No Croutons Required - Vegetarian Soup and Salads, May 2015 Warm Weather Edition

Welcome to the May 2015 edition of No Croutons Required, a monthly event celebrating vegetarian soups and salads from around the globe. Alternately hosted by Jacqueline of Tinned Tomatoes and myself, we are always thrilled with the contributions from fellow bloggers we receive every month. This time around I'm pleased to showcase 18 ideas for soups and salads, so settle in and see what cooks have served up this month. As always, thanks to everyone who shared their recipes.

Recipe: Greens, Rice and Yogurt Soup

Chef: Johanna
Blog: Green Gourmet Giraffe
Location: Australia

Our first submission is from Johanna who has been a regular contributor to NCR right from the beginning. Here she has filled out a leafy green soup with onion, celery, cannellini beans, brown rice and yogurt. Like Johanna says, this is the type of soup you need in your life, using greens that are nearing the end of their shelf life and employing staples likely on hand in the kitchen. A meal in one bowl is always welcome too.

Recipe: Red Lentil Soup

Chef: Manjiri
Blog: Sliceoffme
Location: UK

Next up we have this beautiful and creamy masoor dal (red lentil) soup. Lightly spiced, and a winner for sure, red lentils star here with red onion, potato, tomato, some cloves and cinnamon. Served up with some toasted bread, this is sure to please and nourish.

Recipe: Asian Millet Salad

Chef: Cate
Blog: A Traveling Cook
Location: Germany

I've always thought millet is an under-appreciated grain, but here it shines in a colorful Asian-style salad. This delightful nutty grain is combined with capsicum, snow peas, edame beans, spring onion, basil, red cabbage, broccoli, corn and avocado. This bowl of goodness is then dressed with garlic, ginger, soy sauce, sesame seeds, red wine vinegar and sesame oil. Picking up millet by mistake instead of quinoa surely paid off here.

Recipe: Slimming Carrot Soup

Chef: Nadine
Blog: Juggle Mom
Location: UK

Carrots are a staple vegetable in my house, and this is a fine and easy way to enjoy them. Just carrots, with all of their natural sweetness, red onion, a veggie cube and some black pepper. Then all you need to do is blend it up and serve up with some crusty bread for a healthy and satisfying lunch.

Recipe: Creamy Tomato Soup

Chef: Elisa
Blog: Lemon & Lime Thyme
Location: UK

If you enjoy homemade tomato soup with little fuss, then this is a must-try. This puréed soup consists of tomato purée, shallots, garlic, paprika, thyme and a bit of cream and parsley to garnish. Surely satisfying and if you add a wee bit of sugar it helps to cut the acidity of the tomato. Another lovely soup that would go quite well with some buttered bread for lunch or dinner.

Recipe: Kale, Tenderstem and Fennel Summerstrone

Chef: Dominic
Blog: Belleau Kitchen
Location: UK

The creative title alone for this recipe got my interest. This summery twist on classic minestrone is filled with favorite vegetables, including spring onions, carrots, fennel, celery, kale, broccoli, beans, peas and tomatoes. Add some thyme, oregano, rosemary and chives for seasoning and you are all set for one delicious bowl of goodness to brighten up your day.

Recipe: Spring Green Quinoa Salad

Chef: Laura
Blog: How to Cook Good Food
Location: UK

This mixed medley salad was inspired by Laura's daughter's request, and it is so fitting for spring. Nutty quinoa is complimented with cucumber, radish, broccoli, courgette, peas, celery, spinach, fresh mint and coriander, lemon juice and olive oil. How is that for a healthy dose of vegetables? Yes please.

Recipe: Barley, Beetroot and Feta Salad

Chef: Jen
Blog: Jen's Food
Location: UK

This stunning salad certainly got my interest. Everything you need for a balanced and satisfying lunch, or dinner for that matter, is included here. Barley, mixed greens, spring onion, beets, cherry tomatoes and feta cheese all dressed up with olive oil, cider vinegar and some fresh mint. I can see this salad in my future.

