Carrot Pineapple Cake

I tried this Recipe from Ina Garten. I did not change anything. The cake was very tasty.I did not try the frosting part. The original recipe is here

Homemade Granola Bar

I tried this recipe from Ina garten. I reduced the second baking time to 20 minutes and I increased the sugar quantity. As I did not have honey I did not use it. The original recipe is here

Quinoa pulao

I got the idea to experiment with quinoa after I read Susan's fatfree vegan cooking. Thank you for your suggestion. It turned out to be a fabulous dish.

Ingredients
- 1 cup quinoa
- 3 cups of mixed vegetable
(I used peas, carrots, capsicum, potatoes, beans)
- 1 onion
- 1 tomatoes
- 3 cloves
- 1 tsp jeera
- 2 green chili slit into half
- 2 tsp garam masala
- 1 tsp oil
- salt to taste

Method:
1. Clean Quinoa a couple of times. In 2 cups of water add the Quinoa. Once it comes to a boil reduce to a simmer and cook it covered for 15 minutes or until the water evaporates.
2. In a skillet pour the oil and add the cloves, jeera. Once the jeera turns brown add the chillies and onions. Fry till it becomes soft. Add tomatoes and cook till it becomes soft.
3. Add the other vegetables and cook till they turn soft. Add the garam masala and salt. Cook for another 3 minutes.
4. Add the cooked quinoa and mix it well.

Garnish it with cilantro and serve it hot. I ended serving this with some leftover sambar. Tastes almost like cracked wheat.

Capsicum Rice

Ingredients:
- 1 cup cooked basmathi rice
- 3-4 capsicum chopped to bite size pieces (I used yellow and green)
- 1/4 cup peanuts
- 1 tsp tamarind paste
- sprig of curry leaves
- 1 tspn oil
- Salt to taste

Dry roast and grind:
- 2 tsp channa dhal
- 2 tsp urad dhal
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- few cloves
- 3 Red chillies
- 5-10 peppercorns (adjust to taste)
- 1 tsp sesame seeds

Dry Roast
- 1/4 cup shredded coconut
- 1 tsp channa dhal
- 1 tsp oil

Method:
1. In a pan pour oil and roast the shredded coconut and channa dhal till they turn brown. Keep it aside.
2. In a separate vessel (make sure the vessel is pretty deep) add oil, peanuts, curry leaves and the chopped capsicum. Once the capsicum becomes soft add the tamarind paste and mix it well. Cook for another 3-4 minutes.
3. Now add the cooked rice to the pan and mix it well.
4. Add the spice mix,the fried coconut and channa dhal and blend it until all the ingredients are incorporated well.

Serve it at room temperature with raita or tomato thoku

I store the spice mix and add it for other dishes.

Pesarattu

Ingredients:
- 1 cup Whole Green moong dhal soaked for 4-6 hours
- 2 tbsp rice flour (Add more if the batter is too thin)
- 2 green chillies
- 1 inch grated ginger
- 2 Red chillies
- Salt to taste

Method:
1. Grind all the ingredients together to form a smooth batter.
2. In a non stick pan pour a ladle of the batter and spread it to a thin layer. Spray some oil. Once it is brown turn it over and cook it on the other side. The pesarattu should slide to a plate. Clean your pan with a napkin between every dosa.

Serve it hot with any chutney or tomato thokku

Eggplant and chick peas with peanut sauce

Thank you SusanV of fatfreevegan for this dish. I used her recipe but modified it to suit our taste. Here is the original dish

Ingredients:
- 1 large eggplant chopped into bite size pieces
- 1 cup cooked chick peas
- 1 onion
- 2 tomatoes
- 1 tsp jeera seeds
- 1 tbsp coriander seeds
- 2 tsp sesame seeds
- 3 red chilies
- 1 tsp tamarind extract
- 1 tsp peanut butter
- 1 tsp tomato paste
- 1 inch ginger
- pinch of turmeric
- 2-3 tsp oil
- salt to taste

Method:
1. In a pan roast jeera, coriander, sesame and red chilies till they become golden brown. Once it has cooled grind it to form a coarse powder
2. Pour some oil and fry onions. In a separate vessel boil the whole tomatoes. I just used the microwaved and cooked it until the skin started to separate. It took about 5 minutes.
3. Add the onions, tomatoes the ground powder and all the other ingredients, (except eggplant and chick peas) to the mixer and grind till it forms a paste.
4. Pour some oil and fry the eggplant till it becomes soft. Now add the chick peas and the ground paste. Add salt and let it simmer for about 10 to 15 minutes. If the gravy is very thick add some water.

