Garlic chutney goes very well with all kinds of dosas especially coconut dosa ( pan polo) I like this chutney especially because the ingredients are fried in ghee and it gives this chutney a different taste. You can even spread this chutney on bread toasted with ghee.

What you will need:
14-16 pods of garlic
1 cup grated fresh/frozen coconut
6-8 dried red chillies
small amount of tamarind
2 tsp ghee (clarified butter)
salt to taste

How to prepare:
Heat a teaspoon of ghee and fry the garlic and keep aside.
Heat another teaspoon of ghee and fry the red chillies and then add the grated coconut. Fry until the coconut turns slightly brown.
Grind together red chillies, coconut and tamarind into a paste. Do not add too much water. Now add the fried garlic and salt and grind until smooth.

This is the traditional way of making pulav and it takes a little longer than the quick fix pulavs. But whenever we have friends over for dinner, I usually prepare this as it smells really good and tastes just great. You can make this pulav with plain rice also and it tastes just as good, but basmati rice gives a different aroma to this preparation. I do not like adding potatoes to this pulav, but you can add it if you like.

What you will need:
2 cups white basmati rice
1.5 cups of vegetables ( carrot, beans, peas and cauliflower )
a small bunch of coriander leaves
few mint leaves (optional)
6-7 cashews
4 green chillies
Whole garam masala (cinnamon sticks, bay leaves, cloves, cardamom , mace blades)
1" ginger
2 pods of garlic
2 medium sized onions sliced
1/2 cup of fresh/frozen coconut
1/4 cup ghee/oil
salt to taste

How to prepare:
Wash the basmati rice, drain the water and keep it aside.
Grind coconut, green chillies , ginger, garlic , mint and coriander leaves into a smooth paste.
Heat the ghee/oil in a pan and all the whole garam masala and the cashews.
Now add the onions and fry them until they are slightly brown. Now add the green paste and fry until the raw smell goes away.
Add the rice and fry for 2 minutes. Now add the vegetables and after 2 minutes add 4 cupts of water. Cover and cook until done. Serve hot with raitha or kurma.

This is one of my favourite dosas as it tastes so good and is very easy to prepare. Also unlike the other dosas, I don't have to leave it overnight for fermentation. This dosa tastes best when served with garlic chutney. It is also served with spicy fish curry. The picture shows the dosa with hinga (asafoetida) chutney

What you will need:
1 cup white rice
1 cup grated coconut or half cup coconut milk
salt to taste

How to prepare:
Soak the rice for 2-3 hours. Grind the rice along with grated coconut. If using coconut milk, grind the rice and mix the coconut milk to it. Make sure you grind the rice into a smooth paste. Add enough water so that the consistency of the batter is not very thick. Heat the flat pan, then grease it with oil and then pour the batter onto the pan. This dosa is fried only on one side.

After the first side is done, fold the dosa in half from the centre.

Fold one more time and the dosa is ready.

What you will need:

How to prepare: