Zucchini or Radish with Soy and Wasabi

I am a great fan of wasabi – anything hot for that matter. Horseradish, mustard, wasabi. I like it when it gets up your nose and leaves you breathless with its heat. Now you don’t have to like it as hot and pungent as I do – in this snack/salad you can temper the taste to your own preferences.

It is a lovely dish, put together in 3 or 4 minutes, perfect for Summer evenings or any time the weather has a bit of heat in it. Use zucchini or red or white radishes – they work equally well.

The idea came from one of my loved books – Jam Today Too, by Tod Davies. A treasure trove of easy to make dishes with at-hand ingredients.

Similar dishes include Spicy Rice with Zucchini, Zucchini, Lemon and Dill Salad, and Marinated Zucchini and Tomatoes.

Browse all of our Zucchini dishes and our vast array of salads. Or explore our Early Summer recipes.

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Daunker Pachadi | Danger Pachadi | Urad Dal

Daunker Pachadi, also known as Dangar, Danger, Daanger, or Urad Dal Pachadi,  is a simple pachadi that is very famous in Thanjavur in Tamil Nadu. It is not made very often now, one of the forgotten recipes of Tamil Nadu. It is a pity because it has quite a unique flavour from the black gram powder mixed into the pachadi.

This Pachadi is a great accompaniment for Vathal Kuzhambu, Rasam or Sambar with rice or just with a mixed rice dish. There are some variations from other parts of Tamil Nadu and beyond, such as Chettinadu.

In Thajavur, there are couple of different versions of this  – one with unroasted urad flour, and one where the flour is roasted. I have included both recipes below.

These recipes are from Meenakshi Ammal’s Cook and See books. 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 Okra Pachadi, Nethu Kottu Flour Pachadi, Methi Sprouts Tambuli, Boondhi Pachadi, Tri Colour Pachadi, and Sago Kitchari.

Browse all of our Urad recipes and all of our Pachadis. Our Indian recipes are here and our Indian Essentials here. Or take some time to explore our Late Spring dishes.

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Indian Melon and Tamarind Kuzhambu with Brown Chickpeas | Kadalai Puli Kuzhambu

This is a delicious dish that can be made with Ash Gourd, Winter Melon, Bottle Gourd, Green Squash, Pumpkin, drumsticks or a mix of vegetables. It includes brown chickpeas (kala chana) cooked with toor dal for both silky smoothness with the chunky chickpeas. It is a dish from Tamil Nadu.

Similar recipes include Curry Leaf Kuzhambu, Beetroot Vathakuzhambu, and Poritha Kuzhambu with Tamarind.

Or browse all of our Kuzhambu recipes.

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Black Pepper Garlic Broccoli with Mustard Seeds and Curry Leaves

If you follow our blog (hello to all of our lovely followers!) you will know how much we love broccoli. Particularly pan-roasted broccoli. This time we have turned it into an Indian style dish, with black pepper as its major flavouring.  It is delicious!

Similar recipes include Steamed Broccoli with Pinenuts, Broccoli with Orange Sauce, Bean Curd with Broccoli, and Sri Lankan Broccoli Curry.

Browse all of our Broccoli recipes. Or explore our Indian recipes and our Indian Essentials here. Alternatively, explore our Mid Spring collection of dishes.

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Chana Madra | Chickpeas in a Spicy Yoghurt Sauce

Himachal Pradesh, a state in the North of India have some delicious vegetarian dishes despite being non-vegetarian over all. This is a dish that is very common, especially at festival time. Chickpeas are simmered in a beautiful sauce of yoghurt and warming spices.

Similar recipes include Roast Eggplant with Crushed Chickpeas and Herbed Yoghurt, Vadai with Yoghurt, and Kadhi.

Browse all of our Chickpea dishes and all of our Yoghurt recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Spring recipes.

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Spring Risotto | Pea, Edamame and Baby Broad Bean Risotto

Nothing says Spring like green vegetables – such as asparagus, peas, broad beans, fresh herbs. Ottolenghi makes salads from only green items, and they are divine. They truly belong to Spring – green is Spring’s colour.