Recipe: Potato Salad with Pistachio Mayonnaise

Chef: Jen
Blog: Chardonnay & Samphire
Location: UK

It's salad season in the western hemisphere and I think most can agree that potato salad is a favorite. Not everyone enjoys mayonnaise though, and here we have an inspired vegan version to dress up potatoes and tarragon. Pistachios, garlic, olive oil, cider vinegar and lemon or lime juice make up the dressing for a dose of protein without egg. Fabulous.

Recipe: Lemon, Barley and Basil Salad

Chef: Corina
Blog: Searching for Spice
Location: UK

Corina proves that pearl barley is an excellent grain to include in a salad that I am sure would be perfect for hot summer days. Easy to make, barely is complimented with sunflower seeds for some extra texture and dressed with fresh basil, lemon juice, olive oil and black pepper. I adore simple creations like this because simplicity need not be boring.

Recipe: Simple Fat Free Spinach Soup

Chef: Camilla
Blog: Fab Food 4 All
Location: UK

This iron-rich spinach soup is another easy one that would be fine to serve when it's a bit too hot to cook and, for sure, something to enjoy after indulging in rich foods. Spinach, small potatoes, onion and garlic are whizzed up and seasoned with some black pepper and nutmeg. Again, another simple soup that is surely delicious for lunch with a slice of crusty bread or as a starter soup for a main meal.

Recipe: Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing

Chef: Janet
Blog: The Taste Space
Location: Canada

It certainly is salad season and Janet provides a substantial winner with a lettuce wedge salad that also features pears, avocado and tempeh bacon. This delightful combination is dressed with sunflower seeds, non-dairy milk, cider vinegar, garlic, Dijon mustard, chives and parsley. Get your knife and fork ready and dig in.

Recipe: Roasted Rainbow Salad with a Sassy Dressing

Chef: Kellie
Blog: Food to Glow
Location: UK

This gorgeous and colorful salad is sure to soothe the soul and body. Radish, beets, carrots and all sorts of peppers are dressed with olive oil, maple syrup, pomegranate molasses, red wine vinegar, fresh herbs, goat cheese and lightly toasted nuts and seeds. The possibilities are endless here and infinitely satisfying and nourishing.

Recipe: Asparagus Salad with Baked Eggs

Chef: Angela
Blog: Only Crumbs Remain
Location: UK

It's time to celebrate asparagus season, and as this healthy vegetable pairs so well with eggs, this is a salad to be enjoyed for sure while the harvest lasts. Sautéed mushrooms begin the meal, and then they are placed in ramekins, topped with an egg and baked. Next come some croutons which are all served with lightly fried asparagus, tomato, mixed greens, feta cheese and some balsamic vinegar. Simply divine.

Recipe: Zesty Courgette and Leek Soup

Chef: Katie
Blog: Feeding Boys and a Firefighter
Location: UK

Next we have a creamy soup that is perfect for spring or early summer. Quick and easy to make, fresh courgette features here with leeks, lemon zest, fresh mint and simple seasonings. Top with some crème fraîche if desired and serve along with some stoneground crackers for a satisfying lunch or light dinner.

Recipe: Fennel, Quinoa and Broad Bean Summer Salad

Chef: Caroline
Blog: Caroline Makes
Location: UK

As the temperatures heat up, salads will certainly appear more often on the menu. This colorful salad is a complete meal in itself, featuring marinated fennel, quinoa, red pepper, avocado, broad beans and corn, couscous and some lemon juice. Sounds like a fine meal to me.

Recipe: Chickpea, Olive and Feta Salad with Chat Masala Dressing

Chef: Lisa
Blog: Lisa's Kitchen
Location: Canada

My contribution this month fits in with a warm weather theme. A fusion-style dish of sorts, chickpeas, peppers, tomatoes, olives and good quality feta cheese are dressed up with olive oil, red wine vinegar, lemon juice, garlic, chili powder, paprika and chat masala. Zesty with a bit of spice, this is sure to be a patio favorite this summer.

