Kothamalli Thovayal

Kothamalli thovayal, we can have a side dish for curd rice and for dosa. Especially it will be a good combination for curd rice.It is very simple and easy to prepare.

Lets move into the preparation.













Ingredients:

Coriander Leaves - 1bunch
Curry Leaves - 10
Red Chilli - 4
Urad Dal - 1tbsp
Hing - 1tbsp
Salt - To Taste
Tamarind - Small Amla size

Method Of Preparation:

- First chop the coriander leaves and keep it a plate.

- Pour oil in pan and add tamarind, chilli, coriander leaves, hing and curry leaves together. Fry well for a minute.

- Add salt too.

- Allow this to be cool.

- Put this in a mixi and grind it well.

- Now keep pan in the gas stove and add oil, mustard seeds, urad, hing and curry leaves. Fry well until it comes golden brownish color.

- Now put the grinded items. Fry well for 5 minutes. there should not be a small quantity of water.

- Kothamalli thovayal is ready for dosa.

Idli Upma

Idli Upma is very easy to prepare. I used to make this upma only with the left-over idlies. You can add a side dish like coconut chutney or sugar.

Ingredients:

Idli - 4 (Left-Over or Fresh)
Small Onion - 6
Red Chillies - 2
Ginger - 1/2 piece
Coriander Leaves - Few
Salt - As you want

For Seasoning:

Oil - 3tbsp
Mustard Seeds - 1tbsp
Urad dal - 1tbsp
Curry Leaves -10
Hing - 1tbsp
Bengal Gram - 1tbsp

Method Of Preparation:

- Cut the idlies and onions into small pieces.

- Keep pan in the gas stove. Pour the oil and put the mustard seeds, urad dal, hing, curryleaves,bengal gram, ginger and onions.

- Fry well, until it comes golden brownish color.

- Now put the smashed idilies and salt together, fry well for 5 to 10 minutes.

- Atlast Garnish with coriander leaves.

- Idli Upma is ready to eat.

Karthigai Special

Thirukarthigai Deepam comes on the month karthigai that is on full moon day. Thirukarthigai is very special in “Thiruvanamali”. Whole month we will celebrate with oil lamps and lights in front of our house. On the Karthigai Deepam day we will keep lot of oil lamps in our house.

There is an interesting story behind to celebrate karthigai. Once upon a time Lord Vishnu and Lord Brahma began to quarrel like who is the most powerful of the two. While they were fighting Lord shiva appeared in the form of a huge pillar of fire.

Lord Shiva said whoever find top or bottom of the fire is the greatest. Brahma took a bird and tired to top of the fire. Vishnu took a giant pig  and tired to bottom of the fire pillar. Both are trying, but they couldnot be able to find both top and bottom of the fire. At that time they both prayed the god. Lord Shiva appeared with the huge pillar of fire.Finally they realised that the pillar wasnone other than Lord shiva.

Lord Shiva appeared as a hill Arunachala at Thiruvanamali in TamilNadu. Thiruvanamali and Arunachala translate as "Holy Fire Hill". Every year thousands of devotees flocks to Tiruvanamali to see the spectacular Karthigai deepam there.

For thirukarthigai we will do appam and pori .

- Decorate with oil lamps in the kolam.

- We will decorate our house with mavu kolam.

- We will keep elephant lamp for our brothers. That is the sign of prosperity and wealth.
- Once upon a time there lived a King and he had only one daughter. She loved an elephant which grewed with her and she considered the elephant as her own brother. After she get married she missed the elephant very much. For every thirukarthigai she lift lamp(ie; yanai vilaku) and she prepare "Adai" and keep them as neivedhyam for festival.

Channa Masala

Channa Masala ohh my god superb side dish for puri.

Ingredients:

Channa - 1cup

Coriander Powder -1tbsp

Garam Masala - 1tbsp

Salt - As you want

Green peas - 1/4cup

To Grind:

Onion  -2

Tomato -2

Garlic -2

Ginger -1piece

Method Of Preparation:

-Soak channa overnight. Pressure cooks with salt and allow it to for 4 whistles.

-Boil the peas and take it in a bowl.

- Finally grind the above ingredients to the mixer.

-Keep pan and add oil and jeera. Let it Splutter. Now put the grinded paste, coriander powder and garam masala. Add salt.

-Now add channa and peas together.

-Add small amount of water.

