Salty Dark and Milk Chocolate Skillet Cookie

Butter - 8 tbsp., melted

Sugar - 3/4 cup

Egg - 1

Vanilla extract - 1 tsp

AP Flour - 1¼ cup

Baking Soda - ½ tsp

Salt - 1/2 tsp

Milk Chocolate - 2 oz, finely chopped

Dark Chocolate - ½ cup

Vanilla Ice Cream

Maldon Salt

Extra Chocolate shavings

Heat oven to 350°F. In a mixing bowl combine melted Butter and Sugar. Stir until fully incorporated. 

Mix in Egg and Vanilla. Add the AP Flour, Baking soda and Sea Salt to the bowl. Stir until a dough forms and no dry bits remain. 

Stir in both Chocolates. Press dough into a lightly greased 8" or 10" cast iron skillet. Bake until center is firm, but still gooey 18 to 20 minutes. 

Remove from oven and cool slightly. Top with Ice Cream and maldon Salt and extra Chocolate shavings.

Hotet Style Chicken Soup

https://www.youtube.com/watch?v=_64pwM4imGA

Rawa Dosa

Rawa - 1 cup

Rice flour - 1 cup

Maida - ½ cup

Onion - 1, minced

Green Chillies - 2

Ginger - a small piece, grated

Curry leaves

Peppercorn - 10

Cumin seeds - 1 tsp

Coconut pieces – 1 tbsp. (Optional)

Salt

Oil

Mix Rawa, Rice flour and Maida along with required Salt. Add Water and make a thick batter. Leave it for an hour. Then add enough water to make it a thin batter like Neer Dosa batter.

Add chopped Onion, Green Chillies, Ginger, Curry Leaves, Peppercorn, Cumin seed and Coconut pieces; mix well.

Heat Dosa skillet and grease with Oil. Pour one ladle of batter starting from the edge of the skillet and finish it in the center. No need to spread the batter. Pour a teaspoon of Oil around on the top and sides of the Dosa. After it is cooked one side, flip over and cook other side.

Remove from heat and serve warm with Chutney.