Spicy Mixed Vegetable Pasta

1 Tbsp Oil

1 Red Chilies

2 Serrano Pepper, Chopped into 2 Lengthwise Pieces

1 Cup Onion, Chopped
1/4 Cup Mint leaves chopped
1 Tsp Garlic, Grated
1 Tsp Ginger, Grated

1/4 Cup Red Bell Pepper, Chopped (1/4 Red Bell Pepper)
1/4 Cup Yellow Bell Pepper, Chopped (1/4 Yellow Bell Pepper)
1/4 Cup Orange Bell Pepper, Chopped (1/4 Orange Bell Pepper)
1/2 Cup White Mushroom, Chopped (2 White Mushrooms)
1/2 Cup Brown Crimini Mushroom, Chopped (2 Brown Mushrooms)
3/4 Cup Celery, Chopped (2 Large Celery Stalk)
1/4 Cup Carrot, Chopped
1/2 Cup Cauliflower, Chopped
1 Cup Potato, Chopped (1 Medium Size Potato)
1 Tsp salt

1 Cup Tomato, Chopped (1 Beefsteak Tomato)

2 Cup Spinach, Chopped
1/2 Cup Broccoli (Optional)

Heat oil in a pan, add red chilies, serrano pepper, saute for few seconds.

Add onion, ginger, garlic, mint and saute until onion becomes translucent, about 2 minutes in medium flame.

Add bell peppers, mushrooms, celery, carrot, cauliflower, salt and saute for a minute.

Add tomato saute for a minutes, close the pan and cook for 10 minutes. Stir often.

Take out 1 cup of cooked vegetables, along with both red chili and serrano peppers for pasta sauce.

After removing 1 cup of vegetables, add broccoli, saute for a minute, add spinach and saute for 2 more minutes.

Pasta Sauce

2 Cup Cooked Vegetables, Cooked, along with 2 Serrano Peppers and 1 Red Chili
1 Cup Water

Take out 1 cup of cooked vegetables, along with both red chili and serrano peppers, allow it to cool and grind the cooked vegetables and chilies to make pasta sauce.

Pasta

1 lb Pasta
1 Tsp Salt
Water

Cook pasta as per package instruction. Add 1 Tsp salt in water, while cooking pasta.

Take out 1/2 Cup of pasta cooked water, before draining, need it to mix with the pasta at the end.

Final Product

3/4 Tsp Salt

Add cooked pasta, ground pasta sauce to the cooked vegetables.

Add salt and mix.

Yields: 8 Cups

Taste Note: Tastes AWESOME

Source: My Own Version, adapted from Bala's

Banana Flower Poriyal (Valaipoo Poriyal)

1 Tbsp Oil
1/4 Tsp Mustard Seeds
1/2 Tsp Urad Dal
1 Tsp Channa Dal

1/2 Cup Shallots, Chopped
1 Sprig Curry Leaves

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

1 Banana Flower, Cleaned and Chopped (4 Cups Chopped), Soak it in water until ready to use

1/4 Cup Water

1/4 Cup Coconut Powder

Heat oil in a pan, add mustard seeds, when it starts to splutter, add urad dal, channa dal, saute till the dals turn light brown.

Add shallots, curry leaves, saute till onion becomes translucent.

Add turmeric powder, red chili powder, salt, mix well.

Add chopped banana flower, saute for a minute.

Add water, mix well. Allow it to cook in medium heat for 10 minutes. Switch off the stove.

Mix with coconut powder.

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

White Pumpkin Sambar

Gooseberry Sized Tamarind
1 Cup Water

Heat tamarind in water for 3 minutes, allow it to cool and make tamarind water out of it.

1 Cup Toor Dal
1/4 Tsp Turmeric Powder
1/2 Tsp Salt
3 Cups Water

Pressure cook toor dal for 20 whistles, allow it to cool, open the cooker and mash the dal.

