Sweet Potato Quesadillas

1 Tbsp Oil
1 Cup Onion, Chopped
2 Tsp Garlic Cloves, Grated
1/2 Tsp Salt

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

Add garlic, salt, fry for 3 more minutes in medium flame.

3 Cups Sweet Potatoes, Peeled, Grated (1 used 3 and 1/2 cups, used the 2 long ones in the picture, didn't need the short fat one)
1 Jalapeno Chile, De-Seeded and Chopped (1/4 Cup Chopped Jalapeno)
2 Tsp GROUND Cumin
1/2 Tsp Dried Oregano
1/2 Tsp Salt
1 Tsp Oil

Add sweet potatoes, jalapeno, cumin, oregano, salt, oil, mix well and cover and cook for 10 minutes in low. Stir often.

1 Cup Corn Kernels

Add corn and cook for 2 more minute in low, increase the heat to medium and cover and cook for 3 more minutes, stir often.

Yields: 3 Cups, Cooked filling

4 Tortillas, 8"

Arrange one Quesadillas at a time in plate, by placing the tortilla and fill 3/4 cup of filling on one-half each tortilla, leaving 1/2" border around edge. Fold tortilla to enclose filling.

Apply oil on a skillet and heat, when its hot, reduce the heat to low, cook quesadillas in skillet for 2 minutes, turning once and heat it for 2 minutes on the other side.

Avocado

Enjoy with just avocado, salsa or sour cream is not at all needed for this.

Yields: 5 Quesadillas
Taste Note: Tastes AWESOME
Source: vegetariantimes

Creamy Coconut Pomegranate Smoothie

1 and 1/2 Cup Pomegranate Seeds
1 Cup Light Coconut Milk
1 and 1/2 Tbsp Chia Seeds
1 and 1/2 Cup Greens

Blend everything into smooth.

Serves: 2
Yields: 24 Oz
Taste Note: Tastes GREAT, but not awesome though.
Source: withfoodandlove

Mushroom Peas Pulav

2 Cups Rice

Soak the rice in water for 30 minutes.

2 Tbsp coconut oil

1 bay leave
4 cloves

4 cardamom
1" cinnamon

Heat oil in a pressure pan, add bay leave, cloves, cardamom and cinnamon and fry for few seconds, until nice aroma comes.

1 Cup Onion, Sliced
4 Green Chilies / dry red chilies

Add onion and chilies and fry for 3 minutes in medium flame.

1 Tsp Ginger, Grated
1 Tsp Garlic, Grated

Add ginger and garlic and fry for 1 more minutes in medium flame.
 

1 Cup Tomato, Chopped

3/4 Tsp Salt

Add tomatoes, salt, fry until tomatoes soften, about 3 minutes in medium flame.

24 Oz Costco mushrooms, Chopped

Add mushrooms, saute until mushroom shrinks, about 5 minutes in medium flame.

1 Cup Peas

1/2 Tsp Garam Masala Powder  

1/2 Tsp Turmeric Powder
1 and 1/2 Tsp Red Chili Powder
2 Tsp Salt

Add peas, turmeric powder, red chili powder, 2 Tsp salt and garam masala powder. mix well and fry for 3 more minutes. If not all the water is evoporated in 3 minutes, increase the heat and wait until all the water evaporates. If you add rice and water before the mushroom water evaporates, you will end up with mushy and not so pulav.

4 Cups Water

Add rice and water, mix well. Increase the heat to high, allow it to boil. Reduce the heat to medium, close the pressure pan DO NOT PUT THE WHISTLE and cook for 10 minutes in medium flame.

Taste Note: Taste AWESOME
Yields: 10 Cups

The Fog Cutter

3 Apples
1/2 Head XX-Small Red Cabbage
6 Carrots
1" Ginger Root
1 Lemon
4 cups Spinach

 

 

Serves: 2
Taste Note: Tastes AWESOME
Source: juicerecipes
Yields: 36 Oz

Sugar Pie Pumpkin Poriyal

1 Tbsp Oil
1/2 Tsp Mustard Seeds

1 Tsp Urad Dal
1 Tsp Channa Dal

6 Green Chilies, Chopped
2 Red Chilies, Do Not Break
1 Sprig Curry Leaves

1 Cup Onion, Chopped

6 and 1/4 Cups Pumpkins, Chopped (1 Small Pumpkin)
2 1/2 Tsp Salt

1/2 Cup Water

1/4 Cup Shredded Coconut
1/4 Cup Cilantro, Chopped

Heat oil in a pan, add mustard seeds, when it starts to splutter, add urad dal, channa dal, fry till the color of the dal changes. Add curry leaves, green chilies and red chilies, fry for few seconds.

Add onion and fry till the color of the onion changes, about 4 minutes in medium flame.

Add chopped pumpkin, salt, mix well, fry for a minutes.

Add water and stir fry till the pumpkin is cooked, about 15 minutes in medium flame. Switch off the stove.

