Thiruvathira Kali

1 cup rice
3 tablespoon mung dal (optional)
1 cup jaggery
1 1/2 cup water
1/2 cup shredded coconut
2 to 4 tablespoon of clarified butter or ghee
1/2 teaspoon ground cardamom seeds

Soak the rice in water for 15 minutes.  While the rice is soaking, dry roast the mung dal to a light brown color.  When the roasted dal has cooled to room temperature grind it to a powder and keep it aside.

Next drain the water and dry roast the soaked rice to a light brown color.  Allow it to cool to room temperature after which grind it to a coarse powder in the consistency of rava or sooji and keep it aside.

To a pan on medium heat add water and allow it to come to a boil.  Add the jaggery and let it melt.  After the jaggery has melted add the coconut, mix, add the powdered rice and the powdered mung dal and mix and stir constantly,  when the rice is cooked add clarified butter, stir till it leaves the side of the pan and forms a mass in the middle, turn the heat off and add the ground cardamom.

Serves 4.  Serve with Thrivathirai curry.

Thrivathirai is celebrated in the month of December-January whenever the nakshatram thrivathirai falls.  It is observed to honor Lord Shiva.

Note:  Adding mung dal to this recipe is optional.  You can make the dish without the mung dal.

Thiruvathira Kootu - Seven Vegetable kootu

3 assorted root vegetable (yam, cheppankizhangu/arbi, chena/suran total 3 cups)
1 piece of red pumpkin
1/2 cup of avarakai/Sem (pumpkin and avarakai total 2 cups)
1/2 pigeon peas (green whole toor dal, available frozen at the Indian grocer)
1 cup beans
1/2 cup coconut shredded
2 green chili or to taste
1/2 teaspoon ground turmeric powder
1/2 teaspoon salt or to taste
2 tablespoon coconut oil
1/2 teaspoon mustard seeds
a few curry leaves
2 cups water or as needed

Grind the coconut and green chili and keep it aside.

Peel the root vegetables rinse them and cut them into same size cubes.

To a pan on medium heat add the pigeon peas cover and cook for 20 minutes.  After the pigeon peas has been cooking for 20 minutes add the mixed root vegetables and cook for 10 minutes.  After which add the pumpkin and avarakai, turmeric powder and cook for 10 minutes.  Add the ground coconut and salt and cook for 3 minutes, mix thoroughly and turn the heat off and season.

Seasoning:
Heat the coconut oil add mustard seeds.  When the mustard seeds pop turn the heat off add the curry leaves and add the seasoning to the cooked vegetable.

The listed vegetables and toor dal cook at different times.  The toor dal takes longest to cook, followed by the root vegetables, pumpkin and avarakai adding them one at a time at different intervals, you have a dish with all vegetables evenly cooked.

This dish is prepared during the month of December-January during Thiruvathira nakshartra to to honor Lord Shiva.  It is served with Thiruvathira kali.  This dish can also be served as a side dish to with rice and chapati.

Channa Masala - Chickpeas curry

1 cup dry whole chick peas (Channa)
1 cup chopped onion
3/4 cup chopped tomato
2 small potato boiled peeled and quartered
1/2 teaspoon of cumin seeds
1 teaspoon poppy seeds
2 green chili adjust to taste
1 tablespoon minced ginger
1/2 teaspoon of coriander powder
1/2 teaspoon of cumin powder
1 teaspoon of garam masala
1 tablespoon of dry fenugreek leaves
A few cilantro leaves
1 tablespoon of lemon juice
1/2 teaspoon of salt or to taste
4 tablespoon of oil
2 1/2 cups of water or as needed

Wash and rinse the chickpeas in water and soak it for 4 to 8 hours or overnight.  After it has soaked cook the chickpeas in water for 30 minutes or until it is done.  Alternatively you can cook the chickpeas in the pressure cooker, or you can use canned chickpeas.  If you are using canned chickpeas do not cook it.

To a pan on medium heat add oil, when oil is hot add the cumin seeds and poppy seeds, when the cumin seed turn darker add onion and saute till brown, add green chili, ginger and garlic saute for about 30 seconds, add turmeric powder, chili powder and garam masala saute for 10 seconds, do not allow it to burn, add chopped tomato mix cover and cook for 5 minutes.  After the tomato is cooked add the dry fenugreek leaves and cilantro leaves and a little water, saute for a few seconds, add the cooked or canned chickpeas add water as needed for a gravy consistency, let it come to a boil.  Add the potato and salt and let to come to a boil for 2 minutes.  Add some fresh squeezed lemon juice and turn the heat off  

Serve with rice, pulao, chapati, batura, samosa, cutlet.  Serves 4.

