Chickpea Flour Dumplings Simmered in a Spicy Yogurt Sauce

A few of my friends recently noted that I have toned down the spice lately. Well, this recipe will please those that like Indian hot like I do. When I have dinner guests, I understand that not everyone can handle the heat like I can, but this time around I was up to the challenge and this is one spicy dish. My husband and dear friend Basil are used to my spicy touch and so they got what they asked for. I recommend that you eat it slowly along with your rice or Indian flatbread and serve some yogurt on the side to cool the palate, or otherwise reduce the spices in the curry to your taste — but please leave the spices in the dumplings alone, they are absolutely terrific as is.

This recipe is really rather easy, especially if you prepare the dumplings the night before. You will only need about half of the dumplings called for in the recipe, but they freeze well and can be tossed into any curry of your choosing. I enjoyed these dumplings so much that I am going to make up a big batch as they will freeze well for up to two months.

Chickpea Flour Dumplings Simmered in a Spicy Yogurt Sauce

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on January 31, 2012 Spicy chickpea flour dumplings simmered in a creamy yogurt-and-spice gravy. Print this recipe Dumplings: 2 cups chickpea flour, sifted 2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1 teaspoon cayenne 1 teaspoon sea salt 2/3 teaspoon garam masala sesame oil for kneading Curry: 3 tablespoons yogurt 1 1/2 cups water 2 teaspoons ground coriander 1 teaspoon ground cumin 2 teaspoons cumin seeds 1 1/2 teaspoons cayenne 2/3 teaspoon turmeric 1/2 teaspoon garam masala 1/2 teaspoon sea salt 1/2 teaspoon red chili and vinegar paste (optional) 1 tablespoon ghee, or a combination of butter and oil 1/2 teaspoon asafoetida 2-inch piece ginger, peeled and grated or finely chopped Instructions: Begin by making the dumplings. Combine the chickpea flour, coriander, cumin, cayenne, salt and garam masala in a medium-sized bowl. Add 1/4 cup of warm water and knead until you have a soft ball of dough. Add more water if necessary. Add about a tablespoon of oil and continue to knead until smooth. Scatter some more chickpea flour on a cutting board and transfer the dough to the surface. Gently roll into a log that is roughly 12 inches long. Cut the log crosswise and cut into 4 pieces. In a medium-sized pot, bring water to a boil over medium heat and transfer the dumplings to the pan when hot. Lower the heat, and simmer, uncovered, stirring occasionally for about 45 minutes until slightly golden brown. Drain, fill the saucepan with cold water and add the cooked dumplings. Drain, and then cut the pieces lengthwise and then crosswise into roughly 1/2 inch dumplings. For the curry, whisk together the water, yogurt, coriander, ground cumin, cayenne, turmeric, garam masala, red chili paste (if using) and salt in a medium bowl. Add the dumplings to the bowl. In a large saucepan, heat the ghee or butter and oil over medium heat. When hot, toss in the whole cumin seeds and stir and fry until they darken a few shades. Now add the asafetida and ginger, and stir and fry for another minute or so. Pour in the yogurt mixture and bring to a boil. Reduce the heat and simmer gently, uncovered, until the sauce thickens to your desired consistency. Makes 4-6 servings

More chickpea flour recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Chickpea Flour Curry
Paneer Cheese Cubes with Chickpea Flour and Spices - (Besan Paneer)
Chickpea Flour Pissaladières with Caramelized Fennel & Onions
Scrambled Chickpea Flour with a Fiery Red Chili Paste

On the top of the reading stack: cookbooks - lots of them

Audio Accompaniment: Leonard Cohen

No Croutons Required - The Winner for January

The challenge for January was to come up with a soup or salad featuring black-eyed peas. All of the entries are tempting and I can't wait to try them all. The choice was surely a tough one, but the most popular entry this month was lovely Susan's stunning Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing. I have already made it, with a few minor adaptions. I will post about it soon. Be sure to visit her blog for delicious recipes and gorgeous photos. Congratulations to Susan and thanks to all who submitted their creations.

Jacqueline of Tinned Tomatoes will be hosting the February edition of No Croutons Required. The challenge this month is to come up with a soup or salad featuring fresh herbs.

