Here I am, guest hosting another event after quite a while. This time it is Vardhini's Dish It Out event. Vardhini of Cooks Joy had been a dear blogger friend and like a sister to me. If you have not checked out her blog you should do so now. Her's is a lovely space and I love it for the elegant design. Vardhini's Dish It Out event has crossed two years and running successfully with interesting combinations every month. This month I chose "Onions & Chillies" as the theme.
Now to the rules of the event 1. Prepare any dish using "Onions and Chillies". We should be able to taste both the ingredients in the dish. 2. Chillies may include red chillies, green chillies, jalapenos or any variety. Onions may include onions, shallots, pearl onions. Bell peppers, Scallions (spring onions) & chives are not allowed though. 3. Only Vegetarian entries please. Eggs are allowed in baking. 4. Link to this page and Dish It Out announcement page is mandatory. 5. Usage of logo is appreciated as it helps spread the word. 6. Event runs from August 1st to 31st. Archived entries are allowed as long as they are linked to both the announcement pages. Link your entries using the Linky tool below. If you have trouble linking, send me an email to krithiskitchen[at]gmail[dot]com. Expecting all your yummy entries..
It may be inappropriate to post a soup recipe when this is the Summer season and it is super-hot. But all I wanted to have for dinner was something light and refreshing. I made this soup a couple days before for dinner. If you are looking for a simple vegetable soup without using stock, then this is a great one because all the flavorings comes in the spices used. I am linking this to Vegan Thursdays.
Ingredients: Recipe adapted from Kankana's space Serves - 2 Tomato - 2 big - approx 3 cups cubed Red Bell Pepper - 2 Garlic - 3 cloves - crushed Coriander powder - 1 tsp Cumin powder - 1 tsp Garam Masala powder - 1/2 tsp Olive oil - 1 tsp + 2 tsp Bay leaf - 1 Cinnamon - 2 small pieces Salt - to taste Pepper - to taste
Method: Preheat the oven to 400 F/200 C. Cut the tomato and red bell pepper into 1" pieces. Deseed the tomatoes if desired. Toss the cut tomato, garlic and red bell pepper in olive oil, salt and pepper. Layer the vegetables in a cookie pan and bake in the oven for 40 minutes, shaking the pan midway. Allow the roast vegetables to cool and then puree in a blender / food processor. Heat 1 tsp of oil in a saucepan and heat the bay leaf and cinnamon pieces. When the spices have infused the flavor to the oil, about 2 minutes, add the puree and the spice powders. Mix well and check for seasoning. When it comes to a boil, reduce the heat and simmer for 15-20 minutes. I am sending this to Monsoon Delights event and also linking this to Srivalli's Summer Special Mela.
When you are trying to eat right, you would go to all lengths to make a meal healthy. It was one fine day when I thought I would not eat grains and was searching for a wholesome filling meal that would not make me crave or starve. It was then I remembered Denny posting a Mashed Cauliflower recipe a while back. It is really simple and can be done in one bowl and in a matter of 10 minutes. I also made a simple Mushroom Stir Fry to go along with it. Also check out my other Mushroom recipes in My Menu Page.
Ingredients: Serves - 2 Cooking Time - 15 mins Mushroom - 8 oz ~ 200g Pearl onions - 2 - minced Ginger - minced - 1 tbsp Garlic - minced - 1 tbsp Cilantro/Coriander leaves - a handful - chopped fine Red chilli powder - 1/2 tsp Red chilli paste - 1/2 tsp Soy sauce - 1 tbsp Salt - to taste Oil - 2 tsp Method: Clean the mushroom and quarter them. Heat oil in a wok until smoking hot. Quickly fry the minced ginger, garlic and pearl onions. Add the mushrooms and fry on high heat until almost cooked. Reduce the heat and add the red chilli powder, paste and soy sauce. Mix well and add salt to taste. Serve hot garnished with spring onions / cilantro.
I served this simple spicy Mushroom stir-fry with the Mashed Cauliflower I made in Microwave oven. The greek yogurt used here is a great alternative to the heavy cream which is regularly used in the mashed potatoes dish. Also cauliflower used here is steamed rather than boiled which has less water retention than the boiled method. Ingredients: Serves - 2 Cooking Time - 15 mins Cauliflower florets - 2 cups Garlic cloves - 1 big Butter - 2 tsp Part Skim Ricotta Cheese - 1 tbsp Low Fat Greek Yogurt - 1 tbsp Salt - to taste Pepper - to taste Green onions / Cilantro - chopped fine - 1 tsp - for garnish Method: Wash the cauliflower florets and drain well. In a microwave-safe bowl add the florets and garlic and cook for 3-4 minutes, pausing every minute and tossing with a spoon. When done, allow a 2 minute standing time. Add butter, ricotta, yogurt, salt & pepper. Use a fork or an immersion blender to puree the cauliflower. Serve hot with any spicy dish of your choice.
