Pasi Paruppu Payasam

Ingredients :
Moong Dal  1 cup
Milk  1 cup
Powdered Jaggery  1 cup
Water  2 cups
Cardamom Pods 4
Ghee  2 tsp
Cashews  8

Crush the cardamom seeds coarsely with a mortar and pestle and keep it a side.
Heat the ghee in a pan. Add and fry the cashew nuts. Set a side when the nuts turn golden brown color. In the same pan, add and fry the moong dal until it turns light golden brown. Pressure cook the roasted moong dal with 2 cups of water for 3 whistles. Turn off the flame and wait until the pressure go off.  Add the powdered jaggery to cooked dal and allow the jaggery to melt. Now add the milk, ghee roasted cashews and cardamom powder and cook for another 5 minutes.  Serve as a dessert.

Dosa

Ingredients
Urad dal - 1 cup
Paraboiled Rice - 4 cups
Fengureek Seeds - a pinch
Salt to taste
Asafoetida Powder

To prepare dosa dough soak 1 cup of Urad dal and 4 cups of rice,Fengureek seeds for 2 to 3 hours. Soak them separately. Then grind them in a mixer grinder or grinder.
After grinding mix them and add salt to the mixture. Keep side for over night or more than 8 hours. The dough will ferment and it will 'come up'. Add soda then mix it well and make dosas out of it. Serve with any chutney.
Notes:-Fenugreek Seeds will give a good aroma and good colour to the Dosa.

Bitter Gourd Sambol

Ingredients
150g Karavila (Bitter gourd/ bitter melon)
30g tomatoes
20g green chillie
30g onion
1 tsp sugar
1/2- lime
Salt
Pepper

Cut the Karavila into 1/2cm thick slices and deep fry till golden brown. Slice the onion, tomato and add to a bowl. Next chop the green chilli and add to the bowl. Squeeze the lime juice and add salt and pepper to taste, Mix all and serve. 

Lunu Miris

Ingredients
1 Small Onion
3 tbs chili powder
1 tbs crushed Maldive fish
Salt to taste
Lime juice

in a skillet saute the onions and red chillies with little salt for few seconds.then Grind the all the ingredients.Add lime juice and mix thoroughly. Serve with String Hoppers and curry.