A hearty option for adding to lunch wraps, salads, tacos, burritos or as a side dish.

Ingredients:

• Portobello Mushrooms - 3 large - cleaned with a wet paper towel and sliced into thick 3/4th inch slices
• Olive oil - 1 teaspoon
• Balsamic vinegar - 1 tablespoon
• Creole seasoning - 1/2 teaspoon

1. Heat oil in a nonstick pan.
   
2. Add the mushroom slices and stir on medium-high heat for about 5 minutes. The mushrooms shrink a bit as they cook.
3. Add the balsamic vinegar and creole seasoning. Stir well for 2-3 minutes.
4. The liquid (balsamic vinegar and the water released from the mushrooms) will evaporate and a nice dark coating is formed on the slices. Turn off heat.
5. Serve in lunch wraps, salads, tacos, burritos or as a side dish.

Note: do not add additional salt because creole seasoning contains salt. Other grill seasonings can be used if creole seasoning is unavailable.

Refreshing mix of colorful vegetables and sprouted moong beans with a variety of flavors and textures.

Ingredients:

• English Cucumber - 1 large - chopped into bite size pieces
• Cherry Tomatoes - 10-12 - chopped into half
• Red bell pepper - 1 medium - chopped into bite size pieces
• Beet - 1 medium - peeled, cooked/steamed - chopped into bite size pieces
• Carrots - 2 medium - peeled, cooked/steamed - chopped into bite size pieces
• Sprouted Green Moong Beans - 1 cup - lightly steamed
• Lemon juice - 2 tablespoons
• Black salt - to taste (can use sea salt instead)
• Black Pepper powder - 1/2 teaspoon

1. Mix all the above ingredients.
2. Chill in the refrigerator.
3. Serve cool.

A fantastic side dish with the earthy flavors of roasted eggplant and garlic. 

Ingredients:

• Eggplant - 1 large - cut both ends and slice vertically in the center
• Garlic - 6-8 cloves
• Green Onions (Scallions) - 10-12 stalks - medium chopped
• Peanuts (dry roasted) - 1/2 cup
• Olive oil - 2 1/2 teaspoons 
• Mustard seeds - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 3/4th teaspoon / to taste
• Salt - to taste
• Cilantro - 1/4th cup - finely chopped

1. Wash the eggplant and slice both ends. Slice the eggplant vertically in the center. Make few incisions with the sharp tip of a knife on the outer side (skin) of the eggplant.
2. Grease a baking dish with 1 teaspoon oil.
3. Place whole garlic cloves in the baking dish.
4. Place the sliced eggplant on top of the garlic cloves with the skin side facing up. Rub the skin with 1/2 teaspoon oil.
5. Roast the eggplant in a pre-heated oven at 400 degrees F. for approximately 45 minutes. Test with a knife to see if the eggplant is cooked soft. Remove the baking dish from the oven & let the eggplant cool.
6. Once the eggplant is cool enough to handle, using a spoon scoop out the soft cooked eggplant and the roasted garlic cloves from the skin. Discard the skin.
7. Mash the soft eggplant and garlic well with a spoon or a fork. It should resemble like a paste with little texture to it.
8. Heat 1 teaspoon oil in a pan. Add the mustard seeds and allow them to pop. Add the asafoetida and turmeric powder. Stir for 30 seconds.
9. Add the chopped green onions (scallions). Stir for 3 minutes.
10. Add the peanuts. Stir for 2 minutes.
11. Add the red chili powder and stir.
12. Add the mashed roasted eggplant and garlic paste.
13. Add salt to taste and stir well. Let the mixture heat well for about 4-5 minutes.
14. Turn off the heat. Garnish with chopped cilantro. Serve hot with roti.

Time saving tip: You can roast 3 - 4 eggplants at a time. Scoop out the roasted eggplants and garlic cloves, mash well, divide them into individual portions and store in separate ziplock freezer bags. The individual portions can be frozen for up to 2 months.  The frozen mashed eggplants can be thawed overnight in the refrigerator or on the kitchen counter for a few hours.

