Cooking from instinct
That's the trouble with recipes. They can never tell you everything. And that's also the reason why some of the best cooks I know never refer to a recipe that's been written down. I cannot imagine Pattu mami taking her eyes of the kothavarangai paruppu usili for one moment for a quick glance into her cook book to clarify how much kariveppilai to add to the pan. I agree, if you're baking something, you need to get your measurements right. And a recipe is a great aide-memoire in that regard. But a good recipe does not a good cook make.
I've seen aunts of mine ask Gomathy mami how she made the perfect mullu-murukku. They'd never ask her how long she soaked this or how many portions of that she added. More crucially, they'd want to know where she bought her butter from. They'd watch her as she squeezed the dough ribbons from the mould into boiling hot oil. They'd go away admiring her absolute mastery of the skill and be inspired to try something of their own. Watching, observing and then improvising. A recipe is a good indicator of the direction you need to take. Where you arrive, is entirely upto you.