No Croutons Required - The Winner for January

The challenge for January was to get creative with leftovers and come up with a soup or salad suitable for vegetarians. We certainly had a lovely turnout this month and I want to try each dish. A big thanks to all who submitted their creations. We must however, crown a winner. Congratulations to Janet of The Taste Space who submitted this creative and absolutely irresistible Carrot Ginger Lime Soup with Sweet Potato Hummus. Adding leftover hummus to soup had never occurred to me, but I adore the idea.

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

Soft Idli Using Idli Rava | Breakfast Recipes

I must thank my neighbour for introducing idli rava to me . I dint know that there is something called idli rava until she told me. She used to tell me to try idli rava once but i was hesitant because idli is our staple food and i dint want to take risk using idli rava.Then she gave me some to taste and after that i started making it in my kitchen. Now i am very much comfortable with this idli rava idli.We can make crispy dosas too.U could have tasted this type of idlies in restaurant.But in this method, idli wont be crumbly/coarse like in hotel. First thing i liked in this method is very less soaking time , just 45 mins is sufficient..It takes the soaking time of urad dal. Total process (soaking + grinding) takes 1 hour. But it needs 8 - 15 hrs of fermentation time. I grind the batter in the afternoon ( around 2 pm) & make idlies the next day morning (7 am).The batter will be fermented well.Second good thing is i grind the batter in mixie ( NO grinder cleaning  ).I have shared a Full video recipe on how to make these idlis.Please have a look.

People usually don’t grind this idli rava and they add it as it is(after soaking) to the ground urad dal batter. I too tried the same way initially but i felt the idli was very crumbly like rava idli and we dint like that taste. I wanted to bring the same taste as of our normal idli. So i grind the idli rava along with urad dal batter at the end till it becomes slightly coarse. Even then i felt the idli was slightly sticky while eating.I changed the ratio of dal & idli rava , i soaked it together and grind in mixie adding ice cold water. Now i am getting the best idlies out of it. I am very happy with the result and previously my husband used to scold me whenever i prepare idli rava idlies. Nowadays he couldn’t find any difference in the texture and he is eating silently.There is no much difference in the cost of idli rava & idly rice.Try this idli for a change and u’ll start making it often like me..Lets see how to make soft idli and crispy dosa using Idli Rava.

 Idli using Idli Rava - Video Recipe !

Idli using Idli Rava

How to make Idli using Idli rava easily at home

Cuisine: Indian

Category: Breakfast recipes

Serves: -

Prep time: 15Min+8Hrs

Cook time: 10 Minutes

Total time: 8hrs25Min

INGREDIENTS

1 cup - 200ml Idli rava – 2 cups White round urad dal – 1/2 cup Water – 1-1.25 cups ( Use Ice cold water) Salt – As needed

METHOD

Wash and soak the Idli rava and urad dal together in a bowl for 45 minutes.Drain the soaked water completely before grinding.( In the video i have mentioned to soak them & grind separately.You can try in either ways) Grind half of its amount in mixie adding 1/2 cup of ice cold water & the required salt for 3-5 minutes.After 2 mins , open the lid ,wipe the sides & grind again.Add little more water if its necessary. Again grind the remaining mixture adding 1/2 cup of water.( Note : Batter will be slightly coarse even if u grind for long time , no need to worry) Mix both the batter using ur hand (Mixing by hand helps for fermentation)..Keep the bowl closed & allow the batter to ferment for 8- 15 hrs based on the weather in your place. The next morning , batter would have raised well . Mix it well before making idlies. Pour the batter in idli plate , steam it for 6-8 mins & enjoy with ur favourite chutney !! Enjoy !

Note

The maximum amount of water it consumes while grinding is 1.25 –1.5 cups.. Adjust as per ur mixer.I used ice cold water to avoid the mixer getting heated. Plain water can also be used.. Fermentation is very important to get soft, non-sticky idlies. People suggest idli rava & dal ratio as 3:1. But 4:1 is enough for soft idlies. If u want , u can add  a tsp of soaked fenugreek seeds too to make it healthy. U can also make crispy dosa using the same batter.

Enjoy this easy Idli recipe for your breakfast !

Here is a picture of Crispy dosa made using the same batter

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Healthy Peanut Butter Cookies

You might think that healthy and cookie don't go together in the same bite, but in this case I assure you that they do. Very little sugar is included in this batch of goodness, and if you use a good quality natural peanut butter without added sugar, and only a scattering of chocolate chips, your tummy won't be grumbling in protest if you have a few more than you meant to. These are also eggless cookies.

Once again, boldness in the kitchen paid off. Coming up with savory meal dishes has become second nature to me, but when it comes to baking I tend to stick to tried and true recipes. But after the success of my Guinness gingerbread cake, I figured I would try my chances with a homespun cookie recipe. The result was quickly devoured and turned out to be a perfect little snack to settle queasy tummies. Chewy, without being overly moist, with a slight crumbly texture, I have already made a few batches because they are so easy to prepare and a delightful way to get a mellow sugar fix from baked treats.

Healthy Peanut Butter Cookies

Recipe by Lisa Turner Published on January 29, 2013 Simple, chewy, delicious and wholesome eggless peanut butter cookies made with natural peanut butter and just a little sugar Print this recipe Ingredients: 1 cup spelt flour or unbleached white flour 1/2 cup whole wheat flour 1/2 cup rolled oats 1/2 teaspoon sea salt 1/2 teaspoon baking soda 1/4 to 1/3 cup chocolate chips, as preferred 2 to 3 tablespoons brown sugar, as preferred 3 1/2 tablespoons unsalted butter, softened 5 tablespoons crunchy natural peanut butter 7 tablespoons whole milk a few drops of vanilla Instructions: Preheat an oven to 350° and line a baking sheet with parchment paper. In a medium bowl, combine the flours, oats, salt, baking soda and chocolate chips. In another medium bowl, whisk together the sugar, butter, peanut butter and milk. Stir in the vanilla. Transfer this mixture to the dry ingredients and stir to combine. Shape the dough into 12 to 15 small balls, flattening each one slightly, and transfer to the prepared baking sheet. Bake until the cookies are firm and slightly browned — about 10 to 12 minutes. Remove from the oven and let stand on the sheet for a few minutes before transferring to a wire rack to cool. Makes 12 to 15 cookies

More cookies from Lisa's Kitchen:
Chocolate Orange Cookies
Cayenne Peanut Butter Cookies
Flourless Peanut Buttter Chocolate Chip Cookies
Cream Cheese Sugar Cookies

On the top of the reading stack: Savory Pies: Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Pie Crusts by Greg Henry

Audio Accompaniment: Biosphere

SWEET CORN MASALA DOSA | BREAKFAST RECIPES

Its been a long time i made dosa varieties at home..I tried this recipe after watching a local telugu channel show in you tube..It was a show about a hotel’s dosa mela . I tried this dosa with the recipe roughly told by the chef to the anchor. I have never eaten or seen this dosa variety in any hotel . I found this recipe new & interesting .I love to try sweet corn recipes as it is our family favourite.It was very tasty and we loved it with coconut chutney as side..Do try this , i am sure u’ll find it different & tasty . I’ll post some more dosa varieties soon..

INGREDIENTS
1 cup - 200ml

Fresh boiled sweet corn kennels – 1 cup Big onion – 2 nos (medium sized) Tomato – 2 nos Ginger garlic paste – 1/2 tsp (optional) Red chilli powder – 1 tsp Dhania powder – 3/4 tsp Garam masala powder – 1/2 tsp Curry leaves- few Fennel seeds – 1/2 tsp Jeera/cumin seeds – 1/2 tsp Cooking oil – 2 tbsp Salt & water – as needed Coriander leaves – to garnish Idli/Dosa batter – 3 cups (to make dosas)

METHOD

Boil the sweet corn adding required salt & water. Remove the corn kennels and set aside.(please refer this post for easy removal of corn kennels) In a kadai , heat oil and temper the cumin & fennel seeds. Add g&g paste if necessary.Saute till the raw smell emanates.Then add the finely chopped onions , saute till it turns transparent.Now add the tomato pieces & saute till its mushy. Now add the turmeric powder , red chilli powder , dhania powder & garam masala powder , salt & mix well, cook for sometime.Make sure it doesn’t get burnt.. Finally add the corn kennels with little water and mix well and cook for sometime to get all the masala infuse into it & the mixture becomes dry.Switch off the stove & garnish with coriander leaves.. Now heat a  dosa tawa, pour a ladle full of batter & spread it nicely.Drizzle oil ,Cover & cook it for sometime in medium flame till u get a nice color. Then keep the masala in the center of the dosa , close it & serve hot with any chutney !!

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Peach and Bocconcini Salad with Arugula

I am craving spring and it is no secret to those that know me and check in on my space that I despise winter. My smallish frame has a most difficult time keeping warm, even in my apartment, even when I am cooking and baking in my kitchen. I adore old houses but the draftiness and lack of proper insulation make for a good number of cold months in a row with little relief. In addition to that, I miss the warming sun on bare skin.

I suppose that is one of the reasons I made this refreshing peach salad that can hardly be said to be seasonal here in Canada, but I can dream of warmer times. I rarely use canned ingredients, but was invited to try California cling peaches that are not packed in that usual syrupy, sugary mixture of unpleasantness nor with nasty preservatives. I do tend toward soups, stews and baked dishes for dinner during these dreary months, but we all need a bit of sweetness in our diet, no matter the time of year. Store this one away for fresh peach season or just hurry off to the store and get some canned peaches as I did if you can't wait that long.

Mild bocconcini cheese really takes on the natural sweetness of the peaches and tartness of the vinegars, especially when marinated, and the earthy tender greens and fresh basil fill out the whole taste experience. You won't be disappointed with this delightful side salad.

Peach and Bocconcini Salad with Arugula

Recipe by Lisa Turner Adapted from the California Cling Peach Board Published on January 27, 2013 Simple and refreshing, slightly sweet and savory salad of marinated peach slices and bocconcini cheese served over arugula Print this recipe Ingredients: 14 oz (400 ml) can water-packed and sugarless California cling peach slices 1 tablespoon white balsamic vinegar 1 tablespoon champagne vinegar splash of rice vinegar (optional) 1 tablespoon olive oil 1 teaspoon fennel seeds 1 teaspoon red chili flakes 1/2 teaspoon sea salt 9 to 10 1-inch bocconcini balls, cut into quarters or halves 1/3 cup fresh basil, cut into fine strips 2 cups arugula 2 to 3 tablespoons pistachios or coarsely chopped walnuts (optional) Note: Use 2 tablespoons of white wine vinegar in place of the balsamic and champagne vinegars if desired and do experiment with the vinegars and oils you have on hand. Instructions: Drain the peaches, reserving a few tablespoons of the liquid. Whisk together the vinegars, 1 to 2 tablespoons of the reserved peach liquid, olive oil, fennel seeds, red chili flakes and salt. Gently stir in the bocconcini cheese and peach slices, and marinate for at least an hour at room temperature or overnight in the refrigerator. Add the basil and gently toss. To serve, line salad plates with some arugula, drizzle over some of the dressing and top with peach slices, bocconcini cheese and basil. Sprinkle with pistachios or chopped walnuts if desired. Makes 3 to 4 servings

More refreshing salads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Avocado Salad
Creamy Coleslaw
Chickpea and Fresh Ginger Salad
Fig Salad with Fresh Basil, Arugula, Goat Cheese and a Pomegranate Vinaigrette

On the top of the reading stack: copious number of notes

Audio accompaniment: Pantha du Prince at Shanti 7.12.2008

Spicy Carrot Soup with Ginger and Paneer Cubes

Carrots are one vegetable that I pretty much always have on hand. They keep for a good while in the fridge and can easily be tossed into salads, stews or soups, or just eaten raw with or without dip. I got to thinking about my fresh bag of carrots and decided that carrots ought to shine as a centerpiece of the meal from time to time and so the idea of this elegant nourishing soup with plump, lightly fried paneer cheese cubes was born and subsequently devoured. My husband declared it was probably the best carrot soup he has ever eaten and, humble cook that I am, I tend to agree.

If you want a vegan version, use oil and coconut milk instead of butter and cream and omit the paneer cubes and use croutons instead, such as these ever-popular polenta croutons (without the Parmesan), fried tofu cubes or any other addition that suits your fancy.

As is usual with most soups, this one tastes even better the next day as letting it sit allows the flavors to meld together for an even more satisfying curried taste experience. Simply reheat before serving.

Spicy Carrot Soup with Ginger and Paneer Cubes

Recipe by Lisa Turner Cuisine: Indian Published on January 25, 2013 Simple, creamy and delicious curried carrot soup seasoned with Indian spices and served with tender pieces of fried paneer cheese Print this recipe Paneer: 3 tablespoons butter or oil 1/2 lb (225 g or 1 1/2 cups) paneer cheese, cut into 1/2-inch cubes Soup: 2 tablespoons butter or olive oil 2 medium leeks, white and light green parts, sliced 1 lb carrots (450 g or 3 large carrots), sliced 1 potato, cut into 1/2-inch cubes 1 red bell pepper, seeded and chopped 2 jalapeños or green chilies, seeded and finely chopped 1 1/2-inch piece fresh ginger, grated or minced 1 tablespoon ground coriander 3/4 teaspoon chili powder 2/3 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon amchoor powder (optional) pinch of cayenne handful of dried curry leaves 4 to 5 cups vegetable stock Finish: 1/2 to 1 cup coconut milk or heavy cream 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste small handful of fresh parsley or cilantro, chopped Instructions: Begin by frying the paneer. Heat the butter or oil in a large non-stick pan over medium heat. When hot, add the paneer cubes and cook, flipping often, until the paneer is lightly browned on all sides. Remove with a slotted spoon and drain on paper towels. Set aside. To make the soup, melt the butter or oil in a large heavy-bottomed pot over medium heat. When hot, add the leeks to the pan and stir for 5 to 8 minutes or until the leeks begin to soften Add the carrots, potato, red pepper, jalapeños or chilies, and ginger. Cook, stirring often, for 6 to 8 minutes. Add the ground spices and curry leaves and stir to coat the vegetables. Continue to stir for 1 minute. Pour in the stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes or until the vegetables are tender. Remove from heat and purée the soup until smooth with an immersion blender or in batches in a countertop blender. Return to the stove and whisk in the coconut milk or cream. Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley or cilantro and some cubes of the fried paneer. Makes 6 servings

More vegetable soups you are sure to enjoy from Lisa's Vegetarian Kitchen:
Creamy Beet Borscht
Curried Carrot and Lentil Soup with Cashews
Indian Tamarind, Carrot and Coconut Soup
Wild Mushroom Soup

On the top of the reading stack: too busy to read much this week

Audio Accompaniment: Lauki's Antartica Dreamscape

DAHI VADA | CHAAT RECIPES

I wanted to try dahi vada/dahi bhalla , a famous north indian street food for long time. I love thayir vada. I thought both are same but then i came to know dahi vada is similar to curd vada and in addition they add chaat chutneys & also the shape will be round like bonda.I got this recipe from a chaat book and i tried in a weekend. We all loved it.I made a batch in vada shape for my hubby and the remaining in round shape.So i’ve mentioned both in step by step pictures. Do try any based on ur liking. It tastes great

INGREDIENTS

 1 cup -- 200ml

White round urad dal – 1 cup Green chillies – 2 nos Ginger – 1 inch piece Fresh Curd – 2 - 3 cups ( mild sourness is OK) Chaat chutneys( Green & sweet chutney) – 1/2 cup each (must be in tomato sauce consistency , add water accordingly) Ginger pieces – 1 tbsp ( finely chopped) Red chilli powder – 1 tsp ( to sprinkle) Dry Roasted Cumin powder – 1 tsp (to sprinkle) Chaat masala powder – 1 tsp (to sprinkle- optional) Warm water – 1 bowl (to dip the vadas) Coriander leaves – To garnish

METHOD

Wash and soak the urad dal for 30 mins.Drain all the water and grind it to a smooth paste adding chillies , ginger , salt &1/4 cup of water. If necessary add 1-2 tbsp of water to make it very smooth. Keep the warm water ready in a bowl.Heat oil in a kadai and take a tbsp of batter and drop in the oil. OR u can take a small ball shaped batter and drop in the oil.U can make it in vada shape too. Deep fry in both sides till golden brown. Remove and add it immediately to the warm water bowl. Let it soak for 5-10 minutes.Meanwhile beat the curd adding salt & very less water if the curd is too thick.Please do not add water if it is already slightly watery. Take the vada in ur palm & squeeze the water without changing its shape and add it to the curd. Let it soak in the curd for 10 minutes.By this time , finish the remaining batches of vada & follow the same procedure. In a serving plate , arrange 4-5 balls and pour the curd over them.Now put 1/2 tsp of  green chutney & 1 tsp of sweet chutney over each ball. Sprinkle the red chiili powder , cumin powder and finally sprinkle the ginger bits,coriander leaves & if desired oma podi.. Serve & mix & eat immediately !!

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Heathy Vegetarian Game Night Snacks

Pretty much everyone enjoys winding down after a long day by playing or watching a game from time to time. Whether it be card games, board games or sporting events such as the upcoming annual Super Bowl, snacks occupy an essential aspect of the experience. As a long time vegetarian, I thought it would be appropriate to offer up some healthier alternatives to the greasy and salty snacks that often go along with gaming nights. You shall find no chicken wings nor greasy fries here!

To begin the evening, let us start with some savory appetizers from my kitchen that are sure to get everyone in the party mood.

Let us begin with Stuffed Mushrooms. These earthy mushrooms are stuffed and complimented by a wonderful array of savory flavors, from tart sun-dried tomatoes and Kalamata olives, spices and jalapeños, to creamy and slightly salty goat cheese. An amazing appetizer for any occasion, this recipe can of course be increased in quantity depending on the number of participants attending your party.

How about some Olive Cheese Balls? Imagine a plump green olive nestled in a slightly spicy and crispy cheese pastry. For a maximum burst of flavor, I suggest you use an extra old Cheddar cheese. I'm quite certain you could substitute small sautéed button mushrooms for the olives. Better yet, double this recipe and make both for a simple and perfect appetizer.

Yes, it is getting cheesy as game night approaches, but these Smoked Gouda Gougères are not to be skipped. These delightful little airy puffs can be served with a red pepper dip, or just on their own, as I enjoyed them. Certainly a great hors d'oeuvre or snack and crowd pleaser.

Dips for chips and sliced vegetables are in order as the evening progresses. Simple, creamy, zesty and Spicy Roasted Red Pepper Hummus is another popular choice to have on hand for your evening festivities. It's also vegan friendly if you leave out the cheese.

Tangy, spicy and fresh-tasting classic Mexican Guacamole served with blue corn tortilla chips or, better yet, homemade Spicy Baked Tortilla Chips can't fail to be a hit. If you want to make it a Mexican party, do include Quesadilla with Mushrooms and Black Bean Pastries on the menu. Your guests might never want to leave after this feast, so choose your friends wisely.

Nachos are a must for the party. My Spicy Nachos loaded with vegetables and smothered in cheese are always a hit and hard to resist. Homemade tomato chutney makes these even harder to resist.

Popcorn is always in order, especially if you spice it up while enjoying a glass of wine. Old fashioned stovetop-popped popcorn goes gourmet in Lisa's Kitchen. Generous handfuls are in order.

Enjoy your evening with good eats and good friends.

3 CHAAT CHUTNEY RECIPE

I am a big fan of chaat items .I can live with it.Recently i tried dahi vada( will post next).I made these chaat chutneys & the urad dal batter in large quantities, refrigerated it and prepared it for my daughter as evening snack for 3-4 days ..She loved it a lot.Making varieties of chaat is very easy.If we have these chutneys, oma podi & onions at home , we can make chaat recipes instantly. I used to make a single sweet n sour chutney for chaat which u can find here. But after going through some books and websites , i found there are different varieties of chutneys. So this time i tried all these chutneys.I made them thick & i diluted it while use..I quickly browsed some recipes and i finally settled down with recipes of Few minute wonders..I made some slight changes in the ingredients and the procedure for my comfort ..Do try these chutneys , u’ll love it..

GREEN CHUNTEY

INGREDIENTS
1 cup - 200ml

Coriander leaves – 1 cup Mint leaves – 1/3 cup Green chillies – 3-4 nos Lime juice – 1 tbsp Jeera / cumin seeds – 1/2 tsp Turmeric powder – A pinch Garlic – 2 pods Ginger – 1 inch Small onion – 2 nos (optional) Salt & water – As needed

METHOD

Take all the ingredients in the mixer & grind all the ingredients to a smooth paste adding salt & water. Store in an air-tight box, refrigerate it. Dilute the chutney when use.

RED CHUTNEY/ GARLIC CHUTNEY

INGREDIENTS

Garlic cloves – 7 cloves Red chillies – 4- 5 nos Salt & water – As needed Tamarind – Small piece (optional)

METHOD

Grind all the ingredients to a smooth , thick paste.Store, refrigerate n use!.This chutney can be used as a dip for momos and it can be applied in masala dosa !

SWEET CHUTNEY/DATES CHUTNEY

INGREDIENTS

Dates – 6-8 nos Grated Jaggery – 1/4 cup Tamarind – Big gooseberry size Water – As needed ( 1/2 cup) Salt – a pinch Red chilli powder – 1 tsp Cumin powder – 1/2 tsp Chaat masala powder – 1/2 tsp

METHOD

In a pan , add water , dates , jaggery , tamarind & allow it to boil. Close it with lid and allow the dates to cook & jaggery to melt completely. By the time the dates get cooked , the water will be reduced to half..Switch off the flame .Drain the excess water & allow the mixture to cool down. Grind it to a smooth paste.Again boil the paste adding the drained water. Add the red chilli powder , cumin powder & chaat masala powder. Boil for sometime till the mixture thickens. Store in an-air tight box , refrigerate and dilute it while use !

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