Broccoli Carrot Poriyal

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

1 Red Chili, Whole
1/4 Cup Onion, Chopped into Lengthwise Pieces
1 Sprig Curry Leaves
1" Ginger, Julienned
2 Serrano Peppers, Chopped into medium round pieces

1 and 1/2 Tsp Salt

1 Cup Broccoli Stems, Chopped

1 Cup Carrot, Chopped

3 Cups Broccoli Florets, Chopped (1 Whole Foods Bunch Broccoli)

1/3 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 broccoli stems, carrots, saute for a minute, add water, mix well, close the pan and cook for 5 minutes. Open the pan, add broccoli florets, mix well and cook for 5 more minutes. Switch off the stove.

1/4 Cup Coconut, Grated

Add grated coconut, mix well.

Taste Note: Tastes AWESOME
Yields: 3 and 1/4 Cups

Source: MIL

Tadka Dal

1 Cup Toor Dal

1/3 Cup Onion, Chopped
2 Serrano Peppers, Chopped into Small Round Pieces
2/3 Cup Tomato, Chopped
1/2 Tsp Ginger, Grated

1/2 Tsp Turmeric Powder
1/8 Tsp Asafoetida
3 Cups Water

Clean and wash toor dal. In a pressure pan, add toor dal, serrano peppers, onion, tomato, ginger, turmeric powder, asafoetida, water, mix well. Cook for 15 whistles. Allow it to cool. Mash the cooked dal.

1/4 Tsp Garam Masala Powder
1 Tbsp Cilantro, Chopped
1 and 1/2 Tsp Salt

Add garam masala powder, cilantro, salt and mix well.

2 Tbsp Ghee
1 Tsp Cumin Seeds

2 Red Chilies
1/8 Tsp Asafoetida
1 Tbsp Garlic, Finely Chopped
1/2 Tsp Red Chili Powder

1 Tbsp Cilantro, Chopped

Heat ghee in a small pan, turn the stove to LOW (fry the tempering ingredients at a low flame, so that you won't burn them), add cumin seeds, crackle them, cumin should get fried and not raw but don't burn them.

Add red chilies, asafoetida, garlic, saute till garlic browns.

Add red chili powder and switch off the stove.

Pour the tempering along with ghee to the dal, add hot water and mix. Garnish with cilantro leaves.

Taste Note: Tastes AWESOME with Rice as well as Chapathi
Serves: 4
Yields: 5 Cups
Source: vegrecipesofindia

Cabbage Carrot Poriyal

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

1 Red Chili, Whole
1/2 Cup Onion, Chopped
1 Sprig Curry Leaves
1" Ginger, Julienned
2 Serrano Peppers, Chopped into medium round pieces

1/4 Tsp Turmeric Powder

1 and 1/2 Tsp Salt

5 Cups Cabbage, Chopped (1 XXXX-Small Cabbage)
1 Cup Carrot, Chopped (1 and 1/2 Carrots)
1/3 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, turmeric powder and mix well.

Add cabbage, carrot, saute for a minute, add water, mix well, close the pan and cook for 5 minutes. Open the pan and cook for 5 more minutes. Switch off the stove.

1/4 Cup Coconut, Grated

Add grated coconut, mix well.

Taste Note: Tastes AWESOME
Yields: 3 and 1/4 Cups

Source: MIL

Baingan Bharta

BROIL

1 Ex-Large Italian Eggplant
6 Small Garlic Cloves, Peeled
2 Serrano Peppers

2 Roma Tomatoes

Buy 1 Big Eggplant, for its size, the weight should be less, if the weight is less, it will have less seeds, this dish will be good, if the eggplant does not have any seeds or atleast less seeds.

Wash eggplant, garlic, serrano peppers, tomatoes and dry them with paper towel.

Using knife, make 8 wholes in the eggplant, insert the knife in different places and turn the knife and take the knife out.

Insert garlic and green chilies into each wholes.

Rub the eggplant and tomato skin with little bit of oil.

Preheat the oven to 375 degrees. Place the eggplant in the oven and BROIL for 60 minutes in the middle rack.

Turn the eggplant every 15 minutes once. After 30 minutes, place the tomatoes. Turn the eggplant and tomato each 15 minutes for the next 30 minutes, until all the sides becomes black.

Take it off from the oven, allow it to cool for some time, remove the skin from the eggplant and tomatoes.

Take a big bowl, mash eggplant along with garlic and serrano peppers using potato masher.

