Dried Okra Pachadi | Crispy Dried Okra in Yoghurt

Some time ago I dried some okra to see us through the non-okra season, and it is time to use them.  These are teeny crispy dried okra, tiny little rounds of okra and today we pair them with yoghurt in a Dried Okra Pachadi.

The dried okra is flash fried in some ghee and added to yoghurt which has been flavoured with spices. It is totally delicious, and can be used as a snack or as a side salad to a meal. We have even used it as a sauce or dressing for other dishes.

Are you after more Okra dishes? Try Spicy Dried Okra SnackOkra with Apricots and Lemon, Dried Turmeric Okra, and Fried Okra.

Browse all of our Okra dishes, and all of our Indian recipes. Our Indian Essentials are here. Or find some wonderful recipes to make in our Early Summer collection.

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Cluster Beans Kootu

This kootu recipe is one that can be made with cluster beans alone or with added cooked bean seeds or whole cooked chickpeas. It is easy and quite versatile. I love the taste of cluster beans with their gentle bitterness, and make it most often with them alone.

Sambar vadams can be used in this dish, but they are difficult to find here. Add them if you wish.

The recipe is one of Meenakshi Ammal‘s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Similar recipes include Cluster Bean Dal Kootu, Sambar, and Mango Kootu.

Browse all of our Kootu recipes and all of our Cluster Bean dishes.  All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

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Vegetable Cutlets

I simply cannot keep away from Indian snacks.

I’ve been feeding my love of these snacks by slowly reading Rukmini Srinivas’ book Tiffin, and cooking my way through the recipes. Both activities, reading and cooking, are mouth-watering. The cutlets are packed with goodness (even though they are deep fried – ssshhhhhh). They are addictively crisp on the outside and soft and textured within.

Vegetable Cutlets are very popular snacks. They are often crumb-coated and always fried or deep fried for that great crisp texture. Cutlets are best served hot with chutney or sauce.

This recipe is the one that her Appa used to make, grinding the vegetables in an old meat grinder. When my father passed away, my brother inherited his old grinder – now I wish I had kept this ancient machine. The food processor does not quite match up to the quality produced by these (but I am nostalgic with memories. Of course the food processor will work, and does a surprisingly good job.)

You MUST have these with strong coffee and the Orange-Green Chilli Relish that I published a couple of days ago. It has a refreshing burst of citrus and is a sweet-spicy sauce. You could also serve the cutlets with a green chutney, hummus, any salsa, any tomato sauce, any yoghurt dip or sauce, or any of these other dips or sauces. Also this tart cumquat jam is particularly good with them as does this Green Tomato Fry Chutney.

It’s interesting how the Indian cuisine has adopted the words cutlet and chop for vegetable based dishes – not doubt (I assume), replicating the non-veg versions of their English invaders.

Similar recipes include Masala Vadai, Falafel, the Huge Vine Leaf Pakora, and Broad Bean Vada.

Browse all of our Indian Snacks, and our Patties. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

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Fruit and Herb Flavoured Vinegars

Spring is a great time for making some flavoured vinegars for Summer Salads and vegetables. It also makes great presents for Xmas! The flavoured vinegars are easy to make and can be left to infuse the flavours for as little as 2 weeks.

We show you a general method, and then several specific flavoured vinegars. If you are growing your own fruits and herbs, this is an excellent way to use your crops. Don’t forget to sterilise all of your equipment and utensils.

Similar recipes include How to Make Quince Paste, How to Pickle Ginger, and How to Make Chilli Paste.

Browse all of our How To suggestions, and all of our Early Spring recipes.

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Goat’s Milk Feta with Pine Nuts and Preserved Lemon

Are you looking for a gorgeous, unusual spread for crusty bread or crackers? Look no further. This mix of soft goat’s milk feta with herbs, pine nuts and preserved lemon is just for you.

The spread can be dolloped lavishly onto crackers and bread, and eaten as-is, or topped with slices of cucumber or perfect, halved cherry tomatoes.

It is also wonderful tossed through salads – think green salads, grain salads, lentil salads. Or crumbled over sliced tomatoes and drizzled with olive oil. Top cucumber slices with a tiny dollop and serve as an amuse-bouche.

We love this mix so much that we even stuff grape vine leaves with it and grill them on the BBQ as a pre-meal snack.

Other Spreads include White Bean, Sage and Roasted Garlic Spread, Green Tahini Spread, and Broad Bean Puree.

Browse all of our other Spreads, and our Dips too. Or explore our Late Spring recipes.

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Ginger Scallion Noodles

Oh those nights in the various China Towns of the world, eating noodles and congee and salt and pepper tofu, and wonderful silky eggplants. Simple dishes are tasty and elegant, in a way that sometimes we forget. Paring back to basics gives such good dishes.

For this dish you will need a basic Ginger Scallion Sauce (we call them Spring Onions, but it doesn’t sound as good). The sauce is useful in the kitchen and is one of my pastes, purees, powders, stocks and sauces that commonly grace my quiet kitchen bench. It is useful in so many ways – into soups and broths it goes, over rice with some deep fried tofu and shredded vegetables, drizzled onto bok choy with or without noodles, smeared on sandwiches.

Once you have the sauce, all you need for this recipe is some noodles and some veg. That’s it. And variations are endless. Make it as simple or as fussy as you like.

Similar recipes include Glass Noodles and Green Mango Salad.

Browse all of our Noodle dishes, our Dipping Sauces and all of our Asian recipes. Or explore our Early Summer dishes.

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Orange and Green Chilli Relish

Chutneys, pickles and relishes define Indian food. Today we have an unusual one, and Orange Relish with Green Chillies. It is pretty good – sweet, spicy and sour-tangy all at the same time. It is cooked like a jam but with savoury spices with the oranges. The idea came from Tiffin, the book by Rukmini Srinivas, but we have altered it just a little.

The relish goes really well with Vegetable Cutlets (which are also very divine). It can be used with any snack, or in sandwiches and wraps, over rice, and with a nice, hard cheese on crackers.

Similar recipes include Green Tomato Chutney, Radish and Mint Chutney, and Roasted Tomato Chutney.

Browse all of our Indian Snacks, and our Patties. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

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Monk’s Simple Mung Dal with Tomatoes

Periodically I love to go back to The Monk’s Cookbook as it is a connection to the wonderful monks of Kauai, and because the recipes in this book are always simple, not too much fuss, but tasty and healthy. And this Mung Dal is a true comfort dish, using whole mung beans cooked with tomatoes and a few spices.

Similar dishes include Monks Dal with Green PeppersMonk’s Simple Toor Dal, Daikon Dal, and Mung Dal with Cumin and Spinach.

Browse all of our recipes from The Monk’s Cookbook, and all of our Dal recipes. Our Mung recipes are here, our Indian dishes here, and our series on Indian Essentials here. Or explore our Early Summer recipes.

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Peppery Multi Coloured Salad | Kachumber

Chopped salads are so easy to make with a food processor. Simply add the ingredients and pulse until a perfect texture is achieved. This salad is a breeze with the food processor, and can be made in 2 minutes once the vegetables have been peeled.

The recipe is an Indian salad – salads of this sort are not common but also not unusual. They are a spicy take on English food no doubt. In this one we add black pepper and chilli powder to the salad, and it is dressed with lime juice.

You might like to read What is a Kachumber?

Similar recipes include Chopped Salad, Brown Lentils Sundal, Daikon, Carrot and Coconut Salad, and Maharashtrian Cucumber Salad.

Browse all of our Indian Salads, and our Coleslaw recipes.  All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Spring recipes.

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LATE SPRING – Don’t Miss these Beautiful Spring Dishes | Seasonal Cooking

At last in Late Spring the sunshine and warm weather becomes more consistent. We feel like Summer is almost here. Enjoy these highlights from our Late Spring classic recipes.

Celebrating Spring

You can also browse other Late Spring recipes:

If you have difficulty with any links, please let us know. We would love to fix them for you.

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