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Mango thokku is the best side dish for curd rice. It can be handy to serve as a side dish for dosa,,chapati.It can be served as a filling between bread . Let see how it is prepared . Ingredients  Raw mango medium size 1 Gingelley oil 100ml Chilli powder 2 table spoon Salt 1 table spoon Mustard seed 1 tsp Asafoetida 1 pinch  Turmeric sticks 3 Fenugreek 1 table spoon Preparation time 10 mins Dry roast fenugreek and allow it to cool cut turmeric into small pieces  Grind it to fine powder.To this add fenugreek . Grind to fine powder and set aside.This powder can be used as topping for any variety rice which enhances its taste and flavour  Peel the skin of mango and grate it. Heat a kadai Add Gingelley oil and add Mustard seeds and Asafoetida once it is hot. Add the grated mango and saute it. sprinkle hand full of water and mix well.close and allow to cook well

  Radish is a watery vegetable and has a strong smell with little taste. I tried paratha with it, helped by its friend ingredients. Came out to be an enjoyable paratha  INGREDIENTS White radish- 200 grams 1 Big chili- finely chopped  Ginger- 1 inch - finely chopped  Jeera powder- 1tsp Pepper powder - 1 tsp Coriander and curry leaves- finely chopped- 1 handful each  Kasuri methi - 1 tbsp Oil -10 ml Salt to taste  Ghee- for garnishing  For making chapathi  Wheat flour -200 grams  Salt to taste  Cooking oil - 10 ml   Water for kneading the dough  Preparation time 20 mins  Makes 8 parathas  Method Squeeze the grated radish t remove the water content. This water can be used for kneading the dough In a mixing bowl, add wheat flour, salt, oil and squeezed radish water to make soft dough and set aside.  Heat a pan and add 10 ml cooking oil. Add grated radish and saute until the remaining water in the radish evaporates.  Add chopped chili, ginger, 1 tsp cumin powder, 1

Ginger rasam or soup is a homemade medicinal soup, easy to prepare, good for digestion and heartburn. I t can be prepared easily with the ingredients readily available at home!!  Let's see how it is prepared  Preparation time - 20 mins  Serves-4  INGREDIENTS For rasam powder  1 TBSP - Pepper  4 TBSP - Coriander seeds  1 TBSP- Thoor dal 1/2 TBSP -Cumin seeds  A pinch of turmeric  Grind it to a coarse powder   Fresh Ginger 3-4 pieces  1 Fresh - Tomato Asafoetida -a pinch  Curry leaves - 1 arc  Tamarind - lemon size   Salt to taste  Tampering Ghee- 1 tsp   Mustard seed - 1 tsp Cumin 1 tsp Coriander leaves for garnishing Soak tamarind, salt, and tomato in 200 ml warm water for 5 mins. mash it with hand and filter it to obtain tamarind - tomato extract  Peel the skin  of ginger, chop into small size Add 200 ml of water. Bend nicely and filter to get the ginger juice. Repeat the process until the entire juice is obtained, discard the pulp. Keep aside the juice for 15 mins to settle  Add

  This is a traditional recipe made with fresh turkey berry  It regulates the stomach and bowel movement  Preparation time 25 mins Ingredients Turkey berry-1 Hand full (Fresh) Dhaniyaa- 2 Tbsp Channa dal- 1.5 Tbsp Red chilies -4 Pepper -1 Tsp Cooked thoor dal 50 grm  Few pieces of coconut  Fenugreek-1Tsb Tamarind -a small lemon size  Salt to taste  Asafoetida a pinch  Turmeric - a pinch  Mustard -1 Tsp  Curry leaves - 10 -15  Corriender leaves hand full Oil for seasoning  1 Green chili (slit) METHOD Wash the turkey berry and remove it from its twig. Smash it until the seeds come out  In a separate bowl add the smashed turkey berry and add water till it immerses, cook until it is 3/4 cooked  Heat a pan, add 1 Tsp of oil , add dhaniyaa, red chili, channa dal, fenugreek, pepper, coconut, and roast till golden brown and set aside to cool  In the same pan add 1Tsp oil, add asafoetida, mustard seeds, fenugreek, curry leaves, slit chilies. once it pops add tamarind extract (Soak tamarind in w