Banana Walnut Millet Cake

1/4 cup ground flax seed or flax meal

3/4 cup water

Mix ground flax meal with water to make flax egg.

2 cups coconut palm sugar

1 cup coconut oil, melted

In a large bowl, mix coconut palm sugar, melted coconut oil and flax egg.

1 and 1/2 cup millet (ragi) flour

1 cup sprouted oat flakes or quick cooking rolled oats (coarsely powder in blender)

1 tsp baking soda

1/4 tsp salt

Add millet flour, oat flour, baking soda, salt to the wet ingredients and mix well.

6 ripe bananas, mashed (Peeled - 1 pound and 5.62 ounces)

1 cup walnuts, chopped, soaked for 12 hours

Add mashed bananas and chopped walnuts and mix well.

Preheat oven to 350 F

Oil the cake 9" pan, carefully pour the batter, ensuring that its evenly distributed amongst the pan.

Bake for 75 minutes. Stick a toothpick or knife in to check if the cake is ready.

Taste Note: Tastes AMAZING

Pineapple Rice Rava Kesari with Jaggery

 1 tsp coconut oil

11 cashews, broken

11 almonds, broken

Roast cashews and almonds in coconut oil and set aside.

11 raisins

Roast raisin in the same pan and set aside.

3/4 cup rice rava

In the same pan, add rava and roast for few minutes. Rava need not change color, but let it get well roasted.

2 and 1/4 cups water

Add water, once it starts to boil, reduce the heat to low. Cover and cook, stirring frequently. Cook approximately for 5 minutes. 

1/2 cup pineapple, chopped

Add pineapple and cook for another 5 more minutes. 

3/4 cup jaggery powder

Add jaggery powder, when it heats up, it will become watery and let it cook for few more minutes.

1/4 tsp cardamom powder

few saffron strands

1 or 2 tbsp coconut oil

Add cardamon, saffron strands, roasted nuts, raisin, along with coconut oil and mix well.

Note: Tastes AWESOME

Source: Happy Home Maker

Note: Since Mantra Organic Jaggery powder does not have any impurities, I added the jaggery directly, if the jaggery has impurities, you might have to add little water, melt the jaggery and filter it.

Mixed Bell Pepper Pasta

 Serves: 4

Beans

1 cup chickpeas

Overnight soak chickpeas in water

1 tsp salt

3 cups water

Cook chickpeas in pressure cooker for 4 whistles.

Pasta

1 pound pasta

1 tbsp salt

Cook pasta as per cooking directions. I cooked Trader Joe's gluten free brown rice pasta for 15 minutes.

Bell Pepper Pasta

2 tbsp olive oil

1 cup onion, chopped

1 and 1/4 tsp red chili flakes

1 tbsp garlic, chopped

1 green bell peppers, chopped

Heat oil in a pan, add onion, red chili flakes, garlic, green bell peppers, sauté for 5 minutes in medium flame.

3 bell peppers, chopped (red, yellow, orange, 1 of each)

Add bell peppers, sauté for 10 minutes in medium flame.

1/2 cup olives, sliced

1 and 1/2 tsp salt

Add olives, oregano, salt, sauté for 2 more minutes.

Add cooked pasta, cooked beans mix well.

? cup cashew cheese / 4 tbsp pine nuts, dry roasted

fresh basil, chopped (optional, if you have them) 

Add cashew cheese / roasted pine nuts, fresh basil, mix well.

Taste Note: Tastes AWESOME

Yields. : 11 cups

Eggplant Tomato Sauce

Serves: 4

Lentil

1 cup red lentils, soaked for an hour and washed

1/2 tsp salt

3 cups water

Soaking is optional, but it improves digestibility, so I always soak the lentils.

Add lentil, salt and water, bring to a boil, reduce the head to medium and cook for 5 minutes. Once done, remove excess water and keep aside.

Pasta

1 pound pasta

1 tbsp salt

Cook pasta as per cooking instructions. I cooked Trader Joe's gluten free brown rice pasta for 15 minutes.

Sauce

2 tbsp olive oil

1 cup onion, chopped

1 tbsp garlic cloves, finely chopped

1 and 1/2 tsp red pepper flakes

Heat oil in a pan, add onion, garlic, red pepper flakes, sauté for 5 minutes in medium flame.

1 eggplant, chopped

1 bunch Broccolini (optional), chopped, keep stems and head separately.

