Where would we be without tomatoes? Here is yet another version of a Tomato Salad, one that pairs them with Mozzarella. Fresh or traditional mozzarella can be used – both are great. Fresh Buffalo Mozzarella and Boccancini balls go so well with tomatoes, but so does the traditional, drier Mozzarella. Normally associated with pizza, it is also nice eaten sliced or cubed as part of an antipasto plate or in a salad. That’s the one we use today, but you can choose either.
Packets of miso often come with small recipes on or under the lid, and they are fun to try. Many of them are for Miso Soup, but I have that sorted already. Occasionally there is a recipe for a sauce or dip. This tiny but excellent recipe came on a pack of Shiro Miso. It mixes Shiro with Tahini – the taste is earthy, yeasty and awesome.
Poritha Kuzhambu is a delicious dish defined by the addition of coconut and cumin seeds. Many of our recipes for this dish have been made without tamarind, but today’s recipe includes that wonderful, sour tang.
What makes Poritha Kuzhambu different from Sambar and Pitlay is its ground masala with coconut, cumin and urad dal (black gram dal). Some households use black pepper instead of cumin. Poritha Kuzhambu with Tamarind can be made with a medley of vegetables or a single one, often with the addition of a legume. Meenakshi Ammal always suggests using only one vegetable for Poritha Kuzhambu and a mixture of vegetables for Kootu. Although in this one, when listing the vegetables, she seems to relax that rule just for a moment for this recipe, suggesting that vegetables can be used in combination, but later instructions imply again that for Kuzhambu, one vegetable is best.
Another feature of Poritha Kuzhambu with Tamarind is that it often includes lentils and/or beans together with the traditional toor dal (red gram dal). We have made this with toor dal and chickpeas. Delicious!
This recipe is indeed one of Meenakshi Ammal’s from the first volume of Cook and See. This recipe is a tangle! Like the first ones in the book, for Sambar, this recipe definitely takes some detective work to untangle. Thoughts have been put down without logic and structure, so I have done my best to add sequence and process to the instructions. I do hope that you enjoy.
Why not browse through the recipes of Meenakshi Ammal? They are here. She certainly is my guru of Tamil cuisine.
Then browse all of the Poritha Kuzhambu recipes. All of our Sambar and Kuzhambu dishes can be browsed here. Have a look at all of our Indian recipes. Or you may like to explore our Early Autumn recipes.
I would also suggest trying the Kootu recipes – these are very similar but have a thicker consistency.
It’s Friday night, Pasta night, and we are all home late and tired from a long week. There is no time for a cooked sauce, we are starving. So we turn to one of our simple but delicious pasta dishes, a salad and some crusty bread.
This recipe is simple, just tomatoes, cheese and basil, so very Italian in its composition. It takes no longer than it takes to cook the pasta. Enjoy!
Why not make your own Pasta? How to Make Eggless Pasta.
This year we are still getting watermelons quite late in the season, and the new season apples are beginning to hit the shops. So we have been drinking watermelon juice (yum) and making Tomato and Watermelon Gazpacho, eating it sitting outside with the birds and butterflies in the garden.
We have a number of Watermelon Salads that we make, and love the one with halloumi. Today’s salad is new to us, and we love it. It has the flair of S. E. Asia with lemongrass, lime, mint and coriander. We found the recipe in Ottolenghi’s Guardian column, and made a few tiny changes to it.
It is Ottolenghi Cooking the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Browse all of our Watermelon Salads and all of our Apple Salads. All of our Salads are here. Our dishes from Ottolenghi are here. We have written about our experiences cooking through Plenty More. Or browse our Mid Summer recipes.
Still on our Very Simple Salad regime we are making the retro salad of tomatoes and lettuce. Retro indeed, we grew up on this sort of salad. But there is a reason it was once so simple. It is pretty good. Use the best tomatoes possible.
Are you after other Tomato Salads? Try My Mother’s Tomato and Cucumber Salad with a Creamy Dressing, Tomato and Peach Salad, and Warm Tomato Salad.
Such a Summery drink, gorgeous for sunny days, eating snacks. laughing and giggling while you sit on the lawn under the shade of a large tree or umbrella. Tangy and gingery, it is also cooling and will lift the spirits of anyone.
We even made this in Autumn, with the last of the watermelons for the season, and the weather is sunny and lovely. A last hurrah to Summer and watermelon.
Drumstick Rasam is extra tasty and can be made either with pieces of drumstick (a vegetable from South India), or if your drumstick is well grown but tender, the pulp can be scraped from the inside and added to the rasam. It is very delicious! I have to admit that I adore drumsticks.
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.
You might also be interested in reading about the difference between Rasam and Sambar.
Vegetables in yoghurt are easy dishes to prepare, and decidedly delicious. The North Indian versions are raitas, and the South Indian are called Pachadi (or Khichdi in some regions). This recipe is from South India which is renown for its seasonal and simple dishes, devoid of too many spices. Made with minimal ingredients, the food is healthy and tasty.
In this recipe the tomato is simmered to remove the distinct raw flavour of the tomato. It is then pureed and mixed with yoghurt and some spices. It is gentle and special.
