Dried Broad Beans (Fava Beans) are a great substitute for fresh broad beans once their season has finished. They don’t exactly taste like the fresh version, but are pretty good in their own right and make the smoooooothest divine puree for a dip or spread. But today we are making an Autumn soup. If you think of fresh broad beans as being quintessentially Spring, the dried incarnation of them are the essence of Autumn.
The downside is that they need to be peeled before cooking. They say that dried, peeled Broad Beans are available, even split ones, but I have been unsuccessful in my search for them. Thus it is necessary to soak the dried beans for 12 – 24 hours beforehand, then slip the peels from them, and only then put them on to cook. Not every recipe you see will tell you this trick – it seems to be rather a secret. I will usually soak the beans for around 24 hours, and sit peeling them at night while I am watching TV or talking to the kids.
We have one other recipe for Dried Broad Beans – it’s a Turkish recipe, Fava Bean Puree with Dill and Olive Oil. There are more on the way, so check back here.
Are you looking for fresh Broad Bean recipes? Try Thirteen Treasure Happiness Soup, Glorious Five Bean Salad, and Fava Bean Puree with Dill and Olive Oil.
What about other Soups? Try White Bean Soup, Turtle Bean Soup and Red Lentil Soup.
You can find all of our Soups here, or browse all of our Broad Bean recipes. Or simply take some time to explore our Late Autumn dishes.
Continue reading “Fava Bean Soup with Turmeric and Herbs | Dried Broad Bean Soup”
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”
It seems that no matter how you cook broad beans, they need peeling. Except perhaps for the extremely young fresh beans, you need to get your long thumb nail working and peel that outer skin off of the individual beans.
This applies also to the dried beans. I have heard that you can buy pre-peeled, dried broad beans, but I have not been able to find them. So trust me, it is not worth cooking the dried beans without peeling first. The dried skin is like a suit of armour, hard and tough even when the inner flesh has boiled away to nothing.
To peel these little battle beans, cover with boiling water, and leave to soak for 12 hours, no less, and up to 24 hours. The peels may have split a little, allowing you to peel the skin off. Once peeled, you can cook them as desired.
This recipe is a Broad Bean Purée with Dill, a Turkish dish. Turkish Fava is made with Fava beans (broad beans), unlike the Greek Fava which is made with yellow split lentils. Confusing, I know, but how great diversity is! The purée is left to set, then unmoulded or cut into cubes. It is then drizzled with olive oil, lemon, and some fresh dill.
Continue reading “Fava Bean Puree With Dill and Olive Oil | Turkish Fava | Dried Broad Bean Puree”
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.
Continue reading “Pomegranate Molasses”
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”
This is a most beautiful risotto with the creaminess of mushrooms combined with the creaminess of a risotto. Mushroom Risotto is a perfect winter-time dish, a cold evening dish, a heater-on-high dish. It is a comfort dish, for when you need a little more love and support in your life. Really, it is divine. Who doesn’t like risotto?
While I specify button and oyster mushrooms, you can make this with any mix of mushrooms. Cut them to size accordingly.
Do be careful about the rice that you use for risotto. You will get the best results using a risotto rice. You can read more about that here. My favourite at the moment, and the one that I used for this dish, is Carnaroli.
If you are new to making risotto, read How to Make Risotto.
Try some other Risottos too – Beetroot Risotto, Caramelised Pumpkin Risotto and Asparagus Risotto are some of our favourites.
Are you looking for Mushroom recipes? Try Henri Toulouse-Lautrec’s Slow Cooked Creamy Mushrooms, French Mushrooms and Tomatoes, Adzuki Beans with Shiitake Mushrooms, and Mushroom and Carrot Salad with Mung Sprouts.
Check out all of our Risotto recipes, and also all of our Italian recipes. All of our Mushroom recipes are here. You might like to browse our easy Late Summer recipes here.
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The best Gothsu, they say, is definitely Chidambaram Gothsu, and the Gothsu made in this temple town is certainly different to varieties from elsewhere. Chidambaram Kothsu (also spelt Kosthu), or Gothsu (also spelt Gosthu or Gotsu), is a South Indian curry that is made using roasted and mashed eggplant. The Gothsu was originally made by the Chidambaram Nataraja Temple’s Dikshithars (special priests). They make it with Samba Sadham (lentils and rice) as an offering to Lord Nataraja of Chidambaram. It certainly does taste divine.
They say that Gothsu is a very old Tamil recipe, about 2000 years old. Traditionally the eggplants would be roasted over coals, but sadly today they are deep fried or sautéed. This recipe is without onions, just as the Dikshithars would make it. However, Chidambaram Gosthu is also made for many marriages in Chidambaram and for those occasions sambar onions are included.
