Peanut Sundal

Ingredients:
2 cups raw peanuts
1/3 cups grated coconut
2 green chilies or to taste
1/2 teaspoon salt or to taste
1 teaspoon coconut oil
1/4 teaspoon mustard seeds
a pinch of asafoetida
a few curry leaves
water as needed

Preparation: Place the raw peanuts in a cooking pot and place it in a pressure cooker with enough water on the bottom on medium heat.  Add enough water in to cover the peanuts and cook it in the pressure cooker for 2 to 3 whistles or until the peanuts are cooked.  Drain the excess water in the cooked peanuts and keep it aside.

Prepare seasoning:  To a pan on medium heat add the coconut oil and mustard seeds and wait for the mustard seeds to pop.  When the mustard seeds pop add the green chilies, curry leaves and asafoetida, next add the cooked peanuts and mix.  Add the salt to taste and grated coconut, mix turn the heat off and serve.

Vegetable Soup with Buckwheat

Ingredients:
2 tablespoons oil
1 teaspoon cumin seeds
3 small bay leaves
1 cup chopped beans
1 cup chopped carrots
1 cup chopped radish or daikon
1 cup chopped chayote (chow chow)
1/2 teaspoon black pepper
1/2 teaspoon chili powder or cayenne powder
1 tablespoon curry powder
4 to 6 cups vegetable stock as desired
1/4 cup and 1 tablespoon of whole buckwheat (kuttu)
1 (15 oz or 425g dry wt 10 oz or 284g)) can of black beans which has been rinsed and drained
1 teaspoon salt or to taste
a few cilantro leaves

Preparation: To a pan on medium heat with 2 tablespoons of oil add cumin seeds and bay leaves and wait until the cumin seeds starts to sizzle.
When the cumin seeds starts sizzling add the chopped green beans, carrots, radish and chayote squash and saute it for a couple of minutes.  Add black pepper powder, red chili powder and curry and saute for mix cover and cook for about 5 minutes.

After it has been cooking for approximately 5 minutes add the vegetable stock and buckwheat and cover and cook for 15 minutes.  After it has been cooking for 15 minutes check to see if the vegetables and buckwheat is cooked.  For best results the vegetables need to be a little crunchy.  Next, add the black beans, salt and chopped cilantro leaves, turn the heat off and serve.  Serves 4.


This is a very healthy, delicious and filling soup.  You can serve it as an starter or appetizer to any meal.  Gf, ec try, tY

This is a very healthy, filling and tasty soup, the vegetables really come together the flavor and taste is so delicious , let me
This soup is hot



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Vegan Vegetable Stock

Ingredients:
3 cups chopped celery (245g or 8.65oz)
2 cups chopped carrots (272g or 9.65oz)
2 cups chopped onions (209g or 7.40oz)
2 teaspoon black pepper
1/2 teaspoon turmeric powder
6 small bay leaves (tej patta)
1/2 bunch cilantro leaves
10 cups water

Preparation: Chop the celery, carrots and onions.  To a 5 litre pressure cooker with 8 cups of water add the chopped vegetables, cilantro leaves with the stem, turmeric powder, black pepper and bay leaf.  Cover and cook for one hour without the weight on top.  After one hour remove the cover, mix add 2 cups of water and bring it to a boil.  After it has come to a boil turn the heat off and let it cool.  When it is cool strain it into a large pot.  Discard the cooked vegetables.  The liquid stock can be frozen and used as needed.

Nei Payasam

Ingredients:
1 cup rice
1 1/2 cups jaggery(gud or vellum)
6 tablespoon ghee or clarified butter
1/2 teaspoon dry ginger powder
Water as needed to cook rice.

Preparation: Cook rice in 3 to 3 1/2 cups of water.  The rice needs to be cooked and not mushy.

While the rice is cooking roast the coconut in a little bit ghee or oil and keep it aside.

When the rice is cooked add the jaggery and cook until the jaggery melts.  When the jagger has melted start adding ghee a tablespoon at a time and continue to cook.  When the jaggery and ghee is absorbed and the contents leave the sides of the vessel and form a mass in the center and the ghee also starts separating and a wonderful payasam aroma is given out add the roasted coconut and dry ginger powder and turn the heat off and serve.