No Croutons Required - The Winner for February and the Theme for March

This month we have two winners for the February creamy soup and salad challenge. Congratulations to Heather of Gluten-Free Cat, who entered this mouthwatering and nourishing Curried Ginger Carrot Soup.

Also congratulations to Adam and Theresa of Yogi Kitchen who entered this tempting and most rustic Middle Eastern Minestrone.

I will be hosting the next edition of No Croutons Required. The challenge this month is to come up with a soup or salad featuring whole aduki beans or mung beans. Split mung beans are also acceptable. Spice it up and send your submissions by the 20th of this month. I will change things up a bit this time around and you may enter any vegetarian dish, be it a casserole or baked good containing these most wholesome legumes.

Azuki beans are an Asian bean that is often made into desserts and sweet pastes. More savory creations are soups and salads. High in fiber, protein, complex carbohydrates and iron, these delightful little red beans are sure to please legume fanatics.

Mung beans are native to India and Pakistan. The possibilities are endless and like azuki beans, these little green beans are just plain good for you and oh so tasty. Easy to digest and because the texture of azuki beans and mung beans are rather similar, I have often combined them with mung beans in the same dish and use them interchangeably.

For a recap of the guidelines, check here.

Indian Tamarind, Carrot and Coconut Soup

Addicted as I am to cookbooks, my most recent obsession is Silk Road Cooking by Najmieh Batmanglij. Such a lovely gift to receive from my dear friend Susan. Absolutely stunning pictures and commentary, along with 150 recipes that vegetarians will be drooling over. I have already bookmarked several dishes to try and I am sure this will become a treasured addition to my collection. I know my dining friends have been wowed by the results so far.

Surely this could be a coffee table book, but most importantly, the recipes are top notch and a visual feast adorned with artworks and extensive history. From China to the Middle East, this wonderful book compiles unique but accessible creations that will have you craving for more. A book to sit down with and read and a trusty book to cook from. Salads, soups, eggs, rice, fruit and vegetables, pasta, pizza, breads, pastries, desserts, beverages and preserves will certainly make your vegetarian tummy happy and also the tummies of your more carnivorous friends. Good energy certainly goes into the selections contained in this book. Definitely an enchanting experience in so many ways. Highly recommended from my vegetarian kitchen.

This tangy and spicy vegetable and tamarind soup was adapted by me, as I can never resist adding my own touches. I used carrots instead of the squash and included some green beans that I did not want to go to waste and also added some sun-dried tomatoes for an extra tangy-ness. I suggest you use the soaking liquid from the sun-dried tomatoes as it is like gold and imparts a nice flavor to this creamy, warming and nourishing soup. Serve with rice for a delicious and balanced meal.

Indian Tamarind, Carrot and Coconut Soup

Recipe by Lisa Turner Adapted from Silk Road Cooking: A Vegetarian Journey Cuisine: Indian Published on February 26, 2011 Creamy, warming and nourishing Indian-spiced soup loaded with vegetables and lentils and seasoned with tangy tamarind Print this recipe Ingredients: 6 sun-dried tomatoes 4 tablespoons ghee, butter or oil 2 teaspoons brown mustard seeds 1 teaspoon fenugreek seeds 1 onion, finely chopped large handful of dried curry leaves 1 tablespoon curry powder 2 teaspoons sambar masala 2 to 3 fresh green chilies, seeded and finely chopped 1 lb (450 g) carrots, diced handful of green beans, chopped 1 cup brown lentils 6 to 7 cups vegetable stock or water 1 tablespoon sea salt, or to taste fresh ground black pepper to taste 2 cups coconut milk 1/2 cup rice flour diluted in 1 1/2 cups of water 2 tablespoons tamarind paste 2 tablespoons sugar 2 cups fresh cilantro, chopped Instructions: Soak the sun-dried tomatoes in 1 cup of hot water for 20 minutes, then drain, reserving the soaking liquid. Chop the sun-dried tomatoes and set aside. Heat the ghee, butter or oil in a large saucepan over medium heat. When hot, add the mustard seeds and stir for 30 to 60 seconds or until they turn grey and begin to splutter and pop. Add the fenugreek seeds and continue to stir for another 30 seconds. Now add the onion and stir for 5 minutes. Toss in the curry leaves, curry powder, sambar masala, chilies, carrots, green beans and lentils, and stir for 2 to 3 minutes. Pour in 6 cups of the vegetable stock or water and the reserved sun-dried tomato soaking liquid. Stir in the sun-dried tomatoes, salt and pepper. Bring to a boil, then reduce the heat to medium-low and cover. Simmer for 40 minutes or until the lentils and vegetables are tender. Add more stock or water as desired to achieve your desired consistency. Remove from heat and blend a portion the soup with a hand blender or in batches in a countertop blender or food processor. Return the soup to the stove and stir in the coconut milk, rice flour mixture, tamarind paste and sugar. Cover again and simmer for another 15 to 20 minutes. Remove from heat, taste for seasoning, and stir in the cilantro. Serve hot. Makes 6 to 8 servings

