Autumn Vegetable Stew

2/3 Cup Chickpea (next time use 3/4 Cup and see whether you are getting 2 Cups Cooked)

Overnight soak chickpeas in water.

1/2 Tsp Salt
3 Cup Water

Cook Chickpeas with salt and water for 4 whistles.

Yields: Close to 2 Cups

1 Tbsp Oil
1 Cup Onion, Chopped
2 Cups Carrot, Chopped into 1/2 Moon Shape (3 Large Carrots, I had only 2 carrots, it came to 1 and 1/2 Cups)
1 Cup Celery, Chopped into 1/2 Moon Shape (2 Celery Stalks) (I love celery, Very Sad, I forgot about this soup and finish the Celery, I had)

1 Tsp Garlic Cloves, Grated
1 Tbsp Ginger, Grated
1 and 1/2 Tbsp Sweet Paprika
2 Tsp Ground Cumin
1 Tbsp Ground Coriander
Two 1" Piece Cinnamon Stick

8 Cups Water or Vegetable Stock
3 Cups Butternut Squash, Peeled and Chopped (1 Pound Butternut Squash)
1 Cup Turnip, Chopped (1 Medium Turnip)
1 and 1/4 Cup Russet Potato, Peeled and Chopped (1 Russet Potato)

2 and 1/2 Cups Roma Tomatoes (1 Pound Roma Tomatoes)

2 Cups Cooked Chickpeas

2 Tbsp Mint, Chopped
2 Large Pinches Saffron, Soaked in 1/4 Cup Water for 15 Minutes
2 Tsp Salt
1 and 1/4 Tsp Pepper Powder

1/2 Cup Cilantro, Chopped

Heat oil in a pan, add onion, carrot, celery and saute for 10 minutes in medium flame.

Add garlic, ginger, paprika, cumin, coriander, cinnamon stick and saute for 1 more minutes.

Add water, butternut squash, turnip, potato, tomato and chickpeas, bring to a boil over high heat.

Reduce the heat to medium low and cook, uncovered for 25 minutes.

Add mint, saffron with its soaking water, salt, pepper powder. Cook for 10 more minutes.

Serve garnished with the cilantro.

Taste Note: Tastes AWESOME
Yields: ? Cups
Source: forksoverknives

Asparagus Quinoa

2 Cups Quinoa
4 Cups Water
1/2 Tbsp Salt

Wash Quinoa, add Water and allow it to boil. Once its starts boiling, reduce the heat to medium, add Salt and allow it to cook for 18 minutes. Allow it to cool.

1/4 Tsp Olive Oil
2 LARGE Red Chilies
1 Tbsp Coriander Seeds
1/4 Cup Coconut, Chopped

Pour Olive Oil in a pan, add Red Chilies and Coriander Seeds and fry. Allow it to cool and grind with coconut.Add 1/2 cup water.

1 Tbsp Olive Oil
1 Bay Leave
1" Cinnamon
2 Clove

1 Cup Shallot, Chopped into round pieces
3 Green Chilies

1 Cup Tomatoes, Chopped

1/2 Cup Peas
1 Tsp Salt

2 lbs Asparagus, Washed and Chopped (3 Cups Stems, 1 and 1/2 Cup Spears)

Pour Olive Oil in a heated pan, add Bay Leave, Cinnamon, Clove, Shallots, Green Chilies and fry till the color of the onion changes into light brown.

Add Tomatoes and fry till the tomatoes softens. Add Peas, salt and ground mixture and fry until nice aroma comes.

Add Asparagus stems cook for 5 minutes. Add Asparagus spears and cook in Medium for 5 minutes.

Add cooked Quinoa and mix well.

