Akshata

1 cup sonamasuri rice
1/2 Tsp ground turmeric
1/4 tsp ghee / coconut oil

Mix everything.

Coffee

Serves: 1

3 tbsp coffee powder

Make decoction with 3 tbsp coffee powder.

1 tbsp Maple Syrup / cup
1/4 cup decoction

Add 1/4 cup decoction with maple syrup and mix well.

3/4 cup milk

Boil milk, add to the decoction and mix well.

Cauliflower Potato Fry

Serves: 4

1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds

Heat oil in a iron pan (MUST), add cumin seeds, fennel seeds, let them sizzle.

2 and 3/4 cups onion, chopped
1 serrano pepper, chopped into 2 lengthwise pieces

Add onion, serrano peppers, sauté until onion becomes translucent, about 5 minutes in medium flame.

1/2 tbsp ginger, grated
1/2 tbsp garlic, grated

Add ginger, garlic, sauté for a minute.

2 cups potatoes, cubed (3 medium potatoes)
1 cup tomato, chopped
1/4 tsp black pepper powder
1/2 tsp turmeric powder
3/4 tsp red chili powder
4 tsp coriander powder

Add potatoes, tomatoes, turmeric powder, red chili powder, coriander powder. Cover and cook for 5 minutes in medium flame.

6 and 1/2 cups cauliflower florets

Add cauliflower, cook covered for another 5 minutes. 

1/4 tsp garam masala powder
1 and 1/2 tsp salt

Add garam masala, salt, sauté for another 10 minutes, till water evaporates.

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Source: spiceindiaonline

Eggplant Coins

Serves: 2

1/4 tsp turmeric powder
1/2 tsp salt
1 tsp red chili powder
2 tsp coriander powder
1 tsp ginger, grated
1 tsp garlic, grated
1 tbsp basin

Mix all the dry spice powders along with ginger and garlic, to make a coarse mix.

2 tbsp water

Add water to make it like paste.

1 large eggplant (cut into discs)

Apply the paste on both sides to coat.

4 tbsp oil

Heat dosa pan, place the coated eggplant and shallow fry, about 3 to 4 minutes on each side until it browns. They may look lightly soft on the inside but the outer layer will be lightly crispy.

Taste Note: Tastes AWESOME
Source: spiceindiaonline
Note:
Serve immediately if you prefer it crispy. As time goes the eggplant may soften but still will be good.
Basin is to keep it dry and make the outer layer crisp.
Adding garam masala powder can give additional taste.

Coin Potato Fry

Serves: 2

? pound potato (1 large russet potato)

Wash and peel the potatoes. Cut them in thin circular shape. Use a mandolin slicer which makes the work easier.

1/4 tsp turmeric powder
1/2 tsp salt
1 tsp red chili powder
2 tsp coriander powder
1 tsp ginger, grated
1 tsp garlic, grated

Mix all the dry spice powders along with ginger and garlic to make coarse mix.

2 tbsp water

Add water to make it like a paste.

Add the spice mix to the potatoes, toss everything together to coat the paste to all sides.

3 tbsp oil

Do in batches. Little bit more oil is needed for this, other wise it will become like chips.

Heat iron griddle, place the potato pieces flat on it and fry for few minutes (I did 2 minutes per side). when it becomes dark underneath, flip them to the other side and fry for another couple of minutes. Extra oil can be added to avoid burning.

Cilantro, chopped

Garnish with cilantro.

Taste Note: Tastes AWESOME
Source: spiceindiaonline

Kabocha Squash Sambar

Serves: 4

Soak Toor dal

1 cup toor dal

Overnight soak toor dal.

Tamarind Water

tamarind
1 cup water

Boil tamarind in water for 5 minutes, allow to cool and make tamarind water.

2 pounds and 4.30 ounces pumpkin (4 cups chopped)

Remove the skin and cut into large pieces. If you cut into small pieces, while cooking, it will shrink and mash with the dal.

1/2 tsp turmeric powder
3 cups water

Cook toor dal, pumpkin, turmeric powder, water for 3 whistles.

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 cup shallot, chopped
1 serrano pepper, chopped into 2 lengthwise pieces

Heat oil in a pan, add mustard seeds, when it starts to splutter, add fenugreek seeds, shallots, serrano pepper sauté till shallots becomes translucent.

1 cup tomatoes, chopped

Add tomatoes, cook till tomatoes softens. Add tamarin water.

5 tsp sambar powder
asafetida
2 tsp salt

When it starts to boil, add sambar powder, asafetida, salt, cook for 10 minutes.

1 cup water

Add water, cooked dal and pumpkin, cook for another 5 minutes.

cilantro, chopped

Garnish with cilantro.

Taste Note: Tastes AWESOME, even with 5 tsp sambar powder, the sambar was sweet. I didn't add serrano pepper today, but thought it will be good, if I added it.
Source: spiceindiaonline

Cabbage Kootu

Serves: 4

Masala Paste

1/2 cup shredded and dehydrated coconut
1 tsp cumin seeds
2 tbsp raw rice, soaked for 30 minutes
3 serrano peppers / dry red chilies
3/4 cup water

Blend all the above to a smooth paste.

1 cup yellow split moong dal

Soak dal for 30 minutes. Wash and drain.

3 cups water

Add dal and water to a pan, allow to boil, reduce the heat to medium, cover and cook for 10 minutes in medium flame.

6 cups cabbage, finely chopped
1/2 tsp turmeric powder
1/2 tsp black pepper powder
2 cups water

Add cabbage, turmeric powder, black pepper powder, water, mix well, cover and cook for 10 more minutes.

1 and 1/2 tsp salt
1/2 cup water

Add the prepared masala paste to this, along with salt and water, mix well.

Cover and cook for 5 more minutes.

Tempering

1 tbsp oil
1 tsp mustard seeds
1/2 tsp black split urad dal
asafoetida
1 dry red chili

Make tempering and add to the kootu, mix well.

Taste Note: Tastes AWESOME
Source: hebbarskitchen
Note: When we eat just kootu alone or kootu mixed with quinoa, we both felt, it didn't have enough salt and spice, but when we had it with collard poriyal, it tasted heaven. I used just 2 serrano pepper, changed to 3, so next time, it should be AWESOME on its own as well. Also I used 1 and 1/4 tsp salt, changed to 1 and 1/2 tsp salt.