No Croutons Required - The Winner for May

The challenge for May was to come up with a vegetarian friendly Mexican inspired soup or salad. As usual, we received some wonderful entries, and I would be delighted to try all of the dishes. We do need to crown a winner though, and congratulations to Janet of Taste Space who made this popular Mexican Salad with Creamy Avocado Dressing. I will certainly be trying this soon. Such a beautiful summer salad!

Jacqueline will be hosting the next edition of No Croutons Required. The challenge this month is to make a soup or salad featuring zucchini, otherwise known as courgette. Jacqueline is also featuring a giveway to celebrate National Vegetarian Week. Be sure to leave a comment on her post for a chance to win.

MANGO GRAVY | MAMBAZHA KUZHAMBU - MANGO RECIPES

I learnt this from my MIL and  prepared this for the first time..I loved it a lot.. Its nothing but the usual vatral kuzhambu with ripe mango in it.. .U can try this with ur own sambar powder also or with red chilly powder & Dania seeds powder in 1:2 ratio ..

Ingredients 

• Ripe mango – 1 no ( cut into 3 slices but mango should be whole.Hope u can understand from the above picture )
• Tamarind – Big gooseberry size
• Sambar powder –1.5 -2 tbsp
• Salt & water – As needed.

To temper :

• Mustard seeds – 1 / 2 tsp
• Methi seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Jeera – 1 tsp
• Toor dal – 1 tsp
• Small onion – 5 nos (finely chopped )
• Garlic flakes – 4 nos (finely chopped)
• Whole Garlic flakes – 10 nos
• Curry leaves – a few (chopped )
• Cooking oil – 1   tbsp

Method 

• Heat a kadai with oil and temper the items given above in the same order except whole garlic flakes.Keep it in low flame.
• Add the whole garlic flakes and saute till it changes golden brown.Nice aroma wafts around.
• Now add the tamarind extract , sambar powder , turmeric powder  , salt & required water.
• Let it boil for sometime..Then add the sliced whole mango and allow it to cook in the tamarind extract.
• Make sure there is enough water for the mango to cook.Cover with a lid.
• After sometime check whether the mango is done by pressing the outer skin.
• Switch off the flame .Pour a tbsp of sesame oil and few curry leaves on the gravy and dont mix it.This gives a special flavor to the vatral kuzhambu.
• Remove and serve hot with white rice and sesame oil.

Off and On the Trail Bannock

Bannock is a simple griddle-cooked or pan-fried quick bread that can be made with as little as flour, salt and water fried in fat. As such, it was a popular food among trappers and natives on the move in early Canada. Nowadays it's usually leavened with baking powder, giving it the texture of a dense scone and with the same floury taste. Dotted with raisins and cranberries and seasoned with a little ground cinnamon, bannock is an easy treat to make at home or out on the trail.

Off and On the Trail Bannock

Recipe by Lisa Turner Published on May 28, 2010 Simple pan-fried bannock with raisins and cranberries Print this recipe Ingredients: 3 cups unbleached white or spelt flour 1 teaspoon sea salt 1/2 teaspoon ground cinnamon 2 tablespoons baking powder 1/3 cup dried cranberries 1/3 cup raisins 1/4 cup (1/2 stick) melted butter 1 1/2 cups water 1 tablespoon olive oil or butter Instructions: In a large bowl, combine the flour, salt, cinnamon and baking powder, cranberries and raisins. Pour the melted butter and water into the dry ingredients. Combine with a fork or pastry cutter. Knead gently with floured hands. Heat the olive oil or butter in a frying pan over medium heat. When hot, tear off chunks of the dough and gently press into the pan with a spatula. Cook for 10 to 20 minutes a side or until browned. Serve hot or warm with butter or jam Makes 10 to 12 servings

More recipes from Lisa's Kitchen that you might enjoy:
Raisin Cranberry Biscuits
Whole Wheat Olive Oil Biscuits
Cheddar Dijon Biscuits

Audio Accompaniment: Vantage Isle Sessions by Deepchord

Mixed Lentil Dal

As I noted in a previous post, I recently picked up some fresh fenugreek from my local Indian grocery store. Not wanting to waste a big bunch of these delightful leaves, I searched through one of the latest acquisitions to my extensive cookbook collection and made this easy to digest mixed dal dish that I was able to share with friends. It goes especially well with basmati rice. For a real treat, serve with a selection of Indian appetizers, such as samosas, onion bhaji, pakoras and katchoori.

