Beetroot Poriyal

1 Tbsp Oil
1 Tbsp Urad Dal

1 Tsp Mustard Seeds
1/8 Tsp Asafoetida

7 Green Chilies, Chopped into 2 Lengthwise Pieces (1 Green Chili / 1 Cup of Grated Beetroot)
Few Curry Leaves

71/2 Cups Beetroot, Peeled, Chopped or Grated

1 and 1/2 Tsp Salt
3/4 Cup Water

1/4 Cup Coconut

Heat oil in a pan, add urad dal, saute till the color of the dal changes, add mustard seeds, when it splutters, add asafoetida, mix well. Add green chilies and curry leaves, fry for few seconds.

Add beetroot, salt, water, mix well, cover and cook for 10 to 12 minutes in medium flame.

Add coconut and mix well.

Yields:  5 and 1/4Cups
Taste Note: Tastes

Mustard Green Poriyal

1 Tbsp Oil
1 Tsp Urad Dal
1/4 Tsp Mustard Seeds
1/4 Tsp Cumin Seeds
1 Red Chili

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

1/2 Cup Pearl Onion, Chopped
2 Green Chili, Chopped into 2 Lengthwise Pieces
1 Tsp Salt

Add onion, green chilies, fry till the color of the onion changes. Add salt and mix well.

1 Bunch Mustard Greens, Stems Removed and Leaves Chopped

Add mustard leaves, mix well, close the pan and cook for 5 minutes in medium flame. Switch off the stove.

1/4 Cup Coconut Powder

Add coconut powder and mix well.

Yields: 2 and 1/4  Cups
Taste Note: Tastes AWESOME

Broccoli Poriyal

1 Tbsp Oil
1 Tsp Urad Dal

1/4 Tsp Mustard Seeds
1/4 Tsp Cumin Seeds
2 Red Chillies, Broken into 2 Pieces

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

1/4 Tsp Turmeric Powder

1 Bunch Broccoli (Whole Foods Bunch)

Heat oil in a pan, add urad dal and saute till the color of the dal changes.

Add mustard seeds, when it starts to splutter, add cumin seeds, red chillies and fry for few seconds.

Add onion, green chillies, salt and saute till the color of the onion changes.

Add turmeric powder and mix well.

Add broccoli florets and mix well and stir fry for 5 minutes in medium flame.

Switch off the stove and mix with the grated coconut.

Yields: 2 Cups
Taste Note: Tastes
Source: yummyoyummy

Red Kale Poriyal

1 Tbsp Oil
1 Tsp Urad Dal
1/4 Tsp Mustard Seeds
1/4 Tsp Cumin Seeds
1 Red Chili

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 and red chilli, fry for few seconds.

1/2 Cup Pearl Onion, Chopped
2 Green Chilli, Chopped into 2 Lengthwise Pieces
1 Tsp Salt

Add onion, green chilli, fry till the color of the onion changes. Add salt and mix well.

1 Bunch Red Kale, Stem and Leaves Chopped and Kept Separately

1/4 Cup Water

Add kale stems, fry for 1 minute, add water, close the pan and cook in medium heat for 5 minutes.

Add kale leaves, mix well, close the pan and cook for 3 to 4 more minutes. Switch off the stove.

1/4 Cup Coconut Powder

Add coconut powder and mix well.

Yields: 2 Cups
Taste Note: Tastes AWESOME

Tri-Color Bell Pepper Sambar

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

Wash and cook toor dal with turmeric powder, salt and water for 5 whistles. Allow it to cool and mash the toor dal.

Tamarind, Small Lime Size
1 Cup Water

Add tamarind and water, let it to boil for 5 minutes. Allow it to cool and make tamarind water.

1 Tbsp Oil
1/2 Tsp Mustard Seeds

1/8 Tsp Asafoetida
1/4 Tsp Fenugreek Seeds

1/2 Cup Pearl Onions, Chopped into Lengthwise Pieces (7 Pearl Onions)
2 Green Chilies, Chopped into 2 Lengthwise Pieces
1 Sprig Curry Leaves

1 Red Bell Pepper, Chopped
1 Orange Bell Pepper, Chopped
1 Yellow Bell Pepper, Chopped

1/2 Cup Tomato, Chopped (1 Roma Tomato)

2 and 1/2 Tsp Sambar Powder
1 and 3/4 Tsp Salt

2 Cup Water

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

Add onion, green chilies, curry leaves, fry till the color of the onion changes.

Add bell peppers and fry for 2 minutes.

Add tomato and fry for 2 minutes.

Add sambar powder, salt and mix well.

Add tamarind water, 1 cup water and allow it to boil, simmer to medium and cook for 10 minutes.

Add cooked toor dal, 1 more cup of water, increase the heat to high, allow it to boil and reduce the heat to medium and cook for 10 more minutes in medium flame.

Cilantro Leaves, To Garnish

Switch off the stove and garnish with cilantro leaves.

Serves: 7
Taste Note: Tastes Good. Not Great though... Need more sambar powder and salt.

