For the Taste Buds

Recipe here:  http://www.vegrecipesofindia.com/bharwan-tindora-bharwan-tendli-recipe/

Recipe:  http://www.texanerin.com/2011/10/100-whole-grain-cinnamon-apple-squares.html I added nuts for crunchiness and did not do the topping.

Recipe Source: Friend Method Cut Tomatoes into big chunks. Masala: Dry roast them and grind them coarse. (not too fine and not too coarse).               (Coriander seeds, Red Chilli, Channa dhal, Perungayam)  Cook Moong dhal and Channa dhal. More of Moong dhal. 3:1 ratio,  In a pan, splatter mustard seeds, then add karuvepillai and ulutham paruppu. Add the tomatoes along with little water just so that the tomatoes can cook. Just enough along with turmeric. Tomatoes cook fast, so when it is 1/3 cooked, add masala powder, add little water as needed. When the masala smell has gone, add paruppu and add little water as needed and bring to boil. Garnish with coriander leaves Key is to add water as and when little by little because tomatoes can cook fast and give out water and also the tomatoes shouldn't dissolve completely.

Recipe: http://maayeka.blogspot.com/2014/09/sama-ke-chawal-ka-uttapam.html

Recipe:  https://www.youtube.com/watch?v=Q5Pe0xPYXck

Ingredients Overripe Banana Pineapple (cubed) Overripe Pear Walnuts Water Ice Cubes Method Blend everything and serve chilled.

How to cook spaghetti squash - Instructions here Ingredients Spaghetti Squash Home made Marinara Sauce Garlic Basil leaves Mushroom Broccoli - steamed Method In a pan, add olive oil and saute garlic. Add mushroom saute until crunchy and soft.  Add broccoli and marinara sauce. Adjust the seasonings. Add this sauce to the spaghetti squash noodles.

Ingredients Tomatoes (preferably fresh picked) Ginger Green Chilli Curry leaves Mustard Sesame Oil Chilli powder/Sambar powder Tumeric Powder Salt Asafoetida Method In a large pan, add sesame oil and splutter the mustard seeds Add Asafoetida, ginger, green chillies and curry leaves. Saute until soft Add tomatoes, tumeric powder, salt Saute until it becomes thick. Add red chilli powder and mix well.

Ingredients Soba Noodles Firm Tofu (cubed) Carrot (shredded) Mushroom Garlic Freshly grated ginger Green onions, thinly sliced Crushed peanuts Cilantro Sauce/Dressing 4 tsp Apple Cider Vinegar/ Rice Vinegar 2 tsp Soy Sauce 1 tsp Sesame Oil 2 tsp brown sugar - as required 1 tsp Sesame Seeds Chilli Garlic sauce - Optional Method In boiling water, cook noodles until al-dente. Rinse under cold water and drain; set aside. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, brown sugar and sesame seeds; chilli garlic sauce. set aside. Heat vegetable oil in a skillet over medium high heat. Add tofu and cook until golden brown, about 3-4 minutes; set aside.  Add garlic and ginger to the skillet followed by mushroom & carrot. Season it with salt In a large bowl, combine noodles, rice wine vinegar mixture, tofu, carrot mixture and green onions. Garnish with crushed peanuts & cilantro

Ingredients Tomatoes Extra virgin olive oil Basil leaves Garlic Salt & Pepper Red Chilli flakes Method Preheat oven to 400F and brush the tray with olive oil Prep tomatoes by cutting them in half and placing them in backing sheet facing up. Drizzle with EVOO and season with salt,pepper & red chilli flakes. Place fresh basil leaves and garlic in same pan. Roast at 400F for about an hour or until the tomatoes begin to brown. Once cooled a bit, place everything into a food processor and process until smooth. 

Ingredients Sprouted Kollu(horsegram) - Steam Cooked Cumin seeds Coriander seeds Shallots Ginger Garlic Fenugreek(vendhayam) Salt Curry leaves Red Chillies Method Saute everything except kollu in sesame oil Grind everything with kollu. Add water if needed. Temper mustard in sesame oil and add it to the thogayal.

Ingredients Black beans (cooked) Onion Tomatoes Garlic Jalapeno Green Pepper Salt Black Pepper powder Sour cream Lemon Spring Onions Method In a pan, add oil and saute onion followed by garlic, Jalapeno, Green Pepper, Tomatoes Add black bean, salt. Mash it and cook until everything comes together Garnish with Spring onion Server with the topping Topping Mix sour cream, lemon and spring onion.