Recipe: Black Soba Noodles with Miso Dressed Vegetables and Edamame Beans

Chef: Shaheen
Blog: Allotment 2 Kitchen
Location: UK

Our last contribution is another lovely rainbow salad, this time featuring black soba noodles, carrots, cabbage, edamame beans dressed with miso, rice vinegar, maple syrup and tahini. Garnished with toasted sesame seeds and fresh chives, this in a winning salad for certain.

And that concludes the May 2105 edition of No Croutons Required. Jacqueline will be hosting the June edition, so be sure to stop by her her blog for the announcement.

Chickpeas in a Spicy Aromatic Gravy

Though I don't adhere to a vegan diet as I do so enjoy cheese, yogurt and eggs on occasion, most of my main meals are decidedly vegan. That's easy as I happen to enjoy Indian cooking and there is a plethora of dishes that are superb without any dairy. And it is not just Indian cuisine either that can be made without dairy. When a recipe calls for yogurt or cream, I think creamy coconut milk. Traditional potato and Caesar salads can be dressed up with an avocado-based alternative. Just to cite a few examples. But moving along to the recipe… and a short review;

Surely I have enough cookbooks to start a small bonfire. In addition to the books, I have tons of bookmarked recipes and printouts waiting to happen. So I don't really need any more cookbooks, but sometimes there are a few that catch my interest and all restraint is thrown into the wind.

My latest purchase was a copy of Vegan Richa's Indian Kitchen. I have been following Richa's blog for a good many years now, and there is a wealth of creative and innovative recipes to keep me going for weeks on end, but the idea of a hard copy with carefully selected favorites, complete with beautiful photos, all packed into a neat little volume, piqued my curiosity. And I was not disappointed. In fact, it is one of my newest favorite cookbooks. The beauty about Richa's offerings is that they are traditional, creative and geared also toward home cooks. The recipes are easy to follow with the unique twist that Richa adds to everything she shares. Between the covers are recipes for breakfast, small plates and snacks, vegetable curries, legumes, one-pot meals, mains, flat breads, spice blends, chutneys and even desserts.

The first one I tried was this aromatic chickpea dish. The original recipe calls for sorghum flour, and though I have enough different flours to fill a small freezer, this is one I didn't have on hand. I used whole wheat flour instead. At some point, I am sure I will pick up some sorghum, but in the meantime this dish is not only easy to make, but so flavorful that all you need is some rice to balance out the meal. Buttery soft chickpeas are dressed up with an array of spices and seeds that make your kitchen smell so heavenly you can hardly wait to sit down and enjoy the meal. Spicy yes, but not overpowering because of the aromatics, this one can be made soupy or drier, depending on your preference.