Taste Note: Tastes Awesome.
Yields: 9 Cups

Celery Poriyal

1 Tbsp Oil (2 tbsp oil)
1/2 Tsp Mustards Seeds

1/4 tsp cumin seeds

1 Tsp Urad Dal

1 Tsp channa dal

3 Red Chili, Whole (6 red chilies, broken for 7 cups of celery chopped)
1/4 Cup Onion, Chopped into Lengthwise Pieces (1 cup onion)
1" Ginger, Julienned

3/4 Tsp + 1/8 Tsp Salt (1 and 3/4 tsp salt for Costco 2.5 pounds celery)

3 Cup Celery, Chopped (1 Large Whole Foods bunch Celery yields 4 Cups Chopped, I used 1 Cup Celery for Kichadi) or 2.5 pounds Costco celery sticks (7 cups chopped)

1/4 Cup Water (1/2 cup water)

Heat oil in a pan, add mustard seeds, when it starts to splutter, add urad dal allow it to brown. Add red chili, onion, serrano peppers, curry leaves, saute till onion becomes translucent. Add salt and mix well.

Add celery stems, saute for a minute, add water, mix well, close the pan and cook for 8 minutes. Switch off the stove.

1/4 Cup Coconut, Grated (MUST, add really awesome taste to this poriyal)

Add grated coconut, mix well.

Taste Note: Tastes AWESOME
Yields: 2 and 1/4 Cups (Costco pack yields 5 and 1/4 cups)

Brown Rice Kichadi

3/4 Cup Brown Rice (1 Cup)
3/4 Cup Dry Red Lentils (1 Cup)
1 Tsp Cumin, Ground ( 1 and 1/4 Tsp)
1 Tsp Coriander, Ground ( 1 and 1/4 Tsp)
1 Tsp Red Chili Powder ( 1 and 1/4 Tsp)
1 Tsp Salt ( 1 and 1/4 Tsp)
1/2 Tsp Turmeric Powder
1/4 Tsp Cardamom, Ground
1/8 Tsp Clove, Ground
3 and 1/2 Cups Water (5 Cups)

Rinse rice and dal in water, add all the above spices, and water, bring to a boil. Reduce heat to low, cover and cook for 45 minutes.

1 Tbsp Oil (2 Tbsp)
1 Cup Yellow Onion, Chopped
1 Tsp Ginger, Grated
1/2 Tbsp Garlic, Grated

1 Cup Yukon Gold Potato, Chopped
1 Cup Yam, Chopped
1 Cup Celery, Chopped (4 Large Celery Ribs)
1 Cups Water (1 and 1/4 Cup)

1 Cup Green Peas, (Thaw first, if frozen)
4 Cups Curly Kale, Roughly Chopped (1 Bunch Kale)

3/4 Tsp Salt (1 Tsp)

Heat oil in a pan, add onion, saute for 3 minutes in medium flame, add ginger, garlic, saute for another minute.

Add potato, yam, celery, saute for a minute, add water, return to boil. Reduce heat to medium, cook covered for 10 minutes.

Add peas, kale, mix well, cook for additional 5 minutes.

Add salt and mix well.

Add cooked vegetables to the pot of rice and lentil and stir well. Close the pan and leave it for a while.

6 Tbsp Walnut / Almond, Chopped

Garnish each serving with 2 Tbsp of Chopped Walnut or Almonds.

Taste Note: Tastes AWESOME
Source: forksoverknives
Yields: 7 Cups
Servers: 3

Beetroot Poriyal

1 Tbsp Oil
1/2 Tsp Mustard Seeds
1/8 Tsp Cumin Seeds

1/2 Cup Onion, Chopped
4 Serrano Peppers, Chopped into medium round pieces
1 Sprig Curry Leaves

1 and 1/2 Tsp Salt

Heat oil in a pan, add mustard seeds, when it starts to splutter, add cumin seeds, allow it to crackle. Add onion, serrano peppers, curry leaves, saute till onion becomes translucent. Add salt and mix well.

5 Cups Beetroot, Grated (2 Big Beetroots)
1/3 Cup Water

Add grated beetroot, water, mix well, close the pan and cook for 5 minutes. Open the pan and cook for 5 more minutes.

1/4 Cup Coconut, Grated

Add grated coconut, mix well.

