Oh my goodness, Miso comes in so many different varieties, strengths and uses, sometimes it is difficult to know where to begin. But miso is so necessary in a vegetarian kitchen to add umami to dishes in the easiest and quickest way.
So we put together some of our favourite Miso recipes for you to begin experimenting and hopefully you will fall in love with this funky paste, just as we have.
Similar articles include What to Do with Daikon Radish, A Collection of Kitchdi Recipes, and Delicious Recipes with Green Tomatoes.
Browse all of our Miso, and all of our Collections. Or explore our Late Autumn recipes.
Continue reading “Collection: How to Use Miso Paste | 19 Recipes Using Miso”
Walnuts are often available in the local shops still in their shell, and they are delicious eaten this way. I will let you into a little secret – I crack their shell with my heavy pestle from the Chinese mortar and pestle set. Knocking this heavy object around the seam of the walnut does the trick!
I have collected together some recipes that feature walnuts, just for you. From hot to cold dishes, sweet to savoury, for seasons from Summer to Winter and back again. Sit back and enjoy them!
Similar articles include Delicious Chilli Pastes and Sauces, 20 Soups for Mid Autumn, and 30 Salads for Early Spring.
Browse all of our Pistachio dishes, and all of our Collections. Or explore our Mid Autumn recipes.
Continue reading “Collection: Recipes with Walnuts”
A lot of deliciousness in a small bowl. Perfect for Navarathri.
I re-read something I wrote years ago, and it hit a chord, so I thought I would repeat it.
The weather is gorgeous and I am so grateful for so many things in my life. From my teachers and mentors throughout my life, to the birds that sing me awake in the morning, the kookaburras which made an unscheduled stop in our neighbourhood, to the gardeners and garbage men who keep things spick and span around this area.
I am grateful for the simplicity and nourishment of food, and of course for the great tastes.
Today I am making a Sundal from horse gram sprouts. Horse gram sprouts are a little trickier to grow – I found the cheese cloth method the best. And they are tough little sprouts so need simmering or steaming before use. They are highly nutritious and worth cultivating.
Read more about Horse Gram (aka Kulthi Bean). It is easily purchased in Indian shops.
Similar recipes include Black Gram Sprouts Sundal, Sprouts Usal, and Sprouted White Pea Sundal.
Browse all of our Sundals and all of our Horse Gram recipes. Or explore our Early Autumn dishes.
Continue reading “Sprouted Horse Gram Sundal | Horse Gram Sprout Salad”
This is a dish that is made in Spring in Malta and the Middle East with fresh broad beans. For the rest of the year it is made with dried broad beans. There are two types of dried broad beans (generally called dried Fava beans). The first, commonly available here, are large, darker coloured beans. Huge, really. They are not peeled, so require soaking and peeling before cooking. Despite the work, I do love the intense earthy flavour of these large beans.
The second type is a more delicate dried fava bean, small in size and golden in colour. These are generally already peeled, and so less work in the kitchen before cooking. They are more difficult to find, and I had to search them out in a large Greek grocery.
Today, I am using the smaller variety, as I think that they are better suited to this dish, but note that the larger beans or fresh broad beans can also be used. It is just the cooking time that will vary.
Similar dishes include Dried Fava Bean Soup, Fava Bean Puree with Herbs, and Fava Bean Puree with Dill and Olive Oil.
Browse all of our Broad Bean recipes, and our Middle Eastern recipes. Or explore all of our Mid Spring dishes.
Continue reading “Dried Fava Beans with Garlic | Ful Bit-Tewm”
Truth be told, making Indian batters from lentils or pulses is a challenge. The Indian grinder is not available here, nor the ubiquitous mixi with its multiple contains all for a different purpose. My Indian friends pop over to India at least once a year, so their kitchens are purpose built for Indian cuisine.
You will find numerous people advise high speed blenders, like Vitamix, for grinding batters, and I bought one with this in mind (and my old blender had had its day). It was Ok, I have to say, but still hard work. At the same time I bought a popular high-mid-range food processor – high speed with a twin blade. I decided to experiment with it to make batter for these vadai, and am really happy with the result. Quick and easy, no need to use a tamper to push, as with the blender, and I wiped the batter down only twice. There was no need to add extra water. To say I am over the moon is an understatement.
