Cracked Black Pepper Rice

This dish has been a staple rice dish in my kitchen as it is easy to prepare and appeals to a wide variety of tastes. It is best served chilled or at room temperature, so if you are making a more complex meal, you can make it up ahead of time. The process is rather unique, as you use a large quantity of water for a relatively small quantity of rice and cook the rice at a full boil instead of reducing the temperature to a simmer. The result is a nice sticky, zesty rice. It's such a treasured rice dish, so I am sharing this again, with updated photos.

Cracked Black Pepper Rice

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Originally published on April 5, 2007 Buttery basmati rice seasoned with fresh cracked black pepper Print this recipe Ingredients: 1 1/4 cups white basmati rice 8 cups water juice from 1 lemon 3 tablespoons butter 2 bay leaves or a handful of dried curry leaves 1 teaspoon sea salt 3 teaspoons fresh cracked black pepper Instructions: Thoroughly rinse the rice under cold running water and soak in 8 cups of water for 20 to 30 minutes. Drain, reserving the soaking water, and let the rice sit in the strainer for 20 to 30 minutes to dry. Pour the reserved water in a large saucepan and add the lemon juice, a dab of the butter, and the bay leaves or curry leaves. Bring to a boil over high heat. Stirring constantly, pour in the rice in a slow steady stream. Cook uncovered in briskly boiling water for 12 to 15 minutes or until rice is just tender and fluffy. Drain the rice and let cool in the strainer for about 2 minutes. Discard the bay leaves if using, and spoon the rice into a large serving bowl. Stir in the remaining butter, salt and pepper. Toss gently to mix. Chill or let cool to room temperature before serving. Makes 5 to 6 servings

Black-Eyed Pea Salad with Indian Spices

With sweltering weather hitting much of the Western hemisphere, more salads are served up on kitchen and patio tables. Spice it up is my motto, and so I was inspired to make an earthy Indian-style black-eyed pea salad with a hot, tart and tangy seasoning that required very little prep and cooking time. While the peas are boiling, chop up the ingredients needed and measure out the spices. It all comes together in no time at all once the black-eyes have cooled a bit.

I served the salad up in some radicchio leaves along with some lightly toasted crusty bread topped with some goat cheese and fresh dill and then quickly broiled for a few minutes. An Indian flatbread would be a nice addition to the meal, or a simple rice dish such as cracked black pepper rice.

This is my contribution to No Croutons Required, hosted this month by me. The theme is legume salads. I am also sharing with Jac's Bookmarked Recipes.

Black-Eyed Pea Salad with Indian Spices

Recipe by Lisa Turner Adapted from 1,000 Indian Recipes Cuisine: Indian Published on July 17, 2013 Simple summer salad of earthy and nutty flavored black-eyed peas tossed with a hot, tart and tangy blend of Indian spices Print this recipe Black-eyed peas: 1 cup dried black-eyed peas 1/2 teaspoon turmeric 1 teaspoon sea salt Salad: 1 large tomato, partially seeded and diced 4 green onions, trimmed and chopped 1-inch piece fresh ginger, grated or minced 1 tablespoon fresh mint leaves, finely chopped 1 green or red chili, seeded and finely chopped 1/2 teaspoon chat masala juice from 1 lime (2 tablespoons) Seasoning: 1 tablespoon oil 1 teaspoon cumin seeds 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon rock salt (optional) To serve: radicchio leaves or mixed greens Instructions: Rinse the black-eyed peas and soak in enough water to cover for 6 hours or overnight. Drain and rinse, then transfer to a medium saucepan. Pour in 1 3/4 cups of water and add the turmeric and sea salt. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until the peas are tender but not falling apart — about 45 minutes. Add more water as necessary. The water should evaporate, but if not, drain and let the peas cool. Transfer the cooked peas to a large bowl and add the tomato, green onions, ginger, mint, chili, chat masala and the lime juice. Stir well to combine. Heat the oil in a small saucepan over medium heat. When hot, toss in the cumin seeds and stir for 1 minute. Add the chili powder, ground cumin, paprika and rock salt if using, and stir for another 30 seconds. Stir the spices into the salad. Taste for seasoning and serve at room temperature or chilled in radicchio leaves or over mixed greens, sprinkled with a little chat masala if desired, along with some rice or some crusty bread. Makes 4 servings