Despite the heat this Spring I was craving risotto, so  it had to be one to celebrate the season. As luck would have it, I had some home grown broad beans and some peas in the freezer. The risotto is made in the usual way – no variations or neat tricks here. Just stirring for 18 mins for a perfect dish.

Similar recipes include Broccolini Risotto, Sea Spaghetti, Cucumber and Edamame Salad, Brussels Sprouts Risotto, Beetroot Risotto, and Tomato Risotto.

Browse all of our Risotto recipes and all Italian dishes. Or explore our Late Spring collection of recipes.

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Bran Butter Biscuits | Egg Free

The Women’s Weekly cookbooks graced our home in the 80’s and 90’s (last century) and some of them are still really good. I do regret handing a lot of them on to friends and family over the years, but I still have a couple. The Biscuit one is good for a few eggless biscuits, something hard to find these days.

These are Australian style biscuits, not the (strange?) US version of biscuits.

I made these Bran Butter Biscuits because one of the young ones in my life loved oat biscuits when he was really young, and these are close enough for him. They are buttery, but with so little moisture they can be a little dry. Best snacked alongside a cuppa tea with a friend and some good gossip stories. You will eat more than you anticipate – make a double batch if necessary. I have used oat bran in this recipe but you can just as well use wheat bran.

I make these in the food processor. If you prefer to make by hand, use the usual method – sift the flour, salt and baking powder, add bran and sugar and rub in butter. Add water till the dough comes together. Then continue as per the recipe.

You can see in the photo that I let the second batch bake a little longer than the first. It is nice to have the extra colour on the biscuits.

Similar dishes include Garlic, Rosemary and Parmesan Biscuits, Bran Butter Biscuits, Date Tahini Biscuits, Wholemeal Bran Biscuits, Oat Cakes, Tahini Biscuits, and ANZAC Biscuits.

Browse all of our Biscuits (not many), and our Baking efforts. Or explore our Late Spring dishes.

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Sweet Corn Fry with Black Pepper and Lime

Sweetcorn is one of the treasures of Summer, so creamy, full of moisture and luscious. We love them raw and also grilled – with lashings of butter, lime and black pepper. Sweetcorn soup is brilliant, and tangy chaat a perfect snack.

Another recipe we love is a spicy, peppery stir fry of sweetcorn kernels. It is very easy to make, and a great side dish. The sweetness of the corn with the tang of lime juice and the heat of the chilli and pepper – flavours layered to perfection.

Similar dishes include Sweetcorn Chaat, Sweetcorn Sundal, and Roasted Chilli Sweetcorn Salad.

Browse all of our Sweetcorn recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

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Cold Cucumber Soup

Gearing up for the heat wave that is Summer in South Australia, we are already thinking about the soups and drinks and other cooling things we will need over those 3 months. Even in Spring we can have had temperatures of 37C. An indication that it will be a long hot Summer.

This soup is cool and refreshing, and is adapted from one from Madhur Jaffrey. In truth it is a down-spiced version of a Cucumber Raita or Cucumber Pachadi, thinned for a soup. It has some delicious cream added as well. Enjoy with lunch, mid afternoon, or in the evening relaxing on the verandah. Serve in small portions in chilled bowls.

Similar recipes include Cucumber Pachadi, Toppings for Soups, Goan Vegetable Soup, South Indian Cold Cucumber Soup, Quick Tomato and Cucumber Cold Soup, and Chilled Asparagus Soup.

Browse all of our Cold Soups, and our Cucumber recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

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100 Vegetables (and Fruits): #78. Green Mango

Green Mangoes are a real gift, and available from Asian groceries almost year round. It is amazing to track the different varieties across the year, many of them unlabelled. In the market today, one variety was labelled Crunchy Green Mango. I loved the images that it conjured up.

Green mangoes are refreshing and tart. Some are sour-tart, and others are sweet-tart. They are particularly good in salads and surprisingly good in dals and with yoghurt sauces. I have included a particularly delicious drink in this collection – one where the green mango is roasted or boiled then mashed with spices to make a cooling and refreshing summer drink.

You can browse all of our Green Mango recipes. And check out our 100 Vegetable Series.

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