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

Chinese Veg Bao Buns # BreadBakers

When I made the event page for Steamed Buns for Bread Baker this month, was so excited to make  them.  But, every time, I, planned to make it something or the other would crop up and it was kept on the side burner. Just made them yesterday after seeing so many of you posting the links. 
At last they were done and these Bao buns, they were a hit, we enjoyed them hot for dinner minus any extra trimmings. 

I, had eaten these Chicken filled Bao buns in a Chinese restaurant in Mumbai and in Spain at a food event enjoyed delicious Pork Buns  there - fell in love with them, they were on my do to list for long time.  

My first thought was to make a chicken filled bao buns, but then thought of my hubby dear who has not tasted these beautiful buns, so made them vegetarian and as already mentioned above they were worth the effort.    Thanks to Bread Bakers group who gives me a chance to create new, delicious  and innovative bread recipes every month. 

Makes - 7 Buns

Ingredients
For the dough
150 Grams All Purpose Flour
1/4 Teaspoon Salt
1/2 Teaspoon Baking powder
2 Teaspoons Oil
1/2 Teaspoon Rapid Rising Yeast
1 Teaspoon Sugar
75  to 100 Ml  Warm Water

For the topping

Chilly flakes as required
Black Sesame seeds as required

For the Filling

1 Tablespoon Oil
1 Teaspoon Ginger - finely chopped

1 Teaspoon Garlic - finely chopped 
1 Teaspoon Green Chilly - finely chopped 

1 Large Onion - sliced
1 Tablespoon Celery stems
1/4 Cup Coloured Bell Peppers
1/4 Teaspoon Salt 
1/4 Cup  Shreded Purple Cabbage
1/4 Cup Thinly Sliced Carrot
100 Grams Paneer - cut into sticks
1/2 Teaspoon Soy Sauce
1 Teaspoon Chilly sauce
1 Tablespoon Tomato Ketchup
1 Teaspoon Chilly Powder
3 Basil leaves - chopped

1/2 Teaspoon Vinegar

For applying - Sweet Chilly sauce as required

Method 

For the dough
Make a smooth soft dough by adding little water at a time to make the dough.  Keep it covered till it doubles in size. 

Deflate the dough and divide the dough into small balls and knead with dry flour or a oiled surface

to make small thick oblong or round circle, apply oil well on the circle.

Place a oiled parchement paper or use banana leaf as I have done and fold lightly. 

Apply oil on outer sides too sprinkle black or white sesame seeds  and  chilly flakes on both sides.  

Place a on a foil or banana leaf that is  greased well with oil in a steamer and steam on high flame well for 15 minutes. I used the Idli stand to steam the buns.

In the meanwhile let's prepare the filling.

Heat a pan with oil and  add add the sauces, ketchup, chilly powder. salt and mix it well then add the paneer sticks and toss it well coated and the sauces start bubbling, now add all the  veggies just toss everything well do not overcook they should be crunchy. Stuffing is ready

To assemble -- get ready to relish them

Take the hot steamed buns and open it apply little sweet chilly sauce place the stuffing and enjoy...

Labels :  Breads, Steamed, Chinese, China, Paneer, Vegetables, Bread Bakers, Bao Buns, Healthy Dinners
Check out the recipes that our group of bread bakers have created.

African Steamed Mealie Bread from The Schizo Chef
Chinese Sugar Buns from Gayathri Kumar

Chinese Veg Bao Buns from Sneha's Recipe

Chinese steamed buns from Sara's tasty buds
Dampfnudeln with Steamed Apples from The Bread She Bakes

Pork and chinese chive steamed buns from Karen's Kitchen Stories

Vegetable Steamed Buns from Passion Kneaded

#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.

Mix Dal Tadka - No Onion No Garlic

This was made when my family came home for dinner. This we had with steamed rice.  They loved this dal very much. Having dal and steamed rice is a comforting meal.  My daughter wants  a katori of dal with every meal.  She enjoys having it. 

Ingredients

1/3 Cup Tuvar Dal
1/3 Cup Urad Dal
1/3 Cup Moong Dal

For the Tadka

2 Tablespoon Oil
2 Tablespoons Ghee
1.1/2 Teaspoons Cumin Seeds
8 Peppercorns
1/4 Teaspoon Asafoetida
3 Dry Button Red Chillies
A Spring of Curry leaves
3 Green Chillies - slit
1/2 Teaspoon Turmeric powder
1.1/2 Teaspoon Coriander powder
1.1/2 Teaspoon Chilly powder

Method
Wash and soak the dal in water for half hour at least. Then pressure cook them with sufficient water till done.

Heat Oil and ghee in a pan, add the cumin seeds and whole  peppercorns, let the cumin seeds brown a little, then take the pan off the flame add the dried red chillies, asafoetida, 10-15 Curry leaves ( reserve 3 leaves to add as garnish), green chillies, turmeric, coriander and chilly powder, mix everything well and again place it on low flame for a minute. Reserve some of the tadka for garnishing and remaining pour on to the cooked dal. Stir well and place the dal on low flame and let it boil for 10 minutes, stirring in between. Add salt and sugar (Do not skip adding the sugar, for this gives real flavour to the dal without giving any sweetness). Stir well again and check for the consistency you would require. Take off flame. 

Pour it into a serving bowl add the reserved tadka, curry leaves, serve hot with steamed rice and you have a complete delicious meal. Enjoy !!

Linking this to BM - theme Healthy Family Dinners.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels : Lentils, Tuvar dal, Urad Dal, Moong dal, Healthy Dinners, Blogging Marathon,Mix Dal Tadka, No Onion No Garlic

Chatpata Achari Aloo

These I had eaten in a restaurant and tried them at home. They are so yummy and tasty. You can have them with roti or as a side dish.   The list of ingredients do look too much, but let that not deter you from trying this yummy Chatpata Achari Aloo...

Ingredients

9 Baby potatoes
A pinch Asafeotida
1/2 Teaspoon Mustard seeds
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Onion seeds
1/2 Teaspoon Fennel seeds
1/4 Teaspoon Carrom seeds
1/4 Teaspoon Turmeric powder
1 Teaspoon Chilli powder - or as per your taste
1 Teaspoon Pickle masala powder
1/4 Teaspoon Black pepper powder
1/4 Teaspoon Chat masala
1 Teaspoon Ginger garlic paste
1 Teaspoon Sugar
Salt - as per your taste
2 Teaspoons Lime juice
1/2 Cup Water
2 Tablespoons Oil
1 Tablespoons Coriander leaves - freshly chopped (optional)

Method

Boil the baby potatoes  and peel them.   If the potatoes are too  big then cut into halves.

Heat a  pan, add the oil then mustard seeds, cumin seeds, onion seeds, fennel seeds, carton seeds  and  when they crackle add the  asafoetida . Immediately add the  turmeric, red chilli powder, pickle masala, ginger garlic paste and little water fry well till the masalas are cooked. Now, add the boiled baby potatoes into it and mix well.  Add the salt, sugar,  black pepper, lime juice and chat masala.  Again add a little water, mix all of this well.  Let it cook on  medium flame until the water evaporate and let the masalas coat the  baby potatoes. Garnish with  coriander leaves.  

Serve with rotis or as a side dish.  We had this with chapatties  as our dinner and enjoyed it.  

Linking this to BM - theme Healthy Family Dinners.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels : Vegetables, Main course, Baby Potatoes, Blogging Marathon, Healthy Dinners