No Croutons Required - Raw Soups and Salads

The challenge for March was to come up with a raw soup or salad to inspire us to eat more cleansing foods after such a long winter oftentimes dominated by rich foods. Thanks to everyone who found time to share their recipe. The roundup is rather short this month but I am sure you will agree that all of the submissions are lovely and, in this case, quality more than makes up for quantity. Please vote for your favorite dish in the comment section or via email so we can crown a raw winner. Note that neither my contribution nor Jacqueline's is in the vote. Here's hoping spring will finally arrive though I would be proud to serve and enjoy any of these dishes year-round. And now onto the entries...

Our first entry is this gorgeous Mango Gazpacho from Janet of The Taste Space. This chilled soup with summer salsa flavors certainly has me craving warm weather months. A Thai-fusion twist on a classic, here mango is combined with tomato, onion, cilantro, red pepper, garlic, chili flakes, fresh lime juice, chili powder, cayenne and parsley. The delightful concoction is then partially whizzed up in a blender and chilled. Surely a cleansing and purifying soup. Do check out Janet's menu selections to go along with this dish. Heavenly.

Next up is Aparna of My Diverse Kitchen with this stunning Persimmon and Paneer Salad with an Orange-Honey Dressing. Fuyu persimmon shines here along with ripe pear, tomato, orange, crumbled paneer, green onions, spinach, cranberries and cashews. Then to make the whole salad even more impressive, it is dressed with honey, orange juice, olive oil, red pepper flakes and fresh herbs. I never can resist paneer and adding it to a fresh fruit and vegetable salad would have made a fine birthday dinner - this a brilliant creation and from a woman who says she is not overly fond of raw salads. I feel healthier just looking at this dish.

Johanna of Green Gourmet Giraffe is back again this month with a refreshing and tangy Tomato Pomegranate Vinaigratte made of red wine vinegar, basil infused olive oil, pomegranate molasses, tomato, spring onion and garlic. The first night, it was used to dress up corn, snow peas, red pepper, feta and carrot - the second night, spinach, red capsicum, mushroom, raw corn, carrot sticks. This is surely a fine way to encourage us to eat more raw salads and as with most dressings, a snap to whip up. I'd enjoy this anytime of year, but especially when blazing hot temperatures hit as they did where Johanna lives.

My contribution this month is a Classic Greek Salad. Though it's been a rough and cold winter, I still require a frequent intake of fresh vegetables and this favorite of mine never fails to please. I've mixed things up here and loaded of the salad bowl with Belgian endives, radicchio, 3 kinds of peppers, leaf lettuce, cucumber, red onion, feta cheese and kalamata olives. All this goodness is then gently tossed and coated with a dressing of olive oil, red wine vinegar, white balsamic vinegar, fresh lemon juice and dried herbs. Greek salads from grocery stores and restaurants are always a disappointment as the vegetables never seem fresh enough and you get only a sprinkling of olives with pits and scant amounts of overly salty feta. Making your own at home truly takes this classic to a whole new level.

Lata of Flavours and Tastes treats us to this nutrient packed Sprout and Mixed Vegetable Salad. I adore sprouts, especially when sprouted at home and here they mingle with papaya, carrot, Chinese cucumber, tomato and fresh herbs. This cheering and colourful salad is then dressed with home set yogurt, dried herbs and seasoning. This refreshing dish would not last long at my house and just look at that cute presentation and her menu suggestions to go along with it, though it indeed is a meal in itself.

From Hetal who posts at Gujarati Zaika and specializes in Gujarati recipes, we have a colorful and refreshing Carrot and Pomegranate Salad. This raw delight will come together in no time at all especially if the seeds are already removed from the fruit. All you do is whisk together some olive oil, lemon juice, chili powder and then add some grated carrot, the pomegranate seeds, chopped tomato, toss well and garnish with some fresh cilantro. Seems like a fine way to enjoy the benefits of raw carrots and the goodness of pomegranate.

Ingrid of Kitchen Tales of Sugar and Spice has my mouth watering with this elegant Ajo Blanco. This is a raw version of a Spanish classic. Inspired by the challenge and then inspired further by a raw cookbook, the soup is made up of peeled almonds, almond milk, garlic, olive oil and sherry vinegar. After these ingredients are blended and chilled, the soup is served garnished with some halved white grapes and fresh chives. I have a fondness for fruit in soups and with the menu suggestions, or even without, I'd be a happy and healthy diner indeed.

