Spring and Broad Beans go together like birds of a feather. But when the fresh green pods of these green-flavoured beans are no longer available, we are fortunate to have dried broad beans. These come in several sizes and colours – the main ones are large, unpeeled beans, and smaller, yellow, peeled beans. Both are great, slightly differently flavoured, and the yellow ones come with the advantage of not having to peel them before cooking.
This is another great puree made from the dried broad beans (fava beans) – use either type. Today, the puree is used as a dip and spread alongside roasted onions, wilted greens, roasted capsicums, and olives, with toasted ciabatta for spreading and piling on the accompaniments.
Are you looking for similar recipes? Try Dried Fava Bean Puree with Fresh Herbs, Fava Bean Puree with Dill and Olive Oil, and Broad Bean and Butter Bean Spread.
Or browse all of our Broad Bean recipes and all of our Italian dishes. Alternatively, take some time to explore our Mid Winter collection of dishes.
Continue reading “Broad Bean Dip with Wilted Greens and Roasted Onions”
Greens are another vegetable that are cooked so wonderfully in India. With many varieties grown locally in all regions, often the Indian cook has a choice of a couple of dozen different greens to cook. Pity us, with our small choice in our green grocers. Half a dozen varieties if we are very lucky, and only 3 or 4 varieties used commonly.
Use spinach for this recipe. It is a dry dish flavoured with mustard seeds, chilli and a grating of nutmeg. Nice! You can also make this dish with just the stems of spinach if you have them left over and are looking for something to do with them. I am all for no-waste.
Are you looking for similar dishes? Try Spinach Thoran and Spinach Poriyal.
Browse all of our Bhaji dishes, and all of our Spinach dishes. Our Indian recipes are here. Or explore our Early Winter dishes.
Continue reading “Spinach Bhaji | Spinach Stir Fried with Ginger and Spices”
This recipe for Okra is another simple, stir fried one that combines the okra with cumin and green chillies for a great afternoon snack, or as a side dish for a larger meal.
It is an easy recipe, one that you can cook in under 30 mins, perhaps under 20 if you are organised. These are the best recipe, don’t you agree? I know you will enjoy this one. Wonderful flavours.
Are you after other Okra dishes? Try Sri Lankan Okra Curry, Stir Fried Okra with Sesame Seeds, and Spicy Dried Okra.
Browse all of our other Okra recipes, and explore our Indian dishes. Or take some time to explore our Early Winter recipes.
Continue reading “Bhindi Bhaji | Stir Fried Okra”
Winter this year had cold cold nights, but there were many days that were warmish (by Winter standards), without much rain. I have a grape tomato bush that bore a few fruit till mid Winter, chillies produced fruit and eggplants still flowered. The cold nights turned the amaranth and the lemongrass the most gorgeous of colours, the grapevines too. There is always much joy in a garden.
Salads at the table go on and on, almost year round. Usually by Mid Winter we give up on salads until Spring, preferring hot dishes over room-temperature ones. But this past winter, the weather was such that we maintained our salad regime for longer than usual.
Today’s salad is one we made through the Winter – a salad using Kohlrabi, which can be thought of as a Wintery vegetable, and which is cooked for this dish. It is paired it with mint and cucumber.
Kohlrabi is protected by a thick skin, which is either purple or pale green. The outside layer is rather fibrous and unpleasant. It won’t break down after being cooked. If peeling before cooking, use a sharp knife to remove the skin, as it’s too thick for a traditional vegetable peeler. In this recipe, we cook the kohlrabi then peel it. It takes a long time to cook, so be patient.
Are you after similar recipes? Try Kohlrabi Subzi, or replace Jicama with Kohlrabi to make Kohlrabi and Green Mango Salad.
All of our Kohlrabi dishes are here, and all of our Salads here. Browse our Cucumber recipes as well. Or take some time to explore our Early Winter dishes.
Continue reading “Kohlrabi, Cucumber and Mint Salad”
Okra lends itself to crispy frying, and here is another recipe that batters and fries it until crispy, before nestling it on a tomato sauce. It reminds me of fish and chip shop battered potatoes and other vegetables. This is a recipe from Ottolenghi, so it is definitely a modern take on the crispy okra and okra with tomato sauce themes. The okra in the fish-and-chip-shop style batter is topped with sour cream, a tomato and bread sauce, and a gorgeously green herb oil. The batter is made with a touch of polenta, and mixed with buttermilk which gives it a lovely tang.
There will be more herb oil than you need, but it is infinitely versatile. Use the remainder to drizzle onto soups or over roasted vegetables.
