Baked Cherry Oatmeal Dessert Puddings

It's amazing how cooking in ramekins can turn a fairly ordinary recipe into something that looks gourmet. That's just what I did with a baked cherry oatmeal breakfast pudding that I enjoyed recently, turning them into these gorgeous soft and spongy cherry and oatmeal dessert puddings with a few tweaks like marinating the cherries in balsamic vinegar to deepen their flavor. They were also an excuse to use up some the bags of fresh sweet cherries that somehow keep arriving at my house.

The aroma of cherries and almond essence baking in the kitchen will make anyone want to get right to the dessert course, but these elegant little puddings are not too sweet at all and healthy enough to eat for breakfast if you have any left over.

Baked Cherry Oatmeal Dessert Puddings

Recipe by Lisa Turner Published on August 6, 2014 Soft, spongy and healthy oatmeal dessert puddings baked with balsamic-marinated sweet cherries Print this recipe Ingredients: 3/4 cup rolled oats 1 cup plain Greek yogurt 1 cup fresh sweet cherries, pitted and chopped 1 tablespoon balsamic vinegar 1/4 cup raw almonds, chopped 1 cup almond milk 2 tablespoons maple syrup 1/2 teaspoon vanilla 1/2 teaspoon almond extract 1/4 teaspoon baking powder pinch of teaspoon sea salt Instructions: In a large bowl, combine the oats and yogurt. Cover with a clean dish towel and let stand overnight at room temperature. Toss the cherries with the balsamic vinegar and let sit for 10 minutes. Meanwhile, toast the chopped almonds in a dry unoiled skillet over medium-low heat for 10 minutes, stirring or tossing frequently, until lightly browned. Remove from heat and set aside. Generously butter 8 4 oz ramekins and preheat an oven to 350°. In a medium bowl, whisk together the almond milk, maple syrup, vanilla, almond extract, baking powder and salt. Pour the mixture into the oats and stir to combine. Scatter half the cherries between the ramekins. Gently spoon 1/3 cup of the oat mixture in each ramekin and scatter the remaining cherries over the top. Bake uncovered for 45 to 50 minutes or until the top is browned and the pudding is slightly set (it will finish setting while it's cooling, but it should not be too liquid-y either). Remove from heat and let stand for 10 minutes. Scatter the toasted almonds over the puddings and serve warm. Makes 8 servings

More pudding ideas you will enjoy:
Lemon Sponge Pudding
Cherry Pudding Cake
Cherry Clafouti
Chia Seed Pudding

On the top of the reading stack: Vegan for Fun: Modern Vegetarian Cuisine by Attila Hildmann

Audio Accompaniment: Talk Talk - Wealth

EASY INDIAN VEGETABLE SALAD RECIPE-SALAD RECIPES

 

We think about salad recipes only when we think about diet or weight loss,Right? .Whenever i pack Salad for Sendhil’s lunch box,his colleagues ask him “What Sendhil, diet aa “ ?? .We all have this mind set.I too had the habit of eating salads only in buffet & banquets and i was making varieties of vegetable & sprouts salad recipes for Sendhil’s lunch only to cut down the intake of rice when he was under diet to overcome some health issues.But nowadays, i have introduced salads in our daily routine just to consume raw vegetables in a healthy & tasty way.I must thank my friend Shalini for urging me to make salad by suggesting some easy & quick recipes.When i browsed for mixed vegetable salad recipes,i found most of them with celery & lettuce leaves.But I couldn’t get these vegetables in small shops nearby my house.So i tried this simple salad recipe with vegetables we can get easily even in petty shops especially in India.I used just 1/2 tsp of olive oil for salad dressing which is completely optional.Other than this,this is a low calorie,basic,simple Indian vegetable salad which u can make in minutes.Do try this healthy,easy salad recipe for ur kids & family.Stay healthy n fit !

Indian vegetable salad recipe

Mixed vegetable salad recipe using Indian vegetables !

 

Cuisine: Indian

Category: Salad

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

 

INGREDIENTS

Carrot - 1 no (small) Big onion - 1/2 no Tomato - 1/2 no (use deseeded) Cucumber - 1/4 no (small) Capsicum- 2 tbsp (finely chopped) Cabbage - 1 leaf (chopped or grated) Coriander leaves - few Salt - as needed Pepper powder - 1/2 tsp (adjust) Lemon juice - few drops Olive oil or coking oil – 1/2 tsp

METHOD

Wash and chop all the vegetables into small cubes.Deseed tomato n cucumber if u are packing this salad for lunch box because it will leave water.Else deseeding is optional. Add salt,lemon juice & pepper powder.Mix well.Lastly add 1/2 tsp of oil,mix n serve ! Adjust the quantity of pepper powder as per ur taste buds !Enjoy !

