Masala Dosa - Vidyarthi Bhavan style

   Ingredients - Serves around 4 people 

   Dosa:    
   Dosa Rice 2 cups ( each cup approximately 100 grams )
   Rice flour 2- 2 1/4 cup
   Urad Dal 1 cup( split black gram )
   Salt to taste
   Oil
   Ghee and butter 

   Potato Curry:
   Potato -4
   Onion -2 ( chopped)
   Green chillies 2
   Curry leaves 2 string
   Mustard seeds 1/4 tsp
   Salt to taste
   Turmeric powder 1/4 tsp
   Oil 2 table spoon
   Lemon juice 1 tsp

Procedure for Dosa

• Soak rice and Urad Dal separately in water for 5-6 hours after thorough wash.
• Grind them separately each for 20 minutes. Grind until the paste for each is smooth.
• Mix them well and add rice flour to form a paste . Cover and keep it for 6-7 hours (minimum) .
• Before using batter add salt and sugar.
• Heat Tawa ( preferably non stick pan ) on medium to high flame. For the first Dosa, sprinkle oil on the Tawa followed by water. Wipe with a dry cloth. For the rest of the Dosas on wards sprinkle water only and allow the pan to crackle letting the water evaporate. Wipe properly such that no oil is left over on the pan for the other Dosas.
• Put 1 to 1 1/2 ladle batter on the center of the Tawa and spread it immediately in a circular motion with a medium thickness.
• After about 1/2 to 1 minute (when the batter becomes little dry) add oil, ghee and butter to all parts of the Dosa according to ones own taste ( the more the crispier and tastier!). Heat under medium to high flame until the center portion of the Dosa looks brown and crispy. Keep curry on one side of the dosa and cover from the other side .
• Serve with chutney. 

Procedure for Potato Curry

• Cut potato into two halves .
• Bake in a pressure cooker directly with skin ( up to 3-4 whistles approximately ). Alternatively potatoes can be cooked in a microwave by keeping in a vessel of water for about 6-7 minutes.
• Cool it, peel the skin and mash the potatoes.
• Heat oil in a Kadai. Add mustard seeds and allow to splutter . Add green chillies, curry leaves and turmeric powder. Stir for a minute. 
• Add chopped onion and fry on medium flame for 5-6 minutes.
• Add mashed potato, salt and little water. Mix and heat well
• Add lemon juice and coriander leaves.

Eggless Tomato Omelet

   Ingredients - Serves around 4 people         
   Gram floor (Besan) 250 grams
   Chopped onion big size 1
   Tomato big size 1
   Chopped green chillies 1
   Red chillies powder 1/2 tsp
   Chiroti Rawa 3-4 tsp
   Chopped coriander 2 table spoon
   Jeera 1/2 tsp
   Salt to taste
   Curds 2 table spoon
   Grated ginger 1/2 tsp
   Turmeric 1/2 tsp
   Cooking oil

 
Procedure

• Mix all the above ingredients except oil. Add water to make medium thick Dosa batter
• Heat Tawa and spread batter and sprinkle oil. Cook in medium heat. After it gets cooked,  flip the omelet and cook again.
• Serve hot with tomato sauce and chutney.

Adai dosa (Dal dosa)

   Ingredients - Serves around 4 people 
       

   Dose rice 2 cups

   Toor dal 1/2 cup

   Urad dal 1/2 cup

   Chana dal 1/2 cup

   Moong dal 1/2 cup

   Poha 1/2 cup

   Black pepper corn 8-10

   Red chillies and green chillies 2+2

   Coriander leaves little

   Hing (asafetida ) pinch

   Salt to taste

   Grated coconut 1 cup

   Oil

Procedure

• Soak dal, poha, rice, chillies, peppercorn in water for 5-6 hours. Drain and grind nicely in mixer or grinder by adding hing, salt, coriander leaves, coconut and little water . Keep the batter for 2 hours in summer and 4-5 hours in winter.
• Make dosa from above batter.
• Serve with chutney.

