well.

Sago and onion Pachadi

Ingredients:

• 1/2 cup big size sago
• 1 cup chopped onion
• 2 cups Curd
• Coriander leaves
• 2 - 3 Green chillies
• 1/2 sp Mustard seeds
• 2 sp Oil 1/2

Method:

• In a pan pour oil and make seasoning with mustard seeds and green chilly.
• Now put onion pieces and fry well and keep aside.
• Bring it to room temp. and then mix with curd.
• Again add one sp oil in the pan and put sago in it.
• Let the sago fry well and it will become big in size.
• wait till that and fry continuously.
• Put the fried sago in curd onion mix and mix well.
• Let it be like that for 1/2 an hour.
• You can add water in that before serving.
• And also add chopped coriander leaves in that.
• This is very well go with any pulav.

Sago Raitha

Ingredients:

• 1/2 cup big size sago
• 2 cups Curd
• Coriander leaves
• 2 - 3 Green chillies
• 1/2 sp Mustard seeds
• 2 sp Oil 1/2

Method:

• In a pan pour oil and make seasoning with mustard seeds and green chilly.
• Now add sago and fry well.
• Let the sago fry well and it will become big in size.
• wait till that and fry continuously.
• In the mean time pour curd in a vessel and add salt in that.
• Put the fried sago in it and mix well.
• Let it be like that for 1/2 an hour.
• You can add water in that before serving.
• And also add chopped coriander leaves in that.
• This is very well go with any pulav.

Notes:

• This will be a good side dish for pulav varities.

Carrot and onion pachadi

Ingredients:

• 1 1/2 cups curd
• 1 cup grated carrots
• 1 ts oil
• 1 sp mustard seeds
• Few fresh curry leaves
• 1 cup finely chopped onion
• 1 tsp ground cumin (optional)
• salt
• 1/4 cup chopped fresh coriander leaves

Method:

• In a pan make seasoning and add onion and carrots.
• Fry well and add into curd.
• Add salt and mix well.
• If you want to add cumin powder add it.
• And also add coriander leaves + curry leaves.
• Your pachadi is ready to serve.

Notes:

• You can add fresh carrots without frying.

Carrot Pachadi

Ingredients:

• 1 cup curd
• 1 cup grated carrots
• 1 ts oil
• 1 sp mustard seeds
• Few fresh curry leaves
• salt
• 1/4 cup chopped fresh coriander leaves

Method:

• In a pan make seasoning and add with curd.
• Add salt and mix well.
• Now add grated carrots and mix well.
• Add chopped coriander leaves in it.
• Your pachadi is ready to serve.

Onion and Tomato Pachadi

Ingredients:

• 2 big Onion chop it finely
• Tomato 2 - 3 big
• 2 cups Curd
• Coriander leaves a small bunch
• 2 - 3 Green chillies (optional)
• 1/2 sp Mustard seeds
• 1 sp Oil 1/2

Method:

• Chop tomatoes well.
• Mix onion, green chillies, salt, coriander leaves and curd together.
• Fry mustard in little oil and add it to above.

Mango Pachadi - Sweet

Ingredients:

• 1 Raw mango (best is Bengloora)
• 2 - 4green chilly
• 1/2 cup grated jaggery
• 1 sp oil
• 1/2 sp mustard seeds
• salt

Method:

• wash,peel and cut mango.
• cook it well.
• (if you want you can keep mango pieces and green chilly along with rice while cooking rice in the cooker.)
• In a pan pour oil and make seasoning with mustard seeds.
• Add chopped green chillies and cooked mango.
• Let it cook for a min.
• If you want, add some water.
• Now add grated jaggery.
• Mix well.
• Bring it to a boil.
• Remove from the fire and serve.

Notes:

• we usually make this pachadi on devesam day and we add neemflowers in this pachadi and we make it on the Tamil New Year day, to get 6 tastes in a pachadi.

Onion Pachadi

Ingredients:

• Onion
• Curd
• Oil
• Mustard seeds
• Green chilly
• Coriander leaves a small bunch

Method:

• For this use big onions only.
• Great or cut onion and put that in thick butter milk with salt.
• Add chopped coriander leaves.
• Mix with pachadi.
• Cut green chilies and mix with that.
• OR
• Pour ½ sp oil in a pan and put the cut onion and green chilly.
• Just fry it for 2 min. Add salt and add it in the thick butter milk.
• Add chopped coriander leaves.
• Mix with pachadi.
• Somebody will not like the raw smell of the onion.
• So this will help for them.

