Ingredients:

• Cauliflower – 1 medium
• Boiled Green peas – 1/2 a cup (optional)
• Turmeric powder – 1 tsp
• Chilly powder – 1/2 tsp
• Oil – 1 tablespoon
• Fennel seeds – 1 tsp
• Salt to taste

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Ingredients:

• Chopped keerai(Any)‐ 3 cups
• Milk‐ ½ cup
• Cumin seeds‐ ½ tsp
• Green chilli‐1
• Tamarind‐ a lime size

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Ingredients:

• Moong dal 1 cup
• Whole Black pepper 2 tsp
• Whole cumin seeds 2 tsp
• Red Chillies 5 nos
• Coconut 1/2 cup
• Ghee to saute.
• Some oil to saute.
• Mustard 
• Cumin for sauting
• Onions 1 large sized
• Tomatoes 2 medium sized
• Green Chillies 3 small
• Brinjal 1/4kg
• Turmeric powder for taste.
• Garlic paste 1 tsp
• coriander powder for taste (optional)
• Salt

Method:

• Boil the moongdal in a pressure cooker with enough water so much so that its a thick syrup when beaten. While that cooks…..

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Ingredients:

• Carrot – 1/4 kg
• Onion – 1 big (chopped)
• green chillies – 2 or 3
• Grated Coconut – 1/2 cup
• Mustard seeds – 1 tsp
• Curry Leaves Few
• Urad dal – 1 tsp
• Oil
• Salt

Method:

• Peel and grate the carrots in a big grater.
• Heat oil in a kadai. Splutter the mustard seeds and urad dal.
• Add curry leaves. Add onion and green chillies and saute till the onions become translucent.
• Add the carrot and salt and bring to boil for some time.if necessary add some water and cook for about 2 min.
• Then Add the grated coconut and mix well.
• Serve hot with rice

Ingredients:

• Fresh Greens – 2 cups (washed and chopped),
• Toor dal – 1 cup,
• Onion – 2 (Finely chopped),
• Toamto – 1 (Finely chopped),
• Red dry chilly – 2 ,
• Asefeotida powder – 1/2 tsp,
• Mustard seeds – 1 tsp,
• Cumin seeds – 1 tsp,
• Turmeric powder – 1 tsp,
• Red chilly powder – 1 tsp (as per taste),
• Grated coconut – 1/2 cup,
• Salt – as per taste,
• Oil – for frying.

Method:

• Grind together grated coconut and 1/2 tsp cumin seeds in to fine paste.
• Heat oil in pressure cooker, add the mustard seeds, remaining cumin seeds and saute till splatter.
• Add the onions, dry chilly, asefeotida and saute till transparent.
• Now add the tomatoes and saute for 2 mins. Add the dal and saute a min.
• Put the greens, turmeric powder, red chilly powder, salt and saute. Add water till the greens sink and close the lid.
• Put in high flame and cook for 2 whistles, simmer and cook for 1 whistle.
• After done, open the lid and adjust the taste and add the coconut paste and boil for 2mins till the curry consistency.
• Serve with hot with plain rice or chapathi
• I am Sending this Recipe To” Viki’s  Side Dish for Chapathi” Event

Ingredients:

• 1 can organic chickpeas, drained
• 1/4 cup salted cashews
• 1 tsp ground cumin
• 1/4 tsp cinnamon
• 1 tsp paprika(Red chilli powder)
• 1/2 tsp salt
• 1/2 tsp chili pepper
• 1/2 tsp onion or garlic powder
• 1 tsp fresh ground black pepper
• 2 Tbsp olive oil
• optional: 1 tbsp lemon juice for moister chickpeas with a zesty flavor.

Method:

• Drain chickpeas very well.
• In a Pan, add 1 Tbsp oil and turn heat on high.
• Add half the portion of chickpeas and coat well in oil.
• Allow chickpeas to toast to brown. Toss a bit and let toast again.
• Add in additional oil and chickpeas. Toss well.
• Shake pan and toast outside of chickpeas a bit more.
• When the chickpeas have some nice brown edges, add in the remaining ingredients (except the cashews)-add the agave first. Toss well. Then add in all the spices.
• Toss well-coating the chickpeas evenly with spices.
• Reduce heat to med-high and allow to cook through. A little more browning is a good thing.
• When the chickpeas look just about done-and have absorbed all the liquid, add in the cashews. Toss cashews with chickpeas-they should soak up any remnant spices and moisture.
• Brown the chickpeas and cashews as much as you’d like. However, if the chickpeas start getting mushy-you know they are done. Try to pull them from the heat before the much occurs though.
• Let cool slightly before serving. Serve over salads or on their own.