No Croutons Required - The Winner of the April Challenge and the Theme for May

Congratulations to Linda for her victorious Smokey Tomato and Rosemary Soup. Her birthday menu is irresistible besides. Do be sure to check out the other submissions for the April Tomato Challenge.

It seems Spring has finally arrived, and to celebrate, I'm choosing berries as the theme for May's No Croutons Required. Make any vegetarian soup or salad featuring the berries of your choice. Think savory dinner accompaniments or sweet tempting desserts. You have until the 20th of the month to send in your entry. Submission guidelines can be found here.

Toor Dal Palak

Indian food may appear exotic to many North Americans with its extraordinary array of unfamiliar ingredients and spice blends, but exotic does not have to translate to being difficult or challenging once you have the ingredients on hand. In fact, Indian food is quite often the friend of the working family with little time to spare for preparation or cooking but with an appetite for nourishing and delicious meals.

Little could be faster or simpler than this tasty, filling and easily digestible Toor Dal and Spinach, an elegantly flavoured thick paste of protein-rich pulses and mineral-rich greens that makes a complete light meal when served on a bed of hot rice. Toor or toovar dal has a warm earthy taste and satisfyingly meaty texture that complements simple spice and vegetable additions, and is easily available in any Indian grocer along with the other ingredients in this dish. Nevertheless, split yellow peas may be substituted in a pinch, and a couple of crushed garlic cloves may be added at the same time as the ginger to replace the asafoetida if you don't have it on hand.

Toor Dal Palak (Toor Dal & Spinach)

2/3 cup toor dal
2 cups water
1/4 teaspoon turmeric
1 pound spinach, trimmed and chopped
1 tablespoon ghee or a mix of butter and olive oil
1 1/2 inch piece fresh ginger, minced
3 dried whole red chilies
1 teaspoon garam masala
1/2 teaspoon asafoetida
juice of 1/2 lemon
1/2 teaspoon sea salt, or to taste

Thoroughly rinse the toor dal by scrubbing the pulses under running water. Place in a medium saucepan or wok and soak for 2-3 hours in 2 cups of water. Add the turmeric and bring to a boil. Turn the heat down to medium and cook, partially covered, until the dal is tender, about 20 to 30 minutes. Stir in the spinach, replace the lid to partially covered, and continue to cook until the spinach is cooked and most of the liquid is gone. Turn off the heat and let the dal and spinach sit.

Heat the ghee or butter and olive oil mixture over medium heat in a frying pan. Toss in the chilies and ginger and fry, stirring frequently, until the ginger just begins to brown, about 5 minutes. Stir in the garam masala, then add the asafoetida, stir once, and pour the seasonings into the dal and spinach. Stir in the lemon juice and salt.

Serve hot or warm on a bed of white rice. Serves 2 to 4.

Also recommended from Lisa's Kitchen:
Toor Dal Pumpkin Soup
Roasted Toor Dal and Coconut Chutney
Tarka Dal

Coconut cake

Make up: I’m no expert - mascara and lipstick are the only things I wear - but know how much different it makes. Not to mention make up in movies – there are fabulous and talented artists out there. Otherwise it would be impossible to transform the charming Gary Oldman into an old and ugly vampire... Especially after he showed up as a handsome 19th century gentleman (I had the biggest crush on

Tuscan-Style Pinto Bean Soup with Kale

Italian food has a knack for appealing in all weathers, hot or cold. Light and hearty at the same time, I couldn't resist one more kick at the old bean and vegetable soup can before the summer finally kicks in and lighter dinner fare takes over. And besides this soup looks lovely with a little summer sun streaming in through the window.

Tuscan-Style Pinto Bean Soup with Kale

Recipe by Lisa Turner Cuisine: Italian Published on April 28, 2009 A light but hearty and healthy Italian bean and kale soup — perfect and comforting Print this recipe Ingredients: 1 1/3 cups dried pinto or cranberry beans 2 tablespoons olive oil 3 celery stalks, sliced 2 carrots, sliced 1 onion, chopped 2 cloves garlic, minced or crushed 1/2 teaspoon dried red chili flakes 2 tomatoes, diced 1 pound kale, trimmed and coarsely chopped 2 cups vegetable stock 6 cups water 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper 3 or 4 slices of stale or lightly toasted Italian or Ciabatta bread, cut into crouton-size pieces Instructions: Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse. Place the beans in a medium saucepan. Cover with several inches of fresh water and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and lightly mash some of the beans with a potato masher. Set aside. Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the bottom of the pan. Toss in the celery, carrot, onion, garlic and chili flakes and cook, stirring, until the onion turns a light brown, about 10 to 12 minutes. Add the tomatoes and continue to cook until the tomatoes are slightly reduced, another 10 minutes. Now stir in the beans with the kale and add the vegetable stock and water. Bring to a slow boil, then reduce heat to medium-low, cover, and cook until the kale is tender, about 25 to 30 minutes. Remove from heat and season with salt and plenty of fresh ground black pepper. Serve hot in wide shallow bowls and scatter with pieces of stale or lightly toasted bread. Makes 8 servings

