Vegetarian Mulligatawny#SoupSwappers

Mulligatawny is prounced as Mulli ga towny. This is a classic Anglo-Indian soup, the name of which means pepper water.  This is an English interpretation of an Indian dish.  It's a curry soup, full of nutrients, a mouthful of goodness in every spoon. Simply delicious and comforting soup.

"Let's Go Meatless" Event for Soup Saturday Swappers was the theme given to us by our hosted Paula Begley.   Made this Vegetarian Mulligatawny soup for the event.

Serves 4
Ingredients
2 Tablespoons Butter
1 Onion - chopped
1 Big Carrot - finely diced
1 Fresh Red Chilli - chopped
3 Cloves Garlic - minced
1 Teaspoon Ginger - minced
2 Apples- skinned and finely diced
2 Big Tomatoes - finely chopped
1 Tablespoon Curry Powder
1 Teaspoon Roasted Cumin powder 
1/2 Teaspoon Paprika powder
1/2 Teaspoon Cinnamon powder
1/2 Teaspoon Turmeric powder
1/4 Teaspoon Cardamom powder
1/4 Teaspoon Black Pepper powder
1/2 Teaspoon Dried Thyme
1/2 Cup Masoor Dal / Red Lentils - soaked
4 Cups Vegetable Stock
2/3 Cup Coconut Milk
Salt to taste
Black Pepper powder to taste
Roasted Cashews for garnish
Chopped Coriander for garnish
Spring Onions for garnish

Method

Melt butter in a large pan / pot,  add the onion, carrot, and red chili, then sauté until the onions have softened. Add the garlic, ginger, apples and diced tomatoes.  Add in all of the spices and toss to coat. Add in the lentils, stock and let come to a boil. Turn the flame to low and simmer uncovered for 30 minutes. 

Puree about 75% of the soup in with a stick blender. Leave some of the chunks whole, as it gives a nice texture and consistency to the soup. Return the pot  back to flame,  stir in the coconut milk and just warm it( do not bring it to a boil). Taste and adjust for salt and black pepper as needed. 

Serve topped with cashew nuts and spring onions.

Labels : Vegetarian, Soup, Mulligatawny, Masoor dal, Soupswappers, Gluten free, Healthy Dinners, Coconut Milk

An InLinkz Link-up

Vegan & Gluten Free Thai Tofu Red Curry

Veganism is fast catching up with many.  My daughter, too has turned to veganism.  Whenever she is with us, I,  have to be careful as to what is used in preparing  food.  Now, very often you will find vegan recipes on my blog. 

Though me and my husband tried to reason out with her, we still support her becoming a vegan.  I, go out of my way to cook total vegan food her, we love her too much.

This tofu curry is so delicious, quick and easy.  Add more curry paste if you want it spicy.  This had just the right amount of spice

Ingredients

250 Grams Tofu - cut into big pieces

250 Grams Broccoli - cut into florets
100 Grams French beans - cut into long sticks
100 Grams Carrot - cut into long stcks
1 Small Green Capsicum - cut into big pieces
1 Small Red Capsicum - cut into big pieces
1 Small Yellow Capsicum - cut into big pieces
4 Small Shallots / Baby Red Onions - cut into two
5 -6 Kaffir Lime Leaves - chiffonade cut
5 -6 Basil leaves - torn
1 Teaspoon Palm Sugar
Salt to Taste
1 Can (400 ML) Coconut Milk
3  Tablespoons Thai Red Curry Paste
1 Teaspoon Heaped Corn Flour Slurry

3 Tablespoons Oil

Method

In oil in a deep pan or kadai, add the curry paste, beans, onion, broccoli and carrot, saute till the veggies are well coated with the paste for 3 minutes.  Then add 1 cup water and cover  with a lid, cook on medium low flame till the  veggies are cooked.  

When the veggies are cooked open the lid, add salt to taste and sugar, give it a quick stir, add the kaffir lime chiffonade and the basil leaves, stir again,  add the coconut milk , tofu and colored capsicums, bring it to a rolling boil stirring continuously.  Reduce the flame and check for gravy consistency.  Add more water if necessary, cover and cook for 2 minutes.  Then open the lid, add the cornflour slurry and stir it, let it cook so that it thickens the gravy a little.  Take off flame and serve hot with steamed noodles or rice.  

We enjoyed with steamed rice.  

