There are many many versions of Kitchari – I recently saw a list of 90 different kitchari recipes. And that would just be the tip of the iceberg. Today we make kitchari with Moth Beans.
Moth Beans (pronounced Mot-h) are packed with nutrition. Here they are cooked with rice, onions, garlic, spices and tomato, for a delicious any-time meal or snack. Omit the onions and garlic if preferred.
Similar recipes include Bisi Bele Huriyanna, Moth Bean (Matki) Dal, Latka Kitchari, Bengali Vegetable Khichuri, and Cauliflower and Broken Wheat Kitchari.
Browse all of our Kitchari dishes, and all of our Rice recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.
Continue reading “Moth Bean Kitchari | Matki Khichuri”
We have so many favourite dishes in our household, ones that make a reappearance upon request or when a yearning arises.
Today I am bringing you five of my favourite dishes of Winter. I do hope you enjoy them.
You can also browse all of our Winter dishes – ones for Early Winter, Mid Winter and Late Winter.
Continue reading “Five of My Favourite Winter Dishes”
As mentioned in previous posts, in India and Sri Lanka tropical fruits such as pineapple are often eaten sprinkled with chilli powder or black pepper (or maybe chaat masala) and salt. Lime juice or amchur can be added. Its delicious, easy, and a great outdoors snack.
But in South India and Sri Lanka, pineapple is also used in curries, often with coconut milk. This is a typical Sri Lankan Pineapple Curry with coconut milk, pandanus and Badapu Thuna Paha to flavour the dish. You can make your own Badapu Thuna Paha (roasted Curry Powder), or purchase from a Sri Lankan or South Indian grocery. Or substitute any roasted curry powder.
Similar dishes include Pineapple Pulissery, Green Mango in Coconut Milk, Sri Lankan Okra Curry with Coconut Milk, and Aubergines in Coconut Milk.
Or browse our Pineapple recipes and all of our Sri Lankan dishes. Our Indian recipes are here, and Indian Essentials here. Otherwise, explore our Late Summer collection of recipes
Continue reading “Sri Lankan Pineapple and Coconut Curry”
Sri Lanka cuisine includes beautiful curries cooked in coconut milk, showing off the abundance of coconuts on this beautiful isle. This is another version of the Sri Lankan Pumpkin Curry, and in this one the flavours of coconut are layered with both roasted coconut and coconut milk. The recipe is adapted from Flavours of Sri Lanka.
Similar recipes include Sri Lankan Pineapple Curry, Green Mango in Coconut Milk, Sri Lankan Okra Curry with Coconut Milk, and Aubergines in Coconut Milk.
Or browse our Pumpkin recipes and all of our Sri Lankan dishes. Our Indian recipes are here, and Indian Essentials here. Otherwise, explore our Late Winter collection of recipes.
Continue reading “Sri Lankan Pumpkin Curry with Roasted Coconut”
Turmeric is still the super food of the moment, and that has lead to some terrible misuses of this special spice. In small amounts it adds a special flavour to a dish. In large amounts it is bitter and unpalatable. The key to consuming turmeric is to add a little to each dish you cook – half a tspn is enough.
Today we have our favourite turmeric recipes for you. In addition to these, know that most Indian dishes also include turmeric, so explore them as well. I do hope you love and enjoy these recipes too.
Other Collections include:
Browse all of our Turmeric recipes, and explore our Early Autumn dishes.
Continue reading “Collection: Very Special Turmeric Recipes”
We now have a collection of molasses recipes that we cycle through year-round in our kitchen – pomegranate molasses, tamarind molasses, cumquat “molasses” and quince molasses. They are easy to make and divine with the sweet-sour flavours that can be used in spoon sweets, drizzled over sweet and savoury dishes, and mixed into dressings, soups, bakes and braises. They are essential accompaniments in our kitchen.
Here is the Quince Molasses we’ve been making for some time. It already appears on our Sister site, along with other quince recipes, but we are including it here too as part of our collection of molasses recipes.
