There are many variations of mung dal, ghee and spices. Mung and Ghee are like a match made in heaven. It can be as simple yet heavenly as Neiyyum Parippum, as complex as a Dal Tadka, or even more complex. Each, although very different dishes, are divine. The simplest variation of spices can make all the difference.
This Mung Dal with Ghee adds cumin, fenugreek (optional), green chilli and garlic to a simple Neiyyum Parippum. Now it must be said that Cumin is the third partner in a trinity that is amazing – Mung Dal, Ghee and Cumin. The fenugreek, which can be left out, adds a slight bitterness. The chilli adds flavour and texture without bite, and the garlic a little groundedness.
This recipe comes from Kerala where it was shown to me by a local chef. This comes from my quickly scribbled notes. I hope you enjoy it.
Are you looking for similar Mung Dal dishes? Try Neiyyum Parippum, Mung Dal with Cumin and Spinach, and Simple and Gentle Mung Dal.
Feel free to browse our other Mung recipes and our Kerala recipes are here. Or have a look at our Indian Collection of recipes. Finally, explore our Mid Autumn recipes.
Continue reading “Mung Dal with Ghee and Spices”
Spring Onion Soup is less common than, say Onion Soup, but it isn’t unusual. It is delicious with a different taste to the long-cooked onions in Onion Soup. The base of the soup is made with potatoes which gives the soup some texture. This recipe also uses cream and a flour roux to add body to the soup, sticking with the usual simplicity of the soups from Vol 4 of Cook and See, the addendum to Meenakshi Ammal’s triology, this one written by Priya Ramkumar.
I do love exploring the soups in this volume. Theoretically, reading them op paper, they should not be worth making. Compared to other Soups that we usually make, they are so very simple, sort of 1950’s simple. But they are always amazingly good. Simple, unspiced or simply spiced, their flavours are unusual and unexpected.
I have spoken about South Indian Soups before – so gentle, just with the flavour of the vegetable, no chilli and little other spice. I am even more convinced that they are a left-over from the time of the British occupation (I have just read The Complete Indian Housemaker and Cook, written for British women spending time in India during the time of occupation). But nevertheless, I love these soups because of their quaintness, and perhaps because they remind me of the soups my mother made when I was but a wee girl.
Are you after other South Indian Soups? Try South Indian Beetroot Soup, South Indian Summery Tomato Soup, and South Indian Cauliflower Soup.
Or a Spring Onion recipe? Try Steamed Eggplant with Sesame and Spring Onion.
If you want to browse all Indian Soups, they are here. Or have a look at our Spring Onion recipes. Perhaps you would like to explore all Indian dishes. Or maybe all of our Soups. Or simply take some time to have a look at our Mid Autumn dishes.
Continue reading “South Indian Spring Onion Soup”
Such a delicious snack from Northern India
Poha, a steamed and flattened rice (“steamrolled” I call it) is a great base for Indian snacks. In this poha recipe, it is teamed with onions and peanuts. Kanda Poha goes great mid afternoon with a cup of milky sweet tea (chai). Or it can be a great quick supper dish when you arrive just a little too late home from work.
There are several thicknesses of poha – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). This recipe uses medium or thick poha, which you can buy from your Indian grocery. Thick is preferred. Thin poha is not suitable for this dish.
Are you looking for other Poha dishes? Try Poha with Potatoes and Peanuts, Kolache Poha, and Poha with Banana, Honey and Coconut.
Browse all of our other Poha recipes and all of our Indian recipes. All of our Snacks are here. Or simply explore our easy Early Winter recipes.
Continue reading “Kanda Poha | Onion Poha | Flattened Rice with Onions”
The deep richness of this onion jam with its spicy undertones is a perfect winter condiment.
Onion Jam (aka Onion Marmalade or, as the French call it, Confit d’Oignon) is a great condiment to have on hand. Rich and deep with a spicy undertone, it is a great accompaniment to cheese, baked dishes, curries, roasted vegetables and more. It is a rich, gutsy mixture, great added to soups, on sandwiches with layers of grilled vegetables, or in a vegetable stack with lasagne sheets, at BBQs, or in toastie cheese sandwiches – you will find lots of uses.
