16 bean soup

Ingredients:
1 16oz packet Goya 16 bean soup mix
1 can lima beans
2 medium onions chopped
1 green chili chopped
3 garlic cloves sliced
1 tbsp tomato paste
1/2 tsp cumin seeds
1/4 tsp red chili powder
1/2 tsp black pepper
1/2 lime/lemon
2 tbsp oil
Salt to taste
Cilantro for garnish

Method:
Pre-soak the bean soup mix for a few hours before making the soup.
In a deep pot add oil and saute the cumin, onions, green chili and garlic. Then add the tomato paste, red chili powder, black pepper and saute some more before adding the wet bean soup mix. Add plenty of water enough to cook the beans, and add salt to taste. Allow to boil until beans are semi cooked, then add the can of lima beans. Cook until soup thickens to desired consistency.
Squeeze lime/lemon on top before serving.
Garnish with cilantro.

Mangalore bonda

Ingredients:
3 measures of all purpose flour
1 measure of rice flour
2 green chilies
1/4 tsp soda
3 tbsp yoghurt
1 onion finely chopped
2 tsp cumin seeds
Salt to taste
Oil for deep frying

Method:
Mix the above ingredients into a soft dough. If needed, add a little water to loosen it.
Heat the oil in a heavy bottom saucepan on a medium flame, and fry the bondas until crispy.
Serve with ketchup, chili sauce, or chutney.

Carrot halwa

Ingredients:
1 cup grated carrots
1/4 cup sugar
1 pinch of cardamom
1 cup milk
1/4 tsp yellow color
1 tbsp almond flakes (optional)

Method:
Peel the skin of the carrot and grate it.
In a heavy bottom saucepan add the carrot and milk.
When the carrot is cooked and the milk gets absorbed, add the sugar and keep stirring.
When everything mixes well add the cardamom powder, stir and store it in a tight container.
If preferred, sprinkle almond flakes.

Cauliflower and carrot paratha

Ingredients:
1 cauliflower
2 carrots
1 medium sized green chili
1/2 tsp red chili powder
1 tsp sambar powder
1/4 turmeric  powder
1 tbsp cilantro finely chopped
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 tsp butter
1 tbsp oil
3 cup whole wheat flour
Pam olive oil spray
Salt to taste

Method:
First finely chop cauliflower and carrots into small pieces, wash and keep aside.
Chop the green chili and cilantro.
In a large frying pan, put oil, mustard seeds, cumin seeds, and when the mustard pops add the cauliflower. Sauté for a while then add the chili powder, sambar powder, salt and allow it to cook. Cover the vessel with a lid and cook. Don't put any water.
When the vegetables are soft add the butter and cilantro. Allow the mixture to cool.
In the meantime, make the dough with the flour, make small balls and roll it into chapatis. Stuff 2 tbsp of the vegetable filling into the chapati, seal it and roll into small parathas. Fry them on a nonstick pan, and spray with Pam. Remove from pan when both sides are golden brown.
Serve the hot parathas with chutneys or pickle.

Radish or beetroot vethakozhambu

Ingredients:
1 packet red radish or 3 beetroot sliced
1 lemon sized tamarind
1/2 tsp mustard seeds
1/2 tsp turmeric
1/4 tsp fenugreek seeds
1/4 tsp asafoetida
10 curry leaves
2 tsp sambar powder
1 tbsp jaggery
2 tbsp oil
1 tsp cilantro chopped
1/4 cup toor dal cooked
Salt to taste

Method:
Slice the red radish.
In a deep pan add oil, mustard seeds, fenugreek seeds, curry leaves, asafoetida, turmeric, and sambar powder. Add the squeezed tamarind water, salt, and jaggery. Allow it to boil, then add the cut radish and allow it to cook.
Finally, add the toor dal and boil for 5 minutes. Garnish with cilantro and serve hot with rice. Use the same method for making with beetroot.

