Vegetarian Chilli with Mixed Nuts Paste

Hello Friends,


It looks like these days, all I am doing is cook from other blogs as I am so sick of my own cooking, know what I mean. Anyways, I am doing that as I am getting some really delicious recipe and great flavors and all are keepers.


For example, this one, Vegetarian Chilli with Mixed Nuts Paste from Joanne's blog (She has a different name though, but I thought this was more appropriate for me), which was something now I am going to prepare often.  You have to visit her blog for many more such recipes.


There are just few changes that I did, so, I am only going to mention the changes and not repeating her recipe here. Please visit her blog for the recipe.

Instead of using pinto and red kidney bean mix like she did, I used a packet of mixed beans I got from Indian store, which had dry yellow peas, dry green peas, red kidney beans, black-eye bean, dry black chickpea, whole green moong bean and may be 2 more (I don't remember their names). I soaked the beans overnight and pressure-cooked them with salt for 15 minutes and that made the process quicker than stove top cooking for an hour or so. As, she suggested I used a mix of Cashew, Pistachio and Pine nut for the nut paste, but personal opinion, I will skip pine nuts next time. I think it is totally me as I am not that acquainted with the taste of ground pine nuts, though I do enjoy them in my pesto pasta.


I enjoyed this as soup with a toasted bread, but my hubby and son wanted to eat it like a curry and enjoyed it that way. But, whatever your method is, it is sure super delicious and can you be believe how much protein it has? For a vegetarian like me, it is just perfect and it is so comforting to eat it. I also enjoyed it as my breakfast (without bread) the next day.


So, get creative with your serving ideas and enjoy this super delicious chili. Sorry for the bad picture, I was in hurry and did not get a good one.


I am sending to MLLA # 34 hosted by Desi Soccer Mom and started by Susan.

That's all for now. Take care till next post.

MAITRI - A Friendship Chain - Running Roundup

Hello Friends,

Here is the original announcement post. You can check the list of interested bloggers and their matching status right now here.

In case of any query, contact me at priya.mitharwal@gmail.com or Reshmi at reshrite@gmail.com.

Here is the current (running) update on matched bloggers. Please keep checking this page for more updates.

Running Roundup

Reshmi from Rasoi sent Red Rice Flour to Priya (Yallapantula) Mitharwal from Mharo Rajasthan Recipes and she made it into a delicious Masala Akki Roti.

Reshmi from Rasoi sent Ajwain to Rajalakshmi Immaneni (A Non Blogger) who whipped it into a delicious and crunchy snack Murukku.

Priya (Yallapantula) Mitharwal from Mharo Rajasthan Recipes sent Pearl Barley to Reshmi from Rasoi and she made a fantastic looking Chocolate Barley Cake from it.

Priya (Yallapantula) Mitharwal from Mharo Rajasthan Recipes sent Pearl Barley Savitha from Savitha's Kitchen who very beautifully transformed it into Honey Barley Bread.

Savitha from Savitha's Kitchen sent Mango Flavored Pudding Mix to Rajee from Everyday Cooking and she whipped it into an amazing looking Mango Flavored Pudding Pie.

Savitha from Savitha's Kitchen sent Oats to Divya from Dil Se… and she whipped up some super delicious looking Almond Butter Oats Cookies using the ingredient.

Rajalakshmi Immaneni (A Non Blogger) sent Kokum to Priya Mahadevan of Now Serving and she just outdid herself by trying 2 different dishes using this, Kokum Vetha Kozhambu and Kokum Tambli/Kadi/Morekozhambu

Rajalakshmi Immaneni (A Non Blogger) sent Sorghum Flour to Nancy & Vijay of Kitchen Gypsies and she turned it into these wonderful roties.

Priya Mahadevan of Now Serving sent Flax Seeds to Rashmy of Amma & Baby and she whipped up delicious Sweet Potato Pancakes using these.

Priya Mahadevan of Now Serving sent Sun-Dried Tomato to Latha of A Peek Into My Kitchen and she made this super yummy, tongue tickling Ginger Sun Dried Tomato Pickle.