Oats Pongal

   
   Ingredients - Serves around 4 people
        

   Oats 150 grams

   Moong dal 100 grams( Hesaru Bele)

   Pure ghee 2-3 table spoon

   Black pepper corn 20 seeds

   Cumin seeds 1 tsp

   Ginger grated 1/2 inch

   Salt to taste

   Coriander leaves little

   Turmeric powder pinch

   Hing ( Asafoetida ) pinch 

 
Procedure

• Heat one tsp ghee in a pan .add turmeric powder, moong dal. Fry until brown in colour . Keep it aside
• Heat 1 tsp ghee in a pan, fry oats for 2-3 minutes
• Mix both in a pressure cooker and cook directly (with out container) by adding 1:3 water and pinch of hing. Cook under pressure for 4-5 whistle (until soft).
• Heat one tsp ghee . Add pepper corn ,fry little and allow to splutter . Add cumin seeds ( jeera) , fry little. Courtly powder in a mixer.
• Add grated ginger,salt, coriander leaves, pepper jeera powder to the cooked oats and dall. Mix well. Serve hot. Add further ghee if you don't mind.
• Serve with any raita.

Tomato Rice Bhath

   Ingredients       

   Rice 250 grams (sona-masuri or basmati. Water ratio is 1: 2.5 for sona-masuri and 1:2 for basmati.)
   Tomato sliced medium sized 4
   Onion sliced medium sized 1
   Potato medium sized 1 (half baked in microwave for 3 minutes and then sliced)
   Red chilli powder 1/2 tsp
   Garam masala 1/4 tsp
   Salt to taste
   Oil 5-6 table spoons

 For grinding masala
   Green chillies 2-3
   Coriander leaves 3 tsp
   Ginger small piece
   Cinnamon small piece
   Marath moggu 2
   Star Anise 1 small piece

 Grind all of these coarsely in a mixer with 2 tsp water

Procedure

• Prepare rice in a cooker and cool it. 
• Heat oil in a kadai. Add the ground masala and fry in a low flame for 2 minutes.
• Add chopped onion and fry until it's a little brown. Add tomato and mix well.
• Add potato, red chilli powder and Garam masala. Fry until tomato and potato are cooked. 
• Add cooked rice and salt to the above. Mix well. Adjust spice and salt to your taste.
• Serve with a raita.

Ragi Rotti

   Ingredients          
   
   Ragi flour 3-4 cups (quality of the flour is very important for this dish)
   Water 1:1 i.e. 3-4 cups
   Salt 1/2 tsp
   White sesame (til) seeds 1 tsp
   Oil 1 tsp

Procedure

• Boil water in a kadai with oil, sesame seeds and salt. 
• Add ragi flour slowly by continuously stirring to avoid lump forming. Allow to cook for 2 minutes in low flame. Cool it. Knead well.
• Take small tennis ball sized dough and roll it like chapati . Heat it on tawa like phulka.
• Serve with a little ghee and chutney/gojju/etc.

Vegetable Kurma

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   Ingredients          

   Mixed vegetables (cubed and par boiled/half boiled): cauliflower, potato, carrots, beans, peas, etc. 3-4 small cups
   Onion medium size 1
   Tomato medium size 1
   Ginger garlic paste 1 tsp
   Garam masala 1/2 tsp
   Red chilli powder 1 to 2 tsp
   Coriander powder 1/2 to 1 tsp
   Thick yoghurt/curds 1 to 2 tablespoon
   Chopped coriander leaves for garnishing 1 tablespoon
   Salt to taste
   Oil 2 tablespoon
   Curry leaves 1 string stripped
   Bay leaves 1

 Masala for grinding (grind with a little water in a mixer)
   Fresh grated coconut 1/2 cup or 3-4 tablespoon
   Cashew 5 to 6
   Poppy seeds (khus khus or gasgase) 1 tsp
   Saunf (fennel seeds) 1/4 tsp
   Green chillies 2 to 3
   Fried gram (dahlia/putani)  2 to 3 tsp
   Cinnamon 1 small piece.
   Cardamom 1
   Cloves 2 to 3

 
Procedure

• Heat oil in a pan. Add bay leaves and curry leves.
• Add chopped onion and fry a little. Add ginger garlic paste, fry a little.
• Add tomato and mix well. Add red chilli powder, Garam masala and coriander powder. Fry until tomato is cooked.
• Add ground masala paste and 1 cup of water. Fry in a low flame until raw masala smell vanishes.
• Add vegetables and salt, mix well and boil in a medium flame until the consistency is thick. Add a little water if necessary.
• Add yoghurt/curds, mix well and boil for 1 to 2 minutes.
• Garnish with coriander leaves and serve with Pooris or Dosas.

