For the Taste Buds

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

Recipe Source here Changes Made Used water instead of milk to proof the yeast Added milk to the dough separately Used multi-grain flour instead of wheat flour Took 30+ mins to bake the buns

Ingredients Kambu Powder Kerala matta rice Curd Salt Method Soak Kambu in water and ferment it overnight In a vessel, boil water and add kerala matta rice. Boil until rice is cooked Add Kambu and cook until raw smell goes and thick Cool it and mix curd with the koozh.  Have it with Onion or Pickle.

Ingredients Over ripe banana Pineapple Nutella  Walnuts Milk Ice cubes Vanilla essence Method Blend everything and enjoy

Ingredients Bread (Wheat) Onion Tomato Ginger Garlic paste (Optional) Green Chilli Corn Green Peas Tumeric Powder Sambar Powder Mustard seeds Coriander leaves Method Cut bread into cubes In pan, splutter mustard, add green chillies. Add Onion and Ginger Garlic paste. Saute well. Add Corn & Green peas. Add Tomato and cook well. Add tumeric, sambhar powder  Add Bread pieces and mix well Garnish with coriander leaves

Ingredients Vermicelli Curd Mustard Seeds Cumin Seeds Ginger Urad dhal Asafoetida Curry leaves Coriander leaves Cashew nuts Green Chillies Method Cook Vermicelli and filter the water Add Curd and salt to Vermicelli In Oil, splutter mustard, add urad dhal, cashwes, cumin, green chillies, ginger, asafoetida, curry leaves Pour this over vermicelli and garnish with Coriander leaves

Ingredients Peerkangai - (Remove the skin and seeds. Dice it) Mustard seeds Urad dhal Cumin seeds Green Chili Curry leaves Coriander leaves Moong dhal Method Pressure cook moong dhal & Peerkangai In oil, splutter mustard, add urad dhal, cumin, green chili, curry leaves and add dhal Cook it until everything come together Garnish with Coriander leaves

Ingredients Peerkangai Thol Coriander seeds - 2 tsp Cumin seeds - 2 tsp Red Chili - 4 Ginger  Garlic - 2 Tamarind  Small Onion - 3 Mustard Urad dhal Curry leaves Method Saute Peerkangai thol in 1 tsp of oil Saute Ginger, Garlic, Red Chili, Small Onion, Cumin seeds, Coriander seeds Grind everything with Tamarind & Salt In Sesame oil, splutter mustard, add cumin, urad dhal & curry leaves. Pour this over grinded paste 

Ingredients 1 cup oats 1 cup whole wheat flour 1 cup milk 1/2 cup mashed banana 1/2 cup yogurt 1/4 cup oil 1/4 cup honey 2 tbsp. chopped almonds 2 tsp. baking powder 1/4 tsp. baking soda 1 tsp cinnamon powder 1/2 tsp. salt Method Preheat oven at 375F. In a bowl, add oats, whole-wheat four, salt, chopped almonds, cinnamon powder, baking powder, baking soda and mix well. In another bowl add mashed banana, milk, yogurt, oil, honey and beat well. Keep adding the dry ingredients in small quantity into the wet ingredients and mix with a spatula. Sprinkle a tbsp. of oats over the batter. Pour the batter into the pre heated baking mold and bake at 375F for 30 minutes or till the top turns golden brown in color.  Cool it. Cut it to slices and enjoy with nutella/any fruit jam. Recipe Source here

Ingredients 1.5 cup whole-wheat flour 2 medium mango 1/2 cup sugar 1/4 cup curd/yogurt 2 tbsp olive oil 1/2 tsp baking soda 1 tsp baking powder A pinch of salt 1/2 tsp Cardamom powder Chocolate chips Saffron Method Peel the mango and puree it. Sift flours, salt, baking soda and baking powder twice. In another big bowl, add the fruit puree, curd, olive oil, cardamom powder,saffron and the sugar in it. Whisk it until the sugar is dissolved. Add the wet ingredients into the dry flour mix and blend the batter lightly using spatula. Add half the chocolate chips in the batter and mix. Grease the mold with oil and pour the batter into it. Sprinkle chocolate chips. Bake the bread for about 30 minutes or till done at 375F. Cool it. Cut into slices and enjoy with Nutella Recipe Source here

