Aloo Paratha

• Potatoes (medium)     - 4
• Wheat Flour     - 2 cups
• Salt     - 1 tsp
• Veg. Oil     - 1/4 c
• Cilantro     - 1/4 c
• Chat Masala     - 1 tsp
• Green Chilles     - 4/5
• Turmeric     - 1/4  tsp

1. Boil the potatoes with the skin for 20-30 mins on medium heat.
2. Remove the skin after cooling the potatoes.
3. Grate the potatoes in a bowl. Add the Chopped Cilantro and finely chopped Green Chillies.
4. Add the spices along with 3/4 tsp of salt and mix with the potatoes and form golf-sized balls.
5. Mix 1 Tbsp of Oil and 1/4tsp of salt with the flour. Then add little water at a time to form a firm dough.
6. Apply 1/4 tsp of oil on this dough and cover and keep for 1/2 an hour.
7. Heat a Medium sized Frying pan on medium heat. Mix the dough for 5 mins to make a soft pliable dough.
8. Make small golf sized balls with this dough. Roll out this dough in a circle. Place the potato-ball in the center and fold the dough over this and seal the edges by pinching them together.
9. Use little dry flour to roll out this into a 4-6 inch diameter disc.
10. Once the Frying -pan is heated place the paratha gently on it. Cook one side for 1 minute then flip over.
11. Apply little oil on the first side and then flip over and apply oil on the other side. Fry till small brown spots appear on both sides.

Serve hot with pickle and yogurt or some spicy side dish. Enjoy.

Tip: Left Over Potatoes mixture can be stored in the refrigerator after cooling and used to make parathas within a week.

Unni Appam

• Rice Flour     - 1 c
• Jaggery     - 4 small pieces
• Sugar     - 2 Tbsp
• Cardamom     - 6
• Cumin     - 1 tsp
• Bananas (ripe)     - 2
• Baking pwdr     - 1/4 tsp
• Water     - 1 c
• Coconut pieces     - 1/4 c
• Oil - for frying

1. Powder the Cumin and Cardamon and keep aside.
2. Add l/2 water to the Jaggery and allow it to melt. Keep it aside.
3. Blend the Banannas in a blender and strain the jaggery-water to remove stones.
4. Blend the mixture and add flour little at a time to this.
5. Add all the ingredients and blend to make a smooth dosa-like batter.
6. Add more water if required, don't add too much water.
7. Cut the Coconut into fine pieces and add to this batter.
8. Add the Baking pwdr 15 mins before making the Unni-appam.
9. Heat oil in the special Unni-appam pan on medium heat.
10. When the oil is hot add enough batter to fill 3/4 of each hole.
11. Fry till both sides become golden brown.

Serve as a snack at tea time.
Tip : Can be stored at room temp for 1 day. Otherwise refrigerate and warm in a micro-wave before serving. Enjoy.

Vatana Curry

• Vatana ( Dried Yellow Green Peas)    - 2 c
• Onions ( medium )     - 1
• Ginger-Garlic Paste     - 1/4 tsp
• Tomatoes (medium)     - 2
• Cilantro     - 1/4 c
• Chilli pwdr     - 1/2 tsp
• Turmeric     - 1/4 tsp
• Cumin pwdr     - 1/2 tsp
• Coriander pwdr     - 1/4tsp
• Chat masala     - 1/4 tsp
• Salt     - 1-1/2 tsp
• Veg. Oil     - 3 Tbsp
• Mustard seeds     - 1/4 tsp

1. Soak the Vatana overnight. Cook in a pressure cooker for 2 whistles.
2. Chop the Onion fine, chop the Cilantro and Tomatoes and keep them ready.
3. Heat the Oil in a Thick Kadai or Non-stick pot on medium heat.
4. Add the Mustard and after it splutters add the Chopped Onions.
5. After the Onions turn transparent add the Ginger-Garlic paste and fry for 1 minute.
6. Add all the Masalas and Tomatoes. Cover and Cook for 10 mins on low till the tomatoes are cooked.
7. Add the cooked Vatana, Cilantro and Salt along with 1/2 c of water. Cover and cook for 15 mins on low heat, till the desired consistensy is reached.

Serve hot or warm along with Chappatis or Rice.

Carrot Halwa

• Carrots(medium)     - 12
• Milk     - 1/4 c
• Ricotta Cheese     - 8 oz
• Sugar     - 1-1/2c
• Cardamom pwdr     - 1tsp
• Butter     - 6 oz
• Cashews     - 10

1. Grate Carrots finely and set aside.
2. Heat 4 oz Butter in a Non-stick pot ( 5Qt ).
3. Add the Carrots and fry for 5 mins on medium flame.
4. Add the Milk, Ricotta cheese and Sugar and continue to cook on medium flame.
5. Keep cooking till all the water and milk is absorbed and the Butter starts to come out.
6. Taste a little and add more sugar if required. Cook approximatly for 30-40 minutes.
7. Add the Cardamom pwdr and mix well. Take it off the flame and let it cool.
8.  Fry the Cashews  in 2 Tbsp butter.

Serve either warm or chilled. Decorate the halwa with the Cashews.