Flourless and Egg-Free Peanut Butter Cookies

Just four ingredients and a brief time in the oven, these peanut butter cookies are easy to make and they are eggless and gluten-free too. They are essentially raw, but putting them into the oven adds a nice bit of crunch with little fuss. These just might be my favorite cookies to date. The best part of these cookies is of course the peanut butter, with all of that protein. The peanut butter really plays a stronger role in these cookies than most other varieties I have made and tried. It's almost like eating a spoonful of peanut butter, with some extra flair and that little bit of crispness that baking provides. They are very soft, so you may want to store them in the fridge, but I preferred them at room temperature. They keep well for several days in a well sealed container.

Flourless and Egg-Free Peanut Butter Cookies

Recipe by Lisa Turner Published on June 29, 2015 Easy, gently baked four-ingredient peanut butter cookies — without eggs or flour, these cookies have a rich peanutty flavor Print this recipe Ingredients: 1 cup natural peanut butter 1/4 cup pure maple syrup or raw honey 1 teaspoon vanilla 1 teaspoon sea salt Instructions: Preheat an oven to 350°. Line a baking sheet with parchment paper. In a large bowl, mix together all of the ingredients until well blended. Scoop generous tablespoon portions onto the prepared baking sheet. With a fork, make crosswise indentations in the cookies. Bake in the oven for about 8 minutes, until they begin to turn golden. Remove from the oven and let sit on the baking sheet for about 10 minutes. Gently transfer the cookies onto a wire rack and let cool completely. Store at room temperature in a covered container for softer cookies or in the refrigerator for firmer cookies. Makes 12 cookies

Other irresistible peanut butter creations from Lisa's Vegetarian Kitchen:
Raw Peanut Butter Cookies
Cayenne Peanut Butter Cookies
Peanut Butter Cookie Dough Bites
Gooey Peanut Butter Brownies with Carob Chips

On the top of the reading stack: Stalin's Daughter: The Extraordinary and Tumultuous Life of Svetlana Stalina

Healthy Pulses Biryani Recipe-Chana,Rajma,Kabuli Biryani Recipe-Sunday Lunch Recipes Series 21

Nowadays i am getting lots of biryani varieties ideas from my friends,relatives and even from my blogger friends.I am happy that my Sunday lunch Recipes-Biryani Series is reaching people and helping them too.In fact today's Multi pulses/legumes biryani was suggested by my blogger friend Aparna.Last week when we were chatting in FB,she suggested me to try Mixed pulses biryani and Mint biryani.I found Multi legumes biryani to be interesting and a healthy option to include the pulses in our diet.For this recipe,I referred Viki's kitchen Chana pulao recipe and made some small changes in it.Some years ago,i had tried the same recipe and shared in my blog here.So i confidently made this biryani and as i expected the result was awesome.Everyone loved it at home.I was happy that I made a protein rich rice recipe for my family.My daughter Raksha had 2 servings.This biryani is a nice way to make the kids eat legumes/Pulses and stay healthy.Its an easy to make and good lunch box recipe too.So try this biryani  at least once in a week for your family and  don't forget to share your feedback here if it works for you :)
Check out my Other Sunday Lunch Recipes posts HERE.

Multi Pulses biryani recipe

Mixed pulses biryani recipe- Sunday Lunch Recipes Series 21

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 4 hours

Cook time: 20 Minutes

Total time: 4H20Minutes

INGREDIENTS

Basmati rice-1 cup (I use India gate) Salt - as needed Water - 1.5 cups Mixed pulses- 3/4 cup(I used white chana,black chana,Green peas,Kashmiri Rajma and Kidney beans) Bayleaf,black stone flower - 1 each Big onion - 1 nos Garlic cloves - 5 nos Ghee - 2 tbsp Coriander leaves - 2tbsp(finely chopped) Mint leaves - 2 tbsp(finely chopped) Turmeric powder - 1/4 tsp Garam masala powder- 1/2 tsp Kasuri methi - 2 pinches Curd - 1 tbsp To saute and grind Cooking oil - 1 tbsp Tomato -2 nos(medium sized) Big onion - 2 nos(medium sized) Red chillies - 4-5 nos Whole garam masala - 1 cinnamon,2 cloves,1 cardamom Fennel seeds -1/2 tsp Ginger - 1 inch piece Garlic - 5 cloves

