Munagaku Dosa (Drumstick leaves Dosa)

Munagaku 1 cup packed, 1 tbsp oats, 1 tbsp besan, 1 egg, chia seeds 1tsp, flax seeds 1tsp, green chilli 2, garlic 2. Grind all.of these into smooth paste. Now add cumin seeds, chipped curry leaves. Make dosa and top it with onions. Serve with any chutney.

Malai Mebab

Method:

Marinate 250g chicken breast with squeezed ginger garlic paste 2tsp, crushed pepper 1tsp, greek yogurt 2 tsp, lemon juice 1tbsp, salt. You can freeze information later use too. After defrost, remove excess water from the sides, add 2tbsp fresh cream, 6 cashew nuts powdered, crushed kasoori methi, 1tbsp melted butter, 1 tbsp olive oil, 2 tbsp mozzarella cheese and mix well. Bake in the oven in fan mode at 190-200 temperature for around 25-30 min by rotating  on each side. Serve with green mint chutney and veggies salted.

Bitter guard stuffed with peanut powder

Method.

1.Cut 3 bitter guard into 3-4 big pieces. Put a slit in the middle.

2. Soak them in butter milk, turmeric powder and salt and bring it to boil.

3. Drain it and separate the bitter guard pieces and the kova part which looks like paneer.

4. Gently squeeze the bitter guard and remove excess water and deep fry in oil until crisp.

5. In a pan, add 1tbsp oil, cumin seeds, 1 whole garlic peeled, half cup peanuts,3 red chillies, and roast lightly. Add salt and grind into coarse powder.

6. Now, take 2 tbsp oil in a nonstick pan, add curry leaves, add the powder, mix, then add the kova, cook until it leaves oil. 

7. Stuff this into the bitterguard, leave the left over powder mixture in the same pan, add the stuffed bitter guards, and cook for 5 more min.

8. Serve with rice or roti.