Cinnamon Spiked Black-Eyed Peas Curry

This an easy dish to make, making use of staples that most of us who cook Indian dishes on a regular basis will likely have on hand, and thus especially suited for busy weeknights or just days when you really don't feel much like cooking and failed to really plan ahead. Let me assure you though, it is delicious and the layering of spices with aromatic cinnamon really complements the natural earthy and nutty flavor of the black-eyed peas. Easy does not mean you have to sacrifice taste or nutrition. It can be served as the main dish for a rather simple meal with rice and flatbreads, or as part of a grander spread, because it is that good and will shine on the table and have your diners ready to eat once the lovely scents start coming from your kitchen.

Note: It is not absolutely essential that you soak the peas overnight as they do cook fairly quickly, but I would recommend soaking them for at least 4 to 6 hours to help break them down and speed up the cooking time.

Cinnamon Spiked Black-Eyed Peas Curry

Recipe by Lisa Turner Cuisine: Indian Published on February 16, 2013 Simple, spicy, delicious and aromatic cinnamon black-eyed pea curry Print this recipe Ingredients: 1 cup dried black-eyed peas 1 small onion or 2 small shallots, finely chopped 2 small cloves garlic, crushed 2 to 3 fresh green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 1 small tomato, partially seeded and finely chopped 1/2 cup water 1 to 2 teaspoons chili powder or Kashmiri chili powder) 1/2 teaspoon turmeric 1/2 teaspoon cayenne 1/4 to 1/2 teaspoon amchoor (optional) 1 teaspoon sea salt, or to taste 2 tablespoons ghee or oil 2 cinnamon sticks, broken in half 1/2 teaspoon cumin seeds 2 to 3 black cardamon pods, slightly crushed a few handfuls of dried and crumbled curry leaves (or 1 to 2 bay leaves) handful of fresh cilantro or parsley, chopped Instructions: Rinse the black-eyed peas and soak in enough water to cover for 4 to 6 hours or overnight. Drain and rinse, then transfer to a large saucepan and add 3 cups of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 30 minutes or until the peas begin to soften. While the peas are cooking, whisk together the onion or shallots, garlic, chilies, ginger, tomato and water. Stir in the chili powder, turmeric, cayenne, amchoor powder if using, and salt. Heat the ghee or oil in a medium skillet or saucepan over medium heat. When hot, toss in the cinnamon sticks, cumin seeds, cardamon pods and curry or bay leaves. Stir for a minute and then add the tomato and onion-spice mixture and simmer, stirring often, for 10 minutes or until the mixture begins to thicken. Add the tomato mixture to the pan of simmering beans and continue to cook, partially covered, for 15 to 20 minutes or until the beans are tender and and the curry has thickened. Remove the cinnamon sticks and cardamon pods. Serve in small bowls or spoon over hot fresh cooked white basmati rice and garnish with the chopped cilantro or parsley. Makes 4 servings

More delicious and easy recipe ideas for black-eyed peas:
Curried Black-Eyed Peas
Black-Eyed Pea and Mung Bean Sambar
Black-Eyed Peas with Fenugreek and Tomatoes
Black-Eyed Peas with Potatoes and Tamarind

I'm sharing this with Ricki's Wellness Weekend

Blueberry Lemon Cake Cookies

I suppose these are really more like miniature cakes rather than cookies, but they are baked like a cookie and essentially can perhaps be best described as cake, muffin and cookie all rolled into one. You can't get much better than this I figure, if you want to indulge without completely overdoing it. And no, I am not claiming that these are good for you, because they're not particularly, despite the presence of fresh blueberries and lemon juice, but I CAN claim that they are delicious. Just in time for Valentine's Day too in case you wish to make a somewhat decadent treat. Even if you don't observe cupid's day, which I don't really, after a few long months of winter and spring still too far away, sometimes a little comforting indulgence is just want is needed.

I promise my next post will be much healthier, but in the meantime, have a cookie.

