Tomato Chutney

1 Tbsp Oil
1/4 Tsp Mustard Seeds

1/2 Cup Shallots, Chopped
2 Serrano Peppers, Chopped
1 Sprig Curry Leaves

3 Cups Tomatoes, Chopped
1 and 1/4 Tsp Salt
1/2 Cups Water

Heat oil in a pan, add mustard seeds, when it starts to splutter, add shallots, serrano peppers, curry leaves, saute till the color of the onion changes.

Add tomatoes, salt, water, mix well, close the pan, allow it to cook for 10 minutes in medium flame.

Once its cooked, filter the water and mash the tomatoes with potato masher, add the water back and mix well.

Taste Note: Tastes AWESOME, really great with dosa.
Source: Mom
Yields: ? Cups (Measure it next time)

Beetroot Pulav

2 Cups Hand pound Rice (3 cups)
5 Cups Water (7 and 1/2 cups)

Cook rice in pressure cooker, allow it to cool.

1/4 Cup Coconut (1/2 cup)

2 Tsp Coriander Seeds (3 tsp)

4 Tsp Garlic, Grated (8 Garlic Cloves)

1 Tsp Ginger, Grated

1 Tsp Poppy Seeds

5 Serrano Peppers / 6 Green Chilies (8 medium red chilies)

1/2 Cup Water

Grind All the above.

1 Tbsp Sesame Oil

1 Tsp Cumin Seeds (1/2 tbsp)

1/3 Cup Broken Cashew Nuts

1/2 Cup Shallots, Chopped Lengthwise

1 Spring Curry Leaves

1/4 Tsp Garam Masala (1/2 tsp)

4 Cups Beetroot, Grated (4 X-Small Beet or 3 Medium Beet) (6 cups)

Beetroot Stems, Finely Chopped (If you have it)

Beetroot Greens, Finely Chopped (If you have it)

1 Cup Green Peas (1 and 1/2 cups)

1 Tbsp + 1/4 Tsp Salt (1 and 1/2 tbsp + 1/2 tsp)

1/4 Cup Water

1/3 Cup Cilantro, Chopped to Garnish

Heat Oil in pan, add Cumin Seeds and Cashew Nuts, fry till cashew nuts becomes light brown.

Add shallots and fry till the color of the shallots changes.

Add Curry Leaves and Garam Masala and fry for a minute.

Add Grinded mixture, Grated Beet, Beet Stems, Green Peas, Salt and Water. Let it cook for 10 minutes in medium flame. Add Beet Greens and cook for another 5 minutes.

Mix cooked rice to the beet and mix well.

Mix with Cilantro.

Taste Note: Tastes Awesome.

Note: DO NOT MAKE THIS IN RICE COOKER, it looses the pretty dark red color. I forgot to take the picture of the pulav, will post it when I prepare it next time.

Yields: 10 Cups (17 and 1/2 cups)

Mint Pulav with Potatoes

1/2 Tsp Oil
2 Bunches Mint, Cleaned and Washed
5 Serrano Peppers

Pour Oil in a heated pan, add Green Chilies and Mint and fry. Allot it to cool.

1 Tsp Ginger
1/4 Cup Coconut
1/4 Tsp Turmeric Powder
1/2 Cup Water

Grind Mint and Green Chilies with Ginger, Coconut and Turmeric Powder.

1 Tbsp Oil
1 Bay Leave
2 Cloves
2 Cardamoms

1/2 Cup Shallots, chopped
1 and 1/3 Cups Potatoes, Chopped (1 Medium and 1 Small Potatoes), I have fingerling potatoes as well

1 Tbsp + 1/4 Tsp Salt

2 Cups Hand Pound Rice
4 Cups Water

Wash rice.

Pour oil in a heated pan. Add Bay Leave, Cloves, Cardamom and Onion, fry till the color of the onion changes. Add the grinded mixture, Salt and Potatoes. Fry till the raw smell goes off, about 5 minutes in medium flame. Add this to the rice cooker.

Add washed rice, water to the rice cooker and mix well. Once the rice is cooked, open the rice cooker, DO NOT mix immediately, if you do, everything will be smashed, leave it for sometime to cool a little and then mix everything.

Taste Note: Tastes Awesome
Yields: 10 Cups
Note: Will post the pulav picture next time

Kabocha Squash

1 Tbsp Oil
1/2 Tsp Mustards Seeds
1 Tsp Urad Dal

1 Red Chili, Whole
1/4 Cup Onion, Chopped into Lengthwise Pieces
1 Sprig Curry Leaves
1" Ginger, Julienned
2 Serrano Peppers, Chopped into medium round pieces

1 and 1/2 Tsp Salt

Green Kabocha

Orange Kabocha

Blue Hubbard

5 Cups Kabocha Squash, Chopped

Green Kabocha, Chopped

Orange Kabocha, Chopped

Blue Hubbard, Chopped

1/3 Cup Water

Heat oil in a pan, add mustard seeds, when it starts to splutter, add urad dal allow it to brown. Add red chili, onion, serrano peppers, curry leaves, saute till onion becomes translucent. Add salt and mix well.

Add kabocha squash, saute for a minute, add water, mix well, close the pan and cook for 7 minutes. Switch off the stove.

1/4 Cup Coconut, Grated

Add grated coconut, mix well.