Poori

   Ingredients          
   
   Wheat flour 250 grams
   Maida (all purpose flour) 3 tsp
   Chiroti rava (Soji) 2 tsp
   Salt to taste
   Yoghurt/Curds 2 tsp
   Oil for dough (hot) 2 to 3 tsp
   Rice flour 2 tsp
   Oil for deep frying 

 
Procedure

• Mix all the above ingredients except rice flour and oil for frying. Add water little by little and make soft dough.
• Cover it and keep it in the refrigerator for 10 to 15 minutes.
• Take it out, add rice floor and knead well.
• Take a small ball of dough. Roll it into 3-4 inch circle with medium thickness. (Don't make it too thin, else it will come out too crispy.) Roll 5-6 pooris before starting frying. Don't roll all the pooris at once as they will start drying and not puff while frying.
• Heat oil for deep frying. To check oil is hot enough, drop a small piece of dough into oil. It should fry up immediately and come to the surface. 
• Add a rolled poori to the frying pan. Press the top of the poori with a skimmer so that the poori puffs up with steam.
• Turn over and cook till both sides are light brown. Remove it and place it on a paper napkin to absorb excess oil. 
• Serve hot with vegetable kurma.

Soft dosa

  Ingredients         
    
  Dosa rice (medium grained rice in the US)  5 small cups
  Urd dal (split black gram) 1 small cup
  Methi (fenugreek) seeds 1 tsp
    (soak the above three ingredients in hot water for 5 to 6 hours)
  Medium thick poha (avalakki) 5 table spoon
  Puffed rice (murmura) 5 table spoon
  Plain oats 5 table spoon
    (soak the above 3 ingredient in water 1/2 hour before grinding)
  Oil (optional)
  Butter for topping (optional)
  Salt to taste
  Suger 1 to 2 tsp

 
Procedure

• Drain the first six ingredients off all water.
• Grind them together in a mixer/grinder with some water to make a slightly thick batter. (Approximately 20-25 minutes in a grinder, 10-15 minutes in a mixer. Divide into two portions if grinding in a mixer.). 
• Keep it aside overnight (longer in winter, maybe 2 days). Next day morning before preparing the dosas, mix sugar and salt to the batter.
• Heat tava/griddle. Sprinkle with a little water and wipe it with a cloth or tissue paper (every time).
• Pour 1 to 1 1/2 ladle of dosa batter. Spread a little in a circular motion (it should be thick, see picture).
• Add 1 to 2 tsp oil (optional). Bake it. Then turn  it onto the other side and bake a little. Turn back, and add a little butter (optional) and let it melt. Remove from the griddle
• Serve with chutney and onion curry

For the "iyer hotel" way, place the onion curry in a small plate leaving some space in the center, pour chutney in the center, heat ghee until it starts smoking and pour it onto the chutney. Mix the ghee with the chutney and onion curry with the dosa and enjoy!

Gojju avalakki / tamarind poha (thick flake rice)

   Ingredients - Serves around 4 people         
   
   Thick beaten rice (avalakki) 250 grams ( coarsely powdered for few seconds in a mixer)

   Tamarind small lemon size (soaked in 1/2 cup water, squeeze and extract juice)

   Rasam powder (Mtr /home made) 2to 2 1/2 tsp

   Powdered jaggery 4 to 5 tsp

   Sugar 2tsp

   Salt to taste

   For seasoning

   Oil 5-6 table spoon

   Mustard seeds 1/2 tsp

   Chana dal (Bengal gram) 1 to 1 1/2 tsp

   Peanuts 3tsp

   Dry red chillies 1 broken

   Curry leaves 1stick

   Turmeric powder pinch

   Hing /asafetida pinch

   For garnishing

   Grated dry coconut 2 table spoon

   Fresh grated coconut 3 table spoon

   Chopped coriander leaves ( prefarbaly nati) 

Procedure

• Wash poha with water and drain it .
• Add tamarind juice, rasam powder, jaggery powder, sugar and salt. Mix well. Keep aside for 10 to 15 minutes
• Heat oil in a pan. Add mustard. Allow it to splutter. Add curry leaves, broken red chillies, turmeric powder, hing, peanut and bengal gram. Fry until brown. Add soaked poha and stir well until well heated.
• Garnish with dry and fresh coconut and coriander. Leaves.(mixing is optional)
• Serve hot with curds (optional).

