No Croutons Required - The Winner for March

The challenge for March was to come up with a raw soup or salad. All of the submissions were mouthwatering, but we do have to crown a winner. Congratulations to Ingrid of Kitchen Tales of Sugar and Spice who entered this month with an elegant and unique Ajo Blanco. I'm certainly looking forward to trying a raw version of a Spanish classic.

Jacqueline will be hosting the April 2013 edition of No Croutons Required. Check back at the beginning of the month for the theme.

Tomato Mint Chutney Recipe - Side Dish For Idli Dosa

I got this recipe from Mallika badrinath’s chutney varieties book.I tried for idli , dosa. It tasted great for both. We loved it very much and i have included this chutney in our routine side dishes..Its very simple. It uses little coconut though. The color of the chutney may vary depending on the amount of tomatoes u use. If u use more tomatoes , red chillies and less mint leaves , it will be on the reddish shade as u see in this picture. I have tried adding more mint leaves, green chillies and less tomatoes too.It comes out in green color.But whatever may be the color , its tastes  . Do try this recipe , u’ll love it for sure !!
Check out my coconut mint chutney/Pudina chutney too.

Tomato mint chutney recipe

Tomato mint chutney recipe -Yummy side dish for idli,dosa

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

1 cup - 200ml Tomato – 2 nos (Big) Mint leaves – 1/2 cup Small onion – 10 nos OR Big onion – 1 no Tamarind – 1 small piece (soak in little water) Green chilli Or Red chilli – 5 -7 nos Grated coconut – 1 tbsp Urad dal – 3/4 tbsp Cooking oil – 1 tbsp Salt & water – As needed To temper Cooking oil – 1 tsp Mustard seeds – 1/2 tsp Hing – 2 pinches

METHOD

Wash the mint leaves , chop tomatoes roughly , peel the onions and slit the green chillies. Heat a tsp of oil in a pan and roast the urad dal,chillies ( I used green + red chilli) till dal turns golden brown.Before switching off the flame,add the coconut , mix well and remove in a plate.  ( I sauteed tomato,onion ,mint leaves in the same pan in low flame) Again add 2 tsp of oil and add the small onions , tomatoes , mint leaves and saute them together till tomato turns mushy.Allow it to cool. Grind everything together adding the tamarind , salt and water.Now temper the mustard seeds and hing and add to the chutney. Serve with idli , dosa !! Enjoy !

Note Adjust the amount of green chillies as per ur taste.Coriander leaves can be used instead of mint leaves .Also red chillies can be used in place of green chillies.

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SHARJAH SHAKE RECIPE – SUMMER DRINKS

Sharjah shake is nothing but banana milkshake which is commonly found in kerala juice shops & bakeries..I came to know about this drink from my neighbour. She makes this very often for her sons during summer.She suggested me to try once.As I had some ripe banana lying in the pantry i tried this milk shake ..We loved it. It tasted slightly different from the usual banana milkshake.Not only the taste , but also the color .. Addition of boost and Chikki/Cashew/Badam makes the difference here.One more important thing in this recipe is , it uses frozen milk cubes .It can be made in jiffy and adding ice cream is optional ..It comes out thick without adding ice cream.It is a refreshing and a filling drink too....Adjust the amount of sugar based on ur liking..Do try this, u’ll fall in love with it

INGREDIENTS

Frozen Milk – 2 cups (400 ml ) Ripe small size banana – 2 nos ( 3 if very small) ( use poovan , kadili . I used yelakki) Sugar – 1 tbsp Peanut chikki – 2 small pieces (optional) Almond or cashews – 5 nos Boost / Bournvita / Chocolate Horlicks – 1- 1.5 tbsp

METHOD

Take 2 cups of milk and freeze it well.. In a mixie jar, chop and add the ripe banana , sugar , peanut chikki or cashew or badam and boost/bournvita. Break the frozen milk with a rod and add as small cubes to the mixie jar.Grind everything well till it becomes frothy. Serve in a glass !!

