This next recipe in our Okra series combines the okra with cumin seed (or use caraway seed) and other spices, and cooks it in a thickened sauce which glazes the okra. It is then mixed with yoghurt, or the yoghurt is drizzled over the top of the okra. It is Indian in style, but not a traditionally Indian dish.
Okra is available for such a long period of the year, and is reasonably priced in most areas, so it makes sense to include it in your diet. It is rather a healthy food too.
Are you after other Okra dishes? Try Spicy Dried Okra, Crispy Okra, and Plain Kuzhambu with Okra.
Browse all of our Okra dishes, or explore our Late Autumn collection of recipes.
Continue reading “Okra with Cumin and a Yoghurt Sauce”
The cuisine of Andhra Pradesh in South India is well known in India, even more, I think, than my beloved Tamil cuisine. One of the features of Andhra cuisine is its wonderful chutneys – wide, varied and flavoursome recipes that tease the palate and make wonderful companions to other dishes.
Cooking at Home with Pedatha is one of the well known cookbooks focusing on food from Andhra. The authors capture the recipes of 85 year old Subhadra Krishna Rau Parigi, fondly known as Pedatha. I often delve into this book for inspiration, along with my treasured books on Tamil cuisine by Meenakshi Ammal.
Please enjoy this recipe for Brinjal Chutney.
Browse our other Indian Chutney recipes, all of our Andhra Pradesh recipes, and our Eggplant dishes. Are you looking for Indian recipes? They are here. And our Indian Essential Series is here. Or simply relax and explore all of our Early Summer dishes.
Continue reading “Andhra Brinjal Chutney | Indian Roasted Eggplant Chutney | Vankaya Pachchadi”
Today’s recipe is for a common style of salad around the Mediterranean – it is light and full of sunshine! Herby and lemony, it feels so healthy and is ideal for outside eating in Summer.
The Mediterranean style salad of quinoa and cannellini beans is quick to put together. Super simple once the beans and grains are cooked, it is ready in minutes and very delicious. It is an Ottolenghi recipe that does not have a mile-long list of ingredients or dozens of steps in the recipe. Tucked away in a corner of a page in his book Plenty More, it is a salad that should not be missed.
It is a very white salad, so it looks great served next to a salad with lots of tomato or pomegranate seeds. If you use red quinoa, it looks very elegant against the cannellini beans!
Similar dishes include White Bean Salad with Tahini, Grilled Eggplant Salad with White Beans, and Roasted Red Pepper Salad with White Beans.
You might like to see our other Quinoa recipes and Cannellini Bean recipes. All of our Salads are here. Browse all of our Ottolenghi recipes here, or explore our collection of easy Early Summer dishes.
Continue reading “Quinoa, Parsley and Lemon Salad with Cannellini Beans”
In the end, rasam is just flavoured water. But as Indian food is the most refined cuisine in terms of the layering of flavours to achieve complexity and exquisite balance, flavoured water is amazing! Hot, spicy, tangy, salty, herbaceous, it hits the palate like a flavour bomb, and stimulates all aspects of digestion. I am a lover of Rasam, and am generally found having multiple servings.
Mysore Rasam is similar to Kottu (Plain) Rasam, in that it includes toor dal to give the rasam a beautiful silky texture. It also uses the water from cooking the dal to round out the flavours. It is rather like Plain Dal Rasam with different spices. And in this recipe, rasam powder is not used, rather the spices are sauteed and ground while the toor dal cooks.
In order to cook the toor dal while I potter around the house and garden doing other things, I have a little trick that I will share with you. I don’t have a pressure cooker, so first thing in the morning I rinse the dal and pop it into a saucepan with ample water. Then it is placed on the stovetop on the lowest heat available. Covered, I know that the dal will be perfectly cooked in 1 hour without me thinking about it. I do check the water level about half way through, but other than that, I can get on with the day without having to watch the pot. Perfectly cooked dal will be ready to make rasam for lunch. Or pop it on when you first get home from work or picking the kids up from school, and it will be easy to make rasam for dinner.