Garnish with cilantro and serve it hot with rice or roti or a hard crust bread like a baguette.

Basic Dhal

Ingredients:
- 1/2 cup yellow moong dhal
- 1/2 cup red lentils/masoor dhal
- 2 green chillies slit into half
- 1 inch grated ginger
- 1 tspn cumin powder
- pinch of turmeric
- salt to taste

Seasoning ingredients:
- 1 tsp jeera
- 1 tsp oil

Method:
1. Boil the dhals until it becomes tender. I used a slow cooker and cooked it in high for two hours.
2. In a pan pour oil and add the jeera. Once it starts browning add the chillies and ginger. After a minute add the tomatoes and fry till the tomato becomes tender. Add salt, turmeric powder and jeera powder. Fry it till the raw smell evaporates.
3. Add the dhal to the pan Cook it for 3-4 minutes. I just added my fried seasoning to the slow cooker and let it boil for another 20 minutes.

Garnish with cilantro and serve it hot with rice or roti.

Cabbage Rice

Ingredients:
- 1 cup cooked rice
- 1 cabbage shredded
- 1 cup peas (I used frozen peas)
- 3 tomatoes chopped to bite size pieces
- 1/2 cup boiled black eye peas
- 2 tbsp curry podi
- 1 tsp garam masala (optional)
- 1 tsp jeera powder
- 1 tsp chili powder
- Salt to taste

Seasoning ingredients:
- 1 tspn jeera seeds
- 5 cloves
- 2 green chilies (slit in half)
- 1 inch ginger (cut into pieces)
- sprig of curry leaves
- 1 tspn oil

Method:

1. In a pan add the oil and add all the seasoning ingredients.
2. Once they turn to a golden brown add the tomatoes. Fry till the tomato becomes soft and looses its shape. Now add the cabbage, turmeric and salt. Cook till it is tender. Finally add the frozen peas and the black eye peas. As these are already cooked they take just a couple of minutes to mix together.
3. Add curry podi, garam masala (if using), jeera powder, chili powder and rice. Mix it well so the powders are incorporated well with the rice and vegetables. Let it cook for another five minutes in low heat.

Garnish with coriander and serve it hot with raita or tomato thoku

Granola

Ingredients:
- 3 cups rolled oats
- 1 cup brown sugar
- 1 cup mixed dried fruit ( I used dried blueberries and fig)
- 1/2 cup mixed nuts (I used almonds and pecans)
- 1 cup sweet shredded dried coconut (This is used for baking)


Method:
1. In a dry pan roast the oats in the oven at 350F for 20 minutes. The oats will turn into a brown color
2. Remove the oats and mix the rest of the ingredients and put it back in the oven for another 6-7 minutes. Remove it and let it cool. Store it in a airtight container.

Tastes good with afternoon tea.

Fresh Spring rolls with Peanut dipping sauce

Ingredients

1/2 cup lettuce
1 - julienne-cut carrot strips
1 - julienne-cut cucumber strips
few sprigs of coriander
1 packet spring roll wrappers

For Peanut Dipping Sauce

1/2 cup unsalted peanuts
1 small onion chopped finely
1/2 tsp brown sugar
1/2 tsp chile powder
1/2 cup water
salt
little oil


Method

1.Cut the carrot and cucumber like matchsticks.Mix lettuce,carrot,cucumber,coriander salt and pepper.
2.Soak the spring roll wrappers for 10-15 secs in shallow baking dish filled with hot water
3.Take the spring roll wrapper and place it in a paper towel. Using another paper towel blot out excess water
4.Place the vegetable mixture in center of the wrapper.
5.Fold sides of sheet over filling; roll up jelly-roll fashion. Gently press seam to seal. Place spring roll, seam side down, on a serving platter

