Salad

Papaya Salad
Raw Green Mango Salad
Sprouted Mung Bean

Curry Leaves Thokku - Curry leaves Chutney

1

Ingredients:
Big bunch curry leaves after grinding gives 1/4 cup
1/4 teaspoon Fenugreek seeds
4 to 5 whole red chilies or to taste
6 tablespoon til oil or sesame oil
1/2 teaspoon of mustard seeds
A pinch of asafoetida
A pinch of turmeric powder
3 teaspoon tamarind concentrate
1 teaspoon salt or to taste

Thokku is a pickle like condiment.

Preparation:  Wash and dry the curry leaves.  Remove the leaves from the stem discard the stem and keep the leaves.
Place the dried leaves in a microwaveable bowl and microwave for 4 minutes total.  During the 4 minutes of microwaving after every minute  of microwaving remove the bowl and stir the contents.  Microwave until the leaves are totally dry and break apart easily.
Let it cool and grind it to a fine powder and keep it aside.

Roast fenugreek seeds and whole red chilies until it turns darker, let it cool and grind it to a powder and keep aside.

To a pan on medium heat with 3 tablespoon of oil add the mustard seeds and wait for it to pop.  When the mustard seeds pop add the asafoetida and turmeric powder, next add ground fenugreek seeds and red chili next the ground curry leaves, mix add the salt and tamarind concentrate.  Cook for 5 minutes and add 3 tablespoons of oil (the balance of the oil), mix and cook for 10 to 15 minutes until the oil separates out.
Turn the heat of when cool bottle and keep in the refrigerator.  It lasts for at least one month.

Kasi Halwa

Ingredients:
1700 gm or 3.65 lbs of pumpkin of pumpkin (=5 cups grated)
2 left cups after microwaved and water is squeezed
1 cup sugar
1/2 cup milk powder
2 tablespoon ghee
1/2 teaspoon crushed cardamom seeds
2 tablespoon cashews broken and sauted in ghee
2 tablespoon pistachios

Preparation:  Microwave the 5 cups of grated pumpkin for 6 minutes.  Let is cool and squeeze the water out.  Measure this and add half the quantity of sugar.
Mix the sugar and microwave for 6 minutes.  Remove add ghee and microwave for 4 minutes.  Add color and milk powder and microwave for 3 minutes.
Remove add the cashews, pistachios and crushed cardamom seeds.
Let it cool and serve.

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.