Rawa - 1 cup, Maida - ½ cup, Rice Flour - ½ cup, Salt to taste, Green Chillies - 2, Ginger - ½ piece, Cumin Seeds - 1 tsp, Curry Leaves - a sprig, Coriander Leaves - 1 tbsp, Curd - 1 tbsp, Oil - 1½ tsp per dosa.

Batter: Gram Flour (besan) - 150 gms, Spicemax Chilli Powder - ¼ tsp, Spicemax Turmeric Powder - ¼ tsp, Soda bicarb (optional) - ¼ tsp, Salt to taste.

Soak rawa, maida, rice flour, salt, chillies, chopped ginger, cumin seeds, chopped curry & coriander leaves and curd in 500 ml. water, for 30 mins. Evenly heat a dosa tawa, smear it with oil, sprinkle water on it to check if it is hot. Pour cup of batter on the hot tawa. With the back of the ladle spread the batter evenly & gently. Drizzle 1 tsp oil around the dosa and allow it to cook on a slow flame (3 or 4 mins) or till done. Serve hot with Sambhar.

Kabuli Channa (White Chickpeas) - 100 gms, Oil - 3 tbsps, Onions - 2, Spicemax Coriander Powder - 1 tsp, Spicemax Tikhalal - 1 tsp, Spicemax Chhole Masala - 1 tbsp, Tomato - 1, Green Chillies - 3, Ginger - ½ piece, Salt to taste, Spicemax Chaat Masala - ½ tsp, Spicemax Kasuri Methi - ½ tsp

Soak Kabuli Channa (White Chickpeas) overnight. Cook and keep aside. Heat oil, fry chopped onions till golden brown. Add Coriander and Spicemax Tikhalal, Spicemax Chhole Masala and fry for 3 mins on a low flame. Mix in chopped tomato, slit green chillies and finely sliced ginger. Add boiled chhole, salt and cook for 5 mins. For added flavour, add Spicemax Chaat Masala and Spicemax Kasuri Methi.

Bread (Pav), Butter - 2 tbsps or as required, Spicemax Pav Bhaji Masala approx. 2 tsps, Spicemax Chaat Masala approx. 2 tsps, Onion - 1 (finely chopped).

Make pav bhaji the normal way as per instructions on the pack but do not completely mash it. Slit the loaf of bread horizontally, apply butter and rub it on a hot tawa. Fill each loaf of bread with 2 tbsps of pav bhaji. Heat a tsp of butter on the tawa & put 2 tsps of finely chopped onion, a pinch of Spicemax Pav Bhaji Masala and a tsp of garlic & chilli chutney. Roast both sides of the bread, till golden brown. Serve immediately.

Refined flour (maida) - 3 cups, Semolina (sooji) - 1 cup, Salt to taste, Bread (1 day old) - 4 slices.

Sieve maida and semolina (sooji) after adding a little salt. Remove sides from bread and soak them in water for 5 mins. Squeeze out all the water & add it to the flour. Make a stiff (but not hard) dough with fresh (not sour) curd. Cover & keep in a warm place for 5 hours. Make round balls. Roll them out like big puris. Deep fry in hot oil. Serve immediately.