Guinness Gingerbread Cake

Not that I really needed more sweets and desserts after Christmas, but I was rather restrained over the holidays and wanted to challenge myself by coming up with a gingerbread cake as a treat for my sweetie and best friend Basil. I am more of a cook than a baker, so I was a little apprehensive about drafting my own recipe. Well, the result was heavenly and my gingerbread aficionados declared this to be one of the best renditions of gingerbread they have ever enjoyed.

Deliciously moist, unlike many gingerbread recipes, and not overly sweet, even this savory girl was coming back for seconds. This is my first time using Guinness for baking and surely it won't be the last. The stout adds a nice depth of flavor that compliments the fresh ginger. You may of course use ground ginger, but for the complete gingerbread experience, I highly recommend going fresh.

Guinness Gingerbread Cake

Recipe by Lisa Turner Published on December 30, 2012 Rich, moist, flavorful and not-too-sweet gingerbread cake made with Guinness and fresh ginger Print this recipe Ingredients: 1 1/4 sticks (10 tablespoons) unsalted butter 1 cup brown sugar 1/2 cup agave syrup or honey 1/2 cup molasses 1 cup Guinness or other stout 2 1/4 cups unbleached white or spelt flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cardamon 1-inch piece fresh ginger, minced or grated 3 eggs 1 1/4 cups plain yogurt icing sugar for dusting Instructions: Generously grease a standard 10-inch bundt pan and preheat an oven to 350°. In a medium saucepan, combine the butter, sugar, syrup, molasses and Guinness, and stir over medium-low heat until the butter is melted and the mixture is well combined. Remove from heat and set aside. In a large bowl, whisk the together the flour, baking soda, cinnamon, cloves, nutmeg, cardamon and ginger. In a small bowl, whisk together the eggs and yogurt and transfer to the flour mixture along with the butter and sugar mixture. Whisk until everything is combined and the batter is smooth. Transfer the batter to the prepared pan and bake in the preheated oven until a cake tester comes out clean — about 50 to 60 minutes. Let sit in the pan for 20 minutes on a wire rack and then invert the cake onto a serving platter or plate. Dust with icing sugar and serve with whipped cream if desired. Makes one 10-inch cake

More gingerbread delights from Lisa's Vegetarian Kitchen:
Healthy Gingerbread
Chocolate Brownies with Fresh Ginger
Fresh Gingerbread Cake with Lemon Icing
Gingerbread Muffins

On the top of the reading stack: How to Tell If Your Cat Is Plotting to Kill You

Audio Accompaniment: Lux by Brian Eno

Brown Rice and Quinoa Cakes with Parmesan

From time to time, I like to share my spontaneous late night cooking experiments here, especially when they are particularly successful and pleasing to the palate. This is a rather unorthodox recipe I suppose because I fused together leftover grains, mixed in a blend of spices and herbs, incorporated some chickpea flour into the mix and then added some Parmesan cheese. Certainly a unique combination of flavors and textures that comes together in a surprising way that turned out to be a palate pleaser. The layering of spice is nicely tempered by the grain and cheese, and the herbs are understated but make their presence known in a low lying sort of way to complete the experience.

Crispy, slightly dense due to the addition of besan flour, but still moist inside, I'll be making these again and again because the possibilities are endless and I always find leftover grains a welcome challenge to dress up and make into a second meal, appetizer, side or snack. I think goat cheese is coming in the near future. Other options to be considered are various combinations of grains, spices and herbs, fresh chilies, onion, sun-dried tomatoes, quinoa flour, spelt flour and anything else that strikes your fancy when the craving hits. Don't be afraid to experiment and don't wait until you have leftovers — cook up some grains and come up with your favorite savory grain cakes.