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Miso Mushroom Risotto

Hearty chunks of moist delicious oyster mushrooms embellish this simple, delicious and vegan-friendly Asian-style risotto cooked in an earthy miso and vegetable stock and seasoned with just a little cayenne and rice vinegar to give it a wonderful little kick. Delighted by such a gourmet risotto experience, your guests will never guess just how easy it is to make.

Oysters are a wonderfully fragrant and flavorful mushroom to use in this kind of risotto, but shiitakes or any other full-flavored mushrooms will make a lovely dish as well — even white mushrooms will make a pleasing risotto. Similarly, white or "shiro" miso lends this risotto a light golden color and just a delicate hint of sweetness, but other more pungent misos can be used to good effect, although you may wish to reduce the amount slightly if using a red or hatcho miso.

Miso Mushroom Risotto

Recipe by Lisa Turner Cuisine: Asian / Italian Published on March 29, 2013 Simple, delicious and vegan-friendly Asian-style oyster mushroom risotto cooked in an earthy miso and vegetable stock Print this recipe Ingredients: 4 cups vegetable stock 3 tablespoons white (shiro) miso paste 2 tablespoons sesame oil 2 cups oyster or shitake mushrooms, sliced 1 clove garlic, minced or crushed 1 bunch green onions, green and white parts, sliced 1 cup dry unwashed arborio or other risotto rice 1/2 teaspoon cayenne 1 tablespoon rice vinegar sea salt to taste (optional) 1 tablespoon toasted sesame seeds (optional) Instructions: Heat the vegetable stock in a saucepan to a gentle simmer and stir in the miso paste until dissolved. Reduce the heat to low and keep on a gentle simmer. Heat the oil in a large heavy-bottomed saucepan over medium-high heat. Add the mushrooms, garlic and the white parts of the green onions and sauté for 5 minutes. Add the rice and stir to coat the grains. Add a 1/2 cup of the miso vegetable stock and the rice vinegar, and bring to a boil. Cook, stirring constantly, for 3 to 4 minutes or until the liquid is absorbed. Continue to add the miso vegetable stock 1/2 cup at a time, stirring until the liquid is absorbed before adding the next 1/2 cup. Repeat this process until the stock is used and the rice is cooked but still slightly chewy. The risotto should be creamy. Season with salt if desired (the miso is quite salty itself) and remove from heat. Serve hot or warm garnished with the green parts of the green onions and a scattering of toasted sesame seeds if desired. Makes 4 servings

Other risottos from my kitchen you may enjoy:
Spicy Azuki Bean Risotto
Baked Mushroom Risotto
Lemon Risotto with Leeks and Mushrooms

On the top of the reading stack: RawEssence: 165 Delicious Recipes for Raw Living

Audio Accompaniment: The Orb

Rava Idli Recipe | Sooji Idli - South Indian Breakfast Recipes

 Rava idli / Sooji idli /Semolina idli with step by step photos and Video ( Updated)
Rava idli ( Sooji idli/Semolina idli) is an easy, instant, Indian breakfast recipes that helps me whenever I run out of idli dosa batter. Very recently I started making this idli at home and I have made this 3-4 times so far.Sendhil loves this a lot.It comes out very soft and porous.I got this recipe from Aval vikatan’s restaurant style recipes supplementary book.Its cooking procedure is very simple.The softness of this idli lies in the consistency of batter, proportion of curd & ENO fruit salt or cooking soda.Please do not attempt this recipe without curd or Eno/Soda.To make a healthy breakfast recipe, my MIL adds vegetables like grated carrots, cabbage and cooked peas. So I too make this way sometimes. Rava idli tastes the best when served hot with coconut chutney.In some hotels, it is served with kurma. In Karnataka, rava idli is served with sagu or potato masala.Try this simple, easy, Instant rava idli recipe and let me know how u liked it.