Ingredients:

• Dudhi (Opo Squash) - 1 large - peeled and diced into 3/4th inch cubes.
• Moong Dal - 1/2 cup - washed and soaked in water for at least 1 hour.
• Olive oil - 1 teaspoon
• Cumin seeds - 1/2 teaspoon
• Asafoetida - 1/4th teaspoon
• Turmeric powder - 1/2 teaspoon
• Salt - to taste
• Jaggery - 1 teaspoon (optional)
• Cilantro leaves - 1/2 cup - chopped

To be ground into paste:

• Coconut (fresh or frozen) - 2 tablespoons
• Garlic - 3 cloves
• Green chilies - 2 / to taste

1. Heat the oil in a sauce pan.
2. Add the cumin seeds and let them turn light golden brown in color. Add the asafoetida and turmeric powder. Stir for 1 minute on low-medium heat.
3. Add the soaked and drained moong dal. Stir for 2 minutes.
4. Add the diced Dudhi (opo squash) pieces. Stir well.
5. Add 1 cup of water, cover and cook for 5 minutes on medium heat.
6. Add the above paste (coconut, garlic, green chillies), jaggery and salt to taste. Stir well.
7. Cover and cook on low-medium heat stirring occasionally until the dudhi & dal are cooked. You may need to add little additional water. 
8. Do not overcook. The dudhi pieces should retain their shape and not be mushy. The subzi should not be too dry nor too watery.
9. Garnish with chopped cilantro. 
10. Serve hot with roti, rice or quinoa.

A very nutritious recipe

Ingredients:

• Moth Beans (Matki) - 1 cup
• Peanuts - 1/2 cup
• Onion - 1 small - chopped
• Olive oil - 2 teaspoons
• Mustard seeds - 1 teaspoon
• Asafoetida - 1/4th teaspoon
• Turmeric powder - 3/4th teaspoon
• Red chili powder - 1 teaspoon / to taste
• Curry leaves - 6-8 - roughly chopped
• Goda / Kala Masala - 2 teaspoons
• Jaggery - 2 teaspoons
• Salt - to taste
• Cilantro leaves - 1/2 cup - chopped

1. Wash the moth beans well until water runs clear. Soak the beans in enough water and leave aside for 8 hours/overnight.
2. After 8 hours drain the water from the moth beans. Tie the beans in a muslin cloth or put them in a 'sprout maker'. Set this aside in a warm, dark place for the beans to sprout. It can take anywhere from 24 - 48 hours for the beans to sprout. This depends on the room/outside temperature. In warmer temperature the beans sprout faster than in cold temperature. 
3. Heat the oil in a sauce pot. Add the mustard seeds and let them pop.
4. Add the asafoetida, turmeric powder, red chili powder and curry leaves. Saute for 1 minute.
5. Add the chopped onion and saute on medium heat for 5-6 minutes or until the onion turns golden brown.
6. Add the sprouted moth beans and peanuts. Stir well.
7. Add the goda/kala masala, jaggery and salt to taste. Stir well.
8. Add 2 cups of water. Cover and cook on low-medium heat for 8-10 minutes. The beans should be cooked soft but not mushy. Make sure the curry has enough moisture/water and is not too dry.
9. Garnish with chopped cilantro leaves.
10. Serve hot with roti or rice.

A power packed combination of beans and greens.

Ingredients:

• Split Green Moong Dal - 1 cup
• Power Greens (baby spinach, baby kale, chard) - 3 cups - roughly chopped
• Garlic - 6-7 large cloves - medium chopped
• Olive oil - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Hing / Asafoetida - 1/4th teaspoon
• Turmeric powder - 3/4th teaspoon
• Red chili powder - 1 teaspoon / to taste
• Salt - to taste
• Garam Masala powder - 1 teaspoon
• Coriander leaves - 1/4 cup - finely chopped

1. Cook the split green moong dal with 2 cups of water in a pressure cooker. The dal can also be cooked over stove top.
2. Heat the oil in a sauce pan. Add the mustard seeds and allow them to pop.
3. Add asafoetida, turmeric powder and chopped garlic. Stir till the garlic turns golden brown.
4. Add the roughly chopped greens. Stir well. Cover and cook for 5 minutes.
5. Mash the cooked split moong dal with a big spoon to make it smooth with some coarse texture.
6. Add the moong dal to the sauce pan. Mix well with the greens. 
7. Add salt to taste.
8. Add little water to adjust the consistency similar to a thick soup.
9. Cover and let simmer on low heat for 8-10 minutes.
10. Add the garam masala powder. Mix well. Let it simmer for 2-3 minutes.
11. Garnish with chopped coriander.
12. Serve hot with rice or roti.