Peanut butter munchies

What do you do when bored?One of my saviors is the Internet: I read about music, movies and, of course, food. I’ve found several great recipes online in the most boring times. A great source is ____ and its many galleries full of delicious food. UPDATE: I got an email from bhg proposing a link exchange. Since they did fulfill their part of the deal, I've removed all the links.I got the recipe for

Mushroom, Miso and Seaweed Soup

I've known about the health benefits of eating seaweed for years now, but earlier attempts to incorporate this mineral and vitamin rich sea vegetable into my diet didn't last for long. It's not because I didn't enjoy the salty strips, but I was less creative in the kitchen back then and didn't really know what to do with it, so usually I would end up nibbling on some dulse seaweed from the package.

I've since learned that seaweed can be sprinkled on salads, added to soups and sauces and even baked into a salty treat. Indeed, because of the saltiness of seaweed, it is an ideal addition to brothy soups, like this Miso, Mushroom and Seaweed soup that I made for the dinner the other night.

Not only does seaweed contain loads of minerals and vitamins essential to good health, it is also good for your skin and hair and is known to have cleansing properties. I now have three different types of seaweed on hand and plan to incorporate this healthy gift from the ocean into my diet more often.

Mushroom, Miso and Seaweed Soup

14 grams of mixed dried mushrooms
4 - 5 strips of wakame seaweed
6 ounces of button mushrooms, sliced
6 ounces of shiitake mushrooms, stems removed and sliced
1 large shallot, cut into thin strips
2 scallions, green and white parts, cut into thin rings
1 inch piece of ginger, peeled and minced
2 tablespoons of dulse seaweed, crumbled or cut into small pieces
7 cups of water
2 tablespoons of dark miso
a splash of tamari sauce
freshly cracked black pepper to taste

In a small bowl, soak the dried mushrooms in 1 cup of hot water for 20 minutes. In another small bowl, soak the wakame in 1 cup of warm water for 20 minutes. Drain both the mushrooms and wakame seaweed, reserving the soaking liquid.

In a large pot, bring the reserved soaking liquid, along with the remaining 5 cups of water, and the ginger, white parts of the scallions and shallot to a boil. Now add the soaked dried and fresh mushrooms to the pot and the dulse seaweed and simmer over medium heat for about 10 minutes.

While the mushrooms are cooking, place the miso in a small bowl with a few tablespoons of hot water and mix with a fork until the miso is dissolved. Add to the soup pot, along with the wakame seaweed, tamari sauce and black pepper, and simmer gently for another few minutes. Adjust seasonings accordingly. Garnish each steaming bowl of soup with some of the scallion greens.

Serves 4.

More mushroom soups from my vegetarian kitchen:
Miso Soup with Wild Mushrooms
Wild Rice and Portobello Mushroom Soup
Coconut Soup with Mushrooms
Hungarian Mushroom Soup

Ricotta Crumpets

Ricotta cheese is a staple in my kitchen, so when I saw Nina's recipe for these scrumptious crumpets, I immediately decided to serve them for dinner alongside a fresh vegetable salad. Nina topped hers with a lovely mulberry sauce, but looking for a sweet and spicy twist, and lacking mulberries besides, I topped mine with some jalapeno and apricot cheese spread that a special friend gave to me recently. The possibilities for toppings are as endless as the imagination of the cook and they would be enjoyable for breakfast or brunch as well as dinner. I'll certainly be making these again.

Ricotta Crumpets

1 cup of unbleached white flour
1 teaspoon of baking powder
1/4 teaspoon of sea salt
2 eggs
3 tablespoons of yogurt
1/3 cup of ricotta cheese

In a medium bowl, mix together the flour, baking powder and salt. In a small bowl, beat together the egg and yogurt. Pour the egg mixture into the flour mixture and stir until just combined. Now stir in the ricotta cheese.

Heat a few teaspoons of oil in a non-stick frying pan over medium heat. When hot, drop roughly 1/4 cup portions of the batter into the pan. Cook for roughly five minutes, flip, and cook for another few minutes, or until both sides are golden brown.

Makes roughly 8 crumpets.

Related:
Cherry Ricotta Crepes
Baked Strawberry Ricotta French Toast
Jalapeno Spoon Bread

Candied orange sugar cookies

Taste is very a personal thing – thank heavens! – and that sometimes results in funny/curious things: I love UB40, even though I can’t stand reggae music; the smell of coffee is one of my favorite smells in the world, but I don’t drink it (don’t like its flavor). My friend, for instance, doesn’t like candied citrus peel but she adored these cookies. :D

Don’t be intimidated by making your own

Little couscous cakes

I sometimes get the weirdest looks for saying this, but it’s true: I love the cold. To me, cold days are perfect for staying in, baking, watching TV under the covers... So good!

