Kohlrabi Subzi | A Punjabi Recipe

Not often used, Kohlrabi now features in an Indian dish

Kohlrabi is not something that I cook with often, so it was a bit of a luxury to get to make a simple Punjabi Subzi with this beautiful purple-skinned vegetable of winter.

Mustardy and warming from the spices, the dish is simple to cook and does not take a lot of effort. The result is a fabulous side dish for Indian or non-Indian meals.

Kohlrabi is a great vegetable to eat raw or cooked. Salads are great with grated or thinly sliced kohlrabi. You could use it in this Jicama and Green Mango Salad, for example, or in this Radish and Jicama Salad with Coconut Milk.

Are you looking for more Punjabi recipes? Dal Makhani is very popular, of course. Or try Baingan Bharta, a smoky eggplant curry. And also this Green Pea Pilaf.

Check for other Kohlrabi recipes here. Explore Punjabi recipes, or browse our Indian collection. Or take some time and browse our easy Winter recipes here.

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The Perfect Shiitake Mushroom Sauce

Shiitake Mushrooms in a creamy sauce

Who does not like a mushroom sauce? Over toast, with mashed potato, poured over steamed vegetables, it is a winner in any language.

This sauce is made with shiitake mushrooms cooked in a creamy sauce with tamari. The sauce is thickened with kudzu, a Japanese starch used to thicken sauces. It is available in supermarkets, Asian grocers and health shops. It makes the most beautiful, smooth and glossy sauce. But if you can’t find kudzu, use cornflour.

Looking for mushroom recipes? Try Mushroom and Carrot Salad with Mung Sprouts and Ginger Vinaigrette, a Mushroom Curry, and Mushrooms for Toast.

You will find other Mushroom recipes here and here. Or explore our easy Winter dishes here and here.

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Malaysian Lemak-Style Vegetables | Vegetables in a Coconut-Curry Broth

Enjoy the flavours of Malaysia with this easy vegetable dish.

Fresh, crunchy and health-giving, a bowl of stir-fried vegetables enriched with a deeply flavoured Coconut Curry broth is a wonderful lunch or light dinner – even an evening snack. A Food Bowl, straight from the source, without following any current food fashion.

You might like to also try : How to Make a Bowl Salad, or some tofu recipes – How to Use Deep Fried Tofu, Tofu Stacks with Spinach, or Marinated Tofu.

How about some other Vegetable Curries? Avial is stunning, or try a Mushroom Curry, or Olan (yum!).

Or explore some spicy soups – Tomato Rasam, Pepper Rasam or Indian Dal Soup.

Please browse other Malaysian recipes here and here, and S. E. Asian recipes here and here. All Tofu recipes are here. You might like to explore our easy Early Spring recipes.

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Carrots and Green Peas with Green Coriander (Cilantro) | Gajar Matar Sabzi

I miss Priti, who lived in Adelaide for a short while. My friend was such a good cook and teacher. She shared wonderful recipes with me including this easy dish.  She needed to shift suddenly, and we lost contact. Miss you Priti. Hope all is well with you.

Priti introduced me to many of the dimensions of Indian cooking, and particularly the use of Coriander leaves. This dish is cooked with chopped green coriander for 30 mins or so. While this may seem unusual outside of India (coriander is normally used fresh, as a garnish), it is akin to using a coriander paste. The resulting flavours are great. Feel free to garnish with some fresh coriander if desired.

She had other Coriander recipes too, like this Coriander Chutney. You might also enjoy making Pudla with Coriander or Coriander Paste.

What about Peas? Try Stuffed Sandwiches with Potatoes and Peas, Savoury Rice and Green Pea Pilaf, and Tawa Peas.

Are you looking for Carrot recipes? Try Carrot and Blueberry Salad, Carrot Thoran, and a Herby Salad with Carrots.

Feel free to browse recipes from our Retro Recipes series – our vegetarian recipes from our first blog from 1995 – 2005. You might also like our Carrot recipes here and here. And Pea recipes here and here. The Coriander recipes are here and here. Or you might like to browse Indian recipes here and here. Check out our easy Winter recipes here and here.

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Mushrooms a la Grecque | Mushrooms Cooked with Herbs

Versatile Greek style mushrooms

A quick lunch that does not miss out on flavour. A gorgeous brunch for a Spring day. Or part of a tapas style meal. Or a snack under the grape vines. This recipe even works well with mushrooms that are, well, a little tired and still sitting in the bottom fridge drawer.

Read more about a la Grecque cooking. Feel free to browse our “a la Greque” recipes here and here. Or you might like to browse Mushroom recipes here and here. Check out our easy Spring recipes here and here.

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Cumquat Olive Oil

Use your left over cumquats to make this exquisite salad oil.

A bag of exquisite cumquats lasted and lasted, being turned into everything that I could think of. They were a joy.

Feel free to browse our Cumquat recipes. Or you might like to browse Olive Oil recipes here and here. Check out our easy Spring recipes here and here.

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Florentine Beans | Fagioli alla Fiorentina

Tuscans are known as mangiafagioli, bean eaters. White beans are a way of life, and a traditional Tuscan meal often starts with a thick bean soup that has been cooked in a terracotta pot, flavoured with herbs and heavily anointed with olive oil. This one is cooked on the stove top for convenience, and is flavoured with sage, garlic and olive oil.

