No Croutons Required - The Winners for June and the Challenge for July

The votes are in for June's challenge of soups and salads featuring grilled or roasted ingredients and we have two winners this month.

Congratulations to Michelle of Food, Football and a Baby who submitted this mouthwatering Indian Roast Potatoes salad. I so love Indian dishes, and I will be trying this one soon.

Also congratulations to Raven of Cook.Eat.Delicious who entered this most tempting Roasted Vegan Corn Chowder that I could not resist trying.

I will be hosting the July edition of No Croutons Required. The theme this month is hot peppers and my regular readers will know that they are dear to my tummy. Any variety is welcome included in a vegetarian soup or salad of your choice. Hot chilies, red or green, Jalapenos, habaneros, or any hot peppers that suit your fancy. I very much look forward to your creations. If you grow your own peppers, it would be a welcome addition if you included a picture of your plant or garden, along with a picture of your finished dish.

Idli Sambar With Toor Dal - Tiffin Sambar Recipes

I've posted varieties of idli sambar  learning from my MOM & MIL.This one is my MIL's special sambar. Sendhil loves this a lot . So I make it at least once in a week.It tastes similar to hotel sambar. I make this sambar for Idli, dosa and pongal specially for my guests.

Other common names of Toor Dal

Other common names are तुवरि (tuvari) in sanskrit, arhar(Hindi/Bangla:অরহর), Rohor (Assamese), Rahar (Nepali), red gram, toovar/toor (Gujarati/Marathi/Punjabi), tuvaram paruppu (Tamil: துவரம்பருப்பு),tuvara (Malayalam :"തുവര" ),togari (Kannada), Kandi(కంది)(Telugu), Yewof ater (Amharic), gandul, guandul, guandu, Congo pea, Gungo pea, Gunga pea, and no-eye pea.

Idli sambar with toor dal


How to make idli sambar with toor dal - Side dish for idli,dosa,pongal


Cuisine: South Indian

Category: Sambar

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250ml

To pressure cook Toor dal - 1/4 cup Potato - 1 no (big) Turmeric powder - A pinch Water - As needed To Soak in water Tamarind - A small gooseberry size Jaggery – 1/2 tsp ( to add in tamarind extract) To Roast & grind Cooking Oil - 1/2 tsp Methi seeds - 1/2 tsp Coriander seeds - 2 tsp Chana dal - 1 tbsp Red chilly - 3 - 4 no (big) Hing - 1/4 tsp To saute Shallots / small onion - 15 nos Tomato - 1 no (cut into small pieces) Curry leaves - a few Sambar powder - 1/2 tsp Salt & water - As needed To temper Oil - 1 tbsp Mustard seeds - 1/2 tsp Jeera - 1/2 tsp Urad dal - 1/2 tsp To garnish Coriander leaves - a few Ghee - 1 tbsp (for flavor)

METHOD



Soak the tamarind in warm water for 20 minutes and take the extract using a cup of water. Set aside. Pressure cook all the ingredients given under "to pressure cook" till one whistle.Mash the dal and set aside. Heat oil in a kadai and roast all the items given above in the same order till nice aroma arises.Powder coarsely and keep aside. In the same kadai , add oil and saute the items given under “To Saute”.Saute till tomato turns mushy.Then add the sambar powder, tamarind extract, hing & salt. Add some raw curry leaves. Allow it to boil till the onion gets cooked.Lower the flame. Now add the mashed dal & powdered spices. Mix well & boil for sometime( Be careful while adding the powder because it may form lumps.So gently stir in & sprinkle the powder simultaneously.) When it boils, add jaggery & boil for some more time. Finally temper all the ingredients given under "to temper" and switch off the stove. Garnish with coriander leaves.Transfer to the serving bowl and top it with a tbsp of ghee .( I add only when there is a guest ;) ) Enjoy with soft idlies & crispy dosas by adding sesame oil !!








Note

For restaurant style sambar, add a few curry leaves while roasting the ingredients given for sambar powder. ** Also try adding a tsp of grated coconut for additional flavor while roasting. ** Add veggies like brinjal, Drumstick and carrot to make it more healthy. In this sambar, we should add very less tamarind extract.So it will taste mild and less spicy. If u want it more spicy & tangy , add pinched red chillies while tempering and squeeze some drops of lime juice before serving.

Enjoy this yummy, delicious Sambar with hot idli !