Note

For variations,u can add a handful of pomegranate seeds to make it a colourful fruit n vegetable salad. U can also add a handful of boiled sweet corn kernels. If u are making for kids,try adding few pieces of badam,cashews and dates.It will give a crunchy taste. This salad won’t leave water unless u add more tomatoes & cucumber with seeds.

Do check out my vegetable & fruits salad for kids & parties !

 

 

Try this easy,yummy,colorful salad recipe.U will love its simplicity n taste !

 

 

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Very good recipes Tags: indian vegetable salad recipes for diet, indian Easy vegetable salad recipes for weight loss, indian vegetable salad recipe, make vegetable salad, vegetable salad making, vegetable salad indian, vegetable salad recipes, raw vegetable salad recipes, mixed vegetable salad recipes, healthy vegetable salad

Green Pea Pulao with Cashews

Local garden peas are always something to savor and here I've dressed up rice with their plump texture and green goodness. Throw is some golden fried cashews, herbs and some Indian spice and you have a fine accompaniment to any meal, especially Indian legume curries. Grains never need be boring, and although I enjoy a pot of rice with little adornment, rice really is a blank canvas to explore to complement a culinary experience.

I've included instructions here for using frozen peas as well, to almost equally delightful results, but if you can find some fresh peas they're really worth your while.

Green Pea Pulao with Cashews

Recipe by Lisa Turner Cuisine: Indian Published on August 4, 2014 Simple and elegant yellow spiced and herbed rice pulao with plump fresh garden peas and golden fried cashews Print this recipe Ingredients: 1 cup white basmati rice 2 cups water 3 tablespoons sesame oil, ghee or butter 1/3 cup raw cashews, halved 1 teaspoon cumin seeds 2 to 3 green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced or shredded 1 teaspoon turmeric 1 teaspoon garam masala 1/4 teaspoon paprika 1 cup fresh or frozen green peas 3 tablespoons mixed fresh herbs, finely chopped, or 1 1/2 tablespoons mixed dried herbs (I used lemon basil, oregano, thyme and rosemary) 1 teaspoon sea salt Instructions: Wash the rice thoroughly in a strainer until the water is no longer cloudy. Transfer to a bowl and cover with 2 cups water. Let rest for 20 minutes. Drain, reserving the soaking water, and let the rice air dry in a strainer for another 10 minutes, tossing the grains occasionally. Heat the oil, ghee or butter in a medium saucepan over medium-low heat. When hot, toss in the cashews and stir for 10 minutes or until they are golden brown. Remove with a slotted spoon and set aside. Turn up the heat to medium and add the cumin seeds, green chilies and ginger. Stir for a few minutes until the cumin seeds darken a few shades. Add the turmeric, garam masala and paprika, and stir for another minute. Add the rice to the pan and gently stir for another few minutes. Now pour in the reserved rice soaking water, along with fresh peas (if using), herbs and salt. Bring to a boil over medium-high heat. Immediately reduce the heat to a very low temperature, cover, and simmer for 20 minutes undisturbed until the liquid is absorbed. If frozen peas are used, rinse them under warm water in a strainer and add to the pan 15 minutes into the cooking time, don't stir, and cover the pan again. Remove from heat and let stand for 5 to 7 minutes. Add the cashews and fluff everything with a fork until combined. Serve hot with your favorite curries and savory flat breads. Makes 4 to 6 servings

Other rice dishes to try from Lisa's Vegetarian Kitchen:
Brown Lentils and Rice with Roasted Onions and Spicy Baked Tortilla Chips
Mung Dal Kitcheree
Tomato, Olive and Avocado Rice
Vegan Rosemary Mushroom Brown Rice "Risotto"

On the top of the reading stack: The Complete Leafy Greens Cookbook: 67 Leafy Greens and 250 Recipes by Susan Sampson