Rava Idli recipe

Rava idli - Easy, Instant breakfast recipe

Cuisine: Indian

Category: Breakfast

Serves: 8-10 nos

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Sooji / Rava – 1 cup Fresh curd – 1 cup ENO fruit salt – 1 tsp OR Cooking soda – 1/2 tsp Salt & water – As needed To temper Oil – 1.5 tsp Ghee – 1.5 tsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Chana dal – 2 tsp Pepper corns – 1/2 tsp ( optional) Jeera/Cumin seeds – 1 tsp Finely chopped ginger – 1 tsp Finely chopped green chilli – 1-2 nos Cashew nuts – 5 nos Coriander leaves – few (chopped) Lemon juice – Few drops (optional)

METHOD

Dry roast rava for 5-6 minutes in low flame without changing its color. Set aside.In a wide kadai or cooker base , add oil and ghee. Temper mustard seeds , urad dal, chana dal,Cashews, pepper corns, jeera, Finely chopped ginger, green chillies and curry leaves. Saute well till pepper corns starts to splutter. Add the roasted rava , mix well. If using unroasted rava, roast it for 3-4 minutes in the kadai. Switch off the flame and allow it to cool.After the mixture cools down completely , add the curd, salt, coriander leaves, lemon juice and the required water. Mix well. The consistency of the batter should not be too thick or too thin. It should be pourable like idli batter.The mixture takes 1/2 cup – 3/4 cup of water to get the right consistency. Before making idli, add the eno fruit salt. Eno should be active such that as soon as u add ENO, u should see bubbles. Mix well and make idli immediately.Grease the idli plate and pour the batter.Steam it for 8-10 minutes.Remove and enjoy eating hot ! Enjoy !

Note

Adjust the quantity of water to reach the consistency. If using roasted rava, just mix well with tempered items. No need to roast it again. Please do not attempt this recipe without curd or ENO/Cooking soda. As this is an instant recipe, you should add ENO or soda to achieve softness. You can add grated carrots and cooked peas.

Enjoy Soft, spongy rava idli for breakfast with sambar or chutney !

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Cauliflower and Pea Curry

There is yet another new addition to my extensive cookbook collection and this one has quickly become one of those must-recommend books to my readers who are interested in Indian cooking. After reading an extensive review of the book by Sia of Monsoon Spice, I promptly ordered a copy and already I've been inspired to make a few dishes from the book.

Prashad — Indian Vegetarian Cooking by Kaushy Patel is the result of a lifelong journey of passionate cooking by the author. Focusing on Gujarati food, Ms. Patel moved to England as a young woman and soon after got into the food business beginning with a deli specializing in Indian street food that eventually blossomed into a restaurant that received high praise and recognition from Chef Gordon Ramsay — that's saying something because he is no vegetarian and his standards at times are nearly impossible to meet. Come to think of it, I do recall the episode of the Best Restaurant series when Ms. Patel and her family's business was featured and was quite charmed. Sia was blessed to eat at the restaurant in Bradford, England and I must confess I am burning with envy.

"None of the curries we ordered tasted the same or had just one ingredient overpowering the other. The food was hot, fresh, vibrant, and delicately spiced with different textures and flavours making it clear that none of the food served here was mass produced or doused in ready to use spice mixes or sauces."

Contained within the covers are recipes ranging from starters and street snacks, mains, rice dishes and breads, soups and sides and desserts and sweets. Whether you are a novice or an experienced cook, you will find plenty of inspiration for your own cooking experiences. Many of the recipes are Indian classics with a fresh look, and we are treated to some treasured creations that Ms. Patel has crafted, shared and served up to eager family and customers with great success. Plenty of vegan recipes are offered up too along with onion and garlic free delights.

Sia had done an excellent job discussing and reviewing the book, so do check out her review. I'll have more to say about this wonderful book as I continue to explore.