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Beet and Feta Salad Dressed with Honey, Balsamic Vinegar and Oregano

The growing season is here, but it is still early in the year and locally grown produce is just starting to hit the markets. The hot temperatures are also finally here, and I decided that I wanted a wholesome salad with my favorite root vegetable. Beets are a good and nourishing choice no matter the time of year, especially when paired with feta and a delightful vinaigrette served over some mixed greens. A choice crusty bread, slathered in butter, is an ideal accompaniment.

Such a treat to eat outside in the warmth after such a cruel winter.

Beet and Feta Salad Dressed with Honey, Balsamic Vinegar and Oregano

4 large beets
1/2 cup of cashews, split and dry roasted over medium heat until lightly browned
3/4 cup of crumbled feta cheese
1 small red onion, cut into fine strips
mixed fresh greens

For the dressing:

4 tablespoons of olive oil
2 tablespoons of walnut oil
2 tablespoons of honey
1 tablespoon of red wine vinegar
1 tablespoon of balsamic vinegar
1 clove of garlic, minced
2 tablespoons of fresh oregano
2 teaspoons of Dijon mustard
sea salt and freshly cracked black pepper to taste

Trim the beets, wrap in foil and roast in a preheated 425 degree oven until the beets are fork tender - about 1 hour. Cool, peel and set aside.

Whisk together or blend the dressing together in a small food processor.

Arrange a heathy pile of fresh greens on a serving plater and top with chopped beets, sprinkle with cashews, feta and red onion and spoon some dressing over the mix. Season with salt and pepper, add more feta and serve with crusty bread. Such a perfect spring or summer meal.

Serves 4.

More beet recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Beetroot Rasam
Roasted Beetroot Salad with Pistachio Pesto and Goat Cheese Served over Fresh Arugula
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon

On the top of the reading stack: Guy De Maupassant

Audio Accompaniment: Marsen Jules

Ven Pongal (Spicy South Indian Tiffin Rice)

This delightful spiced rice and split mung dal dish with toasted cashews is typically prepared as an everyday breakfast in south India were it is cooked to be creamy or almost mushy, but I made a drier version to serve as a dinner dish along with this amazing coconut tamarind chutney. Adapted from "Mysore Style Cooking" by V. Sandhya, you won't be lacking for nourishment no matter the time of day you serve this dish. So easy to digest, it is perfect for those recovering from an ailment. South Indian cuisine is my new passion.

Ven Pongal (Spicy South Indian Tiffin Rice)

Recipe by Lisa Turner Adapted from Mysore Style Cooking Cuisine: Indian Published on June 20, 2011 Simple, flavorful and nourishing spiced rice with split mung beans and toasted cashews — a classic and popular south Indian breakfast dish, this is equally delicious served for lunch or dinner Print this recipe Rice: 1 cup basmati rice 1/2 cup split mung dal 1/2 cup raw cashews, split 4 1/2 cups water 1/2 teaspoon turmeric 1 teaspoon sea salt fresh ground black pepper to taste 3 tablespoons dried grated unsweetened coconut Tempering: 4 tablespoons ghee, butter or oil 1 teaspoon cumin seeds 1 teaspoon crushed black peppercorns 1/2 teaspoon asafetida 1 inch piece fresh ginger, finely chopped 2 green or red chilies, seeded and finely chopped handful of dried curry leaves 1/4 cup fresh parsley or cilantro, finely chopped Instructions: Thoroughly rinse the rice and split mung dal and soak in several inches of water for 20 minutes. Drain and let dry in a strainer for 15 minutes or longer, tossing the grains and dals once in a while. Meanwhile, toast the split cashews in a dry skillet over medium-low heat, tossing or stirring frequently, for 5 to 10 minutes or until lightly browned. Set aside. Once the rice and mung dal are dry, transfer to a skillet and toast over medium heat for several minutes, stirring frequently. Transfer to a large saucepan, pour in the water and add the turmeric. Bring to a boil, reduce heat to medium-low, cover, and simmer for 20 to 30 minutes or until the dal and rice are tender. Remove from heat. For the tempering, heat the ghee, butter or oil in a small saucepan over medium heat. When hot, add the cumin seeds, peppercorns, asafetida, ginger, chilies, curry leaves and parsley or cilantro. Stir for 1 to 2 minutes or until fragrant, the gently stir into the cooked rice and dal. Cover and let stand for 5 minutes. Season with salt and pepper and stir in the coconut. Serve hot or warm garnished with the toasted cashews. Makes 4 servings

