Cauliflower Kurma

1 large cauliflower, cut into florets, clean

1/2 tsp turmeric powder

1/2 tsp salt

boiling water

Add boiling water to cauliflower, turmeric powder, salt and boil for 10 minutes.

1/2 cup coconut

10 cashews or ? 2 tbsp? potukadalai

1/2 tsp fennel seeds

1/4 tsp poppy seeds

2 large red chilies or 4 small red chilies

1/2 cup water

Blend all the above to a smooth paste.

2 tbsp oil

1/2 tsp fennel seeds

1 cup onion, chopped

1 red chili

Heat oil in a pan. Add fennel seeds, allow to splutter, add onions and red chili, sauté until onions turn golden.

1 tsp garlic, grated

1 tsp ginger, grated

Add ginger, garlic and sauté.

1/2 cup tomato, chopped

Add tomato, sauté until tomatoes softnes.

1 tsp coriander powder

3/4 tsp red chili powder

1 and 1/2 tsp salt + to taste

Add all the above, mix well. 

1/2 cup water

Add ground coconut, use 1/2 cup water to wash the blender, mix into smooth gravy.

1 cup water

Add cauliflower florets to the gravy. Cover and cook on low heat for 10 minutes until cauliflower is tender but not mushy.

1/4 tsp garam masala

cilantro leaves, chopped

Sprinkle garam masala and mix gently. Garnish with fresh coriander leaves. 

Source: Pavi

Taste Note: Tastes AWESOME

Purple Cabbage Poriyal

To Grind

1/3 cup coconut
1 stick cinnamon
1 tsp fennel seeds
1/4 tsp poppy seeds

Grind all the above.

1 tbsp oil

1/2 tsp mustard seeds

1 tsp urad dal

1 tsp chana dal

6 and1/3 cups purple cabbage, chopped
1" ginger, chopped

2 tsp sambar powder
3/4 + 1/8 tsp salt

Heat oil in a pan, splutter mustard seeds, add urad dal, channa dal, once they are golden brown add chopped cabbage, ginger, sambar powder salt and cook without water for 10 minutes in medium flame.

Add ground paste and cook for another 5 minutes.

Yields: 5 cups

Taste Note: Taste awesome

Source: Rad 

Collard Greens Kadayal

1/3 cup yellow split moong daal / masoor dal, soaked for an hour
1/2 cup big onion, chopped
1/2 cup tomato, chopped
1 garlic glove, chopped

1 bunch collard, chopped, keep stems and leaves separately

1/2 tsp salt

2 cups water

Add just the collard stems and all the other above in pressure cooker and cook for 1 whistle.

Once whistle settles. open the cooker, add collard green leaves, cook for 10 more minutes.

? tsp salt

Add salt, turn off the stove, allow to cool. Transfer to blender.

1 tsp oil

2 tsp vadagam 

2 dry red chili

Heat oil in a pan, add vadagam, red chili, saute. 

First take all the chiles, along with cooked items and blend smooth. Now add others and blend coarsly.

Taste Note: Tastes 

Yields: ? cups

Source: Devi

Carrot Kheer / Carrot Payasam

Serves: 

30 to 40 almonds, soaked for 15 minutes and skin removed

Soak the almonds in hot water for 15 minutes or boiling water for 5 minutes. Peel the skin of almonds, keep aside.

2 cups carrot

Peel and chop the carrots roughly into small rounds.

16 dates

1 cup water

Place soaked almonds, carrot, dates and water, cook in pressure cooker for 3 whistles. Let the pressure release naturally.

Blend the cooked almonds, carrot dates mixture in blender with little water until completely smooth.

2 tbsp ghee

Heat ghee in a pan, add ground paste, saute for 2 minutes until the raw smell of the carrot is gone.

2 cans coconut milk

1/2 cup water

Add coconut milk, water, allow to boil, stir frequently. 

1 pinch saffron, soaked in 1 tbsp of warm milk

1/4 tsp cardamom powder

Add saffron and cardamom powder, mix well. 

1/4 cup pista for garnish

Garnish with pista.

Source: indianveggiedelight

Taste Note: Tastes 

 

Sweet Potato Kheer

(2 cups) 1/2 cup sweet potato, cooked and grated, tightly packed

Cook sweet potato with skin in cooker just for 1 whistle. Peel off the skin and grate it, measure tightly packed and set aside.

