Daikon Radish (aka White Radish) is another underused vegetable. There are two varieties, the Japanese and the Korean White radishes. They vary in size, but the tastes are the same.
Daikon is most popular in Salads where its radish-like heat shines through. I use it a lot in home made juices – just a small chunk so that the heat does not overpower the juice – and it adds a spark to the juice that is not otherwise there.
But when cooked – steamed, simmered, sauteed, baked, roasted, fried – it loses its heat and becomes mild and delicious.
Enjoy our collection of Daikon recipes. You can also browse them all here.
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Browse all of our Gratin, or explore our Mid Winter dishes.
Continue reading “Collection: What to do with Daikon Radish – From Salads to Curries”
Whole Mung beans feature a lot in our kitchen as we love the earthy taste. They are comforting and nourishing and we will cook up a large pot of Mung Soup or Dal in times of stress or tiredness.
This recipe is a North Indian style Green Mung Dal (Hara Mung Dal Tadka with Methi) that is great with chapatti or roti, and rice. Boondhi Raita, Kachumber, or vegetable dish can be added. The dal is cooked and then mixed with a paste of tomatoes, onions, ginger, garlic and spices. It is particularly good.
Similar recipes include Khar (Garlicky Mung Beans), Mung Bean Soup with Amaranth Greens, and Sprouted Mung Sundal.
Browse all of our Mung recipes, and all of our Dals. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer recipes.
Continue reading “Hara Mung Dal Fry with Fenugreek Leaves”
Once you have your pantry set up for cooking Indian food regularly, recipes with long lists of ingredients are no longer terrifying. The reason that some recipes seem to have a kitchen-bench full of ingredients is that many of them are small amounts, less than a teaspoon. These spices produce the characteristic tastes of Indian food. For example, not counting the spices, this dish has only 3 main ingredients – carrots, coconut and onions. There, that seems much simpler than a list of 15!
The best way to approach long lists of spices is to prepare them before you begin to cook, using tiny bowls or containers to hold them. Alternatively, grab a couple of dabbas, Indian spice boxes, from your Indian shop, so that your commonly used spices are all in one container. Either method will eliminate your need to search the cupboard for a spice while cooking – and the panic that ensues when you can’t find it and the onions are over cooking as you search. We have all been there! So be organised, both in your spice cupboard and in preparing your ingredients.
This is a simple recipe today, despite the list of ingredients – a quick stir-fry of carrots with spices and coconut from the South of India. Poriyals embody the South, and can be made with many different vegetables and vegetable combinations.
Similar recipes include Green Bean and Carrot Poriyal, Sweet Potato Poriyal, and Carrot Thoran.
Browse all of our Poriyals, and all of our Carrot recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.
Continue reading “Carrot Poriyal | Stir-fried Carrot with Coconut”
A chopped salad is surely the easiest way to make a truly delicious salad – take one food processor and you have a chopped salad in under 5 minutes. Because a chopped salad doesn’t really have a recipe, there is no angst about having the right ingredients. Simply dive into the fridge and make a salad from whatever crunchy fresh vegetables you have. This way it is also very seasonal. You can even dress it with your favourite vinaigrette.
It is the sort of salad that you can make enough of to eat as dinner! Healthy. Satisfying. Delicious.
Similar recipes include 30 Salads for Early Spring, Carrot and Cashew Salad, and Beetroot with Black Pepper.
Browse all of our Chopped Salads and all of our many Salads. Or simple explore our Early Autumn dishes.
Continue reading “Chopped Salad”
Even Ottolenghi loves okra. His books contain a range of okra recipes, and this one comes from Plenty. It is a classic combination of okra, tomato and lemon, with the Ottolenghi twist of herbs and spices. The use of preserved lemon is genius, and he uses it also in this Salad of Charred Okra and Preserved Lemon.
In this part of the world the quality of the okra is good, whether the okra is small or large. In other parts you might find that small okra pods have a more attractive texture than large ones, which can be a bit gloopy and stringy when cooked. Check your local large okra to see whether it will work in dishes like this. Middle Eastern and Indian groceries often stock frozen okra that are tiny, with a perfect firmness, and they come with an added bonus: the okra are ready-trimmed.
Are you looking for other Okra dishes? Try Sri Lankan Okra Curry, Kerala Okra Curry, and Greek Okra in Tomatoes.
Browse all of our Okra dishes and all of the Ottolenghi dishes we have tried. Or take some time to explore our Mid Winter dishes.