Labels : Thailand, Thai Red Curry Paste, Tofu, Vegan, Gluten free, Thai Tofu Red Curry, Healthy, Main course 

Sardinian Fennel, Chickpea & Tomato Soup#SoupSwappers

This month for Soup Swappers our Host of the month Camilla M. Mann , asked us create and share some soups that feature the darlings of Spring. Think fennel, peas, and whatever tickles your fancy. 

Made my first every fennel soup.. a Sardinain one and fell in love with fennel.  Thanks Camilla for choosing this wonderful theme, it's a delight to be part of this wonderful group of soup swappers which pushes us to try and make different cuisines.

This soup serves 4 as a complete healthy meal, we had  it as  our dinner.  Soup is so tasty and very satisfying, the fennel, chickpeas add different textures to it.

Ingredients
1 Cups Dried Chickpeas
2 Tablespoons Olive Oil
1 White Onion - chopped
1 Big Clove Garlic - finely chopped
2 Tablespoons Fresh Parsley - chopped
1 Bulb Fennel - sliced
2 Tablespoons Fresh Fennel fronds - finely chopped
1 Medium  Potato
200 Grams Tomato Puree

1/2 Teaspoon Sugar
Salt and  Freshly Ground Black Pepper as per taste

6 Cups  Water

2 Chicken Stock cubes
1 Cup Mini pasta -I used a mini Macaroni pasta
For Garnishing 
1/2 Tablespoon Fresh Fennel fronds - finely chopped
1/4 Cup coarsely grated or shredded Cheese - optional

Method

Wash and soak the chickpeas in water for at least 4 - 6 hours . Then pressure cook it with 1/2 teaspoon salt and water one inch above the chickpeas on high flame for one whistles then on low flame for 10 minutes. After soaking this makes 2 cups of cooked chickpeas.   When the cooker cools, open it and take 1/4 cup of chickpeas and mash it with a potato masher, keep aside.

Boil the potato till half done.  Peel and diced it into small cubes, keep it aside.

Boil the pasta till 3/4 done and keep aside.

Remove the stalks and fronds of the fennel, core it and thinly slice it. Keep aside.

In a large pot, heat the oil. Add the onion, garlic, and sliced fennel bulb,  cook gently, 

stirring occasionally until they are light pink or starts to caramelize, about 5 minutes.

 Now  add the  parsley, fennel fronds and potato and saute for  5 minutes. 

Add the tomato puree , sugar, 1/2 teaspoon salt or to taste , pepper, stock cubes and chickpeas along with stock and water.  

Stir well, cover, and cook for 25 to 30 minutes over medium low heat.

After half an hour the stock will reduce  a little (ie. 2 cups ) and the chickpeas will absorb the flavor of the fennel.  

Now add the pasta and the mashed chickpeas, taste for salt, and continue to simmer, uncovered, until the pasta is just tender. 

Serve this hot with finely chopped fennel fronds and a dash of pepper powder.  Enjoy.

We loved the soup a lot,  without the cheese. The broth is so  flavorful.  

Had a bowl of it remaining the next day the pasta had swelled  up so much,  added more water, since the pasta  had absorbed so much liquid and it tasted ever more yum.

My Notes:

I have added 1/2 teaspoon sugar to the soup, to cut the sour taste that the puree sometimes has.

Many of the recipes that I read had added cheese,  which I did not add, loved this without cheese, it was healthy, low in calorie and  yum.

Can make this Vegetarian and Vegan add vegetable stock or stock cube.

Lables : Soup, Fennel, Chickpea, Tomato, Sardinia, Italy, Healthy, Soup Swappers, Gluten free, Internaional Cuisine

An InLinkz Link-up

How To Make Homemade Sun Dried Potato Chips#Foodieextravaganza

As summer starts  to set in, there begins making sun dried items and pickles. I, have many fond memories of my childhood summer  spent helping my mother  in making different types of  papad, pickles, washing and  drying of sacks of un- polished rice  and  grains / millets and other items.  We sister's use to take turn  to guard from birds coming and eating or spoiling them.  We use to turn and mix all the items in late afternoons.  These were made in preparation for the coming monsoons.  

Our playground use to be covered with colorful 9 yards saris and bed sheets.  The ground use to look like a bride in colorful attire. 

But sad now days we rarely get to see all these things being done at home since all items are available in stores through out the year.  The fun of getting together and doing things are all lost, miss those days.

Going back to Sun dried Potato chips - these are made in two patterns ,one is plain sliced and other is with the crisscross pattern . 

For making the crisscross pattern you need a potato slicer with a serrated blade.

