Pineapple 3-5 slices Tomato 2 Rasam Powder 1-1/2 teaspoon Lemon juice 1-2 tablespoon Cooked tur dal 1/2 cup Garlic 1-2 pods Black pepper powder 1/2 teaspoon Cumin seeds 1/2 teaspoon Coriander and curry leaves for garnishing

Cook pineapple, tomatoes, dal, pepper powder, rasam powder with a pinch of turmeric powder and salt in 3 1/2 cups of water. Cook till the raw smell of rasam powder is gone. Add a pinch of hing and simmer it for 1-2 minutes. Season it with cumin, garlic, curry leaves and mustard seeds roasted in ghee. Add lemon. Garnish with corindar.

Soak the rice in water for 4-5 hours. Grind the rice, coconut, banana, into fine paste by adding enough water. Add the salt and keep it for 5 hours to ferment Then add the sodium bicarbonate and mix well by adding some more water. (The patter should be freely flow from the spoon) Heat a frying pan, pour a tablespoonful of the patter and spread it like a dosa. Cover the pan with a lid. Allow to cook for 10 mts. Serve hot with coconut chutney or coconut milk or guruma.

Soak rice and lentils separately for 6 to 7 hours. Clean and grind rice coarsely. Clean all lentils and grind together with all other ingredients(except coconut and curry leaves) to a coarse consistency. Mix both batter thoroughly. Add coconut and curry leaves an mix thoroughly. The consistency should be slightly thicker than Dosa batter. Add water if necessary and mix thouroughly. Heat a Tava , smear with oil and pour the batter and spread to a round shape. Add a spoonful of oil on the edges and also on the adai. Turn the adai after 2 to 3 minutes and add another spoon ful of oil on edges. Remove from heat.

Roast the rice for 5 minutes and pressure cook it with milk. In a saucepan put the sugar and water. When it gets thickened add the mashed rice to it. Cut the cashewnuts and fry them. Powder the cardomom. Add the fried cashewnuts and cardomom to the above mixture. Heat the saffron strands in 1 tbsp milk and add it too.

Wash, peel, cube and boil beetroot with sufficient water in a pressure cooker till soft. Let it cool. Soak tamarind in 125 ml of water. Blend the boiled beetroot pieces in a blender till soft & smooth. Squeeze out the juice from the tamarind. Add it to the beetroot pulp. Put on a slow fire. Add the rasam powder, turmeric, salt and jaggery. Then add the chopped coriander leaves. Let it boil for sometime. In a small wok, heat 1 tsp ghee. Add mustard. Let it crackle. Add the garlic flakes (chopped fine). Add the asfoetida. Pour this over the rasam. Serve hot with rice.

Grind Black pepper, Jeera, Red chillies, Coconut, & 2-3 pieces of Garlic and make into fine paste. Fry remaining Garlic & add the Paste you prepared Add Tamarind, Jaggery & Water to the fried Masala Boil the content for about 15 min Finally garnish with coriander leaves. Serve with rice.

Wash dal and cook with just enough water. Dal must be cooked very well. Mix maida, wheat flour and a pinch of salt adding water. Make hard dough of it and knead it by adding oil (4 tablespoons) slowly till the dough becomes very soft and pliable. Keep it covered for about 2 hours. Take the cooked dal, drain out any extra water and mash it well or put it in a blender and mix it with sugar/jaggery and a pinch of salt. Heat the mixture on low flame till almost dry. Cool it and add powdered cardamom and make it into 10 or 12 equal sized balls. Knead the maida mixture and divide it into equal number of balls. Take a plastic sheet and put a few drops of oil and spread the maida ball on it with hand, thin at the edges and thick in the middle. Put the sweet ball in the middle and cover it by bringing the edges together. Repeat the procedure for all the balls. Flatten each ball with hand into 6" to 8" diameter flat circular chapati carefully with the help of a few drops of oil and fry it on low flame on tava.

Sieve Maida. Pour buttermilk and water in a vessel. Add Sugar, Salt and Baking soda. Mix Bengal Gram flour with Maida and drop the mixture in the vessel. Add to the above Mixture chopped green chillies and minced ginger. Mix well and and keep aside for an hour. (Note: the batter should not be very smooth) Heat oil in frying pan. Drop the bonda mix gently (at the rate of 1 tsp per bonda) in hot oil. Deep fry 7-8 bondas at a time till golden brown, turning over once or twice.

Cut the bread into small squares. (1 slice should be cut into about 9 squares) Heat the oil/butter. Put in the udad dal and mustard seeds and curry leaves. When the udad dal turns light brown put in the onions. Sautee till the onions turn light brown. Put in ginger, green chillies. Fry for 2 minutes before putting in the cut bread. Keep stiring the mixture or the bread will stick to the bottom. Now put in all the remaining masalas. Mix well. Then out in the salt and tomatoes. Mix everything well and cook for 5 minutes.

Heat oil in kadai and add mustard seed, urad dal. Let it splutter. Add Red chillies in the above. Bake the brinjal in oven for 45 minutes at 400 degrees. Turn each side of the baingan while baking. Let it cool. Keep it in the cool water for 2 minutes. Remove the outer layer of the baked brinjal Mash it with hand and grind it in the mixer along with the other seeds and Tamarind paste. Add salt to taste. Add hing powder, Curry leaves. Garnish it with Coriander leaves.

Beat the egg well and to this, add sugar, milk and mashed bananas. These ingredients can also be mixed in a blender. To the all-purpose flour, add the above banana mixture and mix well to form dosa batter. Now add cardamom powder and baking powder to the batter and mix well. Heat a flat pan and make thin dosas. Fry on both sides until golden brown in color with little oil. Serve hot with any juice.