♥️ Abuelita’s Empanada de Maduro ♥️

Abuelita’s Empanada de Maduro

1. Maduro has to be very ripe.
2. You boil it until is cooked and soft.
3. You mash it, like mash potatoes.
4. You make a round thick tortilla of mashed maduro and place cheese or whatever you are going to make the empanadas with. Fry beans, pudding.
5. You close the "maduro tortilla", making it an empanada.
6. Fry it in oil making sure it does not burn.
7. Oil has to be very hot and enough to cover a bit of the empanada so it cooks.

From dad 🌸

♥️ 16-Bean Healing Soup ♥️

During the COVID-19 lockdown, I explored for the first time making a hearty healing soup with a 16-bean soup mix from the grocery store and I have to say I’m committed to making it every week due to the protein content, the heartiness, and invigorating properties plus so many healing doses of herbs and spices. I have it for breakfast and it wakes me up, energized me like an egg breakfast would but totally vegan and good for you.... and CHEAP to make.

Let’s begin...

1 bag of 16-bean soup mix or any bean mix variety you like that is 16 oz.
5 stalks of celery
5 cloves
1/2 onion
1 tbs red chili - to taste preference
2 tbs turmeric
Salt to taste - I like 1/2 tbs

You will need 7 cups of water. I like it hearty but I also like the broth very much too. 7 cups gives me a good balance. Note the bag will usually say one bag to 6 cups water so it’s up to you.

Put about 2-3 tbs of olive oil in a pressure cooker pot. Add the crushed garlic and chopped onions. Once cooked add the red chili powder and let that fry in the oil but not burn. Add chopped celery and mix. Time to add washed beans and water as well as salt and turmeric. Remember to wait add the turmeric with the water so it doesn’t burn.

Lock pressure cooker and wait for it to pressurize. Cook on low for 1 hour.

After an hour it should be done. Taste and make sure you like the seasoning.

The soup is good day of but as many of you know leftovers are best 😊

Enjoy! 🙏🌸

♥ Tonight's Dinner... ♥


Dhal Soup

1 cup mung dhal
6 cups of water
5 drumsticks (frozen)
1 tsp salt
2 tsp turmeric
1 tsp of cumin
1/2 tsp fine ground pepper
2 tbs of oil


Rice

1 cup rice
3 cups water



Breakfast Kitchari by Swami

Serves 2

1/2 rice
1/2 hulled mung dhal
6 cups of water

Okay to add some pickle on the side if you like.

Yusa (thin dhal soup)

Serves 1

1/2 cup hulled mung dhal
7+ cups of water
2tbs of oil mix

Oil Mix:
2 tbs oil
1.5 pinches of cumin
1 pinch of turmeric
1/2 pinch red chili powder

For full oleation 6.5tb , no spices



Menu by category


--- Meals ---

2 jumbo veggie hot dogs with ginger ale.  2 hot dog buns and veggie links with 1tb mayo and ginger ale. 2x160 buns+2x100 links+2x100 mayo+160 ale=880  2018-mar-17 

lemon rice with asparagus in brewers yeast sauce.  1c rice with 2tb oil. 6tb oil roasted with peanuts, urad dhal, cumin, 1/2 lemon, garnish rice, pinch of salt. (mom says also didnt put red chili cut in two and sizzled in oil)   . Per person .5c+4tb oil+1tb veggie oil=950kc  2018-mar-18  


--- Note none are meals.  They are meal ingredients.  Meals are above ---
               Drinks

Chukku Coffee (caffeine-free)

               Meal accompaniments

Youghrt Rice

Dhal Soup

Indian Egg Omlet

Rasam - Garlic


               Preparation helper ingredients

               Non veg

Amma's Chicken Curry ♥ Non-Veg





Menu

this is the menu


2018-mar-17 2 jumbo veggie hot dogs with ginger ale.  2 hot dog buns and veggie links with 1tb mayo and ginger ale. 2x160 buns+2x100 links+2x100 mayo+160 ale=880

2018-mar-18  lemon rice with asparagus in brewers yeast sauce.  1c rice with 2tb oil. 6tb oil roasted with peanuts, urad dhal, cumin, 1/2 lemon, garnish rice, pinch of salt. (mom says also didnt put red chili cut in two and sizzled in oil)   . Per person .5c+4tb oil+1tb veggie oil=950kc




Amma's Chicken Curry ♥ Non-Veg

Chukku Coffee (caffeine-free)

Youghrt Rice

Dhal Soup

Indian Egg Omlet

Rasam - Garlic

♥ Pesarattu (Mung Dhal Pancake) ♥





♥ Amma's Chicken Curry ♥ Non-Veg

Fennel, Cinnamon, Cloves OR alternatively, anything that smells good like briyani powder.

