Potato Soup

Garlic - 10 clove

Olive Oil - 2 tsp

Butter - 1/2 tbsp.

Onion - 1

Carrot - 1

Celery - 1

Stock - 3 1/2 cup

Potato - 2 lb.

Herbs - 1 tsp

Milk - 1/2 cup

Salt

Pepper

Preheat oven to 375 F. Place the Garlic Cloves in an aluminum foil and drizzle with Olive Oil; toss to coast. Wrap the foil and place in oven; roast until garlic is tender about 1 hour.

Heat Oil and Butter in a sauce pan over medium heat. Add Onion, Carrot, Celery and cook closed until vegetables are tender. Stir in stock, 2 cup Water, Potatoes, Herbs and roasted Garlic. Bring to boil and cook closed until potatoes are tender. Turn off heat and allow to cool down. Using a hand blender, mash until all the ingredients are combined. Add Milk and season with Salt and Pepper. Garnish with Parsley.

Chapatti

Wheat Flour - 2 cup + for spreading

Butter - ½ tbsp. + for serving

Salt

Oil

In a food processor add the Wheat Flour along with Butter and required Salt. Run the processor for 30 seconds until the ingredients are just combined. Adding little Water at a time run the food processor until the Dough is kneaded soft and smooth. Smear the Dough with Oil and let rest for about 20 minutes.

Make small balls with the Dough and spread them into small discs. Sprinkle Flour on the Dough while spreading as needed to prevent the Dough from sticking to the Surface.

Heat a griddle on medium heat. Place the rolled Dough on the hot griddle. When small air pockets begin to form flip the Dough. Keep on flipping and cooking until the Dough is cooked through on both sides. Transfer the Chapatti to a serving platter and smear with Butter. Keep closed until ready to serve.

Paruppu Payasam - Kerala Style

Kerala Style Paruppu or Parippu Payasam is a very Special dessert served at the end of all Feasts in Kerala homes.

This Dessert is made with Moong Dhal, Coconut and Jaggery.

Moong Dhal – 1 cup

Sago - 1/4 cup, soaked for 1 hour

Jaggery – 2 cup

Ghee – 1 tbsp. + 2 tbsp.

Roasted Semiya - 1/2 cup

Coconut Milk – 1 can

Cardamom Powder - 1 tsp

Cashew – 2 tbsp.

Raisin - 2 tbsp.

Coconut Pieces – 2 tbsp.

Bring to boil 2 cups of Water and cook the Sago until it becomes glossy; keep aside.

In another pot add Moong Dhal and dry roast until all moisture evaporates. Add 2 cups Water and cook closed until Dhal is done but not mushy.

Add Jaggery to the cooked Dhal and allow it to melt completely.

Add 1 tbsp. Ghee, Semiya, Coconut Milk, cooked Sago, Cardamom and 1 cup Water to the Dhal; mix well and bring to boil. Cook closed for 10 min and remove from heat.

Temper Cashew, Raisin and Coconut in remaining Ghee and add to the Payasam.