Coriander and Mint Spicy Rice - धनिया और पुदीना के मसाले वाले चावल

Hello Friends,

Here is one of the recipes that I learnt from a Kannada friend of mine. I had eaten it at her place few years ago (about 6 to be exact) and recently requested her for the recipe. It is the most refreshing and spicy rice, if you like the mint and spice together. Thanks Nagu for this delicious recipe, we all enjoyed it :)

Coriander and Mint Spicy Rice - धनिया और पुदीना के मसाले वाले चावल

Ingredients

Basmati Rice - 2 cups, washed and drained (you can use any kind of rice)

Mixed Vegetables - 1 cup, I used a mix of peas, carrots, corn, beans and edamame. You can use any combination based on your choice.

Turmeric Powder - 1 tsp

Salt - as per taste

Sugar(optional) - 1 tsp

To Grind

Cliantro - 2 bunches

Mint Leaves - 2 cups, tightly packed

Green Chillies - 5 or adjust depending on your spice level

Coconut - 1/4 cup

Ginger -  1 inch piece 

Garlic - 4 big cloves 

Tempering

Cumin Seed  - 1 tsp

Green Cardamom - 3 to 4, lightly crushed

Cloves - 3 to 4

Cinnamon stick - 3 pieces

Oil - 1 tbsp

Garnishing

Cashews - 1/4 cup

Ghee (Clarified Butter) - 1 tbsp

Preparation

• Grind all the ingredients under "To Grind" with very little water & keep it aside
• On a non stick pan heat oil and put the tempering ingredients till cumin seeds start spluttering
• Add ground paste and washed basamati rice
• Transfer it to rice cooker or cook in the same pan till it is well cooked
• Meanwhile take a small non-stick pan and fry cashews to golden brown in ghee.
• Garnish the cooked rice with fried cashews 

Serving
Serve it with some kind of raita or yogurt based gravy. We enjoyed it with Cucumber and Onion Raita.


That's all for now. Take care till next post.

Paneer Tawa Masala - पनीर तवा मसाला (Indian Cottage Cheese in Tomato Gravy)

Hello friends,

How are you all? Again, I was missing for almost a week. But, here I am with a curry that I guess pretty much everyone in blog world has tried once. And, why not, it is super yummy, super quick and just colorful :)

This is Paneer Tawa Masala - पनीर तवा मसाला (Indian Cottage Cheese in Tomato Gravy) from our favorite blogger Aipi.  It was loved by all and we enjoyed the leftovers as well. What more, my 19 month old actually enjoyed it the most... lol :)

If you have never checked her blog before, you are surely missing something. I have used her recipe as it is, so please visit her blog and check out the recipe.

This goes to Aipi and mine Bookmarked Recipes - Every Tuesday (Volume 38) event.

That's all for now. Take care till next post.

Bookmarked Recipes - Every Tuesday Event - 26th April 2011 (Volume 38)

Hello friends,

This is the 38th volume of Bookmarked Recipes - Every Tuesday Event. You can find recipes for all other volumes here. where we all with link the blog posts where we posted a recipe that we had Bookmarked from another blog or book or magazine or simply from a TV show written on a blank paper. It would be great to know when you bookmarked it (date), if you would like to share it, not mandatory.

Remember, you will have to post that recipe on Tuesday, 26th April 2011 and no archived or past recipes are allowed to be entered in this event. You can make that recipe any date or time, but it has be posted on Tuesday. Hope that is clear :)

Important Note: The recipe has to be from another source (blog, magazine, friend, noted from somewhere in your diary etc.) and importantly as this is a vegetarian blog, it has to be a vegetarian recipe, no kind of meat allowed. Eggs are allowed, but only in baking.

Please use the logo displayed below in your post and link it with this post or the original announcement post of this event.

Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 26th April 2011 (India Time) and will stay open till end of the day (US Pacific Time).

Hoping to see lots of recipes as I know all of us have bookmarked recipe, blogger or non-blogger. If you are a non-blogger, please feel free to send me the recipe with pic and the source of your bookmark.

That's all for now. Take care till next post.