My mom was from Santa Catarina – in the South of Brazil - and I spent many vacations there as a little girl. My favorite time of the year there was in the middle of the winter, in July – my aunts used to prepare

Kidney Beans in a Slowly Simmered Tomato Sauce with Shredded Paneer (Rajma)

This rich and gritty kidney bean curry is adapted from Raghavan Iyer's 660 Curries, an extensive and creative collection of Indian creations that are straightforward to follow and easily changed to suit the preferences of the cook. This collection is not vegetarian, but even if you took out the meat and seafood recipes, you would still have a fat cookbook with lots of inviting vegetarian recipes.

The key to this dish is to follow Iyer's method for creating a thick and creamy sauce. Water is added gradually to a blend of spices and tomato paste and simmered down in stages. I did adjust the quantity of water a bit, added some hot chilies, some shredded paneer and made a few other minor adjustments besides. The complexity of this dish is in the taste experience alone, as the preparation is a simple pleasure.

Kidney Beans in a Slowly Simmered Tomato Sauce (Rajma)

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on April 22, 2009 Red kidney beans simmered in a rich and creamy Indian-spiced sauce with shredded paneer cheese Print this recipe Ingredients: 1 cup dried red kidney beans 2 tablespoons ghee or a mixture of butter and oil 3 black cardamom pods 1 6-inch cinnamon stick, broken in half 3 bay leaves 1 small onion, chopped 2-inch piece fresh ginger, minced or grated 2 large cloves garlic, minced 3 fresh green chilies, seeded and minced 5 1/2 oz(160 ml) can tomato paste 1 tablespoon paprika 2 teaspoons sea salt 2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne 1/2 teaspoon turmeric 1/2 cup heavy cream 1/2 teaspoon garam masala 1/2 - 2/3 cup paneer cheese, shredded 2 tablespoons fresh cilantro, chopped small handful dried curry leaves Instructions: Rinse the kidney beans and soak for 8 hours or overnight covered in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, and add to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender but not falling apart. Drain and set aside. Heat the ghee or butter and oil in a large saucepan over medium heat. When hot, add the cardamom pods, cinnamon sticks and bay leaves and cook for 15 seconds. Add the onion and stir and fry for a few minutes. Now add the garlic, chilies and ginger and stir and fry for another minute or so. Add the ground spices and salt, stir, and add 1/2 cup of water, along with the tomato paste. Cover and simmer, stirring occasionally, for 5 minutes or until the water is evaporated. Stir in another 1/2 cup of water, cover, and simmer until the water evaporates again, stirring occasionally. Repeat one or more times until you have a nice, thick red sauce. Stir in the kidney beans, along with 3/4 cup of water. Bring to a boil, reduce the heat to medium, and simmer uncovered for 15 minutes or until the sauce is thickened. Add the cream, garam masala and shredded paneer, and cook for another few minutes. Stir in the curry leaves and the cilantro, reserving a bit for garnishing if desired. Remove the cardamom pods, bay leaves and cinnamon stick pieces before serving. Makes 4 servings

Other Indian rajma (red kidney bean) dishes you may enjoy:
Mint and Potato Rajma
Curried Red Kidney Beans with Paneer Cheese
Rajma with Sauted Chard

Red Wine Biscotti

Over the Easter weekend, I tried some red wine biscotti and wanted to recreate the taste experience at home. I used very little sugar, but the addition of wine actually results in a savory, yet strangely sweet biscuit even though I used a dry red wine. I prepared the biscotti to serve with some homemade Kalamata olive tapenade, but these are an enjoyable snack all on their own.

Red Wine Biscotti

Recipe by Lisa Turner Cuisine: Italian Published on April 20, 2009 Savory red wine and sun-dried tomato biscotti Print this recipe Ingredients: 3 cups all-purpose flour 1/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon sea salt 1 teaspoon fresh cracked black pepper 4 sun-dried tomatoes, soaked in hot water for 20 minutes and chopped 2 tablespoons sesame seeds 1 1/4 cup robust red wine 3/4 cup olive oil Instructions: Preheat an oven to 350° and line a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, baking powder, salt and black pepper. Stir in the sun-dried tomato bits and sesame seeds. Now pour in the red wine and olive oil and stir until well combined. Divide the dough in half and shape into two logs on the lined sheet, roughly 10 inches long and 3 inches wide. Bake for 30 minutes. Remove from the oven, let cool for 5 to 10 minutes, and cut the logs into 1/2-inch thick slices using a long serrated knife. Reduce the heat to 200° and bake further to achieve your desired crispness. Makes 2 1/2 dozen biscotti cookies

Quinoa Breakfast Hash

With a nearly perfect amino acid balance and a good supply of fibre, protein, iron, calcium, phosphorus and vitamins B and E, quinoa is just about as healthy a way to start off a day as you will find. Fried with vegetables and tossed with toasted sesame seeds, its naturally appealing nutty flavour is enhanced for a delicious contrast with the earthy saltiness of tamari sauce in a wholesome, gluten-free and extraordinary breakfast hash. It's also a great way to used leftover quinoa — substitute 1 cup of cooked quinoa for the dried quinoa in the recipe. Try this hash as a light lunch as well, with a fresh green salad on the side.