Peanut sauce
1. Heat a skillet and cook the peanuts tossing frequently for 3-4 minutes
2. Take the peanuts and use food processor to crush coarsely
3. Pour oil in the skillet and add onions. Fry for 1 minute
4. Add chile powder, brown sugar, salt and water and bring to boil.
5. Add peanuts into the sauce. Reduce heat and simmer for 4-5 minutes until sauce thickens

Serve the fresh spring rolls and peanut sauce in a platter

Gujarathi powder

Ingredients:
- 2 tbsp urad dhal
- 2 tbsp thoor dhal
- 2 tbsp channa dhal
- 1 tsp moong dhal
- 1 tsp white seaseme seeds
- 10 red chillies

Method:
Fry all the ingredients seperately to a golden brown in a dry pan and grind it to a coarse powder. Store it in an airtight container.

Mysore Rasam

Ingredients:
- 1 tomato chopped
- 1/2 tsp Turmeric
- 2 cups tamarind extract (small lemon size tamarind)
- 2 tbsp toor dhal
- 1/2 tsp jaggery

To Grind
- 2 tbsp coriander seeds
- 1 tsp thoor dhal
- 1 tsp channa dhal
- 6 red chillies
- 1/2 tsp jeera
- 1/2 tsp black pepper
- 1 tbsp grated coconut
- 1 tsp cooking oil

Seasoning:
- 1/2 tsp ghee
- 1 tsp Jeera
- 1/2 tsp mustard seeds
- sprig of curry leaves
- pinch of hing

Method:
1. In a pan pour the oil and fry all the ingredients to grind except coconut until it turns a couple of shades dark. Remove this and fry the coconut separately till it becomes golden brown. Grind all this to a coarse powder
2. In a vessel add tomato, salt turmeric and boil it with the tamarind extract. Add the ground powder. Let it simmer for 5-7 minutes. The tomato should be cooked by then.
3. Mix a cup of water with the toor dhal and add it to the simmering rasam.If you want add the jagary now and let it simmer for a couple of minutes.
3. In a seperate pan add ghee and all the seasoning ingredients. Once the mustard starts to crackle add it to the rasam. This rasam will be thicker then the usual parupu rasam.

Garnish with cilantro and serve hot with rice

Jeera Rasam

Ingredients:
- 1 tomato chopped
- 1/2 tsp Turmeric
- 1 tbsp sambar powder
- 2 cups of tamarind extract from a small lime size tamarind

Grind to a coarse powder:
- 2 tsp Jeera seeds
- 1 tbsp toor dhal
- 1 tbsp curry leaves

Seasoning:
- 1/2 tsp ghee
- 1 tsp Jeera
- 1/2 tsp mustard seeds
- Sprig of curry leaves

Method:
1. In a pot add tomatoes, turmeric powder, salt, sambar powder and boil it for 2-3 minutes in 2 cups of water. Once the tomato is soft add the tamarind extract and boil till the raw smell evaporates. It will just be a couple of minutes.
2. Add the ground powder and let it simmer.
3. In a separate pan add ghee and all the seasoning ingredients. Once the mustard starts to crackle add it to the rasam.

Garnish with cilantro and serve hot with rice

Ginger Lemon Rasam

Ingredients:
- 1 tomato chopped
- 1 tbsp grated ginger (adjust according to taste)
- 3 green chilies split into half
- 1/2 tsp Turmeric
- 2 tbsp boiled toor dhal
- juice of 1 lemon

Seasoning:
- 1/4 tsp ghee
- 1/2 tsp mustard seeds
- pinch of hing
- Sprig of curry leaves

Method:
1. In a vessel boil 4 cups of water, chopped tomatoes, chillies, ginger salt and turmeric. You should boil till the tomatoes are cooked.
2. Mix 1 cup water with the toor dhal and add it to the rasam. Let it simmer for a couple of minutes.
3. In a separate pan add ghee and all the seasoning ingredients. Once the mustard seeds start to crackle add it to the rasam.
4. Just before serving add the lemon juice. If you boil the rasam after adding the lemon it might turn bitter.

Garnish with cilantro and serve hot with rice

Tomato Sambar (without tamarind)

This is an easy sambar and you can skip tamarind in this. It still tastes yummy. I use raw tomato (thakali kai) in addition to the regular tomatoes. The raw tomato adds the tangy flavor to this dish.


