Mini Pizzas Served on Toasted English Muffins

This might not seem like much of a recipe but these little mini pizzas are easy to prepare and make for a most satisfying brunch or evening snack. When the craving hits, you just don't want to be bothered ordering pizza and instead just want an essentially homemade cheesy bite. If you want a truly homemade version, you might consider making your own English muffins from scratch ahead of time and have them on hand when you need a fix. If you want to spice things up, you may also consider my Spicy Sun-Dried Tomato Sauce or perhaps my Gingered Tomato Sauce. Any extra sauce that you don't need for the mini pizzas will keep in a sealed jar in the fridge for a few days.

The possibilities for these satisfying bites are endless. Consider using goat cheese instead of the cheddar, some sliced onion and perhaps some herbs.

Mini Pizzas Served on a Toasted English Muffin

4 - 6 english muffins, sliced in the middle
pasta sauce
shredded extra old cheddar cheese
freshly grated Parmesan cheese (optional)
pitted Kalamata olives, sliced
Jalapeno peppers, seeded and sliced into rounds
red chili powder flakes

Toast the english muffins.

Cover each round with pasta sauce, top with cheddar cheese, Parmesan if using, olives, Jalapenos and red pepper flakes. Transfer to the oven rack and broil until the cheese is melted - about five minutes.

Note: Just in case you are over zealous with the toppings, you will want to ensure you have an oven liner or a strip of aluminum foil on the rack below the pizzas just in case the cheese spills over. Us cooks know what it is like to have a spill over in the oven and what a mess it can be to clean up.

This recipe can be increased or decreased as desired.

Other quick savory treats to please your palate from Lisa's Vegetarian Kitchen:
Devilled Curried Eggs
Goat Cheese Olive Balls
Wine Inspired Popcorn
Lisa's Spicy Nachos

On the top of the reading stack: blogs that I have been meaning to keep up with.

Audio Accompaniment: A tribute to Alvin 'Kojo' Brown. Nice chillin' music. Apparently he was a mentor to Black Uhuru among other reggae musicians.

Fennel and Grape Tomato Frittata with Goat Cheese

Thick, sturdy Italian omelette pies loaded with almost any sort of vegetables, herbs and cheese, frittatas are an easy way to make a special breakfast or lunch on the weekend. The otherwise strong flavour and aroma of fresh fennel (which makes it one of my favourite vegetables to chop) is mellowed in this frittata by sautéing in butter until just soft, but leaving just a hint of crunchiness. Paired with the sweetness of sautéed grape tomatoes and the creamy saltiness of fresh goat cheese rounds, the fennel becomes a modest star of this colourful and delicious frittata.

Any assortment of fresh herbs to your taste will add a little springy step to this frittata — I used a blend of rosemary, thyme and parsley, but basil or dill would make delightful choices as well.

Fennel and Grape Tomato Frittata with Goat Cheese

Recipe by Lisa Turner Published on December 23, 2011 A simple and sturdy egg "pie" with mellow and slightly crunchy butter-sautéed fennel as well as sweet grape tomatoes and creamy and salty goat cheese Print this recipe Ingredients: 2 tablespoons butter 1 small onion, sliced 1 fennel bulb, trimmed, cored and sliced 1/2 pint (12-16) grape tomatoes large handful fresh herbs, finely chopped 8 large eggs 1/2 teaspoon sea salt 8 oz goat cheese, sliced into rounds fresh ground black pepper Instructions: Preheat an oven to 350°. Butter the sides of a large cast-iron or oven-safe non-stick, and melt the remaining butter over medium-low heat. Add the onion, fennel and grape tomatoes and sauté for 5 minutes. Toss in the fresh herbs and continue to sauté until the onion and fennel are soft, about 5 minutes. Meanwhile, break the eggs into a large bowl, add the salt, and beat well with a whisk. Turn up the heat to medium and pour the eggs over the vegetables. Let the frittata cook undisturbed for 4 minutes to let the bottom set. Arrange the slices of goat cheese on the frittata. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the eggs are set in the centre, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level. Broil for 2-3 minutes or until the top is browning nicely. Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides, then slide onto a large serving plate. Cut into wedges and serve hot with a black pepper grinder on the table. Wrap any leftovers in aluminum foil and reheat later at 350° for 12-15 minutes. Makes one 10-inch frittata or 4 - 6 servings

