Channa Dal with Brinjal | Eggplant Channa Dal

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 KuzhambuBrinjal 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.

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Toasted Pearl Barley with Pistachios and Raisins

Such a wintery dish – beautiful Barley mixed with dried fruit and nuts, with a yoghurt-tahini and mint dressing, making a perfect salad, or an accompaniment for roasted winter vegetables. My house is a cold old house in the depths of winter, and there is nothing better than having vegetables roasting and barley bubbling on a cold evening. It fogs the windows and makes us and the kitchen toasty warm.

This Barley almost-pilaf-style dish is wonderful served with all sorts of roasted winter vegetables – Pumpkin, Jerusalem Artichokes, Fennel, Parsnips, Carrots etc. But don’t let that limit you. The Barley makes an excellent salad or side dish with the dressing just drizzled over the top.

Are you looking for similar recipes? Try Barley and Red Kidney Beans, Parsley and Barley Salad, and Mediterranean Barley with Crispy Tofu.

Or browse all of our Barley dishes, and all of our Middle Eastern recipes. And explore our Mid Winter dishes.

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Pickled Quince

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.

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Spicy Rice and Fermented Black Bean Salad with Zucchini

Here we go, the last of the 101 Salads of Bittman. Thank you to Mark B. for such a wonderful journey.

This salad takes some short grain rice and mixes it with a wild collection of ingredients, which somehow work together. Often when making Bittman’s salads, I have imagined him at his kitchen bench, going, “right, what is in the fridge today, what is in the pantry, what is left over from last night?”. And somehow and amazing salad comes into being.

For his rice salads, I use an Indian rice – idli rice, in fact. It is a hard rice and needs more water and longer cooking than other rices, but I love that this short grain rice retains its integrity when cooked. It doesn’t collapse or become mushy. I generally have this rice in my pantry – but no need to buy it specially – use the short grained rice that you have on hand.

Are you after similar recipes? Try Carrot Rice, Zucchini Rice, and Coconut Rice.

Or you can browse all of our Rice Salads, and in fact all of our Rice dishes. All of our Bittman recipes are here. Or take some time to explore our Early Winter dishes.

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Tahini Biscuits

Tahini is an oily paste made from crushed sesame seeds that is a pillar of any hummus recipe. It is also gorgeous with yoghurt, with green herbs, or with miso as a dressing on vegetables or drizzled on ice-cream. There is a sauce with garlic and lemon that rivals mayonnaise. Mix it with pomegranate or quince molasses and you have a dessert worth dying for.  In the Middle East, tahini is viewed in much the same way as Italians view olive oil. It sometimes referred to as white gold – like Italians and olive oil, it is woven into the fabric of the culture and cuisine. It has been made across the Mediterranean, Middle East and North African countries for centuries.

Plain tahini is made with hulled, roasted sesame kernels. Whole tahini is darker in colour, and is made without removing the hull. It is richer but can also be a bit bitter or gritty. The best sesame seeds for tahini are said to be the Ethiopian humera variety, thanks to their richness of flavour. Try to purchase your tahini from Middle Eastern shops – they have some of the best brands.

These cookies are like a hybrid between a short biscuit and halwa, with the typical melting texture of the former and the nutty, unctuousness flavour of the latter. For us who grew up spreading halwa over white bread to gulp it down for breakfast, they are a real throwback to childhood.

With all of the sweet and savoury uses of tahini, perhaps one of the most well known (apart from hummus) is to make cookies, or as we call them in Australia, biscuits. This recipe, one of Ottolenghi’s from his book Jerusalem, is very short (in terms of dough mixtures).

Because of that, the biscuits are divine with a cuppa. They are absolutely gorgeous in flavour, but like all really short biscuits, a cuppa complements them perfectly.

This is an Ottolenghi dish from Jerusalem. We feel free to substitute ingredients that are not readily available in our local area.

It is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. 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 dishes include ANZAC Biscuits and Oatmeal Crackers.

Our Ottolenghi dishes from Jerusalem are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Okra with Sambal and Coconut Rice

Another dish from Ottolenghi, this one was inspired by one of his trips to Malaysia. It is a loose take on Nasi Lemak, definitely the country’s most popular breakfast. But be warned: it is quite spicy. You can make the spice paste with far fewer chillies than Ottolenghi prescribes – feel free to just use half a fresh chilli and half a dried chilli if that is to your taste. In actual fact, we make this recipe with the sambals and sambal style chilli mixes that we have on hand (quite a few) rather than make his, and I have included both his recipe and links to our other pastes, purees and sambals that are suitable.

We like this variation on typical okra recipes. In this one the okra is simmered for a few moments only and then served mixed with the chilli-onion sambal on coconut rice. Use the freshest and best quality okra, because it is cooked so briefly.

Don’t omit the crispy fried shallots (available from Indian and Asian grocers) or the coriander. They add some texture and flavour to the dish that is essential to the overall impact.

Are you looking for similar recipes? Try Malaysian Lemak Style VegetablesSri Lankan Okra Curry, and Goan Okra with Chilli-Spice Paste.

