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.
Recipe ©copyright 2004, 2013 Suneeta Vaswani from the Easy Indian Cooking Second Edition cookbook. Used with permission by Robert Rose Inc.
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.
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.
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!
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.