Punjabi Turnip Curry | Punjabi Shalgum Masala

Turnips were our featured vegetable last Winter and into Spring. We had not used them a great deal in the past, so wanted to explore their use. We added several new dishes, and especially several new turnip dishes from India.

This is a Punjabi turnip dish, easy to make, with an onion-tomato sauce. It takes no effort at all apart from some peeling, slicing and dicing. A perfect dish for an afternoon snack or a quick meal with some chapatis.

Similar dishes include Turnips with Quince Molasses, Turnips with Mustard Greens in a Creamy Sauce, and Kashmiri Turnips in Yoghurt.

Browse all of our Turnip recipes and all of our Kashmir dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

Continue reading “Punjabi Turnip Curry | Punjabi Shalgum Masala”

South Indian Palak Soup

Another Indian soup for you – this time a Spinach (or other greens) soup.  It is a gentle one, similar to many of the other Indian Soups we have here. In this recipe a spinach stock is made, and it is served thickened and with cream. Delicious. A very good Spring soup. It is gentle, without spicing – a common feature of South Indian soups.

The recipe is one of Meenakshi Ammal‘s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. This one is from Vol. 4.

Similar recipes include 30 Beautiful Soups, Spinach Bhaji, and Aloo Palak Subzi.

Browse all of our Indian Soups and all Spinach recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

Continue reading “South Indian Palak Soup”

Orange and Green Chilli Relish

Chutneys, pickles and relishes define Indian food. Today we have an unusual one, and Orange Relish with Green Chillies. It is pretty good – sweet, spicy and sour-tangy all at the same time. It is cooked like a jam but with savoury spices with the oranges. The idea came from Tiffin, the book by Rukmini Srinivas, but we have altered it just a little.

The relish goes really well with Vegetable Cutlets (which are also very divine). It can be used with any snack, or in sandwiches and wraps, over rice, and with a nice, hard cheese on crackers.

Similar recipes include Green Tomato Chutney, Radish and Mint Chutney, and Roasted Tomato Chutney.

Browse all of our Indian Snacks, and our Patties. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

Continue reading “Orange and Green Chilli Relish”

Baked Fennel Stuffed with Feta, Rosemary and Honey | Gratinéed Fennel with Feta

A long time ago I fell in love with Gratin dishes when I was working in Nancy in France. There was an art theatre there that often showed films in English, so I was a regular visitor. Close by, maybe even next door, was a little cafe that served only gratin style dishes. It was very convenient to have a meal and then pop next door to the theatre, so it became routine for me to visit. It was so good, I still remember it fondly, especially its Poire Belle Helene Dessert.

We have a number of gratin dishes here as a result of that little cafe, and today it is a Fennel Gratin made utterly delicious with feta and honey. The recipe comes from Ilva Berreta, food photographer and former food blogger. I miss her blog, it was full of the most delightful stories and recipes.

Similar dishes include Goat’s Milk Feta with Pine Nuts and Preserved Lemon, Potatoes and Cheddar Gratin, Gratinéed Sweet Potato, and Pasta Bake with Cheddar and Cheese.

Similar Fennel dishes include Slow Baked Fennel with Garlic and Orange, Grilled Fennel with Fresh Mozzarella, and Fennel a la Grecque.

Browse all of our Fennel dishes, and all of our Gratin recipes.  Our Italian dishes are here. Or explore our Early Spring recipes.

Continue reading “Baked Fennel Stuffed with Feta, Rosemary and Honey | Gratinéed Fennel with Feta”

Roasted Carrots with Coriander Seeds and Garlic

Ottolenghi’s book, Nopi, has an undeserved reputation of being to chefy, too difficult for a home kitchen. While that is sort of true for some recipes, there are also so many dishes in this book that are either simple to make, or can be adjusted to suit your kitchen and pantry.

This recipe falls into the first category. It is just roasted carrots, but the mixture that the carrots are tossed in makes all the difference. Quite divine. We ate a plateful each.

For this dish I did three things differently. I used some Quince Honey that I made earlier this year – quite divine in its own right. I layered white and black pepper in the dish – using both in dishes is my current obsession, as it gives layered peppery flavours. And thirdly, our garlic cloves here are large and fat and luscious, so I avoid mincing or dicing them. They have a right to be present in the dish, front and foremost. So I slice them whenever I use them, but you could also use them whole.

