No Croutons Required Soup and Salad Challenge - November 2014

Once again, it's my turn to host NCR, a monthly event showcasing vegetarian soups and salads alternately hosted by myself and my dear friend Jacqueline of Tinned Tomatoes.

It is easy to participate. All you have to do is:

Make a soup or salad that is suitable for vegetarians and showcase it on your blog.

Link back to this announcement and my blog as I am the host for November, and also Jacqueline's blog.

Add your post using the linky tool at the end of this post by the 28th of this month. Only one entry per blogger please.

The roundup will be posted at the end of the month.

We very much look forward to your creations this time around.

BABY CORN MANCHURIAN RECIPE-BABY CORN RECIPES

Its been years i posted a manchurian recipe in my blog.In 2010, i shared vegetable manchurian gravy recipe.After that i couldn’t post any even though i keep making it very often in weekends.When we visit hotel/restaurant,most of the time we order gobi manchurian or baby corn manchurian for starter.Its our family favourite recipe.I like baby corn manchurian dry version too.I will try that & share here soon.But my daughter Raksha loves this gravy version more than the dry ones.So here we see how to make this crispy,kids favourite starter baby corn manchurian recipe with step by step pictures below.
Do check out my golden baby corn fry and Baby corn stir fry recipes !

Baby corn manchurian recipe

Baby corn manchurian recipe - Yummy starter recipe which kids would love it

Cuisine: Indian

Category: Starter

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

To pressure cook for one whistle Baby corn - 10 nos Salt & water - as needed For batter Maida - 4 tbsp Corn flour - 2 tbsp Rice flour - 1 tbsp Red chilli powder - 1 tsp Ginger& Garlic paste - 1 tsp Cooking soda - a small pinch Salt & water - as needed Cooking oil - to deep fry For sauce Cooking oil - 1 tbsp Big onion - 1 no Capsicum - 1/2 no Spring onions – few ( chopped finely) Finely chopped ginger - 1 tsp Finely chopped garlic cloves - 5 nos Green chillies - 1 no ( finely chopped) Red chilli powder - 1/2 tsp - 1 tsp ( adjust as per ur spice level) Pepper powder –1/4 tsp Tomato sauce - 1 tbsp Soya sauce - 1/2 tsp Corn flour - 1 tsp (dissolve in 1/2 cup of water)

METHOD

Wash and chop the baby corn lengthwise of 2 inch size.The thin u chop,crispy it would be.Pressure cook it adding enough water & salt in high flame just for 1-2 whistle.Remove & drain the excess water.Squeeze it & set aside. In a wide bowl,mix all the ingredients given under “to batter”. Add water little by little and make a paste like batter.Add the cooked baby corn pieces.Mix well and marinate for minimum 15 minutes-30 minutes.Overnight marination in refrigerator is also fine.Make sure the batter is not thick like bajji batter.It should be slightly thin.( If u make it too thin,baby corn wont coat well.If u make it too thick,the outer cover will separate while u put in sauce.so add water carefully.) Deep fry now if u serve immediately.Else let it marinate & proceed to make sauce. Heat oil in a kadai to deep fry.Deep fry the marinated baby corn pieces turning now & then.Baby corn should be well coated with the batter.Drop them one at a time and deep fry in batches.( If u keep less oil for deep frying,baby corn would stick to the bottom of kadai.So keep enough oil.) Cook till turns crispy and golden brown.Remove in a tissue.If the pieces are sticked together,remove them and set aside. For making sauce,heat oil in a kadai.Saute finely chopped onions,Stem part of spring onions,capsicum,ginger,garlic & chilli pieces.Then add the red chilli powder,salt,pepper powder & saute for few seconds.Then add the tomato sauce and soya sauce.mix well.Dilute corn flour in 1/2 cup of water and add it to the mixture.Let it boil till the mixture thickens. Add deep fried baby corn to the cooked sauce.Mix well and switch on the flame.Mix well and then switch off the flame. Garnish with chopped spring onion pieces and serve hot with tomato sauce. Enjoy !

