Especially good for sensitive times.
Sometimes we want a break from spice heat, right? We want to be coddled by our food. We are feeling a little sensitive, a little vulnerable, and long for something gentle and delicious that will make us feel loved and supported and a little bit in heaven.
I have the dish for you. You are welcome.
Similar dishes include Mung Dal with Green Mango, Simple Monk’s Dal, Masoor Dal with Green Chillies, and Mung Dal with Coconut Milk.
You might like to browse all of Yamuna Devi’s recipes, and check our Mung recipes. All of our Dals are here. Our Indian recipes are here and Indian Essentials here. Or explore our Mid Winter recipes.
Continue reading “Two Gentle Golden Mung Soupy Dals | Sada Moong Dal and Kara Moong Dal”
A seasonal salad to make when young ginger is available.
Oh new ginger! So soft and sweet, without the strong ginger bite of its older sister. In this salad use only young ginger, without any fibres – it is gentle enough for this dish whereas the older ginger, brown in colour and more fibrous, will overwhelm the dish and be tough to eat. This is a recipe from Yamuna Devi’s Lord Krishna’s Kitchen.
You might also like to try a Simple Chickpea Salad, Apple and Grape Kachumber, Daikon and Carrot Kachumber, Creamy Pearl Hummus Salad, or Chickpea, Almond and Sesame Spread.
Try other recipes with Chaat Masala: Chickpea (Channa) Chaat, Kachumber Salad and Channa Chaat on Kovalam Beach. Also Watermelon Salad, Borlotti Bean Chaat, and Spicy Vegetable Sticks.
You can also browse our complete chickpea collection. Explore the Salad recipes and find inspiration in our Early Spring recipes.
Continue reading “Chickpeas and Young Ginger Salad | Kabli Chana Adrak Kachumber”
Risotto is a wonderfully versatile Italian rice dish whose creaminess depends on the selection of the rice. The basics of cooking risotto are very very easy. Take rice. Add stock gradually. Stir for 20 minutes. Serve. Enjoy! Of course, there is slightly more to it than that.
Similar recipes include Beetroot Risotto, Parsnip Risotto with Rosemary, Caramelised Roast Pumpkin Risotto, Asparagus Risotto, Eggplant Risotto and Tomato Risotto.
All of the Risotto recipes are here and our Italian recipes here. And check out our easy Mid Spring recipes too.
This is a vegetarian recipe from our first blog which was in existence from 1995 – 2006. You can browse other recipes from this blog in our Retro Recipes series.
Continue reading “How to Cook Basic Risotto”
A beautiful, crimsom curry.
When you have beetroot in the fridge and you are tired of boiled, roasted or pickled beetroot, try this spicy, crunchy Indian recipe.
You could also try Beetroot Salad with Honey Ginger Dressing, Beetroot Halwa, Indian Beetroot and Carrot Salad. Or simply browse our beetroot recipes here and on our sister site here.
Continue reading “Crimson Beetroot Fry”
An Indian eggplant dish with a wonderful smoky flavour.
There are so many way to cook eggplants – it is such a versatile vegetable. Although it can definitely stand on its own (eg steamed eggplant dishes), it often prefers to be a part of a larger dish than stand on its own.
This recipe is an Indian dish where the eggplant is grilled until cooked through, and the flesh is mixed with spices. Many cuisines have recipes that treat the eggplant in similar ways but vary the ingredients. Baba Ganoush is one example.
Bharta are North Indian (Punjabi) dishes where the main ingredient is roasted and then pureed with spices. The flavours are intensified by the roasting and the resulting dish is spicy and tangy. Baingan Bharta is so popular, though, versions exist in several states of India.
Are you looking for other Bharta recipes? Try Tomato Bharta and Baingan Pora – Bengali Eggplant Puree. Or try other Punjabi dishes – Kohlrabi Subzi, Dal Makhani, and Potato and Eggplant Curry.
Perhaps you are looking for Eggplant recipes. Try Begun Pora with Bori Crumbles, Grilled Marinated Eggplant, Saffron and Rose Scented Eggplant and Brinjal Fry.
