Ingredients:

Boiled rice -2 cup
Toor dhal and channa dhal - 1 1/2 cup
Red chilli - 5
Green chilli - 2-3
Ginger - a small piece
Grated coconut - 1/2 cup
Salt - to taste
Asafoetida - a pinch
Curry and corriander leaves -1/2 cup

Method:

1. Soak the rice, toor and channa dhal for 2 hrs.
2. Now grind the soaked material along with red chilli, green chilli, ginger, coconut, curry and corriander leaves.
3. Add little water and salt and make a fine paste.(a thick paste)
4. Heat a dosa pan, spread little oil and spread the batter in to dosa and allow it to cook.(Do not make thin dosas)

Ingredients:

Par boiled rice - 1 cup
Raw rice - 1 cup
Toor dhal- 1/4 cup
Channa dhal - 1/4 cup
Urad dhal -1/4 cup
Fenugreek - 1 tsp
Red chilli- 10
Tomato - 3 (riped tomotoes)
Salt- to taste

Method:

1. Soak the par boiled, raw rice, toor, channa, urad dhal and fenugreek for 1 hour.
2. Now grind the soaked material along with chopped tomato, red chillies and salt to a fine paste.
(Dont add too much water since tomato is added.)
3. Allow the batter to ferment for 2 hrs.
4. Make thin, roast dosa by adding little oil and serve hot.

Ingredients:

Powdered paneer - 1/2 cup(grind paneer)
Atta - 1 cup
Water - as required
Oil - as required
Salt - to taste.
Garam masala - 1/4 tsp.
Jeera powder - 1/4 tsp.

Method:

1. Mix Powdered paneer, garam masala powder and jeera powder.
2. keep it aside and prepare the atta dough adding water, salt and a little oil.The dough should be as that of chappathi dough.
3. Make small equal sized balls with the dough.
4. Make the balls into cup shape and add 1 drop of oil and the panner masala, close the cup shape into ball and make it as a chappathi.
5. A delicious stuffed paratha is ready to serve.

Note: Do not make thin chappathis as the stuffings might come out.

Ingredients:

Roasted vermicelli - 2 cup
green chilli-2
water - 4 cups
grated coconut - 3 tsp
salt - to taste
oil - 2 tsp
mustard - 1/2 tsp
urad dhal - 1/2 tsp
curry leaves - to garnish

Method:

1. First roast the vermicelli in a pan by adding little ghee.
2. Take a pan, add oil, mustard, urad dhal and sliced chilli
3. Now add grated coconut and water.
4. Add salt and allow the water to boil.
5. Once water boils add the vermicelli and stir well.
6. Allow it to cook by  keeping it closed.
7. Once the water is absorbed ,garnish with curry leaves.

Hot and easy vermicelli upma ready. Best with pickles.

Ingredients:

Rice- 2 cups
moong dhal- 1 cup
black pepper-2 tsp
jeera-1 tsp
ginger-1 tsp(chopped)
curry leaves - to garnish
ghee/oil-3 tsp
water-6 cups
salt-to taste

Method:

1.Fry the moong dhal on dry pan for few minutes.
2.Mix the rice, moong dhal and salt and cook it by adding 6 cups of water.
3.Take the black pepper, jeera and grind it to fine powder.
4.Take a pan add oil/ghee and add the grinded pepper and add over the cooked pongal.
5.Add the ginger and mix well.
6.Garnish with curry leaves.
All time favourite pongal ready.