Eggless Chocolate Cashew cookies

Ingredients:

Al-Purpose flour: 1 1/4 cup

Butter: 100 gm

Coca powder: 1/4 cup

Cornflour: 3 tbsp

Salt: 1/2 tsp

Orange juice: 3-4 tbsp

Baking powder: 1/2 tsp

powdered Sugar: 1 cup

Cashew nut chopped: 4 tbsp

Vanila essence: 1/4 tsp

Method:

Sift together flour, baking powder, coca powder, corn flour and salt, cut butter into cubes and add to the flour. Rub the butter into the flour with your fingers until it is like fine breadcrumbs. Stir in the sugar. Pour ornage juice and vanila essence. Mix well till it turns a smooth dough. Roll the dough into log shape and roll it in chopped cashews. Keep in fridge for half n hour. Cut into round pieces. Preheat the oven to 170 degree c and bake for 10 minutes..

Chena-Muthira koottu Curry

Ingredients:

Chena/ Yam: 1 3/4 cup

Horse gram: 1 cup

Grated coconut: 1 cup

Cumin seeds 2 tsp

Green chilly: 4 nos

Small onion: 5 nos

Mustard seeds: 1 tsp

Oil: 1-2 tbsp

Red chilly flakes: 2 nos

Fenugreek seeds: 1 tsp

Curry leaves: few

Method:

Soak horsegram for 2 hrs in water and cook yam and horse gram seperately. Grind together coconut, cumin seed, green chilly, small onion coarsely. Add this to the cooked horsegram. Add cooked yam to this. cover and cook for 5-10 minutes in low flame. Heat oil in another pan, splutter mustard seeds n fengreek seeds, fry  red chilly flakes, curry leaves and pour the seasoning over the curry.

Dry Fruit Cake

Ingredients:

Plain flour: 3 cup

light brown sugar: 2 1/4 cup

Egg: 5 nos

Salt: 1/4 tsp

Veg Oil: 11/4 cup

Baking powder: 3 tsp

Baking soda: 1/2 tsp 

Orange juice: 1/4 cup

Vanilla essence: 1/2 tsp

Pineapple essence: 1/4 tsp

Dates chopped:1/4 cup

Cashew nut chopped: 2 tbsp

Raisin: 3 tbsp 

Tutti frutti: 3 tbsp

Cherry: 3 tbsp

Spice powder

Cinnamon stick: 2 nos

Clove: 2 nos

Cardamom: 6 nos

Fennel seed: 1/2 tsp

Method

Grind all the spices together and keep aside. Sieve together flour, salt, baking powder and baking soda.  In a bowl, beat eggs with a electric beater, add vanilla essence and pineapple essence. When it turns smooth add sugar, beat well. Pour oil and mix. Add the flour and spice powders, pour orange juice. Beat with a wooden stick (do not over beat and always beat to one direction only) till the batter turns to a ribbon consistency.

Finally add tutti frutti, cherry, raisin, cashew and dates and mix well . Preheat the oven to 170 degree C. Grease the pan with oil and sprinkle with flour. Pour the mixture to the baking tray and bake for about 45-50 minutes. Insert a skewer into the center, if its come out clean, Remove from the oven and place on a wire rack for cooling.

Pasta in White Sauce

Ingredients:
Pasta: 400 gm
Garlic: 2 tbsp
Pepper powder: 1 tbsp
Chicken: 350 gm
Salt: to taste
Veg Oil: 1tbsp
Onion: 1 big
Mushroom: 50gm
Red chilli flakes: 2 nos
Rosemary: 1/2 tsp
Capsicum chopped: 1 big
Chicken broth: 1 cup
Water: 1 1/2 cup

For White Sauce:
Milk: 2 cup
Unsalted Butter: 25gm
Plain flour: 2 tbsp
Saltt: 1 tsp
Mozrella cheese: 50 gm

Method:
Cook pasta as per the instruction on the packet and keep aside. Cook chicken with water, 1 tsp pepper, and salt (cut the cooked chicken into small cubes and keep the chicken broth aside). Heat oil in a pan, fry capsicum turns soft and keep aside. add garlic fry for a minutes. Add red chilli flakes, add onion, saute until it turns soft.Add mushroom and pepper powder. Add chicken and stir well. Add cooked pasta n mix well. Pour the chicken broth. cover and cook for 5 minutes.

Heat butter in a pan, add flour, stir contiously to avoid lumps. Pour milk to this. Keep Stirring untill the sauce thickens. Add salt and mozrella cheese. Stir well until the cheese melted. Remove the pan from fire.

Pour this white sauce to the cooked pasta and mix well. add rosemary to this and serve hot