Masala Butter Milk
Take fresh curd and to it add water according to desired consistency. Add a pinch of salt, jeera powder, very finely chopped ginger and green chillies, a little black salt (optional) and blend it. Serve chilled garnished with mint and coriander leaves.
Note: (Optional) You could also fry in ghee mustard seeds, cumin seeds, hing (asapoetida) powder, green chillies, curry leaves and season the butter milk.
Boil water in a vessel, after one boil dip a few tea bags ( approx 1 tea bag per glass ) and remove them not making the tea to strong. Switch of the gas and let the tea cool. Then add sugar syrup and lemon juice as per taste to it. Put it in the freezer to chill. Serve with a lot of ice cubes or crushed ice, garnish with mint leaves. You could use flavoured tea for variety.Maida Dosa
Sieve some maida and add water to it, mixing it well to form a thin batter. Then, to the batter add salt, finely chopped chillies, ginger and onions if desired. Spread it on a greased hot tawa, cook for few minutes the flip and fry on the other side.
Serve hot with coconut chutney or green chutney or tomato chutney.
Take some rava (suji) add sour curd to it, enough to form a thick paste, add salt and ginger and green chilli paste to the batter. Spread a thin layer in a greased ''thali''. Add one sachet of unflavoured eno antacid and mix it well. Steam it immediately after adding eno. Stick a knife in it, if it doesn't stick to the knife then it is done. Once a little cool, garnish it with coriander leaves and a seasoning of mustard seeds, coriander seeds and asafoetida powder in oil. Serve it with any spicy chutney.