See all of our Bharta recipes here. Read all about Indian Chutneys here, and feel free to browse other Indian Chutneys recipes here and here. You might also like to browse our other Eggplant dishes. Our Indian recipes are here. Perhaps browse our Indian Essentials. Or find some inspiration in our Early Spring recipes.
Continue reading “Baingan Ka Bharta | Punjabi Smoky Eggplant Curry”
An infusion of herbs and spices, to temper your day.
Herbal tea is a wonderful drink. Not having been much of a tea drinker yet always interested in herbs and lotions and potions, some time ago I started to regularly drink herbal tea. The truth is, you can make much more flavoursome teas than with shop bought herbal teas. I still enjoy playing with fresh and dried ingredients to make the great and unusual teas.
Continue reading “How to Make Herbal Teas”
What to do with Cumquats? Make marmalade, of course.
Aaah, Cumquats. Those little orange balls of sour citrusness. Cute, almost inedible. That is, except if you make Brandied Cumquats, Cumquats in Gin, Cumquats Pickle, Cumquat Olive Oil, Cumquat Marmalade, or use Cumquats in salads.
Sometimes these little orange balls are spelled Kumquats.
Similar recipes include Easy Cumquat Marmalade, and Fig Jam with Ginger and Black Pepper.
Browse all of our Cumquat recipes, and our other Jam recipes. Or explore our Late Winter dishes.
Continue reading “Divine Cumquat Marmalade with Vanilla Bean | Kumquat Marmalade”
The secret to great tasting broad beans is double peeling
It is easy to develop an aversion to Broad Beans. Prolific bearers and easy to grow, they are an easy choice for home gardeners and country kitchen gardens. Yet the poor bean is often misunderstood. Instead of being treated tenderly, cooks mistakenly overcooked them to a green-grey mush with a strong taste only masked by other strong tasting ingredients. Unaware that each individual bean has its own skin that needs to be peeled, they were being boiled until that outer skin reached a level of tenderness – and that mean that the inner bean was overcooked.
Yes, the secret to broad beans is that they need to be double peeled. First the fury pod is removed, and then, after blanching, the skin of each bean can be easily slipped off. Young beans are preferable to their older counterparts as their flavour is gentler.
What a difference a peel makes! You might like to read more about broad beans.
Are you perhaps after Broad Bean recipes? Try Fava Bean Puree with Dill, Broad Beans with Fresh Pecorino, Tawa Broad Beans, and 13 Treasure Happiness Soup.
Or are you looking for Dips and Spreads? Try Roasted Cauliflower and White Bean Puree, Spicy Moroccan Carrot Dip, Thick Yoghurt Tahina Dip, Avocado Mash, and a Quicky Hummus.
You might like to browse all of our Broad Bean recipes and our recipes for Dips. Or explore our Early Spring recipes.
Continue reading “Broad Bean and Butter Bean Puree with Horseradish | A Mash, Spread or Dip”
Who can go past tomato rasam?
Yesterday I had made some Garam Masala and the house was full of wonderful aromas. As I worked at my desk I became hungrier and hungrier. What to do? I needed something wonderfully spicy.
After peeking in the fridge to see what was left after a hectic week, the solution was a wonderful, spicy tomato rasam.
One of the easiest way to describe Rasam is that it is a very thin, sometimes watery, spiced dish where lentils are used for flavour but are not obvious. Rasam is often confused with Sambar. Sambar is a thicker dish based on lentils. Traditionally both dishes are spiced differently. You can read more about the difference between Sambar and Rasam here.
Continue reading “Tomato Rasam | South Indian Spicy Tomato Broth”
I first came across this beautiful tea in a small shop in a village in South India.
There are certain “C” words that I love when in the kitchen. It is especially true when it comes to spices. My favourite and indispensable spices all being with C — Cloves, Cardamom, Cinnamon, Coriander seed, Cumin.
If you have these in your pantry, you have some of the Indian cooking Essentials. For example, Garam Masala uses them as a strong, warming basis.
But did you know that you can also make a very special infused tea from these same spices?
You might also like to try Phanta (Basil) Tea, Ayurvedic Teas, or Herbal Teas. Try Saffron Rice with Dates and Almonds also.
Or browse all of our Teas. Our Indian dishes are here and our Indian Essentials here. Or explore our Late Spring Recipes.
Continue reading “Golden Saffron Spice Tea”