1 Tbsp Peanut Oil
1/2 Tsp Mustard Seeds

1 Tsp Urad Dal

1/4 Tsp Fenugreek Seed
1/8 Tsp Asafoetida
1 Red Chili, Do Not Break

1/2 Cup Shallots, Chopped
1 Serrano Pepper, Chopped into 2 Lengthwise Pieces
1 Sprig Curry Leaves

1 and 1/2 cups white pumpkin
1/2 Tsp Salt

1/2 Cup Tomato, Chopped

1 Tsp Salt
2 and 1/2 Tsp Sambar Powder

2 cups water

Heat oil in a pan, add mustard seeds, when it stars to splutter, add urad dal, allow the dal to roast, add fenugreek seeds, asafoetida, red chili, saute for few seconds. Add curry leaves and saute for few more seconds.

Add shallots, serrano peppers, curry leaves, saute for 2 minutes.

Add chopped pumpkin, saute for a minute.

Add  tomato, saute for 1 more minute.

Add sambar powder, salt, saute for 1 more minute.

Add filtered tamarind juice and mix well, allow it to boil in medium flame for 5 minutes.

Add mashed toor dal, water and allow it to cook for 10 more minutes.

Taste Note: Tastes AWESOME
Serves: 4
Note: I also made Green Onion sambar, using the same recipe and same measurements.

Daikon Chutney

1 Tsp Sesame Oil
1 Tbsp Black Split Uraddal
1 Tbsp Channadal
1 Red Chili
5 Black Peppercorns

Heat oil in a pan, fry uraddal, channadal, red chili and black peppercorns in oil, take it out and allow it to cool.

1/2 Tsp Garlic Clove, Grated

2 Tbsp Onion, Chopped

Fry onion and garlic in the same pan, take it out and allow it to cool.

Tiny bit Tamarind

5 Curry Leaves

Fry tamarind and curry leaves in the same pan, take it out and allow it to cool.

1 Tsp Sesame Oil

1 Cup Carrot, Grated

1/2 + 1/8 Tsp Salt (I might have added 3/4 Tsp, not sure, if 1/8 is not enough, add 1/8 more and change the measurement)

Add oil to the same pan, add carrot and salt to the pan, saute for 3 minutes. Take it out and allow it to cool.

1/2 Cup Coconut

1 Cups Water

Grind all the above.

Serves: 2

Source: Mrs. Banumathi, Dr. Nivetha's Mom

Taste Note: Tastes AMAZING

Note: Good with Idly, Dosa, Chapathi, Upma, Kanchi and Fried Rice

Note about Coconut: Use coconut in the chutney, if using the chutney immediately, if not DO NOT use coconut.

We eat this with Lemon Rice and Dry Cough Kanchi

Dandelion Green Poriyal with Mung Beans

1/4 Cup Yellow Mung Beans

Soak the yellow mung beans for 30 minutes in water.

1 Tbsp Oil
1/2 Tsp Cumin Seeds

1/2 Tsp Fenugreek Seeds
1 Red Chili
1/8 Tsp Asafoetida
1/4 Tsp Turmeric Powder

1/4 Cup Shallots, Chopped
1/2 Tsp Salt

1/4 Tsp Pepper Powder

1 Bunch Dandelion, Chopped

1/2 Tsp Salt

Heat oil in a pan, add cumin seeds, when it starts to crackle, add fenugreek seeds, red chili, asafoetida, turmeric powder, saute for few seconds.

Add shallots, 1/2 tsp salt, saute until shallot becomes translucent. Add pepper powder and mix well.

Add greens, mix well, allow it to cook for 2 minutes in medium flame.

Add soaked and drained yellow mung beans, 1/2 tsp salt, turn the stove to low and cook for 5 more minutes. Switch off the stove.

1/3 Cup Coconut, Grated

Add coconut powder and mix well.

Yields: 2 Cups

Serves: 2

Taste Note: Tastes AWESOME

Source: Rad, from some site.

Celery Chutney

1 Tsp Sesame Oil
1 Tbsp Black Split Uraddal (2 Tbsp)
1 Tbsp Channadal (2 Tbsp)
1 Red Chili (1)
5 Black Peppercorns (15)

Heat oil in a pan, fry uraddal, channadal, red chili and black peppercorns in oil, take it out and allow it to cool.

1/2 Tsp Garlic Clove, Grated (1 Tsp)

2 Tbsp Onion, Chopped (1/4 Cup)

Fry onion and garlic in the same pan, take it out and allow it to cool.

Tiny bit Tamarind

5 Curry Leaves

Fry tamarind and curry leaves in the same pan, take it out and allow it to cool.

