§ Breadfruit Sambhar

• Heat up oil.
• Fry sesame seeds, cumin seeds, curry leaves, a tiny cinnamon stick first.
• Once fried, add in garlic to taste.
• After garlic has fried as well, saute onions till golden.
• Finely chop tomatoes and add it to the sauteed onions. Cover with a lid
• till the tomatoes release all their water.
• Now that we have a solid flavour base, pour in water to cook the breadfruit.
• Add in the chopped breadfruit --- chop the breadfruit in thin slices
• along the center; the center has interesting texture we wish to maximize.
• Add in the General coconut based thickening agent .
• Also add salt to taste.
• Cover with a lid. Allow breadfruit, water, and thickening agent to come to a boil.
• Lower flame to low. Allow breadfruit to soften and cook.
• Once breadfruit is cooked, pour in coconut milk . Continue cooking for ten minutes.

§ Rava Dosa

• Mix bombay rava, maida/refined flour(2 tablespoons), rice flour (2 tablespoons), curd/buttermilk(100ml), salt (2 tablespoon), water (2 cups). Mix to form wet batter.
• We add the bombay rava for softness, refined flour as glue, and rice flour for crispiness. Curd for sourness and thickening.
• Next, heat up some oil, fry sesame seeds, finely chopped onions, curry leaves, asaefoedita, garlic. Add all of this into the batter mix.
• Allow batter to ferment overnight in the fridge.
• Make pancakes the next day.

§ Kerela style chicken curry

• Chop ginger and garlic roughly, boil chicken, salt, pepper-ginger-garlic-turmeric.
• Grate coconut finely, Roast grated coconut in a heated iron pan. Once well roasted, kill heat, add chili and coriander powder and salt, and mix.
• Next, fry thinly sliced onions in coconut oil.
• Add the onions in as a garnish at the last step.

§ Chutney

• Green chili
• Dried Coconut pieces
• Salt
• Blend
• Add tamarind and water
• Blend

§ Regular dosa batter:

• Grind coconut pieces
• Add dosa rice (2 cups)
• Add some water (100ml)
• Blend
• Salt
• Add more water (300ml).