Green Tomatoes are around all season if you look for them, and particularly in Spring and Autumn. They are delicious – don’t stick them on the window sill to ripen. Slice them into your salads, or cook with them. Their slightly tart tomatoey flavour will surprise you. We adore them and you will too. Enjoy our collection of recipes from the US, India, Australia and beyond.
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Browse all of our Green Tomato recipes, or explore our Early Autumn dishes.
Continue reading “Collection: Delicious Recipes with Green Tomatoes”
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”
Did you ever see the movie Fried Green Tomatoes at the Whistlestop Cafe? If nothing else, it’s title introduced fried green tomatoes into our life. I love green tomatoes (they make an amazing salsa, for example), and frying them with a crispy crust of polenta and parmesan is a great snack.
There are many different recipes for the crust – some use a batter – but I like this one. It is crisp and crunchy, and doesn’t have to be deep fried. Sometimes I use a batter of self raising flour, cornmeal and buttermilk.
We have a Collection of our Green Tomato Recipes, so you can browse at leisure. Similar recipes include Green Tomato Salsa, and Green Tomato and Mozzarella Salad.
Browse all of our Green Tomato recipes, and all of our Tomato dishes. All of our Snacks are here. Or explore our Mid Spring recipes.
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Do you have those times when Spring Onions (scallions, green onions) pile up in the fridge, forgotten? They are generally used in salads or as a garnish for soups and other dishes but rarely shine as a main ingredient. It is time to change that, and Ottolenghi is just the person to provide some inspiration.
This is one of Ottolenghi’s dishes that is a breeze to make, relatively speaking. In our Plenty More project, we’ve been making some of his more complex, time consuming and multi-pot making recipes, so it is a delight to make a dish that is simpler in preparation.
Yes, it is a dish from Plenty More, and is a simple stir fry of Spring Onions and Edamame, mixed with noodles, topped with coriander leaves and sesame seeds and dressed with Sesame oil, rice vinegar and lime juice. Don’t forget the lime – it is critical to this dish.
This is excellent with Steamed Aubergine.
Similar dishes include Pan Fried Edamame with Chilli, Lime and Salt, Spring Onion Soup, and Glass Noodles and Green Mango Salad.
Browse all of our Noodle recipes and all of our Edamame dishes. Our Ottolenghi dishes are here. Or explore our Late Summer dishes.
Continue reading “Noodles with Spring Onions and Edamame”
Yoghurt is used in salads all over the world, except, it seems, in cuisines such as English based countries. Let’s remedy that by mixing yoghurt and cream (yum!) and using it to dress apples and celery. It is delicious.
Add some fresh walnuts if you wish. They go really well with celery and apples.
Similar dishes include Bondhi Yoghurt Salad, Celery Yoghurt Salad, and Cucumber Yoghurt Salad.
Browse all of our Salads and all of our Yoghurt dishes. Our Apple recipes are here and Celery dishes here. Or explore our Mid Spring recipes.
Continue reading “Apple and Celery Creamy Yoghurt Salad”
This is one of the simplest ways of enjoying beetroot, so simple indeed that everyone must surely already know its joys. If memory serves me correctly, it was the deciding factor in my falling in love with this vegetable. My Mother was not a good vegetable cook – they would be boiled to nothingness and then served without any accompaniment. No dressing, no seasonings, no beautiful black pepper to go with the ruby globes. And, truth be told, most of our beetroot experience was with pickled beetroot – always a bit tart for my tastes back then.
There is indeed a great affinity between beetroot, butter and black pepper. Who can deny it? And this is exactly what this recipe is. For completeness, and because I love simple cooking, I am including it.
Similar recipes include Roast Beetroot Salad with Sweetcorn, Beetroot Salad with Honey Ginger Dressing, and Crimson Beetroot Fry.
Browse all of our Beetroot dishes, especially the Beetroot Salads, and explore all of our Mid Spring recipes.
Continue reading “Beetroot with Black Pepper”
What’s not to like about Roasted Cauliflower? In this house it is considered one of the best ways to treat cauliflower. This recipe rubs florets with cumin powder and sumac (for a delightful tang) and roasts them slowly until golden and tender.
The cauliflower can be cooked whole, of course, and we sometimes do that. When there are not so many of us for lunch or dinner, we break it into florets to avoid excessive left-overs. I have included instructions for both whole baked and floret-baked.
This is such a good dish.
Similar recipes include Roasted Cauliflower, Grape and Creamy Cheddar Salad, Roasted Cauliflower and White Bean Puree, and Rice and Cauliflower Pilaf.
Browse all of our Cauliflower recipes, and explore our Mid Spring collection of recipes.
Continue reading “Roasted Cauliflower with Cumin and Sumac”
When you are on your own (or not), and you have some left over red peppers in the fridge, and you are thinking, quick and easy eating for supper, take the red pepper (or two) and slow cook it in olive oil with some thyme (oh the aroma!).
Similar recipes include Roasted Red Pepper Salad with Mozzarella and White Beans, Grilled Sweet Peppers and Eggplant Salad, and Roasted Red Peppers Salad.
Browse all of our Capsicum recipes and all of our Italian dishes. Or simply browse our Mid Spring collection of dishes.
Continue reading “Slow Braised Red Peppers in Olive Oil”
Chai as an art that must be discovered. Ingredients are the map but the combination is your own journey. This is the secret intention of the heart.
Today, we explore a wealth of different items that can be added to a basic chai recipe to vary the flavour combinations to your heart’s content.
There are more variations for Chai here: Indian Chai Variations.
Similar recipes include Tim’s Chai, Garam Chai, and Heavenly Gentle Chai.
You can browse all of our Chai recipes, all of our Indian dishes, and our Indian Essentials series. Or settle back and enjoy our Early Spring collection of recipes.
Continue reading “Journey of the Heart Chai”
We love iced spiced infusions in Summer and hot, warming infusions in Winter. We call them Teas, even Herbal Teas, but there is hardly a herb in site in these, and there are no tea leaves to be found. In India, any label that includes “Tea” indicates the presence of tea leaves, so to call an infusion a tea is very confusing there. Here, we call anything that is infused and sipped a tea.
These infusions can be consumed hot or chilled over ice. As I write it is 42C here in down town outer Adelaide. We have a spice mix infusing in the large tea pot. When it is cool it will be refrigerated and served over ice in the heat of the afternoon. It might be garnished with lemon slices and lemon verbena leaves, or maybe mint leaves.
The thing about spiced infusions is that they do have Ayurvedic properties. I have listed doshas here, but if you haven’t heard of doshas, then ignore them and just enjoy the spice combinations. Please note that I am not am Ayurvedic practitioner, so if you need health advice, please consult a professional.
I collect recipes for different Ayurvedic infusions and chai – these are ones that I’ve come across recently.
Similar recipes include Tulsi Tea, Ginger Cooler, and CCF Tea.
You can see our Ayurvedic related posts here, and all of our teas and infusions here. Or browse our recipes for hot, Mid Summer weather.
Continue reading “Indian Spiced Teas (Infusions) for Good Health”