Chick peas is more popularly know as an ingredient in hummus.  It is also used in salads.  North Indians make curry and south Indians make "sundal" out of it.  This is a popular dish and an inexpensive source of rich protein.

Chocolate Cookies with Cream filling - vegan recipe

Make cream filling:
3/4 cup vegetable shortening
2 tablespoon oil
1 tablespoon pure vanilla extract
2 1/2 cup powdered sugar

To a mixing bowl with vegetable shortening add vanilla extract mix, add the powdered sugar gradually, mix each time until the sugar is fully absorbed in the shortening.  When all of the powdered sugar is added add oil in the end mix and keep it aside until ready for use.  Do not keep the cream filling in the refrigerator.

Melt chocolate:
1/2 cup almond milk
1 cup vegan chocolate chips
3/4 cup sugar

To a pan on medium heat add almond milk, chocolate chips and sugar.  Heat until all is melted.  Keep it aside and let it come to room temperature.

Prepare Cookie dough:
2 1/2 cup all purpose flour
3/4 cup unsweetened cocoa powder
1/2 baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup vegetable shortening
3/4 cup sugar
3 teaspoons pure vanilla extract

Whisk the all purpose flour in a bowl.  

Add the unsweetened cocoa powder to the all purpose flour and continue whisking, add baking soda, baking powder, salt.  Switch to a spatula, add vegetable shortening, sugar and vanilla extract and mix.  

Slowly add the melted chocolate to the flour mixture a little at a time and make a dough.  

After the dough is ready divide it into four parts and shape each part into a log.

Wrap each log in parchment paper and freeze it for 15 minutes.  

After it has been frozen remove the wrap and cut each log into 1/8" inch thickness discs.

Place the disc on a baking sheet lined with parchment paper and bake for 12 to 15 minutes at 330 degrees in the middle rack.  

Watch it while baking it can easily get overdone.  After baking remove it from the baking sheet and place it on a wire rack for further cooling.  

After the cookie is completely cooled, to the side that was facing down while baking apply some cream filling and cover it with another cookie. 

These cookies are easy to make and a special treat.  Box them up and give it as a gift, these are so delicious any time.  Kids and adults alike will love to dunk these cookies in milk.

Makes 45 to 50 cookies.


Note:  Baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.

Quinoa idli - Kanchipuram style recipe

Ingredients:
1 1/2 cup Quinoa
1/2 cup urad dal
water as needed

The proportion of urad dal to quinoa is 1:3.

Prepare Batter:  Rinse and soak quinoa and urad dal 4 to 8 hours or overnight.  After soaking grind the quinoa into a slightly coarse batter in 1 cup water and the urad dal to a fine batter in 1/2 cup water.  Adjust the water as needed.  Do not make it too liquid.  After grinding, mix the two and keep it in a warm place for fermenting.

When the batter has fermented one hour before making the idlis season it and keep it aside.

Seasoning:
3 tablespoon of til oil or gingely oil or use any oil or ghee
4 teaspoon channa dal
3 teaspoon urad dal
1/2 teaspoon mustard seeds
1 tablespoon minced ginger
2 green chili or to taste
2 tablespoon broken cashew nut
a few curry leaves
1 teaspoon ground black pepper
1 teaspoon salt or to taste

Heat oil in a pan on medium heat, when hot add channa dal, urad dal and mustard seeds.  When the mustard seeds crack add ginger, green chili, cashew, curry leaves saute for a few seconds, add ground black pepper and turn the heat off and add the seasoning to the fermented batter.  Add salt to taste, mix the batter thoroughly and keep it aside for at least an hour.  The seasoning need to soak for some time for the flavor to develop in the batter.

Prepare idli in the microwave:
Use a greased egg poacher or a microwave idli maker.  Fill the cups of the egg poacher with batter and insert it in a bowl with a little water.  Microwave it for 4 to 5 minutes until the idli is cooked.  Adjust the the cooking time to power of your microwave.  When a knife it inserted in the middle of the idli comes out clean, it is cooked.  Remove it from the cups and serve fresh.

Serve warm with sambar and chutney.  These idlis are very filling, you may not eat as many as rice idlis.  They taste close to wheat rava idli.  They do get hard when they are cold.  However, if they are warmed in the microwave they become softer.  

Alternatively you can make these idlis in an idli steamer, in the usual way.  See also Idli, sambar, chutney and other snacks.  You can use regular idli batter to make Kanchipuram idli.

