Crispy Wheat Dosa

Ingredients:

Wheat flour - 1 cup
Rice flour - 1/2 cup
Onion - 1 (fine chopped)
Green Chilly - 2 (fine chop)
Cumin seeds - 1 tsp
Curry Leaves - Little
Salt, Water, Oil - As reqd

Method:

• In a bowl add in wheat flour,rice flour and salt and mix well.
• Heat oil in pan and add cumin seeds and curry leaves.
• Add in onion and chilly and saute for a while.
• Add this to flour mix.
• Add required water and mix well.
• Batter should be of thin consistency.
• Heat dosa pan and pour batter from outer to in.
• Drizzle oil and cook in low flame.
• Flip sides and cook.
• We had with podi and peerkangaai thokku.

Red Velvette CupCakes (Beetroot cupcakes)

Ingredients:

All purpose flour - 1 cups
Wheat flour - 1/2 cup
Sugar - 1 cup
Cocoa powder - 1 tbsp
Baking powder - 1 1/2 tsp
Beetroot Puree - 3/4 cup
Milk - 1/2 cup
Vinegar - 1 tbsp
Oil -1/2 cup
Vanilla esc - 1 tsp
Salt - 1/4 tsp

Method:

• Cut the top portion of beetroot and pressure cook for 3-4 whistles.
• Once cool, peel skin and puree it and set aside.
• In a bowl add in milk and vinegar and mix well.
• Add in oil, esc and sugar and mix well.
• Add in the beetroot puree and mix up.
• Add in flour, baking powder, cocoa powder and salt and mix well.
• Line the muffin tray with liners and fill them with batter.
• Bake this in a preheated oven (OTG) at 180°C for 15-20 mins.

Stuffed Egg Panniyaaram

Ingredients:

Egg - 1
Idly batter - 1 cup
Urulai potalam - 3 tbsp
Turmeric powder - a pinch
Pepper powder - 1 tsp
Oil - As reqd

Method:

• In a bowl break open eggs and beat it.
• Add in idly batter and spice powders and mix well.
• Check for salt, if needed add acc.
• Heat paniyaaram kadai and add little oil in each hole.
• Pour half battter and place little urulai potalam in each.
• Cover it with batter.
• Flip sides and cook in low flame.

Shorba/Sherva

Ingredients:

Onion - 1
Tomato - 2
Green chilly - 2
Ginger garlic paste - 3/4 tsp
Turmeric powder - 1/8 tsp
Coconut - 3 tbsp(grated)
Mint leaves - Little
Red Chilly powder - 1 tsp
Briyani masala powder - 1 tsp
Curd - 1 1/2 tbsp
Bay Leaf - 1
Mace - small strand
Green elaichi - 3
Cloves - 3
Cinnamon stick - small piece
Shahi jeera - 1/2 tsp

Method:

• Heat oil in pan and add onions and saute.
• Add in ginger garlic paste and tomatoes and cook till it turns mushy.
• Add in coconut and mix well.
• Transfer this to a plate.
• Add little water and make a puree of this.
• Heat oil in pan and bay leaf, elaichi, mace, cloves and cardamon.
• Add in jeera and saute.
• Add in the mint leaves, blended puree and mix well.
• Add in the spice powders and salt and mix well.
• Add water to have correct consistency.
• Add in curd and mix well.
• Cook in low flame for about 8-10 mins.
• Goes good with pulav and briyani.

Ginger Cookies

Ingredients:

All purpose flour - 1 1/4 cup
Butter - 1/3 cup
Brown Sugar - 1/2 cup
Sugar - 1/4 cup
Honey - 1/8 cup
Egg - 1
Baking powder - 1 tsp
Dry ginger powder - 1/4 tsp
Cinamon powder - 1/4 tsp
Salt - 1/8 tsp

Method:

• In a bowl add flour, dry ginger powder, cinamon powder and baking powder.
• Mix well and sieve it.
• In other bowl add butter, brown sugar and beat well.
• Add in egg and mix well.
• Add honey and whisk well.
• Now add in flour and mix nicely.
• Refrigerate this dough for 30 mins.
• Make small balls out of this and roll it in sugar.
• Line them in baking tray.
• Use a flat bottom vessel and press balls gently.
• Bake this in a preheated oven(OTG) at 180°C for 8-10 mins.