For the Taste Buds

Ingredients Poha/Aval -1 1/2 cups Boiled potatoes-3 Onion Ginger grated Green chilli chopped Amchur Powder or Lemon Red Chilli Powder Chat Masala Powder (Optional) Jeera Powder Coriander leaves Salt Bread Crumbs Method Soak poha in water for half an hour,then squeeze & mash  Add all the ingredients and mix well. Grease your palm with oil and shape into cutlets and roll in bread crumbs Shallow fry in hot oil Serve with tomato ketchup or mint chutney Mint Chutney Mint leaves- 1/2 bunch Coriander leaves-1/4 bunch Garlic - 1 pod Ginger - 1/4 inch Lemon juice - 2 tsp Salt as required 1. Blend everything in the blender using little water to make thick paste.

Recipe Source here

Recipe Source:  http://www.100daysofrealfood.com/2010/07/23/recipe-whole-wheat-waffles/ I added walnuts and vanilla.

Vadai Grind Urad dhal to a fluffy smooth paste. Add salt, asafoetida, green chilli, ginger, curry leaves Curd Beat Curd, add salt, asafoetida, ginger. Temper mustard seeds, cumin seeds, curry leaves and add it to curd. Assembly Soak vadai in hot water for few minutes and drain it Add curd and garnish with corainder leaves, bondhi, red chilli powder

Broth: Water Dried Shiitake mushroom/Corn Soy sauce Chili garlic sauce Scallions Add corn/mushroom in water and boil them to get stock. Filling the bowl : Cooked Udon noodle Cooked and drained shiitake mushroom/corn Coriander leaves - few Tofu sauted Any steamed vegetables (I used carrot, peppers) Boiled egg

Recipe here:  http://www.vegrecipesofindia.com/palak-paneer/ Substitute paneer with tofu