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Ingredients:  

• 4 measures of Rice
• 1 measure of Urud Dal
• 2 tsp Methi Seeds (fenugreek seeds)
• Salt to taste
• Oil to fry 

How to prepare Dosa: 

Soak the urud dal and the methi seeds together in a bowl for about 4 hours, with the water fully covering the dal and methi seeds.

Also soak the rice separately, for about 4 hours.

Grind the urud dal, methi seed mix to a smooth paste. Add very little water while grinding, or avoid it if possible.

Grind the rice coarsely and mix the urud dal and methi seed paste with the paste of rice.

Mix them well and allow fermenting overnight.

Next morning, stir the batter well and add salt to this batter. Batter should have a pouring consistency, you may add little water if required.

Heat the griddle and grease it before pouring the dosas.

Pick up a serving spoon full of batter, pour it at the center of the pan and using spoon, spread the batter quickly. Note that the batter should not touch the edges.

Now trickle little oil around the edges of the dosa.

When the edges start browning, flip the dosa with the pancake flipper.

Let it cook on the same side for around 1 min.

Then, pick the edges off of one side of the dosa with the flipper and fold it over the other side

Dosa is ready to serve.

Ingredients: 

• 3-1/2 Cup turkey broth
• Two 8 ounce cans mushrooms
• 2 Cup chopped onion
• 2 Cup chopped celery
• 2 Eggs, well beaten
• 1/4 Cup parsley sprigs
• 12 Cups bread cubes, day old
• 1 tsp Poultry seasoning
• 1-1/2 tsp Sage
• 1 tsp Thyme
• 1/2 tsp Pepper
• 1/4 tsp Garlic powder
• 1 Cup butter
• Salt to taste 

How to make Turkey Stuffing: 

Melt butter in a skillet and fry celery, onion, mushrooms and parsley.

Pour it over the bread cubes in a big mixing bowl.

Add all the seasonings and salt.

Now pour in sufficient broth to moisten.

Combine eggs with it, mix well.

Set lightly into the slow cooker.

Cover and cook over low heat for about 6 to 8 hours.

Ingredients: 

• 4 Strips egg noodles
• 2 Cups chicken
• 6 Spring onions
• 1/2 Cup chopped onion
• 2 Garlic clove
• 1 tbsp Dark soy sauce
• 2-3 tbsp Vinegar
• 1 Cup chopped Beans
• 1 Cup oil
• Salt to taste 

How to make Chicken Chow Mein: 

Boil the chicken and cut into small pieces.

Keep noodles in hot water for 5-7 minutes and drain it.

Now cook it in salted water.

Leave it for drying.

Heat the oil and fry onions, chicken and beans.

Add noodles to it.

Stir fry it for few minutes.

Now add soy sauce, salt and vinegar and stir fry it for 5 minutes.

Chicken Chow Mein is ready.

Ingredients: 

• 1 Bone-in whole turkey breast or 4-1/2 to 5 pounds, thawed if frozen
• 1/2 Cup butter or margarine, melted
• 1/4 Cup dry white wine or apple juice
• 2 tsp Cornstarch
• 1 tsp Salt
• 1 tsp Paprika
• 2 Cloves garlic, finely chopped
• 2 tbsp Chopped fresh thyme leaves
• 2 tbsp Cold water 

How to make Roast Turkey Breast:

Preheat the oven to 325 degree F.

Place the turkey, skin side up, on the rack in a big shallow roasting pan.

Insert the ovenproof meat thermometer so tip is in the thickest part of the meat and does not touch bone.

Roast uncovered for about 1 hour.

Mix butter, wine, thyme, paprika salt and garlic.

Now brush the turkey with half of the butter mixture.

Now roast for about 30 minutes.

Again Brush with the remaining butter mixture.

Roast for about 1 hour longer or till thermometer reads 180 degrees F and juice of the turkey is no longer pink when midpoint is cut.

Remove turkey from the oven and let stand for about15 minutes for easier carving.

Pour pan drippings into the measuring cup and skim fat from drippings.

Add sufficient water to drippings to measure 2 cups.

Heat drippings in 1-quart saucepan and bring it to a boil.

Mix 2 tbsp cold water and cornstarch, stir into drippings.

Boil and stir for about1 minute.

Serve it with turkey.

Ingredients 

• 1 – can (15 ounces) chili with beans
• 1 – can (6 ounces) tomato paste
• 1/4 – cup green bell pepper, chopped
• 1/4 – cup onion, chopped
• 1 – teaspoon prepared mustard
• 1/2 – teaspoon salt
• 1/2 – teaspoon chili powder
• 6 – cup water
• 1 – pound hot dogs (about 8 – 10)
• 8 to 10 – hot dog buns, toasted 

Preparation Method of Chili Dog 

In a medium saucepan, add the chili, tomato paste, bell pepper, onion, mustard, salt and chili powder.

Bring the pan to a boil and then reduce the heat to a simmer.

Simmer the chili mixture for 10 minutes.

In another saucepan, add water and bring to a boil.

Add the hot dogs to the boiling water and reduce heat.

Cover and simmer for 5 to 8 minutes.

Place the hot dog in the bun and top with chili mixture.

Ingredients 

• 8 – slices white bread, toasted
• 4 – ounces cheddar or American cheese, size of bread
• 4 – Tablespoon butter 

Preparation Method of Grilled Cheese Sandwich 

Place the cheese between the bread. 

Preheat griddle to 350 to 375°F. 

Butter the outside of the sandwich and place on a griddle. 

On one side, cook until golden brown. 

Turn over and cook until the second side is golden brown and the cheese starts to melt. Remove from griddle. 

Cut in half diagonally and serve.