Thank you,  Lisa,  for allowing me to host this event and I am sorry for being late in posting it.  Here is the list of entries.

Asiya of Yummy Indian Kitchen sent me this Rajma Chawal recipe, A beautiful blog with delicious recipes and lovely photographs you should definitely visit her blog for some wonderful recipes.

I don't have much to say to you about our wonderful host who is running this event very successfully and don't forget to check out her blog a vast collection of the long lasting love affair she has with all the legumes!! This is a protein rich Quinoa, chickpea and Mung Beans falafel healthy and delicious with roasted red pepper sauce from Lisa of Lisa's Kitchen.

Shaheen from allotment2Kitchen is a vegetarian from welsh  sent me this delicious one pot meal interesting with a chilli pickle something different to try out serve it with bread and enjoy!

Here is one last recipe from my dear friend Nupur of The veggie Indian who just not writes beautifully but has loads of delicious recipes from the Punjabi kitchen. A stew with channa dal and shalgam.

Thank you, everybody, for participating and thank you,  Lisa, for giving me this opportunity.

see you soon, take care.

The post Round up off #MLLA 94 - My Legume Love Affair appeared first on My Veg Fare.

I really did not know what to call this so I wrote the things I have used in this recipe, this was a great hit at home, my kids and Hubby just loved it.  They were saying it was really so tasty.., If you have eaten in India chinese food you will love this.., May be if you don't like the flours I have used you can go for plain flour.  As I love to bake with whole grains, flours all the time..., this was quite a twist, I was a bit worried that how my kids would take this, but to my astonishment they just loved it and said they could go for second helping, well, but as I had made only one as an after school snack !!.  I made these a week back, look out for my other recipes with Whole wheat and corn meal, Hope you would like it.., Mixing up of these two flours and trying out new recipes was purely because of Magic Mingle #3, when Kalyani announced I took this as a project !!, I made a few things and still am going to try a few more as I am so hooked with it.. Thanks to kalyani, hope you like and enjoy it too.., as my family did.
Everyday entering the door the first question they ask me is, what have you done mom ?, we are hungry.., and if I say I have Dosa, Idli they make a face, they don't like to eat the same thing consecutively for 2 days!, they like to eat something new everyday !, I do tell them that my kitchen is not a restaurant and I am not a chef.., they are not too bad though.., they adjust and when I not feeling good and they don't mind eating corn flakes .., But it is  me.... as my family say, I go to lengths to do something everyday because I love cooking !!, well 3/4th of it is true and my children enjoy whatever I do.
Anyway coming to this recipe.., it all started that my kids wanted me to make pizza, everyday I forgot, I was quite upset and then I was planning that day morning but again I forgot as it was already 2 O' Clock, kids will be back from school around quarter to 4, taking no chance with yeast and weather, then and their I decided I will make some pies or tarts so I started of with the project I weighed my flours and other Ingredients  then simply changed it to make it as a quick pizza, The shape, toppings, cheese and given a name can make the dish delightful to kids right ? so here goes my recipe...

QUICK PIZZA WITH INDO-CHINESE FUSION TOPPINGS



INGREDIENTS:
FOR THE BASE FOR QUICK PIZZA
100 gms Whole wheat flour
100 gms Corn Meal flour
100 gms plain flour
4 tbsp of flavoured Olive Oil
1 tsp of Italian dried Herbs
1 tsp Salt
1 1/2 tsp Baking powder
1/4 Cup yogurt (home made)
Water as required (I can't remember exact quantity may be 1/4 cup I think )

METHOD
Sieve all the flours with salt and Baking powder at least three times, so they all blend well together, then add oil and yogurt and rub it well until all the flour is coated then start adding water, as I can't remember how much add water as required to make it into a dough, Knead for 10 minutes until it is soft it might not be exactly like a pizza dough, that is not too elastic may be.., Cover it with a  cling film or in a sealed box and leave it for an 1 and 1/2 to 2 hours.