Add eggplant, broccolini stems and sauté for 3 minutes. 

2 pound fresh tomatoes, chopped

1 tbsp dried basil (if fresh is not available, if fresh is available, DO NOT ADD DRIED BASIL)

1 and 3/4 tsp salt

Add tomatoes, salt, dried basil, and mix well. Cover and cook for 10 minutes.

Add cooked lentils, mix well, cover the pan and cook for 10 more minutes.

fresh basil, chopped

Add cooked pasta, basil and mix well.

Sauté broccolini head separately and add it to the pasta at the end.

Taste Note: Tastes AWESOME

Udupi Saaru

Cooked Dal

1 cup toor dal

3 cups water

Cook toor dal in pressure cooker. DO NOT USE TURMERIC POWDER for cooking dal

Yields: ? cups cooked toor dal. Used just 2 cups from this. Will cook with correct amount of toor dal one day.

Saaru Podi

 2 tbsp coconut oil

1/2 tsp fenugreek seeds

1/4 cup coriander seeds

1 tsp cumin seeds

25 dry red chili (30 grams)

Heat oil in a pan, add fenugreek seeds, coriander seeds, roast in LOW flame until it turns aromatic. 

Add cumin seeds, roast in LOW flame till it turns aromatic.

Add red chili, asafetida, sauté in LOW flame until chili turns crispy. Transfer to a plate and cool completely.

Blend in blender to a coarse powder.

Yields: 6 and 1/2 tbsp Udupi Saaru Podi. You can store this in airtight container for uptown 3 months. This will be good to make Udupi Saaru for 6 times.

Tamarind Water

big gooseberry size tamarind

1 cup water

Boil tamarind in water and make tamarind water

Toor Dal

Need 2 cups of cooked toor dal

Udupi Saaru

1 cup tomato, finely chopped

1 jalapeno, slit

1 tbsp jaggery

1/2 tsp turmeric powder

1 tsp salt

1 cup tamarind water

Add tomato, jalapeno, jaggery, turmeric powder, salt, tamarind water to a pan. Cover and boil for 10 minutes in medium flame.

2 cups cooked toor dal

4 cups water

1 and 1/4 tsp salt

1 tbsp udupi saaru podi

Add cooked toor dal, water, salt, allow to boil in medium for 5 minutes, add udupi saaru podi, mix well. Boil for just 2 minute. DO NOT OVER BOIL, once the saaru podi is added.

2 tbsp coconut, grated

2 tbsp cilantro, finely chopped

Add grated coconut and cilantro, mix well.

Tempering

2 tsp coconut oil

1/4 tsp mustard seeds

1 tsp urad dal

1 dry red chili

Pour tempering over the saaru and mix well.

Taste 

Note: Tastes AWESOME

Source: hebbarskitchen

Lemongrass Rasam

1/4 cup cooked toor dal
dal cooked water + water

Mix cooked toor dal with dal water and water to make it 2 cups.

1 tomato, chopped
1 cup water

Boil tomato in water, allow to cool and make tomato water.

2 tbsp lemongrass chopped / crushed
1 green chili, slit
1/2 tsp turmeric powder
1 cups water

Add chopped / crushed lemon grass, green chili, turmeric powder, water, tomato water to a pan, bring to a boil and simmer for 2 minutes.

1 tsp black peppercorns, crushed

Add crushed black peppercorns. Add cooked dal and water. Pour into boiling rasam.

1 and 1/8 tsp salt

Add salt and mix well. Turn off the stove.

2 tbsp lemon juice

Add lemon juice and mix well.

To Temper

1 tsp oil
1/4 tsp mustard seeds
asafetida

Tamper and add to the rasam.

cilantro leaves, chopped
1 kaffir lime leave, turned (optional)

Garnish with cilantro leaves and kaffir lime leaves.

Taste Note: Tastes AWESOME.
Note: It didn't taste good immediately after I made the rasam. But when the next day, it tasted heavenly, since all the essence of the lemongrass are soaked in the rasam. But very important thing about this rasam is filter this rasam before eating otherwise the lemongrass sticks will poke your mouth and you will not like that. DO NOT filter the rasam immediately after making, allow at least 1 day time for the rasam to soak all the essence from lemongrass.
Yields: 4 cups
Source: rakskitchen

Vegan Strawberry Ice Cream

Frozen Ice Bowl

Wrap the ice cream bowl with plastic food wrap and freeze the ice cream bowl for 24 hours.