Garnish with coconut and cilantro.

Taste Note: Tastes
Yields: ??? Cups
Source: nithyasnalabagam

Tomato Thokku

1 Tsp Fenugreek Seeds

Heat a small pan, turn the heat to low and dry roast the fenugreek seeds for 3 minutes. Allow it to cool and make powder of it.

1/4 Cup Sesame Oil
1 Tsp Mustard Seeds
1 Sprig Curry Leaves
1/4 Tsp Asafoetida

5 Cup Tomatoes, Chopped (13 Small Roma Tomatoes)
2 Tsp Red Chili Powder
2 Tsp Sambar Powder
1/4 Tsp Turmeric Powder
2 and 1/4 Tsp Salt

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

Add tomatoes, red chili powder, sambar powder, turmeric powder, salt, mix well, reduce the heat to medium, close and cook for 8 minutes, stir often. Increase the heat to high, close and cook for 17 more minutes in high, stir often.

Add fenugreek powder, mix well. Leave it alone for 3 minutes, don't sir it, oil will starts to ooze out. Switch off the stove and cool down.

Yields: ? Cup
Taste Note: Tastes AWESOME
Source: rakskitchen

Daikon Sambar

1 Cup Toor Dal
1/2 Tsp Salt
3 Cups Water

Wash and cook toor dal in water and salt for 7 whistles. Allow it to cool and mash the dal.

1 Tbsp Oil
1/4 Tsp mustard seeds
1/2 Cup Shallots, Chopped

2 Garlic, Chopped
2 Green chillies

1 Cup Tomatoes, Chopped
1 and 1/4 Tsp Salt
1/4 Tsp Turmeric Powder

1 Cup Daikons, Chopped (2 Daikons)
2 Tsp Sambar Powder
1/4 Tsp Chili Powder

2 1/3 Cups  Water

Heat oil in a pan, add mustard seeds, when it starts to splutter, add shallots and fry for 1 minute in medium flame.

Add garlic and green chilies and fry for 1 more minute in medium flame.

Add tomato, salt, turmeric powder and fry for 5 minutes, until the tomato softens in medium flame.

Add chopped daikons, sambar powder, chili powder and fry for 2 more minutes in medium flame.

Add cooked toor dal, water, mix well, close the pan and cook for 10 minutes. Switch off the stove.

Cilantro Leaves, Chopped To Garnish

Add the cilantro, mix well and close the pan and let it cook in the steam for some more time.

Taste Note: Tastes
Source: Simba

Spinach and Mushroom Sabzi

Spinach Puree

1 lb Spinach
1 Tsp Ginger, Grated
3 Green Chilies
1" Cinnamon
4 Green Cardamom (Remove the skin)
4 Cloves
1/4 Cup Cilantro Leaves, Roughly Chopped
3/4 Cup Water

Grind all the ingredients raw, including spinach into smooth paste.

1 Tbsp Oil
1 Tsp Cumin Seeds
1 Cup Onion, Chopped

8 Oz White Mushrooms, Chopped

1 Tsp Coriander Powder
1 Tsp Salt

1/4 Cup Water

Heat oil in a pan, add cumin seeds, when it changes color, add onion and fry for 5 minutes in medium flame.

Add mushrooms and fry for 3 more minutes in medium flame.

Add coriander powder, salt and fry for 2 more minutes.

Add spinach puree, water, mix well.

Cover and cook for 10 more minutes.

1/2 Tbsp Lemon Juice

Switch of the stove, mix with lemon juice.

Yields: 2 and 1/2 Cups
Taste Note: Tastes AWESOME
Source: monsoonspice

Collard Kulambu

1 Bunch Collard, Chopped
1 Tbsp Water

Cook collard until its wilted, about 3 and 1/2 minutes in medium flame, constantly stir it.

1/4 Cup Toor Dal

Soak toor dal in water for 30 minutes.

Masala 

3 Red Chili
1 Tsp Cumin Seeds
2 Tsp Coriander Seeds
1/4 Black Pepper
10 Curry Leaves
1/4 Cup Coconut
10 Pearl Onion
1/2 Cup Water

Grind everything with soaked toor dal and water.

1 Tbsp Oil
1/2 Tsp Mustard Seeds
10 Pearl Onions
1 Tsp Salt
1/4 Tsp Turmeric Powder
2 Cup Water

Heat oil in a pan, add mustard seeds, when it starts to splutter, add onion and saute till color of the onion changes, about 3 minutes in medium flame.

Add grinded mixture with 1/4 cups of water and saute for 4 more minutes in medium flame.

Add cooked greens, salt, turmeric powder and water. Mix well. Bring it to boil, reduce the heat and allow it to boil for 5 minutes in medium flame.

Note: Mom soaks the dal in water for 30 minutes and grind with all other spices. Chithi, dry roasts the toor dal and grind with all other spices.
Taste Note: Tastes GREAT
Serves: 3