Red chillies                    : 3 nos

Grated coconut              : 1/4 cup

Onion                             : 1 sliced

Tomato                           : 1 chopped

Green chilli                    : 1

Ginger                            : 1/4" pc

Salt to taste

Coriander leaves           

chopped                         : 1/4 cup

Curry leaves                  : 1 sprig

Oil                                 : 1 tbsp

Coconut oil                   : 1 tsp

Heat oil in a kadai, add red chillies to that and fry for a few seconds. When it starts changing the colour add sliced onion and saute it till transparent. Then add the grated coconut and  green chilli and fry for a few seconds and add tomato pieces. Saute again for a while and switch off the flame.  Then  add curry leaves, coriander leaves, ginger and salt. Cool it and grind it to a paste, add one tsp of coconut oil and serve with idli, dosa etc.

Ragi                         : 1 cup

Jaggery                    : 1/4 kilo

Roasted gram dal    : 1/4 cup

Sesame seeds          : 1 tbsp

Ghee                       : 1 tsp

soak ragi for 24 hours in water. Drain  it and tie it in a cloth and hang it for at least 24 hours. If the cloth becomes dry just sprinkle some water over the cloth. 

Next day when you opened the cloth you can see white tiny sprouts.

Spread it in a cloth to dry under a fan. Heat a non stick pan and roast the ragi sprouts slightly in a low flame. Cool it  and powder it coarsely in a blender or mixie. 

Roast sesame seeds also in a heated pan and cool it.  Crush the jaggery.

In a blemder put roasted gram dal, sesame seeds and jaggery pieces and blend it , add the ragi flour and blend again till  it  becomes sticky. Take it out from the blender add ghee and start making lemon sized balls.

Its a very nutritious snack!

Chow chow                      : 1

Tur dal                              : 1/4 cup

Grated coconut                 : 1/2 cup

Cumin seeds                     : a pinch

Small onion                      : 3 nos

Chilli pdr                          : 1/2 tsp

Turmeric pdr                    : 1/8 tsp

Oil                                    : 1 tbsp

Mustard seeds                  : 1/2 tsp

Red chilli                          : break into 2

Salt to taste

Curry leaves                     : 1 sprig

Remove skin and seed from the chow chow, wash  and cut it into small cubes and keep aside.

Grind coconut and cumin seeds to a paste and lastly add onions and grind it  along with it.

Cook tur dal, when it becomes soft add chow chow pieces, salt, chilli pdr, turmeric pdr  and cook again till the chow chow pieces are soft.

Now add the ground coconut to this and boil again for one or two minutes. Remove from fire.

Heat oil and add mustard seeds, when it pops up add the broken chilli and curry leaves. Pour it into the curry. Its a nice side dish for steamed rice!