♥ Eggplant Coconut Curry ♥

* Eggplant Flowers

Ingredients:

1. 1 Eggplant, chopped into cubes
2. 1 tsp mustard seeds
3. 1 tsp of cumin seeds
4. 1 tomato
5. 1 chili
6. 1-2 tbs of blended coconut flakes into a paste
7. 1 tbs of amma's kulambu mix or substitute with 1/2 tsp of ground black pepper and 1/2 rice powder
8. 1 tbs of ground fennel
9. salt to taste

Directions:

1. Prepare eggplant by frying with a cover to reduce and cook eggplant until super soft and set aside.
2. In skillet, heat oil and pop mustard seeds and cumin.
3. Add chopped tomato and chopped chili.
4. Once cooked add kulambu mix and fennel.
5. Mix in eggplant.
6. Add coconut and salt to taste.
7. Garnish with cilantro and/or fresh curry leaves.

ENJOYYYYY!!!!

This is great with bread, rice and lentil soup, chapatis, etc.

♥ Prem Dhan's Amma's Fennel Cauliflower ♥

* Cauliflower

Recipe from PD's mom which has a fragrant clean taste...
Serves 4
Ingredients:

1. 1 medium cauliflower bunch
2. 1-2 green chilies - depends on the amount of heat you want
3. 2 tbs of finely ground fennel
4. salt to taste

Directions:

1. Finely chop cauliflower
2. Blend chilies and ground fennel into a paste
3. Heat small amount of oil onto a pan and fry the paste slightly until aroma comes.
4. Add cauliflower with small amount of water and allow to cook until done.
5. Salt to taste.

♥ Mint-Cilantro Chutney --- Hari Chutney ♥

Inspired by Manjula's Kitchen Hari chutney recipe (http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/) ... I have simplified ingredients and added mint.

Note: I make a whole bunch (I double this recipe) the minute I come home from the grocery store with the mint and cilantro to make sure everything is super fresh. For the convenience I need I freeze into thin sheets in sandwich bags which I keep in the fridge and just break of a piece for pakoras, briyani, samosas, vadas, or anything else that I need an accompaniment for .... I also suck on some for a fun savory ice cream :))

Ingredients:

1. 2 big bunch of chopped Cilantro (green coriander)
2. 1 bunch of mint, remove stems
3. 2 green chopped chilies
4. 3 tablespoons of lemon juice
5. 1 1/2 teaspoon salt
6. 1 teaspoon cumin seeds
   
   Method:
   1. Blend cumin and green chilies into a paste.
   2. Add the cilantro and mint, a little at a time, and blend. If needed, add 2 to 3 tablespoons of water. The water will help in blending.
   3. Blend well and add more salt, green chilies, or lemon juice to taste.

Suggestions from Manjula...

"Serving Suggestions:
To make a delicious dip for vegetables, chips, or crackers, mix 1 part chutney and 3 parts yogurt.
To make a sandwich spread, mix 1 part chutney and 2 parts cream cheese."

1. 
   

♥ Nut/Seed Patties ♥

Good high calorie and high vitamin and mineral alternative to soy patties and super fast and easy... This recipe can also act as an alternative falafel ball for sandwiches, as a nut/seed vada eat with coconut or cilantro chutney.

Serving 4.

Ingredients:

1. 2 cup unsalted sunflower seed kernels
2. 1 cup sesame seeds
3. 2 green chili peppers chopped finely
4. 6 spinach leaves
5. 1 egg --- working on a substitute
6. salt and pepper to taste... and/or any other seasonings

Directions:
Prep Time: 20 mins
Total Time: 30 mins

1. Grind the raw hulled sunflower seeds in a food processor to get a paste ... NOT butter.
2. Add spinach to give color and help the grinding process, do not add water.
3. Mix the egg into nut/seed mixture and blend. Season with salt and pepper if you wish.
4. Heat the oil in a skillet. Drop by heaping tablespoonfuls of Spinach-sunflower mixture onto pan, flatten with your spoon if necessary, and cook till you see browning around the edges. The patties should hold together. OR you can do this in your hand. Turn and cook on the other side. Enjoy!

* picture from on-line.. camera still broken. :)

♥ FAST, EASY Cranberry Jelly ♥

Cranberries are ...

• Blood builders in cases of anemia
• Stops internal bleeding
• Prevents nosebleeds
• Helps heal canker sores
• Pitta aggravated hemorrhoids
• Ease Nausea and Vomiting
• Good for urinary tract infections

Making Cranberry Jam ...

'Tis the season to make Cranberry Jam (1 bag for $1.95 at Berkeley Bowl ... post-holiday sale) makes 2 jars of jam which if bought at the store would be $4.95 each + additional as cranberry jam is an exotic variety.

Super easy... and super tasty.

Ingredients:

1 bag of fresh cranberries
1 cup apple juice, orange juice, or grape juice
1 cup brown sugar, or any other sweetener ... except honey as cooked honey clogs nadis and NO artificial sweetners as those will kill you.

1. Wash the cranberries. Go thru them and throw away all the ones that have gone soft.
2. Place all ingredients in a large heavy saucepan.
3. Bring mixture to a boil. I cover it so it comes to a boil faster, but watch it, as it can boil over. After it starts boiling, uncover, reduce heat and simmer for about 15 minutes.
The cranberries will begin to pop on their own. Stir it every few minutes, and as you stir, pop the cranberries that might be still whole. It’s the pectin inside the cranberries that helps the sauce thicken.
4. After the cranberries are cooked. Remove from heat and let cool. Be careful, the mixture is VERY HOT and will burn you.
5.Transfer to smaller jars or plastic bowls.

♥ Vegetarian Mole (Mo-lay) Sauce ♥

Vegetarian Mole (Mo-lay) Sauce

{Inspired by : http://www.food.com/recipe/mole-mo-lay-sauce-35659}

I have taken the liberty of making changes in italics to the recipe that make it more tasty and less spicy -- plus this is super quick to make. This sauce is great to make in bulk and keep in the fridge as an accompaniment to any meal, as a snack, or a topping on veggies.

Traditionally, this is eaten with chicken or turkey, corn or flour tortillas, Spanish rice, and beans. In a vegetarian home, I have used this to top steamed tofu and spinach or steamed bitter gourd, and as a quick snack with corn tortillas (MY FAVORITE). This will also be SUPER delicious over a burrito.

Enjoy.

Ingredients:

4 1/2 cups Veggie broth
3 tablespoons olive oil
1 cup finely chopped onion
3 tablespoons chopped garlic
1 teaspoon dried oregano --- Substitute with 1 teaspoon Rosemary and Thyme
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chili powder --- 1 1/2 TBSP of Cayenne OKAY
3 tablespoons all-purpose flour
2 ounces dark chocolate, chopped (I usually use Hershey Special Dark, it has a sweetness that mellows the sauce) --- 4 mexican chocolate packages.

1 cup of nuts and seeds + 2 cups water to make paste --- I used peanuts, sunflower, and sesame.

3 tomatoes pureed

Change Measurements: US | Metric

Directions:

Prep Time: 5 mins

Total Time: 53 mins

1. Heat oil in a large saucepan over med.
2. Add onion, garlic, oregano, cumin and cinnamon.
3. Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
4. Mix in chili powder and flour, stir for 3 minutes.
5. Add tomato puree.
6. Heat broth separately and melt the chocolate fully.
7. Add nut and seed puree to broth.
8. Gently add tomato mixture.
9. Boil until reduced, about 35 minutes, stirring occasionally -- be careful, tends to bubble.
10. Remove from heat.
    

** Camera is broken so I got this picture from on-line. :)