Ingredients:

1. All purpose flour/Maida - 1 cup
2. Unsweetened cocoa powder - 1/2 cup
3. Granulated sugar - 1 cup
4. Baking powder - 1 tsp
5. Egg - 2 nos
6. Vegetable oil - 1/4 cup
7. Vanilla essence - 1.5 tsp
8. Salt - 1/4 tsp
9. Powdered sugar - 1/4 cup

Preparation:

• In a mixing bowl, mix together all purpose flour, unsweetened cocoa powder ,baking powder and salt; Set aside.
• In a large bowl, beat eggs along with vegetable oil and sugar until fluffy.Add in vanilla essence and mix well.
• To this add the flour mixture and mix gently to form a sticky dough.Cover it and refrigerate for 3 hours.
• For making cookies, preheat oven to 375 F. Make small balls out of the dough and roll them in powdered sugar.Transfer to a lined baking tray and bake for 15 minutes.
• Remove cookies from the oven and let them cool completely.Store in an airtight container.

Ingredients:

1. Quick cooking oats - 1 cup
2. Semolina/sooji/rava - 1/2 cup
3. Curd /yogurt - 1/2 cup
4. Water - 1.25 cups or as needed
5. Grated carrot - 2 tbsp
6. Chopped green chilli - 1/2 tsp
7. Finely chopped ginger - 1 tsp
8. Baking soda - 1/2 tsp
9. Mustard seeds - 1/2 tsp
10. Turmeric powder - a pinch
11. Curry leaves - few,chopped
12. Hing/asafoetida - a pinch
13. Salt - as needed
14. Oil - as needed

Preparation:

• Heat a pan and dry roast oats for 2-3 minutes in medium flame .Grind it into a fine powder and set aside.
• In the same pan, add semolina/sooji/rava and roast it for 3 minutes or until golden brown.
• Heat oil in a pan and splutter mustard seeds.Add chopped ginger, green chilli, curry leaves and fry for few seconds.Add in turmeric powder and hing.Switch off the flame.
• In a mixing bowl, mix together powdered oats, roasted semolina, yogurt, salt, grated carrot and enough water.Add in the tempered mixture and mix well.Taste check for salt and add more if needed.Finally add baking soda and mix everything well.
• Transfer the batter to greased idli moulds and steam it for 12 - 15 minutes or until a skewer inserted comes out clean.Let it stand for 1-2 minutes and remove the idlis carefully using a spoon.Serve hot with chutney or sambar.

Ingredients:

1. Basmati rice - 3 cups
2. Fresh/Frozen green peas - 1 cup
3. Chopped onion - 1/2 cup
4. Ginger garlic paste - 1 tsp
5. Green chilli - 2, chopped
6. Turmeric powder - 1/4 tsp
7. Cardamom - 4 nos
8. Cloves - 5 nos
9. Cinnamon - 1 inch stick
10. Star anise - 1 
11. Bay leaf - 1
12. Cumin seeds - 1/2 tsp
13. Ghee - 1 tbsp
14. Coriander leaves - 2 tbsp
15. Water - 5.5 cups
16. Salt - as needed

Preparation:

• Wash well and soak basmati rice in enough water for 30 minutes.Drain it and set aside.
• In a pressure cooker, heat ghee and splutter cumin seeds. Add in cardamom, cloves, cinnamon stick, star anise , bay leaf and fry for few seconds.
• Next, add chopped onion along with ginger garlic paste , chopped green chilli and saute till the onion turns translucent.Add in turmeric powder and saute for two more minutes.
• To this, add green peas and cook for 2-3 minutes.Add basmati rice along with water and enough salt.Mix gently and taste check for salt.Add more if needed.
• Finally add in chopped coriander leaves .Pressure cook under medium flame for 2 whistles.Switch off the flame and when the pressure goes down , open the lid and fluff the rice gently with a fork .Mix well without breaking the rice.
• Serve hot with raita or any gravy of your choice.