Brown Rice and Quinoa Cakes with Parmesan

Recipe by Lisa Turner Published on December 28, 2012 Crispy golden brown rice and quinoa cakes with a chewy and flavorful inside seasoned with spices, herbs and Parmesan cheese — a great way to use leftover grains Print this recipe Ingredients: 1 cup leftover cooked brown rice (1/3 cup uncooked) 1 cup leftover cooked quinoa (1/3 cup uncooked) 1 egg 1/2 teaspoon turmeric 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1/4 teaspoon chili powder pinch of mustard powder (optional) pinch of asafetida (optional) 1 teaspoon dried parsley 3/4 teaspoon dried basil 1 teaspoon sea salt fresh cracked black pepper to taste 1/2 cup chickpea (besan) flour 1/2 to 2/3 cup fresh grated Parmesan cheese oil for frying Instructions: Combine the rice and quinoa in a large bowl. In a small bowl, beat the egg until frothy and then beat in the ground spices, herbs, salt and black pepper. Transfer to the bowl with the rice and quinoa and stir well to combine. Now add the Parmesan cheese and chickpea flour and stir until the mixture comes together. Add more flour as needed to make a uniform mixture that is moist but dry enough to shape into small patties. Flour your hands and shape the mixture into roughly 2-inch round patties. Heat a 1/4 inch of oil in a large frying pan over medium heat. When hot, add the shaped patties and fry for about 5 minutes or until the bottoms begin to turn golden brown. Flip and fry for another few minutes to brown on both sides. Transfer to a plate lined with paper towels to drain and serve hot with your favorite chutney or dipping sauce. Makes about ten 2-inch patties

More delightful fried and baked savories from Lisa's Vegetarian Kitchen:
Baked Italian Brown Rice Balls (Arancini)
Corn Cakes with Blue Cheese and Honey
Spicy Baked Chickpea Koftas
Northeast African Millet Patties

On the top of the reading stack: How to Tell If Your Cat Is Plotting to Kill You (the answer is yes)

Audio Accompaniment: Robert Rich

AGATHI KEERAI PORIYAL

Usually this poriyal is prepared on Dwadesi day ( next day to vaikunta ekadesi) as a special food for people who did fasting on vaikunta ekadesi as it helps to reduce the body heat & acidity levels.. Before my marriage , my paati used to make this poriyal along with gooseberry pickle or gooseberry pachadi & avial for dwadesi . I love that feast ..Yesterday i got the recipe from my mom and tried this poriyal. It was very nice and we loved it a lot.. We all know agathi keerai takes more time to cook. As my mom suggested , i pressure cooked the keerai after sauting and it was perfectly cooked...Usually toor dal is used in this poriyal but i used moong dal as it gives a nice smell..Also i used onions which is not added on this day. So please skip onion if u make for dwadesi..Otherwise, add small onions which gives a nice taste and flavour to this poriyal.

INGREDIENTS
 1 cup - 250ml

Agathi keerai – 1 bunch ( 1 cup ) Big onion / small onions – 1/2 cup ( finely chopped) Moong dal – 1tbsp Grated coconut – 1/4 cup Sugar – A pinch Salt & water – as needed To temper Mustard seeds – 1/2 tsp Urad dal – 1 tsp Channa dal – 1 tsp Red chillies – 2-3 nos Lime juice – few drops (optional)

METHOD

Remove the leaves from the stem , wash it & set aside. In a kadai, temper mustard seeds , urad dal & channa dal. When the dal turns golden brown add red chillies and saute for a second. Then add onions and saute till it turns transparent.. Now add the washed leaves ( keerai) , a pinch of sugar & the required salt. Saute well till the keerai shrinks.. After few minutes , add a tbsp of moong dal and saute well for a minute.Now add enough water (say 1/2 cup) and transfer the entire contents into a small box with lid and pressure cook it in high flame for 1 or 2 whistles. I dint pressure cook it directly .Remove the lid and check if there is any water..If there is any water , allow it to drain by boiling it for sometime. Otherwise, add the grated coconut , mix well and saute for few seconds..Check for salt. U can add few drops of lime juice at the end to get a tangy taste.. Serve with sambar sadam !!