Who puts tomatoes and ginger together, especially in a salad? Well, I am here to tell you, it is actually really good. Use the best quality tomatoes and ginger for this salad – particularly good is very young ginger if you can find it. It is often available at Asian shops.
This is a simple salad, one for the nights of long work, late home, needing something simple but healthy from the fridge. You will love it.
There is a marriage made in heaven, and that is eggplant and tahini. Oh, goodness, how magic happens with that combination. There are a quadzillion recipes that feature that specific combination, and it is no wonder. We have quite a few on this site too. They tend to be Middle Eastern in origin, or in style.
This recipe is no exception – it is Middle Eastern, it is magic, and it is delicious. The combination features pomegranate molasses, and the usual garlic and lemon juice. You will adore it.
It is an Ottolenghi treasure, from his book Plenty. We have a small project at the moment, to cook from his books, and currently we are cooking from Plenty More but not ignoring his other books altogether. I have to say, this is one of his simpler recipes, easy to make without too many processes. It can be made in just a few minutes after the eggplant is charred. This contrasts with the Persian Noodle dish we made yesterday, which contains 7 different processes and 5 different elements. Its a pleasure to cook such a simple dish after that one!
It is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Sometimes I prepare to post a recipe and realise that it is for an ingredient that does not feature often in our collection of recipes over 12 years of posting on this blog (including some recipes from our blog that ran from 1995 to 2006). It is a surprise to find an ingredient not covered much in all of that time.
We do use Indian-style sprouts in some recipes – that is, the type of sprouts that are only just sprouted, with small little tails. But Mung Sprouts with long tails, Chinese style, feature hardly at all! So today we begin to remedy that.
The recipe is from Ottolenghi’s Plenty More and takes long Mung Sprouts and pairs them with, of all things, Umeboshi puree, edamame beans and radishes!! It really works, and is a terrific combination. This recipe is part of our project to cook more dishes from our Ottolenghi collection of books, and we are beginning with Plenty More.
The salty-sour Umeboshi puree, made from pickled plums, can be found in the Japanese section of larger supermarkets, in Japanese groceries and in health shops. If you can’t find Umeboshi puree, substitute pomegranate molasses.
Make more of the dressing, if you want: it’s so tangy and good that you’ll be tempted to douse this salad; failing that, it’ll keep in the fridge for other dishes in the days ahead.
Salsas are supposed to be sauce-like, even though they might be chunky. Ingredients are chopped small, there might be some liquid involved, and a salsa is generally eaten poured or spooned over another dish. However, in parts of the world away from Mexico and the US, the term salsa is liberally used for salads that consist of some finely chopped fruit or raw vegetables with, commonly, onion, garlic, lime juice, chilli and coriander. Gradually even those composition rules are being relaxed.
So this salad can be called a salsa, having spring onion, coriander, lime and garlic, but perhaps it is a little too chunky. And it has olive oil with the lime juice. So, to be on the safe side, we have kept the salad label. You can call it whatever you wish, and chop it more finely if you prefer.
The recipe combines crispy apple with fresh cucumber. It is crisp and cooling. You can remove the seeds from the cucumber, should you wish to, but I can never see the sense in doing this. There is a cooling sweetness to the seed area which I enjoy in Summer.
This is an Ottolenghi dish and in fact it is Ottolenghi Cook the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. This dish is from his Guardian column. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Browse all of our Salsas and our many Salads. Our Apple Salads are here. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Summer dishes.
We are lovers of dips, as our recipe collection will attest and usually there is some dip, spread, sauce or puree in the fridge waiting to be spread, dipped, drizzled or smeared onto other food items – toast, bruschetta, soup, roasted sweetcorn, crudites, crackers, chips – whatever sits in the kitchen cupboards, fridge or on the stove.
This recipe makes its dip component from roasted garlic and charred spring onions mixed with cream cheese and sour cream (how 1970’s!!). Then the dip is served with some garlicky-chilly curly kale. But the dip can also be used for many other purposes – spread on bruschetta or corn, used with carrot sticks (Yum!), with juicy wedges of tomato – so many ways to use it.
The dip can also be made with salad onions or calcot onions. Remember when cooking the onions that they need to be really charred/burnt. The more burnt, the more flavoursome and smoky they will taste.
This recipe comes from Nopi, Ottolenghi’s restaurant in London. The book Nopi contains recipes from the restaurant, and many of them are adaptable to the home kitchen. Some are more complex, but all are inspirational. This particular recipe is very easy to make.
It is Ottolenghi Cook the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Browse all of our Dips here, and all of our Kale recipes. Our Ottolenghi dishes from Nopt are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Autumn dishes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Sometimes you just want some greens. Steamed, wilted, sautéed or fresh, any type will do. This salad is for you.
It takes some sweet corn and tomatoes, and layers them on a bed of greens, with a dressing of lime and chilli. Nice!
Are you after other Salads? Try Tomato Salad with Ginger and Lime, Charred Okra Salad with Tomato and Preserved Lemon, Onion Salad with Sesame Oil, and Glazed 5-Spiced Tofu Salad with Cucumber and Radishes.