Audio Accompaniment: Ambient 4 On Land by Brian Eno

Thinai Idli Recipe / Foxtail Millet Idli - Millet Recipes

Last week I tried thinai idli recipe for the first time using fermentation method.Earlier i tried an Instant Foxtail millet idli which was a super flop.But this recipe worked out very well.Idli came out soft and spongy.I made idli as well as dosa with this batter.Its taste & texture was more like our usual idli,dosa.Only its color was not white.We were very happy to have a healthy breakfast recipe & i was even more happy as i have got yet another interesting idli recipe to include in my idli varieties.In other languages,Thinai is called as ”Foxtail millet” in English,”Navane” in Kannada,”Kakum”in Hindi,”Korra” in Telugu,”Thina” in Malayalam,”Kaon” in Bengali,”Kang” in Marathi & Gujarati and ”Kanghu” in Oriya.
Last year few readers told me to post some quinoa recipes & i was thinking that quinoa in called as Thinai in Tamil.But when i googled, i found quinoa & thinai (foxtail millet) are different.I will try to buy quinoa in Bangalore and try to post some healthy recipes with it.But before that,i wanted to share this easy and healthy millets recipe which is a great replacement for our rice idli.Please check this link to know more details about “Thinai & its health benefits” with pictures.Lets see how to make thinai arisi idli recipe .Soon i will share some more interesting recipes with other millets too.Don’t forget to check out my Mixed millet laddo recipe & other millet recipes .

Thinai idli/Foxtail millet idli recipe

Idli recipe using Foxtail millet - Healthy breakfast recipe !

Cuisine: Indian

Category: Breakfast

Serves: 30nos

Prep time: 4 Hours

Cook time: 15 Minutes

Total time: 4H15M Minutes

INGREDIENTS

1 cup = 200ml Foxtail millet/Thinai - 2.5 cups Idli rice/Salem rice - 1/2 cup Urad dal - 1/2 cup Aval/Poha - 1/4 cup Fenugreek seeds - 1/2 tsp Salt & water - as needed

METHOD

Measure & take all the ingredients together and wash it carefully .Its better if u wash it using a strainer.Soak for 3-4 hours. Grind them to a smooth paste adding required water and salt.Remove mix well and allow it to ferment overnight or minimum 8 hours. The  next day,batter would have raised well(Not doubled).Now mix the batter very well and pour in a idli plate. Boil water in a idli pan and keep the plates.Steam it for 10-15 minutes.Check with the back of a spoon for doneness.If the spoon comes out clean,idli is ready. Remove  the idli plate and rest it for 2-3 minutes before removing them else it will be sticky. Refrigerate the batter & make dosas the next day. Enjoy !

Note

This batter becomes sour very quickly so refrigerate it after 8 hours till u use. Do not use more urad dal than the mentioned quantity because idli will become sticky. Do not remove the idlis if its very hot.It may be sticky.Give a standing time of 2-3 minutes before u remove. If the quality of urad dal is too bad,use little more than 1/2 cup.Similarly if the quality of dal is too good,use 1/3 cup.It varies. U can also make dosas using the above batter.

Do Check out my Mixed Millet laddu recipe & other millet recipes if interested !

Thinai Dosai

Enjoy this healthy foxtail millet/thinai idli for breakfast with your favourite chutney and sambar !

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No Croutons Required - July Roundup of Vegetarian Soups and Salads

Welcome to the July 2014 edition of No Croutons Required. This long running event showcasing vegetarian soups and salads is alternately hosted by my dear friend Jacqueline of Tinned Tomatoes. Each month we invite fellow bloggers to send in a treasured recipe. Thanks to everyone who took the time to send in a contribution.

Now settle in and see what is served up this month.

Recipe: Southwestern Cauliflower Couscous

Chef: Juliane
Blog: Style Nectar
Location: USA

Summer is too short not to celebrate and this refreshing and lively salad is surely a fine way to dine. Cauliflower is whizzed up to a couscous like texture and combined with tomatoes, avocado and red onion. This lovely combination is then dressed up with a lime, olive oil, honey and cumin vinaigrette and garnished with fresh cilantro. Not only is this salad good for you, it's also easy to make.

Recipe: Minty Black-eyed peas and Avocado Salad

Chef: Born Veggie
Blog: Born Veggie
Location: Unknown

I adore finding new recipes for earthy black-eyed peas and this nourishing salad with avocado, red onion and tomato sounds like a winning combination. Dressed with fresh mint, garlic, chilies, ginger and lime juice, this is surely a must feature dish for your patio tables and it's a snap to put together too.

