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

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.

Ingredients

• Rice flour (unroasted): 3 cups [made fresh from rice]
• Sugar: 1/2 cup [can increase if you prefer sweeter ones]
• Eggs: 3 Nos
• Coconut Milk: 3/4 cups
• Black Sesame seeds: 1 tbsps.
• Oil: enough for frying

Directions:

1. Since the recipe calls for unroasted rice flour, I prefer to prepare it fresh each time.
2. To make rice flour, wash and soak 2 cups of white rice ( I used sona masuri ) for 2 to 3 hrs. Then let it drain for 1/2 hr. Now blend it to a smooth powder using a mixer. Keep this aside. It may be more than 3 cups of flour. So for step 4 measure from this and use.
3. Using a mixer or blender, beat the eggs along with the sugar until the sugar dissolves.
4. Now add sesame seeds , coconut milk and 3 cups of rice flour to this and mix well so that you end up with a smooth , lump free batter of pouring consistency. [see pic above].
5. We can start making the Achappams now. For this heat oil in a deep bottom pan.
6. While the oil is getting hot, dip the achappam mould into it and let it get heated up.
7. Take a little of the batter in a smaller bowl in which you can dip the mould. ( This helps to prevent the entire batter from getting hot while we dip the mould in it. )
8. Once the oil is hot, remove the mould from it. Now dip this hot mould into the batter taken in the smaller bowl so that it gets covered upto 3/4 th of its height. Now slowly remove the mould from the batter and immedietly dip in the hot oil. [see video]. Do remember to keep the oil on medium heat throughout the process.
9. The oil will start bubbling. Wait for a couple of seconds and then slowly start shaking the mould. Now the achappam will get separated from the mould.
10. Let it get fried in the oil until both the sides turn brownish. Turn it over to get both sides done.
11. Now remove the achappam and drain off the oil in a paper towel.
12. We can make 3 or more achappams simulataneously depending on the size of the frying pan.
13. Also dont forget to keep the mould dipped in hot oil between each batch of frying.

14. Once cooled, keep them in an air tight container and start enjoying with your evening tea.

Ingredients:

• White chickpeas: 1 cup

• Mustard seeds: 1 tsp.

• Urad dal/spilt skinned black gram: 1 tsp. 

• A pinch of asafetida

• Dry red chilies: 2 

• Curry leaves: 10-12

• Fresh grated coconut: 2 to 3 tbsp.

• Salt as required

Directions:

1. Rinse and soak the chickpeas overnight in enough water.

2. Drain and pressure cook the soaked chickpeas with 1 tsp salt and 3 to 4 cups water till they are cooked till soft.

3. Drain and keep aside.

4. Heat oil in a pan.Add the mustard and urad dal.The mustard seeds will crackle and the urad dal will get browned.

5. They almost take the same time to cook on a low flame.Immediately, add the curry leaves, red chilies and asafoetida.

6. Fry for 10-15 seconds.Now add the cooked chickpeas and salt.

7. Stir and saute for 4-5 minutes on a low to medium flame.

8. Switch off the flame and add the coconut.stir well.

9. serve the chana sundal 

Ingredients:

• Ripe plantain : 4 nos

• All Purpose Flour (Maida) : 1 Cup

• Sugar : 2 Teaspoons

• Baking Powder : 1⁄4 Teaspoon

• Salt : 1 Pinch

• Water : 3⁄4 Cup

• Turmeric Powder : 1 Pinch

• Coconut Oil : For deep frying

Directions:

1. Mix the all-purpose flour, sugar, baking powder, salt and water in a dish and blend it thoroughly to form a semi thick batter.

2. Add a pinch of turmeric powder to the batter to color a bit.

3. Peel the bananas and slice them length wise into half and then slice each halfway into 3 or more to get the thin slices.

4. Dip the slices in batter and evenly coat them.

5. In a deep bottom frying pan heat some oil.

6. When the oil becomes hot, dip the batter coated banana pieces and fry them until they become golden brown. Flip them in between.

7. Remove from oil and drain the excess oil with paper napkins /  kitchen towel.

8. Serve it hot.

Ingredients:

Making time : 30 mins. (excl. pressure cooking time)
Serve: 4 (2 pavs each)
Pavs: 8
Butter: to shallow fry.

