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Natural (plain) yoghurt - ¾ cup
Potatoes - 1 (boiled in their jackets, peeled and diced)
Onion - 1 tbsp (finely chopped)
Salt - to taste
Green coriander leaves - 2 tsp (finely chopped)
Green chilli - 1 (finely chopped)
Roasted cumin seeds - ½ tsp

Instructions:

Whisk the yoghurt until smooth and leave to chill.

Mix in the salt and add the potato, onion and half the coriander leaves, roasted cumin and green chilli.

Mix thoroughly.

Sprinkle over the remaining ...

Wheat flour (Atta) - 3 cups
Salt to taste
Rice flour - ¼ cup
Hing (Asafoetida) - a pinch (optional)
Green chillies - 1 or 2
Chopped coriander / curry leaves - 2 tbsp
Warm water - to make a batter - approx. 2½ cups
Mustard seeds - 1 tsp
Cooking oil - 2 tsp

Instructions:
Making of the batter

Mix the atta, rice flour, salt and hing with the warm water, to make a smooth batter.

Heat 2 tsp oil, put in the mustard seeds and when they splutter, add the chopped green ...

Grated carrots - 200 g
Grated coconut - 2 tbsp
Coriander leaves - 1 bunch (chopped)
Green chillies - 4
Salt - to taste
Pepper powder - to taste
Lemon juice - 1 tsp

Instructions:

Grind all the ingredients to a smooth paste.

Green chillies - 8
Tamarind - 1 marble sized ball
Hing (Asafoetida) - small piece
Salt - to taste
Cooking oil - 2 tbsp
Mustard seeds - 1 tsp
Urad daal - ½ tsp

Instructions:

Heat 1 tbsp oil in a pan.

Sauté the green chillies.

Grind this with tamarind, hing and salt adding little water.

Heat 1 tbsp oil in a pan.

Add the mustard seeds, and urad daal.

When the mustard seeds splutter and the urad daal turns light golden, add the ground paste and sauté for 5 ...

Coriander leaves - 1 bunch (chop the leaves and the tender stems coarsely)
Medium onion - 1 (coarsely chopped)
Small green chilli - 1
Lemon juice - 6 tbsp
Red chilli powder - ½ tsp
Salt - to taste

Instructions:

Combine all the ingredients in a blender to make a fine paste.

Raw rice - 2 cups
Parboiled rice - 1 cup
Urad daal - 1 cup
Fenugreek (methi) seeds - 2 tsp
Water - enough for soaking and making the batter
Salt - to taste
Cooking oil - for making dosai

Instructions:
Making of the batter

Wash the rice and daal.

Soak the rice with plenty of water separately for 6 hours.

Soak the daal and fenugreek seeds with plenty of water for 6 hours.

Drain the water and grind the rice and daal separately adding a little water as required. ...

Flour - 3 cups
Baking powder - 2 tbsp
Wholemeal flour - 1 cup
Dried fruit (e.g. sultanas or chopped dates) - 1 cup
Cooking oil - 3 tbsp
Non-fat milk - 1¾ cup

Instructions:

Sift the flour and baking powder together.

Add the wholemeal flour and dried fruit.

Make a well in the centre and add the oil and milk.

Mix to form a soft dough.

Knead gently and roll out to a rectangle 20x30 cm.

Cut into 15 squares.

Bake at 200°C for 10-15 minutes or until golden brown.

Ma ...

Natural (plain) yoghurt - ¾ cup
Salt - to taste
Green coriander leaves - 2 tsp (finely chopped)
Fresh mint leaves - 2 tsp (finely chopped) OR dried mint - 1 tsp
Small green chilli - 1 (finely chopped)
Ground roasted cumin seeds - ½ tsp

Instructions:

Whisk the yoghurt until smooth and leave to chill.

Mix in the salt and the chopped coriander, mint, green chilli and ground roasted cumin just before serving.

Mix thoroughly.

Parboiled rice - 3 cups
Urad daal - 1½ cups
Water - to soak the rice and daal
Salt - to taste

Instructions:
Making of the batter

Wash the rice and daal.

Soak the rice and daal with plenty of water separately for 4 to 5 hours.

Drain the water and grind the rice and daal separately adding a little water as required. The daal should be ground to a smooth batter and the rice to a coarser consistency.

Mix both batters in a basin or bowl. Add salt to taste and set ...

Imli (tamarind) juice - 8 tbsp
Jaggery (gud) - 2 cups
Garam masala - 1 tsp
Chilli powder - 1 tsp
Cumin powder - 1 tsp
Pitted dates - 5 (finely chopped)
Salt - to taste

Instructions:

Mix the tamarind juice with the jaggery and the spice powders adding salt to taste.

Add the chopped dates. Bring to the boil - reduce the heat to medium-low and cook for 10 minutes.

Allow to cool and mash nicely to a puree.