Chocolate Speculoos Frosting

Ingredients:

Unsalted butter - 20 g
Biscoff spread - 60 g
Icing sugar - 20 g
Unsweetened Cocoa powder - 5 g
Fresh Cream - 1 tsp

Method:

• In a bowl add in butter and sugar and cream well.
• Add in biscoff spread and cocoa powder and mix well.
• Add in fresh cream and whip to stiff peaks.
• If it is too thick add in cream to adjust consistency.
• This is just enough to cover and frost a mini cake.

Tomato/Thakaali Dosa

Ingredients:

Dosa Batter - 3 cups
Rava - 1 tbsp
Besan flour - 1 tbsp
Tomato - 1 
Dry red Chilly - 2
Kashmiri chilly - 1 or Kashmiri Chilly powder - 1/4 tsp
Hing - Little
Garlic - 2
Salt, Water, Oil - As reqd

Method:

• In a blender, add in tomato ( if tomato is big, add one if not 2 medium size).
• Add in dry red chilly,  kashmiri chilly, garlic, hing and salt.
• Blend this to a puree.
• Now in a bowl add in dosa batter and blended puree.
• Mix well.
• If it is thick can use to make dosas as such.
• If not, add in rava and besan flour and mix well.
• If you find the batter to be thin even after adding these two.
• Then add in a tbsp of rice flour.
• Set this aside.
• Heat a dosa tawa and pour a laddle of batter.
• Drizzle oil and cook in medium flame.
• Serve hot with chutney/sambar/podi.

Vazhakaai / Plantain Bonda

Ingredients:

Plantain - 2
Turmeric powder - 1/4 tsp
Red Chilly powder - 1/2 tsp
Garam Masala - 1/4 tsp
Cumin powder - 1/4 tsp
Curry Leaves - Little (fine chop)
Coriander Leaves - Little (fine chop)
Salt, Water, Oil - As reqd

For Batter:

Besan flour - 100 g
Rice flour - 3/4 tbsp
Red Chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Hing - a pinch
Baking soda - a pinch (optional)
Salt, Water - As reqd

Method:

• Pressure cook  plantain for 1 whistle.
• Pee skin and mash it.
• Add in turmeric powder, chilly powder, garam masala and cumin powder.
• Add in salt, chopped curry leaves and coriander leaves.
• Mix well and  make small balls.
• Set this aside.
• In other bowl add in ingredients under "for batter".
• Add water little by lttle and make asemithick batter.
• Heat oil in pan and dip each ball in batter and fry them in medium flame.
• Yields 10.
• Serve hot with chutney of your choice.

Thanni chutney - Madurai spl

Ingredients:
Onion - 2
Garlic - 4
Green Chilly - 3
Roasted gram - 50 g
Small onion - 4
Dry red Chilly - 2 (deseed)
Curry Leaves - Little
Mustard seeds -  1 tsp
Salt, Water, Oil - As reqd

Method:

• Heat oil in pan and add in roughly chopped onion.
• Saute this in medium flame.
• Add in green chilly and garlic and saute for 2 more mins.
• Transfer this to plate.
• Let it cool.
• Once cooled, add it to blender.
• Add in roasted gram and little water and blend it.
• Transfer this to bowl.
• Add water, such that the consistency is thin.
• Now heat oil in pan and add in mustard seeds.
• Add in curry leaves, small onion and dry red chilly.
• Saute this and add to chutney,

Yam/KarunaiKaelangu Chips/Fry

Ingredients:

Yam - Medium size
Red Chilly powder - 1/2 tsp
Hing - a pinch
Curry Leaves - a sprig
Tamrind - small piece
Salt, Oil, Water - As reqd

Method:

• Peel the skin and chop the yam to tiny cubes.
• Wash this and add to a bowl.
• Add in water and tamrind and mix well.
• Let it sit for 20 mins.
• Strain this and wash again.
• Now strain the yam and take it in a bowl.
• Heat oil in pan, once hot add in these yam cubes and fry them.
• Fry them in medium flame.
• Once the sizzling sound settles, transfer to a bowl.
• Now turn off range and fry the curry leaves and set aside.
• Now in a bowl add in fried yam.
• Add in salt, chilly powder and hing.
• Add in fried curry leaves and toss well.
• Store in airtight container.