Taste Note: Tastes AWESOME
Yields: 3 and 1/4 Cups

Source: MIL
I tried this recipe with Green & Orange Kabocha, Blue Hubbard, they all tasted awesome.
Tried the same with Acorn Squash, didn't like it at all, may be I will try once again with Acron, if I don't like it, then I won't make this recipe with Acorn squash again.

Banana Flower Chutney

1 Tsp Sesame Oil
2 Tbsp Black Split Uraddal
2 Tbsp Channadal
1 Red Chili
15 Black Peppercorns

Heat oil in a pan, fry uraddal, channadal, red chili and black peppercorns in oil, take it out and allow it to cool.

1 Tsp Garlic Clove, Grated

1/4 Cup Onion, Chopped

Fry onion and garlic in the same pan, take it out and allow it to cool.

1 Tsp Sesame Oil

2 Cup Banana Flower, Chopped and put them in water

1 and 1/4 Tsp Salt

Tiny bit Tamarind

5 Curry Leaves

Add oil to the same pan, add banana flower, salt, tamarind and curry leaves to the pan, saute for 5 minutes. Take it out and allow it to cool.

1 Cup Coconut

2 Cups Water

Grind all the above.

Serves: 4

Source: Mrs. Banumathi, Dr. Nivetha's Mom

Taste Note: Tastes AMAZING

Note: Good with Idly, Dosa, Chapathi, Upma, Kanchi and Fried Rice

Note about Coconut: Use coconut in the chutney, if using the chutney immediately, if not DO NOT use coconut.

We eat this with Lemon Rice and Dry Cough Kanchi

Tomato Peanut Chutney

1 Tbsp Oil
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1/8 Tsp Asafoetida

5 Sprig Curry Leaves
1 Tsp Garlic, Grated
1 Cup Onion, Chopped

1 Tsp Red Chili Powder
1/4 Tsp Garam Masala Powder

2 Cups Tomato, Chopped
2 Tsp Coconut Palm Sugar

1 Tsp Salt
2 Tbsp Water

2 Tbsp Dry Roasted Peanut, Coarsely Ground

Heat oil in a pan, add mustard seeds, when it starts to splutter, add cumin seeds, when it starts to crackle, add asafoetida, Curry Leaves, garlic, saute till garlic turn light brown color, add chopped onion, saute till onion becomes translucent.

Add red chili powder, garam masala powder, mix and cook it for about a minute.

Add tomatoes, coconut palm sugar, mix it, close the pan and cook it for 4 minutes. Mix in between.

Add salt, water, mix, add roasted peanut powder, mix and cook it for 3 more minutes. Turn off the stove.

1 Tbsp Coriander Leaves, Chopped

Add coriander leaves, mix well.

Source: madhurasrecipe on you tube channel
Taste Note: Tastes AWESOME
Yields: 1 and 3/4 Cups

Spicy Mixed Vegetable Pasta

1 Tbsp Oil

1 Red Chilies

2 Serrano Pepper, Chopped into 2 Lengthwise Pieces

1 Cup Onion, Chopped
1/4 Cup Mint leaves chopped
1 Tsp Garlic, Grated
1 Tsp Ginger, Grated

1/4 Cup Red Bell Pepper, Chopped (1/4 Red Bell Pepper)
1/4 Cup Yellow Bell Pepper, Chopped (1/4 Yellow Bell Pepper)
1/4 Cup Orange Bell Pepper, Chopped (1/4 Orange Bell Pepper)
1/2 Cup White Mushroom, Chopped (2 White Mushrooms)
1/2 Cup Brown Crimini Mushroom, Chopped (2 Brown Mushrooms)
3/4 Cup Celery, Chopped (2 Large Celery Stalk)
1/4 Cup Carrot, Chopped
1/2 Cup Cauliflower, Chopped
1 Cup Potato, Chopped (1 Medium Size Potato)
1 Tsp salt

1 Cup Tomato, Chopped (1 Beefsteak Tomato)

2 Cup Spinach, Chopped
1/2 Cup Broccoli (Optional)

Heat oil in a pan, add red chilies, serrano pepper, saute for few seconds.

Add onion, ginger, garlic, mint and saute until onion becomes translucent, about 2 minutes in medium flame.

Add bell peppers, mushrooms, celery, carrot, cauliflower, salt and saute for a minute.

Add tomato saute for a minutes, close the pan and cook for 10 minutes. Stir often.

Take out 1 cup of cooked vegetables, along with both red chili and serrano peppers for pasta sauce.

After removing 1 cup of vegetables, add broccoli, saute for a minute, add spinach and saute for 2 more minutes.

Pasta Sauce

2 Cup Cooked Vegetables, Cooked, along with 2 Serrano Peppers and 1 Red Chili
1 Cup Water

Take out 1 cup of cooked vegetables, along with both red chili and serrano peppers, allow it to cool and grind the cooked vegetables and chilies to make pasta sauce.

Pasta

1 lb Pasta
1 Tsp Salt
Water

Cook pasta as per package instruction. Add 1 Tsp salt in water, while cooking pasta.

Take out 1/2 Cup of pasta cooked water, before draining, need it to mix with the pasta at the end.

Final Product

3/4 Tsp Salt

Add cooked pasta, ground pasta sauce to the cooked vegetables.

Add salt and mix.

Yields: 8 Cups

Taste Note: Tastes AWESOME

Source: My Own Version, adapted from Bala's