Uzhunu Vada

• Urd Dal      - 1 c
• Onion (small)      - 1
• Black Pepper     - 10
• Ginger     - 1 inch
• Green Chilly     - 5
• Salt (as per taste)     - 1 tsp
• Veg. Oil      - 3 c

1. Soak Urd Dal for 3-4 hrs. Drain and grind without any water to fine paste.
2. Chop the Onion, Ginger and Green Chillies finely and add to the Urd Dal and mix well.
3. Add the Pepper and Salt and mix again.
4. Heat Veg.Oil in a Deep Frying pan/Kadai on medium to high heat.
5. Wet hands and take Golf size Balls and flatten them and make a small hole in the center with ur finger.
6. Fry them till Golden-brown on medium heat.
7. Drain on paper towel. Serve as a snack along with coconut chutney .

Paruppu Vada

• Channa / Toor Dal      - 1 c
• Onion ( medium )      - 1
• Ginger      - 1 inch
• Curry Leaves      - 10
• Green Chilly      - 5
• Salt      - 1 tsp or as per taste
• Veg. Oil     - 3 c

1. Soak the Dal for 5/6 hrs. Drain the water and grind it coarsely without any water.
2. Chop the Onions, Garlic, Green Chillies and Curry Leaves finely.
3. Mix these along with Salt to  the Ground Dal . Mix well.
4. Heat Oil in a Deep Frying pan / Kadai on medium to high heat.
5. Make Golf size Balls and flatten them. Fry them till Golden-brown on medium heat.
6. Drain on paper towel. Serve as a snack at tea time.

Diamond Cuts

• Flour     - 2 c
• Salt     - 1/2 tsp
• Baking Soda     - 1/2 tsp
• Onion Seeds     - 1 tsp
• Ajwain     - 1/2 tsp
• Asafoetida     - 1 pinch
• Oil     - 3 Tbsp
• Water for kneading 
• Oil for frying

1. Sift Flour, Baking Soda and Salt together.
2. Add Onion seeds, Ajwain and Asafoetida. Add the oil and mix well.
3. Add Water little by little to make a Stiff dough.
4. Make Golf sized balls and roll out the dough. Cut into diamond shapes.
5. Heat the Oil in a Kadai or Wok on Medium to High heat.
6. Fry the diamond cuts till golden brown. Drain on paper towel.

Store when completely cooled in an air-tight container
Serve as snacks at tea time or any-time.

Banana Walnut Cake

• Flour     - 2 c
• Baking Soda     - 1 tsp
• Baking Pwdr     - 1/2 tsp
• Salt     - 1/2 tsp
• Sugar     - 1 1/4 c
• Milk     - 3/4 c
• Vinegar     - 1 tsp
• Butter ( melted )     - 1/2 c
• Walnuts (crushed)     - 1 c
• Eggs     - 2
• Bananas ( mashed )     - 1 c
• Vanilla Ess.      - 1 tsp

1. Sift Flour, Baking Soda, Baking pwdr and Salt and set aside.
2. Add Vinegar to the Milk, stir and set aside.
3. Cream Butter and Sugar in a Big Mixing Bowl.
4. Beat in the Eggs one at a time. Add the Mashed Bananas.
5. Stir in the Flour and Milk alternately.
6. Mix in the Vanilla and Walnuts.
7. Bake in two 8inch round pans or one 11x7 inches rectangular pan.
8. Grease the pan with little butter and bake at 350 deg F for 40 mins. 

Tip: Store at room temp in an airtight container for 2 days or in the refrigerator for longer.
Great to serve as snack with Milk/Tea/Coffee.Can be served as dessert along with Banana/Vanilla Icecream

Carrot Cake

• Veg. Oil     - 1+1/2 c
• Sugar     - 1+3/4 c
• Eggs     - 3
• Flour     - 2 c
• Baking Soda     - 2 tsp
• Salt     - 1 tsp
• Cinnamon pwdr     - 2 tsp
• Grated Carrots     - 2 c
• Walnuts ( crushed, optional ) -     1 c
• Vanilla     - 2 tsp

1. Beat the Oil and Sugar together till nice and creamy.
2. Add the Eggs and beat until well blended.
3. In a seperate bowl sift together the flour, baking soda, salt and cinnamon.
4. Add a the Flour mixture a little at a time and blend with the Sugar-Oil mixture.
5. Then add the Vanilla and mix well. Add the Carrots and Walnuts and mix well.
6. Bake at 350 Deg F for 45 mins to 1 hr. Check if the center is cooked using a fork.
7. Cool and Store in an airtight container. Refrigerate for longer shelf life.

Tip: Cream Cheese Icing can be used to decorate the cake.
Cream Cheese Icing - 200g Cream Chesse mixed with 1/2c powdered Sugar.

Rava Ladoo

• Rava     - 2 1/4 c
• Sugar ( powdered )     - 1 c
• Coconut ( dessicated )     - 1/2 c
• Cashewnuts     - 12
• Raisins     - 15
• Cardamom Pwdr     - 1 tsp
• Ghee     - 2 Tbsp
• Milk ( to sprinkle )     - 1/4 c 

1. Cut the Cashews into small pieces and Fry them in 1/2 Tbsp ghee . Add the Raisins just before removing the cashews.
2. Add the remaining Ghee in a big Kadai and Fry the Rava on low heat till you get a roasted smell.
3. Add the powdered Sugar and mix well. Add the Coconut, Fried Cashews, Raisins and Cardamom powder.
4. Sprinkle Milk little at a time to wet the Rava. Make golf sized ladoo after wetting hands with the milk.

Store in an Airtight container. To store for more than 4 days its best to refrigerate.
Serve as a snack or dessert.

Chicken Tikka

• Chicken (Legs/Thighs/Breast)     - 8
• Chilli Pwdr     - 2 Tbsp
• Cummin Pwdr     - 1 tsp
• Corriander Pwdr     - 1 Tbsp
• Oil     - 4 Tbsp
• Yoghurt     - 3 Tbsp
• Ginger     - 2 inch
• Garlic     - 4 cloves
• Lime Juice     - 1 Tbsp
• Salt ( adjust to taste )     - 1 1/2 tsp
• Pepper     - 1/4 tsp
• Food Color (red,  optional)     - 4/5 drops

1. Make Paste out of the Ginger and Garlic or use 2 tsp of Store bought Ginger/Garlic paste.
2. Make a few cuts on the surface of the Chicken.
3. Rub the Chilli Pwdr, Pepper,Salt, Oil and Lemon Juice and keep for 20 mins.
4. Prepare the Marinade by combining the Yoghurt, Ginger&Garlic paste, Cumin pwd and Coriander pwdr.
5. Add the Food Color. Pour the Marianade over the Chicken and Cover and Refrigerate for 24hrs.
6. Preheat the Grill to high and grill turning occassionally fro 10-15 mins until thoroughly done.

Tip : Serve with Naan or Rotis along with Onions and lime .

Besan Ladoo

• Besan     - 2 1/2 c
• Sugar     - 1 1/2 c
• Butter     - 3/4 c ( 1 1/2 sticks )
• Cardamom     - 12 ( powdered )

1. Melt the Butter into Ghee. Take 1/4 c in a deep Kadai and fry the Besan in it.
2. Fry the Besan on low to medium heat till you get a nice roasted smell.
3. Add the powdered Cardamom to this.
4. Add the remaining Ghee and Powdered Sugar till you get a smooth dough.
5. Take it off the heat and cool for 10 mins.
6. Make golf-sized balls. Let the ladoos cool completely.
7. Store in an Air-tight container. Store in the refrigerator to preseve freshness.

Tip : You can serve this as dessert or sweets. Its good to give away to family and friends too.