More South Indian recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Tamarind Chickpeas
Carrot Sambar
Spicy Tamarind Black Beans
Mung Bean and Tamarind Dal

On the top of the reading stack: Plenty: Vibrant Vegetable Recipes From London's Ottolenghi

Aloo Bonda Recipe - Urulaikizhangu/Potato bonda - Tea Time Snacks

Aloo bonda, Potato bonda, Urulai kizhangu bonda, Alu bonda, stuffed bonda etc etc – This yummy South Indian Tea Time snack with a crispy exterior and soft interior with potato masala stuffing is called by different names in different languages.Whatever be the name it’s one of the most favorite Tea time snacks for kids and adults as well.Raksha loves Onion bajji and Potato bonda among all the deep fried snacks.So I make this very often in my kitchen after she comes back from the school.Whenever I make these snacks for her,I can see a thousand watts bulb in her face out of joy,haha.to make bajji and bonda,I always follow the ratio of 3:1 besan and rice flour to make bonda or bajji.It never fails for me.Do try this recipe by following the tips i have shared here.You will get it perfect.Ok,lets see how to make this crispy aloo bonda recipe.

Don't forget to check out my Aloo Paneer Bonda Recipe.The combo and aloo and paneer woul dbe a double treat for your kids :)

Aloo bonda recipe

Aloo bonda recipe/Potato bonda - South Indian style tea time snack recipe

Cuisine: South Indian

Category: snacks

Serves: 8 nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

FOR MASALA Potato - 2 nos (medium sized ) Green chilli - 2 nos (finely chopped ) Big onions - 1 no (-do-) Curry leaves - few Ginger - a small piece (Finely chopped) Salt & water - as required TO TEMPER Mustard seeds - 1/4 tsp Urad dal- 1/2 tsp Chana dal - 1/2 tsp Jeera - 1/4 tsp Curry leaves - few TO GARNISH Coriander leaves - few Lime juice - A few drops ( optional) FOR BONDA BATTER Gram flour - 6 tbsp Rice flour - 2 tsbp Cooking soda - a big pinch Red chiiy powder - 1 tsp Hing - A pinch Salt & water - as required

METHOD

Wash and pressure cook the potatoes.Peel the skin and mash it well.Set aside.Chop the onions,chilli,ginger and coriander leaves. Heat oil in a kadai and splutter mustard seeds,urad dal,chana dal and curry leaves.Add onions,green chillies,ginger bits and saute well.Now add the mashed potato.Mix well.Add salt,turmeric powder and mix well.Make it like a thick dough.Lastly garnish with coriander leaves and keep the masala ready.Sprinkle some lemon juice if needed. Make a small lemon sized balls out of the stuffing and keep them in a plate. In a wide bowl,take the besan flour,rice flour,red chilli powder,cooking soda,hing,salt and  pinch of food color if needed.Mix everything well.Add water and make a cream like paste.The batter should be thick and fall like a ribbon.Do not add more water and make the batter thin because thin batter makes tails while u drop the bonda in oil.Whereas very thick batter gives you hard bonda.So the quantity of water is very important. Heat oil to deep fry.Drop a pinch of batter and if it rises immediately,oil is ready.Now take the potato ball and dip in the batter.Coat the balls well with the batter and drop in the hot oil.Cook in medium flame by turning the bonda at regular intervals.Remove when it turns golden brown.Drain the oil in a tissue and serve hot with coconut chutney or tomato sauce ! Enjoy with hot tea !

Make this kids favorite evening snack once they are back from school.They will enjoy it !

Technorati Tags: Potato bonda,aloo bonda recipe,urulaikizhangu bonda,kids snacks,tea time snacks,south indian snacks recipes,make potato bonda,crispy aloo bonda,alu bonda

Very Good Recipes Tags: Potato recipes, Potato bonda, aloo bonda recipe, urulaikizhangu bonda, kids snacks, tea time snacks, south indian snacks recipes, make potato bonda, crispy aloo bonda, alu bonda

Jalapeño and Tomato Macaroni & Cheese

An occasional craving for comfort food is one that most of us share when stresses or anxieties abound, an impulse to revisit times or places of simplicity and security, no matter how real or perceived our memories. It's a pleasure of mine to indulge my loved ones with kitchen comfort at those times, not to mention that fussing with pots, pans and food can be a welcome relief to myself when others around me are feeling strains. Into these dishes I can pour the love and care that aren't always easy to express in words.

