Roast Beetroot Salad with Sweetcorn

A salad perfect for late Winter and early Spring – and the rest of the year too.

Salads, what wonderful variety they add to life. The number of salads on this blog (150 different salads either posted or scheduled to be posted) says something about our commitment to them. Hot or cold, cooked ingredients or raw, we adore the variety, usefulness, tastes and textures of salads.

Today, it is a Roasted Beetroot salad. We were roasting beetroot for risotto, and threw a few more into the oven to use in salads.

Similar recipes include Beetroot and Goat Cheese Salad, also Beetroot, Orange and Black Olive Salad, and Beets with a Yoghurt-Tahini Dressing.

You might also like to try Roast Beetroot with Cumin Seed, and Roasted Beetroot with Garlic and Walnuts.

Feel free to explore our other Salads, and to browse our Beetroot recipes. Our easy Mid-Spring recipe collection is available here.

Continue reading “Roast Beetroot Salad with Sweetcorn”

Pomelo and Carrot Salad

Once again we head to Ottolenghi land, and again play with that delightful and under-used fruit, Pomelo. This time the pomelo is complimented by the sweet-tart pickled carrots and heaps of Asian green herbs. If you can’t find Pomelo (Asian groceries often have them), use Pink Grapefruit.

This is a lovely side for a vegetarian BBQ, a herby bowl of steamed rice, or some Japanese Noodles. Pair it with some freshly deep fried tofu or grilled halloumi. It is a very special salad.

Similar recipes include Pomelo with Avocado, Pomelo and Green Mango Salad, Glazed Carrots with Cumin and Ginger, and Three Citrus Salad.

Similar Carrot Salads include Chickpea and Carrot Salad, Moroccan Carrot Salad, and Carrot and Blueberry Salad.

Have a look at our other Pomelo recipes and our Carrot Salads. You might like to explore other Ottolenghi recipes. All of our Salad recipes are here. Or browse our recipes for Mid Spring.

Continue reading “Pomelo and Carrot Salad”

Quick Carrot Pickle

A gorgeous carrot pickle that will last in the fridge for a week.

Here is another quick Carrot Pickle, quite different to the last Quick Carrot Pickle which had dark Asian flavours. This one is bright and fresh with a touch of sweetness, and the tartness that only cider vinegar can provide. I hope that you enjoy it.

This pickle is lovely with a bowl of steamed rice drizzled with the marinade juices.

Are you after other Carrot Recipes? Try a Sri Lankan Carrot Salad, and Carrot and Blueberry Salad.

Are you looking for other Quick Pickles? Try Onion Strings Salad and Cucumber and Red Radish Quick Pickles.

Have a look at our other Quick Pickles, all of our Pickles, and our Chutneys too. You might like to browse all of our Carrot recipes, or explore our Mid Spring recipes.

Continue reading “Quick Carrot Pickle”

Kombu and Carrot Quick Pickle

An Asian flavoured Quick Pickle

Quick pickles are the go when time is rushed and there are no pickles ready at hand. They can be made in a matter of minutes but do take an hour or three to pickle and develop their flavours. They are wonderful mixed in the morning and eaten for lunch or in the evening.

This pickle is unusual as it combines kombu, that salty seaweed from Japan, with crispy carrots. It is pickled in a mixture of sake and rice vinegar, sweetened with mirin and salted with soy sauce. It is allowed to pickle for a few hours before being ready to serve.

Are you after similar recipes? Try Quick Carrot Pickle, Celery Quick Pickle, Onion Quick Pickle, and Cucumber and Radish Quick Pickle Salad.

Have a look at our other Pickles, and our Chutneys too. You might like to browse our Asian recipes, and explore our Mid Spring recipes.

Continue reading “Kombu and Carrot Quick Pickle”

Cutting Chai | Ginger and Cardamon Chai

That quintessential roadside chai from Mumbai and throughout South India

Ah, how I miss the road side stalls in India and their piping hot Cutting Chai. Cutting is the transliteration of the Hindi word for half – Cutting Chai is served in half glasses (or smaller, often) as it has a strong flavour, and half a cup of this strong sweet liquid is enough to get you moving for the day! You have to buy it from the road side stalls – restaurants and hotels do not get the same taste.

The flavours are predominantly ginger and cardamon, simmered for some minutes with sugar so that the maximum flavour is extracted. The black tea, too, breaks every Western tea-brewing rule and is simmered for 5 or 6 minutes for the flavour extractions. Then milk is added to create this addictive drink.

Are you looking for similar Chai recipes? Try Chai Masala for Relief of Colds, Cardamom Chai and Peppery Chai.

You might like to browse all of our Chai recipes, or our general Tea recipes. All of our drinks can be found here, and our Indian Recipes here. You might also enjoy our Mid Autumn recipes.

