Curried Black Lentil Soup(Kaali Mash Ki Daal)

Iron rich Heart healthy Dals(lentils) with roti(flatbread) or chawal(rice) is the quintessential comfort food of every Indian household,also the major source of protein for the vegetarians.With so many varieties to choose from,lentils are usually used to make spicy curried soups like Sambhar(with Toor dal) and spinach lentil soup(with yellow Mung).Lentils like Urad are simply good topped with some fried onions,herbs and squeeze of lemon ,another favorite delicacy with Urad,which is hard to miss in south Indian breakfast menu is the Vada.Khichdi with whole green Mung and Biryani with Chana are piquant combos with rice.

Lentils\legumes part of meals every day.I often make the Curried Black lentil soup ,which go perfect with bread\roti\parathas.
Ingredients
1 cup Black Split Lentils(Kaali Urad\Mash)
1/2 teaspoon Turmeric
3/4 teaspoon chilly powder
3/4 teaspoon ground spices(like cardamoms,cloves ,cumin and cinnamon)
1/2 teaspoon cumin seeds(Zeera)
2-3 whole spices cardamon ,cinnamon sticks,cloves
1 small onion,finely chopped
1 medium tomato,finely chopped
1 teaspoon ginger garlic paste,or freshly minced ginger and garlic
2 Tablespoon Extra Virgin Olive Oil
1 tablespoon freshly squeezed lemon juice.
2 tablespoon chopped herbs,I used Cilantro
Salt as per taste

Method
Wash and Soak lentil for 15-20 minutes.
Heat oil in a pressure cooker or skillet with lid,add the onions,cumin seeds and whole spices.Mix in the ginger and garlic when onions turn lightly brown,add the chopped tomatoes,rest of the spices ,saute for a minute.Drain all the water from the lentils and add to the mixture,let roast for 2-3 minutes,before adding 3 cups of water and seasoning with salt.Cover and cook until lentils are tender 10-12 minutes on medium high heat in a PC and 30-40 minutes in a skillet.Uncover and stir and simmer for another 5-10 minutes until gravy thickens,garnish with chopped herbs and serve hot with bread\roti\parathas.

For more heart healthy lentil\legumes recipes,don't miss the My Legume Love Affair event started by Well Seasoned Cook,hosting the seventh helping is Srivalli of Cooking 4 all seasons.

Interesting Read
Heart health gain locked in pigment of black lentils

More Tasty Lentils Recipes

Whole Wheat Ginger Spice Cookies

Ginger snap cookies are one of the America's favorite spice cookies made with ginger and spices like cinnamon,cloves and nutmeg.I used fresh ginger instead of ground dry ginger to add real zest to the ginger snap cookies.Just the other day a good friend of mine gifted me a box of fresh spices mix (aka garam masala),I could almost instantly feel the potency of the spices with the strong aroma and heat from taste of the spices.Only one teaspoon of the fresh masala was enough to spice up the cookies. I don't use molasses so used date syrup instead,although not very sweet these cookies were by far the spiciest cookies I ever tasted,just right to beat the chill in the air.
Ingredients
2 cups Whole Wheat flour
1 teaspoon freshly grated ginger
1 teaspoon Spice mix(ground cinnamon,cloves,cumin and black pepper)
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar
1/4 cup date syrup or molasses.
1 large Organic Egg
4 tablespoon butter,softened
2 tablespoon olive oil
2 tablespoon sugar crystals or raw sugar for topping

makes about 16-18 medium size cookies.
Method
Mix the flour,baking soda,salt and spices in a bowl.In another bowl beat butter and sugar until smooth,whisk in the egg and the syrup.Mix in the egg mixture in to the flour mixture and knead in to a smooth dough.Sprinkle all purpose flour on your work surface and roll 2 logs with the dough.Slice using a knife,dip one side in to the sugar crystals and lay on a greased cookie sheet spacing them about 2 inches apart.bake for about 15-20 minutes until cracked on the top and lightly browned.cool on rack and store in air tight container.

These spiced up cookies are my entry for Meeta's Monthly Mingle :World of Spice cookies.Can't wait to see the round up of spicy cookies.

