Cauliflower Potato Fry

Serves: 4

1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds

Heat oil in a iron pan (MUST), add cumin seeds, fennel seeds, let them sizzle.

2 and 3/4 cups onion, chopped
1 serrano pepper, chopped into 2 lengthwise pieces

Add onion, serrano peppers, sauté until onion becomes translucent, about 5 minutes in medium flame.

1/2 tbsp ginger, grated
1/2 tbsp garlic, grated

Add ginger, garlic, sauté for a minute.

2 cups potatoes, cubed (3 medium potatoes)
1 cup tomato, chopped
1/4 tsp black pepper powder
1/2 tsp turmeric powder
3/4 tsp red chili powder
4 tsp coriander powder

Add potatoes, tomatoes, turmeric powder, red chili powder, coriander powder. Cover and cook for 5 minutes in medium flame.

6 and 1/2 cups cauliflower florets

Add cauliflower, cook covered for another 5 minutes. 

1/4 tsp garam masala powder
1 and 1/2 tsp salt

Add garam masala, salt, sauté for another 10 minutes, till water evaporates.

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Source: spiceindiaonline

Eggplant Coins

Serves: 2

1/4 tsp turmeric powder
1/2 tsp salt
1 tsp red chili powder
2 tsp coriander powder
1 tsp ginger, grated
1 tsp garlic, grated
1 tbsp basin

Mix all the dry spice powders along with ginger and garlic, to make a coarse mix.

2 tbsp water

Add water to make it like paste.

1 large eggplant (cut into discs)

Apply the paste on both sides to coat.

4 tbsp oil

Heat dosa pan, place the coated eggplant and shallow fry, about 3 to 4 minutes on each side until it browns. They may look lightly soft on the inside but the outer layer will be lightly crispy.

Taste Note: Tastes AWESOME
Source: spiceindiaonline
Note:
Serve immediately if you prefer it crispy. As time goes the eggplant may soften but still will be good.
Basin is to keep it dry and make the outer layer crisp.
Adding garam masala powder can give additional taste.

Coin Potato Fry

Serves: 2

? pound potato (1 large russet potato)

Wash and peel the potatoes. Cut them in thin circular shape. Use a mandolin slicer which makes the work easier.

1/4 tsp turmeric powder
1/2 tsp salt
1 tsp red chili powder
2 tsp coriander powder
1 tsp ginger, grated
1 tsp garlic, grated

Mix all the dry spice powders along with ginger and garlic to make coarse mix.

2 tbsp water

Add water to make it like a paste.

Add the spice mix to the potatoes, toss everything together to coat the paste to all sides.

3 tbsp oil

Do in batches. Little bit more oil is needed for this, other wise it will become like chips.

Heat iron griddle, place the potato pieces flat on it and fry for few minutes (I did 2 minutes per side). when it becomes dark underneath, flip them to the other side and fry for another couple of minutes. Extra oil can be added to avoid burning.

Cilantro, chopped

Garnish with cilantro.

Taste Note: Tastes AWESOME
Source: spiceindiaonline

Kabocha Squash Sambar

Serves: 4

Soak Toor dal

1 cup toor dal

Overnight soak toor dal.

Tamarind Water

tamarind
1 cup water

Boil tamarind in water for 5 minutes, allow to cool and make tamarind water.

2 pounds and 4.30 ounces pumpkin (4 cups chopped)

Remove the skin and cut into large pieces. If you cut into small pieces, while cooking, it will shrink and mash with the dal.

1/2 tsp turmeric powder
3 cups water

Cook toor dal, pumpkin, turmeric powder, water for 3 whistles.

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 cup shallot, chopped
1 serrano pepper, chopped into 2 lengthwise pieces

Heat oil in a pan, add mustard seeds, when it starts to splutter, add fenugreek seeds, shallots, serrano pepper sauté till shallots becomes translucent.

1 cup tomatoes, chopped

Add tomatoes, cook till tomatoes softens. Add tamarin water.

5 tsp sambar powder
asafetida
2 tsp salt

When it starts to boil, add sambar powder, asafetida, salt, cook for 10 minutes.

1 cup water

Add water, cooked dal and pumpkin, cook for another 5 minutes.

cilantro, chopped

Garnish with cilantro.

Taste Note: Tastes AWESOME, even with 5 tsp sambar powder, the sambar was sweet. I didn't add serrano pepper today, but thought it will be good, if I added it.
Source: spiceindiaonline

Cabbage Kootu

Serves: 4

Masala Paste

1/2 cup shredded and dehydrated coconut
1 tsp cumin seeds
2 tbsp raw rice, soaked for 30 minutes
3 serrano peppers / dry red chilies
3/4 cup water

Blend all the above to a smooth paste.

