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.

Peach Ice Cream

To 

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Ingredients:
2 cups half and half
1 cup whole milk
3/4 cup sugar
1 tablespoon cornstarch dissolved in a little milk
2 teaspoon vanilla extract
2 large peaches or 1 1/2 cups pureed
A pinch of salt
A little red color (optional)

This ice cream is made in an ice cream maker.

Preparation: According to instructions the container that makes the ice cream is frozen in a freezer for 24 hours or the previous day.

Preparing the cream:  To a pan on medium heat add the milk and sugar and cook until the sugar is dissolved.  When the sugar is dissolved add the milk and cornstarch and cook for 5 to 6 minutes until it has come to a almost boil but not a rolling boil.  Add vanilla extract, mix and turn the heat of.  Transfer to a container and refrigerate it for 8 to 12 hours until it is well cooled.

Prepare the peaches:  Remove and discard the skin and chop the peaches, put it in a blender jar, add a pinch of salt and puree it.  Add a little red color if desired.  Refrigerate it for at least 2 hours or until it is cool.

Assemble the ice cream maker as per ice cream maker instructions.
Add the chilled cream and the pureed peaches and let the machine run for 10 to 20 minutes or until the mixture has become somewhat solid.  The ice cream maker does not make the ice cream solid the contents will need to be transferred to a freezer bowl and frozen until it has become solid or ice cream consistency.  After it has become solid it is ready to serve.

Roasted Moong Dal

Ingredients:
1 cup Moong dal
1 tablespoon ghee also called clarified butter or use oil
1/2 teaspoon cumin seeds
1/2 teaspoon panch phoron
1/2 teaspoon turmeric powder
1 teaspoon garam masala
2 green chilies or to taste
1 teaspoon grated ginger
3 cups water or as needed
1 teaspoon salt or to taste
a few chopped cilantro leaves(Hara dhania)
3 cups water or as needed

Preparation:  Roast the moong dal on medium heat until it is golden brown.  Let it cool and then wash it.

To a pressure cooker on medium heat with the clarified butter, add the cumin seeds and panch phoron, heat until the mustard seeds in the panch phoran pops.  Add the green chilies and ginger saute it for a few seconds, add the turmeric powder and garam masala saute it for a few seconds.  Add the roasted and washed dal add water, cover the cooker and cook for 10 minutes or until the dal is cooked.  When the steam has subsided, open the cooker and check to seed if the dal is cooked.  Add water as needed and salt to taste.  Let it come to a boil, add the cilantro leaves and turn the heat off and it is ready to serve.  Serves 4.