Vegetable Stuffed Mushrooms

Mushrooms,the delicious edible fungi can be savored in so many ways as appetizers, in salads , main dishes or sides.The Vegetable Stuffed Mushrooms can be packed up with a variety of vegetables and flavored with different cheeses and herbs,to make a delicious appetizer or as a side.I served it with Penne Pasta in marinara sauce to make a fulfilling 30 minute meal.


Ingredients
10 large button or Crimini mushrooms,stems cut ,finely chop the stems for stuffing
2 cloves garlic, minced
1 tablespoon olive oil
1 medium onion, finely minced
1 cup of vegetable like carrots,radishes and peppers,finely chopped
2 tablespoon fresh herbs like parsley or cilantro,finely chopped
1/2 teaspoon chilly powder
1/2 teaspoon cumin powder
1/4 teaspoon turmeric
Salt as per taste

Method
preheat oven to 400F.
Wipe the mushrooms with damp cloth and twist off the stems, set the caps aside and finely chop the stems.
Heat oil in a pan,the chopped onions and saute until translucent about 1 minutes.Add the minced garlic,after few seconds add the spices,chopped mushroom stems, and rest of the vegetables and cook until soft , about 8 minutes. Stuff the mixture into the mushroom caps and lay a baking dish lightly greased with oil,drizzle with some low fat cheese if desired and bake for 15-20 minutes until lightly browned. Serve with Pasta or rice and greens.


Mushroom Nutrition facts:
A cancer fighting food with good source of Dietary Fiber, Protein, Vitamin C, Folate, Iron, Zinc and Manganese, and a very good source of Vitamin D, Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus, Potassium, Copper and Selenium.
Vegetable Stuffed Mushrooms is my entry Weekend Wokking ,December's ingredient is Mushrooms,hosting WW this month is Marija of Palachinka

Apricot Trifle

A trifle is an simple dessert to put together with layers of cake,custard and fruits.I prepared this last dessert as a farewell to year 2008 with the luxurious apricot fruit.The canned apricots are affordable but the dried apricots are a little pricey.I used both dried and canned apricots in the trifle and prepare the custard
with low fat milk,If you can make the custard lump free then assembling the trifle is a cake walk.
Ingredients
6-8 apricot halves,canned
5-6 dried apricots,chopped
Chocolate cake or pound cake\sponge cake ,cut in small cubes
Apricot flavored Jello(kosher\halal) ,cook as per instructions and cut in any desired shape about 1 cup.
mixed dried fruits and nuts
For custard
2 cups reduced fat Organic milk
2 tablespoon corn starch\custard powder
2 tablespoon sugar
dash of pure vanilla extract(alcohol free)

Method
To make the custard,bring milk to a boil , dissolve corn starch in 2 tablespoon of water and slowly add in to the hot milk while stirring constantly.Cook until it thickens about 5 minutes and keep stirring to prevent lumps.Stir in the vanilla and cool.
Assemble the triple in a big transparent bowl or individual serving cups.Layer the
Jello cubes at the bottom ,then the cake slices or cubes,drizzle the custard all over,spread some chopped canned and dried apricot ,another layer of cake and custard ,finish by topping with remaining Jello,fruits and some nuts.Serve cold.
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Apricot trifle is my entry for A Fruit a month,a monthly fruit event started by Maheshwari,hostess of this month's luxurious Apricot fruit is Siri of Siri's Corner.
Apricot Nutrition Facts
Fresh, dried or canned, apricots are one of the best sources of beta-carotene, with just one fresh apricot providing about the daily recommendation of vitamin A. The beta-carotene is converted to Vitamin A in the body. This nutrient helps protect the eyes and keep the skin, hair, gums and various glands healthy. It also helps build bones and teeth. Plus, research shows that Vitamin A helps to fight infection by maintaining strong immunity.


