Recently I cooked Indian food for the first time. I knew it would be the first of many dishes. What I didn’t know was how soon it would be before I made the next one. It was shortly after I made Moong Beans when an Indian cookbook arrived in the mail. How great! I looked through Easy Indian Cooking
by Suneeta Vaswani and spotted the next recipe for me to try: Yellow Lentil Soup with Vegetables.
Why did I choose this soup? There were a couple of reasons. One is because at the same time I bought the green mung/moong beans I also got yellow lentils. The color was so nice and different than other ones I had seen before. They have been sitting in my pantry waiting to be cooked. The soup calls for yellow lentils and that made it a prime choice. The other reason is there was a recent drop in temperature. Waking up to a chilly morning put me in the mood for soup.
How is the soup? It is done in about an hour and a half and tastes as if it was simmered all day. The spices and flavors come together nicely. Turmeric, cumin, and a touch of cayenne give it a warmth I find in many Indian dishes. The vegetables give even more flavor and texture. The soup is not spicy unless you decide to increase the cayenne or add in peppers. Be sure to watch the pot when cooking the lentils at the beginning. They soak up the water and can easily stick to the bottom. Only cook them until they are done (mushy).
About the cookbook: It is the second edition with 30 new recipes not included in the 2004 edition. There are 8 additional photos also. The easy-to-prepare recipes are for beginners and experienced home cooks alike. The recipes are from both northern and southern India plus the author’s personal favorites. There is an introduction with common ingredients, spices and herbs, hints and tips, and basic techniques. There is a wide range of recipes from beverages, snacks, mains, sides, chutneys, desserts, and more.
Do I recommend this cookbook? Yes. It is a great resource for anyone wanting to tackle cooking Indian cuisine. The recipes are well laid out with detailed instructions. The photography is wonderful. Note there is not a photo for each recipe.
Are you ready to cook Indian food? It’s easy to get started with this cookbook. You can purchase it directly from Amazon by clicking on the photo (affiliate link):
Yellow Lentil Soup with Vegetables
- 1 cup yellow lentils (toor dal)
- 1 teaspoon turmeric
- 1 cup chopped tomato
- 1 cup cubed potato
- 1 cup sliced carrot, 1/4-inch thick slices
- 8 green beans, cut into 1-inch pieces
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt or to taste
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 tablespoon chopped garlic
- 1/2 cup chopped onion
- 1 1/2 cups steamed rice
- 1/3 cup cilantro, chopped
- Lemon wedges
Clean and pick through lentils for any small stones and grit. Rinse several times in cold water until water is fairly clear.
Drain and transfer lentils to a large saucepan. Add 3 cups water and soak for 10 minutes. Bring to a boil, uncovered, over medium heat, skimming froth off surface. Cook, partially covered, until dal is soft and mushy, about 30 minutes. Purée in blender or using immersion blender, or whisk vigorously to batter-like consistency.
Return to pan. Stir in another 3 cups water and turmeric. Add tomato, potato, carrot, green beans, cayenne pepper and salt. Cover and return to a boil over medium-high heat. Reduce heat to medium-low and simmer for 12 to 15 minutes.
Meanwhile, in a small saucepan, heat oil over medium-high heat. Add cumin seeds. Sauté until cumin is fragrant and a shade darker, about 30 seconds. Add garlic and sauté for 1 minute. Add onion and cook until golden, about 10 minutes.
Pour mixture into dal and simmer, covered, until vegetables are tender, about 5 minutes.
Place 2 to 3 tablespoons rice in each bowl. Top with dal and vegetable mixture. Garnish with cilantro. Serve with lemon wedges on the side.
Notes
Recipe ©copyright 2004, 2013 Suneeta Vaswani from the Easy Indian Cooking Second Edition cookbook. Used with permission by Robert Rose Inc.
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http://magnoliadays.com/2013/yellow-lentil-soup-with-vegetables/ Copyright Magnolia Days - http://magnoliadays.com/
Disclosures: I received a copy of the Easy Indian Cooking Second Edition cookbook at no charge from the publisher, Robert Rose Inc. I was under no obligation to give a positive review. All opinions are my own unless otherwise stated or contained within a guest post. This post contains affiliate links.
Birthday parties are so much fun. Surprise parties are even better. All the secret planning and preparation builds such excitement. The moment the guest of honor gets the big “SURPRISE!” it is worth it all. And guess what? It’s someone’s birthday and some bloggers got together to throw a virtual party. The guest of honor is Carla of Chocolate Moosey!
SURPRISE! Happy Birthday Carla!
We have lots of treats to share. I brought Cuban Sugar Cookies (Torticas de Moron) with a dulce de leche topping. As soon as our host Jen of Juanita’s Cocina invited me to the party I knew I had to make something caramel-y. Carla is the one who gave me great advice the first time I made caramel sauce. I had a big failure then and tweeted about it. Carla came to the rescue and replied with helpful tips and advice. The second batch was a major success and I have her to thank.
