Greek Yogurt Soup With Zucchini, Lima Beans & Red Lentils#SundayFunday

The vegetables melts into a thick base without any cream. The red lentils give it enough substance to actually keep you full. The yogurt and apple cider vinegar at the end is elevates this soup and makes it interesting. That little bit of tang wakes everything up and keeps the soup from feeling flat.

The red lentils and blended vegetables, which makes this soup surprisingly filling without feeling heavy. Serve this with Soft Bread Rolls for Soup, to round out the meal and soak up every last bit of the soup.
Read My Notes before making this soup.

Ingredients
1 Tablespoon Olive Oil
1 Medium Onion - roughly chopped
2 Large Red Carrots - roughly chopped
1 Medium Zucchini - roughly chopped
1 Cup Cubed Pumpkin - roughly chopped
1 Cup Fresh Lima Beans - boiled and blended
3 Cloves Garlic - minced
1 Teaspoon Dried Oregano
¼ Teaspoon Chilly Powder
6 Cups Vegetable Stock
1 Cup Red Lentils - rinsed
1½ teaspoons Salt - divided
Freshly Cracked Black Pepper to taste
1½ tablespoons Apple Cider Vinegar
1 Cup Hung Curd / Greek Yogurt
Method

Boil the lima beans till cooked, cool them. Blend it along with the water, then strain it. Keep this aside
Heat the olive oil in a heavy bottomed pot over medium heat. Add the onion, garlic and all the veggies sauté for a minute Season with ½ teaspoon salt and a few cracks of black pepper. Cover and cook, stirring occasionally, until the vegetables begin to soften.
Add the garlic and chilly powder. Cook for about 1 minute until fragrant.

Pour in the stock and the blended lima beans,red lentils and bring this to a boil. Cover, reduce heat, and simmer until the lentils are fully cooked and soft, about 15 to 20 minutes stirring in between.
Turn off the heat and let the soup cool slightly. Use an immersion blender to blend until smooth. Scoop out 1 to 2 cups of the hot soup and set aside.

Add the Greek yogurt to a bowl. Slowly whisk in the reserved hot soup to temper the yogurt.
Stir the yogurt mixture back into the pot. Add the remaining salt and apple cider vinegar. Taste and adjust seasoning as needed. Serve warm.

My Notes
Reheat gently after adding the yogurt to avoid splitting
This soup freezes well before the yogurt is added.
You can skip adding beans to this soup.
Cook the beans, then blend it and strain it. If you add it to cook along with the veggies, the bean skins do not blend into a smooth puree and instead leave a grainy or textured consistency in a soup, give it a rough texture and giving it a slightly gritty consistency. Skins give a awful mouthfeel / papery feeling on the tongue, when enjoying a creamy smooth soup.

Labels: Red Lentils, Soup, Lima Beans, Zucchini, Yogurt, Sunday Funday

For Sunday we are sharing recipes with Lima Beans

• Butter Beans Curry, Maharashtrian Sprouted Usal, Instant Pot Recipe by Cook with Renu
• Creamy Thyme Butter Beans by Food Lust People Love
• Greek Yogurt Soup With Zucchini, Lima Beans &; Red Lentils by Sneha's Recipe
• Ham & Baby Lima Bean Soup by Amy's Cooking Adventures
• Pizza Beans by A Day in the Life on the Farm
• Southern Style Green Lima Beans by Making Miracles
• Summer Squash Succotash by Karen's Kitchen Stories
• Vaal Nu Shaak by Mayuri's Jikoni
• Why All the Hate? Recipes to Convert Lima Bean Despisers by Culinary Cam 

Homemade Chilli Oil#AlphabetChallenge

Chili oil is a fragrant, spicy condiment, staple of Chinese cuisine, particularly Sichuan cuisine. This is an addictive oil tha can be used as a topping for dumplings, noodles and stir-fries, this chilli oil carries aromas and flavours of Asian chilli powder, garlic plus toasted spices . The flavor is dynamite and taste of this oil is divine. It's so delicious.

This is my take on Chilli Oil, you can always add or minus the spice level according to your taste.
Ingredients
6 Big Cloves Garlic - minced
1 Tablespoons White Sesame seeds - lightly toasted
2 Tablespoons Korean Gochugaru or Red Pepper Flakes
1 Cup Vegetable Oil
2 Tablespoons Sesame Oil
1 Whole Star Anise
1" Stick Cinnamon
1 Bay Leaf
1 Teaspoon Sichuan Peppercorns
2½ Tablespoon Kashmiri Red Chilly Powder
2 Teaspoon Sea Salt
1 Tablespoon White Vinegar
1 Tablespoon Soy Sauce

Method

In a pan, toast the star anise, sesame seeds. cinnamon stick, bay leaves, Sichuan peppercorns over medium low heat until just starting to release a fragrance.

Heat the oil in a seperate pan, when the oil is just warm add all the toasted spices. Let this oil heat up to medium low flame till the spices start to gently sizzle. Cook at a gentle sizzle for 2 minutes. Switch off the flame and let it cool for 5 minutes. Remove the bay leaf. 