Mushroom Chilli Fry

1 Tbsp Oil
1 Cup Big Onion, Sliced
1/4 Tsp Salt

3 Green Chillies, Chopped into 2 Lengthwise Pieces

8 oz Mushrooms, Chopped

1/2 Tsp Cumin Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Black Pepper Powder
1/8 Tsp Red Chilli Powder
1/8 Tsp Garam Masala Powder
1/2  Tsp Salt

2 Tbsp Cilantro Leaves, Chopped

Heat oil in a pan, add onion, salt and saute till the color of the onion changes, about 5 minutes in medium flame.

Add green chilies and fry for 30 seconds.

[
1 Bunch Whole Foods Mint, Chopped
1/2 Block Tofu, Chopped
1/4 Tsp Salt
1 green chilli

Add tofu and mint and saute for 1 minute.

Add salt and mix well.

]

Add mushrooms and stir well.

Add cumin powder, turmeric powder, black pepper powder, red chili powder, garam masala powder, salt and mix well and fry for 5 to 7 minutes in medium flame, mushrooms will shrink in size and water will start to leave. Continue to cook until all the water evaporates. Switch off the stove and garnish with cilantro leaves.

Taste Note: Tastes Great with the Chef's Sampler Musrooms
Yields: 1 and 1/2 Cups
Source: vegrecipesofindia
Note: I also tried this with White Mushrooms.

Variation:

Mint Mushroom Tofu Chili Fry

1 Bunch Whole Foods Mint, Chopped
1/2 Block Tofu, Chopped
1/4 Tsp Salt

After frying onion, add tofu and fry for 1 minute.

Add mint and mix well, then add mushrooms, mix well, close the pan and cook.

Little Millet Pongal

1 Cup Little Millet (2 cups rice)
1/4 Cup Yellow Split Mung Beans (1/2 cup)

Soak little millet and yellow split mung beans for 30 minutes. Wash the millet and dal.

1/2 Tbsp Coconut Oil (1 tbsp)
1 and 1/4 Tsp Salt (2 and 1/2 tsp)
5 Cups Water (8 cups water)

Heat pressure pan, add coconut oil, salt, water, washed millet and dal. When it starts to boil, close the cooker and allow it to cook for 5 whistles in high or cook in instant pot in rice setting.

When the pressure comes down, open the cooker and mash it nicely.

1 Tbsp Coconut Oil
1/4 Cup Cashew Nuts

2 Tsp Black Pepper, Crush it using Mortar and Pestle
1 Tbsp Cumin Seeds

1 Sprig Curry Leaves
1/8 Tsp Asafoetida

2 green chilies, chopped lengthwise
1 Tbsp Ginger, Finely Chopped

Heat oil in a pan, add cashew nuts, fry till the color of the cashews change. Add crushed black pepper, cumin seeds, fry for few seconds, add curry leaves, asafoetida and ginger, fry for few seconds. Add this to pongal.

Taste Note: Tastes AWESOME
Yields: 5 and 1/4 Cups
Serves: 3

Snickerdoodle Smoothie

3 Cups Nut Milk
1 Tsp Ground Cinnamon
1/2 Tsp Ground Nutmeg
1 Tsp Vanilla Extract
1/8 Tsp Salt

2 Medjool Dates, Pits Removed
2 Tbsp Almond Butter

2/3 Cups Old Fashioned Rolled Oats

1/2 Cup Unsweetened Shredded Coconut
1 Banana

Add all the ingredients to blender and blend until smooth.

Taste Nite: Tastes hmm.... very stuffy, could only finish 1/2 a glass with great effort. Won't be preparing it again.
Serves: 2
Yields: 32 Oz
Source: tasty-yummies

Carrot Cake Smoothie

1/2 Cup Raw Unsalted Cashews

Soak the cashews in water for 2 hours

2 Cups Carrots, Peeled and Grated (3 Carrots)
2 Medjool Dates
1 Tsp Ginger, Grated

2 Frozen Banana
3 Cups Nut Milk (I used Walnut Milk this time)
1 Tsp Vanilla Extract

2 Tbsp Hemp Seeds
3/4 Tsp Ground Cinnamon
1/4 Tsp Ground Nutmeg
1/4 Tsp Ground Cloves

All all the ingredients to blender and blend until smooth.

Taste Note: Tastes Awful. Won't prepare it again.
Serves: 3
Source: tasty-yummies

Sprouted Mung Bean

1/2 Cup Mung Bean

Wash the mung beans and overnight soak the mung bean.

Yields: 1 and 1/4 Cups

The next day, put the mung beans in sprout maker and it will sprout in 2 days.

Yields: 1 and 1/2 Cups + 2 Tbsp

1 Cup Carrot, Grated
1/4 Cup Shredded Coconut
1 Tsp Ginger, Grated
1 Tsp Green Chili, Finely Chopped into Round Pieces
1/4 Tsp Pepper Powder
1/2 Tsp Cumin Powder
1/2 Tsp Coriander Powder
1/2 Tsp Salt
2 Tbsp Lemon Juice
2 Tbsp Cilantro leaves chopped

Once the mung beans are sprouted, add grated carrot, shredded coconut, pepper powder, cumin powder, coriander powder, salt, lemon juice and mix well.

Yields: 3 Cups
Taste Note: Tastes AWESOME. Spicy Breakfast.
Serves: 3
Source: Rad
Note: I washed and soaked the mung beans on Friday night. Saturday morning, I add the soaked mung beans to the sprout maker and let it sprout till Sunday Night / Monday morning and I made this as breakfast for Monday morning.