Note

If u want the baby corn to be crispy while serving,make the sauce first.Lastly deep fry the baby corn pieces & add it.Serve immediately.U can also follow this way to get crispy manchurian.ie deep fry the fried baby corn pieces again before adding to the sauce.It will be super crispy while eating. In restaurants they follow this method. You can skip adding corn flour water if u want a dry mixture. Adjust the quantity of red chilli powder as per your taste.If making for kids,make it less spicy.

Do check out my golden baby corn fry and Baby corn stir fry recipes !

Enjoy this yummy n delicious starter recipe with tomato sauce .I served my daughter with sauce & mosambi juice

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Very good recipes Tags: Baby corn manchurian recipe, Baby corn manchurian, Baby corn recipes, Baby corn manchurian gravy, Baby corn manchurian gravy recipe, baby corn recipes for kids, crispy baby corn recipes, baby corn recipes indian

Black-Eyed Pea Curry with Coconut and Tomato

Humble preparations often steal much of the attention at the dinner table and black-eyed peas dishes certainly do just that. A particularly earthy legume, they just so happen to shine when served up for dinner with modest spicing, and in this case, some creamy coconut milk and robust tomatoes to fill everything out. Very easy to prepare, making it a good go-to recipe for days when there is little inclination or time to cook up something more elaborate, serve with some rice or other favored grain and a vegetable side and your mid-week meal turns into a veritable nourishing feast.

Black-Eyed Pea Curry with Coconut and Tomato

Recipe by Lisa Turner Cuisine: Indian Published on October 29, 2014 Earthy, creamy and nutty black-eyed peas simmered in a fragrant cinnamon-spiked tomato and coconut milk curry with Indian seasonings Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans) 1 tablespoon coconut, sesame or other oil 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 1/2 teaspoon fenugreek seeds 1 cinnamon stick generous handful of dried curry leaves 1 small red onion, diced 2 to 3 green chilies, seeded and finely chopped 1 teaspoon ground coriander 1/2 teaspoon turmeric 1 teaspoon paprika 1/2 teaspoon amchoor powder (optional) 1/4 teaspoon cayenne 1 large tomato, finely chopped 2/3 cup coconut milk 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the black-eyed peas and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer until tender — about 40 to 50 minutes. Drain and set aside. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, toss in the cumin, mustard and fenugreek seeds. Stirring often, cook until the mustard seeds turn grey and begin to splutter and pop. Add the cinnamon stick and dried curry leaves, stir once, and then add the onion. Cook until the onion has softened — about 5 to 7 minutes. Stir in the chilies and stir for another 2 to 3 minutes. Now add the ground spices and stir for 1 minute until fragrant. Add the tomatoes and cook until softened and thickened — about 5 to 7 minutes. Pour in the coconut milk and simmer for another few minutes. Now stir in the black-eyed peas and simmer for another 10 minutes. Add water if necessary to achieve your desired consistency. Discard the cinnamon stick and season with salt and lots of fresh cracked pepper. Serve hot alongside a bed of fresh cooked white basmati rice or Indian flat breads and a side vegetable dish. Makes 4 to 6 servings

Other recipes featuring black-eyed peas from Lisa's Vegetarian Kitchen:
Black-Eyed Pea Tomato Curry
Indian-Spiced Black-Eyed Pea Soup with Corn and Dill
Indian-Style Black-Eyed Peas with Roasted Squash
Black-Eyed Pea Salsa

On the top of the reading stack: Dear Leader: Poet, Spy, Escapee--A Look Inside North Korea by Jang Jin-Sung

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NARTHANGAI SADAM/CITRON RICE RECIPE

