Beignets

Ingredients:
All Purpose flour - 1 3/4 cups
Luke warm water - Less than 1/2 cup
Dry yeast - 1/2 + 1/4 tsp
Milk - 1/4 cup
Sugar - 3 1/2 tbsp
Egg - 1/2
Salt - 1/2 tsp
Vanilla esc - 1 tsp
Butter - 1 tbsp (melted)

For Dusting:
Icing sugar - 5 tbsp
Butter - 2 tbsp(melted)

Method:

• In a bowl add yeast, sugar and warm water and set aside.
• In other bowl add flour and salt and mix well.
• In other bowl add milk, 1/2 egg and esc and mix well.
• Now yeast would have been activated.
• Add yeast mixture to milk and mix well.
• Add this to flour and add 1 tbsp of butter and mix well.
• Transfer this to a bowl and set aside for an hour to proof.
• After an hour, dust the workspace with flour and knead the dough.
• Cut it into squares and line them in baking tray.
• Set this aside for about 35 mins.
• Preheat the oven(OTG) at 180°C..
• Now the square size would have doubled up.
• Brush them with milk and bake for 12-15 mins.
• When it is hot brush butter and dust with icing sugar.
• Your beignets are ready.

Nannari Sarbath

Ingredients:

Nannari Syrup - 3 tbsp
Water/ Soda - 1 cup
Lemon Juice - 1/2 limes(extract)
Ice cubes - few

Method:

• In a serving glass add the syrup.
• Add in water and ice cubes.
• Then squeeze lime juice and mix well.
• Serve the chill natural coolant.

Nannari Syrup / Extract

Ingredients:
Nannari roots - 100g
Water - 2  1/2 cup
Sugar  - 1 cup
Lemon juice - 2 tsp

Ingredients:

• Use mortar and crush the roots and remove the white part.
• Now add this to blender and blend coarsely.
• Transfer this to a bowl and add water.
• Leave it undisturbed overnight.
• Next day strain and just take the syrup.
• Now add sugar to this and mix well.
• Transfer this to a pan and let it boil.
• Keep boiling till you get single thread consistency.
• It will take app 25 mins.
• Let it cool and then add lime juice.
• It will look like honey.
• Transfer this to a container and refrigerate.

Mango Mastani

Ingredients:

Mango - 1 (Imaampasandh)
Tutti Frutti - 2 tbsp
Icecream - A scoop (Vanilla)
Fresh Cream - 3 tbsp
Sugar - 3 tbsp
Milk - 1/4 cup
Nuts - 1 tbsp

Method:

• Peel the mango skin and set aside.
• In a blender add these mangoes.
• Add sugar, fresh cream and milk and blend this.
• Now chill the serving glass.
• Pour the blended mixture.
• Then add the icecream.
• Sprinkle nuts and tutti frutti.
• Serve the pune famous mango mastani.

Instant Wheat Dosa

Ingredients:
Dosa batter - 1 cup
Wheat flour - 1/2 cup
Onion - 1 (fine chopped)
Green chilly - 2 (fine chopped)
Curry Leaves - Little
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Water, oil - As reqd

Method: 

• To the dosa batter add wheat flour and mix it.
• No lumps should be there.
• Heat oil in pan and add mustard and cumin seeds.
• Add curry leaves,onion and chilly and saute well.
• Add this to batter and mix well.
• Add little water to batter if it is too thick.
• Now heat tawa and make dosa.
• Crispy instant wheat dosa is ready.

Egg Dosa

Ingredients:
Dosa batter
Egg - 1
Onion - 1 (fine chopped)
Any Spice powder - 1 tsp
Oil - As reqd

Method:

• In a bowl add egg and beat it.
• Add chopped onion and spice powder and mix well.
• Set this aside.
• Take a 1/4 laddle of dosa batter and make dosa.
• Drizzle oil.
• After few seconds pour the egg covering dosa.
• Flip it, your egg dosa is ready.

Quick Baji/Pakoda

Ingredients:

Onion - 1 (fine chopped)
Cashews - 4 (fine chopped)
Mint Leaves - Little (fine chopped)
Bread Crumbs - 1/2 tsp
Baji Mix - 2 tbsp
Oil - As reqd

Method:

• Fine chop onion and wash it transfer to a bowl.
• Add cashews, baji mix, mint leaves and mix well.
• Add crumbs if using.
• Set aside for few mins.
• Heat oil and deep fry this.
• Quick snack ready.

Vadagam Thuvayal

Ingredients:

Vadagam - 1 (lemon size)
Dry Red chilly - 3
Coconut - 2 tbsp
Tamrind - small piece
Salt,Water - As reqd

Method:

• Crush the vadagam.
• Add all other ingredients.
• Grind it to a thick paste.

