MYSORE BONDA / ULUNDU BONDA

I think most of u can prepare bonda/bhaji very easily ..But for me, making bhaji and bonda  is always an achievement  . I suck in making these.So i am always afraid to try even with readymade bhaji/bonda mix..Yesterday I Prepared this  bonda for the first time.Usually i make only vada with urad dal . My MIL suggested me to try this bonda ..It came out excellent ..Thanks to my MIL , i learnt an yummy,easy snack .This gave me a confidence to try bhaji and bonda varieties soon ..

INGREDIENTS :

• Urad dal – 1/2 cup
• Green chilly – 1 no (optional )
• Pepper corns – 1 – 2 tsp (slightly crushed )
• Curry leaves – A few (chopped)
• Coconut pieces – 1 handful ( small in size)
• Coriander leaves – Few (chopped)

METHOD :

• Soak urad dal for 30 mins .Grind using very little water along with salt and green chilly.
• Now add the chopped coconut pieces , curry leaves ,coriander leaves and slightly crushed peppercorns..
• Mix well and make sure the batter is thick.If it is watery add little rice flour.
• Now heat the kadai with oil and fry these bondas in batches.

Serve hot !!

Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce

Tempted by yet another recipe from 660 Curries by Raghavan Iyer, I couldn't resist making this chili from the contemporary curries section on one of the hottest days of the year. This is certainly a recipe I will be revisiting in the future, especially during the colder months, but I will say I very much enjoyed it on a hot and humid day. The nuts provide a wonderful accompaniment to the selection of beans. Mr. Iyer suggests serving this delightful chili with cheese, such as shredded paneer, scallions, sour cream or yogurt or perhaps chopped fresh mango. Packed full of vegetables, legumes and nuts, this is a particularly healthy vegetarian meal, and a most tasty one at that. A big thanks to Mr. Iyer for such a lovely and inspired volume of creative recipes.

Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on July 8, 2010 An Indian-style vegetarian three bean chili cooked in a creamy and delicious cashew-pistachio sauce Print this recipe Ingredients: 2/3 cup dried pinto beans 2/3 cup dried red kidney beans 2/3 cup dried black beans 1/4 cup olive or sesame oil 1 onion, finely chopped 2 sticks celery, diced 1 carrot, diced 3 cloves garlic, minced 4 green chilies or jalapeños, seeded and diced 2 large tomatoes, diced 1/2 teaspoon cayenne 2 teaspoons paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1 1/2 teaspoons sea salt, or to taste 1 teaspoon turmeric 1/3 cup fresh parsley or cilantro, chopped Cashew-pistachio sauce: 1/2 cup pine nuts 1/2 cup raw cashews 1/2 cup pistachios 3 cups water Instructions: Rinse the beans and soak for 8 hours or overnight covered in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, transfer to a large saucepan, and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover and simmer for 1 to 1 1/2 hours or until the beans tender. Drain and set aside. Meanwhile, prepare the cashew-pistachio sauce. Combine the pine nuts, cashews and pistachios in a blender or food processor. Add 1/2 cup of the water and blend until you have a gritty paste. Remove and swirl the remaining 2 1/2 cups of water around in the blender or food processor to obtain the remaining paste. Set aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion, carrot, celery, garlic and chilies or jalapeños and cook, stirring often, until the onions begin to brown. Stir in the chopped tomatoes, cayenne, paprika, cumin, coriander, salt and turmeric. Lover the heat to medium-low and cook uncovered, stirring occasionally, for 10 minutes or until the tomatoes are softened and begin to thicken. Now add the nut paste to the pan along with the water from the blender or food processor. Stir in the cooked beans and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 to 30 minutes, stirring occasionally to make sure the ingredients don't stick to the pan. Reduce the heat on the element if necessary or add a bit more water to reach your desired consistency. Garnish with parsley or cilantro and serve hot with fresh cooked rice or your favorite Indian flatbread. Makes 8 servings