If the dough does not ferment use some yeast or fruit salt.

For days when you want to eat something different, these spiced up idlis are delightful and healthy.  

Kaalan

Ingredients:
1 (12 oz package) of Chena ( sold as frozen Suran)
1/2 teaspoon turmeric powder
1 teaspoon of black pepper powder
3 cups of yogurt (ideally use sour yogurt)
a few curry leaves
1/4 red chili powder or to taste
1/2 teaspoon mustard seeds
2 teaspoon clarified butter
1 cup water

Grind and Keep aside:  
1/2 cup of coconut
2 green chili or to taste
1/2 teaspoon of cumin seeds

Grind coconut with green chili and cumin seeds and keep it aside.

Cook chena in 1 cup of water, add turmeric powder and ground black pepper.  When the chena is cooked and the water has evaporated takes about 15 to 20 minutes, add yogurt, curry leaves, red chili powder and the ground coconut mixture, cook until the water content in the yogurt has evaporated and a dry curry is formed.  Add salt mix thoroughly and season

Seasoning:  Heat clarified butter when hot add mustard seeds.  When mustard seeds pop add to the Kaalan.  Mix and serve.  

Serve with rice or adai.  Serves 4

Served as a side dish with rice.  This is a Keralite dish, popularly served during festivals and auspicious occasions.  This dish can also be prepared using green plantain (vazhaka).  My mother used to make this dish during summer when the yogurt used to get sour.  The cooked yogurt balanced with spices gives this dish a very delightful taste.

Note: If the yogurt is not sour add some fresh squeezed lemon juice at the end.

Vegetable Korma

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Ingredients For Grinding:
10 cashew nuts
2 tsp poppy seeds
1 tsp fennel seeds
3 cloves garlic
1" piece of ginger
green chili to taste
2" Cinnamon stick
6 cloves
1/4 cup water
Grind the above ingredients with a little water and keep aside after grinding.

Other Ingredients for Korma:
Some cilantro leaves
1 cup chopped onion
3 cups cubed potatoes
3/4 cup carrots
2 cups cauliflower
1/2 cup peas
6 tablespoon oil
3 cloves
1/2 teaspoon turmeric powder
2 tablespoon of coconut milk powder or substitute with coconut milk from a carton or can
1 teaspoon salt
1 tablespoon lemon juice
water as needed
   
Wash and cut potatoes, carrots, cauliflower and onions.

To a pan on medium heat add oil, onion and clove, saute for a few minutes until the onion is translucent, add turmeric powder, the ground ingredients saute for a few seconds and add cilantro leaves.  

After a minute and when the ground spices give an aroma, add vegetables mix cover and cook for 2 minutes.  After which add coconut milk powder, a cup of water cover and cook until the vegetables are done.  Takes about 12 to 15 minutes.  While cooking keep stirring now and then so that the bottom does not burn. 

When vegetables are cooked add salt mix and cook for a minute add lemon juice and remove from heat.

Serves 6

Serve with lacha paratha, chapati, puri or rice

A mixed vegetable specialty dish.  This dish is aromatic, flavorful and tasty.  Popularly served in South Indian restaurants with chapati.

Ridge gourd, Peerkangai, Turai or Jhinge curry

1 lbs ridge gourd
1/2 cup channa dal
3 tablespoon oil
1/2 teaspoon of mustard seeds
2 green chili or to taste
curry or cilantro leaves
1/4 teaspoon turmeric powder
a pinch of asafoetida
1/2 teaspoon of salt
3 tablespoon of dry coconut rinsed and drained
1 tablespoon lemon juice
1 1/2  cups or enough water for preparation

Wash and cook the channa dal.  Keep it aside.

While the dal is cooking remove the skin from the ridge gourd and chop into into pieces.

Heat oil when hot add mustard seeds.  When the mustard seeds crack add green chilies, curry leaves, ridge gourd, turmeric powder, asafoetida and the cooked channa dal.

Cover and cook for 5 minutes.

Check to see if the gourd is cooked, add coconut and salt cook till the curry is dry and the water has evaporated and lemon juice mix and turn the heat off.

Serve hot with rice or chapati.

Ridge gourd is available in Indian grocers it is called Turai or Turia.  It is eaten all over India.  It is called Peerkangai in Tamil and Jhinge in Bengali.

This vegetable is included in Ayurveda.  The mature vegetable is made into luffa which is used as a bath brush.  This is a versatile vegetable you can make soups or currys with it.  It is a slightly sweet vegetable.  Adding lemon juice balances the taste.

