Preparation Time: 5 mins

Cooking Time: 10-20 mins

Serves: 2

Ingredients:

Penne Pasta - 125 grams
Oil - 1/2 tsp + 1/2 tsp
Salt - 1 tsp

Olive oil - 1 tbsp.
Garlic finely chopped - 1 tbsp.
Capsicum - half each

Cauliflower - 1 cup 

Carrot-1 cup

Mushroom-5-6

Pepper powder to taste
Salt as required
Oregano -3/4 tsp or to taste

Butter - 1 1/2 tbsp.- 2 tbsp.
Corn flour - 2 tbsp

Milk - 1 1/2 cup (boiled and cooled)
Cheese - 3-4 tbsp (use mozzarella )
Salt and pepper powder to taste

 Oregano –Pinch

Directions:

1.    In a wide pan, bring plenty of water to boil, add salt and oil. Then slowly add the pasta and cook till the pasta is al dente.( it should be soft but firm) Stir in between to prevent the pasta from sticking together.

2.    After it is cooked, drain it in a colander and pour cold water on it. This is done to prevent it from getting cooked further. Mix another 1/2 tsp oil to it and keep it aside.

3.    Boil the vegetables carrot and cauliflower

4.    Heat oil in a pan, saute garlic for a few seconds, then add capsicum, Mushroom and boiled vegetables. Cook uncovered till done.

5.    In a pan/ kadai, melt butter, simmer and add cornflour stirring continuously. Saute till it changes color slightly.At this stage, add 1/2 cup of cold milk and stir continuously with a whisk to prevent formation of lumps.When it starts thickening, add the remaining milk gradually stirring continuously with the whisk.
Bring it to boil, reduce the flame, add cheese, salt, pepper powder and oregano herb to taste.

6.    Cook for another few minutes, till it thickens slightly and remove from flame and add the vegetables and cooked pasta.

Preparation Time: 10 mins

Cooking Time: 40 to 45 mins
Serves: 4 to 5

Ingredients

Basmati rice – 2 cup

Carrot – 1, grated

Beans - ½ cup, cut  into thin round pieces

Frozen green peas – ½ cup(Here i didn't used green peas)

Onion – 1 (medium-sized), thinly sliced

Raisins – ¼ cup(Here i used black raisins)

Cashew -1/4 cup

Cloves – 6

Cardamom – 4

Cinnamon stick – ½ inch

Black pepper corns – 8

Bay leaves-1

Ghee / oil – 1.5 tbsp + 1 tbsp

Salt – to taste

Directions:

1. Soak the rice for 20 minutes.

2. Drain it and keep aside.

3. Shallow fry the raisins, cashews in ghee and keep aside.

4. Fry the sliced onion until brown.

5. Then shallow fry the beans with a pinch of salt.

6. When the beans are half-done add the carrots, little salt and shallow fry them (add more ghee /oil if needed).

Keep these fried vegetables aside.

7. Heat a heavy nonstick pan, add the ghee and fry the drained rice in low flame for 5 mints.

8. Meanwhile in another vessel boil water (4 cups for 2 cups of rice) with salt and whole garam masala.

9. Pour the boiling water to the pan containing fried rice and stir well. Close it with a lid and cook in medium heat.

10. Check for water in between.

11. After 25- 30 mints the rice will be 98% cooked and there will be no water in the pan.

12. Then remove it from the heat and add the green peas (don’t stir), close it again with the lid. Let it cool.

13. The rice will be fully cooked by that time. Now add the fried Vegetables, fried onion, cashews, raisins to the

rice and mix gently with a fork.

Preparation Time: 15 mins

Baking Time: 20 to 25 mins

Makes: 12 Muffins

Ingredients:

1 1/2 cups wheat  flour/Atta
3/4 cup granulated sugar
1/4 cup brown sugar (optional)
1/2 tsp salt
2 tsp baking powder
1/2 tsp ground cinnamon (optional)
1/3 cup vegetable oil
1 egg
1/3 cup plus 1 tbsp. milk
1 tsp vanilla
1 cup fresh blueberries

Directions:

1. Preheat oven to 400 degrees F. Grease the cups of a standard 12-cup muffin or cupcake tin, or line with muffin liners.

2. Sift together 1 1/2 cups flour, 3/4 cup sugar, 1/2 tsp salt, and 2 tsp baking powder in a large bowl. If using, add cinnamon.

3. In a separate bowl, whisk together 1/3 cup oil, 1 tsp vanilla, 1 egg, and 1/3 cup plus 1 tbsp. milk. Make a well in the dry ingredients and add the wet ingredients. Stir just until combined, if the mixture is thick add more milk. Gently fold in blueberries.

4. Scoop batter into the muffin tin. For me, this batter filled each cup about 3/4 or so. Don’t worry if they look a bit under filled — these form lovely domes when baked and it’s better that they don’t overflow. 

