A Healthy Salad With Sumac Yogurt Dressing#Improv

This is a salad with sumac yogurt dressing. It's makes a filling meal too. You can make the salad and dressing the day before, separately, cover and chill. Serve it just when you want.

Makes 2 Large Plates Salad
Ingredients
1/3 Cup Brown Rice
1/3 Cup Sabut Masoor / Puy lentils
2 Firm Tomatoes - de seeded & diced
1 O0ty Carrot - diced
2 Celery sticks - diced
1 Cup Colored Bell Peppers - diced
1 Cucumber - diced
1 Small Onion - diced
1 Green chilly - deseeded & finely chopped
A Juice of One Lemon
2 Tablespoons Olive oil
2 Tablespoons Chopped Coriander
Salt & Black Pepper to taste
For The Yogurt Dressing
250 Ml Fresh Thick Yogurt
1 Tablespoon Olive Oil
A Juice of One Lemon
1 Teaspoon Sumac
1 Clove Garlic - grated
Method

Wash and soak the brow rice and lentil separately for at least 2 hours.
Cook the rice and lentils in pressure cooker separately with water one inch above the rice / lentils and salt to taste.  The lentils are cooked on high flame for one whistle. Drain well and set aside to cool. In the same cooker, add the brown rice, water and salt to taste, cook it on high flame for one whistle then reduce the flame and cook it for 15 minutes on low flame.  Drain well and set aside to cool.
In small jar mix in the lemon juice, oil, season it with salt and pepper. Set this aside.

Mix the yogurt dressing ingredients, season and sprinkle with sumac.

In a large plate arrange each in color contrast. Sprinkle the chopped coriander and chilly on top.  Cling wrap and refrigerate till ready to serve. 

Stir the lemony oil into the salad just before serving; serve the yogurt dressing on the side.
Labels: Sabut Masoor, Salads, Carrots, Tomato, Brown Rice, Garlic, Radish, Healthy, Improv Cooking Challenge, Sumac, Yogurt, International Cuisine

Improv Cooking Challenge: June 2021

Sumac & Yogurt

• Iranian Beef Stew with Yogurt Sauce from Pandemonium Noshery
• Persian Kebab Kubideh from Palatable Pastime
• A Healthy Salad With Sumac Yogurt Dressing from Sneha's Recipe
• Garlic and Herb Marinated Chicken from A Day in the Life on the Farm
• Curried Eggplant and Chickpea Fatteh by Magical Ingredients
• Mussakhan (Roast Chicken with Sumac and Red Onions) by Making Miracles
• Mediterranean Chicken Gyro from Cookaholic Wife

Potato & Radish Dahi Kadhi#Soupswappers

This Potato & Radish Dahi Kadhi/Aloo Mooli Kadhi is potato and radish sticks in yogurt without onion/garlic. Make radish sticks along with potato and no one will know what they are eating. This is an interesting way to put such veggies into ones diet. The radish has a pungent taste when once it is incorporate in the kadhi which is on a thinner side like a shorba, the smell and pungent taste vanishes. It taste great, it's rich and delicious and this served only with steamed rice. 

Ingredients

2 Tablespoons Heaped Besan/Gram flour 

2 Cups Thick Slightly Sour Yogurt
1 Large White Radish
1 Medium Potato
1 Teaspoon Salt  or to taste1 Teaspoon Sugar  

2 Green chilies
1 Inch Piece Ginger
1 Stick Cinnamon
3 Cloves 1/2 Teaspoon Cumin seeds 

1/2 Teaspoon Mustard seeds

4 Grains of Fenugreek seeds
A Pinch Asafoetida
A Sprig Curry leaves
3 Button Red Chilies
1 Tablespoon Ghee 

1 Tablespoon Oil

Method

Coarsely grind the green chilies and ginger.

Peel potatoes and radish. Cut into similar-sized thick sticks. Keep them immersed into water to prevent discoloration.

In a mixer jar add the besan, a cup of water. Blend it well, making sure no lumps remain, add the coarsely ground ginger and green chillies to this and and run it for a minute.

Whisk sour yogurt with 3 - 4 cups of water, salt and sugar, keep aside.