Ingredients:
- 2-3 tomatoes
- 2-3 raw tomatoes (tomatillo/Green tomatoes)
- salt to taste
- pinch of turmeric
- 1/2 cup boiled toor dhal
- 1 tsp jaggary

Fry in a teaspoon of oil and grind
- 5-8 dried red chillies
- 2 tblspn coriander seeds
- 2 tblspn channa dhal
- 1/2 tsp methi seeds
- 1/4 cup shredded coconut

Seasoning:
- 1/2 tsp mustard seeds
- 1/2 tsp methi seeds
- few curry leaves
- 1 tspn oil

Method:
1. Chop the tomatoes and boil them in water with salt and turmeric.
2. Add the ground mixture and let it all come to boil for another 5 minutes
3.Now add the toor dhal, reduce the heat to a simmer for another 4- 5 minutes. Add jaggary to this and mix well.
4. In a seperate pan add the oil and the mustard seeds. Once the seeds start to splutter add the methi seeds and curry leaves. Mix it with sambar.

Garnish with cilantro and serve it hot with rice or idli/dosa.

Variations: For extra flavor add onions to this too. If doing this then as a first step, in the pan add one more teaspoon of oil and add the chopped onions and fry till it becomes golden brown. Now go back and follow from first step.

Rasam podi

Ingredients:
- 1 cup coriander seeds
- 1 cup Red chillies
- 1 tbsp channa dhal
- 1 tbsp thoor dhal
- 1 tsp black pepper
- 1 tsp jeera seeds
- 1 tsp turmeric powder
- 1/2 cup curry leaves

Method:
Dry roast jeera and pepper separately and the rest of the ingredients together. Remove it when it turns golden brown and grind it to a coarse powder.

Pepper rasam

 

Ingredients:
- 1 tomato (optional)
- 4 cups tamarind extract (from a big lemon size tamarind)
- 1/2 tsp Turmeric

To grind:
- 1 tsp Jeera
- 1 tsp black pepper
- 1 tblspn toor dhal
- few curry leaves

Seasoning:
- 1/4 tsp ghee
- 1/2 tsp mustard seeds
- Sprig of curry leaves

Method:
1. In a pan dry roast jeera and pepper. Grind this with toor dhal and curry leaves to form a coarse powder.
2. In a vessel add ghee and all the seasoning ingredients. Once the mustard seeds splutters add the powder and mix it for a few seconds. Then add tomatoes (if using), turmeric powder, salt and boil it with the tamarind extract for 5 minutes. Rasam is done when the raw smell of tamarind evaporates.

Garnish with cilantro and serve hot with rice and Parupu thogayal

Vegetable dhal

Ingredients:
- 1 cup yellow moong dhal boiled
- 3-4 cups chopped mixed vegetable
(I used beans, carrot cauliflower, potatoes, tomatoes, brocoli)
- 2-3 green chillies finely chopped
- 1 inch grated ginger
- 1 tblspn Curry podi
- 1 tspn cumin powder
- pinch of turmeric
- salt to taste
- 1 tspn besan powder (optional)
- cilantro to garnish

Seasoning ingredients:
- 1 tsp jeera (Roast it in a dry pan)

Method:
1. Boil all the vegetables, green chilies and ginger in salt and turmeric till they become soft.
2. Add the curry powder and after a couple of minutes add the cooked moong dhal.
3. If you want to thicken the dhal then mix the besan powder with water in a seperate bowl and add it to the dhal. Cook it for 3-4 minutes.
4. Garnish it with roasted jeera and cilantro.

This recipie can be done just with cabbage and beans. Tastes well with roti or rice.

I am sending this recipe to my love with Legume.. This is Susan's event host lineup page

Kathrikai urgai

Ingredients:
- 1 big eggplant or 3 long eggplant chopped into small cubes
- 5 medium sized tomatoes chopped into small cubes
- 2 cup tamarind extract
- 1/4 tspn hing powder
- 2 tblspn curry powder
- salt to taste
- pinch of turmeric
- 1 tspn jaggary
- 1/4 cup cooking oil

Seasoning:
- 1/2 tspn mustard seeds
- 1/2 tspn methi seeds
- few curry leaves

Method:
1. In a heavy vessel add the oil and all the seasoning. Once the mustard seeds start to crackle add the hing powder and turmeric.
2. Add the eggplant and saute for a few minutes. Add tomatoes and pour the tamarind extract.
3. Let it boil for few more minutes. Add the curry powder and boil till it thickens.

