Mediterranean Red Lentil Soup

Ingredients
1/4 Cup Red lentils ( Masoor dal)
1/4 Cup Rice
1 Medium Onion - chopped
1/2 Cup Carrot - diced
1/4 Teaspoon Turmeric powder
1/4 Teaspoon Cumin powder
1/4  Teaspoon Coriander powder
1/4 Teaspoon Pepper powder
1 Teaspoon Olive oil or Butter
4 Cups Water
1 Tablespoon  Parsley  - finely chopped
A teaspoon  lemon juice

Method

In a large pot add water, lentil, rice, cook on low heat for till the rice and lentils are cooked and soft.  Remove the scumb that comes on to the surface and then add the turmeric, salt, boil again for few minutes.  In another saucepan on medium heat, add the olive oil, onions and saute till brown. Next, add the carrots to the onions and cook for 3 minutes. Add the cumin, coriander and pepper powder, let it simmer on very low flame for 15 minutes. Adjust the consistency of the soup .

Serve hot with parsley ( I used dried parsley) on top and lemon juice. 

I sprinkled a pinch of cayenne pepper on the soup for a punch.  It tasted awesome.

Sending this to Mireille's, challenge cooking with seeds and linking it to Priya.

Labels: Cooking with seeds, Healthy, Continental Cuisine, Soup, Masoor dal, Vegan, Mediterranean, Red Lentil Soup, Gluten free

Breakfast - Leftover Rice & Sabzi - Quick Schezwan Rice

September 5, 2014

This is first recipe of the left over series.    I had some Carrot and Potato Sabzi, boiled Rice left of the previous day.  This how the recipe is invented.  I always keep Schezwan sacue in the fridge.  This is a home made schezwan sauce, will post the recipe soon.  Let me tell you that I, enjoyed this breakfast.  It was quick to make that even after coming from my walk, I made this in just matter of 10 minutes .  It turned out so yum and  wanted to eat more but that was all that was there left of the previous day, had to be satisfied. A hassle  free recipe here it is  for you.

Ingredients
1/4 Cup Leftover Carrot and Potato Sabzi
1   Cup Leftover Boiled Rice
2  Tablespoons Schezwan Sauce.
1   Tablespoons Oil
Salt to taste

Method
In a pan heat the oil add the schezwan sauce and a tablespoon of water and mix well till it boils.  Then add the sabzi and rice and toss it on high flame.  Add salt to taste.  Serve hot.  Enjoy this breakfast.  This can be given  to children in tiffin box.  If  you want to add any other vegetables be free to do so and make it even more healthy.

Sending this to Mireille's and Elizabeth who are hosting this event.

Linking this post "Come, join us for Breakfast" event .

Labels: Breakfast,Come join us for Breakfast, Healthy, Continental Cuisine, Leftover series, No Waste Food Challenge,  Vegan

Masoor Dal Foogath

September 3, 2014

This is my mummy's recipe, she used to prepare this foogath very often.  The only change I made in her recipe is that have added curry leaves.  I love the aroma of the curry leaves in this dish.   This is an easy and no fuss recipe.

Ingredients

1 Cup Masoor dal 
1 Large Onion - sliced
2 Green chilies - sliced
1/4 Teaspoon Turmeric powder
A pinch of Asafoetida
Salt and Pepper powder to taste 
2 Tablespoon Oil
A sprig curry leaves


Method

Wash and soak the dal atleast for 10 to 15 minutes.

In a kadai heat oil, add the onions, green chilies, saute till the onions are translucent.

Add dal and saute for 2 minutes.  Then add turmeric, asafoetida, and water sufficient to cook the dal.  Cover and cook the dal.

When the dal is cooked, then add the salt and pepper powder, give it a quick stir.  Add the curry leaves and cover immediately.  Switch off the flame and keep this covered till it's time to serve.  This can be had  hot with rotis or parathas.  Do try this and give your comments.

Sending this to Mireille's, challenge cooking with seeds  and  linking it to Priya.

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Labels: Cooking with seeds, Healthy, Lentils,  Vegan, Vegetables, Masoor dal

Carrot and Potato Sabzi

September 1, 2014

This sabzi is so easy to make with just a very few ingredients. This a tasty dry sabzi that can be eaten with rice/dal and also with rotis, chappati.

Ingredients

2 medium carrots (gajar) - peeled and cubed

1 large potato (aloo) - peeled and cubed
1/2 tsp turmeric powder

1 Teaspoon Chilly powder

Salt to taste

1 Tablespoon Coconut - grated

For the tempering

2 Tablespoon Oil

1 Teaspoon Mustard seeds

A pinch of Asafoetida

A sprig of curry leaves

Method
Heat oil in a pan, add the mustard seeds, when they splutter add the asafoetida and curry leaves.  Then add the carrot and potato, fry well add the turmeric, chilly powder and salt, fry well again.  Add little water, cover  and cook till done.  Add grated coconut and fry for 30 seconds.  Switch off  the flame and serve hot with rice or rotis or paratha or naan.

Labels:Carrot, Potato,Vegetables, Healthy, Vegan, Main course, 

Appam / Instant Appam

This recipe I watched on TV, decided to try and see how  would it taste since appams are made with coconut milk. The taste was very good and it's  a quick mix. The Appams were soft, spongy and no hassle of fermentation. This recipe is a keeper.

Ingredients

1 Cup Parboiled Rice
1 Cup Raw Rice
1/4 Cup Urad Dal
1/4 Poha ( Flattened Rice)
1/2 Cup Grated Coconut
1 Teaspoon Soda bi carb
Salt to taste.

Method

Wash and soak the both the rice and urad dal overnight or 3 -4 hours. Just before grinding wash the poha and keep aside. Grind the rice, dal, coconut and poha to a fine paste. Transfer this batter into a bowl add salt and soda bi carb mix well till the soda dissolves.

Heat a Appam Kadai pour a laddle full of batter, swirl it, cover and cook till done on slow flame.

Open and see if the center is cooked and edges starts leaving the side of the pan. Lift the appam keep the  in a plate. Repeat the same process till all the batter is over. These were delicious. Had them hot for breakfast. Remaining H and I had for our meal. Do give this recipe a try and post your comments.

Linking this post "Come, join us for Breakfast" event .

Labels: Appam, Breakfast, Come join us for Breakfast, South Indian, Main course, Vegan, Gluten free