Tomato Pachadi - 2

Ingredients:

• Tomato 2 - 3 big
• Curd 2 cups
• Coriander leaves a small bunch.( clean, wash and chop well)
• Mustard 1/4 t.spoon
• Asafetida powder a pinch
• Green chillies chopped 2-3
• Oil 1sp
• Salt 1/2 t.spoon

Method:

• Chop tomatoes well.
• In a pan make seasoning with mustard seeds, asafetida and green chilly.
• Put it on the chopped tomato.
• Add salt and curd.
• Mix well and serve.
• Add chopped coriander leaves and serve.

Tomato Pachadi

Ingredients:

• Tomato 2 - 3 big
• Curd 2 cups
• Coriander leaves a small bunch.( clean, wash and chop well)
• Mustard 1/4 t.spoon
• Asafetida powder a pinch
• Green chillies chopped 2-3
• Oil 1sp
• Salt 1/2 t.spoon

Method:

• Put tomatoes in hot water for a while.
• Remove the skin and mash it.
• In a pan make seasoning with mustard seeds, asafetida and green chilly.
• Put it on the tomato mash.
• Add salt and curd.
• Mix well and serve.
• Add chopped coriander leaves and serve.

Bittergourd Pachadi

Ingredients:

• 4 Bitter gourd (Pavakai) 4 washed and cut into small pieces
• 6 - 8 Green chillies 8
• 1/2 sp Mustard
• 1/2 sp Urad dhal
• 1/2sp spoon Channa dhal
• 2 - 3 tab sp Jaggery
• 1/4 sp asafetida powder
• 1/2 sp Tamarind paste
• 1 sp Oil 2
• 1/2 sp Salt

Method:

• Fry mustard, asafetida powder, urad dhal, channa dhal, green chilly, and bitter gourd in oil, until the bitter gourd becomes brown.
• Add salt and tamarind paste.
• Mix well.
• Now add one cup of water and let it cook.
• Now add jaggery and cook for 5 minutes.
• Remove and serve.

Notes:

• Good for health. For Sugar Patients you can avoid jaggery and serve.

Snakegourd - Podalangai Pachadi

Ingredients:

• 1 cup chopped Snake gourd (Podalangai)
• 2 - 4 red or green chilly
• 1/4 asafetida powder
• 1 1/2 cup curd
• 1/2 sp mustard seeds
• salt
• curry leaves

Method:

• Fry mustard, asafetida, curry leaves, red chilly or green chilly and snake gourd in oil, till it turns slightly brown.
• Now add salt and fry well.Now add the curry powder and keep stirring for a few minutes.
• Add curd and mix it well.
• Now it is ready to serve.

Notes:

• You can use pumpkin or chow chow instead of podalangai.

Okra - Ladies finger Pachadi

Ingredients:

• 2 cups finely chopped Okra (vendakai)
• 2 cups curd
• 1/2 sp Mustard
• 1/4 sp asafetida powder
• 1 sp Oil 2
• 1/2 sp Salt

Method:

• Fry mustard, asafetida in oil.
• Now add okra pieces and fry till they become brown.
• Add salt and Mix well.
• Now add that in curd and mix well.
• Remove and serve.

Brinjal (Eggplant) Puli Pachadi

Ingredients:

• one big Brinjal
• 1 cup tamarind water or 1 tab tamarind paste
• 2 red chilly
• 1/4 sp asafetida powder
• 1/2 sp Mustard
• Curry leaves
• 1 sp chopped coriander leaves
• Salt
• 1 sp Oil

Method:

• Coat oil over eggplant, and grill or bake it in an oven or gas stove.
• Put it in water for a while.
• Now peel and mash eggplant and check it.
• Mash it and keep it aside.
• Fry mustard seeds, asafetida and curry leaves in oil.
• Mix this with mashed eggplant.
• Add tamarind water or tamarind paste and salt to the above, and mix everything together.
• Garnish with chopped coriander leaves.
• This will go very well with Rice Rava Uppma or Bombay Rava Uppma.

Notes:

• If you use tamarind water, again keep it on the fire and bring it to a boil. then use.

Brinjal (Eggplant) Curd Pachadi

Ingredients:

• one big Brinjal
• 1 cup curd
• 2 red chilly
• 1/4 sp asafetida powder
• 1/2 sp Mustard
• Curry leaves
• 1 sp chopped coriander leaves
• Salt
• 1 sp Oil

Method:

• Coat oil over eggplant, and grill or bake it in an oven or gas stove.
• Put it in water for a while.
• Now peel and mash eggplant and check it.
• Mash it and keep it aside.
• Fry mustard seeds, asafetida and curry leaves in oil.
• Mix this with mashed eggplant.
• Add curd and salt to the above, and mix everything together.
• Garnish with chopped coriander leaves.
• This will go very well with chappati or any pulav.

