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Kottu Rasam | Plain Simple Rasam | First Method

There is nothing plain about this dish. Rasam heaven.

Rasam powders vary as much as rasam recipes themselves. It is interesting that rasam recipes that use rasam powder (rather than individual spices) don’t specify the type of  rasam powder to be used in the recipe. For example, if your intention is to make a plain rasam without toor dal, it is best to use a powder that does not contain large amounts of toor dal.  That is the case with this rasam.

This recipe is another from Meenakshi Ammal’s books Cook and See. It is a plain rasam, very simple and quick to make as it does not contain any significant amount of toor dal. She has three methods for making this rasam, each one treats the 1 teaspoon of toor dal that it does contain, in a different way. I have detailed Method 1 and included the other 2 methods in the Recipe Notes at the end of the recipe.

You might like to browse Method 2 here.

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Pan Fried Toastie Sandwich with Tomato and Fontina

Goodness from Bill’s in Sydney

A delicious snack, filling and comforting, for a day when you are snuggled up on the couch reading a book, or perhaps before you rush off to the next football game. They are great for breakfast or brunch too.

You might like to browse our snacks here and here, or perhaps you are after cheese recipes. Try all of our Toasties.  Or explore our easy Autumn recipes here and here.

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Pickled Ginger | King Dong

Who does not know the delights of pickled ginger these days? Ubiquitous with sushi, it is as common today as pickled beetroot. Come to think of it, much more common. In 1999, when I first made this, it was a different matter, and if you wanted pink pickled ginger, you made your own. Enjoy!

You might also like to browse our Ginger recipes here and here. Or you might like our Pickle recipes here and here. Check out our easy Spring recipes here and here.

There is also a information post on Ginger here. and one on Pickled Ginger here.

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A Quick Roti Flatbread

A delicious accompaniment to all dishes

This roti-style flatbread is very easy to make and is a delicious accompaniment to all dishes. Soup, curries, lentils, braises and many more. Tonight it was a very early snack/dinner of sautéed mushrooms with some quickly whipped up buttery roti. A super combination.

You may also like any of our breads, or farinatas. Check out our Dosa recipes too. Or explore all of our Indian Recipes or here.

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Coriander Paste | Cilantro Paste

Coriander (Cilantro) paste is useful in so many cuisines – Greek, other Mediterranean, Indian, Vietnamese, Malaysian and other SE Asian dishes, to name a few. Sadly it is difficult to keep fresh coriander in the kitchen for very long. One way to have that delicious flavour on hand at all times is to make coriander paste. For other ways, check out how to preserve fresh herbs. I recommend tall, tightly sealed, plastic containers – I have found this the best way.

Some coriander pastes are used for marinating, others for dips or fresh chutneys, and others for preserving flavours to be added to dishes as you cook them, in place of the fresh herb when that is not at hand.

I am focused mainly on the latter one.

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Savoury Rice and Green Pea Pilaf | Masala Hari Matar Pulao | Punjabi

An eye-catching and mouth-watering dish.

This is a great 1-pot meal or basis of a larger meal, and, of course, delicious. It is great lunch food and also good comfort food. Eye-catching, it is perfect for the buffet table, or a light luncheon or dinner. It is rich with texture, colour and flavour. It is common in Punjabi homes and has lots of variations.

Please browse our rice dishes here and here, and pilaf dishes. Or it might be Pea Recipes here and here that you are after. We have a range of Punjabi dishes for you to explore.

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Red Rice with Adzuki Beans Congee

Japan, Korea, China and India have versions of congee, a long-cooked rice porridge. It is delicious and a wonderful winter dish.

After yoga today was a surprisingly good breakfast of red rice cooked, congee style, with azuki beans, topped with some sesame salt quickly made, spring onions, umaboshi plums, toasted sesame oil and some radicchio finely chopped. At other times there are other toppings.

This is a warming dish, great any time of the day – and especially good on a cold winter’s day. Continue reading “Red Rice with Adzuki Beans Congee”

Vegetarian Muqluba

A deeply flavoured Israeli dish from Ottolenghi and Tamimi. A reasonable amount of effort but worth it.

Maqluba is an amazing dish, deep in flavours and textures. Ottolenghi and Tamimi’s book Jerusalem has a great recipe in it that is easily vegetarian-ised. It was a great success flavour-wise. It was less successful in presentation. The dish should turn out like an upside down cake but my aged super-long grained basmati is a rice that “lifts and separates” rather than clings together to build a superstructure to support an upside-down cake look. Next time I will find a rice with a little more glugginess to build the required infrastructure.

Most recipes for Muqluba do specify basmati rice, but I suspect that the aged basmati isn’t suitable. Perhaps for the vegetarian-ised version a shorter grained rice is more suitable.

Feel free to browse recipes from our Ottolenghi collection. You might also like our Eggplant recipes here and here. Or you might like to browse cauliflower recipes here and here. Check out our easy Winter recipes here and here. Continue reading “Vegetarian Muqluba”

Mung Bean and Baked Carrot Salad

Mung Beans shine in this beautiful salad.

There is a thing about your own cooking that embodies your preferences, and they were built from childhood food experiences, your culture, your climate and  your food journey through life.  So, like it or not, cooking is not formulaic. You twist and turn while following a recipe. You massage it here and there. You add and subtract. You compensate and accentuate. And you cook something that is pleasing to you and to those you love.