Are you looking for other Onion recipes? Try Onion Salad with Sesame Oil, Farinata with Tomato and Onions, Kanda Poha and Onion Pakora.
Perhaps you are looking for recipes for Relish? Try this Roasted Red Pepper and Apple Relish and Caponata Siciliana.
Feel free to browse our Onion recipes and Relish recipes. Or you might like to browse Sweet and Savoury Jam recipes. Check out our easy Early Winter recipes.
Continue reading “Onion Jam | Onion Marmalade | Confit d’Oignon”
Cabbage doesn’t feature often on our menu, and there is no real reason that that should be the case. I love it raw and cooked (if cooked properly).
Cabbage is much more than what English-influenced cuisines tend to recognise, and it matches well with chilli, coconut, ginger, mustard seeds, fennel and other flavourings more common in other cuisines.
In this recipe we take some of those flavourings in a dish that will lift your respect for this green vegetable, and, can I say it? Make your winter a little brighter!
Are you after Cabbage recipes? Try Simple Cabbage Thoran, Kimchi and Cabbage and Radish Salad with Peanut Dressing.
Or browse all of our Cabbage dishes, and explore our Mid Autumn collection of recipes.
Continue reading “Chilli Cabbage”
Chai Masala – how beautiful at dawn on cold mornings, in the evenings of cooler days, and at any time with friends and a biscuit.
Chai can be made with a huge range of spices, herbs and tea leaves, so selecting one to meet your need, the weather, the time of day or your health concerns is quite easy. Check out our range of recipes.
This one is gingery and peppery, right up my ally! It is perfect for cold mornings – both of these spices will warm you up. But it is also perfect for helping you through your coughs and colds of winter. Drink it with abandon.
Are you looking for Chai recipes? Try Peppery Chai, Cardamom Chai, and Ginger and Tulsi Tea.
You can browse all of our Chai recipes, and all of our Teas. Or simply explore our collection of Late Autumn dishes.
Continue reading “Chai Masala for Relief of Colds”
This year I have a surfeit of Pomegranates from a wonderful friend that has a prolific tree. Juice, Pomegranate Honey, Pomegranate Vinegar and other such goodies emerge from our kitchen, including this Pomegranate Molasses.
Are you looking for Pomegranate recipes? Try Pomegranate Salsa, Tomato and Pomegranate Salad, and Green Olive, Walnut, Pistachio and Pomegranate Salad.
Browse all of our other Pomegranate recipes. You might also be interested in our Preserves. Or browse our easy Early Winter recipes.
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The fig season seems so brief in Adelaide, but that might be because they are so hard to find in green groceries. It seems that as soon as they appear in the shops, the season is over.
This year I did manage to find some of the green variety of figs that ripen earlier, and then some outrageously expensive black figs. Really, I need to make friends with someone with a fig tree.
One of Ottolenghi’s dishes in Jerusalem takes advantage of the beautiful taste and texture of figs to pair them with sweet potatoes, chillies and spring onions. This is so good. I mean SO GOOD. You do need to have figs that are sweet, moist and very ripe. You can smell the sweetness.
By the way, if you have access to figs, don’t forget to dry a few dozen, for use over winter.
Are you looking for Fig recipes? Try Baked Figs with Thyme, Figs with Rosewater and Almonds, and Fig and Pecorino Salad.
Or perhaps you are looking for Sweet Potato dishes. Read about Sweet Potatoes here. And then try Caramelised Sweet Potatoes, Potato and Sweet Potato Spicy Curry, Sweet Potato Wedges with Creme Fraiche Dressing.
Or take some time and browse all of the Fig dishes and the Sweet Potato dishes. We have a few Israeli dishes. Take a look at the Ottolenghi dishes we have tried. Or take some time and browse our Mid Autumn recipes.
Continue reading “Roasted Sweet Potato and Fresh Figs”
Pulse balls, or lentil dumplings, are added to the moar kuzhambu (spicy yoghurt gravy) to make a delicious South Indian dish.
