Cilantro Pepita Dressing

1/4 cup pumpkin seeds, soaked overnight
1/4 cup lightly packed cilantro, chopped
2 tbsp lemon juice
1/2 tsp cumin seeds
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup water

Add all the above in blender, blend until smooth.

Serves: 2
Source: eatwellenjoylife
Taste Note: Tastes AWESOME

Lemon Tahini Dressing

1/4 cup raw tahini
1/3 cup water
2 Tbsp lemon juice
1/2 tsp salt
1/2 tsp ground black pepper

Add all the ingredients to a small bowl and whisk together.

Serves: 2
Source: downshiftology
Taste Note: Tastes AMAZING

Creamy Avocado Fresh Herb Dressing

1 avocado, peeled and pitted
5 large basil leaves
1/4 cup cilantro, loosely packed
1/4 cup chives, loosely packed
1/2 lemon, juiced (2 tbsp lemon juice)
2 green onions, roughly chopped
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup water

Add all the above in blender, blend until smooth.

Serves: 2
Source: thissavoryvegan
Taste Note: Tastes AWESOME

Savory Sunflower Seed Dressing with Herbs

1/4 cup raw sunflower seeds, soaked and drained
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried parsley
1/2 tsp dried dill or dried basil
1/2 tsp dried oregano
2 tbsp lemon juice
1/2 cup water

Add all the above in blender, blend until smooth.

Serves: 2
Source: thefullhelping
Taste Note: Tastes AWESOME

Ellu Urundai

1/2 cup black sesame seeds
1/2 cup raw peanuts
1/2 cup jaggery

Overnight soak sesame seeds in water.

Clean and drain the sesame seeds.

Dry the soaked sesame seeds on a towel in sunlight.

Once its dry, dry roast the sesame seeds until the seeds starts to burst. Set aside.

Dry roast the peanuts and remove the husk. Set aside.

When the ingredients are still warm, grind everything to a powder along with jaggery.

Make small balls / laddus from the mixture immediately.

Take 2 tbsp and make balls.

Yields: 11 small balls
Taste Note: Tastes AWESOME

Quinoa Poori

Serves: 2

2 cups quinoa flour
1/2 tsp salt
1 tsp ground cumin
3/4 cups water

Kneed.

Heat the oil

Use flour to roll the pooris.

After rolling all the pooris fry them in oil. Test the oil is ready or not before frying.

Taste Note: Tastes AWESOME. Whichever poori puffed, they were all soft. Almost all pooris puffed here and there. Whichever areas are not puffed are not that soft. But it looked, smelled and tasted like poori, so will definitely make them again.
Note: As you can see in the pictures, I used cumin seeds, as per Rad's suggestion, I changed to ground cumin, instead of cumin seeds.
Yields: 10 pooris

Next time, add these and try:

1 tbsp sesame oil
1 cup finely shredded carrots
2 tbsp cilantro, chopped
1 small Serrano pepper, finely chopped for 1/4 tsp red chili powder
2/3 cup water

Toothpowder

1 and 1/2 tbsp clove powder
1 and 1/2 tbsp charcoal
1/2 tbsp haritaki
1/4 tsp turmeric powder
1/8 tsp himalayan pink salt

Mix all the above.