Almond Halwa or Badam Halwa recipe

1 cup almonds
1 cup sugar
1/2 cup or one stick unsalted butter
1 teaspoon of ghee or clarified butter
1 cup of water
optional coloring
a few strands of saffron
1/4 teaspoon of crushed cardamom seeds

Soak the almonds hot water.  When cool and the skin comes out easily, remove the skin.

Grind the almonds with skin removed to a slightly coarse paste with about 1/2 cup of water

Heat sugar on medium heat with 1/2 of cup water.  When the sugar is dissolved add the ground almond paste stirring all the time.

Start adding small pieces of butter heating and stirring constantly.
When the butter is dissolved add some color (optional) and saffron strands.  Continue stirring until the mass starts pulling away from the sides of the pan and the butter is oozing out, add a teaspoon of clarified butter and stir for a few seconds.

Add the crushed cardamon and turn the heat off.

Cooking time 15 to 20 minutes.

Note:  If you are making large quantities, grind the soaked almonds a cup at a time.

Almonds cooked in sugar makes this dish a very tasty dessert.  Some recipes call for almonds to be ground in milk.  It is a matter of choice how you like it.  This is a popular sweet made for auspicious occasions.

Almonds are so versatile.  They are used all over the world to make sweet and salty dishes.  It is available through out the year.
Almonds are low hanging nuts everyone should enjoy.   

Molagootal or Kootu - squash cooked in mung dal

4 cups of chopped chayote squash (also called chow chow) or use any squash or a combination of squashes
1/2 cup mung dal
1/2 teaspoon of turmeric powder
1/4 teaspoon red chili powder
1/2 teaspoon of salt
1/2 cup of grated fresh coconut can be substituted with dry coconut
2 cups or enough water for preparation

Seasoning:
2 tablespoon of oil
3 teaspoon of urad dal
2 teaspoon of cumin seeds
1/2 teaspoon of mustard seeds
dry red chili or to taste

Heat a pan with 1 1/2 cups of water.  Wash and add mung dal to it and cook for 10 minutes.

While the dal is cooking wash the chayote thoroughly and cut it to small pieces.
  
After 10 minutes add the cut vegetable to the dal and cook for 10 minutes after which add turmeric powder, chili powder, salt, coconut and water if necessary and cook for 5 minutes.  Check the vegetable if it is cooked turn the heat off and get the seasoning ready.

Seasoning:
In a separate pot heat oil, when it is hot add  urad dal, cumin seeds mustard seeds and red chili.  When the mustard seeds crack add it to the dish.  Serve with rice or chapati.
Serves 4.

All kinds of squash's go well for this recipe.

Serve with rice or chapati.

This is a simplified version of kootu.   Kootu in Tamil means to add or join.  Usually the urad dal and cumin are roasted in few drops of oil and ground with coconut.  Spinach can also be used to make this dish.  When spinach is used it is the sole vegetable.  This dish is popular in Southern India specially in Kerala.  My mother used to make this dish very often.  We all loved it.  It is healthy, hearty and delicious.

Spicy Buckwheat crepes or Kuttu ata ki Dosa

Ingredients:
1 cup Buckwheat flour or kuttu ata
2 cups water or as needed to make a flowing batter
a few curry leaves
a few cilantro leaves
1/2 teaspoon of cumin powder
a pinch of asafoetida
1/2 teaspoon of salt or to taste
1 tablespoon of lemon juice
1/4 teaspoon of black pepper

Ingredients: for crepe or dosa topping
ginger
chili
red and green bell pepper thinly sliced
shredded carrots
or use your own favorite topping


Prepare Batter:  Add water to buckwheat flour and make a liquid batter.  Add curry leaves, cilantro leaves, cumin powder, asafoetida, salt and keep it aside.  For best results make the dough 4 to 8 hours before making the crepes or make it overnight and refrigerate it.
Before making crepes add lemon juice and ground black pepper and stir the dough since the contents would have settled.


Prepare crepes or dosa:  Heat a greased griddle.  Pour some batter in the middle and tilt the griddle to spread the batter.  Evenly distribute the topping over the dosa.  Press it down lightly with the spatula,  Let it cook until the sides are loosening.  Use a spatula to turn it and cook the other side.  It is done when brown spots appear. Remove and serve.

Makes 6 crepes.

Note:  I usually buy buckwheat flour in small quantities.  It gets rancid very easily.  I store it in the refrigerator. 

