Heat oil in the deep vessel. Temper the mustard in tsp of oil and add to the batter.

Add water as needed to adjust the consistency of the batter. The batter should in dropping consistency.

Check the temperature of the oil just by dropping small pinch of batter, if the batter immediately comes up and floats on the top of the oil then the temperature of oil is right for frying. Now drop the batter to small balls directly to the oil, fry them till they are nice golden brown in color.

Drop 8 to 10 small balls for every batch. Don`t over crowd them.

Repeat the same with remaining batter and fry them till nice golden brown color. Drain them in kitchen towel and serve hot with coconut chutney.

Recipe and image: Dishes from My Kitchen RELATED RECIPES Mysore bonda Mudaikathan Keerai Dosa Special vegetable masala dosa Soft puffed rice dosa Spicy Pinto Beans Dosa Ingredients: 2 cups - dosa/idli batter 1/4 cup - semolina 2 tbsp - rice flour 1 tbsp - green chilli paste 1 tsp - mustard seeds Curry leaves, a few chopped finely Coriander leaves, a few finely chopped 1/16 tsp - baking soda (pinch) Salt as needed Oil for frying (less)

Keep aside. Beat the yellow separately and add it to the whites.

Mix well. Meanwhile heat the tawa and pour oil on it.

Evenly pour the egg mixture on the hot tawa. Cook on a low flame.

When one side is almost done, evenly sprinkle the grated cheese and gently fold the omelette. Cook on a medium flame till done.

Serve with slices of fresh bread or toast and ketchup. RELATED RECIPES Express Egg Curry Fried cheese squares Sukha Egg Masala Egg Stew Egg pav bhaji Ingredients: 2 eggs 1 tbsp - fresh coriander leaves (finely chopped) 1 or 2 - green chillies (finely chopped) 2 tbsp - grated cheese - small onion (finely chopped) 1 tbsp - oil salt to taste (less)

Grease a pudding mould or any suitable bowl with butter. Pour the pudding mixture into it then steam the pudding for about 1 hour on low heat till it is firm to touch.

Note: This pudding can be made in advance and refrigerated till required. Steam for 10 minute or microwave for 3 minutes before serving.

For a more exotic taste, when still warm make a few small holes all over the pudding and pour about 6 tablespoons of rum over it. Recipe courtesy: Anglo-Indian Recipes RELATED RECIPES Perfect Chocolate Cake Traditional Christmas cake Christmas rum and raisin cake Rich plum cake Brown sugar toffee cake Ingredients: 200g - fresh bread crumbs 200g - butter 2 tsp - instant coffee (Nescafe or Bru) 2 tsp - golden or date syrup 1/2 tsp baking powder 2 - eggs beaten well 1/4 cup rum 1 tsp - ground cinnamon and cloves 1/4 tsp - ground nutmeg 100g - raisins 100g - chopped sultanas 100g - mixed peel 1/2 tsp - salt 100g - sugar If you have a query about this recipe or would like to contribute one of your own submit it here with recipe title (less)