More black-eyed pea dishes from Lisa's Vegetarian Kitchen:
Black-Eyed Pea Patties with Chili Sauce
Indian Black-Eyed Peas
Black-Eyed Peas with Potatoes and Tamarind
Curried Black-Eyed Peas

On the top of the reading stack: Affliction by Russell Banks

Audio Accompaniment: the ceiling fan

Paneer and Pea Curry Smothered in a Cashew Tomato Gravy

Since I started cooking Indian food some 20 years ago, shortly after becoming a vegetarian, paneer curries were one of my most delightful discoveries. Whenever I acquire a new cookbook or when I browse through talented bloggers offerings, paneer dishes usually end up bookmarked for future reference. One reason that I am not a vegan might very well be luscious chunks of paneer cheese transformed into a spicy curry. I just can't see myself giving that up, nor other treasured cheeses for that matter. Eggs I could do without, but not paneer, though it only appears on the menu every month or so.

My latest experiment, that was met with much praise from my diners, was this paneer and green pea curry simmered in a fresh and lightly spiced cashew and tomato gravy. Rich, yes, especially if you fry your paneer in ghee or butter, but easy to digest and truly fit for royalty, although it is really easy to prepare. As I often say, simplicity often results in the most gourmet and satisfying dishes that will grace your table. I dare say it is as good as my classic mattar paneer — maybe even better.

Paneer and Pea Curry Smothered in a Cashew Tomato Gravy

Recipe by Lisa Turner Adapted from Monsoon Spice Cuisine: Indian Published on July 15, 2013 Lightly fried pieces of tender paneer cheese and plump sweet peas simmered in a thick, rich and spicy cashew and tomato gravy — a colorful and delicious centerpiece for any north Indian meal Print this recipe Paste: 1/3 cup raw cashews 1/2 cup grated coconut, fresh, dried or frozen 1 1/2 -inch piece cinnamon stick, broken into pieces 4 green cardamon pods 4 whole cloves 1 1/2 teaspoons cumin seeds 2 to 3 red or green chilies, seeded and chopped 2 to 3 tablespoons water Curry: 2 cups paneer cheese 3 to 4 tablespoons ghee, butter, or oil 1 small onion, finely chopped 1-inch piece fresh ginger, finely chopped 1 clove garlic, crushed or finely minced generous 1/2 teaspoon turmeric 1/2 teaspoon chili powder 1/2 teaspoon amchoor powder (optional) pinch of asafetida (optional) 1 plum tomato, finely chopped handful of dried curry leaves, crumbled 1 1/2 cups coconut milk a few handfuls of fresh cilantro, chopped 1 1/4 cups green peas, fresh or frozen 1/2 to 1 cup water, as needed 1 1/2 teaspoons sea salt, or to taste 1/2 teaspoon garam masala (optional) Instructions: Begin by making the paste. Soak the cashews in hot water for 20 minutes, then drain and combine with coconut, cinnamon stick, cardamom pods, cloves, cumin seeds and chilies in a food processor. Process until smooth, adding water as needed to make a smooth but fairly thick paste. Cut the paneer cheese into 1-inch strips, squares or triangles about 1/4-inch thick, or chop into bite-size cubes. Heat a few tablespoons of ghee, butter or oil in a non-stick skillet over medium heat. When hot, add the paneer pieces to the pan and fry, flipping or turning every few minutes, until lightly golden brown on both sides. Drain on paper towels and set aside. In a large saucepan, heat another tablespoon of the ghee, butter or oil over medium heat. When hot, add the onion and stir for a 2 to 3 minutes until softened. Add the garlic and ginger and continue to stir for another 2 to 3 minutes. Now toss in the turmeric and chili powder as well as the amchoor powder and asafetida if using, stir for 1 minute, and then add the paste, tomato and curry leaves. Simmer for another few minutes, stirring often. Stir in the coconut milk and cilantro and bring to a gentle boil. Reduce the heat to medium-low and simmer for 8 to 10 minutes, until thickened, stirring often. Add the prepared paneer and peas to the pan. Pour in 1/2 cup to 1 cup water to achieve your desired consistency. Simmer for another 10 minutes, stirring often. Add the salt near the end of the cooking time, along with the garam masala if using. Taste for seasoning and serve hot with rotis and/or a bed of hot buttered basamati rice. Makes 6 servings

