Pan Fried Broad Bean Salad with Tomato and Thyme

I admit it. I have had an aversion to broad beans since childhood. We seem to have grown them by the bushel as I was growing up, and we ate them with every meal, often in their pods, boiled and boiled and boiled. Over the ensuing years I have tried to fall in love with them. I have even grown them myself. But that taste, and the childhood associations would not go away.

This year, with a wonderful Italian green grocery near me, I resolved to try again. Putting a lot of effort into treating them properly, I double peeled them while watching TV in the evenings, ready to work with them in the morning.

The efforts have been rewarded. I am now loving these wonderful, short-seasoned beans. I will be quite sad when their season is over (but I have discovered that frozen broad beans are available, and they are particularly good).

Are you looking for similar Broad Bean recipes? Try Glorious Five Bean Salad, and Broad Bean and Butter Bean Spread.

Browse all of our Broad Bean dishes, and our Tomato Salads. Or browse all of our Salad recipes. Or take some time to explore all of our Mid Spring dishes.

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Pomelo or Pink Grapefruit Salad with Avocado

Pomelo is like a huge grapefruit without the tartness

Oh that huge fruit! Pomelo – citrus in the extreme. It tastes like a mild grapefruit with a hint of sweetness. The flesh is either pink or white – the pomelos that I have access to are the white variety. If you prefer pink you can always use pink grapefruit.

With a thick, pithy and slightly tough peel, it takes a special approach to peel. Luckily there is some YouTube help. Note how he removes the membrane surrounding the segments. The enveloping membrane is a little bitter and is best discarded. But once it is out of its peel and membrane, Pomelo can be eaten as-is, tossed into salads and salsas, used in marinades, made into jam, or juiced.

This salad is amazing! The tang of the Pomelo against the creaminess of the avocado is a perfect combination. This time, I dressed it with a cumquat olive oil that I made recently.

Are you after other Pomelo recipes? Try Three Citrus Salad with Chilli and Ginger, and Pomelo and Green Mango Salad.

What about other Avocado dishes? Try Roasted Sweetcorn and Avocado Salad, and Cucumber and Avocado Salad with Japanese Dressing.

Browse all of our Pomelo recipes and all of our Avocado recipes. All of our many many Salads are here. Or explore our Mid Spring collection of recipes.

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Green Tahini Sauce | Dip | Dressing | Spread

Tahini, aah, such a wondrous ingredient, made from sesame seeds and not understood or used enough in this country. One of its properties is that it thickens in the presence of acid, so you can add lemon juice to it to thicken it as well as flavour it, and gradually thin it with water or milk until you get to the right conistency (depending on what you are using it for).

This classic green sauce includes garlic and parsley as well, for a great dip, spread, sauce or dressing. It is Middle Eastern in flavours, so pair it with pita bread, falafel, herby salads, or any flatbread. It is great in salad sandwiches and wraps. Dress vegetable salads with it, pair it with some steamed beetroot. Dip crackers and crudites into it. Spread tiny toasts and top with chopped cucumber or chopped tomato and chilli. You are going to love it.

You might like to try some other Tahini recipes. We have Crushed Du Puy Lentils with Tahini and Cumin, Yoghurt Tahina Dip with Herbs or Tahina Tarator | Tahini Spread, Dip or Dressing.

Try these spreads too: Avocado Mash, and Broad Bean and Butter Bean Spread.

All of our recipes featuring Tahini are here. Feel free to browse our Middle Eastern recipes, or our Salad recipes. Or all of our easy Mid Summer Recipes.

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Simple Poritha Kuzhambu | Poritha Kuzhambu with Chillies and Cumin | A South Indian Lentil Based Gravy with Vegetable

The second of three methods suggested by Meenakshi Ammal. A beautiful, flowing-textured dal-based dish perfect over rice.

There are three main methods for making Poritha (Poricha) Kuzhambu. The first uses sambar powder, and this recipe, the second method, uses a paste of chillies, cumin seed and coconut. The third method uses chillies and urad dal ground to a paste.

Poritha Kuzhambu (or Poricha Kuzhambu) is a style of kuzhambu that usually includes coconut in its ground spice mix – this is the most defining characteristic of a Poritha Kuzhambu. This recipe is lentil based which can be made with either Toor Dal as we do here, or Green Gram Dal (Mung Dal). Although some Poritha Kuzhambu recipes can contain tamarind, this one does not.

