Idly

Urad Dal - 1 cup, washed and soaked with 1 tsp of fenugreek in water for at least 4 hours

Idli Rice - 4 cups, washed and soaked in water for at least 4 hours

Salt

In a wet grinder, add the soaked Urad Dal and grind until it becomes smooth and fluffy. Transfer the batter to a large bowl and set aside.

Next, grind the soaked Idli Rice until smooth and pour it over the Urad batter.

Mix both batters together until they blend into a single smooth batter.

Let the batter rest overnight to ferment.

When ready to make idlis, season the batter with the necessary amount of salt and mix again until well combined.

Pour some water into the idli cooker and bring it to a boil (until steam comes through the vents).

Grease the idli plates with oil and pour a ladle of batter into each mold on the idli plate. Place the idli plates inside the idli cooker and steam the idlis for about 12 minutes, then remove from heat.

Sprinkle water on the idli plates and allow the idlis to cool down.

Once the plates are cooled, remove the idlis from the idli plate and transfer them to an insulated container.

Serve warm idlis with chutney, sambhar, and vadai.

Matka Biriyani

Tiramisu

1 1/2 cups heavy whipping cream (360 ml)

8 ounce container mascarpone cheese ,room temperature (225 g)

1/3 cup granulated sugar (67 g)

1 teaspoon vanilla extract (5 ml)

1 1/2 cups cold espresso , prepared (360 ml)

1 package Lady Fingers ,Savoiardi brand can be found in the cookie aisle at your local grocery store, or online

Cocoa powder for dusting the top

Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and fold in until combined. Set aside.

Add coffee to a shallow bowl. Dip the lady fingers in the coffee (Don't soak them–just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8×8'' or similar size pan. 

Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.

Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving.