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.

Dal Makhani

Serves: 4

3/4 cup black urad dal
1/4 cup red kidney beans

Overnight soak urad dal and red kidney beans with water.

3 cups water
1/2 tsp salt

Wash and cook in pressure cooker on medium flame for 5 whistles.

2 tbsp coconut oil
1 bay leaf
1 and 1/2 cup onion, chopped

Heat oil in a pan, add bay leaf, onion, sauté for 5 minutes in medium flame.

1 tsp ginger, grated
1 tsp garlic grated

Add ginger and garlic, sauté for 30 seconds. 

1 and 1/2 cup tomatoes, chopped

Add tomatoes and cook till they are soft.

1/4 tsp garam masala
1/4 tsp ground black pepper
1/2 tsp turmeric powder
1/2 tsp cumin powder
1 tsp salt
1 tsp coriander powder
1 and 1/4 tsp kashmiri red chili powder
asafoetida

Add all the above, mix and cook for a minute.

Add cooked dal and give it a good stir.

1 cups water

Add water and cook for 15 minutes, till dal absorbs flavor and turns thick.

2 tbsp nut milk (optional)
cilantro leaves to garnish

Add nut milk and garnish with cilantro.

Yields: 5 cups dal makhani
Taste Note: Tastes AWESOME I think, didn't get a chance to eat on its own, I mixed this with Varagu and beetroot poriyal.
Source: hebbarskitchen

Tomato Pulao

Serves: 4

2 tbsp coconut oil
4 cloves
2 star anise
2" cinnamon stick
1/4 cup cashew, chopped

Heat oil in a pressure pan, add spices, cashews, sauté till cashew turns light brown.

1 cup onion, chopped
2 dry red chili, broken and seeds removed

Add onion, red chili, sauté for 5 minutes.

1 tsp garlic, grated
1 tsp ginger, grated

Add ginger, garlic, sauté for 30 seconds.

1 and 1/4 cups tomato, chopped

Add tomatoes, sauté till tomatoes soften.

1 cup carrot, chopped
1/2 cup peas
1 cup potato, chopped
1 cup beans, chopped
1 cup cauliflower florets

Add all the veggies and sauté for 2 minutes.

1 and 1/2 tsp red chili powder

1/2 tsp ground black pepper
1/2 tsp turmeric powder

1/2 tsp garam masala powder
3 tsp salt
1/4 cup mint, finely chopped

Add all the above, sauté for 2 minutes.

2 cups rice (or 1 cup rice and 1 cup chickpeas)
3 cups water

Add rice, water, mix well. Pressure cook in medium for 2 whistles.

1/4 cup cilantro, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Yields: 10 cups Tomato Pulao
Source: hebbarskitchen

Aloo Dum Biryani

Serves: 4

Soak Rice

2 cups rice

Soak rice in water for 30 minutes.

Baby Potato Fry

4 cups water
1 tsp salt

Mix salt with water.

24 ounces baby potatoes, washed

Soak potatoes in salt water for 15 minutes.

2 tbsp oil
1/2 tsp kashmiri red chili powder
1/4 tsp turmeric powder

Heat oil in a pressure pan, add chili powder, turmeric powder, fry the soaked potatoes for 5 minutes in medium flame.

Yogurt Mixture

1 cup unsweetened plain vegan yogurt
1 tsp kashmiri red chili powder
1/4 tsp turmeric powder
1 tsp biryani masala
1/2 tsp fennel, crushed
1 tsp ginger, grated
1 tsp garlic, grated
2 and 1/4 tsp salt

Mix all the above.

Almond / Walnut Saffron Milk

1 tbsp milk
saffron

Add saffron with the milk and keep aside.

Dum Biryani

2 tbsp oil

1 bay leaf
1 star anise
4 cardamom
4 cloves
1" cinnamon

Heat oil in a pressure cooker, add all the spices.

Add prepared yogurt mixture.

Place fried potatoes in it.

Spread soaked rice, add saffron milk.

12 mint leaves
2 tbsp cilantro leaves

Place mint leaves, sprinkle cilantro leaves.

1/4 cup fried onions
4 cups water

Sprinkle fried onion.

Add water.

Pressure cook for 2 whistles.

Yields: 8 cups of biryani + 6 potatoes per serving
Source: hebbarskitchen
Taste Note: Tastes 

Hotel Style Idli Chutney

1 and 1/2 cup coconut
3 tbsp roasted dalia
1/2 cup cilantro
1/4 cup mint leaves
1 tsp ginger
1 tiny garlic
3 dry red chilies
tamarind
1/2 tsp salt
1 and 1/2 cups water

Grind everything.

Taste Note: Tastes AWESOME