More paneer goodness from Lisa's Vegetarian Kitchen:
Mung Beans with Paneer Cheese
Paneer Cubes with Sun-Dried Tomatoes
Butter Paneer Masala

On the top of the reading stack: 1,000 Indian Recipes (Small Print) by Neelam Batra

Audio Accompaniment: the washing machine

Toor Dal Soup with Sweet Potato, Dried Apricots and Coconut Milk

This is not the first time I have used dried apricots in a soup and surely it won't be the last. Here Indian spicing comes together with earthy dals, sweet dried apricots and sweet potato tempered by refreshing coconut milk. Yes, soup is more of a winter meal for most of us, but I adore soup anytime of year and although it is hot outside, this spicy dish will help you cool down. Try it yourself and see if you don't agree.

Notes: Toor dal and chana dal are easily obtained at Indian and Asian grocery stores, though you may use red lentils or yellow split peas instead. If using red lentils, just rinse them well and skip the soaking time. Carrots would be a nice substitute for the sweet potato if you want a little less sweetness — toss them in with the lentils with no prior preparation except for a good scrub in cool water.

Toor Dal Soup with Dried Apricots and Coconut Milk

Recipe by Lisa Turner Inspired by The Taste Space Cuisine: Indian Published on July 12, 2013 Simple, rich and comforting sweet and hot Indian dal soup with sweet potato, dried apricots and coconut milk Print this recipe Ingredients: 1 medium sweet potato 1/2 cup toor dal (split pigeon peas) 1/2 cup chana dal 1 tablespoon coconut or sesame oil 1 large shallot or 1 small onion, minced 1 large clove garlic, crushed or minced 1 1/2-inch piece fresh ginger, grated or minced 2 to 3 green or red chilies, seeded and finely chopped 1 teaspoon cumin seeds 1 tablespoon curry powder 1/2 teaspoon chili powder (I used Kashmiri) pinch of asafetida (optional) 2 plum tomatoes, finely chopped 1 red bell pepper, seeded and chopped 1/3 to 1/2 cup dried apricots, diced 3 to 4 cups water 2/3 cup coconut milk 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper to taste fresh chopped cilantro or parsley, for garnishing Instructions: Begin by roasting or boiling the sweet potato until just tender. Set aside until cool enough to peel and chop into 1 to 2-inch pieces. Thoroughly rinse the toor dal and chana dal and soak in enough water to cover for 30 to 60 minutes. Drain and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the shallot or onion and stir for 5 minutes until softened. Toss in the garlic, ginger and chilies, and continue to stir for another 2 to 3 minutes. Add the cumin seeds, curry powder, chili powder and asafetida if using. Stir for 30 seconds, then add the tomatoes and simmer for 2 to 3 minutes. Now add the cooked sweet potato, toor dal and chana dal, red pepper, and apricots, and pour in 3 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer, stirring occasionally, for 30 to 40 minutes or until the dals are soft. Stir in the coconut milk and salt and pepper, and simmer for another 3 to 4 minutes. Add up to 1 cup more water to achieve your desired consistency. Remove from heat and partially purée the soup with a hand blender or in batches in a countertop blender. Taste for seasoning and serve hot or warm, garnished with fresh cilantro or parsley. Makes 4 to 6 servings

Other delightful dishes featuring apricots:
Lentil Soup with Prunes and Apricots
Apricot Rum Fritters
Sweet Potato and Apricot Croquettes
Anooshavoor (Turkish Barley and Apricot Porridge)

On the top of the reading stack: Affliction by Russell Banks

Audio Accompaniment: doozers digging up the street a scant block away

Blueberry Goat Cheese Muffins with Cherry Jam

Homemade muffins are a perfect quick breakfast solution or healthy snack to take to work for break time. I especially like muffins that are low in sugar, and with the addition of creamy goat cheese, these are especially satisfying and filling. A bit of cornmeal adds a nice crunchy texture to the muffins and cherry jam complements the other ingredients to perfection. Berry season is coming up, and fresh local plump blueberries ought to be savored and enjoyed, packed full of anti-oxidants as they are. Of course, they are wonderful to snack on, just as is or perhaps with a little yogurt, but when I bake I often find myself turning toward berry treats. The last baked blueberry delight I made was a heavenly blueberry lemon cream cheese loaf.

