Medhu Vadai

Ingredients:
Makes around 15 - 20
1 Cup - Urad Dhal
1 1/2 Inch - Ginger
3 -4 - Green Chilies
few Curry Leaves or Chopped Cilantro
Salt as required
1/4 Cup - Copped Onions (optional)
1/2 Cup - Grated Carrots (optional)
Oil for frying

Procedure:
1) Soak Urad dhal in water for at least 2 to 3 hours.
2) Grind urad dhal, green chilies and ginger to fine paste without adding water. Just sprinkle some water now and then if the mixer gets stuck. I use my Ultra wet grinder.
3) Add salt, copped onions, carrots and curry leaves/cilantro, mix them well.
4) Divide them into small lemon sized balls. Dip your hand in cold water, keep the ball in your palm, flatten a little bit, make a hole in the middle and put it into hot oil.
5) Deep fry it and serve with your favorite chutney.

Aloo Bonda

Ingredients:

For Filling:
4 - Potatoes
1/2 Cup - Onions, chopped finely
1 - Green Chili, chopped finely
1/4 Cup - Cilantro, finely chopped
1 1/2 Tsp - Ginger finely grated
1 Tsp - turmeric
1/2 Tsp - Chili powder
Salt as required

For Outer Layer:
2 Cups - Besan flour
1/4 Tsp - Chili Powder
A pinch Baking Soda
Salt as required
Oil for frying

Procedure:
1) Boil potato with a tsp of salt and smash them completely.
2) Heat up a pan with 2 Tsp of oil. Add green chili, ginger, turmeric, onion and fry them till the onion becomes transparent.
3) Mix the onion mixture to the mashed potato with extra salt if required.
4) In a bowl add besan flour, salt, chili powder, baking soda and water and mix them to dosa/pancake batter consistency.
5) Heat up oil in a kadai for frying. Make small balls of potato filling, dip them into besan batter and deep fry them once the oil is really heated up.
Best if served with Coconut Chutney.

Mysore Bonda

Ingredients:
4 Cup - All Purpose Flour
1 Cup - Rice Flour
1 Cup - Yogurt/Curd
2 Tbsp - Sour Cream
2 pinch - Baking Soda
2 Tbsp - Oil
1/2 Cup - Minced Onion (Optional)
5-6 - Minced Green Chilies (Optional)
2 Tbsp - Chopped Cilantro (Optional)
Salt as required
Water as required
Oil for frying

Procedure:
1) In a large bowl mix all the above ingredient except baking soda & oil used for frying.
2) Add just enough water to get a Idli batter or pancake consistency. Let them rest for at least 4 hours.
3) Heat the oil. Just before frying add the baking soda to the batter. Drop the batter with a spoon or with your fingers into the oil ,fry until golden brown in a medium flame. Blot them with a paper towel. Enjoy them with spicy peanut chutney.
Note: The white plate bondas are with onion, chilis & cilantro. The bondas in black plate are plain version.

Spicy Tangy & Sweet Asparagus Fritters

Ingredients:
15 - Asparagus
3 Tbsp - Cornstarch
3 Tbsp - All Purpose Flour
2 Tbsp - Tomato Ketchup
1 Tsp - Ginger Garlic Paste
2 Tsp - Chili Powder
about 1/4 cup - Water (as required)
1 Tbsp - Milk (Optional)
1 Cup - K-Special strawberry Cornflakes
1 Tsp - Garlic Salt
2 Tsp - Italian Seasoning
Salt as required

Procedure:
1) Select tender asparagus or discard the hard part of them. Microwave them in water for about 5 mins. Strain them and blot them with a paper towel to make them dry.
2) Mix cornstarch, flour, chili powder, ginger garlic paste, ketchup, milk, salt with water to a thin consistency.
3) Grind the K-Special cornflakes to fine crumbs. Mix garlic salt & Italian seasoning to this. Also add a pinch of salt.
4) Heat up the oil in a pan. Dip asparagus first in the spicy mixture then roll them into crumbs and deep fry or shallow fry them.