Recipe: Blueberry and Goat Cheese Salad with Mushrooms

Chef: Lisa
Blog: Lisa's Kitchen
Location: Ontario, Canada

My contribution this month is inspired by my love of blueberries. Sweet and vibrant local blueberries feature in a savory salad with creamy and tangy goat cheese, crunchy walnuts, crisp salad greens and earthy and succulent mushrooms. I dressed up all of these stunning flavors with a lively balsamic vinaigrette for an ideal summer meal.

Recipe: Black Bean Zesty (Chaat) Salad

Chef: Manpreet
Blog: Healthy Eats for All
Location: USA

A spicy legume dish never fails to stimulate my appetite and this zesty salad is just the thing to satisfy a craving. Black beans are featured along with a multitude of veggies that can be interchanged to suit your preference. Manpreet used celery, red and green cabbage, cucumber, tomato, potato, carrots, peppers and dark green leafy vegetables for her salad that she dressed with lemon juice, olive oil and chaat masala. The goodness of legumes and vegetables certainly shine here in all their glory.

Recipe: Brazilian Black Bean and Seitan Stew

Chef: Janet
Blog: The Taste Space
Location: Canada

Salads are a favorite for summer meals, but soups and stews are still in order, especially here in Canada right now as it is unseasonably cool. Black beans star in this Brazilian / Afro inspired stew along with onion, garlic, tomatoes, bell pepper and allspice. This hearty dish is then garnished with cider vinegar dipped seitan coated in cornmeal alongside lemon cream with parsley. Certainly a nourishing and fulfilling meal to be enjoyed anytime of year.

Recipe: Tomatoes with a Greek Salad Dressing

Chef: Laura
Blog: How to Cook Good Food
Location: UK

One of the delights of summer salads is locally grown tomatoes and Laura dressed them up with a Greek inspired dressing that she says reminds her very much of Caesar dressing. I happen to be an ardent fan of feta and incorporating it into a creamy dressing is certainly appealing. Any number of vegetables can be dressed up with lemon, yogurt, feta and fresh herbs, but here tomatoes and red onion get the royal treatment. Just thinking of the possibilities makes me hungry.

Recipe: Black-Eyed Pea Soup

Chef: Mireille
Blog: East West Realm
Location: USA

Yet another black-eyed pea recipe is up next that is sure to satisfy and delight the senses. Here this lovely legume meets up with ingredients common to African cuisine. Onion, garlic, green pepper, thyme, paprika, cinnamon, cloves, nutmeg, carrots and a few drops of hot sauce are combined in this bowl of earthy goodness. Delicious no matter the season.

Recipe: Warm Mixed Vegetable, Chickpea and Halloumi Salad

Chef: Michelle
Blog: Utterly Scrummy Food for Families
Location: UK

Chickpeas, halloumi and vegetables? Yes please. Wilted spinach is combined with plump chickpeas, zucchini and pepper sauteed in lemon juice and oil and then combined with luscious chunks of fried cheese and tossed with tomatoes garnished with fresh parsley and mint. This lovely salad is surely a meal in a bowl not to be missed.

Recipe: Brazilian Potato and Bean Stew

Chef: Gayathri
Blog: Spices Galore
Location: USA

Black beans and red potatoes feature in this scrumptious stew along with Brazil nuts and peanuts. Legume heaven. Coconut milk makes for a creamy curry, along with the onion, ginger, garlic, tomatoes, spice, lime juice and some fresh cilantro. Served along with some rice, this is a complete and satisfying meal. Delicious.

Recipe: Chili Coconut Bulgur Wheat Salad

Chef: Shaheen
Blog: Allotment to Kitchen
Location: UK

Coconut Chili Relish paired with leftover bulgar, broad beans and roasted carrots and peppers? I'm on board. This Sri Lankan inspired condiment made up of coconut, chilies, onion, coriander and fresh lemon juice adds a nice sweet and spicy savory touch to the salad that clearly ought to be served up for a refreshing boost to the palate and body.

Recipe: Pea and Mint Soup

Chef: Katharine
Blog: Leeks & Limoni
Location: UK

Fresh herbs are something to take advantage of when you can grow them, and paired here with green peas and spring onions in an easy soup, this is surely a perfect summer dish. Served hot or chilled, with a swirl of yogurt, loaded with plenty of fresh mint, you and your diners are in for a treat.