NOTE

I have used more onions and dal to enhance the flavour and taste. This keerai has a mild bitter taste. Adding more coconut helps to overcome that bitterness.. We are adding sugar while sauting the leaves to avoid discoloration.. If u dont want to pressure cook the leaves , u can add water directly in the kadai and cover cook it. But it takes longer time to cook . U can also pressure cook the leaves first and then do the tempering and sautéing procedures.It tastes good in both the ways.

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Baked Eggplant Stuffed with Curried Vegetables

This space will likely be rather quiet until the new year as I spend time with my family and recover from a particularly stubborn and nasty chest cold.

In the meantime, I want to share my latest experiment with eggplant. This spicy, stuffed and baked dish makes for a most satisfying vegetarian meal, especially when served with a steaming hot bed of rice. It is rather easy to prepare and yet another excuse to warm the kitchen and your body too because it has some extra kick to really highlight the eggplant and vegetables that make up stuffing.

You likely will have more filling than you need, depending on the size of your eggplants. If you do, serve it along side the stuffed eggplant or save it for the next day and serve over a grain of your choice.

Baked Eggplant Stuffed with Curried Vegetables (Baingan ka Tikka)

Recipe by Lisa Turner Cuisine: Indian Published on December 22, 2012 Baked eggplant stuffed with spicy curried vegetables and mushrooms — a great side dish or light dinner Print this recipe Ingredients: 2 small eggplants (1 pound or 450 g) 3 tablespoons olive oil 1 teaspoon cumin seeds 1 teaspoon black mustard seeds 2 teaspoons toor dal, rinsed (optional) 1 small onion, finely chopped 1 clove garlic, minced 1-inch piece fresh ginger, minced or grated 2 or 3 fresh green chilies, seeded and finely chopped 1 tablespoon ground coriander 1 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon garam masala 1/4 teaspoon cayenne pinch of asafetida (optional) 2 cups button mushrooms, chopped 2 medium tomatoes, seeded and finely chopped 1 cup fresh or frozen peas 1/2 teaspoon sea salt, or to taste Instructions: Wash the eggplants, cut of the stems, and slice them in half lengthwise. Scoop out the pulp out into a small bowl, leaving about 1/4-inch of the flesh around the skin, taking care not to puncture the skin. Roughly mash the pulp and set aside. Preheat the oven to 400° and grease a broiling pan or baking sheet. Lightly salt the eggplant skins and place them face down on the prepared pan. Bake for about 10 to 15 minutes on the middle rack of the oven until just tender. Remove from the oven and set aside to cool. To prepare the filling, heat the oil in a medium saucepan over medium heat. When hot, toss in the cumin seeds, mustard seeds and toor dal if using. Stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the onion to the pan and stir for 3 to 4 minutes or until the onion begins to soften and brown around the edges. Now add the garlic, ginger and chilies, stir for another minute, then add the spices and asafetida if using and continue to stir for another minute or until the spices are fragrant. Turn the heat up slightly and add the mushrooms. Stir for 2 to 3 minutes and then add the tomatoes and simmer for another 3 to 4 minutes. Stir in the eggplant pulp, fresh peas if using, and simmer for another 5 minutes. The eggplant should be just tender. If you are using frozen peas, add them now and simmer for another few minutes. Stir in sea salt to taste and remove from the heat. Preheat the oven to 350° and grease a baking dish with oil. Fill each of the eggplant skins with a generous amount of the filling and transfer to the prepared pan. Bake for 30 minutes or until the tops begin to brown and the skins have blackened a little. Remove from the oven and Sserve hot with a grain side and a leafy green salad. Makes 4 servings

More eggplant dishes from Lisa's Vegetarian Kitchen you may enjoy:
Baked Gingered Chickpea Stew with Eggplant and Spinach
Eggplant Quinoa Bites with Pesto
Stuffed Eggplant Poriyal