Other chili recipes from Lisa's Vegetarian Kitchen you would be sure to enjoy:
Smoky Black Bean Chili
Southwest Vegetarian Chili
Cornmeal Crusted Chili

On the top of the reading stack: The National Post

Audio Accompaniment: street construction (blah)

Chocolate Brownies with Fresh Ginger

My sweetie is a big fan of ginger treats and so I couldn't resist making these chocolate ginger brownies for him. These are super easy to whip up and very moist and flavourful. The recipe is adapted from Martha Stewart's Cookies. I will confess that I am not a huge fan of Ms. Stewart as she is rather fussy for my taste and I don't like to fiddle around with decorations and such. That said, she does have quite an array of tempting recipes and this volume is beautifully presented. The content section at the beginning of the book is stunning. There are small pictures of each recipe, along with page numbers, presented. If you enjoy cookbooks with mouth-watering food images, you will want to check this out. Most of the recipes are accompanied by gorgeous and inspired sizeable photos. If you are a cookie lover, you will want this book. Everything from light and delicate, soft and chewy, crumbly and sandy, chunky and nutty, cakey and tender, crisp and crunchy and rich and dense are showcased.

Chocolate Brownies with Fresh Ginger

1/2 cup (1 stick) of unsalted butter + another few teaspoons for buttering the pan
2/3 cup of chocolate (I used a combination of carob and dark chocolate)
1 cup of sugar
2/3 cup of unbleached white flour or spelt flour
1/4 cup of cocoa
2 large eggs
1 teaspoon of fresh ginger, peeled and finely grated
2/3 teaspoon of vanilla
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground ginger
1/4 teaspoon of sea salt
1/8 teaspoon of ground cloves

Butter an 8 inch square baking dish. Line the bottom with parchment paper, with some overlap on the sides. Butter the bottom of the parchment paper.

In a medium saucepan, over medium - low heat, melt together the chocolate and butter, stirring occasionally until smooth. Remove from the heat and beat in the sugar, flour, cocoa, eggs, fresh ginger, vanilla, nutmeg, ground ginger, sea salt and ground cloves.

Transfer to the prepared pan and bake in a preheated 325 degree oven for 30- 35 minutes. Let the brownies cool for 10 minutes, lift out with the parchment paper and cool for another 15 minutes on a wire rack. Cut into squares and serve.

More brownie recipes from Lisa's Vegetarian Kitchen:
Gooey Peanut Butter Brownies with Carob Chips
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Peanut Butter Brownies
Brownies with Dried Fruit

On the top of the reading stack: Penguin Classics Three Tales by Flaubert

Audio Accompaniment: Anger Do Not Enter by Beef Terminal

No Croutons Required - The Winner for June and the Theme for July

The challenge for June was to come up with a vegetarian soup or salad featuring zucchini (or courgette as it is also known as). We received lots of wonderful entries this month and I am certain it was hard to choose a favorite, but a winner we have. Congratulations to Vanessa of Sweet Artichoke who submitted this mouthwatering Zucchini and Lentil Cold Soup. This would be ideal for those hot summer days.

I will be hosting the July edition of No Croutons Required. I'm changing things up this time around. Normally, the theme is vegetarian soups and salads but this month I want to challenge you to come up with a bread recipe that goes well with soups and salads. Quick breads, such as scones, biscuits and muffins, or yeast breads; whatever you think might go well with your favorite soup or salad is welcome. I also encourage you to mention and link to a salad or soup that would go well with your bread creation. I will except entries until the 20th of July.

Quinoa and White Bean Salad with Wasabi and Roasted Asparagus

Sweet, tender and elegant all on its own, the season's first few bunches of fresh local asparagus in my house rarely make it past a quick steaming with a light sprinkling of lemon juice and sea salt. But with a new bunch in hand with every trip to the market, slightly more elaborate preparations soon break up the routine without compromising the simple and modest treatment that so perfectly suits asparagus.