The key to this wonderfully flavorful dish is to cook the cauliflower until just tender and have a rather gentle hand with the spicing, though you will want some Indian heat.

Cauliflower and Pea Curry

Recipe by Lisa Turner Adapted from Prashad — Indian Vegetarian Cooking Cuisine: Indian Published on March 26, 2013 Green peas and cauliflower cooked until just tender in gentle and fragrant Indian spices and seeds Print this recipe Ingredients: 4 to 5 fresh green chilies, partially seeded and chopped 1-inch piece fresh ginger, chopped 2 tablespoons oil 1 1/2 teaspoons cumin seeds 1 1/2 teaspoons mustard seeds 1/2 teaspoon fenugreek seeds 1/2 teaspoon asafetida 1 medium cauliflower, cut into 1-inch pieces 1 teaspoon turmeric 1/2 teaspoon chili powder 1 tablespoon ground coriander 1 1/2 teaspoons sea salt 2 3/4 cup fresh or frozen peas 1 medium tomato, finely chopped generous handful of dried curry leaves, crumbled juice from 1 fresh lime handful of fresh parsley or coriander, chopped Instructions: Begin by making a coarse paste of the chilies and ginger in a mortar and pestle or blender. Set aside. In a large saucepan, heat the oil over medium heat. When hot, add the cumin seeds, mustard seeds and fenugreek seeds and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Toss in the asafetida and quickly stir once. Add the chili and ginger paste, cauliflower, turmeric, chili powder, ground coriander, salt and a few tablespoons of water, and stir well to coat the cauliflower with spices. Cover and cook for about 8 to 10 minutes or until the cauliflower is just tender, stirring often. Now add the peas, tomato and curry leaves, stir well, and continue to cook, covered, for another 5 minutes or until the peas are tender, stirring occasionally. Turn off the heat, stir in the lime juice and fresh parsley or coriander, reserving some for garnish, and let stand for 5 to 10 minutes to allow the flavors to blend. Serve garnished with the remaining parsley or coriander with a dal soup, rice and homemade chapati breads for a comforting and complete meal. Makes 6 servings

More vegetable curries from Lisa's Vegetarian Kitchen:
Aloo Gobi (Curried Cauliflower and Potatoes)
Mixed Vegetable Coconut Curry
Paneer Cheese and Vegetables in a Creamy Gravy

On the top of the reading stack: various selections

Audio Accompaniment: The Orb

This is my contribution this week to Ricki's Wellness Weekend.

Carrot Halwa Recipe In Pressure Cooker - Gajar Halwa - How To Make Carrot Halwa

Carrot halwa | Gajar ka halwa is the easiest and delicious sweet recipe that can be made jiffy.The best thing about this sweet is it takes very less ghee unlike other halwa recipes. I made this for my daughter’s birthday . This is one of her favourite sweets.We love to have it with vanilla ice cream.. Usually carrot halwa is prepared with khoya or condensed milk (milk maid). But I made it in a very simple way with milk using pressure cooker. I followed my cookbook recipe for the preparation and it came out very well. If u want, you can cook the carrots in milk in low flame in an open pan which gives more taste. As I wanted to make it quick I followed the pressure cooker version. For more rich taste , a paste of almonds and cashews can be added at the end..Try this easy version , u’ll love it for sure

INGREDIENTS
 1 cup - 200ml

Grated carrots – 2 cups (levelled) Milk – 1 cup Sugar – 1/3 cup Ghee – 2 tbsp Cashews – few Elachi – 3 nos powdered

METHOD

Wash & Grate carrots using a big size grater and set aside. Heat 1 tbsp of ghee in a pressure cooker base and roast the cashews till golden brown. Remove the cashews alone leaving ghee in the pan. Now add the grated carrots and saute till the raw smell of carrot emanates.. Saute for 3-4 minutes. Carrots will turn slightly pale orange in color.          Then add the milk and pressure cook in high for 2-3 whistles. Remove the lid and allow to boil for sometime till all the milk is absorbed by the carrot.         Now add the sugar and mix well till sugar dissolves.Then add the elachi powder and mix well.The halwa thickens and it starts to leave the sides of the cooker. Now add the remaining 1 tbsp of ghee & roasted cashews, mix for a minute and serve..Make sure the mixture has some moisture , do not make it dry else it will become very thick after it cools down..         It tastes the best when served warm with ice cream !!