KONGU CUISINE– KONGUNADU LUNCH RECIPES

Kongu Nadu is the most industrialised and prosperous region in Tamil Nadu..The Kongu region comprises of places right from Ooty to Dharapuram which includes coimbatore , salem and its a big list .. I worked in kongu engineering college before my marriage. I have tasted some of their foods.As i have an interest to try other area foods , kongu recipes were in my try list for a long time..I have bookmarked some recipes from different blogs and i gave a try ..Kongu foods has more of coconut and pulses in many dishes and most of the recipes were made using freshly ground spices ..So it has a nice aroma and taste.The best thing is they use very less oil in their recipes.For non-veg lovers  , there are a lot more recipes to try.. As a vegetarian , i found these recipes as simple to try and to make a perfect meal..The most popular recipe among these is arisi paruppu sadam. I saw different versions in many blogs and long back i tried it with just sambar powder but somehow we dint like that taste. May be their sambar powder is different from mine and i missed the aroma..So this time i tried it from valarmathi’s blog in which she suggested to use freshly ground spices. It was very nice and had a nice flavour..Also i tried poondu kuzhambu from her blog which is very easy to prepare. We loved its taste.In addition to this, i tried potato fry from ramya’s blog and paruppu keerai from plantain leaf..To complete the meal , i made ilaneer payasam . This time i dint add condensed milk.Still there is a big list of recipes like kollu masiyal , kootu etc to try.. I’ll make one by one and post here..I was not able to take better pictures this time as i was in a hurry to serve it for my hubby.By the time i clicked , there was a heavy shadow near my window. If possible , i’ll make again and post some good pictures .

ARISI PARUPPU SADAM

My mom makes tirunelveli special thuvaram paruppu sadam. The taste of arisi paruppu sadam reminded my mom’s recipe..We  enjoyed this rice with vadagam/vathal & potato fry..

INGREDIENTS
1 cup - 200ml

Rice – 1/2 cup ( steamed rice/ boiled rice / puzhungal arisi) Water – 1.5 cups ( add as per ur rice) ( i used 1:3 ratio, please use the ratio u follow in ur daily cooking ) Toor Dhal  - 1/8 cup ie. 2 tbsp Onion – 1 no (medium , slice cut) Tomato – 1/2 no (finely chopped) Coriander leaves – few ( to garnish) Turmeric powder- 1/4 tsp Cashew nuts - few (optional) To temper: Oil –1 tbsp Mustard seeds - 1 tsp To grind Garlic - 3 cloves Dry Red Chilly – 2-3 nos Curry leaves – few Cumin seeds – 1/2 tsp Black Pepper Corns - 1/4 tsp

METHOD

Grind the ingredients said above to a coarse paste adding water and keep aside. Wash Rice and dal.Soak for 15 mins. Heat oil in a pressure cooker & add mustard seeds to it and allow it to splutter. Then add the onions and fry until golden brown. Now add chopped tomatoes to it and fry till the tomatoes are mushy.Then add the ground paste to it and fry till the raw smell goes.Now add rice and dal to it and add water. Now add turmeric powder , coriander leaves and salt.. Pressure cook for 2 or 3 whistles.Fry the cashew nuts in ghee and add to the rice and serve.

As valarmathi suggested , i enjoyed this rice with vathal/appalam and potato fry.. This rice tastes good with potato chips too..

POONDU KUZHAMBU/ GARLIC GRAVY

Its very easy to prepare and a simple recipe..!! Thank u so much valar..

