Frankies

Ingredients:

Chapathi - 1 (leftover)
Onion - 1(fine chop)
Tomato - 1/2 (fine chop)
Egg - 1
PavBhaji Masala - 1 tsp
Garam Masala - 1/4 tsp
Pepper Powder - 1/8 tsp
Salt, Oil, Water - As Reqd

Method:

• Heat tawa and make chapathi and set aside.
• Heat oil in pan and add onions and saute.
• Add in tomato and mix well.
• Cook in low flame.
• When it is mushy, add pavbhaji masala and mix well.
• Add salt and transfer it to plate.
• In a bowl crack egg, add little salt and pepper powder.
• Whisk well.
• Pour this pan and cook in low flame.
• Add the masala and press it all over.
• Place chapathi over it and cook in low flame.
• Flip it and cook for few seconds.
• Transfer it to plate and make a roll.
• Wrap in butter paper or slice and serve.

SenaiKilangu Varuval #2

Ingredients:

Senaikilangu - 8-10
Corinader powder - 1 tbsp
Red chilly powder -1/4 tsp
Kashmiri chilly powder - 1 tsp
Sambar thool - 2 tbsp
Curry Leaves - a sprig
Mustard seeds - 1 tsp
Salt, Water, Oil - As reqd

Method:

• Wash the senaikilnagu and pressure cook for 1 whistle.
• Peel the skin and cut into roundels.
• In a big plate add the spice powders and salt and mix well.
• Add little water and make a paste.
• Add the roundels to this and mix well.
• Add in curry leaves too.
• Let this marinate for 10-15 mins.
• Heat 3 tbsp of oil in pan.
• Add mustard seeds.
• Add in marinated senaikilangu.
• Cover and cook in low flame for 12-15mins.
• Do mix in between for even fry.
• Yummy fry ready.

Kolhapuri Paneer Gravy

Ingredients:

Paneer - 200 g
Tomato - 3
Cashews - 5-6
Red chilly powder - 1/2 tsp
Kashmiri chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1 tsp
Green chilly - 1
Coriander Leaves - Little
Dry Methi Leaves - Little
Salt, Oil, Water - As reqd

Kolhapuri Masala:
Sesamae seeds - 1 tbsp
Cinnamon stick - 1 inch piece
Pepper corns - 1/2 tsp
Coconut - 2 tbsp
Cloves - 3
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp

Method:
Dry roast kolhapuri masala items and grind to a coarse powder.
Heat little water and add tomato and cashews.
Starin and add to mixie jar, add green chilly and gigner garlic paste.
Blend this to a fine paste.
Heat oil in pan and fry paneer cubes and set aside.
To the same oil, add grinded paste and let it boil.
Add required salt, spice powders and water and let it boil.
Once it is semithick add the paneer cubes and mix well.
Add little garam masal and crushed methi leaves and mix well.
Garnish with coriander leaves and serve.

Note:
I blended the masala powder and along with tomato, chilly and cashew.

SenaiKilangu Varuval #1

Ingredients:

SenaiKilangu - 8-10
Sambar thool - 2 tbsp
Salt, Water, Oil - As reqd

Method:

• Wash the senaikilangu/pidikarunai and place in a bowl.
• Add water and pressure cook for 1 whistle and set aside.
• Once cool peel the skin and set aside.
• Heat oil in pan for frying.
• Use chips cutter and slice the kilangu and fry in oil.
• Deep fry it.
• Transfer this to a bowl layered with tissue paper.
• After draining out the excess oil, add in salt.
• Add in sambar thool and toss well.
• Senai varuval is ready.