Moar (or Mor, More or Moru) Kuzhambu is commonly prepared in South India and is extremely easy to make, taking almost no time at all. This one includes the lentil dumplings and so takes a little longer. The base for this dish with the lentil dumplings is Moar Kuzhambu, but rather than add vegetables or vatral, balls of ground lentils and spices are made (pulse balls) and added to the base.
S. Meenakshi Ammal’s Cook and See set of books has 2 Moar Kuzhambu (Buttermilk/Yoghurt spicy gravy) with Lentil Dumplings made from ground lentils.
This Pulse Ball Moar Kuzhambu differs from the first version of this dish. The ground lentil balls are simpler and cooked in the buttermilk and coconut gravy rather than steamed. It is very delicious.
You might also like to try Avial – Veggies in a Yoghurt and Coconut Sauce, Yoghurt Curry with Drumstick Vegetables, Moar Sambar, or a host of different lassi drinks.
You can find other Kuzhambu recipes here. If you would like to browse them, all of our Indian recipes are here. Or take some time to explore our Late Autumn recipes.
Continue reading “Pulse Ball Moar Kuzhambu | Buttermilk & Coconut Gravy with Ground Lentil Balls | Yoghurt Curry with Lentil Dumplings”
Expect a swathe of new Chai recipes now that the cooler weather comes. Not only do I adore Chai during the winter, it is a great help when suffering from a cold. Right now I have a head cold, so I am making chai and adding a good dose of turmeric to it. Have you also found that turmeric-laden chai makes a difference when you have a cold? My form of Golden Milk or Turmeric Latte (the current fashion here).
The Tulsi in this Chai is also helpful for colds and flu.
As the name suggests, this chai is quite peppery – we do love a chai laced well with ginger and pepper. As the weather deepens, I take to adding powdered ginger for an extra sharp zing. Right now, though, in Mid Autumn, we are happy with using the fabulous fresh ginger we pick up from our Asian Grocery near-by.
Are you looking for more Chai recipes? Try Chai Masala for Relief of Colds, Illaichi Chai, Ashram Chai, and Yogi Chai. We have more Chai recipes scheduled, quite a few really, so check back here regularly.
Explore all of our other Chai recipes. Or try our Teas. Maybe browse all of our Indian recipes. Or take some time to explore our Mid Autumn dishes.
Continue reading “Peppery Chai”
It has been a while since I posted an Urad recipe. Urad is one of my favourite lentils, comforting and nourishing, and used a lot in the Punjab region. It is easy to cook with, especially if you know and respect its properties.
This dish is a cousin of Dal Makhani, using yoghurt instead of butter and cream, and whole urad rather than split urad dal.
And what a stunner! This is a slow cooked dish – taking around 5 hours – but they are effortless hours. No need to do more than the odd stir or two.
Are you looking for Urad recipes? You might like to try Urad and Red Rice Kitchari, Urad Dal Garlic Rice, and Urad Tamatar Dal.
We also have Rajma (kidney bean) recipes – try Rajma Sundal, Feijoada, and Capsicums Stuffed with Kidney Beans and Feta.
Or perhaps you are looking for Dal Makhani style dishes. Try our very popular Dal Makhani Restaurant Style, Indian Bazaar Dal Makhani, and Amritsari Dal.
Punjabi recipes are always packed with flavour. Try Baingan ka Bharta, Quince Aachar, and Tomato Bharta.
Alternatively, explore all of our Dal Makhani and similar recipes. Or browse Punjabi recipes. We have a range of different Urad recipes and Rajma (Kidney Bean) recipes. You might also like to check out the Madhur Jaffrey recipes that we love. Oh and our Dal recipes are here. All of our Indian recipes are here. Or take some time to browse our Mid Autumn dishes.
Continue reading “Whole Unhulled Urad and Rajma Dal | Urad Lentils and Kidney Beans Dal”
Enjoy these highlights from our Late Autumn classic recipes.
You can also browse other Late Autumn recipes:
If you have difficulty with any links, please let us know. We would love to fix them for you.