I am a big big fan of Narthangai(Citron fruits in English).Narthangai has amazing health benefits.My MIL used to say Narthangai helps to cure 108 diseases.I am not sure how far it is true.But i know its very helpful for pitha troubles & indigestion which i have experienced it.Before marriage i used to get narthangai pickle from my Aachi in Tirunelveli.I can have a plateful of rice with it.I was thinking that pickle alone can be made with narthangai.But after marriage,when i tasted Narthangai pachadi from my MIL’s hands,i loved it more than pickle.Recently we had a trip to Kumbakonam.Sendhil’s maami gave us a bag full of citron fruits/Narthangai from their backyard.We prepared pachadi with almost 3/4th of the quantity and made this rice with the remaining.It tastes very similar to lemon rice.Sendhil love this a lot.Its one of the yummiest Narthangai recipes.Today i made this rice for his lunch box. and now it has become my favourite too.You can serve this yummy rice variety with fryums,vadam & pickle.I know all your eyes goes to those colorful fryums, right ?? .I bought them in a small shop in Lee bazaar,Salem just by seeing its different shapes & color.

Ok,Lets see how to make this flavourful,yummy narthangai sadam.Here is a picture of narthangai/citron fruit for your reference.

Narthangai sadam recipe

Delicious rice variety using citron fruits/Narthangai - Tastes similar to lemon rice

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS

Rice - 1/2 cup ( i use steamed rice) Water - 1.25 cups Gingely oil - 1 tsp for juice Narthangai - 4 nos ( around 1/3 cup juice) Salt - as needed Asafetida/Hing - 1/8 tsp To temper Gingely oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 2 tsp Chana dal - 1 tbsp Red chillies – 5-6 nos ( pinch into small pieces,use 6 if ur chillies are less spicy) Turmeric powder - 1/4 tsp Asafetida/Hing - 1/8 tsp Curry leaves- few

METHOD

Wash & Pressure cook rice adding required water & a tsp of oil.Rice should be fluffy & separate.In a plate spread the rice adding little salt & a tsp of gingely oil.It helps the rice to separate when it cools down. Boil water in a pan & add the citron fruits/Narthangai( don’t cut it) to it.Let it boil for a minute.Then switch off the stove & remove the narthangai.It would become soft & now you can easily squeeze the juice using your hands.Take the juice from the fruit & strain the seeds.To this juice, add salt & hing.Set aside. In a kadai temper all the ingredients given under “ to temper” in the same order.Then add the extracted narthangai juice & switch off the flame immediately.Remove & keep in a bowl. Mix this juice with the cooked rice little by little.Add few tsp of gingely oil.Check for salt & adjust the taste.Yummy Narthangai sadam is ready to serve. I served with colorful fryums for my daughter & with narthangai pickle for us.It was yum!

Note

While squeezing the fruit,do not over do it because the juice will taste bitter if u over squeeze it. Boiling narthangai in water is optional.But it helps to remove the bitterness on the skin & it helps for easy squeezing too. U can use combination of green chillies & red chillies while tempering. But my MIL used to say red chillies tastes the best for this rice.Here i used 2 byadgi chillies & 2 spicy chillies. U may not need all the juice for the rice.So add little by little & check for taste whenever needed.

Serve this yummy rice with fryums,vadam & pickle.I know your eyes goes to those colorful fryums right .

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Very good recipes Tags: Narthagai sadam, Narthangai sadam recipe, Narthangai recipes, citron rice, Citron fruit recipes, lunch box recipes, Lunch recipes, Rice varieties

ADAI RECIPE-SOUTH INDIAN TIFFIN RECIPES

Adai is one of the most special & healthy breakfast/dinner recipes for South Indians especially for people in Tamil nadu & Kerala.Both mom & MIL usually make adai for dinner & especially for guests.Few years back i shared my mom’s crispy adai version.Today i have shared my MIL’s recipe here which she has been following for years.It comes out soft as well as crispy.Adai avial is the most famous combo everywhere.But i have not tasted it so far.We personally like adai with sugar & coconut chutney.Lets see how to make our family’s traditional adai recipe.

