A modern take on an English classic.
Everything old is new again. This is definitely a retro English recipe, the sort of recipe that screams of the cold weather and the need for cream to make you feel comforted and warm and nourished. But it is also a lovely recipe that can be modernised to suit today’s palates.
Other Carrot recipes for you to try include: Carrots with Green Peas and Green Coriander, Green Mung and Baked Carrot Salad, and a Spicy Carrot Side Dish.
Feel free to browse recipes from our Retro Recipes series, vegetarian recipes from our first blog from 1995 – 2006. You might also like all of our Carrot recipes here and here. Or you might like to explore English/British recipes here and here. Check out our easy Winter recipes here and here.
Continue reading “English Creamed Carrots with Spices”
If you soak and cook some chickpeas and keep them in the freezer, you always have chickpeas for recipes that take your fancy. Or when you cook some, cook twice as many and then use them over the following week in salads, pasta sauces, bakes and other dishes.
Chickpeas are great in salads, and this is a simple, easy salad with celery and carrot – two ingredients usually in your fridge. The dressing has a bit of spice with the use of curry powder. I usually keep some Malay Curry Powder in the cupboards, for use in Malaysian dishes. If you don’t have a generic curry powder, use garam masala.
Have a look at some other Chickpea recipes: Glorious Five Bean Salad, Chickpea Tabbouleh, or Chickpea Sundal. You can also make Baked Chickpeas as a snack.
Are you looking for some Carrot Salads? Have a look at Mung Bean and Baked Carrot Salad, Carrot and Blueberry Salad, and Carrot Sambol.
If you are after all Carrot recipes, look here, here for all Celery recipes, and here for all Chickpea recipes.
All of our various Salads are available here, or simply explore our Mid Summer dishes.
Continue reading “Chickpea and Carrot Salad with a Curry Dressing”
Jicama is not a cheap vegetable, but boy it is good, and one Jicama will often make 2 or 3 dishes. A couple of salads for example. Or just eat it on its own with salt and lime juice.
The jicama I picked up today from the local Asian Grocery is young and beautiful. It must be the beginning of the Jicama season. Never choose one that is wrinkled, damaged, with mouldy or sunken spots. Ewk!
This recipe is a quickish pickle that will sit in the fridge easily for a week or more. So just adjust the recipe to the amount that you think you will eat in that time.
Try these other Jicama recipes: Jicama and Green Mango Salad, Jicama with Coconut Milk, or Jicama Sticks with Spices.
Are you after other interesting pickles? Try Pickled Lemons, Pickled Quinces, and Cumquat Pickles.
All of our Jicama recipes are here, and all of the Pickle recipes here. Or take some time to explore our Late Summer recipes.
Continue reading “Pickled Jicama”
Moraiya Kitchari is a delightful dish, healthy and nourishing. It is regularly made for Navratri fasting, Ekadashi fasting or any other time of Hindu fasting as it is an easily digestible dish. It is delicious in its own right – lightly spiced and less vigorous of taste than many Indian dishes, but don’t put it aside because of that. Try it with a wet curry like a yoghurt or besan curry, even a Poritha Kuzhambu! You will enjoy.
Moraiya is composed of tiny, white, round grains. In India, cereal grains are not consumed during fasts. Hence, Moraiya is a popular alternative, especially during Navratri. It is often used in place of rice, although it does not cook into separate grains like long grained rice. It is quite sticky when it is cooked and the grains stick together somewhat.
Are you looking for other Kitchari dishes? Try this one with Sago, Peanuts and Potatoes, or Maharashtrian Kitchari with Masoor Sprouts, or a Simple Parsi Kitchari.
You might like to check to see whether we have posted other Moraiya recipes. You can browse all of our other Kitchari recipes here. Our Indian recipes are here. Or explore our Early Spring dishes here.
Continue reading “Moraiya Kitchari | Barnyard Millet Kitdchari | Sama ki khichdi”
Remember Kurma? If you are of a certain age, and Australian, you will recall his TV shows of vegetarian Indian cooking. He really was the first to bring Indian food to Australians in a way that made it easily comprehensible and easy to cook. He was a stickler for detail, and for this I love him. So many recipes out of India these days are low in detail, low in precision, and that allows others to take liberties with Indian recipes. Soon, Indian food is no longer Indian food, but some mish mash of regional differences and non-Indian preferences.
One small example. I am constantly frustrated by recipes that say “1 cup rice”. Which rice? Basmati? Short grained? Long grained? Red or white? A South Indian variety? or a North Indian Variety? And it can make a huge difference to the end result. Do you need rice that is harder? Soft? Sticks together? Separates beautifully? Kurma would never leave one in doubt.