Cashew Milk

1 cup cashews

Overnight soak the cashews.

1 cups water

Rinse the soaked cashews well and add 1 cup water and take out the milk.

Yields: Exactly 1 cup cashew milk
Note: After taking out the milk for the ice cream, add 3 more cup of water and blend well and take out the milk again. You can use the cashew milk where ever you use plant based milk.

Blend

1/4 cup cashews
1/8 tsp salt
12 dates
1/2 tbsp lemon juice
1 cup unsweetened cashew milk

Blend all the above. Taste the mixture, this should be little over sweet. If you think the sweetness is not enough, add more dates and blend. You do not want to blend this more after adding strawberries.

3 cups strawberries, chopped (1 pound strawberry box which you get in Whole Foods (16 oz))

Blend just enough for the strawberries to be well incorporated. Taste the mixture.

Take the frozen ice cream bowl from the freezer, remove the plastic wrap and keep inside the ice cream maker. Attach the paddle, cover with the lid, turn on the ice cream maker and pour the strawberry ice cream mixture through the opening into the ice cream maker.

You will see the ice cream will start turning thick and creamy.

After 30 more minutes, turn off the ice cream maker.

Once done, use the wooden spoon to take out the mixture into the ice cream container, cover with the air tight lid, freeze for at least 8 hours.

To Serve:

Keep the ice cream out for 30 minutes, so that you can scoop out the ice cream.

Scoop out the ice cream into a cone or a bowl.

Taste Note: Tastes GREAT. I will definitely make it again with the modifications I noted down and except it to be AWESOME. If not, I won't be making this again.

Note: I added just 8 dates and the sweetness was not enough, we could taste the sourness of strawberries. Also I added 1/4 cup of coconut oil and I was able to taste the coconut oil, which I didn't like. So made changes and noted down, expecting it to taste awesome with my modification.

Vegan Jackfruit Ice Cream

Frozen Ice Bowl

Wrap the ice cream bowl with plastic food wrap and freeze the ice cream bowl for 24 hours.

13.5 oz Coconut Milk (Native Forest Organic Simple Coconut Milk)

Keep the coconut milk in the refrigerator for 24 hours

8 ounces frozen jackfruit, thawed

1/2 cup raw honey / maple syrup / cane sugar

Blend coconut milk, frozen jackfruit, honey (or cane sugar or maple syrup) in vitamix.

Take the frozen ice cream bowl from the freezer, remove the plastic wrap and keep inside the ice cream maker. Attach the paddle, cover with the lid, turn on the ice cream maker and pour the jackfruit ice cream mixture through the opening into the ice cream maker.

You will see the ice cream will start turning thick and creamy.

1/2 cup frozen thawed jackfruit, finely chopped 4.27 ounces )

After 20 minutes, add finely chopped jackfruit into the ice cream maker.

After 10 more minutes, turn off the ice cream maker.

Once done, use the wooden spoon to take out the mixture into the ice cream container, cover with the air tight lid, freeze for at least 8 hours.

To Serve:

Keep the ice cream out for 20 minutes, so that you can scoop out the ice cream.

Scoop out the ice cream into a cone or a bowl and top it with some more  fresh chopped jackfruit.

Taste Note: Tastes AWESOME.
Note: I used honey, so what I made is not vegan. But you can use either light or amber maple syrup (do not use dark maple syrup, that will change the color of the ice cream) or cane sugar to make it vegan.

Jackfruit
calories = 125 x 2.5 = 312.5
sugar = 29 x 2.5 = 72.5 grams

Honey
calories = 70 (for 1 tbsp) x 8 = 560
sugar = 14 x 8 = 112 grams

Coconut Milk
calories = 140 x 5 = 700
total fat = 14 x 5 = 70 grams
saturated fat = 12 x 5 = 60 grams

Total calories in this ice cream = 1572.5
Total sugar = 184.5 g
total fat = 80 g
saturated fat = 60 g

This ice cream is totally organic, non-gmo and healthy ice cream. Even with the above nutritional information, I would say this ice cream is much more healthier than the store bought ice cream.

Kondakadalai Kathirikai Kaara Kuzhambu

Beans

1 cup brown channa

Overnight soak the brown channa.

1 tsp salt
3 cups water

Wash the soaked beans, cook with salt and water for 3 whistles.

