Pie Crust

All Purpose Flour - 1 1/2 cup

Sugar - 1 tbsp.

Salt - 1/2 tsp

Butter - 6 tbsp. diced

Shortening - 3 tbsp.

In a food processor add Flour, Sugar and Salt. Blend for 30 sec until just combined. Add in Butter and Shortening; pulse until you get a crumbly mixture. Add 4 tbsp. Ice Cold Water over this mixture and process until moist clumps form. Gather the Dough into a ball and flatten into a disk. Wrap in plastic and chill for about 1 hour. Roll out the dough on a floured work surface into desired circle. Transfer this circle into baking dish and trim the edges and crimp decoratively. Pierce the bottom of crust with a fork and freeze for 15 min before using it in your favorite recipe.

For recipes that call for pre baked Pie Crust preheat oven to 375 F. Line the entire crust with foil and fill with dry beans. Bake for 20 min. Remove the foil and beans and bake another 10 min.

Chocolate Cookie

Egg - 2

Vanilla - 1 tsp

Butter - 1/2 cup

Sugar - 1 cup

Cocoa powder - 1/2 cup

Baking powder - 1 tbsp

AP Flour - 2 cup

Preheat oven to 350 degree f.

In a large bowl add in Eggs, Vanilla extract, Butter, and Sugar. Cream/beat on high speed until pale and fluffy.

Sift in Cocoa powder, AP Flour and Baking powder. Mix until combined and gently knead it into a soft dough.

Make lemon sized balls with the dough and place it on a greased baking tray. With a fork gently press down on top of the dough to flatten it and make marks on the cookie.

Bake them for 12-15 minutes or until done.

Allow it to cool down on the baking tray for a few mins and then transfer to a cooling rack. Once cooled down, store in airtight containers.

Cabbage Kootu

Oil - 1 tbsp.

Mustard - 1 tsp

Urad dhal - 1 tsp

Red Chilli - 2

Curry leaves

Onion - 1, diced

Green Chilli - 2, slit

Turmeric - 1 tsp

Sambhar powder - 1 tsp

Cabbage - 3 cup, chopped

Salt

Channa Dhal - 1/2 cup, pressure cooked with 1 cup Water and Salt for 2 whistles

Coconut - 1/4 cup, grated; ground to a fine paste with 1 tsp Fennel seeds

Heat Oil in a large pan. Temper Mustard, Urad dhal, Red Chilli and Curry leaves in hot Oil.

Sauté Onion and Green Chilli until the Onion turns translucent.

Season the mixture with Turmeric and Sambhar powder.

Add in Cabbage along with required Salt. Cook closed for 5 mins.

Once the Cabbage is cooked through add the Channa Dhal along with the ground Coconut paste and cook closed for another 10 min in medium flame.

Serve with hot Rice, Ghee and Papad.