An aromatic curry with simple fresh ingredients that come together to create wonderful exotic flavor. 

Ingredients:

• Cauliflower - 1 medium - cut into medium size florets
• Butternut Squash - 2 cups - cut into 1x1 inch cubes
• Green Peas (frozen/fresh) - 1 cup
• Red Onion - 1 small - sliced
• Curry Leaves - 6-8 - roughly chopped
• Olive oil - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1/2 teaspoon
• Hing / Asafoetida  - 1/4th teaspoon
• Turmeric powder - 3/4th teaspoon
• Red chili powder - 1 teaspoon / to taste
• Salt - to taste
• Coriander leaves - 1/4th cup - finely chopped

Curry Paste:

• Coconut (frozen/fresh) - 2 tablespoons
• Peanuts - 1/2 cup
• Garlic - 4 large cloves
• Ginger - 1 inch piece
• Green Chili - 1 (optional)

Grind all the above ingredients with little water into a fine paste.

1. Heat the olive oil in a stock pot.
2. Add the mustard seeds and let them splatter.
3. Add cumin seeds and let them turn golden brown.
4. Add asafoetida, turmeric powder and red chili powder. Mix gently.
5. Add cauliflower, butternut squash and peas. Stir well.
6. Add 3 cups of water, stir. Cover the pot and simmer till the vegetables are half cooked, while stirring occasionally.
7. Add the curry paste and salt to taste. Stir well. 
8. You may add water little to adjust the consistency. The curry should not be too thick nor too watery. The coconut and peanuts in the curry paste give a nice creamy consistency.
9. On low heat simmer the curry until all the vegetables are cooked. Do not overcook or they will turn mushy.
10. Garnish with chopped coriander leaves.
11. Serve hot with rice or roti.

Idli, Sambar and Chutney

Uttapam and Chutney

Recipe for Idli 

Ingredients:

• Idli Rice - 4 cups
  
• Udid Dal - 1 cup
• Rice Flake (thick poha) - one handful
• Methi Seeds - 1/2 teaspoon
• Salt - 2 teaspoons
• Water - 4 1/2 (4.5) cups

1. Wash idli rice, udid dal, poha and methi seeds several times till the water runs out clear. 
2. Soak everything together in enough water for 6-8 hours/overnight. 
3. After 6-8 hours drain the water and set it aside. Do not discard the water. You have to use 4 1/2 cups of this water for grinding.
4. Add the soaked rice, udid dal, poha and methis seeds into the electric stone wet grinder or a high power grinder/blender.
5. Grind the above ingredients into a smooth batter by adding the 4 1/2 cups of water little at a time.
6. I run the electric stone wet grinder for 15 minutes at a time, then stop it for 10 minutes to cool down the motor and then run the grinder again for 15 more minutes. So it takes a total of 30 minutes for grinding with a 10 minute rest for the motor.
7. Remove the ready batter into a stainless steel stock pot. The batter should not be too thick. 
8. Add 2 teaspoons of salt and mix the batter gently with your fingers and palm for at least 5 minutes. This step is very important and do not skip it. The heat of your palm and fingers help to make the idlis very soft, light and fluffy.
9. Cover the stock pot and keep it in a warm place to allow the batter to ferment for 8 - 10 hours. The fermentation process depends on the outside temperature. In summer season the batter may ferment sooner than during winter time. 
10. Tip: During winter season - Heat the oven to 250 degrees F. Turn it off. Place the covered pot with the idli batter inside the warm oven and leave it overnight for fermentation. You can leave the oven light on and  move the pot closer to the light. The heat emitted by the oven light keeps the oven temperature warm & helps in the fermentation process. This step is not necessary during summer or when the outside temperature is warm.
11. When the batter is fermented well you will see tiny air bubbles on the surface and the batter becomes light and airy. 
12. Before making the idlis mix the batter gently with a ladle. 
13. For making idlis, grease the idli plates from the idli stand with a few drops of oil. Pour the idli batter with a ladle into the idli plates. 
14. Place 1 inch of water in a big stock pot or pressure cooker and bring it to a boil. Place the idli stand inside the stock pot or pressure cooker and place the cover. Do not place the whistle/weight on the pressure cooker as the steam needs to escape.
15. Steam the idlis in the pressure cooker/stock pot for 20 minutes.
16. After 20 minutes test with a knife tip to see if the idlis are cooked. Remove the idli stand and leave it on the counter to cool down for 5 minutes.
17. Dip a blunt knife or a spoon in water and use it to carefully remove the idlis from the idli plate. Place the ready idlis on a serving platter. Cover the idlis to keep them warm and soft.
18. Serve idlis with sambar and chutney.