Britannia Cake

Ingredients:
All purpose flour - 1/3 cup
Powdered sugar - 1/3 cup
Corn Flour - 1/2 tbsp

Unsalted butter - 83g

Eggs - 2

Baking powder - 1/4tsp

Milk - 1 tbsp + 1/2 tsp

Mix fruit essence - 1/2 tsp or Vanilla esc - 1/2 tsp

Tutti Frutti - 1 tbsp

Method:

• In a bowl dust tutti frutti with little flour and set aside.
• In other bowl cream butter and sugar.
• Add eggs one at a time and blend well.
• Add in flour, baking powder, flour and mix well.
• Add esc and milk and fold well.
• Now add the tutti fruitti and fold well.
• Pour this in a greased pan.
• Bake this in a preheated oven (OTG) at 180°C for 25-28 mins.
• Slice and enjoy.

Note:

• Original recipe uses cake flour.
• Also I used icing sugar so didn't add corn flour.

Prawns Stir Fry (With Coconut)

Ingredients:

Prawns - 200 g
Onion -1 (fine chop)
Curry Leaves - a sprig
Oil - As reqd

To Grind:
Coconut - 1 cup
Dry red chilly - 2
Fennel seeds - 1 tsp
Cinnamon - small piece

For Marination:
Ginger garlic paste - 1 tsp
Chilly powder - 1 tsp
Lime juice - 1 tbsp
Tumeric powder - 1 tsp
Salt - As reqd

Method:

• Blend the items under "to grind" without adding water and set aside.
• In other bowl add prawns and items under "for marinate".
• Mix well and set aside for 10 mins.
• Heat oil in pan and add onions and saute.
• Add in curry leaves and toss.
• Add in marinated prawns and mix well.
• Add grinded masala and toss well.
• Fry this on high heat till it is toasted.

Prawn Masala

Ingredients:

Prawns - 200 g
Cinnamon stick - 1 small piece
Green elaichi - 1
Onion - 1 (fine chop)
Tomato - 2 (fine chop)
Green Chilly - 1 (slit)
Ginger garlic paste - 1 tsp
Fennel powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Chilly powder - 1/2 tsp
Kashmiri chilly powder - 1/2 tsp
Pepper powder - 2 tsp
Garam masala - 1/2 tsp
Salt, Water, Oil - As reqd

For Marinate:
Ginger garlic paste - 1 tsp
Chilly powder - 1 tsp
Kashmiri chilly powder -1 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Pepper powder - 1 tsp
Salt - As reqd

Method:

• In a bowl add washed and deveined prawns.
• Add items under "for marinate" and mix well.
• Set this aside for 10 mins.
• Heat oil in pan and marinated prawns and mix well.
• Cook in low flame for 6-7 mins.
• Drain the prawns and set aside.
• To the same oil, add garam spices,curry leaves and thennion.
• Add in green chilly, ginger garlic paste and mix well.
• Add in salt and spice powders(except pepper powder) and mix well.
• Now add in tomatoes and mix well.
• Cover and cook till tomatoes are mushy.
• Add little water and mix well.
• Add in prawns and mix well.
• Cook in low flame for 3-4 mins.
• Finally add pepper powder and toss well.
• Let it cook for 2 mins.
• Garnish with coriander leaves and serve.

Note:

Add salt accordingly as we add salt in marination too.

Vangibath

Ingredients:

Onion - 1 (chopped)
Green Brinjal - 4-5
Vangibath powder - 2 tbsp
Turmeric powder - 1/4 tsp
Tamrind - small gooseberry size
Jaggery - Little
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Channa dal - 2 tsp
Hing - a pinch
Curry Leaves - a sprig
Corainder leaves - Little
Lime juice - 1 tbsp
Boiled Rice - 1 1/2 cup
Salt, Water, Oil - As reqd

Method:

• Soak tamrind in 1/3 cups of water and set aside.
• Chop brinjals and soak in water.
• Heat oil in pan and add mustard seeds, urad dal and channa dal.
• Once it splutters add curry leaves and hing.
• Add in onions and saute well.
• Add in brinjals and turmeric powder and cook in low flame.
• Once brinjal is half cooked, add vangibath powder and mix well.
• Add the tamrind extract and cover and cook till it thickens.
• Squeeze lime juice and turn off.
• Now in a plate add the boiled rice, add required salt and prepared masala.
• Mix gradually using a fork.
• Garnish with coriander leaves.
• Karnataka style vangibath is ready.