1 cup yellow split moong dal

Soak dal for 30 minutes. Wash and drain.

3 cups water

Add dal and water to a pan, allow to boil, reduce the heat to medium, cover and cook for 10 minutes in medium flame.

6 cups cabbage, finely chopped
1/2 tsp turmeric powder
1/2 tsp black pepper powder
2 cups water

Add cabbage, turmeric powder, black pepper powder, water, mix well, cover and cook for 10 more minutes.

1 and 1/2 tsp salt
1/2 cup water

Add the prepared masala paste to this, along with salt and water, mix well.

Cover and cook for 5 more minutes.

Tempering

1 tbsp oil
1 tsp mustard seeds
1/2 tsp black split urad dal
asafoetida
1 dry red chili

Make tempering and add to the kootu, mix well.

Taste Note: Tastes AWESOME
Source: hebbarskitchen
Note: When we eat just kootu alone or kootu mixed with quinoa, we both felt, it didn't have enough salt and spice, but when we had it with collard poriyal, it tasted heaven. I used just 2 serrano pepper, changed to 3, so next time, it should be AWESOME on its own as well. Also I used 1 and 1/4 tsp salt, changed to 1 and 1/2 tsp salt.

Broccoli Rice

Serves: 2

1 cup rice, soaked for at least 20 minutes
1 tbsp lemon juice
2 cups water

Cook rice water and lemon juice.

1 tbsp oil
2 cloves
1" cinnamon
1 cardamom

Heat oil in a pan, add all the spices, sauté for a minute.

1 and 1/4 cup onion, chopped (1 onion)
3 serrano pepper, chopped into 2 pieces

Add onion, pepper, sauté until onion becomes translucent.

1 tsp ginger, grated
1 tbsp garlic, grated

Add ginger, garlic, sauté for a minute.

2 cups broccoli florets
1/4 cup mint leaves, chopped
1/4 cup cilantro leaves, chopped
1 and 1/4 tsp salt

Add broccoli florets, mint leaves, cilantro leaves, salt, sauté for 3 minutes.

Add cooked rice, mix well.

Taste Note: Tastes AWESOME
Source: padhuskitchen
Yields: 4 and 3/4 cups

Coconut Thogayal

3 tbsp black split urad dal

2 dry red chili

Dry roast urad dal, dry red chilies, until golden.

asafoetida

tamarind

Add asafetida and tamarind, sauté. Switch off the stove.

1 cup coconut

Add coconut, mix well. Allow to cool.

1/2 tsp salt

3/4 cup water

Add salt, grind to a fine paste by adding very little water.

Taste Note: Tastes AWESOME

Source: jeyashriskitchen

Note: Goes well with rice and sesame oil, lemon rice, arisi upma.

Eggplant Gothsu

Serves: 4

1 cup yellow split mung dal

Soak yellow split mung beans for an hour.

1 eggplant (1 pound and 1.32 ounces before cleaning) 4 and 1/2 cups chopped
1 cup shallot, chopped lengthwise
1 cup tomato, chopped
4 serrano pepper, chopped lengthwise
1/2 tsp turmeric powder
1 tsp salt
2 cups water

Add all the above in pressure cooker along with soaked mung dal. Pressure cook for 2 whistles.

tamarind
1 cup water

Boil tamarind with water for 5 minutes. Allow to cool and make tamarind water. Add it to the cooked dal and veggies.

1 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
asafoetida

Heat oil in a pan, splutter mustard seeds, crackle cumin seeds, add asafetida. Add this to the cooked mixture.

1/2 tsp salt
1/2 cup water

Add salt, water, mix (DO NOT mash or stir vigorously), cook in medium flame for 5 minutes.

cilantro, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Source: jeyashriskitchen
Note: This is excellent side dish for Idly, Dosai, Pongal and Arisi Upma

Arisi Upma

Serves: 3

3 cups raw rice

Soak the rice in water for 4 hours.

Wash rice and drain all the water.

Dry it in a cloth by spreading the rice in the cloth.

6 tbsp toor dal

Dry roast the toor dal

2 tsp cumin seeds
1 tsp whole black pepper

When the rice is dry, transfer to DRY blender, coarsely grind rice, toor dal, cumin seeds and whole black pepper.

The consistency should be like arisi kurunai.

Yields: 3 and 3/4 cups arisi kurunai

2 tbsp coconut oil
1 tsp mustard seeds
4 red chili, broken
asafetida
4 cups water (1: 2 ratio)
2 cups arisi kurunai
1 and 1/2 tsp salt

Heat oil in a pressure pan, splutter mustard seeds, red chili, asafetida.