This recipe is from Meenakshi Ammal’s treasure of TamBram recipes. It is different to other varieties of Gothsu in that it uses smoky roasted and shredded eggplants along with toor dal. You will see recipes without any dal, but if Ammal was making it this way it is probably more traditional. Ammal also includes this recipe in the chapter on Poritha Kuzhambu because of the dal and the spice mix fried in ghee.
There are other versions of Brinjal Gothsu that claim to be Chidambaram Gothsu, but they are not. The Chidambaram Gothsu includes Toor Dal. Without the dal, it is just Gothsu.
Are you looking for similar Poritha Kootu type recipes? We have some coming up and you should check for them here. In the meantime try Pitlai, and Poritha Kuzhambu with Amaranth Leaves.
Or are you looking for Eggplant Recipes? Try Babaganoush, Potato and Eggplant Curry with Punjabi Wadi, and Madras Curry with Eggplant, Sweet Potato and Spinach.
Want more? Check out our Meenakshi Ammal recipes and all of our Indian recipes. You might like to browse Indian Essentials. Have a look at all of our Eggplant dishes. Or take some time to explore our easy Early Autumn dishes.
Continue reading “Brinjal Chidambaram Kothsu | Eggplant Gothsu From Chidambaram”
Orzo is petty good, don’t you agree? This little rice-shaped pasta has an elegance that eludes other pastas. I was delighted to find another way to cook this star in Jerusalem, the cookbook by Ottolenghi and Tamimi.
Rice is a staple of many of the communities of the Middle East and features in quite complex dishes as well as very simple ones. Quite often, other ingredients like chickpeas, vermicelli, potatoes, lentils and nuts are are cooked with the rice.
Spices are also used, for example the Bucharan Jews in Jerusalem use ginger, cloves, cardamom, cinnamon with mint, raisins and peas. How delicious!
In this recipe, the usual vermicelli is replaced by Ottolenghi and Tamimi by orzo. Don’t confuse this orzo with the Greek barley – it is the Italian pasta version. You can use vermicelli if you like, just don’t fry them as long as they will burn.
Are you looking for other Orzo recipes? Try Elegant Orzo Salad.
Perhaps you are looking for mixed rice dishes. Try Zucchini Rice, Mango Rice, and Pepper Rice.
We have several Middle Eastern Recipes to try. Beetroot with Yoghurt-Tahini, Saffron and Rosewater Scented Aubergine, and Beautiful Hummus.
Are you looking for more? Explore our Ottolenghi recipes, all of our Orzo dishes, our Rice recipes, and all of our Middle Eastern dishes. Or simply spend some time browsing our Mid Autumn collection of dishes.
Continue reading “Rice and Orzo”
Late Autumn sees the first lemons, and jam is a perfect way to begin using them.
Autumn brings such a wealth of fruits that can be preserved in some way – Pomegranates, Quinces, Tomatoes, Crab Apples and new Ginger are abundant, and a few lemons are becoming available.
One easy way to use up a surfeit of lemons and provide breakfast jam for the coming winter is to make this quick lemon marmalade. No tedious slicing involved – it is all done by the food processor.
Are you looking for recipes that use lemons? Try Quick Pickled-Preserved Lemon Slices in Oil, Lemon Rice, and Lemony Sago with Coconut Milk.
Other jams that you might like to try are Quick Strawberry Jam, Tomato and Chilli Jam (savoury), and Cumquat Marmalade.
You might like to browse all of our Jams and all of our recipes for Lemons. Or be inspired by our collection of easy Mid-Autumn recipes.
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A quick dessert celebration of Autumn. Apples, Pears and Pomegranates are brought together with yoghurt and a touch of spice for a quick, easy and delicious dessert. It’s also wonderful at breakfast time (top your cereal or oats with it) and an any-time snack. Try it also with our Bondi Bircher Muesli.
Are you looking for Pomegranate Recipes? Try making your own Pomegranate Molasses and Pomegranate Honey. Or make Pomegranate Salsa, Burghul Salad with Pomegranates, and Tomato and Pomegranate Salad.
Are you after other Desserts? Try Butter Glazed Apple, Baked Apple with Star Anise and Baked Pears with Marsala.
For more recipes, browse all of our Apple Recipes and our Pear Recipes. Find more Pomegranate recipes here, and other yoghurt recipes here. Or take some time to browse our Mid Autumn Recipes.
Continue reading “An Autumn Fruit Salad with Pomegranates, Pears, Apples”