• Kappa/tapioca/maracheeni                  : 1 medium
• Onion                                                   : 1 no
• Green chillies                                      : 3 nos
• Ginger                                                  : 1/2" pc
• Thin coconut milk                               : 1 cup
• Thick coconut milk                             : 1/2 cup
• Coconut oil                                          : 1 tsp
• Curry leaves                                        : 1sprig

• Slice onion very thinly and keep aside. Slit green chillies lengthwise. Chop ginger also 1' long athin pieces.
• Wash the tapioca well to remove the soil from it. Peel the skin and cut into cubes. Pour water to cover the tapioca pieces cook uncovered and allow it to boil. Remove from fire and drain the water.
• Again add 1/2 cup of water and cook it till the pieces become very soft. Mash some pieces so that gravy becomes thick.
• Add onion slices, graeen chillies and ginger julians to this and  then thin coconut milk to this and cook for 10 mins.
• Reduce the heat and add thick coconut milk to this, keep it for 3 mins more and remove from fire.
• Add curry leaves and drizzle some coconut oil to this.  This curry should be  semi thick and it goes well with Appam, Idiappam or idli or dosa!! 

  

• Wheat flour                        : 2 cups
• Chilli pdr                           : 1 tsp
• Cumin seeds                      : a pinch
• Ajwain                              : a small pinch
• Salt to taste
• Tomato                             : 3nos
• Turmeric pdr                    : a pinch

• Chop tomatoes roughly and grind it to a puree, keep aside.
• Take  wheat flour  in a bowl, add cumin seeds, chilli pdr, turmeric pdr, ajwain and salt. Mix well. 
• Add tomato puree to this and knead it to make a dough ( If necessary you can add little water).
• Keep it covered for 15 mins.

Divide the dough into lemon sized balls. Take one ball and roll it into a 4" size paratha.  Heat a tawa and place the chappathi on it.

•  Cook the chappathi until light brown spots appear on both sides.  Remove from tawa. Repeat the process with the remaining dough. 
• Serve it hot with yoghurt and pickle or any side dish of your choice.

• Radish                        : 1 medium
• Wheat flour                : 2 cups
• Chilli pdr                   : 1/2 tsp
• Cumin seeds              : a pinch
• Salt to taste
• Water as required

• Grate the radish and keep aside for 10 mins.  After 10 mins squeeze the radish to remove the water.
• Take the wheat flour in a bowl and add salt, cumin seeds, squeezed radish and chilli pdr. Mix it well and add water  little by little to make a stiff dough.

• Divide the dough into lemon sized balls. Take a ball and roll it into the size of a paratha. 
• Heat a tawa and place the paratha on it when small bubbles form smear  ghee or oil over it, Fry both sides of the paratha till small brown spots appear  and remove from fire. Repeat the process with the remaining dough. 
• Serve it hot with curd and pickle.