Recipes for October 26

Kale/Pepper Masala
Sautee one chopped onion til slightly brown.
Add whole spices:
black cardamon, cinnamon stick, cloves, cumin seeds, peppercorns
soften a bit more and add ground spices:
coriander, tumeric, chili, salt
and the magic puree of raw:
onion/garlic/ginger
a lil' water
Sautee until oil separates
Add a can of tomatoes
Sautee some more
Add peppers & kale & bok choy (any veg will do, but be sure to pre-cook things like potatoes)
Cook until vegetables are tender and flavors are melded. Adjust S & P, and chili.

Yello Dahl
Soak yellow split peas overnight
Change water and boil for about an hour or until soft
Drain most of the cooking liquid
Add some onion/garlic/ginger puree
plus ground green cardamon & coriander
S & P
Process with a mixer for a smoother consistency, if you wish.

Basmati Rice
1 c rice to 1.5 c water
Add cold water to rice, bring to boil, lower heat and cover- steam til done
You could add saffron threads or spices or raisins/nuts

Green Tomato Chutney
Make a small mixture of white, rice or cider vinegar & sugar, bring to a boil.
add chopped green tomato, chili flakes, fresh ginger and a few cumin seeds.
Simmer for 20 minutes and if inclined, put in sterilized jars or just keep in the fridge for a week or two.

Wealth Underground Farm donated the kale, peppers & tomatoes. Ralph was my helper. Thank You!