Chickpeas in a Spicy Aromatic Gravy

Recipe by Lisa Turner Adapted from Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook Cuisine: Indian Published on May 28, 2015 Buttery soft chickpeas simmered in a rich coconut gravy seasoned with aromatic spices and seeds Print this recipe Curry: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 tablespoon coconut oil or other oil 1 teaspoon brown mustard seeds 1 medium red or yellow onion, diced 1-inch piece ginger, grated or minced 2 cloves garlic, crushed or minced 1 to 2 green chilies, seeded and finely chopped 2 1/2 to 3 cups water 1 teaspoon sea salt, or to taste fresh chopped cilantro for garnish Spice blend: 1 tablespoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon poppy seeds 1/4 teaspoon fennel seeds 4 black cardamon pods, lightly crushed small handful of dried curry leaves 4 dried whole red chilies, broken into bits 1 teaspoon garam masala 1/2 teaspoon ground cinnamon 1/2 teaspoon paprika 1/2 teaspoon amchoor powder (optional) 2 tablespoons whole wheat flour 3 tablespoons dried grated unsweetened coconut Instructions: Rinse the chickpeas and soak in enough water to cover for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are buttery soft. Drain and set aside. To make the spice blend, heat a medium or large unoiled frying pan over medium-low heat. Add the coriander seeds, cumin seeds, poppy seeds, fennel seeds, cardamon pods and curry leaves. Roast, stirring often, until fragrant and the seeds darken a few shades, about 2 to 3 minutes. Add the dried chilies, garam masala, cinnamon, paprika, amchoor powder if using, flour and coconut. Roast, stirring often, for another few minutes. Remove from heat and transfer to a small blender or spice grinder. Process until the mixture is turned into a coarse powder. Set aside. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the mustard seeds and fry until they turn grey and begin to splutter and pop. Add the onion and sauté until translucent, about 5 to 6 minutes. Add the ginger and garlic to the pan and cook for an additional 2 minutes. Stir in the spice blend and cook for another 1 to 2 minutes until fragrant. Pour in 2 1/2 cups water, the cooked chickpeas and salt. Bring to a gentle boil, reduce the heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally. Add more water to achieve your desired consistency. Serve hot garnished with fresh chopped cilantro with fresh cooked white basmati rice and/or a savory Indian flatbread. Makes 4 to 6 servings

I'm sharing this with Jac's Meat Free Monday weekly event and also her monthly bookmarked recipes. Cooks know you can never have enough recipes, though of course, there is never enough time in an entire year to try them all.

More spicy chickpea dishes to enjoy:
Aloo Gobi with Chickpeas
Chickpeas in a Tomato and Tamarind Gravy with Spices
Spicy Sour Chickpea Masala
Spicy Chickpeas in a Tangy Tomato Glaze

On the top of the reading stack: Teff Love: Adventures in Vegan Ethiopian Cooking

Audio: Tim Hecker

Chickpea, Olive and Feta Salad with Chat Masala Dressing

I'm trying to switch cooking gears from warming soups to cool and refreshing salads after summer made a quick and dazzling appearance after what seemed like a long cold winter and short cool spring. My first thought upon the arrival of hot weather was to make a simple chickpea salad with some fresh crunchy vegetables and my favorite Kalamata olives and sheep milk Feta cheese from a local Greek grocer — easy, nourishing and delicious with tantalizing contrasts of texture and color.

Using quality ingredients always makes these summer bean salads appealing, but what makes this salad different is the use of an Indian spice blend in the dressing. It may seem odd to combine an Indian spice blend with Mediterranean salad ingredients, but chat (or chaat) masala is such a vibrant spice blend that it deserves a wider scope than in just Indian food. A combination of dried mango powder, black salt and various seeds and spices, chat masala is hot, sour and salty all at the same time and goes wonderfully with cool or tangy foods — like a summer salad!

Good pre-blended and packaged chat masalas are easily available at Indian grocers, but you can make your own authentic spice blend that will keep for months using this recipe here.

Chickpea, Olive and Feta Salad with Chat Masala Dressing

Recipe by Lisa Turner Published on May 25, 2015 Simple, colorful and refreshing summer chickpea salad with a zesty chat masala dressing Print this recipe Salad: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 yellow, orange or red bell pepper, seeded and chopped 1 jalapeño, seeded and diced 1 pint (2 cups) cherry tomatoes, halved 2 tablespoons flat-leaf parsley, chopped 1/2 cup black or Kalamata olives, pitted and halved 1 cup Feta cheese, crumbled Dressing: 3 tablespoons olive oil juice from 1 lemon (3 tablespoons) 2 teaspoons red wine vinegar 1 clove garlic, crushed or minced 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/2 teaspoon chat masala 1/2 teaspoon sea salt (optional) fresh ground black pepper Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 hours or until soft. Drain and add to a large bowl. Add the remaining salad ingredients. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss gently. Serve at room temperature or cold. Makes 6 to 8 servings

This is my contribution to No Croutons Required, a monthly event celebrating soups and salads, alternately hosted by myself and Jacqueline of Tinned Tomatoes. I am hosting this month's edition. I am also sharing with My Legume Love Affair, a monthly event celebrating legumes. Started by Susan, the event is now administered by me and kindly hosted this month by
Nupur of The Veggie Kitchen.