Vangibath Powder

Ingredients:

Byadgi Chilly - 8
Urad dal - 5 tsp
Chnna dal - 1/4 cup
Coriander seeds - 1/4cup
Pepper corns - 1/4 tsp
Poppy seeds - 1 tsp
Dessicated coconut - 1/4 cup
Cloves - 3
Cinnamon Stick - small piece
Green Elaichi - 1


Method:

• Dry roast poppy seeds for few seconds on low flame.
• Transfer this to a plate.
• Now in same pan add the other ingredients(except coconut) and roast.
• Once the color of dal changes transfer this to a the same plate.
• Now add dessicated coconut and toss for a sec and add it to the plate.
• Now let this cool and then blend to a fine powder.
• Can store in air tight container and refrigerate.
• Made Vangibath (Karnataka) using this.

Note:

I used only normal red chilly.

Curry Leaves Rice

Ingredients:

Rice - 1 cup
Curry Leaves podi - 3 tbsp
Cashews - 6-7
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Channa dal - 1 tsp
Curry Leaves - 1 sprig
Oil - 1 tbsp

Method:

• Boil rice and set aside.
• Heat oil in pan and add mustard seeds and cumin seeds.
• Add in channa dal, cashew and curry leaves.
• Add this to rice.
• Add the curry leaves podi and mix with fork.
• Yummy Curry Leaves(Karuvaepillai) rice ready.

Curry Leaves Podi #2

Ingredients:

Curry Leaves - 1 cup
Thoor dal - 2 tbsp
Channa dal - 2 tbsp
Coriander Seeds - 2 tbsp
Cumin seeds - 2 tsp
Pepper corns - 2 tsp
Dry Red chilly - 5
Salt - 1 tbsp or As reqd

Method:

• Dry roast all the ingredients.
• Let it cool and blend coarsely.
• Can mix in rice to have yummy curry leaves rice.
• Or can be served with idly or dosa.
• I mixed in rice and made Curry Leaves Rice it was yum.

Roti Manchurian

Ingredients :

Leftover  Chapathi - 2
Onion - 1 (fine chop)
Capsicum - 1 (fine chop)
Garlic - 2-3 (fine chop)
Turmeric Powder - a pinch
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Potato - 1/2 cup (boiled)
All purpose flour - 2 tbsp
Corn flour - 3 tbsp
Tomato sauce - 1/4 cup
Soya sauce - 2 tsp
Chilly sauce - 1/2 tbsp
Pepper powder - 1 tsp
Spring onion - 1 tbsp (white part chopped)
Spring onion - 1 tbsp (green part)
Butter - 1 tbsp
Salt, Water, oil - As reqd

Method:

• Heat oil in pan and add onion and saute well.
• Add in boiled and mashed potato.
• Now add the spice powders and salt and mix well.
• Cook for 2 mins and set aside.
• Heat chapathi and set aside.
• Take a roti and place the filling and roll it tight.
• Cut it into roundels.
• Dust this in maida and set aside.
• In a bowl add maida and corn flour.
• Add little water and pinch of salt and make a batter.
• Dip the roti roundels in this and deep fry and set aside.
• Now heat butter in pan and add white part of spring onion and saute.
• Add in garlic, capsicum and saute well.
• Add in leftover filling and mix up.
• Low the flame and add in sauces and mix well.
• Add in fried roti roundels and toss well.
• The sauces should coat roti.
• Garnish with spring onion and serve.
• Roti manchurian is ready.

Note:

• Add salt accordingly as soya sauce also has salt in it.
• Filling can be of your choice.
• You can do the same with minced chicken.