(2 tbsp) 1 tbsp ghee

(1 tbsp) 1/2 tbsp cashews, chopped

(1 tbsp) 1/2 tbsp almonds, chopped

(1 tbsp) 1/2 tbsp pista, chopped

Heat ghee in a pan, roast the nuts, set aside.

Add grated potato to the same ghee pan, saute for few minutes.

(2 cans coconut milk + 1 cup water) 2 cups coconut milk 

1 fat pinch saffron

Add coconut milk, saffron and simmer, keep stirring, until thick, about 10 minutes.

(3/4 cup coconut sugar) 1/4 cup jaggery

Add jaggery, simmer until thick and creamy, about 5 minutes.

Add ghee roasted nuts.

Source: sharmispassions

Taste Note: Tastes 

Yields: ? cups

Jackfruit Poriyal

(1 tbsp) 1 tsp olive oil

(1 tsp) 1/2 tsp mustard seeds

(1 tsp) 1 tsp black split urad dal

(1 tsp) 1 tsp channa dal

Heat oil in a pan, splutter mustard seeds, brown channa dal, black split urad dal.

1/2 cup shallots, chopped

Saute shallots for 5 minutes.

(2 cans) 1 can jackfruit, washed and chopped

(1/2 tsp) 1/4 tsp turmeric powder

(1 and 1/2 tsp) 3/4 tsp sambar powder

(3/4 tsp) 1/2 tsp salt

(1 cup) 1/4 cup water

Add jackfruit, turmeric powder, sambar powder, salt, water, allow to cook for 10 minutes.

(1/4 cup) 2 tbsp coconut powder

1 small piece cinnamon

(3/4 tsp) 1/2 tsp fennel seeds

(1/4 tsp) 1/4 tsp poppy seeds

1/2 cup water

Grind all the above.

Add this into the cooked vegetables, mix well and cook for 5 minutes and witch off the stove.

cilantro leaves, chopped

Add cilantro leaves and mix well.

Taste Note: Tastes AWESOME

Yields: 4 cups

Asparagus Fried Rice

Serves: 

1 and 1/2 cups rice, soaked for 30 minutes (2 cups rice)

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

Cook the rice in pressure cooker until all water stops while whistling, allow to cool in 2 plates.

1 tsp oil / plate (1/2 tbsp / plate)

1/8 tsp salt / plate (1/4 tsp / plate)

1/8 tsp black pepper powder / plate (1/8 tsp / plate)

Mix all the above and keep it.

2 tbsp oil

1/2 tbsp cumin seeds

1/4 cup cashews, chopped

1 tsp red chili flakes (1 and 1/2 tsp)

Heat oil in a pan, splutter cumin seeds, brown the cashews, add red chili flakes and mix well.

1 bunch green onion, white parts (keep both white and green parts separately)

Add white portion of green onion, saute for few minutes.

1 red bell pepper, chopped

1 orange bell pepper, chopped

1 yellow bell pepper, chopped

1 bunch Whole Foods Asparagus, chopped, keep the stems and tops separately

1 tsp ginger, chopped

----------

Carrot Peas Asparagus Rice

3 Carrots

1 bunch Sprout's Asparagus

1 yellow bell pepper

1 bunch green onion

1 cup peas

----------

----------

Celery Fried Rice

2 cups celery, chopped

1 and 1/2 cup carrots, chopped

1 cups broccoli stems, chopped

1 tsp ginger

Saute for 3 minutes.

1 and 1/2 cups broccoli florets, chopped

Saute for 5 minutes

Sambar powder + Salt

Saute for 3 minutes

1 bunch green onion, green parts chopped 

1 tsp ginger, chopped

Saute for a minute.

mint, chopped

Add mint and close the pan.

Add rice, mix well.

I made the same recipe with these veggie combination.

Yields: 11 and 1/2 cups

----------

Add bell peppers, asparagus stems, ginger, cook for 5 minutes.

1 tbsp sambar powder (1 tbsp + 1/2 tsp)

2 and 1/2 tsp salt

Add asparagus tops, sambar powder, salt, mix well and cook for 5 more minutes.

Add green parts of green onion, cook for just a minute.

mint, chopped

Add mint and close the pan.

Add rice, mix well.

Taste Note: Tastes AWESOME

Yields: ? Cups

Source: jcookingodyssey