For Bhaji
• Capsicum: 1 chopped fine
• Onions: 2 chopped fine
• Tomatoes:  2 chopped fine
• Chopped mixed vegetables: 2 1/2 cups (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.)
• Shelled peas: 1/2 cup
• Butter: 2 tbsp.
• Pavbhaji masala: 2 tsp.
• Chili powder: 1 1/2 tsp.
• Turmeric powder: 1/4 tsp.
• Sugar: 1/2 tsp.
• Salt to taste
• Water: 1 cup (in which vegetables were boiled)
• Ginger grated, garlic: 1/2 tsp.
To Garnish: 
• Coriander chopped: 1 tbsp.
• Onion: chopped
• Small pieces of lemon

Directions:
1. Pressure cook mixed vegetables and peas till well done.
2. Mash them coarsely after draining.
3. Heat butter in a pan.
4. Add ginger-garlice, capsicum, onion, tomatoes.
5. Fry for 2-3 minutes till very soft.
6. Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
7. Bring to boil.
8. Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
9. Add lemon juice, stir.
10. Garnish with chopped coriander and a block of butter.

For Pavs
1. Slit pavs horizontally leaving one edge attached. (To open like a book).
2. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
3. Serve hot with bhaji, a piece of lemon and chopped onion.

Ingredients :

• Indian bananas - 2 half-ripe
• Eggs  - 2 nos
• Suga  - 2 tbsp
• Raisins - 1 tbsp
• Cashews - 1 tbsp(chopped)
• Ghee - 2 tsp
• Oil - to fry
• Cardamom powder - a few

Directions :

1. Cook Bananas in boiling water till the peel separates slightly from the fruit.
2. Remove from flame and Strain.
3. Remove the peel and grind the bananas to a smooth dough without adding any water and keep aside.
4. Mix eggs with sugar. :-Do not over beat.
5. Heat 2 tsps of ghee in a saucepan.
6. Add the egg mixture. Stir well till it reaches a scrambled egg consistency. Remove from flame.
7. Add cashew nuts, raisins and cardamom powder.
8. Oil your hands with a little melted ghee.
9. Take small balls (the size of a lime) of the ground banana. Flatten it on your palm to small disc shapes.
10. Put 2 tsps of scrambled egg mixture in it.
11. Fold edges and press lightly. Now roll it in your hands and shape it as desired.
12. Heat oil in a frying pan and fry the balls to a golden brown colour.

Ingredients:

• Unripe plantain (ethakka): 3
• Turmeric powder: 1 tsp.
• Salt: 1 tbsp.
• Coconut oil: 4-5 cups.

Directions:

1. Make grooves into the skin of the plantain and peel it off gently.
2. Mix the turmeric powder in a bowl of water and immerse the peeled plantain in this. Let it rest for 30 minutes.
3. Heat oil in a pan and let it reach almost-smoking point
4. Pat the soaked plantain dry using kitchen towels, it's ok if it's a bit moist
5. Using a slicer, slice the plantain into thin discs. You can directly do this into the hot oil (which needs more practice) or do this into another bowl and then add it to the hot oil
6. The chips will sizzle A LOT and then start to brown a bit. Don't let it turn too red, that will spoil the taste. The sizzling will almost subside when the chips are ready
7. Mix the salt in about 2 cups water and keep ready
8. Sprinkle this salt water over the chips when they are still in the oil but ready. Be careful while doing this since the oil is hot - just sprinkle, don't pour
9. Give it a mix and then drain the chips to a kitchen towel to soak up the excess oil
10. Fry all the banana pieces, let cool, and store in airtight containers. Since coconut oil tends to go rancid pretty quickly, finish off the chips within 2-3 days or store in the refrigerator for up to a month

Ingredients:

• White urd dal: 1 Cup
• Crushed black peppercorn:  1 tsp.
• Asafetida: 1/2tsp
• Cumin seeds: 1 tsp.
• Curry leaves: 8-10 nos.
• Salt to taste
• Oil for deep frying

Directions:

1. Wash and soak urd dal for 6 hours.
2. Grind into a fine paste.
3. Add salt, asafetida, curry leaves, cumin seeds and crushed peppercorns
to the batter and mix well.
4. Heat oil in a Kadhai.
5. Wet your palms and take batter into the palms. Shape into a ball and
make a hole with the thumb in the center like a doughnut. This is now
called a vada.
6. Deep fry the vadas in medium hot oil until golden brown and crisp.
7. Serve hot with Sambhar and Coconut chutney.