Recipe: Smoky Kidney Bean Soup

Chef: Johanna
Blog: Green Gourmet Giraffe
Location: Australia

Johanna reflects on the benefits and drawbacks of a vegetarian 5:2 diet and there is only positive energy coming from this lovely kidney bean soup. Coming together in this bowl of goodness we have luscious legumes, carrots, mushrooms, pumpkin, tomatoes, cumin, paprika, coriander and cayenne. Certainly plenty of nourishing recipes to try she presents, no matter if you are on a diet or not.

Recipe: Quick and Easy Gazpacho

Chef: Vanesther
Blog: Bangers and Mash
Location: UK

Gazpacho is indeed glorious, especially when you treat it much like a salad, with little fuss, and whiz everything up in a food processor. Having fresh herbs on hand, I adore the combination of combination of mint and basil combined with tomatoes, cucumber, spring onions, garlic and lemon juice. Gorgeous, even when it is cool outside.

Recipe: Rich Tomato Blender Soup

Chef: Jacqueline
Blog: Tinned Tomatoes
Location: Scotland, UK

An intense soup is sure to stimulate appetites. My partner in arms for NCR whizzed up this luscious and creamy creation and it's raw too. Tomatoes, celery, some sweetness, fresh coriander, veggie stock and seasoning come together in little time at all for a most nourishing meal. Quick meals never need to be boring.

Recipe: Bottom of the Fridge Minestrone

Chef: Jane
Blog: Onions and Paper
Location: UK

Veggies that are nearing the end of their freshness always have a place. Waste not want not. Purge your fridge and pantry of onions, tomato, veggies, garlic, fresh herbs, pasta and some grated Parmesan and serve it up in a bowl of deliciousness. Yet another quick and easy meal to nourish the soul and body.

And that concludes the July roundup. Jacqueline of Tinned Tomatoes will be hosting the next edition of No Croutons Required. Thanks for your continued support and wonderful recipes.

AADI KANJI RECIPE/ARISI PARUPPU KANJI-AADI VELLI RECIPES

I made this kanji/porridge recipe for Aadi velli today.My MIL has the practice of offering this porridge for Mariamman on Aadi velli/friday.My in-laws are with me for the past two weeks and we are having great days together.This time I learnt some yummy authentic recipes from her.This is one among them.In this porridge i have used rice & moong dal.It very easy to make & can be made in minutes.No need to roast the rice or dal.Its good for babies too.Today I prepared this porridge for the first time and offered to Mariamman .It tasted yum.My in laws like this salty porridge more than the sweet ones and they usually have this for breakfast.Its a very filling & easily digestible porridge.Do try this easy porridge recipe for Aadi velli and get the blessings of Amman .Let see how to make this one step rice and dal porridge recipe..
Do check out my rice porridge recipe for babies.

Aadi velli kanji recipe

Aadi kanji recipe for aadi velli using rice and moong dal

Cuisine: Indian

Category: Breakfast

Serves: Serves 4

Prep time: 2 Minutes

Cook time: 15 Minutes

Total time: 17 Minutes

INGREDIENTS

To pressure cook Raw rice - 1/4 cup Moong dal - 3 tbsp Salt - as needed Water - 2 cups Boiled Milk - 1/2 cup While offering Melted ghee - 1 tsp Jaggery - a small piece

METHOD

Wash the rice and dal and take in a small pressure cooker.Add 2 cups of water and the required salt.Pressure cook for 2-3 whistles in low flame.It takes 10-12 minutes. After the steam is released,open the cooker and add 1/2 cup of boiled milk.Give a boil.Adjust the consistency as u wish by adding more milk or water.We make it in spoonable consistency.Transfer to a serving bowl. Just before offering,pour a tsp of melted ghee & a small piece of jaggery on top. Offer to GOD and enjoy !

Note

Do not forget to keep a small piece of jaggery & a tsp of melted ghee while offering to GOD.Its a must !

   Do check out my rice porridge recipe for babies.

Make this simple and healthy porridge for Aadi velli & get the blessings of God !

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Very good recipes Tags: Aadi velli recipes, Aadi kanji recipe, Aadi recipes, Porridge recipe, Easy porridge recipe, Rice and dal porridge, Arisi paruppu kanji