Tomato Kulambu

1 Tsp Oil
4 Red Chilies
1/4 Tsp Black Pepper Corns
1/2 Tsp Cumin Seeds
1 Tsp Coriander Seeds
1 Tsp Channa Dal

Heat oil in a pan, add red chilies, black pepper corns, cumin seeds, coriander seeds, channa dal and fry. Take out and keep it aside.

3 Big Roma Tomatoes (14 ounces)

Add the tomatoes to the same pan, no need to add extra oil and fry.

Allow it to cool.

1" Cinnamon
1 Tsp Fennel Seeds
1/2 Tsp Poppy Seeds
1/2 Cup Coconut Powder
3/4 cup water

Add fried red chilies, black pepper corns, cumin seeds, coriander seeds, channa dal, cinnamon, fennel seeds, poppy seeds and coconut powder and grind to very very smooth paste.

Once the paste becomes very smooth, add tomatoes, and grind.

1 Tbsp Oil
1/4 Tsp Mustard Seeds
1/4 Cup Pearl Onion
1 Sprig Curry Leaves
1 and 1/2 Tsp Salt
1/4 Tsp Turmeric Powder

Heat oil in a pan, add mustard seeds, when it starts to splutter, add onion, fry until onion turns light brown, add curry leaves and fry for few seconds. Add salt, turmeric powder and mix well.

1 Cup Water

Add ground masala and tomato mixture, water and allow it to boil for 2 and 1/2 minutes in high and reduce the heat to medium and allow it to boil for 2 and 1/2 minutes in medium.

Taste Note: Tastes . Goes AWESOME with Dosa.

Dandelion Green Poriyal with Tofu

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

Heat the 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 chili, fry for few seconds.

1/2 Cup Pearl Onions, Chopped
2 Green Chilies, 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.

1/2 Block Tofu, Chopped

Add tofu and stir fry for 1 minute in medium flame.

1 Bunch Dandelion, Chopped

1/4 Cup Water

Add dandelion, mix well, add water, close the pan and cook for 2 minutes in medium flame. open and mix well and increase the flame to high and cook for 3 minutes in high flame. Switch off the stove.

1/4 Cup Coconut Powder

Add coconut powder and mix well.

Yields: 2 1/4 cup
Taste Note: Tastes

Celery Poriyal

1 Tbsp Oil
1 Tsp Urad Dal
1 Tsp Channa Dal
1/2 Tsp Mustard Seeds

Heat oil in a pan, add urad dal, channa dal, fry till the color of the dal changes. Add mustard seeds and allow it to splutter.

1/2 Cup Pearl Onions, Chopped
8 Green Chilies, Chopped into 2 Lengthwise Pieces
1 and 3/4 Tsp Salt

1 Sprig Curry Leaves

Add onion, green chilies, salt and fry till the color of the onion changes. Add curry leaves and fry for few seconds.

4 Count Costco Celery Bag, Chopped into Small Pieces

1/4 Cup Water

Add celery and mix well and fry for 2 minutes. Add water and mix well, close the pan and cook for 10 to 15 minutes minutes in medium flame, until all the water evaporates. Switch off the stove.

1/4 Cup Coconut Powder

Mix with coconut powder

Yields:  4 and 1/4 Cups
Taste Note: Tastes
Note: I added 1/2 cup of water and cooked in medium for 15 minutes and high for 10 minutes, which was way too much of cooking. In the measurements, I changed the water measurement to 1/4 cup. I will update it next time.

Vegetable Scrambled Tofu

14 oz Nasoya Organic Non-GMO Extra Firm Tofu

Drain the liquid off and rinse the tofu. Place the rinsed tofu on a plate. Place another plate on top. Place a weight on top. Allow it to sit for another 15 minutes. Discard excess liquid and pat dry. and crumble the tofu.

1 Tbsp Oil
1/2 Tsp Mustard Seeds

1/2 Cup Pearl Onions, Chopped
6 Green Chilies, Chopped into 2 Lengthwise Pieces

1 Tbsp Garlic, Grated
1/2 Tbsp Ginger, Grated

1/2 Cup Tomato, Chopped
1/2 Tsp Salt

1/2 Cup Carrot, FINELY Chopped
1/2 Cup Celery, FINELY Chopped 
2 Green Onions, FINELY Chopped
1 Tsp Salt
1/4 Tsp Turmeric Powder

2 Tbsp Mint, Chopped
2 Tbsp Cilantro, Chopped

Heat oil in a pan, add mustard seeds, when it starts to splutter, add onion, green chilies and saute till the color of the onion changes.

Add ginger, garlic, green chilies and saute for few more seconds.

Add tomato, salt and saute till tomato softenes.

Add carrots, celery, green onion, salt, turmeric powder, mix well, cover and cook for 5 more minutes in medium flame.

Add the crumbled tofu and saute for 10 more minutes in medium flame. Switch off the stove.

Add cilantro, mint and mix well.

Yields: 3 Cups
Taste Note: Tastes

Lacinato 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 chil, fry for few seconds.

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

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

1 Bunch Lacinato 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 minutes. Switch off the stove.

1/4 Cup Coconut Powder

Add coconut powder and mix well.

Yields: 2 Cups
Taste Note: Tastes AWESOME

Squash Poriyal

1 Tbsp Oil
1/2 Tsp Mustard Seeds

1/2 Cup Pearl Onions, Chopped
1 Tbsp Garlic Cloves, Grated (4 Big Garlic Cloves)

1 Sprig Curry Leaves
1 Cup Tomato, Chopped
1/2 Tsp Salt

3 Tsp Sambar Powder
2 Tsp Salt

3.5 lbs Organix Squash from Costco, Chopped into Medium Size Pieces

Heat oil in a pan, add mustard seeds, when it starts to splutter, add onion, garlic and saute till onion turns light brown.
Add curry leaves, tomatoes, salt and saute till tomato softenes.

Add sambar powder, salt and mix well.

Add chopped squash, mix well (DO NOT ADD WATER, squash is a watery vegetable, if you add water, it will become mushy), cover and cook in medium heat for 15 minutes. Increase the heat to high and cook until all the water evaporates, It took nearly 15 minutes in high for all the water to evaporate. switch off the stove.

2 Tbsp Cilantro Leaves, Chopped To Garnish
1/4 Cup Coconut Powder

Add cilantro and coconut powder and mix well.

Yields: 5 and 1/2 Cups
Taste Note: Tastes

Collard 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 chili, fry for few seconds.

1/2 Cup Pearl Onions, Chopped
2 Green Chilies, Chopped into 2Lengthwise Pieces
3/4 Tsp Salt

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

1 Bunch Collard, Stem and Leaves Chopped and Kept Separately

1/4 Cup Water

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

1/4 Cup Water

Add collard leaves, water, mix well, close the pan and cook for 5 minutes. 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