Neer Dosa

2 Cup sona masuri rice / dosa rice

1/2   cup grated coconut 

1 tsp salt

3½ cup water(depends on rice /(1 cup rice add 1.75 water))

Soak rice for minimum 2 hours or upto overnight.

Grind rice along with coconut and make it watery consistency.Pour batter on a hot tawa.

Millet Upma

1/2 cup Millet

1 Green chillie chopped

1 Medium Onmiom chopped

1/2 cup Thenga

1 tbsp Ghee

1:4 Water 

Pasta with Chineese Sauce

Pasta With Red Sauce

3 cups/300 gms penne pasta Olive Oil 1 tbsp finely chopped garlic 1 onion chopped 4 Tomatoes 1/2 tsp black pepper powder 1/2 tsp mixed herb seasoning 1/2 tsp red chilly flakes 1 tbsp tomato sauce 1 tsp sugar

How to cook Vanpayar ?

1 Cup Vanpayar = 1 cup water(sim after steam comes) and wait for whistles. 

1 cup soaked vanpayar = 1 cup water 2 whistles in high flame.

Prawn Biriyani

INGREDIENTS
For marination
1Tsp Red chili powder
1/2Tsp Turmeric powder
1/2 Tsp Pepper powder
1 Tsp Lemon Juice
Salt

Cooking Rice 
2.5 Basmathi Rice
2 Cup thinly sliced Onion
a small piece Cinnamon sticks
4 Cardamom   
4 Cloves           
2 Bay leaves 
2 tsp Lemon juice
1 tsp Shahi Jeera
3 tbsp Ghee

Salt

For the masala
2 cups Onion
1 Tomato finely chopped
2tsp Ginger Garlic paste
6 Green chilli
2 tsp Coriander powder
1 tsp  Garam masala
1/3 Cup  coriander leaves

1/4 Cup mint leaves   

1 Tsp lemon

4 Tbsp Curd To Garnish 
1 Big Onions
1/4 cup Cashews
1/4 cup Raisins

Egg Roast curry(Pressure Cooker)

2 medium Onion 1 tsp gg paste 1 Tomato 1/4 tsp turmeric powder 1 tsp kashmiri chillie powder 1 tsp hot chilie powder 2 tsp coriander Powder Garam masala Saute just like egg roast and then add 1/2 -1 cup water and pressure cook for 3 whistle.