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Greek Omelette

On the rare occasions that I go to a diner for breakfast, I'll most often order a Greek omelette … in part that's because it's usually one of the few omelettes in diners that doesn't have meat, but mostly because I love Feta cheese with eggs. Of course a Greek omelette from a diner doesn't usually seem to contain much more than onions, peppers and cheap salty cow's milk Feta. So when my husband suggested a trip to the diner on a cold winter morning that didn't make going outside very appealing, I thought that a homemade Greek omelette could be so much nicer and keep me indoors as well. So off to the refrigerator and cupboards to find the ingredients for a simple but terrific home cooked Greek omelette with a fair bit more of the ingredients and flair that you'd expect to find in Greek food — spinach, tomatoes, Kalamata olives, oregano, and of course some delicious imported sheep's milk Feta from the local delicatessen.

This colorful and delicious four-egg omelette easily filled both of us up — it could really have fed three people — and left us wanting to make our own Greek omelette again soon. It's also quite simple too. If I keep spoiling us with homemade omelettes, the local diners won't be seeing very much of us in the future.

Greek Omelette

Recipe by Lisa Turner Cuisine: Greek Published on March 24, 2013 Simple, colorful and delicious four-egg Greek-style omelette with spinach, tomatoes, olives and Feta cheese — a wonderful breakfast or light lunch for two or three people Print this recipe Ingredients: large handful of fresh spinach leaves, trimmed and chopped 2 green onions, sliced 1 small jalapeño, seeded and chopped 4 eggs 1/2 teaspoon dried oregano 2 tablespoons olive oil 1/2 cup Feta cheese, crumbled small handful of grape tomatoes (8 to 10), halved small handful of Kalamata olives (10 to 12), halved or chopped sea salt and fresh ground black pepper Instructions: Heat a large 9 or 10 inch non-stick skillet over medium-low heat and toss in the spinach leaves, the white parts of the green onions and the jalapeño. Add a few drops of water and cook, stirring frequently, for 8 to 10 minutes or until the spinach leaves are wilted. Add a few more drops of water if the pan becomes too dry. When the spinach has wilted, remove from the pan and set aside. Wipe down the pan with paper towel. Meanwhile, break the eggs into a bowl and add the green parts of the green onions and the dried oregano. Beat lightly with a fork. Return the pan to the stove, add the olive oil, and turn up the heat to medium. When the oil is hot, pour in the eggs and stir gently with the back of a fork for 30 seconds. Cook for 2 to 3 minutes or until the eggs are almost set, loosening the edges occasionally with a spatula and tilting the pan to let the uncooked eggs reach the surface of the pan. Add the wilted spinach mixture, 1/4 cup of the Feta cheese, and the grape tomatoes and olives to the middle of the omelette. Let the eggs cook for another 20 to 30 seconds until they're set. Tap the handle of the pan sharply with your fist to loosen the omelette and then fold it over with a fork or spatula. Slide the omelette onto a plate, scatter the remaining Feta cheese over top, and season with salt and black pepper to taste. Serve right away. Makes 2 to 3 servings

Other breakfast ideas you'll enjoy from Lisa's Kitchen:
Greek Feta & Olive Frittata
Fennel and Grape Tomato Frittata with Goat Cheese
Greek Scrambled Eggs with Tomatoes and Feta
Asparagus & Feta Cheese Scramble

On the top of the reading stack: RawEssence: 165 Delicious Recipes for Raw Living by David Cote and Mathieu Gallant

Audio Accompaniment: morning silence