Rad's Upma / Idly Rava Upma

1 tsp coconut oil

2 cups Idly rava

Roast the rava.

1 tbsp coconut oil

1 tsp mustard seeds

1 tsp urad dal

1 tsp chana dal

1/4 cup cashews, chopped

10 red chilies, seeds removed

1/2 cup onion, chopped

white parts of green onion, chopped

Saute onions.

2 tomatoes, chopped

Saute till tomatoes softnes.

1 tsp ginger, chopped

1 cup carrot, chopped

1 cup beans, chopped

1/2 cup potato (1 small), chopped

1/2 cup peas

Add all the veggies, saute.

1 tsp salt

1 cup water

Add water and cook the veggies for 10 minutes in medium flame.

1 and 3/4 tsp salt

7 cups water (1: 3 and 1/2 ratio)

Add salt, water, allow to boil.

2 cups Idly rava

10 broccoli florets

Add rava, broccoli, simmer, close the pan and cook for 10 minutes. Mix after 5 minutes, make sure it has enough water.

cilantro leaves, chopped

mint leaves, chopped

green parts of green onion, chopped

1 tbsp ghee

Add all the above and mix well.

Taste Note: Tastes AWESOME

Yields: 10 cups

Serves: 4

Creamy Tomato Basil Pasta

1/2 onion, chopped
2 garlic cloves

1 and 1/2 tsp red chili flakes with seeds

1/2 tsp salt

2 and 1/2 cups tomato

Allow to cool.

1/4 cup cashews, soaked for 30 mins

Grind all the above.

1 pound pasta

1 tbsp salt

Cook Pasta for 15 minutes.

4 carrots, chopped

1/2 eggplant

1/2 zucchini

1/2 yellow squash

3/4 cup peas

1 tsp salt

Cook all the above for 10 minutes

10 broccoli florets

Cook for 5 more minutes.

Mix everything

Basil leaves, chopped

Tastes AWESOME

Baked Pears

2 just ripe pear

1 tsp melted coconut oil

2 tbsp coconut sugar

1 tbsp maple syrup

1/4 tsp ground cinnamon

1/2 of 1/8 tsp ground nutmeg (1/8 tsp for 4 pears)

1/8 tsp ground ginger (1/4 tsp for 4 pears)

1/2 tbsp apple cider vinegar (1 tbsp for 4 pears)

1 tbsp lemon juice

Preheat the oven to 350 degrees F

Set out 9 x 13 or smaller baking dish.

Half pears, remove and core with a small measuring spoon.

Place the cut side up in the baking dish.

Top with coconut oil, coconut sugar, maple syrup, ground cinnamon, ground nutmeg, ground ginger, apple cider vinegar and lemon juice.

Flip cut side down, bake for 30 minutes or until tender (a knife inserted should easily slide out, bake longer as needed for larger / firmer pears)

Carefully remove from the oven, flip cut side up and bake for additional 5 minutes to slightly caramelized the tops. 

Enjoy as is or with vanilla coconut yogurt or coconut whipped cream or vanilla bean coconut ice cream!

Drizzle the remaining "caramel" sauce left over in the pan for extra flavor and decadence.

Source: minimalistbaker

Taste Note: Tastes 

Mixed Bellpepper Poriyal

1 tsp olive oil

1/2 tsp mustard seeds

1 tsp black split urad dal

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 red, 2 orange and 2 yellow bell peppers, washed and chopped

1/4 tsp turmeric powder

1 and 1/2 tsp sambar powder

1 and 1/4 tsp salt

1/4 cup water

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

1/4 cup coconut powder

1 small piece cinnamon

1/2 tsp fennel seeds

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: 2 and 1/2 cups