Blueberry Goat Cheese Muffins with Cherry Jam

Recipe by Lisa Turner Published on July 10, 2013 Simple, moist and creamy blueberry muffins with soft goat cheese and cherry jam Print this recipe Ingredients: 1 1/2 cups unbleached white flour 1/2 cup yellow cornmeal 1/4 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1 large egg 1/2 cup whole milk or goat milk 1/2 cup soft goat cheese, mashed with a fork 1/2 cup cherry jam 1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled 1 1/2 teaspoons vanilla 1 teaspoon lemon juice 1 pint (2 cups) blueberries, dusted with a few teaspoons of flour Instructions: Preheat an oven to 400° and generously grease a 12 cup muffin tray with butter. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Make a well in the center and set aside. In a medium bowl, whisk together the egg, milk, goat cheese, cherry jam, butter, vanilla and lemon juice. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the floured blueberries. Divide the batter evenly among the muffin cups. Bake for 15 to 20 minutes until a cake tester comes out clean. Let the muffins sit in the tray for 5 minutes and then transfer to a rack to cool for 5 minutes or longer before serving. Makes 12 muffins

More classic muffin recipes from Lisa's Kitchen:
Cherry-Vanilla Ricotta Muffins
Blueberry Cornmeal Muffins
Classic Blueberry Muffins
Cornmeal Honey Muffins

On the top of the reading stack: various cookbooks

Audio Accompaniment: The Orb

Chickpea Potato Koftas with Ricotta Cheese

I adore koftas and have experimented with many varieties in my kitchen. Popular in the Middle East and India, they are often made with ground meat, vegetables, legumes and almost always spices and herbs. They are typically served smothered with sauce or a gravy, though sometimes just a small amount of sauce or chutney is all that is needed. As a vegetarian, I of course don't cook meat, and you won't miss it when you try these little bites composed of chickpeas, potato, a little creamy ricotta cheese and a generous amount of spices to really impress the senses. Rather like a falafel, these are great for serving in rotis or chapatis along with some leafy greens and a tomato chutney or perhaps this sun-dried tomato paste. Perfect patio food, and they take very little time at all to make once the potato and chickpeas are cooked.

I've included ricotta cheese here as I had some in the refrigerator that I didn't want to go to waste. Yogurt will do just as well, or give them a try with some soft goat cheese.

An added bonus is these are baked rather than fried, meaning less mess and less oil. If preferred, you can shallow fry them in a few inches of oil, in batches, for about 5 minutes, taking care to lightly brown both sides. Drain on paper towels to get rid of excess oil if you choose this method.

This is my contribution to this month's My Legume Affair, an ever popular event started by Susan, now administered by me, and kindly hosted this month by Aparna.

Chickpea Potato Koftas with Ricotta Cheese

Recipe by Lisa Turner Cuisine: Indian Published on July 7, 2013 Soft, creamy and spicy baked chickpea and potato koftas with ricotta cheese — these are a hit at any gathering Print this recipe Ingredients: 2/3 cup dried chickpeas (2 cups cooked) 1 large potato 1/4 cup fresh cilantro, chopped 1-inch piece ginger, peeled and finely chopped 2 green or red chilies, seeded and finely chopped 1/4 cup sesame seeds juice from 1 lemon or 1/2 teaspoon amchoor powder 1 tablespoon ground coriander 1/2 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon paprika 1/4 teaspoon asafetida 1/4 teaspoon cayenne 1/2 teaspoon baking powder 1 teaspoon sea salt 2 tablespoons sesame oil 3 tablespoons ricotta cheese, yogurt or soft goat cheese chickpea flour (besan) as needed Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. 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 to 1 1/2 hours or until the chickpeas are buttery soft. Drain and transfer to a food processor. Meanwhile, roast, boil or steam the potato until fork tender. When cool, peel and transfer to a large bowl and mash with a fork or potato masher. Pulse the cooked chickpeas in the food processor. Transfer half of the chickpeas to the potatoes, and then add all the remaining ingredients except the chickpea flour into the food processor. Pulse or process until you have a smooth and fairly thick batter. Add more sesame oil or ricotta, yogurt or goat cheese as necessary. Transfer to the potatoes and stir until combined. Stir in chickpea flour as needed if the mixture is too moist to shape. Preheat an oven to 350° and line a baking sheet with parchment paper. Rub your hands with a thin film of oil and shape the mixture into small 2 1/2- to 3-inch patties. Transfer to the baking sheet. Bake for about 20 minutes, turning the koftas once part way through the baking time, until lightly browned on both sides. Serve hot or warm with your favorite sauce or chutney. Makes about 20 koftas

