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Raw Mango/Sour Apple instant Pickle


  • Raw mango/Sour Apple 1 no with skin. Remove the seed and cut into small pieces 3mm thick
  • Mustard seeds 4 tsp
  • Methi- Fenugreek seeds 1 tsp
  • Asafoedita 1 tsp
  • Red chilli powder 2 tsp
  • Turmeric powder half tsp
  • Gingelly oil 4 Tsp
  • Salt 3 tsp


1 Take the mango/apple pieces in bowl add salt and mix well.

2 Dry roast 2 tsp Mustard, Fenugreek separately. When cool, powder them and put it on the mango/apple heap.

3 Add asafoedita, red chilli powder, turmeric powder, 2 Tsp of oil

4 Heat 2 Tsp of oil, add 2 tsp of mustard seeds and allow it to splutter. Remove from heat and immediately pour it over the powder on the mango/apple heap

5 Mix and use the pickle in a day or two. If needed, store it in the fridge and use it.

Variety Rice – Coconut Rice

  • Raw rice 1 cup
  • Shredded coconut 2 cups
  • Green chilli – 2 no- thinly sliced
  • Ginger 1 cm – thinly sliced
  • Asafetida – 2 pinch-Fry and crush a small piece
  • Curry leaves 10 no
  • Coriander leaves – thin slices – 2 Tps
  • Coconut oil – 4 Tsp
  • Ghee 1 Tsp
  • Mustard seeds 1 tsp
  • Chana dhal – 1 Tsp
  • Cashews nuts 10 no – broken into two
  • Dry grapes – 10 no
  • Salt to taste


  1. Wash rice, add 2.5 cups of water and pressure cook for 3 m/ wistles
  2. Pour the rice on a plate, sprinkle 1 Tsp of coconut oil, salt and mix well
  3. Heat 2 Tsp of coconut oil in a kadai, add mustard seeds and let it splutter in medium flame, add chana dhal and fry till it turns golden brown, add green chilli and ginger slices, broken curry leaves, shredded coconut, salt to taste and stir for 2 m till coconut turns light brown. Add cooked rice and asafetida, mix well and turn off the flame.
  4. Add coriander leaves and sprinkle 1 Tsp of Coconut oil. Fry cashew nut pieces and dry grapes in ghee and mix it well with the rice. Add additional salt, if needed.

Health Drink Powder


Samba wheat 250

Ragi 250g

Friedgram 200g

Jowar (white cholam) 100g

Bajra-Pearl Millet (kampu) 100g

Foxtail millet (Thinai) 100g

Barley 100g

Whole greengram 200g

Boiled rice-fried 100g

Peanuts 100g

Almond 100g

Pista 50g

cuscus 50g

Cardamom 10 no


  1. Soak ragi in water for 8 hr, drain and spread thin on a cloth for two days till it sprouts and dries.
  2. Dry roast all the grains and nuts separately till smell emanates.
  3. Grind each separately with one tps of cuscus and one/two cardamom.
  4. Mix well and store in air-tight container.
  5. To prepare one glass of drink: (1) Add one tbs of the powder to 150ml of water and mix well, heat in medium flame for 2-3m with constant stirring till it starts boiling. Switch off the heat. Add milk and jaggery/honey for taste.



* Raw rice 1 cup

* Split Moong dhal half cup

* Crushed Jaggery 1.5 cup

* Ghee half cup

* Cashews 10 no

* Dry grapes 10 no

* Cardamom 4 no

* Green camphor (Pachai Karpooram) half pinch


1. Dry roast moong dhal in slow flame till it turns golden brown

2. Add to rice, wash with water and drain

3. Add five cups of water and pressure cook for five minutes.

4. Bring to boil one and half cups of water in a vessel, add jaggery. When fully melted, remove from heat, filter out any dust and continue to cook till it attains half string consistency.

5. Smash the rice gently, add the jaggery syrup and mix well

6. Heat quarter cup of ghee, roast cashews and grapes and add to the pongal and mix well.

7. Heat the pongal for 2 to 3 min, with constant stirring and remove from heat

8. Add crushed cardamom and powdered green camphor, and remaining ghee and mix well.

Pongal Sambar


* Pumpkin, Ash-gourd, Sweet potato, Potato, Carrot, Beans, Avarai, Mochai, Drumstick, Brinjal, Ridge-gourd – totally 1 kg – cleaned and diced.

* Door dhal -200g

* Red chili 10, Coriander 6 TBS, Bengal gram 2 TBS, Fenugreek 2 TBS, Pepper 1 TSP, Jeera 1 TSP, Snauf half TSP, raw rice 1 TSP, Asafoetida 1tsp.

* Small onion – whole, pealed – 200g

* Tomato 200g

* Green chillies – diced -4 no

* Curry leaves, coriander leaves for garnishing

* Oil 50ml, 2 TBS ghee, mustard seeds 2 TBS, Split urad dhal 1 TBS, red chili 4, Asafoetida 1 TSP for seasoning.

* Tamarind juice – 2 Tsp


  1. Pressure cook Door dhal with Asafoetida, turmeric powder and adequate water (4-5 whistles)
  2. Bring to boil two litres of water in a heavy bottomed vessel, add pinches of Asafoetida and turmeric powder, add diced vegetables. Add hard cooking vegetables first, after ten minutes, add the other vegetables and add salt 1 TBS, 1 TSP red chili powder, 2 TSP coriander powder. Cover with a lid and cook till the vegetables get fully cooked. If more water is needed, add only hot water. Add tamarind paste or juice.
  3. Dry roast channa dhal, coriander seeds, red chili, Fenugreek, pepper, Jeera, Snauf, raw rice, Asafoetida one by one in slow fire or adding one after the other in ten second intervels. Allow it to cool and powder it coarsely.
  4. Add cooked door dhal to the vegetables in step 2, continue to cook for two more minutes, add the ground masala powder, mix well add hot water for needed Sambar consistency. Check for salt level.
  5. Heat oil in a kadai, add split urad dhal, mustard seeds, Asafoetida, broken red chili, curry leaves till they splutter. Remove from heat and add ghee. Mix this seasoning to the Sambar mix, boil for one more minute, add the garnish and serve with white pongal, rice, idli or dosai.