Recipe for Uttapam

Usually I make uttapams with the left over idli batter. The extra idli batter can be refrigerated in an air tight container for up to 4-5 days. The consistency of the batter for making uttapams should be like pancake batter (not too thick nor too watery).

1. Heat a non stick griddle/pan on medium-high heat. Sprinkle a few drops of water on the pan. If the water drops sizzle and evaporate immediately, it means the pan is ready for making uttapams.
2. Turn the heat to medium. Put a few drops of oil on the pan. Pour one ladle full of the batter on the pan. The batter should spread by itself in a round pancake like shape. 
3. Sprinkle some finely chopped onion, green chili, carrot, cilantro leaves and a few drops of oil on the uttapam. 
4. Cover the uttapam for a few minutes so that it gets cooked.
5. Flip the uttapam on the pan once the bottom side turns golden brown in color. 
6. After a minute flip the uttapam back on the golden brown side.
7. Place it on the serving platter.
8. Serve hot with chutney and sambar.

Recipe for Sambar

Ingredients:

• Toor Dal - 1 1/2 (1.5) cups
• Onion - 1 large - chopped
• Tomato - 1 large - chopped
• Potato/Sweet Potato - 1 medium - chopped into medium cubes
• Cauliflower - 2 cups - medium size florets
• Olive oil - 1 tablespoon
• Mustard seeds - 1 teaspoon
• Methi (Fenugreek) seeds - 1/4th teaspoon
• Asafoetida - 1/4th teaspoon
• Turmeric powder - 1 teaspoon
• Curry leaves - 8 -10 - roughly chopped
• Home made Sambar Masala - (see recipe below) OR Store bought Sambar Masala – 4 teaspoons
• Tamarind pulp concentrate - 1 teaspoon
• Salt - to taste
• Coriander leaves - 1/2 cup - chopped

1. Add 3 cups of water to the washed toor dal, add a pinch of asafoetida and 1/4th teaspoon turmeric powder and cook the dal in a pressure cooker. If you don't want to use a pressure cooker, the dal can be cooked on the stove top with extra water added to it and stirring at regular intervals. Cooking on the stove top will take longer than cooking in a pressure cooker. Once the dal is cooked well, mash it into a smooth paste and set it aside.
2. Heat the oil in a large sauce pot. Add the mustard seeds and let them pop. Add the methi seeds, asafoetida, turmeric powder and curry leaves. Stir for a minute.
3. Add the chopped onion and stir for a few minutes. Let the onion turn into golden brown color.
4. Add the chopped tomato. Stir and cook for 3-4 minutes.
5. Add the chopped potato/sweet potato and cauliflower. Stir well.
6. Add the home made sambar masala and stir well.
7. Add 6-8 cups a water and bring it to a boil.
8. Add the cooked toor dal which has been mashed into a smooth paste. 
9. Add salt to taste and the tamarind pulp. 
10. Let the sambar simmer on low-medium heat for 10-15 minutes.
11. Adjust the water quantity to get the right consistency. The sambar should not be too thick nor too watery.
12. Garnish with chopped coriander leaves. Serve hot with fresh steamed idlis.

Tip: Various vegetables can be used in the sambar recipe such as potatoes, sweet potatoes, opo squash (dudhi), green peas, eggplant, bell peppers, etc.

