Spicy Quinoa Pongal

1 and 1/2 Cups Quinoa
3/4 Cup Yellow Split Mung Beans

Wash Quinoa and Mung Bean together. Add them to pressure pan.

1/4 Tsp Turmeric Powder
2 Green Chilies, Slit
1 Tsp Ginger, Grated
Asafoetida
2 Tsp Salt
6 and 3/4 Cups Water (1:3 ratio)

Add Turmeric Powder, Slit Green Chilies, Grated Ginger, Asafoetida, Salt and Water.

Close the lid and pressure cook it for 9 whistles. Allow it to cool.

Open the cooker and mix it well. If there is extra water, don't drain it, if the pongal is loose, it will be good.

1 Tsp Coconut Oil / Ghee
1 Tsp Black Pepper Corn
1 Tsp Cumin Seeds

1/4 Cup Cashew Nuts

11 Curry Leaves

1 Green Chilies, Slit (Optional, add this only if you are adding Spinach to Pongal)
5 oz TJ Spinach Bag, finely Chopped (Optional)

1/2 Tsp Salt

In a hot pan, heat Oil / Ghee, add Black Pepper and Cumin Seeds, allow cumin Seeds to Splutter.

Add Cashew Nuts to the same pan and saute until the cashews become light brown.

Add Curry Leaves and Saute for few minutes.

Add Slit Green Chilies, Salt and mix.

Add Spinach, (add 1/4 Tsp of Salt, if you are adding Spinach) and saute until the spinach is cooked.

Pour the cooked Pongal into this. Mix well.

Taste Note: Tastes Awesome.

Yields:  71/2 Cups

Spicy Millet Pongal

1 and 1/2 Cups Millet
3/4 Cup Yellow Split Mung Beans

Wash Millet and Mung Bean together. Add them to pressure pan.

1/4 Tsp Turmeric Powder
2 Green Chilies, Slit
1 Tsp Ginger, Grated
Asafoetida
2 Tsp Salt
6 and 3/4 Cups Water (1:3 ratio)

Add Turmeric Powder, Slit Green Chilies, Grated Ginger, Asafoetida, Salt and Water.

Close the lid and pressure cook it for 9 whistles. Allow it to cool.

Open the cooker and mix it well. If there is extra water, don't drain it, if the pongal is loose, it will be good.

1 Tsp Coconut Oil / Ghee
1 Tsp Black Pepper Corn
1 Tsp Cumin Seeds

1/4 Cup Cashew Nuts

11 Curry Leaves

1 Green Chilies, Slit (Optional, add this only if you are adding Spinach to Pongal)
5 oz TJ Spinach Bag, finely Chopped (Optional)

1/4 Tsp Salt

In a hot pan, heat Oil / Ghee, add Black Pepper and Cumin Seeds, allow cumin Seeds to Splutter.

Add Cashew Nuts to the same pan and saute until the cashews become light brown.

Add Curry Leaves and Saute for few minutes.

Add Slit Green Chilies, Salt and mix.

Add Spinach, (add 1/4 Tsp of Salt, if you are adding Spinach) and saute until the spinach is cooked.

Pour the cooked Pongal into this. Mix well.

Taste Note: Tastes Awesome.

Yields: 9 Cups

Tomato Sambar

1 Cup Toor Dal

1/2 tsp salt
5 Cups Water

Wash and Cook the toor dal with salt and water in pan, allow to boil, reduce the heat to medium and cook for 30 minutes. Filter and mash it.

1 Tsp Oil
1/2 Tsp Mustard Seeds
11 Pearl Onions, Chopped into Lengthwise Pieces
1 Green Chilies, Chopped into 2 lengthwise pieces
11 Curry Leaves

5 Tomatoes, , Chop each tomato into 8 pieces

1/2 tsp turmeric powder
1 tbsp Sambar Powder
1/2 Tbsp Salt
1/4 Tsp Turmeric Powder
1 Cup Water

Pour Oil in a heated pan, add Mustard Seeds, when it splutters, add Onion and Green Chilies and fry it, when onion turns light brown, add curry leaves and fry for a minute.

Add Tomato Pieces, Sambar Powder, Salt, Turmeric Powder and Water. Close the pan and allow it to cook for 5 minutes.

Asafoetida

Add cooked mashed Toor Dal, toor dal cooked Water, also use 1/4 water to wash the dal pan and add it to the sambar and Asafoetida, mix well and allow it to boil for 10 minutes.

Cilantro Leaves, Chopped

Add Chopped Cilantro Leaves and mix well.

Taste Note: Tastes Awesome.

Spicy Oats Pongal

1 and 1/2 Cups Steel Cut Oats
3/4 Cup Yellow Split Mung Beans

Combine Oats and Dal in a vessel, wash it in running water and keep the vessel in the pressure cooker (Very Important - Do not directly cook in pressure cooker. Using the vessel inside the cooker is MUST, otherwise, the tiny oats might get stuck to the whistle whole and the cooker might explode.)

1/4 Tsp Turmeric Powder
2 Green Chilies, Slit
1 Tsp Ginger, Grated
Asafoetida
2 Tsp Salt
6 and 3/4 Cups Water (1:3 ratio)

Add Turmeric Powder, Slit Green Chilies, Grated Ginger, Asafoetida, Salt and Water.

Close the lid and pressure cook it for 20 whistles. Allow it to cool.