-Let it boil for 10minutes.

-Atlast garnish with coriander leaves.

-Channa masala is ready for puri.

Vegetable Kuruma

I got this kuruma in an awesome way.

Sure you can try this dish.

Ingredients:

Beans - 4

Potato -1

Carrot -1

Green Peas - ¼ cup

Meel Maker - 10

Big Onion -1

Tomato - 1

To Grind:

Shredded coconut - 1/2cup

Cinnamon Stick -1

Cloves -1

Green Chilli - 2

Red Chilli -1

Jeera - 1tbsp

Ginger - 1

Garlic -1

Method Of Preparation:

- Chopped the vegetables, tomato and onion.

- Boil peas and meel maker.

-Boil the veggies with salt and take it a plate.

-Finally grind the above ingredients to grind.

- Keep pan in the gas pour the oil and add jeera, onion and tomato. Add salt for this, humm put turmeric and curry leaves. Fry well for 5minutes.

-Now add the cooked veggies, peas and meel maker.

-Finally add the grinded paste and fry for 10minutes.

-Atlast garnish with coriander leaves.

- Veg kuruma is ready.

Potato Rice

In one line I will say “EASY TO PREPARE”.
 

Ingredients:

Potato - 4

Turmeric Powder - 2tbsp

Cooked Rice - 4cups

Chilli Powder - 2tbsp

Curry Leaves - Few

Hing -1tbsp

Green Peas - Few (optional)

Mustard Seeds - 1tbsp                                                                                                          

Salt - As you want

Method of preparation:

- Pressure cook rice and take it in a bowl.

- Now chop the potatoes in small pieces.

- Boil the potatoes, peas and take it in a plate.

- Keep kadai in the gas, add oil, mustard seeds, hing, curry leaves, and chilli powder.

-  Add boiled potato, peas and fry for 5minutes.

-  Now add cooked rice too, fry for 5 to 10 minutes.

- Potato rice is ready.

Tomato Chutney

 Tomato chutney goes very well with Dosa and Idli.

Ingredients:

Tomato - 4

Big Onion - 4

Garlic -3

Tamarind - Few(optional)

Curry Leaves - 10

Coriander Leaves - few

Red Chilli -5

Oil- 4tbsp

Salt - As you want

Hing - 1tbsp

Method Of Preparation:

-Keep kadai in the gas pour the oil and put the chopped onion, tamarind, red chilli, tomato, hing, garlic,curry leaves, coriander leaves ans salt.

-Fry this well for atleast 10 mintues.

-Allow it to cool.

- Now grind the fried items in mixer grinder.

- Take it in a bowl.

- Now keep pan and add oil, mustard seeds, hing, curry leaves. Let it becomes golden brownish color.

- Put the fried items to the prepared chutney.

-Tomato Chutney is ready for dos and idli.

Ulutham Parupu Sadham

Ulutham parupu sadham is very healthy food. Taste will not be good but it’s very good for health especially for women ( back pain).  

Ingredients:

Raw Rice - 1Cup

Whole Urad dal - 1/2 Cup

Garlic - 5

Ghee - 1tbsp

Salt - As you want

Method Of Preparation:

- Soak urad dal overnight.

- Clean rice well.

- Now take a vessel and put the ural dal, rice, garlic, salt, hing, and ghee.

- Pour 3tumblers of water.

- Pressure cook for 4 whistles.

- Ulutham parupu sadham is ready.

Simple Rasam ( Method 1)

 Rasam is good for winter season.

Ingredients:

Tamarind - Few

Pepper - 1tbsp      

Jeera - 1tbsp

Red Chilli - 2

Coriander Seeds - 1tbsp

Garlic - 2

Tomato - 1

Curry Leaves – Few

Coriander Leaves – Few

Method Of Preparation:

- Soak tamarind for 10minutes.

- Grind  pepper, jeera, red chilli, coriander seeds and garlic.

-Smash  tamarind well.

-Now keep  kadai in the pan and add the oil,  mustard seeds, hing, curry leaves and the grinded items. Fry for a minute.

-Pour tamarind water and put the tomato and salt.

- Boil it for 5minutes.

- Simple rasam is ready.

Tomato Rasam

My favourite dish is rasam. There are different varities of rasam like parupu rasam, melagu rasam, and tomato rasam. Today I have an idea to prepare tomato rasam.

Rasam is the easiest one to prepare.

