Honey Glazed Baked Chicken

1.Chicken-600gms
2.Honey-3 tbsp
   Soy Sauce-3 tbsp
   Lemon juice-2 tbsp
   Garlic-4 minced
   Freshly ground pepper-1&1/2 tbsp
   Olive oil-2 tbsp
   Salt

• Whisk together the honey,soy sauce, lemon juice,ground pepper, garlic,salt and oil.Take half of the marinade and set it aside.Rub marinade inside and outside the chicken and let stand 1-2 hours.
• Preheat oven to 200 degree C.
• Place chicken pieces on wire rack.Bake for 40-50 minutes or until the juices run clear,baste the chicken with the remaining marinade every 15 minutes.
• Serve hot with rice,chappati,etc

Custard Powder Cookies

1.Custard Powder-3/4cup

   All purpose flour-1cup

   Salt-1/8tsp

   Baking Powder-1tsp

2.Butter-150gms

   Powdered sugar-1cup

3.Egg-1

• Combine dry ingredients together. 
• In a  mixing bowl beat butter and sugar until light and fluffy.Add in egg and mix well.
• Add dry ingredients and stir until mixture forms a thick dough.
• Refrigerate  for 30 minutes. 
• Preheat oven to 180 degrees.
• Line a baking tray with parchment paper or aluminium foil.
• Roll tablespoonfuls of mixture into balls and place on prepared tray. Using a fork, press dough to flatten slightly

• Bake for 12-16 minutes or until set. 
• Remove from oven and cool on wire rack completely.

Sago Vaga / Sabudana Vada

1.Sago-2/3 cup
2.Wheat flour-1/3 cup
   Onion(chopped)-1
   Green chilly(chopped)-2
   Ginger (chopped)-1tsp
   Curry leaves
   Salt
3.Oil

• Wash and drain sago.Keep aside for an hour.
• Mix the sago along with all the other ingredients
• Shape into balls and flatten slightly.
• Deep fry until golden brown in color.
• Serve with tomato sauce.

Nadan Sravu Curry (Shark Curry)

1.Shark/Sravu-1/2kg
2.Pearl Onion(sliced)-3/4cup
  Coconut Pieces(thengakothu)-1/2cup
  Green Chilly(Sliced)-4
  Curry Leaves-3 springs
3.Turmeric powder-1/2tsp
   Chilly powder-2tbsp(adjust according to taste)
   Coriander powder-1tbsp
4.Kudampuli-3-4 small pieces
  (soak in lukewarm water for 10 minutes)
5.Fenugreek powder/uluva podi-a pinch
6.Coconut oil-2tbsp+1tsp
7.Mustard seeds-1tsp

• Make a paste using turmeric powder, chilly powder and coriander powder adding very little water.
• Heat 2tbsp oil in a clay pot (manchatti) and splutter mustard seeds. Add onions, green chillies, curry leaves and coconut pieces.
• When the onions turn brown,reduce heat and add chilly -coriander paste.When oil separates,add 1&1/2 cup water,kudam puli and salt.Allow it to a boil.Add fish pieces and  fenugreek powder.
• Add more water if required, so as to cover the fish pieces.
• Cover and cook until gravy thickens.
• Switch off the flame and add curry leaves and coconut oil.
• Cover and keep aside for sometime.
• Serve with rice.

Tutti frutti cake

Stage-1:Preparation of caramel syrup

Sugar-1/3cup
Water-1/3cup

• In a small pan heat 1/3 cup of sugar .Keep stirring until the color changes to dark brown.Turnoff heat and add 1/3cup water.Mix well and keep it aside.

Stage-2:Preparation of batter
1.All purpose flour-1&1/4cup
   Baking powder-1tsp
   Cardamom-2
   Cinnamon-1small piece
   Nutmeg-1/4tsp
   Cloves-1
Blend flour with baking powder and spices.Strain through a sieve.Keep aside.
2.Powdered Sugar-3/4cup
   Salt-1/8tsp
   Butter-125gms
3.Egg-2
5.Vanilla essence-1tsp
6.Tutti Frutti-1cup

• Preheat oven to 170 degree C.
• In a mixing bowl beat butter,vanilla extract and sugar until light and fluffy.Beat in the eggs one at a time.
• Add flour to the mixture alternately with caramel syrup .Stir until just blended.Gently fold in the tutti frutti with a spoon.
• Fill mold 3/4 full.Bake until dark brown and a toothpick inserted in the center comes out clean, about 50-60 minutes.