Fruit Cake

• Flour (all purpose)      - 2 c
• Sugar      - 2c
• Butter      -  2-1/2 sticks
• Baking pwdr.      - 1 tsp
• Vanilla      - 2 tsp
• Salt      - 1 tsp
• Dried Orange peel ( optional)      -  few pieces
• Cinnamon Stick      - 2 inch
• Nutmeg      - 1/4 tsp
• Raisins      - 2 c
• Dates      - 8 oz
• Cashews      - 1 c
• Mixed Dried fruits (optional)      - 1 c
• Sugar ( for Carmellizing )      - 1 c
• Orange Juice      - 1/2 c
• Boiling Water      - 1/2 c

1. Caramellize Sugar in a small pan without stirring on medium heat.
2. After it burns completely take it off the heat .
3.  Add boiling water slowly, and avoid getting burnt.
4.  Let this cool completely and add the orange juice to it.
5.  Soak the chopped dry fruits in this sugar solution.
6.  Store this in the refrigerator for 3- 7 days.
7.  Powder the Sugar along with the orange peel, nut-meg and cinnamon.
8. Keep the Butter and Eggs at room-temp for 3 hrs.
9.  In a large bowl cream the Butter and powderd sugar mixture.
10.  Separate the yolks from the whites.
11.  Add the yolks to the Butter Sugar mixture and mix well.
12.  Add Vanilla to this and continue mixing.
13.  Mix the Flour along with Baking pwder and salt in a seperate bowl.
14.  Add the Flour little at a time to the butter mixture and mix.
15. Beat the Egg whites seperately in a bowl. Add the fluffy part to the batter.
16.  Alternate adding the Flour and beaten Egg-whites to the batter and continue mixing. 
17.  Mix the Dry-Fruit and Caramellized Sugar mixture to the batter.
18.  Line two 9-inch cake pans ( or 2 loaf pans )with waxed paper and pour the batter equally b/w them.
19. Pre-heat the oven to 325 deg. F. Bake for 1 hr.
20. Check if the cake is done by using a tooth-pick or fork . The tooth-pick should
    come out clean when inserted in the center of the cake.
21. Cool the cake for 1 hr in the pan. Then remove from the pan and cool on a wire-rack completely.
22. Store in a dry air tight container. Store in the refrigerator for almost a month.

Mixed Vegetable Stew

• Cauliflower     - 1 c
• Onion (medium)      - 1
• Potatoes (medium, cubed)      - 1
• Green Peas      - 1 c
• Carrots ( cubed )      - 1 c
• Ginger     - 1/2 inch
• Curry leaves      - 10
• Green Chillies      - 3
• Coriander Pwdr - 1/4 tsp
• Turmeric - 1/4 tsp
• Salt  (add as per taste )    -  1 tsp
• Cinammon - 1/2 inch
• Cloves - 6
• Whole Pepper - 6
• Green Cardamom - 4
• Mustard - 1/4 tsp
• Oil - 2 Tbsp
• Coconut Milk - 1/2 c

1. Cut the Cauliflower into small pieces.
2. Cut the Onion into thin slices and peel and cube the Potatoes and Carrots.
3. Heat the Oil in a big Non-Stick pot.
4. Add the Mustard and let it splutter.
5. Add the Onions and Curry leaves.
6. When Onions turn transparent add finely chopped Ginger and slit Green chillies.
7. Add all the remaining spices.
8. Then add the Vegetables. Let this fry for 2 mins in the spices.
9. Add 1 Cup of water along with the Salt. Let this boil. Then cover and cook for 15 mins on medium heat.
10. Add 1/2 c of Coconut Milk at the end and take off the heat.

Serve this hot with Appam, Chappatis or Bread.

Tip : Add 1/4 c water more if you desire more gravy.

Stir-Fried Ginger Broccoli

This recipe was requested by a vegetarian friend. Hope you will enjoy it too.