Ingredients:

Tomato - 1 1/2

Pepper Corns - 1 tbsp

Garlic - 1

Green Chilli -1

Thoor Dal - 1 tbsp

Tamarind - Few

Coriander Seeds - 1tbsp

Coriander Leaves - 15

Curry Leaves - Few

Salt - As you want

Method of Preparation:

      - Soak Tamarind for 15minutes.

- Grind Pepper, jeera, green chilli, coriander seeds, curry leaves, coriander    leaves. Keep it aside.

- Now grind  tomato like half pieced with little bit essence.

- Extract  tamarind water without any pieces, with this put the grinded items and grinded tomato too.

- Now drop the oil in the pan. 

- Add mustard seeds, hing and curry leaves

- Now pour  tamarind water with the mix of grinded items.

- Stir for 5minutes.

- At last Garnish with coriander leaves.

- Rasam is hot to serve.

Gulamb Jamun

Gulab Jamun is the very very popular result in India. It is the very easier recipe.

Usually we will prepare sweet varieties for all types of functions. This time I have an idea to prepare jamun for my birthday day celebration.

It is one of the favorite desserts for me. Ok let’s go into the preparation.

Ingredients:

MTR Jamoon Mix – 250g

Water – 1litre

Sugar – 750g

Cardamom Powder – 6 tbsp

Ghee – For frying

Rose Essence is optional

Method of Dough:

- In an empty vessel, put the MTR jamun mix and add 2 tbsp of ghee and mix them well.

- Pour  water slowly and make the dough without lumps.

- Now the dough becomes very soft.

- Allow the dough to stay for 5 to 10 mintues.

- Now apply ghee into your hands and make small balls.

Method of Sugar Syrup:

- For 250g MTR mix powder, pour 1 litre of water in a vessel and add 750g of sugar.

- If you want more syrup than this, then you can add water and sugar as you want.

- Heat them for half an hour. At the end, put the cardamom power.

- If you want rose essence and saffron essence you can add now.

- Make the essence to be thick so that the syrup will easily get into the jamun.

- At last, you can add the rose essence, if you want.

Method of Gulab jamun:

- Heat the pan and pour the ghee.

- Put the jamoon balls one by one .

- Let it has to comes like dark brownish colour.

- Keep it aside. It has to be some what cool.

- After it becomes cool, you can put into the sugar syrup one by one.

- Soak the fried jamun in hot sugar syrup.

- Gulab jamun is ready to eat.

-Atlast if you want you can put small small badam pieces into the each jamun.

Vathakuzhambu

Vathakuzhambu with potato is one of the excellent combinations to eat. Most of the time   I will do this dish. We can add vathakuzhambu as a side dish for curd rice too.

Ingredients:

Manathakali - 2 tbsp

Sundaikai - 2 tbsp

Fenugreek Seeds ( Vendhayam) - 1tbsp

Hing- 1 tbsp

Curry leaves - 10

Tamarind – Big Amla size

Salt - As you want

Method of preparation:

- Soak Tamarind for half an hour.  Smash it well.

- Keep  pan and add oil, mustard seeds, vendhayam, manathakali, sundaikai, hing, and curry leaves. Fry well until it comes golden brown.

- Humm put sambar podi or vathakuzhambu podi. Fry well for a minute.

- Now pour smashed tamarind water. Finally add salt to taste.

- It has to cook for 15 to 20 minutes until it comes like thick paste.

- Now vathakuzhambu is ready.

Brown Payaru Sundal

Sprouts are very good for health. This sundal is very familiar for every one. It is rich in proteins. We will prepare this dish in the evening time as a snack. Usually sundal varieties are prepared in the time of “Navarathri”. We can prepare this sprout for kuzhmabu varieties too.

Ingredients:

Karamani - 2Cups
Red Chilli - 2
Shredded Coconut - 1Cup
Oil - 2tbsp
Mustard Seeds - 1tbsp
Urad - 1tbsp
Hing - 1tbsp
Curry Leaves - 10
Salt - As you want


Method of Preparation:


- First soak karamani overnight or in the early morning. This needs to be soaked atleast for 8 hours.

- Keep  karamani in a pressure cooker for 15minutes. Take it in a bowl.

- Keep pan in the gas stove, add oil,  mustard seeds, urad dal, hing, red chilli and curry leaves.

- Fry this well until it becomes golden brownish color.