Shruti of Part Time Chef enters this graceful Cabbage and Carrot Salad with Coconut Milk and a Chili Dressing. This inspired Indo-Asian dish is described as spicy, sweet, creamy, tangy and crunchy. An additional benefit is it's also easy to whip up and a pretty and healthy addition to your table. Julienne carrots and cabbage are dressed up with coconut milk, fresh lime juice, a bit of cane sugar and Thai red chilies and then garnished with roasted peanuts, fresh coriander, cherry tomatoes and some lime wedges. Now how refreshing and rejuvenating is that?

From my dear friend Jacqueline and co-host of No Croutons Required we have this luscious Avocado, Apple and Hazelnut Salad. Mixed salad leaves are topped with grated courgette and apple dosed with a bit of lemon juice, then some avocado, red grapes and hazelnuts. This powerhouse of goodness is then drizzled with a dressing of olive oil, red wine vinegar, apple juice, dill and lots of freshly cracked black pepper. A gorgeous presentation and a fun contrast of flavours and textures that won't tax your waistline either.

And that concludes the March roundup. Jacqueline will be hosting the April edition of No Croutons Required. Check back at the beginning of the month for the theme.

Spring Onion Chutney Recipe ( For Idli Dosa )

I adapted this recipe from tarla dalal’s site .I made few changes in the original recipe. We liked it very much. It was a nice combo for idli, dosa..I’ve given the variations for this chutney in ingredients list.

INGREDIENTS
1 cup - 200ml

Spring onion – 1 cup (chopped) Tomato – 1 no Green chillies or red chillies – 4 - 6 nos Chana dal or urad dal – 1 tbsp Grated coconut – 2 tbsp Tamarind – 1 small piece Coriander leaves – 2 tbsp Salt & water – As needed Cooking oil – 1 tbsp To temper Cooking oil – 1 tsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Hing – A generous pinch

METHOD

Chop the spring onions , tomato. Grate coconut..Soak tamarind in little water. Heat 1 tbsp of oil in a kadai and roast the dal with hing. Remove the dal alone and keep it in a plate.. In the same oil , saute the spring onions , tomato , chillies , Grated coconut and salt.. Saute well till the onion shrinks and tomato mushes.. Cool & grind it to a smooth paste adding the soaked tamarind with water.. Make a paste.. Finally add the coriander leaves & grind again to a paste.. Temper with the above ingredients..Add to chutney Serve with idli , dosa  topped with sesame oil !!

Technorati Tags: Spring onion recipes,spring onion,spring onion chutney recipe,Spring onions,Spring onion recipe,chutney for idli,dosa,chutney recipe for idli,tiffin chutney,chutney recipes,tiffin chutney recipes,south indian tiffin chutneys

Vazhaithandu Thayir Pachadi | Banana Stem Raita

I love to eat all the vegetables. But Sendhil & Raksha run miles away when i prepare certain dishes using some vegetables..One such vegetable is banana stem / vazhaithandu. I have to think a lot before cooking these vegetables as how to make the dish appealing and make them eat. Last time when i went to salem my FIL bought me a tender banana stem.. When i was hitting my mind to try something new , my neighbour suggested this recipe.I tried it keeping my fingers crossed .To my surprise , sen said this is the second best recipe among the vazhaithandu dishes..I asked , which is the first one then ? He said its Vazhaithandu juice .. I must thank my neighbour for teaching me such a quick , easy n tasty dish. I started making this very often as this became my hubby’s favourite and an easy to prepare dish for me .There is no need to cook the banana stem.It has a crunchy taste.So this recipe can be made instantly.Only the cutting part takes some time.I used to cut it the previous day night & keep them immersed in buttermilk & refrigerate it till use . If u dont like to eat raw banana stem , pressure cook it for one whistle and proceed.Make sure u use a tender , fresh stem.This dish will be helpful for people under diet as the fiber content of banana stem helps to reduce the weight.It is very filling too.Try this recipe and let me know how u liked it ..