Similar dishes include Leeks and Carrots a la Grecque, Carrots Glazed with Honey and Ginger, and Hot Roasted Carrot Salad.

Browse all of our Carrot dishes, all of our Ottolenghi recipes and our collection of Late Spring recipes.

Continue reading “Roasted Carrots with Coriander Seeds and Garlic”

Rösti with Goat’s Cheese and Chives | Potato Rosti

Thanks to the Swiss for beautiful, versatile, easy rösti. Beautiful. I don’t claim this as a traditional Rosti – my Swiss friend rolled his eyes in horror. However, I do claim that it is delicious.

I make small rösti, rather rustically – ragged and straw-like around the edges – but that is my nature. Using raw potatoes for the rösti is easy, though I hear that is typical only in the Zurich area – the rest of the country insists upon parboiling them first.

This can be used as part of a main meal, or as an any-time snack.

Similar recipes include Potato Bhaji, Deep Fried Potato Strings, and Cumin and Pepper Potato Wedges.

Browse all of our Potato recipes and all of our Snacks. Or explore our Late Summer dishes.

Continue reading “Rösti with Goat’s Cheese and Chives | Potato Rosti”

Chai Wallah’s Chai

This recipe is another in our large Chai recipe collection, and it is claimed that the recipe is from a Chai Wallah – a road side person serving small cups of chai to thirsty passers-by. They are the best people, and there is nothing like your daily chai. I so miss those piping hot cuppa’s.

Who does not like chai? I have a deep love for this comforting and nourishing drink. A jar of my chai mix-of-the-moment sits permanently on my kitchen bench.

Similar recipes include Spring Chai, Garam Chai, and Peppery Chai.

Browse all of our Chai recipes, and all of our Indian dishes. Our Indian Essentials are here. Or explore our Mid Spring recipes.

Continue reading “Chai Wallah’s Chai”

Turnips in Coconut Milk

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”

Dal Bukhara | Creamy Black Gram Dal

They say that Dal Bukhara was made famous by the Bukhara Restaurant ITC Maurya Hotel in New Delhi, but it is definitely a Punjabi style dish. Trying to find the origins of the dish is difficult, with some claiming it was created by the restaurant, some saying it comes from Bukhara in Uzbekistan, and others claiming it is a Punjabi dish from the 1700’s. This article has some interesting insights into the origin of both Dal Makhani and Dal Bukhara. Whatever the origin, the chef at Bukhara most likely adapted an existing recipe to suit the sophistication of the restaurant.

Dal Bukhara is often compared to Dal Makhani, although the dishes are distinctly different with different spicing. It is made with whole urad that is black in colour because it is unhulled. Slow cooked, it makes a deliciously creamy dal, and in this recipe its flavour is heightened with tomatoes, ginger and garlic as well as other spices.

In my recipe I use a slow cooker to cook the lentils, and the deep taste and creamy texture are accentuated this way. In this way the dish does not rely on cream and butter for its texture. However they can be added – see the notes below the recipe for this variation. The lentils can also be cooked on the stove top – cook them until soft and then continue with the recipe.

Similar recipes include Whole Urad and Rajma Dal, Amritsari Dal, and Ma di Dal.

Browse our Urad recipes and our different Dals. Our Punjabi dishes are here, Indian recipes here and Indian Essentials here. Or explore our Mid Spring dishes.

Continue reading “Dal Bukhara | Creamy Black Gram Dal”

Turnip and Swede Gratin

We’ve had a little focus on Swedes and Turnips last Winter, as we realised that we were not appreciating these underrated vegetables enough. It is Spring as I write, but swedes, turnips and parsnips are still in the green grocers, and the weather is cold. So we decided to add a gratin to our list of recipes for these Wintery roots.

Similar recipes include Turnips in Coconut Milk, Vegetables with Indian FlavoursPotatoes and Cumin Gratin, Sweet Potato Gratin, and Gratineed Tomatoes.

Browse all of our Swede recipes and all of our Turnip dishes. Our Gratins are here.  Or explore our Mid Spring recipes.

Continue reading “Turnip and Swede Gratin”