Sweet mango pachadi


  • Raw mango 300g
  • Jaggery 100g
  • Ghee 1 tbsp
  • Cardamom 2 no powdered (optional)
  • Red chilli 1 no, broken into two pieces
  • Curry leaves 10 no
  • Mustard seed 1 tsp
  • Oil 1 tbsp
  • Coconut grated 1/4 cup


1 Scrab out the skin and grate the mango into small pieces

2 Heat oil in a kadai, add mustard seeds and let it splutter

3 Add chilli pieces and curry leaves

4 Add water and bring it boil

5 Add mango pieces, cover it with a lid and simmer for 7m or till the gravy thickens

6 Add jaggery and continue cooking for 3m more or till gravy thickens

7 Remove from heat, add ghee, coconut and cardamom. Mix well and serve.

Schezwan sauce/chutney


  • Dried Red chilli 2 cups
  • Oil 1/4 cup
  • Garlic finely chopped 1/4 cup
  • Ginger finely chopped 2 tbsp
  • Pepper powder 1/2 tsp
  • Vinegar 2 tbsp
  • Soy sauce 2 tbsp
  • Tomato sauce 2 tbsp
  • Sugar 1 tbsp
  • Salt to taste


1 Soak red chilli in hot water for 30m, blend smoothly and keep aside

2 Heat oil in a kadai, add garlic, ginger and saute well

3 Add chilli paste and saute for 2m

4 Add 1/4 cup water and mix well

5 Cover with a lid and simmer for 15m or till oil separates

6 Add pepper powder, vinegar, soy sauce, tomato sauce, sugar and salt

7 Mix well and, when cool, store in a container 

Kothsu (Kumbakonam)


  1. Moong dhal 100g
  2. Chana deal 2 Tsp
  3. Urad dhal 1tsp
  4. Coriander seed 1 Tsp
  5. Red chilli 6 no
  6. Jeera half tsp
  7. Cuscus 1tsp
  8. Asafodita 1tsp
  9. Curry leaves 12 no
  10. Coriander leaves for garnishing
  11. Mustard a1 Tsp
  12. Big onion cut into big pieces or small whole onion 100g
  13. Brinjal 200g- cut into 1” squares
  14. Red chilli. Powder 1tsp
  15. Turmeric powder. Half tsp
  16. Jaggery. 2 Tsp
  17. Coconut oil. 1Tsp
  18. Cooking oil 1Tsp
  19. Gingelly oil 1Tsp
  20. Salt to taste


  1. Boil 100g moong dhal with adequate water. Drain and keep aside.
  2. Heat 1 Tsp coconut oil in a kadai, add 1 Tsp channa dhal, 1 Tsp coriander seed, 4 red chilli, half tsp jeera, 1 tsp cuscus, 1 tsp asafodita, ten curry leaves and roast till golden brown. Allow it to cool and powder it.
  3. Heat 1 Tsp oil & 1Tsp gingelly oil in a kadai, add 1 Tsp mustard and when it splutters, add pieces of onion, brinjal, 1tsp salt and cook for 5m. Add 1tsp red chilli powder, half tsp turmeric powder and mix well. Add 250ml water and boil for 5m till brinjal gets cooked. Add boiled moong dhal. Remove from heat and keep aside.
  4. Heat 2Tsp oil in a kadai, add 1Tsp channa dhal, 1 tsp urad dhal, 2 broken red chillies, 3 curry leaves. Add the gravy in step 3, 2Tsp jaggery and boil for 2 m. Add masala powder from step2. Stir well, remove from heat and garnish with coriander leaves. Check for salt level and correct it.

Ragi Porridge – Kelvaraug Koozh


  • Ragi Powder – 1 cup
  • Salt, Curd, Small Onion, cooked rice – as required


  1. Add 1 cup of water to 1 cup of ragi powder, mix well, cover it and ferment for 12 hours
  2. Bring to boil 2 cups of water in a thick-bottom vessel
  3. Add a handful of cooked rice, if available
  4. Mix well the fermented ragi and add it slowly to boiling water, with constant stirring
  5.  Cook on slow fire for 5 minutes, with constant stirring
  6. Remove from flame, allow it to cool, pour water to cover the porridge and ferment it for another 12 hours
  7. Take the required quantity, add curd and salt to taste
  8. Mix well and drink with any side ie. pickle, small onion or garlic kulambu, roasted sour chili

Coriander Coffee


  • Coriander Seeds  – 2 cup
  • Dried Ginger (Sukku)-2″


  1. Roast Coriander seeds, in a kadai, in medium flame, till smell emanates.
  2. Crush dried ginger and roast in a kadai for 1 min.
  3. Allow both to cool.
  4. Grind coarsely roasted ginger, add roasted coriander seeds and grind coarsely.
  5. Store in a air-tight container.
  6. Heat one cup of water to boil, add 1 tbs of coriander mix, boil in medium flame for 4 to 5 min.
  7. Strain the clear coffee, add 1 tbs of milk, 1 tsp of palm/brown sugar and drink warm coffee to reduce burping, acidity, heart-burn, improve digestive power.
  8. Avoid Coffee or Tea while you have digestive related issues.