Palak bhaji

Ingredients:
1 bunch of palak leaves
2 onions
2 tomatoes
2 green chilies
8 curry leaves
1/2 tsp turmeric
1/2 tsp red chili powder
1/4 tsp asafoetida
1/2 tsp mustard seeds
1 tsp cumin seeds
2 tbsp oil
Salt to taste

Method:
Dice the onions and tomatoes, and chop the green chilies.
In an frying pan put oil and add mustard seeds, cumin, curry leaves, asafoetida, turmeric, and once the mustard pops add the red chili and onion. Sauté for a while, then add the tomatoes. Sauté some more then add the palak leaves, add salt and allow it to cook until the palak leaves are done and the curry mixes well.
Serve with chapati or paratha.

Onion sambar

Ingredients:
1 packet frozen baby onions
1 tbsp chana dal
1 tbsp coriander seeds
8 red chilies whole
1/2 tsp black pepper
1 1/2 cup toor dal
1 tbsp jaggery
1 small gooseberry sized tamarind
2 tbsp coconut shredded
1/2 tsp turmeric
1/2 tsp mustard seeds
1/2 tsp asafoetida
2 green chilies
2 tbsp oil
8 curry leaves
1 tbsp cilantro shredded
Salt to taste

Method:
In a frying pan add 1 tablespoon oil, put channa dal, coriander seeds, red chili, black pepper, coconut and fry until the chana dal and coconut turn golden. Remove onto a plate.
Grind everything along with cilantro and few curry leaves into a paste.
Take one tablespoon oil, put mustard seeds, curry leaves, asafoetida, turmeric and when the mustard pops add the onions and sauté for a while.
Extract the tamarind juice, add it to the onions, then add salt. Allow it to boil until the raw smell of the tamarind is gone. Add jaggery and the ground paste. Let it boil.
Pressure cook the dal and mix with the onion mixture.
Serve with rice, idli or dosa.

Masala vadai

Ingredients:
3 cups of chana dal
1 cup of toor dal
12 medium-sized green chilies
1/2 tsp asafoetida
3 medium-sized onions
1 tbsp curry leaves
2 tbsp cilantro chopped
Salt to taste
Oil for deep frying

Method:
First soak the dal and green chili for an hour.
Grind the dal, chili, asafoetida, and salt into a course dough.
Add cilantro, curry leaves and mix well with the dough.
Pour oil in a deep pan, keep on medium flame. Take a small portion of the dough, make it like patties and drop it in the oil. Deep fry into golden and crispy vadai.

Chayote squash kootu

Ingredients:
4 chayote squash
2 tbsp channa dal (split gram lentil)
3 red chilies whole
1 tsp cumin seeds
4 tbsp coconut shredded
1/4 tsp turmeric
1/2 tsp mustard seeds
1 tsp urad dal
8 curry leaves
1/4 tsp asafoetida
1 tbsp jaggery
1 tsp butter
Salt to taste

Method:
First wash the channa dal and cook in a deep pan. When the dal is tender add the chayote squash, peeled and diced, salt, and turmeric. Allow it to cook.
Grind 3 tbsp of coconut, cumin, red chili, and grind into a paste.
When the squash is cooked, add the ground coconut and jaggery.
In a separate pan put butter, when it melts add mustard seeds, urad dal, curry leaves, asafoetida, and 1 tbsp coconut. When the dal and coconut turn golden pour it on top of the cooked squash and let everything mix well. Remove from fire.
Serve with rice or chapati.

Palak (mustard greens) paneer

Ingredients:
1 packet frozen palak (minced)
1 packet frozen fried paneer
1 large onion (diced)
1 inch piece ginger
2 green chilies
1/2 tsp garam masala
1/2 tsp cumin seeds
1/4 tsp red chili powder (if additional heat desired)
1/4 tsp turmeric powder
3 tbsp olive oil
2 tbsp cream
Salt to taste

Method:
In a saucepan put 2 tablespoons of oil and sauté the onions and green chilies with cumin until golden, then grind the ingredients with ginger and red chili powder.
Return the ground mixture to the pan and sauté in 1 tablespoon of oil. Add turmeric, garam masala and salt.
Add the frozen palak and sauté for a while. Add water and the fried paneer and allow to cook together. Top with 2 tablespoons of cream and simmer until everything comes together.
Serve with chapati. 