FOR THE TOPPING
300 to 400 gms Tomatoes
1 and 1/2 cup of assorted vegetables
(The veggies I used were French Beans, Carrot, capsicum (Green and Red peppers), Cabbage, Mushrooms)
1tbsp Soy sauce
1 tbsp Rice Vinegar
1 tsp of Pepper powder
2 to 3 Green chillies
1 tsp of Ginger paste
2 to 3 cloves of Garlic chopped
1 tbsp Tomato Ketchup
1 tbsp Tomato Puree
1 tsp hot chilli sauce (optional)
salt as required
2 tbsp of Chopped Coriander
1 bunch Spring Onions

METHOD:
Wash and chop all the vegetables into thin slices, Take a Big wok add 2 to 3 tbsp of oil, when it is very hot add finely chopped Garlic and ginger paste with finely chopped chillies saute for a minute then add the vegetables and quickly stir fry the veggies in high heat, this means the veggies will be more crunchier than becoming very soft, say around 10 minutes, twisting and tossing in a very quick motion, to this add salt, pepper powder and sauces for a few more minutes ( about 2 to 3 minutes), Finely add the chopped Spring Onions (Scallions) and coriander leaves toss twice and switch of the stove., Mix them well taste and adjust the seasonings. Allow it to cool until needed

TO MAKE SAUCE
300 gms Tomatoes ( I used tinned Tomatoes)
1 stove top roasted Red Bell pepper
150 gms of Tomato puree
salt to adjust
1/4 tsp of sugar
1 tsp Pepper powder
1 tbsp Olive oil
1 tsp each of fresh herbs (Thyme, Oregano, Basil )
2 cloves of garlic (finely minced)

METHOD:
Puree the tinned tomatoes and Bell pepper in  a mixie (Indian) /or food processor, so there would be no chunks.
Take a pan heat tbsp of olive oil, add finely minced Garlic, then pureed Tomatoes and Tomato puree, let it start boiling, until most of the water is evaporated, when it is getting thick, add finely  minced herbs, salt, Pepper powder and sugar,  to taste and adjust to your liking. Boil for few more minutes so it becomes more sauce like and the water content is mostly evaporated. (Soggy sauce that is if the water content is more the base becomes too soft)., Now your sauce is ready keep aside.

ASSEMBLING AND BAKING PIZZA
Preheat the oven to Gas Mark 5 / 400 degree F, place your pizza stone, I sprinkle water and leave it in the oven for preheating process for around 10 to 15 minutes.
After 2 hours of resting the dough is ready now, Meanwhile prepare everything as said above the veggies and sauce and keep them ready and cool.
Knead the dough an other time and spread the dough on to the pizza plate nice and thin prick with a fork and bake the just the crust for 10 minutes, remove it from the oven then spread the sauce evenly on it all through then spread the ready Veggies on top of it, Next grate some Mozzarella cheese ( add as much as you want !), covering the top of the veggies and bake this in a preheated oven for 10 to 15 minutes, until the cheese bubbles and the edges of the crust start browning.., I think that would be perfect, Take it out on to the wiring rack allow it to cool cut into pieces and serve on individual plates, makes around 7 to 8 servings with Tomato Ketchup. Enjoy.....

MY VERDICT :
Kids said it was fantastic, It was a blend of East and Western spices!, the baked dough was not holding too stiff, it was a bit crumbly, I had to be very careful, when I had to lift them on to the plate, but it turned out to be a very wanted recipe at home..

Stay tuned what else I did with Whole wheat and Corn meal flour with the same dough check out tomorrow...

The post Whole wheat & Corn meal Quick Pizza with Indo-Chinese fusion melody appeared first on My Veg Fare.

Did you know something , Pasta cooked al dente has a lower Glycemic Index than the pasta cooked very soft so I found out googling!.

PEPPERS AND ONIONS WITH CREAMY MASCARPONE CHEESE SAUCE

INGREDIENTS:
2 Cups Spirally Pasta
1 tbsp of Basil leaves

FOR THE MASCARPONE CHEESE SAUCE:
2 tbsp Butter
2 tbsp plain Flour
1 Cup Milk
250 gms Mascarpone Cheese
1/2 cup Grated Cheddar cheese
Salt as required
1/2 tsp of Pepper

FOR THE VEGGIES:
2 tbsp Olive oil
2 Large Green Peppers
1 Medium sized onion
2 cloves garlic
1 tsp of Grated Ginger
1 tsp  crushed chilli flakes

