Ingredients:

1. All purpose flour/Maida - 2 cups
2. Pineapple slices - 6 nos
3. White sugar - 1 cup
4. Brown sugar - 1/4 cup
5. Butter - 2 tbsp
6. Baking powder - 1.5 tsp
7. Baking soda - 1/2 tsp
8. Yogurt - 1/2 cup
9. Vanilla essence - 2 tsp
10. Pineapple juice - 1 cup
11. Vegetable oil - 1/4 cup
12. Salt - 1/4 tsp
13. Strawberries/cherries - for garnishing

Preparation:

• Preheat oven to 375 F.
• Sieve together all purpose flour, baking soda, baking powder and salt; set aside.
• In a mixing bowl, mix together white sugar and vegetable oil.Add yogurt and mix well.
• To this, add in vanilla essence and pineapple juice and mix again.
• Add the sieved flour mixture to this and mix gently.
• Heat butter in a pan and stir in  the brown sugar.Pour this mixture to a cake pan and place pineapple slices over it.
• Pour the prepared batter over the arranged pineapple slices and bake for 35-40 minutes or until a skewer or knife inserted to the center of the cake comes out clean.
• Let the cake cool for 10 minutes.Then, invert the cake onto a serving plate.Slice and serve!!

Ingredients:

1. Hakka noodles - 250 gm
2. Carrot, chopped - 1
3. Cabbage, chopped - 1 cup
4. Capsicum, chopped - 1
5. Chopped garlic - 1 tsp
6. Soy sauce - 1 tbsp
7. Chilli sauce - 1 tsp
8. Vinegar - 1/2 tsp
9. Pepper powder - 1/2 tsp
10. Salt - as needed
11. Oil - as needed
12. Spring onion - for garnishing(optional)

Preparation:

• Cook noodles according to the package instructions.
• Heat oil in a pan, add chopped  garlic and saute till the raw smell is gone.
• Add in all the vegetables and cook for 4-5 minutes.Add enough salt.
• Add soy sauce, chilli sauce and vinegar;mix everything well.
• Add in the cooked noodles and mix again.
• Sprinkle pepper powder and serve hot.

Ingredients:

1. Basmati rice - 2 cups
2. Mixed vegetables(carrot, potato, green peas, beans etc) - 2 cups
3. Onion - 1, sliced
4. Tomato - 2, chopped
5. Ginger garlic paste - 1 tbsp
6. Mint leaves, chopped - 1/2 cup
7. Green chilli - 1
8. Coriander leaves, chopped - 1/2 cup
9. Cumin seeds - 1 tsp
10. Cardamom - 4
11. Cloves - 5
12. Cinnamon - 1 inch stick
13. Bay leaves - 2
14. Star anise - 1
15. Yogurt - 1/4 cup
16. Garam masala - 1 tsp
17. Chilli powder - 1/2 tsp
18. Coriander powder - 1 tsp
19. Turmeric powder - 1/2 tsp
20. Ghee / vegetable oil - 1 tbsp
21. Water - 3 cups
22. Salt - as needed
23. Cashew nuts - for garnishing (optional)

Preparation:

• Wash well and soak basmati rice for 30 minutes.Drain water and set aside.
• Heat oil/ ghee in a pressure cooker.Add cumin seeds and let it splutter.
• Then add all the whole spices and fry for a minute.To this, add sliced onion along with ginger garlic paste and saute till it turns translucent.Add all the spice powders and fry for a minute .
• Next, add chopped tomatoes and cook till it becomes soft.
• Add in all the chopped veggies along with mint ,coriander leaves,yogurt, enough salt and mix well.
• Add drained rice along with 3 cups of water and mix well.Taste check for salt and add more if needed.
• Cover and pressure cook till one whistle.Switch off the flame .
• When the pressure goes down, open the lid and spread the biriyani on a tray.Add cashews fried in ghee for garnishing.This is optional.
• Serve with raita, papad and pickle.

