الأربعاء، 30 يناير 2013
No Croutons Required - The Winner for January
The challenge for January was to get creative with leftovers and come up with a soup or salad suitable for vegetarians. We certainly had a lovely turnout this month and I want to try each dish. A big thanks to all who submitted their creations. We must however, crown a winner. Congratulations to Janet of The Taste Space who submitted this creative and absolutely irresistible Carrot Ginger Lime Soup with Sweet Potato Hummus. Adding leftover hummus to soup had never occurred to me, but I adore the idea.
Jacqueline with be hosting the February edition of No Croutons Required. Check back at the beginning of the month for the theme.
الثلاثاء، 29 يناير 2013
Soft Idli Using Idli Rava | Breakfast Recipes
I must thank my neighbour for introducing idli rava to me . I dint know that there is something called idli rava until she told me. She used to tell me to try idli rava once but i was hesitant because idli is our staple food and i dint want to take risk using idli rava.Then she gave me some to taste and after that i started making it in my kitchen. Now i am very much comfortable with this idli rava idli.We can make crispy dosas too.U could have tasted this type of idlies in restaurant.But in this method, idli wont be crumbly/coarse like in hotel. First thing i liked in this method is very less soaking time , just 45 mins is sufficient..It takes the soaking time of urad dal. Total process (soaking + grinding) takes 1 hour. But it needs 8 - 15 hrs of fermentation time. I grind the batter in the afternoon ( around 2 pm) & make idlies the next day morning (7 am).The batter will be fermented well.Second good thing is i grind the batter in mixie ( NO grinder cleaning ).I have shared a Full video recipe on how to make these idlis.Please have a look.
Idli using Idli Rava
How to make Idli using Idli rava easily at home
1 cup - 200ml
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Enjoy this easy Idli recipe for your breakfast !
Healthy Peanut Butter Cookies
Once again, boldness in the kitchen paid off. Coming up with savory meal dishes has become second nature to me, but when it comes to baking I tend to stick to tried and true recipes. But after the success of my Guinness gingerbread cake, I figured I would try my chances with a homespun cookie recipe. The result was quickly devoured and turned out to be a perfect little snack to settle queasy tummies. Chewy, without being overly moist, with a slight crumbly texture, I have already made a few batches because they are so easy to prepare and a delightful way to get a mellow sugar fix from baked treats.
Healthy Peanut Butter Cookies |
Recipe by Lisa Turner Published on January 29, 2013 Simple, chewy, delicious and wholesome eggless peanut butter cookies made with natural peanut butter and just a little sugar Print this recipe Ingredients:
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More cookies from Lisa's Kitchen:
Chocolate Orange Cookies
Cayenne Peanut Butter Cookies
Flourless Peanut Buttter Chocolate Chip Cookies
Cream Cheese Sugar Cookies
On the top of the reading stack: Savory Pies: Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Pie Crusts by Greg Henry
Audio Accompaniment: Biosphere
الاثنين، 28 يناير 2013
SWEET CORN MASALA DOSA | BREAKFAST RECIPES
Its been a long time i made dosa varieties at home..I tried this recipe after watching a local telugu channel show in you tube..It was a show about a hotel’s dosa mela . I tried this dosa with the recipe roughly told by the chef to the anchor. I have never eaten or seen this dosa variety in any hotel . I found this recipe new & interesting .I love to try sweet corn recipes as it is our family favourite.It was very tasty and we loved it with coconut chutney as side..Do try this , i am sure u’ll find it different & tasty . I’ll post some more dosa varieties soon..
1 cup - 200ml
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الأحد، 27 يناير 2013
Peach and Bocconcini Salad with Arugula
I am craving spring and it is no secret to those that know me and check in on my space that I despise winter. My smallish frame has a most difficult time keeping warm, even in my apartment, even when I am cooking and baking in my kitchen. I adore old houses but the draftiness and lack of proper insulation make for a good number of cold months in a row with little relief. In addition to that, I miss the warming sun on bare skin.
I suppose that is one of the reasons I made this refreshing peach salad that can hardly be said to be seasonal here in Canada, but I can dream of warmer times. I rarely use canned ingredients, but was invited to try California cling peaches that are not packed in that usual syrupy, sugary mixture of unpleasantness nor with nasty preservatives. I do tend toward soups, stews and baked dishes for dinner during these dreary months, but we all need a bit of sweetness in our diet, no matter the time of year. Store this one away for fresh peach season or just hurry off to the store and get some canned peaches as I did if you can't wait that long.
Mild bocconcini cheese really takes on the natural sweetness of the peaches and tartness of the vinegars, especially when marinated, and the earthy tender greens and fresh basil fill out the whole taste experience. You won't be disappointed with this delightful side salad.
Peach and Bocconcini Salad with Arugula |
Recipe by Lisa Turner Adapted from the California Cling Peach Board Published on January 27, 2013 Simple and refreshing, slightly sweet and savory salad of marinated peach slices and bocconcini cheese served over arugula Print this recipe Ingredients:
Note: Use 2 tablespoons of white wine vinegar in place of the balsamic and champagne vinegars if desired and do experiment with the vinegars and oils you have on hand.Instructions:
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More refreshing salads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Avocado Salad
Creamy Coleslaw
Chickpea and Fresh Ginger Salad
Fig Salad with Fresh Basil, Arugula, Goat Cheese and a Pomegranate Vinaigrette
On the top of the reading stack: copious number of notes
Audio accompaniment: Pantha du Prince at Shanti 7.12.2008
الجمعة، 25 يناير 2013
Spicy Carrot Soup with Ginger and Paneer Cubes
Carrots are one vegetable that I pretty much always have on hand. They keep for a good while in the fridge and can easily be tossed into salads, stews or soups, or just eaten raw with or without dip. I got to thinking about my fresh bag of carrots and decided that carrots ought to shine as a centerpiece of the meal from time to time and so the idea of this elegant nourishing soup with plump, lightly fried paneer cheese cubes was born and subsequently devoured. My husband declared it was probably the best carrot soup he has ever eaten and, humble cook that I am, I tend to agree.