METHOD:
Cook Pasta as per instructions or until al dente ( it should be firm, not hard or not too soft).
In a wok or pan first heat 2 tbsp of Olive oil, add chopped Onion, Garlic and ginger and saute it for few minutes once they become transparent add chopped Green peppers  and saute them in a high heat, they should not become soft but cooked crunchier. Just gives such a great a taste to the dish, then add salt as required and crushed chillies add it according to your taste if you don't want it you can omit it.
Take an other wok or pan heat 2 tbsp of butter once it melts Keep on low heat, add the flour and roast it for 3 to 4 minutes don't burn it , then start adding milk slowly until it gets well incorporated with no lumps keep on stirring continuously so that there are no lumps then add mascarpone cheese and mix it well until everything is combined properly, add required quantity of salt (remember you have already added some salt to your veggies) and pepper powder to taste, then add grated cheese and cook further for another 3 to 4 minutes until it reaches a saucy consistency,
Then to this sauce add the veggies mix well,  pour this sauce over the cooked pasta, grate some more cheese and some torn Basil leaves for garnishing and serve it warm.
Mmm..., lovely, delicious Mum this is very nice.. was all the reaction I got from my kids!
Try it out tell if you liked it.... Check out some delicious recipes from her blog...

I am sending this to my own event only Pasta, pizza and noodles started by pari, guest hosted by me. sending this to herbs and flowers - Garlic by zesty palletes started by PJ.

The post Peppers and Onions with Creamy Mascarpone cheese Sauce appeared first on My Veg Fare.

TAWA SUBZI

INGREDIENTS:
FOR THE GRAVY PASTE:
800 to 900 gms of Tomatoes
3 Garlic Cloves
1 small Carrot
1 Bay leaf
5 to 6 Pepper corns
2 Medium sized onions
1'' Ginger
4 Green Chillies
3 Cloves/Lavung
a tiny tiny piece of star anise
1 tbsp Kasoori Methi
1/2 tsp of Cumin seeds
2 tbsp Oil
1 Cup of water

TO MARINATE VEGETABLES:
My tweaked version - for the original version check here
1 and 1/2 tbsp of Red chillies Powder
1/2  tbsp of Coriander powder
1/2 tbsp of Cumin powder
1 tbsp of Ginger-Garlic paste
1 tbsp Garam Masala powder
1 tsp Ajwain powder (cauliflower, Brinjal)
1 tsp Amchur powder ( Lady's finger/Bhindi)
3 to 4 tbsp of Curds
Almost 1/4 cup Besan flour/Chick pea flour

VEGETABLES:
I had around 3 to 4 cups of Vegetables
what I used in this Subzi were:
2 Green peppers
1 Yellow Pepper
1 Big Aubergine
1 Small Cauliflower head
Nearly 1 Kg of  Bhindi/Lady's finger
5 to 6 Medium sized potatoes
150 gms of Paneer
Around 1/4 to 1/2 cup oil for cooking veggies

