The fast food industry in India has evolved with the changing lifestyles of the young Indian population. The sheer variety of gastronomic preferences across the regions, hereditary or acquired, has brought about different modules across the country. It may take some time for the local enterprise to mature to the level of international players in the field. Many of the traditional dishes have been adapted to suit the emerging fast food outlets. The basic adaptation is to decrease the processing and serving time. For example, the typical meal which called for being served by an ever alert attendant is now offered as a Mini-Meal across the counter. In its traditional version, a plate or a banana leaf was first laid down on the floor or table. Several helpers then waited on the diner, doling out different dishes and refilling as they got over in the plate.

2. • Dosa is a fermented crepe made from rice
batter and black lentils. It is a staple dish in
South Indian states of Andhra Pradesh,
Karnataka, Tamil Nadu, Kerala and Telangana.

3. Ingredients
•
For the Dosas
Rice flour: 1½ cup
Idli rava [or raw boiled rice]: ½ cup (optional,
but makes the dosas soft)
Fenugreek [Methi] seeds: ¼ teaspoon
Salt to taste
Oil for cooking the dosas

4. Rajma Pakoda

5. RECIPE
• Soak Rajma for atleast 8 hours or over night.
• Wash well and add two cups water and pressure cook for 4 to
5 whistles. When it is cooled, drain the excess water and put it
in a mixie and grind it along with red chillies and sombu to a
coarse paste.
• Chop onion and curry leaves finely.
• Crush ginger, green chili and garlic flakes (use it with skin) and
cumin seeds roughly.
• In a broad vessel put the rajma paste, besan, rice flour,
asafetida powder and salt. Mix well. Then add the crushed
ginger, garlic, green chili paste and chopped onion and curry
leaves. Mix everything well. If necessary sprinkle one or two
teaspoons of water and make a thick dough.

6. VEG SOUP
• Ingredients
• Tomatoes fully ripped (medium size) – 3 No's
• Big onion (medium size) – 1 No
• Carrot (Big size) – 2 NO’S
• Chopped cabbage – 1/2 cup
• Cucumber (small size) – 1/2
• Soaked and cooked Rajma – 2 tablespoons
(Optional)
• Olive Oil – 1 tablespoon
• Pepper Power and salt – as per taste

7. RECIPES
• Chop two tomatoes, half onion finely. Peel carrot and cut it
into small cubes. Combine all the three and put it in a
pressure cooker.
• Cut the third tomato into medium size pieces. Cut cucumber
into bite size pieces. Chop the remaining half onion finely.
• Heat the oil in a kadai and add the chopped onion and fry till
it become transparent. Add cabbage and saute for a minute.
• Sprinkle little pepper and salt and serve with bread sticks.