Spaghetti with pistachio pesto and roasted cherry tomatoes + The Girl with the Dragon Tattoo

After months of anxiety and high expectations I could finally watch "The Girl With the Dragon Tattoo"; as much as I did not want to resort to a cliché to describe the film it’s impossible for me to avoid it: it is a masterpiece. Perfect in every detail, visually stunning, with a fantastic cast and amazing music. Dark and gloomy as the book itself and as only Fincher – or maybe Cronenberg –

Buckwheat and Molasses Pancakes

The strong and distinctive nutty taste of buckwheat flour is always a treat in buckwheat pancakes, but using the cracked whole "grain" in addition to the flour adds an extra toothsome chewiness to this breakfast classic. Available from Bob's Red Mill at most major US and Canadian supermarkets, cracked buckwheat is also a delicious and fast hot breakfast cereal by itself — and if you can't find it, these rich and filling buckwheat and molasses pancakes are just as delicious if increasing the amount of buckwheat flour accordingly. And if you do have cracked buckwheat on hand, you can also grind it to make the buckwheat flour.

Despite its name, buckwheat is no relation to wheat or any other grain, but is instead the seed of an herb plant that can be ground or cracked for use as with wheat or other whole grains. Buckwheat is also one of the best sources of protein among all the grain-type foods, and is also rich in B vitamins, potassium, phosphorus and iron. Because buckwheat has no gluten, regular flour is added to the batter so that the pancakes are soft, spongy and just right.

Buckwheat and Molasses Pancakes

Recipe by Lisa Turner Published on January 28, 2012 The distinctive nutty taste of buckwheat and the earthy sweetness of molasses makes these pancakes a great morning treat. Print this recipe Ingredients: 1/4 cup cracked buckwheat 1/2 cup buckwheat flour 1/2 cup whole spelt or all-purpose flour 1 cup whole fat yogurt 1/3 cups spring water 4 large eggs, separated 2 teaspoons baking powder 1/4 teaspoon cinnamon dash of ground nutmeg 1 tablespoon blackstrap molasses Instructions: Combine the buckwheat and flours in a large mixing bowl with the yogurt. Cover with a clean dishcloth and leave overnight at room temperature. Stir in the water, egg yolks, baking powder and spices. Cover again with the dishcloth and set aside to rest for 15 minutes. Beat the egg whites until stiff peaks form. Gently fold into the batter. Mix in the molasses, leaving a few dark streaks in the batter. Heat a non-stick griddle or cast-iron skillet over medium heat. Lightly grease the pan with butter. When the pan is hot enough to makes drops of water dance and sputter before vanishing, pour in 1/3 cup of batter for each pancake. Cook for 1-2 minutes or until small bubbles appear on the edges, then flip and cook for 2 more minutes or until the batter is set and the sides are golden brown. Remove from heat and serve right away with fresh fruit and warm maple syrup. Makes 15 4-inch pancakes

More pancakes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Light and Creamy Ricotta Pancakes
Baked Blueberry and Peach Pancakes
Chickpea Flour Pancakes with Crushed Peas and Cilantro
Apfelpfannkuchen (Baked German Apple Pancake)

On the top of the reading stack: Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria Speck

Audio Accompaniment: Roy Harper

Peach cobbler + Mr. Clooney

One of my all time favorite cookbooks is "Sky High: Irresistible Triple-Layer Cakes" – it’s beautiful and packed with great layer cake recipes; I’ve tried several cakes so far and they were delicious. Therefore, when I saw that Alisa Huntsman was the mind behind this book I bought it immediately – and I have not regretted doing so.
Being a crumble addict – I do love fruit desserts – I thought

Indian-Style Yellow Split Pea Curry (Matar Dal)

Split peas — or matar dal — are not the most frequently used legume in Indian dal curries, but their rich, earthy taste and hearty, chewy texture contrast beautifully with the hot and tart and tangy flavours for which Indian cooking is so famous, and make a wonderful change of pace on occasion. This simple and colourful curry takes abundant advantage of these natural combinations of Indian flavours with the humble split pea, and takes no more than 10 minutes of preparation and 15 minutes of cooking.

As usual, ingredients like amchoor powder (ground dried mangoes) and garam masala are easily available at local Indian grocers, or you can make your own garam masala blend using ideas found here or here.

