For the Taste Buds

Ingredients: Brinjals Peas Cumin seeds Onions,chopped Ginger Green chillies Red chilli powder Salt Tomatoes,chopped Fresh coriander leaves,chopped Method: Wash, pat dry and prick eggplants. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink. Let them cool. Remove skin and mash the pulp completely.  Heat oil in a kadai. Add cumin seeds. Cook for half a minute and add onions and sauté until translucent. Add ginger, green chillies, peas and cook for a minute.  Add red chilli powder and mashed roasted eggplants. Cook for seven to eight minutes over medium heat, stirring continuously. Add salt to taste.  Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates.  Garnish with chopped coriander leaves

Ingredients: Brinjal Onion Ginger-Garlic Paste Cumin Seeds Fennel Seeds Peanuts Channa dhal Mustard Vangibath Masala Lemon Tumeric Powder Salt Cooked Rice Coriander leaves Method: Saute Brinjal In a pan, splutter mustard & add channa dhal, peanuts, fennel seeds, cumin seeds Add Onion & Ginger Garlic paste Add Brinjal, salt, tumeric powder, vangibath powder and saute well Add Rice, Lemon and Coriander leaves

Steam Cook Green Gram for 10-15 mins In a pan: Splutter Mustard+Urad Dhal+Ginger+Green Chilli+Green Gram+Salt+Raw Mango(or Lemon)+Coconut+Coriander Leaves

Saute Corn Add Avocado+Spring Onion+Tomato+Coriander leaves Add Salt+Pepper+Lemon

http://www.davidlebovitz.com/ 2012/11/ baci - di - dama -cookies- recipe/ I used almonds instead of hazelnut and nutella spread instead of chocolate filling.