Ingredients Steam cook sprouted kollu with excess water. Reserve the water. Tomatoes Garlic (crushed) Tamarind extract Cumin seeds+Red Chilli+ Black Pepper (powder it coarsely) Salt Tumeric powder Asafoetida Curry leaves Coriander leaves Mustard seeds Method In a vessel, add water, tomatoes, curry leaves & garlic. Let it boil until tomatoes are soft Add tumeric, asafoetida, cumin+red chilli+pepper powder, tamarind extract, salt and kollu water. Boil it and garnish with coriander leaves Temper mustard seeds and add it to rasam.

Ingredients Chapathi (cut into thin strips) Capsicum Carrot Corn Onion Tomato Ginger Garlic paste Green Chilli Chilli powder/Pav Bhaji powder Pepper powder Spring Onions Corainder leaves Method In a pan, saute onion, green chilli, Ginger Garlic paste Add Capsicum, Carrot and Corn. Saute until crunchy Add tomato and all the spice powders Add chapathi and saute for few miuntes Garnish with spring onion & coriander leaves

Ingredients Onion, small dice 4 medium cloves garlic, thinly sliced 2 tsp ground cumin 1 cinnamon stick Freshly ground black pepper, to taste 1 cup chana dal, cleaned and rinsed (or split peas, or add cooked chickpeas later) 1 lb winter squash, large dice 3/4 lb green beans, trimmed and cut into 1″ pieces 2 Tomatoes 1/2 cup kalamata olives Method In a large pot over medium heat, add oliveoil. Once hot, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. cook until onions are soft and translucent.  Add water and stir in chana dal. Bring to a boil and simmer for 30-40 minutes, until almost cooked through. Add squash and green beans and cook 10 minutes more, or until the vegetables are cooked through. Add tomatoes with their juices and simmer 5 minutes more. Remove from heat and stir in olives. Remove cinnamon stick.

Ingredients Idli Rice - 2 cups Saamai (little millet) - 1 cup Kuthiravaali (barnyard millet)  - 1 cup Urad dhal - 1 cup Vendhayam/Fenugreek - 2 tsp Method Soak Idli Rice/Saamai/Kuthiravaali together in water for 5 hrs Soak urad dhal & Fenugreek in water for 5 hrs Grind Urad dhal first followed by rice & millet Mix everything and ferment.

Ingredients Raw Mango Peanuts (pressure cooked) Onion Tomato Chilli powder Coriander leaves Method Mix everything with salt.

Ingredients Cashew - 1 cup Milk - 1/2 cup Sugar - 3/4 cup Water - 1/2 cup Saffron - 1 tsp (soak in warm water) Method Grind cashew with milk to make it a paste In a pan, add sugar and water. Boil until one string consistency. Add cashew paste and Saffron Cook until the mixture leaves the sides of the pan For Pistachio: It's the same recipe. Don't add Saffron.

Ingredients Grapes Honey Water Ice Cubes Method In a blender, add grapes, water and puree it. Strain using a juice strainer. Press the puree nicely to extract as much juice as possible. Add honey as required. Serve chilled with ice cubes.

Ingredients: Black Channa (cooked) Urad dhal Green Chilli Curry Leaves Mustard Asafoetida Salt Rice Balls Method: In a pan, add teaspoon of oil, splutter mustard, add urad dhal and let the colour change to light brown Add green chilli, curry leaves and a safoetida. Saute for few minutes Add black channa, rice balls and salt. Saute for few minutes. Rice Balls Rice Flour - 1 cup, Water - 1.5 cups Boil water, add 1 tsp oil, a pinch of salt, simmer and add the rice flour. Stir continuously to prevent formation of lumps. Cook till all the water evaporates and the dough leaves the sides of the pan. After it cools, grease your hands with oil and knead it well.Cover it with a damp cloth and let it sit for 10 minutes. Make marble size balls out of the dough and steam cook for 10-15 minutes. Leave it to cool.

Recipe Courtesy:  http://www.sharmispassions.com/2014/08/little-millet-kozhukattai-samai-kozhukattai.html

Outer Layer Rice Flour - 1 cup, Water - 1.5 cups Boil water, add 1 tsp oil, a pinch of salt, simmer and add the rice flour. Stir continuously to prevent formation of lumps. Cook till all the water evaporates and the dough leaves the sides of the pan. After it cools, grease your hands with oil and knead it well.Cover it with a damp cloth and let it sit for 10 minutes. Make marble size balls out of the dough and steam cook for 10-15 minutes. Leave it to cool. Purnam (Stuffing) Grind Cashew, Walnuts, Pecan, Almonds, Groundnuts, Jaggery, Cardamom

Recipe Courtesy:  http://www.skinnytaste.com/2013/11/cauliflower-tots.html

Recipe:  http://www.skinnytaste.com/2014/07/lentil-salad.html

Ingredients Green Peas (cooked) Green Pepper Onion Garlic Celery Cumin powder Jalapeno Chilli powder Method In a pan, add oil, saute garlic and add onion & jalapeno. Add celery, green pepper and saute until soft Add green peas, cumin powder, chilli powder,salt and cook until raw smell goes.

