Tomato Coconut Chutney

1 tbsp oil

2 garlic cloves, chopped

3 dry red chilies

Heat oil in a pan, add dry red chilies, garlic, sauté for 2 minutes.

1 tomato chopped

Add tomatoes sauté until tomatoes softens. Allow to cool.

3/4 cup coconut

1/2 tsp salt

1 cup water

Add sautéd tomatoes, coconut, salt, water to blender, blend to smooth paste.

Taste Note: Tastes Good. If you use fresh coconut, it would taste awesome.

Source: hebbarskitchen

Tiffin Sambar

1 cup toor dal, overnight soaked

1/4 tsp turmeric powder

1/2 tsp salt

5 cups water

Wash and cook toor dal with turmeric powder, salt and water.

tamarind

1 cup water

Soak tamarind in water and make tamarind water.

1 tbsp oil

1/2 tsp mustard seeds

1/4 tsp fenugreek seeds

1/2 cup shallots, thinly sliced into 2

2 green chilies, slit

Heat oil in a pan, add mustard seeds, when it starts to splutter, add fenugreek, sauté for few seconds. Add shallots, green chilies, sauté till onion turns light brown.

1 tomato, chopped

Add tomatoes, sauté until tomatoes softens.

2 thin carrots, chopped into 1/2 moon shapes

1 potato, chopped

10 beans, chopped

Add vegetables, sauté for 2 minutes.

1/4 tsp turmeric powder

1/2 tsp jaggery

1 and 1/4 tsp salt

4 and 1/4 tsp sambar powder

1 cup water

Add all the above, mix well. Cover and cook for 10 minutes.

Add tamarind water, mix well, cover and cook for 10 more minutes.

Add cooked and mashed toor dal, along with toor dal cooked water, mix well. 

Allow to boil for 10 more minutes.

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Potato Kurma for Idli and dosa

3 potatoes

1 and 1/2 cups water

Wash and cut the potatoes in half. 

Cook potatoes in pressure cooker for 2 whistles. Allow to cool. Peel the skin and set aside.

Masala Paste

2 garlic cloves

1/2" ginger

1 tsp fennel seeds

1/2" cinnamon 

1 tbsp pottu kadalai

1/2 cup coconut

1 cup water

Grind all the above to make smooth paste.

1 tbsp oil

1/2 tsp mustard seeds

1 onion, sliced

3 green chilies, sliced

Heat oil in a pan, add mustard seeds and crackle them. Add onion, green chilies, sauté for 5 minutes in medium flame.

1 cup tomatoes, chopped 

Add tomatoes, sauté till tomatoes softens. 

1/2 tsp turmeric powder

1 and 1/4 tsp red chili powder

1 and 1/2tsp salt

Add turmeric powder, salt, red chili powder, sauté for a minute. 

1 cup water

Add water, let the gravy simmer for 5 minutes.

2 cups water

Add ground masala to the gravy, add 1 cup of water to the blender, wash and add to the gravy.

Gently break the potatoes by hand, add to the gravy. Cover and allow to simmer for 15 minutes in low flame.

cilantro leaves, to garnish

Remove from the pan, add cilantro leaves and mix well.

Taste Note: Tastes good.

Source: kannammacooks

Ven Pongal

1 tsp coconut oil

1/2 cup sonamasuri rice, soak 15 minutes, rinsed

1/2 cup yellow split mung beans, soak for 15 minutes, rinsed

Heat oil in a pressure pan, add rice and dal, sauté until it turns aromatic.

1/2 tsp salt

4 cups water

Add salt, water, mix well. Cover and pressure cook for 5 whistles. Allow to cool, open the cooker and mash well.

2 tbsp coconut oil

1 tsp cumin seeds

1/2 tsp whole black pepper, crushed

1" ginger, finely chopped

2 green chilies, slit

10 cashews, halved

Heat oil in a pan, add all the above, sauté on low flame until the cashews turns light brown. 

Pour the tempering over cooked rice dal mixture. Mix well.

