Black Eyed peas Sundal

Ingredients:
1 cup Black eyed peas (also called lobia or karamani)
2 1/2 cup water or as required
1 tablespoon oil
1/2 teaspoon mustard seeds
1 teaspoon urad dal
a pinch of asafoetida
2 chopped green chilies or to taste
 chopped cilantro leaves or curry leaves
1/4 cup grated coconut
1 tablespoon lemon juice

Preparation:
Wash the black eyed peas in water rinse and cook it on medium heat.  It takes about 20 minutes to cook.  When cooked the black eyed peas should be soft yet retain its shape.  After it is cooked add salt to taste cook for a minute and keep it aside.

Seasoning:  To a pan on medium heat add 1 tablespoon of oil, to it add the mustard seeds and urad dal and wait for the mustard seeds to pop.  When the mustard seed pop add a pinch of asafoetida, chopped green chilies, cilantro leaves, grated coconut and saute it for 30 seconds, add the cooked black eyed peas mix and cook until all of the water has evaporated.  Turn the heat off add a tablespoon of fresh squeezed lemon juice and serve.

Serves 4.

Buckwheat Flour Vada

Ingredients:
1 cup buckwheat flour also called kuttu ki atta (135gm)
1/2 teaspoon ajwain seeds (also called carom seed)
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1 cup milk
1 chopped green chili or to taste
A few chopped cilantro leaves (hara dhania or use curry leaves)
2 tablespoon shredded carrot

Preparation:
To the buckwheat flour add ajwain seeds, cumin seeds and salt, mix and slowly add milk at room temperature and mix thoroughly remove the lumps.  After the lumps have been removed add the green chili, cilantro leaves and shredded carrots and mix.  Set aside for five minutes.

Heat a pan with oil on medium heat.  Test to see if the oil is hot enough by dropping a little bit of batter into the oil, if the batter floats up right away it is hot enough, you can start making the vadas.

To make to vadas drop a scoop of batter gently into the hot oil and let it cook for a few minutes after which turn it and let it cook on the other side.  The oil should be at medium heat, if it is too hot the outside of the vadas will be overcooked and the inside will be raw.  Cook on medium heat until the sizzling has come down at which point it can be removed from the oil.

Serve warm with yogurt or chutney.  Serves 4.

Stuffed Mushroom

Ingredients:
2 portabella mushroom
2 tablespoon olive oil
1/2 cup small chopped red bell pepper
1 teaspoon Italian spice
6 tablespoon bottled pizza sauce
1 teaspoon minced garlic
1/4 cup chopped olives
Mozzarella cheese as per preference

Prepare the mushroom:  Turn the mushrooms over, remove and discard the gills with a teaspoon.  Remove the stalk, chop it into small bits.  The stalk will be used as topping.  Rinse and pat dry the mushroom.  

Prepare the sauce:  Heat a pan with 2 tablespoon of oil.  Add the chopped bell pepper and the chopped stalk, saute for a few seconds, add the Italian spice cover and cook for five minutes.  After 5 minutes while the pan is still hot add the minced garlic, mix cover and let it cool.  When cool add the pizza sauce and mix

In the cavity of the mushroom spread the sauce mixture that was prepared above.  Next spread some mozzarella cheese over the sauce as per preference.  Spread some olives over the mozzarella cheese

This was baked at 375 degrees fahrenheit or 190 celsius for 15 minutes.  Adjust the baking time to your own oven. 

Serves 2

Vegan Patties - Swiss chard and black beans

1 bunch swiss chard
1 can black beans, rinsed and drained
3 tablespoon oil
2 chopped green chili or to taste
some chopped cilantro leaves
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon curry powder
1/2 teaspoon salt or to taste
1/2 cup panko bread crumbs
1 tablespoon lemon juice

To cook patties 2 tablespoon oil

Wash and rinse the swiss chard.  Cut the leaves into small bits, discard the stalk.  
To a pan on medium heat with 3 tablespoon of oil add the chopped green chilies and saute it for about 30 seconds.  Add the cumin powder and coriander powder and saute for 10 seconds, add the chopped swiss chard and the chopped cilantro leaves cover and cook.  After it has been cooking for 3 minutes add the onion powder, garlic powder, curry powder and salt to taste, mix it and add the black beans, mix cover and cook.  After it has been cooking for 2 minutes add the panko bread crumbs and mix and with the backside of the spatula crush the black beans so that the swiss chard and black beans form a mass.  Let it cool to touch after which the patties can be shaped.  Before shaping the patties add the lemon juice and mix.

To shape the patties.  Take a handful of the swiss chard and beans mix, and shape them in flat rounds.

To fry:  To a pan on medium heat with 2 tablespoon oil grease the pan and put the patties on it and fry on both sides.
Serve as a side dish or meal with pita bread, chapati or bread. 

makes 5 patties