• Broccoli     - 1 lb
• Ginger  ( thinely sliced )      - 1 inch
• Garlic ( minced, optional )     - 1 clove
• Salt tsp ( as per taste )      - 1/2
• Olive/Veg. Oil     - 2 Tbsp
• Sesame oil      - 1/2 tsp

1. Cut the Broccoli into small florets. Peel the stems and cut them diagonally.
2. Blanch in boiling salted water for 30 secs, drain well and cool rapidly under cold water.
3. Heat Oil in a large Wok or Frying Pan over medium heat and stir-fry the garlic and ginger or 3 secs.
4. Add the Broccoli and cook for 2 mins. Sprinkle the Sesame Oil and fry for 30 secs.
5. Spoon into serving dish and serve at once.

Tip : Instead of blanching you can cook the Broccoli directly in the Wok by just increasing cooking time by few minutes. Blanching preserves the green color and helps cook faster.
Carrots (thinely sliced) can be added to this dish to add some color and a sweeter flavor.

Stir-Fried Green Beans and Beansprouts

This recipe was requested by a vegetarian friend. Hope you will enjoy it.

• Bean Sprouts     - 1 lb
• Green Beans     - 8 oz
• Veg. Oil     - 1 Tbsp
• Spring Onion     - 2
• Salt     - 1 tsp
• Sugar     - 1 tsp
• Sesame Oil     - 1 tsp 

1. Wash and Rinse the Beansprouts and Beans.
2. Remove the top and tail of the Beans and cut them into halves.
3. Heat the Oil in a Wok till its hot.
4. Add the Spring Onions to flavor the oil and add the Beans and Stir-fry for 5 mins or till tender.
5. Add the Bean-Sprouts and Stir-Fry for 30s.
6. Add the Salt and Sugar and Stir-Fry for 1 min more.
7. Serve Hot sprinkled with Sesame Oil.

Tip : The Green Beans should  be fresh , it should break easily. If they are not fresh, then spilt them into 2 along the edge before cooking or cover and cook for few mins.

Vegetable Soup

This recipe was created for  a vegetarian friend. Hope you will enjoy it .

• Chicken/Veg Stock     - 8 oz
• Spring Onions (finely chopped)     - 4/5
• Celery (chopped) - 1 c
• Ginger (finely chopped )     - 1/2 inch
• Carrots (chopped)     - 1/2 c
• Green Peas     - 1/2 c
• Corn     - 1/2 c
• Potato ( optional, small, chopped )     - 1
• Macaroni (or noodles, optional )     - 1/2 c
• Salt     - 1/2 tsp
• Pepper pwdr     - 1/4 tsp
• Water     - 2 c

1. In a Pot bring the Water to a boil (or boil  water in a kettle ).
2. To the Boiling water add all the vegetables and macaroni/noodles.
3. Let it all boil then lower the heat and let it cook for 15 mins.
4. To this add the Ginger, Salt, Pepper and Chicken/Veg Stock.
5. Let it all simmer for 10 mins. Finally add the Spring Onions.

The Soup is ready. Pour it into Soup Bowls and serve it hot. Enjoy !!

Tip : To make the soup spicier you could add some red- chilli- garlic paste
available in all chinese stores or finely minced green chillies or some red chilli flakes.

Vegetable Stir-Fry

This recipe too was created for a vegetarian friend. Enjoy !

• Yellow/White Onion (medium)     - 1
• Garlic     - 1 clove
• Green Bell Pepper     - 1
• Zucchinni     - 1
• Button Mushrooms (sliced) (optional)     - 1 c
• Salt     - 1/2 tsp or as per taste
• Chilli Flakes     - 1 tsp
• Olive Oil (or Veg. Oil)     - 2 tsp
• Snap Peas/Snow Peas  (optional)     - 10
• Carrots (optional)     - 1
• Broccoli (optional)     - 1 c
• Button Mushrooms  ( sliced,  optional)     - 1 c

1. Cut the Onion into big pieces (1/8 each).
2. Cut the Zucchinni into thick cucumber like slices.
3. Clean and Chop the Bell Pepper in big size pieces the size of onion slices.
4. Basically all vegetables should be approximately the same size so they cook evenly.
5. Only carrots should be thinly sliced. Snap/Snow Peas can be left whole.
6. Mince the Garlic clove . 1/4 tsp Garlic pwdr can be substituted for this.
7. Heat a Frying Pan on Medium Heat. Add the Oil and let it heat up.
8. Add the Minced Garlic (or Garlic pwdr) and the Vegetables and Stir fry on medium to high heat for 5 mins.
9. Sprinkle the Salt and Chilli Flakes while stir frying.
10. The Vegetables should remain crisp .