Khara/Savory Pongal

  
  Ingredients - Serves around 4 people         
  
  Rice 1 cup (about 150 grams)
  Moong dal 3/4 cup
  Cashew broken into pieces 10-15
  Pure ghee 4-5 tablespoon
  Fresh coconut 3-4 tablespoon
  Pepper corn 1/2 to 1 tsp (about 10-15 corn)
  Cumin seeds (jeera) 1 tsp
  Ginger grated 1/2 inch
  Salt to taste
  Coriander leaves few
  Turmeric powder 1 pinch

  Procedure

• Wash rice and keep it aside for 10 minutes.
• Heat 1 tsp ghee in a pan. Add turmeric powder. Add washed rice & fry until it becomes warm. Keep it aside.
• Heat 1 tsp ghee in a pan. Add & fry moong dal until you get a little aroma. Don't fry too much. Keep it aside.
• Mix fried rice and dal in a pressure cooker. Add water in 1:3.5 ratio and cook under pressure for 4 to 5 whistles until it becomes soft.
• Heat 2 tsp of ghee. Add pepper corn & fry a little. After it splutters add cumin seeds (jeera) & fry a little. Coarsely powder it in a mixer.
• Fry split cashew in 2 tsp ghee and keep it aside.
• Pour cooked rice and dal to a pan. Add pepper-cumin powder, salt, grated coconut, fried cashew, coriander leaves, grated ginger and left over ghee. Mix it. Heat it by adding a little water if necessary until it is soft.
• Serve with sweet chutney (recipe already published), chutney, raita, etc.

Paddu

   Ingredients - Serves around 4 people       
   
  Dosa rice 150 gram
  Urd dal (white lentils)  4 tsp
  Chana dal (Bengal gram) 2tsp
  Toor dal 2tsp
  Fenugreek (Methi) seeds 1/4 tsp
  Poha (beaten rice) 2tsp
  Oats 2tsp (optional)
  Soji (Chiroti Soji prefered) 2tsp
  Onion finely chopped 1
  Chopped coriander leaves 2-3 tsp
  Fresh coconut pieces chopped 2 -3 tsp
  Salt to taste

 For seasoning

  Oil 1 tsp
  Mustard 1/4 tsp
  Chana dal 1 tsp
  Curry leaves 5-6 leaves finely chopped

 
Procedure

• Soak dosa rice, urd dal, chana dal, toor dal and methi seeds in water for 4-5 hours.
• Add to it poha and oats. Soak for further 10 minutes.
• Grind it in a mixer with water to make a smooth paste like dosa batter. Add salt to taste
  and keep it overnight.
• Next morning add chopped coriander leaves, fresh coconut pieces and season it.
• For seasoning - Heat oil. Add mustard. Allow it to splutters. Add chana dal and curry leaves.
  Fry until little brown. Mix it with batter.
• Heat paddu pan and grease all moulds with oil. Now slowly pour the batter into each of
  the moulds upto 3/4th of the mould.
• Reduce heat to medium flame and leave the batter to cook for 2-3 minutes. Add little oil to
  each of them. Once cooked on one side flip the paddu over to other side and cook the other
  side on low flame for 2-3 minutes.
• Once cooked on both sides, remove paddu from pan and serve hot with any chutney.
• Batter can be kept in fridge and used on other days.
  
  
  
  
  
  

Mixed Veg Upma

   
  Ingredients - Serves around 4 people         

  Rava/soji/semolina 1/4 kg
  Oil 5-6 tablespoon
  Butter 2 tsp (optional, for additional taste)
  Ghee - while serving
  Onion 1 medium size
  Tomato 1 medium size
  Capsicum chopped, little
  Mixed veg (carrot,beans,peas & potato) 1.5 cup
  Hing a pinch
  Curry leaves
  Green chillies 4-5
  Ginger grated small piece
  Mustard seeds 1/2 tsp
  Turmeric 1/4 tsp
  Jeera 1/4 tsp
  Salt to taste
  Sugar 1/2 tsp
  Coriander leaves
  Grated coconut 50 grams
  Chana dal 1 tsp
  Urd dal 1-1.5 tsp
  Lime juice 1-2 tsp

