Chocalate walnut muffins

Ingredients
1 cup wheat flour
1/4 cup compound chocalate(melted in milk)
1/4 tspn baking soda
1/4 tspn baking powder
1/4 cup jaggery powder
1/4 cup chopped walnuts
1 cup milk
2 tbspn butter

Method
1) First whisk butter and sugar
2) Then add vanilla essence to it
3) add the melted choc and other ingredients and mix it thoroughly
4) add chopped walnuts
5) pre heat the oven at 220C for 5 min
6) pour the batter in muffin liners and bake them @180C for 20-25 min

Milagu Kuzambu

Ingredients
1 cup tamarind pulp
1-2 red chillies
1/2 tspn gram daal
1/2 tspn Rasam powder
1/2 tspn turmeric powder
1/2 tspn red chilli powder
1 tspn salt
4-5 curry leaves
1 tbspn jaggery
2 tbspn Gingly oil
1/4 tspn asofetida

Method
1) In a pan add oil and add 1 tspn mustard seeds
2) once they splutter, add hing , curry leaves, gram daal, turmeric, chilli and rasam powder and saute for 1/2 min
3) Now add the tamarind pulp
4) Then add salt and finally add jaggery and cook this for 2-3 min
5) Mix this with plain rice and relish with some onions

Hassleback Potatoes

Ingredients
3-4  washed medium sized potatoes
2-3 tbspn olive oil
Salt to taste
1/2 tspn peprika
1 tspn mixed herbs

Method
1) first cut the potato from.one side into 1/2 cm far and 3/4 deep
2) In a bowl prepare a marinade by mixing oil salt herbs and peprika
3) Brush the marinade on the potatoes
4) Now place them on a baking tray and bake them at 220c for 20-30 min till they turn brown

Undhiyu

Ingredients
2-3 medium sized potatoes
300 gm Broad green beans
2 cups Fengreek (washed and chopped)
300 gm Purple Yam
4-5 Small green Brinjals
1 cup Corriander (washed and chopped)
3 tbspn Garlic
1 tbspn Green chili paste
Salt for taste
2 tbspn sugar
1 medium sized Sweet potato
1 lemon
1 tbspn Turmeric powder
1 tbspn Red Chili powder
1 tbspn Corriander powder
1 tbspn jeera powder
1 cup oil
1/4 cup water
1 cup Gram flour
1 cup Wheat flour

Method
1) For making muthiya, in a bowl add chopped fenugreek leaves, gram flour, wheat flour, pinch of soda, salt, sugar, ginger, garlic chili paste, turmeric powder , 1 tbspn oil and then make a soft dough. Make equal sized soft balls and deep fry them till they turn brown
2) Now in another bowl take the corriander, 1 tbspn sugar, salt,1 tbspn ginger garlic chili paste. And mix thoroughly
3) Do cross cut in the Brinjal and potatoes and fill them with the above mixture
4) Now add the Purple yam pieces and potatoes and the Green broad beans to this 
5) Now in a Pressure cooker, add 1 cup oil, add 1 tspn carrom seeds
6) Add 1 tspn Asofetida
7) Add the marinated mixture of vegetables and the deep fried Muthiyas
8) Add 1/4 cup water and cover it with lid
9) Cook for 1 whistle 
10) Serve it hot with Puris and Shrikhand

Tomato Ghee Upma
Ideal dish for winters

Ingredients

1 cup Semolina (Chiroti Soji)
1/4th cup curd
1 Tomato (Chopped finely)
1 Onion (Chopped finely)
2 Green Chillies 
1/2 tspn ginger paste
1/2 tspn Garlic paste
1/2 tspn mustard seeds
2 tbspn Ghee / Clarified butter
Salt to taste
1/4th tspn Turmeric powder
1/4th tspn Chili powder
Curry leaves


Method
1) First in a pan roast the Semolina well for 2-3 minutes
2) Then in another pan add ghee, and add the mustard seeds
3) Once they splutter, add chillies, ginger, garlic and onions and saute well
4) After say 1 minute, add the tomatoes and saute this for about 2-3 minutes
5) Then add salt, tumeric powder, chili powder, curd and finally add the roasted semolina
6) Add about one glass of water and close the pan with a lid and let it cook for about 2 minutes till the water is soaked and you get a rich aroma

Grilled Paprika Sticks
(A wholesome healthy breakfast option with lots of veges , cottage cheese and olive oil with a dash of paprika)

Ingredients

6-7 small pieces of cottage cheese
Medium chopped Peppers
Sliced Onions
5-6 Small sized Potato patice
Salt
1 tbspn Olive oil
1/2 tspn Paprika

Method
1) In a pan, add olive oil and place the vegetables
2) In a skewer stick place one piece of paneer , then place the patice, and keep doing this alternately 
3) Place the skewer sticks on grill pan
4) Grill for 3-4 minutes on one side and flip all elements
5) Sprinkle some salt and the paprika on the platter
6) Serve hot with some Mint chutney