If you want a vegan version, use oil and coconut milk instead of butter and cream and omit the paneer cubes and use croutons instead, such as these ever-popular polenta croutons (without the Parmesan), fried tofu cubes or any other addition that suits your fancy.
As is usual with most soups, this one tastes even better the next day as letting it sit allows the flavors to meld together for an even more satisfying curried taste experience. Simply reheat before serving.
Spicy Carrot Soup with Ginger and Paneer Cubes | |||
Recipe by Lisa Turner Cuisine: Indian Published on January 25, 2013 Simple, creamy and delicious curried carrot soup seasoned with Indian spices and served with tender pieces of fried paneer cheese
Paneer:
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More vegetable soups you are sure to enjoy from Lisa's Vegetarian Kitchen:
Creamy Beet Borscht
Curried Carrot and Lentil Soup with Cashews
Indian Tamarind, Carrot and Coconut Soup
Wild Mushroom Soup
On the top of the reading stack: too busy to read much this week
Audio Accompaniment: Lauki's Antartica Dreamscape
الخميس، 24 يناير 2013
DAHI VADA | CHAAT RECIPES
I wanted to try dahi vada/dahi bhalla , a famous north indian street food for long time. I love thayir vada. I thought both are same but then i came to know dahi vada is similar to curd vada and in addition they add chaat chutneys & also the shape will be round like bonda.I got this recipe from a chaat book and i tried in a weekend. We all loved it.I made a batch in vada shape for my hubby and the remaining in round shape.So i’ve mentioned both in step by step pictures. Do try any based on ur liking. It tastes greatINGREDIENTS
- White round urad dal – 1 cup
- Green chillies – 2 nos
- Ginger – 1 inch piece
- Fresh Curd – 2 - 3 cups ( mild sourness is OK)
- Chaat chutneys( Green & sweet chutney) – 1/2 cup each (must be in tomato sauce consistency , add water accordingly)
- Ginger pieces – 1 tbsp ( finely chopped)
- Red chilli powder – 1 tsp ( to sprinkle)
- Dry Roasted Cumin powder – 1 tsp (to sprinkle)
- Chaat masala powder – 1 tsp (to sprinkle- optional)
- Warm water – 1 bowl (to dip the vadas)
- Coriander leaves – To garnish
METHOD
Heathy Vegetarian Game Night Snacks
To begin the evening, let us start with some savory appetizers from my kitchen that are sure to get everyone in the party mood.
Let us begin with Stuffed Mushrooms. These earthy mushrooms are stuffed and complimented by a wonderful array of savory flavors, from tart sun-dried tomatoes and Kalamata olives, spices and jalapeños, to creamy and slightly salty goat cheese. An amazing appetizer for any occasion, this recipe can of course be increased in quantity depending on the number of participants attending your party.
How about some Olive Cheese Balls? Imagine a plump green olive nestled in a slightly spicy and crispy cheese pastry. For a maximum burst of flavor, I suggest you use an extra old Cheddar cheese. I'm quite certain you could substitute small sautéed button mushrooms for the olives. Better yet, double this recipe and make both for a simple and perfect appetizer.
Yes, it is getting cheesy as game night approaches, but these Smoked Gouda Gougères are not to be skipped. These delightful little airy puffs can be served with a red pepper dip, or just on their own, as I enjoyed them. Certainly a great hors d'oeuvre or snack and crowd pleaser.
Dips for chips and sliced vegetables are in order as the evening progresses. Simple, creamy, zesty and Spicy Roasted Red Pepper Hummus is another popular choice to have on hand for your evening festivities. It's also vegan friendly if you leave out the cheese.
Tangy, spicy and fresh-tasting classic Mexican Guacamole served with blue corn tortilla chips or, better yet, homemade Spicy Baked Tortilla Chips can't fail to be a hit. If you want to make it a Mexican party, do include Quesadilla with Mushrooms and Black Bean Pastries on the menu. Your guests might never want to leave after this feast, so choose your friends wisely.
Nachos are a must for the party. My Spicy Nachos loaded with vegetables and smothered in cheese are always a hit and hard to resist. Homemade tomato chutney makes these even harder to resist.
Popcorn is always in order, especially if you spice it up while enjoying a glass of wine. Old fashioned stovetop-popped popcorn goes gourmet in Lisa's Kitchen. Generous handfuls are in order.
Enjoy your evening with good eats and good friends.
الأربعاء، 23 يناير 2013
3 CHAAT CHUTNEY RECIPE
I am a big fan of chaat items .I can live with it.Recently i tried dahi vada( will post next).I made these chaat chutneys & the urad dal batter in large quantities, refrigerated it and prepared it for my daughter as evening snack for 3-4 days ..She loved it a lot.Making varieties of chaat is very easy.If we have these chutneys, oma podi & onions at home , we can make chaat recipes instantly. I used to make a single sweet n sour chutney for chaat which u can find here. But after going through some books and websites , i found there are different varieties of chutneys. So this time i tried all these chutneys.I made them thick & i diluted it while use..I quickly browsed some recipes and i finally settled down with recipes of Few minute wonders..I made some slight changes in the ingredients and the procedure for my comfort ..Do try these chutneys , u’ll love it..
1 cup - 200ml
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RED CHUTNEY/ GARLIC CHUTNEY
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