Note: To bake them preheat the oven to 400 degrees, spray some cooking oil on top of the coated asparagus and bake them for about 15 - 20 mins. (check them in between). In this case the 1st step can be skipped.

Warm Homemade Baklava

Ingredients:
For Pastry:
1 pack - Philo Dough
1 Cup - Sweet Cream Butter melted
1 1/2 Cups - Nuts of your choice (Finely Chopped)
1/8 Cup - Sugar
1/8 Tsp - Cloves Powder
1/8 Tsp - Cinnamon Powder

For Syrup:
1 1/2 Cup - Sugar
1 Cup - water
1/2 Cup - Honey
2 Tbsp - Lemon juice
1 Tbsp - Rose Water
ground pistachio to decorate

Procedure:
For Syrup:
1) Add water, sugar, lemon juice, rose water in a pan and boil them to form a syrup.
2) Add the honey mix them well and simmer the stove for 2 minutes.
 (should be of maple syrup consistency)

For Baklava:
1) Preheat the oven to 350 degrees. Bring the philo dough to room temperature. Grease 13x9 inch pan with butter.
2) Mix nuts, cloves, cinnamon and sugar in a bowl.
3) Place one layer of philo dough. Brush them with the melted butter. Add 3 or 4 more layers of philo dough, brushing each layer with the melted butter.
4) Add the nuts mixture and repeat 4 more layers on top as mentioned in step (3). Cut the pastry into any shape, most commonly squares or diamond shape.
5) Place in oven and cook for 30-45 minutes or until golden brown.
6) Drizzle the warm syrup on the pastry (Pastry shouldn't be too hot or cold. It should be warm). Syrup should be just enough to soak the baklava pieces. Cool completely before serving. Top each piece with ground pistachio.

(Note:
* Any pan can be used. Just make sure you cut or fold the philo dough to the size of the pan you use.

* For making cylindrical shaped baklava, brush two layers of philo dough, add the nut mixture along the length of the sheet and tightly roll them. Cut them into pieces and bake)

Mango Cheesecake (Eggless)

Mango Cheesecake (Eggless, Bakeless)

Ingredients:
Base
200 Gms - Digestive Biscuits(crumbed)
6 Tbsp - Butter(melted)
2 Tsp - Hot Water

Cheesecake Filling
1 Tbsp - Gelatine
1/4 Cup, 2 Tbsp - Water
340 Gms - Philadelphia Cream Cheese (softened at room temperature)
1/2 Cup - Sugar
1 Tsp - vanilla essence (optional)
Lemon juice from 1 lemon
1 1/2 Cup - Mango Pulp
1/2 Cup - Small chunks of Mango
200 ML - Whipping Cream

Glaze Topping
3/2 Cup - Mango Pulp
1/4 Cup, 2 Tbsp - Water
1 Tbsp - Gelatine

Procedure:
Base
1) Pulse the biscuits to get fine crumbs.
2) Mix the melted butter and hot water to the crumbs.
3) Press into base of 9x9 springform tin.
4) Set them in freezer for 15 min or in refrigerator for 30 min.

Cheesecake Filling
1) Dissolve the gelatine in 2 Tbsp water till it is soft. Boil the rest 1/4 cup water, switch off the stove, dissolve the softened gelatine into the hot water and stir well.
2) Beat the softened cream cheese until smooth.
3) Gradually add the sugar, dissolved gelatine, vanilla essence, lemon juice and mango pulp. Blend well.
4) Beat the whipping cream until just stiff.
5) Fold in cream and mango chunks into cheese mixture.
6) Pour into prepared crumb crust. Refrigerate until firm (4-5 hrs in refrigerator, 1-11/2 hrs in freezer).

Glaze Topping
1) Dissolve the gelatine in 2 Tbsp water till it is soft. Boil the rest 1/4 cup water, switch off the stove, dissolve the softened gelatine into the hot water and stir well.
2) Add the dissolved gelatine into the mango pulp and mix well.
3) Pour on top of the cheese filling and let in set in the refrigerator for at least 5 hrs.

Note:
1) Best with fresh mangoes. Make sure the pulp for glaze is smooth.
2) It is better if it is kept in refrigerator to set.
3) Make sure the cheese filling is set completely before pouring the glaze topping.
4) Before removing side of springform, loosen the sides with knife, make sure it is loosened till the bottom crust.