Ingredients  Over ripe bananas - 2 mashed Jaggery syrup - 1/2 cup Sugar - 3 tbsp Cardamom powder - 1/2 tsp Milk - 2-3 tbsp Wheat flour - 3/4 cup Baking soda - 1/4 tsp Broken cashews (Saute in Ghee) Ghee - to grease Method In a bowl add all the dry ingredients - wheat flour, baking soda, salt, sugar, cardamom powder. In another bowl mash the over-riped bananas, add jaggery syrup, nuts, milk. Add this to dry ingredients and mix well Grease Paniyaram with ghee and pour the batter. Cook it on both sides on medium flame. Recipe source here Savory version here

Ingredients Steamed Vadai Ginger Garlic Green Chili Paste Powder Cloves, Cardamom, Cinnamon, Fennel seeds/Sombu Cumin seeds Curry leaves Onion Tomato Coriander leaves Mustard For Vadai Channa dhal Ginger Fennel Seeds Green Chili Salt Method Grind all Vadai ingredients and add Onion. Steam it for 15 mins. Cool it and crumble. In a pan, add oil and splutter mustard, cumin seeds and add powdered masala Add Curry leaves, Ginger, Garlic, Green Chili paste and saute well Add Onion saute until colour changes Add Tomato and saute until mushy Add Vadai and water. Cook it until raw smell goes Granish with coriander leaves

Ingredients Idli - Crumble it Mustard seeds Urad dhal Cumin seeds Curry leaves Coriander leaves For Masala Garlic (Optional) Cumin Seeds Coriander Seeds Tumeric Powder Red Chilli Salt Roasted gram (Pottu kadalai) Method Grind all Masala items with water In oil, splutter mustard and add urad dhal, cumin seeds, curry leaves, onion. Saute well Add grinded paste and saute until raw smell goes Add Idli and mix well.  Garnish with Coriander leaves

Ingredients Plum Tomato Mozzarella Dry/Fresh Basil Dressing Balsamic Vinegar Salt Pepper Oilve Oil Method Layer Tomato and Mozzarella. Sprinkle Basil Mix the dressing ingredients and drizzle it over tomato & mozzarella

Ingredients Raw Mango Sambhar/Red Chilli Powder Asafoetida Curry leaves Sesame Oil Mustard Seeds Jaggery (Optional) Method Cut Mango into pieces and add Sambhar powder, Salt, Jaggery(Optional) In Sesame Oil, Splutter Mustard seeds, add asafoetida, curry leaves

Ingredients Beetroot Red Chilli Curry leaves Mustard Urad dhal Shredded Coconut Corainder leaves Method Add beetroot to boiling water, cook until it is soft and dice it In Oil, splutter mustard, add urad dhal, curry leaves. Let urad dhal change colour to light brown Add Red chilli and beetroot. Saute well Add Cocount and granish with Coriander leaves

Ingredients Coriander Leaves - 1/2 bunch Garlic - 2  Green Chilli - as needed Red Chilli - as needed Urad dhal - 4 tsp Channa dhal - 4tsp Cumin seeds - 1 tsp Tamarind  Salt Method Saute everything and grind with water In oil, splutter mustard seeds, urad dhal and add it to grinded paste

Ingredients Curd Green Chilli Ginger Asafoetida Curry leaves Coriander leaves Cumin seeds Mustard seeds Method Beat Curd with Salt In Oil, splutter Mustard, Cumin seeds, Green Chilli, Ginger, Curry leaves and add Asafoetida (Perumgayam) Add it to Curd and granish with Coriander leaves

Menu Drumstick Sambar Kothamalli (Coriander leaves) thogayal Beetroot Poriyal Bittergaurd (Pavakkai) Poriyal Raw Mango Pickle Spicy Curd

Ingredients: Aval/Poha (Brown/White) Green Chillies Curry Leaves Mustard Urad dhal Peas (frozen) Peanuts Onion Corainder leaves Potato - boiled (optional) Method: Soak Aval in hot water for few minutes until soft. Drain the excess water In a pan, splutter mustard, add urad dhal, green chilli, peanuts and curry leaves. Saute well Add Onion and Saute until light brown Add peas and Saute until cooked Add Aval/Poha, salt and saute for few minutes Garnish with coriander leaves

Ingredients: Boiled Peanuts Mustard Urad Dhal Green Chili Mango Coconut Asafoetida Curry leaves Method: In a pan, splutter mustard and add urad dhal, curry leaves, Asafoetida Add green chili and saute Add peanuts, salt, mango and coconut and saute for a minute