Add water, salt, mix well, allow to boil.

When it boils nicely, add rice kurunai to it. Stir well.

Close the cooker, keep it in a low flame, cook for 12 minutes.

Serve with Coconut Thogayal or Eggplant Gothsu

Taste Note: Tastes AWESOME
Source: jeyashriskitchen

Cauliflower Tomato Koora

Serves: 4
Yields: 4 and 1/2 cups

2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp black split urad dal
1 tsp channa dal

Heat oil in a pan, splutter mustard seeds, add cumin seeds, black split urad dal, channa dal, sauté till color of the dal changes.

2 cups onion, chopped

1 serrano pepper, chopped into 2 pieces

1 tsp ginger, grated
1 tbsp garlic. grated

Add onion, serrano, ginger, garlic, sauté till onion becomes translucent.

2 cups tomatoes, chopped

1/2 tsp turmeric powder
3/4 tsp red chili powder
1 tsp coriander powder
1 and 1/4 tsp salt

Add tomatoes along with spices, cook until tomatoes are soft and mushy.

6 cups cauliflower florets (1 large cauliflower) (1 pound and 6.65 ounces cleaned and chopped)

Add cauliflower florets, close the pan, cook for 10 minutes in medium flame.

cilantro leaves

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Source: spiceindiaonline
Note: Koora means curry in Telugu.

Channa Dal Sambar

Serves: 4

1 cup channa dal

Overnight soak channa dal in water. Drain and wash.

1 tbsp garlic, chopped

1/2 tsp turmeric powder

1 tsp oil

3 cups water

Pressure cook all the above with soaked channa dal for 6 whistles. Let the pressure release completely. Open the lid and mash it throughly and set aside. 

Tamarind Water

big pearl onion size tamarind

1 cup water

Boil tamarind with water and make tamarind water.

Ground Coconut

1/4 cup coconut, grated

1/2 cup water

Blend coconut with water to a smooth paste and set aside.

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp fennel seeds

Heat oil in a pan, crackle mustard seeds, fennel seeds. 

1 cup onion, chopped

Add onion, sauté until onion becomes translucent. 

1 cup tomato, chopped

Add tomatoes, sauté until tomatoes become mushy. 

1 tbsp coriander powder

1/2 tbsp red chili powder

1/2 tbsp + 1/4 tsp salt

Add red chili powder, coriander powder, salt, sauté until raw smell goes, about 2 minutes in medium flame. 

Add mashed channa dal, tamarind water, boil for 5 minutes until tamarind is cooked well. 

1/4 cup water

Add coconut paste, use water to wash the blender, add to the sambar, cook for another 5 minutes until the foam of coconut paste is gone.

cilantro, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Source: sharmiskitchen

Brussels Sprouts Masala Stir Fry

Serves: 2
Yields: 4 cups

Spice Mix

2 dry red chilies
1 tsp cumin seeds
1 tsp fennel seeds
1/2" cinnamon stick
2 tbsp roasted dalia (pottukadalai)
2 tbsp coconut
2 cloves
2 cardamom. (skin removed)

Use all the above to make coarse spice mix in blender without adding any water.

1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1 tsp black split urad dal
1 tsp channa dal
asafetida

Heat oil in a pan, splutter mustard seeds, cumin sees, sauté dal and add asafetida.

1 cup shallot, thinly sliced into lengthwise pieces
1 tbsp garlic, grated

Add shallots, garlic, sauté till onion turns light brown.

2 pound Costco Brussels sprouts pack, chopped into small pieces
1/2 tsp turmeric powder
1 and 1/2 tsp salt
1/2 cup water

Add Brussels sprouts, turmeric powder, salt, water, mix well. Cover and cook in medium flame for 10 minutes.

Add in the spice mixture and sauté for 5 minute.

Taste Note: Tastes AWESOME
Source: spiceindiaonline

Mung Sprouts Sabzi

Serves: 4

1 cup green mung dal

Overnight soak mung dal in water.

Drain the water, wash it again. Add the mung dal to pan, close the pan, allow to sprout for 24 to 48 hours.

Yields: 4 cups sprouted mung beans

1 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
asafoetida

Heat oil in a Pressure Pan, allow mustard and cumin seeds to splutter. Add asafetida.

1 and 1/4 cup onion chopped (1 medium onion)

Add onion, sauté until onion becomes translucent.

1/2 tbsp ginger, chopped
1 tbsp garlic, chopped
2 serrano peppers, chopped into 2 lengthwise pieces

Add ginger, garlic, serrano peppers, sauté for few minutes.