Try these different Coconut Rice recipes too. South Indian Coconut Rice, and Balinese Coconut Rice.

Or browse all of our Okra dishes, and all of our Malaysian recipes. All of our Ottolenghi recipes are here. Or take some time and browse our Early Winter dishes.

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Quinoa Salad with Apricots and Pecans

This is a lovely quinoa salad with apricots and nuts. You can make it with fresh fruit in summer or beautiful dried fruit (soaked) in Autumn and Winter. It is pretty glorious even if I do say so myself.

Finally, we are on the last leg of a three year journey to cook all of the 101 Salads of Mark Bittman. Just a couple more to go, less than I can count on 2 fingers. The first of the salads was posted in 2015, and first made perhaps 12 months before that, and it has taken all of this time to make, write up and then schedule, each recipe for posting. It took around 3 years of focused salad making to complete.

The first Summer, we probably made around 20 or 25 of the recipes, the second Summer, perhaps another 20. But the difference in the third Summer was twofold – I fell in love with this routine of salad making, and, well, I didn’t want to spend another 2 years on this project. So a very focused effort began in Autumn of 2017.

The funny thing was, making a salad almost every day – around 5 salads a week – changed food in our kitchen. We now look for our daily salad. We think about it and plan it. We enjoy our salad at different times of the day too – sometimes it makes a great snack mid morning or mid afternoon, sometimes it *is* lunch, sometimes a part of our dinner. Leftovers are eaten for supper, or packed for lunch the next day, or eaten for breakfast even (they are that delicious).

We are completing the 101 Salads in at the end of Early Winter of 2017, even though as you are reading this, it is probably well past that date. The salad posts have been scheduled over time so as not to overwhelm our feed with only salads. We were lucky, taking the salads through Autumn into Winter, as Bittman finishes his list with salads that are based on grains – quinoa, barley, couscous, wheat, rice. We loved these grainy ones in the colder weather of Winter.

We made every salad that we could, and converted many others. There were a few that we could not make – once the non-vegetarian items were removed, there was nothing left to make a salad from. Other salads featuring non-veg items, well, we just stripped them out and made the bones of the salad. We thought about tarting them up by substituting other ingredients, but actually we enjoyed the really pared down salads with killer dressings. We did. Simple is good. (Over the top complex is good too, hey Ottolenghi?)

Some salads we changed a little, due to availability of local ingredients, some we added a couple of items – white pepper, for example, to Asian style salads (my absolute love), or something we might have sitting on our kitchen bench that made a good addition. Pickled cumquats made it into a tart quinoa salad, and were divine. Some pickled jicama topped another salad, adding that delightful apple-flavoured crunch. But mostly, we left the original version alone.

And there you have it. Our long, multi-year journey of Salads with Bittman. I hope you like this one, #99 on his list. Please enjoy! Then browse all of our others.

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Grain and Grape Salad | Barley Salad with Grapes

We’ve been doing Wintery salads lately – rice, pasta, burghul salads. Today’s salad is a grain salad. Use farro, freekah, wheat berries, barley, coarse burghul or any other grain that is a bit on the chewy side. Surprisingly, the grain is paired with grapes for quite a special salad.

This is a Bittman Salad, one of the 101 Salads from his New York Times article. We have been making them over the past Summers, and are now down to the last few.

Are you looking for similar recipes? Try Toasted Barley with Pistachios and Raisins, Parsley and Barley Salad with Marinated Feta.

You can browse all of our Barley recipes, and all of our many Salads. If you want to see the Bittman Salads that we have made, they are here. Or simply browse our Early Winter recipes.

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Stuffed Okra | Bharwan Bhindi

There are a number of stuffed okra dishes, and each is so good and so worthy of being made. Use fat okra for this dish – they can be long or short, but they do need some body.

This is a beautiful stuffing made from coconut (use frozen if you don’t have fresh), coriander leaves and spices. The recipe calls for Goda Masala, and you can make your own or purchase it from your Indian grocers. If you can’t find this lovely spice powder, use Garam Masala instead.

This recipe’s inspiration comes from the beautiful and well-known book Sukham Ayu: Cooking at Home with Ayurveda Insights, by Jigyasa Giri. I love this gentle book which builds Ayurvedic wisdom, sattvic approaches and down-to-earth Indian dishes.

Are you after other Okra dishes? Try Okra with Sambal and Coconut Rice, Sri Lankan Okra Curry, Warm Salad of Charred Okra, and Okra with Race Kuzhambu.

Browse all of our Okra dishes, recipes from Jigyasa Giri and Ayurvedic dishes. All of our Indian Recipes are here. Or take some time to browse our Early Winter dishes.

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EARLY WINTER Indian Deliciousness for Spicy Winter Feasts VOLUME 2 | SEASONAL COOKING

This is the second volume of Indian dishes for Early Winter. You can check out the first one here.

We are leaving the capriciousness of Autumn behind, and its beautiful light, and we head into winter and approaching cold windy weather. Coats and jackets are out in anticipation is high for the weather to come.

Enjoy some Indian Inspiration for Early Winter. You can also browse:

Please let us know if you find links that are not working. We would love to fix them for you.

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