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.

Basic Vanilla Cake

All Purpose Flour - 2 1/3 cup

Baking Powder - 1 tsp

Baking Soda - 1/2 tsp

Salt - a pinch

Sugar - 1 3/4 cup

Butter - 1 cup

Milk - 1/2 cup

Egg - 4

Vanilla - 1 tsp

Let your Butter, Egg and Milk come to room temperature. If the ingredients are cold, the batter won't form an emulsion and your cake won't be light and fluffy.

Preheat oven to 350 F. Butter and flour two 9-inch cake pans. It can help to line the bottom with a parchment paper cut to fit the pan.

In a large mixing bowl, sift together Flour, Baking powder, Baking soda and Salt; set aside.

In a separate large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the Butter on low speed. Add the Sugar and Vanilla and beat on medium speed until fluffy. Add the eggs one at a time, making sure each one is fully incorporated before adding the next one. Then mix for 5 more minutes until airy and light. Be sure to scrape down the sides of the bowl. Now add about 1/4 of the dry ingredients to the egg-sugar mixture while the machine is running. When it's fully incorporated, add 1/3 of the milk. Continue alternating adding the dry ingredients with the milk until it's all incorporated and the batter is smooth, scraping down the sides of the bowl as you go.

Pour the batter into the prepared pans and give each one a couple of solid bangs on the countertop to release any air bubbles, then transfer them to the oven.

Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean, or with a crumb or two attached.

Cool the cakes on a wire rack for 10 minutes, then loosen the edges by running a knife along the sides, turn the cakes out onto the racks and cool for at least another hour before frosting.

Onion Pakoda

Onion - 2, sliced and crumbled

Garlic - 2 clove, mashed

Green Chilli - 2, minced

Curry leaves - 1 strand, chopped

Fennel seeds - 1 tsp

Oil

Besan - 1 cup

Rice Flour - 1/4 cup

Turmeric - 1 tsp

Chilli powder - 1tsp

Asafetida - 1 tsp

Baking Soda - 1/2 tsp

Ghee - 1 tbsp.

Cashew - 1/4 cup

Salt

In a large bowl add Onion, Garlic, Green Chilli, chopped Curry leaves, Fennel seeds and 2 tsp Oil. Mix thoroughly.

Now add Besan, Rice flour, Turmeric, Chili powder, Asafetida, Baking Soda, Ghee, Cashew and required Salt. Mix thoroughly to form a stiff dough sprinkling Water only if absolutely needed.

Heat Oil in a large pan. Take small pieces of the Dough and gently drop them in hot Oil. Fry till the Pakodas turn golden brown. Remove from heat and transfer to a paper towel lined plate. Repeat with remaining dough.

Serve hot with Masala Chai.