Method 1: varai dosa/sanva

Clean, wash & soak the sanwa for overnight in enough water.

Next day drain the water & grind it in a mixer.

Transfer the mixture into a deep bowl.

Add cumin seeds, ginger chilli paste & salt along with water as per consistent & mix well.

Heat a non stick tawa. Sprinkle a little water on the tawa & wipe out gently using a muslin cloth.

Grease the with a little ghee & pour the batter on it ina circular motion to make round dosa.

Cover with lid & cook on a medium flame for 1 minute.

Remove the lid add 1 tsp of ghee over it & on the sides & cook for 2--3 minutes or tiill it becomes crispy from all the sides.

Method 2 : Potato subji

Take washed potatoes in a pressure cooker with enough water. Cover the lid and let it cook till 2-3 whistles.

Let the cooker cool down then open the lid and take out the potatoes.

Let them cool down for a while. Peel them and cut them into pieces.

Heat the oil in a pan, add cumin seeds let them sizzle. Add crushed ginger chilli paste and saute the mixture for few second.

Add the potato pieces and salt, sugar, grated coconut.

Mix them well and let it cook for 2-3 mins.

Method 3: sweet potato khees

Wash sweet potatoes and grate them.

Heat the oil in a pan. Add cumin seeds and let them sizzle.

Add crushed ginger and chilli paste saute it for few secs.

Add grated sweet potatoes and salt, mix them well.

Cover it with lid. Let the sweet potatoes cook. Do stir once or twice in between.

Cook till the sweet potatoes become soft.

Add crushed peanuts and mix them well, cook it for a minute.

Method 4: potato chips

Heat the oil in a pan. Deep fry few slices of potatoes on medium flame, till they turn golden-brown in colour.

Drain them on an absorbent paper. Sprinkle some salt and toss them well.

Let it cool completely and store it in air tight container.

Method 5: Cucumber salad (Koshimbir)

Wash, peel and chop cucumbers in medium sized pieces.

Beat the curd well.

Mix all t ingredients except cumin and chilli in a bowl properly.

Heat 1 tsp of ghee in a small pan add cumin seeds and green chilies.

When it starts to splutter add it to the Koshimbir and mix well.

Method 6: peanut laddu

Roasted peanuts, chopped jaggery, ghee, cardamon powder dry grind all together in mixture by taking some breaks in between. ps: no continuous grinding

It will be a firm wet mixture. Make laddu of that mixture.

Method 7: Rajgira chikki

Heat a pan with high flame and add Rajgira.

It will start popping up immediately.

When popped up remove them from pan and keep them aside.

Place jaggery and water in a pan and let it get dissolved keep the flame on low.

When dissolved increase the flame and let it boil.

Cook it on high flame till the mixture looks like thread.

Mix it in Rajgira and crushed peanuts.

Transfer all the mixture on a greased surface, pat to level and leave it to set.

Let it cool completely and make pieces and store them in an air tight container.