For the Taste Buds

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