Indian-Style Yellow Split Pea Curry (Matar Dal)

Recipe by Lisa Turner Cuisine: Indian Published on January 25, 2012 A simple and colorful curry contrasting the earthiness of split peas and hot, tart and tangy Indian spices and flavors Print this recipe Ingredients: 1/2 cup dried yellow split peas 1 tablespoon ghee or olive oil 1 small onion, chopped 1/2-inch piece ginger, minced 2 green chilies, seeded and chopped 1/2 teaspoon cumin seeds 1 medium tomato, chopped 1/4 teaspoon cayenne 1/4 teaspoon turmeric 1/4 teaspoon amchoor powder 1/2 teaspoon sea salt, or to taste 1/4 teaspoon garam masala small handful fresh coriander or parsley leaves, chopped Instructions: Rinse the split peas under cold running water and soak for 1 hour under several inches of cold water. Drain and rinse, then add to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes or until the peas are tender. Drain and set aside. Heat the ghee or olive oil in a frying pan or wok over medium heat. When hot, add the onion and fry for 2 minutes or until the onion starts to turn translucent. Toss in the ginger and chilies, and stir for 1 minute. Add the cumin seeds and cook for 30 seconds or until the seeds darken a couple of shades and turn fragrant. Now stir in the tomato, cayenne, turmeric and amchoor and cook for 5 minutes or until the tomato starts to reduce. Stir in the split peas and let the pan simmer for 10 minutes to let the peas warm and absorb the flavours. Remove the pan from heat and season with salt and garam masala. Serve hot or warm on its own or on a bed of hot fresh white rice, garnished with chopped fresh coriander or parsley leaves. To reheat, add a little water and simmer gently in a pan for several minutes. Makes 4 servings

Other simple Indian dals you may enjoy:
Indian-Style Split Pea Soup
Spicy Green Lentils and Yellow Split Peas
Mung Tamarind Dal

On the top of the reading stack: "The Cat's Table" by Michael Ondaatje

Audio Accompaniment: Neroli by Brian Eno

Caramelized pecan-orange biscotti

I was writing something about my newest obsession – biscotti – but then I heard the news that Gary Oldman has finally been nominated for an Academy Award and I simply forgot what I was doing. :) Being the walking contradiction that I am – someone who doesn’t care for the Oscars but always hopes that her favorites win – my heart just lit up. ♥

Oh, the biscotti: these are delicious beyond

Risotto-Style Barley with Kale, Goat Cheese and Parmesan

Here is yet another recipe from my new favorite cookbook (though I really can't pick a favorite but easily become obsessed with my newest acquisitions). Completely vegetarian, with gorgeous photos accompanying mostly all of the recipes, veggie lovers will certainly want to obtain a copy of this comprehensive book. River Cottage Everyday Veg by Hugh Fearnley-Whittingstall will please the palates of vegetarians, vegans and carnivores alike. Each chapter has a charming introduction and the recipes included are not strictly comprised of just vegetables. Cheese is included in many of the dishes, and legumes, pasta and breads and mini bites are also featured.

Risotto type dishes such as this have always been comfort food for me. Though they take a bit of time to make because you have to make sure to add the broth a bit at a time and stir, it is well worth the effort.

Hint: save rinds from blocks of Parmesan cheese and add them to your stocks and soups and remove when the dish is done. I added a rind to my stock and cheated and used some veggie cubes free of artificial additives. Serve with Black-Eyed Pea Soup with Tomatoes, and you are in for one satisfying and nourishing meal.

