Poricha Kuzhambu

Poricha Kuzhambu

Upma Kozhukattai : A mildly spiced stew with old world Indian spices. 

Ingredients
Mung beans	- split hulled		1/3 cup
Green beans	- chopped		1 cup
carrots - chopped			1 cup
Grated coconut			1/4 cup
Coconut oil			1/2 tbsp
Red chili (optional)			to taste
Mustard seeds			1/4 tsp
Urad Dal			1 tsp
Cumin seeds			1 tsp
Black pepper whole			1/2 tsp*
Method

Cook mung bean in 1 cup water till it is half done , ~ 10 min.
Add green beans and carrots and cook till tender.
In coconut oil fry red chili, cumin seeds, urad dal, black pepper
till slightly golden.
Turn heat off and add grated coconut. Give it a stir.
Let the mixture cool and grind to a fine paste.
Add it to boiled vegetable and beans.
Bring it to a simmer and turn flame off.
Serve hot with steamed rice.

Upma Kozhukattai

Upma Kozhukattai

Upma Kozhukattai : A steamed dumpling made of rice and roasted chickpea. 

Ingredients
Roasted chickpea or Chana Dal			1 cup
Rice grits or Rice Rava			1 cup
Grated coconut			1/2 cup
Coconut oil			1/2 tbsp
Red chili (optional)			to taste
Mustard seeds			1/4 tsp
Curry leaves			a bunch
Cashew nuts broken			1 tbsp
Method

Heat oil in a pan. Add mustard seeds and pop them.
Add red chili , curry leaves and cashew nuts. 
Roast till aromatic.
Add 3 cups of water and bring to a boil. Add salt to taste.
Grind roasted chickpea to a coarse powder.
Add to water followed by rice rava.
Add coconut. Stir well.
Cook covered for 5 min. You could serve like so (called upma).
Let cool for 5 min.
Shape into Kozhukattai and steam for 6 min.
Serve with chutney.

Soba Noodle Salad

Japanese Soba Noodle Salad

Ingredients
Soba Noodles			1 bundle
Soy Sauce			1/2 tbsp
Chili Sauce			To taste
Sesame Oil			1/2 tbsp
Peanut butter			1/2 tbsp
Agave Syrup			1/2 tsp
Toasted sesame seeds			1/4 tsp
Method

Cook soba noodles per package directions.
Rinse in cold water.

Sauce.
Add  Soy Sauce, chili sauce, peanut butter and sesame oil.
Mix well. Toss with noodles.
Garnish with toasted sesame seeds.

Thai Basil Tofu

Thai Basil Tofu

Ingredients
Firm Tofu			200 gms
Fresh Thai Basil - chopped			1 cup
Brown Sugar			1/2 tbsp
Soy Sauce			1/2 tbsp
Chili Sauce			1/2 tbsp
Hoisin Sauce			1 tbsp
Method

Stir Fry tofu in vegetable oil.
Combine Brown Sugar, Soy Sauce, Chili sauce and
Hoisin sauce with 2 tbs water.
Add to Tofu. Reduce sauce till it glazes over tofu.
Add Basil and stir fry till basil wilts.
Serve with steamed rice.

Olan recipe - Ital Stew - Vegan

Olan recipe - Ital Stew - Vegan

Ingredients
Long Eggplant			1 cubed
Pumpkin cubed			1 cup
Squash cubed			1 cup
Mung Bean cooked			1 cup
Coconut milk		1 cup divided
Coconut oil		1 Tbsp divided
Curry leaves			To Taste
Green Chili		To Taste-optional
Method

In a pan, heat coconut oil.
If using curry leaves and green chilis, fry them.
Add  eggplant and saute for 3-4 min.
Add cubed taro and water to submerge.
Add 2 tbsp coconut milk so that vegetables cook in coconut broth.
Simmer for 5-6 min till taro is half done.
Add pumpkin and squash.
Add more water to submerge along with coconut milk, 
1 tbsp per cup of water.
Bring back to simmer.
Cover cooked till vegetables are tender almost mushy.
Add cooked Mung bean.
Add salt to taste and rest of coconut milk.
Remove from heat and add raw coconut oil.
Rest for 10-15 min, the vegetables continue to cook and become 
rich and creamy with coconut milk and taro.
Serve with steamed rice.

Potato Takoyaki

Potato Takoyaki

Ingredients
Medium sized onion			1 chopped
Large Potato			1 cooked
Milk (plant based or cow)			1/4 cup
Chickpea flour			1/4 cup
Rice flour			1 Tbsp
Baking Soda			1/8 Tsp
Olive oil			1 Tbsp
Salt			To Taste
Method

In a pan, saute chopped onion.
When translucent, mash and add cooked potato .
Add salt to taste.
Add milk and bring them together.
Let cool and make small balls that would fit Takoyaki pan.

Batter:
Mix Chickpea flour, rice flour, salt to taste and oil.
Make a better with a bit of water.
Heat Takoyaki pan. 
Dip the potato ball in batter and cook in pan.
Turn once bottom is cooked, about 2 min. 

Carrot Rice

Carrot Rice

Ingredients
Onion diced			1 medium
Organic carrot shredded			1 1/2 cup
Oil			to fry
Tumeric			1/4 tsp
Garam masala			1/4 tsp
Fennel seeds			1/2 tsp
Cooked chickpea			1/4 cup
Cooked Basmati rice			2 cups
Method

In a pan heat oil and add onions.
Fry onions till translucent.
Add tumeric, garam masala, fennel seeds and salt.
Add shredded carrots and cook covered till tender.
Add chickpea.
Add Basmati rice and mix well.