Ingredients:

• Chopped carrot             : 2 tablespoon

• Chopped beans             : 1 tablespoon 

• Chopped onion             : 2 tablespoon

•  Tomato                        : 1 chopped

• Green chilli                  : 1 chopped

• Chopped ginger           : 1 teaspoon

• Coriander leaves          : 1 tablespoon chopped

• Cooked idiyappam      : 2 cups 

• Mustard seeds              : 1 tsp

• Urad dal                       : 1tsp

•  Chilli pdr                    : 1/2 tsp

• Turmeric pdr               : 1/8 tsp

• Oil                               : 1tbsp

• Curry leaves               : 1 sprig

• Salt little, just for the veggies.

Method:

മീൻ മപ്പാസ് 

Ingredients:

• Fish pieces (any fleshy fish)         : 4 pcs
• Shallots sliced lengthwise            : 15 nos
• Greens chillies                              : 2 no slit
• Tomato chopped                           : 1no
• Mustard seeds                               : 1 tsp
• Fenugreek seeds                           : 1/2 tsp
• Turmeric pdr                                 : 1/4 tsp
• Curry leaves                                 : 1 sprig
• Chilli pdr                                      : 1/2 tsp
• Coriander pdr                               : 1 tsp
• Soaked kokum                             : 2 nos
• Garlic chopped                            : 1 tsp
• Ginger chopped                           : 1 tsp
• Coconut milk                               : 1 cup
• Coconut oil                                  : 2 tsp

Method:

• Heat coconut oil in a pot. Add mustard seeds  and fenugreek seeds. When it splutters add sliced onion, chopped garlic, chopped ginger, green chilles and curry leaves. Saute it, no need to brown the onion. When  it becomes translucent add the chilli pfr, coriander pdr and turmeric pdr to this.
• When the raw smell goes add fish pieces,chopped tomato, soaked kokum and salt,  cover  and cook it for 5 mins. 
• Open the lid and add the coconut milk to this simmer it and stir slightly, take care not to break the fish pieces.
• No need to boil the coconut milk. Switch off the flame.
• Garnish with a piece of tomato and serve it hot with rice or appam.

Ingredients:

Method:

• Remove the stem, wash & chop the coriander leaves, keep aside.

• In a wide mouthed bowl combine  wheat flour, chopped coriander leaves, chopped green chilli, grated ginger, salt, chilli powder and cumin seeds  together. 
• Make a well in the middle, add water little by little and knead it to a soft dough.
• Add a teaspoon of oil to this and knead again, cover it with a damp cloth and keep it for 15 mins.
• After 15 mins remove the damp cloth and knead again and divide the dough into equal lemon sized balls.
•  

• Take each ball and dust it with flour and roll it into circles.
• Heat the tawa, put the paratha over it and cook on medium flame. Drizzle with  oil or ghee.
• Serve hot with yoghurt & pickle or any desired curry.

Ingredients:

To soak

• Kambu (Bajra)                         : 2 tbsp

• Chana dal                                 : 2 tbsp

• Urad dal                                   : 2 tbsp

To grind: 

• pepper                                      : 1 tsp

• Cumin seeds                            : 1tsp

• Red chillies                              : 3nos

• Small onion                              : 5 nos

• Asafoetida powder                   : 1/2 tsp

• Curry leaves                             : 2 sprigs

• Oil  as required

• Salt to taste

Method:

• Wash & soak all the ingredients under "to soak" for at least 2 to 3 hours. Drain water and put it in a mixie and grind it.  
• When it is halfway add peeper, cumin seeds, red chillies to this and grind again  to a coarse mixture.  Finally add the small onion and curry leaves and turn it once more.  Remove it from the mixie and add salt and  asafoetida powder, mix well. 
• The batter should be slightly thicker than dosa batter.

•  Heat a dosa tawa pour one full ladle in the middle, spread it clockwise evenly to make a round dosa shape.

• Drizzle little oil on the sides of the dosa and let it cook well. Flip it over and cook the other side also till crisp at the edges.

• Serve hot with any chutney of your choice.