Tricolour on your platter

Egg white: 200 gms 

Icing sugar: 300 gms 

Almond powder: 300 gms 

Gel food colour(orange, green): two drops each

Water: 100 gms 

Sugar: 330 gms 

Egg white: 100 gms

Combine almond flour, powdered sugar and sift into a bowl. Add the egg whites and mix until even. Keep aside. 

Make the Italian meringue. Boil the sugar and water to soft ball stage. Beat the egg whites, sugar syrup to a bowl and whip with a hand mixer until stiff peaks form and quickly fold the almond mixture in to the egg white Separate the mixture into two batches. Add green food colour in one and orange food colour in the other. Add the mixture to a piping bag fitted with circular nozzle and pipe of both colours onto a baking tray lined with parchment paper. 

Bake for 10-15 mins in an oven preheated to 160-1700C. Then turn the tray around, lower the temperature down to 1400C and bake for 8-10 mins. Cool on the baking tray. Gently peel them away from the parchment paper. Pair the orange macaroon shells with  the green macaroon shells and sandwich together with vanilla beans and butter cream.

Raw rice: 500 gm 

Boiled rice: 500 gm 

Urad dal: 250 gm 

Channa dal: 50 gm 

Fenugreek: 25 gm

Soak all the ingredients overnight.  

Grind everything to a smooth dosa batter.

Raw rice: 500 gm 

Boiled rice: 500 gm 

Urad dal: 250 gm 

Channa dal: 50 gm 

Fenugreek: 25 gm 

Carrot puree: 30 gm

Soak all the ingredients overnight. 

Grind everything to a smooth dosa batter except the carrot puree. 

Add the carrot puree to give it the taste and colour. 

To make carrot puree, blanch the carrot and make a fine paste of it.

Raw rice: 500gm 

Boiled rice: 500gm 

Urad dal: 250gm 

Channa dal: 50gm 

Fenugreek: 25gm 

Spinach puree: 30gm

Soak all the ingredients overnight. 

Grind everything to a smooth dosa batter except the spinach puree.

Add the spinach puree to give it green colour. To make spinach puree, blanch the spinach and make the fine paste of it.

Heat a pan and pour one ladle of white batter in the middle of the pan. 

On either sides, pour a ladle each of carrot puree batter and spinach puree batter, making one big tri colour dosa. 

Serve hot with chutneys like coconut, tomato and coriander.