For the Taste Buds

Ingredients: Wheat flour - 2 cup Maida - 1/4 cup Milk - 1/2 cup Salt - pinch Oil  Water Filling: Chana dal - 1 cup Jaggery - as needed Cardamom - 3/4 Method: Mix wheat flour, maida and salt. Add water, milk, oil and kneed it as a soft dough.                         Keep it aside for 2-3 hours Soak chana dal in water. Pressure cook it. Mash chana dal and boil it with jaggery. Add cardamom powder. Make balls of chana dal mixture and dough Stuff chana dal mix into the dough and roll it Fry it in the pan applying ghee on both sides.

Ingredients: Basmati Rice - 1 cup Sprouts - 1/2 cup Cabbage, Capsicum, Beans - Chopped lengthwise Onion - 1  Ginger - grated Chillies - as needed Soy Sauce - as needed Brown Sugar or caramelized sugar - as needed Black pepper powder Method: Cook basmati and cool it. Half cook sprouts, cabbage, capsicum, beans Make a paste of ginger and chillies In a pan, saute the ginger&chilli paste in oil. Add onion,cabbage, capsicum, beans one by one and fry until soft Add Sprouts and let the raw smell go away Now add salt, pepper, soy sauce, brown sugar and atlast add rice and mix it well Have it with ketchup or raita.

Crust: 1/2 c. butter - you can use 1/4c butter and 1/4c oil. 3/4 c. wheat flour 1/2 c. rolled oats 1/2 c. chopped nuts (walnuts/pecans) 2 tbsp. brown sugar Cream butter, sugar, flour, rolled oats and nuts. Press into pie pan evenly. Filling: 1/3 c. butter 1 c. brown sugar 1 tbsp. flour 3 eggs 1/2  c. maple syrup 1/2 c. honey 1 c. broken pecans 1 tsp. vanilla 1/8 tsp. salt Cream together the butter and sugar. Then add the flour and beat in the eggs, one at a time. Stir in the remaining ingredients. Pour into crust and bake at 325 degrees for 45 minutes to 1 hour.

Ingredients: Extra firm Tofu Frozen stir fry vegetables Rice noodles Sesame oil Method: Cut tofu into small cubes and fry it in little oil until it turns light brown. Boil water and keep it aside. Now add rice noodles to this boiled water. Let it soak for 10 mins. Strain the water. Saute the stir fry vegetables in sesame oil. Add noodles and tofu. Mix it well. Add the Sauce.  Sauce: Mix Soy sauce, grated ginger, grated garlic, brown sugar, sriracha (optional), tomato ketchup, Sesame oil, red chilli flakes. (Everything approximately 1 tsp - adjust it according to the quantity)

Ingredients: (approx 6 idlis) white rava - 1 cup semolina(semiya) - 1/2 cup slightly sour curd - 1 1/2 cup green chilli paste - as needed baking soda - 1/4 tsp curry leaves coriander leaves ghee - 1 tbsp salt For seasoning: mustard (kadugu) urad dhal channa dhal cashews raw peanuts Method: Roast rava and semiya in little bit of ghee Saute the seasonings in oil Mix curd, baking soda, salt & little bit of oil in a separate vessel Pour this curd mixture in the roasted rava and semiya and add the seasoning to this. Add finely chopped curry leaves and coriander leaves pour this batter into idli plates steam it for 10-15 mins in medium flame Serve it with coconut chutney.