Cholam 2 cups,

Idli rice 2 cups,

Urad dal 1 cup with methi seeds

Soak urad dal with methi seeds. Soak cholam and rice together. Grind into batter and let it get fermented. You can make dosas. Dosas came Soft and tasty.

   

Cashews 15 pieces soaked in water for 1/2 hour,

Onions 3 finely chopped,

Tomatoes 5 finely chopped,

Kashmiri chilli powder 1 tbsp,

Coriander powder 2 tsp,

Cinnamon stick,

Cloves 4,

Saunf 1 tsp,

Paneer cubes 2 cups

Grind cashews into a fine paste. Heat oil in a pan and add cinnamon stick, cloves,saunf and onions. Let it get sauteed well. Add tomatoes and saute them. Add kashmiri chilli powder, dhaniya powder. Add cashew paste and let it get cooked for 15 minutes. Let the raw smell of cashews go. Add water in between. Because the gravy will get thickened due to the cashews paste. Add paneer cubes and let it boil. Garnish with coriander leaves!!!!

   

 Yam kurma

Yam 1/2 kg cut into cubes,

Onions 3 finely chopped,

Ginger and garlic paste 2 tsp,

Green chillies 3 slitted,

Tomatoes 5 finely chopped,

Garam masala 1 tsp,

Cashews 12 pieces,

Coconut grated 1/2 cup,

Curry leaves,

Coriander leaves.

Heat oil in a pan, add onions and saute well.add ginger and garlic paste and green chillies. Saute them till the raw smell goes off. Add tomatoes. Add yam. Add water. Pressure cook for 4 whistles. After the pressure is released, add ground coconut and cashew paste. Let it boil for few minutes. garnish it with coriander leaves and curry leaves. This will go well with idiyappam, chapathis,rice.