Ingredients:

1. Dosa batter - 2 cups
2. Grated carrot - 1/4 cup
3. Chopped onion - 1/4 cup
4. Chopped capsicum - 1/4 cup
5. Chopped tomato - 1/4 cup
6. Chopped coriander leaves - 2 tbsp
7. Finely chopped green chilli - 1 tsp
8. Oil - as needed

Preparation:

• Heat a non stick pan or tawa on high flame.Once the pan gets heated, reduce the flame and grease it with oil..
• Pour a ladleful of batter on it and spread  in circular motion.The dosa should not be too thin.
• Sprinkle all the veggies on top and drizzle some oil if needed.
• Cook till its base turns golden brown  and after that, flip it and cook for 2-3 minutes or until done.
• Serve hot with chutney, sambar etc.

Ingredients:

1. Rava / Semolina/ Sooji - 1.5 cups
2. Grated coconut - 1/2 cup
3. Sugar - 3/4 cup
4. Ghee/Butter - 1 tbsp
5. Hot milk - 1 cup
6. Cardamom - 4 nos
7. Raisins - 2 tbsp
8. Cashew - 2 tbsp

Preparation:

• Powder sugar and cardamom in a blender and set aside.
• Heat ghee/butter in a heavy bottomed pan and fry cashews and raisins till golden brown; set  aside.
• In the same pan, roast the grated coconut till it changes colour. Add in rava and roast again till nice roasted aroma comes.
• Add in powdered sugar mixture, fried cashews and raisins and mix well.Add in milk gradually till the  mixture turns moist.
• Let it cool slightly and shape them into balls.Store in air tight container.

Ingredients:

1. Thin poha/aval/rice flakes - 3 cups
2. Puffed rice -1/2 cup
3. Peanuts - 1/2 cup
4. Coconut bits - 1/4 cup
5. Mustard seeds - 1/2 tsp
6. Cumin seeds - 1/2 tsp
7. Sesame seeds - 1/2 tsp
8. Roasted chana dal/pottu kadala - 2 tbsp
9. Curry leaves - 1 spring
10. Red chilli powder - 3/4 tsp
11. Turmeric powder - 1/2 tsp
12. Hing - 1/4 tsp
13. Salt - as needed
14. Oil - 2 tbsp

Preparation:

• Dry roast poha and puffed rice together for 3-4 minutes in a large pan and set aside.
• Heat 1 tbsp oil in the same pan and fry coconut bits, roasted chana dal, peanuts and curry leaves separately.Set it aside.
•  Heat  the remaining 1 tbsp oil . Splutter mustard, cumin and sesame seeds.
• Reduce flame and  add turmeric powder, hing, red chilli powder and salt.Add all the fried items and give a mix. 
• Finally, add in the roasted poha and puffed rice mixture and mix well.
• Let it cool completely and store in air tight container.

Ingredients:

Dosa batter(click here for dosa recipe) - 2 cups

For masala:

1. Boiled potatoes - 3 nos
2.  Tomato - 1, chopped
3. Onion - 1, chopped 
4. Chopped ginger - 1tsp
5. Green chilli - 2, chopped
6. Turmeric powder - 1 tsp
7. Red chilli powder - 1/4 tsp
8. Garam masala - 1/2 tsp
9. Mustard seeds- 1 tsp
10. Urad dal - 1 tsp
11. Chana dal - 1 tsp
12. Curry leaves - 1 spring
13. Salt - as needed
14. Oil - as needed

For red chutney:

1. Grated coconut - 3 tbsp
2. Roasted chana dal/kadala parippu - 2 tbsp
3. Dry red chilli - 2 nos
4. Shallots - 5 nos
5. Garlic - 3
6. Salt - as needed

Preparation:

For masala:-

• Peel the boiled potatoes; mash it and set aside.
• Heat oil in a pan, splutter mustard seeds,Add urad dal and chana dal and fry til tillit turns golden brown. 
• To this, add chopped ginger and saute till the raw smell is gone.
• Add chopped onion ,green chilli, curry leaves and salt ; saute till the onion becomes translucent.
• Next, add in all the spice powders and fry for few seconds.To this, add chopped tomato and cook till it becomes soft.
• Finally , add the mashed potatoes and mix everything well.