METHOD

Wash and soak the pulses overnight or for 8 hours.But I forgot to soak it.So I soaked the pulses at around 9am and made this biryani at 1pm.I soaked only for 4 hours following this technique.I boiled 3 cups of water in a bowl and poured the hot water in a hot pack/Casserole to retain the heat.I added a big pinch of cooking soda to it.Add the pulses,mix well using a ladle and close the hot pack tightly with a lid.Leave it for 4 hours.The pulses would turn soft and it is ready for pressure cooking.Before pressure cooking,drain the soaked water and wash the pulses twice to remove the cooking soda completely as you see in the picture.I hope this method works for you too to soak the pulses quickly.Do leave your feedback if it works.It would help others too! ( Beware : This method may not work for low quality pulses/Legumes.Thanks Sindhuja for mentioning this point) Chop the onions and tomatoes. Heat oil in a kadai and saute the whole garam masala,fennel seeds,ginger,garlic,red chillies,big onions and tomatoes.Saute well till tomato turns mushy.Let it cool and then grind to a smooth paste.   Heat ghee in a cooker base and saute bayleaf,black stone flower. Add big onions and saute till it turns transparent.Add mint+coriander leaves.Mix well. Add the ground tomato paste,turmeric powder,garam masala powder,salt and saute until its raw smell goes off. Lastly add the soaked grains,water,curd and kasuri methi.Add the drained rice and pressure cook in low flame for one whistle.Switch off the flame and open the cooker after the steam is released completely.

Note

You can also add green gram dal.I din't have in hand.So i have not used it. Add more red chillies based on your spice level.

Make this healthy,protein rice biryani and enjoy with raita of your choice!

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Very Good Recipes Tags: Multi grain biryani recipe, Briyani recipe vegetarian, Healthy biryani recipe, Lunch box recipes, Sunday lunch menu, Rice varieties, Variety rice recipe, rice recipes, Biryani, Sunday biryani

Mung Dal Vada (Fried Indian Lentil Fritters)

Clearly I have a sort of addiction to Indian savories and my introduction to vadas has done nothing to curb that. Popular in South India, vadas are fried savories made with dal and spices that are now popular in many parts of India and beyond. Often disc or doughnut shaped, this popular street food can be eaten for breakfast or as a snack with any variety of chutneys, and are a fine feature of any meal, often served up as an appetizer with some sambar or rasam. I adore them so much that they can easily serve as a main course for me, especially in the summer when my appetite is rather sporadic.

These ones combine the earthy sweet flavors of split mung and toor dal. They are rather easy to prepare too. Though I rarely deep fry foods, preferring baked version of classics, once in a while I do indulge. The vadas fry up quickly and are really not oily at all. Crispy on the outside and soft and fluffy inside, these are a treat that is pretty much impossible to find in Indian restaurants in the city I reside in because, for the most part, it is North Indian creations that are served and the menus of never seem to vary. No matter, as homemade is always better.

I served this delightful savories with a homemade fresh coconut chutney with tamarind and cilantro.

Mung Dal Vada (North Indian Lentil Fritters)

Recipe by Lisa Turner Cuisine: Indian Published on June 26, 2015 Sweet and earthy split dals blended with spices and fried into light, crispy savory fritters Print this recipe Ingredients: 1/2 cup split mung dal, rinsed 1/4 cup chana dal or toor dal, well rinsed 1 teaspoon cumin seeds 1 teaspoon coriander seeds 2 green chilies, seeded and minced handful or fresh cilantro, chopped 1-inch piece ginger, minced 1 teaspoon turmeric 1/4 teaspoon baking soda 1/4 to 1/2 teaspoon asafetida, to taste 1 teaspoon sea salt, or to taste peanut oil or other oil for frying Instructions: Soak the mung and chana or toor dal for 3 hours or longer. Drain, rinse, and transfer to a food processor or blender. Blend until coarsely ground, adding a few tablespoons of water if necessary. Add the cumin seeds, coriander seeds, chilies, fresh cilantro, ginger, turmeric, baking soda, asafetida and salt. Process for another few minutes, until well blended. Transfer to a bowl and beat with a wire whisk for a few minutes, until bubbles being to form in the batter. Heat 2 inches of oil in a medium saucepan. Drop a small bit of the batter into the pot. If it rises to the top, then the oil is hot enough to proceed. Drop tablespoon portions of the batter into the oil, taking care to gently stir now and again, and cook for about 5 minutes until the vadas are golden. Drain on paper towels. Repeat with the remaining batter. Serve hot or warm with your favorite chutney. Makes 12 to 16 vadas

This is my contribution to My Legume Love Affair, a long running event started by lovely Susan of The Well Seasoned Cook, now administered by me and kindly hosted this month by PJ.

