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INGREDIENTS Ginge r                    50gms Tamarind               Lemon size Chilli powder.       One tsp Jaggary                   One and half teaspoon Salt                            To taste Oil                                For frying HOW TO Peel ginger,and wash it. Slice it finely. Heat a kadai.pour oil and fry the sliced ginger pieces .  Keep it aside. Let it cool . grind it in a mixie without adding water . Now heat the kadai with the remaining oil and add mustard seeds.let it crackle Add chilly powder and pour the tamarind pulp .Now bring it to boil Add salt,ground ginger, and jaggery. Slow down the flame and cook till oil oozes out. Check whether salt ,sweet and spice is in correct combination. This gets along well with curd rice, paruppu sadam , sambar sadam. This pachadi has a shelf life for one week at room temprature

INGREDIENTS Coconut                      half of one coconut Green chillies.          3 to 5 Tamarind.                    A small piece Nellikai.                        1 number. Deseeded Salt.                                 To taste TO TEMPER Oil Mustard seeds Curry leaves HOW TO In a mixie jar ,put the coconut , green chillies , tamarind , salt , and nellikai . Grind it to a paste adding a little bit of water now and then. Temper it with mustard seeds and curry leaves. It tastes well when it is accompanied by idli or dosa.

INGREDIENTS Tomatoes                 half kg Coconut.                  half of one coconut Small onions.            200gms Dry red chillies or red chilly powder      2teaspoon. Salt.                                  To taste Oil.                                       200gms HOW TO Take a kadai ,throw in 100gms oil and heat it .now fry the coconut pieces till golden brown. Keep it aside. Now fry the onions and tomatoes in the same oil till it is mushy. Let it cool In a mixie grind the roasted coconut along with red chilly powder adding a little water. When it is ground to a paste add the fried onion and tomatoes . Run the mixer till everything is combined.add salt. Add little water if needed. Heat a kadai.add the remaining oil .Now add the ground chutney paste to it. Bring it to boil. While boiling the water evaporates and the chutney scatters around if left open, so close it with a lid and reduce the flame .mix it with a spoon now and then  so as to avoid sticking to the b

INGREDIENTS Green chillies.            6 nos Grated coconut.         2 spoon Tamarind                       a small piece Garlic pods.                    3 nos Small onions.                  3 nos Curry leaves.                 One strand Salt.                                   For taste HOW TO Grind green chillies,tamarind,garlic pods,curry leaves and salt.Now add the coconut and run the mixer adding a little bit water. When it is ground to anfine paste add the small onions and run the mixer. Now check for salt and temper it with mustard seeds and curry leaves. This chutney is very hot and goes well with idli,dosas.

COOKING YAM IN A MICROWAVE Wash sweetyam thoroughly in running water. Now pierce it with a fork on all sides of the sweet yam. If you want tap it with a little salt. Now place the yam in the microwave and cook for 7 minutes. There is no need to place it in water. Just keep it in a microwave safe bowl and cook. You will get the yam cooked within 7. To 10 minutes. You can cook potatoes also in this way.