Blueberry Lemon Cake Cookies

Recipe by Lisa Turner Adapted from Miss Karli Brae Published on February 14, 2013 Soft, sweet and heavenly lemony cookies with fresh blueberries Print this recipe Wet ingredients: 1 cup unsalted butter, softened scant cup of white sugar 2 eggs, at room temperature 2 teaspoons vanilla juice from 1 lemon Dry ingredients: 3 1/4 cups cake flour or soft unbleached white flour 1/2 teaspoon sea salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon zest from 1 lemon Other ingredients: 1 1/2 cups fresh blueberries 2/3 cup white chocolate chips Instructions: Line two baking sheets with parchment paper. In a large bowl, beat together the butter and sugar with an electric hand mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and fresh lemon juice. In a medium bowl, combine the flour, salt, baking powder, baking soda, cinnamon and lemon zest. Gradually incorporate the dry ingredients into the wet ingredients, stirring until just combined. Gently fold in the blueberries and chocolate. Chill the dough for an hour or longer in the refrigerator. Preheat an oven to 350°. Spoon rounded tablespoons of dough onto the prepared sheets, about 1-inch apart. Bake until the bottoms are lightly browned — about 12 to 14 minutes. Let sit on the sheet for a minute, then transfer to a wire rack and let cool completely. The little cookie cakes will keep in a well-sealed container for a few days. Makes about 2 1/2 dozen 2-inch cookies

More treats you are sure to enjoy from Lisa's Vegetarian Kitchen:
Chocolate Orange Cookies
Quick and Easy Healthy Peanut Butter Balls
Spicy White Cheddar Shortbread Crackers
Flourless Peanut Butter Chocolate Chip Cookies

On the top of the reading stack: Feeding the Hungry Ghost by Ellen Kanner

Audio Accompaniment: Luomo

BHEL PURI – EASY SNACKS RECIPES

Bhel puri is one of the easiest , tasty and guilt free snack .. I used to make this very often in my home .. Whenever i have chaat chutneys in my hand , bhel puri is the first snack recipe that hits my mind..I  make it very simple by just adding the raw veggies ,sweet & sour chutneys and sev.. I usually don’t add papdi..Of course adding crushed papdi makes this snack more crunchy.. So i add more sev , roasted peanuts , cashews etc to replace papdi .. As u all know , this snack should be served immediately after u mix.. By the time i finished clicking , it became soggy & i ate a soggy bhel ….

INGREDIENTS

Bhel / Puffed rice – 2 cups Sev / Oma podi – 1 cup Chopped onion – 1 no Chaat chutneys ( sweet & spice) – 2 tsp each Chopped tomato – 2 nos Finely chopped carrots – 1 no Chopped Boiled potato – 1 no Chopped Raw mango – 1/4 cup (optional) Roasted cashews & peanuts – 2 tbsp Turmeric powder – 1/4 tsp  (optional) Pepper powder – 1/2 tsp Salt – As needed

METHOD

Mix all the veggies & chutneys. Finally add the puffed rice , little salt , pepper powder. Garnish with fried nuts & sev.Serve immediately …

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Cornmeal-Oat-Quinoa Pancakes with Dried Cherries

Years ago when I worked in a bookstore the Dummies series of how-to books were everywhere to be found on almost every subject available. I had quite forgotten about them until I was recently sent a review copy of Cooking with Quinoa For Dummies, which goes to show that the supply of how-to subjects is not yet exhausted.

Now having been acquainted with this wonderful food for years, I am not, nor are many or most of my readers, "quinoa dummies" by any stretch. But it was not too many years ago when quinoa was only readily available at specialty food stores, but with a relatively recent surge in popularity of this "superfood", quinoa — including various types of the whole grain, flour and flakes — is now easily found at most grocery stores. I found this book could be much more than a comprehensive introduction for people who are new to quinoa. Written by Cheryl Forberg, who acts as the nutritionist for the show "The Biggest Loser", it's also a thorough guide to all the types and forms of quinoa, the benefits of eating quinoa, and a great variety of the many uses and methods for cooking quinoa. Ideas for appetizers and snacks, breakfast and brunch, salads, soups, mains and desserts and even beverages await the cook. There's plenty to learn from this book, even for us quinoa veterans.