These deep fried vadai, a simple form of Medhu (Medu) Vada, are made from Urad dal with a few spices. They are the type that are soaked in yoghurt for 30 mins – on their own they are a little dry. They can also be soaked in Sambar, or, as I do when I am in a hurry, serve with a bowl of seasoned yoghurt and dip each bite into the yoghurt so that you get a luxurious amount over the vadai.
Similar recipes include Horse Gram Vadai, Beetroot Vadai, Maddur Vadai, and Broad Bean and Mint Croquettes.
Browse all of our Vada and all of our Indian Snacks. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn dishes.
Continue reading “Vadai with Yoghurt”
Oh the joy at the arrival of Spring. But truth be told, despite longer days and gorgeous gardens, the weather is in transition and can still be quite cold.
Our soups for this season straddle the heartier soups that reflect our transition from Winter, and the fresher, herb laden soups that echo the emergence of Spring.
To help you on your way with stocks for your soups, here are the ones that we use the most
Now that you have your Spring menu organised, let’s get cooking! Many of these soups will freeze well.
Here are 30 of our best Soups for Early Spring.
Continue reading “30 Soups for EARLY SPRING”
Early Spring sees the arrival of Spring rains and windy weather. While the beginning of Spring can still be cold, there are also glorious sunny days with mild temperatures. Gardens begin to bring a bounty of colour. And Spring vegetables arrive – greens, peas, broad beans, asparagus – all delicious.
Salads still have some substance for the cooler days, but begin to get lighter. Grains are there but fresh Spring produce creeps in. Light salads might appear on the table. Certainly salads are more common than during the depths of Winter.
Check out some of our other collections:
Continue reading “A Collection of 30 Salads for Early Spring”
We has such a sumptuous feast for you this month. From Indian to Chinese to Morrocan to Western dishes. Enjoy these highlights from our Early Spring recipe collection. The weather begins its transition this month, and like all change, is a little chaotic and changeable. Windy, stormy at times, and the Spring rains begin. Warm days interject the cooler ones, and while warming foods are still needed, they get lighter and lighter. We look forward to Summer.
You can also browse other Early Spring recipes:
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Continue reading “EARLY SPRING – Don’t Miss These Recipes for Relaxed Spring Living | Seasonal Cooking”
Aama Vadai (also called Paruppu Vadai or Masala Vadai) is a traditional snack that is made during Tamil New Year and also Ramnavami. Made from a variety of lentils and spiced with chillies, asafoetida, curry leaves and coriander, it is a delicious snack. It is also a very popular street food snack in South India.
Aama means tortoise in Tamil. But never fear, they do not contain tortoises, it is named this way because of the hard crispy outer shell of the vadai.
Similar recipes include Vadai with Yoghurt, Broad Bean and Mint Vada, Thattai Vada, and Pea and Mint Croquettes.
Browse more Vadai recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.
Continue reading “Aama Vadai”
Aamti is a lentil dish from Maharashtra that is made with toor dal and defined by its souring agent – tomato or tamarind – as well as cumin, chillies or chilli powder and fenugreek. Aamti also contains Goda Masala or, if that is not available, Garam Masala can be used.
This is the second of our Aamti recipes. In this one we have included drumstick vegetables to add texture and flavour. If you are not familiar with Drumsticks, they are long, thin and tapered vegetables that grow on a tree. Their outer skin cannot be eaten as it is fibrous and tough. It is the inner pulp and seeds that are delicious and add flavour to dishes. Consequently, the pieces of drumsticks are sucked between the teeth to extract the inner goodness. It might sound strange, but I know that once you have tasted drumsticks you will be addicted.
Aamti is very easy to make if your toor dal is already cooked (I keep cooked toor dal in the freezer), and your drumsticks are already cooked (our friends provide us with drumsticks and I freeze them too). If so, it will take under 10 minutes. This recipe comes from Sukham Ayu, a book by Jigyasa Giri on Auyrvedic cooking at home. I have added my own tweaks, of course.
Similar recipes include Aamti Bhaat, Poritha Kootu, and Dal Tadka.
Browse all of our Dals and all of our Maharasthrian recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Aamti with Drumsticks and Coconut | Maharashtrian Dal”