Walnut cake...

INGREDIENTS:

3/4 cup all purpose flour.
1/4 cup salted butter.
1/3  cup natural sugar.
1 egg.
1 tsp vanilla extract.
1 tbsp sour cream or yogurt.
3/4 tsp baking powder.
1/2 cup walnuts, chopped.
1 tbsp natural sugar, to sprinkle.

METHOD:
Preheat oven to 350 degrees, F.  Cut and line the 6 or 9 inch baking pan with parchment paper.  Set aside.
Beat butter and sugar on high speed until creamy.  Add the egg and beat, till its light anf fluffy.  Combine the flour and baking powder.  Add the flour mixture, sour cream, vanilla and  mix well.  Spread the batter on the prepared baking pan.  Sprinkle 1 tbsp natural sugar over the batter.
Sprinkle the chopped walnuts on top of that.  Bake for 30 minutes or until a wooden pick inserted in center comes out clean.  Cool 10 minutes.  Remove from pan to wire rack and cool completely. 

"ENJOY COOKING AND EATING"

Murukku (D)

INGREDIENTS:

Rice flour  - 3 cups.
Split black gram  - 1/4cup.
Split green gram  - 1/4 cup.
Split bengal gram - 1/4 cup, (split yellow peas).
Cumin seeds  - 1 tbsp.
Asafoetida powder - 1 tbsp.
Salt - 1 tsp.

Oil  - 4 to 5 tbsps.
Water to mix.
Any oil to fry.

METHOD:

Roast the grams and powder fine.  Sieve and add rice flour, cumin seeds, asafoetida powder and salt.  Heat the 4 tbsp oil and add to the mixture and mix well.  Make a stiff dough with enough water. 
Heat oil.  Fill in the murrukku mould with small holes and press through the holes in to the hot oil.  Fry till its golden colour.  Drain.  Cool and keep it in a air tight container. 

"ENJOY COOKING AND EATING"

Murrukku; (c)

INGREDIENTS:

Rice flour - 3 cups.
Gram flour (yellow split peas flour)  - 1 cup.
Salt - 1/2 tsp.
Cumin seeds  - 1 tsp.
Asafoetida powder  - 1/2 tsp.
Hot oil - 2-3 tbsp.
Water to mix.
Oil to fry.

Murrukku (B)

INGREDIENTS:

2 cups rice flour.
1/2 cup split black gram.
1/2  tsp salt.
2 tbsp hot oil.
Gingelly seeds or sesame seeds  - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Asafoetida powder  -  1/2 tsp.
Oil to fry murrukku.

METHOD:
Roast the black gram and powder.  Sieve the flour, add gingelly seeds, rice flour, cumin seeds, asafoetida powder and salt.  Heat 2 tbsp oil and mix with the flour mixture.  Make a stiff dough by adding enough water and keep aside for 10 minutes.  Knead well.  Heat oil.  Fill in the murrukku press with star and press through the holes straight in the the hot oil and fry till its light brown.  Drain on paper towel.

"ENJOY COOKING AND EATING"

Murukku (A)

INGREDIENTS:

Extra long grain rice  -  2 cups.
Split back gram  - 1/2 cup.
Enough coconut milk to mix.
Salt to taste.
Asafoetida powder  - 1 tsp.
White sesame seeds -  1  tsp.
Hot oil  -  2 tbsp.
Oil to fry murrukku  -  2-3 cups.

METHOD:

Soak the rice for 2 to 3 hours.  Roast the black gram till golden color.  Pound it fine, keep it aside.
Strain the rice and grind with coconut milk, finely.  Add gram flour, salt, sesame seeds, hot oil and mix thoroughly.  Add more coconut milk if needed.  Make in to a stiff dough.  Knead well.  Set aside for 5 to 6 minutes. 
Heat oil.  Fill in the murrukku press or mould and press through the holes in to hot oil.  Fry, till its golden color. 

Chocolate chip cookies with cheerios...

INGREDIENTS:

2 cups cheerios.
1 cup all purpose flour.
2 eggs.
1/2 cup butter.
3/4 tsp baking powder.
1 cup light brown sugar.
1/2 tsp salt.
3/4 white chocolate chips.
1/2 cup walnuts. (optional).

METHOD:
Grind the cheerios fine. 
Heat oven to 345 degrees F.  
Stir together ground cheerios, flour, salt, baking powder and keep aside. 
Combine butter, brown sugar, vanilla, and beat at medium speed, till blended.  Add eggs beating well.  Gradually add cheerios mixture and mix well. Stir in the chocolate chips and nuts.  Drop tablespoonful of dough on to baking sheets.  Bake for 8 minutes or until lightly browned.  Cool slightly.  Remove cookies from baking sheet to wire rack, to cool  completely.                                                                                                                                                                                                                                                             

Plantain fritters...

INGREDIENTS:

2 ripe plantains.

1 cup whole wheat flour.

1/2 cup ground pistachio nuts.

2 tbsp ground flax seeds.

1/4 tsp salt.

3 to 4 tbsp sugar.

1 tsp fennel seeds.