In a kadai/large, heat oil and ghee, add the cumin, mustard and fenugreek seeds, cinnamon stick, cloves. When they crackle, add red chilies, asafoetida powder and curry leaves. Stir and add potato and radish sticks, sauté potato and radish sticks for a minutes on high heat, then reduce the heat to low and cover it for 2 - 3 minutes till the radish and potato turns light golden. Add the besan mixture and stir well it comes to a rolling boil. Reduce the flame to low, cover and let is cook till oil surfaces and the it thickens and till the rawness leaves the besan. Stir regularly while the besan cooks. 

Take the pan off the heat. Mix the yogurt and keep stirring continuously till the yogurt is completely incorporated. Keep it back on high flame and stir continuously till it comes to a rolling boil. Reduce the flame to low and let it simmer for 25 to 30 minutes or till the kadhi reduces to half the quantity. Keep stirring in between to make sure it does not burn at the bottom of the kadai. 

When done serve this with steaming hot rice, pickle, a delicious and comforting meal.

I love to drink this, take a bowl full...slurp & Enjoy!!  

Labels : Soup, Soup Swappers, Kadhi, Potato, Vegetarian, Main course, Yogurt, Radish, Healthy, Gluten free, No Onion No Garlic

November 2020 event for Soup Swapper's this month our host is  Camilla Mann  from http://culinary-adventures-with-cam.blogspot.co, and the theme is Let's showcase a soup made with roots! 

• Autumn Soup with Freshly Dug Potatoes and Prawns by Culinary Adventures with Camilla
• Carrot and Ginger Soup by Magical Ingredients
• Colombian Chicken and Potato Soup (Ajiaco) by Karen's Kitchen Stories
• Creamy French Red Lentil Soup with Ham Stock by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Danish Potato Soup by Sid's Sea Palm Cooking
• Potato & Radish Dahi Kadhi by Sneha's Recipe
• Puree of Celery Root Soup by A Day in the Life on the Farm
• Russian Ragu Iz Ovoshej by Pandemonium Noshery
• Sausage, Potato and Sauerkraut Soup by Palatable Pastime
• Savory Root Vegetable Soup by Making Miracles

Sai Gog Khao Jee#EattheWorld

Sai Gog Khao Jee is Laotian Pork Sausage Sandwich which is served on a French baguette. The sandwich is usually filled with pork sausage , topped with carrots, watercress and slathered with a chili sauce to bring it all together. I used whatever is available here. We do not get fresh pork sausages in casings so I made the pork sausage minus the casing, got pork mince which was fatty enough and made sausage patties.

This is a filling sandwich which makes a perfect brunch or dinner.

Ingredients
For the Sausage
250 Grams Pork Mince
2 Tablespoons Coriander Leaves - finely chopped
2 Spring Onions - green and white finely chopped
1 Teaspoon Minced Ginger
1 Tablespoon Lemon grass - white part only, minced
1 Teaspoon Minced Garlic
2 - 3 Shallots - finely chopped
3 - 4 Green Chilies - finely chopped
1 Tablespoon Fish sauce
Salt to taste
For the Chili Sauce 
1 Pearl Onion -  chopped 
2 Cloves Garlic - chopped 
1 Tablespoon Fish Sauce 
1 Tablespoon Chilly Sauce
1 Teaspoon Oil
Other Ingredients 
6 inch lengths of baguette, split and toasted per person
Shredded Raw Papaya, Radish, Carrot
Onions (optional)

Method

For the Chili Sauce 
In a small skillet, heat a tablespoons of the oil. Add the shallot  and cook over moderate heat, stirring a few times, until soft and translucent. Add the garlic and cook for a minute. Add the sauces and mix well. Remove this into a bowl and keep aside.
For the Sausage

Mix everything together well to evenly disperse all the ingredients. 

Divide the meat into equal size pieces and roll into sausage shapes.

Fry them on a frying pan for 10 minutes, turning the sides until the meat is cooked and they are brown on all sides.

Assemble each sandwich on a baguette first add the sauce, sausages, shredded veggies and again sprinkle the prepared chili sauce.  

