Spinach and Butter Beans in Coconut Milk

Ingredients:
Spinach - 1 Bunch
Butter Beans - 2 cans (15oz)
Onion - 1 chopped
Tomato - 2 chopped
Garlic - 2 cloves
Green Chilies - 5
Low fat Coconut Milk - 1 can
Aniseed / Sombu / Saunf - 2 tsp
Garam Masala Powder - 2 tsp
Red chili Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - to taste
Oil - 2 TBSP

Method:

1. Trim the ends of the spinach and wash it thoroughly.
2. Wash the butter beans thoroughly.
3. Boil 1/4 cup of water in a pan and place the spinach and cook for 2 minutes just until they wilt.
4. Remove from the pan and let it cool. Grind to a smooth paste.
5. Heat 1 tsp oil in the same pan and add aniseed, chopped onion, green chilies and garlic.
6. Fry until the onion turns transparent.
7. Add the chopped tomatoes and fry until soft.
8. Remove and let it cool.  Grind to a paste.
9. Heat 2 TBSP of oil in a pan and add the ground onion paste, garam masala and chili powder.  Fry until oil separates.
10. Now add the ground spinach, butter beans and salt and mix well.  Cook for 5 minutes.
11. Add the coconut milk, mix thoroughly and cook for another 5-7 minutes in low flame.
12. Serve hot with rice or roti.

Sprouted Horse Gram Salad / Kollu Sundal

Ingredients:
Horse Gram / Kollu - 1 cup (soaked overnight and sprouted)
Grated Carrot - 1/2 cup
Grated Ginger - 2 tsp
Chopped Green Chillies - 2
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Asafoetida - 1/4 tsp
Lemon Juice - 1 TBSP
Black Pepper Powder - to taste
Salt - to taste
Oil - 1 tsp
Few Curry leaves
Chopped Fresh Coriander or Mint Leaves - 2 tsp

Method:

1. Pressure cook the sprouted horse gram with some water for 8 to 10 whistles.
2. Heat oil in a pan and add mustard seeds.  Let it splutter.
3. Add cumin seeds, grated ginger, Green chillies, curry leaves and asafoetida.  Fry for 30 seconds.
4. Drain the horse gram and save the water.  (The water can be used to make rasam.)
5. Add the horse gram to the pan and mix well.  Add salt and pepper.  Mix thoroughly.  Cook for 2 minutes and remove from the heat.
6. Now add the grated carrots, lemon juice and chopped coriander or mint leaves. 
7. Toss and serve.

Kiwi - Lime Sherbet for St.Patrick's Day

Ingredients:

Kiwi - 4 (Peeled and cut into cubes)
Lime Sherbet - 1 cup
Frozen Lemonade - 1/4 cup

Method:
Whip all the ingredients in a blender and freeze.

Methi Aloo with Badam / Potatoes with Fenugreek Leaves and Almonds

Ingredients:
Red or white small potatoes - 10 (Boiled, peeled and cut into big chunks)
Fenugreek Leaves / Methi - 1 cup ( washed and chopped roughly)
Urad dal - 2 tsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Coriander Powder - 1 TBSP
Sambar Powder - 2 tsp
Red Chili Powder - 2 tsp
Turmeric Powder - 1 tsp
Broken Red Chili - 1
Asafoetida - 1/4 tsp
Almond - 8-10 (coarsely powdered)
Oil - 2 TBSP
Salt - to taste
Few curry leaves

Method:

1. Heat oil in a pan and add mustard seeds and let it splutter.  Add urad dal, cumin seeds, red chili and fry until golden brown.
2. Add fenugreek leaves, curry leaves and saute for a minute.  Add all the spices except almond powder and mix well.
3. Add the potatoes and mix well to coat.  Roast it in low flame until all sides are golden brown.
4. Finally add the almond powder and mix well and cook for another minute or so.
5. Serve hot.

Beetroot Brownie ~ Eggless

Ingredients:
All purpose Flour - 2 cups or cup of each AP flour and Whole Wheat Pastry Flour
Sugar - 2 cups

Unsweetened Cocoa Powder - 3/4 cup

Beetroot - 2 small (Peeled, cooked and pureed)

Baking Powder - 1 tsp

Salt - 1/2 tsp

Vanilla Extract - 1 tsp

Butter - 1/4 cup (melted)

Vegetable or Canola Oil - 1/4 cup

Water - 1 cup

Method:

1. Preheat oven to 350 degree F.
2. In a large bowl, combine flour, cocoa powder, salt and baking powder.
3. Add the beetroot puree, sugar, butter, oil, vanilla and water and mix well. 
4. Pour the batter into a 9 inch sprayed square baking pan.
5. Bake for 25 - 30 minutes or until a toothpick inserted comes out clean.
6. Le it cool and cut into desired shapes.

Dosakai Avakai / Pickle

                                                                         
Ingredients:

Dosakai / Yellow Cucumber - 3

Red chili Powder - 2 TBSP or to taste

Mustard Powder -  2 TBSP

Fenugreek Powder - 1 tsp

Asafoetida - 1/4 tsp

Turmeric Powder - 1/2 tsp

Salt - to taste

Sesame Oil - 1/4 Cup

Method:

Fresh Pickle

1. Wash and dry the Dosakai and cut into half.
2. Scoop out the seeds and pat dry with paper towel.
3. Cut into small bite size pieces with the skin.
4. Place the cut pieces in a clean and dry bowl.
5. Add all the spices and mix well.
6. Add the oil and mix well to coat.
7. Cover and leave it on the counter top overnight. 
8. Next day, take a dry spoon and mix the pickle well and store it in an airtight container and refrigerate.

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