Tip : Serve this along with French Bread or Soup. Add some Pepper pwdr if you want it more spicy. If  you add  all the optional  vegetables, then use  2 garlic cloves instead of one. Red Bell Pepper and Yellow Bell Peppers can also be used.

Oatmeal Cookies

• Flour     - 1-1/2 c
• Butter     - 2 sticks
• Brown Sugar     - 1 c
• Sugar     - 1/2 c
• Eggs     - 2
• Vanilla     - 1 tsp
• B. Soda     - 1 tsp
• Cinnamon pwdr     - 1 tsp
• Salt     - 1/2 tsp
• Oats     - 3 c
• Raisins     - 1 c 

1. Keep the Butter at room temp for 2-3 hrs.
2. Beat the Sugars along with the Butter in a large Mixing Bowl.
3. Beat it till its nice and fluffy.
4. Add the Eggs and Vanilla and beat again.
5. In a seperate bowl mix the Flour with the B.Soda, Cinnamon pwdr and Salt.
6. Add this Flour mixture slowly to the Butter mixture little at a time.
7. Mix properly till  the Flour is well blended.
8. Stir in the Oats and Raisins to this batter.
9. Drop by rounded Tbsp onto an ungreased cookie sheet.
10. Preheat the Oven to 350 deg F. Bake for 10-12 mins or until Golden Brown.
11. Cool for 1 minute on the cookie Sheet and then transfer to a wire rack.
12. Store in an air-tight container after it cools completely.

Tip : Serve as a Snack at anytime. Good when served along with milk.

Onion Dosa

• Dosa/Idli Batter     - 6 c
• Onion (medium)     - 1
• Green Chillies (small)     - 6
• Cilantro (chopped)     - 1 c
• Salt     - 1 tsp
• Veg.  Oil (for frying)     -  2 tsp

1. Chop the Onions and Green Chillies finely.
2. Add these along with Chopped Cilantro and Salt to the Dosa Batter.
3. Mix well. Heat a small Frying Pan on medium heat.
4. Spread little oil on the Frying pan with a brush.
5. Pour 1/4 c of the batter on the frying pan. Cook till small holes appear.
6. Flip the Dosa and cook the other side.
7. Remove from heat when both sides are golden brown.

Tip : Store in a hot pack till all the dosas are done.
Serve hot or warm for Breakfast or snack along with Sambhar or Coconut Chutney.

Fluffy Pancakes

• Flour     - 1 c
• Milk     - 3/4 c
• Vinegar     - 2 Tbsp
• Baking pwdr     - 1tsp
• Baking Soda     - 1/2 tsp
• Salt     - 1/2 tsp
• Egg      - 1
• Melted Butter     - 2 Tbsp
• Sugar     - 1 Tbsp

1. Melt the butter and keep aside.
2. Add the Vinegar to the Milk and set aside.
3. Beat the Egg in a bowl and add Milk and continue beating slowly.
4. Add the Melted Butter and mix the batter slowly.
5. In another bowl mix the Flour along with the Baking pwdr, Baking Soda, Salt, and Sugar.
6. Add the Flour mixture slowly little at a time into the Egg mixture .
7. Mix this slowly till well blended. Donot over beat.
8. Heat a small Frying Pan on medium heat.
9. Add a little butter or oil on the frying pan and spread evenly.
10. Pour the batter about 1/4 c on to the Frying Pan when its hot.
11. Flip the Pancake to the second side after bubbles are formed.
12. Cook both sides till Golden Brown.