Chayote squash peel chutney

Ingredients:
4 chayote squash peels
1/2 bunch cilantro
1 tsp tamarind
2 tbsp urad dal (white split lentil)
10 whole red chilies
1/4 tsp asafoetida
1 tbsp oil
Salt to taste

Method:
First peel the skin of chayote squash, wash and keep aside.
Put oil in a pan and add urad dal, red chilies, and asafoetida. When the dal turns golden color, take it out and in the same pan put the chayote squash peel and sauté. Add a little water to cook it.
Grind the fried dal and chilies, add tamarind and grind until the chili is fully crushed.
Now add the chayote squash peel, cilantro, salt and grind the whole thing until it becomes a smooth  paste. Add water while grinding if needed.
Store in an air-tight container. Serve with rice, chapati, dosa, idli, or even as a sandwich spread. 

Raw mango thokku

Ingredients:
1 big raw mango
3 tsp chili powder
1/4 tsp asafoetida
3/4 tsp fenugreek power
1/4 tsp turmeric powder
1/2 tsp mustard seeds
2 tbsp oil
1 tbsp jaggery (Palm/date sugar)
Salt to taste

Method:
First dry roast the fenugreek  seed and powder it.
Peel the mango skin and grate it.
Put oil in a deep saucepan and add the mustard seeds, asafoetida, turmeric, and red chili powder.
Now add the grated mango and sauté until the mango becomes soft.
Then add jaggery and salt. Sauté for some more time until the jaggery melts. Allow it to cool and store in a tight bottle.

Vegetable kofta

Ingredients for kofta:

½ head of cabbage (finely shredded)

2 carrots (grated)

1 bunch of fresh spinach (chopped)

2 cups besan (gram flour)

¼ tsp cumin powder

¼ tsp garam masala powder

¼ tsp red chili powder

Salt to taste

Ingredients for gravy:

2 medium-sized onions (diced)

2 green chilies

1 tsp tomato paste

1 inch piece of ginger

½ tsp red chili powder

1 tsp garam masala

15-20 pieces of cashews or almonds

3 bay leaves

1 tsp cumin

¼ tsp turmeric powder

2 tbsp oil

1 tbsp sugar or jaggery (palm/date sugar)

Salt to taste

Cilantro for garnish

*Serves 4-6 people

Method for kofta balls:

Finely chop/shred the cabbage and spinach, and grate the carrots.

Add besan, garam masala, cumin, and red chili powders, and a little salt.

Mix to slightly thick consistency. Make balls and deep fry on a medium flame.

Method for gravy:

Grind chopped onions with ginger, green chilies, red chili powder and cashews or almonds with water.

Once the paste is ready, add two tablespoons of oil into a wok and sauté the turmeric powder and bay leaves.

Add the grinded mixture. Add salt and sauté for a bit until onions are golden. Then add tomato paste and sauté some more before adding water. Let it boil on a low flame while you prepare the pakoras.

Add the pakoras to the gravy and let them cook in it for 10 to 15 minutes. Add one tbsp. of sugar or a bit of jaggery (palm/date sugar).

Garnish with cilantro leaves and almond slivers before serving.

Appalam vethakozhambu

Ingredients:
20 urad appalam/papad (available in Indian stores)
1 lemon sized tamarind
1/2 tsp mustard seeds
1/2 tsp turmeric
1/4 tsp fenugreek seeds
1/4 tsp asafoetida
10 curry leaves
2 tsp sambar powder
1 tbsp jaggery
Oil to fry papad
1 tsp cilantro chopped
1/4 cup toor dal cooked
Salt to taste

Method:
Deep fry the appalams and set aside.
In a deep pan, add oil, mustard seeds, fenugreek seeds, curry leaves, asafoetida, turmeric, and sambar powder. Add the squeezed tamarind water, salt, and jaggery. Allow it to boil, then add the appalams and bring to boil.
Finally, add the toor dal and boil for 5 minutes. Garnish with cilantro and serve hot with rice.

