Spicy Potato ‘n Black Bean Burritos

1/2 Cup Black Beans

Clean, rinse and overnight soak the beans in water

1/2 Tsp Salt
2 Cups Water

Rinse the beans and cook with salt and water for 3 whistles.

Yields: 1 and 1/2 Cups Cooked Black Beans.

1 1/2 Cup Yellow Skinned Potatoes, NOT PEELED, Chopped into 1" Pieces (About 2 Small)
1 and 1/4 Cup Sweet Potato, Peeled and Chopped (1 X-Small)
2 Cup Water

In a medium sized sauce pan, add potatoes and cover with water. Bring it to a boil and then reduce heat to medium. Simmer for about 10 minutes with half closed pan, until just tender. After boiling the potatoes, drain and gently mash them up a bit, leaving some chunks for texture.

1 Tsp Olive Oil
1 Cup Red Onion, Chopped

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

Add potatoes to the skillet and saute for another 10 minutes, reduce the heat, if necessary.

1 Jalapeno, Seeded and Diced
1 Small Tomato, Chopped
1/2 Tsp Chili Powder
1 Tbsp Lime Juice
1 Tsp Ground Cumin
3/4 Tsp Salt
1/4 Tsp Black Pepper

Add jalapeno, tomato, chili powder, lime juice, cumin, salt and pepper, stir well and saute for 2 more minutes in low heat.

2 Cup Shredded Dinosaur Kale, Large Stems Removed (1 Bunch)

Stir in kale and black beans and close the pan, saute until heated through, about 5 minutes in low flame.

4 Tortillas

Heat tortillas.

1 Avocado
Homemade Salsa
Cilantro

Top the cooked potato mixture over tortilla wraps. Top with avocado, salsa and cilantro

Yields: 4 Cups
Serves: 4 Burritos
Taste Note: Tastes AWESOME
Source: ohsheglows

Cashew Nut Smoothie With Blueberries and Mango

2/3 Cups Cashew Nuts

Overnight soak the cashews in water. Next morning drain the water.

2 Cups Water

Blend cashew nuts with 1 cup water in blender. Once a thick paste forms add 1 more cup of water and process until you get smooth creamy cashew milk.

1 Ripe Mango, Chopped (1 and 1/4 Cup Chopped)
1 Cup Blueberries
1 Tbsp Chia Seeds
1 Tbsp Oats
1 Tbsp Honey

Add all other ingredients to the blender and blend until smooth.

Serves: 3
Taste Note: Tastes GREAT
Source: cookrepublic

Vegetable Pulav

2 Cups Basmati Rice

Soak the rice in water for 20 minutes. Drain the water completely and keep it aside.

2 Tomatoes

Puree the tomatoes in magic bullet.

1 Tsp Ginger, Grated
1 Tsp Garlic, Grated

Make ginger garlic paste using marble motor and pestle.

2 Tbsp Coconut Oil
1" Cinnamon
1 Bay Leaf
2 Cloves

Heat oil in pressure pan, add cinnamon, bay leaf and clove, saute for few seconds.

1 and 1/4 Cup Onions, Chopped

 
Add onion and saute for 5 minutes in medium flame.

 
Add ginger, garlic paste and saute for 1 more minute.

4 Green Chilies

Add green chilies and saute for 1 more minute.

1 Cup Carrot, Chopped (1 and 1/2 Carrots)
1 Cup Beans, Chopped (20 Beans)
1 Cup Potato, Chopped (1 Big)
15 Cauliflower, Florets (1 and 1/2 Cups)
2/3 Cup Peas

Add carrots, beans, cauliflower, potato, peas and saute for 1 minute.

1/4 Tsp Turmeric Powder
2 Tsp Chili Powder
1 Tbsp Salt

Add turmeric powder, chili powder, salt, mix well.

1 Cup Mint Leaves

Add mint leaves, drained rice, tomato puree and saute for 2 more minutes

4 Cups Water
1 Tbsp Lemon Juice

Add water and lemon juice, mix well, close the cooker without weight. Keep it on medium flame for 5 minutes.

Open the cooker stir well, close the cooker with weight. Simmer in low for 10 minutes and switch off.

Taste Note: Tastes AWESOME
Source: padhuskitchen

Restaurant Style Mixed Vegetable Sambar

1 and 1/2 Cup Toor Dal
3 Cups Water

Wash toor dal, add water and cook toor dal for 3 whistles in pressure cooker. Mash the dal.

1 Small Lemon Size Tamarind
2 Cups Water

Add water, tamarind in a small pot and heat for 5 minutes. Allow it to cool and make tamarind water

1 Tsp Oil
3 Tbsp Cooked Brown or White Rice
1 and 1/2 Tbsp Channa Dal
10 Pearl Onions
1/4 Cup Coconut Powder

Heat oil in a pan, add channa dal, saute till the color of the dal changes lightly, add pearl onion and saute for a minute, add cooked rice and saute for a minute. Switch off the stove and add coconut powder, mix well. Allow it to cool.

1/2 Cup Water

Blend the fried items with water in magic bullet into smooth paste.

1 Tbsp Oil
1 Carrots, Chopped
20 Beans, Chopped
1 Potato, Chopped
5 Round Indian Eggplants, Chopped into 4 Pieces

Pour oil in a pan, add carrots, beans, potato, eggplant and saute for a minute.

4 Tsp Sambar Powder
2 Tsp Salt
1/4 Tsp Turmeric Powder

Add tamarind water, samabar powder, salt and turmeric powder to the vegetable and cook for 10 minutes in medium flame.