You might also be interested in reading about the difference between Rasam and Sambar.
Similar recipes include Tomato Rasam, Tomato Lemon Rasam, and Garlic Rasam.
Browse all of our Rasam recipes, and all of our Indian dishes. Our Indian Essentials are here. Or take some time to browse our Late Spring recipes.
Continue reading “Mysore Rasam | First Method”
A Herbal Tea, great any time.
A beautiful refreshing tea, excellent in Spring and Summer, and especially nice in Autumn. Minty, health giving, and relaxing. If you don’t have fresh Tulsi, tea bags are easily bought and some places have dried Tulsi leaves. The other day I saw dried Tulsi leaves at my Indian Grocer’s. Or failing that, using Basil will give you a lovely, relaxing tea.
Similar teas include Green Tea, Apple Juice and Strawberry Cooler, Ginger Root and Turmeric Tea, Longan and Young Ginger Tea, and Lemon Verbena and Lavender Tea.
Browse all of our Tea recipes and our Tulsi recipes. Or take some time to explore our Mid Autumn dishes.
Continue reading “Tulsi, Mint and Lemon Verbena Tea”
Such a wonderful earthy flavour, Freekeh, that strange sounding name (to Western ears) belonging to the nutty grain. Sold whole or cracked, it is easy to find at Middle Eastern stores, some providores and some bulk lentil and grain places. Freekeh actually means rubbed – the process of removing the grains from its husks.
Like quinoa, freekeh is full of protein, with a beautiful smokiness, and is dead easy to cook. It is Middle Eastern duram wheat that is picked while unripe then traditionally roasted over wood fires to burn off the husks – hence its wonderful smoky flavour. Surprisingly it is also a little sweet, so a squeeze of lemon or lime always does wonders to a freekeh dish.
Freekeh is so unusual as generally the grains we use have been allowed to mature and dry on the head.
This dish is a take on an Ottolenghi dish from his book, Plenty, but has some minor variations. It is beautifully cooked by simmering for 15 mins and then leaving covered, to steam until cooked. Then it is tossed with herbs and topped with garlicky lemon yoghurt before serving.
Similar recipes include Green Beans with Freekeh, Walnuts and Tahini, Barley Pilaf with Mushrooms, and Rice and Cauliflower Pilaf.
Browse all of our Freekeh recipes and all of our Pilafs. Our Middle Eastern dishes are here. Or browse our Late Spring collection of recipes.
Continue reading “Freekeh Pilaf with Herbs and Yoghurt Dressing”
Ghee rice is such a celebratory dish, rich in flavour and great to accompany light spicy dishes. This rice is flavoured with pandan leaves and curry leaves, adding sultanas to highlight the sweet floral notes of the pandan. It is exotic and luxurious, and a delight at the table.
I was never much bothered with washing and soaking rice, but basmati deserves this attention. I love the aged basmati rice with its long beautiful grains, and soaking definitely adds to the finished product. Please make the time to soak the rice while you chop the onion and get the other ingredients ready.
Similar recipes include Sri Lankan Coconut Curd Rice, Sri Lankan Yellow Rice, and Sakkarai Pongal. Also try Sri Lankan Pol Roti.
This rice dish adds to our collection of mixed rice dishes. You can explore them all here. It is a Sri Lankan dish, and you might like to browse our other Sri Lankan recipes here. Or perhaps have a look at our Indian recipes too. Our Late Spring recipes are here.
Continue reading “Sri Lankan Ghee Rice with Pandanus | Buttered Rice”
This dish is an Armenian classic, one that brings sweetness through fruits into a dish with the softness of long-cooked okra. This recipe is a straightforward version of the dish – some recipes add tamarind and spices, but this one is quite an easy dish to cook while retaining the beautiful flavours of the cuisine. Tartness is added to the dish with lemons and tomato puree.