Tomato Pachadi

1 cup chopped tomato
chopped green chili to taste
1 teaspoon chopped cilantro leaves
1/2 cup yogurt
1/2 teaspoon mustard powder
2 tablespoon of shredded coconut
1/2 teaspoon salt

Seasoning:
1 tablespoon oil
1/2 teaspoon mustard seeds
less than 1/4 teaspoon of fenugreek seeds

First start the seasoning. Heat oil in a pan.  When the oil is hot add the mustard seeds and fenugreek seeds.  When the mustard seeds pop add green chili, tomato, turn the heat off cover and let it cool.  When it is down to room temperature add mustard powder, salt, yogurt and chopped cilantro leaves.

This serves two people and takes 10 minutes to prepare.  It is served with chapati or rice.  It can also be served as a dip or salad dressing.

This is served as a side dish for almost any occasion.  This is a south Indian recipe.  There are several variations of this recipe.  Instead of tomato other vegetables can also be used like cucumber, winter melon, chayote, dosakai.  This is a great way to use up ripe tomatoes.

Buckwheat crepes with Kale and Mushroom Filling

To make crepes:

1 cup buckwheat flour  (called kuttu ka atta in Hindi)

1/2 cup rice flour

1 cup almond milk (or any milk)

1 1/2 cup water

1/2 teaspoon salt or to taste

In a bowl mix all of the ingredients to make a lump free, flowing batter.  Adjust the water as necessary.

For best results let the batter rest for at least 4 hours before making crepes.  I usually leave it overnight in the refrigerator for chilling.

To make crepes use a greased griddle or a skillet.  Pour some batter in the center and tilt the griddle to spread the batter.  Wait for it cook.  It is done, when the edges are loosening, turn it over and cook the other side and remove.  Do the same with rest of the batter.  Makes about 6 to 8 crepes.

Spicy Kale and Mushroom filling

1 tbsp sesame oil
1 bunch of kale
8 oz pkg or 4 cups chopped mushroom
green chili to taste
1 tablespoon of chopped ginger
some chopped parsley leaves
1/2 teaspoon salt or to taste
tobasco green sauce to taste

Heat oil add green chili and ginger, saute it for a few seconds.  Add parsley and saute it for a few seconds, add mushrooms and kale and saute for a few seconds.  Add salt and let it cook until all of the water has evaporated.  Turn the heat off when the curry is dry add some tobasco sauce and mix. 

To assemble the crepes put some filling in the center and fold the edges of the crepe over the filling.  Serve with chutney or tomato salsa.

Simple ingredients for healthy living

Note:  I usually buy buckwheat flour in small quantities.  It gets rancid very easily.  I store it in the refrigerator. 

Ma ki dal or Kali dal recipe

Ingredients:
1 cup  whole black urad dal 

2 /1/2 cups of water

1 tablespoon chopped garlic 

1 tablespoon of chopped ginger 
1/2 salt or to taste
1 tablespoon of sour cream 

1 tablespoon  of butter 

2 tablespoon of ghee 

1/4 tsp of cumin seeds 

1/4 teaspoon of chili powder 
pinch of asafoetida

Preparation:  Wash and rinse the dal thoroughly.  Soak it for 4 to 8 hours or overnight before cooking.

To a pan on medium heat with 2 1/2 cups of water add the soaked dal, garlic and ginger and cook till the dal is done.  Takes about 30 minutes.  Add salt cook for 5 minutes.  Manually crush the cooked dal against the wall of the pan.  Turn the heat off.  Add sour cream and butter mix.  

Seasoning:
Heat ghee add cumin seeds, when the cumin seed turn brown turn the heat off add asafoetida and pinch of chili powder and add it to the dal.

Serve hot with chapati or rice.

Ma ki dal is also called Kali dal.

Broccoli Stir Fry Curry

1 lbs of fresh broccoli can be substituted with frozen
3 tablespoon oil
1/2 teaspoon of salt
1 teaspoon of curry powder add more if you want it spicier

Wash and cut the broccoli.  Remove the end and discard it.  Use the stalk if it is tender.  

Heat oil in a pan add broccoli and salt cover and cook for 2 minutes.  After 2 minutes remove the cover stir add 1/2 teaspoon of salt  cover and cook for 3 minutes.  After that remove the cover add 1 teaspoon of curry powder and cook till done do not over cook.  While cooking occasionally stir the vegetable so that the bottom does not burn add a little water if necessary.

To taste good broccoli should retain some crunchiness.  It takes about approximately 7 to 10 minutes for broccoli to cook stirring it occasionally.  

Serve with rice or chapati.