Hope everyone is having a joyous holiday season. Thank you for visiting my space here and the lovely comments.Have a wonderful and healthy new year:)

Methi(Fenugreek) Sprouts Peas Rice

The budding baby plants called sprouts , synonymous to new life,are known as wonder foods ,as it helps in clearing toxins of the body and building healthy immune system.Similar to Mung sprouts ,the methi sprouts can be grown easily grown quickly indoors, even in the winter,see Mung Sprouts Noodles

Slightly bitter methi Sprouts are nice complement with sweet Peas Rice.Sprouts can also be cooked up with lentils and mixed in salads.
Methi(Fenugreek) is considered very nutritious for the nursing moms for it enhances the milk supply.For more such wondrous sprouts recipes don't miss the JFI:Sprouts event,hosted this month by Ammalu's kitchen.
Ingredients
2 cups brown or white rice
1/2 cup sweet peas ,fresh or frozen
1/2 teaspoon peppercorns
2-3 whole cloves
2 tablespoon Olive oil or vegetable oil
Salt for seasoning
1/2 cup sprouts.

Method
Wash and soak rice for 10 minutes. Bring 4 cups of water to a boil,drain all the water from rice and add to the boiling water.Season with salt.Add oil,spices and when rice is almost done,add the peas.If possible drain the excess starchy water or if that's lot of work ,add just 3 cups of water instead of 4. Cover and let cook completely,mix in the washed sprouts in to the warm rice and serve with lentils curry.

Daring Bakers Challenge December-French Yule Log!

November's Daring baker challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.They have chosen a French Yule Log by Flore from Florilege Gourmand

Just in to my second challenge,the french yule log ,was truly a tough one to complete for a beginner baker like me.I was confused initially,never baked a yule log before,I knew the cake kind of yule log,but this was totally new with the frozen elements.Procrastinated making it,until last week ,one peaceful day with ample of amount of time to spare;I finally gathered my guts to make this frozen delight with not one or two,but total of 6 elements obligatory elements to complete the challenge.I choose dark chocolate variation in 4 of the element ,except for the creme brulee and apricot mousse . Started with the 1. the chocolate Dacquoise Biscuit,delicious almond cake,was pretty easy and quick. Then 2.Creme brulee,my most fond french dessert,this was manageable. Next 3.the Praline Feuillete (Crisp) Insert,would have been easier if I had the store-bought praline,making both the praline and the lace crepes was very time consuming. For the 4. Mango mousse element,lucky for me I had the apricots with same texture as mangoes to substitute ,but preparing the Italian meringue seemed a little tricky without the candy thermometer. Almost there 5.The Dark chocolate Ganache insert ,was no trouble to make. I use my good old bread loaf pan to set the log.Freezed it for a day ,finally the next day the last element 6.The dark chocolate icing to top off the frozen eggcelent delight(I used 9 Organic eggs to make this dessert!).



(*I used Kosher gelatin without any animal products)
Recipe
Element #1 Chocolate Dacquoise Biscuit (Almond Cake)
Ingredients:
2.8 oz (3/4cup + 1Tbsp / 80g) almond meal
1.75 oz (1/2 cup / 50g) confectioner�s sugar
2Tbsp (15g) all-purpose flour
3.5oz (100g / ~100ml) about 3 medium egg whites
1.75 oz (4 Tbsp / 50g) granulated sugar
3 tablespoons of sifted unsweetened cocoa powder

1. Finely mix the almond meal and the confectioner's sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).
2. Sift the flour into the mix.
3. Beat the eggs whites, gradually adding the granulated sugar until stiff.
4. Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
5. Grease a piece of parchment paper and line your baking pan with it.
6. Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc...) and to a height of 1/3 inches (8mm).
7. Bake at 350�F (180�C) for approximately 15 minutes (depends on your oven), until golden.
8. Let cool and cut to the desired shape.

Element #2 Mango Mousse
2 medium-sized egg yolks
2 Tbsp (17g) cornstarch
1/3 cup (80g) whipping cream (or coconut milk)
7 oz (200g) mango puree
3.5 oz (1/2 cup / 100g) granulated sugar
1.3 oz (36g) water
2.5 gelatin leaves or 5g / 2+1/4 tsp powdered gelatin
3.5oz (100g / ~100ml) about 3 medium-sized egg whites