More summer chickpea salads that you will enjoy:
Chickpea, Olive and Feta Salad
Middle Eastern Chickpea and Olive Salad
Chickpea and Tomato Salad with Chat Masala
Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds

On the top of the reading stack: Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook

Audio: Kiasmos

Savory Fenugreek and Coriander Pancakes

I am passionate about savory Indian flat breads. They are a perfect accompaniment to curries and are easy to make too. They do require a bit of patience however because usually only one can be cooked in the skillet at a time. No matter. The effort is well worth it, and in this case the bread requires no kneading.

These pancakes feature fresh fenugreek leaves — also known as "methi" — an annual herb that I was lucky enough to get my hands on. It is commonly used in Indian cooking and that includes the seed and ground powder from the seed. Slightly sweet, with a hint of bitterness, it is well worth using the fresh herb, but if you can't find it — and this is sometimes a challenge — substitute about 3/4 cup dried fenugreek instead. Most Asian and Indian grocers carry the dried leaves, seeds and powder, and often the fresh leaves. These grocers will also carry chickpea flour and chapati (or "atta") flour, but for 1/2 cup of chapati flour you may substitute 1/3 cup sifted whole wheat flour and combine with enough pastry flour to make 1/2 cup.

Savory Fenugreek and Coriander Pancakes

Recipe by Lisa Turner Cuisine: Indian Published on May 20, 2015 Thin, soft Indian flat breads with a savory fenugreek and coriander flavor Print this recipe Masala paste: 4 to 6 green chilies (or fewer if preferred), seeded and chopped 1 clove garlic, crushed 1-inch fresh ginger, finely sliced 1/4 teaspoon sea salt Pancake batter: 1 cup brown rice flour 1/2 cup chapati (atta) flour* 1/3 cup chickpea (besan) flour 1 teaspoon cumin seeds 1/2 tablespoon ground coriander 1 teaspoon turmeric 1/2 teaspoon paprika 1/4 teaspoon asafetida 1 1/2 teaspoons sea salt, or to taste 2 teaspoons coconut sugar or brown sugar 2/3 cup whole fat yogurt 1 1/2 cups warm water, or as needed 1 2/3 cup fresh fenugreek leaves (methi), roughly chopped*   3 tablespoons ghee or sesame oil for frying, or as needed Instructions: *Substitutions: Substitute 1/2 cup chapati flour with 2 parts sifted whole wheat flour and 1 part pastry flour. Substitute fresh fenugreek leaves with 3/4 cup dried fenugreek leaves. For the paste, combine the chilies, garlic, ginger, salt and 1 teaspoon of water in a small blender to blend into a paste. Alternately, use a mortar and pestle. Whisk together the flours, cumin seeds, ground coriander, turmeric, paprika, asafetida, salt and sugar in a large bowl until well combined. Stir in the yogurt, 1 cup of the water to start with, and the fenugreek leaves. Stir well to combine, adding more water until the batter is pourable but fairly thick. Line a plate with a large piece of foil. Heat a few teaspoons of ghee or oil in a large heavy-bottomed frying pan over medium heat. When hot, ladle about 1/2 cup of the batter into the hot pan and spread out in a circular fashion with the back of the ladle into a thin 7- or 8-inch round. Cover and let cook for a minute. With a spatula, gently flip the pancake and cook for another few minutes, until the bread is golden brown. Transfer the pancake to the plate, fold the foil over to cover, and repeat the process until all of the pancakes are cooked. Enjoy warm or reheat them in a 175° oven. They are best when served the same day that they are made. Makes about 10 pancakes

Other savory Indian breads to enjoy from Lisa's Vegetarian Kitchen:
Besan Roti
Fenugreek Roti
Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro
Mixed Lentil and Rice Indian Pancakes

Audio Accompaniment: Ben Harper

Lima Bean Hummus with Quinoa Flatbreads and Salsa

I never used to be a fan of lima beans. I think part of the reason is that the first time I had them was from a can and I put them in a salad with a rather dreadful dressing. Thankfully I have now mastered the art of homemade dressing. The salad was massive and I don't like to eat the same thing for too many days in a row — leftovers are fine, but there is a breaking point.