Taste Note: Tastes AWESOME
Yields: 2 Cups

Pasta with Fresh Tomato Sauce

1 Tbsp Oil
1 Cup Onion, Chopped
1 Tsp Garlic, Grated
1 Serrano Pepper, Chopped

1 Cup Green Bell Pepper, Chopped (1 Green Bell Pepper)

4 Cups Tomatoes, Chopped (I used 4 and 1/2 Cluster Tomatoes)

1/2 Tsp Black Pepper
1 Tsp Salt

1/2 Tsp Dried Oregano
1 Tsp Dried Basil Leaves

Heat oil in a pan, add onion, garlic, serrano peppers, saute till onion turns light brown.

Add bell pepper, saute for a minute.

Add tomatoes, salt, black pepper, basil, oregano, mix well.

Cook for 10 minutes in medium flame, 10 minutes in high.

Prepare it in any of the following way:

1. Allow it to cool. Grind the sauce.

2. Use the sauce as its
3. Grind 1/2 of the sauce and use the other 1/2 as its

Prepare pasts as per package instruction and mix the sauce with the cooked pasta.

Fully ground sauce:

Taste Note: Tastes GREAT
Yields: 6 Cups
Source: allrecipes
Variations: Add Mushroom (2), Carrot (1/4 Cup), Celery (1/4 Cup) and note down the measurements.

Asparagus Poriyal

1 Tbsp Oil
1/2 Tsp Mustards Seeds
1 Tsp Urad Dal

2 Red Chili, Broken
1/2 Cup Onion, Chopped
1 Sprig Curry Leaves
1" Ginger, Julienned

3/4 + 1/8 Tsp Salt

2 and 3/4 Cup Asparagus Stems, Chopped
3/4 cup Asparagus Spears

Heat oil in a pan, add mustard seeds, when it starts to splutter, add urad dal allow it to brown. Add red chili, onion, serrano peppers, curry leaves, saute till onion becomes translucent. Add salt and mix well.

Add Asparagus, saute for 2 minute. Add spears, mix well and close the pan and cook for 3 more minutes. Switch off the stove.

Taste Note: Tastes AWESOME
Yields: 1 and 1/2 Cups

Carrot Salad

2 Cups Carrots, Grated (About 2 and 1/2 Large)
2 Tbsp Water

Add carrot, water to pan, close and cook for 3 minutes in high flame and switch off the stove.

1/4 Cup Big Onion Chopped
1 Serrano Pepper, Seeded and Finely Chopped.

1/2 Tsp Salt
1/2 Tsp Black Pepper Powder
1/4 Tsp Cumin Powder

1/4 cup Coconut Grated
2 String Cilantro Leaves Chopped
1 Tsp Lemon Juice
1 Tbsp Raisins
2 Tbsp Peanut - Dry Roasted and Coarsely Ground

Mix all the above with boiled carrot.

Taste Note: Tastes GREAT.
Yields: 2 and 1/2 Cups
Source: Dr. Nivetha, owner of Padmasoorya Naturopathy and Yoga Hospital

Peas Pulav

2 Cups Hand Pound Rice

Wash and soak rice in water for 30 minutes, drain well and keep aside.

2 Tbsp Ghee
1 Tsp Cumin Seeds

1 Bay Leaf
1" Cinnamon Stick
2 Green Cardamom
2 Cloves

1/2 Cup Onion, Thinly Sliced
4 Serrano Peppers, Chopped into 2 Lengthwise Pieces

1 and 1/2 Cups Frozen Peas

Heat ghee in a pan, add cumin seeds, when it starts to crackle, add bay leaf, cinnamon stick, cardamom, clove, saute till nice aroma comes.

Add onion, serrano peppers, saute till onion turns light brown.

Add frozen peas, saute for a minute.

Add drained rice and mix well.

Add this to the rice cooker.

2 and 3/4 Tsp Salt
4 Cups Water

Mix Salt and water to the rice cooker, keep the setting at white rice, once the rice is cooked, open the rice cooker, DO NOT mix immediately, allow it to cool a bit and then mix well.

