100 g mixed salad leaves ( or spinach, rucola...)

50 g parmesan ,grated or Grana Padano

50g cashew nuts or toasted hazelnuts

4-5 cloves of garlic,peeled

Olive oil

Juice of 1 lemon

1/2 tsp Lemon zest

Using a food processor or a mini chopper,blitz the nuts and garlic first. 

Then add the salad leaves of your choice and grated cheese . Parmesan or Grana Padano works best. 

I like to add spinach too.

Slowly add olive oil to reach the desired consistency.

Add salt,pepper,and lemon juice to taste.

For a lighter version you can mix oil and part water.  

Add the pesto to boiled and drained spirelli or any pasta of your choice. 

Dosa batter

 1 cup urad dal ( split black gram )

3 cups rice ( any raw white rice , idly rice , ponni parboiled rice, Kerala red rice or brown rice ) 

1 teaspoon methi seeds ( Fenugreek)

Add the methi seeds to the dal 

Wash the dal  and rice separately.

Soak in water for at least 7-8 hours

Grind dal and rice separately into a fine paste 

Pour it into a big bowl or vessel and let it ferment for at least 6 hours 

 To satisfy a sweet tooth and craving for desserts after a meal, here's a fast and healthy sweet. This simple and nutritious version of the traditional recipe of sevaiiyan skips the use of full-fat milk or condensed milk . The vermicelli thickens the milk  to create a creamy concoction that's sure to satisfy your craving. A few pinches of cardamom powder and saffron strands add colour and flavour to this traditional calcium and protein rich dish.

Ingredients:- 

• 1/2 cup vermicelli  (crushed) 
• 3 cups low fat milk
• 5 tsp sugar ( or brown sugar or jaggery or sugar substitute )
• 1/4 tsp cardamom (elaichi) powder
• A few saffron (kesar) strands ( Prepare by soaking in 1 tablespoon of milk for 15-20 minutes.Rub the strands between your fingers to release the saffron colour before adding to the vermicelli )
• 6-10 almonds, slivered 
• 20 raisins 
• Method
• Heat a non-stick pan, add ghee. Add the vermicelli and cook over a slow flame till it is golden brown, while stirring occasionally.

• Add the slivered almonds and cook for a minute while stirring. 
• Add the raisins and milk. Simmer till the milk reduces to half its original quantity (for approx. 15 to 20 minutes).
• Add sugar, cardamom powder and saffron and mix well. Cook further for a few minutes.
• Serve Warm.