Of the over 140 recipes included in this collection, the one that struck my fancy first was for gluten-free cornmeal pancakes with oat flour and quinoa flakes. During the winter I'm always on the lookout for pancake ideas, and the leftovers from a big Sunday morning pancake cook-up session make great homemade on-the-go breakfasts for my early rising husband and myself for that matter. And this one is just in time for Pancake Tuesday. I've adapted the recipe slightly, but the essentials of cornmeal, oat flour and quinoa flakes remain the same, and make for wonderful chewy-textured pancakes with a delightful nutty taste. Guilt-free too, with no added sugar but just the natural sweetness of the grains. I'll be making these again, and I hope you try them too.

Note: I received a copy for review, but the opinions expressed here and the adaptation of the recipe are my own.

Cornmeal-Oat-Quinoa Pancakes with Dried Cherries

Recipe by Lisa Turner Adapted from Cooking with Quinoa For Dummies Published on February 11, 2013 Wholesome, nutty and chewy gluten-free pancakes made with dried cherries, cornmeal, oats and quinoa Print this recipe Dry ingredients: 1 cup yellow cornmeal 3/4 cup oat flour* 1/3 cup quinoa flakes* 2 teaspoons baking powder 1/4 teaspoon sea salt Other ingredients: 1 cup whole milk 1 cup plain whole fat yogurt 2 tablespoons unsalted butter, melted 1/2 teaspoon vanilla 2 large eggs, separated 1/2 cup dried cherries, chopped Notes: (1) you can make your own oat flour by processing rolled oats in a blender or food processor until powdered; or substitute quinoa flour instead (2) if quinoa flakes are unavailable, substitute rolled oats. Instructions: Combine the dry ingredients in a large mixing bowl. In another bowl, whisk together the milk, yogurt, melted butter, vanilla and egg yolks. In a separate bowl, beat the egg whites until soft peaks form. Fold into the milk and yogurt mixture. Pour the milk, yogurt and egg mixture into the dry ingredients and stir until just combined. Cover and refrigerate for 8 hours or overnight. Fold the dried cherries into the batter 20 or 30 minutes before cooking. Butter or grease a non-stick skillet and heat over medium heat. When hot, ladle 1/4 cup portions of the batter on to the skillet and cook for 2 to 3 minutes or until the edges are turned up from the pan and the tops are almost firm. Flip and cook for another 30 seconds or until both sides are golden brown. Keep the cooked pancakes warm in a preheated 200° oven while the remaining pancakes are prepared. Serve hot or warm with warmed maple syrup and a pat of butter. Wrap leftovers in aluminum foil and reheat in a 300° oven for 10 to 15 minutes. Makes 14 four-inch pancakes

Other breakfast and brunch ideas with cherries you will enjoy from my vegetarian kitchen:
Cherry Cornmeal Scones
Dried Cherry Scones
Cherry Ricotta Crêpes
Baked Cherry-Stuffed French Toast with Cherry-Orange Sauce

On the top of the reading stack: Feeding the Hungry Ghost by Ellen Kanner

Audio Accompaniment: LTJ Bukem

Easy Cabbage Poriyal Recipe / Stir Fry - Bachelors Recipes

This recipe was lying in my drafts for long time.Its a simple stir fry recipe which u would have tasted in most of the restaurants during lunch closing time i.e around 2.30pm. Whenever i feel lazy to cook for myself , i make this poriyal .It has no grinding or boiling part & no coconut.Its very easy & can be made in jiffy.. Before marriage , when i was working , my colleagues used to bring this poriyal for sambar rice.. I love its taste & simplicity. My husband hates cabbage because of its smell. We can easily remove its smell to some extent by adding finely chopped ginger.It smells great while u saute..I hope most of u know this tip & make this stir fry at home.. Bachelor's , do try this recipe & let me know how u liked it..

