Eggplant Rice (Vangibhath)

Serves: 4

Tamarind Water

small lime sized tamarind
1 cup water

Allow tamarind and water to boil and make tamarind water.

Rice

2 cups rice
4 cups water

Cook rice.

Vangibhath Masala Powder

1 tsp oil
3 dry red chilies

Heat oil in a pan, add red chilies, fry them, keep aside.

1 tsp urad dal
1 tsp channa dal
1/4 tsp fenugreek seeds
1 tsp coriander seeds
3/4 tsp poppy seeds
1" cinnamon
3 cardamom
3 cloves
1 tbsp coconut

Add everything else to the pan, roast them on medium till they turn aromatic.

Allow the spices to cool. Blend them to smooth and fine powder.

Vangibhath

1/4 cup oil
1 tsp mustard seeds
1 tbsp urad dal
1 tbsp channa dal
1 red chili, broken and seeds removed

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

11.89 ounces eggplant

Add eggplant and sauté for 5 minutes in medium flame, until they shrink in size.

2 and 1/4 tsp salt (might need 1/4 tsp more check it and add)
1/4 tsp turmeric powder
1/4 tsp black pepper powder
1/2 cup water

Add tamarind juice, vangibhath powder, salt, turmeric powder, black pepper powder, water, mix well, cook for 10 minutes in medium flame. Make sure the eggplant is cooked.

Add rice and gently mix with the masala

cilantro leaves, chopped
2 tbsp dry roasted, unsalted peanuts / serving

Serve with cilantro and peanuts.

Yields: 10 cups
Taste Note: Tastes AWESOME
Source: hebbarskitchen

Hotel Style Coconut Chutney

1 cup coconut
2 tbsp roasted dalia
2 tbsp peanuts
2 tiny red chilies
1 XXX-small tiny winy shallot
tamarind
3/4 tsp salt
1 and 1/4 cup water

Taste Note: Tastes AWESOME
Source: hebbarskitchen

Cabbage Rice

2 cups rice (1 and 1/2 cup rice)
4 cups water (3 cups water)

Rinse and cook rice.

1 cup beans

Overnight soak and cook beans with 1/2 tsp of salt.

2 tbsp peanut oil
1 tsp mustard seeds
1 tsp cumin seeds

Heat oil in a pan, add mustard seeds, when it starts to splutter, add cumin seeds, sauté for few seconds.

1 and 1/2 cup onion, finely chopped (1 medium onion)
2 red chili, split (4)

Add onion, red chili, sauté for 5 minutes in medium flame.

1/2 cup carrot, grated (1 medium sized carrot)
1 cup bell pepper, finely chopped (1 bell pepper)

Add carrot, green bell pepper, sauté for 3 minutes in medium flame.

5 cups cabbage, finely chopped
1 tsp salt

Add cabbage, salt, sauté for 5 more minutes.

1/4 tsp garam masala powder
1/4 tsp black pepper powder (didn't add 1st time, but good to add while adding turmeric, so added, hopefully it will not mess up the awesome taste it has)
1/2 tsp turmeric powder
1 tsp kashmiri red chili powder (1 tsp red chili powder)
1 and 1/2 tsp salt

Add the spices, turn the heat to low and sauté on low until spices turn aromatic.

cooked rice

Add cooked rice and mix gently. Cover and simmer for 3 minutes.

1/4 cup coconut, chips (MUST)
coriander leaves, finely chopped
2 tbsp dry roasted and un salted peanuts / serving

Add coconut, coriander leaves and peanuts.

Source: hebbarskitchen
Taste Note: Tastes AWESOME
Yields: 10 cups

Tomato Onion Chutney

2 tbsp sesame oil
6 garlic cloves, chopped

Heat oil in a pan, add garlic and sauté for 1 minute. 

2 onions, chopped (before peeling weight 14.22 ounces)
4 small red chilies
3/4 tsp salt

Add onion, red chilies, salt sauté for 5 minutes.

1 pound tomatoes, chopped

Add tomatoes and sauté for 5 minutes.

Allow it to cool and grind to a COARSE consistency.

Source: Kalpana Chandra's Home Cooking
Taste Note: Tastes AWESOME
Serves: 3

Feel Better Soup

Yields: 8 cups

1 tbsp olive oil
1 and 1/4 cup onion, chopped
1/4 shallot chopped

Heat olive oil in a pan, add onion, shallot, sauté  for 3 minutes in medium flame.

1 tbsp garlic cloves, grated

Add garlic and sauté for 30 seconds.

1 pound tomatoes, chopped
1 and 1/2 cups Kale. finely chopped

Add tomatoes, kale, mix well.

6 cups water
1/2 tsp turmeric powder
1/2 tsp dried thyme
1/2 tsp dried parsley
3/4 tsp black pepper powder
1and 1/2 tsp salt
1 tbsp lemon juice

Add all the above, mix well. Allow to boil. Reduce the heat and let everything simmer for 15 minutes.

cooked pasta, like rice orzo or tiny macaroni or tiny shell pasta / rice / quinoa, to serve (optional)
avocado sliced, to serve (MUST)
sprouts, to serve (MUST)

Ladle the soup into bowls. serve with pasta / rice, avocado and sprouts.

Source: wellandfull
Taste Note: Tastes AWESOME

Peanut Chutney

1 cup dry roasted and unsalted peanuts
1/2 cup grated coconut
1 garlic clove
tamarind
4 small red chilies
3/4 tsp salt
1 and 3/4 cup water
1/4 bunch cilantro (optional)

Blend all the above.

Taste Note: Tastes AWESOME

Kashayam for cold, cough and fever

1 tbsp cumin seeds
1 tsp whole black pepper
1 tsp coriander seeds
1 tsp ajwain

Dry roast all the above until they have the crackling sound.

2 cups water
1/4 tsp turmeric powder

Add water, turmeric powder, allow to boil, reduce the heat to low and simmer for 15 minutes.

1 tbsp freshly grated ginger

Add ginger and simmer for 5 more minutes.

1 tsp jaggery

Add jaggery, mix well. Turn off the stove. I usually leave it for 10 more in the same dish so that it will cool down at the same time, the flavors will mix in.

Filter and drink.

Source: Kalpana Chandra's Home Cooking
Note: Drink this as a first thing in the morning and DO NOT drink / eat anything for another 30 minutes.