INGREDIENTS

Garlic cloves – 1/4 cup Big or small Onion, chopped – few pieces Tomato – 1 no ( small, chopped ) Tamarind – Big gooseberry sized Red Chillies – 2 nos Turmeric powder - 1/4 tsp Coriander powder – 1.5 tsp Chilly Powder - 3/4 tsp Coriander leaves – few ( optional) Jaggery –a pinch (optional) Oil – 2 tsp Mustard seeds – 1 tsp Salt & water – as needed

METHOD

Soak tamarind in water and extract a cup of tamarind juice from it and keep aside. Heat oil in a pan, add mustard seeds to it, after it splutters add pinched red chillies to it. Add the chopped onions and garlic fry till they are golden brown. Then add tomatoes and fry till they become soft. Now add turmeric powder, chilly powder and coriander powder to it and mix well.Then add tamarind juice, water and salt to it. Add  jaggery if u use..Cook the gravy till it becomes thick and garlic are soft. Garnish with coriander leaves and serve !!

PARUPPU KEERAI

It tasted more like dal palak. It was a nice combo for poondu kuzhambu..

INGREDIENTS

Greens – 1 cup chopped  ( i used arai keerai) Toor dal  – 1/3 cup (you can use split pigeon peas or yellow lentils) Turmeric powder – 1/4 tsp Oil – a drop Onion – 1 no (medium chopped) Garlic --- 6 cloves ( chopped) Green chillies – 2 nos (slit) Pepper powder – 1/2 tsp Salt to taste For seasoning Oil – 1 tsp Mustard seeds – 1/2 tsp Cumin seeds – 1/4 tsp Asafetida – 1/8 tsp Curry leaves – few

METHOD

Pressure cook dal adding turmeric powder & oil. Mash the dal and set aside. In a kadai , temper all the ingredients and add the chopped onion, garlic cloves. green chillies and saute well. Now add the washed & chopped green and saute for sometime. Add water and cover cook till the greens are cooked well.Then add pepper powder , cooked dal and required water, salt. Allow it to boil for few seconds , remove& serve hot !

POTATO FRY

For this recipe , ramya used brinjal & potato .. As my hubby doesnt like brinjal , i used only potatoes. I dint use much oil , first i roasted potatoes in little oil and i added little water to cook them.. It was not much oily and was tasty too..

INGREDIENTS

Potato – 3 nos (medium sized , cut into pieces) Big onion – 1 no, chopped ( original recipe used small onions ) Sambar powder – 1-2 tsp Grated coconut / dry coconut – 2 tsp Salt – as per taste To temper Oil – 2 tbsp Mustard seeds – 1/2 tsp Channa dhal – 1 tsp Green chilli - 1 no( finely chopped.) coriander leaves for garnishing.

METHOD

Heat oil in a pan and once its hot,add the mustard seeds. When it splutters , add the channa dal.Saute until it turns light brown in color and then add onions.fry till transparent. Add the chilli,curry leaves and turmeric powder and saute well. Now add the potato pieces and sambhar/red chilli powder and the salt needed and cook it covered until the potatoes are cooked by sprinkling little water ( If u don’t want to add water , add more oil and allow it to roast and cook in oil itself) Just before turning off the flame,add the grated coconut and gently stir.Garnish with coriander leaves. Serve it hot.

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Chocolate Quinoa Ricotta Bread

For years found only in natural food specialty stores, quinoa can now be found in every supermarket thanks to its growing reputation as one of nature's healthiest foods. It's a popularity that's well deserved. With a nearly perfect amino acid balance, its protein profile is the highest and most complete of all grains, making quinoa an important food for vegetarians. It's also gluten-free and a good source of fibre, iron, calcium, magnesium, phosphorus, antioxidants and vitamins B and E.

But it's the light, fluffy and slightly crunchy texture and delicately sweet and nutty taste of cooked quinoa that's helped make it a staple in so many households these days. Delicious on its own, quinoa also pairs easily with any number of vegetables, fruits, nuts and seasonings, making it a versatile ingredient to have on hand for all kinds of simple side dishes and breakfast porridges. Quick cooking, substitute quinoa for rice in any recipe. It's also ground into a flour that can be used as a gluten-free substitute for wheat flour in cookies, muffins and loaves. Turns out that quinoa flour is perfect for baking with and great as a gluten-free alternative. And if you do still visit the natural food stores you can find quinoa pasta as well as the more exotic and earthier-flavored red and black varieties of quinoa.

