Ingredients:

• Raw rice – 1 cup
• Lemon 1 no – cut and extract juice
• Turmeric powder 1 tsp
• Asafetida – 2 pinch – fry in oil a small piece and crush to powder
• Green chilli – 2 no- thinly sliced
• Ginger 1 cm – thinly sliced
• Curry leaves 10 no
• Coriander leaves – thin slices – 2 Tps
• Mustard seeds 1 tsp
• Chana dhal – 1 Tsp
• Cashews nuts 10 no – broken into two
• Dry grapes – 10 no
• Gingelly oil – 3 Tsp
• Salt to taste

Proceedure:

1. Wash rice, add 2.5 cups of water and pressure cook for 3 m/ whistles
   Pour the rice on a plate, sprinkle salt, turmeric powder and 1 Tsp of gingelly oil on hot rice and mix well.
2. Heat 1 Tsp of gingelly oil in a kadai, add mustard seeds and let it splutter in medium flame, add chana dhal and fry till it turns golden brown, add green chilli and ginger slices, broken curry leaves and add to cooked rice. Add lemon juice and mix well
3. Add coriander leaves, asafetida and sprinkle 1 Tsp of gingelly oil. Fry cashew nut pieces and dry grapes in gingelly oil and mix it well with the rice. Add additional lemon juice or salt, if needed.

Ingredients:

• Very ripe banana 4 no
• Jaggery. 250g
• Wheat flour 3 Tbs
• All purpose flour (Maida) 2 Tbs
• Rice flour/ Suji(Rava) 1 Tbs
• Grated coconut 3 Tbsecure:
• Ghee 3 Tbs
• Cooking soda
• Cardamom 4 no -crushed
• oil for deep frying

Procedure:

1. Pour 2 Tsb of ghee in a kadai, add grated and heat until it turns golden brown and keep aside.
2. Put jaggery in a kadai, add 50 ml of water and boil for 3m. Filter the syrup to remove dust and keep aside
3. Peel and mash the ripe bananas without any lumps, add cardamom, roasted coconut, cooking soda, jaggery syrup, 1 Tbs ghee and mix well.
4. Add required quantity of wheat flour, maida and rice flour to banana paste to get vada consistency.
5. Heat oil in a kadai in medium flame, take a handful of banana batter and drop it in oil as small balls. Fry in medium flame till they turn dark golden brown. Drain the oil and serve.

Ingredients

• Idly rice – 4 cups
• Whole skinless urad dal – 1 cup
• Fenugreek – 1 tbsp

Procedure

1. Soak all the ingredients separately for at least 5 hours .
2. Grind urad dal until smooth and fluffy.
3. Grind the fenugreek first until it’s smooth then add the idly rice and continue grinding until it’s fine but slightly grainy.
4. Mix everything together with salt.
5. Allow the mix to ferment at room temperature until the batter rises up and has a slight fermented smell.
6. Store in refrigerator.
7. Add water to get the consistency you want before making idly or dosa.

Ingredients:

• Fish 500 grams (1 lb)-Preferred fish: Shark (Sura)
• Onion 2 cut into thick pieces
• Tomato 1 thinly sliced
• Tamarind paste 2 tsp
• Red chili powder 3 tsp
• Coriander powder 4 tsp
• Turmeric powder ½ tsp
• Garlic gloves-crushed-10 no
• Pepper -coarsely crushed- 2 tsp
• Gingelly oil -4 tbsp
• Curry leaves
• Salt

Procedure:

1. Wash the fish pieces. Bring water to boil, add 1 tsp turmeric powder, add fish and boil for 2 minutes. Remove the fish, allow it to cool, remove the skin.
2. Soak the tamarind in water and extract the juice. If you are using tamarind paste just dissolve it in water
3. Add chili powder, coriander powder, turmeric powder and salt to the tamarind juice and add more water if needed to get the desired quantity of kulambu.
4. Heat 2 tsp of oil in a kadai and add onion pieces.
5. After frying the onion for a minute add the tomato and fry till golden brown
6. Add the tamarind mix from step 3 and let boil for 7 minutes or till the raw chili powder smell is gone.
7. In a kadai heat 2 tsp oil, add crushed garlic and roast for 30 sec, add pepper and fry for 10 sec, add curry leaves. Add the kulambu mix in step 6, add fish slices and boil for another 3 minutes.

Ingredients:

• Curry leaves, cleaned  –  4 cup
• Pepper corn –  half cup
• Jeera – half cup
• Asafoetida – 1 cm cube / 1 tsp powder
• Salt to taste

Procedure:

1. Heat kadai, when hot add pepper corn and roast in medium flame, till it splutters and emanates smell. Remove from heat and keepa side to cool.
2. Roast jeera and roast in medium flame, till it splutters and emanates smell. Remove from heat and keep aside to cool.
3. Roast curry leaves till they dry well and become crispy. The leaves will crumble when you pinch them.
4. Roast asafoetida piece with a few drops of gingelly/Sesame oil, dry roast for 1 m in case of powder.
5. When the above are cool, add salt to taste,  powder them in a mixie and store in an air-tight container.
6. While eating rice, mix  1 tbs of Curry leaves mix with 1 tsp of gingelly oil/ghee, and eat a few mouthful of rice at the start. Use the above mix as a side for idli or dosa as to reduce burping, acidity and indigestion. Use this method twice a day for one month, and once a day afterwards.