Continue reading “Seasonal Cooking | LATE AUTUMN Dishes Not to Be Missed”
Salan is a very popular spicy peanut sauce from Hyderabad, often an accompaniment to biriyani (veg of course) and roti, paratha and parotta. It is a dish that looks complicated from the number of ingredients, but don’t let that deter you. It is actually simple to make once you have organised your spices. Here it is paired in the famous dish with eggplants, Baingan Ka Salan.
The sauce is amazing, the peanuts and coconut cook down into a lovely creamy sauce that compliments the eggplants so well. Who would have thought that eggplants and peanuts would go together so well. And I love the way that it layers flavours with roasted and raw spices, and whole and powdered spices. Delicious!
For this dish, use the smaller type of eggplant – the small, fat, slightly circular ones. I happen to be growing them, but you can also find them at Asian shops if your local Green Grocer does not stock them.
When frying an aubergine be gentle. Ask its permission first, then thank the Lord. ….. Armenian Saying
Are you looking for other Indian Eggplant Recipes? Try Brinjal Tamarind Kothsu, Sampangi Pitlai, Potato and Eggplant Curry with Punjabi Wadi, and Brinjal Fry.
Or general Eggplant recipes? Try Cheese and Eggplant Torte, Japanese Simmered Eggplant in a Beautiful Broth and Steamed Thai Eggplants.
You might like to browse all of our Eggplant recipes, and all of our Indian dishes. Or take some time to explore our Mid Autumn collection of recipes.
Continue reading “Baingan Ka Salan | Eggplants in a Creamy Peanut Gravy”
I love this recipe – it is so versatile, and the sort of recipe you can pre-prepare the ingredients, charring the okra and tossing it with the other ingredients at the last moment. The preserved lemon and fresh lemon juice contrast so wonderfully with the charred but still crunchy okra. This dish is GOOD.
The okra can also be charred on the BBQ (grill), tossing them on the hot plate as you sip wine and talk to friends. Then throw them into a pan and toss them with the other ingredients and place on the table for your guests to munch on (try with some flat bread) while you get on with BBQing the rest of the meal. I use a kadhai (Indian wok, flatter than a Chinese one) to make this dish, it is perfect for it.
It is an Ottolenghi recipe, of course, born of the Israeli and Palestinian roots of Sammy and Yotham. Okra features well in these cuisines, from the sun dried okra hanging from strings, to being served in dishes heavy with tamarind syrup. What a divine thought!
For this dish, use short, young, fresh, crisp okra only.
Are you looking for other Okra dishes? Read more about Okra here. And try Crispy Okra (Kurkuri Bhindi), Stir Fried Okra with Sesame Seed, Goan Fried Okra, and Lemak-Style Vegetables.
Perhaps you are looking for Salads? Try Tomato Salad with Green Olives, Chickpea and Carrot Salad with Curry Dressing, and Cucumber and Avocado Salad.
Perhaps try some other Middle Eastern dishes: Babaganoush, Falafel, Parsley and Barley Salad with Spiced Marinated Feta and Chickpea “Tabbouleh”.
We have a wealth of Ottolenghi recipes that we have tried. Or have a look at all of our Okra recipes and all of our Salad recipes. Our Middle Eastern Dishes are here. Or spend some time browsing our Mid Autumn dishes.
Continue reading “Warm Salad of Charred Okra with Tomato, Garlic and Preserved Lemon”
A rustic mountain dish from France
Perhaps not a pretty dish, there I said it. This is a rustic mountain dish from Haute Savoie, a region of France. It uses vinegar and lemon to add real tang to the mushrooms which are eaten cold – they go well with some excellent bread. In modern times it is great as part of an appetiser plate or part of a mezze/tapas style meal. The vinegar gives it the characteristics of a quick pickle or chutney, and it will pair well with other small dishes.
Are you after Mushroom dishes? Try Mushroom, Spinach and Blue Cheese Salad, Caramelised King Oyster Mushrooms, and Mushroom Curry.
Perhaps you are looking for French recipes. Try French Cream of Pumpkin Soup, French Tomato Salad, and Fennel a la Grecque.
Please browse our Mushroom recipes here and here, and our French recipes here and here. Our Autumn recipes are here and here.
Continue reading “Champignons Montagnard | Mushroom Savoy | Mushrooms and Tomatoes from Haute-Savoie in France”