Orange Cranberry Cupcakes

Ingredients:

Wheat flour - 1 1/2 cup
Unsalted butter - 170 g (3/4 cup)
Brown sugar - 1 1/2 cup
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Orange Zest - 1 1/4 tsp
Salt - 1/8 tsp
Egg - 3
Curd - 1/2 cup
Vanilla esc - 1/2 tsp
Dried Cranberries - 1/2 cup (fine chop)

Method:

• In a bowl cream butter and sugar.
• Now add one egg at a time and whisk.
• Add in esc and mix well.
• In other bowl add flour, baking powder, baking soda.
• Add in salt, orange zest and mix well.
• Add this to wet ingredients and use electric hand mixer and blend.
• Add in curd and mix well.
• Add in cranberries and fold well.
• Pour this lined muffin tray.
• Bake this in a preheated oven at 180°C for 20-22 mins.

Cranberry Orange Pound Cake

Ingredients:

Wheat flour - 1 1/2 cup
Unsalted butter - 170 g (3/4 cup)
Brown sugar - 1 1/2 cup
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Orange Zest - 1 1/4 tsp
Salt - 1/8 tsp
Egg - 3
Curd - 1/2 cup
Vanilla esc - 1/2 tsp
Dried Cranberries - 1/2 cup (fine chop)

Method:

• In a bowl cream butter and sugar.
• Now add one egg at a time and whisk.
• Add in esc and mix well.
• In other bowl add flour, baking powder, baking soda.
• Add in salt, orange zest and mix well.
• Add this to wet ingredients and use electric hand mixer and blend.
• Add in curd and mix well.
• Add in cranberries and fold well.
• Pour this batter in greased pan and dap it
• Bake this in a preheated oven at 180°C for 35-38 mins.

Podi Kozhi

Ingredients:

Chicken - 200 g (boneless)
Onion - 1 (fine chop)
Urad dal - 1/2 cup
Channa dal - 1/2 cup
Dry Red Chilly - 14-16
Green chilly -1
Fennel Powder - 1/2 tsp
Kashmiri Chilly powder - 3/4 tsp
Ginger garlic paste - 1 tsp
Curry Leaves - 2 sprigs
Salt, Oil, Water - As reqd

Method:

• Dry roast channa dal, urad dal and dry red chilly for a while (app 5 mins).
• Do this in low flame.
• Transfer this to a plate and let it cool.
• Blend this coarsely and set aside.
• Heat oil in pan and add curry leaves.
• Add in onion and saute.
• Add in ginger garlic paste and green chilly and saute for a while.
• Add in boneless chicken pieces and cover and cook for 6-8 mins.
• Add in kashmiri chilly powder and blended powder and mix well.
• Add required salt and dirzzle little water.
• Cover and cook for a while.
• Add 2 tbsp of gingely oil and mix.
• Cover and cook for 5 mins.
• Yummy podi kozhi is ready.

Sundaikaai Vathal Kuzhambu

Ingredients:

Onion - 15(fine chop)
Garlic - 5-6 (fine chop)
Brinjal - 2 (cut and soak in water)
Sundakaai vathal - 1/4 cup
Pepper powder - 1/2 tsp
Sambar thool - 4 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Vadagam - 1/4 tsp
Tamrind - Lemon size
Curry Leaves - a sprig
Coriander Leaves - Little

Method:

• Soak tamrind in water and set aside.
• Heat oil in pan and add sundakaai vathal and saute in low flame.
• Reserve few and blend the rest coarsely.
• Heat oil in pan and add mustard seeds and cumin seeds.
• Add curry leaves, vadagam and saute.
• Add in onion and garlic and saute for a while.
• Add the brinjal pieces and saute for a while.
• Once it changes in color, add in spice powders and salt.
• Add in blended vathal and mix well.
• Add the strained tamrind water and mix well.
• Cook in low flame till you get the desired consistency.
• Add the reserved vathal and mix up.
• Garnish with coriander leaves and serve.
• Goes good with rice/idly/dosa.

