Poondu Kuzhambu (Garlic kuzhambu)

Ingredients

• 10 garlic pods peeled and slightly crushed 
• 1 cup milk
• 1 cup thick tamarind paste
• 4 dried red chillies 
• mustard for tempering
• 1 pinch turmeric 
• 4 tbps sunflower oil 
• 1 tsp red chilli powder 
• 2-3 tsp curry powder
• 1/4 tsp corn starch dissolved in 2 tbsp water - Use rice flour instead . this is to thicken the gravy 
• salt to taste 

Method 

1. Boil milk and garlic with a pinch of salt until the cream floats on top and garlic pods are soft 
2. Heat oil, add mustard seeds, red chillies till they are fried 
3. Add turmeric, chilli powder and curry powder.
4. After 30s, add the tamarind paste and 2 cups of water
5. Let it boil for 10 - 15 minutes until oil floats on the top and the sides
6. Now add the milk with garlic
7. Keep stirring for a few min ~5min 
8. Add corn startch. Give it a quick stir and let it simmer for 3-4 min until it thickens
9. Serve with a bed of rice and okra fry
10. 
    

The perfect lava cake

The Pioneer Woman's recipe:
http://www.foodnetwork.com/recipes/chocolate-lava-cakes.html

Make sure to use small ramekin cups and fill them till the inner brim. This ensures enough lava to flow through. If its too short, the cake will be well cooked through.

• Use an extra egg yolk to make it super moist.
• Use a little coffee to spike up the flavor
• Scrape vanilla off vanilla beans for the best cake

Lemon Cake with Lavender/Cardamom

Ina Garten's lemon cake recipe is perfect:
http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe.html

Cardamom version:
Roast the cardamom lightly and add 7-10 pods finely ground

Lavender version:
Mix the lavender with the sugar and let it rest for 2-3 days. Use lavender sugar to make the cake

Spiced cous cous

Ingredients

1. 1 cup cous cous 
2. 1/2 cup black beans 
3. 1 lime's juice 
4. 1/2 tsp cumin powder 
5. 1/2 tsp red chilli powder 
6. 1 tsp salt 
7. 1/2 cup finely chopped red onions (almost grated)
8. coriander to garnish 
9. 2 tbsp oil

Preparation

1. Boil cous cous per instructions, mix in the oil
2. Add the onions, black beans, spices and salt.
3. squeeze the lime juice, add salt. mix it well.
4. garnish with coriander

Roasted vegetable Salan

Ingredients:

1. 1/3 cup almonds/peanuts 
2. 1/3 cup sesame seeds 
3. 1/3 cup shredded coconut (fresh or dried)
4. 1/2 cup oil
5. 1 cup vegetables - eggplant, cauliflower, bell peppers
6. 1/2 medium sized onion finely chopped
7. pinch of turmeric powder 
8. 1 tsp mustard seeds 
9. 1/2 cup tamarind water (1 tsp of tamarind concentrate dissolved in water)
10. 1/2 cup yogurt 
11. 2 tsp cumin powder 
12. 3 tsp coriander powder 
13. 2 tsp red chilli powder 
14. 1 green chilli
15. salt to taste 
16. 1/2 tsp curry powder 
17. coriander and mint to garnish 

Preparation:

1. Roast almonds, sesame seeds and coconut until slightly browned. Grind them until it becomes a slightly coarse paste 
2. mix oil, a dash of salt, a pinch of chilli powder and drizzle it on top of the vegetables. Roast them in a 425F oven for 30 min
3. Heat oil in a pan with mustard seeds, a pinch of turmeric. When the mustard seeds crack, add the onions and salt and fry till golden brown 
4. add all the spices and fry for a few seconds 
5. add the ground almond paste and add the green chilli
6. add the tamarind pulp and 3 cups of water
7. make sure there are no lumps
8. close the lid and simmer for 30 minutes (check every 4-5 minutes) 
9. add the yogurt and let it simmer for 2-3 min 
10. add the roasted veggies
11. garnish with a bunch of coriander and mint.

Lemon Soda

Ingredients:

1. lemon juice from 1/2 lemon
2. 1/4 tsp cumin powder
3. 1/4 tsp curry powder 
4. 1/2 tsp salt 
5. 3-4 mint leaves pinched
6. soda - 2 cups

Preparation:

Mix all ingredients and add soda at the very last. squeeze the mint leaves and remove them before serving.