The okra are first sautéed and then cooked in the tomato puree with the apricots and lemon, for 40 mins or so, until meltingly soft. You will love it.
Are you after more Okra dishes? Try Okra with Chilli Spice Paste, Plain Kuzhambu with Okra, and Sambar with Okra.
Are you looking for more Armenian dishes? Try Green Peppers in Yoghurt and Armenian Pickled Okra.
You can browse all of our Okra dishes, all Apricot recipes, and all of our Armenian dishes. Or simply explore our Late Autumn dishes.
Continue reading “Bamiya | Okra with Apricots and Lemon”
When life is busy, simple is necessary. Eating healthy but quickly means the freshest of ingredients, whatever is in the fridge, without too much thinking or cooking. We are in that space at the moment, life is busy, simple is the way we are eating. Simple but good. VERY good. It is important to remember that salads need not be complex or take time to make.
For this salad, toast some bread really well, and mix it with some tomatoes for an awesome salad. The success of the salad lies in great tomatoes and a very good, tasty, extra virgin olive oil.
Are you after other Tomato Salads? Try Red Pepper and Tomato Salad with Crispy Flatbread, Tomato and Pomegranate Salad, and Kachumber – Indian Tomato and Cucumber Salad.
Similar Salads include Locquat Salad.
You can browse all of our Bread Salads, Tomato Salads, or indeed all of our many many Salads. Or take some time to explore our Mid Autumn dishes.
Continue reading “Simple Tomato Bread Salad”
A celebration dish from Sri Lanka
Tropical countries around the globe have their own versions of coconut rice. This one is from Sri Lanka, and is different to our other Coconut Rice dishes in that the rice is allowed to over-cook and become very soft and tender. It can be served hot, but if allowed to cool it solidifies and can be cut into diamond shapes.
Sri Lanka has a beautiful red rice which is often used to make this dish. It is nutty in taste, but is much softer than brown rice. This coconut rice is an auspicious dish in Sri Lanka, being made on every important day, festivals, celebrations and on the first day of each month to mark to symbolise luck and happiness.
Similar dishes include Sri Lankan Ghee Rice, Yellow Rice with Yoghurt, Green Mango and Coconut Rice, and South Indian Coconut Rice.
Have a look at our other Coconut Rice dishes, and explore our Sri Lankan dishes. All of our Rice Recipes are here. Or simply browse our Late Spring recipes.
Continue reading “Kiribath | Sri Lankan Coconut Rice”
Turmeric Rice, Sri Lankan style
Off to Sri Lanka today for a popular Sri Lankan rice dish, rich in flavour, aromatic and colourful on the table. There is a secret to this dish – chopped coriander and natural yoghurt is added to the rice just before serving.
Sri Lankan food is dominated by spices, and while many dishes are similar to those in neighbouring countries, especially South India, their use of spices, herbs, vegetables and fruit is distinctive and makes their cuisines unique.
I love rice and the endless varieties of Indian and associated rice dishes. Similar recipes include Sri Lankan Ghee Rice, Green Mango and Coconut Rice, Spicy Eggplant Rice, and Turmeric Rice.
You can browse all of our Rice dishes and our Indian dishes. Our Indian Essentials are here. Or you might explore our Late Spring dishes.
Continue reading “Sri Lankan Yellow Rice With Yoghurt | Aromatic Sri Lankan Turmeric Curd Rice”
A salad dressing in a whizz – and much more…
So simple, how have I never thought of this before? With a surfeit of roasted peppers, due to roasting them on the BBQ after a Sunday lunch, I whizzed them into a perfect salad dressing.
The puree can also be used as a sauce – use with halloumi, for example, or some lentil balls. Drizzle over steamed or roasted vegetables. Mix with stir fried greens. Drizzle a little in wraps and sandwiches, or use it thick as a spread. It could be a dip. Mix with yoghurt for a wonderful sauce, dip or dressing. Use as a pasta sauce. Use as a base for a cold soup. Use for a dressing on a cold pasta salad. It is a pure delight!