Tamarind Water

1 small lemon size tamarind
1 cup water

Heat water and tamarind and make tamarind water

Coconut

1/2 cup coconut
1/2 cup water

Blend coconut and water and make coconut paste.

Kuzhambu

1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1 and 1/2 cup onion, chopped

Heat oil in a pan, add mustard seeds, allow it to splutter, add fenugreek seeds, sauté for few minutes, add onion, sautee for 3 minutes.

1/3 cup garlic cloves, chopped into 2 pieces (15 big garlic cloves)

Add garlic, sautee for 2 more minutes.

1 and 1/4 cup tomato, chopped (2 tomatoes)
1 and 1/2 tsp salt

Add tomato, salt, sautee till tomato softens.

2 and 1/2 cups Eggplant or zucchini (1 small Italian eggplant or 6 Indian eggplant or 2 zucchini (I used zucchini as substitute for eggplant, since there was no eggplant available or 3 small potato)

Add eggplant or zucchini, sautee for a minute.

1/2 tbsp sambar powder
1/2 tbsp chili powder
1 tsp coriander powder
1/2 tsp turmeric powder

Add all the powder, mix well.

Add tamarind water, allow to cook for 10 minutes, until the raw smell goes away.

1/2 cup water

Add the coconut paste, use  1/2 cups water to wash the blender and add it, cook for 5 more minutes.

1 cup waer

Add the cooked brown channa, 1 cup water and cook for 5 minutes.

Yields: 6 cups
Taste Note: Tastes AWESOME
Source: Mom

Strawberry Rasam

Serves: 6

Rasam Powder

1 tsp oil
2 tbsp toor dal
2 tsp coriander seeds
1 tsp whole black pepper
1 tsp cumin seeds
1 red chilies

Heat oil in a small pan, roast toor dal, coriander seeds, whole black pepper, cumin seeds and red chili. Roast till you get a nice aroma and dal becomes golden brown. Cool and grind to a powder.

Strawberry Puree

1 and 1/4 cup strawberries, chopped
2 cup water

Add strawberries and water to blender, puree it. Let there be some chunks. I like my rasam not to have any kasadu, so I filtered it 2 times.

Rasam

1/4 tsp turmeric powder
1 and 1/2 tsp salt

Add strawberry puree, turmeric powder, salt, mix well. Let it boil on medium flame.

Let the strawberry puree boil for 10 minutes, until the raw smell should go an it has to reduce a little.

2 and 1/2 cups water

Now add ground rasam powder, water, mix well. Reduce the flame to low and let it simmer. When the rasam starts frothing, switch off the stove.

Tempering

1 tsp coconut oil

1/4 tsp mustard seeds

asafoetida

Heat oil in a small pan, allow mustard seeds to splutter, add asafoetida, add this to the rasam.

Garnish

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Note: It HAD super awesome pink color and strawberry flavor before adding the rasam powder. After adding the rasam powder, I could not taste the strawberry flavor and the color is changed to this muddy color. Next time, I will make this without adding the rasam powder.
Source: anubalaskitchen

Ulunthu Satham / Urad Dal Rice

Serves: 2

1/2 cup whole black urad dal until hot to touch.

Dry roast the urad dal

1 cup rice

Add rice and roast for a minute.

Soak them in water for an hour and wash them.

10 small garlic cloves, julienned into big pieces

1/4 tsp fenugreek seeds

1 tsp salt

3 and 1/2 cup water

Add soaked and washed rice, whole black urad dal, garlic cloves, fenugreek seeds, salt and water. Pressure cook like how you cook the rice. I left it until all the water from the whistle subsides.

Once you can open the cooker, open and leave it for sometime, do not mix immediately.

1 and 1/2 tbsp sesame oil
1 tsp cumin seeds
assafoetida
1/4 cup grated coconut

Heat oil in small pan, add cumin seeds and allow them to sizzle, add asafetida, grated coconut, sauté in low flame until coconut is lightly browned.

Add this to the rice mixture and mix gently.

Taste Note: Tastes AWESOME. I added just 1/2 tsp salt and we felt 1 tsp salt would be good. I made kale poriyal with 1 bunch of kale to eat this with, also we had mint chutney from afternoon and it tasted heaven with both of them, especially with mint chutney.
Source: padhuskitchen

Orange Rasam

Toor Dal

1/4 cup cooked and mashed toor dal

Filter the toor dal cooked water and keep it.