This dish is not spicy, with very little spice added – just chillies and cumin. It celebrates the taste and textures of the dal and the vegetable.

Sometimes Poritha Kuzhambu is called a Lentil Vegetable Stew. That is not entirely accurate. There is no real equivalent in our cuisine – perhaps it can be described as a Lentil Based Gravy with a Vegetable, to eat over rice. It flavours the rice and the rice compliments the kuzhambu. I love kuzhambu so much, I will also eat a small bowl of it like a soup.

Are you looking for other Poritha Kuzhambu recipes? Try Brinjal Chidambaram Kothsu, Poritha Kuzhambu with Amaranth, and Pitlai.

Feel free to browse all of our Poritha Kuzhambu recipes, our Kuzhambu recipes, and our Indian recipes. Drumstick recipes are here. You may also like to browse our easy Early Winter recipes.

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Pomelo, Green Mango and Pea Eggplant Salad with Herbs and Tamarind Dressing

A salad that comprises all of the tastes.

Sometimes you come across something so good, it becomes your chief meal for a week. I quite love herby salads – see this Lebanese one, and of course, Buddha’s Bowl  to which I add heaps of Asian soft herbs – but in the past it was a lot of work to get Asian herbs.

However, things have changed. With a huge Asian supermarket “just down the road”, life is so much easier in the Asian department. Pomelos, green mangoes, pea eggplants, herbs of every nationality, and so much more, at my fingertips.

So on one of the first Sunny, warm days of this Spring, this salad came together. Not quite Thai, but it definitely has some overtones of Thai food. I do hope that you enjoy.

This salad is fresh and herby, crispy from the vegetables, with crunch from peanuts and shallots, sour from the pomelo, tamarind and green mango, bitter from the witlof, hot from the chilli, sweet from the dressing, salty from the soy. It has all of the flavours built into one dish.

Are you looking for more Pomelo recipes? Try Three Citrus Salad with Green Chilli, Ginger and Almond Salsa, Pomelo with Avocado, and Pomelo with Asian Flavours.

Or what about Green Mango? Try Jicama and Green Mango Salad, Vermicelli and Green Mango Salad, and White Peas and Green Mango Sundal.

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Pomelo Salad with Avocado

I celebrate the Asian grocery near my new home. A surprise find, it is an amazing place – large and full of lanes and corridors stacked high with fruit, vegetables, herbs, tofu’s, sauces, noodles, condiments, cooking equipment and so so much more. The vegetables are those that you are unlikely to find in supermarkets or green grocers – tiny pea eggplants, the biggest variety of Asian greens, jicama, pomelo, cumquats, melons and squashes with only Chinese characters for names. I love this place and it smells and the buzz on every day of the week.

Oh how good it is to have those items that we love in our kitchen but have always had  a hard time finding – green mangoes, jicama and pomelo for example. Here they have them in abundance.

So today, we have a simple Pomelo Salad to celebrate this shop and the goodies that it contains. You can make it with Ruby Grapefruit, too, or with Pomelo, Ruby Grapefruit and Oranges. Enjoy!

The person who served me at the Grocery told me how Asian people treasure Pomelo for its health giving properties. Like bitter gourd, she says, it is good for a range of ailments and for normal health maintenance. She loves to eat it with chilli and salt, just like green mango.

Are you looking for Pomelo recipes? Try Three Citrus Salad with Green Chilli, Ginger and Almond Salsa, and Pomelo Salad with Asian Flavours.

Or Avocado dishes? Try Avocado and Cold Celery Soup, and Cucumber and Avocado Salad.

Browse all of our Pomelo Recipes and explore our Salad Recipes. We also have more Avocado dishes. Or spend some time exploring our Mid Spring recipe collection.

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Banana and Berry Lassi | Yoghurt Smoothie

This time, a yoghurt drink that borrows from the smoothie culture of current times. I call it a Lassi, but perhaps it is not a traditional lassi. It combines the best of the sub Continent and the West.

I have always wondered why Banana Lassi is not popular in India, as bananas are so readily available in the South of India. Perhaps it is that the ancient science of Ayurveda does not recommend the combination of dairy and banana. Today, we break that rule for a delicious Lassi smoothie. We have also used honey, but feel free to replace that with jaggery if you prefer to avoid honey with milk.

Yoghurt is so cooling in the heat.