Roasted asparagus and fresh crunchy red bell pepper combine beautifully with the delicate nutty flavour of quinoa and a lively tamari, sesame and wasabi dressing in this colourful summer salad. The addition of white cannellini beans also makes this a complete and wholesome lunch or dinner.

If you don't have powdered wasabi on hand, substitute a lesser amount of cayenne pepper. Tamari sauce, however, is almost a kitchen essential — traditionally brewed from slow-fermented soy beans, it is far superior to anything marketed as just soy sauce, which is typically made with 40-60% wheat as well as quick hydrolyzed soy protein and caramel colouring. Good tamari sauces are wheat-free, contain more digestible proteins, and taste so much better than ordinary soy sauces that you'll never go back. You can find tamari sauces from such reputable suppliers as San-J or Eden Foods at most health food stores and large supermarkets.

This is also my submission to My Legume Love Affair, a very popular monthly event started by lovely Susan and hosted this month by Diana of Spain in Iowa.

Quinoa and White Bean Salad with Wasabi and Roasted Asparagus

Salad:

1 cup dried quinoa
1/2 cup dried cannellini (white kidney) beans
1 bunch fresh asparagus
olive oil for brushing
1 red bell pepper, seeded and chopped
2 green onions, sliced

Dressing:

2 tablespoons tamari sauce
1 tablespoon toasted sesame oil
1/2 tablespoon sesame oil
juice of 1/2 lemon
1 - 2 teaspoons wasabi powder, or to taste

Garnish:

1 tablespoon sesame seeds

Scrub the quinoa under cold running water. Add to a pan, cover with 2 cups of cold water, and soak overnight at room temperature. Separately, rinse the beans and cover with cold water with a little yogurt whey or lemon juice added. Let stand overnight at room temperature.

The following day, bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.

Meanwhile, drain and rinse the beans. Add to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the beans are tender. Drain and set aside to cool.

Preheat an oven to 425°. Snap off the woody ends of the asparagus and arrange the spears on a baking sheet. Brush each side of the spears lightly with olive oil. Roast the asparagus for 10 minutes, turning the spears over once. Remove from the oven and set aside to cool for a few minutes. Cut the spears into halves or thirds.

Meanwhile, toast the sesame seeds in a small pan over medium-low heat, tossing frequently, for 5 minutes until golden brown.

Mix the tamari sauce, sesame oils and lemon juice in a small bowl. Whisk the wasabi into the dressing, a 1/2 teaspoon at a time to create the desired spiciness.

Gently combine the quinoa, beans, asparagus, red pepper and green onions in a large mixing bowl. Pour the dressing over the salad and gently toss.

Serve cold or at room temperature, with a scattering of toasted sesame seeds over each serving. Serves 4 to 6.

Other asparagus recipes you may enjoy:
Wasabi Roasted Asparagus
Asparagus and Oriental Tamari Dressing with Pine Nuts
Asparagus Pesto Rice
Farfalle Pasta with Cannellini Beans and Asparagus in a White Mushroom Yogurt Sauce

On the top of the reading stack: The National Post

Audio Accompaniment: Rustling leaves, chirping birds and lawnmowers

Cheese-Filled Tortellini with a Spicy Mushroom Sauce

Here is another classic from Raghavan Iyer's indispensable book 660 Curries. This recipe has been adapted from his Contemporary Curries section that includes many inspired vegetarian recipes that are sure to please fans of Indian creations. I'd be willing to sacrifice a lot to actually eat this man's food cooked by his own hands. Thankfully, I was fortunate to come across his book when I used to work at a local branch library. As I have noted before, this treasured cookbook has made a delightful gift on more than a few occasions.

This is a rich meal, but one that you will remember for years afterwords and also one that you will well consider making to wow your dinner guests. I admit I didn't prepare my own fresh tortellini, but it is summer after all, and warm weather in Ontario is too sacred not to enjoy while it lasts.