Other Indian savories to whet your appetite:
Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce
Savory Chana Dal Fritters with Tomatoes and Spices
Spicy Baked Chickpea Koftas

On the top of the reading stack: Stalin's Daughter: The Extraordinary and Tumultuous Life of Svetlana Stalina by Rosemary Sullivan

Vendhaya Kuzhambu Recipe-Masala Kara Kuzhambu Recipe-Kuzhambu Varieties

This post makes me nostalgic.It reminds my college days to me.Myself,Shalini,Rajathi,Krithiga and Meenakshi-We are a group of 5 friends popularly known as “5 stars” in our class.We used to share our lunch box every day.Meenakshi used to bring this gravy mixed with rice.We are a big fan of of this kuzhambu.Whenever she bring this kulambu/gravy for lunch,we empty her lunch box even before lunch break.I really crave for those days back.Recently Raji( Rajathi) told me to try this gravy by getting the recipe from Meenakshi.Thank u so much Meens for sharing your mom’s recipe.It came out very well and tasted like Hotel style Kara kuzhambu.So you can call this as masala kara kuzhambu.I have given the same title as Vendhaya Kuzhambu as told by Meenakshi.Addition of Chinna vengayam/Sambar onion and coconut masala paste is the highlight of this gravy.Do try this if you are looking for kurma style masala kuzhambu.

Check out my 30 South Indian Kuzhambu varieties post here.

Vendhaya Kuzhambu Recipe

Vendhaya kuzhambu recipe for rice - Tastes similar to hotel kara kuzhambu

Cuisine: Indian

Category: Gravy

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Tamarind - Big gooseberry size Small onion/Shallots - 15 nos Tomato - 1 no Red chilli powder - 1 tsp Dhania powder - 1.5 tsp Turmeric powder - 1/4 tsp Salt & water - as needed To grind Grated coconut – 3 tbsp Fennel seeds/soambu - 1/2 tsp Cumin seeds - 1/4 tsp Water - to grind To temper Gingely oil - 2 tbsp Mustard seeds - 1/2 tsp Fenugreek seeds – 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Curry leaves - few Coriander leaves - to garnish

METHOD

Wash and peel the small onions and set aside.Grind the coconut+fennel+jeera to a smooth paste.Keep aside.soak the tamarind in warm water and take the extract using 2 cups of water. Heat oil in a kadai and splutter mustard seeds,methi seeds,urad dal,chana dal and curry leaves.Add small onions and saute till they turn transparent.Add tomato pieces and saute till it turn mushy. Add the tamarind extract,turmeric powder,red chilli powder,dhania powder and required salt.Let it boil till oil separates.It takes 10-15 minutes in medium flame. Lastly add the ground coconut paste and boil till the gravy thickens a bit and leaves a nice smell.Switch off the flame and remove the kadai.Transfer the gravy to a bowl and garnish with coriander leaves. Enjoy with plain rice !

Note

You can add 1/2 tsp of dry roasted and powdered methi seeds instead of sauting fenugreek seeds. Add more fennel seeds if u want strong masala smell. Add more red chilli powder for spicy taste.

Mix this spicy kuzhambu with rice and enjoy !

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Vegetarian Recipes for Hot Summer Months

I've been a vegetarian for 23 years, with no regrets, so everyday is vegetarian for me. This summer is turning out to be a hot one and today I am going to share some of my favorite summer vegetarian recipes for those who enjoy meatless meals on occasion, and also for longtime vegetarians like myself. Bon Appétit.

Chickpea Quinoa Vegetable Burgers

Chickpeas, quinoa and fresh vegetables combined in an all-in-one perfect spiced baked veggie burger served with an English muffin and tomato chutney.

Pinto Bean and Avocado Burritos

Vibrant, zesty and creamy fresh-tasting pinto bean burritos with avocado, cilantro, corn and spices — refreshing on a warm summer day. Perfect patio fare.

Lemony Basil Hummus

This is pretty much a classic version of hummus with the addition of fresh basil that I always grow in my backyard garden and lemon juice to add extra fresh flavor. Think of it as a pesto hummus, with basil lurking in each bite in a subdued way.

Spicy Pesto Guacamole

Guacamole is always a summer favorite, especially when pesto is in the mix, spiced up and served with good quality nacho chips.

