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

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Carrot Peas Asparagus Rice

3 Carrots

1 bunch Sprout's Asparagus

1 yellow bell pepper

1 bunch green onion

1 cup peas

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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

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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

Cauliflower Kurma

1 large Cauliflower, cleaned weight is 1 pound and 7.85 ounces

Clean the cauliflower and wash.

water

1/2 tbsp salt

1 tsp turmeric powder

Boil the water with salt and turmeric powder, once it starts to boil, add cauliflower and allow to boil for 10 minutes.

Cashew-Coconut Paste

1/2 cup coconut 

24 cashews

1 tsp fennel seeds

1 cup water

(Note: May be next time just grind 1/4 cup coconut with 12 cashews and 1 tsp fennel for this amount of cauliflower and see whether it tastes good)

Grind to a smooth paste.

1 tbsp oil

1 star anise

1 bay leaf

1" cinnamon

3 cloves

3 cardamom

Heat oil in a pan, let the spices sizzle in oil for 1 minute in medium flame, so they release the aroma.

2 cups onion, chopped

Add onion, sauté for 5 to 10 minutes, till it browns.

1 tsp ginger, grated

1 tsp garlic, grated

Add ginger and garlic, sauté for a minute.

1 cup tomato, chopped

1/2 tsp salt

Add tomato, salt, sauté until tomato softens.

1/4 tsp turmeric powder

1/2 tsp garam masala

1 tsp red chili powder

1 tsp salt

2 tsp coriander powder

Add all the spices, sauté for 3 minutes.

Add the cashew-coconut paste, sauce for 5 minutes, till the mixture smells good. The mixture should also thickens. 

Add cauliflower, sauté for another 5 minutes.

2 cups water

Add just enough water  to cook the cauliflower and cook for 15 minutes.

cilantro leaves, chopped

Add chopped cilantro.

Taste Note: Tastes AWESOME

Yields: 5 cups

Source: indianhealthyrecipes

Carrot Poriyal

5 pounds Whole Foods Carrot

1/2 tsp turmeric powder
1 tbsp red chili
2 tsp salt

1 and 1/2 cup water

Cook for 45 minutes

Taste Note: Tastes AWESOME

Source: Pavi