Ricotta Fritters

Vegetable oil, for frying

Egg - 3

Sugar - 1/4 cup

Vanilla extract - 1/2 tsp

Ricotta - 1 cup

AP Flour - 1 1/4 cup

Baking powder - 2 tsp

Confectioners' sugar, for dusting

In a large saucepan, heat 2 inches of vegetable oil to 375°. Set a large wire rack over a baking sheet, top with paper towels and position it near the saucepan.

Meanwhile, in a large bowl, beat the eggs, granulated sugar and vanilla with a wooden spoon. Add the ricotta and beat until smooth. Add the flour and baking powder and beat just until blended.

Using a very small ice cream scoop or 2 teaspoons, slide 8 walnut-size rounds of batter into the hot oil. Fry over moderate heat until deep golden all over and cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the fritters to the rack to drain. Continue frying the remaining fritters in batches of 8. Arrange the fritters on a platter and dust well with confectioners' sugar.

Chicken Roast

https://www.youtube.com/watch?v=869dxKANrrY

Medhu Vadai

Urad dhal - 1 cup, soaked in Water for 3 hours

Peppercorn - 1 tbsp.

Cumin - 1/2 tbsp.

Onion - 1, diced

Green Chilli - 4, diced

Ginger - a small piece, grated

Curry Leaves

Salt

Oil

Grind the soaked Urad Dhal to a fine paste with very little Water. Aerate the Dough by mixing with your hands fast. The Dough should float when placed on a bowl of Water.

Crush Peppercorn and Cumin seeds coarsely in a mortar using a pestle.

To the prepared Dough add Onion, Green Chillies, Ginger, Curry Leaves, Pepper - Cumin Powder and required Salt. Mix well and make Lemon sized balls with the Batter. Slightly flatten the batter in your palms and make a small hole in the center. Gently drop the Batter in hot Oil and deep fry until golden.

Serve warm with Coconut Chutney.