Serves 4.
Beautiful green broccoli, delicious and tasty.  If it is spiced just right anybody will eat it.  Buy them green and with a compact flower head them stem should not be woody.



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Onion Sambar - Vengaya Sambar

1 cup of small onions or shallots
2 tablespoon clarified butter
1/2 cup Toor dal
1 tablespoon tamarind concentrate (substitute with lemon juice if you don't have tamarind it will give you a different taste)
1/2 teaspoon turmeric or haldi powder
1/2 teaspoon of salt or for taste
4 teaspoon of sambar powder can be substituted with store bought adjust the amount if you are using store bought) enough water for cooking


Seasoning 
1 tablespoon clarified butter
1/2 teaspoon mustard seeds
2 teaspoon of channa dal
2 teaspoon of urad dal
1/4 teaspoon of fenugreek or methi seeds
a pinch of asafoetida or hing

Prepare the onions:  Remove the top, bottom and outer peel of the onion and discard it.  Saute the onions in a 2 tablespoon of clarified butter or oil until brown and set aside.
Wash and cook toor dal in 2 cups of water for 30 minutes.  After 30 minutes of cooking add the sauteed onions and cook for 8 minutes.  You might need to add water, sambar is a liquid soupy consistency.  After 8 minutes of cooking add tamarind, turmeric powder, sambar powder and salt and cook for 7 minutes.  Check to see if the onions are cooked.  If it is turn the heat off and season.

Seasoning:
Heat clarified butter in a pan when hot add channa dal, urad dal, when it sizzles add mustard seeds and fenugreek seeds. After the mustard seed crack turn the heat off add asafoetida. Pour into sambar. 

Serve with rice idli, dosa, upma, pongal.  Serves 2.

This is yet another variety of sambar.  Commonly served with dosa, idli, upma.  Even though I have not added any other vegetable to it, squashes, radish and carrots can also be added  with the onions.



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Simple Moong Dal soup

Ingredients:
1/2 cup of moong dal
2 cups water or as needed

1 tablespoon of ghee (clarified butter) can be substituted with oil
1 teaspoon of cumin seeds 
1/4 teaspoon of turmeric powder
1/2 teaspoon of salt or to taste

Preparation:  Wash dal thoroughly.  To a pan on medium heat, add about 2 cups of water and moong dal bring it to a boil, when it starts boiling reduce the heat and cook till the dal is cooked.  When the dal is cooked add salt mix and bring the dal to a boil and turn the heat off.  To save time you can cook the dal in a pressure cooker.

Seasoning:
Heat clarified butter in a pan, when hot add the cumin seeds, when cumin turns dark brown turn the heat off and add  turmeric powder, mix and add it to the cooked dal.  Garnish with cilantro leaves if desired.

Serves 2

In India dal is a terminology given to a legume with it skin removed.  Moong dal is delicious and so palatable and wholesome.  It is widely used all over India to make many dishes kitchadi, dosas or chillas. 

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Eggplant and Bell Pepper roast sandwich

1 large eggplant
3 bell peppers different colors
1 tablespoon chopped garlic or to taste
3 tablespoon oil
a few parsley leaves
salt and black pepper to taste

Eggplant and peppers cut into same size strips.  

Place a greased aluminium sheet over a broling tray.  Arrange the chopped eggplant and bell pepper evenly over the aluminium sheet.  Coat the vegetables with a little oil. 

Broil the vegetables for 12 minutes or until it is done on top rack close to the heating element without touching it.  Keep and eye on it while broiling.

Heat a pan with 3 tablespoon of oil add chopped garlic saute for a few seconds add chopped parsley saute add the broiled veggies add black pepper and salt mix.

Assemble the sandwich with grilled soy slices, cucumbers, tomatoes, avocados, olives, or as per your choice.

The eggplant and bell pepper roast can also be served as and appetizer or side dish.



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Chocolate Chips Cookies easy vegan recipe

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2 1/2 cups All purpose flour
2 cups or (12oz packet) chocolate chips
1 cup chopped walnuts
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup light brown sugar
3/4 cup cane sugar (or granulated sugar)
1 cup almond milk (or any milk)
1 teaspoon vanilla extract
1 cup oil
1 teaspoon baking soda dissolved in 1 teaspoon in vinegar

First mix the dry ingredients.  To a large bowl add the all purpose flour, baking powder, and salt and mix.

In another bowl mix the wet ingredients, cream sugar, almond milk and vanilla extract.  When the sugar is almost dissolved, add oil and mix, add the baking soda and vinegar mixture mix, and set aside.

