MUTTA MAALA (EGG NECKLACE) FOR THE NECKLACE Eggs - 15 Sugar - 11/4 - 1 1/2 cups (1 1/2 cups will

be a little more sugary) Water - 1 cup Separate the egg yolks and egg whites. Strain the egg yolk through a muslin cloth else with hand separate the egg yolk covering and pour the inside liquid to a bowl. Take a disposible glass and make a very small hole at the center. Combine sugar,water in a heavy bottom vessel & bring to boil.Boil till the syrup turns one string consistency. ( to test the consistency, Dip your forefinger in cold water and then in the syrup. Hold your forefinger and thumb together and separate it A thin string is formed when tested between thumb and forefinger).Take the disposable glass and stop the hole with a finger & fill it with egg yolk. Remove the finger and pour the egg yolk in the boiling syrup in a circular motion. Slow the heat and sprinkle some cold water. Remove the egg strings from the syrup.Remove the excess syrup & spread it on a plate. When the syrup turns thick add a little water to bring it back to one string consistency. FOR THE KINNATHAPPAM egg whites - 15 cardamom powder sugar syrup - remaining syrup used to make egg necklace maida - 1 tbsp Combine all the above ingredients & blend it using a blender. Pour it to a steel plate & steam it till it gets cooked.Cut into pieces when it cools. Take a serving dish spread the kinnathappam on top cover it with egg necklace & enjoy

Chocolate Cake: 375g plain flour 300g caster sugar 1 tsp salt 2 tsp baking soda 60g unsweetened cocoa powder 3 tsp vanilla extract 160ml vegetable oil 2 Tbsp vinegar 480ml cold water Preheat oven to 180C / 350F and line the bottom of a high sided 7 or 8 non stick cake pan with a removable bottom or springform sides. Combine all the dry ingredients in a large bowl. Mix together all the liquid ingredients separately. Make a well into the dry and add the liquid and whisk until it all just comes together. Pour into the prepared pan and bake for about 1 hour 10 minutes. This cake normally just takes half an hour to cook, but as this recipe is doubled and being cooked in 1 pan, not 2, it takes a lot longer to cook. I had to cover it with foil after 1/2 hour to ensure it didnt over cook on top and had to keep checking it with a toothpick. Remove from the oven, place on a wire rack and let fully cool in the pan. Best to leave it overnight.

SHAKAR GHANDI CHAAT SWEET POTATO CHAAT RECIPE INGREDIENTS 2 Shakar Ghandi 1 Large Red Onion 1 Handful of Coriander Leaves 2 tbspoon Lemon Juice 2 tbspoon Lime Juice 1 tbspoon Mango Powder 1 tbspoon Chaat Masala 1 tspoon Cumin Seeds 1 tspoon Mustard Seeds Tamarind Chutney Chilli Powder & Salt to taste Water

METHOD 1. Wash the sweet potato thoroughly 2. Put in a pot, add water and leave to boil till a knife goes through the whole sweet potato without any effort 3. Remove and let it cool 4. Remove skin 5. Cut into bite sized pieces 6. Thinly slice red onion and chop coriander 7. In a bowl add the shaker gandi, red onion, coriander, lemon & lime juice and all the spices and mix well with light hands so the pieces do not break 8. Place in a dish and top with Tamarind Chutney