Adequate water to make the batter.

Oil to fry the fritters.

METHOD:

Remove the skin and slice the plantain.

Combine wheat flour, ground pistachio nuts, ground flax seeds, salt, fennel seeds, and sugar with adequate water to make a thin batter. 

Heat oil.  Dip the plantain slices in the batter and fry till golden brown.  Drain and serve. 

"ENJOY COOKING AND EATING"

Sweet potato carrot wada...

INGREDIENTS:

1 cup sweet potato, grated.
1 cup carrot, grated.
1 onion, chopped finely.
2 to 3 green chilies, seeded and chopped finely.
1 sprig curry leaves, chopped finely.
2 inch long piece ginger, grated.
1/2 cup gram flour.
1 tsp salt.
Canola oil to fry wadas.

METHOD:

Combine the first eight ingredients and mix well.  Flatten in to small even sized patties. 
Heat oil.  Fry the wadas, till golden brown.  Drain and serve hot.

"ENJOY COOKING AND EATING"

Bread gulab jamun:(D)

INGREDIENTS;

Bread slices  - 2. 
Paneer  - 1/2 cup.
Baking soda - 1/4 tsp.
All purpose flour  - 1 to 2 tbsp.
Dash salt.
Oil to fry.

METHOD:

Put the bread slices in the work bowl of the food processor.  Process until the crumbs are uniformly fine.  Transfer to a mixing bowl.   Add the paneer, baking soda, flour, salt and mix well, without kneading.  Add one table spoon milk if needed.  Divide in to even sized small balls.  Heat oil and fry till light brown, on medium heat stirring frequently.  Drain.
When its warm  put it in the prepared syrup.

"ENJOY COOKING AND EATING"

 

Gulab jamun with sweet potato: (C)

SYRUP:
2 cups sugar.
3 cups water.
Dash saffron.
3 cardamons.
1 tsp rose water.

Boil the water with sugar, cardamons and saffron, until it becomes a string consistency, (5 to 6 minutes).  Stir in the rose water and remove from fire. 

INGREDIENTS:

Sweet potato  -  1/2 cup, cooked and skin removed.
Dry milk  - 1/2 cup.
All purpose flour - 2 tbsp.
Dash salt.
Baking soda  1/4 tsp.
Oil to fry.

METHOD:

Mix  the first five ingredients together without kneading.  Divide in to even sized small balls. 
Heat oil and fry till light brown, on medium heat, stirring continuously.  Drain and let it cool.  Put in to the prepared sugar syrup.

"ENJOY COOKING AND EATING"

Gulab jamun with dry milk...(B)

INGREDIENTS:

Dry milk  - 1 cup, scooped.
All purpose flour  -  1/2 cup, levelled.
Yogurt  -  1 tbsp or more as needed. 
Baking soda  -  1/2 tsp.
Ghee -  1 tbsp.
Salt to taste.
Sultanas as needed.
Sugar syrup  -  3 cups.

METHOD:

Combine the dry ingredients.  Add the ghee and mix well.  Add the yogurt and make a stiff dough without kneading.  Divide in to even sized small balls with one sultana inside. 
Heat oil and fry till light brown, on medium heat, stirring frequently.  Drain on paper towel.  Put in to the prepared sugar syrup. 

"ENJOY COOKING AND EATING"

Gulab jamun (A)

INGREDIENTS:

1 cup paneer.
1/2 cup all purpose flour.
1/2 tsp baking soda.
1-2 tbsp milk as needed.
Salt to taste.
Oil to fry.

FOR THE SYRUP:
3 cups sugar.
5 cups water.
Dash saffron.
1 tsp rose water.

METHOD:

Boil the water with sugar and saffron for 5 to 8 minutes.  Prepare a syrup of string consistency.  Stir in the rose water and remove from fire. 
Combine the paneer, all purpose flour, baking soda, milk, salt and mix well.  Make a stiff dough without kneading.  Divide in to even sized small balls.  Heat oil and fry till light brown, on medium heat, stirring continuously.  Drain on paper towel.  Let it cool.  Put in to the prepared sugar syrup.

"ENJOY COOKING AND EATING"

Jack chips...

INGREDIENTS:

Jack pods, seeds removed.
Canola oil to fry the chips.
1 tbsp salt diluted in 1/2 cup water.

METHOD:
Remove the skin and seeds.  Slice the jack pods lengthwise. 
Heat oil and fry till it half cooked.  Add 1 tbsp diluted salt water in to it.  Fry till all the salt is absorbed or till the spluttering noise stops.  Drain on paper towel. 

"ENJOY COOKING AND EATING"

Vegeberry juice...

INGREDIENTS:

1/4 cup diced beetroot, skin removed.
1/4 cup spinach.
1/4 cup diced carrot.
1/4 cup diced zucchini.
1/4 cup cucumber.
1/4 cup blueberry.
1/4 cup raspberry.
1/4 cup blackberry.
5-6 cranberries.
3 strawberries.

METHOD:
Grind all the ingredients with little water, on high speed for 5 to 6 minutes and serve. 

"ENJOY COOKING AND EATING"