Olive Pickle

• Olive Pickle (like Avakkai)
• Olives..............2 to 2 1/2 measures
• 1: 1/2 : 1/4 measure Chilli Powder : 
• Salt : Mustard Powder

• Chopped or crushed peeled garlic - 4-8 cloves (or do i mean pods? not the whole things....).
•  you can skip them if you want.Grind up a few toasted Methi seeds (1/8th teaspoon?) with the mustard. Drain the olives. Make small incisions on the side if the olives are not pitted. 
• Mix the powders and the olives and let them sit for a few hours (at least two). 
• Add oil (preferably sesame) and bottle! That's it!
• Usually (fresh) green olives with pits are not sour enough like the pitted or marinated kind. If that is the case, add some lemon juice at the end (cut down on the oil). 
• Or, if you can find good amchoor, add some amchoor along with the powders. 
• You can also add a few kala chana but they will need to soak in the pickle for a few days before they are edible. 
• To speed up the process, you can soak them for a couple of ours in warm water, dry them *thoroughly* with some paper towels and then throw them in.
• This is the basic recipe.... you can vary the mustard powder and use it

Tapioca Vathal("javvarisi" Vathal/Karuvadam)

We can make vadam in many ways.We call it vadam, vathal, karuvadam.These things takes usto  our olden days.In our house we make large quantities of vathal koozh.It is very to eat this koozh. we use raw rice and javvarisi (Sago) with chili green paste and salt.We can use flour or rice..


Recipe for vadaam

• Tapioca(Jawarisi)............ 1 cup
• Green Chilies - ................6
• Asafoetida.......................1/4 tsp
• Ajwain - ..........................half tsp
• Lemon Juice....................1tsp
• Salt to taste
• Oil - 1 tsp

Method



Elai Vadam



• Soak tapioca in water for 2 hours.
• Grind tapioca with chillies, salt, hing to about dosai consistency
• Boil 2 glasses of water with 1 tsp of oil and ajwain
• Add the tapioca dough to the boiling water
• Stir continuously adding water, if very thick(depends on the tapioca-sometimes it 'drinks water' as we say), till the tapioca looks transparent
• Let the mixture cool down[if the mixture is very thick after it cools down, add more boiling water to get it to the right consistency)
• Add lemon juice and mix.
• On a plastic paper, spoon the mixture like vadam.
• When the vadam dries up, it automatically will detach from the plastic.
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Elai Vadam

Elai Vadam

 Poritha   Elai Vadam

Vadam(It is like pappad, . deep fried in oil and eaten as a side-dish for sambar rice, rasam rice. (can also be used as savory with coffee and tea)While frying they almost triple their original size and can be used as a savory with tea and drinks.

Ingredients 

• Raw Rice .............1cup
• Boiled Rice...........1 cup
• Green Chili..........3
• Asafoetida...... pinch
• Salt to Taste

Method

Soak both rice for 3 hours and grind finely with chilies and salt .

• Take the vadam Thattu apply oil in all plates.
• Take 1 tsp batter in each plate and spread it thin and put them in the stand.
• Steam the for 5 minutes.



• Let it cool. Peel each and put them in plastic sheet inside the house.
•  Next day the elai vadam will be ready to fry..

Dried Vadam

Adai

Adai

Adai With All Grains

Batter

Adai (with all grains) Adai Dosa is a very popular South Indian dish.

Ingredients 

• Raw Rice...........................3 cups
• Whole Black Urad dhal.... 1/2 cup
• Tur Dhal............................1/2 cup
• Red Beans................... ....1/4 cup
• Chick Peas..................... .1/4 cup
• Whole Moong dhal...........1/4 cup
• Red Chili........................ .10
• Curry Leaves....................few(cut into small pieces)
• Asafoetida.......................1/2 tsp
• Salt to Taste

Method

• Soak all grains separately for 5 hours and grind with chilies, salt and asafoetida coarsely. 
• Add curry leaves. Heat a dosa griddle ( a flat tawa/frying pan) on medium heat, pour 1 tea spoon of til(sesame) oil ,when it is heated, add the batter and spread it like dosa and pour 1 tsp oil or ghee on it..
• When it turns golden , turn it and cook the other side.Serve hot with chutney/ jaggery or mulakai podi.( you can add finely chopped cabbage or onion with the batter .This dosa is very good for health)