More little bites you are sure to enjoy from Lisa's Vegetarian Kitchen:
Brown Rice and Quinoa Cakes with Parmesan
Quinoa Goat Cheese and Parmesan Cakes
Stuffed Jalapeño Peppers with Goat Cheese and Sun-dried Tomatoes

On the top of the reading stack: The Southern Vegetarian Cookbook by Justin Burks and Amy Lawrence

Audio Accompaniment: Brian Eno - On Land

Asparagus and Pesto Risotto with Mushrooms

Asparagus has such an extraordinarily fresh and unique flavor that all I typically need to enjoy the local asparagus in season is a quick steaming or roasting, a pat of butter, a drizzle of lemon juice and a sprinkling of sea salt. But this elegant summer vegetable is quite deserving of a more elaborate treatment when you want to make it the spotlight of a special meal, so long as it is paired with similarly simple but fine flavors.

A simple creamy risotto provides the opportunity to lend even more distinction and flair to asparagus. Fresh lightly sautéed button mushrooms and a simple basil pesto add refined and delicious adornments that enhance the taste experience of asparagus without overshadowing it. Quite easy to prepare and make and just requiring attention, this risotto is really quite a stunning gourmet way to enjoy the asparagus season.

Asparagus and Pesto Risotto with Mushrooms

Recipe by Lisa Turner Cuisine: Italian Published on July 4, 2013 Elegant and delicious summer asparagus and fresh mushroom risotto flavored with a simple basil pesto Print this recipe Pesto: small handful of fresh basil leaves 1 large clove garlic 2 tablespoons olive oil 1/2 cup fresh grated Parmesan cheese Risotto: 1 bunch fresh asparagus 8 oz (225 g) button mushrooms juice from 1 lemon (3 tablespoons) 6 tablespoons unsalted butter 4 1/2 cups vegetable stock 2 tablespoons olive oil 1 onion, chopped 1 1/2 cups arborio or other risotto rice 1/2 cup dry white wine 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Prepare the pesto by placing the basil, garlic and olive oil in a mortar and pestle, food processor or blender. Process until blended, transfer to a bowl, and stir in the Parmesan cheese. Set aside. Snap the woody ends off the asparagus and cut the stalks into 1-inch pieces, leaving the tips whole. Chop the mushrooms into bite-size pieces. Transfer to a bowl with the asparagus and toss with the lemon juice. In a large saucepan, melt 2 tablespoons of the butter over medium-high heat. Toss in the fresh mushrooms and cook, stirring often, until the mushrooms just begin to release their juices and brown — about 3 to 4 minutes. Add the asparagus and stir for another 2 to 3 minutes. Remove from heat and drain the cooking liquid into the stock. Transfer the mushrooms and asparagus to a bowl and set aside. Bring the vegetable stock to a good simmer in a small saucepan. In the same pan that the mushrooms and asparagus were cooked in, heat the olive oil and another 2 tablespoons of the butter over medium heat. When hot, add the onion and stir for 5 to 8 minutes or until golden brown. Add the rice and stir for another few minutes to coat the grains with oil. Pour in the white wine, raise the heat slightly, and cook, stirring constantly, until the liquid evaporates. Now add a ladle of the simmering stock and cook, stirring constantly, until the liquid is absorbed. Continue adding the stock a ladleful at a time, stirring constantly, waiting until the liquid is absorbed between each addition. Continue until the rice is al dente — this should take 20 to 30 minutes and use most of the stock (add hot water to the stock if necessary). Before adding the last ladle of stock, stir in the mushrooms and asparagus. Add the last ladle, stir a couple of times, then add the pesto. Gently stir to combine, then remove from heat when most of the last ladle of stock has been absorbed. Stir in the remaining 2 tablespoons of butter and season with salt and pepper. Taste for seasoning and serve hot. Makes 4 to 6 servings

Other risottos you will enjoy:
Mushroom Risotto
Mushroom, Lentil and Spinach Risotto
Lemon Risotto with Leeks and Mushrooms
Sweet Corn Risotto with Tomato and Basil

On the top of the reading stack: The Southern Vegetarian Cookbook by Justin Burks and Amy Lawrence

Audio Accompaniment: Paul Kalkbrenner