Similar dishes include How to Use Quinces, Quince Molasses and Tahini Dip/Sweet, Turnips with Quince Molasses, and Quince Pickle.
Browse all of our Quince Molasses recipes, and our Molasses recipes (more to come). Or explore our Mid Autumn dishes.
Continue reading “How to Make Quince Molasses”
How we love the eggplant and its versatility. This recipe sautés the eggplant until it is golden and then immerses it in a tangy, spicy tomato sauce before serving garnished with herbs. It is easy to make and the perfect side dish or dish to eat just with rice for a light lunch, snack or supper.
Similar recipes include Smoky Roasted Eggplant in Yoghurt, Smoky Eggplants and Tomatoes, and Babaganoush.
Browse all of our Eggplant recipes. Or explore our Mid Autumn dishes.
Continue reading “Eggplant in Spicy Tomato Sauce”
This recipe is one that Taste published some time ago and a friend pushed me to have a look at it. I was very sceptical – cooking miso is not something that I do often (heat destroys some of its health properties), and cooking lemon juice is rarer (cooking changes its flavour). But I do like to test recipes, especially if prompted or recommended by friends. So one Saturday afternoon when I was roasting some broccoli and needed a sauce for it, I set about making this special miso sauce. With only 5 ingredients – miso, rice vinegar, sugar, lemon juice and mirim – the result is precisely as you imagine. Dark. Rich. Bright. Chilli-hot. Sweet.
The recipe is originally from Hiroko Shimbo’s Hiroko’s American Kitchen. While it uses Japanese ingredients, it is not something traditionally Japanese – far far too bold and funky for the subtleness of Japanese cuisine.
The premise for this sauce is that
- it is so very easy to make
- it freezes really well, but not solid, so you can spoon it out into dishes whenever you want
- it can be used in almost anything – stirred into sauteed potatoes and into soups and braises. Toss through fried rice. Stir into lentil stews and make miso soup with it. Toss roasted broccoli and cauliflower in it. Add a little to dressings, dips and spreads.
Pretty much the number of uses of this sauce is infinite, guided only by your imagination. Add a little to a dish for full-on flavours, or add just a little for a mysterious undertone.
Actually it is so dark and funky, I’ll use it as a vegetarian substitute in place of fish sauce in some recipes.
Today, we roasted slabs of broccoli and served with the sauce. Broccoli shines when paired with something punchy, formidable and umami-rich, so the combo works divinely.
Similar recipes include Miso Peanut Coconut Sauce, Miso Vegetables and Rice, and Miso and Tofu Dipping Sauce.
Browse all of our Miso dishes and all of our Japanese recipes. Or explore our Late Autumn food.
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Brrrrr, turn the heater up, it is so cold! Bundled up, we go about our daily business, thinking of hot soups and warming food, hot ovens and warm kitchens. Mid Winter can make winter feel like it is never ending.
Let me help you with some soups to bring both warmth and delight to your table. Take the stock out of the freezer, survey your pantry and make a soup each and every day of Mid Winter.
In this collection of Winter Soups we traverse the globe pulling together the best of the world’s soups, from the Middle East, to Europe, to Mexico, then to Australia and Asia.
Other Collections of Soups for Mid Winter are here.
To help you on your way with stocks for your soups, here are the ones that we use the most
Now that you have your Winter menu organised, let’s get cooking! Most of these soups will freeze well.
Here are 30 of our best Soups for Early Winter.
Continue reading “Another Collection of 31 Soups for Mid Winter”
This dish is a yoghurt sauce served with cooked plantain. It is similar to an aviyal, but made with one vegetable only. Other vegetables that can be used instead of the plantain are amaranth stems, chow chow, ash gourd, and plantain stem.
The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
Similar recipes include Moar Kuzhambu, Kerala Aviyal, Pulissery, and Pineapple Pulissery.
Browse all of our Koottu dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.
Continue reading “Plantain Moar Koottu | Plantain in Yoghurt Sauce”