Quinoa Breakfast Hash

Recipe by Lisa Turner Published on April 19, 2009 A simple, great-tasting and healthy way to start your day with the nutty taste of one of nature's most perfect foods, fried with vegetables, tossed with toasted sesame seeds and seasoned with a little cayenne and tamari sauce Print this recipe Ingredients: 1/2 cup quinoa 2 teaspoons sesame seeds 2 tablespoons sesame oil 1 potato, diced 1 carrot, diced 1 onion, chopped 2 jalapeños, seeded and diced 1/2 teaspoon cayenne 1 1/2 tablespoons tamari (fermented soy) sauce 1/2 teaspoon sea salt (optional) Instructions: Rinse and scrub the quinoa under cold running water. Add to a small saucepan and cover with 1 cup of cold water and leave to soak overnight. Bring to a boil, reduce the heat to low, cover and simmer for about 20 minutes, or until the liquid is absorbed. Fluff with a fork and set aside. Heat a large skillet or wok over medium heat. Add the sesame seeds and toss over heat for a few minutes until golden brown. Remove and set aside. Return the pan to the stove and toss in the sesame oil, wait a few moments, then swirl around to coat the bottom of the pan. Add the potato and carrot and stir-fry for 6 to 8 minutes or until the potato pieces begin to brown. Stir in the quinoa, onion and jalapeños, and continue to sauté for another 5 minutes or until the quinoa begins to brown. Cover and let simmer for 4 or 5 minutes, stirring occasionally. Now add the cayenne and tamari or soy sauce and stir for a few minutes over the heat to let all the quinoa and vegetables absorb the liquid and for the excess to cook off. Remove from heat, stir in the toasted sesame seeds and salt if desired, and serve right away. Makes 2 - 4 servings

If you liked this recipe you may also enjoy:
Tempeh Breakfast Hash-Up
Mushroom and Jalapeño Breakfast Hash
Hash Browned Golden Beets and Yams
Black and Green Bean Corn Hash

Dutch caramel cashew cookies

I have 5 very special cousins that I deeply love – they are like sisters to me. I grew up spending vacations and holidays with them and I’ll never be able to thank them enough for all their love and support.

One of them worked in a music store for a while and gave me one of the most wonderful gifts I’ve ever received: Cyndi Lauper’s “True Colors” - I was 9 and wanted it so bad... Getting it

Indian-Style Tomato Salad

I was originally going to make a tomato soup for this month's No Croutons Required, but eager for Spring, I decided to make this fresh and spicy Indian-style Tomato Salad instead. If only eating salads could bring about a quick change in the weather.

Holler has added a fun twist to the challenge this month. It was her birthday earlier in the month, so for this special birthday edition, Holler has asked participants to come up with a birthday menu that includes their entry for April. I would love to cook a special meal for Holler, but as she lives on the other side of the globe, this hasn't yet been possible, though it was fun thinking up a special dinner for my treasured friend. Maybe someday I'll get to cook for Holler.

Without further ado, here is my birthday menu.

Every special gathering calls out for appetizers, so for starters, I would serve Olive Tapenade,
Wild Mushroom Tapas Served on Crusty Bread with Goat's Cheese and
Whole Meal Biscuits

For the first course, my Indian-Style Tomato Salad and
Vegetarian Mulligatawny Soup

For the main component of the meal, Mushroom Pulao Rice,
Mung Beans with Paneer Cheese and
Paratha with Sweet Potato and Potato Filling

And for dessert, Frozen Mango Lime Lassi,
Jalapeno Cheddar Shortbread and
Peanut Butter Chocolate Squares

Of course, the entire meal is served with some robust red wine.

Indian-Style Tomato Salad

For the salad:

3 medium-large tomatoes, chopped into chunks
1/2 cup of corn kernels
2-3 jalapeno peppers, sliced into strips
1/4 cup of fresh parsley, coarsely chopped

For the dressing:

1 shallot, sliced into strips
1/2 - 1 teaspoon of fresh ginger, sliced into very thin strips
juice from one lime
1/4 cup of olive oil
a splash of balsamic vinegar
2/3 teaspoon of chat masala
sea salt and freshly cracked black pepper to taste

Combine the ingredients for the salad in a medium bowl.

In a small bowl, whisk together the ingredients for the dressing. Pour over the salad and toss.

Serves 4 as a side dish.