Now that I have discovered dried lima beans, I actually enjoy them. Although hummus usually is associated with chickpeas, here is an interesting twist made with lima beans and served up with crispy quinoa flatbreads and a somewhat spicy salsa with avocado. As the temperature heats up, hummus is just perfect, served up with favorite raw vegetables. If I didn't tell my dinner guest that lima beans were the shining ingredient, I think he would have figured that he was dining on a chickpea hummus. A thoroughly enjoyable culinary experience.

I would urge you to use dried lima beans in this recipe (and any calling for lima beans for that matter). But if you would prefer the canned beans for convenience, substitute two 14 oz cans for the amount of dried beans called for here.

Lima Bean Hummus with Quinoa Flatbreads and Salsa

Recipe by Lisa Turner Adapted from Gut Gastronomy: Revolutionise Your Eating to Create Great Health Cuisine: Middle Eastern Published on May 11, 2015 Smooth creamy spiced hummus made with lima beans served on golden brown thin quinoa flatbreads Print this recipe Hummus: 1 cup dried lima beans 1 clove garlic 1 jalapeño, seeded and chopped 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon paprika 1/3 cup cilantro, chopped 2 tablespoons tahini 4 to 5 tablespoons olive oil, or more as needed juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste Flatbreads: 1 cup quinoa flour + more for dusting 3 tablespoons hemp seeds 1 teaspoon paprika 1/2 teaspoon sea salt 1 tablespoon olive oil 1/3 to 1/2 cup warm water, or as needed Instructions: Rinse the lima beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 45 to 60 minutes until tender. Drain and transfer to a food processor. Add the remaining hummus ingredients to the food processor and process until smooth and well blended. Add more olive oil or a bit of water as necessary to reach your desired consistency. To make the flatbreads, combine the quinoa flour, hemp seeds, paprika and salt in a medium bowl. Slowly mix in the olive oil with about 1/3 cup of the warm water, adding more water as needed to form a dough. Turn the dough out onto a lightly floured board and knead gently a few times. Divide the dough into 6 to 8 small balls and roll each one out into a thin round. Transfer each round onto a plate lined with parchment paper and separate each round with another piece of parchment paper. Cover with plastic wrap and refrigerate for 30 to 60 minutes. When ready to cook the flatbreads, heat an unoiled non-stick frying pan over medium heat. When hot, fry each round for about 1 minute per side until golden brown specks appear. Transfer to a plate lined with foil. Continue, adding each cooked round to the plate, covering with foil after each round is added. To serve, scoop hummus over flatbreads and top with salsa. Makes 6 servings

Other hummus recipes to enjoy from Lisa's Vegetarian Kitchen:
Spicy Indian-style Hummus
Sweet Potato Hummus Soup with Carrots
Spicy Roasted Red Pepper Hummus
Sun-Dried Tomato and Olive Hummus with Goat Cheese

On the top of the reading stack: The Sketch Book - Washington Iving

Audio Accompaniment: relative silence, for a change, after a noisy weekend of lawn heroes

Savory Chana Dal Fritters with Tomatoes and Spices

I don't typically deep-fry foods as I generally prefer baked versions of savory appetizers to keep the mess and grease down. But there are exceptions. Like these Indian spiced chana dal fritters for example. As it turns out, these light, crispy and spicy fritters weren't very oily at all, and I enjoyed them for lunch smothered with a homemade chutney. Crispy on the outside but delightfully moist and airy in the inside, these easy-to-make fritters are a treat indeed. And very addictive. They are best served warm and fresh out of the pan, but they do keep well covered in the fridge for a day or so. Simply heat them up covered with foil in the oven in a low temperature preheated oven and enjoy them again.