Risotto-Style Barley with Kale, Goat Cheese and Parmesan

Recipe by Lisa Turner Adapted from River Cottage Everyday Veg Published on January 23, 2012 A charming, earthy and wholesome seasoned barley risotto cooked with kale and Parmesan and dressed with rounds of creamy goat cheese Print this recipe Ingredients: 4 cups vegetable stock or water 1/4 cup unsalted butter 2 tablespoons olive oil 1 small onion, finely chopped 1 small clove garlic, crushed or minced a few sprigs fresh thyme leaves, trimmed and finely chopped 2 medium leeks, trimmed and sliced 1/3 pound kale, trimmed and roughly cut 1 1/2 cups pearl barley, rinsed 1/2 cup dry white wine 1/2 cup fresh grated Parmesan cheese a few slices of goat cheese for garnishing each bowl sea salt and freshly ground black pepper to taste Instructions: Heat the stock or water with some salt in a medium sauce pan and simmer over low heat. In a large saucepan, heat half of the butter and 1 tablespoon of oil over medium heat. When hot, add the onion, garlic and thyme and fry and stir occasionally until the onion is softened. Add the barley and stir for a minute or so. Now add the wine and stir until the liquid is absorbed. Gradually add a ladle spoon of the stock, and stir until each addition is absorbed. Repeat until the barley is al dente. This should take about 20 - 25 minutes. Meanwhile, heat the rest of the butter and another tablespoon of oil in a small saucepan over medium heat and when hot, add the leeks and stir and fry until tender. In a medium saucepan, heat some water over medium heat and add the kale. Simmer until the kale is slightly wilted. Drain off excess liquid. When the barley is done, stir in the leeks and kale and grated Parmesan cheese. Add more salt and freshly cracked pepper to taste and a bit more oil. Serve in bowls, topped with a few slices of goat cheese. Makes 4 - 5 servings

Other risotto dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Spicy Adzuki Bean Risotto
Lemon Risotto with Leeks and Mushrooms
Baked Mushroom Risotto

On the top of the reading stack: The Cat's Table by Michael Ondaatje

Audio Accompaniment: rain and wind

Golden mixed greens pie

It might look like I live on sweets, but no – I eat savory food, too, and try to eat my greens as frequently as possible. :)
This tart is delicious and not difficult to make – you just need to plan accordingly so the dough has time to rise and the good thing is: you can make it in advance and reheat it before serving.

Golden mixed greens pie
slightly adapted from the absolutely gorgeous Home

No Croutons Required - Black-Eyed Peas

The challenge for January was to make a soup or salad featuring black-eyed peas. Thought to bring good luck for the new year, this delicious legume can be enjoyed anytime of year. The possibilities are endless. Please vote for your favorite recipe in the comment section or via email. Thanks to everyone who found the time to enter this month. Please note that my recipe is not eligible for voting.

Our first entry is from Janet of The Taste Space. I could not resist this Trinidadian Black-Eyed Pea Stew. Adapted from one of my favorite cookbooks, this dish is made up of black-eyed peas, green pepper, onion, carrots, veggie broth, brown rice, ginger, allspice, thyme, mustard, Aleppo chili flakes and garnished with fresh chives, cilantro and lime or lemon wedges. I totally understand the need to purge the kitchen from time to time, but I too procrastinate. Such a lovely and nourishing dish. (Toronto, Ontario, Canada)

Our next entry is from Vnv of Veggie Monologues. As I always enjoy cooking South Indian dishes, I immediately fell in love with this Black-eyed Peas dish with Daikon Radish. Here we have black-eyed peas, daikon radish, ginger, green chilies, cilantro, turmeric and for the tempering, mustard seeds, urad dal, red chilies, asafetida and curry leaves. This recipe was adapted from another of my favorite cookbooks. (Bay Area, CA, USA)

My submission this month is this mouthwatering and warming Black-Eyed Pea Soup with Tomatoes and Spices. Easy to prepare, this dish consists of black-eyed peas, onion, Jalapeno peppers, carrots, fresh parsley, tomatoes, veggie stock, celery seed, brown rice, ginger, allspice, thyme, mustard powder, cayenne, cumin, turmeric, hot sauce, corn, fresh lemon juice, fresh chives and Parmesan for garnish. A nourishing and balanced dish in one bowl. Perfect for this dismal time of year. (London, Ontario, Canada)

My dear friend Susan of The Well Seasoned Cook offers up this gorgeous Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing. Black-eyed peas, scallions, walnuts, pomegranate arils and parsley are dressed with olive oil, fresh lemon juice, zahtar, salt and black pepper. Certainly a classic dish and I want to make it right now. Susan always comes up with unique recipes. (New York, USA)

Sweatha from Tasty Curry Leaf is hoping for good luck with this delightful Money Salad. I could not resist this combination of Black-eyed peas, red onion, celery, roasted red pepper, cilantro, cumin, hot sauce, fresh ginger, and salt and pepper. Easy to prepare, filling and nourishing. (Bangalore, India)

