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.