Cook Potato

2 Potatoes
3 Cups Water

Cook potato in cooker for 5 whistles. Allow it to cool.

Baingan Bharta

1 and 1/2 Tsp Salt

Add potato and mash it, add tomato and mash them along with eggplant.

Add salt and mix well.

1 Tbsp Oil
1/4 tsp Mustard Seeds
1 Red Chili, DO NOT Break the chili

Heat oil in a small pan, add mustard seeds, when it start to splutter, add red chili, fry until red chili is crispy, add this to the eggplant bowl. Mix well.

? Tsp Salt (if needed)
2 Tbsp Cilantro, Chopped

Taste it, if needed, add more salt and garnish with cilantro leaves.

Taste Note: Tastes GOOD
Yields: 3 Cups
Source: Jyoti
Note: Salt measurement is based on the size of the eggplant, tomatoes and potatoes, so be mindful about that

Brown Channa Masala

1 and 1/2 Cup Brown Channa

Overnight soak the channa.

2 Tbsp Ghee
1 Bay Leaf
1 Tsp Cumin Seeds
1 Cup Onion, Chopped

2 Serrano Peppers, Finely Chopped
2 Tsp Garlic, Grated

1 Cup Tomato, Chopped

1/8 Tsp Asafoetida
1/4 Tsp Turmeric Powder
1/2 Tsp Red Chili Powder
2 Tsp Salt

2 and 1/2 Cups Water

Heat ghee in pressure cooker. Add bay leaf, cumin seeds, when it starts to crackle, add onion, saute till onion becomes translucent.

Add serrano peppers, garlic, saute for a minute.

Add tomato, saute till tomato softens.

Add asafoetida, turmeric powder, red chili powder, saute for few seconds.

Add soaked and washed brown channa, salt, water, mix well.

Pressure cook on medium flame for 9 whistles. Allow it to cool.

1/2 Tsp Garam Masala Powder
2 Tbsp Coriander Leaves, Chopped

Add garam masala powder, coriander leaves and mix well.

White Beans Masala

Orca Beans Masala

Taste Note: Tastes AWESOME
Serves: 4
Yields: 4 Cups
Source: vegrecipesofindia
Note: I used the same recipe and made it with White Beans, Orca Beans, tasted really good.

Vegan Pad Thai

Sauce

4 and 1/2 Tbsp Lime Juice (I used only 4 Tbsp)
4 and 1/2 Tbsp Tamari Soy Sauce
4 and 1/2 Tbsp Coconut Palm Sugar
3 Tbsp Water
1 and 1/2 Tsp Garlic, Grated

In a bowl combine lime juice, soy sauce, palm sugar, water, garlic, whisk until sugar dissolves.

Noodles

Water
8 oz Brown Rice Pad Thai Noodles

Allow water to boil. Add noodles and cook for 7 minutes. Filter the water, rinse the noodles in cold water and keep aside.

Vegetables

1/2 lb Green Beans, Chopped into 1" Pieces (2 Cups)
1 Bunch Green Onion, Chopped into 1" Pieces (1 and 1/2 Cups)

2 Tbsp Sesame Oil
1 Tsp Red Chili Flakes

Heat a large pan in medium heat, when its hot, add oil, swirl to coat inside of the pan.

Add red chili flakes, green beans, green onion and stir fry for 5 to 8 minutes.

Add cooked noodles and lime juice mixture to the pan.

Cook, tossing with tongs, until noodles are soft and mixture is heated through, about 5 minutes.

1/4 Cup Cilantro, Chopped
1/2 Cup Dry Roasted, Unsalted Peanuts, Chopped (1/4 Cup / Serving)

Spoon into shallow bowls, sprinkle with cilantro and peanuts.

1 Lime, Cut into 6 Wedges (optional)

Garnish with lime wedges.

Taste Note: Tastes Good
Yields: 5 Cups
Source: delicious living (Whole Foods Magazine)
Serves: 2

Dal Palak

1 Cup Toor Dal
1/4 Tsp Turmeric Powder
3 Cups Water

Clean, wash and cook toor dal with turmeric powder and water in pressure cooker for 15 whistles. Allow it to cool and mash the dal.

1/2 Tsp Ginger, Grated
1 Tsp Garlic, Grated
2 Serrano Peppers

Crush ginger, garlic and serrano peppers to a coarse paste in mortar and pestle.