Recipe here:  http://www.sharmispassions.com/2009/04/eggless-french-toast-my-first-award.html

Recipe Here:  http://www.ncsweetpotatoes.com/recipe/fosters-market-roasted-sweet-potato-salsa/

Ingredients Spring Mix Strawberry Soy Beans Avocado Walnuts Dressing Balsamic Vinegar Olive Oil Dijon Mustard  Honey Pepper

Ingredients Multi-Millet noodles Tofu Green Pepper Green Chillies Carrot Onion Ginger Mustard seeds Jeeragam Method Cook multi-millet noodles in hot water for 3-5 minutes. Strain the water. Saute tofu and keep it aside. In a pan, splutter jeeragam, add green chillies, ginger, onion and saute until onion changes color Add green pepper, carrot and cook until it is soft and crunchy Add tofu, noodles and salt. Mix it well

Ingredients Thinai - 1 cup Moong dhal - 1/4 cup Water - 3 cup Cashew nuts Whole Pepper Jeeragam Ginger  Asafoetida Salt Curry leaves Sesame Oil Method Pressure cook thinai & moong dhal with 3 cups of water In a vessel, add sesame oil and splutter jeeragam. Add ginger, pepper, cashews, curry leaves. Saute until cashews turn into golden color. Mix thinai & moong dhal, salt, add water if necessary. Blend until raw smells goes away. Add ghee on top.

Ingredients Dried Nellikai - 2 tsp Green Chilli Jeeragam Coconut Salt Curd More Milagai - 2 Method Soak dried nellikai in water for few hrs Grind nellikai, coconut, green chilli, jeeragam and salt Mix this with grinded paste with Curd Splutter mustart in oil, add more milagai and saute it until it turns brown. Add it to the pachadi

Ingredients Oats/Multigrain flakes - 3/4 cup Toor dal - 1/4 cup Channa dal - 1/4 cup Urad dal & moong dal -1 tblsp each Ginger Red chillies accordingly Fennel seeds 1 tsp Onion Curry leaves Coriander, chopped Asafoetida Salt Method Soak dals  for 3 hrs. Grind oats,red chillies,fennel and ginger in a mixer and blend until all get powdered well. Add dal to this and grind coarsely,add little water while grinding. Mix enough water to get pouring consistency. Add chopped onions,curry leaves,coriander leaves,salt and asafoetida.Mix well. Heat paniyaram pan,grease it with oil and spoon the batter,cook covered in medium flame. Flip and cook until it evenly turns golden brown.

Ingredients Onion, diced Green bell pepper, seeded and chopped Chopped carrots Jalapeño, seeded and minced Garlic cloves, minced 1 Tablespoon cumin 2 Teaspoons oregano/thyme 1 Teaspoon ground cinnamon Pumpkin, diced into cubes 5 Diced tomatoes Water Kidney Beans & Peanuts, pressure cooked Sea salt Black pepper Instructions Heat olive oil in a pan over medium heat. Add onion, bell peppers, carrots, and jalapeño; sauté until just starting to brown. Add garlic and spices and sauté for 1 minute. Add pumpkin, tomatoes, water, and beans; bring to a boil and reduce heat to low. Simmer 30 minutes, partially covered, stirring occasionally. Season with salt and pepper; taste and adjust seasonings accordingly.

Ingredients Any Melon Mint Lemon/Lime Sparkling water Honey Ice cubes Method Blend Cantaloupe pieces with water and strain it To this add honey, lemon, mint, ice cubes, sparking water and serve chill

Ingredients Spaghetti Parmesan cheese Mint Pesto Mint Parsley Garlic Lemon/Lime zest Olive oil Walnuts Method Cook paste to al dente Blend all the pesto ingredients to make pesto Mix it with paste and add grated Parmesan cheese

Ingredients Extra Firm Tofu Green Pepper Carrot Spring Onion Peanuts (optional) Sauce Soy Sauce Tomato Sauce/Maggi Chili Garlic Sauce Ginger (grated) Honey Sesame Oil Method Cut Tofu into pieces and saute well Saute green pepper and carrot Add spring onion and the sauce Mix well and garnish with peanuts

Ingredients Wheat flour/Multi-Grain flour Spinach Radish (grated) Carrot (grated) Ginger Garlic paste Cumin powder Tumeric powder Red Chili powder Coriander powder Garam masala Ajwain Salt Olive oil Cilantro Method Saute spinach and keep it aside Mix wheat flour with spinach, radish, carrot, ginger garlic paste, cumin powder, tumeric, red chili powder, coriander powder, garam masala, ajwain, salt, oilve oil, cilantro.  Add water and knead well. Keep it aside for 1/2 hr and roll them to make rotis.