Continue reading “Roasted Okra with Tomato, Lemon and Coriander Seeds”
Can I ask you how often you cook with turnips? Yes, I thought so. Me too. But do try this Indian dish with a hint of the North and a touch of the South. The coconut milk pairs very well with creamy turnip. The recipe is adapted from one provided by The Splendid Table.
Similar dishes include Punjabi Turnip Curry, Vegetable and Barley Soup, Green Mango in Coconut Milk, and Eggplants in Coconut Milk.
Browse our Turnip recipes. Our Indian dishes are here and our Indian Essentials here. Or browse our Late Winter dishes.
Continue reading “Turnips in Coconut Milk”
Okra is so very good in the shops right now, as I write, so I grabbed some from the Asian market in my last shopping trip. Lovely thin, tender, long spears of goodness – how we love them.
You will love this recipe. It is as simple as Indian cooking can get. The okra is sliced and cooked with tamarind, green chillies and a little toor dal. Other recipes will add tomatoes, onions, garlic, sambar powder or other spices, coconut, etc, but I prefer this simple, honest preparation from the Palghat (Palakkad) area of Kerala. I have made it quite thick, as you can see, as I prefer it that way, but you can have more sauce if you prefer. I found this approach in the book Classic Tamil Brahman Cuisine by Viji Varadarajan.
Similar recipes include Cluster Bean Kootu, Okra Patia, Bhindi Bhaji, and Okra Kuzhambu.
Browse all of our Okra dishes and all of our Kerala recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.
Continue reading “Vendakkai Puli Kootu | Okra Tamarind Kootu”
Like many families, Brussels Sprouts never appeared in our kitchen very often. Blame childhood memories of bitter, over-cooked little packages of fear on our plate. Thankfully, we are all wiser now, and our favourite ways of using Brussels Sprouts are raw and roasted.
Today’s salad is a lovely slaw of sprouts and carrots with ginger and chilli, dressed with yoghurt and mayo. How special! But who could create such a recipe, combining all of those flavours? It is of course from Ottolenghi. As much as I rant and carry on about his recipes, I am truly in love with his flavour combinations and his sheer inventiveness. Good on you, Yotham – continue to challenge our thinking about food and stretch us outside our comfort zone. This recipe is from The Guardian.
It is Ottolenghi Cooking the Books Day on the blog – a day per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books and articles – those we have cooked directly and those we have been inspired by. 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.
Similar recipes include Chopped Salad, Brussels Sprouts Salad, Roasted Brussels Sprouts with Pomelo, and Brussels Sprouts Risotto.
Browse all of our Brussels Sprouts recipes. Our Ottolenghi dishes are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Summer recipes.
Continue reading “Brussels Sprout and Ginger Slaw”
Rocket, or arugala as it is called in some parts of the world, goes so well with pasta. This salad, quite simple to make, mixes the two with a lemony dressing. It is a more filling salad than those that we have made lately, so very suitable for cooler weather during Late Summer and Autumn, and also as Winter approaches.
Are you looking for other Pasta dishes? Try Pasta with Zucchini, Pasta with Cauliflower, Light Pasta Salads for Lunch, and Orzo Pasta with Wilted Spinach and Feta.
Browse all of our Pasta recipes. This is a Bittman Salad, and others can be browsed here. Or explore our Late Autumn dishes.
Continue reading “Rocket Salad with Penne Pasta”
This is a thick, creamy curry from Sri Lanka made from beautiful pumpkin cooked in coconut milk. It is tempered with spices and onions, adding an amazing aromatic and flavoursome note to the creamy curry.
The coconut milk base of the curry is flavoured with the Asian tropical flavours of pandan, chilli, curry leaves, Asian shallots and kaffir lime leaves. The Sri Lankan curry powder, Badapu Thuna Paha, is used too, but use a roasted curry powder if you don’t have this or don’t have time to make it. Simply roast your curry powder in a dry pan until it is aromatic and a darker colour but not burnt.
Flavours are layered so well in this curry, with unroasted chilli powder layered with the roasted Sri Lankan curry powder. (BTW, if you don’t have unroasted chilli powder, grind some Indian dried red chillies, or just use the chilli powder that you have.)
Similar recipes include Green Mango in Coconut Milk, Sri Lankan Okra Curry with Coconut Milk, and Aubergines in Coconut Milk.
Or browse our Pumpkin recipes and all of our Sri Lankan dishes. Our Indian recipes are here, and Indian Essentials here. Otherwise, explore our Late Winter collection of recipes.
Continue reading “Sri Lankan Pumpkin and Coconut Curry”