Ingredients:

1. Besan flour/kadala maavu - 1.5 cup
2. Water - 1.25 cups
3. Raisins - 1 tbsp
4. Cashew halves - 1 tbsp
5. Ghee - 1 tsp
6. Cardamom - 4 nos, crushed
7. Baking powder - a pinch
8. Salt - a pinch
9. Yellow food colour - a pinch(optional) 
10. Oil - for deep frying

For sugar syrup:

1. Sugar - 1 cup
2. Water - 1.25 cups

Preparation:

• In a mixing bowl, mix together besan flour, salt, baking soda and food colour. Add 1.25 cups of water to form a batter similar to dosa batter, which is not too thick or thin.
• Heat oil enough for deep frying.For making boondi you need  ladle with holes.
• Keep the perforated ladle  on top of the hot oil and pour a ladleful of batter over it.Mixture falls into the oil through these holes to form boondi. Fry until it turns golden brown. Repeat the same for the remaining batter.
• Fry the raisins and cashews in ghee and set aside.
• For making the syrup, combine 1 cup sugar with 1.25 cups 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.Switch off the flame.
• Add crushed cardamon to the  syrup and mix well.Next add the prepared boondi, fried cashews and raisins.Mix everything well and when it is not too hot and warm enough to handle, make balls out of it.Let it cool completely and store in an airtight container.

Ingredients:

1. Rava/sooji/semolina - 1/2 cup
2. Rice flour - 1/2 cup
3. Maida/all purpose flour - 1/4 cup
4. Chopped onion - 1/4 cup
5. Chopped ginger - 1 tsp
6. Yogurt - 2 tbsp
7. Chopped coriander leaves - 1 tbsp
8. Grated carrot -  2 tbsp
9. Chopped green chilli - 1 tsp
10. Cumin seeds - 1 tsp
11. Water - 2 cups, approximately 
12. Salt - as needed
13. Oil - as needed

Preparation:

• In a mixing bowl, mix together rava, rice flour and all purpose flour.Add enough salt to the mixture.
• Next, add in chopped onion, green chilli, ginger, grated carrot, coriander leaves, cumin and yogurt. 
• Add approximately  2 cups of water and mix well .The batter should be thin.Taste check for salt and add more if needed.
•  Heat a tawa or non stick pan and drizzle some oil.Pour a ladleful of batter on the tawa from  the outer corner  towards the centre without spreading it.Fill the gaps in between.
• Cook over medium heat for 2-3 minutes or until golden brown.Turn over and cook for 1-2 minutes.
• Serve hot with chutney, sambar etc..

Ingredients:

For marination:

1. Chicken  - 1 kg, cut into medium size pieces
2. Lemon juice - 1 tbsp
3. Red chilli powder - 1/2 tsp
4. Turmeric powder - 1/4 tsp
5. Pepper powder - 1/2 tsp
6. Salt - as needed

For roasting and grinding:

1. Grated coconut - 3/4 cup
2. Corinader seeds - 1 tsp
3. Dry red chilli - 2 nos
4. Cardamom - 4 nos
5. Cloves - 5 nos
6. Cinnamon  - 1 inch stick
7. Star anise - 1
8. Fennel seeds - 1 tsp
9. Cumin seeds - 1 tsp
10. Whole black pepper - 1/2 tsp

For gravy:

1. Onion - 3 nos, chopped
2. Tomato - 2 nos, chopped
3. Curry leaves - 2 springs
4. Ginger garlic paste - 1 tbsp
5. Red chilli powder - 1/2 tsp
6. Coriander powder - 1/2 tsp
7. Oil - as needed
8. Salt - to taste
9. Coriander leaves - 1 tbsp

Preparation:

• Marinate the chicken pieces with all the ingredients listed under marination.Set it aside for 1 hour.
• Heat a pan and dry roast all the ingredients  listed under 'for roasting and grinding' till golden brown.Let it cool and grind to a fine powder.
• In a heavy bottomed pan, heat oil and add ginger garlic paste along with chopped onion,curry leaves and enough salt.Saute  till it becomes golden brown.
• Add red chilli powder, coriander powder and fry for few seconds.
• Add in chopped tomatoes and cook till it becomes soft.
• Next, add the ground coconut mixture and mix everything well.
• To this, add the marinated chicken pieces along with enough water .Cover and  cook until the chicken is done.
• Taste check for salt and add more if needed.
• Switch off the flame and garnish with coriander leaves. Serve with rice, chapatis etc.