One of my husband's favorite comfort foods — and one shared by many others — is a big helping of macaroni and cheese. In his case, he remembers the Kraft Deluxe Macaroni & Cheese that his father baked with a can of crushed tomatoes. Of course, now that he's eating out of my kitchen he gets my own brand of comfort food, meaning fresh quality ingredients assembled by hand and with a little spicy touch of my own tossed in. I'm happy to say that a big helping of warm and creamy homemade jalapeño and tomato mac'n'cheese did just the comfort trick for him while giving him a taste of something new at the same time. After all, moving forward is important even when we want to indulge our nostalgic feelings.

Jalapeño and Tomato Macaroni & Cheese

Recipe by Lisa Turner Published on June 13, 2011 A classic comfort food with an extra loving homemade touch Print this recipe Ingredients: 3 plum tomatoes 1/2 cup dried bread crumbs 1/4 cup cornmeal 3 tablespoons unsalted butter, melted 1/2 pound uncooked macaroni 4 tablespoons unsalted butter 12 oz can evaporated milk 2 eggs 1 teaspoon dry mustard 1 teaspoon sea salt fresh ground black pepper, to taste 16 oz cheddar, colby or Monterey Jack cheese, grated 2 jalapeño peppers, seeded and cut into thin rounds Instructions: Chop the tomatoes and place in a fine sieve to drain the juices, tossing occasionally. Meanwhile, combine the bread crumbs and cornmeal with the melted butter and set aside. Cook the macaroni to al dente in a large saucepan according to instructions on the package. Drain and return to the saucepan. Add the remaining butter. In a large mixing bowl, whisk together the milk, eggs, mustard, salt and black pepper. Add 3/4 of the cheese and combine. Stir the cheese mixture into the macaroni and butter over medium heat. Keep stirring for 5 - 10 minutes or until the sauce thickens and is hot and bubbling. Remove from heat and stir in the tomatoes and jalapeños. Preheat an oven to 350°. Pour the macaroni into a lightly greased 2-quart casserole dish. Sprinkle over the remaining cheese, followed by the bread crumb and cornmeal mixture. Bake uncovered for 30 - 40 minutes or until the bread crumbs and cornmeal are browned. Remove from heat and serve.. Makes 6 - 8 servings

Other great mac'n'cheese recipes from Lisa's Kitchen:
Classic Macaroni & Cheese
Macaroni & Paneer Cheese
Greek Macaroni & Cheese

On the top of the reading stack: Sukham Ayu: Cooking at Home With Ayurvedic Insights

Audio Accompaniment: Rustling Leaves

Mysore-Style Toor Dal Soup

This is another recipe adapted from "Mysore Style Cooking" by V. Sandhya. Such an elegant and informative book that is essential for cooks wishing to learn more about south Indian cuisine. As I enjoy toor dal and soup, I decided to make what she so charmingly calls "Sandhya's Soup". She tells us that it is particularly good for babies and children as it is easy to digest. You may wish to omit the hot peppers. It is also easy to prepare and delicious. Adjust the amount of water to achieve your desired consistency. I opted for a thicker version.

The toor dal — or toovar dal or split pigeon peas — used in this recipe is most likely the most popular of all dals in south Indian cooking. It has a slightly sweet, nutty flavor and full texture that makes it a delight in soups, but yellow split peas can be substituted in this recipe for an equally delicious result.

Mysore-Style Toor Dal Soup

Recipe by Lisa Turner Adapted from V. Sandhya Cuisine: Indian Published on June 9, 2011 Simple, digestible spicy dal soup with tamarind, tomato and chilies Print this recipe Ingredients: 1 cup toor dal or yellow split peas 3 cups water 1 teaspoon ghee, butter or oil 1 small tomato, chopped 2 to 3 fresh green chilies, seeded and chopped 2 teaspoons tamarind paste 1/2 teaspoon cumin seeds 1/2 teaspoon sea salt, or to taste fresh cracked black pepper handful of fresh cilantro Tempering: 1 tablespoon ghee, butter or oil 1 teaspoon brown mustard seeds generous handful of fresh or dried curry leaves 1/2 teaspoon asafetida Instructions: Thoroughly rinse the toor dal or split peas in a strainer. Transfer to a medium saucepan and pour in 3 cups of water. Add the ghee, butter or oil and bring to a boil. Turn the heat down to low, cover, and simmer until the dal is tender — about 30 minutes. Remove from heat and purée the dal with a hand blender or in a countertop blender. Return to the stove and stir in the tomato, chilies, tamarind paste, cumin seeds, sea salt and black pepper. Add more water if desired and simmer for another 15 minutes. For the tempering, heat the ghee, butter or oil in a small saucepan over medium heat. When hot, add the mustard seeds and stir for 30 seconds or until they turn grey and begin to splutter and pop. Toss in the curry leaves and asafetida, stir for a few seconds. and then transfer to the soup. Cover and let sit for another 10 minutes. Stir in the cilantro and serve hot. Makes 4 servings