We don’t use rice in this recipe, even though it is a kitchari. This recipe from Kurma uses sago. But as usual, Kurma is precise.
Are you interested in other Sago recipes? Try Sago Payasam, and Sago Coconut Payasam.
We have quite a number of Kitchari recipes, for example Maharashtrian Kitchari with Masoor Sprouts, Gujarati Kitchari, and Bengali Kitchari.
Feel free to browse all Sago recipes, and all of our Kitchari Recipes. Browse our Indian recipes here. Or take some time to explore our Late Summer recipes.
Continue reading “Subudana Kitchari with Potatoes and Peanuts | Sago Kitchari | Sago Pilaf”
Persian food is pretty extraordinary, and one of the more unusual ingredients that features in it is the Dried Persian Borage Flower. This is different to the European Borage flower which is quite tiny compared to the Persian one. Beginning life as a pink flower, it turns blue as it dries. It has such a relaxing quality, that making tea from it is a perfect evening task.
You can find Persian Borage Flowers online, at Persian shops or at Afghan shops. I found mine recently at a local Afghan shop. Also close by you will see the Persian dried Rosebuds. I like these better than the Chinese ones as the Chinese ones currently available have had a strange colour and no flavour or aroma. The Persian ones are so fragrant and don’t colour your tea the way the Asian ones do.
While you are there, pick up some dried limes as well – they will be near the spice section. Intensely lemony, they feature often in Persian food and we put some in this tea. Also near the dried ingredients you will find dried mint. You will need a pack of these two. Also pick up coriander seeds, saffron and cinnamon sticks if you don’t have any at home.
You might like to try our other teas made from herbs and spices. Try Cardamon, Cinnamon and Clove Tea, Mint and Lemon Verbena Tea, or Balinese Lemongrass and Ginger Tea.
You will find all our our Teas here, or just browse our Late Summer recipes.
Continue reading “Fragrant Persian Rosebud and Borage Flower Tea”
Keep good garlic available for winter
Did you know that garlic freezes rather well? I have to thank Kathryn Elliott for bringing this to my attention.
Garlic is a seasonal crop, and local garlic is cheap over summer. It begins to peak in price during late Summer and early Autumn, continuing to rise until late Autumn or Early Winter until it is no longer available. The only option then is to buy overseas garlic of dubious quality.
Continue reading “Freeze Your Garlic”
This dish has to be eaten to be believed! How can eggplant taste so not-like-eggplant?
Eggplant always surprises.
This is one of those dishes things that is an absolute surprise! The sort of recipe that makes you want to rush out to plant your own huge eggplant patch! This is more of a summer dish in Japan as eggplants are one of the best antidotes to Japan’s hot and sultry summers. But it can be cooked at any time that eggplants are in season. The broth is heavenly, and the eggplant acts like tofu, soaking up all of the flavours.
Browse our Eggplant recipes here and here. Or you might like to browse Japanese recipes here and here. You might also like our Kombu recipes. Check out our easy Summer recipes here and here.
Continue reading “Japanese Simmered Sautéed Eggplant in Beautiful Broth”
Bitter greens, there is nothing better. My favourites are Radicchio, that ruby red leaf, and Witlof, also known as Belgium Endive. They are great raw but can also be cooked. Today we grill Radicchio for a table top salad, although Belgium Endive could be used too.
Keep in mind that radicchio loses colour as it cooks, so the salad does not necessarily keep that ruby red colour. Never mind, it is delicious. This is a simple salad, highlighting the wonderful flavours of the radicchio or witlof. Riadicchio especially gains a special sweetness when grilled, and here it is accentuated with the olive oil, golden shallots and dill.
This is another of our Bittman salad recipes. You can browse the others here.
Check to see if we have similar Radicchio recipes and Endive recipes. Or browse all of our Salads – we have such delicious ones they are worth exploring.
Or simply put your pens down and spend time checking out our Mid Summer dishes.
Continue reading “Grilled Radicchio or Witlof Salad with Shallots and Dill”
Cucumber Salads never fail to remind me of the British and their cucumber sandwiches. There is something elegant, simple, yet refined and luxurious about cucumbers. The taste is subtle and it is their water content that provides the perception of being cooling and wonderful.
Featuring them in salads is tough, given that subtlety. They can easily be overwhelmed by the ingredients that you pair them with. One of the ways to circumvent this is to use something creamy – feta, ricotta, avocado, for example, and then highlight the flavours with a contrasting tang from an ingredient or the dressing.