I served these with a fresh coconut chutney with tamarind and cilantro.

Savory Chana Dal Fritters with Tomatoes and Spices

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on May 4, 2015 A blend of chana dal, tomatoes and Indian spices turned into light, crispy golden-brown fritters — delicious served with a chutney for lunch or as an appetizer Print this recipe Ingredients: 2/3 cup chana dal, rinsed 1 1/2 tablespoons ghee or other oil 2 to 3 green chilies, seeded and minced 1-inch piece ginger, grated or minced 1/2 tablespoon coriander seeds 1/2 teaspoon fennel seeds 1/2 teaspoon turmeric 1 teaspoon ground cumin 1/4 teaspoon cayenne 1/4 teaspoon asafetida 2 medium tomatoes, seeded and diced water as needed (about 1/4 cup to 1/3 cup) 2 tablespoons + 1 teaspoon arrowroot powder 1 teaspoon sea salt, or to taste peanut oil or other high-smoking point oil for frying Instructions: Soak the dal in enough water to cover for 5 to 6 hours. Drain, rinse again, and transfer to a food processor. Heat the ghee or oil in a small saucepan over medium heat. When hot, add the chilies, ginger, coriander seeds and fennel seeds, and fry for 2 to 3 minutes. Add the turmeric, cumin, cayenne, and asafetida, stir a few times, and then add the tomatoes. Simmer, stirring often, until the tomatoes are reduced to a fairly thick paste. Set aside to cool a bit. Add 4 tablespoons of water to the dal in the food processor and pulse for 3 to 4 minutes, stopping often to scrape down the sides as needed and also adding a bit more water as need. You want a smooth and airy batter. Add the tomato mixture, arrowroot and sea salt, and process for another 30 seconds. Scrape the batter into a bowl. Heat 2 1/2 inches of oil in a large heavy-bottomed saucepan or deep frying pan over medium heat. When the oil is hot, drop a small bit of the batter into the oil. When the oil is ready, the batter should rise immediately to the top. Carefully lower several portions of about 1 1/2 tablespoons of the batter into the hot oil, taking care not to crowd the pan. When the patties begin to rise to the surface, gently move them around to brown evenly. This should take about 3 to 4 minutes, until crisp and golden. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining fritters. They can be kept warm in a 225° oven until the fritters are finished. They can also be reheated for a few minutes under the broiler. Serve hot or warm with your favorite chutneys and sauces. Makes about 12 fritters or 4 servings

Sharing this with Jacqueline's monthly bookmarked recipe event, also with Srivalli of Cooking 4 All Seasons who is celebrating 8 years of blogging.

Other Indian savories to enjoy:
Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Vegetarian Samosa Cakes with Tamarind Chutney
Samosa-Style Stuffed Baked Potatoes

Audio Accompaniment: chirping birds

No Croutons Required - May 2015 edition of Vegetarian Soups and Salads

It's my turn to host No Croutons Required this month. For those new to the event, Jacqueline and myself alternately host - the focus is on vegetarian soups and salads. We welcome submissions from around the world, so whether it is warming up or cooling down, be sure to share your recipe.

It's easy to participate.

All you have to do is:

Make a soup or salad that is suitable for vegetarians and showcase it on your blog.

Link back to this announcement and my blog as I am the host for May, and also Jacqueline's blog, as she is my partner in arms for this venture.

Add your recipe using the linky tool at the end of this post by the 28th of this month. Only one entry per blogger please.

The roundup will be posted at the end of the month.

We are very much looking forward to your inspired creations, as always. You can never have enough recipe ideas is my motto.