2 Cups Water

Add cooked dal, ground mixture, water to the cooked vegetables, mix well.

1 Tbsp Oil
1/2 Tsp Mustard Seeds
1/8 Tsp Asafoetida
1/4 Tsp Fenugreek Seeds

Pour oil in a pan, add mustard seeds, when it start to splutter, add asafoetida and fenugreek seeds, saute for few seconds. Add this to the sambar and allow it to boil for 5 minutes. Switch off the stove.

Cilantro, to Garnish

Garnish with cilantro.

Taste Note: Tastes
Source: SIL

Salsa de Molcajete (Roasted Tomato and Green Chile Salsa)

1 Pound Roma Tomatoes
3 Garlic Cloves, Unpeeled
2 Jalapeno Peppers

Preheat Broiler. My Broiler is set at 500 degrees F.

Place tomatoes, garlic and jalapenos on a foil-lined baking sheet.

Broil for 10 minutes, turn them and broil for another 10 minutes.

Cool and peel tomatoes, garlic and jalapeno. Remove the seeds from the jalapeno.

Combine the garlic and peppers in marble motor and pestle.

Add tomatoes and coarsely crush using the pestle or spoon.

1/3 Cup Fresh Cilantro, Chopped
1/4 Cup Onion, Finely Chopped
1 Tbsp + 1 Tsp Fresh Lime Juice
3/4 Tsp Salt

Combine the tomato mixture, cilantro and remaining ingredients in a bowl.

Taste Note: Tastes GREAT
Source: myrecipes

Spinach Poriyal

1 Tbsp Oil
1 Tsp Urad Dal
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
2 Red Chilies

Heat oil in a pan, add urad dal, saute until the color of the dal changes. Add mustard seeds, when it starts to splutter, add cumin seeds, red chilies, saute for few seconds.

1 Cup Onion, Chopped
2 Green Chilies
3/4 Tsp Salt

Add onion and green chilies and fry till the color of the onion changes, 4 minutes in medium flame. Add salt and saute for 1 more minute.

1 lb Spinach, Chopped

Add spinach and saute for 3 minutes, till they shrink. Increase the heat to high and saute for 2 more minute. Switch off the stove.

1/4 cup Coconut Powder

Add coconut powder, mix well.

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

Kadalai Kathirikkai Kulambu (Brown Channa Kulambu with Eggplant)

1 and 1/2 Cups Brown Channa

Overnight soak the beans in water

1 Tsp Salt
5 Cups Water

In the morning filter the water, wash the beans in water again, add water and salt and cook for 3 whistles.

1 Lemon Size Tamarind
2 Cups Water

Heat tamarind and water for 5 minutes, let it cool and make tamarind water.

2 Tbsp Sesame Oil
1 Tsp Mustard Seeds
1/4 Tsp Fenugreek Seeds
1 Sprig Curry Leaves

Heat oil in a pan, add mustard seeds, when it starts to splutter, add fenugreek seeds and curry leaves saute for few seconds.

1 Cups Onion, Chopped (1 Medium Onion or 1 and 1/2 Small Onions)
20 Garlic Cloves, Chopped into 2 Pieces

Add onion and garlic and saute until the color of the onion changes, 5 minutes in medium flame.

1 and 1/2 Cups Tomatoes, Chopped (3 Tomatoes)

Add tomatoes, saute till tomatoes softens.

6 Indian Round Eggplant or 1 small Italian Eggplant

Add the eggplant and saute for a minute.

1/2 Tsp Turmeric Powder

2 Tsp Sambar Powder
2 Tsp Coriander Powder
3 Tsp Salt
4 Tsp Chili Powder

Add all the powders and mix well.

Add tamarind water, turn the heat to high and allow it to boil, once it starts boiling, turn the heat to medium and let it boil for 10 minutes.

1 Cups Water

Add cooked brown channa, water and allow it to boil in high for 5 minutes.

1/4 Cup Coconut Powder

1/4 cup cashew nuts
1/2 Cup Water

Blend coconut powder, cashews and water in magic bullet to make paste.

1 cup water

Add coconut paste, water and cook for 5 minutes.

Taste Note: Tastes Good. It needs to be little bit more spicy. I increased the red chili and noted down in the recipe. Next time it should be great.
Source: Mom

Healthy 5-Ingredient Granola Bars

1 Cup Almonds

Preheat the oven to 350 degrees.

Place almonds on parchment sheet and bake for 10 minutes. You may roughly chop the almonds, if you want, if not, just leave it like that.

1 and 1/2 Cups Oats

Place oats on parchment paper and bake for 15 minutes in 350 degrees F oven.

1/4 Cup Honey
1/4 Cup Creamy Fresh Almond or Peanut Butter (I used Almond Butter this time)

Warm honey and nut butter in a small saucepan over low heat for 2 minutes.

1 Cup Dates (About 11 Dates)

Process dates in food processor until small bits remain (about 1 minutes). It should form a dough like consistency.

Mix roasted almonds, roasted oats and dates in a bowl.

Stir warmed honey, nut butter mixture into the almond, oats, dates bowl and mix, breaking up the dates to disperse throughout.

Once thoroughly mixed, transfer into an 8 x 8 pan lined with parchment paper, so they lift out easily.

Press down until uniformly flattened. Cover with parchment paper or lid and let it sit in the freezer for 20 minutes to harden.

Remove from the freezer and chop into 10 even bars. Store in an airtight container for up to few days

Yields: 10 Bars
Taste Note: Tastes
Source: minimalistbaker