Yields: 9 cups
Taste Note: Tastes AWESOME

Bitter Gourd Fry

2 Tbsp Oil
4 Cups Bitter Gourd, Thinly Sliced (about thin 6 Bitter Gourds)

1/2 Tsp Turmeric Powder
1 Tsp Red Chili Powder
1 Tsp Cumin Powder
2 Tsp Coriander Powder
1 Tsp Fennel Seeds
1/4 Tsp Garam Masala Powder
1/8 Tsp Asafoetida
3/4 Tsp Salt

Grind all the above to make powder in magic bullet. If you have fennel powder, you don't have to powder everything, since I had only fennel seeds, i powdered everything.

Heat oil in a pan, add sliced bitter gourd for 25 minutes in medium to low flame (I did 5 minutes in medium flame, 7 minutes in low and 10 minutes in medium flame and 3 minutes in high flame), slices should be lightly browned.

1 Tbsp Oil

Add the ground powders, oil, saute in low flame for 5 minutes and medium flame for 10 minutes, kept in high for 1 minute in the middle of frying.

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Serves: 4
Yields: 1 and 1/2 Cups
Source: vegrecipesofindia

Italian Eggplant Poriyal

3 Red Chilies
1 Tbsp Garlic, Chopped
1 Tsp Fennel Seeds
1/2 Tsp Turmeric Powder
1 Tsp Salt
1/4 Cup Water

Grind all the above to make fine paste

2 Tbsp Oil
1/2 Tsp Cumin Seeds
1 Sprig Curry Leaves
1 Large Italian Eggplant ( 4 and 3/4 Cups Chopped)

1/2 Tsp Salt

1 Tbsp Water

2 Tbsp Cilantro, Chopped

Heat oil in a pan, add cumin seeds, when it starts to splutter, add curry leaves, saute for a minute. Add chopped eggplants, salt and saute for 3 minutes in medium flame.

Add ground paste, saute for 2 more minutes in medium flame.

Add water, mix, close the pan and cook for 8 more minutes.

Add cilantro leaves, mix well.

Taste Note: Tastes GREAT

Yields: 1 and 3/4 Cup

Source: naliniscooking

Black Pepper Mushroom

1 Tbsp Whole Black Pepper (2 tbsp) Yields: 2 tbsp + 1 tsp coarsely ground

Dry roast whole black pepper for 2 to 3 minutes, take it out, coarsely powder it with mortar and pestle.

1 Tbsp Oil (2 tbsp)
1/2 Tsp Fennel Seeds (1 tsp)
1 Sprig Curry Leaves

1 Cup Big Onion, Thinly Sliced (2 cups)
1/2 Tsp Ginger, Grated (1/2 tbsp)
1/2 Tsp Garlic, Grated (1/2 tbsp)

When I cooked with Costco mushroom pack, I added 1 pound and 2.73 ounces bell pepper - red, yellow, orange and green bell peppers
1/4 Red Bell Pepper, Julienned
1/4 Orange Bell Pepper, Julienned
1/4 Yellow Bell Pepper, Julienned

8 Oz White Mushroom, Chopped (3 Cups Chopped) (24 ounces, Costco Pack)

1/2 Tsp Coriander Powder (1/2 tbsp)
1/4 Tsp Garam Masala Powder (1/2 tsp)

Heat oil in a pan, add fennel seeds, curry leaves and saute for a minute.

Add onion, saute till onion turns light brown, about 5 minutes in medium flame. Add  ginger and garlic, scute for a minute.

Add bell peppers, saute for 5 minutes in medium flame.

Add mushroom, saute for 5 minutes in medium flame.

Add freshly ground black pepper powder, coriander powder, garam masala powder and mix well.

Close the pan and cook for 5 minutes in medium flame.

3/4 Tsp Salt (2 tsp)
Cilantro Leaves, Chopped, to Garnish

Add salt, mix well, switch off the stove and mix with cilantro.

Taste Note: Tastes AWESOME
Yields: 1 and 1/2 Cups
Source: sharmispassions