For red chutney:

• Grind all the listed ingredients to a smooth paste and set aside.

For making mysore masala dosa:

• Make thin dosa using dosa batter and drizzle some oil on top of it.
• Spread 2 tsp of prepared red chutney over the dosa.
• Add 2- 3 tbsp of masala and fold it .
• Serve hot with sambar, chutney etc..

Ingredients:

1. All purpose flour/Maida - 2 cups
2. Sugar - 3/4 cup
3. Cardamom - 4
4. Baking soda - 1/4 tsp
5. Eggs - 2 nos
6. Salt - 1/4 tsp
7. Oil - fpr deep frying

Preparation:

• Sieve together maida, baking soda and salt.
• Powder together sugar and cardamom; set aside.
• In a large bowl beat the eggs well.Add in powdered sugar and beat again.
• To this, add sieved flour mixture and form a smooth dough.
• Shape the dough into a rectangular log and cut into 2 inch slices.
• Make slits on both sides of each slice.
• Heat oil in a pan and deep fry the slices in medium heat turning in between until golden brown.
• Drain onto paper towels.Serve with tea.

Ingredients:

For marination:

1. Cleaned prawns - 2 cups
2. Pepper powder - 1/2 tsp
3. Turmeric powder - 1/4 tsp

For curry:

1. Ginger garlic paste - 1 tbsp
2. Onion - 2 nos
3. Green chilli - 1
4. Tomato - 2 nos
5. Coconut slices - 1/4 cup
6. Kashmiri chilli powder - 1.5 tsp
7. Garam masala - 1 tsp
8. Coriander powder - 2 tsp
9. Turmeric powder - 1/4 tsp
10. Thick coconut milk - 1/2 cup
11. Curry leaves - 1 spring
12. Oil - as needed
13. Salt - as needed

Preparation:

• Marinate the cleaned prawns with listed ingredients for 1 hour.
• Heat oil in a pan and  add sliced onion along with ginger garlic paste,curry leaves, chopped green chilli and enough salt.Saute till it becomes translucent.
• Reduce the flame and add all the spice powders and fry for few seconds.
• Next, add in chopped tomatoes and cook till it becomes soft.Add in the marinated prawns and mix well.
• Add enough water and cook till the prawns are done.Add thick coconut milk and switch off the flame.
• Finally, add in fried coconut slices and mix well.Serve hot with rice, chapatis etc.

Ingredients:

1. Basmati rice - 2 cups
2. Sliced button mushroom - 1 cup
3. Chopped onion - 1 cup
4. Ginger garlic paste - 2 tsp
5. Chopped green chilli - 1 tsp
6. Chopped capsicum - 1/2 cup
7. Cumin - 1 tsp
8. Bay leaves - 1
9. Cardamom - 4
10. Cloves - 4
11. Ghee/butter - 2 tbsp
12. Salt - as needed

Preparation:

• Wash well and soak basmati rice in enough water for 30 minutes.
• In a large vessel, bring water to boil and add 2 cardamom,  bay leaves, 2 cloves, half tbsp ghee/butter and enough salt.
• To the boiling water, add the soaked rice and cook to perfect consistency.Drain excess water and spread on a tray and let it cool for some time.
• Heat the remaining ghee/butter in a pan and splutter cumin seeds.Add remaining whole spices and fry for few seconds.
• Add in chopped onion along with ginger garlic paste, chopped green chilli and enough  salt, and saute till the onion turns translucent.
• Next, add the sliced button mushroom and cook for 8-10 minutes.
• Add in chopped capsicum and cook it for another 4-5 minutes and switch off the flame.
• Add this mixture to the cooked rice and mix gently without breaking the rice.
• Serve with any gravy of your choice.