- Now add  boiled karamani and salt, fry for a minute.

- Atlast spread the grated coconut and fry well for 5minutes.

- Karamani is ready to eat.

Personal Suggestion:

- Add sugar to boiled sundal. Mix well. It will give delicious taste to eat.

- If you want spicer then left out the sugar.

Coconut Rice

Coconut rice is a south Indian dish. It’s very tasty to eat with applam and pappad. It’s easy too prepare and good for health. We will finish this within 20minutes including the time of rice cooking. Try this once in a week.

Here is my recipe.

Ingredients:

Shredded Coconut - 1 Full Coconut Cap
Red Chilli - 2
Urad dal - 1tbsp
Curry Leaves - 10
Bengal Gram - 1tbsp
Salt - As you want
Hing - 1tbsp
Oil - 3tbsp
Raw Rice - 2Cups
Mustard Seeds - 1tbsp

Method of Preparation:

- Cook rice and take it in a bowl.

- Keep kadai in the gas stove. Add oil, shredded coconut and fry well until it becomes golden brownish color. Take this to the bowl.

- Now pour oil in the pan and add mustard seeds, urad dal, bengal gram, chilli, hing and curry leaves. Fry well for a minute.

- Now put  fried coconut and fry well for few minute.

- Add cooked rice and salt to the fried items. Mix well.

- Coconut rice is ready to serve.

Mixed Veggies Paneer Chapathi Roll

Today I have an idea to prepare some different variety as a side dish for chapathi. Usually we will prepare potato kuruma or vegetable kuruma. We felt bored of eating these items. So I have an idea to prepare with paneer.

It’s easy to prepare not very tough cooking. But we should have some patience to cut the veggies. Try this once in a month or 2months once.

Cooking time is 45minutes including the preparation of chapathi.

Shall we move on to the preparation..?

Ingredients:

Shredded Paneer - 1Cup
Big Onion - 1
Carrot - 1
Beans - 5
Green Peas - Few
Potato - 1
Coriander Leaves - Few
Onion Leaf - Few
Ginger, Garlic Paste - 1tbsp
Sauce - 1tbsp (Tomato, Chilli)
Soya Sauce - 1tbsp
Garam Masala - 1tbsp
Fresh Cream - 1tbsp (Optional)
Chapathi - 6
Oil - 5tbsp
Salt - As you want
Hing - 1tbsp
Turmeric - A Pinch
Chilli Powder - 2tbsp
Dhaniya Powder - 1tbsp

Method of Preparation:

- Cut veggies in small cubes and wash well with clean water and it in a bowl.

- Cut onion and take it in a bowl.

- Grate paneer and take it in a plate

- Cook the veggies and green peas in 2cups of water. After cooking take it in a bowl.

- Keep  pan in the gas stove, pour the oil and put the grated panner fry well until it becomes golden brownish color.

- Fry carefully.

- Take it in a bowl.

- Pour oil and add onion, hing, turmeric, chilli powder, dhaniya powder, ginger garlic paste, garam masala and salt.

- Fry well until the raw smell vanish.

- Now put the fried paneer and onion leaf. Fry well.

- Humm, put veggies, peas and sauce.

- Fry well for 10 to 15 minutes. Until the raw smell vanishes.

- Decorate with coriander leaves.

- Take this in a bowl and keep it aside.

- Now the preparation of veg paneer part is over.

- Let us come to the Chapathi part.

- Roll chapathi in a big shape. So that there is some space to keep the prepared veggie paneer.

- Roast this chapathi with ghee and keep it in a plate.

- Now place the prepared veggie paneer in chapathi and make a roll.

- Mixed veggie paneer chapathi roll is ready to eat.

Note:

- Instead of chapathi you can use bread. Then it will be a "Bread Paneer Roll".

Paneer Butter Masala

There are different varieties of doing with paneer. Try this paneer butter masala. Sure you all love to eat paneer as a side dish for chapathi, paratha, naan and puri.

Here is my recipe.

Ingredients:

Paneer – 10 Blocks
Big Onion - 1
Tomato - 1
Green Peas - 1Cup
Garam masala - 1tbsp
Ginger Garlic Paste - 1tbsp
Cashew Paste - 2tbsp
Red chilli - 4
Dhaniya Powder - 1tbp
Kasthuri Methi - Few
Fresh Cream - 2tbsp
Chilli Powder - 2tbsp
Ginger, Garlic Paste - 1tbsp
Butter - 2tbsp
Tomato Sauce - 1tbsp
Soya Sauce - 1tbsp
Jeera - 1tbsp
Salt - As you want

Method of Preparation:

- Cut the paneer in small cubes and take it in a bowl.