Are you looking for other Lassi recipes? Try Strawberry and Peach Lassi, Sweet and Tangy Lassi, Mango Lassi and Chilli and Coriander Lassi.

Are you looking for Banana recipes? Try Pomegranate and Banana Salad, Banana Halwa, or Flattened Rice with Bananas and Honey.

You might like to browse all of our Lassi drinks, all of our Yoghurt Drinks, or all of our Drink recipes. Explore our Mid Summer recipes. Or perhaps you are looking for our Banana, Blueberry or Strawberry recipes.

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Roasted Beetroot and Roasted Garlic Salad with Walnuts

A salad for Autumn, Winter and early Spring, where the roasting of the garlic and beetroot warms the kitchen, and the earthiness of the beetroot suits the weather. Even though beetroot is available year round, it seems to taste so much better in cooler weather.

The beetroot is roasted with the garlic, intensifying the beetroot flavours and mellowing the zip of the garlic. They become a perfect flavour pair.

Are you after Beetroot Salads? Try Beets in a Herb Dressing, Beetroot, Orange and Black Olive Salad, Slightly Pickled Beetroot Salad with Mustard, and Beetroot Salad with Honey Orange Dressing.

Or perhaps just Beetroot recipes. Beetroot and Pinot Risotto, Roast Beetroot with Cumin, and Beetroot Halwa.

Feel free to browse all of our Beetroot Salad recipes, and all of our Beetroot dishes. Our Salad recipes are here. Or explore our Mid Spring recipes.

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Spicy Celery Salad

Celery sort of misses out in the salad stakes. There are not so many salads that feature celery as its core ingredient. This salad changes that, it at least puts a stake in the Celery Salad map. Asian style in flavours with a little heat, it will be a classic at your place once you have tried it.

The original recipe was posted by The Back Yard Lemon Tree, and she credits Lottie and Doof as the inspiration.

Are you after Celery recipes? Try Celery Yoghurt Salad, Celery and Avocado Cold Soup, Nashi Pear and Celery Salad, and Simple Celery Salads.

Or try these Salads – Jicama and Green Mango Salad, Mediterranean Buckwheat Salad, and Sweet Red Pepper Salads.

You might see our other Celery Salads. Or browse all of our Salad recipes here and here. All Celery dishes are here. Or explore our easy Mid Spring recipes.

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Bamies Laderes | Rustic Greek Okra in Tomatoes and Olive Oil

All through the Mediterranean, okra is cooked in a thick tomato sauce, and in Greece they are also liberal with the olive oil. Its a delicious dish that can be eaten as part of a table laden with Mediterranean vegetable dishes, or serve with fresh crusty break and feta. It also goes so well with rice, burghul, polenta, quinoa or any grain pilaf.

Vinegar helps to reduce the sliminess of the okra, and there are various ways of using it. Some sprinkle it on the okra and leave to rest for an hour (or don’t rest it), others soak in acidulated water from 1 – 12 hours. Take you pick – I soaked these for some hours as I was pottering around the kitchen doing other things. When I was ready, they were drained, rinsed and used in the dish.

Are you looking for other Okra dishes? Try Malaysian Lemak-Style Vegetables, Armenian Pickled OkraMoar Kuzhambu, and Sambar.

What about other Greek Recipes? Try Roasted Eggplant Salad, Braised Parsley and Slow Cooked Cauliflower.

Or, for more information, browse all of our Okra dishes, and all of our Greek dishes. Or simply take some time to explore our Mid Autumn collection.

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Dates and Saffron Soaked in Spiced Ghee | An Ancient Rasayana

For millennia, dates have been considered an energy giving tonic by many cultures. Taken to the next level by Ayurveda (the Indian traditional medical system), dates are combined with other healing and energy giving substances – ghee, saffron, cardamom, cinnamon and ginger. Rich and sweet, Dates and Saffron Soaked in Spiced Ghee is said to nourish and revitalize your deepest tissues. This mixture is a classic rasayana, a tonic for rejuvenation. It is also an ancient love potion! Whether you want to love another person, or your life, or just find more happiness in your day, this is definitely or you.

Healing and love making, what more is need from a tonic that is more like a snack than medicine? It is said to strengthen immunity as well as aid digestion.

You might like to also try our Dates Milk to fight Fatigue.  Try some other Ayurvedic dishes: Cardamon, Coriander and Fennel Tea, Ginger and Tulsi Tea, and Diet and Consciousness.