Tip : Serve Hot or Warm with Butter and Maple-Syrup or regular Pancake-Syrup or any fruit jam.  Fruits like bananas/strawberries/blueberries can be added to the batter too.

Falafel

  

• Chickpeas (soaked)     - 1 c
• Baking Soda     - 1/2 tsp
• Pepper Pwdr     - 1 tsp
• Chillies     - 2/3
• Corriander     - 1 tsp
• Cumin pwdr     - 1 tsp
• Lemon Juice     - 1 Tbsp
• Maida     - 3 Tbsp
• Minced Onions     - 1/2 c
• Minced Cilantro     - 2 Tbsp
• Salt     - 1 tsp
• Veg. Oil for deep frying     - 2 c

1. Grind all the ingredients  coarsely, without water.
2. Heat  Veg. Oil  in a small Kadai on medium heat setting.
3. Make small golf sized balls. Flatten them in the middle.
4. Fry both sides till brown. Drain on paper towels.

 Tips: These can be eaten plain as snacks or used as a filling in a sandwich along with lettuce and tomatoes. Add some sour cream or hummus as a dressing in the sandwich.

Chicken 65

• Boneless Chicken     - 2 lb
• Cilantro     - 1/2 bunch
• Corn flour     - 2 tsp
• Cumin pwdr     - 1/2 tsp
• Chilli pwdr     - 1/2 tsp
• Pepper pwdr     - 1/2 tsp
• Curry leaves     - 6
• Egg     - 1
• Garlic chopped     - 1 tsp
• Ginger chopped     - 1 tsp
• Ginger-Garlic paste     - 2 tsp
• Green Chilli     - 4
• Red Color     - 2/3 drops

1. Cut the chicken into small equal sized cubes.
2. Add 1 tsp of the Ginger-Garlic paste, Salt, pinch of Pepper and Corn flour and mix.Then add the Egg and mix well.
3. Heat Oil in a small wok/kadai and fry the chicken few pieces at a time till Golden Brown.
4. Drain on paper towel.
5. Leave  3 Tbsp of the Oil in the wok and drain the rest and heat this oil.
6. Add the Cumin, chopped Ginger- Garlic and Curry Leaves and fry for few minutes.
7. Then add 1 tsp Ginger-Garlic paste, Green chillies, Pepper pwdr, Chilli pwdr and Red Color.
8. Cook this for few minutes and add  1/4 c of water and let it boil.
9. Add the chicken to this and toss. Heat till water is absorbed. Stir in the chopped Cilantro and serve.

Tip : This should be served hot as an appetizer or as a side dish along with chappatis or parathas.

Chocolate Chip Cookies

• Hersheys Chocolate chips     - 2 c
• Flour     - 2 1/4 c
• Butter     - 1 c
• Sugar     - 3/4 c
• Brown Sugar     - 3/4 c
• Vanilla     - 1 tsp
• Eggs     - 2
• Baking Soda     - 1 tsp
• Salt     - 1/2  tsp

1. Leave the butter at room temp for 2 to 3 hrs.
2. Beat the Butter with the Sugar and Brown Sugar and Vanilla in a large bowl until creamy.
3. Add the eggs and beat well.
4. Sift the flour along with Baking Soda and Salt  in a bowl.
5. Add the flour mixture little at a time to the butter mixture until well blended.
6. Stir in the Chocolate Chips.
7. Drop by teaspoon onto ungreased cookie sheet.
8. Heat the oven to 375 deg F. Bake 8 to 10 mins or till lightly browned.
9. Cool Slightly. Remove from Cookie Sheet to wire rack.
10. Cool completely and store in air-tight container.

Tip : Serve with Milk or at tea time as snack.

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.