Eat these Tuscan beans with thick slices of real bread – one with a delicious crust and a chewy interior. If you like, spoon the beans over bread, slightly toasted. You will love it.

You might also like Tuscan Beans Baked with Lemon and Sage. Browse our Cannellini Bean recipes and here; and our Italian recipes here and here. Or simply explore our Late Spring dishes.

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Beets in a Herb Dressing

Beautiful Beetroot, roasted, and dressed with herbs

Beetroot is a great vegetable, and baby beets are sweet and tender. This recipe treats them minimally. You can use baby beets or larger, medium sized ones.

The inspiration for this dish came from Turquoise by Greg Malouf. I recommend this cookbook of Turkish recipes. It is beautiful.

Feel free to browse other recipes from Turquoise.  You might also like our Beetroot recipes here and here. Or you might like to browse Salad recipes here and here. Check out our easy Spring recipes here and here.

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Pudla with Green Coriander and Mung Sprouts | Chickpea Flour Fritters

Tangy deliciousness

Those little chickpea flour fritters, pudla, with their tangy deliciousness, are on my menu for breakfasts, brunches and snacks quite often. For example, see the Pudla recipe collection.

You might also like our Chickpea Flour recipes here and here, and our Chickpea recipes. Or you might like to browse Breakfast recipes here and here. Check out our easy Spring recipes here and here.

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Cauliflower, Mung Bean and Broken Wheat Kitchari

A Kitchari with a difference

Making rice with veggies is so easy, and can be made with whatever is in the fridge. This is my general method for making Kitchari with cracked wheat and vegetables. Today the vegetable is roasted cauliflower. The cauliflower melts into the kitchari, leaving a beautiful creamy texture and flavour.

Have a look at our Cracked Wheat Kitchari recipe. You might like to check out all of our other kitchari recipes too.

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Beetroot, Orange and Black Olive Salad

A harmony of flavours.

Did I tell you just how good Ottolenghi’s Beetroot, Orange and Black Olive Salad is? It is amazing. From Plenty, a favourite amongst his books. It is a great salad for late Winter and early Spring, but can be made any time.

Have a look at the other Ottolenghi dishes. Explore Beetroot Recipes here and here, and Orange Recipes here and here, and Olive Recipes here and here. We have a wealth of Salad Recipes here and here for you to try.

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Seasonal Cooking | Hints, Tips and Info for Early Spring

Our minds and hands turn to stocking up for our Warmer Weather cooking

 

As we move out of our dark winter kitchens we begin to stock up for our essentials for warmer, lighter weather cooking.

Enjoy our Helpful Hint Inspiration for Early Spring. You can also browse Soup Recipes for Early Spring; Salads, Dips, Dressings, BBQs and Vegetables; Indian Deliciousness; Goodies, Grains, Lentils, Preserves and More; Drinks and Sweets; and Helpful Hints for Early Spring. (Some of these will be published over the next few days.)

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Seasonal Cooking | Sweet Things and Drinks for Early Spring

Sweetness brings comfort in Early Spring fickle weather

Sweet things comfort us during this move from wintery weather to spring warmth and spring rains.

Enjoy our Sweet and Liquid Inspiration for Early Spring. You can also browse Soup Recipes for Early Spring; Salads, Dips, Dressings, BBQs and Vegetables; Indian Deliciousness; Goodies, Grains, Lentils, Preserves and More; Drinks and Sweets; and Helpful Hints for Early Spring. (Some of these will be published over the next few days.)

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Seasonal Cooking | Goodies, Grains, Lentils, Preserves, and More for Early Spring Revitalisation

Grains and other Goodies still feature well into Spring

Early Spring is such a transitional season as we let go of heavier dishes and move to lighter dishes. Grains and Lentils still feature as they are the perfect transitional food. We finish off making preserves with winter stock, and move into using the spoils of Spring.

Enjoy our Preserves, Grains, Lentils and More Inspiration for Early Spring. You can also browse Soup Recipes for Early Spring; Salads, Dips, Dressings, BBQs and Vegetables; Indian Deliciousness; Goodies, Grains, Lentils, Preserves and More; Drinks and Sweets; and Helpful Hints for Early Spring. (Some of these will be published over the next few days.)

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Pitta Tea | For Rainy Weather | A Household Essential

Rainy weather tea

I like to drink a cuppa tea each day. It can be anything, white, green, brown, black. Fermented. Not. Herbal, spices or flowers. Indian, Chinese, Japanese, Ayurvedic. Gingery. Minty. Rosebuds. Dried apples. Dried mandarin skins. You name it, I drink it. I even grow it! (Lemongrass, lemon verbena, cardamon leaves, kaffir lime leaves, parsley, thyme, sage, rosemary…)

Just a note. In India, where so much of our tea comes from, Tea is Tea – real, proper, genuine tea. Anything else is something else. Here, “tea” means something, anything, that is infused in hot water.

Pitta tea, an ayurvedic tea very good for Rainy weather (here, late Autumn and late winter/pre spring weather), is quite drying, so I also make it when I need something to stop runny noses and other unpleasant symptoms of colds and flu.

You might like to also try The Making of Herbal Teas, The 5 C’s Golden Spiced Tea, and Yogi Tea. You can browse all our tea recipes.

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