Adai recipe

Adai recipe - South indian breakfast recipe using rice & lentils

Cuisine: Indian

Category: Breakfast

Serves: 15 nos

Prep time: 2 Hours

Cook time: 10 Minutes

Total time: 2H10M

INGREDIENTS

Boiled rice/Idli rice - 2 cups Chana dal - 1/2 cup Toor dal - 2 tbsp Urad dal - 2 tbsp Red chillies - 7-8 nos ( i used byadgi,if using spicy chillies add 5 nos) Salt & water - as needed To add in the batter Small onions - 20 nos Curry leaves - 2 sprigs Finely chopped ginger - 1 tsp Finely chopped coconut bits - 1 tbsp ( optional)

METHOD

Wash and soak the rice for 2 hours.Wash & soak the dals together for 2 hours minimum. While grinding,drain all the water.In a big mixie jar,take the red chillies,salt and hing. Grind it coarsely without adding water.Then add the drained rice and grind it like rava adding required water.Remove the batter.Add the drained dals and grind it coarsely adding less water. Remove and mix with rice batter.Add 1/4 tsp of hing.Mix well.Let the batter ferment for 3-4 hours as we want mild sourness.We usually soak rice n dal around 10 am & grind the batter at 12 pm.We make adai for dinner around 7 pm.So ferment the batter based on the weather in your place.U can also make this adai instantly without fermenting the batter if u don’t want sourness in the batter. Before making dosa,add finely chopped onions,ginger,coconut bits,curry leaves and mix well.Adjust the consistency of batter adding 1/4 cup of water if it is very thick.Heat dosa pan and pour a ladle ful of batter.Spread it & make it thick or thin as per your wish.I always make it thin as my family likes that way.After making dosa,keep the flame medium high and drizzle a tsp of oil over the adai.Close it with a lid & cook for a minute.Then flip the dosa,add little oil if necessary & cook for a minute again. Remove the dosa and Enjoy with avial/sugar or coconut chutney !

Note

For variations,u can add a tbsp of moong dal along with other dals. To make crispy adai,grind the batter slightly coarse & make it thin adding little more water. You can also add more toor dal to get crispier adai.

Enjoy this healthy,yummy rice & lentil adai dosa with chutney & sugar.Sugar is my fav side dish for adai

Technorati Tags: Adai recipe,South indian adai recipe,adai recipe tamil,adai,south indian breakfast recipes,breakfast recipes

Very good recipes Tags: Adai recipe, South indian adai recipe, adai recipe tamil, adai, south indian breakfast recipes, breakfast recipes

Thai-Style Creamy Coconut Lentil Mushroom Soup

My experience cooking Thai food is relatively recent, but since I started experimenting a few years ago it has probably become my favorite cuisine — aside, of course, from Indian. I find the unique fragrances and flavors of Thai ingredients — coconut, lemongrass, galangal and, of course, chilies — quite irresistible, as well as being easy to combine with all sorts of vegetables to make healthy and delicious meals.

I've lately been making an effort to incorporate even more vegetables into my meals, and the presence of part of a head of cauliflower and some homemade Thai green curry paste in my refrigerator led naturally enough to a Thai-style vegetable soup. With the addition of earthy green lentils, tangy tomatoes, red peppers, bean sprouts, plump oyster mushrooms — also an essential of Thai cooking, in my humble opinion; coconut milk, tamari sauce and an assortment of spices, the result was a creamy, fragrant, hearty and nourishing soup that made the best of a blending of Thai and other south Asian cuisines. Each bowl — and in fact each spoonful — was a wonderful contrast in seasonings and textures that made it a big hit with me, my husband and my best friend Basil.