Enjoy!!

Labels : Baguette, Pork, Sausages, Chilly Sauce, Papaya, Carrot, Radish, Eat the World, Laos, Sandwich

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Laos.

Check out all the wonderful Laotian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Culinary Adventures with Camilla: Khao Nom Kok (Lao Coconut Cakes) 

Pandemonium Noshery: Laotian Party Noodles - Kua Mee 

Making Miracles: Lao Grilled Chicken 

Sneha’s Recipe Sai Gog Khao Jee 

Kitchen Frau: Ping Gai (Lao Grilled Chicken Wings) 

Sugarlovespices: Laotian Sweet and Sour Tofu 

A Day in the Life on the Farm: Pork Larb 

Cultureatz: Pumpkin Coconut Milk Custard ( Sang kaya mak eu)

East Indian Lunch Menu - Vegan & Gluten Free

East Indian Masala Dal Without Coconut, Stir Fry Bhendi & Sweet & Tangy Radish Tomato Salad

My today's simple lunch, brought fresh memories of my father and mother. By the way yesterday was my mother's birthday. Missed them even so much today, that as my hubby and me were having lunch, shared some memories of my dad and mom. My dad making fresh salad and chopping fruits for us almost every day. 

My mom making different dishes for us for breakfast, lunch, dinner and more so ever, even made, evening snacks for us to have with tea. I now, learned to appreciate how hard she worked for us, cause I don't even have half the energy that she had , who cooked for so many of us. Love you Dad and Ma, May your souls rest in peace. 

Let's go to our today's Lunch Menu Serves 3 -4

East Indian Masala Dal Without Coconut
Ingredients
½ Cup Masoor Dal / Red Lentil
3 Big Cloves Garlic - smashed lightly
4 -5 Curry Leaves
1 Medium Onion - sliced
1 Tablespoon East Indian Bottle Masala or to your spice level
4 Slices Amboshi + 1 Dried seed - Homemade
3 Tablespoons Oil
Salt to taste
250 ML Hot Water 

Method

Wash and soak the dal for 30 to 45 minutes. Drain it and keep aside.
In a kadai, heat oil, when the oil is hot the add the smashed garlic and let it sizzle till starts curl, do not brown it or else the flavor of the dal will be different. Add the curry leaves and sliced onion, fry till the onion is translucent , add the dal and bottle masala. Fry this for at least 3 -4 minutes on low medium flame. Add hot water and bring this to a rolling boil. Cover with a lid and let it cook on low flame till the dal is cooked and oil surfaces. Now add salt and the amboshi, cover with a lid, let it simmer for another 5 minutes. Do not make the curry too thin/ watery or else it will not be tasty.  

East Indian Masala Dal Without Coconut is ready. We enjoyed this with rice.

Stir Fry Bhendi / Lady Fingers
Ingredients
700 Grams Bhendi / Lady Fingers
2 Long Green Chilly - Slit
½ Teaspoon Heaped Cumin Seeds
½ Teaspoon Mustard Seeds
A Pinch of Asafoetida
¼ Teaspoon Turmeric Powder
5 -6 Curry Leaves
Salt to taste
3 Tablespoons Oil
12 Thin French Fries - pan fried
Method

Cut the top and tail of the bhendi and cut them into diagonal pieces.
Heat oil in a broad frying pan , add cumin and mustard seeds, when they splutter add the asafoetida and turmeric, add the curry leaves and slit green chilly saute for a minute add the bhendi and saute on medium low till they are cooked, stirring in between. When nearly done add salt and plate a lid on the pan and let it cook till done. Add the french fries and toss it.

Stir fry bhendi is ready.

Sweet & Tangy Radish Tomato Salad

Ingredients 
1 Radish - grated
1 Large Tomato - thinly sliced
Salt to taste
½ Teaspoon Sugar
1 Tablespoon Water
1 - 1½ Teaspoon Vinegar
Method

In a small pan add water and sugar place it on medium flame, heat it till the sugar melts. Switch of the flame add the vinegar and salt. Taste for sourness and add more vinegar accordingly. Let this cool.
When you are just ready to serve, pour the vinegar dressing over the salad and toss it well. Salad is ready to serve.