 Can make the plain one with any potato slicer, mandolin, V slicer, with a food processor or even with a sharp knife.

After slicing, the chips should be placed in alum water for at least an hours then washed three to four times in fresh water to remove the starch completely and then blanched in hot water. 

It is preferred to dry them in direct sunlight but you can also dry them inside a room like I did. It only takes 2 to 3 days extra to dry.   Try to choose good quality, fresh, white and starchy potatoes – as the quality of potatoes also effects the quality and color of the potato chips.

Do try to make these potato chips from scratch, it gives you great joy to enjoy these homemade  chips and they  absolutely crisp and addictive!

Made these for our Foodie event wherein our host Karen H Kerr choose the theme Potato Chips, since March 14 is National Potato Chip Day. Thank you Karen for choosing this theme and reviving all my young age memories.

Ingredients

Medium Potato as many as you would like
Salt to taste
¼ Teaspoon + ¼ Teaspoon Alum powder /Phitkari
Red Chili powder  or Black Pepper powder– to sprinkle
Serrated Potato slicer /mandolin / V slicer
Water
Muslin cloth or plastic sheet
Oil to deep fry

Method

Wash and peel the potato  (peeling is optional and a personal choice).

Fill enough water in a large pot and add alum powder in it and mix well.

With the the help of potato chips slicer start making chips.

For the crisscross pattern you have to use the serrated potato slicer.  My these chips did not come out nicely, the serrated slicer was not sharp enough.

To make crisscross pattern first you have to put peeled potato on the slicer and then slice a chip by applying slight pressure on it. Then for the next chips slightly twist the potato and make the next slice .  So keep twisting the direction of potato after every chips.

If you want to make plain chips then you can use any normal potato slicer or a sharp knife.

Keep soaking all the potato chips in the water filled bowl in which you have mixed ¼ teaspoon of alum for  an hour.  Alum is added so that the potato slices do not discolor, so it is necessary to add it.

After an hour then drain the water and wash the chips three to four  times in fresh water so that all excess starch is removed and on your last rinse you will see the water will be clear unlike the prior washes where the water will have milky traces of starch.

Boil enough water in a big pan / pot and add salt (enough to make the water taste a little salty) and ¼ teaspoon  of alum powder.

When water starts to boil add the drained potatoes in it. Keep stirring gently till the water starts boiling again (for just 5 minutes).  Drain the blanched potato chips in a colander to drain all the water.

Spread hot chips on a muslin cloth in a single layer,avoid overlapping.

They will dry in about 3 to 4 days time or depending on the heat in the climate.  Since I get only an hour or two of light sun in gallery, these took 4 days to completely dry.

When they become dry and crisp store in a air tight jar and use till they last a year.

How to serve / enjoy these homemade  chip 

Heat enough oil in a deep frying pan.

When the oil is hot add few sun dried chips and fry .  They will expand, so do not add to many at a time.

Drain on a paper towel to remove excess oil.

Sprinkle a dash of chili powder or black pepper powder  and serve

My Notes :

Alum  /Phitkari  is  crystal white in rock form and you need to powder it.
Try to choose big, round,white and even size potatoes to make chips.

Alum is added to make chips white in colour as some times potato chips turn slightly black after drying.But don’t add too much else the chip may become red while frying.

You can add any spice of your choice on the fried chips, like dry mint powder, mango / amchur powder, black rock salt powder, roasted cumin powder, tomato powder, chat masala on fried chips to enhance the flavor.

Sliced potatoes should be completely submerged in water to avoid discoloration.

Adding salt in the water is optional ,you can also sprinkle salt after deep frying,but I prefer to add it while boiling.

Labels: Potato, Homemade, Sun Dried. Potato Chips, Foodie Extravaganza Party, Deep Fried, Indian, Snacks, Wafers, Kids delight, Aloo, Vegan, Gluten free 
Take a look at the other Potato Chips recipes.

A College Throwback + Potato Chip-Crusted Chocolate Tart from Culinary Adventures from Camilla
Baked BBQ Potato Chip Crusted Pork Chops from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
How to Make Homemade Sun Dried Potato Chips from Sneha's Recipe
Potato Chip and Roasted Cashew Cookies from A Day in the Life on the Farm
Potato Chip Crusted Salt and Vinegar Baked Cod from Palatable Pastime
Potato Chip Crust Savory Cheesecake from Food Lust People Love
Pretzel and Potato Chip Cookies with Butterscotch Frosting from Karen's Kitchen Stories
Salty-Sweet Potato Chip Cookies from Hardly a Goddess
The Potato Chip Sandwich from Our Good Life

Foodie Extravaganza celebrates obscure food holidays, and we all post recipes using the same ingredient. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!