Coconut and ginger Pachadi

Ingredients:

• 1/2 fresh grated Coconut
• 2 Green chillies
• 1/2 table sp chopped fresh Coriander leaves
• 2 inch Ginger
• 1/2 sp Mustard seeds
• 1/4 sp asafetida powder
• 2 cups curd
• Salt

Method:

• Grind coconut, green chillies, ginger, coriander leaves, and salt.
• Mix this with curd.
• Fry mustard and asafetida in little oil and add it to the above.
• This pachadi will go well with any thuvial.
• The best thuvial is curry leaves thuvial or Devesa thuvial.

Cucumber Pachadi

Ingredients:

• 2 Cucumber (wash, peel chop finely)
• 2 cups curd
• 1 table sp chopped Coriander leaves
• 2 Green chillies finely chopped
• Salt
• 1/2 sp Mustard seeds
• A small pinch asafetida
• 1 /2 sp Oil

Method:

• Mix cucumber, green chilles, salt, chopped coriander leaves and
• curd together.
• Fry mustard and hing in little oil and add it to above.
• That is all your yummy pachadi is ready to serve.
• Very good side dish for pudina thuvial and coriander thuvial.

Notes:

• You can add fried and powdered cumin or red chilly powder in the raitha.
• Raithas/thair pachadies are very good combination for thuvial rice.

Images:

Paatti Kai Vaidhyam 5

Ingredients:

• Remedies for Gas problem.

Method:

• Gas- Bake ‘vasambu’ on the flame and cover it with a big vessel. Remove and powder it. It looks like ‘black powder/kari powder’ . Have ½ spoon of it with sugar and drink with warm water. ‘Gas problem pooya poochu’ But be careful while baking the vasambu on the flame. It must become red hot after that only you can remove it from the flame. If is ‘raw’ you cannot powder it and also it will give Sevier stomach pain.
• Gums (bleeding)-Massage the gums lightly with coconut oil.
• Squeeze a half lemon into a cup of water and drink.
• Headache -Dilute a paste of ginger powder (half teaspoon) with water & apply to the Forehead. You may feel burning sensation but its not harmful.
• Lack of Sleep -Gently massage the soles of the feet with sesame oil. Rub oil into the scalp.
• Or
• Drink a cup of piping hot cow milk with rock candy or honey.
• Or
• Keep your feet in a tub filled with warm water and salt. It will give you freshness. Even you can try this when your legs are paining.
• Swelling-Drink barley water
• Toothache-Apply 3 drops of clove oil to the affected teeth.

Paatti Kai Vaidhyam 4

Ingredients:

• Remedies for Ear ache and body heat.

Method:

• Ear ache- Use 3 drops of garlic oil in your affected ear.
• Or
• Just hear ‘seasame’ oil and while it is warm use 3 drops.
• Exhaustion (heat)- Consume a glass of coconut water or grape juice.
• Or
• Take a tabsp full of fenugreek seeds and soak them over night. Eat them as it is in the morning.
• Or
• have a oil bath or you can use Hibiscus /‘Chemparuthy leaves’ to take hair bath.
• Or
• you can use ‘Vadi kanji’ instead of Hibiscus leaves. It will make you head very cool and shine your hair.
• Overeating -Rroast 2 sp fennel seeds in ghee and pour 2 to3 cups of water. Allow it to reduce by ½. Filter it and add Palm candy or Palm Jaggery and drink.
• Or
• Take a cup of warm water and pour one sp ghee on it. Just drink it.
• Or
• use ‘dabur amla oil’ for hair in summer season, so that your body will not affect by heat.
• Or
• just eat fennel seeds, fried in ghee with sugar, whenever it is possible.
• Or
• drink un boiled ‘cow milk’
• Or
• The best one is make banana milk shake and drink. This is the best one to reduce our body heat.
• Eyes burning-Apply Castor oil to the soles of the feet.
• Or
• put 3 drops of pure rose water into the affected eye.
• Or
• keep one piece of cucumber on each eye and lay down for a while.

Paatti Kai Vaidhyam 2

Ingredients:

• Some home remedies for bad breath and boils.

Method:

• Bad Breath-Wash your mouth with lime juice mixed with water. This will prevent bad breath.
• Bleeding external-Apply ice cube.
• Boils-Betel leaves are a valuable remedy for boils. Just show a leaf on flame and apply a coate of castor oil on that. Just place the leaf on the affected area.
• Burns-Add coconut oil to the paste of fresh gel of ‘aloe vera’ (In Tamil we used to say ‘Kattrazhi’) blended with a pinch of turmeric Powder and apply.

