• 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.

• 1 cup Pine apple  cubes 
• 1/8 cup Tur dal
• 1 medium Tomato
• 1 tsp Rasam powder
• 1/8 tsp Turmeric pdr
• 1tsp Cumin seeds
• 1 tsp Peppercorns
• 5 garlic cloves
• 1 tsp Mustard seeds
• 2 Red chillies
• A pinch of Asafoetida
• Salt to taste
• 1 Sprig Curry leaves
• 1 Tsp oil
• 1 tablespoon chopped coriander leaves

Method: