الأحد، 30 مايو 2010
No Croutons Required - The Winner for May
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.
السبت، 29 مايو 2010
MANGO GRAVY | MAMBAZHA KUZHAMBU - MANGO RECIPES
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.
- 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
- 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.
الجمعة، 28 مايو 2010
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
Ingredients:
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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
الاثنين، 24 مايو 2010
Mixed Lentil Dal
Mixed Lentil DalMore Dal recipes from Lisa's Vegetarian Kitchen:
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.
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
الجمعة، 21 مايو 2010
No Croutons Required - Mexican
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.
الثلاثاء، 18 مايو 2010
Vegetable Biryani Recipe - Pressure cooker veg biryani
Vegetable dum biryani recipe
Vegetable dum biryani recipe
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الاثنين، 17 مايو 2010
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
Salad:
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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
الخميس، 13 مايو 2010
MILAGAI CHUTNEY / GREEN CHILLY CHUTNEY
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
- Gingely oil / Sesame oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- 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.
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
الأربعاء، 12 مايو 2010
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
Base:
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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