Serve hot with idli or roti.

Pavakai pullita kootu - Bittergourd tamarind kootu

Ingredients:
- 2 bittergourd
- 1 cup tamarind extract
- 1 tspn black pepper
- salt to taste
- pinch of turmeric
- 1 tspn jaggary
- 1/2 cup boiled toor dhal
- 1/4 cup coconut (optional)

Seasoning:
- 1/2 tspn mustard seeds
- 1/2 tspn uraddhal
- 1 tspn channa dhal
- 1 tspn peanuts
- few curry leaves

Method:
1. Chop the bitter gourd to bite size pieces and soak it in salt water for 30 minutes. This will decrease the bitterness.
2. Wash the bitter gourd thoroughly. Pressure cook the bitter gourd with a little bit of salt and turmeric. Drain all the water. Wash it one more time.
3. Add the tamarind extract, pepper powder and boil for 5 minutes. Finally add toor dhal and jaggary. Let it boil for few more minutes.
4. If using coconut fry it in a little bit of oil with the seasoning and add it to the kootu. Let it boil till it thickens.

Serve hot with rice.

Pasta Salad

Ingredients

- 1 cup boiled Pasta
- 1 Tomato
- 1 small onion
- 1 cucumber
- 3-4 mini sweet bell pepper
- handful walnuts
- grated ginger
- juice of half lemon
- salt and pepper to taste

Method

1.Cut the vegetables in bite size pieces
2.Toss the vegetables, pasta and walnuts
3.Grate ginger, squeeze lemon juice and add salt and pepper
4. Toss everything together

Ron's Toffee

Ingredients:
- 1 lb butter
- 3 C brown sugar
- 1/4 C water
- 3 C chopped roasted almonds (from Winco bulk foods)

Method:
1. Spread a thin layer of butter on a cookie sheet.
2. In a sauce pan, bring the butter, brown sugar, and water to a boil on medium heat, stirring constantly.
3. Pour the solution into a different sauce pan - copper plated is nice but not necessary (copper keeps heat even, helps prevent scorching)
4.Using a clean spoon, boil the mixture in the new pan on medium heat about 10 minutes. If you di vide the recipe, the time may be shorter. The candy is done when the mixture reaches 285 degrees. If you don't have a food thermometer, drop some candy in ice water and bite it after it cools. It's done when it's crunchy without being chewy. You can tell when the mixture is almost done. It starts giving off puffs of smoke.
5. Remove from heat and let cool for 10 minutes.
6. Stir in the almonds.
7. Spread the mixture on the buttered cookie sheet. You'll need to push it with a spoon to make it level.
8. While it is still hot, score it with a sharp knife. Butter the edge of the knife to keep it from sticking.
9. After it is cooled, separate the pieces by inserting a dull knife where you scored it.
10. Dip the pieces in melted chocolate and drop on wax paper. Tongs work nicely. (This step is optional)

Black Eye and Black bean dhal

Ingredients:
- 1/2 cup black eye pea
- 1/2 cup black beans
- 1 tomato
- 1 onion
- 2-3 green chillies
- 1 inch ginger grated
- 2 tsp gujarati spice mix
- 1 tsp cumin powder
- 1 tsp chili powder

Seasoning:
- 1 tsp jeera
- 1 tsp oil
- few cloves

Method:
1. Cook both the dhals till they become tender. I used slow cooker for this. Took me about 4 hours in high heat.
2. In a heavy bottom vessel add oil and all the seasoning ingredients. Once the jeera starts to crackle add the chopped onion, green chillies, ginger, tomato, turmeric and fry till they are cooked. Add the dry spice, chili powder and cumin powder and saute for a few minutes. Once they are all mixed together add the dhal and salt and let it all boil together for a 5 minutes.

Serve this hot with roti