Unniyappam

Unniyappam

Ingredients:
2 Cups - Raw Rice
3 -4  - Ripe Bananas
2 Cup - Jaggery (more or less as to taste)
1/2 Tsp - Sesame Seeds
1/2 Cup - Milk
1/2 Cup - Coconut bits/Grated Coconut
3-4 - Cardamom
1 Pinch - Salt
1/8 Tsp - Baking Soda
Coconut Oil or Ghee for frying
Water as required

Procedure:
1) Soak rice in water for about 3-4 hours.
2) Melt jaggery with 1/2 cup of hot water. Strain to take out any impurities and cool the syrup.
3) Drain the water from the rice and grind the rice to a smooth batter using the jaggery syrup and milk. If the batter is thick then add enough water to get dosa batter consistency.
4) Add chopped bananas, cardamon seeds to the batter and grind everything together  to a smooth nice batter.
5) Fry the coconut bits/grated cocnut in 2 tsp of ghee till it become light brown in colour and now add sesame, fry. Add this to the batter and mix well.
6)  Keep this batter for 1-2 hour  in a tight container. In the meantime if the batter has thicken up add milk to make it again to a dosa batter consistency. Add baking soda and mix well.
7) Place the pancake puffs pan/Unniyappam pan on the stove and pour equal amounts of ghee and coconut oil (about a tbsp of each) into each molds . Each molds should be half full.
8) When oil is hot reduce the flame to medium and pour half ladlefuls of batter into each rounds (the molds should be 3/4th full with batter).
9) Allow the appams to cook and rise. Once cooked, the sides will detach from the pan. Now turn the unniyappam to cook on the other side to a golden color. Once they are cooked on both sides remove them from pan using tongs.
10) Drain well on paper towels and repeat the same process to make the rest of the appams.
Cool them to room temperature. Serve and Enjoy!

Note: Even if you have a nonstick pan, it tastes good with the mentioned amount of ghee & oil.

Javvarisi Paal Kozhukattai

Javvarisi Paal Kozhukattai

Ingredients:
1 Cup - Nylon Javvarisi/Sabudana
3 Cup - Milk
1 Cup - Coconut
2 Cup - Sugar
1 Dash - Saffron
1/4 - 1/3 Cup - Ghee
2 Tbsp - Broken Cashews

Procedure:
1) Heat 3 Tbsp ghee in a pan. When the ghee is hot add javvarisi and fry them till they almost doubles in size and becomes transparent.
2) Add a cup of water in pressure cooker. Add milk, javvarisi, saffron in a vessel, place the vessel inside the pressure cooker . Allow them for 3-4 whistle or 15-20 mins.
3) Add sugar and coconut as soon as opening the pressure cooker.
4) Fry some cashews with remaining ghee and add it to the Paal Kozhukattai.
Note: Too good when served hot.

Shahi Tukda

Shahi Tukda

Ingredients:
15 - 20 Slices - Bread
Ghee/Oil - For Frying
1 Can - Condensed Milk
2 Cup - Milk 
2 Tbsp - Chopped Pistachios
A Pinch - Saffron

Procedure:
1) Remove the edges and cut the bread into half. Deep fry or Shallow fry or Pan fry them.
2) Add condensed milk, milk, saffron, pistachios in a pan and boil them and keep stirring occasionally.
3) When the syrup (mixture) becomes thick reduce the flame, add the fried bread slice to the syrup for a minute and remove them before the bread becomes soggy.
4) Arrange the soaked bread slices in a plate. Allow the syrup to cool completely and pour them on top of the bread slices.