Other frittatas from my vegetarian kitchen that you may enjoy:
Potato, Onion and Stilton Frittata
Greek Feta & Olive Frittata
Asparagus and Feta Cheese Frittata

On the top of the reading stack: cookbooks

Audio Accompaniment: Brian Eno Neroli

Oats Barley Idli Recipe - Barley Recipes

I have always wanted to try some barley recipes apart from barley water.When i was browsing for the same,I got an idea of making barley idli from here. I followed the same recipe.Idli came out super soft and tasty. I was not able to find i added barely.Thanks Aruna .Nowadays i make this idli very often.We can make crispy barley dosa as well.I wanted to make some changes to the recipe by adding oats and tried yesterday.My husband was surprised & asked me whether i’ve added oats and barley because there was no change in taste or smell from the usual idli recipe.Only the color of idli was different.He was very happy to have this idli for breakfast and dinner.I made dosas too. It was crispy and yummy.I have updated the pictures with step by step pictures.Hope it will be useful.Lets see how to make this healthy oats barley idli,dosa recipe.Check out my 12 Idli varieties HERE.

Barley oats idli recipe

Oats barley idli recipe - Healthy breakfast recipe

Cuisine: Indian

Category: Breakfast

Serves: Serves 4

Prep time: 10Hours

Cook time: 15 Minutes

Total time: 10H 15Minutes

INGREDIENTS

1 cup - 200ml Barley - 1 cup Idli rice – 1 cup Urad dal - 1/4 cup Quick oats - 1/2 cup Salt & water – as needed

METHOD

Wash and soak all the above ingredients for 5 hours. Before soaking , rinse and drain for 2-3 times to remove the dust in barley. Grind it smooth by adding the required water and salt. Ferment it for a minimum of 12 hrs or over night. The next day,batter would have raised or sometimes doubled. (based on weather) Make idlies by steaming in idli pot.It takes about 15-20 mins for cooking. Check it by inserting the tip of the spoon. If it comes out clean,idli is cooked. U can make crispy dosas also by adding water to the batter. Dilute the batter,mix well and make dosas. Enjoy soft,healthy idlies with sambar or chutney !!

Note

Please rinse the barley and other ingredients for a minimum of 3 times to remove all the stones and debris before soaking. Please soak barley for 5 hours at least. if  u want , u can soak and grind urad dal & methi separately and then grind rice , barley , oats  together .Finally mix both the batters and keep it for fermentation. Being lazy , i soaked and ground everything at once. Also while grinding add water in small quantities whenever needed.It takes 25-35 mins for grinding. The consistency should be of normal idly batter consistency. If u want to reduce the quantity of rice , u can make it to half cup and follow the same recipe. U can increase the quantity of oats and try the same . Please don’t reduce the ratio of urad dal as it gives the soft idly.If u want to use less urad dal , try adding rice flakes or cooked rice for softness. Fermentation is very important here. If it doesn’t ferment properly , i cant guarantee u about the taste and softness.

Oats-Barley dosa

Technorati Tags: Barley idli,barley foods,oats idly,healthy idly,barley recipes,oats recipes,idly,health benefits of barley,healthy breakfast recipes,breakfast recipes.