More salad's from Lisa's Vegetarian Kitchen:
Cannellini Bean and Grape Tomato Salad with Lemon Dressing and Rosemary-Garlic Infused Olive Oil
Greek Salad
Kidney Bean Salad

Kalamata Olive Tapenade

If you are an olive fan, then you will want to whip up a batch of this delightful sharp and tangy olive paste that I was inspired to make after seeing Ivy's version. I used plump Kalamata olives and omitted the capers and anchovies that are usually included in traditional recipes, adding some garlic, a shallot and some goat cheese instead. Make sure to use good quality ingredients, and especially avoid buying jarred olives. If you live in London, Ontario, the best olives I've found to date can be purchased from The Perfect Bakery.

If you can resist the urge to eat it by the spoonful, serve with crackers, crusty bread, as a dip with vegetables, or with some pasta.

For the ultimate taste experience, spread over some Red Wine Biscotti. Simplicity at its most seductive.

Kalamata Olive Tapenade

Recipe by Lisa Turner Adapted from Kopiaste Published on April 15, 2009 Sharp and tangy Kalamata olive tapenade Print this recipe Ingredients: 1 generous cup Kalamata olives, pitted 3 teaspoons olive oil 3 teaspoons balsamic vinegar 1 shallot, chopped 1 clove garlic, chopped 3 tablespoons goat cheese 1/4 cup fresh parsley 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary fresh cracked black pepper to taste Instructions: Put all of the ingredients into a food processor and pulse until you have a thick paste. Adjust seasonings according to taste. Refrigerate in a sealed container for up to 3 to 4 days. Makes 3/4 cup

Other suggestions for olives:
Olive Hummus
Goat Cheese Olive Balls
Olive Cheese Balls
Olive and Goat Cheese Bruschetta

Chocolate cinnamon madeleines

Before today’s recipe, there’s someone I need to thank: Juliana, a dear reader of my blog in Portuguese. A small article about my blog was published in a Brazilian airline magazine and she was kind enough to keep a copy for me. Thank you, Ju!I’ve told you I’m terrified of horror movies and that hasn’t changed. But I guess I’ll have to make an exception, even though the trailer alone has scared

Chocolate Orange Cookies

It's been a while since I have shared a sweet baked treat with my readers, but thanks to Holler, who tempted me with these Chocolate Orange Cookies, the dry spell has been broken. Much like a savory biscuit, despite the big chunks of dark chocolate, these cookies will stay moist for a few days stored in an air tight container provided they are not devoured shortly after coming out of the oven.

These cookies are so highly recommended that I am sharing the recipe with Bookmarked Recipes, hosted this week by Tami's Kitchen Table Talk.

Chocolate Orange Cookies

3 cups of unbleached white flour
1/2 teaspoon of baking soda
1/2 teaspoon of sea salt
3/4 cup of sugar
1/2 cup of butter, softened
100 grams of cream cheese, softened
rind from one orange, grated
1 1/2 teaspoons of vanilla
3 tablespoons of orange juice
2 eggs
150 grams of dark baking chocolate, cut into chunks

In a medium bowl, combine the flour, baking soda and salt.

In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Now add the orange juice, orange zest and vanilla and stir to combine. Add the eggs, one at a time, beating until incorporated.

Add half of the flour mixture to the bowl and stir. Add the chocolate bits, stir, and add the rest of the flour to the bowl. Stir until everything is well combined, but take care not to over mix.

Line two baking pans with parchment paper. Place heaping teaspoons of dough onto the sheets, flatten a bit and bake (in two batches) in a preheated 350 degree oven for 12 - 15 minutes, or until the cookies begin to turn golden. Leave on the sheet for a minute and then transfer to a wire rack to cool.

Yields roughly 2 dozen cookies.

More cookie recipes from Lisa's Kitchen:
Flourless Peanut Butter Chocolate Chip Cookies
Cream Cheese Sugar Cookies
Chewy Chocolate Chip Cookies

Lavender and white chocolate mini pavlovas

Those around here in their 30s - like yours truly - probably remember Rick Astley: a thin, red haired guy that had a really powerful voice. It made me wonder how such a strong voice would come out of such a small person. For my younger audience – who must be thinking “what on earth is she talking about??” - Alex Band would be a similar example. :D

The lavender buds I used in this recipe are

Beetroot Rasam

When I first starting cooking Indian, shortly after my transition to a vegetarian diet, my focus was mainly on dishes common to the Northern region. As I became comfortable with the cooking techniques and ingredients commonly used, I started experimenting more, coming up with fusion style dishes. Lately I'm captivated by traditional South Indian cuisine, and Chandra Padmanabhan has certainly been an inspiration and expanded my culinary horizons. Dakshinwas my first introduction to her recipes and so impressed was I with the results, I hunted down a copy of Southern Spice. My copy arrived a few weeks back and this cleansing Beetroot Rasam stood out right away.

Traditionally served as the second course of the meal, after thick and spicy sambars, rasams are generally soupier and thinner, commonly made up of fresh spice powders, tamarind, tomatoes and lemon or lime juice.