1 Tsp Sesame Oil

1 Cup Celery, Chopped (2 Cups)

3/4 Tsp Salt (1 and 1/4 Tsp)

Add oil to the same pan, add celery and salt to the pan, saute for 5 minutes. Take it out and allow it to cool.

1/2 Cup Coconut (1 Cup)

1 Cups Water (2 Cups)

Grind all the above.

Serves: 2

Source: Mrs. Banumathi, Dr. Nivetha's Mom

Taste Note: Tastes AMAZING

Note: Good with Idly, Dosa, Chapathi, Upma, Kanchi and Fried Rice

Note about Coconut: Use coconut in the chutney, if using the chutney immediately, if not DO NOT use coconut.

We eat this with Lemon Rice and Dry Cough Kanchi

Channa Masala

1 and 1/2 Cups Garbanzo Beans

Wash garbanzo beans, overnight soak them in water.

1 Tsp Salt
4 Cups Water

Cook garbanzo beans with salt in pressure cooker for 9 whistles. Allow it to cool, drain and keep aside.

5 Roma Tomatoes
5 Red Chilies
1 Tsp Ginger, Grated
2 Tsp Garlic Grated
2 Tbsp Coriander Seeds

Grind coriander seeds, ginger, garlic, red chilies and tomatoes, blend to a smooth paste.

2 Tbsp Oil

2 Serrano Peppers, Chopped into 2 Lengthwise Pieces
2 Cup Water

1/4 Tsp Garam Masala Powder
1 Tsp Salt

Heat oil, add ground paste, saute the masala paste in oil for 8 minutes, till the raw smell of the tomato, ginger and garlic disappears and the oil leaves the sides of the masala.

Add serrano peppers, water, stir and cook for 4 minutes.

Add boiled and drained channa, mix well. Let channa masala simmer in medium flame for 15 minutes. Keep on stirring in between.

Add garam masala powder, salt, mix well and cook for 5 more minutes in LOW flame and switch off the stove.

2 Tbsp Cilantro Leaves, Chopped.
Big Onion, Strips, Few Pieces
Ginger, Julienned, Few Pieces
Lime / Lemon Wedges

Mix with cilantro leaves.

Garnish with onion strips, julienned ginger and lime / lemon wedges.

Taste Note: Tastes AWESOME. The fresh onion and ginger pieces made the dish taste even better...
Yields: 3 and 3/4 Cups
Serves: 3 to 4
Source: vegrecipesofindia 

Maharashtrian Poha

2 Cups Red Aval

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

Yielded: 3 and 1/4 Cups

1/2 Tsp Turmeric Powder

1 Tsp Coconut Palm Sugar

1 Tsp Salt

Add turmeric powder, sugar and salt to poha and gently mix.

1 Tbsp Peanut Oil

1/8 Tsp Salt

1/2 Cup Potato, Chopped into Small Pieces

Heat oil in a pan, add potatoes, saute, add salt, saute till it becomes light golden color, about 5 minutes in medium flame and keep aside.

1 Tbsp Peanut Oil

3/4 Tsp Mustard Seeds

34 Tsp Cumin Seeds

1 Cup Onion

2 Serrano Peppers, Chopped into Medium Rounds

1 Sprig Curry Leaves

1/4 Cup Dry Roasted and Unsalted Peanuts

1/4 Tsp Salt

Heat oil in a pan, add mustard seeds, when it starts to splutter, add cumin seeds, when it starts to crackle, add onion, saute till onion becomes translucent, about 4 minutes in medium flame.

Add serrano peppers, curry leaves, roasted peanut, salt, saute for a minute.

Add fried potato, poha, gently mix with the rest of the mixture. 

Saute in LOW flame for 2 to 3 minutes, switch off the stove.

2 Tsp Lime Juice (Optional)

2 Tbsp Cilantro Leaves, Chopped

2 Tbsp Coconut, Grated

Sprinkle lime juice, mix well. Garnish with cilantro and coconut.

Taste Note: Tastes AWESOME

Yields: 4 and 1/4 Cups

Serves: 2

Source: vegrecipesofindia
Note: I added lime juice.

Try like this: https://hebbarskitchen.com/poha-recipe-aloo-poha-batata-poha-recipe/