METHOD:
Cut the cauliflower into little florets (cook them in water with a bit of salt for 10 minutes), cut the capsicums (peppers) into slightly big chunks, Aubergines into big chunks too (once cut keep them in water until you use them), cut the Bhindi/Lady's finger into 2'' pieces and give it a slit in the middle, peel the skin of the potatoes, cut them into chunks (keep them in water until use).
Mix everything under Marinate well enough with a tsp of salt.
Drain water from the cauliflower florets and leave it for sometime so the water drains completely.
In a bowl take capsicums, potatoes and Brinjal/Aubergines chunks add 2 to 3 tbsp of the spice powder for marinating, mix well and keep aside, then do the same with all the veggies, just add Amchur powder to the Bhindis/Lady's finger.
Keep all these vegetables for 2 hours using up all the marinating spice completely. If left over add this to the Tomato gravy ( I had a bit left over I put it in the gravy and it helped in thickening the gravy too because of besan flour, just make sure about the spiciness but)
When the veggies are marinating in a wok,  heat  2 tbsp of oil, add pepper corns, bay leaf, a tiny piece of star anise,  Cumin seeds, ginger, garlic, chillies  and onions then fry until they turn transparent then add chopped tomatoes and one carrot, with a cup of water close the lid and cook until well done in a low flame, check now and then that the curry doesn't dry out add some more water if needed ( I did not add any water as it was good to go).
Meanwhile while the Tomato gravy is in process, Take these marinated veggies, some of them like cauliflower and Baingan (aubergine) might have given out some water, you may add a bit more Besan flour to make it more stiff than gooey  and fry them with 2 to 3 tbsp of oil, one by one, when you are cooking capsicum fry them in a high heat that gives a crunchiness, Add potatoes to the oil first fry for few minutes until it is semi cooked then add  Aubergines mix well and close the lid with a tsp of salt and cook them in a low flame, mix now and then, until well done.
Now make the Tomato Gravy:  when you are in the process with the veggies, Tomatoes would have got cooked really quickly, with everything in it, take it off the stove and allow it to cool.  Using a blender/mixie, removing the Bay leaf blend everything well together into a smooth paste, filter and take the pith squeeze out all the juice and blend it again then add 1/4 cup of water and blend it again, filter again and throw away the left over pith.
Heat a pan with oil, Add this Tomato gravy to the wok taste it, adjust salt add Garam Masala, chilli powder and I added a tbsp of Pav bhaji masala for an extra kick to the dish, add finely chopped coriander leaves, mix well boil it for a few minutes, taste again for the right taste... Mmm..., that's delicious ready to go on the plate with all the roasted vegetables.

This is how you have to serve says Vaishali...
Arrange all the vegetables (Check out her blog for a good click of what she says) in a circle, pour the tomato gravy either on top of it or in the middle or in a bowl and when serving on your plate take the veggies and the gravy to top it and enjoy it with your choice of Naans, parathas, rotis or pulkas etc...
It was fabulous definitely give it a try..,
will see you soon with the next blog hop wednesday ( it's day after tomorrow!)

The post Tawa Subzi appeared first on My Veg Fare.

Hi everybody, I know I have been posting just cakes all the time!, as I want to finish my T and T project, I have to do this!, So soon I can post the round-up from PAB's blog, Did you read it right ?, Had a lovely time baking this cake and the drawings, It was fun spending time with the kids with this!, we all enjoyed baking and eating :), I had an eye on her signature from a very long time, and really wanted to try it out, and I did it. Only we wee bit got carried away and the left over we squeezed it all over the cake! 🙂

It's always just the weather makes me sore to do anything, well, by the way today, we have lot of sunshine, I have just decided I will enjoy it till it lasts. You need to check out her blog  HERE for beautiful photos of this really yummy cake and of course her signature too...

BAKING QUARK MOUSSE CAKE WITH ROASTED BALSAMIC STRAWBERRIES

FOR THE SPONGE CAKE

Thank you so much Deeba, for this wonderful recipe, and would I make it again Yay! YES OF COURSE...,  I enjoyed your signature drawing so much, I am so pleased with myself that I tried.

Oops I forgot something, I made this for my own event - T and T - Passionate about baking, by kitchen chronicles and zlamushka  and also to Anu's event - Berries - Strawberries, Hearth and soul, and to Priya and Aipi's Bookmarked recipes  and also to Jacqueline and Ruth's Book Marked recipes

The post Baking Quark Mousse cake with Roasted Balsamic Strawberries from PAB appeared first on My Veg Fare.

After the filling rest the cake in the fridge for about ½ an hour, and then frost with chocolate Ganache to which recipe follows below J



BALSAMIC STRAWBERRY AND CREAM FILLING:

1-2 tbsp powdered sugar

If you want to see the lovely Clicks log on to her website for the pleasant to heart, eyes and soul clicks of this beautiful cake here is the link http://www.passionateaboutbaking.com/2011/04/bakingbarbaras-old-fashioned-chocolate-cake-with-
balsamic-strawberry-cream-filling-eggless.html

I am sending this to my own event Tried and Tested from Deeba's Blog of Passionate about Baking event of zlamushka's taken care of Lakshmi of Kitchen Chronicles  and also ''Only Baked'' event started by Pari of foodelicious and hosted by Harini of Tamalapaku. I am sending this to Anu's event Berries - Strawberries 

The post Baking Barbara's old fashioned chocolate cake with Balsamic strawberry & Cream filling - Eggless appeared first on My Veg Fare.