Our last entry is this creative Black-eyed Pea Butternut Squash and Israeli Couscous Soup with Spinach Pesto from Lynne of Cafe Lynnylu. Certainly a meal in a bowl, here we have black-eyed peas cooked with onion, garlic and bay leaves. After discarding the onion, garlic and bay leaves, the next step is to heat olive oil in a large pot, and then toss in onions, carrots, celery, leeks then garlic and the squash. Fresh thyme is added along with crushed red pepper, vegetable stock and tomato paste. After that, Israeli couscous is added and then the cooked beans. This delightful soup is then topped with a pesto made up of spinach, garlic and walnuts. As I happen to have a good supply of walnuts on hand, I will for sure be trying this dish. (Augusta, Ga, USA)

Jacqueline will be hosting the next edition of No Croutons Required. Check back at the beginning of the month for the theme for February.

Dulce de leche pound cake

As I was updating my list of books – a couple of new additions as I told you a while ago – I kept thinking of ways to make it more functional and interesting: therefore, I’ve changed it a bit. I hope you all like it.

Oh, aside from books, there is cake here today, too – and it is absolutely divine. :)

Dulce de leche pound cake
slightly adapted from O, The Oprah Magazine

1 ½ cups (340g/3

Spicy Cashew-Crusted Paneer with Tomato-Cashew Gravy

Among the many extraordinary ingredients found in Indian cuisine, paneer cheese is high on the list of my personal favourites — if 26 previous recipes hadn't convinced you of that already. Made by curdling heated milk with lemon juice and pressing the curds into a firm cake, this unripened cheese is one of the great cooking cheeses of the world, remaining firm when cooked and with a mild milky taste that takes on the flavourings of spices or other ingredients that you're cooking it with. A significant source of protein for India's large vegetarian population, paneer cheese is easily found in any Indian, Middle Eastern or Asian grocer, and you can freeze it to keep a plentiful supply on hand.

Paneer cheese recipe #27 is a simple protein and flavour packed dish that makes a wonderful light dinner served with fresh hot cooked rice. Cubes of paneer cheese are marinated overnight in a spicy tamari and yogurt sauce, then rolled in crushed cashews and fried to give them a beautiful golden-brown nutty crunch, and served with a fragrant tangy tomato and cashew gravy. Substitute peanuts for an even nuttier taste.

A reminder that submissions to this month's No Croutons Required will be accepted until the 20th. Soups and salads featuring black-eyed peas is the theme. Please submit your recipe. I might even extend the date a bit, as I hardly have any entries so far - a shame as this is a fine legume and easy to cook up. It can something in your archives, but please do link back to my announcement.

Spicy Cashew-Crusted Paneer with Tomato-Cashew Gravy

Recipe by Lisa Turner Cuisine: Indian Published on January 18, 2012 Paneer cheese cubes marinated in a spicy tamari and yogurt sauce and fried in a golden-brown cashew coating, served with a tangy and spicy tomato and cashew gravy Print this recipe Paneer: 14 oz paneer cheese, 1/2 cup plain yogurt 2 tablespoons tamari sauce 1/2 teaspoon cayenne 1/4 teaspoon sea salt 1/8 teaspoon turmeric 1 cup raw cashews, crushed to a powder 2 tablespoons olive oil for frying Tomato-Cashew Gravy: 1 tablespoon olive oil 1 onion, chopped 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 2 green chilies, seeded and chopped 1-inch piece fresh ginger, minced 1/2 cup raw cashews, chopped 2 medium tomatoes, chopped 1/2 teaspoon turmeric 1/4 teaspoon cayenne 1/2 teaspoon sea salt Instructions: Cut the paneer cheese into 1-inch or bite-sized cubes and add to a mixing bowl. In a small bowl, mix the yogurt, tamari sauce, salt, cayenne and turmeric. Pour the yogurt mixture over the paneer and gently toss to coat the cheese cubes. Cover the bowl with plastic wrap and refrigerate overnight, or for at least 4 hours. Heat 2 tablespoons of oil in a large non-stick frying pan over medium heat. Meanwhile, spread the crushed cashews over a plate. Roll the coated paneer cubes through the crushed cashews and add the pieces to the heated frying pan. Cook for 5-10 minutes, turning frequently, until the paneer has turned a golden colour. Remove from heat and use tongs to remove the paneer from the pan. Set aside. Wipe the pan and return to the stove. Add the remaining tablespoon of olive oil. Toss in the onion and cumin seeds, and stir for 2 minutes until the onion just starts to turn translucent. Stir in the ground coriander to coat the onion, then add the chilies, ginger and chopped cashews, and continue to cook for another minute. Add the tomatoes, turmeric and cayenne, and stir for 5 minutes or until the tomatoes have reduced. Reduce the heat to medium-low and stir in the salt. If you wish to have a smooth gravy, remove the sauce from the pan and process in a blender or food processor, and return to the pan. Now add the cooked paneer cubes and simmer for 5 minutes to let the cheese warm up again. Remove from heat and serve warm. Makes 4 servings