Yellow split lentil (mung) sambar

Ingredients:
1 cup lentils
5 green chilies
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/4 tsp turmeric
1/4 tsp asafoetida
2 medium sized carrots
1 tbsp oil
10 curry leaves
1 tsp chopped cilantro
Salt to taste

Method:
Put oil in a large pot, add mustard, fenugreek, green chili, asafoetida, curry leaves and turmeric.
Sauté for a while. Then add 2 cups of water and salt.
Add the lentils and allow it to cook. When it is 3/4 done add the carrots and allow it to cook.
Finally sprinkle with chopped cilantro. Serve hot with rice.

Dill potato curry

Ingredients:
1 onion large thinly sliced
4 sweet peppers slivered
2 ripe tomatoes diced
3 potatoes medium sliced and cut into quarters
2 green chilies small chopped
1 bunch dill herbs chopped
1/4 tsp red chili powder
1 tsp tomato paste
1 tsp cumin seeds
4 garlic cloves chopped (optional)
3 tbsp olive oil
Pinch of turmeric
Pinch of garam masala
Salt to taste

Method:    
In a deep pan put oil, then add cumin, onion, green chilies, peppers, garlic, potatoes, turmeric, red chili powder, garam masala and sauté for 5 minutes. Then add tomato paste and sauté for another 5 minutes.
Add fresh tomatoes, salt and sauté for 2 minutes, then add water and allow everything to cook.
Finally, add dill herbs and simmer for a while.
Serve with rice or chapati.

Garlic pickle

Ingredients:
1 1/2 cups of whole garlic peeled
4 tbsp coriander seeds
4 tbsp cumin
1 tsp fenugreek
3 tsp of red chili powder
1/4 tsp of asafoetida
1/2 tsp turmeric powder
1 tsp tamarind paste
1 tbsp jaggery
2 tbsp of oil
1/2 tsp mustard seeds
Salt to taste

Method:
Dry fry coriander, cumin, and fenugreek and let it cool before grinding to a powder.
Put oil in a deep saucepan, add mustard, turmeric, asafoetida, red chili powder, then add the garlic and sauté for 5 minutes. Add salt, tamarind, and jaggery. Let it boil for sometime then add 2 tablespoons of the powdered ingredients.
Allow it to cool and store in a tight container in the refrigerator.

Chole (chickpeas) masala

Ingredients:
1 big can chickpeas
2 medium onions
2 tomatoes
3/4 tsp red chili powder
1/2 inch ginger
1 tbsp coriander seeds
4 cardamom
4 cloves
1 small bit cinnamon
Tamarind (soft)
1 tbsp oil
Pinch of turmeric
1 tsp chopped cilantro
Salt to taste

Method:
Cook the chole with a little salt, once it is soft and tender drain the water and keep aside.
In a frying pan put oil and fry onions, ginger and tomatoes. When it is golden brown add the red chili powder, and turmeric.
Grind coriander seeds, cardamom, clove, and cinnamon together. Then add the fried items and grind into a paste, with 1/4 tsp of soft tamarind.
Put oil in the pan and sauté for a while, then add the chole, some water and salt.
Allow it to blend together and garnish with chopped cilantro.
Serve hot with puri, chapati, or potato patties.

Sambar

Ingredients:
2 cups toor dal
1 green chili
8 drumstick pieces
Few cauliflower stems
1 potato
1 tbsp jaggery (palm sugar)
1 small lemon-sized tamarind
1/4 teaspoon asafoetida
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp butter
1/4 tsp turmeric
Salt to taste
2 tsp sambar powder
8 curry leaves

Method:
First cook the dal and keep aside.
Squeeze the tamarind and extract the juice, and pour it into a deep pan. Add salt, sambar powder jaggery, green chili, turmeric powder and allow to boil.
Cut the vegetables and once the tamarind water starts boiling put them in and cook.
When the vegetables are cooked add the cooked dal. Fry cumin, mustard seeds, and curry leaves in ghee and top off the sambar. Allow to come to a boil.
Serve with dosa, idli, or rice.