Add toor dal cooked water / water to the cooked and mashed toor dal and mix well and keep aside. Make sure you have 2 cups of toor dal and water mixture

Yields: 2 cups (toor dal + dal water + water)

Tomato Water

1 cup roma tomato, chopped

1 cup water

Boil tomato in water. Allow to cool, mash FILTER and take out tomato water.

Yields: 1 cup tomato water

Orange Zest

1 orange with good skin

Take out the zest from the orange.

Yields: 1 tsp orange zest

Rasam Powder

1 tsp coconut oil

1 tbsp toor dal

1 tbsp coriander seeds

1 tsp black peppercorns

1/2 tsp cumin seeds

1 dry red chili

Roast all the above in coconut oil, roast till the dal turns golden brown. Take this aside and allow to cool.

Grind to smooth powder.

Rasam

1 cup water

asafetida

1 and 1/4 tsp salt 

Add tomato water, orange zest, salt, asafetida, ground rasam powder, water. Allow rasam to boil.

Add cooked and mashed toor dal along with the toor dal water.

When a frothy layer starts to form on the top of the rasam, switch off the stove. Do not allow the rasam to boil.

Tempering

1 tsp coconut oil

1/4 tsp mustard seeds

Heat oil in a small pan, allow mustard seeds to splutter, add this to the rasam. Let the rasam cool little bit.

Orange Juice

1/4 cup orange juice (juice from 1/2 orange)

Squeeze and take orange juice from orange.

Add the orange juice to the rasam.

Garnish

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Source: subbuskitchen

Lemon Rasam

1/4 cup cooked and mashes toor dal along with toor dal cooked water

Make dal + dal cooked water to 2 cups. If it does not come to 2 cups, add more water to make it 2 cups.

2 tsp cumin seeds
1 tsp black pepper (I used 1/2 tsp, I think 1 tsp would be much better)
1 drey red chili / jalapeno
1 tsp ginger, chopped
1 tbsp garlic, chopped

Make coarse powder of the above without adding water.

1 tbsp coconut / sesame oil
1/4 tsp mustard seeds

Heat oil in a pan, add mustard seeds and allow them to splutter.

1 dry red chili, broken

Add red chili and sauté till the color of the chili darken.

asafoetida
1/2 tsp turmeric powder

Add ground rasam powder, turmeric, asafetida, stir well.

1 and 1/4 tsp salt
2 cups water

Add cooked dal, along with dal coked water, salt and 2 more cups of water. Stir well. Simmer the rasam in medium flame for 6 minutes.

Switch off the stove. Wait for few minutes.

1/4 cup lemon juice (juice from 1 lemon)

Add lemon juice, mix well.

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tasted Wonderful when we had it immediately after making the rasam, but tasted AWESOME the next day.
Source: vegrecipesofindia

Karpooravalli Rasam

Toor Dal

1/4 cup  cooked and mashed toor dal

Cook toor dal with water in pressure cooker (you can cook this in stove top as well). Filter the water and mash it.

I got 1 cup of dal cooked water. Added 1 more cup of water to make it 2 cups.

Dal+Dalwater: 2 cups

Karpooravalli Rasam Masala Paste

1 tsp coconut oil
1 tbsp toor dal
1 dry red chili
1 tsp black peppercorns

Roast toor dal, red chili and black peppercorns, until dal turns light brown. Switch off the stove.

1/2 tsp cumin seeds
1/2 cup karpooravalli leaves chopped (10 medium karpooravalli leaves) I used 1/3 cup and I could not taste or smell karpooravalli

Add cumin seeds and karpooravalli leaves.

Powder this.

1 and 1/4 cups tomato (2 tomato)

Add tomatoes to the blender and blend to a smooth paste.

Yields: 1 cup Tomato-Karpooravalli Rasam Masala Paste. Used 1 cup water to wash the blender and added to the masala paste.

Rasam

Add ground spice tomato paste along with a cup of water.

1/2 tsp turmeric powder
asafoetida
1 and 1/4 tsp salt

Mix well, let this boil for 7 minutes in low flame.

Add dal with water to the rasam. Once the rasam becomes frothy, switch off the stove.

cilantro leaves, chopped

Add cilantro leaves to the rasam.

Tempering

1 tsp coconut oil
1/4 tsp mustard seeds
1 dry red chili, broken

Temper mustard seeds, red chili in oil, add to the rasam.

