Brown Butter Crepes

Egg - 1

Milk - 1/2 cup

Salt

All Purpose Flour - 1/2 cup

Butter - 3 tbsp.

In a large bowl add the Egg along with 1/4 cup Water, Milk and required Salt. Whisk well. Stir in AP flour and whisk well until the Batter is smooth.

Melt Butter on medium heat. Once the Butter is melted continue cooking until the Butter is golden brown. Allow this Butter to cool down completely and stir in to the prepared Batter.

Heat a non stick skillet over medium heat. Scoop about 1/4 cup of Batter in a ladle and pour in the center of skillet. Gently swirl the Batter to the sides of the pan and cook for 1 min. Flip the crepe and cook for another 20 sec. Slide to a plate and roll it up or fold in triangles. Finish off all the Batter like this.

Transfer the Crepes to individual plates and serve with desired Fruits and a dust of Confectioner Sugar. You can also smear Nutella on Crepes to make delicious Nutella Crepes.

Beet Root Poriyal

Beet Root – 2 Nos

Red Chillies – 2 Nos

Curry Powder – 2 teaspoon (Recipe available in Masala Powder section)

Sombu (aniseeds) – 1 teaspoon

Onion Big – 1

Curry leaves – few

Oil – 1 tablespoon

Mustard – ½ teaspoon

Urad dhal – 1 teaspoon

Lemon juice – 1 teaspoon (optional)

Coconut gratings – 2 tablelspoon

Salt – 1 teaspoon

Remove the skin from the beet root and cut it into small pieces. Chop the onion finely. In a kadai put the oil and when it is hot add mustard. When it pops up, add urad dhal, red chillies cut into pieces and fry till urad turns light brown. Add chopped onion and curry leaves and fry till onion turns transparent. Now add the beet root pieces and mix well. Cover with lid. Reduce the heat. No need to add water. The vegetable cook in its own water. If it is not cooked well, just sprinkle a handful of water and cook till soft. Now add curry powder, aniseeds crushed coarsely and salt and mix well. Add coconut gratings and lemon juice and stir once again. Remove from stove.

Kovakkai Pepper Fry

Kovakkai - 10 to 15 No’s Onion - 1 No Sāmbhar Powder – 1/2 teaspoon Turmeric Powder - 1/4 teaspoon Oil - 4 teaspoons Mustard - 1/2 teaspoon Urad Dhal - 1 teaspoon Jeera - 1/2 teaspoon Pepper Powder – ½ teaspoon Curry Leaves - few Salt - 1 teaspoon or as per taste Wash and cut the Kovakkai into 4 to 5 thin pieces lengthwise. Add turmeric powder and salt and mix well. Keep it aside. Chop onion finely. In a kadai put the oil and add mustard. When it pops up, add Urad dhal, jeera and curry leaves. Fry till the dhal turns light brown.

Then add chopped onion and fry till it is transparent.

Now take the Kovakkai pieces and squeeze out the extra water content and add to the fried onions. Fry it for few seconds.

Add Sāmbhar powder and mix well. If necessary sprinkle a handful of water and mix well. Close with lid and cook on medium flame. Stir now and then and keep it on stove till it is soft.

Before removing sprinkle the pepper powder and stir fry for few more seconds and remove.