It's better to watch the preparation rather than following the recipe from a cook book.Yesterday
I happened to watch Giada making these Southern Italian Doughnuts known Zeppole which are tiny and fluffy balls rolled in orange sugar and dip in chocolate on food network.These balls doesn't need much ingredients and happened to have very single item in my pantry. These wonderfully delicious mouth-watering dessert can be served filled or with just a sprinkling of sugar.

Heat the cream on low flame and pour over the chocolate chips. then stir to a smooth mixture and transfer to dipping dish.

Combine the butter,sugar ,salt and water in a saucepan and bring to boil on low heat. Then add the flour and stir until the mixture becomes a soft dough. When the doughs pull away from the side of the pan-remove from flame. Transfer to large bowl and crack the eggs -that's one at a time mixing well. This is the ensure that the eggs doesn't scramble as the dough is hot. Then add the orange zest and beat until smooth. Set aside.Heat the oil over medium heat -carefully drop about a tablespoon of the dough into the hot oil. Turn the zeppole once or twice, cooking until golden and puffed up. Transfer the zeppole to the sugar mixture and roll to coat.Finally serve the hot fluffy coated zeppole alongside the Chocolate Sauce for dipping.

First add some of the tumeric powder to pototes and lime juice. Set aside for sometime then heat the oil in a large saucepan, add the potatoes, onion, ginger garlic paste and shallow fry them over a medium heat for 10 minutes, stirring from time to time, until softened and golden brown .Remove and keep aside. In the same pan add 1tsp oil sputter mustard seeds,cumin seeds, ural dal and curry leaves. Add the tomatoes paste and all the remaining spice powder.Saute till the raw smell are removed.Add the potatoes mixture and saute them well to get coated in the spice paste. Adjust the level of salt and remove from flame-transfer to serving platter garnished with chopped coriander leaves.

Heat a skillet on medium flame with 2tbsp oil and splutter curry leaves,mustard ,the dhals and cumin seeds followed by chopped onions,minced garlic and green chillie. As the onions turn slightly brown add all the vegetables, all the spice powders and salt. Saute for 2 minutes and cover the skillet with a lid until the vegetables becomes tender. Remove the lid and add the pepper power and adjust the leave of salt. Add the shredded coconut,chopped coriander leaves and spring onions. Give one really good mix and transfer to a serving bowl.

A plate of spaghetti with chicken-balls evokes a feeling of comfort which of course perfect for any meal and these have become favourite of my son. He wants to have them everyday. I have being delaying the preparation for some time.Sine we don't eat beef -I have used store brought chicken balls and made a simple tomato sauce.

Preparation Methods:
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and chickenballs and simmer 30 minutes.Add the cooked spaghetti and combine well and transfer to serving plate garnisheed with chopped parsley leaves.

Preheat the oven to 450° F. Arrange the chicken leg pieces on a greased try and cook for about 15 minutes on each side blasting with olive oil. In a wok add 1tbsp oil and saute the onions,tomatoes ,capsicum and meat masala until tender. Add the chicken and mix well. Adjust the level of salt. Add the chopped coriander and spring onions. Give a toss and plate it.

Soak the water for 20 minutes and grind them into a smooth paste.In a large bowl add all the ingredients and mix well till you get a dosa batter consistence.Just leave them aside for 1 hour. Heat the tava and using a big soup spoon -scoop full and pour onto the tava.Don't spread it. Pour some oil on top and at the sides. When the lower side turns brown, flip the dosa to the other side using a spatula.Cook the other side.Serve these dosas hot with your choice of chutney.

Blend rava, rice flour and buttermilk to make a thin batter, add hing powder and salt Let the batter stand for at least 6 hours. Wash and finely chop the ginger, green chillies and curry leaves.Crush the peppercorns and cumin seeds. Heat the ghee and roast peppercorn and cumin seeds in it and add to the batter. Mix the chopped greens, into the batter. Stir well.Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread by swirling the tava. Pour a tablespoon oil around and on the dosai. Break the egg onto the dosai. Cook till it is crisp and golden in color. Remove and serve hot with different type curries with tomatoes:

As many have mention the climate is very foggy these days which makes very sick. I just hate the climate here!! Changing frequently shining one day-raining another day..spoiling the moods and plans.We went to a b'day party held in a restaurant recently and there we were served with very crispy and mouth-watering mirich bajji. It was good and very spicy indeed. I could taste tamarind,sesame seed sand peanut crunch stuffed in them. I tried to asking around how to prepare them but was able to get a word out of the waiter there; They simply smiled and say "That's our specialty Madam". One of the guest told me a similar way to prepare them which her MIL recipe.I'm not sure whether she have mentioned all the ingredients but it was really very good. Perfect snack for these foggy climate indeed!!!

Ingredients
Serving Size:6

16 green banana peppers

For the Stuffing:
6tbsp tamarind paste
2tbsp coconut powder
1tbsp ajwanin seeds
1tbsp white sesame seeds
1tbsp peanuts
1/2tsp brown sugar
1tbsp coriander powder
salt to taste
Grind the ingredient using a coffer grinder to fine powder form mixture. The powder would be sticky b'cause of the tamarind. Mix them well by a little water-should be thick and shouldn't drip when dip into the batter.Keep aside

Batter For Dipping:
1 cup besen flour
1/2tsp baking soda
1tsp chillie powder
1/4tsp hing powder
1/4tsp garam masala powder
1tbsp sour curd
1/4tsp dry mango powder
salt to taste

For Garnishing:
chopped onion
chat masala

Preparation Methods:

Make slits to the green peppers length-wise and remove the seeds from them. Boil them on a low flame with salt till they become soft. Drain the water and keep them aside.Add all the ingredient mention under-"Batter" into a thick smooth paste.In a heavy bottomed pan heat the oil.Take the stuffing paste and fill the slit chillies with a spoon and dip it in the besan batter and put the chilly immediately in the wok and deep fry. Repeat the process for the other chillies as well.Garnish with chat masala and serve hot with chopped onions.