Homemade Amboshi / Sun Dried Raw Mango Slices
Amboshi as is sun dried Raw mango slices. 

Ingredients 
4 -5 Firm Raw Mangoes
1 Tablespoon Heaped Sea Salt
Method

Peel the mangoes and cut into into slices. Add salt on the slices, the seeds and rub the salt well ( do not add more salt or else when dried they will turn black). Keep this in the colander and let is sit overnight so that the excess salt and water drains off. Next morning spread it in a broad plate or a soopra ( a woven basket).  Place this in the sun till fully dried for 4 -5 days depending on the sunlight . Every evening take it into the house. Again next morning place it in the sun. When dried this can be powdered and you will get Amchur Powder. Of this amboshi we make pickle that is sweet and delicious will post the recipe soon.

My Notes:
If you don't have amboshi then add tamarind juice or one medium tomato chopped.  Add the tomato when you add the dal.
Labels: Masoor dal, Bottle Masala, East Indian, Vegan, Gluten free, Main course, Bhendi, Stir Fry, Salads, Radish, Homemade, Amboshi, Sun Dried, Raw  Mango

Radish and Tomato Salad

Radish or mooli has long been used in Indian households. This  is known to rest of the world as Daikon. . Grown underground, this white tuber is packed with nutrients, vitamins and antioxidants that can not only add years to your life but can help you fight diseases like cancer and diabetes. Here are nine reasons why you should include this edible root into your diet.
Reduces your risk of cancer
Cancer is a highly feared disease, but unfortunately it is not very uncommon these days. Radish contains phytochemicals that have anti-carcinogenic properties. Additionally, they have vitamin C which helps keep your body and cells healthy, thus keeping cancer at bay. 

Keeps your blood pressure in check
Radish has anti-hypertensive properties that help control hypertension or high blood pressure. Containing potassium, radish helps in countering the ill-effects of a diet high in sodium thus keeping your blood pressure in check. (Read: Eat radish to beat high BP)
Good for diabetics
Insulin, a hormone secreted by the pancreas is responsible in the absorption of glucose. Diabetics are either unable to absorb the insulin their body produces or unable to produce insulin at all. Because of this, they cannot eat sugary or starchy foods. High in fibre, and with a low glycaemic index, diabetics can enjoy radish as it doesn’t cause blood sugar levels to rise.
Beats cold and cough
If you’re prone to constant cough and cold, it might be a good idea to include radish in your diet. The vegetable has anti-congestive properties which helps in clearing the mucus formed in your throat. Additionally, radish also improves your immunity which keeps infections that lead to cold and cough at bay!
Helps you recover from jaundice
Radish is powerful when it comes to eliminating toxins. This helps keep your liver and stomach in mint condition. What makes radish effective in controlling jaundice is that it helps regulate the amount of bilirubin in the blood and increases the oxygen supply within the body. This helps keep a check on the destruction of red blood cells caused by jaundice.
Fights constipation
Most people will have battled constipation in their life and it is definitely not a pleasant condition to be in. Radish has a high fibre content which helps clear the food stuck in your colon. Additionally, it helps facilitate the secretion of bile which again is good for your digestive system.
Helps with weight loss
Radish is extremely low in calories, and the fibre content in them leaves you feeling fuller. With a single 100 grams serving containing just 16 calories, radish can be a part of any weight loss diet.
Relieves the sting of an insect bite
Insect bites can be very irritating and if not treated, they can lead to further complications. Radish has anti-priuritic properties which makes it an effective cure for such bites. Radish juice can also be used to bring down inflammation, reduce pain and soothe the bitten area.
Keeps you looking younger
Containing vitamin C and antioxidants, radish can be eaten to prevent your skin from free-radical damage. You can even apply crushed, raw radish on your skin as it has cleansing properties.

All these properties make radish a must-buy next time you go grocery shopping. I love radish salad so does H.