Chocolate Quinoa Ricotta Bread

Recipe by Lisa Turner From 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood Published on December 18, 2012 Simple, moist, chocolatey gluten-free cake made with quinoa flour Print this recipe Ingredients: 2 cups quinoa flour 1/2 cup unsweetened cocoa powder, sifted 2 teaspoons baking powder 2/3 teaspoon sea salt 3/4 cup loosely packed brown sugar 2 large eggs 1 cup ricotta cheese 1/4 cup peanut or sesame oil 1 teaspoon pure almond extract 1 1/2 cups whole milk 1/2 cup semisweet chocolate chips or carob chips Instructions: Preheat an oven to 350° and grease an 8-inch loaf pan. In a large bowl, whisk together the flour, cocoa, baking powder and salt. In a medium bowl, whisk together the sugar, eggs, ricotta cheese, oil and almond extract. Gradually whisk in the milk. Make a well in the center of the dry ingredients. Pour the wet ingredients into the bowl and stir until just combined. Fold in the chocolate or carob chips. Transfer the batter to the prepared loaf pan, smoothing the batter evenly with a spatula. Bake for 50 to 60 minutes or until a cake tester or toothpick comes out clean. Let cool in the pan for at least 5 to 10 minutes before turning out onto a wire rack to cool. Can be served warm or cool. This loaf with keep for about 5 days if wrapped well in foil wrap or plastic wrap and stored in the fridge. Makes 1 loaf (10 to 12 thick slices)

More chocolate treats from Lisa's Vegetarian Kitchen:
Chocolate Nut Butter No Bake Fudge
Peanut Butter Chocolate Cake
Peanut Butter Chocolate Squares
Flourless Chocolate Cake

On the top of the reading stack: For the Time Being, Annie Dillard

Audio Accompaniment: Vladislav Delay

EGGLESS ORANGE BISCUIT CAKE RECIPE

I have tried this cake many times with different flavours. Its a fool proof recipe. It never went wrong..I have tried with chocolate , pine apple and orange flavours too.It tastes great. Its very easy to make with just two steps.There is no butter,no maida and no egg in this recipe.This cake comes out really soft n spongy..Do try this cake, u’ll love it for sure ..

INGREDIENTS

Marie biscuit – 6 nos ( i used marie oats) Orange cream biscuit – 6 nos ( i used tasty treat) Sugar – 2 tsp ( adjust) Baking powder – 1/2 tsp Cooking soda – 1/4 tsp Milk – 1/2 cup ( at room temperature,boiled & cooled milk)

METHOD

In a mixie jar , take the biscuits , sugar, baking powder & cooking soda.Grind well to make a smooth powder.. Then add the milk and grind it again to make a paste.The cake mixture should fall like a ribbon.. Line a baking pan with butter paper and pour the mixture.Preheat oven in convection mode ,180c for 10 mins and bake the cake for 15-20 mins. Check with tooth pick and remove.Allow it to cool completely and remove the butter paper.Cool the cake completely before removing the butter paper else the cake will break.Cut into pieces and enjoy !!

NOTE

If u want,u can replace cooking soda & baking powder with a tsp of Eno fruit salt ( plain,blue color packet).Result will be the same.. U can add orange zest & orange juice for more flavour. In that case , adjust the amount of milk.The cake mixture should fall like a ribbon.. If u want different flavours , replace orange biscuit by pineapple  cream biscuits OR chocolate cream biscuit. The quantity would be the same..I have tried with all marie biscuit varieties..So use any.. Please check after 10 mins , if its not done, bake for 5 more minutes.. Cool the cake completely before removing the butter paper else the cake will break..