Spicy Chessy Pull Apart (Floral Pattern)

Baked 

Pic 5

Pic 4

Pic 3

 Pic 2

Pic 1

Filling

Ingredients:

For Dough :

Wheat flour - 1 1/2 cup
All purpose flour -1/2 cup
Dry yeast - 2 tsp
Sugar - 1 tbsp
Warm Milk - 1/2 cup
Water - 1/4 cup
Olive oil - 2 tbsp
Salt - 1.5 tsp

For Filling:
Grated Cheese - 3/4 cup
Garlic powder - 1 tbsp
Pizza sauce - 1 tbsp
Red chilly flakes - 1 1/2 tsp
Oregano - 1/2 tsp
Italian seasoning - 1/2 tsp
Salt - 1/8 tsp


Method:

• Take yeast in bowl and add sugar.
• Add warm milk and set aside.
• In a bowl add grated cheese and other filling ingredients.
• Set this aside.
• In other bowl add flour, salt and mix well.
• Once yeast is activated, add it to flour and mix well.
• Add water if it is too dry and make a dough(it can be sticky too).
• Set this aside for an hour to proof.
• After an hour, transfer the dough to workspace.
• Knead the dough and make small 18-19 small balls out of it.
• Flatten the ball and add make 3 inch roundels (as we make pooris), pic 2.
• Place filling in each circle and fold semicircle as in pic 3.
• Then fold like flower petal as in pic 4.
• Repeat the same with rest of the dough.
• For the center part make a mini ball dough with filling.
• Place this in a greased pan and arrange to get floral pattern as in pic 5.
• Set this aside for second proofing for 30 mins.
• After 30 mins, brush the top with oil.
• Preheat oven(OTG) at 180°C and bake for 25-30 mins.
• Once baked brush with oil.
• Serve with sauce/dip of your choice.

Mutton Keema

Ingredients:

Minced Mutton - 250 g(boneless)
Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Green Chilly - 1
Turmeric powder - 1 tsp
Red chilly powder - 1 tsp
Ginger garlic paste - 1 tbsp
Cumin powder - 1/2 tsp
Fennel powder - 1/4 tsp
Kashmiri Chilly powder - 1/2 tsp
Clove - 1
Cinnamon stick - small piece
Green Elaichi - 1
Curry Leaves - a sprig
Coriander Leaves - Little
Salt, Oil, Water - As reqd

Method:

• In a bowl add mutton, ginger garlic paste, turmeric powder, chilly powder and salt.
• Mix this well and pressure cook 5-6 whistles.
• Strain and set aside.
• Heat oil in pan and add garam spices.
• Add in curry leaves and green chilly and saute.
• Now add onion and saute.
• Add in tomato and cook till it turns mushy.
• Now add all spice powders(except pepper powder) and mix well.
• Cook in low flame.
• Add in boiled mutton mince and mix well.
• Add little water and cover and cook.
• Once it dries up add in pepper powder and mix well.
• Cook for 3-4 mins.
• Garnish with coriander leaves and serve.

Cauliflower (Gobi) Gravy

Ingredients:

Cauliflower - 1 (medium size, florets)
Onion - 1 (fine chop)
Tomato - 2 (puree)
Green Chilly - 1
Ginger garlic paste - 1 tsp
Cumin powder - 1/2 tsp
Fennel powder - 1/2 tsp
Coriander powder - 1 tbsp
Red chilly powder - 1 tsp
Kashmiri chilly powder - 1 tsp
Tandoori masala - 1/2 tsp
Pepper powder - 1 tsp
Turmeric powder - 1/2 tsp
Fresh cream - 1/4 cup
Dried Kasoori methi - 1 tsp
Coriander Leaves - Little
Butter - 1 tbsp
Salt, Oil, Water - As reqd

Method:

• Boil water in a pan and add turmeric powder to it.
• Add the florets and cover and cook for 5-6 mins.
• Strain and fine chop and set aside.
• Now heat butter and oil in pan and add bay leaf and cinamon stick.
• Add in onion and saute.
• Add in ginger garlic past and chilly and saute.
• Now add the tomato puree and spice powders.
• Add in salt and sugar and little water and boil.
• Add in florets and mix well.
• Let it boil for few mins.
• Add in fresh cream and mix well and cook for a min.
• Crush and add dried methi leaves and garnish with coriander leaves.
• Serve this with chapathi/parotta.