I do rely on ground spice powders, with most satisfying results, but honestly, taking the little extra time to roast some seeds and grind them into a paste or powder is well worth the effort. As is the little time involved to fry up the crunchy tempering. As Ms. Padmanabhan reminds us, "Mastery over seasonings can make all the difference."

My version is a thicker rasam that I served for a one course dinner with hot basmati rice, mixed with some of my Tamarind Chutney. On the side, the rich green leaves from the beets, dressed with a small minced shallot, juice from half a lemon, a few splashes of olive oil, a sprinkle of sea salt and some freshly cracked pepper.
I might add this rasam would be an ideal appetizer too.

Beetroot Rasam

3 small beets, left whole and unpeeled
a medium lime-sized piece of tamarind
2 tablespoons of jaggery, or brown sugar
1 teaspoon of sea salt

For the Spice Paste:

2 teaspoons of sesame oil
1 heaping tablespoon of coriander seeds
1 teaspoon of cumin seeds
1/2 teaspoon of fenugreek seeds
1/2 teaspoon of asafoetida powder
6 dry, hot, red chillies

1 heaping tablespoon of coconut

For Tempering:

2 teaspoons of ghee, or a mixture of butter and oil
1 teaspoon of black mustard seeds
1/2 teaspoon of cumin seeds
1 dry red chili, split in half
small handful of dried curry leaves

2 tablespoon of chopped fresh coriander leaves

Boil the whole beetroot until tender. Let cool a bit, then peel, transfer to a small bowl and mash. Set aside.

Soak the tamarind in 1 1/2 cups of hot water for 15 minutes. Strain the juice into another bowl, squeezing as much juice out of the tamarind pulp as you can. Discard the pulp and set the tamarind liquid aside.

Heat the oil in a frying pan over medium heat. When hot, add the spice paste ingredients, with the exception of the coconut. Stir and fry until the seeds are fragrant - roughly 5 minutes. Add the coconut to the pan, stir and add a few tablespoons of water. Remove from the heat, cool slightly and then grind to a paste. Set aside.

In a medium pot, combine the tamarind juice, jaggery (or brown sugar) and salt. Bring to a boil, reduce the heat and simmer for about 10 minutes.

Now add the mashed beet and spice paste. Add more water if you want a thinner rasam. Simmer, uncovered, for about 5 - 10 minutes, stirring occasionally.

For the tempering, heat the ghee (or butter and oil) in a small saucepan over medium heat. When hot add the mustard seeds, cumin seeds, red chili and curry leaves. When the mustard seeds turn grey and begin to pop, pour into the rasam. Stir and cover and let sit for a few minutes.

Serve hot, garnished with coriander leaves.

More beet goodness:
Beet, Barley and Black Bean Soup
Beetroot and Quinoa Salad with Feta and Olives
Creamy Beet Borscht
Orange and Beet Soup

And for dessert, Beetroot Cake

Scalloped Potatoes with Coconut Milk and Mushrooms

This past weekend I was treated to a visit from my Dad. I always make a point of making a special meal for him and knowing how much he enjoys potatoes, I immediately thought of this recipe for Scalloped Potatoes with Coconut Milk and Chilies that I found in my treasured and generously post-it-noted marked copy of 660 Curries by Raghavan Iyer. I've made several versions of scalloped potatoes in the past, but the idea of a spicy version was too much to resist. Indeed! This one received rave reviews from my dinner guests.

The only significant change I made was to add some sliced mushrooms to the dish. You will need to mix up some Red Chili and Vinegar Paste in preparation. Alternately, you could come up with your own fresh chili, spice paste, but I really think the Balchao Masala adds an essential kick. For a slightly thicker sauce, whisk a few teaspoons of unbleached white flour or chickpea flour into the coconut and masala paste.

I served this alongside Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas.

This is also my submission to Eating with the Seasons, a monthly event hosted by the lovely Maninas.

Scalloped Potatoes with Coconut Milk

1 can (13.5 ounces or 400ml) of coconut milk
2 tablespoons of Red Chili and Vinegar Paste (Balchao Masala)
1 1/2 teaspoons of sea salt
1 pound of potatoes, sliced, and soaked in cold water for 30 minutes, and drained
6 - 8 button mushrooms, sliced
4 scallions (green and white parts), thinly sliced
10 fresh curry leaves (optional)

Butter or oil a casserole dish.

In a small bowl, whisk together the milk, red chili and vinegar paste and salt.

Cover the bottom of the casserole dish with a layer of potatoes. Sprinkle a third of the scallions and a third of the sliced mushrooms over the potatoes. Pour a third of the coconut milk sauce on top. Repeat two more times. Top with curry leaves if you are using them.

Cover and cook in a preheated 350 degree oven for roughly 45 - 50 minutes or until the potatoes are fork-tender. Remove the lid and continue to cook until the potatoes are browned, roughly 15 minutes.

