Rad's Upma / Idly Rava Upma

1 tsp coconut oil

2 cups Idly rava

Roast the rava.

1 tbsp coconut oil

1 tsp mustard seeds

1 tsp urad dal

1 tsp chana dal

? red chilies,

1/2 cup onion, chopped

white parts of green onion, chopped

1 tsp ginger, chopped

1 cup carrot, chopped

1 cup beans, chopped

? cup peas

Add all the veggies, saute

? cup water

Add water and cook the veggies.

? tsp salt

7 cups water (1: 3 and 1/2 ratio)

Add salt, water, allow to boil.

2 cups Idly rava

10 broccoli florets

Add rava, broccoli, simmer, close the pan and cook for 10 minutes. Mix after 5 minutes, make sure it has enough water.

cilantro leaves, chopped

mint leaves, chopped

green parts of green onion, chopped

1 tsp ghee

Add all the above and mix well.

Creamy Tomato Basil Pasta

1/2 onion, chopped
2 garlic cloves

1 and 1/2 tsp red chili flakes with seeds

1/2 tsp salt

2 and 1/2 cups tomato

Allow to cool.

1/4 cup cashews, soaked for 30 mins

Grind all the above.

1 pound pasta

1 tbsp salt

Cook Pasta for 15 minutes.

4 carrots, chopped

1/2 eggplant

1/2 zucchini

1/2 yellow squash

3/4 cup peas

1 tsp salt

Cook all the above for 10 minutes

10 broccoli florets

Cook for 5 more minutes.

Mix everything

Basil leaves, chopped

Tastes AWESOME

Baked Pears

2 just ripe pear

1 tsp melted coconut oil

2 tbsp coconut sugar

1 tbsp maple syrup

1/4 tsp ground cinnamon

1/2 of 1/8 tsp ground nutmeg (1/8 tsp for 4 pears)

1/8 tsp ground ginger (1/4 tsp for 4 pears)

1/2 tbsp apple cider vinegar (1 tbsp for 4 pears)

1 tbsp lemon juice

Preheat the oven to 350 degrees F

Set out 9 x 13 or smaller baking dish.

Half pears, remove and core with a small measuring spoon.

Place the cut side up in the baking dish.

Top with coconut oil, coconut sugar, maple syrup, ground cinnamon, ground nutmeg, ground ginger, apple cider vinegar and lemon juice.

Flip cut side down, bake for 30 minutes or until tender (a knife inserted should easily slide out, bake longer as needed for larger / firmer pears)

Carefully remove from the oven, flip cut side up and bake for additional 5 minutes to slightly caramelized the tops. 

Enjoy as is or with vanilla coconut yogurt or coconut whipped cream or vanilla bean coconut ice cream!

Drizzle the remaining "caramel" sauce left over in the pan for extra flavor and decadence.

Source: minimalistbaker

Taste Note: Tastes 

Mixed Bellpepper Poriyal

1 tsp olive oil

1/2 tsp mustard seeds

1 tsp black split urad dal

1 tsp channa dal

Heat oil in a pan, splutter mustard seeds, brown channa dal, black split urad dal.

1/2 cup shallots, chopped

Saute shallots for 5 minutes.

2 red, 2 orange and 2 yellow bell peppers, washed and chopped

1/4 tsp turmeric powder

1 and 1/2 tsp sambar powder

1 and 1/4 tsp salt

1/4 cup water

Add jackfruit, turmeric powder, sambar powder, salt, water, allow to cook for 10 minutes.

1/4 cup coconut powder

1 small piece cinnamon

1/2 tsp fennel seeds

1/4 tsp poppy seeds

1/2 cup water

Grind all the above.

Add this into the cooked vegetables, mix well and cook for 5 minutes and witch off the stove.

cilantro leaves, chopped

Add cilantro leaves and mix well.

Taste Note: Tastes AWESOME

Yields: 2 and 1/2 cups

Cauliflower Kurma

1 large cauliflower, cut into florets, clean

1/2 tsp turmeric powder

1/2 tsp salt

boiling water

Add boiling water to cauliflower, turmeric powder, salt and boil for 10 minutes.

1/2 cup coconut

10 cashews or ? 2 tbsp? potukadalai

1/2 tsp fennel seeds

1/4 tsp poppy seeds

2 large red chilies or 4 small red chilies

1/2 cup water

Blend all the above to a smooth paste.

2 tbsp oil

1/2 tsp fennel seeds

1 cup onion, chopped

1 red chili

Heat oil in a pan. Add fennel seeds, allow to splutter, add onions and red chili, sauté until onions turn golden.

1 tsp garlic, grated

1 tsp ginger, grated

Add ginger, garlic and sauté.

1/2 cup tomato, chopped

Add tomato, sauté until tomatoes softnes.

1 tsp coriander powder

3/4 tsp red chili powder

2 tsp salt

Add all the above, mix well. 

1/2 cup water

Add ground coconut, use 1/2 cup water to wash the blender, mix into smooth gravy.

2 cup water

Add cauliflower florets to the gravy. Cover and cook on low heat for 10 minutes until cauliflower is tender but not mushy.

1/4 tsp garam masala

cilantro leaves, chopped

Sprinkle garam masala and mix gently. Garnish with fresh coriander leaves. 

Source: Pavi

Taste Note: Tastes AWESOME

Purple Cabbage Poriyal

To Grind

1/3 cup coconut
1 stick cinnamon
1 tsp fennel seeds
1/4 tsp poppy seeds

Grind all the above.

1 tbsp oil

1/2 tsp mustard seeds

1 tsp urad dal

1 tsp chana dal

6 and1/3 cups purple cabbage, chopped
1" ginger, chopped

2 tsp sambar powder
3/4 + 1/8 tsp salt

Heat oil in a pan, splutter mustard seeds, add urad dal, channa dal, once they are golden brown add chopped cabbage, ginger, sambar powder salt and cook without water for 10 minutes in medium flame.

Add ground paste and cook for another 5 minutes.

Yields: 5 cups

Taste Note: Taste awesome

Source: Rad 

Collard Greens Kadayal

1/3 cup yellow split moong daal / masoor dal, soaked for an hour
1/2 cup big onion, chopped
1/2 cup tomato, chopped
1 garlic glove, chopped

1 bunch collard, chopped, keep stems and leaves separately

1/2 tsp salt

2 cups water

Add just the collard stems and all the other above in pressure cooker and cook for 1 whistle.

Once whistle settles. open the cooker, add collard green leaves, cook for 10 more minutes.

? tsp salt

Add salt, turn off the stove, allow to cool. Transfer to blender.

1 tsp oil

2 tsp vadagam 

2 dry red chili

Heat oil in a pan, add vadagam, red chili, saute. 

First take all the chiles, along with cooked items and blend smooth. Now add others and blend coarsly.

Taste Note: Tastes 

Yields: ? cups

Source: Devi