Scrambled Eggs with Herbs

Ingredients

• 1 tbsp oil
• 4 eggs, beaten
• 1 small onion, finely chopped
• 2 tomatoes, chopped
• 2 cloves of garlic, chopped
• 1 tsp ginger, chopped
• 4-6 green chili, chopped
• ¼ tsp turmeric powder
• 1 tsp red chili powder to taste
• 2 cups fresh herbs, chopped (cilantro, mint, basil, oregano, curry leaves etc)
• salt to taste

Directions

1. Heat oil in a saucepan on medium heat and fry onion until translucent.
2. Add tomatoes, garlic, ginger, green chili, turmeric powder, chili powder and salt. Cook for 2 min.
3. Add eggs and stir.  Continue heating until eggs are cooked.
4. Add herbs and stir well.

Serves 4

Sautéed Zuchini

Ingredients

• 1 tbsp oil
• 1 small onion, chopped
• 4 zuchini, sliced
• ¼ tsp turmeric powder
• 1 tsp red chili powder to taste
• ¼ tsp asafoetida (hing)
• salt to taste

Directions

1. Heat oil in a saucepan and sauté onion and zuchini with turmeric powder, chili powder, hing, and salt.
2. Continue heating until zuchini gets cooked, stirring occasionally.

Serves 6-8

Pal Payasam (Milk-Rice Pudding)

Ingredients

• 1 gallon (4 liters) whole milk
• ½ cup basmati rice
• 2-3 cups sugar to taste
• 1 tsp cardamom (elaichi) powder
• a pinch of saffron
• 1 tbsp ghee (clarified butter)
• ¼ cup cashew (kaju) nuts
• ¼ cup golden raisins

Directions

1. Place milk and rice in a 5-6 gallon crockpot and cook for 4-5 hours on high or for 8-10 hours at low heat.
2. Add sugar, cardamom powder, and saffron, then mix well.
3. Heat ghee on medium heat, add cashew nuts, stir until lightly browned, add raisins and stir for 2 more minutes, then add to the pudding.

Serves 20--24

Spinach Gusham

Ingredients

• 6 cups spinach, chopped
• ¼ tsp turmeric powder
• ½-1 tsp red chili powder
• salt to taste
• 1 cup toor dal
• ½ cup grated coconut
• 1 tsp cumin seeds (jeera)
• ½ tsp black mustard seeds
• 2-4 cayenne pepper to taste
• Curry leaves, to taste
• 1 tsp oil

Directions

1. Cook dal in 3 cups water and set aside.
2. Cook spinach in 1 cup water with turmeric powder, chili powder and salt.
3. Finely grind coconut and cumin seeds in 1 cup water.
4. Mix cooked dal, spinach and coconut mix.  Boil and then simmer for 10 min. Remove from heat.
5. Heat oil in a sauce pan, add mustard seeds and cover the pan.  When the seeds are done popping, add cayenne pepper and curry leaves, stir for 15 sec, and pour into the spinach mixture.

Serves 6-8