Ingredients:

1. Yogurt/Thick curd - 1 cup
2. Pomegranate seeds - 1/2 cup
3. Grated carrot - 2 tbsp
4. Chopped green chilli - 1/2 tsp
5. Roasted cumin powder - 1/4 tsp
6. Black pepper powder - 1/2 tsp
7. Salt - as needed
8. Chopped coriander leaves- 1 tbsp

Preparation:

• Beat the yogurt in a bowl .Add in salt, pepper powder, roasted cumin powder and beat again.
• Next, add all other ingredients and mix well.
• Garnish with some pomegranate seeds, coriander leaves and grated carrot .
• Serve with any rice of your choice.

Ingredients:

1. Eggs - 2 nos
2. Milk - 2 tbsp
3. Chopped onion - 3 tbsp
4. Finely chopped ginger - 1/4 tsp
5. Chopped button mushroom - 4 tbsp
6. Chopped capsicum - 2 tbsp
7. Chopped tomato - 2 tbsp
8. Red chilli powder - 1/4 tsp
9. Turmeric powder - a pinch
10. Pepper powder - 1/4 tsp
11. Coriander leaves - 1 tbsp
12. Salt - as needed
13. Oil /butter - 1.5 tbsp

Preparation:

• Beat the eggs well.Add milk, pepper powder and beat again.Add enough salt to taste.
• Heat 1 tbsp oil/butter in a pan  Add chopped onion, ginger,  mushroom and capsicum along with enough salt.Saute for 4-5 minutes until the onions becomes soft and mushroom gets cooked.
• Add in turmeric powder and chilli powder .Mix well and saute for one more minute.
• Add this mixture to beaten  egg.Add in chopped tomato and chopped coriander leaves.
• Heat the remaining 1/2 tbsp oil/butter in a wide pan.Pour the egg mixture to the pan and cook for 1-2 minutes in low flame.Flip over and cook for few more minutes.Switch off the flame and serve hot.

Ingredients:

1. Quick cooking oats - 2 cups
2. Chopped vegetables(carrot, green beans etc) - 1 cup
3. Frozen green peas - 1/4 cup
4. Chopped onion - 1/4 cup
5. Chopped ginger - 1/2 tsp
6. Chopped green chilli - 1/2 tsp
7. Mustard seeds - 1/2 tsp
8. Cumin seeds - 1/2 tsp
9. Urad dal - 1 tsp
10. Chana dal - 1 tsp
11. Hing - a pinch
12. Curry leaves - 4 to 5
13. Turmeric powder - 1/4 tsp
14. Grated coconut - 2 tbsp
15. Water - 1.5 cup
16. Vegetable oil - 1 tbsp
17. Salt - as needed

Preparation:

• Dry roast the oats for 4-5 minutes and set aside.
• Heat oil in a pan .Add mustard seeds and cumin seeds; let it splutter.
• Add urad dal and chana dal. Fry for few seconds.
• Add in chopped ginger,curry leaves,green chilli, onion and saute till the onion turns translucent.
• To this, add turmeric powder and hing.Add in the chopped veggies and green peas along with enough salt .Mix everything well.
• Add 1 cup water.Cover and cook in medium flame till the vegetables are done .
•  Next, add in dry roasted oats with enough salt and mix well.
• Add remaining 1/2 cup water and cook for 2-3 minutes till the oats becomes soft.
• Finally, add in grated coconut and give a mix.Switch off the flame and serve hot.

Ingredients:

1. Boneless chicken - 250 gms
2. Finely chopped onion - 1/2 cup
3. Pepper powder - 1 tsp
4. Salt - as needed
5. Mayonnaise - 3 tbsp
6. Tomato ketchup - 1 tbsp
7. Sandwich bread/ bun 

Preparation:

• Cook chicken in enough water adding 1/2 tsp pepper powder and salt .Shred the chicken into small pieces.
• To this, add chopped onion, remaining 1/2 tsp pepper powder, mayonnaise, ketchup and mix well.
• Taste check for salt and add more if needed.
• Heat a non stick pan or tawa and toast the bread slices or sandwich bun for 1-2 minutes turning upside down in between.
• Spread the prepared chicken mixture between the bread or bun and serve.