This time I wanted to try dulce de leche. It is a type of caramel. I was inspired by Carla’s Dulce De Leche Milkshake. In her post she wrote how you can make your own with sweetened condensed milk. I followed the link to the Bakers Royale guide and decided to try the cooking it on the stove method. I wanted it to be smooth for topping the cookies. I thought I had another big caramel fail going.
I cooked the sweetened condensed milk for six hours. The guide said four but what was coming out of the holes on the top of the can was not the right color. It was still as light as it started. At six hours I turned off the heat and set it aside. I tweeted about the fail and guess who responded? Yep, it was Carla once again.It was not a failure at all. When I opened the can and poured it into a dish, the bottom was the right color. I stirred it and put it in the fridge. A little while later it was the right thickness too. Success!
A little about the Cuban sugar cookies. They are called Torticas de Moron and I have wanted to make them for the longest time. The first time I had one was at this local Cuban restaurant about 15 or so years ago. I’ve seen them at Publix too. Those are a little thicker than my cookies. I wanted to be really authentic although it was difficult to narrow down which recipe was truly from the city of Moron where they originated. Several recipes called for shortening or lard. It is probably more the authentic way however I went with one using butter. The cookies have a touch of citrus from lime zest. They are rich, buttery, and similar to shortbread.
Carla is a talented and giving person. She is one of those kind people who will help you in any way she can. Her food photography tutorials have greatly helped to improve my photos. I am setting my white balance and using different backgrounds, setups, lighting, and much more because of her tips. She is also a great friend. She has wonderful recipes too. You have to check them out on her blog -> Chocolate Moosey
There are lots of tasty treats for this virtual party! Check out what everyone is bringing:
Happy Birthday Carla! My very best wishes to you today and in all the days to come. May your life be filled with success, love, health, and happiness!
Cuban Sugar Cookies (Torticas de Moron) with Dulce de Leche
- 2 1/2 cups all-purpose flour (unbleached recommended)
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 1/2 teaspoons light rum
- 1/2 teaspoon vanilla
- 2 teaspoons grated lime zest
- 1 can of dulce de leche
In a medium bowl, add the flour, salt, and baking powder. Whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed for 1 minute. Add the sugar and continue to beat for 4 minutes, until it is light and fluffy. Scrape down sides of bowl as needed.
Add the egg and beat 1 more minute to combine. Scrape down bowl as needed.
Add the rum and vanilla and beat to combine.
Add the flour and beat on low speed until just combined. Do not over-mix.
Divide the dough in half and shape each half into a round disc. Wrap each one with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or non-stick liners.
On a lightly floured surface, roll out a disc to about 3/8-inch thickness. Cut out the cookies with a round 2 1/2-inch cookie cutter. Place the cookies on a baking sheet. Gather up excess dough after cutting the cookies, shape into another disk, and roll out for more cookies. Use your thumb, small teaspoon, or the end of a pestle to make a small indention in the center of each cookie.
Place the baking sheet in the refrigerator and chill for 10 to 20 minutes to firm up the dough. Repeat rolling and cutting process with second dough disc.
Bake the cookies until the edges are lightly golden, 15 to 18 minutes. Transfer cookies to a cooling rack and cool completely. Top each cookie with a dollop of dulce de leche.
Store cookies in a sealed container at room temperature.
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http://magnoliadays.com/2013/cuban-sugar-cookies-torticas-de-moron/ Copyright Magnolia Days - http://magnoliadays.com/
Recipe adapted from one on the Cooking Channel website.
Mothers are special for many reasons. To celebrate the special women in our lives, the Sunday Supper bloggers are sharing recipes for moms. How great to showcase what we would make for, with, or in honor of our moms. I chose spaetzle (spätzle) which are German egg noodles because of a few reasons. One is because it is something my mom has made for years and it is a family favorite. Two is because my mom gave me a spaetzle press
for Christmas and I wanted to use it. Third, and above all, was having my mom to teach me how to make it.
It is important to document family recipes. Cooking or baking with the one who makes it is the best thing to do. Trying to re-create a recipe after that person is gone can be quite difficult. There are little nuances and pieces of advice that get lost. Such as with this recipe. My mom gave it to me a long time ago. One of the instructions was “until the dough makes bubbles”. What it really should say is to stir it to incorporate air and give the appearance of bubbles. The dough does not bubble on its own. I would never have figured that out if she wasn’t there explaining it along the way.
My mom and dad would make spaetzle together. It was a team effort and I can see why. It would be difficult to press, cut, and stir all by yourself. It can be done however having one person press and the other person cut and stir is much easier. My dad is the one who thought of stirring in a little butter to the finished noodles to keep them from sticking together. The extra flavor it adds is nice too. It was a fun time cooking with my mom. Now I’m glad I know how to make the German egg noodles I have enjoyed all my life.
Have you made and documented a family recipe lately? I hope you will take the time to cook with a relative and write down all the details. Besides, it makes cooking even more fun. Pass those cherished recipes on and keep that history alive with future generations.