Thai-Style Creamy Coconut Lentil Mushroom Soup

Recipe by Lisa Turner Cuisine: Thai Published on October 27. 2014 A creamy, fragrant, hearty and nourishing vegetable, mushroom and lentil soup with coconut milk and Thai and south Asian seasonings Print this recipe Ingredients: 1/2 oz (14 g) dried mixed mushrooms 2 tablespoons coconut oil or sesame oil 5 green onions, white and green parts, sliced and separated 1 cup cauliflower, trimmed and cut into bite size pieces 1 clove garlic, minced or crushed 1-inch piece ginger, minced or grated 3 Thai or red cayenne chilies, seeded and finely chopped 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1/2 teaspoon turmeric 2 to 3 tablespoons Thai green curry paste, to taste 2 large tomatoes, chopped 14 oz (400 mL) can coconut milk 3 to 4 cups vegetable stock or water 1 cup green lentils 3 lemongrass stalks, trimmed, cut into quarters and slit lengthwise 1 tablespoon tamari (soy) sauce 8 oz (225 g) oyster mushrooms, roughly chopped 3 red bell peppers, seeded and chopped small handful of bean sprouts 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper juice from 1 lime (2 tablespoons) Instructions: Soak the dried mushrooms in 1 1/4 cups of hot water for 30 minutes. Drain, reserving the soaking water, and roughly chop the mushrooms. Set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the white parts of the green onion to the pan along with the cauliflower. Stir for 5 to 7 minutes, until the onion has softened and the cauliflower begins to brown a little. Add the garlic, ginger, chilies and spices to the pan. Stir for a minute or two. Add the Thai green curry paste, stir once, and then add the tomatoes. Cook for another few minutes to slightly reduce the tomatoes. Pour in the coconut milk, 3 cups stock or water, lemongrass, the reserved mushroom soaking water, and the lentils. Bring to a boil, reduce the heat to medium low, cover, and simmer until the lentils are tender — about 25 minutes. Now add the tamari, green parts of the green onion, dried and fresh mushrooms, red pepper and bean sprouts. Simmer for another 10 to 15 minutes, adding a up to 1 cup more stock or water as necessary to achieve your desired consistency. Season with salt and pepper to taste and stir in the lime juice. Cook for another few minutes and discard the lemongrass pieces. Serve hot, alongside a bed of fresh cooked white jasmine rice. Makes 6 servings

Other Thai soups from Lisa's Vegetarian Kitchen:
Thai Red Curry Vegetable Soup
Thai Coconut Mushroom Soup with Kidney Beans
Creamy Thai Coconut Mushroom Soup
Thai Red Curry Tempeh Soup

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48 Chutney Recipes-Sidedish For Idli Dosa

Hi friends,today’s post is just a compilation of South Indian chutney recipes I have in my blog.Recently a reader requested me to share all the chutney recipes of my blog under one page for easy reference.Then I realized I had posted nearly 45+ varieties of chutneys as side dish for idli,dosa. Generally we Tamil people make idli, dosa thrice in a week.So whenever I make idli dosa for breakfast, i used to hit my head thinking about the side dish to prepare . Basically I love making different & tasty side dish for idli and dosa.And my search ended up with 48 chutney recipes here.I have categorized varieties of chutney recipes as Coconut chutney recipes, Green chutney, Red chutney, Tomato chutney recipes, Onion chutney recipes, Spicy chutneys, Chutney without coconut, Andhra peanut chutney recipes, Quick & easy chutney recipes, Curry leaves chutney, mixed vegetable chutney recipe, Radish chutney, mango chutney recipe, Garlic chutney, Travel chutney recipes,Chat chutney, momo chutney, some thokku recipes like tomato thokkku, tomato onion thokku and few more for easy selection.Most of these recipes are easy to make in busy morning hours and can be prepared in less than 10 minutes.I have also shared my tips on how to make white colored coconut chutney, greenish mint & coriander chutneys and Bright reddish tomato chutneys based on my experience.I hope this post will be useful for beginners who look for varieties of side dish recipes for idli,dosa.Friends,do try these varieties of chutneys all through the month and take credits from your family members .Ok,lets see the different types of chutney recipes below with tips.