- Keep the pan in the gas stove, pour the butter or oil and fry the paneer until it becomes golden brownish color.

- Take it in abowl.

- Boil the peas and take it in abowl.

- Fry the chopped onion, tomato and red chilli with 2tbsp of oil in the kadai. After it become cool. Grind these items.

- Now pour the butter and put the jeera, turmeric powder, prepared ginded items (onion, tomato, chilli), dhaniya powder, chilli powder, ginger, garlic paste, cashew paste, fresh cream, tomato sauce, soya sauce, kasthuri methi and salt.

- Fry this well until the raw smell vanishes. Add 1cup of water.

- Now put the fried paneer .Let it boil for 5 to 10 minutes until it becomes like thick paste.

- Paneer butter masala is ready to serve.

Mixed Veggie Foodles

Foodles contains wheat, ragi, corn and rice. It’s good for health. Here the ingredients part is wheat not maida. So it will be healthy for our health. Take twice in a month. Usually we will take idli, dosa for a change try this foodles. I will use the green foodles packet.

I have added veggies for more taste and also for extra health. I had prepared this for one person.You can have this for breakfast or evening tiffan.

Here is my recipe.

Ingredients:

Foodles Packet - 1
Beans - 5
Carrot -1
Green Peas - Few
Capsicum - Half
Tomato - 1
Pepper - 1tbsp
Garam Masala (optional)

Method of Preparation:

- Cut the veggies and clean well with water.

- Keep pan in the gas stove, Pour the oil and put  beans, carrot, green peas, tomato and capsicum.

- Put masala which they given in foodles packet.

- Fry well until the raw smell vanishes.

- Pour 2cups of water.

- Let the veggies have to be cooked well.

- Now add  noodles and close the pan for 5minutes.

- Fry well until water goes off.

- Spread pepper and have the foodles.

- Foodles is ready to eat.

Thayir Vadai

Hi everyone I tried this for a first time so I didn’t get the exact round shape of vadai, but the taste of vadai came out in an awesome way.

So you don’t need to hesitate to try while seeing the shape of vadai.

Sure you will also get it in a great way.

Here is my preparation of dahi vadai.

Ingredients:

Urad Dal - 1Cup
Raw Rice - 2tbsp
Pepper - 1tbsp
Hing - 1tbsp
Onion - 1
Green Chilli - 2
Curry Leaves - 10
Ginger - Few
Shredded Carrot - Few
Coriander Leaves - Few
Bhoondhi or Mixture - Few
Curd - 2Cups
Cashews - Few
Oil - 5Cups
Salt - As you want

Preparation of Vadai:

- Soak  urad dal for 6 hours.

- Grind urad dal well until it becomes very soft. Don’t add water. If you want add a drop.

- Take it in a bowl.

- Batter should be very soft.

- Now mix the chopped onion, ginger, pepper, curry leaves hing, salt and mix the raw rice powder.

- By adding raw rice the vadai should be very crispy to eat.

- Heat  kadai in the gas stove. Pour the oil.

- Take banana leaf (valai ellai) or polythene cover.

- Put prepared batter and make a hole in the centre.

- Drop this to the oil and fry well until it becomes golden brownish color.

- Now vadai is ready for the next step of preparation.

Preparation of Curd:

- First beat the curd without any lumps by adding little bit of salt.

- Add a pinch of hing together.

- If the curd is too thick then add little bit of water.

- Now curd is ready for the next step of preparation.

Preparation of Garnishing:

- For garnishing you just need coriander leaves, carrot, cashews and mixture.

- Grate the carrots. Chop the Coriander leaves.

- Add bhoondhi or mixture. I like mixture for the curd vadai to eat.

Preparation of Thayir Vadai:

- Take a plate and place the vadai, pour the curd evenly.

- Spread the carrot, coriander leaves, mixture and cashews.

- Keep it for 10 to 15 minutes so that the curd will go inside to the vadai and gives lot of taste to eat.

- Now the yummy thayir vadai is ready to eat.

Note:

- For 1 cup urad dal you will get 10 to 12 vadai.

