LATE SUMMER Glorious Vegetables for Healthy Summer Eating Volume 2 | Seasonal Cooking

The month is hot and no-one wants to spend too much time in the kitchen. Picnics are still the rage – on the beach, in the park, in the back yard. Light vegetable dishes are popular, even as Autumn approaches at the end of the month.

Enjoy some glorious Vegetable Inspiration for Late Summer. This is Volume 2 of our Summer Vegetables. You can see the first Volume here.

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LATE SUMMER Gorgeous Salads for Cool Fun in Hot Weather Volume 2 | Seasonal Cooking

The sense of freedom that comes with Summer is still strong, although gradually the signs of Autumn peek through the limbs of trees. Hot still, the sun gradually begins its journey from the height of the sky to lower, and the days become shorter. Although the energy of Summer is still strong, we are aware that it is the last month of this beautiful season. Salads still abound. By the end of the month, though, they have a little more substance to them.

Enjoy some beautiful Salad Inspiration for Late Summer. This is Volume 2 of our Summer Salads. You can see the first Volume here.

You can also browse

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The Huge Vine Leaf Pakora | Angoor Patta Pakora

Fresh grape vine leaves are a rarity, unless you have a vine in your yard, or are surrounded by vineyards, or live in an Italian neighbourhood. If you can, grab some fresh ones (more than you need and freeze the rest). We have quite a number of recipes for them. If you can’t find them locally, you can purchase them preserved in water, salt and citric acid. They are available at most gourmet stores or Greek groceries.

In this recipe, the leaves are blanched, drained, finely shredded and folded into a spiced chickpea flour batter. The mixture is then poured into a sauté pan and shallow-fried into a large round cake that is golden brown, crunchy on the outside and soft on the inside. It is like making one pakora from the batter. You could of course, make individual pakoras the usual way.

This recipe is adapted from Lord Krishna’s Kitchen, a beautiful book full of Vedic cooking.

Similar recipes include Eggplant and Kale Pakora, Malabar Spinach Pakora, and Crispy Battered Onion Rings.

Browse all of our Vine Leaf recipes and all of our Pakoras. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Spring recipes.

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Juice It! | Home Made Strawberry-Based Juices and Blueberry-Based Juices

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.

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Chinese Pickled Cucumber

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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Garlic Rasam

The health benefits of garlic in the diet are well known. Pair garlic with Long Pepper and you have an immune boosting rasam. Long Pepper is well known in Ayurveda to have multiple health benefits. It also is known by numerous names in India – Pippali, Thippili, Kandathippilis, Desavaram.

This rasam is flavoured with the Pippali and Garlic, as well as black pepper, cumin seeds, chilli and curry leaves. With such layerings of flavours, how could it not be delicious?

Are you interested in other Rasams? Try Cumquat Rasam, Kottu Rasam, and another version of Garlic Rasam.

You might also be interested in the following articles:

Our simply explore all of our Rasam recipes. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Spring recipes.

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South Indian Amaranth Leaves Soup with Tamarind

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.

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Dakos with Tomato, Herbs and Feta

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.

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Mango Dal / Kootu

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.

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Black Olive, Herb and Chilli Pine Nut Cream Cheese

Cream cheese still features in our kitchen, despite its fall from grace. Over-used in the ’80s and ’90s, cooks have relegated it to supermarket shelves. But, thank goodness, really good cream cheese still exists if you look around. It makes very easy, simple but flavoursome dips and spreads, and snack balls.

This spread mixes cream cheese with olives and herbs. Cream cheese is quite bland, so we spice things up by incorporating some chilli toasted pine nuts. It is hardly a recipe, it is that simple. But we share it here anyway.

Use the spread on crackers, on hot toast or crumpets, and with roasted vegetables.

Similar recipes include Quince Molasses and Tahini Spread, Miso and Tahini Sauce, and Yoghurt and Kaffir Lime Leaf Spread.

Browse all of our Cream Cheese dishes and all of our Spreads. Or explore our Mid Winter dishes.

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