Ingredients:

• For the filling

• 2 Cup shredded fresh coconut
• 1/2 Cup mixture of unsalted pistachios and unsalted cashews
• 1/2 Pinch of cardamom powder
• 1/2 Cup milk
• 1 Cup jaggery or sugar

For the outer cover

• 1 Cup rice flour
• 1 tsp Ghee
• 1 Cup water
• 1/2 tsp Salt
How to make Modak:
• To prepare the filling, combine coconut, milk and jaggery or sugar, mix well.
• Cook it over medium flame, stir continuously till they are mixed properly.
• Add cashews and pistachios and cook for about one minute.
• Now add cardamom powder.
• Let it cool, keep aside.
• Bring water to a boil.
• Now add flour, ghee and salt, stir quickly so as to remove all lumps.
• Cover with a lid for some time and cook.
• Remove the lid and keep stirring.
• Now remove the pan from the heat and transfer all the mixture on a flat plate.
• Knead it to make soft dough.
• It should be neither too sticky nor too dry.
• Grease the palms of your hands properly and make a ball from the dough.
• Flatten the dough to make a cup shape.
• Put 3/4 tsp coconut filling into this cup.
• Dip thumb and index finger in the oil and make 5-6 small pinches on the outside edges of the
cup.
• Bring them together on top and join to shape a peak.
• Put modak on a pre greased plate.
• Make rest of the modaks.
• Now Steam them for about 15 minutes and serve with ghee.
Ingredients:
• 4 cups Besan
• 2 cups Powdered Sugar
• 2 cups Ghee
• 2 tsp Elaichi Powder
• 4-6 Drops Saffron Color
How to make Besan Laddoo:
• Mix the sugar and saffron color together. Leave it aside.
• Melt ghee in a kadhai and cook the besan over low flame.
• Stir continuously till the besan becomes light brown in color.
• Mix the elaichi powder and again stir.
• Remove from the flame and pour it on a thali. Let it cool slightly.
• Now mix this with powdered sugar.
• Divide it into equal parts and give the shape of laddus.
• Besan Laddoo is ready.
 Mysore Masala Dosa
Mysore Dosa has a filling made of potato, tomatoes and onions and is served topped with small
mounts of butter and coconut chutney. 

Ingredients : 

 Boiled rice -1cup

 Raw rice     -1cup
 Black gram (urad dhal) - 1/4cup
 Thoor dhal - 3tbs
 Semolina (rava) -3tbs
 Menthium   -1tsp
 Salt            - to taste

For masala

 Potatoes - 3nos
 Finely sliced Onion - 1cup
 Garlic      - 4flakes
 Ginger    - a small piece
 Coriander leaves - few
 Green chillies - 7nos
 Garam masala powder - 2tsp
 Salt       - to taste
 Oil        - as required
 Cummin seeds
 Sliced tomatoes -1cup
 Curry leaves - few

Method of Preparation : 

Soak all the ingredients except semolina for 4 hours and grind well with some water until it some
a fine paste. To the batter add semolina and salt to taste and mix well. Keep it for fermentation. 

Preparing Masala : 
Boil potatoes, peel the skin and slice into small pieces. Grind garlic, ginger, coriander leaves,
green chillies and little onion to make a paste. 

Heat some oil in a pan and fry cumin seeds. Saute the remaining onions. When it is done, add the
prepared paste and fry. Add tomato pieces, potatoes, salt to taste and curry leaves. Finally add
the garam masla and mix well.