• Ragi flour                              : 1 cup
• Cumin seeds                         : a pinch
• Onion chopped                     : 1 tbsp
• Salt to taste
• Oil                                        : 1 tsp

• Boil a cup of water and keep aside.  Mix ragi flour with chopped onion, cumin seeds, salt and add warm water little by little to make a smooth dough.  Smear little oil over it with the hand.  Keep aside.

• Heat the tawa.  Take a lemon sized ball from the dough and spread it with the hand  over the tawa. 

• When  it cooked flip it over and cook the other side also.  Drizzle little oil on both sides while cooking.  Repeat the process with the balance dough. Serve hot with the favourite side dish.

• Dosa batter                       : 3 cups
• Methi leaves                     : 1 cup chopped
• Grated coconut                 : 1/2 cup
• Green chillies                   : 3 nos
• Oil as needed

• Clean wash and chop methi leaves roughly.  Saute methi leaves in a kadai adding one tee spoon oil. 
• Grind coconut, green chillies and  sautéed methi leaves to a paste. Add this to the dosa batter, add salt if not added in the batter earlier. Mix well.

• Heat dosa tawa and spread the batter in circular motion to make a thin dosa. 
• Serve it hot with the desired chutney!!

• Soak the rice in water for 20 mins and drain it, keep aside. 
• Cut the vegetables one inch lengthwise and keep aside. 
• Crush green chillies, ginger and garlic together.
• Powder the garam masala coarsely and keep aside.
• Heat a pan and add the vegetables, 1/4 cup water, turmeric pdr, salt and cover with a lid and cook it. 
• Add the crushed green chillies, ginger and garlic to this.
• Add the chopped mint & coriander leaves.
• Also add half of the powdered garam masala,  grated coconut and mix well. Simmer it for 2 mins and finally add 1/2 of the lemon juice to this and stir well,  switch off the stove.

• In another pot boil water add the rice. Add salt and the balance garam masala. When it is almost done add the balance lemon juice to this. 
• In a pot layer the cooked vegetables then drain the rice and layer it over the vegetables. Close it and leave it for 10 mins.
• After 10 mins serve it with desired pickle or salad.

• 200gms Paneer cubes
• 1/2 tsp Chilli pdr
• 1 tsp Coriander pdr
• 1/8 tsp Turmeric
• 1/4 tsp garam masala pdr
• 1 tbsp Full cream
• 1/8 tsp Cardamom pdr
• A pinch of Saffron
• 3 Cloves
• 1" pc Cinnamon
• 1 Bayleaf
• 2 tbsp Ghee
• 1 tsp Chopped coriander leaves

•  1 Onion cubed
• 3 Cloves of Garlic
• 1"pc Ginger
• 4 Almonds
• 5  Cashews

Method:

• Boil cashews, almonds, onion, garlic and ginger in one cup water till the onion becomes soft. 
• Strain the stock and keep aside.
• Make a paste of the cooked onion, ginger, garlic, almonds and cashews adding one or two teaspoon of the stock and keep aside.
• Heat ghee, add the cloves, bayleaf and cinnamon and fry it.
• Add the ground onion paste to this and fry till the oil separates.
• Add the chilli pdr, coriander powder, and turmeric pdr and stir it.
• Now add the stock, salt and sugar and garam masala to this and mix well.
• Simmer it for 10 mins till the gravy thickens.
• Now add the full cream to this and mix well. Add the paneer cubes and cardamom pdr and saffron strands.
• Simmer for 2 mins till the paneer is cooked. 
• Garnish with chopped coriander leaves.
• Serve hot with chappathi, roti or jeera rice.