More Indian Soups from Lisa's Vegetarian Kitchen:
Indian Chickpea and Pumpkin Soup
Curried Indian Vegetable Soup
Indian Sour Mung Bean Soup
Indian-Style Gazpacho

On the top of the reading stack: Kafka

Audio Accompaniment: Arvo Part

Cheese Potato Puff with Dried Mushrooms

If you are looking for comfort food, this classic dish is recommended, especially during cold months. Warm up the kitchen and your tummy with this rather decadent mixture of potatoes and cheese. It reheats well, so if you don't feel like cooking for a few days, you will have plenty of nourishment on hand. Serve with a leafy green salad and some cornmeal johnny cakes for an especially filling and satisfying meal. Be sure to shop for the best quality cheese you can find. Mushrooms are optional but highly recommended, adding an extra and desirable earthly flavor to the dish. Do consider using fresh sautéed mushrooms in place of the dried variety if desired.

Cheese Potato Puff with Dried Mushrooms

Recipe by Lisa Turner Published on February 23, 2011 Rich, cheesey and comforting baked potato puff with dried mushrooms — a filling and delicious cold weather meal Print this recipe Ingredients: 10 large potatoes (5 lbs or 2.25 kg), chopped 1 1/2 teaspoons sea salt 1 oz (30 g) dried mushrooms (I used a mixture of oyster, portobellos, and lobster) 3/4 cup unsalted butter 2 cups fresh grated extra old Cheddar cheese 1 cup whole milk 1/4 cup sour cream 2 large eggs, beaten 1/2 teaspoon dried red chili flakes 1/2 cup fresh grated Parmesan cheese 1 tablespoon fresh chives, finely chopped Instructions: Grease a large casserole dish with butter. In a large pot, boil the potatoes with 1 teaspoon of the salt until they are fork tender. Drain well, transfer to a large bowl and mash. While the potatoes are cooking, soak the dried mushrooms in hot water for 20 minutes. Drain and chop. Set aside. Heat the butter over medium heat in a medium saucepan over medium heat. When hot, add the mushrooms, Cheddar, the remaining 1/2 teaspoon of salt and milk. Simmer until smooth. Fold into the potatoes along with the sour cream, beaten eggs and the dried red chili flakes. Transfer to the prepared casserole dish and sprinkle with half of the Parmesan and chives. Bake uncovered in a preheated 350° oven for 40 to 50 minutes or until puffy and nicely browned on top. Garnish with the remaining Parmesan and chives and serve hot. Makes 8 servings

More potato recipes from Lisa's Vegetarian Kitchen:
Mixed Vegetable Curry (Sabzi Bhaji)
Warm Baby Potato and Asparagus Salad
Potato, Onion and Stilton Frittata
Quinoa Breakfast Hash

On the top of the reading stack: Sarabeth's Bakery: From My Hands to Yours

Audio Accompaniment: Haunt Me by Tim Hecker

PHIRNI RECIPE – MILK PUDDING USING RICE FLOUR

PHIRNI, a famous North Indian dessert is usually made with rice soaked & grind to a smooth paste.For a change i tried with rice flour suggested by MB in her cookbook. Its very easy to make and tasted great .Its a very good replacement for Payasam .Usually Phirni looks thick. I made it little thin as per our taste.Please make it as u need.I have updated this recipe as per the suggestions given by an anonymous reader...If u want to make badam phirni, soak few badams in water , blanch & chop them finely. Add the chopped badam at the end after switching off the flame.I used badam just to garnish.

INGREDIENTS :

• Milk – 1/2 litre ( around 2 cups )
• Rice flour – 3/4 tbsp
• Sugar – 1/2 cup
• Cardamom powder – 1/4 tsp
• Cashewnuts , pista & badam – Few (finely chopped)
• Rose water  or kewara - 1/2 tsp (for additional flavor , i dint use)

METHOD :

• Mix rice flour in 1/2 cup of milk and without forming any lumps.
• Heat rest of the milk in a heavy vessel.
• When it starts to boil ,add the rice flour paste and cook stirring constantly.
• It takes nearly 15-20 minutes to thicken . Keep the flame medium low - high to avoid spilling.Stir now & then..
• When the milk becomes thick add sugar & switch off the flame..
• Stir well till the sugar dissolves completely. Check for sweetness .
• Mix cardamom powder , rose water & chill in refrigerator (* Do not freeze )

Serve in small cups with fried nuts on top !!
NOTES :

• I made it slightly thin..Add milk if u want more diluted.Adjust sugar accordingly.
• Thickening time of milk may vary according to the heat. 
• U can add saffron soaked in warm milk instead of cardamom powder & name it as “ kesar phirni “
• We can use fine chiroti rawa for thickening of milk instead of rice flour.

Spicy Lentil Quinoa Nut Loaf

Vegetarian cooks are often challenged when it comes to serving their most voracious carnivorous friends. I can assure you this loaf will go over well and your diners won't miss the meat, even though combined are lentils, quinoa and toasted cashews along with some spice, and no animals. My husband never eats meat at home as I can't stand the smell and will not tarnish my cookware with dead carcass. He was most delighted as this dish reminded him of meatloaf. Indeed, he declared that he liked this vegetarian version better than the traditional ones. Serve with a dollop of salsa, sour cream or ketchup.

Alongside a vegetable soup and a biscuit or two, and a leafy green salad, you and your carnivorous friends are in for a most satisfying meal.

If you want a gluten-free loaf, add more quinoa instead of the oats.

Spicy Lentil Quinoa Nut Loaf

Recipe by Lisa Turner Published on February 20, 2011 Hearty, nourishing and delicious spicy vegetarian "meatloaf" made with lentils, quinoa, mushrooms and cashews Print this recipe Ingredients: 1/2 cup quinoa 3/4 cup sun-dried tomatoes 2/3 cup raw cashews 3/4 cup brown lentils 2 tablespoons oil or butter 1 small onion, finely chopped 1 cup cremini mushrooms, sliced 3 to 4 fresh green chilies or jalapeños, seeded and finely chopped 1 tablespoon curry powder 2 eggs, lightly beaten 3/4 cup rolled or steel-cut oats 1 cup fresh parsley or cilantro, chopped 1 teaspoon sea salt fresh ground black pepper to taste Instructions: Rinse the quinoa and soak overnight in a small saucepan in 1 cup of water. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside to cool. Meanwhile, rinse the lentils and combine with 2 1/2 cups water in a medium saucepan. Bring to a boil, reduce heat to medium-low, cover, and simmer for 30 to 40 minutes or until the lentils are tender and the liquid is absorbed. Remove from heat and set aside. Soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop. Toast the cashews in a dry skillet over medium-low heat, tossing frequently, for 5 to 10 minutes or until the cashews are lightly browned. Grease or butter a 9-inch loaf pan and preheat an oven to 350°. Heat the oil or butter in a frying pan over medium heat. When hot, add the onion, mushrooms, and chilies or jalapeños, and sauté for 5 to 7 minutes or until the onions are translucent and the mushrooms are reduced. Add the curry powder, stir for 1 minute, and remove from heat. In a large bowl, combine the quinoa, lentils, sun-dried tomatoes, cashews, onions and mushrooms, eggs, oats, parsley or cilantro, sea salt, and black pepper to taste. Transfer to the prepared loaf pan and press the mixture down evenly. Bake for 30 to 40 minutes or until golden-brown on top. Remove from heat and let stand for 10 minutes to cool. Cut into slices and serve hot or warm. Cover leftover nut roast with aluminum foil and reheat at 300°. Makes 6 to 8 servings