Blueberry Jam

Ingredients:

Dried blueberry - 1 cup
Sugar - 1/2 cup
Icing sugar - 1 tbsp
Lemon juice -  1/2 tsp
Hot Water - 1/2 cup

Method:

• Boil water and add dried blueberry to it and set aside.
• After 10 mins, strain them and blend it to a fine paste.
• Add the soaked water for blending.
• In a pan add the blended puree, sugar, icing sugar and lime juice.
• Mix well.
• Cook this in low flame, stir it occasionally.
• Cook till desired consistency is attained.
• Let it cool and store in airtight container.
• Can use in recipes of your choice.

Bun Samosa

Bun Samosas

After Proofing

B4 proofing

Pic 6

Pic 5

Pic 4

Pic 3

Pic 2

Pic 1

Ingredients:

For dough:
Wheat flour - 1 cup
All purpose flour - 1/2 cup
Warm milk - 1/2 cup
Dry yeast - 1 tsp
Olive oil - 3 tbsp
Salt - 3/4 tsp
Baking powder - 1/4 tsp

For Filling:
Paneer - 1/2 cup
Onion - 1(fine chop)
Tomato - 1 (fine chop)
Tomato sauce - 1/2 tsp
Cumin powder - 1/2 tsp
Tandoori masala - 1/2 tsp
Chilly powder - 1 tsp
Garam Masala - 1 tsp
Ginger garlic paste - 1 tsp
Coriander Leaves - Little
Oil, Salt - As reqd

Method:

• Heat oil in pan and add onion and saute.
• Add in ginger garlic paste and saute.
• Add in tomato and cook it it mushy.
• Now add the sauce,spice powders and salt and mix well.
• Add in crumbled paneer and mix well.
• Garnish with coriander leaves and set aside.
• In a bowl add yeast and warm milk set aside.
• In other bowl add flour, salt, baking powder and oil and mix well.
• Once yeast is activated add to flour and make a soft dough.
• No need for proofing.
• Divide this into 9 equal balls.
• Make 3 medium cirles as in picture 1.
• Then apply oil in two and drizzle flour on them.
• Place one over the other and final over without oil.
• Now roll the dough to a big circle (as we do for chapathi), pic 2.
• Cut them into quarters as in pic 3.
• Place filling in each quarter.
• Fold from left to right and then right to left and then seal bottom (pic 4,5,6).
• Repeat the same for rest of the dough.
• Line them in a greased tray and set aside for an hour for proofing.
• Brush the top with oil (or egg wash).
• Bake them in a preheated oven (OTG) at 180°C for 20-22 mins.
• Gives around 12-14 bun samosas.

Note:

• You can have any filling of your choice.
• You can use water to seal the edges of samosa.

Egg Noodles Dosa

Ingredients:

Dosa batter - 1 cup
Egg - 3
Turmeric powder - a pinch
Pepper powder - 1 tsp
Maggi Masala - 1 sachet
Idly podi - 1/4 cup
Salt, Oil - As reqd

Method:

• In a bowl add eggs and whisk well.
• Add turmeric powder, pepper powder, salt and mix well.
• Add in maggi masala and whisk well.
• Heat oil in pan and add the egg batter.
• Keep stirring to get scrambled consistency.
• Transfer this to bowl and set aside.
• Heat a dosa tawa and pour a laddle of dosa batter.
• Spread this and drizzle oil.
• Sprinkle podi over dosa and keep the egg filling.
• Cover and cook for a min.
• Serve the yummy egg noodles dosa.