Have a look at other Date recipes, and our Ayurveda recipes. Or browse our Indian recipes. You might like to check our Late Spring recipes here.

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Spicy Green Mango in Coconut Milk | A Classic from Kerala, mango,

Green Mango season brings such a welcome addition to the menu. Coming in Spring, its tang is a delight after the heavier flavours of Wintery cold weather. For this dish I chose a sweet-sour green mango, and it is perfect. A sour green mango would work well too.

Are you after other Green Mango dishes? Try Jicama and Green Mango Salad, Green Mango and Lemon Rice, and Vermicelli and Green Mango Salad.

Are you after other dishes from Kerala? Try Sweet Surnoli Dosa, Sweet and Sour Mango Curry, and Cabbage Thoran.

If you are after all of the Green Mango recipes, explore here. We also have other recipes from Kerala to browse. You might like to read more about Green Mangoes. All of our Indian recipes are available here. Or take some time to browse all our Mid Summer recipes.

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Jicama and Green Mango Salad

Crunchy and apple-like in texture and flavour, Jicama makes a wonderful addition to salads. You can cook it, but I love it raw.

This salad combines Jicama with green mango and optionally red or white radish as well. The green mango-chilli-lime component is a great set of flavours commonly found in Mexico and in South East Asia.

Jicama is rarely available here except in the best Asian Groceries and Green Groceries. Its season is Autumn through early spring, so I grab one or two when I see them. These past months I have been lucky enough to locate and exceptional Asian market and they have them regularly.

Are you looking for more Jicama recipes? Try Pickled Jicama, Vegetable Sticks with Spices, Spicy Radish and Jicama Salad with Coconut Milk, and Lightly Pickled Jicama Salad with Citrus.

Or Green Mango recipes? Try Pomelo, Green Mango and Pea Eggplant Salad with Herbs and Tamarind Dressing, Vermicelli and Green Mango Salad, Pomelo and Green Mango Salad, and White Peas and Green Mango Sundal.

You might like to try other Bittman Salads. They include Roasted Red Pepper Salad with Mozzarella and White Beans, Cucumber Salad with Capers and Ricotta, and Fig and Almond Salad.

Are you still looking for more? Browse all of our Salad recipes here, our Green Mango dishes here, and all Jicama Recipes here. All of the Bittman Salads are here. Or explore our Early Spring recipes here.

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Potato Dosa

The range of dosa in South India is infinite, ranging from crispy dosa to soft, handkerchief-like dosa, from plain batters to batters with vegetables, spices and herbs. And each one is so very good.

Dosa is the Indian flatbread, although it is less like bread than perhaps any other country’s flatbread. It is made from a batter, rather than a dough,  that generally includes flour made from rice and lentils, and is cooked on a flat pan. It is often fermented to provide lightness but more and more instant dosas are being made. These are the dosai that can be cooked as soon as the batter is made.

Are you looking for other Dosa recipes? Try Adai – multi lentil dosa, Coconut Dosa, and a beautiful Sweet Dosa.

Perhaps you are looking for Potato recipes. Try Aloo Gobi, Potato Subzi, Surprise Tartin, and Potato and Sweet Potato Curry.

Browse our Dosa recipes here, and all of our Indian recipes here. You might be interested in our Indian Essentials articles. Have a look at all of our Potato recipes, and take some time to browse our Early Autumn dishes.

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South Indian Onion Strings Pickled Salad

Hot, tangy, sweet, salty. The perfect quick pickle.

Such a simple dish, but an amazing accompaniment to South Indian food. This is ubiquitous in South Indian cafes and restaurants, and at home. It takes about 2 minutes to make, and will keep in the fridge. Don’t just save it for Indian food, use it in any way you desire. In salads, sandwiches, wraps, for example.

Are you looking for Onion Salad recipes? Try Onion Strings Pickled Salad, Caramelised Onion Salad with Bitter Greens and Pine Nuts, and Cucumber and Red Onion Salad with Mustard, and Battered Onion Rings.

Are you after Indian recipes? Try Kohlrabi Subzi, Aamti Bhaat, and Rice and Cauliflower Pilaf.

You might like to explore other Onion Salads, or Onion recipes or simply browse our Salads. All of our Indian recipes are here. Please feel free to browse all of our Early Spring recipes as well.

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