If you like this recipe, you will also be sure to enjoy:
Mushroom Nut Roast in Puff Pastry

Do also check out Johanna's vegetarian nut roast roundup for more creative ideas that are sure to tempt your palate.

On the top of the reading stack: Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij

Audio Accompaniment: Cho Oyu 8201m by Geir Jenssen

Cornmeal Johnny Cake

This oven-baked cornbread comes from Muffins & More by Jean Pare. The book was a gift from my Mom and it has proved to be a valuable reference tool for quick breads for many years and was one of the earliest additions to my cookbook collection that has grown to be quite extensive over the years.

This is a "double corn" cornbread with both yellow cornmeal and a cup of creamed corn. Very easy to prepare, all you need to do once you mix up the ingredients is pop the bread into the oven for 20 minutes or so. Moist with a rather custard-y texture and flavor, this cornmeal johnny cake will pack even more taste if you make a batch of your own creamed corn beforehand. Serve for breakfast, enjoy for lunch or in place of rolls for dinner.

Cornmeal Johnny Cake

Recipe by Lisa Turner From Company's Coming Muffins & More Published on February 17, 2011 Quick and easy, moist and delicious "double corn" cornbread with cornmeal and creamed corn Print this recipe Ingredients: 1 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoons sea salt 2 eggs 1 cup creamed corn 1/4 cup olive oil 1 cup sour cream Instructions: Preheat an oven to 400° and grease or line an 8 × 8 inch pan with parchment paper. In a large bowl, stir together the cornmeal, baking powder, baking soda and salt. Add the eggs and beat well to combine. Fold in the creamed corn, olive oil and sour cream. Transfer to the prepared pan and bake for 20 to 25 minutes or until nicely browned on top. Makes 6 to 8 servings

More cornmeal recipes from Lisa's Vegetarian Kitchen:
Mixed Berry Cornmeal Muffins
Polenta Croutons
Corn Cakes with Blue Cheese and Honey
Jalapeno Spoon Bread

On the top of the reading stack: Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij

Audio Accompaniment: Dropsonde by Biosphere

GOOSEBERRY PICKLE/ NELLIKAI OORGAI

Though i have posted some pickles from my MIL’s hand , I feel this post is somewhat special as i made it on my own using less oil for first time.The result was completely satisfactory.Click here to see another healthy , quick side dish  for rice using gooseberry if u r interested..

INGREDIENTS

Big gooseberry  - 12 nos Red chillies – 8 –10 nos (Long variety , adjust ) Turmeric powder – 1/4 tsp Asafetida / hing – 1/4 tsp To dry roast Methi seeds – 1 tsp Cooking oil – 1.5 tbsp Mustard seeds –1 tsp Urad dal – 1/2 tsp To temper Sesame oil – 1 tbsp

METHOD

• Dry roast methi seeds in a kadai till it turns brown with a nice aroma.Powder it along with asafetida and turmeric powder.Set aside.
• Grind the red chillies to a coarse powder. Keep aside.
• In a pressure cooker or in an idly pot ,steam cook the whole big gooseberries without adding water.After it cools down ,cut the gooseberry into bite sized pieces .( It will come off easily when u press it with ur fingers.)
• Then in a wide mouthed kadai add a tbsp of oil and temper the items given above.Add the gooseberry pieces and the coarse red chilly powder.
• Mix well for few minutes till raw smell disappears.Add the salt and toss well.
• After sometime , add the ground methi seeds mixture and mix well .
• Make sure everything gets combined well.
• Keep in medium flame for 2-3 minutes .Finally add the sesame oil , mix well.
• Switch off the flame. Let the pickle cool down .
• Transfer it to an air tight container.
• Tastes best the next day !!