1 cup tomato, chopped

Add tomatoes, sauté until tomatoes softens.

1/4 tsp black pepper powder
1/2 tsp dry mango powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1 tsp kashmiri red chili powder
1 tsp coriander powder
1 and 1/2 tsp salt

Add all the spices, mix well, sauté on LOW flame, until the masala gets cooked well completely and releases oil from sides.

3 cups water

Add spouted mung beans, water, mix well.

Cover and simmer for 20 minutes or pressure cook for 2 whistles.

cilantro, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Source: hebbarskitchen

Asparagus Paruppu Usili

Serves: 4

1 cup channa dal

Overnight soak channa dal in water

1 tsp salt
2 dry red chilies
asafetida

Grind channa dal with salt, dry red chilies, asafetida. DO NOT add any water while blending. I blended this in 2 batches in my vitamix.

Boil 3 cups water in the Idly cooker.

Grease the Idly plates (MUST), place the ground mixture on the idly plates. Add the Idly plates to the Idly cooker and cook for 12 minutes. Once the mixture is cool, crumble the mixture onto a plate. (I left this in the closed Idly pan for 10 minutes, opened and kept to cool for 10 minutes). I cooked this in 3 Idly plates.

2.25 pounds Costco asparagus, stems finely chopped and spears kept aside

1/4 cup water

Add asparagus stems, water, close the pan and cook asparagus stems with water for 3 minutes.

Add spears, close the pan and cook for another 2 more minutes.

1 tbsp oil
1/2 tsp mustard seeds
2 dry red chilies, broken

1 cup onion, finely chopped

Heat oil in a pan, splutter mustard seeds, when it starts to splutter, add dry red chilies, add onion, sauté till onion becomes translucent.

2 tbsp oil

Add oil, crumbled lentils, roast the lentils for 7 minutes in medium flame. (you can add unto 1 more spoon of oil)

1/2 tsp turmeric powder
1 tsp salt

Add cooked asparagus, turmeric powder, salt, sauté for 5 more minutes.

Taste Note: Tastes AWESOME
Source: kannammacooks
Broccoli Paruppu Usili: I used 3 cups of broccoli and sautéed in 1 tbsp oil for 5 minutes and followed the same recipe as Asparagus Paruppu Usili. But felt I should have added 6 cups, I can hardly see any broccoli in this Usili.

Sarson Kaa Saag

Serves: 4

2 bunch mustard greens, chopped
1 bag TJ Spinach, chopped
1 tsp ginger, chopped
2 serrano peppers, chopped
1 tbsp garlic, chopped
1/2 tsp turmeric powder
1/4 tsp red chili powder
1/2 tsp salt
1 cup water

Add all the above in pressure cooker an cook for 5 whistles.

Open the lid, mash the greens with potato masher.

1/2 to 1 cup water
2 tbsp corn flour / rice flour

Add water and mix well. (If its too thick, add 1 cup water, if not, 1/2 cup would be good enough)

Add corn flour / rice flour and mix well, let it thicken in low flame for 10 minutes. When I prepared this for Makki di roti, I used corn flour to thicken the saag, when I was eating with quinoa / rice, used rice flour to thicken the saag.

Tadka

1 tbsp coconut oil
1/2 tsp cumin seeds
1 tsp garlic, sliced
1/2 cup onion, chopped
1/4 tsp salt
1/4 tsp garam masala powder

Make tadka and add it to the greens.

Taste Note: Tastes AWESOME. Very easy to make.

Cauliflower Masala

Serves: 4

1/2 tsp cumin seeds
1 red chili, broken
2 tsp coriander seeds
2 tsp poppy seeds
4 cashews

Make powder of the above and set aside.

1 tbsp oil
2 cups onion, chopped
1 serrano pepper

Heat oil in a pan, add onion, serrano pepper, sauté until onion becomes translucent.

1 tsp ginger, grated
1 tsp garlic, grated

Add ginger, garlic, sauté for a minute.

2 cups tomatoes, chopped

Add tomatoes, sauté until tomatoes are mushy.

1/4 tsp red chili powder
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1 and 1/4 tsp salt

Add all the spices along with freshly made ground masala, mix well.

6 and 1/4 cups cauliflower florets (I got 1 pound and 13 oz cleaned cauliflower) [1 large cauliflowre]

1/4 cup water

Add cauliflower florets, water, cover and cook for 5 minutes in medium flame and 5 minutes in high.

cilantro leaves

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Source: spiceindiaonline
Yields 4 and 1/4 cups