INGREDIENTS
1 cup - 200ml

Tender Banana stem | Vazhaithandu – 1 cup (finely chopped) Fresh thick curd – 1 cup Green chilly –  1 - 2 nos ( Slitted or finely chopped ) Ginger – 1 inch piece (optional) Salt – As needed To temper Cooking oil – 1 tsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Hing – 2 generous pinches Curry leaves – few Coriander leaves – few

METHOD

Discard  the outer cover of banana stem and take the inner part separately. Cut into discs and remove the threads that comes in between the discs.Now chop them finely. Mix 2 tsp curd or a tbsp of  buttermiik in a bowl of water & immerse the chopped vazhaithandu pieces till use. ( This helps to avoid discoloration) Now heat a tsp of oil in a a kadai and temper mustard seeds , urad dal , hing and curry leaves , green chillies & ginger.saute well. Take the chopped banana stem pieces from the buttermilk , squeeze them well and add the tempered items .Mix well , add salt & coriander leaves..Before serving add the fresh curd & mix well and serve immediately.. Enjoy with dal rice or eat as it is !! The curd mixture tastes & smells more like thayir vada curd as the ingredients used for both are same

NOTE

Curd should be fresh and thick.This is very important for this dish. Squeeze the banana stem after taking out from buttermilk else it will leave the water and makes the pachadi watery.Banana stem pieces should be added just before serving , remember .. Adding hing and coriander leaves gives the flavour. Addition of ginger is optional . I have tried without adding ginger too. It tasted good.. If u want , u can make a paste of ginger & green chilli  & little coconut and add to curd..

Technorati Tags: Vazhaithandu thayir pachadi,Vazhaithandu pachadi,vazhathandu pachadi,pachadi recipe,pachadi,vazhaithandu thayir pachadi recipe,thayir pachadi recipe,banana stem raita,banana stem raita recipe,plantain stem raita,plantain stem raita recipe,plantain stem,Vazhaithandu recipe,how to cut banana stem,how to cut vazhaithandu,thayir pachadi varieties

Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili

For someone as enamored of Mexican food as myself, it's rather surprising I suppose that I've seriously acquainted myself with chipotle peppers only this past year. Sure, I've used canned chipotles in adobo sauce on an occasion or two, but the adobo sauce quite overwhelmed any appreciation I might have gained for the pepper on its own. After receiving some chipotle spice blend and also finding the dried whole chipotles in the market, I am quite taken with the smoky heat and depth that these smoke-dried jalapeños bring to food. I expect that chipotles will find their way into many of my Mexican-style recipes from hereon…

…such as in this thick, smoky and spicy chili. Loaded with black beans, quinoa and plenty of vegetables, this simple and full-flavored chili is a complete, nourishing and filling meal in one pot. And it makes enough to feed a family or, in my case, to send a husband off to work with lunch for a few days. A slice of two of homemade cornbread on the side makes this chili a terrific meal.

If you don't have chipotle powder or dried whole chipotles, substitute extra chili powder or paprika and a dried whole red chili or two. For the smoky flavor, add a drop or two of liquid smoke or a pinch or two of smoked paprika.

Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili

Recipe by Lisa Turner Cuisine: Mexican Published on March 19, 2013 Thick, smoky, spicy and zesty chili loaded with black beans, quinoa and plenty of vegetables for a complete, nourishing and filling meal in one pot Print this recipe Ingredients: 1 cup dried black beans (3 cups cooked or 2 14 oz cans) 1 cup uncooked quinoa   2 dried whole chipotle peppers 1/2 cup sun-dried tomatoes 1/2 oz (14 g) dried mushrooms   1 tablespoon olive oil 1 large onion, chopped 1 large carrot, diced 2 stalks celery, sliced 1 small cauliflower, cut into 1-inch florets 2 cloves garlic, minced 2 to 3 jalapeños, seeded and finely chopped   2 to 3 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon paprika 1 teaspoon dried oregano 1/2 teaspoon chipotle powder 1/2 teaspoon ground coriander 1/2 teaspoon cayenne   5 to 8 button mushrooms, sliced 1 large tomato, chopped 1 to 2 cups of vegetable stock or water 2 ears fresh corn or 1 1/2 cups frozen   zest from 1 lime juice from 2 limes sea salt and fresh cracked black pepper to taste Garnish: greek yogurt or cream (optional) fresh grated Cheddar or jack cheese (optional) fresh parsley or cilantro, chopped (optional) Instructions: Rinse the beans and soak for 8 hours or overnight in several inches of water. Separately, rinse the quinoa and soak for 8 hours or overnight in 2 cups of water. Drain and rinse the beans, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer for 1 hour or until the beans are tender. Drain, transfer to a medium bowl, and mash about 1/3 of the beans with a fork or potato masher. Set aside. Meanwhile, soak the dried chipotles, dried mushrooms and sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop. Set aside. Heat the olive oil over medium heat in a large heavy-bottomed saucepan. When hot, add the onions, carrots, celery and cauliflower, and stir for 6 to 8 minutes or until the onion is softened and the cauliflower just begins to brown. Now add the garlic and jalapeños and continue to stir for another minute or two. Toss in the spices and stir for another minute. Now add the fresh mushrooms to the pan, turn up the heat to medium-high, and stir for 4 minutes or until the mushrooms begin to soften. Stir in the chipotles, sun-dried tomatoes, dried mushrooms, fresh tomato, black beans, and quinoa along with the quinoa's soaking water. Add about 1 cup of the vegetable stock or water. If you are using fresh corn, add it now. Bring to boil, reduce the heat to medium-low, cover, and simmer for about 30 minutes, stirring often and adding more stock or water as needed. If you are using frozen corn, add it during the last 10 minutes of the cooking time. Remove from heat and stir in the lemon zest and juice, salt, and black pepper to taste. Serve hot garnished with a swirl of yogurt or cream, grated Cheddar or jack cheese and chopped fresh parsley or cilantro if desired. Makes 8 servings

More one-pot meals from Lisa's Vegetarian Kitchen:
Azuki Bean Casserole
Black Bean Chili with Toasted Spices
Mesopotamian Barley, Chickpea, Lentil and Tahini Soup
Simple Chana Dal, Dill and Tomato Khichri

On the top of the reading stack: Mollie Katzens Sunlight Cafe

Audio Accompaniment: silence

Idli Dosa Batter Using Mixie | Breakfast Recipes

After 3 successful attempts , i am posting this recipe for idli batter using mixie. Most of us use grinder for making soft idli , crispy dosa batter.It yields more quantity,good texture and softness. But there are situations we may need to use mixie. Whenever i want to grind the idli batter in small quantity ( for two days use ) i use our Indian mixer. The problem in using mixie is we need to add more dal to get soft idli .But for grinder we use 6:1 ratio, sometimes 8:1 too.I wanted to make soft idlies with less dal .So i used aval /poha to replace dal and tried it.It does the magic here.One more issue with mixie is , the jar gets heated up very soon.So I used ice cold water for grinding the batter. This post may be boring to the experts,but for beginners and for people in abroad who don’t own a grinder, this post would be useful  . Experts , do leave ur suggestions and tips .If u have good quality urad dal , use the same proportion of ingredients mentioned below, otherwise make it 4:1 ratio of rice and dal and try for the first time.Based on the result , change the quantity. Please go through the “Notes” section for variations & tips for fermentation.For people who live in cold countries i have made a separate post for fermentation of idli batter with stepwise pictures.Please check this link. Lets see how to make soft idli & crispy dosa batter at home using mixie !

You Might Also Like :

Soft idli using idli Rava

15+ Idli varieties collection

Idli dosa batter using mixie

How to make soft idli and crispy dosa using mixie

Cuisine: Indian

Category: Breakfast

Serves: 25 nos

Prep time: 24 Hours

Cook time: 10 Minutes

Total time: 24H10M

INGREDIENTS

1 cup = 200 ml Idli rice / salem rice – 2.5 cups Round white Urad dal – 1/2 cup Thick Aval / poha – 1/4 cup Methi seeds – 1/2 tsp Salt & water – As needed