Mixed Lentil Dal

Adapted from "Pure and Simple" by Vidhu Mittal

1/4 cup of whole mung beans
1/4 cup of split mung beans
1/3 cup of chana dal
1/3 cup of toor dal
1 teaspoon of turmeric powder
2 large tomatoes, finely chopped
1 inch piece of ginger, peeled and finely chopped
2 - 3 green chilies, seeded and finely chopped
1/2 teaspoon of mango powder (amchoor)
1/2 teaspoon of garam masala
dash of cayenne
1 cup of fresh fenugreek leaves
2 tablespoons of fresh parsley or cilantro

For the tempering:

1 tablespoon of butter or ghee (or oil)
1/2 teaspoon of asafetida
1/2 teaspoon of fenugreek seeds
1 teaspoon of cumin seeds
1/2 teaspoon of red chili powder

Soak the mung beans, chana dal, split mung and toor dal in enough water to cover for a few hours. Drain and transfer to a large pot with 2 1/2 cups of water and the turmeric. Bring to a boil, cover and simmer, stirring occasionally, until the legumes are soft and tender - roughly 30 minutes. Add a bit more water if necessary.

Now add the tomatoes to the pot, along with the ginger, green chilies, mango powder, garam masala, cayenne and fenugreek leaves. Cook for another 5 minutes or so, stirring occasionally.

Meanwhile, prepare the tempering: Heat the butter or ghee in a small frying pan over medium heat. When hot, add the asafetida, fenugreek seeds, cumin seeds and chili powder. Stir and fry for roughly 1 minute and pour over the cooked dal.

Serves 4 - 5.

More Dal recipes from Lisa's Vegetarian Kitchen:
Tarka Dal
Urad Dal with Tomatoes
Urad Dal with Tomatoes, Spices and Coconut
Creamy Mung Dal Curry

On the top of the reading stack: Penguin Classics Netochka Nezvanova by Fyodor Dostoyesvsky

Audio Accompaniment: Substrata V.2 by Biosphere

No Croutons Required - Mexican

I always do enjoy experimenting with various ethnic cuisines and this month the challenge was to make a Mexican-style soup or salad. Thanks to everyone who submitted an entry this month. There are lots of mouthwatering dishes on the menu to try. Please do vote for your favorite in the comment section or via email. Of course, the choice won't be easy, but help us crown a winner for May. Please note that neither my entry nor Jacqueline's is eligible for the vote.

Our first entry is a crimson, spicy Red Chili from Birds Eye View of Food and Laughter. Adapted from Nigella Feasts, this smoky chili features kidney beans, cumin, cocoa powder, coriander, red chili powder, onions, garlic, tomatoes and is topped with cheddar cheese and served alongside salsa and sour cream. She served this for friends along with yoghurt-paneer dip with crudités and hummus with pita bread as appetizers, and a Spanish almond-grape chilled soup. What a delightful feast! (India)

Next up is Sarah from The Ordinary Vegetarian with a hearty Black Bean and Barley Soup that she made to celebrate Cinco de Mayo. This entree soup is made up of onions, garlic, serrano pepper, celery, vegetable stock, barley, thyme, paprika, collard greens, hominy, fire roasted tomatoes, black beans, tomato paste and lime juice. Such flavour in a bowl and certainly a meal all by itself, though I imagine some crusty bread would go along nicely with this lovely soup. (Chicago, Illinois, USA)

MangoCheeks of Allotment 2 Kitchen also celebrates Cinco de Mayo and submits this mouthwatering Jalapeños, Coriander and Avocado Pasta Salad. This inspired salad is indeed bursting with flavour. Macaroni, garlic, avocado, spring onions, marinated jalapenos, fresh coriander leaves, and lime juice are sure to please the palate. MangoCheeks served it with a corn and red pepper salsa. I did not know that pasta was a popular ingredient in Mexican cooking. How could I resist this dish? (West of Scotland)

Soma of eCurry graces our plates with Avocado and Mango with Chili, Lime and Pickled Ginger. This elegant and refreshing salad is perfect for warmer weather. Avocados, mangos, yellow tomato, cilantro and pickled ginger are lightly dressed with some fresh lime juice and a sprinkling of chili powder. So simple but a perfect summer meal. For something a little heartier, try adding some black beans or even nuts, as Soma suggests. (Texas, USA)