Serves 4.

Other potato recipes from Lisa's Kitchen:
Scalloped Potatoes with Wild Mushroom Soup
Spicy Potato Pancakes
Aloo Gobi
Mushroom and Jalapeno Breakfast Hash

Cinnamon ice cream

Doing several things at the same time can be tricky – Dr. Manhattan knows that well. :D

I gathered the ingredients for this recipe while watching Nigella and talking on the phone - something got lost in between. I ended up using less cinnamon sticks than required but the ice cream still tasted wonderful - the cinnamon flavor is subtle but you can definitely feel it.

I had doubts about posting

Miso Soup with Wild Mushrooms

Ironically, the first robin I spotted this season was hanging around just outside my kitchen window in the snow. As I paced back and forth, flipping through pages and pages of recipes, thinking of what to make when I didn't soak a whole grain and / or bean the night before, and too lazy and sceptical to step out into the wind to pick up some fresh produce, I conjured up the idea of a warming bowl of soup made with staples on hand to go along with some Ricotta Cheese Biscuits.

After a weekend of hearty meals, this simple, but elegant pairing was the ideal solution for a lighter dinner. Do keep this soup in mind as a inviting appetizer most suited to teasing your guests.

Did I mention the brothy delight comes together in less than 20 minutes?

Omit the egg if you want a vegan version of this nourishing soup.

Miso Soup with Wild Mushrooms and Egg

14 grams of dried mixed wild mushrooms
4 - 5 fresh button mushrooms, sliced
2 shallots, finely chopped
3 cups of vegetable stock
3 - 4 tablespoons of miso (I used hatcho miso)
2 eggs, lightly beaten
dash of cayenne pepper

Soak the dried mushrooms in 1 cup of hot water for 30 minutes. Chop the mushrooms into bits, and reserve the soaking liquid.

In a medium saucepan, combine the stock and the reserved mushroom soaking liquid. Bring to a boil over medium-high heat. Add the dried mushrooms, fresh mushrooms, and shallots to the pan. Bring to a boil again and simmer for a minute or two. Now reduce the heat to low and add the miso to the pot. Cook for a few minutes, crushing the miso against the sides of the pan to incorporate it into the soup.

Remove the pot from the heat, drizzle in the beaten egg, along with the cayenne. Return the pot to the heat, increase the heat to medium-high and bring to a near boil, gently stirring. Cook for 30 seconds more and serve hot.

Serves 4.

More miso recipes from Lisa's Kitchen:
Vegetarian Miso Soup
Tempeh-miso breakfast patties
Miso Rice with Carrots, Peas and Grape Tomatoes
Creamy Sesame Miso Salad Dressing

Red Chili and Vinegar Paste

Fresh spice blends, pastes and sauces are an essential element in many Indian dishes. The longer I immerse myself into the art of Indian cooking, the more I find myself making my own preparations. A complexity is imparted to the food that simply cannot be recreated by using ready made versions produced outside of the kitchen of the cook looking to add a unique touch. And for the most part, the effort involved is minimal.

This recipe does come with a warning. The spicier the better is my motto, but even I was gulping water and spooning some cooling yogurt into my mouth to ease the heat after tasting a scant 1/2 teaspoon of this pungent, fiery paste on its own. When incorporated into curries and their accompaniments however, the heat is a necessary and sufficient condition.

I made a small batch in preparation for Scalloped Potatoes with Coconut Milk and Chilies and also added a spoonful to Scrambled Chickpea Flour. All three recipes are inspired by Raghavan Iyer's gloriously indispensable 660 Curries. Honestly, I can't recommend this collection highly enough.

Red Chili and Vinegar Paste (Balchao Masala)

1/2 cup of red wine vinegar
1 teaspoon of tamarind
1 cup of dried hot red chilies (remove stems)
1 tablespoon of cumin seeds
1 teaspoon of black peppercorns
1/2 teaspoon of whole cloves
1/2 teaspoon of ground turmeric
10 cloves of garlic, cut in half
1 2-inch piece of fresh ginger, cut into chunks
1 6 inch long piece of cinnamon stick, broken into bits

Begin by pouring the vinegar into a blender. Add the remaining ingredients and puree until you have a thick paste. Scrap down the sides of the blender jar as necessary. Store in a sterilized jar in the fridge for up to 2 weeks or you can freeze the paste.

More essentials:
Chana Masala Powder
Garam Masala
Tamarind Chutney
Hot Green Chili Sauce

White chocolate lime cookies

Remember when I told you I’d watched “Zodiac”? After returning it to the video store, I decided to get two more movies. I was in a hurry and did not think much – sort of grabbed whatever was in front of me, because those were movies I’d been dying to see for ages. Do you know what I got? “Blindness” and “Eternal sunshine of the spotless mind”. Yes, my friends - three movies with Mark Ruffalo in

Cheesy Scrambled Eggs

After many attempts, I have finally perfected my popular cheesy scrambled eggs. The addition of ricotta, or heavy cream if you prefer, results in a nice fluffy batch. Often I would use yogurt but sometimes the eggs turned out a bit watery. I've experimented with various types of cheese, and found extra old cheddar works well, as does asiago, along with some grated Parmesan. This time I used paneer, as I had some left over after making Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas. This might be my favorite version to date. Filling enough to serve for dinner, and easy enough to prepare for a fairly quick breakfast, the only risk is the temptation to overindulge.