Paatti Kai Vaidhyam 1

Ingredients:

• In this I gave some home remedies for Asthma and Backache etc.,

Method:

• Acne-Grated cucumber applied over the face ,eyes and neck for fifteen minutes are very much beneficial for acne and blackheads.
• Asthma-Take a teaspoon of fresh ginger juice mixed with a cup of fenugreek decoction and honey to taste. This mixture acts as an excellent treatment of asthma.
• Or
• if you don’t like this you can take a cup of hot coffee.
• Backache- Garlic is the most important home remedy for backache. Oil prepared form garlic and rubbed on the back will give a good result in backache.
• Or
• if you can you can hear the dusk of wheat in a kadai and put it in a cloth and ask somebody to give you ‘othadam’ by that. That is ask them to tie the cloth; keep it on the back where you have more pain in equal intervals. This will give you a good relief.
• Or
• otherwise use a hot water bag and lay down on the bed and keep the bag on your back.

Paatti Kai Vaidhyam 3

Ingredients:

• Remedies for cold and caugh

Method:

• Cold-Boil teaspoonful of ginger powder or eucalyptus leaves in one quart of water & inhale the steam.
• Congested nose- Inhale eucalyptus oil or Vicks!
• Constipation-Dont forget to take in a glass of hot milk with a teaspoon of clarified butter at bedtime.
• Or
• Drink a glass of boiled water with one teaspoon of flax seed.
• Or
• The best to take one apple or any fruit in the night, before going to bed.
• Cough-Add a pinch of salt with two pinches of turmeric powder to one glass of warm water and gurgle.
• Or
• chew a clove with a piece of Sugar Candy/‘misry’ (KalKandu)
• Or
• Keep a piece of ‘Chita rathai’ in your mouth.
• If your cough has been troubling you for long, try this: Take a half teaspoonful of ginger powder, a pinch of clove with a pinch of cinnamon powder and honey in a cup of boiled water and drink it as tea.
• Or
• you can take 1 cup of hot milk with a pinch of turmeric powder and add a spoon of crushed cumin and black pepper fried in ghee.

To heal the sour in mouth and tongue

Ingredients:

• For this you can use manatha kaali keerai, agathi keerai and coconut.

Method:

• 1. Take one hand full of manatha kaali keerai and just wash and put it in your mouth.
• Just chew them for a while. This will give you a good relief from the mouth sour.
• 2. You can prepare kootu with manatha kaali keerai and eat with rice or chappati.
• That will also heal mouth sour, toung sour and also stmoach sour.
• 3. You can make soup of manatha kali or agathi keerai and drink.
• 4. Take 2 sp of fresh coconut and chew them. Just swallow the milk and not the balance coconut.
• 5 Or you can drink coconut milk with out sugar. Just keep the milk in your mouth for a while and then swallow it.

Tips for Pregnant ladies.

Ingredients:

• These are some tips for pregnant ladies.

Method:

• If you feel swelling on your legs and hand, put barley water and drink. You can drink this water instead of normal drinking water.
• Daily apply coconut oil on your stomach and hip before taking bath.
• After 8 months, you can pour hot water on your hips, stomach and legs before you go to sleep.

Tips to avoid Babys Constipation.

Ingredients:

• Remedies for babys constipation.

Method:

• We use dried grapes with seeds and those are big in size to avoid constipation.
• Take 2 of them and put them in water in the night.
• Next day morning remove the seed from that and make like a paste by your hand and feed to your baby.
• If you are having small baby which is below 6 months use 1 grape per day.
• If it is more than 6 months you can use 2.
• For small babies, remove the seeds and add some more water with the soaked grapes.
• And take just water from that and feed them.
• You can eat the rest.
• Another one is, Take one teaspoon of honey and add it in warm water and mix well.
• Feed this to your baby in the morning in empty stomach.
• This is one of the best ways to avoid constipation.
• You can start this for your baby from 10th day itself.
• I used to give this my son Krishna.

Itching problem:

Ingredients:

• Some remedies for itching problem.

Method:

• Reduce in take of Egg plant that is Brinjal, lemon, tomato and Tamarind.
• Before taking bath put hand full of fresh neem leaves in water and take bath.
• If you dont get neem leaves change your bath soap. That is check and buy herbal soap.
• Check where you are drying cloths and also check your shelf where you keep dresses.
• You can pour 10 to 15 ml Udicolen in a bucket water and take bath with that.
• If Itching is caused due to dryness of the skin, you can apply the cream of milk or any moisturizer.
• If your body sweats more, you may have itching more due to salt in sweat. So take more quantity of water to dilute your sweat.
• Temporarily you can apply vibudi / விபூதி.

