Moong Dal Chilla

2 tbsp water
1 cup soaked moong
2-3 green chilli
1 inch ginger chopped
1 tsp jeera
1 tbsp cilantro chopped
salt to taste

Grind the above ingredients to a paste in a mixer. They can be cooked on non stick like a dosa/ roti. Or they can be steamed like idlis (even steamed -on greased banana leaves)

Hazelnut Paratha

1 kg Atta
70 gm ghee
salt to taste
1 tsp ghee
Mix together:

2 tbsp cashew roasted and coarsely powdered
3 heaped tbsp hazelnut butter like nutella
1 tsp ghee
above ingredients mix and rest in fridge for some time

Make a dough with water of above ingredients. Rest it covered for 45 min.
Make balls of dough and flatten it. Apply ghee and fold half then apply ghee and powder lightly and fold again to make triangle and roll out. And cook on both sides with ghee till done. The parathas will seperate athe the folds. Cut with a knife if necessary to get the pockets open and fill them with nutella and cashew mixture. Cut up and serve as squares. Can decorate with icing sugar through a sieve and a dollop of whipped creme(optional)

Chocolate Coffee muffin

100 gm dark baking chocolate
10 medium sized eggs
1tsp coffee powder
200 gms unsalted butter
100 gms sugar
200 gms nutella

1. Melt chocolate in a double boiler.
2. Separate egg yolks and whites.
3. Add unsalted butter to boiler after chocolate melted; when butter and chocolate melted to form a soup like consistency take it off the double boiler. Then add coffee powder and nutella.
4. Add 100 gm sugar to egg yolk..whisk it(size triples).and add to melted butter and chocolate mixture.
200gms add beaten egg yolks..thicken mixture5. Beat egg whit stiffly (till foamy and the egg whites wont fall off even if you upset the bowl) add to choco mixture and fold well with light hands.  While folding initially add only half of the egg whites. Fold it well and then add the remaining and fold.
Use a muffin mould; lined with cold butter (rub cold butter) on all sides. After that you have 2 options; with a strainer add cocoa powder or put a butter paper in each mould.
6. Fill in moulds till 3/4th (to allow space for muffin to rise)
7. Tap the tray to allow air bubbles to escape.
8. Place in a preheated oven (175 deg) for 15-20 mins only as no flour added. check if done with a knife or toothpick. If stick comes out clean; its done.
9. Decorate by dusting with icing sugar and strawberry slices and dollop of creme (optional)

Traditional Poha

thick poha-1/2 cup
Onion chopped-3 nos
green chillies chopped-3 nos
1 boiled potato chopped to about 10-12 pieces
sugar and salt to taste
2 tbsp chopped corriander

Wash poha and keep aside. Chop onions finely. In a heated pan add oil then mustard and then hing and curry leaves and then chopped onion.  Add salt and a pinch sugar to poha kept aside. Add chopped green chillies and boiled potatoes then turmeric powder. Then add the poha kept aside. Mix well.  Add chopped corriander. Squeeze half a lemon last.
Optional: Add a garnish of grated coconut. Little jeera in tadka along with mustard seeds is also another option.