Surprisingly, oranges and olives go really well together. This Moroccan salad brings them together with some typically Moroccan spices. A simple salad but one with punch. It is a great salad for Winter when the oranges are at their best – ripe and juicy. It IS spicy so add the chilli gradually until you find your taste preferences.
Are you looking for similar recipes? Try Orange and Olive Salad with Mint and Basil, Beetroot, Orange and Black Olive Salad, and Orange and Walnut Salad.
Other Moroccan dishes include Moroccan Carrot Salad, and Baked Eggplant and Zucchini with Chickpeas and Harissa Sauce.
Or browse all of our Orange Salads, and all of our Moroccan dishes. Alternatively, take some time to explore our Mid Winter dishes.
Continue reading “Moroccan Chilli Orange Olive Salad”
Did you know that grape vine leaves are delicious? They have a green earthy flavour that is imparted to the ingredients that they are cooked with. The most commonly known dish is Dolmades (Dolmas) – vine leaves stuffed with a rice or burghul mixture which are slowly steamed.
However, vine leaves can be used to wrap food, line pies and, shredded, added to batters. It can be used as a flavouring by drying the leaves and grinding them to a powder.
Enjoy these recipes, they will expand the way that you use vine leaves.
Continue reading “10 Recipes Using Grape Vine Leaves | Going Beyond Dolmades”
Spring and Summer mean strawberries and blueberries, and often they are so cheap that it is worth grabbing several punnets when shopping. Ok, blueberries are never cheap, but sometimes they are cheaper. Both make great icecreams, jams, frappe, lassis and smoothies. And they are wonderful juiced.
Enjoy the juice combinations below. Similar recipes include Zucchini Juice, Green Tea, Apple and Strawberry Juice, and Watermelon Juice with Mint and Ginger.
Browse all of our Juices and our Cooling Summer Drinks. Or browse all of our our Early Spring recipes.
Continue reading “Juice It! | Home Made Strawberry-Based Juices and Blueberry-Based Juices”
Quick pickles are very fashionable now, and why not! They are both tasty and healthy. This is a Chinese recipe that produces a lovely, sweet-sour quick pickle of cucumber. Leave it to soak and pickle in the vinegar mix while you make the rest of the meal, and it will be ready to serve when you are calling the family to the table.
Similar recipes include Carrot Quick Pickle, and Onion Strings Pickled Salad.
Or browse all of our Quick Pickles and all of our Cucumber recipes. Our Asian recipes are here. Alternatively, explore our Late Summer collection of recipes.
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This must be such a healthy dish, with the goodness of okra combined with heaps of garlic and some health-giving turmeric. The okra is cooked whole, steamed gently, until cooked and tender. The dish is served as a dry curry with lots of onion s and coriander leaves to garnish.
We have had a focus on okra for the past 12 months or so, and this is our latest dish in the series. The recipe comes from Madhur Jaffrey.
Are you looking for other Okra dishes? Try it in Sambar, and in Moar Kuzhambu. And make Greek Okra in Tomatoes and Olive Oil.
Browse all of our Okra dishes, and all of our Indian dishes. Have a look at the Madhur Jaffrey dishes we have made. And explore our Late Autumn dishes.
Continue reading “Whole Okra with Onions, Garlic and Turmeric | Pyaaz Waali Bhindi Subzi”
Amaranth is loved across India (and features strongly in a range of Asian cuisines). All parts are used – the seeds are well known outside India, and at the moment they are fashionable and quite popular. But in India the leaves are also used, and the young, tender stems as well.
Amaranth leaves are available in Asian shops so keep an eye out for them. There are different varieties – some are green, but others often contain a tinge of red. Beautiful indeed.
Meenakshi Ammal in her cookbooks Cook and See mentions Amaranth leaves and stems a lot in her sections on sambars and kuzhambu recipes. This recipe she calls (in English) Greens Soup with Tamarind and it sits in the chapter of Poritha Kuzhambu. It is an unusual name given that soups are not traditionally part of the Tamil cuisine (although they are popular more recently). I wonder if the name in Tamil is quite different. However, she certainly got the colour correct!
This recipe is a cousin to this one of the same name. While that one uses Pitlay spices but not a tadka, this recipe uses sambar powder with a tadka. Both are pretty special and you should try them both. This one is closer to this Poritha Koottu with Tamarind.
