Make 4 Indian Biscuits - 100 g/4 oz/1 cup plain flour, 100 g/4 oz/ 1 cup semolina, 175 g/6 oz caster (superfine) sugar, 75 g/3 oz gram flour, 175 g/6 oz ghee.Get all the ingredients in a bowl and then rub them with the palms of your hands to form stiff dough. You may need to add a little more ghee if the mixture is too stiff. Shape into small balls and press into biscuit shapes. Place on a greased and lined baking tray and bake in a preheated oven at 150°C/ 300°F/ or gas mark 2 for 25-35 minutes until lightly browned. Small hairline cracks may appear as the biscuits are cooked; this is all part of the process.

South Indian Gunpowder Chutney - 4 tables spoons Chana daal (large split yellow lentil), 3 tables spoons skinless Urad daal, 3 tables spoons sesame seeds, 5 dry red chilies this is already really hot, only add more if you want more heat, Salt to taste, 1 tsp sugar, 1 tables spoons vegetable/ canola/ sunflower cooking oil. Heat the oil in a deep pan on medium flame. Add the Daals and dry red chillies and roast on a very low flame till they start to turn light brown in colour. Add the sesame seeds and keep roasting till the seeds turn golden. Turn off fire. Use a coffee grinder or food processor to grind the above roasted ingredients to a coarse powder (not chunky and not flour-like either - in-between). Remove into a suitable serving bowl and add salt to taste. Add sugar and stir well to mix. Serve with steamed South Indian rice cakes crispy savoury South Indian rice pancakes and Samba or simply sprinkle it on plain boiled rice and drizzle with ghee. You can store this chutney in an air-tight container for at least a week or just eat them straight away!!