Spaetzle (Spätzle) German Egg Noodles
- 7 large eggs
- 500 grams (by weight) bleached all-purpose flour (about 4 cups)
- 2 teaspoons salt
- 6 tablespoons water
- Butter, at room temperature
Get a large pot of water with a strainer insert to a boil. Rub a thin coat of oil to the inside of a spaetzle press to prevent dough from sticking.
Crack the eggs into a medium bowl and whisk thoroughly. Add the flour, salt, and water. Use a wooden spoon to mix together the ingredients.
Continue to mix the ingredients from bottom up in a circular pattern to incorporate air into the mixture for about 4 minutes.
Fill the spaetzle press about two-thirds full of dough.
Press it over the boiling water, stopping when the dough is about an inch long. Use a knife to cut the dough from the press. Stir after each cutting.
Cook the spaetzle for two minutes. It will be floating on the top. Lift the strainer insert out of the water and drain the spaetzle.
Pour the cooked spaetzle into a dish. Add a little butter, about a teaspoon or two, and stir to melt the butter to keep the spaetzle from sticking.
Repeat cooking process in batches with remaining dough.
Serve immediately or store in a sealed container in the refrigerator or freeze. Spaetzle can be re-heated in the microwave (defrost first).
To re-heat: Microwave on high at 30 second intervals until warm.
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http://magnoliadays.com/2013/spaetzle/ Copyright Magnolia Days - http://magnoliadays.com/
The Mother’s Day fun continues. The Sunday Supper bloggers have special posts to share. I can’t wait to read all the wonderful mom stories and recipes. Join me in taking a look at them:
Mother’s Day Brunch:
Mother’s Day Entrees:
Mother’s Day Sides:
Mother’s Day Desserts:
Mother’s Day Beverages:
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement
Be inspired, empowered and grow your business to the next level at this year’s Food and Wine Conference in Orlando.
Details, oh details, how they can be so important. I’m one of those detail-oriented people. My memory is quite good and I keep lists and calendars to stay on track. Earlier this week I felt a bit ahead and thought how nice it was to have a little free time. I invited my mom to come over and cook with me. Right before she arrived I checked in with the Bundt-A-Month group and had this sudden realization: I baked the wrong cake. I mixed up May and June’s themes. I had to get another cake baked and quick.
Orange Blueberry Yogurt Bundt Cake is what I baked. I was surprised I had all the ingredients. I used frozen blueberries instead of fresh which I would have preferred. As it turns out, they were fine. I only wish I had more of them. They seem a bit sparse in my cake. I put the amount in the recipe of what I believe would be better. Use your best judgement when baking the cake.
The cake has a nice citrus and berry combination. I like the change of orange with blueberries instead of lemon. The zest is what really brings out the orange flavor. I used plain Greek yogurt however an orange flavored one is an option although not necessary. The yogurt makes it moist and gives it a special flavor or tang. Folding in stiffly beaten egg whites adds a lightness to what would be a heavy, dense cake without it.
When was the last time you mixed up details? Did you have a last minute revelation about it? I hope it will be a while before I do that again. At least it was all good in the end. Now I have another great cake to enjoy and share with family and friends. The bonus is I am way ahead for next month.
Orange Blueberry Yogurt Bundt Cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 eggs, at room temperatue, separated
- 1/4 teaspoon cream of tartar
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups sugar
- Grated zest from 1 orange (about 1 tablespoon)
- 2 tablespoons orange juice
- 1 teaspoon vanilla
- 8 ounces plain Greek yogurt
- 2 cups blueberries
- Confectioners sugar
Pre-heat the oven to 350 degrees F. Grease and flour a 10- or 12-cup bundt pan.
In a small bowl, add flour, baking soda, and salt. Whisk to combine. Set aside.
In a large bowl, add egg whites and cream of tartar. Beat using an electric mixer on high speed until stiff peaks form. Set aside.
In a separate large bowl, add butter and sugar. Beat using an electric mixer on high speed until light and fluffy, about 3 minutes.
Add the egg yolks one at a time, beating well after each addition.
Add the orange zest, orange juice, and vanilla and beat until combined.
Add the flour mixture in three additions, alternatively with the yogurt in two additions, mixing on low speed until just combined. Do not over mix.
Gently fold in the egg whites to the batter. Fold in the blueberries.
Pour batter into prepared bundt pan. Bake for 50 to 55 minutes or until a cake tester or toothpick when inserted into the center comes out clean.
Cool cake in the pan for 15 minutes. Turn out cake on to a wire rack. Cool completely.
Dust cake with confectioners sugar. Transfer cake to a serving plate. Slice, serve, and enjoy!
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http://magnoliadays.com/2013/orange-blueberry-yogurt-bundt-cake/ Copyright Magnolia Days - http://magnoliadays.com/
Recipe adapted from the 2004 Nordic Ware Bundt Cookbook. The book in not currently in print.
We have a berrilicious theme this month for #bundt-a-month. 15 gorgeous cakes using berries in every form will be inspiration enough for you to bake with us this month:
Here’s how you can be a part of Bundt-a-Month:
- Simple rule: Use your favorite berries or a combination of two and bake us a Bundt for May
- Post it before May 31, 2013
- Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Blueberry Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts
Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.
Happy Baking!