Mattar Paneer

• Paneer     - 16 oz
• Green Peas     - 2 c
• Onion (medium, chopped)      - 1
• Ginger-Garlic Paste      - 1/2 tsp
• Butter     - 4oz
• Tomato Sauce      - 6 oz
• Cashews(soaked)      - 1/4 c
• Heavy Cream(optional)      - 1/4 c
• Cilantro (chopped)      - 1/2 c
• Veg. Oil      - 3 Tbsp
• Chilli pwdr     - 1/2 tsp
• Turmeric     - 1/4 tsp
• Salt (to taste)     - 1 tsp
• Kasthori Methi (crushed)     - 1 tsp
• Garam Masala pwdr      - 1/4 tsp

Whole Spices :

• Cardamom     - 6
• Cinammon      - 1 inch
• Shah Jeera     - 1/4 tsp
• Jadipathri (crushed)      - 1 pinch
• Star-Anise     - 1

1. Grind the Cashew into paste and Cube the paneer and keep side.
2. Heat the Oil in a non-stick pot on medium flame.
3. Add the Whole Spices followed by Chopped Onions. Fry till Onions turn transparent. Then add the Ginger-Garlic Paste and fry for 2 mins.
4. Add all spices, followed by the Green-Peas. Add Water and let this boil.
5. Simmer this for 10 mins. Add the Tomato-paste and let it boil.
6. Then add the Cubed Paneer and let it all boil and then simmer for 5 mins.
7. Add the Butter and Cashew-Paste . Simmer this for 5 mins . Add the Heavy Cream, Crushed Kasthori Methi, and take it off the flame.

Serve hot with Parathas or Fried Rice.
Tip : The paneer can be fried in little oil before adding it to the curry.

Stuffed Baingan

• Egg Plant (medium)     - 6
• Ginger-Garlic paste     - 1/2 tsp
• Cilantro (chopped)     - 1/2 c
• Onion (medium,chopped)     - 1
• Roasted Peanuts     - 1/2 c
• Cumin  Seeds   - 1/2 tsp
• Chilli pwdr     - 1/2 tsp
• Coriander pwdr     - 1/2 tsp
• Tamarind paste     - 1/2 tsp
• Turmeric     - 1/4 tsp
• Salt (Add to taste)     - 1 tsp
• Oil     - 3 Tbsp
• Water     - 1/4 c

1. Slit the Egg-plant twice along the center without removing the stalk. Put these into a bowl of water for 1/2 an hour.
2. Heat Oil in a wide vessel (preferably non-stick) with a lid.
3. Add the Cumin and chopped Onions. Fry on medium heat for 10 mins till onion are soft.
4. Add Ginger-Garlic Paste and saute for 5 mins.
5. Add all the spices along with the Tamarind paste and half of the water.
6. Powder the Roasted Peanuts and add to this along with salt.
7. Taste the masala and add little more salt if required.
8. Apply a till of this paste to the inside of the Egg-plant and arrange them in the pan. Add the remaining water.
9. Cover and cook this on low flame for 45 minute
10. Flip the Egg-plant half way through the cooking to fry the other side.
11. Add more water if gravy is  desired and let it come to a boil.

Serve this hot with paratha or rotis.
Tip : This can be made in advance and heated in the microwave before serving.

Southern Chili

• Minced Beef (or Turkey) - 2 lb
• Kidney beans - 1 lb
• McCormick Chilli Spice Packet - 1
• Cumin pwdr - 1 Tbsp
• Cayene Pepper - 1 tsp
• Black Pepper - 1 tsp
• Salt - 1-1/2 tsp
• Tomato Sauce - 29 ounce
• Tomatoes (medium, chopped) - 3
• Bell Pepper - 1
• Jalepenos - 2
• Yellow Onion(large, chopped ) - 1
• Garlic (minced)- 2 pods

1. Soak the Kidney Beans over-night and cook them  till soft.
2. Brown the minced meat till it loses the pink color.
3. Add the Kidney Beans along with all the other ingredients to the cooked meat.
4. Cook on low flame for 5 hrs in a crock-pot or for 1-1/2 hrs on gas-cooktop.

Serve Hot with French Bread and Soup.