So it is with Ottolenghi. I love his recipes, but there are some things that don’t suit my preferences – or my climate. Although he does really well internationalising his dishes, unlike Nigel Slater who unashamedly cooks for an English audience, some things jar with me. For example, his over use of feta when it is not needed to enhance the dish is perhaps a fashion thing. Or maybe to enhance the visuals. Or perhaps the feta is betta in London. Or maybe it is just my preference to use only small amounts. Continue reading “Mung Bean and Baked Carrot Salad”

Golden Rice | Simple Yellow Rice | Simple Turmeric Rice

A simple yet flavoursome, healthy rice dish from North India.

Turmeric lends a sense of glamour to a rice dish, tinting it deliciously yellow. In this dish, the herbs and spices are subtle and compliment basmati rice’s lovely nutty flavour. It can be eaten with a soup or salad style dish and also goes well with a simple dal and some chutney and pickle.

If you would like to see some other rice dishes, click here. Browse our different methods for cooking rice. Our especial favourite is Buttery Steamed Rice. Some of Yamuna Devi’s recipes can be found here.

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Seasonal Cooking | Hints and Tips for Early Winter Living

 

Help in the Kitchen for Early Winter with tips and hints for cooking this season’s foods.

Enjoy some Helpful Inspiration for Early Winter. You can also browse S0up Recipes for Early Winter, Salads and Vegetables, Indian Deliciousness, BBQsGoodies, Grains, Lentils and More, Drinks and Sweets for Early Winter. (Some of these will be published over the next few days.)

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Seasonal Cooking | 8 Tips, Hints and How To’s for Early Summer

Inspiration for Healthy Living in Early Summer

Help in the Kitchen for Early Summer with tips and hints for cooking this season’s foods.

Enjoy some Helpfulness Inspiration for Early Summer. You can also browse S0up Recipes for Early Summer, Salad Recipes, Vegetable Recipes, Indian Deliciousness, BBQs, Goodies, Grains, Lentils and More, Drinks and Sweet Things, and Tips and Hints for Cooking in Early Summer. (Some of these will be published over the next few days.)

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Amritsari Dal from the Punjab

A gentle Punjabi dish from Urad and Channa lentils

If I wasn’t such a fan of South Indian food, culture, arts, music, temples, rituals and everything else that is predominately from Tamil Nadu, I might have fallen in love with the Punjab. Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors can still be found in rural areas even today. The cuisine is characterised by a profusion of dairy products in the form of malai (cream), paneer and dahi (yoghurt). And also the dals are a speciality of Punjabi cuisine, made of whole pulses like black gram (urad), green gram (mung) and Bengal gram (channa).  They are cooked in covered earthen pots on a slow fire clay oven fueled with dung-cakes, often simmered for hours till they turn creamy, and then flavoured with spices and rounded off with cream and butter for that rich finish. The food is simply delicious. Thanks to Sanjeev Kapoor for part of this information.

Urad lentils are favourites in the Punjabi cuisine, and take so well to the long slow cooking. This dish is soothing and gentle, despite the large amounts of garlic and ginger. Their assertiveness is overcome by the long slow cooking time. The dish is generally quite mild in its spiciness.

You might like to explore our Urad Lentil recipes here and here, especially all of the Dal Makhani-style dishes. Browse the Punjabi recipes. Or check out our Slow Cooking dishes.

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Seasonal Cooking | Pastes, Purees, Dips, Sauces and Preserves for Early Winter Days

As we turn to colder weather food and relinquish salads, we turn to Sauces, Purees, Pastes and Preserves to add a zing to our meals.

Enjoy some Dips, Pastes, Purees, Sauces and Preserves for sparking up Early Winter food. You can also browse S0up Recipes for Early Winter, Salads and Vegetables, Indian Deliciousness, BBQsGoodies, Grains, Lentils and More, Drinks and Sweets, and Tips and Hints for Cooking in Early Winter. (Some of these will be published over the next few days.)

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Seasonal Cooking | BBQ Bliss for Early Summer Outdoor Dining

Inspiration for Healthy Living in Early Summer

As the Weather warms it becomes ideal for eating outside, on the beach and picnics in the park. BBQs are lit once again, and the days are long and enjoyable.

Enjoy some BBQ Inspiration for Early Summer. You can also browse S0up Recipes for Early Summer, Salad Recipes, Vegetable Recipes, Indian Deliciousness, BBQs, Goodies, Grains, Lentils and More, Drinks and Sweet Things, and Tips and Hints for Cooking in Early Summer. (Some of these will be published over the next few days.)

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Seasonal Cooking | BBQ Dishes for Early Winter

Even though the weather is decidedly cooler, we wrap our coats tighter , enjoy the last rays of sunshine, and still cook on the BBQ.

Enjoy some BBQ Inspiration even for Early Winter. You can also browse S0up Recipes for Early Winter, Salads and Vegetables, Indian Deliciousness, Goodies, Grains, Lentils and More, Drinks and Sweets, Dips, Sauces, Purees and Preserves, and Tips and Hints for Cooking in Early Winter. (Some of these will be published over the next few days.)

Continue reading “Seasonal Cooking | BBQ Dishes for Early Winter”