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Rice - 1 cup Moong Dhal - 1/3 cup Ginger - 1 tsp, grated Peppercorn - 1 tsp Cumin seeds - 1 tsp Ghee - 3 tbsp. Cashew nut Curry Leaves Salt In a pressure cooker add the Rice along with Moong dhal, Ginger and 4 cups Water. Pressure cook for 8 whistles. In a mortar add the Peppercorn and Cumin seeds; crush using a pestle and keep aside. Heat Ghee in a small skillet. Temper Cashew nut and Curry leaves. Once the Cashews reach a golden color add the crushed Pepper Cumin mixture

Spice Mix 1 red chili dry 1 teaspoon coriander (dhania) seeds 2 cloves (laung / lavang) 1/2 inch cinnamon (dalchini) 1/2 teaspoon cumin (jeera) seeds 4 black pepper Filling 1 cup potato boiled and mashed (aloo) 2 tablespoons oil 1/2 teaspoon cumin (jeera) seeds 1/2 teaspoon salt Spice mix which we prepared that should be about 1 tablespoon 1 tablespoon tamarind paste (imli) 3 teaspoons sugar 1/2 cup water Also Need 4 buns 2 tablespoons butter for cooking To Serve 1/4 cup roas

This recipe combines the flaky, multi-layered texture of a porota with the light, golden puff of a traditional Luchi. Maida (All-Purpose Flour): 2 Cups Salt: ½ tsp Cooking Oil: 2 tbsp (for dough) + extra for layering and deep frying Water: Lukewarm (as needed) Dusting: Extra flour for rolling In a large mixing bowl, combine 2 cups of Maida, ½ tsp salt, and 2 tbsp cooking oil. Mix thoroughly until the flour is crumbly. Gradually add lukewarm water and knead into a smooth dough

AP Flour - 2 cup + for dusting Yeast - 1 tsp. Baking Powder - 1 tsp Baking Soda - 1 tsp Sugar - 2 tsp Salt Yogurt - 3 tbsp. Oil - 2 tbsp. Milk - 1/2 cup Butter In a food processor add AP Flour followed by Yeast, Baking Powder, Baking Soda, Sugar, Salt, Yogurt and Oil. Run the processor for 30 seconds, until the ingredients are just combined. Adding Milk and Water little by little, knead the mixture into a smooth, slightly sticky dough. Cover the Dough with damp cloth and let

Puttu Maavu - 2 cup Coconut - 2 cup, grated Salt Green Gram - 1 cup, soaked and pressure cooked with Salt Banana Pappadam In a bowl add the Puttu Flour along with required Salt and mix well. Sprinkle little warm Water on this mixture and mix well. Heat ½ cup Water in a pressure cooker and close the lid. In a Puttu kuzhal add 1 tbsp. Coconut followed by 2tbsp. Puttu Flour mixture. Repeat this till the Puttu Kuzhal is filled to the top. Place the Puttu Steamer on top of the p

Urad Dal - 1 cup, washed and soaked with 1 tsp of fenugreek in water for at least 4 hours Idli Rice - 4 cups, washed and soaked in water for at least 4 hours Salt Use a wet grinder to grind the soaked Urad Dal until it is smooth and fluffy. Place this batter in a large bowl and set it aside. Next, grind the soaked Idli Rice until smooth and pour it over the Urad batter. Mix the two batters together until they form a uniform, smooth mixture. Let the batter ferment overnight. W

Whole Green Moong Dhal - 1 cup Idly Rice - ⅓ cup Fenugreek - 1 tsp Cumin - 1 tsp Green Chilli - 4 Ginger - a small pc Salt Oil Soak Moong Dhal with Idly Rice and Fenugreek seeds in Water overnight. In the morning, pour the soaked Dhal mixture in a wet grinder along with Cumin seeds, Green Chilli, and Ginger. Grind this mixture to a smooth Batter and transfer to a large bowl. Season the Batter with required Salt. Heat a Dosa tawa on medium flame. Grease the tawa with Oil. Po