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Ingredients All purpose flour – 1 cup Egg – 1 beaten Baking powder – 1-1/2 tsp Baking Soda – ½ tsp Milk – 1½ cups Unsalted Butter – 100 gms (1/3 cup + 2 tbsp approx) Oil – ¼ cup Coco Powder – ½ cup  Sugar – 1 cup Salt – a pinch  Choco chips – ½ cup Instructions Preheat the oven to 180 C/350-375 F, 10 mins before baking. Heat together milk, butter, oil and coco powder till the butter melts. Let it cool to room temperature. Beat the egg and add flour, baking powder, baking soda, salt, and sugar.  Add this to the cooled wet ingredients. Beat it well using an electric beater or hand whisk till it is mixed well. Add the choco chips and fold gently.  Line your cupcake tin with paper liners, pour batter.  Bake for 15-20 minutes.  Use a toothpick to check if the cakes are done. Chocolate Icing Ingredients: Butter – ½ cup Icing sugar – 3 cups Cocoa powder – 2/3 cups Milk – 1/3 cup Vanilla essence – 1 tsp...

Ingredients: Baragu/Proso millet – 1/4 cup Saame/Little millet – 1/4 cup Arka/Kodo millet – 1/4 cup Oodalu/Barnyard millet – 1/4 cup Urad dal – 1 cup Fenugreek (Methi) seeds- 1/2 tsp Cooked rice/poha (beaten rice)- a fistful Sugar – 1/4 tsp (optional) Salt – ½ tsp Oil/ghee – to grease the dish. Method: Soak the millets together in a dish and urad dal and methi seeds in another dish for about 3-5 hours. If using poha, soak it along with the dals. Drain the water. Grind everything together adding just enough water. Add sugar. Transfer into a bowl and let it ferment overnight. Next morning, add the salt and mix well.  The batter should be slightly thicker than dosa batter.  Pour the batter into greased idli plates.  Steam for 30-40 minutes until done.  Serve hot with sambhar or chutney of your choice.

Ingredients: Rice – 1 cup Rice flour – 1 cup Coriander leaves – 3-4 tbsp finely chopped Onion - 3-4 tbsp finely chopped Green chilli – 1 finely chopped Dill leaves ( Sabbasige) - 3-4 tbsp finely chopped Salt – A pinch Makes 6 medium-sized rotis Method: Cook rice and let it cool. Mash rice with salt in a large plate using the heel of your hand. Add the chopped leaves, onion and green chilli. Mix well. Add a little rice flour and start kneading into a dough. Add rice flour till a soft dough is made. Portion into small balls. Grease both sides of a roti presser and press these balls into rotis. To cook: Heat a tava/griddle and place one roti and cook on a high flame for about 10-15 seconds. Flip over the roti, reduce the flame to low and cook for 2-4 minutes. Take the roti off the griddle and place the bottom side on direct flame. Using tongs, keep flipping the roti on direct flame till it cooks completely. Serve hot with yo...

This is a kodagu style akki roti (rice flatbread) made with cooked rice  and  rice flour whereas most rice  roti variations are made with only rice flour. Ingredients: Rice – 1 cup Rice flour – 1 cup (use as needed) Salt – a pinch Makes 6 medium-sized rotis Method: Cook the rice and let it cool. Mash rice well with a pinch of salt in a large plate using the heel of your hand. Add a little rice flour and start kneading it into a dough. Add rice flour till a stiff dough is made. Portion into small balls. Grease both sides of a roti presser and press these balls into rotis. To cook: Heat a tava/griddle and place one roti and cook on a high flame for about 10-15 seconds. Flip over the roti, reduce the flame to low and cook for 2-3 minutes. Take the roti off the griddle and place the bottom side on direct flame. Using tongs, keep flipping the roti on direct  flame till it puffs up and cooks completely. Serve hot w...

Ingredients: Baragu/proso millet – ½ cup (You can use any millet or their combination of your choice) Water – 1-1/2 cups Rice flour – ¾ cup Salt – a pinch This makes 6 medium-sized rotis Method: Soak the millet for 3-4 hours. Pressure cook the millets in 1-1/2 cups of water and salt for two whistles. Let it cool. Mash the cooled millets in a large plate. Add a little rice flour and start kneading it into a dough. Add rice flour only till a soft dough is made. Portion into small balls. Grease both sides of a roti presser and press these balls into rotis. To cook: Heat a tava/griddle and place one roti and cook on a high flame for about 10-15 seconds. Flip over the roti, reduce the flame to low and cook for 5-6 minutes. Take the roti and place it on direct flame. Using tongs, keep flipping the roti on direct flame till it puffs up and cooks completely. Serve hot with your choice of gravy or chutney. Important: Flip ...