Procedure

• Heat 1 tbsp oil in kadai. Fry soji till you get a noticable fragrance. Keep it aside.
• Heat remaining oil in a cooker. 
• Add mustard seeds & heat till it splutters. Add jeera, curry leaves and green chillies and fry a little. 
• Add urd & chenna dal, fry until brown. Add ginger, hing and turmeric. Fry for 1/2 minute. 
• Add cut onion and capsicum. Fry a little. 
• Add cut tomato and fry a little.
• Add cut mixed veg and fry a little. 
• Cook in the pressure cooker for 1 whistle with a little water. Cool it.
• Add water to cooker (note- water for soji is 1:2 & for chiroti rava, if available, is 1: 2.5 to 3)
• Add salt, coriander leaves, grated coconut, butter and sugar. Bring it to boil. Add fried soji slowly by continuously stirring and avoid lumps. Allow to cook in low flame. 
• Serve with ghee, chutney or pickle.

Poha (Avalakki oggarane)

   
  Ingredients         

  Poha (beaten rice/ rice flakes) 4 small cups - medium thick
  Chopped onion 2 small
  Chopped green chillies 2-3
  Chopped tomato 2 small
  Curry leaves 1 stick
  Chana dal 1 tsp
  Peanuts 2-3 table spoon
  Turmeric powder 1/4 tsp
  Mustard seeds 1/2 tsp
  Salt to taste
  Oil 4-5 table spoon
  Coriander leaves chopped
  Lemon juice 2 tsp
  Grated coconut 3-4 table spoon

Procedure

• Heat oil in kadai (pan). Add mustard seeds & allow to splutter.
• Add green chillies and curry leaves, fry a little. Add turmeric, peanuts and chana dal. Fry until brown.
• Add onion and fry a little. Add tomato and fry until softened.
• Soak poha in water for 2-3 minutes. Squeeze excess water out and add to above. Mix and heat well.
• Add salt, coriander leaves, grated coconut and lemon juice. Stir well.
• Adjust the ingredients to get it to your taste by balancing the salt, spice and sourness.

Bread Upma

   
  Ingredients (Serves 3-4)         

  Salted/plain bread 1 loaf
  Onion sliced 3-4
  Green chilli 3-4
  Curry leaves
  Mustard seeds 1/2 tsp
  Chana dal 2 tsp
  Turmeric powder 1/4 tsp
  Oil 3-4 tbsp
  Coriander leaves
  Lemon juice 2-3 tsp

Procedure

• Cut bread into small chunks.
• Heat oil in a kadai.Add mustard seeds to it and heat till they splutter.
• Add green chillies, curry leaves, chana dal and turmeric power .Fry until the added contents turn brown.
• Add chopped onions and fry until they turn golden brown.
• Add bread pieces with salt.Mix well.Heat in low flame for some time.
• Add lemon juice. Mix and garnish with coriander leaves. Do not heat the upma after adding lemon juice.

Akki/Raagi Rotti with onion

   Ingredients         

  Rice or Raagi floor 2 cups
  Chopped onion 1-1 1/2 cup
  Grated coconut 3/4 cup
  Green chilli 2-3 (chopped)
  Coriander leaves chopped
  Curry leaves chopped
  Jeera 1 tsp
  Salt to taste
  Grated carrot, methi leaves, baked peas, sabaski (rosemary leaves) and pudina (mint leaves)  are all optional

Procedure

• Mix all the ingredients in a bowl with water like for chapati dough. It should be pliable & not too watery.
• Take a tennis ball sized dough. Place it on a thick plastic sheet or "holige paper" (available in Indian markets and is reusable) which is smeared with oil.
• With your palm slowly start tapping the dough until it forms a thin circle (not too thin) around the plastic sheet.You can also add oil or water to your fingers tips while doing this.
• Heat a tava with a little oil at medium flame. Take the plastic sheet with the tapped dough and slap it onto the tava, dough side down. After a few seconds remove the plastic sheet slowly.
• Add 1-2 tsp of  oil on the rotti. Allow to cook on both sides.
• Serve hot with chutney, chutney powder, pickles, etc.

 Alternately, you can tap the rotti directly onto the tava. If so, allow tava to cool before starting the next one.