2 Tbsp Ghee
1 Tsp Cumin Seeds
1/3 Cup Onion, Chopped
1/3 Cup Tomato, Chopped

1/8 Tsp Asafoetida
1/4 Tsp Red Chili Powder
1/4 Tsp Coriander Powder

6 Oz TJ Baby Spinach, Roughly Chopped
1 and 1/4 Tsp Salt

1 and 1/2 Cups Water

1/4 Tsp Garam Masala Powder

Heat ghee in a pan, add cumin seeds, when it starts to crackle, add onion, saute till onion becomes translucent.

Add ginger-garlic-serrano pepper paste, saute for a minute.

Add tomatoes, saute till tomato softens.

Add asafoetida, red chili powder, coriander powder and mix well.

Add chopped spinach, saute till spinach wilts.

Add cooked and mashed dal, salt and mix well.

Add water, mix well, simmer to medium and cook for 10 minutes.

Add garam masala powder and mix well.

Soaked the mung beans for 8 hours, used the same measurements and prepared it with Mung Bean, it came out really awesome. 

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

Mashed Mung Beans

(1 cup) 1/2 Cup Mung Beans (1 and 1/2 Cups)
(4) 2 Garlic Cloves (4)
(1/2 tsp) 1/4 Tsp Salt (1 Tsp)
(5 cups) 2 and 1/2 Cups Water (5 Cups)

Clean, wash and cook mung beans with garlic, salt and water for 20 whistles. Allow it to cool, Open the cooker and mash the mung beans.

Alternate: Allow all the above to boil. Simmer in low for 45 minutes.

(2 tsp) 1 Tsp Ghee (1 Tbsp Oil)
(1/2 tsp) 1/2 Tsp Cumin Seeds (1 Tsp)

(1/2 cup) 1/4 Cup Shallots, Chopped (1/2 Cup)
(4) 2 Serrano Peppers, Chopped into 2 Lengthwise Pieces (5)
(2 tsp) 1 Tsp Garlic, Grated (1 Tbsp)
1 Sprig Curry Leaves

Heat ghee in a pan, add cumin seeds, when it starts to crackle, add shallots, serrano peppers, garlic, curry leaves, saute till onion becomes translucent. Add fried items to the mashed mung beans, mix well.

(1/2) 1/4 Tsp Coriander Seeds (3/4)
(1/4) 1/8 Tsp Whole Black Peppers (1/2)
(1? tsp) 3/4 Tsp Salt (1 and 1/2 Tsp)
(1 and 1/2) 1 Cup Water (2 Cups)

Add coriander seeds, whole black peppers, salt, water to the mashed mung beans and mix well. Allow it to boil for 5 minutes, switch off the stove.

1 Tsp Ghee
2 Tbsp Cilantro Leaves, Chopped

Add ghee, cilantro leaves and mix well.

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

Beetroot Fried Rice with Chickpeas

3/4 cup chickpeas

Overnight soak chickpeas in water.

1/2 tsp salt
3 cups water

Cook chickpeas with water and salt in instant pot, manual mode for 15 minutes.

1 and 1/2 Cups Rice
3 Cups Water

Wash rice, cook rice with water in rice cooker.

1 and 1/2 Cup Brown Rice
8 Cups Water

If making with Brown Rice, Cook brown rice with 8 cups of water, allow it to boil, reduce the heat to medium and cook for 45 minutes and drain the excess water.

1 and 1/2 Tsp Coriander Seeds
3/4 Tsp Poppy Seeds
4 Serrano Peppers
1 Tsp Ginger, Grated
1 and 1/2 Tsp Garlic, Grated
3 Tbsp Coconut
1/2 Cup Water

Grind all the above in magic bullet.

1 Tbsp Coconut Oil
1 Tsp Cumin Seeds
1 Cup Onion, Chopped into Lengthwise Pieces

1 Sprig Curry Leaves
1/4 Tsp Garam Masala Powder

1 and 1/4 Cups Beetroot, Grate using Big Hole Grater ( I used 4 small Beetroots)

If you have bought bunch beets with stems and green, chop them and use it
2 and 1/2 Tsp Salt
1/2 Cup Water

2 cups cooked chickpeas

Heat oil in a pan, add cumin seeds, saute for few seconds, add onion, saute until onion becomes translucent.

Add curry leaves, garam masala, saute for a minute.

Add ground paste, beet stems, if available, grated beets, salt and water, mix well and cook for 7 minutes in medium flame. Add beet green, if available and cooked chickpeas and cook for 3 more minutes, switch off the stove.