Menu Mango Sambar Carrot Poriyal Vendaikai Poriyal Spicy Curd Appalam

Ingredients Wheat Berry Barley Potato Mushroom Carrot Spring Onions Thyme/Any herb Salt Pepper Method Soak wheat berry overnite Pressure cook wheat berry, barley, potato In a pan, saute carrot, mushroom, spring onions and add pressure cooked items Add Thyme, salt, pepper and saute until everything comes together. Add water if it is too thick. Garnish with cilantro.

Ingredients Mushroom Onion Garlic Spinach Thyme/Oregano Cumin powder Salt Pepper Mexican 4 cheese blend Tortillas Avocado Method In a pan, saute garlic followed by onion, mushroom Add cumin, salt, pepper, thyme Saute Spinach Add butter and place tortillas. Arrange by adding some cheese, spinach, mushroom, avocado and cheese and place another tortilla on top Flip it when the bottom browns up. Cook it until the other side browns up. Have it with Sour cream, any kind of salsa or pico de gallo

Ingredients Tomatillos/Green Cherry Tomatoes Onion Garlic Jalapeno Cilantro Lemon Juice Method In boiled water add tomatoes and Jalapeno. Cook until the skin comes off from tomatoes. Peel the skin. Using a blender, puree tomatoes, jalapeno, onion, garlic, cilantro, lemon juice and salt.

Ingredients Hard boiled eggs Large onions, finely sliced Tomato, finely chopped Chopped coriander leaves Chopped mint leaves Thick curd/yogurt Ginger Garlic Green chillis paste Red chilli pwd Black Pepper Coriander pwd Lemon juice Salt as required Pinch of saffron soaked in 5 tbsps luke warm milk for 10 mts Cashews (saute in ghee until it turns golden color) Biryani Masala 4 cloves 1/2″ cinnamon stick 2 elaichi/cardamom 1/4 star anise 1/4 tsp shah jeera 5 pepper corns Method Pressure cook Basmati rice with cloves, cardamoms, cinnamon stick, marathi mogga, bay leaves, mint leaves, oil, salt. Spread the rice on a large wide plate. Allow to cool. Heat oil + butter in a pan, add sliced onions, saute until caramelized. Remove half of the caramelized onions and keep aside. To the remaining half caramelized onions, add garlic, ginger & green chillis paste, mint leaves, coriander leaves and saute for 2 mts. Add red chilli pwd, coriander pwd, biryani masala

Ingredients Sprouted Green Gram Cucumber Onion Tomato Coriander leaves Lemon Green Chili (Optional) Black Pepper Salt Chat Masala Method Steam cook sprouted green gram Add diced Onion, cucumber, tomato, green chili, black pepper, salt, chat masala, lemon Garnish with coriander leaves

Ingredients Avocado Onion Tomato Green Pepper Jalapeno Salt Pepper Lemon  Olive Oil Mix everything and garnish with coriander leaves

Ingredients Cooked Rice Grated mango Salt Coriander leaves For Seasoning   Oil Mustard seeds Bengal gram/channa dal Urad dal Red chillies Asafoetida Green chillies Turmeric powder Peanuts  Curry leaves Method Cook rice in such a way that each grain remains separate. Spread it on a plate to cool. Heat oil in a pan, add mustard seeds, when it splutters, add asafoetida, channa dhal, urad dal, peanuts,red chillies, green chillies,curry leaves, tumeric Add grated mangoes and mix well to combine with the spices.  Add cooked rice, salt and mix well. Garnish with coriander leaves

Recipe source here Substituted paneer with tofu. Add kasuri methi for extra taste.

Ingredients Capsicum Onion Carrot Ginger Garlic Red Chilies Fennel seeds Peanuts Coriander leaves Cooked Rice (Add Cinnamon, Cardamom, Cloves while pressure cook) Method Grind Garlic, Ginger & Red Chili (Soak in water for 10 mins) In Oil, add Fennel seeds & Peanuts. Saute well Add Onion & saute until color changes Add Ginger Garlic and Red Chili paste Add Capsicum and Carrot. Saute until it becomes soft Add cooked rice. Mix well Garnish with Coriander leaves