For the Taste Buds

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