Paruppu Idly

Ingredients:

Idly batter - 1 cup
Moong dal (yellow) - 1/4 cup
Channa dal - 1/4 cup
Green Chilly - 3
Ginger - small piece
Coriander and curry leaves - little(finely chopped)
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Urad dal - 1/2 tsp
Turmeric powder - 1/2 tsp
Baking soda - Little
Oil - As reqd
Cashews - 6 (finely chopped, optional)

Method:

• Soad moong and channa dal for an hour.
• Strain the water, add chilly and ginger and grind it.
• If needed sprinkle little water while grinding.
• Now add this to idly batter.
• Heat oil in pan and add mustard, cumin and urad dal.  
• Add coriander and curry leaves and saute.
• Now add turmeric powder and mix up.
• Add this to batter and mix well.
• Add baking soda too.
• Now grease the bowl with oil and pour this batter.
• Steam for 10-12 mins.
• Or you can make as paniyaaram too.
• Serve it with vadagam thuvayal.

Tutti Frutti Cookies

Ingredients:

All purpose flour - 1 cup
Powdered Sugar - 1/2 cup
Butter - 6 tbsp(app 80 g)
Vanilla Esc - 1/2 tsp
Tutti Frutti - Less than 1/4 cup
Milk - 1 tbsp(optinal)

Method:

• In a bowl take butter and sugar and mix nicely.
• Now add flour, esc and tutti frutii and mix well.
• If the dough is crumbly, add little milk and make a sticky dough.
• Dust your hand with flour.
• Form a log out of dough.
• Roll this tight in butter paper and freeze it for 40-45 mins.
• Cut the log into small slices.
• Line them in butter paper set in baking tray.
• Preheat oven(OTG) at 170°C and bake for 10-13 mins.

Note:

• I just added a tsp of milk.
• Cookies will be soft initially, will be crisp once cooled.

Vegetable Briyani #2

Ingredients:
Carrot - 1
Beans - 5
Potato - 2
Green Chilly - 1 (slit)
Onion - 1 1/2 (thin slices)
Cashews - 5
Briyani Masala - 1 1/2 tbsp
Chicken Masala - 1 tbsp
Kashmiri Chilly powder - 1 tsp
Coriander Leaves - 1/4 cup(finely chopped)
Mint Leaves - 1/4 cup(finely chopped)
Curd - 2 tbsp
Cloves - 2
Cinnamon stick - small piece
Green Elaichi - 1
Bay Leaf - 1
Basmati Rice - 2 cups
Salt,Oil, Water - As reqd

Method:

• Soak basmati rice and strain water.
• Heat ghee in pan and saute rice and add to electric cooker.
• In same pan heat oil and ghee.
• Add cashews and roast it and set aside.
• Now fry onion and set aside.
• Heat oil in pan and add garam spices.
• Add Chilly and all veggies.
• Add ginger garlic paste and all masalas.
• Mix well and add reqd salt.
• Now add coriander leaves and mint leaves and mix well.
• Now low the range and add curd and mix well.
• Add this to rice and add reqd water/coconut milk and mix well.
• Cook for 15-20 mins and garnish with fried onions and roasted cashews.
• Serve with onion raita.

PaneerPotato Poppers

Ingredients:

Potato - 3 

Paneer - 1/2 cup (grated)

Egg - 2

Bread crumbs - 1/2 cup

Semiya - 1 cup

Red Chilly powder - 2 tsp

Garam Masala - 1 tsp

Coriander Leaves - Litte(chopped)

Salt, Oil - As reqd

Method:

• Boil potatoes and mash it.
• Add paneer, salt, masala powder and coriader leaves.
• Mix well and make small balls out of it and set aside.
• Heat oil in pan and semiya and roast it and set aside.
• In a bowl beat eggs and keep.
• Now dip the ball in eggs and roll in bread crumbs.
• Again dip in egg and roll in roasted semiya.
• Fry these and serve with sauce.

Note:

• If you don't want to use egg, you can use milk.
• Or you can mix maida and corn flour in water and use it.

No bake Ice-Cream cake

Ingredients:

Cake Slices - 8
Butter - 2 tbsp
Vanilla Icecream - Small pack
Sprinklers or Chopped Nuts- 1 tsp
Cling Wrap

Method:

• In a bowl place the cling wrap.
• In other bowl crumble cake and add butter to it.
• No layer this in cling wrap bowl. 
• Set in fridge for 5 mins.
• Once it is set top with ice-cream and set in fridge.
• Now again top with cake layer and then icecream.
• Top it with nuts/sprinklers/ anything of your choice.
• Refrigerate for 6-8hrs.
• And serve chill.

Note:
I used milka wonder cake chocovanilla flavour.

Carrot Paratha

Ingredients:
Wheat flour - 1 1/2 cups
Water - Less than 3/4 cups
Ghee - 2 tbsp
Salt - As reqd
Carrot - 1 (grated)
Cheese - 1 cube(grated)
Chat Masala - 1 tsp
Cumin powder - 1/2 tsp
Garam Masala - 1/2 tsp

Method:

• Make the chapathi dough and set aside.
• Saute grated carrot for few mins and transfer to a bowl.
• Add grated cheese, chat masala and masala and mix well.
• Make small balls out of dough and place a tsp of carrot mix and roll it.
• Knead the dough and make chapathis.
• Can serve with maanga or thakaali thokku or ketchup.

Note:
I thought of adding paneer, but had only cheese so used it.

