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

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.

Asparagus Poriyal by Rad

Serves: 2

2.25 pounds asparagus (1 Costco bag asparagus), stems chopped and keep the spears aside
1 bunch green onion, chopped into small rounds, keep the white and green parts separately
4 garlic cloves, chopped
1/2 cup water

Add asparagus stems, white parts of green onion, garlic, water, allow to cook for 3 minutes.

asparagus spears
green parts of green onion

Add asparagus spears and green portion of green onion, mix, close the pan and cook fo 2 more minutes.

1/2 tsp turmeric powder
1/2 tsp black pepper powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp + 1/8 tsp salt
1/4 tsp red chili powder

Add all the above, mix well, close the pan and cook for 5 more minutes.

1 tbsp olive oil

Add olive oil and mix well.

Taste Note: Tastes AWESOME
Source: Rad
Note: I did Broccolini poriyal with 2 bunches of broccolini.
2 bunches of broccolini stems, 4 green onion white parts, 2 garlic, 1/4 cup water, cooked for 5 minutes. All the spices same measurement, except added just 1/2 tsp salt, mix and cooked for 2 minutes. Added broccolini tops and green onion green portion and cooked for 3 more minutes.