---begin-tinykitchen---
Title: Cauliflower with Peas and Tomatoes

1 - small onion, finely chopped
2 T vegetable oil
1/4 t chili powder
1/2 t turmeric
1 t ground coriander
2 C cauliflower florettes
1 C green peas
3 - large tomatoes, peeled and chopped
1 t salt
1/2 - bay leaf, crumbled
1/4 c water
1 T fresh cilantro, chopped

Fry onion in oil until golden. Add chili powder, turmeric, and coriander. Fry for a few minutes. Put in cauliflower and peas and fry several minutes. Add tomatoes, salt, bay leaf, and water. Cover and simmer until vegetables are tender. Garnish with chopped cilantro.


From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---
Title: Cashew Marinara Sauce

3 1/2 lbs. ripe Roma tomatoes
1 - onion, cut into quarters
1/2 - green bell pepper, diced
6 - garlic cloves, crushed
2 t fresh basil, chopped or 1/2 t dried basil
1/2 t dried oregano
1/2 t fennel seeds, crushed
1/2 t dried rosemary, crushed
1/4 t dried marjoram
1 C cashews, finely ground
1 1/4 t salt

Coarsely chop the tomatoes in the food processor until they reach the desired consistency. Transfer to a large, deep skillet.

Finely chop the onion in the food processor and add it to the skillet. Add the bell pepper, garlic, basil, oregano, fennel seeds, rosemary, and marjoram to the skillet, and cook and stir over medium-high heat for 12-15 minutes.

Add the ground cashews and salt to the simmering sauce, and cook a few minutes longer, until thickened.

From Nut Gourmet
---end-tinykitchen---