Very good recipes Tags: Barley recipes, Idli recipe, South indian breakfast recipes, Oats recipes, Barley, Oats, Health food

Indian-Style Spicy Cream of Corn Soup

Split and skinned urad dal is a fast-cooking and easily digestible protein, with a mild flavor and creamy texture when cooked that makes it a perfect base and added nourishment for quick on-the-go cream soups. The slightly floury taste of cooked urad dal also pairs beautifully with spicy seasonings and tangy and sweet flavors — ideal, in other words, for a fast and simple Indian-style cream of corn soup with tomatoes and spices. Warming, nourishing and easy to assemble, this is a great soup for a light cold-weather lunch or dinner when you haven't much time. And as with many other spicy soups, the flavors of leftovers develop overnight into an even richer tasty bowl.

Urad dal and black mustard seeds are easily found in any Indian or Asian grocer.

Indian-Style Spicy Cream of Corn Soup

Recipe by Lisa Turner Cuisine: Indian Published on December 21, 2011 A simple warm and nourishing Indian-style spicy cream of corn soup — with the "cream" supplied by puréed protein-rich urad dal Print this recipe Ingredients: 2/3 cup skinless urad dal 2 cups vegetable stock 2 cups water 1/4 teaspoon turmeric 1 tablespoon olive oil 1/2 teaspoon black mustard seeds 1 red onion, chopped 2 green chilies, seeded and chopped 1 teaspoon ground cumin 1 tomato, chopped 1/4 teaspoon cayenne, or to taste 1 1/2 cups fresh or defrosted frozen corn 1 teaspoon sea salt, or to taste Instructions: Rinse the urad dal under cold running water and let soak for 20 to 30 minutes in several inches of water. Drain and rinse again. Add the urad dal to a large saucepan and cover with the vegetable stock and water. Bring to a boil, then reduce the heat to low, toss in the turmeric, and cover. Simmer for 20 to 30 minutes or until the dals are tender but still hold their shape. Remove from heat and blend until smooth with an immersion blender or in batches in a countertop blender. Return the pan to the stove and continue to keep warm at a low temperature. Heat the olive oil in a frying pan over medium heat. When hot, toss in the black mustard seeds. As soon as the mustard seeds turn grey and start to splutter and pop — about 30 to 60 seconds — add the onion and cook for 4 to 5 minutes or until the onion is translucent. Toss in the chilies and stir for 1 minute. Add the ground cumin and stir to coat the vegetables, then add the tomato and cayenne and continue to cook for 1 to 2 minutes or until the tomatoes are just soft. Pour the tomato and onion mixture into the soup and raise the heat to medium-low. Add the corn and simmer for 10 to 15 minutes. Remove from heat, stir in the salt, and serve hot. Makes 4 servings

Other corn recipes you may enjoy:
Homemade Creamed Corn
Roasted Corn and Jalapeño Cheese Soup
Black-Eyed Pea Soup with Corn and Dill
Quinoa Soup with Corn

On the top of the reading stack: Writer's Diary Volume 1: 1873-1876 by Fyodor Dostoevsky.

Audio Accompaniment: Paul Kalkbrenner

Skillet Corn Bread

I made this cornbread for my father-in-law and brother-in-law and it was a hit. Taking it easy on Christmas gifts this year, but what better way to say I love you then to present homemade food? Does not matter what time of year it is for that matter. This cornbread can be made in a cast-iron skillet or a loaf pan, but I would recommend that you use a trusty cast-iron skillet that is seasoned properly. All you need to do to season a cast-iron skillet is to grease the pan with some oil and chuck it into the oven for about an hour at 300 degrees. Let the pan cool and wipe off excess oil.

I adapted this recipe from Once Upon a Tart by Frank Mentesana and Jerome Audureau. If I was to visit New York, I would be sure to stop by their bakeshop and cafe for some most delicious eats and I would bring my dear friend Susan too. In addition to tarts, they serve mouthwatering soups, sandwiches, salads, condiments, quick breads and cookies. All of the recipes I have tried from this beautifully illustrated informative book have worked out perfectly. I think this cookbook is out of print and that is a shame. If your wallet is stuffed with cash, the used copies are truly worth the money.