Sambar Masala can be bought in the Indian grocery stores or can be made at home.
Home made Sambar Masala:

• Coriander Seeds - 2 teaspoons
• Cumin Seeds - 1 teaspoon
• Udid dal - 1 teaspoon
• Chana dal - 1 teaspoon
• Desiccated/Dry Coconut powder - 2 teaspoons
• Dry Red Chilies - 4-5
• Asafoetida - 1/4th teaspoon
• Mustard seeds - 1/4th teaspoon
• Turmeric powder - 1/4th teaspoon
• Black peppercons - 5-6
• Methi (Fenugreek) seeds - 4-5

Heat a pan and dry roast all the above ingredients for a few minutes or until they turn into a nice golden brown color and you can smell the wonderful aroma of the spices. Turn off the heat and let the spices cool for a few minutes. Dry grind them into a spice powder/sambar masala. This masala recipe proportion is enough for making the above sambar recipe.

Recipe for Chutney

Ingredients:

• Chana Dal - 1 tablespoon
• Udid Dal - 1 tablespoon
• Peanuts - 1/4 cup
• Coconut (fresh/frozen) - 1 cup
• Olive oil - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Asafoetida - 1/4th teaspoon
• Green chilies - 2 / to taste
• Curry leaves - 6-8 - roughly chopped
• Garlic - 1 clove (optional)
• Salt - to taste

1. Dry roast the chana dal and udid dal until they turn into golden brown color. Set it aside.
2. Heat the oil in a little pan. Add the mustard seeds and let them pop. Add the asafoetida, green chillies and curry leaves. Stir for 2-3 minutes. Turn off the heat.
3. In a grinder add the dry roasted dals, the curry leaves and green chili pieces (from step 2- leave the oil and mustard seeds aside), peanuts, coconut, garlic, salt. Add little water and grind this into a fine paste. 
4. Transfer the above ground chutney into a serving bowl. Garnish it with the oil & mustard seeds that were set aside in step 3.
5. Serve chutney with hot idlis and sambar.

Note: The above proportion for idli batter will make approximately 60 idlis and about 8-10 small uttapams.

A light colorful side dish with the delicate fragrance of basil and thyme. Great quick side dish for summer lunch or dinner.

Ingredients:

• Olive oil - 1 teaspoon
• Red onion - 1 small - thinly sliced
• Garlic - 2 cloves - finely chopped
• Zucchini - 2 small - sliced into 1/4th inch thickness
• Summer Squash - 2 small - sliced into 1/4th inch thickness
• Dried Basil - 1/4th teaspoon
• Dried Thyme - 1/4th teaspoon
• Salt and Pepper - to taste

1. Heat the oil in a nonstick pan.
2. Add the onion and garlic and saute till it is soft and the raw smell is gone.
3. Add the sliced zucchini & summer squash and saute on high heat for 5 - 7 minutes or until the vegetables are almost cooked. Do not overcook.
4. Rub the dried basil and thyme in your palms and add to the vegetables.
5. Add salt & pepper. Stir for 2 minutes. Turn off the heat.
6. Serve warm.

Mixed vegetable soup - green cabbage, dudhi (opo squash), potato, onion, garlic, salt and pepper + steamed cut bite size veggies (peas, carrots, green beans, cauliflower).
Ingredients:

• Green Cabbage - 2 cups - coarsely chopped
• Opo Squash (Dudhi) - 3 cups - peeled and chopped into 1x1 inch cubes
• Potato - 1 small - chopped into medium cubes
• Onion - 1/2 small - chopped into medium cubes
• Garlic - 2 large cloves - chopped
• Mixed vegetables - (peas, carrots, green beans, cauliflower) - steamed and cut into small bite size pieces. Keep aside. These will be added into the soup towards the end of the recipe. 
• Salt and Pepper - to taste

1. Add the cabbage, opo squash, potato, onion and garlic in a pressure cooker. Add 4 cups of water and cook the vegetables (about 2-3 whistles). If you do not want to use the pressure cooker, simmer the vegetables immersed in enough water in a covered sauce pot until the veggies are cooked soft. 
   
2. Let the cooked vegetables cool down a bit.
3. Puree the cooked veggies in a blender or with a hand held blender.
4. Pour the blended mixture/puree into a sauce pot and add enough water to adjust the consistency of the soup.
5. Add the steamed mixed vegetable pieces into the soup.
6. Add salt & pepper to taste. Boil for 3-4 minutes. 
7. Serve hot.