Place the gochugaru flakes, garlic and salt in a heat-proof jar or bowl. Pour the oil over this mixture. Add the vinegar, soy sauce, chilli powder, gently stir. Allow to cool before storing in an airtight jar. Refrigerate, use within six months to a year.

This is an addictive oil tha can be used as a topping for dumplings, noodles and stir-fries etc.

Labels: Asian Cuisine, Chilly, Homemade, Condiments, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "H"

• Blogghetti: 3 Ingredient Hot Fudge Sauce
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Cilantro Herb Caribbean Potato Salad 
• A Messy Kitchen: Harissa and Brie No Knead Focaccia 
• A Day in the Life on the Farm: Haluski
• Food Lust People Love: Hazelnut Vodka 
• Sneha’s Recipe: Homemade Chilli Oil 
• Karen’s Kitchen Stories: Honeynut Squash Soup with Apple and Bacon 
• Magical Ingredients: Hot Chocolate Rolls
• Mayuri’s Jikoni: Vegetable Hariyali 
• Jolene’s Recipe Journal: Whipped Honey 

No Knead Potato Focaccia#BreadBakers

Cheesy, chewy and fluffy potato focaccia bread. It's so delicious, you'll end up eating more slices of this bread. It is so so delicious.

Ingredients

130 Grams Potato
220 Grams Warm Water
3 Grams Instant Yeast
10 Grams Caster Sugar
6 Grams Sea Salt
15 Grams Olive Oil
260 Grams Bread flour
2 Cubes Cheddar Cheese
Method 
Dice the potato in tiny cubes and wash them in fresh water. Now place the cubes in a microwave proof bowl, sprinkle a little water, cover with a cling wrap keep a tiny bit of opening and microwave on high for 3 minutes. When still hot mash it well.

In a large bow add the mashed potato and water (only190ML) mix well to make a smooth batter, sprinkle the instant yeast and mix well, then add sugar and salt, olive oil and mix well and keep it aside for 2 minutes. Then add bread flour and a cube of grated cheese, now add the remaining water and mix with a back of a wooden spoon, see that there is no dry flour in the bowl. Cover and let is rest of 20 minutes.
First Stretch & Fold
After 20 minutes open slightly wet your fingers slightly and stretch and fold turning the bowl to stretch on all sides. Cover and keep it a side for another 30 minutes.
Second Stretch & Fold
After 30 minutes again stretch and fold with slightly wet hands. Cover and keep for 30 minutes.
Thrid Stretch & Fold

Last stretch and fold turning the bowl on all sides. Cover and keep it for 45 minutes.
Generously oil a 9" x 7" rectangular baking pan with olive oil.

After 45 minutes take this bowl dough and gently turn the dough on to the oiled prepared baking pan ( you can use an oiled silicon mat), cover and let is rest for 10 minutes. 

After 10 minutes, with oiled hands lightly lift the edges of dough and stretch it to the ends of pan taking care not to degas the dough. 

Grate the remaining one cube of the cheese on top. Cover and keep it aside till the oven is pre heated.
Now preheat the oven to 230°C for 20 minutes. 

Place the baking tray and reduce the temperature to 220°C and Bake it for 15 - 20 minutes. To check whether is focaccia is done do a tooth pick test or you will see the bread has start to leave the sides of the pan. 

Cool it o a wire rack slice when cook and enjoy.

Labels: Focaccia, Potato, Italian, Italy, Breads, Bread Bakers, International Cuisine, No Knead Bread

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Italian Breads.

• Cornetti Dolci (Italian Croissants) from Karen's Kitchen Stories
• Focaccia Bread Art from Making Miracles
• No-Knead Green Chutney Focaccia with Tofu from Cook with Renu
• No Knead Potato Focaccia from Sneha's Recipe
• Overnight Ciabatta from A Messy Kitchen
• Overnight Focaccia from A Day in the Life on the Farm
• Sfincione Siciliano from Food Lust People Love
• Sourdough Cherry Tomato Focaccia from Zesty South Indian Kitchen

Sprouted Vaalachi Bhaji With Fresh Coconut#SundayFunday

This is a delicious and finger licking bhaji /sabzi , you will love it. Have this with steamed rice or Hand Breads (Apas), this is a fantastic combo.

This is called butter beans, field beans, or sometimes lima beans in English.

Ingredients

2 Cups Heaped Sprouted & Peeled Vaal/Pavate
To Grind To Fine Paste
½ Cup Freshly Grated Coconut
2 Green Chillies - this is not a spicy variety
6 Cloves Garlic
1" Piece Ginger
2 Tablespoons Coriander Leaves
1 Small Tomato
Other Ingredients
1 Tablespoon Heaped Oil
A Sprig Curry Leaves
1 Large Onion - finely chopped
½ Teaspoon Turmeric powder
1 Teaspoon Agri Masala powder - see notes
¼ Teaspoon Red Chilly Powder
1 Teaspoon Coriander powder
½ Teaspoon Cumin powder
½ Teaspoon Garam Masala powder
Salt to taste
2 Tablespoons Tamarind juice
For The Tadka
2 Tablespoons Oil
1 Teaspoon Mustard seeds
1 Teaspoon Cumin seeds
¼ Teaspoon Asafoetida
1 Sprig Curry Leaves
Method
To Sprout

Soak the dried vaal overnight, next morning, drain all the water, wash in fresh water and tie them in a thin muslin cloth or nylon cloth and keep it aside for 2 days. Thrice a day just soak the cloth in water and again drain. After two days you will see them like this ( see pic above).
Then place them in a large bowl with sufficient water and let it sit for an hour or two.