Add walnuts to the flour mixture and stir.  Add the wet mixture to the flour mixture and mix.

Finally add chocolate chips and mix.

Drop about 2 tablespoon of cookie batter on a greased baking sheet, leaving enough room between for the cookies to expand while baking.

Bake at 350 degrees Fahrenheit, for 15 minutes in the middle rack of a pre-heated oven.  Makes 32 cookies

These irresistible cookies disappear fast as soon as they are baked.

Quinoa and Black Beans Patties

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Ingredients: 
1 can black beans rinsed and drained
1 cup cooked quinoa (if you are planning to cook the quinoa 1/4 cup raw quinoa yields approximately 1 cup cooked)
1/2 cup loosely chopped parsley with stalks removed
1/2 cup loosely chopped basil with stalks removed
1/2 cup loosely chopped rosemary with stalks removed
Note the herbs - basil, parsley and rosemary can be substituted with Italian seasoning approximately 2 teaspoon

3 tablespoon oil
1 teaspoon fennel seeds
1 cup chopped tomato
salt and black pepper to taste
1/2 cup bread crumbs

Preparation:
Heat a pan on medium heat with 3 tablespoon of oil.  When the oil is warm add fennel seeds.  When the fennel seeds darken add the chopped tomato, mix add the chopped herbs, mix, cover and cook for 4 to 5 minutes.  After the tomato is cooked add the rinsed and drained black beans, quinoa, add salt and black pepper and mix, add bread crumbs, mix nicely allow it to cool before making patties.  Makes 6 patties.

Heat a skillet with a little oil and fry the patties on both sides until brown.

Serve on a bun with vegan mayonnaise, tomato, lettuce or serve with your choice of ingredients. 

Chickpeas Patties easy vegan recipe

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Ingredients:
1 (19 oz) can chickpeas or garbanzo beans
1/2 cup chopped red bell peppers
2 teaspoon fennel seeds
2 teaspoon Italian seasoning
A few parsley leaves
3 tablespoon oil
salt and black pepper to taste
1 tablespoon of lemon juice (optional)
1/2 cup bread crumbs

Preparation:  To a pan on medium heat add the oil.  Wait for the oil to get warm.  Add the fennel seeds, when the fennel seeds sizzle add the Italian seasoning, mix and saute it for a few seconds, add the chopped bell pepper, mix, cover and cook until the bell pepper is soft, takes 4 to 5 minutes.  When the bell pepper is cooked turn the heat off and add the parsley mix and allow it to cool.

To a mixing bowl add the washed and drained chickpeas, the red bell pepper mixture, bread crumbs, black pepper, salt to taste and the lemon juice mix it and mash it to form a dough.  Shape into rounds and form patties.

Heat a griddle on medium heat, add some oil to it.  When the oil is warm add the chickpeas patties and cook on both side until golden brown.

Makes 6 patties.

Packed with flavor quick and easy to make.  These patties are delicious beyond imagination.  Serve with pita bread, buns or chapatis, with guacamole, pesto, mustard sauce or salad. 



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Chickpeas and spinach soup recipe

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1 cup chickpeas, canned chickpeas can be substituted
1 bunch of spinach
3/4 cup chopped onion
1 tablespoon chopped garlic
1 cup chopped tomato
parsley a few leaves
basil a few leaves
4 tablespoon oil

Heat a pan on medium heat with 2 cups of water.  Add the chickpeas which has been soaking overnight in water and cook for 30 to 35 minutes until the chickpeas are cooked.  If you are using canned chickpeas skip this part.

Heat oil in a pan on medium heat.  Add onion when the onions turn brown add garlic and saute for a few seconds, add the chopped tomato let it cook for 4 to 5 minutes until the tomato is cooked.  Add the chopped parsley, basil, mix add  chopped spinach cook for 4 minutes add the cooked or canned chickpeas cook till the water is evaporated as per preference, turn the heat off.  Add salt to taste, mix.  Serve with rice, quinoa or chapati.

Chickpeas are also know as garbanzo beans or channa.  They are found in most parts of the world.  They are naturally tasty.  They are high in protein.  There are numerous recipes on chickpeas. This is an tasty, easy vegan dish.