Are you looking for other Okra dishes? Read more about Okra here. And try Stir Fried Okra with Sesame Seed, Warm Salad of Charred Okra, Tomato and Preserved Lemon, and Pickled Okra.
Browse all of our Okra recipes, and all of the Ottolenghi dishes that we have made. All of our Ottolenghi dishes are here. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn collection of recipes.
Continue reading “Crispy Battered Okra with Tomato Sauce and Herb Oil”
In India, yoghurt curries are very common – yoghurt heated gently and flavoured with spices. In the Middle East, yoghurt is used for soups, and they are also incredibly delicious.
This soup has bite and substance thanks to the handful of pearl barley. The creamy yoghurt and a wealth of spices makes this is a such a nourishing bowl.
Try similar recipes – Turkish Cacik, Pineapple Curry with Yoghurt Sauce, and Yoghurt Curry with Lentil Dumplings.
Barley Soups include Farmhouse Barley Soup and Parsnip and Barley Soup with Garlic and Sage.
Browse all of our Yoghurt recipes and all of our Barley dishes. All of our Soups are here. Middle Eastern delicious recipes can be found here. Or browse all of our Mid Winter dishes.
Continue reading “Yoghurt and Barley Soup”
Of course, practice, perseverance and knowledge builds skill. This week I have been looking back as some recipes that I made all those decades ago when I began learning about Indian food. I’ve been cooking many of them again, and the results are almost terrifyingly different. A dish I thought was very basic, this recipe for Aloo Hing Jeera, I had marked as “subtly spiced, needs onions, better the next day, add green chilli and ginger.” That observation was not especially incorrect, according to my Western-trained palate at the time.
The same dish, made today, is beautiful, spiced well, the gravy is amazing and the texture of the potatoes with the spices is what I have come to expect of Indian food. My tastes have changed, I have experienced more widely, I have read widely and spoken to people both here and throughout India about food. AND, I have cooked and cooked and cooked Indian dishes. All shows in the difference between this dish and the one I made nearly 20 years ago. I hope you enjoy it.
Similar dishes include Aloo in Aloo, Sesame Potatoes, Aloo Bhindi, and Saag Aloo.
Browse all of our Potato dishes and our Indian recipes. All of our Indian Essentials are here. Or explore our Late Winter recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Aloo Hing Jeera | Potatoes with Cumin”
This is a salad with flavours of the Middle East, taking burghul and tomatoes and mixing them with spices, walnuts and pomegranate molasses.
It is a lovely salad, so well suited to Autumn and early Winter (if you can still get good tomatoes). Burghul is available from Middle Eastern groceries – our local shop has about 5 different varieties. This salad uses fine burghul.
Are you after other Burghul dishes? Try Tomato and Walnut Salad with Pomegranate Dressing, A Quick Burghul Salad with Olives, Pomegranate and Hazelnuts, and Cauliflower, Mung Bean and Broken Wheat Kitchari.
Browse all of our Burghul dishes, and all of our many many Salads. Or take some time to browse our Early Winter dishes.
Continue reading “Burghul, Walnut, and Tomato Salad with Pomegranate”
Today our dal is made with split Channa, small chickpeas that have been hulled and split into two. Usually we make dal from mung dal, mung beans, urad dal or toor dal, so it is unusual for us to make it with channa.
In this dal, we have used eggplants. Cut into wedges, they float beautifully in the spicy channa gravy.
Similar recipes are Dal Makhani, and Tomato and Channa Dal Rasam. And try Eggplant dishes such as Poritha Kuzhambu, Brinjal Tamarind Kothsu, and Sampangi Pitlai.
Browse all of our Dal recipes and all of our Eggplant dishes. Our Indian recipes are here. Or take some time to enjoy our Mid Winter posts.
Continue reading “Channa Dal with Brinjal | Eggplant Channa Dal”
Quince is a beautiful, fragrant fruit that is definitely underutilised. This is a pickle using Rice Vinegar (although this can be replaced with other vinegars) and some spices. It showcases how beautiful quince can be.
Try these other Quince recipes: Indian Pickled Quinces, Quince Salsa, Afghani Quinces with Split Peas, and Spiced Quinces.
Are you after other interesting pickles? Try Jicama Pickle, Pickled Lemons, and Cumquat Pickles. Also try Quince Vinegar and Quince Molasses.
Browse all of our Quince recipes, and all of the Pickle recipes. Or take some time to explore our Mid Winter collection of dishes.
Continue reading “Pickled Quince”