Taste Note: Tastes AWESOME
NOTE: DO NOT CONSUME THIS RASAM ON A VERY REGULAR BASIS, AS IT WILL GENERATE MORE HEAT TO THE BODY.
Source: jeyashriskitchen

Green Apple Sambar

SMALL lemon sized tamarind
1 cup water

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

Note: DO NOT USE more tamarind, the sambar will be too sour (pulippu), because the green apple itself is sour.

1 cup toor dal, SOAKED overnight
1/2 tsp salt
5 cups water

Wash soaked toor dal, allow to boil toor dal with salt and water, reduce the heat to low, cover and cook for 30 minutes. Remove the water and mash the toor dal.

1 tbsp oil
1/2 tsp mustard seeds

1/4 tsp fenugreek seed
asafoetida
1 red chili, Do Not Break

1/2 cup shallots, Chopped
1 serrano pepper / jalapeño, Chopped into 2 Lengthwise Pieces

3 cups green apples, peeled and chopped (I used 2 and 3/4 green apples. I had 4 green apples, used 1 and 1/4 for green apple rasam)
1/2 cup tomato, chopped

1/2 Tsp turmeric powder

2 tsp salt
1 tbsp + 1/2 tsp sambar powder

2 cups water

Heat oil in a pan, add mustard seeds, when it stars to splutter, add fenugreek seeds, asafoetida, red chili, saute for few seconds.

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

Add chopped green apples, 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 10 minutes.

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

 cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Serves: 4

Green Apple Rasam

Toor Dal & Dal water

1/4 cup cooked and mashed toor dal
1 cup water

Cook toor dal with water in pressure cooker (you can cook this in stove top as well). Filter the water and mash it.

I got 1 cup of dal cooked water. Added 1 more cup of water to make it 2 cups.

Dal+Dalwater: 2 cups

Apple-Tomato-Spice Mix

1 cup green apple (1 large green apple or 2 small green apples), peeled and chopped
1 cup tomato, chopped (2 tomatoes)
1 tsp black peppercorns
1 tsp cumin seeds
1 jalapeno pepper / dry red chili

Blend all the above to a smooth paste.

Yields: 1  cup ground mixture. I added 1 cup water to wash the blender and added it

Apple-Tomato-Spice Mix: 2 cups

Rasam

1 tsp coconut oil
1/4 cup green apples, finely chopped (1/4 green apple yielded me 1/4 cup finely chopped)

Fry the apples in oil for 3 minutes in medium flame.

Add ground mixture, Mix well.

1/2 tsp turmeric powder
1 and 1/4 tsp salt
assafoetida

Add turmeric powder, salt, asafetida. Let it com to boil, simmer in low flame for 10 minutes.

Add cooked toor dal with water. Turn the stove to medium, let it come to a boil and then turn off the stove.

Temper

1 tsp coconut oil
1/4 tsp mustard seeds
1 dry red chili, broken

Heat oil add mustard seeds, red chili, allow mustard seeds to splutter, turn for few seconds. Add to the rasam.

Garnish

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Source: bawarchi

Veppam Poo Rasam

2 tbsp cooked toor dal and toor dal cooked water (I cooked 1 cup toor dal with 3 cups water and took all the water for rasam)

1 roma tomato, chopped
1 small gooseberry size tamarind
1 cup water

Boil  tomato, tamarind and water, allow to cool and take squeeze and just take tomato-tamarind water.

Mix this water with toor dal & its water.

Measure these water (toor dal + water + tomato + tamarind water) and add more water to make these to 3 cups.

1/4 tsp turmeric powder
asafoetida
1 serrano / jalapeno chopped into 2 lengthwise pieces
1 tsp salt

Allow to boil and switch off the stove.

1 tbsp coconut oil
1/4 tsp mustard seeds
2 dry red chilies, broken
1 tbsp veppam poo

Heat oil, all the mustard seeds to splutter, sautee veppam poo for 2 minutes in low flame.

Add to the boiling rasam.

1/2 tsp vellum (optional - I did not use vellum)

Add vellum and keep aside.

cilantro chopped to garnish

Garnish with cilantro.