I am sending this off to Mansi of Fun and Food who is hosting this week's edition of Presto Pasta Nights, a popular food event started by Ruth.

Cheese-Filled Tortellini with a Spicy Mushroom Sauce

2 tablespoons of ghee, or a mixture of butter and oil
1 1/4 pounds of wild mushrooms (I used cremini)
14 grams of dried mushrooms (I used lobster mushrooms)
2 cloves of garlic, minced
4 - 6 dried red chilies, crumbled
2 1/2 cups of sour cream
1/2 cup of mashed goat cheese
1 1/2 teaspoons of sea salt
2/3 teaspoons of garam masala
1/2 cup of finely chopped fresh dill
1 1/2 pounds of fresh cheese filled tortellini

Heat the ghee, or butter and oil in a large saucepan over medium - high heat. when hot, add the mushrooms, garlic and chilies and cook, stirring occasionally, until the mushrooms shrink and brown and begin to lose their liquid, roughly 10 - 15 minutes.

Reduce the heat to medium low, stir in the sour cream and goat cheese, along with the garam masala and salt. Cover and simmer, stirring occasionally, for roughly 15 minutes.

While the sauce is cooking, prepare the pasta. Bring a large saucepan of salted water to a boil over high heat. Add the pasta, reduce the heat to medium - high, and cook until tender. Drain and transfer to a serving dish.

Stir the dill into the sauce and cover the pasta with the mushroom sauce.

Yields roughly 6 servings.

More pasta recipes from Lisa's Vegetarian Kitchen that you will be sure to enjoy:
Mushroom Marinara Sauce with Quinoa Pasta
Rye Pasta with a Sun-Dried Tomato Sauce and Goat Cheese
Macaroni and Paneer Cheese with Spinach
Penne with Fennel, Tomato Sauce and Blue Cheese

On the top of the reading stack: Hitch-22: Some Confessions and Contradictions by Christopher Hitchens

Audio Accompaniment: street noise, chirping birds, rustling leaves and a dripping tap

BITTER GOURD/PAVAKKAI PITLAI RECIPE-BITTER GOURD RECIPES

I learnt this from my MIL.I love this pitlai a lot.I make this at least once in a week. My hubby hates BG but he eats this gravy .Tastes the best when mixed with plain rice topped with ghee.It tastes more like arachuvitta sambar with the bitterness of pavakkai.Adding jaggerys & sauting bitter gourd in oil before cooking or soaking bittergourd in curd for sometime reduces the bitterness a bit but we like to have it as such.Lets see how to make this bitter gourd pavakkai recipe below.

Bitter gourd pitlai recipe<

Bitter gourd pitlai recipe

Cuisine: Indian

Category: Kuzhambu

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Bitter gourd - 1 no ( medium sized) Moong dal - 1.5 tbsp Tamarind - A big gooseberry size Sambar powder – 1 tsp Salt & water – As required Grated coconut –2 tbsp Urad dal – 2 tsp Coriander seeds –3 tsp Hing – 2 –3 pinches Jaggery – a small berry size Coriander leaves – a few to garnish. To temper Cooking oil - 1 tsp Mustard seeds – 1/2 tsp Curry leaves - a few

METHOD

Soak the tamarind in water for 10 mins in hot water and extract the juice. In a cooker vessel, take the tamarind juice, sliced bitter gourd pieces,moong dal, Sambar powder,salt & required water. Cook till one whistle. In the mean time , heat a kadai with a tsp of oil .Roast the coriander seeds ,  urad dal with 2 pinches of hing. Grind the roasted items with grated coconut to make a coarse powder. Once the BG is cooked , add the roasted ,ground powder and jaggery to it.Allow it to boil for sometime. Do the tempering and add. Garnish with coriander leaves and enjoy mixing with plain rice and ghee. Enjoy !

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