Oil & Ghee 2 tbsps, Cashewnuts 5, Mustard seeds 1 tsp, Urad dal 1 tsp, Channa dal 1 tsp, Asafoetida a pinch, Curry Leaves 10, Green Chillies 2, Rawa 200 gms, Salt to taste, Soda-bicarb ¼ tsp, Coriander Leaves 2 tbsps, Grated Fresh Coconut 2 tbsps, Fresh curd 500 gms.

Heat oil & ghee together, fry chopped cashewnuts to a golden brown. Set aside. Add mustard seeds, urad dal, chana dal, asafoetida, curry leaves & chopped green chillies. After it is well sauted, add rawa. Roast well on a low flame till done but not brown. Add salt, soda-bicarb, coriander leaves, grated coconut, salt and fried cashewnuts. Cool.

Mix in beaten curd to make idli batter. Divide the batter between 12 greased idli moulds. Boil water in a steamer/cooker, put the stand in the steamer and steam on high flame for 15/20 mins. Serve hot with Sambhar.

Makes 12 Idlis

Pigeon Peas (toover dal) 100 gms, Drumstick 1 stick, Brinjal 1(small), Pumpkin 100 gms, Onion 1 (small), Tamarind juice 2 to 3 tbsps (thick), Everest Chilli Powder ½ tsp, Salt to taste, Everest Sambhar Masala 1 heaped tbsp, Oil 2 tsp, Red Chilli 1, Fenugreek ¼ tsp, Mustard ½ tsp, Curry Leaves 2 sprigs, Asafoetida a pinch.

Soak dal for 30 mins. Boil the soaked dal for about 10 mins. Now add pieces of drumstick, brinjal, pumpkin and onion. Add thick tamarind juice, chilli powder & salt. Add Everest Sambhar Masala. Heat oil separately. Add red chilli, fenugreek, mustard, curry leaves, a pinch of asafoetida. Now pour into the sambhar and boil for 2 mins.

Serves 4