MINI CHOCO BUNDT CAKE

INGREDIENTS:
1 Cup Atta
3/4th cup All purpose flour
1/2 cup Chocolate chips
2 tbsp Cocoa powder
1/4 tsp salt
2 tsp Baking powder
1/2 tsp Baking soda
3/4 th cup Sugar
1 Cup Milk + 2 tbsp
1/3 cup oil
1 tsp Vanilla essence
1 and 1/2 tsp Coffee powder

METHOD:
Preheat the oven to 400 dF/200 dC/ Gas mark 6, Spray or butter your Mini bundt cake tins and keep them ready.
First of all take both the flours and all the dry Ingredients except for chocolate chips and sugar, mix well, until well combined sieve all of them thrice at least so they are all well incorporated.
In a large bowl mix all your wet Ingredients thoroughly, do not whisk too much.
Then add the choco chips and then add the flour in batches, while seeing to it that you have no lumps and it is fully and thoroughly incorporated into the wet mixture, if you feel it is too thick add one or two tbsp of hot water.
Pour this into the prepared tins and bake for 20 to 25 minutes depending upon your oven temperatures, or until when skewer inserted comes out clean.
Take it out of the oven and allow it cool, once it is cooled top it with Ganache and enjoy this lovely cake

Minor Changes I made : I interchanged the measure of the flours, I did not melt the choco chips and of course did not top it Ganache.

How to Make Nutella Ganache:
Take 3 tbsp of Nutella and add 1 and 1/2 tbsp of milk or Cream and heat it in Micro wave for 30-40 seconds, until it is of flowing consistency, pour it on the cakes and enjoy.

It was a very wonderful cake so soft and beautiful, and you would never know you missed Egg in it 🙂

Take a look at her blog at this link for a wonderful click of this recipe and how she has made it ....

Sending this to ''Only series'' of Pari's being co-hosted by Harini of Tamalapaku's ''Only Baked event''  .

The post Mini-choco Bundt cake with Nutella Ganache (Eggless) appeared first on My Veg Fare.

This is to Taste and Create thanks to searching for spice, for this delightful recipe which my kids loved. I love to send this to PJ's event guest hosted by hosted by Krithi's kitchen - Herbs and flowers in my platter.

The post Spirali Pasta with Coriander Pesto appeared first on My Veg Fare.

LENTIL CROQUETTES

Here is a picture of the lentils I have used in this recipe I have taken the photo from here

The Ready Roasted Soya I have used are just like these ones, I took this photo from google

METHOD:
INGREDIENTS:
1 Cup Red Lentils
1 Medium sized Green pepper
1 Medium Onion
2 to 3 Garlic cloves 
1'' Ginger
1/2 cup Green peas (I used frozen)
1/4 cup of grated carrot
1/4 cup of finely chopped beans
few sprigs of Coriander leaves
2 to 3 tbsp of Lemon juice
Oil to fry
MASALA
1 tsp of Coriander powder
1/2 tsp of Cumin powder
1/2 tbsp of Chilli powder
1/2 tsp of Amla powder
1 tsp Garam Masala powder
1 tsp Kitchen king masala (optional)
1/2 tsp of Turmeric powder
Salt as required
2 tbsp of oil
FOR THE COVERING:
1 and 1/4 cup of Cup of Bread crumbs (or as required)
1 cup of Ready Roasted Soya Nuts powdered (or as required)
1/4 cup of Maida/Corn flour made into a semi thin paste