This is an oil free, gluten free and vegan salad.  Healthy and filling.
Ingredients
1 large Radish shredded
1/2 Teaspoon ginger thinly sliced
1 Tomato finely chopped

2 Teaspoon lime juice
1 Green chilly finely chopped
2 Tablespoons Coriander leaves  finely chopped
Salt and Chat Masala to taste
Method
Shred the radish with hand shredder or food processor.  Add salt, chat masala, ginger, green chilly, tomato, coriander and lime juice to the shredded radish.  Mix well.  Refrigerate if not going to use right away.  Serve as a side dish with your favorite meal.

Labels: Healthy, Pure Veg, Radish, Salads, Tomato, Vegan, Gluten free, Oil Free

Crunchy Salad #FoodieExtravaganza

Prepare this simple, fresh and refreshing crunchy beetroot and radish salad today! It's quick and easy to prepare, filling too.

Since this is National Salad month our Host Camilla asked us to celebrate all things salad. Green salads, pasta salads, potato salads. This theme was absolutely right for this month.. since the heat in India is scorching, having salads more in meals is refreshing and light. Thanks Camilla for hosting this event and choosing this theme.

Ingredients
1 Boiled Beetroot - chopped
1 Radish - Grated

1 Small Tomato - chopped
A Juice of a Lemon
1 Tablespoon Grated Coconut
1 Tablespoon Coriander leaves - finely chopped
2 Tablespoons Peanuts - roasted and coarsely ground
½ Teaspoon Pepper powder
½ Teaspoon Salt

For the tadka
1 Teaspoon Sesame oil
½ Teaspoon Mustard seeds
½ Teaspoon Urad dal
¼ Teaspoon Chana Dal
A sprig Curry leaves

Method

In a saucepan, heat the oil add the mustard seeds, when they crackle, add the urad and chana dal and brown it lightly , add curry leaves and sauté lightly. Cool it. Add the  beetroot and tomato. 

Mix in the juice of one lemon, the grated coconut, salt, pepper powder, and the peanuts. Nicely stir all the ingredients. In a  plate arrange the radish and then place the beetroot on top, sprinkle so more peanuts and cover this with a cling film and chill it in the refrigerator . Enjoy this  salad chilled.

Labels : Crunchy Salad, Salads, Beetroot, Radish, Tomato, Peanuts, Coconut, Healthy, Foodie Extravaganza Party

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month Camilla of Culinary Adventures with Camilla is hosting. She encouraged us: "Let's celebrate all things salad. Green salads, pasta salads, potato salads...whatever you want!"




Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

The Salad Smörgåsbord

Avocado Egg Salad by Making Miracles
Carrot Raisin Salad by Hardly A Goddess
Cilantro Lime Cucumber Salad by Cookaholic Wife
Crunchy Salad by Sneha's Recipe
Lahpet Thoke by Culinary Adventures with Camilla
Mexican Street Corn Salad by Caroline's Cooking
Taco Salad Boats by Palatable Pastime
Tortellini Cesar Salad by Fearlessly Creative Mammas
Tropical Fruit Salad A Day in the Life on the Farm
Warm Steak and Sweet Potato Salad by Our Good Life

Moorish Crunch Salad - Moroccan

This is recipe is from Jamie Oliver's Jamie's Kitchen. cookbook. This salad is so crunchy , sweet, we loved this salad.

Ingredients
2 Carrots, peeled
2 Radishes peeled

2 Apples
1 Tablespoon raisins or sultanas
1 Tablespoon coriander - roughly chopped
1 Tablespoon fresh Mint -  roughly chopped
1 Tablespoons Sherry
1 Tablespoons Olive oil
1 Tablespoon Tahini
Salt and freshly ground black pepper to taste
2 Tablespoons sesame seeds, lightly roasted

Method

Finely slice your carrots into matchsticks. Finely slice your radishes into roundels. Quarter your apples, remove the cores and finely slice. Add all these to a bowl with the rest of the ingredients, apart from the sesame seeds. Toss together, carefully checking the seasoning, and serve with the sesame seeds sprinkled over the top. Eat straight away.

Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 1.

Labels :  Salads, Apple, Carrot, Radish, CCChallenge, Healthy, Vegan, Moroccan, Continental Cuisine