Enjoy with curd rice !!

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Indian Mixed Vegetable Soup — Contemporary Style

Bliss in a bowl. Really. Creamy, packed full of nutrients and filling besides, especially when paired with roti, salad and a fulfilling dal dish, this soup is a gem on any menu. Suggested menu to share with guests would be besan rotis, cracked black pepper rice, a leafy green salad and toor dal palak. You simply cannot go wrong with hot vegetable soup, especially when the wind is blowing directly into your work space. I need my fresh air, but oh, I am not especially smitten with the cold blast that envelopes me.

I adapted this recipe from Yamuna Devi's extensive and informative cookbook, Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking. Do use any combination of seasonal vegetables in place of the ones I have used here if desired.

Indian Mixed Vegetable Soup — Contemporary Style

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on February 15, 2011 Thick, creamy and colorful soup of mixed vegetables simmered with Indian seasonings and a nutty cashew paste Print this recipe Cashew paste: 1/2 cup raw or roasted unsalted cashews 3 to 4 green chilies, seeded and chopped 1-inch piece ginger, chopped into thin strips 1 tablespoon brown mustard seeds 4 cups vegetable stock or water 1 teaspoon turmeric 1 tablespoon ground coriander 1/4 teaspoon cayenne 1/2 teaspoon Dijon mustard 1 tablespoon jaggery or brown sugar 2 teaspoons sea salt Soup: 3 tablespoon ghee, butter or oil 1 1/2 to 2 lbs (675 to 900 g) chopped vegetables (I used 2 large potatoes, 1 small turnip, 3 carrots thinly sliced, 1 cup sliced mushrooms, 1 celery stalk and a small handful of green beans) 2 large tomatoes, finely chopped 1 1/2 teaspoons cumin seeds 1/2 teaspoon fennel seeds 1/2 teaspoon nigella (kalonji or black onion) seeds small handful dried curry leaves 1/2 teaspoon fresh cracked black pepper juice from 1 lemon (3 tablespoons) handful of fresh parsley, chopped sprinkle of garam masala Instructions: If using raw cashews, toast them in a dry unoiled skillet or saucepan over medium-low heat, tossing or stirring frequently, for 10 minutes or until lightly browned. Combine the cashews, chilies, ginger and mustard seeds in a food processor and pulse until the mixture is coarse. Add 1 cup of the vegetable stock or water, turmeric, coriander, cayenne, Dijon mustard, sugar and salt, and process until smooth. Transfer to a large saucepan or soup pot. Add the remaining 3 cups of stock or water, vegetables, 1 tablespoon of the ghee, butter or oil, and tomatoes. Bring to a boil. Cover, reduce the heat to medium-low, and simmer until the vegetables are tender, stirring occasionally and adding more stock or water if necessary. Remove from heat. Heat the remaining 2 tablespoons of ghee, butter or oil over medium heat in a small saucepan. When hot, toss in the cumin seeds, fennel seeds, nigella seeds and curry leaves. Stir and fry for a few minutes until fragrant. Pour the spices into the soup, cover, and let sit for 5 minutes. Partially blend the soup with a hand mixer or in batches in a countertop blender. Add the black pepper, lemon juice and parsley. Sprinkle with garam masala and serve hot. Makes 6 to 8 servings

More vegetarian soups from Lisa's Kitchen that you are sure to enjoy:
Curried Indian Vegetable Soup
Spicy Millet Vegetable Soup
Curried Carrot and Lentil Soup with Cashews
Greek Lentil Soup

On the top of the reading stack: Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij

Audio Accompaniment: 1981 : Guentner;Markus by Markus Guentner

Introducing BigRock.com – A venture from Directi to tap Indian SMEs

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Most Indian small businesses find establishing  web presence a daunting task, due to three main deterrents - price, low tech know-how and poor awareness of the benefits of taking their business online. At BigRock, they aim to address this need in an easy, affordable and reliable way.
BigRock.com provides domain names such as .in and co.in at Rs 99 for first year of registration and .com and .net for Rs 499. The firm is planning to offer services to half a million SMEs, entrepreneurs and individual business to help them grow.
To know more about the company & the  price list , login here
In 2011, their goal is to help 500,000 Indian SMEs and professionals, get their businesses online. To achieve this, they are launching communication through various media, including TV - which is a first for any company in this industry, in the country.
Checkout some of these funny Ads from BigRock in case u missed watching in TV ;)