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Tomato Tamarind Soup (Rasam)

Though this delicate yet most flavorful soup could appear on menus all year round, it is particularly comforting during the winter months. Easy to prepare, thin and often watery rasams are typically served as the second course of a South Indian meal. Tamarind, tomatoes, and lemon or lime figure prominently. In this case, I had some homemade sambar powder in the cupboard that really worked just as well as rasam powder, and I skipped the citrus though you may want to include some. I made this a bit thicker than traditional rasams, so feel free to adjust the water to achieve your desired consistency.

As is the case with most soups, this one tastes even better the next day as the flavors have a chance to meld together.

Tomato Tamarind Soup (Rasam)

Recipe by Lisa Turner Cuisine: Indian Published on December 16, 2012 Fragrant, spicy and warming tomato soup simmered with tamarind, ginger and split peas Print this recipe Rasam: 2/3 cup toor dal or yellow split peas 5 cups water 1/2 teaspoon turmeric 2 tablespoons tamarind paste, seeds removed 3 large tomatoes, finely chopped 1 teaspoon sea salt 1-inch piece fresh ginger, minced 2 or 3 fresh chilies, seeded and finely chopped Tempering: 2 tablespoons sesame oil 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds (optional) 2 tablespoons sambar powder 1/2 teaspoon cayenne generous handful of dried curry leaves 1/2 teaspoon garam masala sea salt and fresh cracked black pepper to taste fresh parsley or coriander for garnish, chopped hot pepper flakes for garnish (optional) Instructions: Rinse the toor dal or yellow split peas under cold water. Transfer to a large saucepan along with 2 cups of water and the turmeric. Bring to a boil, reduce the heat to low, and simmer, stirring occasionally, for 40 minutes until the toor dal is soft and breaking apart. Stir in the tamarind and add the remaining 3 cups of water and bring to a boil again. Turn the heat down to medium and whisk in the tomatoes and a teaspoon of sea salt. Stir in the ginger and chilies and simmer for 15 minutes or until the soup is thickened, whisking occasionally. Heat the sesame oil in a small saucepan or frying pan over medium heat. When hot, toss in the mustard seeds, cumin seeds and fenugreek seeds if using, and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the sambar powder, cayenne and curry leaves, and stir for another minute. Pour the tempering into the soup, stir in the garam masala, and let sit for five minutes, covered. Add some black pepper, taste, and adjust the seasoning. Serve hot with fresh parsley or coriander and a scattering of hot pepper flakes. Makes 6 servings

More vegetable soups you are sure to enjoy from Lisa's Kitchen:
Tomato Soup with Polenta Croutons and Chive Oil
Tomato Corn Chowder
Curried Indian Vegetable Soup

On the top of the reading stack: Jerusalem: A Cookbook by Yotam Ottolenghi

Audio Accompaniment: rain

Indian Tomato Chutney with Spices

As I have been enjoying a healthy dose of savory Indian pancakes of late, there is always a good supply of chutneys and sauces on hand in the house. This cooked tomato includes vinegar, so it will keep for quite a while in the fridge in a well sealed container. Fragrant, spicy, and good for the mind and body, this chutney should certainly be considered a staple — it is a perfect multi-layered condiment that will enhance and complement any Indian savory food.