Barbara of Dish 'n' That enters this month for the first time with a tempting Roasted Mexican Potato Salad with Chipotle-Soy Dressing. Perfect for a picnic or get together, this salad is a mixture of regular and sweet potatoes. Roasted Huckleberry blue potatoes and garnet yams, spring onions and herbs, are sprinkled with fresh lime juice and then combined with a mayonnaise and chipotle adobe sauce. This refreshing salad is then served with fresh slices of avocado and sauteed tortilla strips. Such a impressive presentation too! (Hudson Valley, New York, USA)

Janet of Taste Space is up next with a stunning Mexican Salad with Creamy Avocado Dressing. If you wish to impress dinner guests or wow your potluck friends, you will not fail if you serve this delightful combination of romaine lettuce, tomatoes, crushed corn chips, cheddar cheese, black beans and green onions, dressed with avocado, mayonnaise, fresh lemon juice, hot sauce, garlic and olive oil. Simply wonderful. (Toronto, Ontario, Canada)

For my submission this month, I also decided to make a salad. This Mexican-style Potato Salad is made up of red potatoes, jalapeno peppers, avocado and celery and dressed with sour cream, mayonnaise, Dijon mustard, fresh lime juice, chili powder and garnished with green onions and paprika. Add some cilantro if desired. No croutons required indeed. (London, Ontario, Canada)

Jacqueline, my dear friend and co-host of No Croutons Required whips up an easy but tasty Quinoa, Lentil & Bean Salad. Black beluga lentils, quinoa, kidney beans, tomatoes, avocados and fresh coriander are tossed with fresh lime juice, olive oil, balsamic vinegar, wholegrain mustard, chili flakes and black pepper. Certainly this is a perfectly balanced meal that would be ideal to serve during the summer months, though I would enjoy it anytime of year. (Scotland, UK)

Nithu enters the fray with this pretty Mexican Carrot Soup. Sauted garlic, cilantro, chili paste and onions, come together with carrots and potatoes and vegetable broth. This blended soup is easy to make, appetizing and good for you too. This soup would be an excellent way to incorporate some veggies with your meal. (New Jersey, USA)

Kirsten experiments with jicama again this month and submits this lovely Corn and Jicama Salad. Crunchy, with a sweet citrus flavour, here corn, jicama, red pepper and jalapeno pepper are marinated with lime juice and cilantro. This would be yet another perfect summer salad and it is so easy to prepare besides. (Los Angeles, California, USA)

From Sweatha of Tasty Curry Leaf we have this irresistible Mango Chipotle Salsa. Ripe mango, red onion and chopped walnuts are combined with cilantro, lemon juice, chipotles and adobo sauce. Perfect to serve as a side or with nacho chips. Sweatha tells us the first thing you experience is the heat and smokiness of the chilies, followed by the crunch of the walnuts and then the sweetness of the mango. Just yum! (Bangalore,India)

Last, but certainly not least, is this inspired and brilliant Pork-Free Pozole with Red Beans from Susan of The Well Seasoned Cook. Liquefied tomatillos and roasted and ground pepitas are featured with cumin, oregano, epazote, onion, garlic, green serrano chile peppers, red beans, pozole (hominy) and garnished with your choice of (or all) cilantro, shredded cabbage or lettuce, thinly sliced radishes, fried corn tortilla strips, roasted salted pepitas, white onion, avocado, grated cheese, and lime wedges. A beautiful and complete meal in one bowl. (New York, USA)

Jacqueline will be hosting the June edition of No Croutons Required. Check back at the beginning of the month for the theme.

Vegetable Biryani Recipe - Pressure cooker veg biryani

Last Sunday i tried this biriyani with slight variations from HERE.After tasting this , i reminded about the biriyani i had in AAB ( Adayar Ananda Bhavan ).Its aroma and taste were very similar to it.If any of u make biriyani similar to restaurant style please share with me.I’ll try from ur blog.I hope U all would try this and let me know how u liked it