- Don’t forget to add raw rice. It will give crispyness to eat.

- Don’t pour the curd immediately to vadai while it is hot.

Moong Dal Kheer / Payasam

Moong dal is very good for health. We can prepare this for all functions. It is rich in proteins and good for health. My mom prepares this payasam in an awesome way.

Using moongdal we can prepare lot of varieties in sweets and also in sambar varieties.

I will prepare these items using moongdal in coming days. Sure you all like and you all love to prepare these varieties.


Ingredients:

Moong Dal - 1Cup
Jaggery - 2Cups
Milk - 1Cup
Coconut Piece - Few
Cardamom Powder - 2tbsp
Ghee - 3 Spoons
Cashews - 10
Raisins - 10

Method of Preparation:

- Wash the moong dal well and drain the water.

- Keep it in pressure cooker for 20minutes, so that it gets smashed.

- Again keep the vessel in gas stove for the next step of preparation.

- Then add the jaggery to the boiled moong dal. Don’t skip the water content it will help for the jaggery preparation and also for liquid content.

- Stir well for 5 minutes. After 5minutes add the milk and again stir well for 10 minutes.

- Now add the cardamom powder. Stir for a minute. Switch off the gas.

- Fry the cashews, raisins and chopped coconut well, until it comes golden brown color.

- Put the fried items to the ready payasam.

- Moong dal payasam is hot to serve.

Personal Suggestion:

- You can add bengal gram or javarisi or rice to the moongdal together, if you need.

- Today I made the payasam in a simple way without adding these items.

- Avoid pressure cooking, boil the moong dal in the kadai itself, like directly to the gas stove.

- But it will take lot of time for boiling.

- Don't avoid this.So that you will get the exact taste of moong dal payasam.

Chilli Chapathi / Kotthu Chapathi with Onion Raitha

Chilli Chapathi is one of my favorite dish. It’s very easy to prepare, because we don’t need to do a big variety of side dish for this. This dish is mildly spiced.

Most of the time we are doing ordinary chapatti,sometimes we feel very bored for preparing a side dish, but this chilli chapathi not required a separate side dish.

If you wish you can use onion raitha as a side dish for this, which is a good combination for chilli chapathi.

Take this item once in a month.

Shall we go on to the preparation now?

Ingredients:

Tomato - 2

Big Onion - 2

Green Capsicum - 1

Green Chilli -1

Green Peas - 10

Butter Beans - Few

Ginger, Garlic Paste - 1 Spoon

Garam Masala - 1 ½ Spoon

Sauce (Tomato, Chilli) - 1 spoon

Curry Leaves - 10

Ghee - 1 ½ Spoon
Turmeric - 1tbsp

Chapathi- 3

Cashew Nuts - 6 ( Optional)

Raisin -6  ( Optional)

Lemon - 1 tbsp

Hing - 1tbsp

Salt - As you want

Method of preparation:

- Cut the tomato, onion, capsicum, green chili in long pieces. Take it in a bowl.

- Now put chapathi in kadai and roast well with ghee. Take it in a plate.

- After the preparation of chapathi, cut chapathi in small cubes. Take it in a separate bowl.

- Take all the ingredients in a bowl and be ready now, to start the preparation.

- Hums keep pan in a stove, and add ghee or oil as your wish. Put the chopped onion and fry well for 2 minutes, then add capsicum, chilli, tomato, curry leaves, hing, green peas, butter beans and salt fry well.

- After finishing deep frying add garam masala, ginger, garlic paste and pours the sauce. Fry well until the raw smell vanish. Now add chapatti and fry well for 5 minutes. Then fry cashews, raisin in a separate stove and put this to this prepared dish.

- Garnish this with Coriander leaves. While eating, if you want pour lemon. You have to pour lemon while eating,  if you pour the extract before itself then the taste will be bitter.

- Chilli Chapathi is ready to eat.

Onion Raitha:

This is the very easiest one to prepare side dish for chilli chapathi.

Ingredients:

Big Onion - 1

Curd - As you want

Green chili -1

Coriander leaves - As you want

Salt - As you want

Method of Preparation:

- Cut the onion and chilli in small pieces. Pour the curd and mix well. Add the salt now.

- Garnish with coriander leaves.

- Here is an one more clip of chilli chapathi.

Yummy yummy!!! Tummy tummy!!!