1. Beat the egg yolks with the cornstarch until thick, white and fluffy.
2. Heat the cream in a medium saucepan and once hot, pour a small amount over the egg yolks while whisking vigorously.
3. Pour the egg yolk mixture back into the rest of the cream in the saucepan, add the mango puree and cook, stirring constantly, until it thickens considerably, at least 3-5 mn. Let cool to lukewarm temperature.
4. Make an Italian Meringue: Cook the sugar and water on medium heat until temperature reaches 244�F (118�C) when measured with a candy thermometer. If you don�t have a candy thermometer, test the temperature by dipping the tip of a knife into the syrup then into a bowl of ice water. If it forms a soft ball, you�ve reached the proper temperature.
4a. Beat the egg whites until foamy. Pour the sugar syrup into the whites in a thin stream while continuing to whisk vigorously (preferably with a mixer for sufficient speed). Whisk/beat until cool (approximately 5 minutes). The meringue should be thick and glossy.
5. Soften the gelatin in cold water and melt in a small saucepan with 1 tsp of water OR melt in the microwave for 1 second (do not boil).
6. Put the melted gelatin in a mixing bowl and, while whisking vigorously, pour the lukewarm mango cream over the gelatin.
7. Carefully blend the Italian meringue into the mango mixture.

Element #3 Dark Chocolate Ganache Insert

Preparation time: 10mn

Equipment: pan, whisk. If you have plunging mixer (a vertical hand mixer used to make soups and other liquids), it comes in handy.

Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.

Ingredients:
1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup � 1 Tbsp/ 135g) heavy cream (35% fat content)
5 oz (135g) dark chocolate, finely chopped
3Tbsp + 1/2tsp (45g) unsalted butter softened

1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month�s challenge).
2. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

lement #4 Praline Feuillete (Crisp) Insert

Preparation time: 10 mn (+ optional 15mn if you make lace crepes)

Equipment: Small saucepan, baking sheet (if you make lace crepes).
Double boiler (or one small saucepan in another), wax paper, rolling pin (or I use an empty bottle of olive oil).

Note: Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp. There are non-praline variations below. The crunch in this crisp comes from an ingredient which is called gavottes in French. Gavottes are lace-thin crepes. To our knowledge they are not available outside of France, so you have the option of making your own using the recipe below or you can simply substitute rice krispies or corn flakes or Special K for them. Special note: If you use one of the substitutes for the gavottes, you should halve the quantity stated, as in use 1oz of any of these cereals instead of 2.1oz.
If you want to make your own praline, please refer back to the Daring Baker Challenge Recipe from July 2008.

To make 2.1oz / 60g of gavottes (lace crepes - recipe by Ferich Mounia):
1/3 cup (80ml) whole milk
2/3 Tbsp (8g) unsalted butter
1/3 cup � 2tsp (35g) all-purpose flour
1 Tbsp / 0.5 oz (15g) beaten egg
1 tsp (3.5g) granulated sugar
� tsp vegetable oil
1. Heat the milk and butter together until butter is completely melted. Remove from the heat.
2. Sift flour into milk-butter mixture while beating, add egg and granulated sugar. Make sure there are no lumps.
3. Grease a baking sheet and spread batter thinly over it.
4. Bake at 430�F (220�C) for a few minutes until the crepe is golden and crispy. Let cool.

Ingredients for the Praline Feuillete:
3.5 oz (100g) milk chocolate
1 2/3 Tbsp (25g) butter
2 Tbsp (1 oz / 30g) praline
2.1oz (60g) lace crepes(gavottes) or rice krispies or corn flakes or Special K

1. Melt the chocolate and butter in a double boiler.
2. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

Element #5 Vanilla Cr�me Brul�e Insert

Preparation time: 15mn + 1h infusing + 1h baking

Equipment: Small saucepan, mixing bowl, baking mold, wax paper

Note: The vanilla cr�me brul�e can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc...

Ingredients:
1/2 cup (115g) heavy cream (35% fat content)
� cup (115g) whole milk
4 medium-sized (72g) egg yolks
0.75 oz (2 Tbsp / 25g) granulated sugar
1 vanilla bean

1. Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.
2. Whisk together the sugar and egg yolks (but do not beat until white).
3. Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.
4. Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210�F (100�C) for about 1 hour in a water bath , until firm on the edges and slightly wobbly in the center.
5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

Element #6 Dark Chocolate Icing

Preparation time: 25 minutes (10mn if you don�t count softening the gelatin)

Equipment: Small bowl, small saucepan

Note: Because the icing gelifies quickly, you should make it at the last minute.
For other gelatin equivalencies or gelatin to agar-agar equivalencies, look at the notes for the mousse component.

