Boil beetroot in 1 tumbler water for 5 minutes or less. Keep this aside.
Extract juice from tamarind. Grind pepper, tomato, cumin seeds, red chilli, coriander seeds, and garlic pods Coarsely.
In a pan, add oil and mustard seeds, when it start spluttering add curry leaves, then tamarind juice, now add ground paste, boiled beetroot along with cooked water, turmeric powder and salt.
When the rasam start boiling, garnish with coriander leaves and serve hot with rice and curry of your choice.
Here i have used only few grains, you can also add other grains of your choice.
Ingredients:
Red kidney beans, peas, chickpea, peanut - 1 cup
Onion - 1
Tomato - 1
Cinnamon - 1
Bay leaf - 1
Star anise - 1
Salt as required
To grind:
Grated coconut - 1/4 cup
Green chilli - 4
Ginger - small piece
Shallot onion - 5
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Method:
Soak grains(Thaniyam) in water for 6 hours or more. Pressure cook grains, take care not to mash it.
Heat oil in a pan, add cinnamon, bay leaf, star anise, chopped onion and chopped tomato, saute this for few minutes. Meanwhile grind everything under "To Grind" section into paste. Add this paste to the onion-tomato mixture. Saute it nicely and add 1 cup water.
When the water reduces to half, add salt and pressure-cooked grains, mix it nicely, and cook until you get gravy consistency.
Soak double beans overnight. Grind all the substance listed under "To Grind". Pressure cook double beans (don't overcook it).
Heat 1 tsp oil in a pan, add finely chopped onion and tomato, saute this for few minutes, add ground masala and salt, mix it nicely, then add one cup of water.
When the water starts boiling add double beans and mix nicely with the masala, when the gravy thickens switch off the stove.
Bend a chappati into half(look like semicircle). Cut it along the bend side, now you will have two semi-circle looking chappati pieces. Again bend the two pieces, you will have triangle shape, cut along the bend side. Finally you will have four triangle pieces.
Similarly cut all other chappatis, now cut the pieces lengthwise. Cut capsicum, carrot, and cabbage lengthwise. Chop garlic pods into pieces.
Heat a pan, add olive oil, chopped green chilli, garlic pods, vegetables, saute this for few minutes, now add paneer, saute it for two minutes, then add sauce and salt, mix it nicely with all the ingredients. Finally add the chappati pieces, toss it nicely so that it mix with all the ingredients.
In a large bowl, mix all the ingredients except oil. Keep this aside for 10 minutes.
Heat dosa pan, drizzle oil, take a ladleful of dosa batter and pour it over pan. Spread batter into 1cm thick circle. Sprinkle oil over the edges. Flip dosa and cook both sides.
Serve this hot banana dosa with your favorite chutney.
Boil 6 cups of water in a pan and add spaghetti, salt and olive oil. Cook spaghetti for 15 minutes(It actually took 15 minutes to cook, don't mash it). Sieve spaghetti and keep this aside.
Chop onion vertically and chop garlic pods into very small pieces. Cut paneer into 1 cm cubes.
Heat butter in a pan and add onion and garlic, saute this for 2 minutes and add paneer, saute it again for 2 more minutes, finally add spaghetti, toss it well so that it mix with all other ingredients.
Sprinkle chilli flakes and oregano mix. Serve hot.
Add sugar in a pan and enough water to cover it. Boil until you get one-string consistency.
Now add cardamon powder and saffron, reduce the flame to low, now add pista powder, mix it nicely until it thickens.
Grease a plate with ghee and pour this mixture. Let it cool for 10 minutes and cut it into desired shape. Let it rest for one hour. Your pista burfi is ready to eat.
Take warm water in small cup and add salt, sugar, and yeast. Keep this aside for ten minutes, you will notice frost in warm water.
In a separate bowl, add maida, olive oil, milk, and finally yeast water. Knead it into smooth dough. Cover the dough with wet cloth and keep it aside for 2 to 3 hours.
After 3 hours your dough will be double the size.
Now roll the dough into 1 cm thick circle, heat tawa and add olive oil, then cook this pizza base in low-medium flame for 7 minutes. (Cover tawa with lid while cooking, take care not to burn the pizza base).
Pizza:
Now our pizza base is ready. Cook chopped baby corn for 2 minutes in hot water. Chop capsicum into big pieces and shallow fry it in oil.
Apply tomato sauce or any other pizza sauce all over the pizza on one side, then add some grated cheese all over, arrange baby corn, paneer, and capsicum all over the pizza. Finally top it with lots of cheese. (You can even add olives and any other toppings). Sprinkle oregano and chilli flakes.
Now heat tawa and add olive oil and cook this pizza in medium flame for 7 minutes with lids covered.