5. Bake for 20 to 25 minutes or until a toothpick comes out clean.

6. Remove it and let them cool a bit. Serve warm with a glass of milk.

Preparation Time : 30 mins

Baking Time : 40 to 45 mins

Makes : 9 inch round cake

Ingredients :

Wheat Flour /Atta - 2 cup / 240 grams

Sugar - 1 1/4 cup / 250 grams

Soft Unsalted Butter - 250 grams

Eggs - 5

Baking Soda - 1/2 tsp

Baking Powder - 1 tsp

Salt - 1/2 tsp

Dry Ginger Powder / Chukku Podi - 1 tsp 

Cinnamon Powder / Pattai Podi - 1 tsp

Cloves Powder / Krambu Podi - 1/2 tsp

Nutmeg Powder - 1/2 tsp

Cardamom Powder / Yelakai Podi - 1 tsp

Vanilla Essence - 2 tsp

For Caramel:

Sugar - 1/2 cup

Water - 1/4 cup

For Soaking:

Dates - 1 cup chopped finely

Apricot - 1/2 cup chopped finely

Prunes - 1/2 cup chopped finely

Tutti Fruity -1/2 cup 

Raisins - 1 cup

Nuts - 1 cup chopped finely (as your taste like cashew,almonds etc)

Wine - 1 cup

Wheat Flour / Atta - 2 tbsp for tossing dry fruits

Directions : 

1. Preheat oven to 180 degree C.
2. Start by soaking dry fruits in rum for a day. I did it for 2 days. By this time the fruits will absorb the rum completely.
3. Take two baking pan and line it with parchment paper, butter the sides and bottom of the pan and set aside.
4. Take sugar in a sauce pan and heat it on low heat. Now it will start to crystalize. Keep stiring and it will slowly start to melt. Keep heating on low heat till it gets nice dark colour. Now take it off the heat and add in water and heat till the sugar dissolves again. Set aside to cool.
5. Take dry fruits in a bowl and toss it with 2 tblspn of flour. Set aside.
6. Sieve flour, baking powder, baking soda, salt, spice powders and set aside.
7. Take butter, sugar, vanilla in a bowl and beat using a electric beater till it is creamy.
8. Add in 2 eggs first and beat till creamy. Add 3 eggs and beat again till creamy.
9. Now add in half of the flour mix and half of the caramel. Fold gently.Now add remaining flour and remaining caramel and fold again.
10. Add in dry fruit mix and fold gently.
11. POur this in the prepared pan and bake for 40 to 45 mins.
12. Remove it and let it cool. Now invert it and peel off the parchment.Slice and serve.

Ingredients: 

Raw Rice/Pacha Ari : 2 cups
Yeast : 1/2 tsp
Cooked rice : 1/2 cup
Grated Coconut or Coconut milk : 1 cup
Sugar : 1/4 cup or to taste
Salt to taste
Raisins and Cashewnut : 10-15 nos
Cardamom : 2 pods (crushed) (optional)
Salt : a pinch
Ghee/Butter : 1 tsp

Directions: 

1. Wash and soak the rice in the water for 4-6 hrs and drain it.
2. Grind the rice and grated coconut or coconut milk, cooked rice by adding required amount of water to fine paste and keep it aside.
3. Stir in yeast with sugar to warm water for 10-15 minutes till its forth.
4. In a bowl add coconut rice paste, yeast mixture, salt; combine well and make a smooth soft batter. (Note : If necessary use more water,a little at a time. The consistency of the batter should be like idli batter)
5. Cover and set aside to ferment 6-8 hrs.
6. Now the batter should be ready for steaming, check salt & sugar
7. Grease the stainless steel flat plate or idly mould with ghee/butter and pour the batter to the plate.
8. Steam and cook for 10-15 minutes, when its half done, open and add the rasinis, cashews and cardamom,on the top and steam again for 10 or till done. (Note : To check whether its done insert the toothpick at the center, if comes out clean then its ready)
9. Remove from the steamer and open lid to avoid moisture and allow the vattayappam to cool.
10. Cut into wedges and serve as snacks or as breakfast with spicy Mutton Curry, Chicken Curry,or any curry of your choice and Enjoy!
Notes:

• In traditional vattayappam instead of cooked rice, thari kurukkuiyathu (cream of rice) is made. It is made by mixing 1/4 cup of rice flour with 1 cup of water till it thickens and reduces to 3/4 cup stirring continuously, so that it yields a creamy consistency and then finally blended into the mixture. 

Ingredients: 

Banana Peppers /Bajji mulaku :  5-8 nos
Besan flour/Chickpeas flour/Kadala mavu : 1cup
Rice flour : 2 tbsp
Turmeric Powder : 1/4 tsp
Kashmiri Chilly Powder : 1/2 tsp
Asafoetida powder/Hing : a pinch
Baking soda : a pinch (optional)
Oil for frying
Salt to taste

Directions:

1. Mix all the ingredients except banana peppers to a thick batter.(consistency like dosa batter).
2. Make lengthwise slits on the sides of the peppers/chilly without splitting the pepper.
3. Dip each peppers/chilly in the batter to coat well on all sides.
Deep fry them in hot oil on medium heat until crisp and cooked. 
4. Remove from the oil and drain them in kitchen tissue. Serve hot with tomato sauce or sauce of your choice !

