The Food Theory

Ingredients Dosa batter finely chopped capsicum, onions, tomato, carrot grated cheese tomato sauce chili sauce oregano oil Directions  Heat the pan and spread oil all over the pan. Take a laddle full of dosa batter and spread, take another laddle and add it on top.  DO NOT SPREAD.  Cook in low medium flame. Now add the chopped vegetables on the top of the batter. Cook until its half cooked. Lastly Add grated cheese and cover. Cook for another 5-7 minutes.Serve hot with oregano, tomato sauce and chili sauce

Ingredients 1/2 cup idli rice  1/2 cup regular rice 1/4 cup urad dal 1 tbsp poha water salt Directions In a bowl take 1/2 cup normal rice, 1/2 cup idli rice along with urad dal. Rince the rice couple of times and keep it aside. Rince poha in a seperate bowl and mix it with the rice mixture. Pour 2 cup of water and soak it for about 5-6 hours. Drain all the water and add soaked ingredients in a grinder. Add water accordingly and grind till you get a fine consistency. Now take a bowl in a large pan and add rock salt. Mix well, cover and allow to ferment for 7-8 hours or may be some more(depending on temperature). Now stir the batter and heat a pan. Spread oil all over the pan and pour the batter. Gently spread the batter starting from center and moving outwards. Heat well. If required, add 1 tbsp oil on the dosa and cook till the base is nicely golden and crisp. Serve hot with coconut chutney or with potato masala

Ingredients 1 cup moong Dal Ghee 2-3 cardamons (powdered) sliced almonds sliced cashew nuts 1 cup milk sugar Directions Soak  moong dal overnight. Drain and then grind the moong dal to a smooth paste with some amount of water. Add ghee in a non stick pan and add moong dal paste. Stir well. keep on stirring the halwa on a low flame. (the aroma of raw halwa should go completely) the halwa should reach a granular consistency. take a sperate bowl and add boiled milk and sugar. Mix well. now add this milk to halwa. You should be careful while doing this. Stir well. The liquid should get absorbed. When you see ghee getting seperated, your halwa will be ready. Lastly add cardamon powder and dry fruits.

Ingredients Boiled potatoes Whole wheat (aata) 1/2 tbsp carom seeds (ajwain) Red chili powder cumin seeds 1/2 tbsp garam masala fennel seeds (saunf) salt water oil or ghee Directions Mix the flour with oil and salt. Add water as required and knead it to make a soft dough. Take mashed potatoes and add cumin seeds, red chili powder, fennel seeds, garam masala, carom seeds and salt. Mix well. You can also add ginger paste. Make balls out of dough and and roll it to a small circle. Place the potato stuffing and roll again (using flour) Place the stuffed aaloo paratha on a hot tava/ griddle. Brush some oil or ghee and flip the paratha. Flip again and brush oil on other side. Cook well. Serve hot with yogurt or mango pickle.