Then onions
ginger-garlic paste
Amma's curry powder
Chili

Simmer once roasted add water

Add chicken

Tumeric
salt to taste

to make thicker - porikadla powder or coconut

Chukku Coffee (caffeine-free)

This is a recipe for cold, fever, cough, etc.

There are many varieties; this is the one that works best for our family.

1 cup milk
1/2 cup water
1/2 tbs dry ginger
1/3 tbs black pepper
1/4 tbs coriander
2 tbs sugar

Put I all ingredients into sauce pan and make sure the spice are mixed in. Bring to a boil. Simmer until water evaporates away.

This recipe does not include coffee. I have seen some varieties of this recipe that is Only coffee no milk. Some with coffee and milk. So it's up to you. The main ingredients are the dry ginger and black pepper - add more if you have more congressional. You should sweat after drinking this and go to sleep.  You should be much better in the morning.


Enjoy!

Youghrt Rice

1 tsp  mustard seeds
1 tsp cumin seeds
1 tsp urad dhal
1 green chili
1 cup youghrt (plain whole or low fat)
1/2 tsp turmeric
1/4cup cilantro - optional is available


Pop all seeds before adding youghrt. Turn off heat before putting yoghurt. Fold all ingredients to together.


Eat with steamed rice.

Enjoy!

Dhal Soup

1 cup mung dhal
2 carrots chopped
4 drumsticks
1 cup spinach

1 tsp mustard seeds
1 tsp cumin
1 tsp black pepper
1 tsp turmeric

5 cups of water

Indian Egg Omlet

2 eggs
1/2 green chili
Salt to taste
Pepper to taste
1/4 cup water


Rasam - Garlic

2 tomatoes
1 tbs garlic paste
1/2 tbs black pepper powder
1/2 tbs mustard seeds
1/2 tbs cumin seeds
1 tsp salt


Optional 1 marble size tamarind ball

♥ Pesarattu (Mung Dhal Pancake) ♥


Ingredients:

 8 parts Mung Powder
1 part Urad Dhal
Salt
Cayenne Pepper

 Mix with water until pancake consistency.

 ENJOY! 

♥

♥ Amma Kolumbu Mix ♥♥ அம்மா கொளம்பு ♥


♥ அம்மா கொளம்பு ♥


♥     ♥


150gm Pepper
150gm Jeera
500gm Rice Powder
1000gm Coriander

♥ Enjoy! ♥

♥ Black Sesame Milk Tea ♥



* Flowering Sesame Plant





Ingredients:

2 cup water
1 cup milk
1 teaspoons black tea
2 tablespoons black sesame paste

Enjoy!
♥

♥ Healthy Rice Option ♥


* Rice Plant

 This rice has a strong diuretic effect - Great for water retention and improved water metabolism.

 Ingredients:
Equal parts - Rice, Corn, Millet, Barley

♥ Thai Mango Sticky Rice ♥




* Mango Tree
Prepping: 10 minutes
Cook: 25 minutes
Eating: 2 seconds

Ingredients:
1 cup sticky/glutenous rice
1-2 ripe mangos * optional - Prem Dhan likes just the rice.
4-5 Tbsp. palm sugar OR brown sugar
1/4 tsp. salt
1 can good-quality (thick) coconut milk
water (for boiling or steaming the rice)
Preparation:
RICE
Soak the rice in 1 cup water for 20-30 minutes, OR up to 4 hours.
Do not drain the rice. Simply add 2/3 cup (more) water, plus 1/4 can coconut milk, 1/4 tsp. salt, and 1 Tbsp. brown sugar. Stir this into the rice.
Put in rice cooker under white rice setting, or until the coconut-water has been absorbed by the rice. 
Allow to sit for 5-10 minutes. 
SAUCE
To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 Tbsp. sugar, stirring to dissolve.

Plate as desired.

Enjoy!  ♥

♥ Ginger Pachadi (Ginger Chutney)♥

* Ginger Flower



INGREDIENTS:
Ginger - 2" piece
Coconut scraped - 1/4 cup
Green chilly - 1 * Serrano chillis are spicy --- 1/2 recipe
Salt- 1/4 tsp
Curd - 1 or 2 cups
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Hing
Oil - 1 tsp.


METHOD:
Wash the ginger well. Peel out the skin. Chop it and grind it in a mixie along with chilly, coconut and salt. Transfer it to a bowl, add curd to it and mix well . If too thick, mix some more curd. Season with mustard seeds, urad dhal and hing. Spicy, ginger pachadi is ready.
This is SOOOOO yummy with Persarattu.

Enjoy!

♥ 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.


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