For the Taste Buds

Link:  https://www.youtube.com/watch?v=bLFzSTEBuUU&t=889s

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

Steam cook sprouted navathaniyam for 15 mins In a pan: Perumgayam+Jeeragam+Onion+GingerGarlicGreenChilli Paste+ Tomato+ (Red Chilli Powder+Cumin Powder+Coriander Powder+Tumeric+Salt) + Navathaniyam +Water Cook for 8-10 mins

Paruppu Urundai: Soak Thoor dhal for 1 hr Grind Thoor dhal+Red Chillies+Ginger+Fennel Seeds+Jeeragam+salt+Asafoetida Add Small Onion+Coriander Leaves and Pressure cook (without whistle) for 15 mins Mor Kuzhambu: Recipe here

Main Ingredients: Tofu Ginger Garlic Green Chili Tomato Green Pepper Kasuri Methi Chilli Powder Coriander Powder Tumeric Powder Cumin Powder Salt Spices: Coriander seeds Cumin Seeds Red Chilli flakes Cloves Cardamom Cinnamon Method: Make a paste of Ginger+Garlic+Green Chilli Saute the Spices mentioned above Blanch Tomato and grind it with the spices Saute Tofu In a pan, add Butter & Oil  Add Onion followed by GinerGarlicGreenChilli Paste and saute till raw smell goes Add Tomato paste and add Tumeric, Chili Powder, Coriander Powder, Cumin Powder, Salt Add Green Pepper and Kasuri Methi and saute till its cooked but retain its crunchiness Add Tofu and saute well Garnish with Coriander leaves

Ingredients: Brinjals Peas Cumin seeds Onions,chopped Ginger Green chillies Red chilli powder Salt Tomatoes,chopped Fresh coriander leaves,chopped Method: Wash, pat dry and prick eggplants. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink. Let them cool. Remove skin and mash the pulp completely.  Heat oil in a kadai. Add cumin seeds. Cook for half a minute and add onions and sauté until translucent. Add ginger, green chillies, peas and cook for a minute.  Add red chilli powder and mashed roasted eggplants. Cook for seven to eight minutes over medium heat, stirring continuously. Add salt to taste.  Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates.  Garnish with chopped coriander leaves