Would you like more Kuzhambu recipes? First, check our Poritha Kuzhambu dishes and Poritha Kootu recipes. Then try Moar Kuzhambu, Lentil Balls in a Spicy Gravy, and Vatral Kuzhambu.
Some popular Indian Soups include South Indian Cauliflower Soup, Two Gentle Mung Dal Soups, and A Light, Summery Tomato Soup.
But why not browse all of our Kuzhambu recipes, and all Indian Soups? Or explore our Amaranth dishes, and our complete Indian Recipe Collection. Or take some time to check out our easy Early Autumn dishes.
Continue reading “South Indian Amaranth Leaves Soup with Tamarind”
Throughout Italy and Greece, dried bread is common – bread that has been baked, sliced, then baked again until very very dry. The most loved use of this bread, called Dakos or Paximadia in Greece and Friselle in Italy, is in salads where the juice of the tomatoes and oil and vinegar dressing soak into the bread, softening it and adding the flavours of Summer. They can also be used like a bruschetta as a base for a variety of Mediterranean toppings.
We have made a couple of other Dakos dishes, a salad that also confusingly called Dakos, and a baked Dakos dish – both are delicious. This is a variation on the salad, with a few different spices.
Similar dishes include Fattoush, Simple Tomato Bread Salad, Dakos and Baked Dakos.
Browse all of our Dakos dishes, our Italian food and Greek recipes. Or explore our Late Summer dishes.
Continue reading “Dakos with Tomato, Herbs and Feta”
Mangoes are coming back into the local Asian shops – there have been green mangoes for a while, but recently the early sweet mangoes are appearing. We needed no further prompting to celebrate the long Australian Mango Season with mango dal.
All the flavour and taste of mango is in this kootu as tamarind is not added – it is full of natural flavours. You might think that it would be too sweet, but the spices mellow the sweetness. The recipe is meant for a sweetish mango, but a slightly sour one can be used as long as it is soft enough to melt into the dal. Our local shop will have sweet-sour mangoes later in the season. These would also work with this dal. Today I have made it with a very soft sweet one.
It is quite a simple dal with few spices, but that is the beauty of the South Indian style of cooking. If you feel it is too sweet, add a little amchoor (to layer different mango flavours) or lime or lemon juice. I never find this is necessary, but it is an option if you prefer. I like with good chilli heat and slightly salty.
This is a very traditional Tamil recipe. It 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 traditional recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
Browse all of our Mango dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.
Continue reading “Mango Dal / Kootu”
Simple and easy, nutritious and delicious. What more could we ask? Tinned or cooked chickpeas can be used to make it quick and simple, but I always prefer the taste of soaked and cooked chickpeas.
Chickpeas are so versatile. Used almost all over the world, many cuisines feature chickpeas in some form or other. This means that they can be used with many different flavour combinations to great effect. In this recipe, we use olives, herbs and zucchini. A little bit Italian, perhaps.
Similar recipes include a French Simple Chickpea Salad, a Simple Delicious Bittman Chickpea Salad, and Chickpea “Tabbouleh“.
Browse all of the Chickpea Salad recipes and all of the dishes featuring Chickpeas, explore the Bittman Salads and check out all of the many many Salad recipes. Be inspired by our easy Mid Summer recipes too.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. Feel free to browse other recipes from our Retro Recipes series.
Continue reading “Another Very Simple Chickpea Salad with Olives”
I am repeatedly saying that I love potatoes, and India has some of the best potato dishes in the world. I should have also mentioned that the same is true about eggplants. This particular eggplant dish is wonderful! Simply flavoured, it is also very quick and easy to make.
Kootu loosely means a thick vegetable dal in Tamil, and Asadu loosely translates to silly or someone indulging in bad-behaviour, or simple. This is a simple kootu, one that is only made with eggplants. It does not have many spices, just tamarind, turmeric, chillies and a tadka. You can say that it is behaving badly in the spice department due to its simplicity.
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 Cluster Bean Kootu, Brinjal Kothsu with Tamarind, Brinjal Rasam, and Baingan ka Salam.
Browse all of our Kootu dishes and our Eggplant recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.
Continue reading “Brinjal Asadu | Simple Eggplant Kootu”