Taste Note: Tastes AWESOME (We both loved it so very much. Even the great Simba Loved it. It had light bitter taste. Pam said she liked the base, but due to the bitter taste from veppam poo, she didn't like the rasam)

White Rava Kichadi

2 tbsp coconut oil
1 tsp mustard seeds
1 tbsp black split urad dal
1 tbsp channa dal
1/4 cup cashew nuts, broken
6 dry red chilies, broken

Heat oil in a pan, add mustard seeds, when it starts to splutter, add black split urad dal, channa dal, cashew, dry red chilies, sauté until dal turns light brown.

1 cup onion, finely chopped
1/4 cup mint
1/2  tbsp ginger, grated

Add onion, sauté for 4 minutes, add mint, ginger, sauté for 2 more minutes.

1 cup tomato, chopped

Add tomatoes, sauté until tomatoes softens.

3 cups veggies (carrot, beans, peas, cauliflower, potato)
1 cup frozen spinach
1 cup water
1 tsp salt
1/2 tsp turmeric powder

Cook for 10 minutes in medium flame.

4 and 1/2 cups water (1: 2 and 3/4 ratio - For 1 cup rava, add 2 and 3/4 cups wate, total = 5 and 1/2 cups)
1 and 1/2 tsp salt

Add water, salt, mix well and allow to boil, reduce the heat to low.

2 cups idly rava

Add rava and mix well, so that it does not form clumps.

Cook in low flame for 10 minutes.

cilantro
1 tbsp lemon juice
2 tbsp coconut flakes (or 1/4 cup coconut chips )

Mix with cilantro, lemon juice and coconut chips.

Yields: 8 cups

Taste Note: Tastes AWESOME

Panakam

2 cups Water
1/2 cup jaggery powdered

1/8 Cardomom powder
1/8 Pepper powder
1/8 Ginger powder
2 tbsp lemon juice (Juice from 1/2 lemon)
1 pinch salt
1 very very tiny pinch edible camphor (optional)

Mix all the above and allow to soak for an hour. Filter.

2 tulsi leaves (optional)

Add tulsi leaves.

Mixed Vegetables Fried Rice

2 cups rice
4 cups water

Cook rice.

Yields: 12 cups cooked rice

2 tbsp coconut oil
1 tsp mustard seeds
1 tbsp black split urad dal
1 tbsp channa dal
1/4 cup cashew nuts

Heat a wide pan and keep on Medium High and keep running on the same setting throughout the process.

2 tbsp oil
1 onion, chopped lengthwise and then into 2 pieces
3 green onions, white parts chopped
8 dry red chilies, broken

Heat oil in a pan, add onion, green onion, red chilies, sautee till onion becomes light brown, 5 minutes in medium flame.

1 tbsp ginger, grated
1 tbsp garlic, grated

Add ginger and garlic, sautee for a minute.

1/4 cup mint

Add mint, sautee for a minute.

15 stalks asparagus, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1 bunch kale stems chopped
2 bunch broccolini stems chopped

Add all the above, mix well, close the pan and cook for 10 minutes in medium flame.

1 bunch kale, chopped

Add kale, mix well, close the pan and cook for 5 minutes.

1 tbsp salt
1 tsp ground black pepper

Add salt and ground black pepper, mix well.

2 bunch broccolini tips / 2 cups broccoli, cut into small florets
asparagus tips
3 green onion, green parts, chopped

Add broccolini tips, asparagus tips, green parts of green onion, mix well, close the pan and cook for 5 more minutes.

Add cooked rice and mix well. 

Taste Note: Tastes AWESOME
Source: spiceindiaonline

Asparagus Chutney

1 tbsp oil
2 tbsp channa dal
1 tbsp black split urad dal
3 dry red chilies

Heat oil in a pan, add channa dal, black split urad dal, red chilies, sauté in medium flame, until they turn golden.

1 bunch asparagus, roughly chopped (2 pounds)

Add asparagus stems, sauté for 3 minutes, add asparagus spears, sauté for 2 more minutes.

Allow it to cool and add to the blender.

1 tsp ginger
tamarind
asafoetida
1/2 cup coconut
1 tsp salt
1 cup water

Add ginger, tamarind, asafetida, coconut, salt to the blender and blend until smooth.

For Tempering

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili

Make tampering and pour it over the spinach chutney and mix well.

Taste Note: Tastes AWESOME
Source: spiceindiaonline

Akshata

1 cup sonamasuri rice
1/2 Tsp ground turmeric
1/4 tsp ghee / coconut oil

Mix everything.