Taste Note: Tastes AWESOME. Had this with Tomato Sambar.

Source: hebbarskitchen

Sweet Pongal

1/2 cup sonamasuri rice, soak for 15 minutes

1/4 cup yellow split mung beans, soak for 15 minutes

2 and 1/4 cup water

Pressure cook all the above for 4 whistles. Allow to cool. Mash completely.

3/4 cup jaggery

1/4 cup water

In a pan, add jaggery, water, keep stirring till jaggery melts completely.

Filter the jaggery water and add to the cooked and mashed rice-dal mixture.

1/4 cup water

Add water, mix well, simmer for 2 minutes.

1 tbsp coconut oil

10 whole cashews, chopped

2 tbsp raisins

1 clove

Fry cashews, raisins and clove in oil, add to the pongal.

1/4 tsp cardamom powder

small piece edible camphor

Add cardamom powder and edible camphor to the pongal and mix well.

Taste Note: Tastes Good, since no ghee in this, that's the max it can taste.

Source: hebbarskitchen

Mung Bean Sprouts Pulao

1 cup mung bean, overnight soak

Sprout for 2 days.

Yields: 3 cups mung bean sprouts

1 cup basmati rice, soak for 20 minutes

2 tbsp coconut oil

1 tsp cumin seeds

1 bay leave

1/2" cinnamon stick

2 cloves

1 star anise

2 cardamom

Heat oil in a pressure pan, add all the spices, sauté till it changes color.

2 cups onion, sliced

Add onion, sauté for 5 minutes.

1/2 tbsp ginger, grated

1/2 tbsp garlic, grated

Add ginger, garlic, sauté for a minute.

1 and 1/2 cups mung bean sprouts

Add mung bean sprouts, sauté for 3 minutes.

1 cup tomatoes, chopped

1/4 cup mint, chopped

1 and 3/4 tsp salt

1 and 1/4 tsp red chili powder

1/4 tsp turmeric powder

1/2 tsp garam masala powder

Add tomatoes, mint, all the spices, mix well, sauté for 2 more minutes.

Add rice, mix well.

3 cups water

Add water, mix, allow to boil. Cover, pressure cook in medium flame for 6 minutes.

cilantro, chopped

Garnish with cilantro leaves.

 

Taste Note: Tastes Good

Sprouted Mung Bean Soup with Vegetables

Serves: 3

Sprouts

1 cup mung bean, overnight soak

Sprout for 2 days.

Yields: 3 cups mung bean sprouts

Crushed Tomatoes

2 pound tomatoes 

Boil large pot of water.

Make x on each tomatoes.

Add all tomatoes to the boiling water and leave them for 2 minutes. Fish out all tomatoes, remove the skin and seeds. Crush the tomatoes using potato masher.

Soup

2 tbsp olive oil

1 and 1/2 cups onion, chopped

Heat oil in a pan, add onion, sauté for 5 minutes in medium flame.

1 cup celery, chopped

1 cup carrot, chopped

3 cloves garlic, grated

Add celery, carrot, garlic, sauté for 5 more minutes.

1/2 tsp turmeric powder

Add turmeric powder, stir to combine.

1 cup zucchini, chopped (1 large)

1 and 1/2 cups green beans, chopped (8 ounces)

28 ounces crushed tomatoes (2 pounds of fresh tomatoes)

8 cups water

zest from 1 lemon

3 tbsp lemon juice (juice and zest of 1 lemon)

2 and 1/2 tsp salt

2 tsp ground black pepper

8 spring fresh thyme

Add zucchini, green beans, crushed tomatoes, water, juice and zest from 1 lemon, salt, ground black pepper, fresh thyme, stir to combine. Simmer over medium heat for 15 minutes.

1 and 1/2 cup sprouted mung beans

3/4 cup quinoa

Add sprouted mung beans, quinoa, stir, allow to boil and simmer for 20 more minutes. 

Taste Note: Tastes AWESOME

Source: runningtothekitchen