Cheesy Scrambled Eggs

1 shallot or 1 small onion, chopped
2 - 3 hot green chilies, finely chopped
6 large eggs
a few heaping teaspoons of ricotta cheese or 1 tablespoon of heavy cream
1 teaspoon of cumin
1/2 teaspoon of turmeric
1/2 teaspoon of paprika
1/2 teaspoon of coriander
1/4 teaspoon of cayenne
1/2 - 1 teaspoon of sea salt
freshly cracked black pepper
generous 1/2 cup of grated cheese (I used shredded paneer)

In a medium bowl, beat together the eggs, ricotta cheese (or heavy cream), spices, salt and pepper until frothy. Add the cheese and beat some more.

Heat a tablespoon of butter in a large frying pan over medium heat. When hot, add the shallot (or onion) to the pan, and stir and fry for a few minutes. Add the hot chilies and stir for another minute. Now add the egg mixture to the pan and cook, stirring frequently, taking care to scrape the bottom of the pan. Continue to cook until the eggs are dry and fluffy.

Serves 2 -3.

Other egg dishes from Lisa's Kitchen:
Greek Scrambled Eggs with Tomato and Feta
Shakshouka
Indian-Style Baked Eggs Florentine

Rice Pongal

Rice is served more than a few times a week in my kitchen, and though I do enjoy plain basmati rice with some butter, or some curried dal poured over top, I like to experiment with various flavour combinations. My latest preparation was inspired by Dakshin, a beautiful cookbook featuring some jewels from South India. Pongal is a dish consisting of rice, lentils and spices. Rather moist in consistency, it's balanced enough to be served as a meal by itself, perhaps with some flatbread, or you can serve it as part of a larger meal with another legume dish, and some vegetables.

I'd also like to share some exciting news with my readers. Lisa's Kitchen is the featured blog this month for Tried and Tasted, a monthly event started by Zlamushka and hosted this month by Aparna of My Diverse Kitchen. For those unfamiliar with the event, each month a different blog is featured and participants are invited to browse through the archives and try some of the recipes and post about their experience. I'm flattered to be the focus this month, and I can't wait to see which recipes my fellow cooks choose. Maintaining a food blog is a lot of work, but the rewards are many and asides from the friends I have made and the lovely comments and feedback, one of the greatest returns for my efforts is knowing that others are preparing and enjoying my creations.

Rice Pongal

1/4 cup of raw cashews, halved
2 tablespoons of ghee, or a mixture of butter and oil
1 cup of basmati rice
1/2 cup of split mung beans (moong dal)
1/2 teaspoon of turmeric
4 1/2 cups of water

3 tablespoons of ghee, or a mixture of butter and oil
1 teaspoon of ground cumin
1 teaspoon of freshly cracked black pepper
1 teaspoon of asafoetida powder
1 inch piece of ginger, peeled and finely chopped or grated
handful of dry curry leaves
1 teaspoon of sea salt
1/4 cup of dried coconut

Rinse the rice well in a fine strainer. Transfer to bowl, cover with water, swish it around a few times, drain and repeat until the water is relatively clear and no longer cloudy. Drain, cover with water and soak the rice for about 20 minutes or longer. Drain and set aside to air dry for 15 minutes or so.

Heat 2 tablespoons of the ghee in a heavy frying pan over medium heat. When hot, toss in the cashews and stir and fry until they turn brown - roughly 5 minutes. Transfer to a small bowl and set aside.

In a large pot or wok, dry roast the rice for 5 minutes. Transfer to a medium large saucepan. Now dry roast the moong dal in the wok or large pot for 5 minutes. Wash in a strainer and add to the pot with the rice, along with the turmeric and 4 1/2 cups of water. Bring to a boil, reduce the heat to low and cover and simmer until the dal and rice is cooked and the water is mostly evaporated - roughly 30 minutes. Add more water if necessary. Set aside.

Heat the remaining 3 tablespoons of ghee in a large wok of pot over medium heat. When hot, add the cumin, cracked black pepper, asafoetida, ginger and the curry leaves. Stir and fry for a minute. Add the rice and dal to the pan, along with the coconut and salt and cook for another few minutes, adding a bit of water to the pan if desired.

Garnish with the roasted cashews.

Serves 6.

More delightful rice dishes:
Lime Flavoured Rice with Split Peas
Lemon Rice with Toasted Cashews
Tamarind Rice
Cracked Black Pepper Rice