METHOD

Wash the rice twice and soak it  in a bowl for 2 hours. Wash (once) & soak the dal, aval/poha, methi seeds together in a bowl for 1-2 hours. Drain the soaked water completely and take the dal mixture in a mixie jar.Add 1/2 cup of  ice cold water and grind for 2 minutes. Again open the lid and add 1/4 cup of water & grind for another minute. It will become a smooth paste..Remove the dal & keep it in a big vessel.U can see micro bubbles in dal.This shows the correct consistency.Choose a big vessel to hold double the quantity of batter.The color of the batter may be slightly yellow.Don’t panic, its because of the methi seeds. Leave the jar for 10 minutes.Let it take rest. Drain the water from the soaked rice and add to the jar.Add the required salt,1/2 cup ice cold water and grind for 2-3 minutes. Now open the lid and add more water in regular intervals till u get a smooth batter.Make sure rice is not coarse or grainy.In total,this batter takes 1.5 – 2 cups of water in total for rice+dal. Now remove the batter & mix with urad dal batter. Mix it well using your hands ( This helps for fermentation) .Keep the batter covered and let it ferment over night or 12 hours. The next morning , the batter would be raised well.. Mix it well using a ladle and make idlies in idli plate.Idli may bulge after steaming, so add batter till 3/4th of the mould to get small sized idlies. Steam it for 10 minutes.It will be very soft to touch and non sticky.Serve hot with chutney or sambar ! Enjoy !

Note

As i mentioned use less dal only if the quality is good .Otherwise use 1/2 cup of dal for 2 cups of rice. ie rice n dal should be 4:1. Adding methi seeds gives a nice flavour to dosa. Don’t avoid it. U can add more urad dal to get the softest idlies ie  use 4:1 rice n dal. Here i used 5: 1. U can also replace aval with cooked rice..Addition of aval gives u the golden brown colored crispy dosa like u c in the above picture. Soaking time of minimum 2 hours is a must. For making dosa , take the required batter in a separate bowl , add little water ( 1/4 cup ) .Then make dosa. For crispy dosa , heat the tawa . Drizzle some water & check if its hot. Now reduce the flame and take a ladle ful of batter. Pour & spread it well to make it thin.Pour some oil around the dosa after its half cooked on top.Now increase the flame and let it cook till the sides lift. By this time , the open side will also be cooked. So no need to flip & cook. Fold the dosa and serve hot !

You Might Also Like :

Soft idli using idli Rava

15+ Idli varieties collection

TIPS FOR FERMENTATION

After going through some websites ,  i am giving the tips for batter fermentation. Hope it will work for u ..

• First recommended thing for batter fermentation is to mix the batter using your hands.Mix the dal and rice batter thoroughly.. Uneven mixing causes failures. Mixing them by hand works best!
• A warm temperature is essential for fermentation. 25 to 28 °C (77 - 82.4 °F) will be ideal. If the weather is cold, keep some warm water in a large bowl and immerse the vessel containing the dough. To help maintain the temperature of the warm water bath, cover it with a blanket, or better, use a regulated heater, like a heating pad or aquarium heater. Even easier, turn on the light in the oven, and use that to keep the batter warm.
• When u grind the batter , pre heat the oven in 90c for 10 minutes and switch off the oven.Now keep the batter covered inside the oven and turn the oven lights on.. It helps ..
• Add 1/4 tsp of baking soda or baking powder to the ground batter and then ferment. It will help the batter to raise well in harsh cold conditions..
• Allow at least 8 - 12 hours to ferment. If you don't see tiny bubbles the next morning, the dough will not rise and you have to start all over again.
• If nothing works for u , try adding a fermentation starter like a spoonful of commercially prepared idli batter as they have live culture, it helps for fermentation..
• Use chlorine-free water when grinding, as this will be the water that the batter will have in it when fermenting. Tap water will work, but will inhibit the ferment a little. Most modern water filters remove both chlorine and chloramine. Use non-iodized salt such as ‘Kosher salt’ and Use spring water, boiled or filtered tap water to avoid Chlorine/Fluorine. For people who live in cold countries i have made a separate post for fermentation of idli batter with stepwise pictures.Please check this link.