Continue reading “Cutting Chai | Ginger and Cardamon Chai”

Celery Quick Pickle with Chilli

I am always looking for celery recipes to fill that void that a lack of celery dishes creates. An unassertive vegetable – it always plays second fiddle to other vegetables rather than feature in its own right – it deserves much more prominence.

This is a quick pickle is a perfect accompaniment to meals (I like to have a pickle with each meal, it balances the other flavours), and a perfect ingredient in other salads or even sandwiches. It keeps well in the fridge, so make a double batch. I like to add chilli and spring onions to the mix.

Are you looking for similar recipes? Try Celery Yoghurt Salad, Spicy Celery Salad, and Simple Celery Salads.

Try also Quick Carrot Pickle, Carrot and Kombu Quick Pickle and Onion Strings Pickled Salad.

You might see our other Celery Dishes. Or browse all of our Salad recipes here. And explore our easy Mid Spring recipes.

Continue reading “Celery Quick Pickle with Chilli”

Pan Fried Broad Beans with Lime, Chilli and Salt

A quick, healthy snack.

I am here to tell you that these are delicious. A great snack, quickly prepared, is pan fried broad beans. You can use peas or edamame as well. You can even use peas and edamame in their pods. Simply suck them out of the shell between your teeth after cooking.

Broad beans, once out of their pod, still have a thick, tough coat on each bean. Removing this improves their flavour enormously. Yes, it is a little fiddly, but worth the effort. Take a small sharp knife and make a slit in the side of the bean, then coax the coat off. Sometimes they just pop out. You are left with tender, vibrant green beans.

Are you looking for similar recipes? Try Pan Fried Broad Beans with Tomato and Thyme, and Tawa Broad Beans.

Browse all of our Broad Bean recipes, and all of our Snacks here and here.  Be inspired by our Mid Spring recipes.

Continue reading “Pan Fried Broad Beans with Lime, Chilli and Salt”

South Indian Green Peas Soup

Have you ever before seen serve hot with soy sauce as an instruction for a soup? Well, now you have. In this Green Pea Soup recipe from Tamil Nadu, South India, that is exactly the serving suggestion. South Indian soups are unspiced but flavoursome soups that are probably hang-overs from the British occupation. Somehow they have snuck into parts of the South Indian cuisine. This one has a slight Indo-Chinese influence – thickened with cornflour and topped with soy sauce.

In my experience, South Indian soups are served in small amounts. I have had them both before a main meal and after, so traditions must vary across South India.

This soup is made from peas, carrots and cauliflower, and thickened slightly with cornflour. It’s delicious, in a 1970’s sort of way. I love it.

Are you looking for other South Indian Soups? Try South Indian Beetroot Soup, South Indian Summery Tomato Soup, South Indian Baby Corn Soup, and South Indian Cauliflower Soup.

Or perhaps you are after other (more spicy) Indian soups? Try Mung Dal with Coconut, Creamy Tomato Soup with Lemongrass and Ginger, and Simple Indian Dal Soup.

Or some Pea recipes? Try Carrots and Green Peas with Green Coriander, Green Pea Pilaf, and Buttermilk Sambar.

You can also browse all of our South Indian Soups, and all of our Indian Soups. Or have a look at our Pea recipes.  Perhaps you would like to explore all Indian dishes. Or maybe all of our Soups. Or simply take some time to have a look at our Late Spring dishes.

Continue reading “South Indian Green Peas Soup”

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 Pan Fried Broad Beans with Lime, Chilli and Salt, and Tawa Broad Beans.

Try these beauties too: Glorious Five Bean Salad, and Broad Bean and Butter Bean Spread.

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

Continue reading “Pan Fried Broad Bean Salad with Tomato and Thyme”

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 Pomelo and Carrot Salad, Three Citrus Salad with Chilli and Ginger, and Pomelo and Green Mango Salad.

What about other Avocado dishes? Try Avocado and Strawberry Salad, 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.

Continue reading “Pomelo or Pink Grapefruit Salad with Avocado”

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.

Continue reading “Green Tahini Sauce | Dip | Dressing | Spread”

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.

Continue reading “Simple Poritha Kuzhambu | Poritha Kuzhambu with Chillies and Cumin | A South Indian Lentil Based Gravy with Vegetable”

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, Pomelo and Carrot Salad, 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.

For Pea Eggplants, try Sundakkai Sambar, an Indian dish with fresh Pea Eggplants. We have other Pea Eggplant recipes planned, so check back here in the future. You might like Steamed Thai Eggplants with Sesame Soy Dressing.

Browse our Thai recipes and our Salad recipes . You might like our general Eggplant recipes, all of our Pomelo dishes. and all of our Green Mango recipes. Or simply explore our Mid Spring dishes.

Continue reading “Pomelo, Green Mango and Pea Eggplant Salad with Herbs and Tamarind Dressing”

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.

Continue reading “Pomelo Salad with Avocado”

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.

Continue reading “Banana and Berry Lassi | Yoghurt Smoothie”