Brown Butter Sponge Cake

6 tablespoons unsalted butter

4 large eggs

3 tablespoons sugar

1/2 teaspoon kosher salt

3 tablespoons whole milk

1/2 cup plus 1 tablespoon all-purpose flour

Nonstick cooking spray

In a saucepan, cook the butter over moderate heat, swirling the pan, until the milk solids turn deep brown, 5 minutes. Let cool.

In a bowl, whisk the eggs with the sugar and salt until pale. Whisk in the milk. Whisk in the flour and the brown butter until the batter is very smooth and uniform in color.

Pour the batter into the canister of a 1-pint iSi Gourmet Whip Plus siphon. Seal the siphon and charge it with one iSi cream (N2O) cartridge according to the manufacturer's instructions. Shake the siphon vigorously.

Poke 3 holes around the side of eight 8-ounce wax-coated paper cups and coat the interiors with cooking spray. Hold the siphon upside down and insert the nozzle into one of the cups. Gently press the handle to dispense the batter; use a circular motion to evenly fill one-third of the cup. Set the cup in a microwave oven and cook on high for 45 seconds, until the cake is fluffy and risen. Invert the cup onto a plate and let stand for at least 1 minute. Repeat with the remaining batter and cups. Remove and discard the cups. Serve right away.

Serve With Ice cream and chocolate sauce.

Paalkova

Milk - 8 cup

Sugar - 1/2 cup

Cardamom powder - 1 tsp

Ghee - 1 tsp

Bring Milk to boil in a large pan on medium heat. Reduce heat to a simmer and cook for 1 hour stirring occasionally making sure not to burn the bottom.

Once the Milk is reduced to half its quantity add the Sugar. Keep on stirring for another 30 min until it reduces to 1/4 of its original quantity.

Stir in Cardamom powder and keep on stirring and cooking until the color of Milk changes slightly and begins to solidify. Turn of heat and add the Ghee. Give a quick stir and transfer to a serving platter.

Paalkova is ready. Serve hot or cold.

Idly

Urad Dhal - 1 cup, washed and soaked with 1 tsp Fenugreek in Water for at least 4 hours

Idly Rice - 4 cup, washed and soaked in Water for at least 4 hours

Salt

In a wet grinder add the soaked Urad Dhal and grind until smooth and fluffy. Transfer the batter to a large bowl and keep aside.

Next, grind the soaked Idly Rice until smooth and pour over the Urad Batter.

Mix both the Batters together until they blend to form a single smooth Batter.

Rest the Batter overnight and allow to ferment.

When you are ready to make Idly, season the Batter with required Salt and mix again until well blended.

Pour some Water in the Idly cooker and bring to boil (until the steam comes through its vents).

Grease the Idly plates with Oil and pour a ladle of Batter into each mold in the Idly plate. Place the Idly plates inside the Idly cooker and steam the Idly for about 12 minutes and remove from heat.

Sprinkle Water on the Idly plates and allow the Idlies to cool down.

Once the plate is cooled, remove the Idlies from the Idly plate and transfer to an insulated container.

Serve warm Idlies with Chutney, Sambhar and Vadai.