For the Taste Buds

Ingredients: Chow Chow Green Chilli Cumin Seeds Coriander Leaves Mustard Urad dhal Method: Grind Coriander leaves+Green Chilli+Cumin Seeds+Coconut(optional) Cook Chow Chow in water until soft In oil, splutter mustard and add urad dhal Add Chow Chow and grinded paste Saute until raw smell goes

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

Pressure cook Barley Half cook Carrot+Celery+Potato in water In a pan, add Onion+garlic+tomato+dried Italian herbs+salt+pepper+cooked Barley & Vegetables. Cook it for 10 mins or so. 

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

http://www.rakskitchen.net/2008/10/potato-curry.html

Grate pumpkin & remove water Saute walnuts, cardamom in ghee Saute grated pumpking in ghee until raw smell goes away add sugar and saute well add hot milk and mix until it leaves the pan add walnuts & cardamom

Menu Paruppu Urundai Mor Kuzhambu Potato Curry White Pumpkin(Poosinikai) Halwa Curd