Beetroot Burger

1. Grate 2 beet roots (remove water) and roast or pan fry for 5-6 minutes and keep it aside
2.Add olive oil 2 spoons to pan and add 2 minced onions. Add salt, pepper, chilli powder, garam masala. Add minced 2-3 garlic cloves. Fry till onions are golden and sticky. Add 2 spoons apple vinegar and clean the stick thing.
3. Add beets to pan and add raw oats powdered (in mixer) and microwaved pumpkin and sunflower seeds.
4. Add salt and pepper after tasting. Also add 1 egg and mix  everything well and keep in fridge for 3-4 hours.

Use cream cheese while grilling either the patty or buns.
Make balls and grill the patties. Grill burger buns. Serve with mustard/chilli sauce.

Note: use flax seed powder to make patties stick together

Cabbage Palya

1. cut cabbage into slices

2. Heat oil in a heavy-based pan over medium flame. Add mustard seeds and cumin seeds. When mustard seeds start to splutter, add urad dal and chana dal and sauté until dals turn light golden brown. Add dry red chilli, chopped green chilli, curry leaves and asafoetida, sauté for 10-20 seconds.

3.Add finely chopped cabbage and salt, stir constantly for 1-2 minutes.Cover it with a lid and cook over low flame until cabbage turns tender. There is no need to add water. 4-5 minutes

turn off and add grated fresh coconut and coriander if needed.

Beetroot palya

1.Heat oil in a wok or karahi, add mustard seeds, urad dal and chana dal. Stir fry until dals look lightly browned.
    (optional vangi baath powder instead of dals??)
2.Add curry leaves and green chillies,onions stir for a few seconds.
3.Add beetroot, turmeric and salt. Fry for 3-4 minutes.
4.Add a little water to help it to cook. Simmer until beet pieces are tender.
5.Add coconut and lemon juice.
6.2 tbsp. coconut cream (adjust to taste).
7.Turn heat up and cook until only a 'clingy' gravy remains.
8.Adjust seasoning.

Ullikai (green beans) carrot sambhar/saaru

Into Pressure cooker:
toor dal 1/2 cup
carrot diced
onion diced
green beans diced
tomato diced
2 cups water + 1 spoon oil


Pan:
oil , mustard seeds, ing , curry leaves,jeera
bowl:
tamarind(1  spoon) juice 1 cup + sambhar powder 1-2 spoons, turmeric powder 1 spoon, jaggery, pepper corn crushed 1 spoon

bowl into pan wait till boil

cooker 3-4 whistles , smash toor dal

add pan broth into cooker with some more water and boil

One Pot Spicy Chicken Riggies

Ingredients

• 2 tablespoons extra virgin olive oil
• 5 cloves garlic, smashed and chopped
• 1.5 lbs chicken breast, cut into small chunks
• 2 large roasted red peppers, sliced into thin strips
• 6 hot cherry peppers, chopped and deseeded
• 1 28 oz can crushed tomatoes
• 1 cup cooking sherry or white wine
• 1 cup water
• 1 lb Rigatoni
• 1 cup pecorino romano or parmesan cheese
• ½ stick butter
• ¼ cup heavy cream
• 2 teaspoons fresh basil
• ½ teaspoon sea salt
• Crushed red pepper flakes, optional

Directions

1. In a large pot, heat the olive oil over medium heat and add in the garlic and chicken. Sauté the chicken until it is just browned on the outside but not cooked through.
2. Stir in the roasted red peppers and hot cherry peppers, and sauté for a minute. Add in the crushed tomatoes and sherry or wine. Add in the water and pasta and bring to a low boil. (If there isn't enough liquid, add a bit more water.) Continue to cook, stirring often, until the pasta has cooked to al dente, about 15-20 minutes.
3. Reduce to low heat and add in the butter, basil, and salt. When the butter completely melts into the pasta, add in the cream and cheese. Let simmer for about 10 minutes, stirring occasionally. Top with additional cheese, basil, and red pepper flakes if you really like a lot of heat!
4. Serve warm

One Pot Greek Chicken Pasta with Creamy Feta Wine Sauce

Ingredients

• 2 tablespoons olive oil
• 3 boneless, skinless chicken breasts, cut into 1 inch cubes
• 4 cloves garlic, minced
• 1 shallot, minced
• 3 tablespoons capers
• ⅓ cup pitted kalamata olives
• 8 oz frozen spinach, thawed, squeezed, and dried well
• 1 lb dry pasta
• ½ cup dry white wine
• 2 - 2½ cups chicken stock
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• Salt and pepper, to taste
• ½ cup heavy cream
• 8 oz feta cheese
• 6 cherry tomatoes, halved
• ½ teaspoon lemon zest, optional
• Basil, shredded to garnish, optional