If you happen to be a chicken lover and a fan of chapathi, I bet you will love the combination of the duo. Don't you? I made a simple onion-based chicken curry with chapathi for lunch the other day. Pair it with a little cup of yogurt and you get a satisfying meal.
Ingredients: Chicken breasts - 1/2 - about 1 cup Onion - thinly sliced - 1 cup Tomato - 1 cup - chopped Chilli powder - 1 tsp (use 3/4 tsp if need mildly spiced) Turmeric powder - 1/4 tsp Garam Masala powder - 1/2 tsp Coriander leaves / Cilantro - a handful - chopped Salt - to taste Water - 1 cup Oil - 1 tbsp
Method: Heat oil in a kadai and fry the onions until golden brown. Add the chopped tomatoes with a pinch of salt and saute till it becomes soft and mushy. Add the spice powders and fry for about a minute. Add salt to taste with water. Check for seasoning and adjust if needed. Add the chicken pieces and mix. Cook in medium heat until the chicken pieces are cooked through. Since I used boneless chicken breast meat, it took about 5-7 minutes to cook through. Remove from heat, add the chopped coriander leaves and mix. Serve hot with roti/chapathi or any bread of your choice.
It was recently that I discovered that pillowy rava idlis can be easily made at home. Thanks to the blogging world which broke my notion that soft rava idlis are something that can only be found it hotels and ready to make packets. I found this Sharmi's recipe which was simple and quick. I am not a big fan of godhuma rava and detest eating the wheat rava upma. When I was doing a pantry cleanup, I found this poor little packet of wheat rava lying around and decided to make idlis. After tasting this, I had decided to include this one in our regular menu as often as I could.
Ingredients: Makes - 8 idlis Godhuma Rava / Samba Rava - 1 cup Thick Yogurt - 1/2 cup Carrot - 1 - grated Water - 1/2 cup or more as needed (see notes below) Eno salt - 3/4 tsp Salt - to taste Coriander leaves / Cilantro - a handful - chopped Mustard seeds - 1/2 tsp Urad dhal - 1/2 tsp Chana Dhal - 1 tsp Cashew nuts - 5 - broken + more for garnish Oil - 2 tsp
Method: Heat oil in a pan and roast the cashew nuts. Remove the nuts and set aside. In the same pan add the mustard seeds, urad dhal and chana dhal. Saute until the mustard splutters. Add the grated carrot and fry until it is almost cooked. Add the rava and fry until it is warm to the touch. Transfer to a plate and allow it to cool. When cool, add the coriander leaves, salt, yogurt and mix well. Add water as desired to make a thick batter. Set the idli steamer ready and grease the idli plates with oil. Add the eno salt and mix well. Pour ladleful of batter the the idli moulds and cook for 15 minutes or until done. Serve hot with any spicy side dish. Notes: The batter should be of idli batter consistency. Add water to loosen up if needed.
Eating healthy need not be difficult. I am trying to incorporate more whole grains in my diet. It was a long day of work and I hadn't planned for dinner until it was 9 PM. I quickly came up with this roti and dinner was ready in a jiffy. Paired with a simple chutney/podi this makes a delicious meal for a quickie. I made a few extra for breakfast the next day. It makes a pretty good grab-and-go breakfast. Linking this up to Vegan Thursdays.
Ingredients: Kambu maavu / Bajra Flour - 2 cups Onion - chopped - 1/2 cup Summer squash - grated - 1 cup (or any vegetable of your choice, grated) Green chilli - 2 Coriander leaves - a handful Salt - to taste
Method: Mix all ingredients and sprinkle water, little at a time to form a dough. Heat a pan and spread golf-ball sized dough on the hot pan with your fingers. Alternatively, the dough can be spread on a plastic sheet and transferred to the pan. Spray/drizzle some oil and cook for a min. Flip over and continue cooking until done on both sides. Serve hot or at room temperature. Sending this delicacy to Nupur'sWhat's with my Cuppa.
Now to the rules of the event