Vegetable dum biryani recipe

Vegetable dum biryani recipe

Cuisine: Indian

Category: Lunch recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Basmati rice – 1 cup Water – 1.5 – 2 Cups (adjust as per given on the packet) Vegetables – Carrot , Beans , Peas , Potato – 1 cup Big onion – 1 no (Slice cut) Green chilly – 2 nos ( Slit cut ) Tomato – 1 no Ginger , Garlic and Saunf / sombu Paste – 1.5 tsp ( Ginger – 1.5 inch , Garlic – 6 pods and Saunf – 1/2 tsp ) Mint & Coriander leaves – A handful Turmeric powder – 1/4 tsp Red chilly powder – 1/2 tsp Coriander seeds powder – 1 tsp Garam masala powder – 1/2 tsp (optional) Cashew paste – 1 tsp (Grind 5- 7 cashews ) Salt – As required Ghee – 1 tbsp Curd – 1 tsp Cinnamon – 1 small piece Cloves – 2 nos Cardamom – 1 no Bay leaf – 1 no Marati moggu & Star anise – 1 no Black stone flower – 1 no

METHOD

Wash and soak basmati rice for 20 mins in 2 cups of water. In  a cooker base take the oil and once its hot , add cinnamon, cloves , cardamom , bay leaf and star anise. Then add the sliced onions and ginger, garlic and saunf paste. Saute well till its raw smell vaporizes.Now add half of the  mint , coriander leaves and green chillies. Mix well . Then add the finely cut tomato pieces and saute till it turns mushy. Now add all the powders , cashew paste and mix well for few mins. Finally add the cut vegetables with the required salt and toss it well. Add the soaked rice with water , curd and the remaining mint & coriander leaves.Pour a tsp of ghee . Close the cooker and cook for 1 whistle.Yummy , Flavorful biriyani is ready to be served hot with onion raitha !! you can also put in Dum as shown in the pic below. Note : We always want the briyani to be less spicy and mild in flavors. Please adjust the above said ingredients according to ur tastebud. If u wish u can fry the rice in ghee before soaking in water.

Technorati Tags: Veg biryani recipe,Vegetable biryani recipe,vegetable biryani,veg biryani,biryani recipe,easy veg biryani,biryani varieties

Mexican-Style Potato Salad With Avocado and Jalapeño

Warm sunny days outside the window remind me that it's time to start enjoying cool creamy potato salads again. And with the deadline for this month's No Croutons Required roundup just days away, it's also a great opportunity to remind readers of this month's Mexican theme with this lovely Mexican-style potato salad With avocado and jalapeño.

Adapted from a recipe seen on the Food Network, tangy sour cream, lime juice and cilantro combine with spicy chili powder and crunchy hot jalapeño peppers for a dressing that's loaded with zest and flavour. Poured over a refreshing mix of potatoes and fresh vegetables, this is one salad that didn't last long on the table!

Mexican-Style Potato Salad With Avocado and Jalapeño

Recipe by Lisa Turner Adapted from Food Network Cuisine: Mexican Published on May 17, 2010 Cool and creamy potato salad with avocado and jalapeños dressed with a tangy and zesty Mexican-style dressing Print this recipe Salad: 2 lbs (900 g) red potatoes, cut into pieces 2 jalapeños, seeded and cut into thin matchsticks 1 avocado, peeled and diced 1/2 celery stalk, diced Dressing: 1/3 cup sour cream 2 tablespoons mayonnaise 2 teaspoons Dijon or hot mustard juice of 1 lime (2 tablespoons) 1/2 teaspoon chili powder 1/4 teaspoon sea salt, or to taste fresh ground black pepper Garnish: 2 green onions, sliced chili powder or hot paprika Instructions: Cover potatoes with cold water in a medium saucepan. Bring to a boil, reduce heat to medium-high, and cook for 15 minutes or until the potatoes are tender to a fork. Remove from heat, drain well, and let cool to room temperature. In a small bowl, whisk together the dressing ingredients and set aside. Place the potatoes, jalapeños, avocado and celery in a large mixing bowl. Gently toss the vegetables with the dressing. Garnish with green onions and a sprinkle of chili powder or hot paprika. Serve at room temperature or chill for 30 minutes and serve cold. Makes 4 to 6 servings

Other potato salad recipes you may enjoy:
Potato Radish Salad
Potato Salad With Blue Cheese Dressing

On the top of the reading stack: Penguin Classics Netochka Nezvanova by Fyodor Dostoyevsky

Audio Accompaniment: Autour De La Lune by Biosphere

MILAGAI CHUTNEY / GREEN CHILLY CHUTNEY

My MIL prepared this chutney for me yesterday.When i was pregnant i felt like having something spicy & tangy like Elandhavadai ( in tamil).On those days she used to prepare this chutney just for me and i relished it. Again ,after a long time we had this chutney yesterday for idli.It tasted excellent.Spice lovers must try this .I am sure u would love it..I think people from Andhra know this very well