Other paneer recipes from my kitchen:
Paneer Tikka Masala
Paneer Mushroom Masala
Paneer Butter Masala

On the top of the reading stack: The Cat's Table by Michael Ondaatje

Audio Accompaniment: Sasha - Involver

Coconut chews - delicious and very easy to make

I have never baked nor cooked any of Paula Deen’s recipes – and that is something I deeply regret after surfing her website – but I have heard of her before, dozens of times, and every time I see her name I think of a lot of butter and cream and sugar. And fried food. Yum. I should give this woman’s recipes a try. Soon. :D

While going through the beautiful Loveless Cafe cookbook and deciding

Roasted Beetroot with Toasted Walnuts and a Yogurt Dressing

Beets, walnuts and some yogurt make for a perfect and nourishing salad for the cooler months. Though beets can be rather a messy pain to deal with, they are well worth the effort, especially when roasted to preserve their goodness. Though I am far from being an expert photographer, I think maybe I should watermark my images as I have found two sites in the past couple of weeks stealing my content including my recipe, write up along with photos. What a shame when us honest bloggers and foodies go to so much effort to create unique and original content. Off to Siberia they should go. Thankfully I have managed to deal with two sites trying to make money off other folk's creativity.

I will stop griping now and just suggest this most flavorful salad that went so well with a risotto-style barley with kale, goat cheese and Parmesan that I will be sharing with my readers soon. I am sending this off to Weekend Herb Blogging, a weekly event now hosted by Haalo and this time around Simona of Briciole will be posting the roundup.

Roasted Beetroot with Toasted Walnuts and Yogurt

Recipe by Lisa Turner Adapted from River Cottage Everyday Veg Published on January 16, 2012 A simple but elegant and nourishing salad with wonderful contrasts in colors and textures, suitable for any meal Print this recipe Ingredients: 2 pounds baby beets 4 cloves garlic, crushed 4 sprigs fresh thyme, finely chopped generous handful dried curry leaves 3 tablespoons olive oil 2/3 cup walnut pieces juice of 1 lemon 2 tablespoons olive oil sea salt and fresh cracked black pepper Dressing: 4 tablespoons of plain or goat milk yogurt 2 tablespoons of ricotta cheese or sour cream fresh cracked black pepper and rock salt or sea salt to taste 2 tablespoons of freshly chopped chives Garnish: a generous handful of trimmed roughly chopped spinach or watercress Instructions: Begin by roasting the beets. Preheat the oven to 400°. Scrub the beets and put into a baking pan. Sprinkle with the garlic, thyme and curry leaves. Season with salt and pepper and add 3 tablespoons of olive oil. Cover with foil and roast until fork tender — roughly 1 hour. While the beets are roasting, place the walnuts into a small sauce pan with a bit of oil and stir and fry for 5 minutes over medium low-heat. When the beetroot are cool enough to handle, chop off the ends and peel the skins. Slice into wedges and transfer to a large bowl. Sprinkle over the lemon juice, 2 tablespoons of olive oil, fresh cracked black pepper and sea salt to taste, and some of the spinach or watercress. Gently toss. To make the dressing, whisk together the yogurt and ricotta or sour cream and add rock salt or sea salt and fresh ground black pepper to taste. Add the dressing as well as most of the walnuts and chives to the salad, leaving some walnuts and chives for garnish. Toss gently and serve in small bowls, garnished with the remaining walnuts, chives and spinach or watercress. Makes 6 servings

Other Beet dishes you will likely enjoy from Lisa's Vegetarian Kitchen:
Beet and Feta Salad
Beetroot Rasam
Baked Vegetable Cutlets
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon

On the top of the reading stack: The Cat's Table by Michael Ondaatje

Audio Accompaniment: Pheek

Raspberry crumble tart – the easiest tart you’ll ever make + the greatest actor I have ever seen

I watched "Tinker, Tailor, Soldier, Spy" last Saturday and the fantastic movie – what an amazing cast! – goes right into my list of reasons why Gary Oldman is one of the greatest actors out there – possibly the best I have seen acting so far (Robert De Niro lost that spot a long time ago). The movie is not everyone’s cup of tea, though – I saw some people leaving the theater long before the

Began Bharta (Smashed Spicy Eggplant)

Began Bharta is a very popular and widely preffered home made recipe. This is like a dish of every indians.
The preparation not at all new, in fact every indian women know this recipe. But I want to share this one from my kitchen in My style off course.

Preparation Time : 30 min
Ingredients:
1 Eggplant/Big fat Brinjals (should be big and fat)
1 medium size tomatoes finely chopped
1 chopped onions
1 green chili chopped
2 tbsp Musturd oli (Mastered oil has its own flavour in this recipe)
1/4 tbsp jeera powder
1/2  teaspoon turmeric
1/2  teaspoon red chili
Salt to taste
Chopped Coriander leaves

How to cook:
Generally the best way to cook the brinjals are to cook in deshi oven, which geberally you cant expect in our modern life.So I have cooked them in gas flame only. Before that I have messaged the brinjals with oil and the put them in flame. We need to do it carefully and rotate the brinjal frequently so that it should not burn.

Now its done. Keep it cool and remove the covers from the brinjal.

Now in a pan heat oil and add chopped onions & green chills.Add salt and turmeric powder as well. Fry them for 2-3 min. Now add tomatos. Fry them in high flame.After few minutes when the tomatoes started leaving water we need add the other masalas and coriander leaves.

Stir them properly and our masala is ready now.

Now add the cooked brinjal to it and stir continuously till everything mixes smoothly. If it mixes well, you cant able to find any item separately.

Serve hot with roti/rice or Parathas.

Enjoy food.

Cayenne Peanut Butter Cookies

I suppose this recipe should come with a warning if you can't take the heat, but spice it up is my motto and that even includes baked treats, such as these moist yet slightly crunchy peanut butter cookies that my husband said were some of the best ever. If you can't handle too much heat, cut down on the spice, but I assure you this is one cookie you won't forget and they are easy to prepare and the smell when they are cooking is divine. Baking is often a stress reliever and though I am more of a savory girl, I do enjoy treating family and friends to homemade baked goods.

Give this recipe a try because even without the spice, these are delightful cookies and one of the most successful versions of peanut butter cookies that I have whipped together. Easy, and rather unusual with the addition of spice, your palate will be craving for more than just one though your tummy might protest if you eat too many at one sitting. I maintain that dismal Canadian winters call for some spice and always an excuse to turn on the oven to warm up a bit.

Cayenne Peanut Butter Cookies

Recipe by Lisa Turner Published on January 13, 2012 Soft, moist and chewy full-flavored peanut butter cookies with a little kick Print this recipe Ingredients: 1/2 cup unsalted butter, softened 1 1/2 cups brown sugar 1 cup chunky peanut butter 1 tablespoon pure vanilla 1 teaspoon cayenne or a combination of cayenne and habanero powder 3/4 teaspoon sea salt 1 teaspoon baking soda 1 large egg 1 3/4 cups unbleached white flour Instructions: Line a baking sheet with parchment paper. In a large bowl, cut the butter into small pieces with a pastry cutter or a knife and fork. Add the brown sugar and combine until creamy. A hand mixer works quite well for this step. Now add the peanut butter, vanilla, cayenne (and/or habanero powder) salt, baking soda and blend well. Next add the egg, and beat until smooth. Add the flour a bit at a time and mix until you have a soft dough. Form the dough into roughly 1 inch balls, flatten slightly on the prepared baking sheet and space the dough 1 inch apart. If you like, use a fork to make crisscross patterns. Bake in a preheated 400° oven for about 10 minutes or until the cookies are lightly golden brown. Remove from the oven and let sit for 5 minutes and then transfer to a wire rack and let cool. Makes 15 3" cookies

More cookies from Lisa's Vegetarian Kitchen you are sure to enjoy:
Flourless Peanut Butter Chocolate Chip Cookies
Chocolate Orange Cookies
Cream Cheese Sugar Cookies