Technorati Tags: idli dosa batter recipe,batter recipe,batter for idli,dosa,idli dosa batter recipe using mixie,idli dosa batter,idli recipe,dosa recipe,soft idli recipe,how to make soft idli,how to,easy step by step recipes,soft idli,crispy dosa,how to make idli,how to make dosa,idli dosa batter south indian,idli batter,dosa batter,how to make soft idlis,idli dosa batter recipe using mixer grinder,tips for idli batter fermentation,tips for fermentation

Very Good Recipes Tags: idli dosa batter recipe, batter recipe, batter for idli, dosa, idli dosa batter recipe using mixie, idli dosa batter, idli recipe, dosa recipe, soft idli recipe, how to make soft idli, how to, easy step by step recipes, soft idli, crispy dosa, how to make idli, how to make dosa, idli dosa batter south indian, idli batter, dosa batter, how to make soft idlis, idli dosa batter recipe using mixer grinder, tips for idli batter fermentation, tips for fermentation

Linguine with Pea-Basil Pesto and Mushrooms

It's not all that often that I cook pasta, but when I do it surely is a comfort. Coming as it does in so many shapes and sizes and varieties, the possibilities for pasta are endless, and if you are extra ambitious you may want to make your own fresh pasta at home. I rather cheated here I suppose because I used fresh pasta from the grocery store down the street. No matter, as it didn't spoil the dish in the least. And it's green too and thus a timely post for an easy St. Patrick's Day meal.

Opting out of a tomato based sauce, I went for this fresh pesto sauce with peas and basil. Keep this one in mind for summer when you have an overabundance of fresh basil growing in your herb garden and fresh peas on hand at your local market. The depth of flavors goes so well with sautéed mushrooms, which are pretty much a must for me when I think of pasta for dinner.

This dish is vegan friendly too, if you omit the cheese. I was rather sparing with it myself because I wanted the fresh pesto flavor to shine along with the meaty mushrooms, and I don't think you will be disappointed if you leave it out altogether. Use your favorite pasta because it will taste just as well with any noodle or shell pasta, and feel free to load it up with lots of cheese if that suits your fancy too.

Linguine with Pea-Basil Pesto and Mushrooms

Recipe by Lisa Turner Cuisine: Italian Published on March 17, 2013 Pasta tossed with mushrooms and a fresh and delicious basil, pea and walnut pesto Print this recipe Ingredients: 1/2 oz (14 g) dried mushrooms 3 tablespoons olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 to 2 jalapeños, seeded and chopped 1 1/4 cup fresh or frozen peas a few handfuls of walnuts, chopped large handful of fresh basil, torn or chopped sea salt and fresh cracked black pepper to taste 2 to 4 tablespoons soft goat cheese or ricotta (optional) 8 oz (250 g) button mushrooms, sliced 12 to 16 oz (350 to 450 g) fresh or dried linguine or other pasta 1/2 cup fresh grated Parmesan cheese (optional) Instructions: Soak the dried mushrooms in 1 1/2 cups of hot water for 20 minutes. Drain, reserving the soaking liquid, and roughly chop the mushrooms. Set aside. Heat 2 tablespoons of the oil in a large skillet over medium heat. When hot, add the onion, garlic and jalapeños, and stir for 3 to 4 minutes to soften the onion. Stir in 3/4 cup of the peas along with most of the walnuts (reserve some for garnish) and continue to stir for another minute. Toss the basil into the pan, pour in 2/3 cup of the reserved mushroom soaking liquid, and season with salt and black pepper to taste. Stir in the cheese if using, remove from heat, and set aside to cool for a few minutes. Transfer the mixture to a mortar and pestle, blender or food processor, and process until mostly smooth, adding more of the reserved liquid as necessary. Set aside. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. When hot, toss in the fresh and dried mushrooms and stir for 5 minutes or until the fresh mushrooms begin to brown and lose some of their juices. Remove from heat. In a large pot, cook the pasta according to the instructions on the package, adding any remaining mushroom soaking liquid to the cooking water along with salt and a drop of oil. Drain, rinse quickly with cold water, and return to the pot and gently reheat, stirring in the pesto and cooked mushrooms. Add a few sprinkles of water if it is too dry and stir in the remaining peas and check for seasoning. Serve hot, garnished with Parmesan, walnuts and fresh basil leaves if desired. Makes 4 to 8 servings

Other pasta creations you are sure to enjoy from Lisa's Vegetarian Kitchen:
Kamut Pasta with Sun-Dried Tomato Sauce
Penne with Indian-Style Tomato Sauce and Mushrooms
Jalapeño and Tomato Macaroni & Cheese