Indian Tomato Chutney with Spices

Recipe by Lisa Turner Cuisine: Indian Published on December 13, 2012 Thick and chunky cooked tomato and vinegar chutney with spices and dals Print this recipe Ingredients: 4 or 5 sun-dried tomatoes 1 tablespoon sesame seeds 2 tablespoons sesame oil 1 tablespoon black mustard seeds 1 tablespoon toor dal or channa dal, rinsed 1 tablespoon split mung dal, rinsed 1 onion, finely chopped 1-inch piece fresh ginger, minced or grated 1 clove garlic, minced and crushed 2 or 3 fresh green chilies, seeded and finely chopped 2 dried whole red chilies, broken into pieces 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon cayenne 1 teaspoon sea salt 1/4 teaspoon asafetida 2 medium tomatoes, finely chopped generous handful of dried curry leaves 1 tablespoon balsamic vinegar 1 tablespoon white vinegar Instructions: Soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and finely chop. Meanwhile, toast the sesame seeds in a small saucepan or skillet over medium-low heat, tossing frequently, for 5 minutes or until lightly browned. Set aside. Heat the oil in a wok or large frying pan 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 dals and stir for 1 minute. Add the onion and stir for 5 minutes or until golden. Now add the ginger, garlic and chilies, and continue to stir for another minute. Toss in the spices, salt and asafetida, and stir for 30 seconds. Add the sun-dried tomatoes, fresh tomatoes, curry leaves and vinegars, and cook, stirring frequently, for 12 to 15 minutes or until most of the liquid is absorbed and you have a thick paste. Garnish with the sesame seeds and serve right away at room temperature or chilled. This chutney will keep in the refrigerator for a few months or longer. Makes about 2 cups

More Indian sauces and chutneys you are sure to enjoy from Lisa's Indian Vegetarian Kitchen:
Tamarind Chutney
Toasted Fresh Coconut Chutney with Tomatoes
Gingered Tomato Sauce
Hot Green Chili Sauce

Audio Accompaniment: Carbon Based Lifeforms

MIXED VEGETABLE KURMA | SIDE DISH FOR ROTI

 

I got this recipe from my friend. I have tried this kurma many times with many combinations and finally hooked up with this recipe. I always love hotel kurma and when u dig it , u’ll find only some onions and vegetables and not any spices.As my friend’s recipe was similar to the one i expected , i tried it..It was very flavourful & tasty .. It is a best pair for roti, poori , parotta and idiyappam..I’ve already posted a mixed veg kurma , mom’s version..If interested click here..

INGREDIENTS

Carrot – 2 nos (small) Potato – 1 no (big) Beans – 8 - 10 nos Peas – 1/4 cup To temper & saute Jeera – 1 tsp Bayleaf –1 no (optional) Big onion – 2 nos Tomato – 2 nos ( small) ( I grind the tomato to paste & add ) Turmeric powder – 1/4 tsp Red chilli powder – 1/2 tsp ( i use 1/4 tsp) Garam masala powder – 1/2 tsp Kasuri methi – A pinch (optional) To grind Grated coconut – 3 tbsp Fried gram dal – 1.5 tsp Cashews – 5 nos Green chillies – 2 - 3 nos ( i used 2 )  Dhania / coriander seeds – 1/2 tsp (optional) Fennel – 1 tsp Cinnamon – 1 inch piece Cardamom – 1 no Cloves – 3 nos Ginger – 1 inch piece Garlic – 6 cloves

METHOD

Grind all the items given under “to grind” to make a paste by adding water..Grind tomatoes separately and set aside. Wash and chop all the vegetables , pressure cook adding little salt , 1.5 cup of water and set aside..Make sure the vegetables should not be mushy.. In a kadai , heat oil ,add jeera & bayleaf.. Then add the onions and saute till it turns transparent. Now add the tomato paste or tomato pieces and saute till raw smell leaves or till the pieces turns mushy.Add little salt to make it faster.. Then add the ground paste and saute well .. Now add the turmeric powder , red chilli powder and garam masala powder & kasuri methi. Mix well and saute for few mins. Finally add the cooked vegetables along with the water. Add salt if necessary and some more water. Allow it to boil for sometime till u get a nice aroma. Adjust the consistency.. Garnish with coriander leaves if u wish. Serve hot with roti/poori !

 

 

NOTE

I wanted the kurma less spicy , so i added less chillies. U can add more based on ur requirement.. Instead of cooking vegetables in prior , i have tried cooking it along with the spices .It gives a different taste and smell.Try any method based on ur wish. Adding red chilli powder is optional. If u want , u can avoid green chillies while grinding and add red chilli powder alone.. No need to use mint , curry leaves or coriander leaves for flavour. I don’t use any.. If u r using dried peas , soak it overnight and use ..

 

 

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