Ingredients:

• Dosai Batter – 4 Cups
• grated carrots – 3/4 cup
• Green Chillies – 2
• cumin seeds – 1/2 tsp
• onion – 1 finely chopped
• Tomato – 1 finely chopped
• Red Chilli powder – 1 teaspoon
• Salt – to taste
• Oil for frying

Method:

• Heat a little oil in a pan, then add cumin sedds, when it splutters add onion and green chillies and saute.
• When it turns golden brown add tomato, red chilli powder, grated carrot salt and saute for a few minutes till it gets cooked.Keep this sepeartely.
• Dilute the dosai batter with water, if necessary.
• Pour like ‘dosa’ and when it gets cooked well one side, smear the carrot masala over the dosa, smoothly and add little more oil and turn and cook well.Serve hot with coconut chutney.

Ingredients:

• Vegetables – 200 Gms
• Tomato – 1 small chopped
• Kulambu powder – 1 1/2 teaspoon
• Tamarind – small lemon sized – extracted
• Salt – to taste
• Oil – For frying and seasoning
• Fry with 2 tsp oil and grind
• Fennel seeds – 1 tsp
• cumin seeds – 1 tsp
• Black Pepper – 1/2 tsp
• khuas khusa – 1tsp
• fried channa dhal – 1 tablespoon
• Grated coconut – 1/2 cup
• Green Chilli – 3-4 nos
• Ginger – 1 inch
• Garlic – 4 flakesFor Seasoning
• Mustard Seeds – 1/4 tsp
• Fennel Seeds – 1/4 tsp
• Urad Dhal – 1/4 tsp

Method:

• Mix salt, extracted tamarind, kulambu powder, tomato in required amount of water in a pressure cooker along with vegetables and ground masala and cook for i whistle.
• Then heat a shallow pan add one teaspoon oil and then add mustard, urad dhal and fennel, when it splutters add this to the earlier kulambu

Ingredients:

• Raw Rice – 50 gms
• Soak in little water and coarsely grind in mixie.
• Grated coconut – 1 cup milk to be extracted
• Jaggery – 100 gms
• Cardamom – 2 coarsely powdered
• Cashew -10 nos
• Dried Grapes – 10 nos.
• Ghee – 1 teaspoon.

Method:

• Heat a pan and cook the raw rice with 400 ml water.When softly cooked add the coconut milk.
• Add little water to jaggery and let it dissolve and filter and add to the earlier pan and boil.
• Fry cashew and dried grapes in little ghee and add to the payasam with cardamom

Ingredients:

• Green gram dhal – 100 gms
• Dry fried till golden brown.
• Grated coconut – 1 cup
• Jaggery – 100 gms
• Cardamom – 2 coarsely powdered
• Cashew -10 nos
• Ghee – 1 teaspoon.

Method:

• Heat a pan and cook the green gram dhal with required amount of water or ½ liter of water.When softly cooked add the grated coconut.
• Add little water to jaggery and let it dissolve and filter and add to the earlier pan and boil.Fry cashew in little ghee and add to the payasam and cardamom.

Ingredients:

• Basmati rice-1 cup
• Water-2 cup
• Ghee-2 tsp
• Oil-3 tbsp
• Salt –to taste
• Egg-3 nos
• Big onion –1 chopped lengthwise
• Green chilly-1 slit lengthwise
• Capsicum-1 chopped lengthwise
• Spring onions-for garnishing
• Pepper-1 tsp Coarsely grained
• Soya sauce-1 tsp

Method:

• Soak the rice in a little water for some time,then wash and strain it.Fry the rice in the ghee and pressure cook with two cups of water.
• Beat the egg in a bowl and fry in the pan with little oil ,make it as a poriyal – masala scrambled egg.
• Take a big pan ,add 2 tbsp oil and add onion ,green chilly, capsicum and sauté for a while.
• Then add rice,soya sauce,scrambled egg and sauté.
• Atlast add pepper powder ,spring onions and serve.

Ingredients:

• 2 – raw banana
• 1/4 tsp – turmeric powder
• salt – as required
• 1 tsp – chilly powder
• oil – for frying
• 1/4 tsp – aniseed
• 3 flakes – garlic crushed

Method:

• Peel outer skin and cut the banana into four lengthwise and then cut into thin slices.Mix salt, turmeric, chilly powder with the pieces and marinate for 1 hour.
• Heat oil in a frying pan, add aniseed, crushed garlic and then banana pieces.
• Fry in medium flame till banana becomes golden brown.