On the top of the reading stack: notes

Audio Accompaniment: Danny Cudd

Rice and Cauliflower Pilaf

Readers will certainly want to try this incredible curried rice and cauliflower dish that I often make for special occasions. Certainly underrated, cauliflower just happens to be a winter vegetable that will enhance your dining experience and it's plenty good for you too. I think the reason vegetables are often absent from the dining table is because many of us grew up with vegetables that were either frozen, canned or cooked into submission so they ended up reaching the plate bland and soggy. The key to this dish is not to overcook the cauliflower. You will want the vegetable to have a just tender texture. Both the cauliflower and rice are a perfect platform for the spices that make this dish extra special.

I have adapted this from Yamuna Devi's Indian bible of authentic dishes entitled Lord Krishna's Cuisine. My regular readers will know that this book was my earliest introduction to Indian cooking shortly after becoming a vegetarian and there was no going back after that.

The recipes are easy adaptable for cooks outside of India and you will find plenty of elegant ideas to grace your breakfast, lunch and dinner tables. If you are new to Indian cooking, this is a most valuable resource, complete with tips and an extensive chapter devoted to general information about basics and important elements of Indian cuisine.

Covered in the book are all the essentials that make up the rich culture of Indian cooking. Dals, breads, vegetable dishes, dairy based dishes, chutneys, sauces and relishes, savories, snacks, sweets and beverages. This is my favorite gift to give if I think my recipient is keen on Indian food and wanting to learn how to make some wonderful dishes in their own kitchen. Perfect for novices and experienced cooks alike, how can you resist over 500 recipes complete with tips and serving ideas.

Rice and Cauliflower Pilaf

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on March 14, 2013 Simple, fragrant and delicious spiced rice pilaf with tender seasoned cauliflower — a stunning side dish for an Indian meal Print this recipe Cauliflower: 1/2 cup grated fresh coconut or dried unsweetened coconut 2 to 4 fresh green chilies, seeded and finely chopped 1-inch piece fresh ginger, finely chopped 3 tablespoons fresh parsley or coriander, chopped 1/2 cup whole fat yogurt or coconut milk 1 teaspoon ground turmeric 1 1/2 teaspoons sea salt fresh ground black pepper to taste 3 tablespoons ghee or oil 1 small cauliflower, chopped into 1 1/2 inch pieces Rice: 1 cup white basmati rice soaked in 2 cups of water for 20 minutes 3 tablespoons ghee or a mixture of butter and oil, or oil 1 1/2 teaspoons cumin seeds 1 teaspoon brown mustard seeds generous handful of dried curry leaves 3 black cardamon pods, crushed 1 teaspoon ground coriander 1/2 teaspoon cayenne a few pinches asafetida 1 scant teaspoon jaggery or brown sugar (optional) lime wedges for garnish Instructions: Begin by preparing the cauliflower. In a food processor (or your trusty magic bullet) pulse together the coconut, chilies, ginger, parsley, yogurt or coconut milk, turmeric, salt and black pepper. Heat the ghee or oil in a large saucepan over medium heat. When hot, add the cauliflower pieces and stir for 5 to 7 minutes or until they begin to brown. Now add the coconut mixture to the pan and continue to stir for another few minutes until the cauliflower is just tender and the sauce has mostly evaporated. Transfer to a bowl and set aside. Now drain the rice, reserving the soaking water. Heat 1 1/2 tablespoons of the ghee or oil in a large saucepan over medium heat. When hot, toss in the mustard and cumin seeds and stir and for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the curry leaves, cardamom pods, ground coriander, cayenne and asafetida, and stir for another minute. Add the rice to the pan and stir for one more minute. Now pour in the reserved soaking water, stir in the jaggery or sugar, and bring to a boil. Stir in the prepared cauliflower, reduce the heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed. Remove from heat and let sit for 5 minutes. Add the remaining ghee, butter or oil, fluff with a fork, and serve hot or warm garnished with lime wedges. Makes 6 servings

More rice dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Buttered Lime Rice
Brown Lentils and Rice with Roasted Onions and Spicy Baked Tortilla Chips
Lemon Rice with Toasted Cashews
Baked Italian Brown Rice Balls (Arancini)