Green tomato Ghosthu/Sabji

INGREDIENTS:

Green Tomatoes- 6 or 7 medium nos, cubed into small pieces
Garlic- 3 or 4 pods, finely chopped
Green chillies- 7 or 8 depending on your spice level
Curry leaves- A few
Turmeric powder-1/2 tsp
Chilli powder- 1 tbsp
Coriander seed powder(daniya powder)-1 tsp
Sugar/Jaggery- 1 tsp
Cumin seeds-1 tsp
Mustard seeds- 1 tsp
Asafoetida or Hing- Few puffs

PROCEDURE:

1.  In a pot, add a couple of tbsp of oil, mustard seeds, cumin seeds, hing, curry leaves. Allow to splutter.
2. Add the garlic pieces and green chillies and saute.
3. Add the cubed green tomatoes and all the spice powders and sugar for the tartness and some hot water and allow to cook well for 15-20 minutes.
4. Garnish with some cilantro and serve with hot dosas, chapathis or idlies.
   

Rava Laddoo

INGREDIENT:

Rava or semolina- 2.5 cups
Sugar- 2 cups
Ghee-For roasting rava,cashewnuts, raisins
Cashewnuts-A handful
Raisins- A handful
Cardamom powder- 1 tsp

PROCEDURE:

1. In a hot pan, add a tbsp of ghee and add the rava. Roast until golden color and raw smell is gone.
2. Keep aside and allow to cool.
3. In the same pan, add ghee and roast cashew nuts and raisins and add cardamom powder.
4. In a mixie, dry grind the roasted rava to a fine powder and keep aside. Now grind the sugar into a fine powder. 
5. Mix the rava, sugar, cashew nuts and raisins and make laddoos with your hands. Add ghee to be able to make a laddoo.

Veg Chili with quinoa- SLOW COOKER-INDIAN STYLE

INGREDIENTS:

Onion- 1 small, cubed
Can of diced tomatoes and chillies-1
Can of triblend beans (Kidney beans, Pinto beans and Garbanzo beans)-1
Tomato Puree- 2 tbsp
Zucchini- 1 no, cubed
Yellow Squash- 1no, cubed
Green bell pepper- 1/2 no, cubed
Red bell pepper- 1/2 no, cubed
Garlic- 6-8 nos, cubed
Veg broth- 1 box
Baby Carrots- 4-6 nos, cubed
Green chillies- 1 or more depending on spice level
Quinoa- 1 cup, soaked in water for 1-2 hours
Cilantro- handful, chopped

Spice Powders:
Olive Oil- 2 tbsp
Cumin Powder- 1 tsp
Chilli powder- 1 tsp
Coriander  seed powder- 1 tsp
Garam Masala- 1 tsp
Salt-to taste
Turmeric Powder-1/4 tsp

Garnish:
 Sour cream
Green onions- chopped
Corn bread

PROCEDURE:

1. Turn on the slow cooker to high. Add all the ingredients except spice powder. Add water if needed depending on how much veggies you have.Let it cook for 2-3 hours.
2. Change setting to low and allow to cook over night for about 8 hours.
3. Now add all the spices and salt and allow to slow cook for 1-2 hours or leave it in warm until you want to serve.
4. Serve with shredded cheese (optional), sour cream and cut green onions. You can eat with corn bread or as is. If you want soupy texture, add more broth.

Mexican Green Chili Enchilada Sauce

INGREDIENTS:

Green tomatillos- 12-14, cut into halves
Jalapeno chillies-2 nos with seeded
Onions-2 nos, one cut into small chunks for baking and one into small cubes
Whole Green chillies from can- 2 nos, chopped
Garlic-8 nos- 4nos with skin, 4 nos that are chopped
All Purpose Flour- 2 tbsp
Cumin powder- 1 tbsp
Taco Seasoning - 2 tbsp
Salt and Pepper- To taste

PROCEDURE:

1. In a baking tray, arrange all the halved tomatillos cut side down and the garlic with the skin ,onion,jalapeno in slots where this is some space.
2. Broil in high for about 15-20 minutes until cooked.
3. Now allow the vegetables to cool. Remove the skin of garlic and grind everything to a smooth paste and keep aside.
4. Now in a big pot,add some olive oil, onions, garlic and allow to fry till brown. Add the green chilies from the can and saute well. 
5. Add the all purpose flour and mix with the onion mixture.
6. Add the spices and mix. Pour the paste that you have ground and mix and allow to boil.
7. Squeeze half a lime or lemon for taste.
8. Eat with enchiladas or as a chili with shredded chicken.