On the top of the reading stack: just cooking and baking, so cookbooks

Audio Accompaniment: ceiling fan and the quiet buzz of the city

Banana and coconut cake with lime icing

I used to love pink as a kid – as I told you a while ago – and I love Lisa Yockelson’s “Baking by Flavor”; therefore, the minute I saw this book I knew I had to have it. Oh, I’m really shallow sometimes, I’ll admit it. :)

This delicious and super moist banana cake comes from Lisa’s very pink and girlish book – if the book was a director it would certainly be Baz Luhrmann. :D

Banana and

Kidney Bean Curry ( Rajma )

Essentially an Indian version of chili that so many of us in the Western world enjoy, there are endless versions of this spicy kidney bean dish enjoyed throughout India. This has always been one of my favorite ways to prepare kidney beans. Rather easy to cook up, you will eagerly be waiting for dinner as the spicy aroma fills the kitchen. Rajma is particularly popular in North India but also enjoyed in South India as well with multiple variations.

This is a substantial dish that goes well with rice or any Indian flatbread of your choosing. A perfect dish for a cold winter day but surely enjoyed any time of the year.

I am sending this off to Chez Cayenne who is hosting this month's edition of My Legume Love Affair, a most popular event started by my dear friend Susan of The Well Seasoned Cook.

Kidney Bean Curry ( Rajma )

Recipe by Lisa Turner Cuisine: Indian Published on January 11, 2012 A rich, hearty and spicy red kidney bean curry — like an Indian-spiced pot of chili Print this recipe Ingredients: 1 1/4 cups dried kidney beans 4 - 5 black cardamom pods, lightly crushed 2-inch cinnamon stick 1 teaspoon turmeric 4 1/2 cups water Sauce: 3 tablespoons ghee or a combination of oil and butter 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1-inch piece ginger, grated or minced 1 small clove garlic, minced 3 fresh chilies, seeded and finely chopped 1/2 teaspoon asafoetida 1/4 teaspoon cayenne 2 large tomatoes, finely chopped 1 1/2 teaspoons sea salt, or to taste large handful fresh cilantro or parsley, chopped (reserve a bit for garnish) 2/3 cup plain yogurt, whisked 1 tablespoon ground coriander 2 teaspoons dried fenugreek leaves 1 teaspoon ground cumin 1/2 teaspoon garam masala + extra for garnish Instructions: Rinse the kidney beans under cold running water and soak for 8 hours or overnight in several inches of water with a little yogurt whey or lemon juice added. Drain the beans and transfer them to a large saucepan along with 4 1/2 cups of water, cardamom pods, cinnamon and turmeric. Bring to a boil, the reduce the heat to low, cover and simmer until the beans are tender, about 1 hour, stirring occasionally. When the beans are cooked, remove from the heat and set aside. Do not drain. While the beans are cooking prepare the sauce. Heat the ghee or oil and butter in a medium-sized saucepan over medium-high heat. When hot, toss in the mustard seeds and cumin seeds and cook until the mustard seeds begin to turn grey and splutter and pop. Reduce the heat to medium and add the ginger, garlic and hot chilies to the pan. Stir and fry for a minute or so. Now add the asafoetida and cayenne and stir for a few seconds. Time for the tomatoes and salt to be added to the pan, along with the fresh parsley or cilantro. Cook, stirring occasionally, until the sauce has thickened, about 10 minutes. Gradually stir in the yogurt, then toss in the ground coriander, fenugreek leaves, ground cumin and garam masala. Continue to cook and stir for another minute or two. Add the sauce to the cooked beans and simmer, covered, over medium-low heat for about 20 minutes, taking care to stir occasionally. If you want a watery version of this dish, add more water during the simmering process. Transfer to a serving dish or individual bowls and garnish with a bit of parsley or cilantro, sprinkle with a bit of garam masala and serve. Makes 4 -6 servings

Other kidney bean curries you are sure to enjoy from Lisa's Vegetarian Kitchen:
Chickpeas, Kidney Beans and Lentils with a Spicy Tomato Sauce
Curried Red Kidney Beans with Paneer Cheese
Kidney Beans in a Slowly Simmered Tomato Sauce
Punjabi Rajma

On the top of the reading stack: River Cottage Everyday Veg

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