1/3 Cup Cilantro, Chopped
1/4 Cup Unsalted, Dry Roasted Peanuts

Add cooked rice, cilantro, peanuts and mix well.

Taste Note: Tastes AWESOME
Yields: 9 and 1/2 Cups
Serves: 4
Note: I already used the stems and greens of the beet bunch, so I didn't have them to use here. If you are adding these, you might have to add little bit more salt. 

Cabbage, Green Onion and Potato Sabzi

1 Tbsp Oil
1/2 Tsp Fenugreek Seeds
1/8 Tsp Asafoetida

2 Serrano Peppers, Chopped into Lengthwise Pieces
1 Tsp Garlic, Grated

7 Cups Cabbage (1 XXX-Small Cabbage (or) 1/2 Large Cabbage), Chopped into Lengthwise Pieces
1 Cup Potato (1 Potato), Chopped into Thin Lengthwise Pieces

2 Cups Green Onion (1 Bunch Green Onion), Chopped into Lengthwise Pieces

1/4 Tsp Turmeric Powder
1/4 Tsp Black Pepper Powder
1 and 1/2 Tsp Coriander Powder
1 and 3/4 Tsp Salt

Heat oil in a pan, add fenugreek seeds, asafoetida, green chilies and garlic, saute till garlic turns light brown.

Add cabbage and potato, saute, close the pan and cook for 10 minutes in medium flame, open the pan and stir often.

Add green onion and saute for 5 more minutes.

Add turmeric powder, black pepper, coriander powder, salt and saute for 5 more mites.

Taste Note: Tastes AWESOME
Yields: 3 and 1/4 Cups
Serves: 3
Source: Jyoti

Cauliflower Poriyal

4 Small Garlic
1/4 Cup Onion, Chopped
1/4 Cup Tomato, Chopped

1/2 Tsp Turmeric Powder
1/2 Tsp Salt
1 Tsp Red Chili Powder

4 Cloves
1" Cinnamon Stick
1 Tsp Fennel Seeds
1/2 Tsp Poppy Seeds

1/4 Cup Water

Grind all the above in magic bullet.

1 Tbsp Oil

1/2 Tsp Mustards Seeds
1 Tsp Black Split Urad Dal
1 Sprig Curry Leaves

Heat oil in a pan, add mustard seeds, urad dal, when it starts to splutter, add curry leaves, mix well.

3/4 Tsp Salt

Add ground masala paste, salt and saute for a minute or two.

5 Cups Cauliflower (1 Small Cauliflower)
1/4 Cup Water

Add cauliflower pieces and mix well. Add water, close the pan and allow it to cook for 5 minutes in medium and 5 minutes in high. Stir now and then, don't break the cauliflower pieces.

2 Tbsp Coriander Leaves

Switch off the stove, mix with cilantro leaves.

Taste Note: Tastes AWESOME and Spicy

Yields: 2 and 1/4 Cups

Spicy Lemon Aval (Spicy Lemon Poha)

3 Cups Red Aval

Soak aval in water for 3 minutes, filter the water and keep aval in a bowl.

Yielded: 5 and 3/4 Cups

1 Tbsp Sesame Oil
1/2 Tsp Mustard Seeds
1 Tsp Black Split Urad Dal
1 Tsp Channa Dal
1 Red Chili, DO NOT break the chili, add the whole red chili

Heat oil in a pan, add mustard seeds, when it starts to splutter, add urad dal, channa dal, red chili and fry till the color of the dal changes.

1/4 Cup Onion, Finely Chopped
3 Serrano Peppers, Chopped Lengthwise, if you want it to be more spicy, chop into thin round pieces
1 Sprig Curry Leaves

1/4 Tsp Turmeric Powder
1 and 1/2 Tsp Salt
1/8 Tsp Asafoetida
1/2 Tsp Black Pepper Powder, DO NOT ADD THIS, IF YOU ARE CHOPPING  THE SERRANO PEPPERS INTO THIN ROUND PIECES

Add onion, green chilies, curry leaves, saute for few minutes, add turmeric powder, salt, asafoetida, black pepper powder and saute till the onion become translucent.

Add Aval and mix well.

2 Tbsp Lemon Juice (Juice from 1 Small Lemon)

Add lemon juice to the aval, mix and switch off the stove.

2 Tbsp Cilantro, Chopped
1/4 Cup Peanut, Dry Roasted

Add cilantro and peanut to aval and mix well.

Source: Based on Aunty's Lemon Rice
Taste Note: Tastes Good, not as good as Lemon Rice.
Yields: 6 Cups