Ingredients:

• Raw rice: 2 cup

• Grated coconut: 1/2 cup

• Cooked rice (optional), for softness: 1-2 tbsp

• Water as required

• Salt

Directions:

1. Soak raw rice in water for 4-5 hours.

2. Grind it with grated coconut, cooked rice and salt by adding water (3-4 cups) to a smooth batter. Batter should be thin and watery. Transfer it to a bowl and keep it aside.

3. Heat a non stick pan/ tawa and grease it with little oil.

4. Pour a ladleful of batter and rotate the pan to spread the batter around the pan to get a very thin dosa.

5. Cover it and cook for a couple of minutes. Transfer to a plate and serve hot.

6. Repeat the process with remaining batter.

Ingredients

• Cleaned and deveined prawns : 2 cups
• Mustard seeds : 1/2 tsp
• Ginger crushed : 1 tsp
• Garlic crushed : 1 tsp
• Shallots (sliced vertically) : 1/2 cup
• Onion sliced : 1 large sized
• Green chilies (sliced lengthwise) : 3nos
• Curry leaves : 1 sprig
• Tomatoes : 2 medium sized sliced
• Fenugreek powder : 1 pinch
• Turmeric powder : 1/2 tsp
• Red chilly powder : 1 tsp
• Black Pepper powder : 1/2 tsp
• Coriander powder-1 tsp
• Garam masala : 1/2 tsp
• Oil : 3 tsp
• Salt: as needed

Directions

1. In a pan or a clay pot heat 1 cup water along with prawns, turmeric powder, black pepper powder and fenugreek powder. Cover the lid and allow it to boil for approximately 20 minutes (till it cooked).
2. Mean while, heat a frying pan and pour oil. Add the mustard seeds and when they starts crackling add the shallots, onion, sliced green chillies and curry leaves. Saute it very well till the onion becomes brownish.
3. Add the tomatoes, ginger, garlic, red chilly powder and coriander powder to the pan and saute it.
4. When the prawns are cooked, add the #3 to to the clay pot along with garam masala and salt. Mix it and cook for 10-15 minutes.
5. When the water dries up, add 1 tea spoon oil to the pot and saute well.
6. Serve it along with steamed white rice.

Ingredients:

• Rava | Semolina| Sooji: 1 and 1/2 cup
• Sugar: 1 cup
• Ghee: 2 tsp.
• Warm milk: 1 and 1/2 to 2 tbsp 
• a pinch Cardamom Powder
• Freshly Grated Coconut:1/4 cup
• Cashew nuts: 10 nos
• Raisins: 10 nos

Directions

1. Heat a tsp of ghee in a kadai. Once the ghee turns hot enough, simmer the flame, roast cashew nuts and raisins.keep it aside in a plate.
2. Then roast the coconut in the same kadai ,without changing the colour.
3. Add the remaining ghee and roast the Rava till its get well roasted or until the aroma starts coming out.Once done add in the sugar.Switch off the stove.
4. Remove the kadai from the stove and add in the roasted cashew nut and raisins,cardamom powder,roasted coconut and mix well.
5. Now add in the 2 tbsp milk and mix well.
6. Then roll it asap in lemon sized balls .

Note:

• If you are going to keep this for long avoid adding coconut and milk.Add ghee to make balls.
• If you don’t like adding rava directly you can powder it after roasting the rava.

Ingredients

For the pastry:

 All-purpose flour: 2 cups

Salt: 1/2 tsp.

Oil: 4 Tbsp.

Water: 4 Tbsp.

For the stuffing:

Potatoes (boiled in their jackets and allowed to cool): 4-5 medium

Oil: 4 Tbsp.

Onion (finely chopped): 1 medium

Shelled peas: 1 cup (175 g)

Ginger (Finely grated): 1 Tbsp.

Green chili (finely chopped): 1

Coriander (cilantro) (very finely chopped): 3 Tbsp.

Water: 3 Tbsp.

 Salt: 1 1/2 tsp.

Coriander seeds: 1 tsp.

Garam Masala: 1 tsp.

Roasted cumin seeds: 1 tsp.

Cayenne pepper: 1/4 tsp.

Lemon juice: 2 Tbsp.

Oil: for deep frying

Directions:

• Sift the flour and salt into a bowl.

• Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. 

• Slowly add about 4 tablespoons water -- or a tiny bit more -- and gather the dough into a stiff ball.

• Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. 

• Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.

Make the stuffing.

1. Peel the potatoes and cut them into 1/4 inch dice.

2. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. 

3. Add the peas, ginger, green chilli,fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out.

4. Add the diced potatoes, salt, coriander seeds, Garam Masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. 

5. Turn off the heat and allow the mixture to cool.

6. Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight.

7. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a ¼ inch wide (5 mm), and overlapping seam. Glue this seam together with a little water.

8. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas. 

9. Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or an Indian wok. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer.

10. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot, warm, or at room temperature. 

Note

• Boil the potatoes just until tender. Be careful not to poke the potatoes multiple times while they are cooking, as they will absorve the water. Drain immediately and keep aside until cool enough to touch.

• The dough has to be kneaded well; otherwise, the samosas will not come out as crisp.

• If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.