Tomato Pesarattu

   
  Ingredients - makes about 8-10 dosas        
  
  Moong dal 200 grams (2 small cups)
  Tomato medium size 1
  Green chillies 3
  Coriander leaves
  Pudina little (optional)
  Salt to taste
  Chopped onion 2 (optional)
  Cut Ginger small piece

Procedure

• Soak moong dal in water 4-5 hours or overnight. 
• Mix soaked dal with all ingredients and water. Grind into smooth paste like dosa batter. 
• Heat non stick tawa, take a ladleful of batter, pour into tawa and spread it.
• Sprinkle chopped onion on top & tap it.
• Sprinkle 1-2 tsp oil on it.
• Cook on one side, flip to the other side and cook.
• Serve with ketchup & chutney.

Mixed Veg Paratha

  Ingredients (to make 6-8 parathas)

  Wheat flour 3 cups
  Grated cabbage 1 cup
  Grated carrot 1 cup
  Grated onion 1 cup
  Red chilli powder 1tsp
  Jeera powder 1/2 tsp
  Garam masala 1/2 tsp
  Salt to taste
  Chopped coriander leaves
  Oil to make parathas

Procedure

• Take a bowl, mix all ingredients with little oil.
• Add water little by little and form dough, kneed well, cover & leave for 20-30 mts.
• Make round balls of big lemon size, roll it out to a thick round shape of about 4-6 inches by dipping it in dry flour (thicker than chapati). 
• Heat tawa under medium flame, put rolled dough & cook on both sides by adding oil until brown spot appears.
• Serve with any curry or with pickle and yogurt. 

Tips

•  You can make dough & keep in the fridge for 2-3 days & quickly make parathas as and when required.

Mandalad Oggarne (Spicy puffed rice)

 
  Ingredients - Serves 3         
  
  Puffed rice (murmura) 1/4 kg
  Onion medium size 3
  Tomato medium size 2 (optional)
  Green Chillies 3-4 ( depending upon hotness)
  Coriander leaves
  Fried gram (dahlia, powderd) 4-5 table spoon
  Mustard seeds 1/2 tsp
  Turmeric 1/4 tsp
  Oil 3-4 table spoon
  Salt to taste
  Lemon juice 2-3 tsp
  Sugar 1/4 tsp 

Procedure

• Heat oil in a kadai. Add mustard seeds. Allow to splutter. Add green chillies, fry a little. Add turmeric and chopped onion. Fry a little. 
• Add chopped tomato (tip - you can add a little sugar & salt for fast cooking). Fry until cooked under medium flame.
• Soak puffed rice in water for 30 sec to one minute. Squeeze it & keep it aside.
• Add soaked puffed rice, powdered fried gram, salt to kadai & mix well. Heat for a while. 
• Add lemon juice.(Do not heat after adding lemon juice.) 
• Garnish with coriander leaves

Khara Bhath

   
   Ingredients - Serves around 4 people     


   Rava/soji /semolina 1/4 kg 
   Oil 5-6 table spoon
   Butter 2tsp (for additional taste) 
   Ghee-while serving
   Onion 2 medium size
   Tomato 2 (medium size)
   Cabbage 200 grams
   Hing pinch
   Curry leaves
   Green chilli 2
   Ginger grated small piece
   Mustard seeds 1/2 tsp
   Turmeric 1/4 tsp
   Jeera 1/4 tsp
   Salt to taste
   Sugar 1/2 tsp
   Coriander leaves
   Cashew nuts for garnishing
   Grated coconut 50 grams
   Vangi bhath powder 3-4 tsp (as per taste) 

Procedure

• Heat 1tbsp oil in kadai. Fry soji till you get noticable fragrance. Keep it aside
• Heat remaining oil in a cooker
• Add mustard seeds &heat till splutter
• Add jeera, curry leaves, green chillies, ginger, hing and turmeric. Fry for 1/2 minute
• Add cut onion. Fry a little
• Add cut tomato and fry a little
• Add cut cabbage and fry 1 minute
• Cook in pressure cooker for 1 whistle. No water required. Cool it.
• Add water to cooker (Note- water to soji ratio is 1:2. If you are using chiroti rava, then it is 1:2.5 to 3)
• Add salt, coriander leaves, grated coconut, butter, sugar and vangi bhath powder. Bring it to boil. 
• Add fried soji slowly by continuously stirring & avoid lumps. Allow to cook in low flame.
• Garnish with tomato slice, cashew & ghee.
• If you like, it can be garnished with thin sev.