Orange peel marmalade

Ingredients:
1 cup orange peel finely chopped
2 cloves
1/4 tsp red chili powder or according to desired heat
1 cup sugar

Method:
Chop the orange peel and cook it in water along with clove and red chili powder.
Drain the excess water and add sugar, let it mix and become sticky consistency.
Take out the cloves and discard. Grind the remaining mixture in the blender until smooth.
Once done take it out and put it in a pot on the stove and stir for the mixture to thicken.
This is an amazing homemade spread for bread, or chapati.

Cauliflower paratha

Ingredients:
3 cups of whole wheat flour
1 big cauliflower
1 tsp red chili powder
1/2 tsp turmeric
1/2 tsp mustard seeds
1 tsp cumin seeds
1 tbsp chopped cilantro
1 tsp salt

Method:
Finely chop the flowery part of the cauliflower.
Put oil in a pan, add mustard seeds, cumin seeds, turmeric, red chili powder, then put the cauliflower in and sauté.
Add salt and allow the cauliflower to cook. Top with cilantro, stir and keep it aside to cool.
Now knead the wheat flour into a dough, make into 2-inch balls and roll it into small chapatis.
Stuff one tablespoon of the cauliflower filling, seal the chapati and again roll it into a small chapati.
On a flat griddle, toast the chapatis one by one applying oil on both sides. When it is cooked golden and crispy, take it out.
Serve with raita. 

Eggplant ennai (oil) kozhambu

Ingredients:
3 medium eggplants
1/2 tsp red chili powder
3 tbsp curry powder
1 small lime sized tamarind
1/2 tsp turmeric
1/2 tsp mustard seeds
1 pinch asafoetida
8 curry leaves
2 tbsp oil
1 tsp salt
1 tbsp jaggery (palm sugar)

Method:
First soak the tamarind and extract the juice.
In a deep pan, add oil, mustard seeds, curry leaves, chili powder, asafoetida and turmeric.
Add the eggplant cut lengthwise like fries, and sauté. When the eggplant is well fried, add the curry powder, sauté for a while then put in the tamarind water, salt and jaggery. Allow it to boil. When the curry thickens, turn off the stove.
Enjoy with rice or chapati.

Chundakkai vetha kozhambu

Ingredients:
2 tbsp toor dal
1 tbsp channa dal
1 tbsp urud dal
1/4 tsp black pepper whole
1/2 tsp fenugreek seeds
1 tbsp grated coconut
1/2 tsp mustard
4red chilli whole
3/4 tsp cumin seeds
1 tbsp jaggery
1 tbsp seedless tamarind
6 curry leaves
1/4 tsp turmeric
1 tsp butter
1/4 tsp asafoetida
1 tsp oil
1 1/4 tsp salt
1 tbsp chundakkai (optional)

Method:
First soak the tamarind in warm water, squeeze the juice and keep aside.
Now fry all the ingredients except coconut, cumin seeds, curry leaves and asafoetida.
Grind the fried ingredients into a smooth paste and keep aside.
Now put the tamarind water in a large pot, add turmeric, asafoetida, salt and jaggery. Allow it to boil until the raw smell of the tamarind is gone.
Now add the ground paste to the tamarind water and allow it to boil.
If using chundakkai, then first fry that in butter and take it out. Then fry the rest as directed below.
Melt some butter in a pan then add mustard seeds, cumin, curry leaves, and coconut and add it to the mixture. Allow it to boil for 1/2 minute. You can now add the chundakkai.
Serve hot with rice.




         

Simple cilantro rice

Ingredients:
1 bunch of cilantro
2 green chilies
1/2 tsp cumin powder
1 can coconut milk
1 inch block of ginger
2 cups of rice
1 tsp salt

Method:
Wash the rice and keep aside.
Grind all the other ingredients, and mix with the rice. Water should be 1 1/2 cups for each cup of rice.
Cook the rice either on the stove or microwave.
If cooking in the microwave, after 10 minutes open the lid and stir the rice, then continue cooking.
Cook for 20 minutes altogether.
Serve hot with any raitha.