INGREDIENTS
1 cup - 200ml

Grated cabbage – 1cup Big onion – 1no (finely chopped) Red chilli powder / Sambar powder – 1 tsp (adjust as per ur spice level) Turmeric powder – 1/4 tsp Salt – As required Ginger – 1 inch piece (finely chopped) Curry leaves – few Sugar – A pinch To temper Oil – 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 1tsp Channa dal – 1 tsp Cumin seeds / jeera – 1/2 tsp Coriander leaves – to garnish (optional)

METHOD

In a wide mouthed kadai , heat oil and temper mustard seeds.. After it splutters add urad & channa dal , Curry leaves.. After the dals turn golden brown , add the onions & ginger bits.Mix well and saute till onion turns transparent. Now add the grated cabbage & the required salt , a pinch of sugar.Then add the sambar powder/Red chilli powder & turmeric powder.. Mix well & saute till cabbage shrinks in quantity. Keep the flame low & cover the kadai with a lid for few minutes. Stir in between.. Make sure the cabbage doesn’t get burnt..If u feel the mixture is very dry , sprinkle little water , mix well & cover the kadai.. After the cabbage is cooked well , switch off the stove .. Garnish with chopped coriander leaves if u like.. Enjoy with sambar rice !!

NOTE: Adding ginger is a must to remove the raw smell of cabbage. If u like cabbage smell , u can skip ginger..

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Mushroom Polenta Pizza

This is not exactly a pizza as we would normally think of a pizza, as the "crust" is made up of a soft polenta base. Nonetheless, it does rather look like a pizza and it even rather tastes like one too. Adapted from Yotam Ottolenghi's invaluable Plenty, the texture of the soft polenta crust is a welcome treat and the rich and earthy herbed mushrooms could not fail to please fungus aficionados.

Mushroom Polenta Pizza

Recipe by Lisa Turner Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi Published on February 9, 2013 Rich and earthy herbed mushrooms on a soft creamy polenta "pizza" crust Print this recipe Ingredients: 3 tablespoons olive oil 4 cups fresh mixed wild mushrooms, cut into thick slices 1 clove garlic, crushed or minced 1 1/2 teaspoons dried tarragon 1 1/2 teaspoons dried thyme 1 teaspoon dried oregano 1 teaspoon truffle oil sea salt and fresh cracked black pepper to taste 2 1/4 cups vegetable stock 2/3 cup cornmeal 1/3 cup fresh grated Parmesan cheese 3 tablespoons unsalted butter 1 teaspoon dried rosemary 2 tablespoons fresh parsley, chopped 4 oz (115 g) Fontina cheese, cut into thin slices Instructions: Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat. When hot, add half of the mushrooms and fry, stirring occasionally, until the mushrooms are softened and begin to brown. Transfer to a bowl, add the remaining tablespoon of oil to the pan and toss in the rest of the mushrooms, stirring and cooking as before. Return the other half of the cooked mushrooms to the pan, stir in the garlic, tarragon, thyme, oregano, truffle oil and sea salt and fresh cracked black pepper to taste. Transfer back to the bowl and set aside. In a medium saucepan, bring the stock to a boil. Slowly whisk in the cornmeal, reduce the heat to medium-low and cook, stirring constantly, until the polenta thickens up and is still somewhat runny but begins to separate from the sides of the pot. This should take about 5 to 8 minutes. Add more stock or water if necessary. Remove from the heat and stir in the Parmesan, butter, rosemary and about half of the parsley. Add more sea salt and black pepper as needed and stir well to combine. Line a baking sheet with parchment paper and preheat the broiler. Spread the polenta over the prepared baking sheet into a 10-inch oblong or round shape (about 3/4-inch thick). Top with slices of Fontina cheese and broil until the cheese beings to bubble and brown. Remove from the oven and spread the mushrooms evenly over the cheese and polenta. Return to the broiler and bake for another few minutes. Serve hot and garnish with the remaining parsley. Makes 4 servings

