For the Taste Buds

Recipe:  http://www.sharmispassions.com/2014/03/kambu-koozh-recipe.html

Recipe:  http://www.chefandherkitchen.com/2013/04/chettinad-cauliflower-masala-dosa.html

Recipe:  http://www.padhuskitchen.com/2014/05/whole-wheat-biscuits-healthy-atta-sweet.html http://hebbarskitchen.com/biscuit-recipe-wheat-atta-biscuits/

Recipe:  http://hebbarskitchen.com/tomato-pulao-recipe-tomato-rice-recipe/

Substitute flour with Multigrain or Wheat flour Recipe: http://www.dishesfrommykitchen.com/2013/03/avocadobrownies.html

Recipe:  https://smittenkitchen.com/2010/02/thick-chewy-granola-bars/ Did not add Corn Syrup

INGREDIENTS: Butter 1 small white onion, peeled and finely diced carrots (about 1 large carrot, peeled) 3 cloves garlic, minced Corn (frozen) Water 1 cup milk chopped broccoli florets (about 1 medium head of broccoli) 1 teaspoon Dijon mustard (optional) 1 teaspoon salt 1/2 teaspoon black pepper Green Chili Potato (one medium size) Any fresh herb (I used Thyme) DIRECTIONS: Heat butter (or olive oil) in a large stockpot over medium-high heat until melted.  Add onion, thyme, carrots, Potato, Corn and saute for 4-5 minutes, stirring occasionally, until both are cooked through and the onion is translucent.  Stir in the garlic and saute for an additional 1 minute Whisk in the water until it is evenly combined.  Stir in the milk, broccoli, mustard, salt and black pepper until combined.  Continue cooking, stirring every few minutes, until the soup reaches a simmer.  Reduce heat to medium and continue to simmer the soup for another 6-8 minutes, until the broccoli is c