More toor dal recipes from Lisa's Vegetarian Kitchen:
Toor Dal Palak
Toor Dal and Green Bean and Pea Poriyal
Roasted Toor Dal and Coconut Chutney
Tarka Dal

On the top of the reading stack: Plenty: Vibrant Vegetable Recipes From London's Ottolenghi

Vendakkai Puli Kulambu Without Coconut

I wanted to try vathal kuzhambu with okra for a long time. I made it for today's lunch and i loved it.

INGREDIENTS 

• Okra / lady's finger / vendakkai - 5 nos (Chop into round thin slices)
• Tamarind - Medium gooseberry size
• **Sambar powder -  2 tsp
• Salt - as needed
• Turmeric powder - 2 pinches
• Jaggery - a small piece

To temper :

• Cooking oil - 2 tbsp
• Methi seeds / Fenugreek seeds - 1/4 tsp
• Mustard seeds - 1/2 tsp
• Jeera- 1/2 tsp
• Urad dal - 1/2 tsp
• Toor dal - 1/2 tsp
• Small onions - 2 nos (finely chopped)
• Garlic cloves - 4 nos (-do-)
• Curry leaves - few (-do-)

METHOD :

• Soak tamarind in warm water for 20 mins and take the extract. Add salt , sambhar powder and turmeric powder.set aside.
• Now in a kadai , heat oil and add the tempering items in the same order.Saute for a while.Now add the chopped lady's finger pieces and saute well.
• Now add the tamarind extract and allow it to boil till okra gets cooked. Add a small piece of jaggery.
• Switch off the flame.Transfer to a bowl and add a tsp of gingely oil .Cover it and serve after 30 mins.This gives a special flavor for the gravy.

Mix with plain rice & enjoy with sutta appalam :)
** For sambar powder recipe, please click for homemade recipe. U can use ur home made or store bought powder too.There will be no change in taste i guess..

Sweet and Sour Beet and Sprouted Mung Bean Salad

Messy though they are to prepare, beets are one of my favorite vegetables. This recipe was adapted from Mysore Style Cooking by V. Sandhya. I was intrigued by this dish as it included not only beets, but also some coconut and pineapple. Served alongside some Jasmine rice, this was certainly a satisfying summer meal that I enjoyed with my dinner guests on my front deck. Summer is finally here.

This is my submission to My Legume Love Affair, a most popular event started by lovely Susan and hosted this month by Aqua of Served with Love.

Sweet and Sour Beet and Sprouted Mung Salad

a generous handful of fresh beet greens
3 beets, peeled and grated
1 cup of mung bean sprouts
3 tablespoons of unsweetened coconut
2 tablespoons of fresh parsley, chopped
juice from one lime
1 cup of pineapple, finely chopped
1 teaspoon of sea salt

For the tempering:

2 teaspoons of oil
1 teaspoon of black mustard seeds
1/4 teaspoon of asafetida
pinch of cayenne
pinch of turmeric

Rinse the mung beans well and soak overnight in enough water to cover. Drain and transfer them to the center of a few paper towels. Wrap with string, transfer to a pot, cover and let sit for 24 hours.

In a large bowl, combine the beet greens, grated beet, mung bean sprouts, coconut, parsley, lime juice, pineapple and salt.

For the tempering, heat the oil in a small saucepan over medium heat. When hot, toss in the mustard seeds and stir and fry until they begin to pop. Now add the asafetida, cayenne and turmeric and stir into the salad, taking care to mix until everything is well combined.

Serves 4 - 6.

More Mung Bean Recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Mung Bean Paneer
Moong Dal
Mung Bean and Vegetable Soup
Mung and Azuki Beans with Fresh Peas and Spices

On the top of the reading stack: Plenty: Vibrant Vegetable Recipes From London's Ottolenghi

Audio Accompaniment: silence, finally