TIPS TO MAKE CHUTNEYS

These are the tips i generally follow to make my chutneys easily & to look colorful.I hope these tips would be useful for beginners & bachelors.Experts,do share your tips in my comment section.It would be helpful for all of us. During early or busy morning hours,the most noisy & irritating job is to grate coconut in large quantities for chutneys.U can buy grated coconut from the shops, freeze it in a zip lock bag & use them whenever needed.But some people don’t like the the taste of frozen coconut.Its the same in my house too.So what I do if I want to grind coconut without grating is, I slice  or chop the coconut using the back of a thick ladle.I remove it as thin,small slices for the mixer to grind easily.I don’t use knife as it is risky.So i use this ladle (shown in the picture ).This makes my job easier .But one thing, don’t follow this procedure everyday.Ur mixie jar blade may worn out/break soon.So try this option once in a while if u are in a hurry. For some people,most of the time coconut chutney becomes watery & it separates from the chutney.To avoid this,first dry grind all the ingredients adding salt.U will get a wet coarse powder.Then add water little by little and grind it for more time.U will get a smooth thick chutney.( U can also use little milk to get white colored chutneys but its shelf life would be reduced) During winter season,whenever u grind coconut for chutneys,u will find a layer of whitish oil separated from the chutney.Chutney won’t taste good.Use warm water to grind the chutney.The problem will be solved !! DO’s & DONT’s TO MAKE WHITE COCONUT CHUTNEY DO’s: 1. Always use fresh grated coconut, little brown coating of shell skin is ok to use. More coconut less pottukadalai/Fried gram  is also a must for white chutneys. 2. Less water for Khatti (thick )chutney, add only if its necessary to run your mixie. 3. Indian mixer or small jars are a must. 4. Use small green chillies and always use less green chillies for white color chutney and increase the spiciness by tempering with more red chillies. DON’Ts: 1. Ready made flakes or desiccated flakes or frozen grated coconut will work but don't expect taste and color. Mostly yuck, pale white color with oily look.In that case,follow the above tip I mentioned for winter season. 2. No microwaving for reheating, just thaw to bring back to room temperature. Reheating makes it release more oil and which results in stinky coconut smell. 3. Blender will not work for thick chutney and adding more water will make it thin but consistency will be still coarse. TIPS TO MAKE COLORFUL RED & GREEN CHUTNEYS To get  a bright red colored tomato or onion chutneys,use Byadgi red chilli variety (crushed ones) as shown in the above picture.I usually mix byadgi & spicy red chilli varieties to make my chutneys look colorful as well as spicy.Try this tip.It works great.If using chilli powder,use Aashirvad or MTR Kashmiri chilli powder.It gives a nice color to gravies & chutneys. Bright green chutneys are always appealing to our eyes.To get a bright green colored chutneys,follow this tip.Saute coriander leaves or mint leaves in little oil  for few seconds before grinding.Add a pinch of sugar while sauting & add a pinch of turmeric powder while grinding.If u don’t want to saute,just add a pinch of turmeric powder & sugar while grinding the chutney.It comes out in super green color.

Chutney recipes for idli,dosa

Easy chutney recipes for breakfast/Dinner - Side dish for idli,dosa and pongal

Cuisine: Indian

Category: Chutney

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Major ingredients used in all chutneys Coconut Tomato Onion Mixed vegetables Chillies Ginger,garlic Tempering ingredients

COCONUT CHUTNEY RECIPES

    

    

  

GARLIC CHUTNEY RECIPES

 

   

PEANUT CHUTNEY RECIPES

     

TOMATO CHUTNEY RECIPES

  

  

   

VEGETABLE CHUTNEY RECIPES

   

  

ONION CHUTNEY RECIPES

  

SPICY CHUTNEY RECIPES

  

   

 
  OTHER CHUTNEYS & THOKKU RECIPES

   

  

I am sure these chutneys would make your breakfast yummier ! Do try it & let me know your feedback

Technorati Tags: Easy chutney recipes,Simple side dish for idli,Coconut chutney recipes,Tomato chutney recipes,Onion chutney recipes,Spicy chutney recipes,Indian chutney recipes,south indian chutney recipes,Chutney recipes for idli dosa,side dish for idli dosa Chutney varieties

Very good recipes Tags: Easy chutney recipes, Simple side dish for idli, Coconut chutney recipes, Tomato chutney recipes, Onion chutney recipes, Spicy chutney recipes, Indian chutney recipes, south indian chutney recipes, Chutney recipes for idli dosa, side dish for idli dosa Chutney varieties