Running Nose

Ingredients:

• For running nose, you have to find out is it because of over cold or over heat.
• Then only it is possible to tell some remedies.
• Any how here Let me give some.
• You try one by one. ok?

Method:

• If it is because of over cool:
• 1. Peel a small piece of ginger and gently chew the root, swallowing the juice. Ginger warms the body and increases blood circulation and helps to drain the nose, relieving the symptoms of runny nose.
• 2. You can make ginger tea and drink.
• 3. Take honey with ginger in warm water will give you good relief from cold. Take this two three time in one day.
• 4. Take Tulasi tea.

Running Nose 2

Ingredients:

• For running nose, you have to find out is it because of over cold or over heat.
• Then only it is possible to tell some remedies.
• Any how here Let me give some.
• You try one by one. ok?

Method:

• If it is because of heat:
• 1. Take raw sonf frequently
• 2. Take one banana and make milk shake out of that. Drink. One time one day. This will make your body cool immediately.
• 3. Drink raw cows milk in the morning.
• 4. Take a spoon of fenugreek seeds and wash well. Put it in a cup of water in the night.Morning just eat with that water. This will also cool your body.
• 5. Take cucumber raw or raitha.
• 6. Add more milk and curd in your food.
• 7. Drink 2 to 3 times tea adding black pepper in it.
• 8. Drink mint tea.
• 9. Take 10 small onions and fry in oil and add some salt. take as it is.
• 10. If you dont want to fry them, you can MW it with salt and take.

Perungaya Jalam (Asafetida Water)

Ingredients:

• 1/2 sp Asafetida
• 1/2 sp ghee

Method:

• In a pan just put 1/2 sp ghee and put 1/2 sp asafetida powder.
• Let it fry.
• Immediately pour 2 cups of water and allow it to boil.
• When it reduces 1/2 the quantity, remove and serve hot.

Notes:

• You can drink this when you feel pain.
• If it is false pain the pain will reduce and if it is a real pain the pain will increase.
• So that you can go to doctor.

Sombu Kashyam

Ingredients:

• 1 teaspoon Sonf
• 2 sp crushed palm jaggery/ palm kalkandu/sugar
• 2 cups of water
• 2 sp ghee

Method:

• Pour 1 sp ghee and fry sonf well.
• Once the auroma comes add the water and palm jaggery.
• Let it boil reduce to 1/2 cup.
• Switch off the stove and serve it warm bypouring 1 sp ghee on it.

Notes:

• This kashyam, you can drink when you feel more heat in your body.
• Normal people can drink this kashyam, when they feel stomach pain due to heat.

Cumin (Jeera) Kashyam

Ingredients:

• 1 teaspoon Jeera
• 2 sp crushed palm jaggery (karupatti in Tamil)
• 2 cups of water

Method:

• This you can prepare and drink twice a week.
• Dry roast the jeera in a pan.
• Once the auroma comes add water and palm jaggery.
• Allow it to boil and let it reduce to 1/2.
• Drink as it is or you can add a sp butter.
• You can drink as per your wish.
• That is you can drink this kashyam very hot or hot.

Notes:

• You can add normal jaggery if you dont like pam jaggery; but best is palm jaggery.
• Even you can add sugar.

Uppu adai

Ingredients:

• Rice flour - 1 cup
• Cooked karamani - 2 tbsp
• Finely chopped coconut or grated coconut - 2 tbsp
• 1/4 sp asefetida
• Salt
• To temper:
• Oil - 2 tsp
• Mustard seeds - ½ tsp
• Urad dhal - 1 tsp
• Green chillies - 2 – chop fine
• Chopped curry leaves - few

Method:

• First temper in oil all the given ingredients & then add water & salt.
• This will take a little less water than sweet adai.
• Then proceed in the same way, given for sweet adai above

Images:

Adai Mavu

Ingredients:

• Raw Rice

Method:

• The flour made with raw rice is the same for both - Vella adai and Uppu adai. This flour can be prepared in advance & stored.
• Wash well & soak rice in water for 15 mts, minimum.
• Drain well & spread on a cloth.
• When it is fairly dry, powder in the mixi.
• The flour should be very fine.
• Now roast it in a dry tava well, till it changes colour slightly.
• Cool & sieve to remove lumps.
• Normally for every cup of flour, 2 cups of water is sufficient. But this varies with rice.
• Soak chawli or karamani in water for 6 hrs & cook till soft.
• Drain & keep ready.