That is exactly what this salad does. It relies solely on the quality of the olive oil (must have an excellent taste), the cucumbers (not late seasons, make this in early or mid Summer) and the ricotta (to maximise the creaminess). I do hope that you enjoy it.
Are you looking for other Cucumber Salads? Try Cucumber and Avocado Salad, Translucent Cucumber Salad, and my Mother’s German Cucumber and Tomato Salad with Creamy Dressing.
All of our Cucumber Salads are here, and all of the Cucumber Recipes are worth browsing. Otherwise, perhaps browse our Mid Summer recipes.
Continue reading “Cucumber Salad with Capers and Ricotta”
Not often used, Kohlrabi now features in an Indian dish
Kohlrabi is not something that I cook with often, so it was a bit of a luxury to get to make a simple Punjabi Subzi with this beautiful purple-skinned vegetable of winter.
Mustardy and warming from the spices, the dish is simple to cook and does not take a lot of effort. The result is a fabulous side dish for Indian or non-Indian meals.
Kohlrabi is a great vegetable to eat raw or cooked. Salads are great with grated or thinly sliced kohlrabi. You could use it in this Jicama and Green Mango Salad, for example, or in this Radish and Jicama Salad with Coconut Milk.
Are you looking for more Punjabi recipes? Dal Makhani is very popular, of course. Or try Baingan Bharta, a smoky eggplant curry. And also this Green Pea Pilaf.
Check for other Kohlrabi recipes here. Explore Punjabi recipes, or browse our Indian collection. Or take some time and browse our easy Winter recipes here.
Continue reading “Kohlrabi Subzi | A Punjabi Recipe”
Anyone who has ever grown zucchini will know that you can get a glut of zucchini very quickly. I planted 4 plants this year, forgetting how large the plants get, and they seem to be taking over the veggie garden. They have already swallowed 2 chilli bushes and a whole lot of radishes!
So I have the opportunity to explore zucchini recipes at this time of year, trying to keep that glut under control. This is an Indian mixed rice – cooked rice is mixed with spices and perhaps a vegetable or other ingredient. Indian mixed rice dishes are flavoursome and healthy!
Would you like to try other Mixed Rice dishes? Try Pepper Cumin Rice, Masala Lemon Rice, or Golden Rice.
Try these zucchini dishes: Zucchini Fry, Zucchini Thoran, and Marinated Zucchini.
You can browse all of our Mixed Rice dishes, all of our Rice dishes, our Zucchini dishes, or our Indian Recipes. Or simply explore our Late Summer dishes.
Continue reading “Zucchini Rice, Indian Style”
Have I mentioned how important yoghurt is in our kitchen? We use it a lot – from lassi drinks, to salad dressings, to yoghurt curries, chilled soups, to pachadi dishes like this one, to all sorts of Middle Eastern dishes. We drain it to make it thick, we pile it on our overnight oats for breakfast and we drizzle it over fruit salads.
This dish, Ginger and Coconut Pachadi, can be used as an Indian Chutney (ie as a little on the side to eat with the main dishes) or more like an Indian Yoghurt Salad.
Try these recipes too: Spinach Pachadi, Carrot Pachadi, and Cucumber Pachadi.
If you would like some more ginger in your life, try this tea, Pickled Ginger, and a Ginger and Garlic Soup.
Take some time to browse all of our Pachadi dishes, all Yoghurt dishes or all Ginger dishes. Or explore our Late Summer dishes.
Continue reading “Inji Thengai Thayir Pachadi | Ginger Coconut Yoghurt Salad or Chutney”
The goodness of Adzuki Beans teams perfectly with the comfort of Mashed Potatoes and creaminess of Mushroom Sauce
This is a wonderful, yet simple, Adzuki Bean dish flavoured with kombu and Shiitake Mushrooms and textured with red or brown rice. My preferred way of serving this dish is with mushroom sauce and some perfect mashed potatoes.
Somewhere between a kitchari and a congee, the rice and adzuki beans are slow cooked for nearly 2 hours. This is a perfect quiet Sunday Afternoon sort of dish. Slow cooking also helps to preserve the taste and health properties of the kombu which should always be simmered and not boiled.
Are you looking for recipes with Adzuki Beans? Then try Red Rice and Adzuki Bean Congee, Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley, and Adzuki Bean Sundal.
Try other Rice recipes as well – Bean Sprouts Rice, Eggplant Rice, or a Parsi Kitchari.
Thee is more! Explore all of our Adzuki dishes, and all Rice dishes here. Or take some time and browse our easy Late Winter recipes.
Continue reading “Adzuki Beans with Red or Brown Rice and Shiitake Mushrooms”
A salad with a Japanese influenced dressing.