Ingredients:
4g / � Tbsp powdered gelatin or 2 sheets gelatin
� cup (60g) heavy cream (35 % fat content)
2.1 oz (5 Tbsp / 60g) granulated sugar
� cup (50g) water
1/3 cup (30g) unsweetened cocoa powder

1. Soften the gelatin in cold water for 15 minutes.
2. Boil the rest of the ingredients and cook an additional 3 minutes after boiling.
3. Add gelatin to the chocolate mixture. Mix well.
4. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

To Assemble your French Yule Log

Depending on whether your mold is going to hold the assembly upside down until you unmold it or right side up, this order will be different.
THIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP.
You will want to tap your mold gently on the countertop after each time you pipe mousse in to get rid of any air bubbles.

1) Line your mold or pan, whatever its shape, with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it�s easier to find than cellulose acetate which is what rhodoid translates to in English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you�re using.

You have two choices for Step 2, you can either have Dacquoise on the top and bottom of your log as in version A or you can have Dacquoise simply on the bottom of your log as in version B:

2A) Cut the Dacquoise into a shape fitting your mold and set it in there. If you are using an actual Yule mold which is in the shape of a half-pipe, you want the Dacquoise to cover the entire half-pipe portion of the mold.
3A) Pipe one third of the Mousse component on the Dacquoise.
4A) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
5A) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
6A) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
7A) Pipe the last third of the Mousse component on top of the Praline Insert.
8A) Freeze for a few hours to set. Take out of the freezer.
9A) Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn�t seep out when you set the Dacquoise on top.
10A) Close with the last strip of Dacquoise.
Freeze until the next day.

THE NEXT DAY...
Unmold the cake/log/whatever and set on a wire rack over a shallow pan.
Cover the cake with the icing.
Let set. Return to the freezer.
You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc...
Transfer to the refrigerator no longer than � hour before serving as it may start to melt quickly depending on the elements you chose.


My mousse element was melting quicker than I expected and the praline insert was hard as a rock to cut but otherwise this was undoubtedly the most delectable frozen dessert I ever tasted,with tantalizing flavors in each layer.I would definitely make this again for my next party to astonish my guests.

I thank Lis of La Mia Cucina & Ivonne of Cream Puffs in Venice for letting me part of the baking club.And the hosts Hilda and miron for such a thrilling challenge.

Take a peek in to other daring bakers amazing french yule logs.

Dark chocolate Pecan Cookies-simple to bake and scrumptious to eat

I always prefer fresh home made cookies to store bought ;all for good reasons ,I have total control over the sugar and fat in the cookies and can avoid all the preservatives and additives hard to interpret.I usually bake my cookies with nuts and fruits with dark chocolate or cocoa powder.And there is nothing better than the aroma of fresh-baked cookies filling the home and delighted faces of my little ones on seeing a cookie(with chocolate in particular).Dark Chocolate pecan cookies are simple to bake and scrumptious to eat,you can top with any nuts and mix in any dried fruits or use a tablespoon of cocoa powder instead of dark chocolate.
Ingredients
1 1/4 cup all-purpose flour
1/2 cup Almond meal or finely ground almonds
1/2 cup Brown sugar
2 tablespoon butter
2 tablespoon Organic milk,little more if needed
3/4 teaspoon baking soda
1/4 teaspoon salt
1 organic egg
1 teaspoon flax seeds(optional)
1/2 cup dark chocolate chunks(use any dark chocolate bar)
1/4 cup(12) whole pecans or almonds

Makes a dozen cookies

Method
Whip butter and sugar in a bowl,until creamy.Whisk in egg ,milk and beat until well combined.
In another mixing bowl,combine flour, baking soda,flax seeds and salt.Add the egg mixture and mix until mixture comes together,add little more milk if needed.

Grease a cookie sheet lightly with oil and drop a spoonful of the mixture in 2 rows about one inch apart.Top with a pecan and dark chocolate chunks and bake at 350� for 15 to 20 minutes, until lightly browned. Remove a and let cool completely on a rack.

These cookies are my entry for sharmi's Holiday cookie event and Vandana's Baking for beginners and JZ's Santa's holiday challenge and Purva's Christmas feast Event .