Egg Masala Toast

Ingredients:
Egg - 1
Onion - 1
Tomato - 1
Kashmiri Chilly powder - 2 tsp
Garam Masala - 1 tsp
Corainder powder - 1 tsp
Turmeric powder - 1/2 tsp
Bread - 8 slices
Salt, Oil, Butter - As reqd

Method:

• Heat oil in pan and add finely chopped onion and saute.
• Then add ginger garlic paste and tomato and saute till it turns mushy.
• Now add all masala powders and salt and mix well.
• Break one egg and add to this and mix well.
• Cook in low flame. 
• Add finely chopped coriander leaves and mix and set aside.
• Toast the bread slices and spread this masala and serve.

Choco Cup Icecream

Ingredients:

Milk Chocolate  - 25 g
Vanilla Ice-cream - 5 tbsp
Tutti Frutti - 1 tsp
Jelly - 1 (any flavour)
Cup Cake Liner

Method:

• Melt the chocolate using double boiler method.
• Let it rest for a while.
• Now pour this in cup cake liner and rotate to cover edges.
• Repeat twice to have thick base.
• Refrigerate for 5-6 mins.
• Once set peel the liner off.
• Now add jelly, ice-cream to it.
• Sprinkle tutti frutti and enjoy.

Note:
I made this with left over chocolate after making pinata.

Gems Ball Pinata

Ingredients:

Milk  Chocolates - 50 g
Mould - Of ur choice
Gems or Candies
Gems ball Sticker

Method:

• Melt the chocolate using double boiler method.
• Once melted set aside for few mins.
• Now pour this in cup cake mould and rotate to cover fully.
• Invert and tap to remove excess.
• Refrigerate for 5-6 mins.
• After that again pour the chocolate and rotate.
• Remove excess and refrigerate.
• Slowly remove from mould.
• I made two, I filled one cup with gems.
• After that stuck both cups using melted chocolate.
• Then apply chocolate on the edges of the sticker and finish it.
• Gems ball pinata is ready.

Note:

• I used silicon mould.
• In same way you can use coke bottles and do.
• Will post the same soon.

Pudhina Thokku Dosa

Ingredients:

Dosa Batter
Pudhina thokku - 1/2 cup
Oil or Ghee - As reqd

Method:

• Heat tawa and pour dosa batter and make dosa.
• Apply a spoon of thokku and drizzle ghee.
• Other way is, mix the thokku in batter and make dosas.
• I made in both ways.

Butterscotch Falooda

Ingredients:
Sabja seeds - 2 tsp
Semiya - 1/4 cup
Jelly - 2 - 3 tbsp (any flavour)
Butterscotch esc - 1 drop
Apple or mixed fruits - 1/4 cup
Milk - 1/2 cup
Sugar - 2 tbsp
Butterscotch Icecream - 2 scoops
Cashews & Badam - each 2-3 roasted.

Method:

• First chill the falooda glass.
• In a bowl add sabja seeds and little water and set aside.
• After few mins it will be in doubled in size, strain and set aside.
• Now boil semiya and strain and set aside.
• Boil milk, once it thickens add sugar.
• Then add butterscotch esc and mix well and chill it.
• Take the falooda glass and first add the jelly(cut & add).
• Then add sabja seeds and then semiya. 
• Now add the chill milk, then layer with fruits.
• Add scoops of icecream and top with nuts and serve chill.

Note:
You can repeat layers to have a large falooda treat.

Laccha Paratha / Wheat Paratha

Ingredients:

Wheat flour - 3 cups
Water - 1 1/4 cups
Ghee - 2 tbsp
Salt,  Oil - As reqd

Method:

• Make the chapathi dough as usual.
• Make small balls out of it.
• Knead the balls and apply oil.
• Dust with little flour.
• Now fan fold this and fold it.
• Knead it and make parathas.
• This goes good with channa masala.

Channa Masala #2

Ingredients:

White Channa - 1 cup
Onion - 2
Tomato - 2
Ginger garlic paste - 1 tbsp
Pepper corns - 1/2 tsp
Fennel seeds - 1/4 tsp
Kashmiri Chilly powder - 1 1/2 tsp
Red Chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Chole Masala - 1 tsp
Bay leaf - 1
Cloves - 2
Cinnamon stick - 1 inch piece
Coriander leaves - Little
Lime Juice - 1/2 limes juice
Salt, Water, Oil - As reqd

Method:

• Soak channa for 8 hrs and pressure cook for whistles.
• Fine chop one onion and roughly chop the other onion and tomato.
• In a pan heat oil and add roughly chopped onions and saute.
• Then add ginger garlic paste and tomatoes and saute for a while.
• Add pepper corns and fennel seeds and mix well.
• Let this cool and then grind it to a paste.
• In a cooker add oil, once it is hot add bay leaf and garam spices.
• Add finely chopped onions and saute for a while.
• Then add grinded paste and cook till raw smell goes.
• Add masala powders and reqd salt.
• Then add channa and reqd water, lime juice.
• Pressure cook this for one whistle and garnish with coriander leaves.