Murugal dosa.

Ingredients :
1. Raw rice 2 cups
2. Boiled rice 2 cups
3. Ural dal 1 cup flattened
4. Methi seeds 2 tsp.
5. 1 table spoon Aval (Poha) , Rice flakes
6. Oil or ghee for frying


Wash cleanly twice before and soak all the ingredients except methi and Poha together.
To retain the medicinal value of methi wash once and add just enough water keep it separately.
Before grinding soak poha .(Optional)
Soak the above ingredients for at least 4 to 6 hours .
Grind it in the grinder or mixer adding methi seeds poha etc till fine.
Add salt allow it to ferment for about 8-10 hours.
Method:
1. Take a non-stick tawa apply little oil and wipe it with a cloth or paper.
2. Mix the batter briskly adding some water. Batter should be little thinner
than idli batter.
3. Pour this on a tawa and immediately spread in the circular motion till thin then add ghee or oil say one to 2 tsp in the dosa and keep the stove on the medium fire.
5. After browning of dosa take out and serve.
6. Follow the same procedure for the next dosa.

Tips:
1. Heat tawa nicely before pouring dosa.
2. Each and every time wipe it with a cloth or tissue paper.
3. After pouring immediately sim the fire and spread the dosa.
4. To get crispy dosa (mix oil and ghee ) pour this mixture oil.
5. Adding methi seeds dosa will turn into golden brown

Sevai with coconut milk.

Ingredients:

Readymade sevai- 900 grams
Ripe Coconuts - 2
Cardamom Powder - ¼ tsp
Sugar - 300 grams (use as required)
Cashew and Raisin - for garnishing
Directions:

Shred Coconuts, add water and grind in a mixie, strain and collect the milk. Add Cardamom powder and sugar and keep on stove till it is about to boil. Once boiled, it may separate, so remove from heat before it boils.

Garnish with Cachew and Raisin, and serve with Sevai.

Aloo paratha.

Ingredients

Whole wheat flour (atta) 2 cups
Potatoes (boiled) 2 medium sized
Pomegranate seeds 1 tsp
Red chilli powder 1 tsp
Green chilli (chopped) 1
Salt to taste
Butter or oil 4 tbsps


Method


1. Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.

2. Grate the potatoes. Grind pomegranate seeds to a coarse powder.

3. Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt.

4. Divide it into four equal portions

5. Divide dough into eight equal portions and make pedas. Cover with a wet cloth and keep aside for five minutes.

6. Take a peda and flatten it by pressing. Place potato mixture on it and again make it into a peda. Seal the edges completely so that potato stuffing does not come out.

7. Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha.

8. Heat a tawa, place paratha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on paratha and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown.

9. Serve hot with fresh yogurt or mango pickle.