I have always been looking for blue cornmeal and finally found some at a local health food store. Made from whole blue corn and with a slightly sweet flavor, this is surely a staple to have on hand in addition to yellow cornmeal. I will be exploring this hard to find grain often.

Yet another idea for your Christmas dinner.

Skillet Corn Bread

Recipe by Lisa Turner Adapted from Once Upon a Tart Published on December 19, 2011 A moist and delicious cornbread cooked in a skillet — with a beautiful soft texture like a cake and a wonderful blue and yellow cornmeal taste with a little mellow sweetness and gentle jalapeño heat, this cornbread is a great choice for an afternoon tea, and could almost be served as a guilt-free dessert Print this recipe Ingredients: 1 large egg 1 1/3 cups whole milk 5 tablespoons unsalted butter, melted and cooled 1 1/3 cups unbleached white flour 1/4 cup whole wheat flour or spelt flour 1/2 cup yellow cornmeal 1/2 cup blue cornmeal 2/3 cup sugar 2 - 3 jalapeños, seeded and finely chopped 1 tablespoon + 1 teaspoon baking powder 1/2 teaspoon sea salt Instructions: Grease a cast-iron 9- or 10-inch skillet or a 9 × 5 loaf pan with a generous amount of butter. Preheat the oven to 450° (it will keep you warm as you mix up the ingredients). In a large bowl, whisk the egg together with the milk and melted butter. In another medium-sized bowl, whisk together the flours, cornmeal, sugar, jalapenos, baking powder and salt. With a spatula transfer the dry ingredients to the batter and gently fold, taking care not to over mix as you incorporate the mixture so that the flour is mixed throughout. Transfer the batter to the pan of your choosing, level with the spatula, and bake in the middle rack of the oven for 20 - 30 minutes until the bread is browned and separates slightly from the side of the pan. Insert a cake tester until is comes out clean and you are done. Cool on a wire rack and serve warm or at room temperature. Makes 6 servings

Other cornbreads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Classic Cornbread
Yogurt Cornbread
Jalapeno Spoon Bread
Cornmeal Johnny Cake

On the top of the reading stack: Dostoevsky - "The Diary of a Writer"

Audio Accompaniment: B3yond

Dal Palak Recipe

I tried this recipe from Mrs. Mallika badrinath’s kurma book. It’s a nice combination for roti.I made slight changes in the actual recipe according to our taste buds.I googled so many recipes before trying this one but i found most of the recipes used toor dal / moong dal . I used masoor dal as mentioned in the cookbook.Lets see how to make Dal palak with masoor dal.

INGREDIENTS
1 cup - 200ml

Masoor dal – 1/4 cup Palak / Pasalai keerai – 2 bunches  (hope u all the know the size we get in india) (roughly 2-3 cups after chopping) Turmeric powder – 1/4 tsp Salt and water – As needed, To grind Green chilly – 2 –3 nos Ginger – 1 inch piece To temper Cinnamon – 1 small piece Cloves – 2 nos Methi seeds – 1/4 tsp Jeera – 1/2 tsp Red chilly – 1 no (pinched into two) Garlic cloves – 5 nos (chopped finely) Big onion – 1 no (chopped) Tomato – 2 nos (-do-) Curry leaves – a few

METHOD

Pressure cook masoor dal and palak with turmeric powder for 2 –3 whistles. The dal should be mushy. Grind the ingredients given under “grind” to make a smooth paste by adding required water. Now heat a kadai and temper all the items given above in the same order. Add onions and tomatoes and saute till tomato turns mushy. Add the ground masala and saute well for few mins. Then add the cooked masoor dal & palak mixture and add the required water . Allow it to boil well for few minutes. Serve with roti.!! Note: If u want to serve this for rice , just omit the cinnamon & cloves and try the same.

Technorati Tags: DAL PALAK FOR ROTI,PALAK DAL,MASOOR DAL RECIPE,MASOOR DAL PALAK FOR ROTI,DAL FOR ROTI,SIMPLE DAL RECIPE ..