Gluten Free Flourless Carrot Cake#BundtBakers

There is a bite of goodness in every piece of cake that you enjoy. This cake is so light, moist and nutty. Made this cake with Cashew Meal.. yes.ss you have read it correctly cashew meal. So easy to make. 

Not like Almond Meal, wherein it requires soaking, peeling and drying. There is no such process in making cashew meal, more so ever this is widely and easily available all over India and comparatively cheaper too. You can substitute this for any recipe that calls for Almond Meal. 

In this recipe I left it coarse and did not sieve it to make cashew flour. But if you wish you sieve it to get a fine powder / flour. Read the process carefully before you began to make it or else it turn to cashew butter.

Cashew flour is used in gluten-free cooking and baking. Since it is free of gluten, it can be used in much the same way almond flour or almond meal is used in cookies, muffins, and breads.

When Stacy our Host for this month's  Bundt Bakers asked us to bake a gluten free cake.  I, was very happy since this cake was on my to do list.  

In India, we get beautiful sweet, soft and juicy reddish pink carrots in winter.  These are apt for making a cake or sweet dishes.

Another note of caution when making this cake, please do not try to over turn this cake.  It just slipped off my mind that I, should not overturn this cake and it broke at the bottom.  Flourless cakes should not be overturned.  Slice them in the pan itself and then serve.  

If you  make it in a bundt pan use a loose bottom pan,  angel pan or any other loose bottom pan.  Most of all do not forget to warp the bottom with a aluminum foil right up to rim.  Since this batter is wet and slightly watery it will leak from the bottom and will cause fire in oven, so be very very cautious.  Place this pan in a tray and then bake.

Ingredients

140 Grams Grated Carrot- this weight is after grating

125  Grams Cashew Meal -  see recipe below

110 Grams  Brown Sugar

3 Small Eggs

1/4 Cup Chopped Walnuts 

1/4 Cup Oil

1/2 Teaspoon Level Baking powder

1/4 Teaspoon Level Baking soda

1/2 Teaspoon Cinnamon powder

1/2 Teaspoon Ginger powder

1/2 Teaspoon Vanilla Essence

A Pinch of Nutmeg powder.

Method

In the cashew meal  mix in  cinnamon. nutmeg,ginger, baking  soda and baking powder.   Keep aside.

In a bowl, break the eggs, add the oil and essence and whisk till nice and frothy. 

Now add the sugar and continue whisking for 2 minutes.  Use a spatula and fold  in the cashew mix and carrot till well incorporated.   Sorry do no have a pic of the batter since my camera battery died down.

Pour this in an well greased bundt pan and bake in a preheated oven  at 180 degrees,  set the timer for 30 minutes. Leave this in the hot oven for 5 minutes. Take it our and let it cool overnight and then serve it the next day.  

Hubby and I enjoyed  this cake, a goodness in every bite.. awesome..

 Please to do frost this cake with cream cheese or anything else, it ruin the actual taste to this cake.

 Some cakes need to enjoyed just how they are.

How to Make Cashew Meal / Flour

Take the cashew nuts into a food processor or high-powered blender and pulse it at intervals until they're coarse and crumbly, but just make sure to stop before it turns to cashew butter.

The slightly coarse one is is cashew meal and for cashew flour this is fine just sieve it in a fine atta / flour sieve .. that's it ... cashew meal /cashew flour is ready to use.

Labels :  Bundts, Gluten free, Flourless, Cashew Meal, Homemade, Carrot, Bundt Bakers

Here are some of the other Gluten free Bakes:

Buckwheat Bundt Cake with Red Fruits Jam from Pat y Co. Candy Bar
Clementine Almond Bundt from Food Lust People Love
Coconut Rum Gluten-Free Bundt from Sweet Sensations
Gluten-Free Sweet Cornbread Bundt from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Flourless Carrot Cake from Sneha's Recipe
Gluten Free Chocolate Bundt Cake from I Love Bundt Cakes
Gluten Free Holiday Rum Cake from The Queen of Scones
Gluten-Free Almond-Raspberry Bundt Cake from All That's Left Are The Crumbs
Gluten-Free Carrot Bundt Cake from Merce's Cake
Gluten-free White Chocolate Bundt Cake from Patty's Cake



#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.