Strawberry Tiramisu (Kids Friendly)

Strawberry Tiramisu (Kids Friendly)

Ingredients:
1/2 lb - Mascarpone Cheese (room temperature)
3/4 Cup - Heavy Cream
1/3 Cup - Granulated Sugar
1/2 tsp of Vanilla
1/2 lb - Fresh Strawberries
30 Savoiardi (ladyfingers)
Some strawberries for topping

Procedure:
1) In a bowl whip the heavy cream until stiff and refrigerate it for about 15-30 mins. Meanwhile do the following.
2) Grind strawberries to smooth smoothie.
3) Fold together the mascarpone, vanilla and sugar, fold in half of the whipped cream into mascarpone mixture. Fold in remaining whipped cream.
3) To assemble, Dip each ladyfinger into the strawberry smoothie and lay in the bottom of your pan. Pour over half of the mascarpone and cream mixture, spread evenly over ladyfingers.
4) Arrange another layer of soaked ladyfingers on top of the layers and spread over the remaining filling. Cut the strawberries into small pieces and top it up with favorite design.
5) Cover and chill for 4 to 24 hours before serving.

Espresso PannaCotta

Espresso PannaCotta

Ingrediants:
1 cup - Heavy Cream
1/3 cup - Espresso Coffee
1/2 cup - Sugar
1tsp - Vanilla Essence
1pkt - Gelatin

Procedure:
1) Add Gelatin in 3 tbsp of cold water and soak them till the Gelatin gets soft.
2) In a saucepan add all other ingredients (whipping cream, sugar, espresso, vanilla essence) and bring them to boil.
3) When about to boil add gelatin stir till it dissolves.
4) Pour them in cups and refrigerate for at least 6 hrs to set.
5) Before serving dip the bottom of cup in hot water and turn upside down in a plate and serve them with Espresso Chocolate Sauce.

Vanilla PannaCotta in Orange Sauce

Vannila PannaCotta in Orange Sauce

Ingrediants:
1 cup - Heavy Cream
1/4 cup - Sugar
1tsp - Vanilla Essence
1pkt - Gelatin

Procedure:
1) Add Gelatin in 3 tbsp of cold water and soak them till the Gelatin gets soft.
2) In a saucepan add all other ingredients (whipping cream, sugar, vanilla essence) and bring them to boil.
3) When about to boil add gelatin stir till it dissolves.
4) Pour them in cups and refrigerate for at least 6 hrs to set.
5) Before serving dip the bottom of cup in hot water and turn upside down in a plate and serve them with Orange Juice Sauce.

Instant Peda

Instant 5min Peda

Ingredients:
1 Can - Condensed Milk
2 Cup - Milk Powder
1 Stick - unsalted Butter

Procedure:
1) Bring butter to room temperature.
2) Add all three ingredients in microwavable bowl. Microwave them in high for 2 mins.
3) Fold them with a spatula. Microwave for another 3 mins, folding them in between every 1 min.
4) Now the Peda is ready. Allow them to cool a little bit, cut them to pieces or make small balls or use any molds to get your favorite shapes.

Triple Chocolate Mousse (Eggless)

Triple Chocolate Mousse (Eggless)

Ingredients:
1/2 Cup - White Chocolate Chips
1/2 Cup - Semi Sweet Chocolate Chips
1/2 Cup - Milk Chocolate Chips
1 1/2 Cup & 3Tbsp - Heavy Whipping Cream
3 Tsp - Gelatin
3 Tbsp - Butter
1 1/2 Tsp - Vanilla Essence
Berries to Decorate

Procedure:
1) Whip the whipping cream till it is stiff. Separate them into three equal portions and refrigerate them.
2) Soak 1 tsp of gelatin in 1 - 11/2 tbsp of cold water.
3) Place 1/2 cup of semisweet chocolate chips, 1 Tbsp of butter in a microwavable bowl and microwave them for a minute. Stir them until the chips are melted. Add the vanilla essence and mix them well.
4) Boil 1 tbsp of whipping cream in stove, once about to boil remove them from stove or microwave, add gelatin and stir till it's completely dissolved. Mix them well into the chocolate mixture.
5) Now add one portion of whipped cream to the chocolate mixture and mix them well. pour them into the serving bowls
6) Set them in freezer for 10 to 15 minutes.
7) Repeat the steps from 2 to 6 with milk chocolate chips and white chocolate chips. Once they are set, refrigerate them till being served.
8) Decorate them with your favorite berries, before serving.

Note: This recipe makes about 15 servings.