Ingredients 

• Green chilly (Long ones ) – 4 nos
• Tamarind – Small gooseberry size (soak in very little warm water)
• Salt – As needed.
• Powdered Jaggery – Small berry size / Sundakkai size
• Cooking oil – 1 tbsp

To temper :

• Gingely oil / Sesame oil – 1 tbsp
• Mustard seeds – 1/2 tsp

Method :

• Heat a kadai with 1 tbsp of cooking oil and saute the green chillies.
• Remove and allow it to cool.
• Grind all the ingredients given above with green chillies to make a smooth paste.Add little water if necessary.
• Heat a kadai with a tbsp of sesame oil and splutter mustard seeds.Pour this chutney into the kadai , saute for sometime till it turns thick and switch off the flame.

Note :
If u want to keep this chutney for months , u should saute well till it becomes a  whole mass ( no trace of water). Transfer it to an air tight container.My MIL’s mother prepare this chutney in large quantity whenever chilly price comes down and becomes cheap..But yesterday we made it very less .So i dint saute the chutney,.I just tempered , added the chutney and switched off the flame immediately.The secret of this chutney lies in the amount of tamarind we use.If u add more tamarind the chutney will be less spicy but more tangy and vice versa.So tamarind and green chillies used should match each other.Please adjust according to the measurements given above..
Do try and Enjoy this chutney with Idli , Dosa and curd rice !!. Don’t forget to let me know

Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar

Normally I don't indulge in sweets and desserts but I couldn't resist this recipe that I found in the early summer edition of Food and Drink. It was also an opportunity to try out my homemade graham crackers as a base for the cake. There is a relatively small amount of sugar in this cake, but it is rich, so you will want to share with your friends and family, as I did.

Ricotta and Goat Cheese Cheesecake with Mixed Berries and Balsamic Vinegar

Recipe by Lisa Turner Adapted from Food & Drink Published on May 12, 2010 A gorgeous, rich and tangy smooth ricotta and goat cheese cheesecake topped with a tart and peppery field berry mixture — a winner at any table Print this recipe Base: 2 cups crushed graham crackers 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces Cheesecake: 1 1/2 cups ricotta cheese 2/3 cup soft goat cheese 2 teaspoons grated lemon rind 1/2 cup sugar 3 tablespoons unbleached all-purpose or spelt flour 3 large eggs 1 1/2 teaspoons vanilla pinch of sea salt Berry topping: 4 cups mixed berries ( halved strawberries, blueberries, blackberries or raspberries) 1 1/2 teaspoons of lemon juice 1/2 tablespoon of sugar 1/2 cup of balsamic vinegar 3/4 teaspoon fresh cracked black pepper Instructions: Put the crushed graham crackers in a large bowl and set aside. Melt the butter in a saucepan over medium-low heat for 10 to 12 minutes, stirring occasionally, until the butter begins to brown around the edges and smells nutty. Pour the butter into the bowl with the graham crumbs and stir well to combine. Let the mixture cool for a while and then transfer to a 9-inch springform pan, pressing the mixture down firmly and pushing up the side of the pan a bit (about 1 inch). Chill while you prepare the rest of the ingredients. Preheat an oven to 300°. Combine the ricotta, goat cheese and lemon rind in a large bowl. Beat with an electric hand mixture on medium speed for roughly 2 minutes until well combined and smooth. Reduce the mixture speed and add the sugar and flour, mixing until well combined. Add the eggs, 1 at a time, beating until each egg is incorporated into the mixture. Now stir in the vanilla and salt. Pour into the prepared crumb base and bake for 50 to 60 minutes or until set in the middle — check by inserting a cake tester or knife. Let cool for a bit and then chill in the fridge until the cake is set. Meanwhile, toss the berries together with the lemon juice and sugar in a large bowl and set aside. Put the vinegar and black pepper into a small pot and bring to a boil. Reduce the heat to medium and simmer until the mixture begins to thicken up and turns syrupy. Pour the syrup over the berries, stirring to combine. Spoon the berry mixture over the chilled cake. Remove the side of the pan, slice. and serve. Makes 6 to 8 servings

Other cheesecake recipes from Lisa's Kitchen:
Pumpkin Cheesecake
Blueberry Ricotta Cheesecake
Goat Cheese Cheesecake with Mixed Berries

On the top of the reading stack: The National Post

Audio Accompaniment: Discreet Music by Brian Eno