More ideas for polenta from Lisa's Vegetarian Kitchen you are sure to want to try:
Artichoke Tart with Polenta Crust and Fresh Rosemary
Polenta with Mushroom Ragout
Vegetarian Caesar Salad with Toasted Nuts and Polenta Croutons

EGGLESS CHOCOLATE CAKE | DARK CHOCOLATE CAKE RECIPE

Dear friends ,
In this new year , i have improved my blog into a website in the name of “www.chitrasfoodbook.com” with a hope to give better recipes & pictures .In this aspect, i have bought a new DSLR to give more realistic images of my recipes.I thank all my friends & readers for ur continuous love & encouragement and I hope to get ur support & blessings for my website too.I welcome ur suggestions for further improvements in this space..
At this moment , i would like to thank Cuponation , a website that has the most comprehensive collection of coupon codes in India which includes deals and offers from all the top online retailers like flipkart, jabong, future bazaar , myntra , home shop 18 , Ekstop , pepperfry and there is a big list goes on. Recently i bought some home appliances & Bakeware ( which i wanted to buy for long time ) at discounted rates using their coupons.Just go through their website & subscribe for exciting deals !!

 

As Valentine’s day is nearing, i thought of posting a cake recipe . My husband loves chocolate cake ..So i baked this cake as Valentine’s day gift ..I got this recipe from marias menu..I have tried this cake twice & I slightly adjusted the recipe to suit our taste.There is no butter or egg used in this recipe..With very simple ingredients which are readily available in our pantry , we can make this cake..I chose this recipe because it had a mild coffee flavour.Its dark color,chocolaty smell & its spongy texture made me felt very happy with the result .As a beginner in baking ,  I simply loved this cake & i was completely satisfactory with the outcome ..My hubby liked this cake very much and my daughter wanted some icing on it .. So i tried a simple frosting too….Here comes the recipe…

INGREDIENTS
1 cup - 200ml

All purpose flour – 1 cup Sugar – 3/4 cup + 2 tbsp Cocoa powder or drinking chocolate powder – 5 tbsp Baking powder – 1/2 tsp Cooking soda –1 tsp Vanilla essence – 1 tsp Cooking oil – 1/2 cup Beaten curd – 1/4 cup Milk – 1/4 cup  ( at room temp) Hot coffee – 1/4 cup ( mix 1 tsp coffee powder in 1 cup of hot water.Add 1/4 cup to the mixture. I used BRU. ) For frosting Unsalted butter – 100 gms (1/2 cup) Any plain chocolate – 175 gms ( 1.25 cups) ( i used dairy milk , around 15 cubes)

METHOD

Sieve maida , baking powder & cooking soda together in a wide bowl.Then add the sugar  , mix well .. Make a dent in the center..Add the wet ingredients one by one & mix well using a whisk or blender. Whisk  or beat it gently.. Keep the baking pan ready by greasing with butter & sprinkle maida all over it. Pat it well so that the maida should coat around the sides too..Line the bottom of pan with a butter paper. Preheat the oven in 180c , convection mode for 10 mins. Now transfer the cake mixture to the pan & bake it for 25-30 mins in 180c till tooth pick inserted should come out clean. Mine got done in 28 mins. Keep an eye after 20 mins.Check with a tooth pick or spoon & then remove the pan. Let it cool for 15-30 mins. Then invert it in a wire rack or a plate & allow it to cool completely.. In the mean time , make the frosting. Take water in a wide bowl & allow it to boil well. Now place a plate or a shallow bowl on the top of the water bowl.the bowl should not touch the water.. Add the butter & melt it . When the butter is melted half way , add the chocolate cubes & stir it gently. Chocolate cubes will melt & switch off the flame.. Stir until all the chocolate melts. Remove the bowl & allow the mixture to warm..Frosting thickens when it is warm … After the cake cools down , apply the frosting , cut into pieces & Enjoy !!…

NOTE

When u use unsweetened cocoa powder , add more sugar as mentioned in the recipe.If u use drinking chocolate powder , 3/4 cup  sugar is enough.. The cake has a mild bitterness due to the addition of coffee powder. If u want u can skip it…

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