Open the cooker and mix it well. If there is extra water, don't drain it, if the pongal is loose, it will be good.

1 Tsp Coconut Oil / Ghee
1 Tsp Black Pepper Corn
1 Tsp Cumin Seeds

1/4 Cup Cashew Nuts

11 Curry Leaves

1 Green Chilies, Slit (Optional, add this only if you are adding Spinach to Pongal)
5 oz TJ Spinach Bag, finely Chopped (Optional)

1/2 Tsp Salt

In a hot pan, heat Oil / Ghee, add Black Pepper and Cumin Seeds, allow cumin Seeds to Splutter.

Add Cashew Nuts to the same pan and saute until the cashews become light brown.

Add Curry Leaves and Saute for few minutes.

Add Slit Green Chilies, Salt and mix.

Add Spinach, (add 1/4 Tsp of Salt, if you are adding Spinach) and saute until the spinach is cooked.

Pour the cooked Pongal into this. Mix well.

Taste Note: Tastes Awesome, we had it with Tomato Sambar.

Yields: 7 Cups

Spicy Barley Pongal

Note: DON'T judge the pongal by the appearance, my picture does not look good, believe me, it tastes really awesome. Next time, when i make it, i will take a good picture of it.

1 and 1/2 Cup Barley
1 and 1/2 Cup Yellow Split Mung Beans

Wash Barley and Mung Bean together. Add them to Pressure Pan.

1/4 Tsp Turmeric Powder
2 Green Chilies, Slit
1 Tsp Ginger, Grated
Asafoetida
2 Cup Unsweetened Soy Milk
7 Cups Water (Water+SoyMilk => 1 : 3 ratio)
1 and 1/2 Tsp Salt

Add Turmeric Powder, Green Chilies, Ginger, Asafoetida, Unsweetened Soy Milk, Water and Salt to the Barley and Mung Beans.

Close the lid and pressure cook it for 5 whistles. Allow it to cool.

Open the cooker and mix it well. If there is extra water, don't drain it, if the pongal is loose, it will be good.

1 Tsp Coconut Oil / Ghee
1 Tsp Black Pepper Corn
1 Tsp Cumin Seeds

1/4 Cup Cashew Nuts

11 Curry Leaves

1 Green Chilie, Slit (Optional, add this only if you are adding Spinach to Pongal)
5 oz TJ Spinach Bag, finely Chopped (Optional)

1 and 1/4 Tsp Salt

In a hot pan, heat Oil / Ghee, add Black Pepper and Cumin Seeds, allow cumin Seeds to Splutter.

Add Cashew Nuts to the same pan and saute until the cashews become light brown.

Add Curry Leaves and Saute for few minutes.

Add Slit Green Chilie, Salt and mix.

Add Spinach (add 1/4 Tsp of Salt, if you are adding Spinach) and saute until the spinach is cooked.

Pour the cooked Pongal into this. Mix well.

Taste Note: Tastes Awesome.

Yields: 9  Cups

Green Onion Sambar

1 Cup Toor Dal
1/4 Tsp Turmeric Powder
1/2 Tsp Salt
3 Cups Water

Wash and Cook the toor dal with Turmeric Powder and Salt in pressure cooker for 5 whistles. Allow it to cool and mash it.

1 Tbsp Fenugreek Seeds
2 Tbsp Coriander Seeds
1/4 Cup Almonds
4 Dry Red Chilies

Grind All the above to fine paste.

Oil
Asafoetida
1/2 Tsp Mustard Seeds
1/2 tsp Urad Dal
2 Dry Red Chilies

3 Cups Green Onions, Chopped (2 Bunches)
11 Curry Leave

Heat Oil in pan, add Asafoetida, Mustard Seeds, when the mustard Seeds Starts Spluttering, add Urad Dal and Red Chilies and fry till the color of the dal changes.

Add Chopped Green Onions and Curry Leaves, fry for few seconds.

1 Tsp Salt
1 Cup Water

Add Water, Salt, mix well and allow it to cook for 5 minutes in Medium flame.

Add Cooked Dal, ground Paste and Dal cooked Water to cooking Green Onion.

Allow it to boil for 5 minutes.

Taste Note: Tastes Great.

Source: Priya's Versatile Recipes

Flaxseed Oil Dressing with Herbs

6 Tbsp Apple cider Vinegar

2 Tbsp Chives, chopped (or 2 Tsp Dried Chives)

2 Tbsp Parsley, chopped (or 2 Tsp Dried Parsley)

1 Tsp Dried Basil

1 Tsp Dried Oregano

1 Tsp Dry Mustard

2 XL Garlic Clove, Chopped

1/2 Tsp Paprika

1 Tsp Salt

1/2 Tsp Ground Black Pepper

6 Tbsp Flax Seed Oil

In Magic Bullet, combine Apple Cider Vinegar, Chives, Parsley, Bail, Oregano, Mustard, Garlic, Paprika, Salt and Black Pepper, blend until smooth.

Add Oil and blend until slightly creamy.

Taste Note:Tastes Great.

Yields: 10 Tbsp

Source : Whole Food

• Per Serving:Serving size: 2 Tablespoons, 100 calories (90 from fat), 10g total fat, 1g saturated fat, 0mg cholesterol, 300mg sodium, 1g carbohydrate (0g dietary fiber, 0g sugar), 0g protein