Similar dishes include Grilled Pepper and Apple Relish, Sweet Onion Salad with Roasted Red Peppers, and Grilled Sweet Peppers and Eggplant Salad.
Have a look at our other Salad Dressings and Sauces. Or simple explore our Salads. You will enjoy our Late Spring recipes too.
Continue reading “Roast Capsicum Sauce or Salad Dressing”
Perfect for a light lunch.
While this dish can be cooked on the stove top or in the oven, it is the perfect dish for a weekend BBQ. Served with yoghurt and flatbread, it is a perfect light weekend lunch.
Use either hot or mild banana chillies. Hot Banana chillies contrast well with the more mild filling. Mild Banana chillies have a mild sweet flavour, despite their chilli-related name. They are not at all hot or spicy. And we temper the heat of the spices in the stuffing by using warming spices and only a little chilli, adjusted to your taste.
Bharwan means stuffed in Hindi. The stuffing is made from chickpea flour and spices, moistened with tomatoes. You can basically add any ingredient of your choice into the stuffing. The combination of the banana chillies and mild tangy stuffing is quite flavoursome and this dish makes a great light lunch or side dish. It is a recipe from Rajasthan in India.
Similar recipes include Stuffed Okra with Onions and Spices, Stuffed Mushrooms, and Tomatoes Stuffed with Rice.
Feel free to explore our Capsicum recipes, and our Indian recipes. Our Indian Essentials are here, and Late Spring recipes can be explored here.
Continue reading “Char Grilled Banana Chillies Stuffed with Tomatoes and Spices | Bharwan Mirch”
Yay for simple pasta dishes. We have a few recipes for such dishes, and most of them feature tomatoes in some form. Tomatoes are so easy to chop and add to pasta with some olive oil, garlic and basil. A bit of parmesan. And a tasty dish is born.
While the base ingredients are almost the same in the simple dishes, the way they are treated will vary, and that changes the dish. This recipe uses those base ingredients but they are chopped finely to make a sort of uncooked sauce. It is mixed with ricotta and left for an hour for the flavours to develop. Easy. Good.
This dish goes well with any pasta, really. Use short ones, curly ones or long strands. Spaghetti and bucatini are particularly good, and I love it with Penne. It is best made in Summer, or early Autumn, when our Australian tomatoes are at their best.
Are you looking for other Pasta dishes? Try Fettuccine with Cheese and Pepper, Pasta with a Cauliflower Sauce, and Pasta with Chilli and Olive Oil.
And why not make your own Pasta? How to Make Eggless Pasta.
You can browse all of our Pasta dishes, our many Tomato dishes, and all of our Italian recipes. Or simply browse our Early Autumn dishes.
Continue reading “Pasta alla Crudaiola | Pasta with a Raw Tomato Sauce”
Ensalada is a Spanish salad of perfect tomatoes and mild, sweet onion slices. It is found around the world in countries or regions that have had a Spanish influence in their history. Ensalada is centre on the table at meal times. They can be simple with just the 2 perfect ingredients dressed with olive oil and white wine vinegar, or they can have addition ingredients added to the simple base. In this way, the salad can vary from day to day, yet still feature the 2 main ingredients. A few olives, some cucumber slices, a little cos lettuce, a tiny amount of soft herb. A salad that is sweet, cool and fresh.
Made this way, the salad is perfect. Over stuffed with numerous additions, it is no longer ensalada, but a mish mash of complex flavours that negate the beautiful simplicity of the traditional way of serving this salad.
Similar recipes include this terrific Tomato Salad, Broad Bean and Tomato Salad, and Tomato Salad with Green Olives.
You can find other Tomato Salads here. Or explore our Early Autumn dishes.
Continue reading “Ensalada”