Italian Bocconotti Cookies

Ingredients:

Wheat flour - 1 cup
All purpose flour - 1/2 cup
Baking soda - 1/4 tsp
Sugar - 1/3 cup
Milk - 1/3 cup (cold)
Unsalted butter - 113 g (chill)

For Filling:

Jam - 1/4 cup
Almonds - 1/4 cup (grounded)
ChocoChips - 1 tsp

Method:

• In a bowl add jam, almonds and chocochips and mix well.
• In other bowl add flour, baking soda and sugar and mix well.
• Add chill butter to this and mix it with fork.
• Mix till you get crumble like texture.
• Now add the chill milk and make a dough.
• Cling wrap and refrigerate the dough for 30 mins.
• Now divide the dough into equal portions.
• Grease a muffin tray.
• Take a portion and press it in muffin case.
• Add a spoon of filling and cover with other portion of dough.
• Seal it and repeat the same for rest of the dough.
• Bake this in a preheated oven at 180°C for 20-22 mins.
• This gives 8 cookies.

Variation # 1:

• I made biscoff and almond filling too.
• Filled the same in few cookies.

Note:

• You can use any jam of your choice.
• You can also increase the chocolate quantity.

Cherry Cranberry Jam

Ingredients:

Dried cherry - 3/4 cup
Dried Cranberry - 1/4 cup
Sugar - 1/2 cup
Icing sugar - 1 tbsp
Lemon juice -  1/2 tsp
Hot Water - 1/2 cup

Method:

• Boil water and add dried cherry and cranberry to it and set aside.
• After 10 mins, strain them and blend it to a fine paste.
• Add the soaked water for blending.
• In a pan add the blended puree, sugar, icing sugar and lime juice.
• Mix well.
• Cook this in low flame, stir it occasionally.
• Cook till desired consistency is attained.
• Let it cool and store in airtight container.
• Can use in recipes of your choice.

Note:
I used this in Italian Bocconotti Cookies.

Karuvaepillai Thokku Rice

Ingredients:

Rice - 1 cup
Karuvaepillai thokku - 3 tbsp
Channa dal - 1/2 tsp
Groundnuts - 1 tbsp
Oil, Salt - As reqd

Method:

• Boil rice and transfer to a plate and spread with a fork.
• Heat oil in pan and add groundnuts and roast it.
• Add this to rice.
• Now add chana dal and roast and add it to rice as well.
• Add the thokku and mix well.
• Check for salt and if needed add accordingly.
• Drizzle a teaspoon of gingely oil and serve the yummy rice.

Karuvaepillai (Curry Leaves) Thokku

Ingredients:

Curry Leaves - 3 cup
Dry red chilly - 5
Pepper corns - 1/2 tbsp
Sundaikaai Vathal - 14-15
Tamrind - small lemon size
Gingely oil - 4 tbsp
Salt, Water - As Reqd

Method:

• Heat oil in pan and roast sundaikaai vathal and set aside.
• Blend this coarsely and set aside.
• Soak tamrind in 1/4 cup hot water.
• Now heat little oil in pan and add dry red chilly(4) and pepper corns.
• Saute for a while and transfer to plate.
• Add curry leaves and saute for a while.
• In a blender add these curry leaves, chilly and pepper corns.
• Add soaked tamrind and salt.
• Blend this to a fine paste.
• Use tamrind water to grind.
• Heat gingely oil and add mustard seeds.
• Once it splutters add curry leaves and a dry red chilly.
• Now low the flame and add grinded paste.
• Add the fried and blended sundakaai vathal.
• Cook in low flame, till the oil oozes.
• Yummy thokku is ready to be mixed in rice.
• Or can be a best side dish for dosa/idly too.

Note:
As sundakaai vathal has salt, add salt acc in thokku.