Beet, Orange, Olive Salad with Goat Cheese and Sun-Dried Tomatoes

Winter time calls for nourishing soups but salads are always an ideal accompaniment to warming soups, such as this intensely flavored and colorful salad. The combination of sweet beets contrasts so well with the sharp flavor of the oranges, olives, sun-dried tomatoes and goat cheese. You may wish to use feta instead of the goat cheese, though you would want to be sparing with the salt and perhaps use fewer olives. The inclusion of oranges in vegetable salads is a relatively new idea for me. I was smitten with the idea when I tried some of the salads that my Dad makes. There is usually always a salad to go along with dinner with his meals. I also always recommend making your own salad dressing as it takes no time at all, you avoid all of the preservatives that are typically included in store-bought versions, and you save money too.

This unusual salad would be a lovely addition to your Christmas dinner table. For vegetarians a feast could consist of this salad accompanied by a refreshing tomato and corn chowder, my mushroom nut loaf in golden puff pastry, and a beautiful Christmas pavlova for dessert. After opening your gifts, you may wish to devour some of my famous rum balls, but do take care as they are addictive and might fill you up before the main feast. Perhaps the rum balls are better served on Christmas eve, though every family has their own traditions.

The pantry is always full when I go home for Christmas to visit my Dad, and when my Mom was alive it was even more packed. Mom and I always prepared some snacks, simple as cheese and crackers and cookies (of course shortbread cookies) to serve as we opened our gifts and enjoyed each other's company. Not a lavish affair and only the close-knit family, but my goodness my Mom would be talking about Christmas for the next year the following day and in early January! She spoiled my brother and me to the point of embarrassment really. I am glad she got some pleasure from the occasion, and she was such a treasure, though visiting my family is precious anytime of year. I miss my Mom and think of her often during the Christmas holidays and dream about her loving presence all of the time.

Beet, Orange, Olive Salad with Goat Cheese

Recipe by Lisa Turner Published on December 17, 2011 A nourishing and colorful winter salad with the robust flavors of beets, oranges, radicchio, olives, sun-dried tomatoes and goat cheese Print this recipe Salad: 5 small beets 2 medium oranges or 4 - 5 clementine oranges 1 medium radicchio, sliced 1 small red onion, sliced 3 tablespoons fresh parsley, chopped 1/2 cup black or kalamata olives, pitted and halved 4 - 6 sun-dried tomatoes, soaked in hot water for 20 minutes, and drained 1/2 cup crumbled goat cheese + a few more tablespoons for garnish Dressing: dash of balsamic vinegar 3 tablespoons Camelina, olive or nut oil 2 tablespoons red wine vinegar sea salt and fresh cracked black pepper to taste Instructions: Roast the beets in a 400° oven until fork tender — about 1 hour depending on the size of the beets. When the beets are cool, remove the skins and cut into wedges. Transfer to a large bowl. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop. Peel the oranges and remove the pith. Separate the segments of the oranges and transfer to the bowl with the beets. Now add the radicchio to the bowl, along with the onion, parsley, olives, sun-dried tomatoes and goat cheese. In a small bowl, whisk together the vinegars, oil and seasonings. Add to the salad and gently toss. Add more oil if necessary. Garnish with crumbled goat cheese. Makes 4 - 6 servings

More salads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Beet and Feta Salad
Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes
Fried Saganaki with Halloumi on a Greek Tomato Salad with Kalamata Olives

On the top of the reading stack: The Cat's Table by Michael Ondaatje.

Audio Accompaniment: Dropsonde by Biosphere

Chickpea Flour Pissaladières with Caramelized Fennel & Onions

Pissaladières are simple but stunning little savory pies from Provence in the south of France that are traditionally topped with little more than caramelized onions, anchovies and olives, befitting the bounties of the coastal Mediterranean region. Well, no anchovies for me, thank you, but for the sake of creativity and tastes pissaladières can also be considered a kind of pizza, even if the natives might disagree.