Ingredients:

1. Besan/Chick pea flour/Kadala maavu - 2 cups
2. Black sesame seeds - 1 tbsp
3. Salt - a pinch
4. Water - as needed
5. Oil - for deep frying

For sugar syrup:

1. Sugar - 1 cup
2. Water - 1/2 cup
3. Crushed cardamom - 1/2 tsp

Preparation:

• In a mixing bowl, mix together flour, sesame seeds and salt. Add enough water and knead into a smooth dough.
• Heat oil in a deep frying pan and using a seva press mould, press down  the dough into the hot oil.Fry until it gets golden colour and drain onto a paper towel.Let it cool for sometime and break into small pieces.
• For making sugar syrup, combine 1 cup sugar with 1/2 cup of water and boil it stirring in between.Boil till it reaches one string consistency.That means, the syrup should form a string between your thumb and index finger when touched.Add in crushed cardamom and switch off the flame.
• To the prepared syrup, add seva and mix well.Let it cool completely and store in an airtight container.

Ingredients:

1. All purpose flour/Maida - 1.5 cups
2. Light brown sugar - 3/4 cup
3. Apple - 2 large, pureed 
4. Baking powder -  1tsp
5. Baking soda - 1/2 tsp
6. Vegetable oil - 1/4 cup
7. Egg - 1 
8. Cinnamon powder - 1/4 tsp
9. Vanilla essence - 1/2 tsp
10. Raisins - 1/4 cup
11. Salt - 1/4 tsp

Preparation:

• Preheat oven to 375 F.
• Peel, chop and puree the apples in a blender; Set aside.
• Sieve together flour, baking powder, baking soda, salt and cinnamon powder.
• In a mixing bowl, beat together egg and sugar .Add in oil and mix well.
• To this add pureed apple, vanilla essence and give a mix.Add sieved flour mixture and fold gently.Dust raisins with some flour and add to the batter.Fold it again.
• Transfer the batter to a tray lined with paper cups and bake for 15 - 20 minutes or until a skewer inserted to the center of the muffin comes out clean.

Ingredients:

1. Vermicelli/Semiya - 3/4 cup
2. Yogurt/Curd - 1/2 cup
3. Milk - 1/4 cup
4. Mustard - 1 tsp
5. Urad dal - 1 tsp
6. Dry red chilli - 2 nos
7. Green chilli - 1, chopped
8. Chopped ginger - 1/2 tsp
9. Curry leaves - few
10. Raisins - 1 tbsp
11. Water - as needed
12. Salt - as needed
13. Oil - 1 tbsp

Preparation:

• Dry roast vermicelli until it turns golden brown and set aside.
• Boil water and cook the roasted vermicelli adding enough salt.Drain excess water and let it cool for some time.
• In a mixing bowl mix together milk and vermicelli.Add in curd along with enough salt and mix again.

•  Heat oil in a pan and splutter mustard seeds.Add dry red chillies along with urad dal and fry for few seconds.Add in chopped ginger, green chilli, curry leaves, raisins and fry for few more seconds.
• Add the prepared vermicelli mixture into the pan and mix well.Switch off the flame
• Garnish with raisins and serve.

Ingredients:

1. Cooked shredded chicken - 1 cup
2. Chopped onion - 1/4 cup
3. Chopped capsicum - 1/4 cup
4. Finely chopped garlic - 1/2 tsp
5. Red Chilli sauce - 1 tsp
6. Tomato sauce - 1 tbsp
7. Pepper powder - 1/2 tsp
8. Shredded cheese - 1/4 cup
9. Bread slice - 6 nos
10. Salt - as needed
11. Oil - as needed

Preparation:

• Preheat oven to 375 F.
• Heat oil in a pan and add chopped garlic and onion.Saute for few minutes.
• Add in chilli sauce and tomato sauce along with enough salt and mix well.
• To this, add chopped capsicum and cook for 1-2 minutes.Next, add cooked shredded chicken.
• Sprinkle pepper powder and mix everything well.Switch off the flame.
• Cut the crusts off of each slice of bread and place the slices in a muffin tray.
• Fill them with the prepared chicken mixture and top it with some shredded cheese.
• Bake for 15 - 20 minutes or  until the bread turns golden brown.Serve hot.