Ingredients: Ashgourd – 2 cups (peeled cubed) Dal - 2 handfuls Onion - 1 small chopped Chilli powder - 1/2 tsp Salt - 1 tsp/to taste Turmeric – ½ tsp Coriander leaves for garnish (Optional) To Temper: Oil- 1 tsp Mustard seed - 1/2 tsp Curry leaves - 1 sprig. Garlic - 2-3 crushed Dried red chilli - 1 broken into peices. Asafoetida - 1 pinch. To grind: Shredded coconut – ½ cup Tomato – 1 Onion – 1 small Coriander powder - 1/2 tsp. Jeera – ¼ tsp Method: Wash and drain the dal. Pressure cook dal and ashgourd for 2-3 whistles with salt, turmeric powder and chilli powder. Keep aside. Grind together the ingredients to grind. Heat oil in a vessel. Splutter mustard, add curry leaves, crushed garlic, red chilli and a pinch of asafoetida. Add the chopped onion and fry till golden brown. Add the ground masala and saute taking care not to burn until the raw smell is gone. Now add the cooked dal and ashgourd. Let it simme...

Ingredients: Beetroot – 250 gms Green chillies – 2-3 slit Onion – 1 chopped Curry leaves -1 sprig Turmeric powder – ½ tsp Coriander powder – ½ tsp Salt – to taste Oil – 3 tbsp Mustard -½ tsp Grated coconut – 2 tbsp. Coriander leaves – chopped, for garnish. Method: Wash, peel and chop beetroot into small cubes. Take oil in a kadai. Splutter mustard. Add curry leaves. Add green chillies and onion and fry until onion turns golden brown. Add turmeric powder and coriander powder. Add the beetroot and salt. Sprinkle a little water. Cook on a low flame until cooked well. Add the grated coconut and fry for a while. Once done, garnish with fresh chopped coriander.

Ingredients Prawns  (shelled, deveined and washed) – 250 gms Garlic – 4 cloves crushed Turmeric powder – ¼ tsp Soy sauce – 1-1/2 tbsp Green chilli sauce – 1 tbsp Chilli flakes – 1 tsp Mixed herbs – a pinch Salt – to taste Oil – 2 tbsp Sping onion – ½ cup chopped Method: Marinate prawns with a salt and turmeric for at least a couple of hours. Heat the oil in a pan. Add garlic and fry for a while.  Add the marinated prawns. Add soy sauce and chilli sauce and mix well.  Add chilli flakes.  Check for seasoning.  Cover with a lid and cook on a low flame. The prawns will release enough moisture, so need not add water. Cook till done and all the water is evaporated.  Add chopped spring onion.  Mix well and switch off the flame.  Serve hot.

Ingredients: Boiled Eggs - 6 Boiled potatoes - 2 Coconut grated/finely chopped – ½ cup Onion – 1 large (chopped into thin slices) Tomatoes – 1 chopped Garlic – 4-5 cloves chopped. Ginger- ½ inch piece chopped Red chilli powder- ½ tsp Turmeric powder – ¼ tsp Coriander powder – 1 tsp Roast and crush 2 cloves, ½ inch cinnamon piece, and 1 cardamom Mustard seeds – ½ tsp Dry red chilli - 1 Green chilli – 1, slit Oil – 2 tbsp Curry leaves – 1 sprig. Salt – to taste Kachampuli – 3 drops (or pulp of a lemon-sized tamarind soaked in 3-4 tbsp water) Coriander leaves – Finely chopped for garnish. Method: Boil and peel eggs and potatoes. Cut the eggs into halves with a sharp knife and keep aside. Mash the potatoes coarsely and keep aside. Grind together coconut, tomatoes, coriander powder, roasted cloves, cinnamon and cardamom, ginger and garlic into paste. Heat oil, splutter mustard.  Add the dry red chilli, curry leaves and green...