But even omitting anchovies from any conception of a Provençal pizza, I still craved the simple elegance and joyously intense flavors of Mediterranean ingredients, and the inspired pairing of pungent saltiness with sweetness suggested by the placement of anchovies with caramelized onions. So in place of anchovies, this version of a pissaladière has plenty of full-flavored good quality Kalamata olives and some generous rounds of fresh soft unripened goat cheese, while the sweetness comes from caramelized fennel as well as onions, in addition to some colorful roasted grape tomatoes.

Pissaladières are also typically made with a bread dough, but I loved the idea of making little savory pancakes from chickpea flour as a base for these "pizzas", as suggested in Yotam Ottolenghi's beautiful and inventive cookbook "Plenty". Quite honestly, the aroma of these pancakes alone is so inviting you'll be tempted to eat them without any topping at all. You can easily find chickpea (garbanzo bean) flour in Italian, Middle Eastern, Indian or Asian grocers, or at many natural food stores.

Chickpea Flour Pissaladières with Caramelized Fennel & Onions

Recipe by Lisa Turner Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi Cuisine: French (Southern) Published on December 15, 2011 Savory Mediterranean "pizzas" loaded with pungent olives, salty and creamy goat cheese, and sweet roasted tomatoes and caramelized fennel and onions Print this recipe Tomatoes: 1 pint grape tomatoes, halved olive oil for drizzling sea salt and fresh ground black pepper Onions and Fennel: 4 tablespoons olive oil 2 large onions, thinly sliced 1 fennel bulb, trimmed, cored and thinly sliced 2 tablespoons fresh thyme (or 1 tablespoon dried) 1/2 teaspoon sea salt 1/2 teaspoon white wine vinegar fresh ground black pepper Pancakes: 1 3/4 cups chickpea flour 2 cups water 1 1/2 tablespoons olive oil 1/2 teaspoon sea salt fresh ground black pepper 2 egg whites olive oil for frying Finish: 10 oz (275 g) soft unripened goat cheese, cut into rounds 1 cup Kalamata olives, pitted and halved Instructions: Preheat an oven to 275°. Arrange the tomatoes cut-side up on a baking sheet, drizzle with olive oil and sprinkle with salt and fresh ground black pepper. Roast for 25 minutes or until cooked and slightly shriveled but not dry. Remove from heat and set aside. Meanwhile, heat 4 tablespoons of olive oil in a large frying pan over medium-high heat. Add the sliced onions and fennel and thyme. Cook, stirring occasionally, for 10 minutes, then lower the heat to medium and sprinkle the vegetables with salt. Continue cooking, stirring occasionally, for another 20 minutes or until the vegetables are soft and lightly browned. Stir in the vinegar, heat for 30 seconds, and remove from heat. Season with fresh ground black pepper and additional salt if desired, and set aside. When the tomatoes are done, raise the temperature of the oven to 325° and line two baking sheets with parchment paper brushed with a little olive oil. Whisk the chickpea flour, water, olive oil, salt and pepper in a mixing bowl until smooth. In a separate bowl, whisk the egg whites until soft peaks form. Fold the egg whites into the batter. Brush a small non-stick frying pan with a little olive oil and heat over medium-high heat. When hot, pour a quarter of the chickpea flour batter in the pan. Cook for 2 minutes or until air bubbles appear on the surface and the bottom is set. Use a rubber spatula to gently turn the pancake and cook for another minute. Transfer to a lined baking sheet and repeat with the rest of the chickpea flour batter. When all the pancakes have been made, arrange the goat cheese rounds on the pancakes, scatter with fresh ground black pepper, and place the baking sheets in the 325° oven for 5 minutes. Remove the pancakes from the oven and spread the onion and fennel over the pancake surfaces. Arrange the tomatoes and kalamata olives on top, and return to the oven for 4 to 5 minutes. Serve warm. Makes four 8-inch pissaladières(4 to 8 servings)