Now peel the skin , they are ready to use. If you want to store these in the refrigerator after cleaning see notes.
To Make The Sabzi

Heat a tablespoon oil in a pressure pan, add onion curry leaves, fry till onion is translucent and just start to change color. Drain the water of the vaal. Add the vaal and fry lightly on high flame, cover with the pressure cooker lid and cook on high flame for one whistle. Let the cooker cool, open, add the ground paste and all the dry spices and salt, add a cup of water and mix well. Cover with the lid and cook on high flame for 2 -3 whisltes. Let the cooker cool down completely. Open and taste for salt, add the tamarind juice and mix well. Cover and cook again on medium flame and let it simmer for 2- 3 minutes . The vaal is cooked yet whole, this should not be mushy. Add water if necessary to adjust the gravy consistency if you are eating with rice, we had it with hand breads so I left and thick consistency gravy.
For the Tadka

Heat 2 tablespoons oil in a tadka pan, add the mustard and cumin seeds, when the splutter add asafoetida. Pour this over the sabzi.
Garnish with coriander leaves and enjoy. 

My Notes

If you have excess vaal soaked and sprouted without cleaning then drain all the water and let is sit in the colander till they are dry. Then place them in zip lock bag and store refrigerate it for two to three days.
Once you peel of the skin then soak them in fresh water in the refrigerator for two or more days just keep changing the water every day. If your keep the cleaned ones in zip lock bag without water they they will turn black.
Agri masala is very spicy this is the homemade, If you do not have Agri Masala then use more red chilly powder and increase the quantity of garam masala. 
Check the recipes made with Sprouted Vaal
Kadvya Vaalachi Usal
Kadve Vaal Chilly Fry

Lables: Sunday Funday, Sprouts, Kadave Vaal, Indian, Usal

For Sunday Funday we are sharing recipes with "Sprouts"

• Stir-fried Cilantro with Bean Sprouts and Shrimpfrom Karen’s Kitchen Stories
• Egg Foo Young from A Day in the Life on the Farm
• Sprouted Moong Salad from Mayuri's Jikoni
• Sprouted Oat Blender Waffles from A Messy Kitchen
• Sprouted Spelt Everything Bagel Crackers from Food Lust People Love
• Sprouted Vaalachi Bhaji With Fresh Coconut from Sneha’s Recipe
• Vegetarian Ramen Bowls from Amy’s Cooking Adventures

Algerian Mlayum- Couscous With Eggs#EatTheWorld

Mlayum is a traditional Algerian dish, particularly from the Kabylie region, steamed couscous combined with sautéed meat (lamb or beef) or eggs. This dish that is filling and light on the tummy. Have this with creamy yogurt at the side and you are sorted. This recipe is simple and forgiving to add whatever veggies you want to use up from the fridge.

Serves 2 - as a complete meal

Ingredients
1 Cup Couscous
2 Cups Hot Water
For The Egg
1 Medium Onion - finely chopped
1 Capsicum - finely chopped
1 Medium Carrot - finely chopped
3 French Beans - finely chopped
1 Green chillies - finely chopped
3 Tablespoons Olive Oil
1 Teaspoon Black Pepper powder
2 Large Eggs - beaten
2 Tablespoons Chopped Coriander leaves
Method

In a big bowl, place the couscous, pour in the hot water and immediately cover it with a cling film or a lid. Keep it aside for at least 15 minutes or till you are ready to serve, first fluff the couscous with a fork.
For The Egg
Beat the eggs with a pinch of salt. Keep aside.

Heat oil in a pan add black pepper powder and all the chopped veggies, sauté for 2 minutes , spray a little water, give it good mix, cover and let it cook till veggies are done for 2 minutes, Then open the lid, push the veggies to end of pan , making a well in center, add the beaten eggs and let it settle, cook undisturbed for a minute, when it starts to cook then scramble it form big chunks. Mix it well stirring for 2 minutes or till eggs are cooked. Add the chopped coriander leaves and give it a mix. Add the couscous & mix it with a fork. It's ready to be served. Keep covered till serving . This is a meal, full of protein and nutrients.

Serve with a grind of black pepper, a dollop of creamy yogurt, with a sprinkling of crispy fried onions.
This was our dinner, so light yet gives you a happy feeling!

Labels: Algeria, Egg, Couscous, African, Eat the World, International Cuisine, Serves Two

Check out all the wonderful Algerian recipes prepared by fellow Eat the World members. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of "Algeria"

• A Day in the Life on the Farm: Algerian Chicken 
• Sneha's Recipe: Algerian Mlayum- Couscous With Eggs 
• Culinary Cam: Flafla 
• Amy's Cooking Adventures: Khobz El Koucha (Algerian Bread)