Homemade Flour Tortillas

Homemade Flour Tortillas

Although I've been using them for years, I've never really much cared for store-bought tortillas. They come with a host of ingredients that I cannot even pronounce, let alone identify, and they're quite rubbery and a little odd-tasting besides. So I finally resolved to make my own as I had a vegetarian wrap in mind and didn't want inferior tortillas to spoil the show. Now that summer is here, wraps are ideal choices for hot days and patio dining.

This was my first attempt at making homemade tortillas and I was delighted with the results. The dough was pliable and a pleasure to work with, and they fried up nicely too in hardly anytime at all, although I was hoping to roll them out a bit thinner yet. At the same time, they did make for an excellent and natural-tasting wrap. The most difficult part when it comes to making your own tortillas is keeping up with the pan if you are working on your own. I opted not to use a tortilla press because a good non-stick skillet is just as good. Once you get into the groove, though, things go along smoothly — roll one out, add to the preheated pan, cook for about a minute, keeping an eye on the pan, flip, cook for another 30 seconds or so, transfer to a plate and cover with a kitchen towel, and proceed until all of the rounds are complete.

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

No Croutons Required

It's July and my turn to host No Croutons Required. This long running event is alternately hosted by Jacqueline of Tinned Tomatoes and myself. It's been a hot summer so far, so I except more salads than usual, but for those experiencing winter, your soups are more than welcome. I for one enjoy soups year round, no matter the temperature. Thanks to everyone in advance for sharing a recipe from your table.

It's easy to participate:

Prepare 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 July, and also Jacqueline's blog, as she is my co-host for this event.

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. You can check out last month's roundup of salads here.



Flourless and Egg-Free Peanut Butter Cookies

Flourless and Egg-Free Peanut Butter Cookies

Just four ingredients and a brief time in the oven, these peanut butter cookies are easy to make and they are eggless and gluten-free too. They are essentially raw, but putting them into the oven adds a nice bit of crunch with little fuss. These just might be my favorite cookies to date. The best part of these cookies is of course the peanut butter, with all of that protein. The peanut butter really plays a stronger role in these cookies than most other varieties I have made and tried. It's almost like eating a spoonful of peanut butter, with some extra flair and that little bit of crispness that baking provides. They are very soft, so you may want to store them in the fridge, but I preferred them at room temperature. They keep well for several days in a well sealed container.

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Mung Dal Vada (Fried Indian Lentil Fritters)

Mung Dal Vada - North Indian Lentil Fritters

Clearly I have a sort of addiction to Indian savories and my introduction to vadas has done nothing to curb that. Popular in South India, vadas are fried savories made with dal and spices that are now popular in many parts of India and beyond. Often disc or doughnut shaped, this popular street food can be eaten for breakfast or as a snack with any variety of chutneys, and are a fine feature of any meal, often served up as an appetizer with some sambar or rasam. I adore them so much that they can easily serve as a main course for me, especially in the summer when my appetite is rather sporadic.

These ones combine the earthy sweet flavors of split mung and toor dal. They are rather easy to prepare too. Though I rarely deep fry foods, preferring baked version of classics, once in a while I do indulge. The vadas fry up quickly and are really not oily at all. Crispy on the outside and soft and fluffy inside, these are a treat that is pretty much impossible to find in Indian restaurants in the city I reside in because, for the most part, it is North Indian creations that are served and the menus of never seem to vary. No matter, as homemade is always better.

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