Deviled Curried Eggs

Rich, creamy deviled eggs with Indian curry spices - a spicy twist on a classic.

Refried Beans in Home Baked Taco Bowls

Certainly a summer feast, even if that means turning on the oven to make homemade tacos filled with refried beans. Serve with some spicy salsa and some extra old cheddar cheese and some rice on the side.

Toasted Ciabatta Sandwich with Brie, Sun-Dried Tomatoes and Pesto

A wonderfully delicious summer sandwich with broiled brie cheese and a sun-dried tomato pesto on toasted garlic ciabatta bread, served with mixed salad greens and a simple and refreshing lemon dressing.

Vegan Potato Salad Dressed with Avocado

Potato salad is always a summer favorite, and this vegan variation is a fine idea for patio dining. No need for mayonnaise when avocado is involved.

Lima Bean Hummus with Quinoa Flatbreads and Salsa

As the temperature heats up, hummus is just perfect, served up with favorite raw vegetables, along with golden brown thin quinoa flatbreads and some spicy avocado salsa.

Mexican-Style Mung Bean Tostadas

Crispy golden baked corn tortillas topped with a salad of zesty refried mung beans, brown rice and salsa. Just right and delicious.

Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce

A vegan friendly burrito that is bursting with flavor and the goodness of grain, legumes and vegetables.

Baked Quinoa Falafel Bites

Crispy golden-brown savory quinoa falafel bites — baked not fried — served with an easy tangy lemon, tahini and yogurt sauce.

Crispy Bittergourd Fry Recipe-Pavakkai Chips-Kakarakaya fry

My MIL make this crispy bitter gourd fry very often next to Pavakkai Pitali.Last week when i saw the Pavakkai fry picture shared by SPR sir of Food-fun-friends group in facebook,i got tempted to try at home and told my MIL.Basically Iam a big fan of bittergourd recipes even though it tastes too bitter.We never try to remove the bitterness of it and we love to have it as such.I guess you all know the various health benefits of bitter gourd.The best among them is bittergourd is good for diabetes.So we try to include this veggie in our cooking at least once in a week.Recently my in-laws have planted a bittergourd creeper plant in our Salem house backyard.So I made this crispy fries using our own Pavakkai.It was very tasty as it was home grown.This fries is a great tea time evening snack and a good side dish for variety rice & curd rice.Do make this South Indian style crispy bittergourd fries recipe and enjoy !Very soon I will share pavakkai poriyal recipe. too.

Crispy bittergourd fry recipe

Crispy bittergourd fry recipe- Easy,healthy,guilt free evening snack

Cuisine: Indian

Category: Snacks

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Bittergourd- 2 nos(Medium) Besan flour -5 tbsp Rice flour - 1 tbsp Corn flour - 1/2 tbsp (optional) Red chilli powder or sambar powder - 2 tsp ( use kashmiri chilli powder to get this color) Salt - as needed Water – very little (1 tbsp) Curd- 2 tbsp + 1 tbsp(optional) Cooking oil - to deep fry

METHOD

Wash and slice the bitter gourd to a very thin roundels.The key to get crispy bitter gourd fry lies in cutting the slices.So slice it thinly.  If u want to remove the bitterness of bittergourd to a certain extent,follow this step.Add 2 tbsp of curd + salt and mix the bittergourd well.Leave it aside for 10 minutes.It will start to leave water,Squeeze the bittergourd pieces and discard the water.Now pavakkai pieces look dry without any water.If u don’t want to remove the bitterness,skip this step and proceed to the next one. Take the bittergourd pieces to a bowl.Add curd,salt,turmeric powder,sambar powder or red chilli powder,besan flour and rice flour.Mix well.Sprinkle very little water using a tbsp and coat the BG pieces well with masala.Add little more besan flour if u need.Check for taste and add more red chilli powder and salt if necessary. Heat oil to deep fry.Check the temperature of oil by dropping a pinch of batter,If it rises immediately to the top,simmer the flame and and put the bitter gourd pieces into the oil in a sprinkled manner. Deep fry both the sides till it turn crispy and golden brown.Enjoy with rice or as evening snacks with tea/Coffee! NOTE Replace sambar powder with red chilli powder. Skip the soaking part if u don’t want to remove the bitterness of bitter gourd. You can replace rice flour with corn flour too.

Try this easy,crispy bitter gourd fry for evening snack or as a side dish for rice.Serve hot to enjoy its best taste ! We had with brinjal rasavangi.It was yum !

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