METHOD:
First of all I would like to say please adjust Masala powders to your liking.
First of all cook the Red lentils exactly in 1 cup of water, which makes it exactly how we want, not too watery, mushy but it will look so fluffy and nice. (1 whistle would be enough I think)
Meanwhile chop all your veggies and keep it ready.
Next take a wok, heat oil add finely chopped onions, Garlic and ginger and saute them well, when onions turn transparent add all the chopped vegetables and cook them by sprinkling water now and then and cook them in a low flame until well done. 
When these are cooking use 2 or 3 bread slices powder them in a mixie and fry them in a dry wok for 4 to 4 minutes which gives them a crunchy touch and powder the already ready roasted Soya nuts, keep them separately ready in a plate.
Now add all the Masala powders and saute them again, for few minutes cover with a lid and leave it for an other 5 minutes so the veggies absorb all the masalas, Now try and mash the veggies a little bit so they are kind of mushed up.
Now add the cooked Lentils and salt as required which are cooked perfectly mix well and again leave it for an other 5 minutes with closed lid, Garnish with Coriander leaves.
Now every thing will be like a mass to this add a 1/4 cup of Roasted bread crumbs. 
This helps in absorbing any water in the dal mixture and makes it more firmer.
Make little balls and roll them into croquettes shape.
Dip these balls/rolls or whatever shape you desire first into the Maida/cornflour paste, then roll it on bread crumbs and then on the soya powder then roll it on a plain surface pressing them slowly so the crumbs get stuck to it nicely.
Leave it for few minutes get 2 to 3 of the ready like this and deep fry them in hot oil until golden brown in colour.
Do fry them very carefully not like bhajjis/ do not overturn them immediately leave them for few minutes then slowly roll it down and then you know they are done well, drain them on a kitchen towel and serve them with ketchup and few salad leaves. Kids will love it.
To make it HEALTHIER bake them in an oven. There you go either way it is good........... :))

MY LITTLE TIP:  They will be very soft to handle if you want them to be more firmer grind 1/2 cup of Bread Crumbs with 1/4 cup of Walnuts and mix it with the subzi. which gives a more meaty smell and makes it more firm.
Sending this to MLLA#33 of susan's hosted by Amalu's kitchen, Torview Toronto's Brown event, and only Original recipes of Pari's hosted by Nivedita. I am also sending this to Priya of Now servings ''Fast food not fat food'' event 

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USAL/MISAL GRAVY (MATKI/MOTH BEANS GRAVY)



First of all you need to sprout the Matki/Moth beans here is a picture of Moth Beans/Matki and its sprout 🙂

Soak the Matki/Moth Beans over night, drain out the water, tie it in a muslin/cotton cloth and keep something heavy on it and sprinkle water now and then within 2 days you can see the sprouts this is an old method sprouting happens depending upon the legumes you use, otherwise, buy a sprouts maker (sold in India/Bangalore which I bought for 200/-, which has two tiers and you can sprout two at a time)
Coming back to the recipe :
Recipe Source :  Nupur's - One hot stove

INGREDIENTS:
1 Cup Matki/Moth Beans (yields about 3 to 4 cups of sprouted beans)
1 tsp Cumin seeds
1 tsp Mustard seeds
1 sprig of curry leaves
1 large onion (2 medium onions)
1/2 cup Peanuts (raw/roasted)
2 Medium potatoes
3 to 4 flakes of Tamarind
1 tbsp of Jaggery
salt to taste

MISAL PASTE 
This is her mom's method of making this usal which I thought very authentic, than Nurpur's short cut method, so as she was kind enough to post it, I was quite happy using this method.
Here it is how she makes:
2 Chopped Onions
1/2 cup fresh coconut
1 tbsp Kollapuri Masala

METHOD:
Heat oil in a kadai, add cumin seeds and mustard seeds once they splutter, add onions and saute them, until they change colour, then add potatoes, Sprouts and Peanuts ( I precooked them, as I did not know how well they cooked this way).
Simmer and cook all the above said Ingredients with 3 to 4 cups of water until they are well done.
soak Tamarind in 1/2 cup of water and microwave for a minute, remove it from oven and keep it aside until you are able to squeeze the juice out of it.
Meanwhile saute onions until brown and then add the fresh coconut and kollapuri masala, grind them to a smooth paste.
Add this Masala paste to the cooking gravy with Tamarind  and Jaggery, Taste and adjust the seasonings to your taste, cook them until the gravy thickens and  the seasonings are perfect, Garnish with Cilantro (coriander leaves) and then switch off the stove.
Ready to serve with anything you wish.
If you want to turn this into a chat, all you have to do is go to her blog :)), she will tell you what to do, I will try to post it an other time, as I did not make it as a chat but had it with my pulkas!

Sending this to PJ who is hosting Flavours of Maharashtra started by Naina
I would like to send this to AWED - Indian Cuisine, hosted by Taste of pearl city

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