Urad Dal Laddu

Ingredients

Urad Dal - 1 cup
Sugar - 1 cup
Cashew nut - 4 to 5 
Almonds - 4 to 5 
Raw Rice - 3/4 tbs
Ghee - 1/2 cup
Cardamon - 2 

Directions :-

Heat pan on medium medium high heat
Add the urad dal and fry exactly for 10 mins or until the raw smell is gone
Transfer into a bowl.
To same pan add the raw rice and fry for a min or so and set aside along with roasted urad dal.
Grind the urad dal rice and cardamon to a semi course powder and set aside
Pour 3 Tbs of ghee
Add chopped Almonds and Cashew nuts
Fry them to golden brown and set aside in bowl
To the remaming ghee add the urad dal mixture 
Add sugar,roasted almonds and cashew nuts
give nice stir on medium low heat
Add the remaning ghee and fry for about 3 mins 
set a side in plate 
As the mixture is warm start making balls, size of ping pong ball 
Set aside in plate
Let them cool down for an hour or two
Then Serve.

Holige/Obbattu

Ingredients :-

Toor dal - 1/2 cup
Channa dal - 1/4 cup
Fresh Grated cococnut/ Powder Coconut- 1/4 cup
Cardamom-6
Jaggery - 3/4 cup(chopped and loosely packed)
All purpose Flour -1/2 cup
Semolina-1/4 cup
Turmeric powder- 1/4 ts
Salt - 1/4 Ts
oil
Parchment paper- to Flatten

Directions:-

In bowl add All purpose flour, semolina,salt.tumeric and mix dry
add water and mix to soft dough...then sprinkle some water and set it aside.
Heat pan with water once the water come to boil add toor dal, channa dal few drops of oil and 1/4 ts of tumeric
give stir and cook untill the dal is bretial do not over cook the dal
strain the dal ... set water sperately so you could make curry out of it
to the dal add jaggery coconut cardamom and stir

to the blender smear some oil and blend the dough for just 1 or 2 seconds. and pour some oil on dough and set aside
Once you see the jaggery is melted.. grind the sweet mixture with no water/least possible water.
Make balls silgthly bigger to ping pong ball and set aside
Then once again blend the dough in the blender
Take 10 by 10 parchment paper smear oil take dough size of small ping pong ball and spread it with ur fingers
place the sweet mixture in middle and cover in all directions and then smearing some oil on it and flatten it with ur fingers
heat pan on medium heat and flip the flattened holige and cook 2 to 3 mins per side
Serve with ghee....

Ghee

Ingredients

Unsalted butter - 16 oz
Fenugreek seeds  - 1/2 in 1/4 tsp
Turmeric powder - 1/4 tsp
Curry Leaves - about 10 to 12 leaves

Directions:-

In Thick bottom vessel add butter and add the Fenugreek seeds,tumeric powder and curry leaves.

Heat the vessel on medium heat ,the butter would totoally melt after 20 mins give stir
then contuine to boil untill you see the thick form of foam

lower the heat to medium low and wait for it disappear

blow air on the white form if it clears the ghee is done

remove the vessel from heat and close a lid for granny texture

when it turns warm strain into a dry container for storage 

Pasta

Ingredients
Pasta - 3 cups
Olive oil - 2 Tbs
Unsalted Butter - 2 Tbs
Garlic - 12 cloves sliced
Tomato(ripe) - 3 chopped 
Red chilly powder, Pepper powder, Itlain Herbs, Salt, Sugar - 1 1/2 Tsp
Red and Green Bell Pepper - 1 chopped to bit size
Alfredo Sauce - 1/2 cup


Boil the pasta as per the instructions on box and set aside by tossing in olive oil
Heat a sauce pan 
Pour olive oil and add the butter
As the butter melts
Add the sliced garlic
give a stir
Add tomato and stir
after frying for 2 mins 
sprinkle the dry powders
Give nice stir
fry untill u see oil on the sides
Add Bell pepper give nice stir 
fry for 2 mins 
add the pasta mix well and cook under cover for 3 mins
then pour the alferdo sauce mix well
cook under cover for 4 mins
and serve along with grilled chicken