Preparation time : 30 mints
Level : Easy

This easy one-pot meatless main gets its complex flavor from a combination of spices including coriander, cumin, turmeric, cayenne, and cinnamon. The spices marry in a rich, flavorful sauce that has a comforting, belly-warming appeal.....

Ingredients :

• 2 Tbs. canola oil 
• 1 large yellow onion, finely diced 
• 4 medium cloves garlic, minced 
• One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.) 
• 1 Tbs. ground coriander 
• 1-1/2 tsp. ground cumin 
• 3/4 tsp. ground turmeric 
• 1/2 tsp. cayenne 
• 1 Tbs. tomato paste 
• 2 cups lower-salt chicken broth or vegetable broth 
• 1 cup light coconut milk 
• One 3-inch cinnamon stick 
• Fine sea salt and freshly ground black pepper 
• 1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups) 
• 1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups) 
• 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups) 
• 2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup) 
• One 15-1/2-oz. can chickpeas, drained and rinsed 
• 4 oz. baby spinach (about 4 lightly packed cups) 
• 2 Tbs. fresh lime juice 
• 1 tsp. finely grated lime zest 
• 2 Tbs. chopped fresh cilantro 

Preparation :

1. In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.
2. Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
3. Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.
4. Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.

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Preparation Time : 30 MinuteS
level : Easy

HI everyone , today am going to share my rava idli recipe.... hope that everyone will just love it!!!!!!

Ingredients :

Ingredient	Quantity
Rava / Sooji	1 cup
Curd	½ cup
Carrot	¼ cup
Hing	1/8 tbsp
Water	Lil less then ½ cup
Cashew	5-6 broken and some whole cashew
Coriander leaves	2 tbsp nicely chopped
Baking Soda (or) Eno fruit salt	¾ tbsp
Salt	To taste
Mustard seeds	1 tbsp
Urad Dhal	¼ tbsp
Channa Dhal	½ tbsp
Turmeric powder	A pinch
Oil	3 tbsp
Ghee	1 tbsp

Preparation :

1. Soak channa dhal in water for 15mins, Set aside. Roast cashews in little ghee till golden brown and keep aside.Reserve few whole cashews too. Set aside.
2.  Add oil + remaining ghee and add the items under 'to temper' - Allow to splutter then add turmeric powder,hing and carrot and saute until it shrinks and raw smell leaves. Then add rava and roast for 3mins.Cool down for few mins and keep aside.
3.  Transfer this mixture to curd,add broken cashews, chopped coriander leaves,salt and mix well.Add baking soda / eno fruit salt and mix, it will become frothy. Add water little by little(as required) to form idly batter consistency.After mixing do not let it sit for more time.
4.  Place each roasted cashew upside down on the idli plate. Pour the batter immediately into the idli moulds and steam it for 5-8 mins. Insert a knife or fork in the middle and check - If it comes out clean then ur idlis are done else steam it for few more mins.Allow it to rest for 5mins then unmould.
5.  Top it ghee and Serve hot with any chutney of your choice!

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