Tomato and Cilantro (Kothamalli) Chutney

Ingredients:
Tomatoes - 4
Fresh Cilantro / Kothamalli - 1 bunch
Green Chilies - 2
Red Chili - 2
Ginger - 1/2 inch
Salt - to taste

For tempering:
Mustard Seeds - 1 tsp
Urad Dal - 2 tsp
Asafetida - 1/2 tsp
Oil - 2 tsp

Method:

1. Place tomatoes in hot water for 5 minutes and remove the skin.  Chop and keep it aside.
2. Wash and chop the coriander.
3. Heat 1 tsp of oil in a pan and add green chilies, red chilies and ginger.  Fry for 30 seconds.
4. Now add the tomatoes and cook for 2 minutes.  Add the chopped cilantro and cook for a minute.
5. Once cooled,  puree the mixture in a blender or food processor along with salt.  
6. Heat 1 tsp oil in a small pan and splutter mustard seeds.  Add urad dal and fry till golden brown. Add asafetida and immediately pour the oil over chutney and mix well.
7. Serve with idli or doasi.

Sending this to Priya's The Chutney Chow Down Event.

Glorious Vegan Morning Muffins

Ingredients:
Whole Wheat Pastry Flour - 1 cup
Trader Joe's Multi Grain Baking Mix - 1 cup
Flax Seed Powder - 2 TBSP (Mixed with 6TBSP of water)
Vegetable Oil - 3/4 cup

Almond Milk - 1/4 cup

Vanilla Extract - 2 tsp

Light Brown Sugar - 1 cup

Baking Soda - 2 tsp

Ground Cinnamon - 2 tsp

Salt - 1/2 tsp

Shredded Carrots - 1 1/2 cups

Shredded Apple - 1 cup (I used Granny smith)

Coconut - 1/2 cup ( I used sweetened coconut)

Raisins - 1/2 cup

Ground Almonds - 1/2 cup

Sunflower Seeds - 1/2 cup (optional)

Method:

1. Heat oven to 350 degree F.
2. Line a muffin tray with paper liners or spray with cooking spray.
3. In a large bowl, add  flax seed mixture, oil, almond milk, vanilla and whisk until well blended.
4. Add flour, brown sugar, baking soda, cinnamon and salt.
5. Stir just until dry ingredients are moistened.
6. Add carrots, apple, coconut, raisins, sunflower seeds and ground almond.  Mix well.
7. Drop the batter evenly in muffin cups, filling each about 3/4 full. 
8. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
9. Cool for 5 minutes and remove from pan.

Roasted Fennel and Carrot Soup

Ingredients:


Fennel Bulb



Carrot - 1 lb (roughly chopped)

Fennel Bulb - 1 (stems removed and roughly chopped)

Onion - 1 (chopped)

Garlic - 2 cloves (optional)

Ginger - small piece

Jalapeno Pepper - 1 or to taste (seeded and cut into half)

Salt - to taste

Milk - 1/4 cup

Vegetable Stock or Water - 2 to 3 cups

Olive oil - 2 TBSP

Ground Black Pepper - for garnishing



Method:

1. Pre-heat oven to 400 degree F.

2. Place all the vegetables in a baking sheet and coat with olive oil.

3. Roast the vegetables in the oven for 30 minutes, flipping occasionally until tender and brown. 

4. Remove the vegetables from the oven and let it cool.

5. Transfer the veggies to a blender or food processor and blend with vegetable stock or water until smooth.
6. Transfer the puree into a saucepan and add 1/4 cup milk and salt.

7. Cook for 5 minutes or until soup is heated through.  Add more liquid if needed, for the right consistency.

8. Serve hot.

Sending this to Priya's Warm Soups Event.