Other recipes from my kitchen you may enjoy:
Grape Tomato and Goat Cheese Clafouti
Brown Rice and Blue Cheese Gratin with Cauliflower and Broccoli
Cassoulet with Bread Topping
Farfalle Pasta with Cannellini Beans and Asparagus in a White Mushroom Yogurt Sauce

Chana Saag (Chickpea and Spinach Curry)

One of my readers requested a version of chana saag — or chickpea and spinach curry — because she was not able to find one that pleased her palate. I did some research and came up with this most tasty version. This was my first time making it and chickpeas and spinach are always a perfect combination. My dinner guests were most pleased with the result. Don't let the number of ingredients discourage you from trying this popular Punjab dish that is really quite simple — and it is especially wonderful with corn flour roti.

Chana Saag (Chickpea and Spinach Curry)

Recipe by Lisa Turner Cuisine: Indian Published on December 13, 2011 A rich, creamy and flavorful Indian-spiced chickpea and spinach curry — a wonderful meal for special guests Print this recipe Ingredients: 1 cup dried chickpeas 1/2 cup chickpea flour 2 teaspoons olive oil 1 small onion, chopped 1 small clove garlic, crushed 3 to 4 fresh green chilies, seeded and minced 1-inch piece ginger, minced 1 teaspoon ground cardamom a few cloves 1 teaspoon turmeric 1 teaspoon cumin seeds 1 teaspoon fenugreek seeds 2 teaspoons ground coriander 1-inch piece cinnamon stick 2 dried whole red chilies 1/2 teaspoon cayenne 1/2 teaspoon asafetida dash of chili powder generous handful of dried curry leaves 1 lb (450 g) spinach, washed and trimmed 1 large tomato, chopped 2 teaspoons garam masala 2 cups plain yogurt, whisked 1 teaspoon sea salt Instructions: Rinse the chickpeas under cold running water and soak overnight in several inches of cold water with a little yogurt whey or lemon juiced added. Drain the chickpeas, transfer to a heavy-bottomed pan, and cover with several inches of fresh cold water. Bring to a boil, cover, and simmer for 1 1/2 hours or until the chickpeas are buttery soft. Drain and set aside. Meanwhile, dry roast the chickpea flour in a pan on medium-low heat, stirring or tossing frequently, for 5 to 10 minutes or until the chickpea flour has darkened a shade or two and is fragrant. Heat the olive oil in a large pot over medium heat. When hot, stir and fry the onions for 6 to 8 minutes or until golden brown. Now add the fresh chilies, garlic and ginger and stir and fry for a minute or two. Toss in the ground cardamon, cloves, turmeric, cumin seeds, fenugreek seeds, coriander, cinnamon stick, dried chilies, cayenne, asafetida and chili powder. Stir and fry for a few minutes. Now add the curry leaves, stir and pack in the spinach and cook until it is wilted. Add the chickpeas and the tomato and cover and simmer for a few minutes. Next mix in the garam masala, whisked yogurt and dry-roasted chickpea flour. Take care to stir often for 5 to 10 minutes. Add the salt, stir, remove the cinnamon stick and serve on a bed of hot fresh white rice. Makes 4 to 6 servings

Other chickpea recipes you may enjoy from Lisa's Vegetarian Kitchen:
Baked Paneer and Chickpea Cutlets
Chickpea Flour Curry
Chickpea and Quinoa Salad with Lemon and Tahini
Chickpeas in a Spicy Mint Sauce

On the top of the reading stack: Plenty

Audio Accompaniment: Vladislav Delay

Gluten-Free Dietary Advice

Many people suffer from food allergies and intolerance to certain foods. One of the most common ailments that can strike is celiac disease which means an inability to consume products with gluten, also known as an allergy to wheat which is typically a genetic disorder though many of those who have trouble digesting gluten do not necessary have celiac disease. Celiac disease is when the absorptive surface of the small intestine is damaged due to gluten because it is unable to tolerate and absorb nutrients. It is best to consult your doctor or holistic practitioner if you are having problems with digestion related to gluten products. I myself do not suffer from this condition, but I certainly often prefer gluten-free products as they are easier to digest. Thankfully there are lots of options for those who cannot tolerate gluten and they don't have to sacrifice flavor, taste or nutrition either. Even treats can be enjoyed and markets and restaurants are finally offering up delicious alternatives. Many good quality breads are available without preservatives and wheat. Though often denser in texture, I really prefer these breads though I can eat almost anything without a face.