Directions

1. Heat the olive oil in a large, deep pot over medium-high heat. Season the chicken breast cubes with salt and pepper and cook until lightly browned on all sides, about 5 minutes, turning occasionally. Add in the garlic, shallots, capers, olives, and spinach, and continue to cook for 1 minute.
2. Mix in the dry pasta. Add in the white wine and chicken stock, making sure there is enough to just cover the pasta. (If not, add a bit more chicken stock.) Season with dried basil, oregano, red pepper flakes, and salt and pepper, to taste. Bring to a low boil and cook until pasta is al dente, about 15-20 minutes, stirring often. The wider the pot or skillet, the quicker the recipe will cook.
3. Reduce to low heat and add in the heavy cream, feta cheese, and cherry tomatoes. Mix well and allow the feta to melt into the sauce. Continue to simmer for 5-10 minutes, checking the pasta to get to your desired consistency. Top with lemon zest and shredded basil, and serve.

Sugar Snap Pea and Carrot Soba Noodles

Ingredients

Soba

• 6 ounces soba noodles
• 2 cups frozen organic edamame
• 10 ounces (about 3 cups) sugar snap peas or snow peas
• 6 medium-sized carrots, peeled
• ½ cup chopped fresh cilantro (about 2 handfuls)
• ¼ cup sesame seeds

Ginger-sesame sauce

• ¼ cup reduced-sodium tamari or soy sauce
• 2 tablespoons quality peanut oil or extra-virgin olive oil
• 1 small lime, juiced
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey or agave nectar
• 1 tablespoon white miso*
• 2 teaspoons freshly grated ginger
• 1 teaspoon chili garlic sauce or sriracha

Instructions

1. To prepare the vegetables: Use a chef's knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.
2. To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside.
3. Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises.
4. Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Drain.
5. Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds. Serve.

ONE POT THAI PEANUT PASTA

12 ounces linguine
4 cups vegetable broth
1/2 cup water
1 tablespoon brown sugar
4 cloves garlic, thinly sliced
I tablespoon tamarind paste
1 tablespoon soy sauce (and/or fish sauce, if desired)
1/2 teaspoon red pepper flakes
2 inches of a ginger root, sliced into 1/4 inch slices
1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
1 red bell pepper, cut in 1/4 inch by 2 inch pieces
3 green onions, sliced in half lengthwise and then in 2 inch pieces
1 cup roasted salted peanuts, chopped
2 tablespoons peanut butter

Add at the end of cooking:
One small bunch of cilantro, diced (flat leaf parsley will work in a pinch)
Juice of one lime

Optional garnishes:
Chopped peanuts
Mung bean sprouts


Place all ingredients except cilantro and lime juice and garnishes in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, removing lid and stirring every 2 minutes or so. Cook until pasta is al dente and almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired.
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot.
Remove slices of ginger and stir in cilantro and lime juice. Dish up the pasta and then sprinkle on garnishes as desired.

One Pot Pasta - Vegetarian with Egg plants

Healthy, one pot vegan pasta with sauteed mushrooms and eggplant. Easy, customizable and super delicious.

Author: Minimalist Baker

Serves: 4

Ingredients

• 12 ounces dry pasta*
• 1/2 small eggplant, cubed
• 2 cups cremini or button mushrooms, sliced
• 3 cloves garlic, minced and divided
• 1.5 cups vegan marinara sauce
• 2 cup water
• 2 tsp sea salt + more for eggplant
• 1 tsp ground black pepper
• 2 Tbsp olive oil
• Optional: Fresh parsley or basil for finishing

Instructions

1. Rinse and dice eggplant into small, bite-sized cubes. Place in a colander in the sink and sprinkle generously with salt to draw out some of the moisture. Wait 20-30 minutes, then rinse and pat thoroughly dry with a towel. Set aside. If you’re short on time, skip the eggplant and double the mushrooms.
2. Heat a large saucepan over medium-high heat. Add 2-3 Tbsp olive oil, the eggplant and 1 clove of minced garlic. Sprinkle with 1/2 tsp sea salt and stir. Sautee for 3-5 minutes or until a golden brown color is achieved, then add the mushrooms and cook for 2 minutes more or until all of the veggies have color. Set aside and cover – you will top the pasta with it.
3. To the same saucepan, add the pasta, water, marinara sauce, the remaining cloves of garlic. Start with 1.5 tsp sea salt and 1 tsp black pepper (you will likely add more later depending on the saltiness of your marinara/your personal taste).
4. Bring mixture to a boil, then cover and reduce heat to a simmer until the pasta is cooked to al dente – will vary depending on kind of pasta – but typically an average of 10 minutes, stirring once or twice so it doesn’t stick to the pan.
5. Once cooked, stir and taste to adjust seasonings. I added more salt and fresh herbs at this point.
6. Remove from heat and top with eggplant-mushroom mixture and more fresh parsley or basil. Serve immediately. Serves 3-4.