Moong dal soup with vegetables easy recipe

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1 cup moong dal washed and soaked in water for 1 hour before cooking

5 1/2 cups of water

1/2 tsp turmeric powder

1 cup chopped carrots 

2 cups cauliflower florets 

3 tablespoon ghee 

2 tsp cumin seed 
1 teaspoon fennel seeds

1 tablespoon mild chopped green chili

1 tablespoon chopped fresh ginger

fresh coriander leaves

2 tablespoon lemon juice optional
1/2 tablespoon black pepper optional

1 teaspoon salt or according to taste

Cook moong dal in 4 cups of water.  The foam that form on top of the dal while cooking is collected and removed.  After 10 minutes of cooking add carrots.  Let the dal cook until it has almost broken down approximately another 15 to 20 minutes, add cauliflower and 1 1/2 cups of water cook for 10 more minutes.
  
Season as follows:  Heat the ghee in small saucepan on medium heat add cumin and when it sizzles add fennel seeds when the fennel seed splutters add green chili and ginger saute for a minute or so until an aroma is given out. Pour over over the cooked dal add fresh coriander leaves, add lemon juice and pepper if desired.

Serve piping hot with roti or fresh hot cooked rice. Tastes good just as a bowl of soup.

Urad dal easy soup recipe

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1 cup split urad dal washed and soaked in water for 1 hour before cooking

4 cups water

1 tablespoon mild green chili

1 tbs minced ginger

2 tablespoon clarified butter 

1 teaspoon cumin seeds
1 teaspoon fennel seeds

1 pinch of asafoetida

salt to taste

fresh coriander leaves

Heat a pan with 4 cups of water and the washed urad dal.  When the dal comes to a boil remove the foam that forms on the top and discard it, add ginger and green chilies and continue cooking until the dal is cooked and is soft.  It takes about 25 to 30 minutes for the dal to cook.

Season as follows:  Heat clarified butter in a small saucepan add cumin seeds, when the cumin seed sizzles add fennel seeds when they splutter add pinch of asafoetida, turn the heat off and then pour the entire seasoning mixture into the dal add salt to taste.
Serve hot on warm bowls with a sprinkle of coriander leaves enjoy with hot rice or hot chapati ...

Alu Dum recipe

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12 whole small potato
1 cup chopped tomato
1/2 cup chopped onion
1  tablespoon  ginger
1  tablespoon green chili
1 tablespoon garlic
1/2 teaspoon turmeric powder
1 teaspoon garam masala powder
1 teaspoon coriander powder
1/2 teaspoon cumin seeds
1 teaspoon poppy seeds
1 cup yogurt
4 tbs oil
1/2 tsp salt or according to taste
water
cilantro for garnish

Dry roast poppy seeds with 6 cloves, a small piece of nutmeg, 1/4 teaspoon of cardamon seeds, a few bay leaves, 2" inch stick of cinnamon.  After roasting allow it to cool.

To a blender jar add tomato, green chili, ginger, garlic, the cooled roasted spices add water and grind to a smooth paste.

Heat oil in a pan add cumin seeds when they sizzle add chopped onion saute until brown add ground paste, turmeric powder, coriander powder, garam masala powder, whole potato and yogurt mix cover and cook till potato is cooked, at least 15 minutes add water if necessary to keep the pan from burning at the bottom add salt, cilantro mix turn heat off.
Serves 2

Ginger Apricot and Pistachios White bread

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3 cups bread flour
1 cup water 
1 1/2 teaspoon rapid rise yeast
3 teaspoon sugar
1/4 cup shredded ginger
3/4 cup chopped apricots
1/4 cup chopped pistachios
1/2 teaspoon salt
3 tablespoon olive oil

Shred 1/4 cup of ginger.  Boil 1/2 cup of water add shredded ginger to it and allow it to cool.  When cool strain it with a tea strainer.  Keep the ginger extract and discard the pulp.

From the bread flour subtract 3 tablespoon of bread flour and add it to 1/2 cup slightly warm water, add sugar and yeast mix and keep it in a warm place for the yeast to ferment.
  

To the bread flour add salt, mix, make a well in the center slowly add the fermented yeast mixture, oil, ginger extract and form a dough.  After all off the ingredients have combined on a lightly floured surface start kneading the dough for at least 10 to 15 minutes until it is soft and stretchy.  Press the dough into a round distribute the apricots and pistachios over the dough and knead it till all of it is mixed in.  Shape the dough and press it into a lightly greased loaf pan and leave it in a warm place covered to rise till it is doubled.  

Bake it in the middle rack for  400 degrees for the first 10 minutes after which reduce the temperature to 375 degrees and bake for an additional 15 minutes.

Bread should double during the first rising, if it does not then it may be due to temperature, humidity or barometric pressure.  Keep the dough covered during rising.  Keep it in a warm place where there is no draft.  Kneading is important to form gluten.


Note:  Baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.