There are plenty of gluten-free grains that are digestible such as quinoa, rice, millet, gram flour (besan or chickpea flour), buckwheat, corn and teff which can be used as substitutes for wheat flour and consumed as side dishes or for breakfast. Oats may also be consumed, though there is some controversy whether or not oats are acceptable and it seems it would depend on the individual and whether cross-contamination occurs during processing of the oats. Oats should be pure and uncontaminated. It is important to check labels when buying processed food, but sometimes the labels are not always accurate unfortunately, so it is best to go with a trusted grocer and avoid processed foods as much as possible.

Other important sources of gluten-free foods include beans and legumes, the grains I have mentioned above and natural sources of sweeteners such as honey and sugar, such as xylitol. Fruits, vegetables, meats and most dairy products are also a healthy choice that won't upset the system. Most oils are also suitable and healthy for those afflicted with celiac disease. Feel free to spice up your dishes too.

I will offer up a few of my own gluten-free recipes to my readers:
Gluten-Free Honey, Lemon, Poppy Seed Cake
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Makki Di Roti (Griddle Cooked Corn Bread)
Spicy Quinoa Nut Loaf
Quinoa Soup with Corn

Some resources you may want to check for more information and recipes for those suffering from gluten-free allergies:
Diet, Desserts and Dogs
Gluten-Free Goddess
Simply Sugar and Gluten-Free
Wheat Free Meat Free

Coriander Leaves Chutney Recipe - Restaurant Style

I call this chutney as hotel green chutney. I’ve already posted hotel white and red chutney long back. This is also the same as white chutney but i added little coriander leaves. U can combine mint & coriander leaves in equal ratio and try the same. It tastes great with idli.I've given two versions.Please refer the notes section for the second version.Let’s see how to make this hotel style green chutney recipe.

Coriander leaves chutney recipe

Coriander leaves chutney/Green chutney recipe for idli,dosa!

Cuisine: Indian

Category: Chutney

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

1 cup - 250ml Grated Coconut – 1/2 cup  Green chilly – 2 - 4 nos ( add more for spicy chutney) Dalia/ fried gram dal / pottukadalai – 1 tsp Coriander leaves – 1/4 bunch Turmeric powder – a pinch Garlic cloves – 2 nos Tamarind - 1 small piece ( just 2 pinches) Salt & water – As reqd. To temper: Cooking oil – 1 tsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Red chilly – 1 no (pinched into two) Curry leaves – A few

METHOD

Take all the ingredients given above and grind it to a smooth paste by adding sufficient water. In a kadai, temper all the items given under “to temper”. Add to chutney. Serve with idli adding sesame oil Enjoy !

Note

To get a good green colored chutney , Just saute the coriander & mint leaves in little oil for sometime, add a pinch of turmeric powder and then grind with other ingredients.  Instead of sauting the leaves , you can just add a pinch of turmeric powder to get nice green color. I make the same chutney in another way too.. METHOD - 2 I add little oil in a kadai and saute the green chillies, mint& coriander leaves , little dalia and finally coconut. Just saute everything one by one , mix well and grind together with salt and water.Do the seasoning.. This is also a restaurant style green chutney . Do try this way too :) The same chutney can be done using mint leaves or coriander leaves alone. U can try the second method by just sauteing the leaves alone and grind with the other things raw. At the end , add little lime juice for tanginess. Check out my other versions of green chutney here & here.

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