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Ancient Roman Cheesecake

This is a rather whimsical recipe, but one I stumbled across many years ago in a book on ancient Rome, and finally got a round to making to get a small and apparently authentic "taste" of the times. Although the vanilla is admittedly a more modern addition, ricotta cheese is certainly no modern invention. Ricotta is believed to have been around since the time of the Roman Republic where milk whey was cooked twice (Latin: recocta, or "cooked twice") to curdle into soft cheese. This is no ordinary cheesecake as we've come to think of them, but an incredibly rich and dense cake drenched in honey. Very easy to prepare, these cakes are filling and sweet, and should appeal to your guests' curiosity when you tell them what you're making.

Ancient Roman Cheesecake

Recipe by Lisa Turner Cuisine: Ancient Roman Published on February 13, 2011 Rich, dense, honey-drenched cakes made from ricotta cheese — a taste of ancient Rome Print this recipe Ingredients: 1 cup unbleached white flour 1 1/2 cups ricotta cheese 1 large beaten egg 1 teaspoon vanilla 1/3 cup honey Instructions: Preheat an oven to 425° and grease a baking sheet or line with parchment paper. Put the flour into a large bowl. Beat the ricotta cheese in a small bowl until it is creamy and soft. Stir the ricotta into the flour along with the beaten egg and the vanilla. On a floured surface, knead the dough until soft and divide into four rounds. Place four bay leaves onto the baking sheet and top with dough. Bake for 30 to 40 minutes or until golden brown. Discard the bay leaves. Heat the honey in a small saucepan over medium-low heat and transfer to a serving dish. Add the cheesecakes and let sit for 30 minutes, flipping the cakes occasionally so that they absorb the honey. Makes 4 cakes

More cheesecakes from Lisa's Kitchen:
Pumpkin Cheesecake
Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar
Goat Cheese Cheesecake with Mixed Berries
Blueberry Ricotta Cheesecake

Besan Roti

One of my favorite Indian creations are flatbreads. As I tend to eat at home and rarely order out or dine at restaurants, I decided it would be fun to make some homemade rotis. Once again, I had a sous chef to help me out in the kitchen and we enjoyed the meal with some friends. The dough was very easy to work with and the process was a bit time consuming, but worth the effort. I served these with a spicy mung bean dish and some buttered basmati rice.

Besan Roti

1 cup of besan (chickpea flour)
1 cup of whole wheat flour
1 cup of unbleached white flour
1 teaspoon of sea salt
1 teaspoon of fenugreek powder
1/2 teaspoon of asafoetida
1/4 teaspoon of cayenne
3 tablespoons of ghee, or a mixture of butter and oil
approximately 3/4 cup of warm water
butter or ghee for frying

In a large bowl, combine the flours, fenugreek powder, asafoetida, cayenne and salt. Rub 3 tablespoons of ghee or butter into the mixture. Stir in enough water until a firm dough is formed. Knead the dough on a floured surface for roughly 5 minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Divide the dough into 12 balls and on a floured surface, roll each piece out into a round measuring 7 - 8 inches.

Heat some butter in a non-stick pan over medium heat. When hot, cook one roti at a time until nicely browned on both sides. Add more butter to the pan as needed and keep the rotis warm in the oven until you have cooked all 12.

More recipes with Chickpea flour from Lisa's Vegetarian Kitchen:
Scrambled Chickpea Flour with a Fiery Red Chili Paste
Chickpea Flour Pancakes
Chickpea Flour Dumplings in a Spicy Yogurt Sauce
Chickpea Fritters with a Creamy Ricotta, Sun-Dried Tomato and Olive Filling

On the top of the reading stack: Sarabeth's Bakery: From My Hands to Yours

Audio Accompaniment: Marsen Jules with visuals by Johannes Braun