Ingredients:

1. All purpose flour - 2.5 cups
2. Active dry yeast - 2 tsp
3. Warm water - 1/2 cup
4. Warm milk - 1/4 cup
5. Sugar - 2 tbsp
6. Olive oil - 2 tbsp
7. Garlic powder - 1 tsp
8. Chopped garlic - 2  tsp
9. Italian seasoning - 1 tsp
10. Melted, salted butter - 1.5 tbsp
11. Salt - 1/2 tsp

Preparation:

• Dissolve yeast along with 1 tbsp sugar in warm water. Cover and set aside for 10 minutes.
• In a mixing bowl, mix together all purpose flour, remaining 1 tbsp sugar, olive oil, garlic powder, salt and warm milk.
• To this, add in the yeast mixture and knead to form a smooth dough.
• Cover and let it rise for 2 hours.Punch it down and dust with some flour.
• Divide equally into small balls and shape into thin breadsticks . Arrange them 2 inches apart on a greased baking sheet .Cover it and let rise for 30 minutes or until doubled.
• Mix chopped garlic and Italian seasoning in melted butter and brush on top of  the breadsticks.
• Bake in a 400 F preheated oven until golden brown, for 12-15 minutes.

Ingredients:

1. Wheat flour - 1 cup
2. All purpose flour - 1/2 cup
3. Brown sugar - 1/2 cup
4. White sugar - 1/4 cup
5. Ripe banana - 3 nos
6. Vegetable oil - 1/4 cup
7. Baking powder - 1/2 tsp
8. Baking soda - 1/2 tsp
9. Vanilla essence - 1 tsp
10. Salt - 1/4 tsp
11. Unsweetened cocoa powder - 2 tbsp
12. Hot water - 2 tbsp

Preparation:

• Preheat oven to 375 F.
• Sieve together wheat flour, all purpose flour, baking powder, baking soda and salt; set aside.
• In a mixing bowl, mix together vegetable oil and sugar .Add in vanilla essence along with mashed banana.Mix everything well.
• Add in the sieved flour mixture and fold gently.Reserve 1/2 cup batter and pour remaining  into a greased loaf tin.
• In a small bowl, whisk together the cocoa powder and hot water till smooth.Stir the cocoa mixture into the reserved batter.Drop by spoonfuls on top of the white batter.
• Swirl cocoa batter into white batter using a knife.
• Bake for 30 - 35 minutes or until a skewer inserted to the center of the bread comes out clean. 
• Cool and transfer to wire racks.

Ingredients:

1. Cauliflower florets - 2 cups
2. All purpose flour - 1/2 cup
3. Corn flour - 2 tbsp
4. Ginger garlic paste - 1 tsp
5. Kashmiri red chilli powder - 1.5 tsp
6. Pepper powder - 1/2 tsp
7. Chopped garlic - 1 tsp
8. Soy sauce - 2 tbsp
9. Tomato ketchup - 1 tbsp
10. Capsicum, cubed - 1/4 cup
11. Onion, cubed - 1/2 cup
12. Vegetable oil - as needed
13. Salt - as needed
14. Coriander leaves/spring onion - for garnishing

Preparation:

• Wash cauliflower florets and dip in hot water for 10 minutes.Drain water and set aside.
• In a bowl, combine together all purpose flour, corn flour, ginger garlic paste, pepper powder, 1 tsp chilli powder and salt.Add enough water to form a semi thick batter.
• Dip cauliflower florets in the prepared batter and deep fry them until golden brown.
• Heat oil in a pan and add chopped garlic.Fry for few seconds.
• Add in cubed onion and enough salt; saute for 2-3 minutes.
• To this, add the remaining 1/2 tsp chilli powder and mix well .
• Add soy sauce and tomato ketchup  and stir everything well.
• Next, add cubed capsicum and cook for 1-2 minutes.Finally, add in the fried cauliflower florets. 
• Cover and cook for a minute.Garnish with coriander leaves or spring onion and serve hot with rice, chapatis etc.

Ingredients:

1. Raw rice - 1/2 cup
2. Urad dal/Uzhunnu - 1/4 cup
3. Channa dal/kadala parippu - 1/4 cup
4. Toor dal/tuvara parippu  - 1/4 cup
5. Moong dal/ cheru payar parippu - 1/4 cup
6. Chopped ginger - 1 tbsp
7. Green chillies - 2 
8. Asafoetida  - a pinch
9. Salt - as needed

Preparation:

• Wash well and soak all the listed dals in enough water for 6 hours.
• Grind the soaked dals along with chopped ginger and green chillies into a batter of semi thick consistency.
• Add in enough salt and a pinch of asafoetida and mix well.There is no need of fermenting the batter. 
• Heat a nonstick pan or tawa and grease it with oil.Pour a ladleful of batter and drizzle some oil on top and sides .Cook till it turns golden brown and crispy.
• Serve hot  with chutney, sambar etc.